From The Good Life

We spent Easter weekend with Tim's family in Minnesota. The weekend was filled with all of my favorite things in Southwestern Minnesota. Saturday morning started with a visit to Schmidt's Bakery in Saint James.

After harvesting some landscape rocks out of the farm field of a good friend of ours, we'd worked up an appetite. Pointing out the rocks you want makes you hungry doesn't it? We enjoyed a wonderful lunch at the Solar Drive In in Springfield. I've been following Francine and her mother Deanne since our visit there last Fall. On Saturday, I stopped to introduce myself and found out Francine will be leaving soon for England. I was glad to hear she'll continue blogging from across the pond.



A few months ago, Deanne and Francine blogged about a new oil they'd discovered in their quest for Minnesota produced or grown products. Camelina Oil is produced from the Camelina plant by a farmer in Lamberton. I'd just mentioned to Tim we should see if we can visit the farm and purchase some oil. As I was saying goodbye to Deanne, I noticed the Camelina Oil for sale on their counter. I will be trying this in a recipe soon and will share my results.

The best things about blogging are meeting new people and discovering unique products!!

Jelly Bean Poke Cake

A couple of weeks ago, I sent my BFF, Karen, an email asking her about her Easter cake. Shocked, she said she read the email twice because I never ask her cooking questions. Of the two of us, I'm the cook and the baker.

She's been making this cake for Easter for as long as I can remember. She and I have been friends for 30+ years. Not only have I never made the jelly bean version of this cake, I couldn't remember how to make a jello poke cake. After a good chuckle about me asking her for cooking advice, she talked me through how to make this cake.





Jelly Bean Poke Cake

Boxed White Cake Mix
2 cups coconut
Small Box of Jello (flavor or color of your choice)
Green Food Coloring
8 oz container Cool Whip
Bag of Jelly Beans

Prepare the cake mix as directed on the package. Let cool 15 minutes.

Poke good size holes in the cake. I used the bottom of the wooden honey dipper. The original recipe calls for the tines of a fork but I didn't think those holes were large enough.

Mix the jello with 1 cup of boiling water. Stir until dissolved, approximately 2 minutes. Stir in 1/2 cup of cold water. Pour the jello mixture evenly over the top of the cake.

Cover the cake with the Cool Whip. Mix the coconut with a few drops of green food coloring. Mix with a fork until evenly colored.

Sprinkle the coconut over the top of the cake. Decorate with jelly beans, pushing them down slightly into the cool whip.

Refrigerate until serving. You can make the cake a day or two in advance. Decorate just prior to serving.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Don Meredith's Casserole

Usually it's the picture or ingredients in a recipe that draw me in. With this one it was the name, Don Meredith Casserole. I remember Dandy Don as the colorful football commentator in the 70's.

If you're looking for a recipe that puts a new twist on spaghetti, give this one a try. It's easy to put together and makes a great weeknight supper.



Don Meredith Casserole
Recipe Courtesy of You Go Girl
8 oz thin spaghetti
1 onion, diced
Olive Oil
1 1/2 lbs ground round,
salt/pepper to taste
Garlic powder
Lawry's seasoned salt
Chili powder
1 can cream of mushroom soup
1 can cream of tomato soup
Dash of Worcestershire sauce
Grated sharp cheddar cheese

Cook spaghetti until just tender. brown onion in butter. Add ground round and cook until browned. Add salt, pepper and seasonings to taste. Add mushroom soup, tomato soup and Worcestershire sauce together, cover and simmer 15 minutes. Put into a casserole,top with cheese and heat in oven until cheese melts. (I just sprinkled the cheese on top and it melted fine.)

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

Chocolate Caramel Crunch Cake

Do you like gooey, crunchy, chocolate cakes? If so, this one's for you! When I first saw this recipe last summer at One Perfect Bite, I bookmarked it. Recently, while turning all of my bookmarks into Pinterest pins, I revisited this recipe.

Not sure if the creators of this recipe (originally from Taste of Home) were going for low fat or not but seems that's the theme of this recipe. Low fat, maybe so but oh so delicious. This is one of those recipe where I can think of lots of variations, vanilla or lemon cake? mint cookies or another candy bar for the butterfingers. A quick and easy dessert that looks pretty enough to serve to dinner guests!




Chocolate Caramel Crunch Cake
Courtesy One Perfect Bite from Taste of Home Magazine

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups water
5 egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions:
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Sausage Pinwheels

Recently I shared the recipe for this delicious breakfast bake from fellow Omaha blogger, You Go Girl. As an accompaniment to this dish, Susan suggests you serve these Sausage Pinwheels.

