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top 3 BBQ places in Kansas City, MO

#2 Smokestack north of KC???? Could you be referring to Smokehouse Bar-B-Que in Gladstone on N. Oak or in Zona Rosa? I'm just not aware of a Smokestack north of the river.

I have to agree with you, if it's Smokehouse you're referring to. I love their baby back ribs and burnt ends. Oh, and the Gladstoner sandwich, yum! They also have the best baked beans.

May 19, 2009
happyhomemaker in General Midwest Archive

Any more Maid Rite Burgers in Missouri?

Yes, I just discovered this Maid Rite in Gladstone. It's inside the Hy-Vee gas station convenience store. I've been going to the one in St. Joe. This new one in Gladstone is so much closer for me.

Jan 04, 2009
happyhomemaker in Great Plains

Has anyone tried diet Dr Pepper chocolate cherry soda?

That is exactly what I thought it tasted like. I'd prefer to eat a cherry tootsie roll pop than drink one.

Mar 30, 2008
happyhomemaker in General Topics

Homemade holiday gifts

Thanks for posting the recipe. I'm always looking for something new for the holiday gift giving.

Mar 28, 2008
happyhomemaker in Home Cooking

Best cupcake recipe? Easy?

Here is a link to "Simply Recipes" and a delicious Red Velvet Cupcake with Cream Cheese Frosting by Garrett McCord. I made these for Valentine's Day and they were both beautiful and delicious. http://www.elise.com/recipes/archives...

Also, check out this site for more cupcake recipes. http://vanillagarlic.blogspot.com/ "Click" on the "Cupcake Menu" on the right side of the page to find a flavor you like.

Mar 21, 2008
happyhomemaker in Home Cooking

Any good carrot cake recipes?

Here's a delicious Cooking Light recipe for "Carrot Cake With Toasted Coconut Cream Cheese Frosting". It doesn't taste "light" at all. In fact, it's my new carrot cake favorite. I've made it twice since mid-February. The golden raisins could be left out, but since they are mild and thin skinned, they just kind of melt into the cake and add a bit of sweetness. The frosting isn't as sweet as most and has a nice "tang" to it because of the cream cheese.

http://find.myrecipes.com/recipes/rec...

Mar 18, 2008
happyhomemaker in Home Cooking

What is the best dip you ever had and the recipe?

This is a nice change of pace from the cream cheese/mayo type dips, although I do love those too.

TEXAS CAVIAR

1 can (15 oz.) black-eyed peas, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) petite diced tomatoes, drained
1 can (4 oz.) diced green chilies
1 green bell pepper, chopped
1 red onion, chopped
4 cloves garlic, minced or 4 tsp. of minced garlic in the jar
2/3 c. medium Pace Picante Sauce
2 Tblsp. lime juice
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. to 1 tsp. dehydrated cilantro
Salt to taste

Mix all ingredients together. Cover and chill at least 2 hours or up to 24 hours. Serve cold or at room temperature with Fritos Scoops.

Yields: About 5 to 6 cups

Mar 16, 2008
happyhomemaker in Home Cooking

Corned Beef Novice...why so tough?

Thanks for the tip. I'll have to try ham instead of bacon next time. That sounds very good.

Mar 16, 2008
happyhomemaker in Home Cooking

Cupcake Liners / Papers

Here is a link to "Simply Recipes" and a delicious Red Velvet Cupcake with Cream Cheese Frosting by Garrett McCord. I made these for Valentine's Day and they were both beautiful and delicious. I think they would be lovely for a wedding. http://www.elise.com/recipes/archives...

Also, check out this site for more cupcake recipes. http://vanillagarlic.blogspot.com/ "Click" on the "Cupcake Menu" to find a flavor you like.

Mar 12, 2008
happyhomemaker in Home Cooking

corned beef and cabbage

I made a corned beef dinner just this past weekend as my kids were in town from college and wanted the annual St. Pat's meal early. I purchased 8 lbs. of Broyle's flat end cut corned beef and that fed 6 adults with some leftover for another meal to serve 3 of us. I'd probably go with 10 lbs. to be safe.

Mar 12, 2008
happyhomemaker in Home Cooking

Corned Beef & Cabbage,Crockpot,when to add vegs+?

I'm glad to hear it turned out so good for you. Enjoy your meal tonight.

Mar 12, 2008
happyhomemaker in Home Cooking

French Dip Sandwich

This is my neighbor's recipe for the beef and au jus to make the most delicious sandwiches.

