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Category Archives: Yummy in the Tummy

Recipes, Cooking tips, and meal planning.

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I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! ūüôā

Jennirific

April showers bring us May flowers, so the saying goes.  The month of May also kicks off the outdoor party season!  Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month.  Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers.  It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes. 
Antipasto, meaning ‚Äúbefore the meal‚ÄĚ classically is the first course in a formal Italian meal.¬† Traditional antipasto¬†includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar).¬† I was introduced to this collection of yumminess¬†in grade school by an Italian classmate and eagerly‚Ķ

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A perfect Vinaigrette for light and easy summer salad and more.

Jennirific

Use this simple dressing on salads, veggies, sandwiches, and even as a quick and easy marinade for proteins.  The accepted ratio of oil to vinegar is 3:1, feel free to substitute different types of oils (grapeseed, sunflower, peanut) and vinegars (red wine, balsamic) to achieve different flavor profiles. Be sure to check out the video below for a visual on making vinaigrette without a blender for those days when you don’t want to pull out the heavy equipment.

 

INGREDIENTS:

  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • a pinch of sugar
  • 3/4 cup extra-virgin olive oil

 

DIRECTIONS:

  1. In a medium sized bowl, whisk together vinegar, dijon mustard, salt, pepper, garlic, and beau monde seasoning.
  2. Slowly add the olive oil, whisking until emulsified.  Other methods include shaking ingredients in a jar or using a blender.

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Time to Make the Buttermilk Doughnuts

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I woke up this morning to dreams of summer and Paul Bunyan doughnuts.  Warm, dense, and delightfully spiced these buttermilk confections have been making mouths drool for decades in the Northwoods of Wisconsin.  The opportunity to enjoy a fresh made doughnut at the cook shanty may be months off, but my desire to attempt to recreate this classic was today.

Get out your cast iron skillet and throw healthy breakfast concerns out the window, today we make doughnuts!

Buttermilk Doughnuts

Click the link to visit the Jennerific blog for how to do the donut making:

Time to Make the Buttermilk Doughnuts.

Goose Bites

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A co-worker was kind enough to share this recipe.   I am not sure where the recipe originated, but it is a favorite.

 Servings: 20                                                                                         Preparation Time: 20 minutes

Serving Ideas: Keep in a covered container.  Makes a great Christmas gift.

Categories: Cookies, Bars & Candies

INGREDIENTS:

2 sticks butter

1 cup sugar

1 sleeve saltine  crackers

1 bag chocolate chips

DIRECTIONS:

 1. Heat oven to 350.

 2. Boil butter and sugar about 3-5 minutes

 3. Line cookie sheet with foil and lay out crackers.

¬†4. Pour sugar mixture over crackers and bake for 10 minutes.¬† Don’t let it burn.

 5. Remove and cover with chocolate chips

 6. Spread after 2 minutes

 7. Refrigerate to cool

 8. Break into bite size pieces.

Serving Ideas: Keep in a covered container. Makes a great Christmas gift.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog‚Äôs author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski ‚Äď Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
 

Grandmother’s Chocolate, Chocolate Chip Muffins

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Yummy chocolate goodness to please every chocolate lover.

Categories: Desserts, Pies, & Cakes

Yield: 12 muffins

INGREDIENTS:

 2 cups flour, all-purpose

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 square Baker’s chocolate, melted

3/4 cup sugar

3/4 cup semisweet chocolate chips

1 cup Almond Milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

12 paper muffin cups

DIRECTIONS:

1.  Pre-heat oven to 400 degrees.

2.  In a large bowl, add all dry ingredients.

3.  Melt baking chocolate in the microwave for 45 seconds.  Add to dry mix.

4.¬† Add all liquid ingredients and stir. Leave the batter lumpy.¬† Add the chocolate chips. Spoon into muffin cups and fill the cups ¬ĺ the way up. Sprinkle some extra chocolate chips on the top.

5.  Bake for 20 minutes. Cool on a wire rack.

Notes: Add some chocolate chips to the top of the batter before baking for extra chocolate goodness.

Source: Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog‚Äôs author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski ‚Äď Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Corned Beef and Cabbage

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An easy traditional Irish dish made in the Crockpot that feeds the whole family. 

Servings: 6

Categories: Main Dishes & Meats

INGREDIENTS:

4 pounds corned beef brisket, seasoned
2 bottles Guinness Draught Stout
1/4 cup brown sugar
1 small head of cabbage, sliced
1 medium yellow onion, sliced 1/2″ thick
6 whole carrots, peeled and chopped
10 whole baby red potatoes, boiled

DIRECTIONS:

1. In the Crockpot, place the corned beef, any seasoning that came with it, and the two bottles of Guinness Draught Stout. Add 1/2 cup of brown sugar. Cook on High for 1 hour.

2. After an hour, lower the temperature to low and allow the corned beef to cook for 4-6 hours. Meanwhile, in a large pot, add red potatoes and enough water to cover them. Boil potatoes until done testing with a fork.

3. Remove corned beef and slice. Keep meat on the side while you put the sliced cabbage, carrots, and onion in the Crockpot. Turn temperature up to high and cook an additional 45 minutes, until the cabbage is translucent and the carrots are done.

4. Add sliced meat and cooked potatoes to the cabbage mixture, and heat for about 20 minutes to warm everything. Serve.

Serving Ideas: Serve with soda bread & Butter. Horseradish is also a favorite.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog‚Äôs author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski ‚Äď Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Pizza Minus the Box

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Great recipe for those who are allergic to tomatoes, but still love pizza.

Jennirific

When I was diagnosed with a food allergy to tomatoes, I thought my life would never include pizza again.  It was a sad day in the jennirific world, but luckily it was a short lived break up.  Discovering a wide variety of ways to concoct alternative pizza creations impossible to eat from a box put Pizza Night right back in the weekly rotation! 

To get the Jennirific Pizza Party rolling, let‚Äôs start with the all important crust.¬†This dough acts as a vehicle to the flavors of the toppings; great dough equals a great slice. If you are super cool and have a stand mixer, please utilize it and know the whole time that I am green with envy ūüėȬ†

INGREDIENTS

  • 1 Tbsp Dry Active Yeast
  • 1 Tsp Sugar
  • 1 Cup Warm Water
  • 3 Cup Flour
  • 1 Tsp Salt
  • 2 Tsp Olive Oil

 

Method

Pizza Dough?  Check! Grab a cookie sheet, pizza pan, or any large flat pan you’ve got handy and gently stretch…

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