Martha A. Cheves's Blog, page 136

Chunky, Nutty Smore Brownies

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Most of you already know that I'm constantly "Thinking With My Taste Buds" so this idea shouldn't be a surprise to you.  I decided to make a batch of brownies but wanted to do them a little different.  Using pre-packaged brownie mix I followed the directions on the box.  Then I folded in chocolate chunks, not chips, nuts and a cup of miniture marshmallows.  Poured this into my baking pan and cooked according to the package, thus creating Chunky, Nutty Smore Brownies.

Applesauce Bread - Pulled

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The original recipe was sent to me by a friend.  I increased the ingredients to make a larger bread.  I also changed the spice to pumpkin pie spice because I love the blends and the flavor isn't quite as strong as using straight cinnamon.  This "bread" comes out moist, not too sweet, nutty and goes great with a cup of coffee, especially if you toast a slice with just a little butter spread on while hot.

And yes, it's been pulled and sent to the manuscript file of Think With Your Taste Buds - D...

Salmonella Prevention Tips

Use separate cutting boards to prepare meat and vegetables to avoid cross-contamination. If you have only one cutting board, be sure to wash it with antibacterial soap and warm water after each use. Do not leave uncooked meat, poultry, shellfish, and milk products at room temperature for extended periods of time. Cook all meat and poultry thoroughly, and reheat leftovers well. Wash raw fruits and vegetables with antibacterial soap and warm water before consuming — or use one of the...

Spicy Pecan Cake with Browned Butter Frosting - Pulled

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The 1st time I made this I made a mistake.  I used butter rum flavoring instead of the vanilla in the frosting.  The flavor was too strong for my taste.  The next time I used vanilla and I also increased the nutmeg to 1 tsp.  I love the nutmeg flavor.  You can experiment with your favorite spices to come up with the perfect flavor for you.  You can also change the nuts to walnuts and have a wonderful spice cake.  I've also tried adding about 1/4 tsp. of nutmeg to the frosting.  This is a cake...

3 Recipes Pulled

I've pulled 3 recipes and moved them to the manuscript file for my next cookbook Think With Your Taste Buds - Desserts.  The recipes pulled are:
  Basic Cookie Mix
  Sugar Cookie Crust Cherry Cheese Cake
  Lakota's Strawberry Cake Pudding

Watch for these and more when Think With Your Taste Buds - Desserts comes out.

Sink Safety

These are just a few short reminders about "Sink Safety" that I thought I would refresh our memories with.  Clean your sink twice a week with a mixture of 1 Tbl. Bleach in a quart of water.  Never rinse raw meat. The bacteria splatters around and can be picked up by whatever you wash next.  Run your sponge through the hot cycle of your washing machine to help keep it bacteria free. Don't use a dirty dishtowel to dry clean dishes.  Throw it in the wash after every use.  And never store...

Short Review for Stir, Laugh, Repeat

This message was sent to me by a lady who has and says she loves my cookbook Stir, Laugh, Repeat. 

All of us have shelves of cookbooks we never open--one really practical (and delicious) cookbook with no-fail recipes is what we need (and what you offer In Laugh, Stir, Repeat).
Mary Kennedy

Romaine Lettuce Wrap

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As some of you know, on April 21, 2010 I'll be a guest on WCNC's show Charlotte Today.  I plan on making my Pina Colada Salad, found on page 129 of my cookbook Stir, Laugh, Repeat and I'll also plan to demonstrate how simple Romaine Lettuce Wraps can be.  These wraps are great as appetizers.  If you want a change from that traditional salad at lunch, these are perfect.  You can even make them into a main dish.  It's all a matter of being creative.

The above are:
Split carrots with cheese drizzl...

Stuffed Eggs with Crabmeat

Need something to do with all of those Easter eggs this year?  Try this.  Stuffed Eggs with Crabmeat  12 hard cooked eggs1 can (8 oz.) cooked crabmeat, flaked and well drained¼ cup finely chopped celery2 Tbl. Finely chopped green peppers2 Tbl. Finely chopped green onion tops1/3 cup sour cream  Slice eggs in half lengthwise.  Remove yolks and mash.  Combine yolks, crabmeat, celery, green pepper, onions and sour cream.  Blend well.  Refill egg whites with mix.  Chill until serving...

Refrigerator Food Safety

Here are some tips I've found that will help you keep your refrigerated food safe.  Keep your refrigerator no higher than 40 degrees and the freezer at 0 degrees.  Clean your refrigerator every 1-3 months with a mixture of 1 Tbl. Of baking soda dissolved in a quart of water.  Wipe down every inch of your refrigerator with this solution.  Make sure all hot foods have cooled before refrigerating them.  This prevents the hot containers from warming up your refrigerator.