Get out the cookie jar, and make some easy, no-bake peanut butter bars for quick snacks.
Not that they’ll last long.
If you’re of a certain age, you’ll remember Rice Krispie Bars made with marshmallows, or the version with chocolate tops.
This one is something of a hybrid, to my mind. It has peanut butter to give it some extra goodness.
Just make up the “sauce”, stir into the cereal, and top with some melted chocolate.
No Bake Peanut Butter Bars (Also called Sweet Marie Bars)
1 cup light brown . . . → Read More: No Bake Peanut Butter Bars | Sweet Vintage Treat
White china soup bowls are versatile to use when serving chili, casseroles and other foods, too.
Many cooks and chefs like white because they show off the food to good advantage. And as they say, we eat with our eyes.
In the September 2011 issue of Everyday Food, I saw a recipe for Pasta and Bacon with Smoky Tomato Sauce. I knew I was so making this.
I had most of the ingredients, and what really sold me — besides that it was an easy recipe — was that it includes cavatappi as the pasta. This shape is curly . . . → Read More: White China Soup Bowls | Pasta With Bacon
I made my first apple galette today. It’s like a pie without the pie dish. The pastry goes flat on a baking stone or sheet. Then you add the filling and pull up the sides.
I’ve seen a number of recipes for this kind of dessert. It seems a little easier than a pie, because of the single crust.
Jonathan or Braeburn apples are a good choice for this recipe, though any good baking apple will do. I like to use apples with a flavor balance between sweet and tart, and texture on the firm side. I taste them, too, . . . → Read More: Simple Dessert – Apple Galette
So simple, tuna sandwiches are easy to make as the weather warms up. Keep the filling cold and bring it out for a quick lunch around the pool, or even a picnic if you can keep the sandwiches cold and eat them promptly.
Never had an exact recipe for this one. I like lots of pickles, so I head for the high side. The celery seed is often easier, but the fresh celery is nice for a change, and to give it more crunch.
Tuna Salad Sandwich Spread 2 small cans tuna, drained 6-8 hard boiled eggs, . . . → Read More: Tuna Salad Sandwich – Vintage China, Cool Lunch
Cinco de Mayo (May 5) is only a few days away, and it’s time to get ready for your parties or special events to celebrate.
There are plenty of ways to use your colorful dinnerware to help serve corn chips, salsa, tacos, guacamole or many, many other foods you might be eating to mark this special day in the history and culture of Mexico.
We repurposed a chop platter in the Mayan pattern by Harmony House to use as the large under plate, and a matching soup bowl to give some room for salsa.
Instant dish, ready for the . . . → Read More: Cinco de Mayo – Serve with Vintage China
Time to get out the bowls for another serving of some favorite comfort food. In the winter, bowl food can be chili or casseroles. In the spring and summer, it’s favorite cobblers and strawberry shortcake.
This year we had some wild spring weather, and strawberry growers were challenged to protect their crops from freezing. One thing leads to another, and the result is that, as I write, we have lots of beautiful berries from Florida and California available at very reasonable prices.
Frugal homemakers and home cooks know that cooking in season is always a winner — for best . . . → Read More: Enjoy Strawberry Shortcake – Beautiful Fruit in Season
Twenty-four hours before this photo, these beautiful red tomatoes were still on the vine in a friend’s garden. Gotta love Early Girl. There is nothing like the flavor of vine ripened, fresh sliced tomatoes.
Years ago at home, we served ours sliced on a plate with just a bit of sugar. Gourmet recipes with 30 ingredients are wonderful, but simple dishes also hit the spot, especially when the ingredients are this fresh.
My dad loved every kind of vegetable that was said to grow big, whether they were hefty tomatoes, tall corn or huge melons. What came out of . . . → Read More: Ah, garden fresh tomatoes – a simple vintage dish
Making hard boiled eggs seems easy. We use them for deviled eggs and beet pickled eggs. But you need them to peel cleanly, and that’s not as easy as it seems.
We like our hard boiled eggs just done, with fluffy yokes and NO green ring around the yoke, a sure sign of overcooked eggs. Here are our tips:
Buy your eggs a week or two ahead, and keep them refrigerated until you’re ready to cook them. Cook two or three more than you need, to allow for the one that might not peel well.
When ready to cook:
Place . . . → Read More: How to Hard Boil an Egg
One yummy chocolate cake
It must be the change in weather. When things get cool, we get itchy to bake. We first paired this easy and moist chocolate cake with a simple cooked frosting about 40 years ago. Just learning to cook then, and prowling in mother’s cookbooks for ideas. The combination has become a family favorite.
1 ½ cup flour 3 T. cocoa powder 1 t. soda 1 cup white sugar 5 T. vegetable oil 1 T. white vinegar 1 t. vanilla extract 1 cup cold water
Grease and flour a 9×9 cake . . . → Read More: Chocolate cake, remember when