Christmas Dinner with Bob

Friday, December 24, 2010

Merry Christmas everybody! I hope you are enjoying your holidays with your family and loved ones this year!
My family and I, are going to my boyfriends Fathers house for Christmas. I am the cook for the holiday dinner. Bob, Scott's dad, wanted Baby back ribs for Christmas dinner. Bob is 88 years old and just lost his wife of 60 years this year, he has been eating out a lot since her passing.
So I asked him what he would like for dinner at Christmas time, having spent Thanksgiving with his brother-in-law and their family, so I wanted to make this Christmas special for us. Bob's wife Florence, made a great German potato salad that the whole family loved. So in keeping with tradition I will be serving up just want Bob wants for Christmas dinner this year.The dinner will consist of Baby Back Ribs, asparagus,  homemade German potato salad, Homemade mini french breads, Cucumber and onion salad, and for dessert, drum roll please, Homemade pumpkin pie with a streusel topping.
I wish everybody the best of the holiday season, and a wonderful and blessed new year

Streusel-Topped Pumpkin Pie

1 refrigerated pie crust, softened as directed on box .

1can (15 oz) pumpkin (no pumpkin pie mix)
1can (14 oz) sweetened condensed milk
2 Tbs Maple syrup

2 eggs, slightly beaten
1 1/2teaspoons pumpkin pie spice
1/4 teaspoon salt

1/2cup packed brown sugar
 4 tablespoons all-purpose flour
4 tablespoons butter or margarine, softened
1 cup chopped pecans

1teaspoon grated orange peel
1container (8 oz) frozen whipped topping,
thawed (3 cups)


Heat oven to 425°F.
1. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2.In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
3.Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes.
Meanwhile, in small bowl, mix streusel ingredients.
4.Sprinkle streusel over pumpkin filling.
Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
5.Gently fold orange peel into whipped topping. Serve pie with topping.


Gingerbread cookies sitting on a coffee cup

Thursday, December 2, 2010

Welcome back everyone! Do I have something to share with you today, courtesy of not Martha blog. I found this blog looking for gifts for family & friends last year. I hope you enjoy this, what a wonderful gift idea! I made these last year, and they where the talk of the town! Martha's blog has step by step directions.
Here is a link to her blog
Here is the template in case you miss it.

As always your comments are welcome.

Pumpkin Pie with a Twist

Thursday, November 25, 2010

Today for Thanksgiving I made a pumpkin pie, with a twist! I hope you will try this. My family raved over it and it is all gone. After all what would the holidays be without pumpkin pie? This one tastes like the traditional favorite, but includes few special extra ingredients.

Classic Pumpkin Pie with a Twist


1 3/4 cup all-purpose flour

1/2 teaspoons salt

1/4 cup sugar

1/3 cup vegetable shortening

1/2 cup cold Butter

1/2 teaspoon ground nutmeg

3 to 4 tablespoons ice water


1 can (15 ounces) pumpkin (not pumpkin pie filling!)

2 large eggs

1 can (12 ounces) evaporated milk

1/2 cup sugar

1/4 cup brown sugar

1/4 cup honey

1/4 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ground dried ginger

1/2 teaspoon ground cloves

1/4 teaspoon allspice

1/2 teaspoon nutmeg

1/2 tsp. finely grated and minced Orange zest

Preheat oven to 425°F. Mix together crust dry ingredients. Cut shortening and butter into dry ingredients ( bowl should be full of small clumps, when finished). Add ice water, 1 tablespoon at a time, until mixture holds together. Use a rolling pin to roll dough out on a lightly floured surface to approximately 1 1/4 times the size of a 8-inch pie pan. Place dough in pan and finish edges.

Combine filling ingredients in a large bowl and mix with a whisk or electric mixer until well blended. Pour filling into crust and bake for 15minutes. Reduce oven temperature to 350°F and bake for 30 to 40 minutes more or until a cake tester comes out clean. Cool and refrigerate. Top with whipped cream, if desired, for serving.
Serves 8

Christmas cookies

Wednesday, November 24, 2010

I have a real weakness for anything Raspberry, so I was thinking about making some Raspberry shortbread cookies. Sandwich cookies are about contrasts. Whether that means a contrast in flavors and/or textures. With these Raspberry White Chocolate Shortbread the contrast in flavors is wonderful; two buttery sweet cookies paired with a tangy sweet filling.

