Simple Breakfast Potatoes!

Hello!  I know these potatoes are not “baking” nor are they for the Bears.  But they are so good I wanted to share them with you, in case you are in a search of a delicious and simple potato during these final cold months in Chicago while we wait for Spring to show up (and for the NFL to release the Bears 2019 schedule)!

My Aunt Lee turned 90 years old this weekend and so all of us Tuohy nieces through a really nice birthday brunch for her.  I was in charge of the potatoes.  My first thought was “Potatoes for 35 people?  I’ll just whip up some sort of potato casserole that I can prepare the night before”.  But then I decided I didn’t want to serve anything heavy since we were already having quiches, French toast casseroles, coffee cakes, crab cakes and salads.  I wanted a simple, yet delicious potato as my side dish.  I am super picky when it comes to breakfast potatoes.  They have to be cooked all the way through, but not mealy and dry. They have to be crisp on the outside with a good seasoning, even if it’s just a simple salt and pepper to taste.  I also know that not all potatoes reheat well… for instance, I think left over french fries taste terrible…no matter how good they were the night before, they are never satisfying the next day.  I wish someone had a resolution for making leftover fries taste good.  If you know of a trick, please share!  That said, these potatoes I made got rave reviews.  I did wake up at 6:30 am on Sunday morning to go to Mariano’s to buy the potatoes and come home and make them fresh for the 11:30 brunch so that I didn’t have to refrigerate them at all… I didn’t want to risk re-heating and losing the quality.  So, if you’re just making these for a small crowd or yourself, these are perfect, simple and quick to make.  I think you will enjoy them even as a dinner side dish.

Here is all that I did to make them (I bought 9 pounds of pre-washed potatoes and made them in 1 pound batches between 2 skillets – so this is broken down for a regular serving of  1 pound which should serve 4 people)

1 Pound of small mini Red New potatoes

1 tsp of Garlic Powder

1 tsp of coarse Sea Salt

Few dashes of pepper

About 1 tablespoon of Olive Oil

2 tablespoons of butter – or enough to fill your skillet

Poke your potatoes with a fork or a knife a couple times and put them on a microwave safe plate. Microwave for 6 minutes. Cut them into quarters. In a bowl toss the quartered potatoes in olive oil and sprinkle the garlic powder, salt and pepper on them and toss some more to evenly coat.  Heat up a skillet with a couple tablespoons of butter over medium-high heat.  Strategically place your potatoes with the inside or meat of the potatoes facing down on the skillet and the skins facing up. After about 4 minutes (or until browned to your liking, flip the potatoes to the other side that needs browning, skins remaining up. Brown for another few minutes.  And Voila!  You will have amazingly crisp, perfectly cooked and deliciously seasoned potatoes.   And feel free to add any other herbs you’d like, such as Rosemary or Thyme.  But they are perfect as is!

I hope you enjoy them and please feel free to reach out to me with any questions.

Thank you for reading my blog and … GO BEARS!

And Happy 90th Birthday Aunt Lee! She is the one in the middle and talked about how this was “the trip of a lifetime” that she took with her best friend to Italy and then over to Greece.  I loved hearing her story behind this photo. She said this was probably the 1950’s. I also loved how they used to “dress” for flying and pose on the tarmac in front of the plane for photos.  Flying with class! I hope to be as well traveled as Aunt Lee by the time I turn 90.

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Special Edition: Recipes for the Big Game on Sunday!

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Hello – Happy New Year & Happy Super Bowl Weekend!

First off, thank you to Bill Leff & Wendy Snyder for having me on their WGN show this morning…as always, it was so much fun!  With that said, I wanted to share with you the recipes that we talked about – all which will fit in well with your Super Bowl Sunday party plans.

