Peanut Butter "Tandy" Cake

I have had this recipe for Tandy Cake floating around my cookbook shelves for many, many years. I had no idea where it came from, but assumed that it came from my girlfriend who's last name is Tandy. Makes sense, right? So I let her know that I had made some changes to it, and asked if it would be ok to share it on my blog. Her response? "That's not my recipe, I'm allergic to peanut butter!" What?!

So she quickly did some investigating and we discovered that the recipe is a knock of recipe for a store bought snack cake. Who knew? Seems that everybody and their brother has their own version of a Tandy Cake recipe. Hmph.

Well maybe they do, but do they have a model as adorable as mine? The little missie pictured above is enjoying a piece of my Tandy Cake. She prefers to first bathe in her cake, and then when it's well seasoned, eat it up. My husband took this picture. He kind of adores this little lady and the glint that's always in her eye. I think they are kindred spirits. Apparently during this process, someone tried to wash some of the chocolate off of her face. One observer said that she got kind of an insulted look on her face, and carefully filled in the clean spots with chocolate (by rubbing the cake on her face) until she was in 'full makeup' again. I think she should model all my food from now on!

This recipe is really fast to whip up, and makes a huge batch. Wonderful for a houseful of company or a back yard full of kids. I made it for a dessert fellowship at church.

Leni's Notes:

~Traditional Tandy Cake knock offs have a layer of peanut butter and then melted chocolate is poured on top, making a hard chocolate layer. We really didn't like it that way. This version gives it more of a soft almost peanut butter fudge layer on top.

~I also made a version with dulce la leche and hot fudge. ;o)

~I am now dying to make a version with coffee in the cake batter and/or maybe a salted caramel topping. I see myself headed back to the kitchen very soon.

~Travels well, doesn't get stale quickly, so I also making it as a snack of the week type item. 

Ingredients:

4 eggs

2 cups sugar
2 cups flour
1 cup milk
2 tsp. baking powder
2 tsp melted butter
2 tsp vanilla
2 cups creamy peanut butter
2 bags (4 cups) chocolate chips

~Combine everything except peanut butter and chocolate and mix well.
~Pour into a greased jelly roll pan and bake at 350 degrees for 30-35 minutes.
~Take out of oven and put dollops of peanut butter all over the surface.
~Let the peanut butter warm for a couple of minutes, then spread evenly over surface.
~Immediately sprinkle top of cake with the chocolate chips.
~Let sit until the chips are all melting (you'll notice a subtle change in color.)
~If time has elapsed for some reason and the cake has cooled too much to melt the chips, pop it back into the hot oven for a minute or so.
~Spread the melted chips over the peanut butter, and let the two ingredients swirl together.
~Let cool at room temperature.
~Cut into squares and serve with a glass of milk. ;o)

Blessings from my peanut butter-covered kitchen to yours,
Leni

Crock Pot Best Beef Stew

Be honest. Nothing beats a good beef stew. Especially when it's cooking all day while you're at work, and you come home to that wonderful aroma. It just speaks comfort. Add in some fresh-baked rolls or dumplings and you've got a combo that can't be beat.

The first time I made the stew for a crowd, it was for a VBS closing dinner. Everyone thought I was nuts, making hot beef stew for 150 people in the heat of August. But when you're doing a old-style cowboy themed program, how can you not serve up chuck wagon stew? There were skeptics who said kids wouldn't eat something so grown up. I'm here to tell you, those who came late for dinner were left out, because adults and kids alike chowed down that stew like they hadn't eaten in a week. You just can't beat good home cooking!

Here's the great thing about stew. You make it early, and then you leave it alone. You have to let it cook long and low to get the meat tender and the flavors blended. So when you have a big group to feed, or you just don't want to be fussing in the kitchen while you have company, this is a terrific choice. Start it in the morning and leave it alone until you're ready to serve.

This stew has morphed over the years as I've changed my methods trying to find the easiest way to get the best taste. I *think* have found my final version. Gone are the days of browning the meat and deglazing the pan, which defeated the purpose of the crock pot, which was to make everything easy! Also, no taking time to thicken the gravy at the end, everything is done up front.