Shortbread ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature

1/2 cup  powdered  sugar
1 teaspoon pure vanilla extract


1/4 - 1/2 cup of raspberry jam or homemade raspberry preserves
2 ounces white chocolate, grated

Homemade Raspberry Preserves:

2 cups  frozen raspberries, unsweetened
1/4 cup  granulated white sugar


In a separate bowl whisk the flour with the salt.

In the bowl of your electric mixer, beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch cookie cutter  cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheets. Use a smaller cookie cutter  to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.

The holidays have arrived

Happy Thanksgiving everyone! The turkey has been cooked, and the pis are baked, now it's time to start thinking about Christmas cookies. I have a few treats in store for you this holiday season. To start off with I am going to share a new favorite with you. One thing that's nice about this recipe is that you can make the dough ahead of time and take it out, slice it, and bake it as needed.
Savory Sesame Herb Shortbread Cookies


1 c white flour

1/4 c whole wheat flour

1/4 tsp sea salt

1 tbls sugar

1/4 tsp dried thyme

1/4 tsp dried rosemary

1/4 tsp dried sage

1/4 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp ground black pepper

1/2 c  butter  at room temperature

2 Tbs olive oil

sesame seeds


In a bowl, combine dry ingredients (except sesame seeds). Add butter and oil, and use a fork to cut the butter into the dough until it is mixed thoroughly and there are no recognizable butter clumps left.

Form dough into thin little logs (you may need to refrigerate dough for a bit to make it easier to handle), and roll in sesame seeds. Freeze dough for 30 min (or until needed).

Using a sharp knife, slice the log into ½-inch thick discs. Bake on parchment paper at 350° F for about 20 minutes or until the edges start to brown.

Caramel DeLite

Wednesday, November 17, 2010


3 tablespoons cold unsalted butter, cut into pieces, plus more for greasing

1/3 cup all-purpose flour

1 cup shredded coconut, toasted, plus more for garnish

2 tablespoons packed light brown sugar

5 ounces semisweet or bittersweet chocolate, very finely chopped

1/4 teaspoon salt

3/4 cup dulce de leche, warmed (available in the dessert-topping section)

1 quart coconut ice cream, vanilla, or any of you favorites will do.


1.Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 12-cup muffin pan with butter.

2.Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

3.Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

4.With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

Makes 12 servings.

Homemade savory shortbread cookies

Thyme, lemon, and sea-salt shortbread is crisp and buttery, while blue cheese pecan crackers are rich and addictive. I got this one from  Epicurious . I hope you enjoy this one.


1 3/4 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon freshly grated lemon zest

1 1/2 teaspoons finely chopped fresh thyme

1/2 cup (1 stick) unsalted butter at room temperature

1 large egg, lightly beaten

2 large egg yolks

1 tablespoon coarse sea salt


1.Stir the flour, salt, lemon peel, and thyme together in a medium bowl.

2.With your fingertips, rub the butter into the dry ingredients until a coarse, crumbly mixture forms.

3.Blend the lightly beaten egg, egg yolks, and water together. Reserve 1 tablespoon of the egg mixture for brushing.

4.Make a well in the center of the flour. Add the remaining egg mixture and blend together with your hands without kneading the dough together; the dough will look a bit crumbly. Turn the dough out onto a lightly floured work surface. Knead the dough together once or twice, just until it sticks together. Press the dough into a 1-inch disc, wrap in plastic film, and refrigerate until firm, about 1/2 hour.

5.Preheat the oven to 350°F and line the bottom of a baking sheet with parchment paper or a nonstick baking mat. Remove the dough from the refrigerator, unwrap, and place it on a floured work surface.

6.Press the dough into a 6-by-5-inch rectangle. With a rolling pin, roll the dough into a larger 10-by-7-inch rectangle, about 1/4 inch thick. Cut the dough in half, forming two 5-by-7-inch pieces. Using a pizza wheel or sharp paring knife, cut into 1/2-inch-wide strips.

7.Carefully place the cookies on the prepared baking sheet leaving a little room between each cookie. Brush the tops with the reserved egg mixture and sprinkle a little coarse sea salt on top. Gently press the salt into the surface of each cookie so it does not fall off.

8.Bake until lightly browned, about 20 minutes. Transfer to a cooling rack and serve warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 1 week.

Makes 26 cookies.