  1. Buttermilk Brownies with Buttermilk Frosting
  2. Chocolate Chip Cookie Dough Dip
  3. Bacon, Beer and Potato Chip Bars (“Man Bars”) – The only thing I changed in this recipe was I substituted the peanut butter chips and chocolate chips for chopped up mini Reeses’ Peanut Butter Cups – not the really mini, but the small ones individually wrapped.
  4. Oreo Cookies and Cream Cheese Ball – The only thing I did differently in this recipe was to omit coating the ball in chocolate chips, but I am sure they would be delicious if you do add them!
  5. Spinach Dip (recipe below)

 

The Best Spinach Dip – if you follow these simple rules 🙂

Ingredients:

Knorr Vegetable Mix – 1 pouch

16 oz Sour Cream – I tend to use Daisy, but am not too particular on the brand, however, it ALWAYS has to be full-fat for dips when I am entertaining.

1 cup of HELLMAN’S Mayonnaise – this brand is a must, and of course, full-fat!

3 green onions – I chop up the bottom half all the way through to a little bit of the green ends

1 can of Water Chestnuts, drained – I use Reese and have been using the “Diced” vs. “Sliced”, but really, either will do…just give them a rough chop before mixing them into your dip.

1 package of Frozen Chopped Spinach, thawed and drained– I am not too picky on brand name, however, I have found that some generic brands are not as good quality…so I tend to almost always use Green Giant, unless my grocery store is out of it.  Bird’s Eye is great too… and if at Mariano’s, their generic brand is good! Be sure to thaw and drain your spinach well and then give it a little bit of a rough chop before adding into the mix, because sometimes spinach can be stringy, and it doesn’t attach to your crackers as well!

1 Bakery Round Bread Loaf – I tend to always use either a sour dough or Italian round loaf.  However, my sister uses a sweet Hawaiian bread loaf, and it goes really well with the dip too… so whatever you prefer is fine! Mariano’s has a really soft and fresh sour dough… it’s currently my favorite!

This recipe is on the back of the Knorr Vegetable mix found in the soup isle of your grocery store.  I mix everything except the spinach, and let it sit in your fridge for a good hour.  Right before my guests arrive I add in the spinach to the dip mixture.  I hollow out my bread bowl and use that to serve the dip in and use the inner bread pieces along side your favorite crackers for serving with the dip.

I hope all of you have a great weekend and if you are celebrating, have fun and feel free to reach out to me if you have any questions or need any additional dip recipe ideas…I’ve got lots!

Thank you so much for reading my blog… and GO BEARS!!!

Week 16 & 17 – Pound Cake Cupcakes & Mini Cherry Cheesecakes!

 

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Hello & Happy Holidays! I hope everyone has had a great time celebrating and that you are having fun getting ready to ring in the New Year.  I am behind in my blog posts because the past two weeks have been nuts with baking, shopping, cooking, baking, celebrating and baking some more!  But all good stuff.

With the Bears beating the Packers at home and clinching the NFC North Division in week 15, I wanted to send special treats in week 16 that, to me, said “CONGRATULATIONS!”, and I think festive cupcakes do just that.  So I found a brand new yellow cake recipe from scratch that, in many ways, resembles the Elvis Presley Pound cake that everyone loves so much.  It called for lots of egg & cake flour…very similar ingredients and measurements to that pound cake recipe. Interesting, because I have often thought of how I could convert the pound cake recipe into cupcakes. So, I decided to go out on a limb and just make this new cupcake recipe without a test run.  Low and behold, I think I did ok because the word back was “Great job on the treats – everything was delicious!”  I also decided to do one batch of my favorite chocolate cake cupcakes, which is found right on the back of the Hershey Cocoa box.  Seriously good, rich & moist chocolate cake every time! I made two kinds of frostings – vanilla buttercream for the chocolate, and cream cheese frosting for the yellow cupcakes – the same frosting from the Gingerbread bar recipe that I posted earlier this month.  I’m telling you that frosting is the best cream cheese one out there! Of course, I forgot to snap pictures of my cupcakes, but that’s ok, you guys know what cupcakes look like (hehe!).  But I did get a few shots of one of the best days of 2018!  So here is the recipe from Week 16: Yellow Cupcakes from Bon Appetit ,  Hershey’s “Perfectly Chocolate” Chocolate Cake  & Classic Vanilla Buttercream from My Cake School

