All Right!!!

No.  That picture is not of my stove at 4:25 in the afternoon.  That my Friends, is a picture of my oven, at 425 degrees!!!!  I am now officially back in action!!  Do you know what we do in the JellyManKelly house with a 425 Degree oven?

We make Pappa Murphy's Pizza's!!  Yeah, you were probbably expecting more.  But...first time in quite a few years that we have been able to accomplish this!

Before I go into any more detail about how great my oven is now, lets thank Phil.  Phil is from
 A & J Appliance Repair Service and can be reached through

www.ajappliancerepair.com .  My friends, this guy was awesome!!  If you have any home appliance's that need fixing, he is your man!  On Monday I sent him an E-mail at 11:21am through his website.  At 11:36am he called me back.  We discussed my issues with the touch screen, and he said he would call me back.  That same afternoon, he called me back with a price for the part, and he could have it done the next day!  We agreed on Friday at 5.  Mrs JellyMan was here, to let him in, and by the time I got home with both midgets ( 5:15 ) he was done.  He Vacuumed out behind the oven, cleaned everything up....AND he found this BIG chip in the enamel.  He fixed it before he left.  Awesome guy, very sociable, and a local small business.  You can't get better than that!

 

Okay, back to my goodies.  We cooked the Pizza's and devoured most of them.  We will finish up the job tonight for dinner.

 

We were up early this morning to go out to my Step Sisters church, for a Emergency Preparedness thing.  I walked away with some good pamphlet's on 72 Hour Kits ( I will blog about this later ), and a good time seeing family. 

 

We hit up Costco on the way down the hill, and I was specificly looking for foods that could be cooked at above 350.  Yeah I'm a nerd!

 

We have a Persimmon Tree in our back yard.  It normally gives us an abundance of Persimmons, ( well until Uncle Billy helped me cut most of it away ) now the critters both 2 and 4 legged get most of the fruit.  What kills me is most people do not know what to do with Persimmons.  Well, their loss, because they are AWESOME!!!!  Cookies, Bread, you name it they are bomb!  I am currently sitting on about 48 Cups of pulp.....

 

Yeah....those are 2 cup bags, and they go all the way back into the freezer.  Hey, when you don't have an oven that cooks at above 350 things just kind of back up!

First batch was made with Splenda.  I dont't normally cook with substitutes....but I had it, and I figured I had an audience for them.

Umm Yes....Splenda.  Not so much like real sugar.  They do kind of look like Rocks.  They taste good though.

Ahah....Second batch with Real Sugar.  Those are what I am used to.  Now, I am not saying anything bad about Splenda.  I CAN taste the difference.  But I also do not eat it that much.  I figure that if I ate it more it may not have that same taste.

Well, I must go do my chores now, a Husbands work is never done ( hehehe Mrs. JellyMan is doing the dishes )

I feel a new wave of inspiration coming on.  You are very limited to foods that can be cooked at 350....now we can make Chicken Nuggets and Tater Tots can now be cooked for the time on the package...not for an Hour.  Ooooo Shake And Bake too!!  I am probbably going to start making my own bread.  To some it may seem like a lot of work, well it is.  BUT.....if you take a look at what you pay for food in " Finished Product "  in one month....and look at what the base ingredients may cost you...you would be surprised.  You will end up with a better end result with your home made items, AND you will probbably save some money! 

On tap for tomorrow the Midgets and me will be making Toll House Cookies....YAY!!!!  Catch Ya Later!

A Little Something Special

I had another subject to blog about....but I think I am going to go with this one.  I WOULD have pictures....but i believe the littlest of the midget Pigmy's stole my camera....and the bigger of the two has my SD card.  Really,.....why would you want to steal my SD card.

Its that time of year again...when normally busy schedules get EVEN busier.  WOW!  Garden is slowing down, but everything else is speeding up.  Time to start on the Jellies and Jam's for Sale, and Christmas is right around the corner!!  Last year I ran out.  Last year I needed 101 jars of Jelly's and Jams....I only got to about 90 before I ran out of time and money.  I think I am going to need a bigger head start.  Mrs. JellyMan just went to her first PTA meeting....all I can say is wow.  She came back full of piss and vinegar.  ( I have always wanted to say that )  Don Corleone doesn't have anything on her.  I must have married into the PTA Mafia! 

Okay, enough about that stuff, I know what you want.  You want a desert from the Ole JellyMan don't you?  Well, I did a desert.  A desert that I was told, beats all, wins all, kicks alls butt!  I had this desert growing up, my Aunt Linda made this for special occasions, and it was good.  I keep the recipe hidden on my computer in a list of recipe's that Momma JellyMan gave me, ( If Mrs JellyMan found it she would be as good of a cook as me, and we can't have that! "  Now that I am older, It is more than good.  It is one of those deserts that you can only eat in small amounts, and you savor EVERY BITE....it is known as Chocolate Truffle Pie, or renamed by a certain co worker as Death By Chocolate Part Deux! 

