Custom Search

Saturday, August 24, 2013

Potato Chips Invented on this date many tasty years ago

One of my favorite snack foods of all times is potato chips. Today August 24th you can celebrate potato chip day with a crunch of your favorite flavored potato chip. Whether barbecued, cheesy, sour cream and the list seems to never end and even includes plain potato chips which are often the flavor that I reach for the most. 

The inventor of the potato chip George Crum was the chef at a restraint resort in Saratoga Springs, New York. On August 24, 1853 he sliced his potatoes extra thin for a customer who had complained that his fried potatoes were soggy, The chef created these produced crispy and crunchy chips When this new potato dish caught on the potato chip was born. 

Grab a bag of your best potato chips on August 24th. Dig right in on this fine foodie holiday

Many times we use our favorite foods in recipes as well. Check out this recipe that you can use your favorite chips in

Potato Chip Chicken


  • 1 pound thin-sliced chicken cutlets
  • 1 egg
  • 1/4 cup milk
  • 1/4 bag potato chips
  • freshly ground black pepper
  • 1/2 teaspoon paprika

Grease a baking sheet and preheat the oven to 400 degrees F. Trim the fat off the chicken breasts, and beat the egg and milk together in a shallow bowl. Fold over the top of the potato chip bag and crush the chips with a rolling pin.

Dip the chicken cutlets in the egg mixture and drop them one at a time in the potato chip bag. Fold the top over, give the bag a quick shake, and arrange the coated chicken on the greased baking sheet. After you’ve coated and arranged all the chicken pieces, take any of the leftover chip pieces from the bag and arrange them artfully over the top of the chicken pieces. Sprinkle with freshly ground black pepper and paprika. Bake the chicken for 20 minutes, or until golden brown and cooked through. Makes 4 servings. (Variation:  You can cut the chicken into strips or ‘nuggets’ before breading; kids seem to like it this way.)

For other creative ideas about using up leftovers and odd ingredients, you might enjoy visiting one of my favorite sites from the UK, Love Food Hate Waste (with much-appreciated quantities provided in imperial measure for us Yanks, too).

Life is a Peach August 24 on Peach Pie Day

Buttermilk Peach Pie
1 large can (29 oz) Sliced Peaches in Heavy Syrup, drained
2 Tbs. all purpose flour
1 Cup Sugar
3 Eggs
1/3 Cup Buttermilk
1/2 Cup Butter or Margarine, Melted
1 tsp. vanilla extract
1/2 tsp. almond extract
1 deep dish pie shell, unbaked
1/2 teaspoon cinnamon

Place peaches in bottom of pie shell.  In a medium bowl,  whisk flour, sugar, eggs, buttermilk, and butter. Stir in extracts.  Pour mixture over peaches. Sprinkle cinnamon over pie. Place pie on baking sheet and bake at 350 degrees for forty minutes, or until the middle doesn't jiggle when moved.

Recipe from Southern Plate.

You can use 4 cups of sliced fresh peaches, peeled or 4 cups frozen peaches, thawed and drained in place of the canned peaches.

Friday, August 23, 2013

Friendship Friday - Back To Class


 This Week’s Theme – Back To School

What comes to mind when you hear the phrase, “Back To School?” Do you think of your very first day of school – or your child’s? Do you think of returning to school to pursue a basic or specialty degree, or of taking courses just for fun? Does a certain period of your life – or a special story – come to mind? Let’s explore what it means to go “Back To School” this week at Friendship Friday!
  • How does it feel to send your children “Back To School”?
  • If you’ve ever returned “Back To School” after a long absence, what was the experience like?
  • Would you like to go “Back To School” to pursue a degree or to take some enrichment classes?

Wow!!! What a great question for me it would be to come go back to school and finish my degree. I was in search of a degree in social work when I had to stop and pay more attention to my family.

Enjoy National Sponge Cake Day

A spongecake without butter or oil? The cookbook Joy of Cooking shared just that. The recipe makes up a spongy, soft and very light cake that is what I consider delicious. The secret to this cake believe it or not is water.