RUMP ROAST WITH AU JUS

3 - 5 lb. rump roast
1 can Campbell's beef consomme
1 can Campbell's french onion soup
1 (12 oz.) bottle or can of beer

Place roast in a Pam sprayed crockpot. Pour all ingredients over the roast. Cook on high for 7 hours. Remove the roast from the crockpot and let rest for 10 minutes; slice into serving pieces. Serve slices of the roast on a slice of toasted french bread with au jus poured over all. You can also make a wonderful gravy by adding Wondra flour to the au jus.

Mar 11, 2008
happyhomemaker in Home Cooking

Corned Beef & Cabbage,Crockpot,when to add vegs+?

I think the vegetables would just go to mush cooking 10 - 12 hours. This is what I did yesterday for Sunday dinner. I doubled my recipe for a big crowd, but only used 3 bottles of beer, 2 Killian's Red Ale and 1 bottle Guinness Stout, but you could use any beer.

I started out by putting my corned beef brisket, two 4 lb. corned beef briskets and 3 bottles of beer, in the crock pot Saturday night at 9:30pm. I took them out at 8:30am Sunday morning and added vegetables to the cooking liquid and cooked them for 4 1/2 hours until they were tender. I made the Colcannon right before we ate.

Even though you have 2 lb. corned beef brisket, I would still use the 2 bottles of beer. You'll need plenty of liquid to cover the vegetables later. You will probably need to add a cup or so of water or another bottle of beer to the cooking liquid to almost cover the vegetable. So as they wilt they are completely covered.

CORNED BEEF BRISKET COOKED IN BEER

4 lb. corned beef brisket
2 (12 fl. oz.) bottles of Killian's Red Ale

Place the corned beef with the juices and seasonings from the bag in the crock pot. Pour beer all around the beef.

Cook on Low 10 - 12 hours, until tender. Mine took 11 hours. Remove beef from crock pot to cool. I let it rest 15 minutes before slicing.

At this point, put 1 head of cabbage cut into wedges, one 2lb. bag of carrots, and 2 yellow onions cut into wedges in the cooking liquid and cook on High for 4 - 5 hours, until tender.

Slice the meat and put it in a 13x9x2-inch Pyrex casserole or equivalent and refrigerate until 40 minutes before dinner. Remove from oven and spoon several ladles of the cooking liquid from the vegetables over the corned beef and warm in the oven for 35 minutes at 325* F.

I like to serve with Colcannon.

COLCANNON

2 1/2 lbs. potatoes, peeled and cubed
4 slices bacon
1/2 sm. head cabbage, chopped OR 16 oz. package cole slaw mix
1 large onion, chopped
1/2 c. milk
salt and pepper, to taste (start with 3/4 tsp. salt and 1/4 tsp. pepper)
4 Tblsp. butter

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Slice bacon into 1/4-inch slices and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Scoop bacon out of the pan with a slotted spoon leaving the drippings in the pan. In the reserved drippings, saute the cabbage and onion until soft and translucent.

Drain the cooked potatoes, mash with milk, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Serve immediately.

NOTE: I've used both the 1/2 head of cabbage and the cole slaw mix. I prefer the cole slaw mix. Much easier to stir with the smaller cabbage pieces and I really liked the little bit of color the carrot gives the potatoes.

Mar 10, 2008
happyhomemaker in Home Cooking

Corned Beef Novice...why so tough?

You're very welcome. Enjoy.

My son was home from college this weekend and asked for St. Pat's dinner a week early. In fact, we just finished up dinner and he's back on the road to school. I used my mom's newer crock pot and it did cook faster. I changed things up a bit this year and bought two 4 lb. Broyle's corned beef briskets, I didn't rinse off the spices. I added everything in the bag with the corned beef to the crock pot. I then poured 2 bottles of Killian's Red beer and 1 bottle of Guinness Stout over the meat. I'm sure any beer would work. I cooked it on Low overnight for 10 1/2 hours. I took the meat out and let it sit for 15 min. before slicing. I cut up 1 small head of cabbage into wedges, a large bag of carrots, and cut up 2 onions into wedges and placed it all in the cooking liquid. I cooked the vegetables on High for 4 hours or until tender. I then sliced the meat and put it in the refrigerator until dinner. 30 minutes before dinner, I spooned several ladles of the juice over the meat and put it into a 300* oven for 35 minutes. It was equally as good as the recipe above, just not sweet. I still made the Colcannon.

Mar 09, 2008
happyhomemaker in Home Cooking

Corned Beef Novice...why so tough?

I do my corned beef brisket in the crock pot with Guinness. I will note that I have an older model, from the 1970's, crock pot.