You are probably saying " hey, show me a picture "  " You always show pictures ".  I don't have any.  My IPhone camera is all scratched up, and that is the only camera I know about.  Mrs JellyMan hides her nice little camera....( I am not allowed to play with the nice things ).  Now please, I really did make this. Maybe someone who reads my blog, and ate this will say " yes, JellyMan made the best desert ever and it was great! "  This isn't like that time I saw Bigfoot, shook hands with Elvis, or caught that 48 Pound Albino Trout at Lake Amador...this desert is REAL!

I want to say I made this to be nice to a co worker, she just finished her fast for Ramadan...but thetas not really it.  I wanted to show off, its been a while since the toffee cheesecake...and i needed something to follow up with.  Before I post the recipe...there are a few pre requisites that I must cover.

1) READ THE RECIPE ALL THE WAY THROUGH!!!!  I started this at 8:00 on Sat night, and THEN read the recipe.  When you go to chill the Chocolate Mixture, YOU CANT CHILL IT IN THE FRIDGE LIKE I WANTED TO!

2) You really need a good sized double boiler.  I have this old Pyrex dish that I usually use, We looked for it everywhere.  We only have so many cabinets, and secretly i thought that Mrs JellyMan broke it, or was using it for some craft project.  ( I later found it on the counter, full of vegetables....don't ask )

3)  Be prepared....this isn't alot of work...I dont want to scare you off...but you have to be careful when doing this. Make sure you have the right stuff...its a bit pricey and a mistake will kill it.  ( Like if you use non sweetened baking chocolate...I didn't do it...but I know the person who did....I won't out the person...well at least this time )

4) Make sure you make this for an audience that will appreciate it.  This desert is something that needs to be savored.  Don't give it too someone who doesn't appreciate complex flavors. 

5) Lastly...don't give this to someone who is ungrateful.  Someone who takes a bite of a HUGE piece...makes a nasty face and throws it away.  ( I am not saying names and no one out there that reads it needs to either. )

OKAY...Transform and Roll out!!!

You will find the recipe below.  This desert freezes well.  I made two of them.  ( I dont like doubling desert recipes, I made two separate batches )  I used a spring form pan for the one for work, and two pre made Oreo crusts from the grocery store for our desert on Labor day.  Small crowd...and I did not want to have this thing sitting talking to me in the fridge!

                                                         

CHOCOLATE TRUFFLE PIE

1 1/2 PINTS HEAVY CREAM

1/2 CUP GRANULATED SUGAR

1 1/2 CUBES BUTTER OR MARGARINE

1 1/2 LBS SEMI-SWEET CHOCOLATE

1/4 CUP LIQUEUR

3/4 TEASPOON EXTRACT (RASPBERRY, MINT, ALMOND--DEPENDS)

24 OREO COOKIES

10" SPRING FORM PAN

HEAT 1 PINT HEAVY CREAM, 1/2 CUP SUGAR AND 1 CUBE BUTTER IN DOUBLE BOILER UNTIL BUTTER MELTS AND SUGAR DISSOLVES -- DO NOT BOIL.

ADD 1 1/2 LBS CHOCOLATE (BROKEN INTO SMALL PIECES) TO ABOVE MIXTURE AND STIR TO MELT -- REMOVE FROM LOW HEAT AND STIR TO COMPLETELY MELT AND IT ATTAINS A SMOOTH TEXTURE -- BE SURE THE HEAT IS AT THE LOWEST SETTING POSSIBLE.

ADD LIQUEUR AND EXTRACT TO TASTE -- COOL MIXTURE COMPLETELY -- DON'T CHILL IN REFRIGERATOR.

WHIP 1 CUP CREAM UNTIL IT HOLDS SOFT PEAKS -- FOLD INTO CHOCOLATE MIXTURE -- POUR INTO COOKIE CRUST AND CHILL WELL -- MAKES 1 LARGE OR 2 THIN PIES.

COOKIE CRUST:

MELT 1/2 CUBE BUTTER IN BOWL -- CRUSH OREO'S VERY FINE -- IN FOOD PROCESSOR OR BLENDER -- ADD BUTTER TO CRUMBS AND MIX COMPLETELY -- PRESS INTO THE BOTTOM AND PART WAY UP THE SIDES OF SPRING FORM PAN -- COOK 8 TO 10 MINUTES AT 350 DEGREES -- COOL COMPLETELY.

FLAVORING HINTS:

CHOCOLATE MINT USING CREME DE MENTHE LIQUEUR AND MINT EXTRACT

ORANGE USING GRAND MARNIER LIQUEUR AND ORANGE EXTRACT

COFFEE USING COFFEE FLAVORED LIQUEUR AND COFFEE EXTRACT

ALMOND USING AMARETTO AND ALMOND EXTRACT

RASPBERRY LIQUEUR AND RASPBERRY EXTRACT.

I have made all of the above with the exception of Orange, and Almond.  I can never find Raspberry Liqueur, BUT you can use the extract, and ring the spring form pan with Raspberry's.  You get a hint of the flavor, a little bit of tartness from the fruit.  Like I said earlier.  This is a serious desert, for someone who likes complex, but at the same time delicate flavors.

