Monday, January 28, 2013

Simply Delicious Chess Squares

I can remember the first time I sank my teeth into a chess square. The thought, "died and went to heaven" crossed my mind. A friend of mine's Mom fixed a pan for dessert and I thought they were yellow brownies. There's just something so decadent about these sugary treats that makes you love them so much you don't want to quit eating them, but after two or three, you're good for a while. 

Yes, you did read the ingredients correctly. One whole box of Confectioner's sugar. Get out the milk folks, you're going to need a big glass!
  • 1 box yellow cake mix
  • 4 eggs
  • 1 stick butter, softened
  • 1 box Confectioner’s sugar
  • 1-8 oz. Cream cheese, softened
  1. Preheat oven to 350 degrees
  2. Grease and flour a 9x13 baking dish
  3. In a large bowl mix together cake mix, 1 egg and 1 stick of butter. Press this mixture into bottom of baking dish.
  4. In a medium bowl mix Confectioner’s sugar with softened cream cheese and three eggs. Pour on top of crust mixture.
  5. Bake at 350 degrees for 45-55 minutes.

I have a teal, plastic serrated knife that cuts through chess squares and brownies perfectly once they're cooled.

Monday, January 14, 2013

Leftover Turkey Dinner Pockets

Wow! I can't believe how busy this fall and winter has been. My new job is cutting about 5 extra hours out of my free time each week and weekends are spent on various river projects. The goal is to have our little get-a-way cabin complete by Spring and we are well on the way to making that happen. Right now that's been a priority but all the other things I enjoy in life have had to take a back seat unfortunately.

These dinner pockets are my take on a what to do with leftovers type post I saw several months ago on Facebook. They are very easy to make and you can make use of what's left in those little bowls after a holiday meal.
Leftover Turkey Dinner Pockets
  • 1 8 count can Jumbo biscuits
  • 2/3 cups mashed potatoes
  • 1/3 cup cranberry sauce
  • 1-1/4 cups diced cooked turkey
  • 1 egg
  • 1 tbsp. Water
  • 1 cup turkey gravy, warmed
Heat oven to 425 degrees. Spray a cookie sheet with cooking spray.
Beat egg and mix water.
Separate biscuits. On a floured surface, flatten/roll out each biscuit into a thin round. Place 1 teaspoon of mashed potatoes, ½ teaspoon cranberry sauce and a few pieces of turkey in the center of the round. Brush with egg wash around the edges.
Fold edges up and over filling. Pinch to seal turkey pocket. Place on cookie sheet. Once all biscuits are filled; brush tops with remaining egg wash.
Bake 15 to 20 minutes or until golden brown. Serve with warm gravy.

Monday, January 7, 2013

First Anniversary Celebration!

I would like to take this moment to thank all of you who have followed Man That Stuff Is Good! It's hard to believe a whole year has passed.

Fried Potato Cakes Using Leftover Mashed Potatoes

When I fix mashed potatoes, I figure on one medium potato per person. Typically, that is enough to feed everyone and not have half a pot left over. Every once in a while, that count doesn't happen and we end up with enough potatoes  that you hate to throw them away but not enough to eat the next day. I don't remember who came up with the solution, but fried potato cakes are the perfect leftover solution! They're easy to fix and you should have everything on hand.

Since the quantity left over always varies, I measure everything by eye. I'm going for a mixture that is firm enough to pat out but not dry.

In a medium bowl mix: chopped onion, left over mashed potatoes, one beaten egg and enough corn meal to bind all the ingredients together.

In a large skillet, heat enough canola oil to cover the bottom on medium. Form 2" to 3" potato cakes and drop them in the hot oil. When you see the bottom is starting to brown nicely, turn them.
Cook the second side until it is browned also. Remove to a paper towel lined plate.

Tuesday, January 1, 2013

Chittlerlings or Chittlins' A Southern Delicacy

This is one dish you won't hear this girl saying, "Man, That Stuff is Good!" Andy is another story. About twice a year he has to cook a big pot for himself and assorted friends. Before I start...let me just say I don't mean to offend anyone by placing this dish under the Redneck Food category. I personally know several fine Southern women who love to eat chittlins'. My husband did not marry one of them. He chose me probably because he knows this is one dish that he can eat to his heart's content and knows I'll leave them alone and that means more for him. For at least a month, all I've heard about is how he has "gotta fix a pot of chittlins'." What better way to spend New Year's Eve than fixing up a pot of chitterlings? I was busy in the kitchen whipping up homemade chicken noodle soup for the women.

By the way, we received an invitation to Chitterling Night at the Hickory House Restaurant on January 4. A school-mate of mine's son is heading up the cooking and they say he does a fine job of preparing them. So, if you're in Pulaski, be sure to stop in between 5PM to 9PM.

For the uninformed, chitterlings are pig intestines, plain and simple. When Andy moved to my place in town, we converted my old office/former teenager hangout into an adult playhouse/kitchen/entertaining area. I had chittlin' cooking in mind when we did it. Before the kitchen was done, he'd cook them outside on a burner for hours. There is no way these will be cooked in the house. Enough said. Here's how Andy fixes them.

Thaw the chitterlings in the refrigerator. One time I worked at a grocery store and folks would call up there first thing in the morning and beg us to lay out a bucket of chitterlings to start the thaw process and they'd want to come by later in the day. I personally never agreed to it. Once they are thawed, rinse and clean them even if the package says they have been "triple" cleaned. Common sense people! Think of where these things were.
 For 5 lbs: In a large pot add one whole onion and two whole potatoes to the chittlins'.
 Add 1-2 tbsp. salt and papper once the chittlins' have been covered with water.
Bring to a full boil. Turn to simmer and let cook for 7 hours covered. Stir frequently.

Serve with hot sauce, hoe cakes and cole slaw.

Fix up a mess of chicken fingers or a pot of homemade chicken noodle soup for everyone else. :-)

Happy New Year from our family to yours! I'm looking forward to a year of fun, good food and fellowship with family and friends.