Hacks from my Happy Place – XXX

I was momentarily stunned when I typed the title and realized that this would be the 30th time I have published a post in this specific category! It makes me wonder how many recipes I’ve shared with y’all since I started blogging. However, it doesn’t make me wonder to the degree that I am going to research all of the 29 previous posts and count recipes!

Speaking of recipes… I have more to share with you! I definitely need to take a break from all of the recipes for sweet treats that I’ve been trying out. Since I have to taste some of each thing I’ve made, I’m putting sweets in my mouth two or more times a day (and playing with my blood sugar levels, I’m sure!). I’m actually looking forward to some savory meals to make – some my regular on-hand recipes and some that I have to try out to see how they are.

Before I get to the recipes, though, I’ve learned two more hacks to share. Well, both of these hacks I’ve seen from watching so many food videos, but I’d never had reason to try them, or remembered to try them when I did have reason.

Hack #1 for this post is that, whenever you have to measure something sticky – like honey, molasses, peanut butter, etc. – give the inside of your measuring cup a spritz with cooking spray. You will find that at least 90% of the food item will pour quite easily from the cup, meaning a quick swipe with a spoon or spatula will get the remaining tiny bit still stuck with one swipe. And Hack #2 has to do with peanut butter specifically. If you need a measured amount of peanut butter, don’t waste your time trying to dig from the jar and get it into the measuring cup. Simply put the open jar into your microwave and set the timer for 1 minute at 30% power (you can play with/adjust times and power as this was what worked for me). Carefully remove the jar – it shouldn’t be too hot to handle and pour the peanut butter into your measuring cup. The remaining peanut butter in your jar will resolidify as it cools back down. You can even do this when you’re trying to get the last of the peanut butter out of the jar – just heat it and pour it into a cup or bowl, then let it cool down before you spread it.

Oh, and in case anyone read my last happy place blog and questioned the idea of “brown flour”, here’s proof:

Okay, it’s time to share recipes with you that are tried and approved by me and my taste-testers.

Loaded Baked Potato Casserole
Ingredients:
1-1/2 lb. baked red potatoes (6 medium)
1/4 tsp. each salt and pepper
1 lb. cooked and crumbled bacon
1 c. sour cream
2 c. shredded cheddar cheese
2 c. mozzarella cheese
dried or fresh chives

Instructions:

1. Cut baked potatoes into 1 ” cubes when they are cooled enough to handle easily .Preheat oven to 350°.
2. Layer 1/2 of potato pieces into a greased 9 x 13 pan.
3. Sprinkle 1/2 of the salt and pepper and 1/2 of the crumbled bacon on top of the potatoes.
4. Using a spoon, dollap 1/2 of the sour cream over the top in a random way.
5. Repeat second layer in the same way.
6. Bake uncovered in a 350° preheated oven for 20-25 minutes until cheeses are well melted.
7. Remove from oven and sprinkle with chives before serving.

NOTES: I used 3/4 of a 5-lb. bag of red potatoes and I wasn’t sure even that amount was going to be enough. Also, when it comes to the potatoes, I would cube them while they are raw and then just add them to boiling water for about 5 minutes, testing until they feel par-boiled, then drain them well. For me, the 2 cups of each cheese was not too much, but it was a lot of cheese per potato ratio, so I’d have no hesitation cutting the amount to 1-1/2 cups each and still think it would be plenty.

Amish Oatmeal Pie
Ingredients:
1 unbaked pie shell (homemade or thawed from frozen)
1-1/4 c. packed brown sugar
3/4 c. oats (can be traditional rolled oats or quick oats)
3/4 c. milk
3 eggs, beaten
3 tbsp. room temperature unsalted butter
1-1/2 tsp. vanilla extract
1/4 tsp. salt

Instructions:

1. Preheat oven to 350°. If using frozen pie crust in pan, make sure it is thoroughly thawed and at room temperature.
2. In a large mixing bowl, stir together brown sugar, oats and salt.
3. Drop pieces of the unsalted butter into the dry ingredients mixture and work with a fork or your hands to break it up as much as possible.
4. Measure out milk and then drop the eggs into the measuring cup, beating them until they have mixed with the milk.
5. Add milk/egg mixture and vanilla extract to the oat mixture. Stir for several minutes until everything is fully combined.
6. Place pie shell onto a baking dish (to avoid spills to the oven). Carefully pour the mixture into the pie shell and place the cookie sheet in your preheated oven.
7. Bake for 40-50 minutes until pie is completely set (no jiggling) and a toothpick comes out clean.
8. Let cool no less than 10 minutes.
9. Serve slices with ice cream or whipped topping if desired.

This recipe surprised me. It didn’t sound all that appealing, and yet, I couldn’t pass up taking a bite every time I was near it. The best way that I can say how it tastes is to tell you that it reminded me of pecan pie, without the pecans on top, and not as sweet. My #1 taste-tester asked for the recipe, which is high praise.

Oh, I have other pictures of items from recipes I tried, but as I explained in my previous post, it was working on this article that made me lose my patience (what little I have to start with!) and just walk away from blogging for the better part of the year. I need to stop trying out so many recipes like I have been because I want my kitchen to stay as my happy place. Even at the onset of the colder months, I haven’t spent much time ‘creating’ those comfort foods that I like to keep on hand. So unless I see a recipe that I want to try for myself and it’s so darned good that I simply HAVE to share it, I hope some of these already shared with you make it into your repertoire.

I have started working on transferring recipes on various forms of paper to recipe cards, at least!

Enjoy what’s here, and you are always invited to share recipes with me!