Follow me to a better and bigger blog!

It's been fun, but it's time to move on.

I've started a new blog called A Little Bit Frenchy.

It's about my 3 favorite F words - 

1. Food
2. Furniture
3. French

www.albfrenchy.blogspot.com

Thank you for sharing The Yumish with me.  It was a great experience.

You can find all past The Yumish posts at my new blog:  A Little Bit Frenchy.

Please join me today!!!  

See you there and catch you later......

Ellen

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Paul's Pumpkin Bars

Paul is awesome!  He is awesome because his pumpkin bars rock my house!  I met Paul on Allrecipes through Deb Marting.  If I meet Paul I will invite him to dinner and tell him how his bars rock our house each Autumn.  That being said, I'm back, I was gone, I'm here now.

So let me get right to the recipe.  I'm not one to post my life story in each post.  I like simple and to the point, but with a massive amount of visual artistry.  That is why I love baking, because the colors and textures of it just make me fall in love all over again.  I guess this is called "passion"?  

OK, on to the recipe.

Chocolate Chip Cookie Bars

Cookies!  Who can resist chocolate chip cookies!?  I can't and neither can my two boys of 11 and 15.  So, after craving cc cookies since, like, Thursday, I decided to make some.

I use the recipe from my Betty Crocker's Cookbook 1988 version.  

Chocolate Chip Cookie Bars

Ingredients

• 1      cup butter or margarine, softened (I used margarine this time)
• 3/4    cup granulated sugar
• 3/4    cup packed light brown sugar
• 1      egg
• 2 1/4 cup all-purpose flour *(If using self-rising flour, omit baking soda and salt!)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup  coarsely chopped nuts
• 1 pkg  (12 oz.) semisweet chocolate chips

Method

1. Heat oven to 375 degrees (365 degrees if using dark pans). Grease the bottom of two 8x8 pans, or one 9x13 pan, with shortening.

2. In large bowl, cream together margarine and both sugars, mixing for 2 - 3 minutes. 

Retro Frito hamburgers and Marinated Chives-Cucumbers

So I pulled out, the other night, two of my newer cookbooks.  One is "new" and one is "old".  I was looking for some dinner ideas via the "cookbook" way vs. the world wide web way.

The "new" one is called:  

Easy Garden Fresh Recipes (Cookbook Resources LLC) and Homemade Preserves No Pressure Cooker Canning (Helen Hughes Hawkins)

The "old" one is called:

Daisy Dean's Famous Ten-Minute Fritos Recipes (1954).

Daisy Dean is the mother of the Frito's inventor Mr. Doolin.

Fritos Hamburgers (1954)

1    lb. ground beef (80/20)
1    tsp. salt
1/4 tsp. pepper

Crescent Pigs and Beans Casserole

A few nights ago I wanted some comfort food, but I didn't want to put much effort into it.  So I grabbed a few ingredients from my pantry and refrigerator and threw together my version a Beans & Franks casserole.

Ingredients:

• 1 large can of Bush's Homestyle Baked Beans
• 4 John Morrell Spicey Sausages
• 1/2 cup Velveeta, cubed
• 1 tablespoon mustard
• 1 tablespoon ketchup
• 1 can crescent rolls

Preparation:
Preheat oven to  325 - 350 degrees.

Poke sausages with fork and place in slow boiling water for 20 minutes.  Poking the holes and boiling helps pull out some of the fat, so your casserole won't be too greasy.  Next, put sausages on a cutting board to cool, then cut into 1 inch pieces.

Mix together, in an oven safe casserole dish with lid, beans, cubed cheese, ketchup, mustard, and sausages.  Set aside.

Roll up your crescent rolls and place them gently on top of the beans and franks.  Place lid on.  Bake for 25 minutes with lid on. Turn heat up to 350.  Take lid off and continue baking for 5 to 15 minutes, depending on how brown you like your rolls.

When checking the rolls, be sure to check to bottom to make sure they aren't too soggy.  They will get baked, you just need to have patience.   Bonn appetit!  BTW - I had minimal left overs this night.