I hope you enjoy making this.  This is always a treat to eat, and to make.  When I make a desert, I like to see people eat it.  It makes me feel good.  Its also a nice pat on the back to see people's eyes roll up into the back of their head!

Have a good night, and you will hear from me again soon!

PS.  Mrs JellyMan thinks she is funny.  As I was telling you about this desert.....look at what she sent me?

Hello Again

Well Hello!!!  Haven't talked to you guys in a while.  It seems as though time was a luxury that I haven't had in the last month and half or so.  Every day I meant to write, and then I would remember the garden.  That was a hard choice, BUT....judging by the amount of food I have on my kitchen counters, I think it was time well spent. 

I have been a dehydrating fool!  I think my dehydrator has been working at least 4 out of 7 days a week this summer.  If you have not purchased one yet, I would definitely look for one!

It seems when you have everything figured out, life throws you a curve ball.  Most of the time I am able to choke up on the bat and at least get a base hit.  But this one, man this one was a doozy!  Everything was going great and BLAMO!!!!  A curve ball right in the teeth!  So I spend a week or so picking my teeth up out of the dirt, and adjusted to life as we currently know it. 

Nothing too terribly bad, but my schedule changed.  ( yeah I told you not to bad, but tell that to Mrs. JellyMan...she has to cook now! ).  To better support customer needs, I was asked to change my schedule from 7-4, to 9-5:45.  While I am blessed, and I thank god every day I have a job, and am able to keep a roof over my midgets heads....not getting home until 6:15 or so is not conducive to cooking dinner!  This last weekend was pretty much spent in the kitchen. 

I wanted to come up with cook ahead food with the least amount of steps.  We started with 2 casseroles.  The first has a name...I was informed of the name this week, but the name escapes me now.  I call it Poor/Lazy Man's Lasagna. 

1 lb Ground Turkey
1 lb Ground Turkey Sausage

2 Cups Red Wine

1 Onion ( i went with white this time ) Chop it up
4 Cloves of Garlic ( Smash it up, chop it up, smash it up, then chop it up again )

1 1/2 Boxes of Elbow Macaroni

1 Jar of your fav Pasta sauce 32 oz( We are a fan of Clasico Tomato Basil because that is what Costco has )
1 Can Stewed Tomatoes ( We like the Italian ones from Costco...do you see a theme here )
1 Can Tomato Sauce
2 Medium cans of Sliced Olives ( Drained )
* Secret Weapon *
4 Cups Mixed Shredded cheese ( Again, we like the Costco brand...big bag of fancy shredded cheese, Cheddar and Monterrey jack )
4 cups Mozzarella cheese shredded ( Costco Brand, buy the big huge gigantor bags.  Freeze 2 cups in a sandwich bag and stash them in your freezer. )

In a stock pot, heat it up, throw in your ground meat.  In another pan add a smidgen of olive oil, and throw your onions in.  Keep an eye on your meat, keep breaking it up with a spoon or fork, we don't want huge chunks, just slightly bite sized.  When your onions become translucent, add your garlic.  Give it a couple of stirs, then add your red wine.  Reduce fluid by half.  Okay, your meat should be browned, and your onions should be purple.  Empty your onions mixture into your meat, and add pasta sauce, and tomato sauce.  Grab a handful of your stewed tomatoes, and squeeze!  Drop them in the pot, and repeat until completed.  Add the juice, and your drained olives.  Simmer on low for 1 hour.  While this is simmering, boil your pasta until done, drain it, and rinse it.  Now, an hour later, you should have some nice thick sauce....if you did it right.  I dint, so I had watery sauce.  *SECRET WEAPON TIME*  Add a handful of your garden dehydrated tomatoes.  =)  Okay, throw it all together.  Stir until you have all of the ingredients mixed in.  If you are making this as a freeze ahead meal, please use what ever size freezer safe pans work best in your freezer.

Ladle in the pasta and sauce until you have the bottom of the pan covered.  Add a layer of the mixed shredded cheese, and repeat.  You want this to come up to just under the lip of the pan, and be level across.  Then go ahead and add 2 cups of Mozzarella.  If you are cooking this now, drop it into a 350 degree oven covered with foil for 30 minutes, then un cover, and cook for another 10.  If you are freezing it, defrost it in your fridge the day before, and cook it the same way only longer.  45 minutes, then remove foil and cook for 10.

Well, that was one dish.  I cooked 2, and a desert.  I have 2 reasons for ending this now.  I need something to talk to you about in a couple of days, and........

I am a whizz with a cleaver.  I use a cleaver for everything.  Its a Chicago Cutlery...Its sharp....Well its such a good knife cutting up the first onion, I decided to cut the tip of my thumb off.  Right through the nail, and everything!  It doesn't feel so good now after a day of working with spreadsheets and Alt-Tabbing between reports.  So farewell, take care, and please don't cut your fingers off!!  I promise I will write again soon!