Leni's Notes
~This recipe translates well when multiplied for a large roaster pan. However, potatoes do not freeze well, so only make enough to eat up in a couple of days.
~This recipe can be adjusted for budget. If you have less money to work with, cut way back on the meat and load it up with more veggies. Just be careful with carrots (too many makes it sweet) and celery (too many, and all you'll taste is celery.)
~Feel free to buy a roast and cut it up, or even to use browned ground beef if that's what you've got. Because of my work schedule, I don't have time to mess with cutting up meat, so I spring for well-trimmed stew beef.
~A loaf of Italian bread or fresh rolls is a terrific accompaniment for this. Dumplings are even better, but not for a crowd. Save those for the intimate family dinners.
~If you're really in a hurry, and don't have time to make a roux in the morning, just put the ingredients in with the broth, and make the roux later. I like to do it ahead of time, because when I get home, I'm too tired to care. ;o)
~This recipe fits well in an 8 quart crock pot, with enough room to not boil over. Beef stew is the only thing I make that consistently boils over! What a mess. Leave an inch of space in the top of the crock to avoid this.


Ingredients
1 1/2 sticks of salted butter
1 1/2 cups white flour
2 quarts beef broth (Pacific Organic)
1/4 cup dry chopped onions
1 T dry basil
1 T dry oregano
2 tsp garlic powder
2-4 tsp sea salt, according to preference
1 1/2 tsp black pepper
1-2 lbs well trimmed stew beef
4-6 white potatoes, cleaned and cubed
4 carrots, chopped
2 celery stalks, chopped

Instructions
~In dutch oven, melt butter, then whisk in flour, allowing it to cook a little as you mix.
~Slowly add in broth, whisking until all is smooth. (Immersion blender is great for this step.)
~Allow to cook and thicken a bit, stirring to keep from scorching.
~When roux has reached desired thickness, pour into the crock pot.
~Place all remaining ingredients in crock pot and stir.
~Cook on low for 5-6 hours.
~Stir well before serving.
~Enjoy with fresh bread and butter.

Blessings from my cozy home to yours,
Leni

Anti-Philosophy

I plan to get more into my philosophy of cooking a little later this Spring, but if you've known me for 5 minutes, you know that I believe in real food. Wholesome, natural food that sacrifices none of the yum factor. Some day I'll get into Food as Medicine, because that is a favorite topic. But not today. Today is sunny and warm and I have much too much to do to get started on those topics today.

Today, my topic is anti-philosophy. Sometimes you just have to throw philosophy out the window and enjoy a greasy pizza from your favorite joint, you know? I truly believe that as long as you don't live on junk food, a little isn't going to kill you.

And so today, I bring you Pistachio Salad. I think every family has some version of this dish, but I've never seen our family's exact recipe listed, so I thought I'd share. Even though it is loaded with not-so-good-for-you ingredients. But there are a couple of good ones in there!

The real controversy with this dish is categorizing it. Is it a salad? A dessert? More importantly, why is Jello EVER considered a salad? This is a question that rages every time we have a fellowship dinner at church. I always vote dessert. I always lose. ;o) But I submit to the wishes of my cohorts on the Social Committee. There's a lot of combined wisdom there, and these ladies know how to cook! If they say it's a salad, it's a salad.

This is a go-to for summer picnics and buffet tables. It's also very helpful when Grandma is in the nursing home and refuses to eat anything, but thinks she's getting away with something by demanding to only eat Pistachio Salad. Fooled her, it's loaded with protein! ;o)

Today I will go buy the ingredients, and enjoy some this weekend in fond memory of my Grandma. Many thanks to my mom for actually having measurements for this one. And here's a nod to what I affectionately refer to as the Jello Generation. They sure knew how to combine box mixes to come up with something yummy.

Leni's Notes:

~For some not-so-yummy treats from the Jello Generation, you have got to pick up The Gallery of Regrettable Food. You will laugh until your stomach hurts. But then you can eat some jello to make it feel better.

~I don't think I have ever in my life made a single batch of this stuff. Great for a large group, everyone loves it, and it's pretty!

Pistachio Salad

1 (24 oz.) cottage cheese
1 (9 oz.) whipped topping
1 (20 oz.) crushed pineapple, undrained
1 (2 1/2 oz.) pkg. pistachio instant pudding

Dump it in a bowl. Mix it up. Cover and refrigerate.

Best eaten by snatching a spoonful as you pass the refrigerator.