Rogers Yums!

Here's a very quick and easy beverage that I enjoy.  Add a dash of ground chipotle and a couple dashes of smoked paprika to a small glass of orange juice.  Give it a stir and then let is sit for a couple of minutes before drinking it.

Most of the recipes I've seen use volume measurements, and that's good enough most of the time. But, sometimes it's better to weigh ingredients, either because of convenience or accuracy. To make the conversion simpler, I rely on this handy chart . I keep a copy taped to the inside of a cupboard door so I can always find it easily. The chart was originally created by Lisa.  Thanks, Lisa!  I converted the weights to grams just because that's my personal preference for kitchen work.

I was looking through my recipes and found one that I haven't made in a long time. This is a very unusual creation, and it's one the whole family liked. This recipe the was the result of several experiments to see which flavors in our kitchen go well with chocolate. It's going to sound strange to most people, but give it a try anyway. It's really good! Rosemary Peanut Butter Chocolate Truffles 4 oz. creamy peanut butter 8 oz. semisweet chocolate chips 1 ½ tsp. paprika ¾ tsp. ground dried rosemary ¾ lb. chocolate candy coating Combine peanut butter and chocolate chips.  Melt in microwave, being careful not to overheat.  Stir in spices.  Refrigerate until firm.  Make small scoops and freeze.  Dip in melted candy coating.

When you go to the grocery store and buy a can of stew (any brand) you will find it so over-cooked that you don’t need to chew anything. It will just slip on down. There are also many cooks that pride themselves on cooking stew the “Old Country” way and simmer it all day. They wind up with the same mono flavored mush as the canned stew. Any food value in the stew was cooked out hours ago. If you are interested in making   a stew with a symphony of bright flavors you must change your ways. Try this recipe. Beef Stew 1   8 oz C tomato sauce                                            1/4 C apple cider vinegar 1 1/2 t Worcestershire sauce                     ...

It's the perfect time of year to make freezer jam with your favorite berries. How do I know you're reading this at the right time of year?  First the recipe, then I'll explain why. Recipe 1 3/4 pounds (3 1/4 cups) crushed strawberries, blackberries, or raspberries 1/4 cup lemon juice 1 box MCP Pectin 1 cup light corn syrup 2 pounds (4 1/2 cups) sugar Wash, stem (if strawberries), and crush fruit.  Measure pulp and lemon juice into a 4 quart pot.  Stir in pectin slowly and mix thoroughly.  Set aside for 30 minutes, stirring frequently. Add light corn syrup and mix well.  Add sugar gradually.  Stir well to dissolve completely.  Pour into clean jars (leaving 1/2 inch of space at the top) and put on lids.  Let stand at room temperature for 24 hours, then move to the freezer. Origin This is the recipe that used to be included in boxes of MCP Pectin , except that I converted a couple of the volumes to weights.  This is esp...

Have you ever tried using nuts as a pizza topping?  Maybe you've had pizza with a pesto sauce made using pine nuts. It's delicious! One of my favourite pizzas has a garlicky red sauce, lots of cheese, andouille sausage, and cashews. Nuts give pizza a nice crunch and flavor. If you aren't making your own pizza, you can still sprinkle some roasted nuts on delivery pizza. Just push them into the hot cheese so they stick. If you're in the mood for something different, add a little bit of peanut butter to pizza sauce or spaghetti sauce. Go nuts!