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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming soon! Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen . Thank you so much for supporting us!

Dolly Pardon…

IMG_3037When I was 5 I sneaked this doll who was big as I was into kindergarten class without permission. It was a long walk home to my mom to admit what I had done.

 

 

Pineapple Floats Recipe

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Pineapple Floats

  • 1 can pineapple rings with juice
  • 1 can diced pineapple with juice
  • 1 cup sugar (or to taste)
  • 1 – 2  liter bottle club soda
  • 1/2 gallon high quality vanilla ice cream
  • Rum (optional for adult drinks)
  • 1 small jar maraschino cherries

Drain pineapple juice from cans of pineapple into a large pitcher. Set pineapple aside. Add sugar and club soda to pineapple juice and stir until sugar has dissolved. Scoop vanilla ice cream into large, fun glasses. Pour club soda mixture over ice cream. Add pineapple chunks & a cherry on top of floats and a pineapple ring on the side to garnish.

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Watermelon Ice Cream Dessert Recipe

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Watermelon Ice Cream Dessert

  • 1 pint lime sherbet or green pistachio ice cream
  • 1 pint vanilla ice cream
  • 2 – 1 pint containers Talenti Blood Orange Sorbetto (or another pink/red color ice cream of your choice)
  • 1/2 cup chocolate chips
Line a round cake pan with plastic wrap (drape the wrap over the sides). Spread a ring of lime sherbet around the perimeter of the pan to represent the outter green of the melon. Cover it with plastic and freeze it for 45 minutes. Add a ring using vanilla ice cream to represent the melon rind (may not need entire pint) and refreeze. Stir chocolate chips into slightly-softened red or pink ice cream, then fill the center with the mixture. Freeze the entire dish overnight. Keep frozen until ready to enjoy.
Slice the watermelon dessert into wedges and serve!

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Hamburger Cupcakes Recipe

I had a dream.

My head was swirling with cutie ideas the day before my summer treats segment on New Day Northwest. I had envisioned a mini grill with hamburger cupcakes on it. The vision was so adorable, I couldn’t even. But when I arrived at the studio and my morning show to-dos were listed to me, I realized I would be short on time to put together the new mini grill before the first commercial. My display. Without the mini grill. This couldn’t be. And then I remembered….

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These ladies. These ladies have had my back since I was a little girl. They’ve known me for 40 years and longer. Every girl needs ladies like these. When I suddenly found myself in the midst of my father passing away from cancer, my husband walking out with someone else, my brother dying suddenly from a heart attack, someone stealing $30,000.00 from my handicapped sister and more from my elderly parents, my award-winning B&B shut down, my home gone, and no car – all within a year’s time… well, these are the ladies who held me while I cried. There are more where they came from too – a whole hilarious, fun-loving church full. I don’t know where I would be without their humor, their encouragement, their love of God, and their ability to put together mini-grills while using their finger nails as screw drivers.

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They said it took all five of them to complete the task. There may have been a whole bag full of screws at the bottom of the box but the cupcakes were displayed perfectly and the grill held together because of these ladies. I am held together because of these ladies. Never underestimate the importance of an adorable display, five freshly manicured women, and a true sense of community.

Mini Hamburger Cupcakes

  • 2 boxes yellow cake mix
  • 3 tablespoons sesame seeds
  • 1 box brownie mix
  • 1 container of vanilla frosting

Prepare cake mix according to box instructions. Divide cake mix into muffin pans sprayed with non-stick baking spray (do not use cupcake liners).  Makes about 9 large cupcakes or 16 regular-sized cupcakes.

Prepare brownie mix according to box instructions. Bake in 9X13 pan.

When a fork poked into cupcakes comes out clean, remove from oven and allow to cool completely.

After brownies are baked according to box instructions, allow to cool for about 10 minutes then use a circle cookie cutter to cut out brownie burgers that will fit well with your hamburger-bun cupcakes.

Cut cupcakes in half like a hamburger bun. Place a brownie burger on the bottom half of each cupcake.

Divide frosting into 2-3 dishes. Colors you might like to use would be orange for cheese, green for lettuce, and red for ketchup. Place top of cupcake on brownie.

If preparing in advance, you can keep on a cookie sheet in fridge to keep cool for a nice summer treat.

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Me, my mom, Diane, Pam, Sandy, Margaret Larson from New Day Northwest, Inez, and Kathy

Thank you ladies. I love you more than cutie hamburger cupcakes on a mini grill.

