Cooking is on the back burner…

*Digging myself out from under a mountain of boxes* All I’ve been thinking of lately is bananas and an occassional apple… maybe it has to do with the fact that I’ve been spending alot of time with banana boxes and an apple box now and then.

We are moving.

From
WISCONSIN
to
OHIO.

So, this website (and Kitchen Scrapbook) will be put on the back burner for the next month or so. Ah, how fitting to use the term ‘back burner’ in a kitchen-related post. You know, it is true that when I make a meal, I very seldom need more than 2 burners and always use the front ones. The back ones aren’t used near as often. I wonder if they keep that it mind when they’re making stovetops. Not sure exactly what they’d do to make the front ones better and last longer, I guess that was just a weird random thought.

 Anyway, for tonight, I’m making, er, WE’RE making Grilled Chicken Breast Salad. It’s ‘we’ because the grill is not my territory, and I’m quite happy to keep it that way. 

Parmesan Breadsticks and what they turned into…

As I was saying in the last post, we had breadsticks with our ham meal that was featured and they went into the ‘don’t make again’ department.

And as I’ve said hit-n-miss in previous posts, me and making yeast breads from scratch don’t go together too well.

I don’t know, do you think those 2 facts had anything to do with each other?

Don't let the picture fool you, they weren't as good as they look!

For more details and the recipe ... www.KitchenScrapbook.com

Baked Ham with Sweet Potatoes and Pineapple

Wow, where did my week go?! Here it is, Saturday morning already. Did you ever wonder why life seems to go faster now that you’re older? ...

... This recipe comes from the Grandma’s Recipes cookbook. I love this cookbook! Maybe one reason is because I know Ray and Elsie, the ones who compiled it. And I must compliment them on the index! It’s VERY user-friendly! I think in a cookbook, one of the hardest things would be making the index, categorizing everything and making sure you didn’t miss a recipe. 

Wanna make this ham?... www.KitchenScrapbook.com

How to make a Pie Crust

Ok, I’ll just show you how I do it, but don’t expect alot of tips and all. Who knows, after this post, you might be giving me a lot of tips! That would be great, it would make us all better pie crust makers. And you might laugh at how I do it, for example, I use Saran Wrap in the pie-crust-making process. *Huh?!*

Warning: Eyes may glaze over… there are lots of pictures and it got a little wordy.

First, the recipe...

... www.KitchenScrapbook.com

Peanut Butter Pie!

I get cravings for this pie. And it’s so easy to make. And you can make it and put it in the fridge and it cools down and firms up in less than 3 hours. I’ve already got the craving in the morning, made it, and had a piece for lunch. Mmmmm, now I’m thinking afternoon snack today…

This recipe comes from the Derstine cookbook. But I skip the meringue. Meringue on peanut butter pie?! No way! What’s crazy is that most regular peanut butter pie recipes have meringue. One time I tried it and it just seemed really weird. Maybe because Mom always made it without the meringue. I guess people put it on because the filling takes egg yolks and then what do you do with the eggs whites?

For the recipe and more pictures... www.KitchenScrapbook.com