And then today was Treat Day – Week 17, so I consulted with my brother on what to send. Because, I don’t know about you, but with Christmas just two days ago, nothing sounds good to me, except maybe a  vegetarian health spa for a week on a beach.  I decided that these little Mini Cherry Cheesecakes would be a good treat, not too heavy, and they look very festive, as the holidays are still not over.  I have sent these little treats in the years past to Halas Hall.  I remember the first time I ever sent them, my brother called me and said the players loved them so much that the took the entire batch into a meeting with them.  I love it!  They are quite easy and a crowd pleaser… so if you need a little something for New Year’s Eve, these are a great make-ahead treat that travel well in an air tight container. You can always wait until you get to your party to put the cherries on top, and that way you can stack these in your containers for traveling.  Just a thought!  You could also top with anything else that you like, such as a drizzle of caramel, or chocolate, or any other fruit preserve.  So, here is the recipe link from The Brown-Eyed Baker: Mini Cherry Cheesecake Cookies

So,  that concludes my 17 weeks of recipes during the regular NFL Season and Baking for the Bears.  But because we are closing out this year on a GREAT note… and our beloved Bears are going to the play-offs, I’ll be baking and blogging right into the Post Season and New Year…  So, stay tuned for some extra special and exciting Play-Off TREAT recipes coming up!

Thank you so much for reading my blog – Happy Holidays & Happy New Year to you all … and GO BEARS!!!

Treat Day – Week 15 (Gingerbread Cookie Bars with Cream Cheese Frosting!)

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Hi! So, this week I sent a bit more than usual to Halas Hall because I knew that I wanted to send them pound cake for sure, knowing that they enjoy that recipe.  But I also wanted to send something new and fun for the Holidays.  So I found this really great recipe from a blogger by the name of “Shugary Sweets”.  She posted it earlier this month and I had been thinking about it ever since.  I brought a couple bars in to Bill and Wendy at WGN and Bill approved.  That means a lot to me now that I know he makes gingerbread cookies every year! And then yesterday morning, I got a text from my favorite Chicago Bears camera man, Kevin, and he said “Those gingerbread iced squares are da bomb!!!”.  I love the feedback. This is what makes me happy.  So I am very excited to send you guys to this recipe link because I didn’t even know that I liked gingerbread until I tried these bars!  You will love them too… and keep that frosting recipe close by for your Valentine’s day Red Velvet cupcakes coming up in the New Year! I think it is the perfect ratio of butter – sugar – cream cheese.  Light and fluffy and perfectly sweet with a tang from the cream cheese.  I forgot to get a decent picture of mine, but they looked just like Shugary Sweet’s.  When I pulled them out of the oven the middle sank a little bit from the edges, but that is good…when you frost and cut into them they are moist, dense, and chewy. Delicious!  I didn’t change a thing to the recipe but here are the few notes I have for you:

  1. Be sure not to over do it on the Molasses. I use the “Grandma’s Original”. I think they sell a darker variation, but don’t go there.  Use the original or you might overpower these bars
  2. I always use Kraft Philadelphia cream cheese – no matter what!
  3. I always use salted butter. Just my preference

And I think that’s just about it! These are so simple and quick to make.  Please let me know if you have any questions.

Here is the recipe link Gingerbread Cookie Bars

Thank you so much for reading my blog and GO BEARS!!!

Holiday Recipes: “ROSE FARM ROAD” FUDGE!

IMG_2109Good Morning! I know it’s crunch time to Christmas to get your baking  done so, you are going to see more posts than usual from me this week, as I share some of my favorite Holiday recipes.

