Food For Thought

Last Updated: March 15, 2020

      Title: Bacon-Cheddar Pinwheels
 Categories: Appetizer
      Yield: 10 Servings
  
     16 oz cream cheese, softened 
  1 1/2 c  shredded cheddar cheese
      6    slices chopped cooked bacon
      1 tb ranch dressing mix
      2 tb chopped fresh chives 
    1/2 ts garlic powder 
    1/2 ts onion powder 
    1/4 ts pepper 
    1/4 ts salt
      5    8-inch flour tortillas
 			    
  In large bowl, beat all ingredients except 
  tortillas with electric mixer on medium 
  speed until well mixed. 
 
  Divide mixture evenly among tortillas, 
  spreading evenly. 
 
  Tightly roll up tortillas. Cut into 1/2-inch 
  slices, and serve.

Cooking Tip: If an egg is spoiled it will float in a bowl of water rather than sink.

      Title: Favorite Potato Salad
 Categories: Salad
      Yield: 10 Servings
 				 
      6 md russet potatoes
  1 1/2 c  mayonnaise
      1 tb white vinegar
      1 tb yellow mustard 
      1 ts salt 
    1/4 ts pepper 
      2 md celery stalks, chopped
      1 md onion, chopped
      4    hard cooked eggs, chopped
  
  Scrub potatoes. Leaves skins on if desired, 
  or peel thinly and remove eyes. 
 
  Heat 1 inch water (salted if desired) to 
  boiling; add potatoes. Cover and heat to 
  boiling; reduce heat. Cook 30 to 35 minutes 
  or until potatoes are tender; drain. Cool 
  slightly; cut into cubes. 
 
  Mix mayonnaise, vinegar, mustard, salt and 
  pepper in 4-quart glass or plastic bowl. 
  Add potatoes, celery and onion; toss. Stir 
  in eggs. Cover and refrigerate at least 4 
  hours.

Cooking Tip: To avoid dulling the blade of your knife, turn it upside down before scraping items off your cutting board.

      Title: Slow-Cooked Corned Beef Dinner
 Categories: Main Dish
      Yield: 6 Servings
   
      6 md carrots, in 1" slices
      4 md potatoes, unpeeled, in 1" pieces
      1 lg onion, in thin wedges 
  2 1/2 lb corned beef brisket
      6 c  water 
    1/4 ts coarse ground black pepper 
      6    whole cloves 
      1    dried bay leaf 
 
  In 5- to 6-quart slow cooker, mix carrots, 
  potatoes and onion. 
 
  If necessary, cut corned beef brisket to 
  fit into slow cooker; place over vegetables. 
  Add enough of the water to cover. If 
  brisket is packaged with spice packet, add 
  contents of spice packet and omit pepper, 
  cloves and bay leaf. If not, add pepper, 
  cloves and bay leaf. 
 
  Cover; cook on Low setting 10 to 12 hours. 
 
  Remove and discard bay leaf. Remove brisket 
  from slow cooker; place on serving platter. 
  Cut brisket into thin slices. With slotted 
  spoon, place vegetables in serving bowl.

Cooking Tip: Use ice cube trays to freeze small portions of pesto, broth, applesauce and pizza sauce. Transfer the cubes to a Ziplock bag or other freezer-proof container and it will be easy to pull out exactly how much you need.

      Title: Irish Soda Bread
 Categories: Side Dish
      Yield: 4 Servings
    
      3 tb buttersoftened 
  2 1/2 c  all-purpose flour 
      2 tb sugar
      1 ts baking soda 
      1 ts baking powder 
    1/2 ts salt 
    1/3 c  raisins
    3/4 c  buttermilk 
  
  Heat oven to 375 degrees F. Grease cookie 
  sheet. 
 
  Cut butter into flour, sugar, baking soda, 
  baking powder and salt in large bowl, 
   pastry blender or crisscrossing 2 knives, 
   until mixture resembles fine crumbs. Stir 
   in raisins and just enough buttermilk so 
   dough leaves side of bowl. 
 
  Turn dough onto lightly floured surface. 
  Knead 1 to 2 minutes or until smooth. Shape 
  into round loaf, about 6 1/2 inches in 
  diameter. Place on cookie sheet. Cut an X 
  shape about 1/2 inch deep through loaf with 
  floured knife. 
  
  Bake 35 to 45 minutes or until golden brown. 
  Brush with butter, softened.

Cooking Tip: To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.

      Title: Easy Brookies
 Categories: Dessert
      Yield: 20 Servings
     
        Cookie Layer 
   17.5 oz cookie mix chocolate chip 
      4 tb butter, softened 
      1 tb water 
      1    egg	 
	   
        Brownie Layer 
   18.3 oz brownie mix fudge 
    1/4 c  water 
    2/3 c  vegetable oil 
      2    eggs
 
  Heat oven to 350 degrees F. Line 
  13x9-inch pan with foil. Spray with 
  cooking spray. 
 
  In medium bowl, stir Cookie Layer 
  ingredients until soft dough forms. 
  Press mixture evenly in bottom of pan. 
 
  In medium bowl, stir Brownie Layer 
  ingredients until well blended. Spread 
  on top of cookie layer in pan. 
 
  Bake 33 to 38 minutes or until brownies 
  are set around edges and toothpick inserted 
  2 inches from side of pan comes out almost 
  clean. Cool completely in pan on cooling 
  rack, about 1 hour. Remove from pan; pull 
  away foil. Cut into 5 rows by 4 rows.

Cooking Tip: Roll lemons or limes between the counter and the heel of your hand to make them easier to juice.