Creamy Scrambled Eggs

Served these to my CA friends upnorth. Really creamy and good.

8  eggs
1/4  cup  whole milk
1/4  tsp  salt
1/4  tsp  pepper
3  Tbs  fresh chopped chives (do not use dried chives), divided
1  Tbs  butter
4  oz  cream cheese, cut into cubes and softened

In a large bowl, beat eggs, milk, salt, pepper, and 1 Tbs chopped chives. In a large non-stick pan, melt butter over medium heat. Add egg mixture and cook like standard scrambled eggs. When eggs are about half-set, add cubes of cream cheese. The cream cheese should melt by the time the eggs are finished cooking.

Divide eggs onto serving plates and sprinkle with remaining chives around the perimeter of the plates.

Funeral Beans

There are so many good recipes for baked beans out there, and this is another one. I made these in the summer of 2012 while some of our friends from California were visiting us in our Wisconsin summer home. Everyone enjoyed them.

32 oz  can  Bush's Original Baked Beans
1  can  dark red kidney beans, drained
1  pkg  frozen lima beans (small ones)
1/2  lb  bacon, cut up and fried
1  lg  onion, chopped and cooked with bacon until clear
1/2  cup  brown sugar, packed
1  tsp  prepared yellow mustard
1/2 to 1  cup  Sweet Baby Ray's BBQ Sauce

Combine all these ingredients and bake in a covered casserole dish (or bean pot) @350 degrees for one hour. Remove cover and bake another 30 minutes.

Can be baked in a crock pot for 3 to 3-1/2 hours, but I have never done this.

Super Moist Mexican Cornbread

This recipe came from an internet friend, Jamie. It is so good . . . You have to try it.

1  cup  Butter, melted
1/2  cup  Sugar
4  eggs
1  can  Cream-style Corn
4  oz  can  green chili peppers, chopped
1  cup  Monterey Jack/Cheddar cheese mix, shredded
1  cup  Flour
1 cup  Yellow Cornmeal
4 tsp  Baking Powder
1/4  tsp  Salt

Preheat oven to 350 degrees. Lightly grease or butter a 9x13 baking pan.
 

In large bowl, beat together melted butter and sugar. Beat in the eggs one at a time. Then add creamed corn, chilies and cheese.
 

In a separate bowl, stir together flour, cornmeal, baking powder & salt. Add this mixture to the egg & corn batter. Pour into the prepared baking dish. Bake at 350 degrees for 45 minutes to 1 hour or until toothpick comes out clean from the middle. (Can add chopped Jalapenos if desired!)

Peach Blueberry Cobbler

Peach Cobbler is a must-have dessert every summer when the family is up at the lake. This recipe has the best of both worlds . . . peaches and blueberries. I always buy frozen sliced peaches. They are far easier to use, and you can be sure they will taste good. Thaw the peaches (but not the blueberries) before using, and measure them after they have thawed. You cannot get an accurate measurement if they are frozen. Six cups frozen will thaw down to about 4 cups. Also, I use heavy whipping cream, not evaporated milk. They make the tenderest biscuit topper ever. Yum!

FILLING:

4 cups fresh or frozen sliced peaches

1 cup sugar

8 tsp quick-cooking tapioca

2 teaspoons lemon juice

2 cups fresh or frozen blueberries

Ground nutmeg

DUMPLINGS:

1 cup (rounded) all-purpose flour

2 tablespoons sugar

1-1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon grated lemon peel

1/4 cup butter

1/2 cup heavy whipping cream or evaporated milk

Vanilla ice cream, optional

Combine peaches, sugar, tapioca, and lemon juice. Put in a 2-qt. oblong baking dish. Sprinkle blueberries over top. Sprinkle with a little nutmeg and set aside for 15 minutes.

   

For dumplings, combine first five ingredients in bowl. Cut in butter with a pastry blender until mixture resembles cornmeal. Add cream or evaporated milk. Stir until dough is mixed and moistened. Drop by tablespoonfuls over fruit mixture.

   

Bake at 400° for about 25 minutes, or until top is golden brown.

Serve warm with ice cream if desired. Yield: 6 - 8 servings.

