Posts filed under ‘food tips and useful ideas’

Canning Jar Lid Idea

I never dreamed I would ever use canning jar lids for anything but canning.
We all need a little fall pumpkin!

I got this cute idea from –

September 17, 2012 at 11:53 am Leave a comment

Birthday Party Theme

My grandchildrens birthday party was May 25th at a local park.

Their mom Tina wanted a theme, so when she asked me to do the cakes I was stumped at first.As I thought on it, I asked what she thought about a jungle theme with monkeys.

I was thinking about that game, Barrel Of Monkeys, and how I could do cakes with
palm trees and place a monkey from the game on the cakes to look like monkeys were
hanging from palm trees.

Tina agreed it was a good idea.

We had a centerpiece of pineapple, banana, and coconut with balloons.

I did each grandchild a separate cake. Fraternal twins are double the fun you know.

I also did a large cake for everyone else. I am not a professional cake baker
but everyone felt they turned out very good. Tasted great too.
jungle theme
To carry the theme farther I dipped pineapple pieces in chocolate and sprinkled them with coconut.
We split a coconut to use as a dip bowl for chips and nestled it in flaked coconut so it would
sit straight.

Of course, one of the games had to be Barrel Of Monkeys to see which child could link the most monkeys.

It is funny how different each twin is.

Xavier being the most outgoing twin dug right into his cake.
dig in
Kingston took his time and seemed to be admiring his cake, but finally dug in also.

It was a wonderful time! What a privilege to be able to bake my grandchildren their first birthday cake. It will be a happy memory in my mind for life.

If you are ever stumped for a birthday theme, why not use a Barrel Of Monkeys?

May 29, 2008 at 4:13 pm 4 comments

Leftovers and Pat a Cake

I love leftover mashed potatoes made into potato cakes. Usually they are fried crisp in tons of oil.

Oil is my enemy at this time and will continue to be until I shed unwanted pounds, so I took my leftover Blue Cheese Mashers and played pat a cake with my oven.

pat a cake

Just take your cold refrigerated potatoes and dredge in flour after forming cakes. Season well and place them on a sprayed baking sheet. Spray the tops of the cakes well with your spray. I used olive oil spray, and then baked in a 400 degree oven about 15 minutes. Turn each cake over and bake until browned ( about another 15).

Top with fresh chopped herbs before serving.

April 23, 2008 at 7:40 am 2 comments

Long Time No Blog

Sorry I have been absent from the blogging scene, but I am so busy.

I am only on now to search for Chiarello’s Chocolate Tiramisu.

I made it last year and it was such a hit, but I have lost the recipe. I must make it again because everyone scoffed it down.

I love Chiarello. He is my favorite Food Network star.

Hope everyone had a great Thanksgiving and, if I don’t see you soon… which I might, have a Happy Holiday!

November 30, 2007 at 9:00 am 2 comments

Dog Treats

Panda was upset with me because I let her run out of milkbones.

So I made her these dog treats. The recipe says to use a bone cookie cutter. I didn’t have one but I had a rabbit cutter. Our dogs love rabbits although rabbits don’t love them back.

The treats don’t look a lot like rabbits without icing and my hubby thought they were seahorses. I don’t understand how he got a seahorse out of it.

Anyway the dogs like them so maybe I am forgiven a bit for being so lax about their milkbones.

Doggie Biscuits

1 large apple — cored and finely
1 tsp vanilla
1 egg
2 tbsp olive oil
2 tbsp milk
1 tsp brown sugar
1 tsp cinnamon
3 cup all-purpose flour

Preheat oven to 375.
Grate the apple into a large bowl. Add the vanilla, egg, olive oil and milk.
In a separate bowl, combine the brown sugar, cinnamon and flour.
Gradually add the dry ingredients to the wet ingredients until completely mixed (able to form into a stiff ball of dough). May need to adjust the amount of milk to get the right consistency.
Roll the dough out onto a lightly-floured surface until it is approximately 1/4 inch thick.
Cut into shapes with bone cookie cutters.
Bake for 12-15 minutes or until golden brown.
Cool on wire rack.
Yield : 15 bone-shaped cookies

October 25, 2007 at 2:51 pm Leave a comment

French Fries

Here is a neat item.

I got this french fry cutter as an incentive when I ordered a meat grinder a while back.

I use the fry cutter more than I have used the meat grinder.

I even busted the top I have used it so much.

I have to make sure I shield my hand from the crack in the top with a towel now. That crack can grab the skin on your palm and hurt like the dickens.

It makes perfect fries.

Here is a lower fat recipe I use and they turn out well.

About 4 medium to large potatoes
2 Tablespoons olive oil
1 Tablespoon onion flakes
1 Tablespoon dried oregano
1 Teaspoon dried basil
1 Teaspoon garlic pepper
Salt to taste

Put the cut potatoes in a freezer bag and top with all other ingredients but salt. Close the bag and shake well making sure the oil gets all over potatoes.

Bake in a single layer on greased jelly roll pan, 425 degrees about 30 minutes stirring a couple of times. Salt to taste when done.

October 24, 2007 at 2:47 pm 5 comments

Sunflower Seeds

I am now in the process of harvesting and roasting our sunflower seeds.

I saved a couple of heads to decorate with in the picture above. It seems a bit odd that sunflowers would look so bountiful after the heads have died back and you cut them from the stalk, but they do.

Roasting Sunflower Seeds

Soak seeds overnight in a brine of 2 tablespoons of salt to 1 cup of water.

Before roasting, boil the seeds in the brine for a few minutes and drain.

Spread seeds thinly on a cookie sheet and roast in 200 degrees for about 3 hours, or until crisp.