  • 1 cup sifted cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 3 egg yolks
  • 1/4 cup boiling water
  • 1 tsp grated lemon or orange zest
  • 1 tbs fresh lemon or orange juice
  • 1 tsp vanilla
  • 3 egg whites
  • 1/4 tsp cream of tartar

 Preheat oven to 350 degrees F.Sift together cake flour, baking powder and salt, set a large bowl beat egg yolks at medium speed until thickened. Gradually beat in sugar, then beat 3 minutes longer. Beat in water, orange or lemon zest, orange or lemon juice and vanilla extract. At low speed gradually beat in the sifted ingredients.Using clean beaters in a medium bowl, beat egg whites adding cream of tartar until soft but not dry.Fold one quarter of the whites into the batter, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean, about 25 minutes

recipe source here

shared at
Shine on Fridays

Up Up and Away

Today August 23 is the day to celebrate ride the wind day. Here in Illinois not too far from where I live there is a town Centralia Illinois that celebrates Hot Air Balloons. This past weekend you could have seen glorious balloons head upward into the sky as this festival once again was celebrated. Does your community celebrate riding the wind with hot air balloons, flying a kite, hand gliding, airplane show, or even take a ride this weekend with the windows down and the wind blowing through your hair.

This fun filled snack would be perfect to celebrate this day. Fruits and veggies with strawberries, celery, bananas, carrots, and raisins. Include graham crackers, string cheese and cottage cheese for clouds and you have a perfect light lunch. I found this cute little idea here

shared at
For the Kids Fridays at

Buttered Corn Day

On this day to celebrate buttered corn I thought no better day than to also celebrate grilling corn and the sweet taste that can go with it. There are so many ways of fixing corn on the grill one of my recent most favorite ways is to add a bit of zest.

1 Tablespoon Coarse Sea Salt
Zest of 1 Lemon, about a tablespoon
Combine the finely grated lemon zest with the coarse sea salt in a small mixing bowl. Use a fork to stir the salt and zest together. Store in the refrigerator until ready to use.

recipe source sarcastic cooking

shared at
Friday Flash Blog Hop

Monday, August 19, 2013

Make Me Stuffed Peppers


  2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced...
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350ยบ for 20-25 minutes.

Makes 4 servings
Can be frozen

shared at
Coastal Charm
My Uncommon Slice of Suburbia

Back To School Giveaway Hop

Join in the fun at Sarah's Blog of Fun and the back to School Giveaway Hop. Lots of great giveaways including a $25 gift card.

Vintage Southern Illinois Picture and Song That Was True

Back in the day the land of southern Illinois was full of mines. I have read about salt mines and cola mines and mines of spar. I have heard stories of tunneling under the river and of the life that coal miners would have. There were gangsters that would make money off of these miners as they provided things that they could not find else where. The past of southern Illinois sounds a bit racy and a bit romantic as well but all of it definitely a hard life for many.

Some people say a man is made outta mud
A poor man's made outta muscle and blood
Muscle and blood and skin and bones
A mind that's a-weak and a back that's strong

You load sixteen tons, what do you get
Another day older and deeper in debt
Saint Peter don't you call me 'cause I can't go
I owe my soul to the company store

I was born one mornin' when the sun didn't shine
I picked up my shovel and I walked to the mine
I loaded sixteen tons of number nine coal
And the straw boss said "Well, a-bless my soul"

You load sixteen tons, what do you get
Another day older and deeper in debt
Saint Peter don't you call me 'cause I can't go
I owe my soul to the company store

I was born one mornin', it was drizzlin' rain
Fightin' and trouble are my middle name
I was raised in the canebrake by an ol' mama lion
Cain't no-a high-toned woman make me walk the line

You load sixteen tons, what do you get
Another day older and deeper in debt
Saint Peter don't you call me 'cause I can't go
I owe my soul to the company store

If you see me comin', better step aside
A lotta men didn't, a lotta men died
One fist of iron, the other of steel
If the right one don't a-get you then the left one will

You load sixteen tons, what do you get
Another day older and deeper in debt
Saint Peter don't you call me 'cause I can't go
I owe my soul to the company store

Bacon Maple Glazed Pork Loin

I found an amazing sale on pork tenderloin and this week my family will find this dish from Sweet Tea and Cornbread. Oh how amazing the bacon and maple glaze sound to me. Yummy!!!!

 1 whole boneless pork loin 4-6 lbs.
2 Tbs. spicy brown mustard
1 Tbs. soy sauce...

1 Tbs. Worcestershire
1/2 cup pure maple syrup plus some or drizzling when basting.
10-12 bacon slices
salt, pepper and garlic salt to taste

Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.
Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

time for reader input please what is it that I should serve along side this beauty? Would love any links, recipe suggestions or simply dish suggestions. I promise to visit any links you share

shared at
craft o maniac