Both of these recipes are wonderful ideas for a brunch or those times when you have overnight guests. The Pinwheels can be made in advance and frozen. Just thaw them for approximately 15 minutes before slicing.




Sausage Pinwheels

2 cans Grands biscuits
1 lb roll breakfast sausage

Take one can of biscuits and flatten them, pinching all seams together forming a flat 14inch or so rectangle. Spread half a roll of uncooked sausage on top of uncooked biscuit rectangle; Roll up lengthwise - jelly roll style; Wrap in wax paper and freeze. Repeat this with the other can of biscuits and the other half of sausage; When ready to bake, soften slightly for about 15 minutes and slice about 1/4 inch thick and bake at 375 degrees for about 15 min or until lightly brown. Serve with your favorite jam or jelly.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.

From The Good Life - The Chef's Table

On our recent Princess Cruise, Tim and I decided to sign up for the Chef's Table. Maybe I should say I decided we should sign up for the Chef's Table. The day we sailed was my birthday, so this was my birthday present. If you've cruised before you know your meals are included in your fare. The Chef's Table, however, is one of those things that is extra. Everything I had read said how difficult it was to get "invited" to the Chef's Table. Those who had been invited suggested you call to put your name on the list the minute you get to your cabin. I was busy unpacking and caught up in the overall excitement of the cruise when Tim reminded me to call. They took my name and said we would hear in a day or so if we were "invited". Two days later in our mail slot, there it was...our invitation to the Chef's Table.

You are greeted outside of the dining room by the Maitre d'hôtel. He escorts you to the kitchen, you wash your hands and slip on the lovely white lab coats. We were the introduced to the Chef. On our cruise this was 40 year old, Chef Guido Jendrytzko, the youngest head chef on Princess Cruise Lines. He takes you on a tour of the galley and explains how the kitchen works each night. We were then treated to appetizers and champagne. Chef Guido explained each dish and paused to answer any questions. He was engaging, warm and an overall wonderful host.

We were then escorted to our table in the dining room. The table was beautifully decorated with fresh flowers and candles. Chef Guido and the Maitre d'hôtel presented each course. Everything I had read said there was so much food and to be careful or you wouldn't have room for the dessert. We were served red and white wine with dinner, as well as Limoncello and a dessert wine with the dessert course.

My favorite dishes of the evening were the Tuna Tartar, Mushroom Risotto, Leg of Lamb, the dessert cheese course and the chocolates at the end of the evening.

The Chef's Table can accommodate 12. Our particular night there were 10 of us. Of the 10, 4 had experienced a Chef's Table before. Hands down, they said this was the best Chef's Table they had attended. In addition to dinner, wine and champagne, you receive a picture of the group with the Chef, a rose and a Princess cookbook. I can't wait to go again on a future Princess cruise!

Crock Pot Pork Chops - Secret Recipe Club

I always look forward to receiving my assignment for Secret Recipe Club. Will it be a blogger I know, one I am familiar with or a new one I’ve never visited before? This month’s assignment was Crumbs and Chaos. Crumbs and Chaos is made up of 4 sisters, Becca, Emily, Kate and Megan. I "met" them last month when Becca had my blog for SRC.

In an effort to choose something besides desserts for my SRC assignments, I noticed the Crumbs and Chaos ladies feature Crock Pot recipes. I am always searching for new crock pot recipes to add to my collection. We don’t have pork chops often at my house. Occasionally we will have them grilled in the summer but never during the winter months. Pork chops cooked inside always remind me of the ones my mother made as a kid, fried and dry. They reminded me of shoe leather, not that I’ve ever eaten shoe leather.

When I saw Emily of Crumbs and Chaos' recipe for Crock Pot Pork Chops, with mushroom sauce, how could they be anything but moist and delicious. I substituted flour for the tapioca. The sauce wasn't as thick as I would have liked so I added a little cornstarch and thickened it stove top. Served along side noodles or rice, this makes the perfect weeknight dinner.



Crockpot Pork Chops with Mushroom Sauce

• 4-6 boneless pork chops
• 1 can mushroom soup
• 3/4 cup white wine
• 1- 4oz. can sliced mushrooms
• 2 Tablespoons quick cooking tapioca
• 2 teaspoons Worcestershire sauce
• 1 beef bouillon granules or 1 beef bouillon cube
• 1/4 teaspoon minced garlic
• 3/4 teaspoon dried thyme, optional

Instructions

Place pork chops in slow cooker.

Combine remaining ingredients and pour over pork chops.

Cook on low for 8-10 hours.

Serve over rice or noodles.