This morning I am sharing my absolute favorite fudge recipe that I got from a woman whom I’ve never even met.  But she signed the email with the recipe as “Kelly”.  I used to work with a guy named Sean 10 years ago…and in fact, I don’t remember Sean’s last name even. It doesn’t matter. The story goes, he brought in some fudge that his mother-in-law made, and I told him that it was the best fudge I had ever had and could he possibly get me the recipe.  I’m pushy like that when it comes to good recipes.  About a day later I got an email from his mother in law, “Kelly”, and  in it she said she gets requests for this recipe every year at Christmas, but she only gives it out to the first three people who ask for it, and I was the first.  My pushiness pays off!  So, I am happy to share it with all of you.  Fudge is definitely one of my holiday favorite treats, because growing up, my mom only made it at Christmas time.  I thought it was the best thing ever!

Here is page 2 of the actual email that I printed from Kelly that contains the recipe.  The only thing I change is, sometimes I will substitute the 25 large marshmallows with 3 cups of the mini marshmallows.  And like Kelly, I use HERSHEY chocolate for the milk chocolate, and Ghiradelli for the semi-sweet.  I also will sometimes split this batch up into two 9×9 pans versus one 9×13 pan and sprinkle sea salt on top of one of the pans.  This yields a lot of fudge! I wish I knew the story behind where Kelly got this and why it’s called Rose Farm Road. I googled it and nothing comes up.  I guess since I never met Kelly and barely remember Sean I will never know (and no offense to Sean, I blame it on my old age).  But I thank them both for sharing this recipe because now it’s a little bit of holiday cheer that we can all enjoy! 🙂

Thank you so much for reading my blog and GO BEARS!!!

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Holiday Recipes: BUTTER BALLS!

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First & foremost, thank you, to Bill Leff & Wendy Snyder for having me on their show today.  They are so nice and fun to talk with! And by the way, thank you to all of you who have reached out to me after listening and or reading my posts.  It’s really great to hear from you, and makes me feel like I’m not alone at my computer talking to myself. Haha!

In this post I am sharing my mom’s Butter Ball recipe.  Now, I doubt she was the actual creator of this recipe. In fact, I’ll go out on a limb and say I’m 100% certain she was not the creator of this recipe.  However, I don’t know where she got it or who created it. I wish I did, just because it’s fun to think that back in the day, mom’s had to rely  solely on newspaper, magazines and cookbooks for finding recipes.  At any rate, you all may already have a similar recipe like this even, because I’m pretty sure it has been a traditional holiday cookie for a very long time. What I do know for certain is she made these Butter Ball cookies every year at the holidays and eating one last night brought me back to Christmas in the 1970’s, growing up in a household of 8 kids, and just loving this time of year.  This cookie, for me anyway, is the stuff that makes the holidays special…and I love that my sisters had the wits to keep my mom’s recipes and share them with me this week. And it made me miss my mom. Ok, I’m getting a little sappy here over a darn cookie! But seriously,  where the heck have I been, and why have I not made these for myself EVERY Christmas!?

So here goes:

My mom’s Butter Balls:

Ingredients

1 Cup Butter

1 Cup Sifted confectioner’s sugar, *plus more to roll the cookies in after they come out of the oven

1/2 teaspoon Salt

1 Cup Ground pecans or ground almonds – I use pecans and today’s batch I simply chopped up whole pecans, and they got good reviews, so either nut is fine and chopping or ground is fine too

1 Tablespoon of Vanilla

2 Cups of flour

Directions: Cream butter. Add the cup of sifted sugar & salt, creaming well into the butter. Stir in pecans/almonds and vanilla.  Add flour gradually.  Mix thoroughly.  Shape into 1 inch or so balls, and place them on a cookie sheet (I always line my sheets with parchment). Bake @ 325 for 15-18 minutes. DO NOT BROWN! They will look a little underdone, but don’t worry, the bottoms will have a tint of golden.  Remove them from the sheet while they are still warm and roll them in additional confectioner’s sugar.  This will create a delicious glaze.  Place on a rack to cool.  Enjoy!

I’ll be posting more holiday recipes this week too (My “Rose Hill Farm” Fudge recipe, the Gingerbread Cookie Bar w/Cream Cheese Frosting, and the pavlova one…although that one was not my favorite, but you might like it!) Stay tuned.

Thank you so much for reading my blog. And as always…GO BEARS!!!

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