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Strawberry Cake With Cream Cheese Frosting Recipe

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Strawberry Cake

  • 1 box Betty Crocker Supermoist White Cake Mix (16.25 oz.)
  • 1 – 3 oz. box strawberry Jello
  • 4 eggs
  • 3/4 cup Sugar
  • 1/4 cup Flour
  • 1 cup strawberries, diced
  • 1 cup canola or vegetable oil
  • 1/2 cup milk

Steps:

Preheat the Oven to 350F.

Butter, then flour two 9 inch round cake pans.

Using a mixer, combine all cake ingredients except for strawberries. After ingredients are mixed together, stir in diced strawberries. Pour cake batter into pans. Bake 20-25 minutes or until a fork poked into the center of the cakes comes out clean.

Cool cake in pans on rack for about 15 minutes. Remove from pans and cool completely.

Buttery Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons butter, (1 stick),  room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 dash of salt

Whip cream cheese, butter, confectioner’s sugar and vanilla together until forms into a creamy, dreamy frosting.  Frost cake when cooled. If desired, cake can be topped with fresh strawberries (rinsed and dried well).

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Cornbread Topped Chili Recipe

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I heart cornbread. Correction. I heart sweet cornbread. Correction of the correction. I love sweet cornbread that is perfectly baked so it’s not dry.

This is more of a tip than a recipe but it’s one of my favorites. Chili topped with cornbread topped with honey butter. Amen.

Ingredients:

  • 2 – 15 ounce cans of chili
  • 1 box Jiffy cornbread mix
  • One recipe honey butter (below)

Divide chili into four oven-safe dishes.

Pour cornbread mix into bowl and add 3 tablespoons of sugar then continue with instructions on box. After finished stirring together cornbread mixture, divide over chili dishes, leaving room for cornbread and the rising of the cornbread.

Bake on cookie sheet in oven preheated to 350F.

Bake until cornbread edges are golden brown and a fork poked into middle of cornbread comes out clean.

Honey Butter:

  • 1/4 cup butter
  • 1/4 cup honey

Whip butter using a mixer until it is light & fluffy. Stir in honey until the two become one. Place honey butter on top of cornbread chili cuppers while still hot.

Enjoy on sunshine-y deck, on a picnic, or bake in a 9X13 pan and share at a church potluck. Hallelujah.

 

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Flower Pot Pudding Dessert Recipe

Psst. Don’t tell the others, but these flowers are actually hiding dessert. Never mind soil, how about homemade chocolate pudding? That’s garden work even I can get into. Find the prettiest garden shovel you can find and have fun serving up your tricky dessert.

These can also be made in mini pots with mini flowers and mini portions for each guest. Why? Because mini everything is even more delicious.

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PUDDING INGREDIENTS:

  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 7 ounces of high quality chocolate
  • 1 teaspoon vanilla extract

Steps:

In a medium saucepan, off heat, whisk together powdered sugar, cornstarch, and salt. Add milk, vanilla and egg yolks. Whisk well to dissolve cornstarch and beat eggs. Whisking constantly, cook over medium heat until it barely begins to boil (at about 190F).

Break chocolate bars into small pieces.

 

Add chocolate. It won’t be pretty at first, but the outcome will be delicious. I promise. Reduce heat to low; still whisking, cook about 1 minute or until chocolate is melted. Remove pot from stove top.

Stir butter into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill a few hours. Before serving, whisk pudding until smooth.

Place in a food safe flower pot.

Place about a half of a package of Oreo cookies (about 10 ounces) in food processor until they look like dirt. Place on top of pudding.

Stick a clean, food safe stem of fake flowers that match your event decoration theme into pudding.

Use as centerpiece and dessert!

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Peach Bellini Recipe

Summer-y goodness has arrived. We’re bringing my favorite blended cocktail home for you to enjoy on your own deck. Simply peachy.

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Ingredients:

  • 1 1/2 cups ice cubes
  • 1 cup water
  • 1 sixteen ounce bag of frozen peach slices
  • 1 cup sugar
  • 1/4 cup vodka
  • 1 cup peach schnapps
  • Grenadine (pomegranate syrup found in mixers section at grocer) or raspberry syrup

Steps:

Place ice cubes in blender. When you are ready to blend, pour water over ice and blend until ice becomes slushy. If it doesn’t become slushy, just add a bit more water until it is.

Drain excess water off of slushy ice.

Add frozen peaches, sugar, vodka, and peach schnapps into blender and blend on lowest speed that works until nice, slushy texture. Taste test to be sure the amount of alcohol is right for you.

Divide into about 4 fun glasses. Pour a bit of grenadine syrup over tops of bellinis for a fun peach-y look.

Serve with straws or spoons. Always share with friends.

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Help “The Old Hen On Tour” Cross The Road

Looking for the fun recipes Deanna made on New Day Northwest on June 8th?