GUINNESS CORNED BEEF BRISKET

4 lb. corned beef brisket
1 c. brown sugar
1 (12 fl. oz.) bottle of Guinness Stout

Rinse the beef completely, removing all spices, and pat dry. Place beef in a crock pot. Sprinkle brown sugar on top of beef and spread around. Pour Guinness Stout around beef and a little on top of the beef to wet the sugar.

Cook on Low 12 hours. Turn beef over and Cook on High 1 more hour. Remove beef from crock pot to cool. I let it rest 15 minutes.

I like to serve Colcannon with this recipe.

COLCANNON

2 1/2 lbs. potatoes, peeled and cubed
4 slices bacon
1/2 sm. head cabbage, chopped OR 16 oz. package cole slaw mix
1 large onion, chopped
1/2 c. milk
salt and pepper, to taste (start with 3/4 tsp. salt and 1/4 tsp. pepper)
4 Tblsp. butter

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Slice bacon into 1/4-inch slices and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Scoop bacon out of the pan with a slotted spoon leaving the drippings in the pan. In the reserved drippings, saute the cabbage and onion until soft and translucent.

Drain the cooked potatoes, mash with milk, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Serve immediately.

NOTE: I've used both the 1/2 head of cabbage and the cole slaw mix. I prefer the cole slaw mix. Much easier to stir with the smaller cabbage pieces and I really liked the little bit of color the carrot gives the potatoes.

Mar 08, 2008
happyhomemaker in Home Cooking

Crab Wontons (aka Rangoon)

I got this recipe from the Kansas City Star Food Section 10 years ago or so. It's still my favorite. I've never had them explode. Maybe the freezer for 30 minutes is what keeps them from exploding?

8 oz. block of Philadelphia 1/3 less fat cream cheese
3 T. crab meat (I use 1/2 can of canned lump crab)
3 green onion, sliced small
2 cloves garlic, minced
1/2 pkg. wonton wrappers
Peanut Oil for frying

Mix first 4 ingredients together. Fill wonton wrappers with 1 Tablespoon of mixture and wet corners & pinch together. Set on cookie sheet. Place in the freezer for 30 minutes to set. Fry 4 - 5 at a time in a large pan of peanut oil until golden brown. Remove from oil a place upside down on a stack of paper towels to drain. Serve.

Makes 35 Crab Rangoons

Mar 07, 2008
happyhomemaker in Home Cooking

Everyday Italian...Giada De Laurentiis

I made those Nutella Ravioli and they were really good. I did like you and just sprinkled powdered sugar on them. I did do the egg wash to seal them like she said, but before I finished them up I tried just wetting my finger with water to seal them like I do crab rangoon. It worked fine and I could have saved an egg.

Here's a link: http://www.foodnetwork.com/food/recip...

A favorite of mine from Giada is an appetizer. It's Pecorino Romano with Apples and Fig Jam. Oh, they are so good. I had an Italian friend at my party I prepared these for and she said, "I make bruschetta all the time, but these are a step above, like gourmet."

Here's a link: http://www.foodnetwork.com/food/recip...

Mar 06, 2008
happyhomemaker in Home Cooking

Kraft Old English Cheese

You are correct. I use the 5 oz. jars (3 of them) of the Old English in a soup recipe I have. I hope they never quit making it because I really don't know what I would substitute for it. They have several different flavors too.

Mar 06, 2008
happyhomemaker in Cheese

Red Velvet Cake Recipes..

Here's a link to Simply Recipes food blog. I made these for Valentine's Day and thought they were wonderful. I don't like dry cake at all and these were not.

http://www.elise.com/recipes/archives...

Mar 06, 2008
happyhomemaker in Home Cooking

What to serve with Meatloaf?

Thanks for the new recipe from Tyler. I love Colcannon. I've been making "Diane's Colcannon" from allrecipes.com for several years now. The only change I've made to her recipe is to use part of a 16oz. bag of Dole cole slaw mix in place of the cabbage called for. It just saves a bit of time chopping if I'm rushed for time, and I like the color of the grated carrot in the potatoes. Not traditional, I know.

Our son is coming home from college this weekend and since he won't be home for St. Patrick's Day, he asked if there was a chance we could have Corned Beef and Cabbage and Colcannon this weekend. Well, YAY!!

Mar 04, 2008
happyhomemaker in Home Cooking

What to serve with Meatloaf?

I was going to type the same thing. It's a good meal.

Mar 03, 2008
happyhomemaker in Home Cooking

SCONE RECIPE WANTED: must be good [Moved from U.K./Ireland board]

These are from Gourmet Magazine and were on Sara Moulton's show on Food TV. These are very tender, but hold up very well with Devonshire Cream and preserves. That is how I serve them. I've made these with currants and dried cherries too. The dried cherries are my favorite and I serve them with cherry preserves. I love cherry anything.

http://www.foodnetwork.com/food/recip...

