Part of living in Louisville...

...is surviving the madness that takes over each spring in anticipation of the Kentucky Derby.

Although the actual Kentucky Derby only happens on one Saturday, the "Kentucky Derby Festival" lasts for months and includes the biggest fireworks display in the nation, Thunder over Louisville.

Just to illustrate how weird people get this time of year, the week before Derby I was trying to schedule some tutoring appointments for Saturday morning (which was the actual Derby day). The first woman I called said in disbelief, "Saturday? It's Derby!"as if I were crazy for trying to do something normal on this sacred holiday. The second lady I called almost said yes, then suddenly said, "Oh, wait, this Saturday? I'm sorry, we can't do it." I guess she remembered what day it was! Then on Saturday morning, the actual day of Derby, I heard someone say to a cashier, "Happy Derby Day!" as if it were a national holiday.

While I'm thankful Louisvilleans are returning to normal, I must say that one of the perks of the season is Derby Pie. In other parts of the country, people call any chocolate nut pie Derby Pie. But in Kentucky, you may not call a pie "Derby Pie" unless you are referring to the official Derby Pie manufactured by Kern's Kitchen. You can purchase them year-round at Kroger for $12.99. The crust is extremely rich and buttery, and the pie must be served warm with vanilla ice cream or whipped cream for the full effect of the goodness.

On Derby Day we were having some Chinese neighbors over for dinner, and at the last second I decided I wanted to make a Derby Pie so they could experience a little slice of Americana (pun intended). I realized a little too late that I didn't have time to make or buy pie crusts, so I looked to Google for some help. I found a delicious recipe for Derby Pie Bars (I mean, Chocolate Nut Bars), and they turned out excellently.

Chocolate Nut (aka Derby Pie) Bars

(This recipe is for an 8x8 pan. Double the crust and use 1.5 recipe of filling if using a 9x13.)

Crust:
Beat 1/2 cup of softened butter. Then, add 1 cup of all-purpose flour, 1/4 cup of sugar, and 1/8 teaspoon of salt. When this is combined, the mixture should be coarse crumbs. Press the crust mixture onto the bottom of a greased 8x8 pan. Bake in a 350 degree oven 15 to 20 minutes or until lightly browned.

Filling:
Combine 3/4 cup of corn syrup (I did 1/2 light and 1/4 dark. The recipe calls for 3/4 light, but I added some dark because that's what my grandmother uses for her pecan pie and I think it turns out better. You can experiment.) and 6 ounces of semi-sweet chocolate chips (I probably used more) in a saucepan over low heat. Add 3/4 cup of sugar, 2 lightly beaten eggs, and 3/4 teaspoon of vanilla extract. Next, stir in 1 1/4 cups of chopped pecans.

Pour the filling mixture over the crust. Bake at 350 degrees for 30 to 35 minutes or until almost set in the center. Cool in pan on a wire rack. Do NOT overbake.

Spaghetti and Meatballs

I just had to share with you all this incredible recipe I found on allrecipes.com.

I happened upon it one night when I was desperately searching for a recipe for spaghetti sauce that I needed for dinner. I'm typically a jar of spaghetti sauce kind of girl: store-bought usually tastes better than mine, it's incredibly easy, plus you can buy a tasty sauce from Aldi for 99 cents! That particular evening, however, I hadn't planned very well and discovered that I was out of the store-bought spaghetti sauce I was counting on for the meal I had planned.

I ended up doing something completely different for dinner that night, but I did keep the recipe I had found online. Not only did it get rave reviews, but I liked the fact that you didn't have to cook the meatballs separately. I tried the recipe later on in the week and was blown away by how good it was. Cooking the meatballs in the sauce gives the sauce an incredible depth of flavor you couldn't otherwise achieve (probably all the fat from the beef). It also freezes well, so I think I may start making it in big batches and freeze in small bags to use at different times. This may be the end of my store-bought sauce days.....

Here's the recipe, with a few changes that were recommended by reviewers:

MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs (I used ½ cup oatmeal made into fine crumbs in a food processor plus ½ cup bread crumbs I made from piece of toast processed in a food processor)
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
1-2 tablespoons of milk

SAUCE
3/4 cup chopped onion (I used red onions because I already had some chopped)
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans crushed tomatoes (I just used a large can of plain tomato sauce, I think it worked out better, unless you like chunky sauce)
2 teaspoons salt
1 teaspoon white sugar (I also added 1 T brown sugar in addition to the white sugar, to taste)
1 bay leaf
1 (6 ounce) can tomato paste (I didn’t even add this step)
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder, milk and beaten egg. Mix well and form into 12 balls (I made about 24 smaller balls). Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper (I skipped this step and added the basil earlier) and meatballs and simmer 30 minutes more. Serve.

Lindsay's Mexican Cheese Ball

Two weeks ago a good friend of mine came over and showed me how to make her famous Mexican Cheese Ball. It is always a hit wherever she takes it. (I got the picture below off Google...I wouldn't recommend serving this cheese ball with carrots and celery....go for party crackers.)

Lindsay's Mexican Cheese Ball

2/3 cup chopped pecans

1 T butter

1/8 t salt

16 oz. cream cheese

4 stalks green onions, chopped

1/2 cup cheddar cheese

1 packet taco seasoning

1/4 cup picante sauce

Heat butter and pecans in skillet over medium heat until roasted. Sprinkle salt on and stir. Set aside.