Click here for summer goodness. Click at the end of this post to read her short story and vote.

Once upon a time Deanna created Saucy Balls. And it was good. So good, Joey Fatone from N’sync came over to taste them.
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After Joey tried them, he fell to the floor as his tastebuds danced with joy.
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Joey loves Saucy Balls.
nsync
Joey needs strings.

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Joey loves Deanna’s Mud Pie too.

Joey asked Deanna if she had ever thought of catering because she has what it takes to combine flavor-filled foods of joy.

Deanna decided after her award-winning B&B closed she needed to open a food truck and put Saucy Balls on the road… sold by the pairs, of course.  For now, Deanna has an invisible food truck but she is sure that a real one will be more efficient. Please help her open her food truck in the Seattle area with a simple vote (We promise. It’s easy). You can see a short paragraph about her story and vote here. You may only vote once and we appreciate all the shares we can get to help get the word out about our grant since this is not your average food truck.

Thank you so much!

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Please remember to vote for Deanna’s food truck grant!

Here’s how easy it is:

  1. Sign into Facebook
  2. Click this link ( https://www.missionmainstreetgrants.com/ )
  3. Search for “The Old Hen”
  4. Click on “Vote” button to place your vote.
  5. Tell your friends by sharing on your own Facebook page!

Thank you ever so much!

 

Cobb Salad Flatbread Recipe

I am pretty much made of giggles and tears and hugs and values and creative ideas. But, if I’m honest, I am made of grilled cheese and water.

Why? Well, when I was little, my parents worked very hard but still had to keep the budget manageable so we three kids were allowed one choice from lunch or dinner menus – grilled cheese and water.

My children are made of Rice-A-Roni, boxed mac & cheese, and cream-of-mystery-soup casseroles. It was all this young momma knew how to cook back then. As a result, I’m still trying to convince them that crepes from Heaven aren’t evil and I continue to get teased by friends who endured many nasty tator tot casseroles in the nineties. What did they expect from a girl made out of grilled cheese & water?

“But how can I make a casserole without cream-of-mystery soups?” you might ask. No canned soups were harmed of this wonderful Tator Tot Casserole. Try it, and you’ll never go back.

Anyhow, back on topic. My latest love is cobb salad. Gobbs of cobb. I used to crush on chef’s salad but now I’m cheating with cobb. Traditionally, the dressing is a red wine vinaigrette – nothankyouverymuch. I am a huge fan of ranch dressing so that’s my preference and it works great for this flatbread. I don’t use blue cheese dressing because I already have blue cheese in the list of goodies.  The result? My not-so-cobb-y Cobb Salad Flatbread.

Cobb Salad Flatbread Recipe

FLATBREAD

  • 3/4 cup warm water (no more than 110 degrees)
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups flour

Place water, yeast and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate yeast. This usually takes about 5 minutes.

Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook.

Remove from mixer stand and cover and let sit for another 30 minutes or until dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.

Roll flatbread out into shape of your pan. This crust makes enough to cover about a 1/2 sheet pan.

Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.

CHICKEN

Cut 2 chicken breasts down the middle so they are thinner and bake more evenly. Coat with olive oil then sprinkle with salt & pepper. Bake in pre-heated oven at 350F until 165 degrees in the middle (about 15-20 minutes).

BUTTERMILK RANCH DRESSING

Place in blender:

  • 1 cup of buttermilk
  • 2 cups of mayonnaise
  • 2 cloves of fresh garlic, grated

Chop fine & add:

  • 1/2 bunch of green onions
  • leaves from 4 sprigs of fresh oregano
  • leaves from 2 sprigs of fresh flat leaf parsley (or Italian parsley)
  • leaves from 3 sprigs of fresh basil

Finish off with 1 teaspoon of lemon pepper, and salt & black pepper to taste.

Blend on low until well-blended.

SOME ASSEMBLY REQUIRED 

Spread as much dressing as you would like over the baked flatbread. if there is remaining dressing, it can be saved in the refrigerator for about a week.

Sprinkle toppings over dressing.

TOPPINGS

  • 2-3 c Greens – such as kale or romaine lettuce
  • 2 Cooked chicken breasts, diced
  • 1 c Blue cheese
  • 1 Avocado, diced
  • 2 boiled eggs, diced
  • 1 c Black olives, sliced
  • 2 medium tomatoes, diced
  • 1 c Bacon bits

Gotta go. Dotter is texting – asking for one of my recipes for real food. There is hope for my little Rice-A-Roni girl, mac-&-cheese son, and this grilled-cheese-&-water momma yet.

 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014