Monday, February 22, 2010

Monday Mixing: Peanut Butter Sandwich Cookies

These taste just like Nutter Butter cookies. So good!
Source: Taste of Home Cookbook
  • 1 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all purpose-flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons milk
  1. In a large mixing bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
  2. Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets. Flatten to 3/8 inch thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
  3. For filling, in a large mixing bowl, beat the peanut butter, confectioners’ sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

Sunday, February 21, 2010

Dit Da Jow

I seem to have a wicked case of tendinitis in my elbow/forearm and a friend suggested that I give her uncle's Dit Da Jow a try.  Her mother uses it to alleviate arthritic pain and has also used it to quickly heal the bruising left after a serious bicycle accident.

When I first opened the bottle and smelled it, I looked at the label to see if it had an octane rating.  It is not an unpleasant smell at all, just a bit strong. You simply rub it well into areas of discomfort and let it work its magic.

I didn't really notice a significant cooling or heating sensation but after about 20 minutes I did notice that my range of motion was slightly improved and that the achiness wasn't nearly as pronounced. It lasted long enough for me to get a few good hours of sleep (the pain has been keeping me up at night). Rub downs with IcyHot haven't produced results like this at all. With this liniment and R.I.C.E., I have been able to reduce my Advil consumption. Good for me and my stomach, bad for Wyeth.

The only thing about this blend that doesn't thrill me is the odor that's left after a few hours. I went out to dinner one night, returned home and was a little dismayed that my clothes and hair seemed to smell like food. I was a little confused that I smelled particularly of curry when I had Mexican. After a few minutes I realized it was my arm that smelled like curry. It isn't an awful odor or anything - I just wasn't expecting it. It's nothing worse or as pungent than the scent left by IcyHot though.

Tuesday, February 16, 2010

Chúc mừng năm mới!

It's the year of the tiger and a traditional Vietnamese celebration was in order:

Bánh tét (sticky rice cake with pork filling), giò lụa (a flavorful pork sausage), dưa món (pickled leeks) served with dried shrimp and garlic chili paste. For the little ones at the party, lì xì envelopes.

May this year be filled with love, happiness, health and wealth for you, my dear readers!

Monday, February 15, 2010

Monday Mixing: Potato Chip Cookies

Potato chips seem like an odd ingredient for a cookie but this combination of salty and sweet is irresistible. These goodies were included in my holiday cookie platters and were very well-liked.

Source: Mom Bartow
  • 3/4 cup sugar
  • 3/4 cup butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour, sifted
  • 1/3 cup plain potato chips, finely crushed
  • 1/2 cup pecans, chopped and toasted
  • 1/2 cup sugar (set aside)
  1. Preheat oven to 375°.
  2. In a large bowl, beat sugar, butter, egg yolk, and vanilla until light and fluffy.
  3. Add flour to the sugar mixture. Mix well.
  4. Add crushed potato chips and nuts and stir by hand.
  5. Roll dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. 
  6. Dip the bottom of a glass into the set-aside sugar and flatten the balls.
  7. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks.

Sunday, February 14, 2010

Happy Valentine's Day!

Cards, chocolates and a very sweet delivery!

"The ways of love are hard to guess,
you can have a ball or make a mess.
Whatever you do, be careful and be cool,
in the end you'll regret it less."

- Got it from a chicken (yes, the cluck, cluck kind) at Rawhide many years ago.

Thursday, February 11, 2010

Random Photo: Insurance Spokesperson


Tuesday, February 9, 2010

Random Photos: Super Bowl Sunday 2010

The best part of Super Bowl Sunday is, without a doubt, the food!

The host of the party I attended had a very tasty east-meets-west spread. Snacks included chips, dips (7-layer, salsa, french onion), cilantro shrimp, and bánh something-or-other (I forgot to ask what it was called):

Phở is a Vietnamese noodle soup. My host's ingredients are traditional: A savory beef broth (that he began preparing the day before), thin rice noodles, slices of several cuts of beef, tripe and meatballs. The garnishes provided were bean sprouts, Thai basil, thin onion slices, red chili peppers, chopped green onions, chopped cilantro and lemon wedges. Chili sauce and hoisin sauce are used as condiments. I added a little nước béo (liquid beef fat) for extra flavor. YUM!

Put all of those goodies in a bowl, add a beverage and find out what a real super bowl is!

We enjoyed other delights like: margaritas, chè (I think it was chè Thái) and cheesecake.

It was quite the shindig!

Monday, February 8, 2010

Monday Mixing: Spicy Asian Green Beans

This easy recipe gives green beans a little kick!
Source:  Watching a relative make them.
  • 1 pound fresh, whole green beans - trimmed
  • 1 clove garlic - minced
  • 2 tablespoons chopped green onion
  • 2 tablespoons chicken broth
  • 4 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon Asian chili sauce 
  1. Steam green beans until crisp-tender, drain.
  2. Combine all other ingredients in a pan over medium heat.
  3. Add beans to pan, coat with sauce and serve.
TRILLIAN'S TIPS: You can used canned green beans but the flavor won't be that great and the texture will be mushy.  The chili sauce I normally use is Sriracha by Huy Fong foods. For a more intense garlic flavor and a bit more spiciness, I sometimes use Huy Fong's chili garlic paste.

Thursday, February 4, 2010

Monkeying Around

Ooo! Ooo! Aah! Aah!

Monday, February 1, 2010

A Real Zombie Jamboree!

While waiting for my breakfast at Knott's Berry Farm's Chicken Dinner Restaurant, I decided to read the placemat on the table. A brief account of the history of the amusement park is written on it:

It's the usual boring and fluff-us-up stuff until 2009's entry:

Read it closely ... decedents attended. Decedents. Dead people. I like Mrs. Knott's chicken but I'm not sure I'd wake from my eternal slumber for it. Maybe they came for the biscuits. YUM! Now those are worth the trip.

Update: I called over to the restaurant to let them know that the word they were probably going for (unless they really did roll in coffins and corpses) was "descendants". Wonder how long it'll take to get a reprint.

Monday Mixing: Hockey Pucks

I got this recipe from a cookie swap.
  • 1 cup chunky peanut butter
  • 1 jar Jet-Puffed marshmallow crème
  • 2 packets Ritz crackers
  • Dipping chocolate
  1. Mix peanut butter and marshmallow crème.
  2. Place peanut butter and marshmallow crème mix in-between 2 Ritz crackers.
  3. Melt chocolate and dip sandwich. 
  4. Place on waxed paper to cool for 15 minutes, then place in refrigerator to set for approximately 15 minutes.
  5. Store in airtight containers between layers of waxed paper.
TRILLIAN'S TIPS: If you don't have a dipping tool, a regular fork can be used. If the chocolate is too thick, it can be thinned with a little bit of Crisco (NEVER WATER).

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