In medium bowl combine cream cheese, onions, cheddar cheese, taco seasoning, and picante sauce. Put entire bowl of mixture in freezer for 5 minutes or until firm.

Form cheese mixture into ball and coat with pecans. Keep in fridge until ready to serve.

Chocolate Peanut Butter Squares aka "Reese's Bars"

I'm posting this recipe because I received so many requests for it after the church supper last week. I can't take any credit for it--just followed it exactly as printed in my old church's cookbook.

1 1/2 cups graham cracker crumbs

3 1/2 cups powdered sugar (you could maybe use a little less than this)

2 sticks butter/margarine, melted

1 cup creamy peanut butter

1 teaspoon vanilla

1 (12 oz) package semi-sweet chocolate chips

Combine graham cracker crumbs, powdered sugar, butter, peanut butter, and vanilla in large bowl. Press evenly into 9x13 pan. Melt chocolate chips in microwave or on stovetop. Spread melted chocolate evenly on top of crumb mixture. Let cool in fridge (about 30 minutes). Cut into small squares (but leave them in pan). Let cool completely in fridge. Keep cold until ready to serve.

Signs of the Season (and a new Katie video!)

I am so incredibly ready for fall. Here are a few tips for those out there who, like me, desire to hasten fall's advent.

1. Make cranberry scones.
I'm usually not a big scone fan (too dry and tasteless), but I've been dreaming about making these ever since Erin Wheeler served them at play group last spring. They are moist and sweet and awesome. They're actually great any time of year, but I got to enjoy them this week, so I put them on my list. Thanks, Erin, for the recipe!

2 1/4 cups all-purpose flour (I use unbleached)
1/2 cup sugar
1 rounded T baking powder
1/4 t salt
3/4 cup milk
1 t vanilla
1 egg, lightly beaten
1/2 cup melted butter
1 cup coarsely chopped apples
1 cup coarsely chopped cranberries (I used Craisins)

Combine dry ingredients. Combine milk, vanilla, egg, butter, and apples in a separate bowl and add to dry mixture. After stirring together, gently fold in cranberries. Spread batter in greased 9-10" pie pan. Spread some milk and sugar on top. Bake at 350 for 35-40 minutes. Do not undercook.

2. Buy a "Mulled Cider" candle from Wal-mart.
This tip is for those of you who would like to buy Yankee Candle Company's "Harvest" candle but can't justify the expense in your monthly budget. I bought Wal-mart's "Mulled Cider" candle expecting to be disappointed but discovered it was actually a great buy! The only problem is it smells so much like mulled cider that I keep walking into the kitchen to get a mug full!


3. Get a pumpkin spice latte from Starbucks.
For me, this event used to herald the official arrival of fall. That is, until I found out that you could order a pumpkin spice latte any time of year. Is the Peppermint Mocha Latte available year round too? That's the real question. I am such a sucker for "Starbucks at Christmas." Doesn't the coffee taste so much better in those red cups? Anyway, the inside scoop from any of my Starbuck-employed friends re: peppermint mocha would be warmly welcomed.


3. Let your child crumple a dried leaf all over your carpet.
Okay, so not really a recommendation. It was more a discovery after the fact. I guess that's what I get for always giving her dead leaves to play with in an attempt to finish the last five minutes of my morning walk in some semblance of peace.


Speaking of Katie, she is sick again! Not with a cold this time but with a fever. Yikes. Pray for little Katie to get well soon! Until she's back to her funny self, here is a video I took yesterday before she got sick.

What does your Starbucks order say about you?

I sat down at the computer, fully intending on writing a serious blog post. This is what you get instead:

http://www.buttafly.com/starbucks/index.php

So, what does my "tall, pumpkin spice latte" say about me?

Personality type: High Maintenance
You pride yourself on being assertive and direct; everyone else thinks you're bossy and arrogant. You're constantly running your mouth about topics that only you would find interesting. Your capacity for wasting other people's time is limitless. Your friends find you intolerable, that's why they're plotting to kill you. Also drinks: Water. Bottled, chilled, with four ice cubes, a twist of lemon, in a crystal glass.

Say it ain't so!

(I think my bad blogpost karma finally caught up with me: I just spilled my entire cup of iced coffee on my lap. Thankfully, I didn't spend $8 on it...I made it myself! Here's how I do it: pour chilled coffee leftover from the morning's pot into a glass to about 1/3 full. Pour milk to about 2/3 full. Add a packet of Splenda and stir. Add a bunch of ice cubes and enjoy!)

Homemade pizza...that even I can do!

We McCullochs love pizza, and I just found two great recipes for
making homemade whole wheat pizza crust as well as homemade pizza sauce. Thank goodness for allrecipes.com! Bon appetit!



"Amazing Whole Wheat Pizza Crust"

INGREDIENTS
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

"PIZZA SAUCE III" (with a few changes by me)

Ingredients
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tsp ground oregano
1 tsp Italian seasoning
1 tsp basil
1 1/2 tsp white sugar
1 1/2 teaspoons dried minced garlic
1 teaspoon ground paprika
Dash of salt

DIRECTIONS
Mix together tomato sauce and tomato paste until smooth. Stir in other ingredients and use on your favorite pizza crust.