Unmolding Gelatin Salads

Here's a few tips on getting that Jell-O molded salad out of the mold and onto the plate.

1.  Have ready a chilled plate, moistened with water. This prevents gelatin from sticking when being unmolded, and allows you to center the mold more easily.

2.  Use a thin-bladed knife to carefully release the gelatin from the edge of mold.

3.  Then with finger on surface of gelatin, pull back gelatin until air reaches bottom of mold, releasing the vacuum.

4.  Turn mold over onto prepared plate. If necessary, place a warm damp towel over the mold and shake the mold lightly.

5.  When gelatin releases, center it on the plate, wiping off any excessive moisture.

Chili Dogs

Dave is a Wiener Schnitzel addict. Now I mean, if someone can love those dogs with canned chile on them, they're gonna go nuts with a homemade Coney Island style sauce. Up in Wisconsin we can get hot dogs with a natural casing on them. Try to find this kind of dog if possible. They crunch with every bite.

1/2  lb  bacon, cut into small pieces
1  large  onion, chopped
2  lbs  ground beef
4  garlic cloves, chopped
1  (15 oz)  can  tomato sauce
1  cup  beef broth (plus more if simmered longer)
2  Tbs  molasses or honey (I use molasses)
2  Tbs  sweet paprika
1  Tbs  ground cumin
1  Tbs  chili powder
1  tsp  cayenne (optional, but I use it)
Salt to taste (I omit this)

Natural casing hot dogs
Buns for the dogs
Chopped red onion, for garnish
Shredded cheese, for garnish (mild cheddar or pre-shredded Mexican blended cheeses are good choices)

First make the chili. Fry the bacon over medium heat until it begins to get crispy. Then add the onions and fry over high heat, stirring often, until they begin to brown. Add the ground beef and chop up while cooking. Cook over medium-high heat until the beef is browned, but half-way through cooking add the chopped garlic.

Once the beef is well-browned, add the tomato sauce, molasses, and beef broth. Add all the spices except the cayenne. Stir well. Bring to a simmer and taste. Add salt if necessary, and the cayenne if using. You can add more cayenne and chili powder if you like things really spicy, but it's best to taste it first.

Let the chili simmer gently for at least 30 minutes before you start grilling the hot dogs. You can cook it as long as two hours if you want to, but you will need to add more beef broth all along the way when it gets dry.

Grill your dogs over medium heat until they get a light char. Grill the opened buns briefly, if you want to. No more than one minute as they will burn easily. You can paint the buns with butter,vegetable or olive oil, before grilling, if you want to.

Top with desired garnishes, and have plenty of napkins on hand.

Dave's Favorite Rhubarb Dessert

This is a bit different from the other yummy rhubarb desserts on my blog, and we think it's the absolute best ever. Two days later, and it still tastes as good as it did when first made. Oh, how we love rhubarb! We're up north now and picking it fresh out of the garden, when it tastes the best. I did freeze ten quarts to take back to California with us so we can enjoy it all winter. If you're a rhubarb fan, you just have to try this one. You won't be sorry . . . I promise.

1  cup  butter, room temp
2  cups  flour
1  cup  brown sugar
6  egg yolks (reserve whites)
1-1/2  cups  granulated sugar
6  Tbs  flour
1/4  tsp  salt
1  cup  whole milk
6  generous  cups  diced rhubarb
Egg whites
3/4  cup  sugar

Preheat oven to 350 degrees. Prepare the rhubarb (clean and dice into 1/2" pieces) before starting the crust so you will be ready when the crust comes out of the oven.

Combine butter, 2 cups flour, and brown sugar with electric mixer until all is well incorporated together. Lightly butter an oblong 3-qt. Pyrex baking dish. Pat the mixture evenly into the bottom of the dish. Bake for 10 minutes.

Meantime, Mix together the egg yolks, 1-1/2 cups sugar, 6 Tbs flour, salt, and milk. Cover the partially baked crust with the diced rhubarb. Cover with the egg yolk mixture. Bake for 35-40 minutes, until set.

Beat egg whites until stiff. Gradually add 3/4 cup sugar. Spread over hot dessert and return to oven until nicely browned, about 7-10 minutes.

Serve at room temperature or chilled, but refrigerate for storage.