Mar 02, 2008
happyhomemaker in Home Cooking

help needed with hideous new low cholesterol diet!!

You've received very good recommendations and advice so far, but one I didn't read was to add Metamucil to your diet. I don't know if it has to be Metamucil, but it does say on the bottle and their website that it's the only brand proven to lower cholesterol. Also, it's the only brand I've used, so that's where I'm coming from.

I too had a cholesterol count of 272 two years ago. I added more fruits, veggies, and whole grains to my diet, but I also added 2 level teaspoons of sugar-free orange Metamucil once or twice a day to my diet. My cholesterol count was down to 217 in 3 months and just last summer it was down to 162. No typo, that's a 110 point drop and I'm not on any cholesterol lowering drugs.

Unfortunately, my weight hasn't changed much, but thank goodness the cholesterol number did. Like you said, "We're at that awful age where one can no longer abuse ones body with impunity". I now need to get busy on the weight loss part.

One other note about Metamucil use, don't take it with vitamins or medications. You need to take it two hours before or after meds or vits, as the fiber in Metamucil pushes them to quickly through your system and they don't get absorbed properly.

Hope this helps.

Mar 01, 2008
happyhomemaker in Not About Food

Desserts for Kids and Adults

Okay, this is not chocolate, but I think it would be a total hit with your crowd. Not Yo' Mama's Banana Pudding is a 5-star recipe from Paula Deen. Do make it exactly per her directions. I tried to lighten it a bit once using lower fat products and it just wasn't the same.

http://www.foodnetwork.com/food/recip...

I do agree that brownies would be good for all. I'd take vanilla ice cream for the kids and pick another flavor more adult type like coffee, dulce de leche, etc. for the more adventuresome.

Feb 27, 2008
happyhomemaker in Home Cooking

So, what did you make this weekend?

This has been a fun read. I prepared a good old-fashioned Sunday Dinner. I fixed a rump roast in the slow cooker, made mashed potatoes to go with the gravy that made itself in the slow cooker, shoepeg corn, peas, and small dinner rolls. Chocolate Cream Pie and decaf coffee for dessert while watching the Oscars.

Feb 27, 2008
happyhomemaker in Home Cooking

recipe: ravioli made with dumpling wrappers?

For Valentine's dessert I made these from Giada on the Food Network for dessert. She used wonton wrappers for the ravioli and Nutella for the filling. She did use an egg wash to seal the edges, but I found my finger dipped in water and running it around all four edges worked just as well.

http://www.foodnetwork.com/food/recip...

Feb 23, 2008
happyhomemaker in Home Cooking

sauce for crabcakes?

These are two sauces I make for crab or salmon cakes.

SAUCE FOR FISH CAKES

1/2 c. mayonnaise
1 T. white wine vinegar
1/3 cup finely chopped green onions, green part only
salt and pepper to taste

In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
Yield: 3/4 cup

SPECIAL SAUCE

1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending upon how hot you like it

In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
Yield: 1 1/4 cups

Feb 23, 2008
happyhomemaker in Home Cooking

Oh Fig!

Okay, I've got a "knock your socks off recipe" for you. Here's a link to Food Network for Giada DeLaurentiis' Pecorino Romano with Apples and Fig Jam. This is an outstanding recipe. It's just so different and yummy. The sweetness of the fig jam with the brandy and the apple and then the sharpness of the Pecorino Romano cheese makes for a very interesting combination of flavors. Enjoy! http://www.foodnetwork.com/food/recip...

Aug 12, 2007
happyhomemaker in Home Cooking

Cedar Plank Salmon

My plank was a gift from my mom purchased years ago during a visit to Seattle at the Palisade Restaurant. It's reusable. It's very simple to use in the oven and has a great rub recipe that I use on my salmon before I cook it. Here's the link: http://www.plankcooking.com/index.htm The recipe for the rub is also on the site. Click under "Recipes" and click Cedar Plank Roasted Salmon. I like to make a big batch of the rub as it stores well in the pantry.

Jun 20, 2007
happyhomemaker in Home Cooking

Mexican Food In KC

Huitlacoche, I've had this dish at Ixtapa. I've never had it anywhere else before, so I have nothing to compare it to, but it was delicious. Even my Tex-Mex lovin' hubby liked it. Truly, that was impressive. I had the squash blossoms too. They were also very good.

Instead of ordering off the menu, I like to have them bring a three course dinner special. You just ask the server for it. They have several different menus that they rotate. You just tell them the ones you've already had. It's always been delicious.

Jun 07, 2007
happyhomemaker in General Midwest Archive