They then should be easy to shell.

October 3, 2007 at 6:59 pm 5 comments

Processed Cheese and The Apocalypse

There are times in my life where I look at this box of wires in my
kitchen called a computer and wonder why I don’t toss the thing in
the garbage.

Screen time can be a blessing or a curse depending on the frame of

Yesterday my mind and screen time became a curse.

The funny thing is how you can read something and it can turn your
mind into a bowl of doubt.

Doom, apocalypse, the end of time.

While these things disturbed my peace for a while yesterday, today
hope springs renewed.

Lam 3:22 It is of the LORD’S mercies that we are not consumed,
because his compassions fail not.
Lam 3:23 They are new every morning: great is thy faithfulness

It isn’t really about what I read, it is about who I trust.

Do I trust more in man’s destructiveness or God’s mercy?

His word tells me that every hair on my
and my family’s head are numbered.

Mat 10:29 Are not two sparrows sold for a farthing?
and one of them shall not fall on the ground without your Father.
Mat 10:30 But the very hairs of your head are all numbered.
Mat 10:31 Fear ye not therefore, ye are of more value than many

It doesn’t mean we are not to try to make the world a better place,
it simply means we don’t worry while we do it. Do the best we can
and move on with hope.

Yes, the end of the food chain as we know it, is around the bend.
Apocalypse is knocking at our door, God’s word predicts it all and
fighting against God’s word is like fighting against the tide.

Mat 24:6 And ye shall hear of wars and rumours of wars:
see that ye be not troubled: for all these things must come to pass,
but the end is not yet.
Mat 24:7 For nation shall rise against nation, and kingdom
against kingdom: and there shall be famines, and pestilences,
and earthquakes, in divers places.
Mat 24:8 All these are the beginning of sorrows.

But the Lord tells us not to be troubled by it all.

While yesterday I let the green tree huggers onto my cursed computer
screen and into my mind, today the power of who I trust prevails.

I move on with hope.

Do I really buy canned processed cheese, or was it sarcastic typing?
I haven’t done it in years.

As I recall, it tasted pretty good at the time.

September 13, 2007 at 9:13 am 3 comments

2nd Julia Child Birthday Event

Coffee & Cornbread is a little over a year old.

The first blog event I entered was one by Champaign Taste
celebrating Julia Child’s birthday.

I had such a great time in that event and Lisa is again
holding a Julia birthday event #2.

I still have only one of Julia’s cookbooks, but I do have a
large collection of old Food and Wine magazines.

You can hardly pick one of these magazines up without running into
an article by Julia Child.

As picking up only four today, I ran upon two articles
by Julia.

One article was of special interest to me because it showed me
that I am not alone in being wary of homemade mayonnaise
through the summer months.

The article I am blogging of was in July 1995 issue where Julia was
giving a cooked mayonnaise recipe for her “All- American Chicken Salad”.

Quote from the article…

“Let us start with the mayonnaise, which needs special attention
during hot weather so that it will resist the harmful bacteria that
raw eggs may develop.”

I have caught flack from other foodie types voicing my own
mayonnaise phobias.

At any rate I will now go into Julia’s “Hard Boiled Egg Mayonnaise”
for her special birthday event hosted by Lisa at Champaign Taste.

The mayo was very good tasting and a simple tip I love. I plan to use it in much more than
chicken salad. I did add paprika in the final seasonings
simply because I like paprika in homemade mayo.

I plan to try Julia’s Chicken Salad that goes with this mayo later.
Right now it is too hot to roast the chicken.

Entry by mayo phobic Sue “aka: coffeepot” at Coffee & Cornbread.

“Hard Boiled Egg Mayonnaise” by Julia Child
but in my own words.

Measure 2 tablespoons of flour into a 6 cup saucepan.

Whisk in 1/2 cup cold water until smooth.

Whisking over moderate heat bring the sauce to a boil gently for 30

You want this sauce stiff but not thick.

Remove the sauce and break in one whole raw egg then
return over low heat whisking for 15 seconds.

Scrap this sauce into your food processor.

Add 1 teaspoon each of salt, Dijon mustard, white wine vinegar and
fresh lemon juice.

Add a couple of grinds of fresh white pepper and then drop
in 2 hard boiled egg yolks.

Process this for about 15 seconds until smooth and then
with the processor still running, add one cup of olive oil
in a very thin stream.

Take it slowly because if you add the oil too fast you can break
emulsion and it will be too thin.

Adjust your seasonings and refrigerate for up to a week.

August 1, 2007 at 4:30 am 8 comments

Organization, Blooms, and More

Today I will inventory my freezer vegetables and fruit.

I can not do without my freezer.

I refuse to keep the roads hot and my butt running to get groceries. Especially with gas prices hitting 3.00 a gallon here.

There are so many other things I wish to do with that money. Boating, jet sking, motorcycle trips and running to see my grandbabies when they soon arrive, to name a few.

I am beginning to wonder if through the summer months I should try that OAMC thing where you do all your cooking one day a month and freeze to save money and time for summer fun. The thought is just a bee in my bonet right now.

Our last motorcycle excursion took us back up the parkway with a picnic lunch.

Should we picnic here?

We risked it and the bears left us alone.

I am driven to preserve our garden labors also,
so on another note the garden is taking off but we have a bit of frost on this morning.

I hope all our plants are OK.

Frost has gotten a few pepper plants about a week ago. It got my lilac bush too and the buds look like shriveled grapes now.

While we won’t be smelling the lovely scent of lilac at our home this year, here are just a few pictures of what we can enjoy.

I have to get off here to go check the garden this morning. Anyone that might be reading have a great day!

May 19, 2007 at 7:18 am 4 comments

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