Salted Carmels

This is not only one of  the hottest trends right now,it is ridiculously delicious. I invite you to try this Dark Salty Caramel recipe for your holiday treats to share with your co-works and your family. Your comments are always welcome.


14 1/2 ounces sugar

1/2 cup water

1/2 cup light corn syrup

1/4 teaspoon cream of tartar

1 cup heavy cream, room temperature

2 teaspoons soy sauce

8 tablespoons unsalted butter, cut into 8 pieces, at room temperature

1 teaspoon coarse sea salt


Line the bottom and sides of an 8-inch square pan with parchment paper.
Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.

When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.

Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

Bon Bon Balls

Friday, November 5, 2010

Are you ready to try something really easy for the holidays? You have come to the right place.
I am going to share my favorite recipe with you, my dear readers. Be forewarned though they are delicious and are fairly addictive .

Bon Bon Balls

1 lb confectioners' sugar

1/2 cup margarine

2 cups chunky peanut butter

3 cups Rice Krispies

Chocolate Covering

2 (12 ounce) packages milk chocolate chips or Almond bark

Melt Margarine and combine with all bon bon ingredients.

  •  Make into balls.

  •  Chill or freeze at least 2 hours.

  •  Melt Chocolte in top of double boiler.

  •  Add more chocolate chips. 

  •  Drop in balls 1 at a time and cover with chocolate.

  • add topping at this time, Chocolate jimmys, coconut, granola, the list goes on.

  •  Chill until chocolate is hard and serve

  • Enjoy

  • Food Stylist for a day

    Friday, October 29, 2010

    Hi Everyone, Today October 29th, 2010, I got to be a food stylist for a day, (hopeful more). It all started when I answered an ad on Craigslist for a Chef Position. I got a call the next day to come in on Friday (today). What fun we all had (there where 3 of us ). We sat and talked about our culinary background for the first 45 minutes, then we where asked to put a spin on our favorite sandwich. I choose to do a Monte Cristo on a wrap style sandwich with the raspberry preserves, and they liked that. Then we were asked to do a spin on a Angus beef style sandwich, I did mine with Blue cheese, on a sour dough onion roll, they liked that as well.
    Then we moved into the kitchen so show off our skills. I first made a pizza with sauteed onions, Prosciutto, fresh Parmesan cheese,mozzarella cheese and a dash of nutmeg on top. It looked & tasted wonderful. Then I was asked to make some fudge, I made a white chocolate and raspberry fudge. Wow was it awesome. Then I made a Lemon & raspberry pound cake, and guess what ? They also liked that ! I really could do this for the rest of my life ! I would died a very happy woman ! It was a blast, getting paid for something that I really loved doing. Wish me luck ♥♥♥ Below are some shots of my photo shoot today! Please feel free to subscribe and post your comments below :)


    Potato Cheese Soup

    Wednesday, October 27, 2010

    It is that time of year here in the windy city of Chicago, and it time to think about soups. Here is one of my favorites. Enjoy.....

    Rich-as-can-be Potato Cheese Soup is a classic restaurant favorite that we can easily simmer on our stovetop. With a stick-to-your ribs thick and hearty potato soup like this, it’s easy to ladle up a satisfying meal chock-full of comfort.
    Serves: 4
    Cooking Time: 25 min


    2 tablespoons butter

    1 celery stalk, finely diced

    1 small onion, finely diced

    1 3/4 cups ready-to-serve chicken broth

    3 large potatoes, peeled and diced

    2 teaspoons white vinegar

    3 tablespoons all-purpose flour

    2 1/2 cups milk

    1/4 teaspoon salt

    1 teaspoon black pepper

    2 cups (8 ounces) shredded Cheddar cheese


    1.In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.
    2.Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.

    3.Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.

    Serving Tip:To serve this restaurant-style, top with bacon bits, sliced scallions, and additional shredded cheese.

    Cheese Ball Goblin

    Thursday, October 14, 2010


    2 (8-ounce) packages cream cheese, room temperature, plus 2 (8-ounce) packages whipped cream cheese

    4 tablespoons butter, room temperature

    1 tablespoon milk

    2 cups shredded mixed cheeses, such as cheeses for tacos

    Green food coloring

    2 large tortilla chips

    1 whole pepperoncini pepper

    2 pimiento-stuffed olives

    1 bell pepper, cut 2 thin strips and 6 small triangles

    6 pitted green olives

    20 small carrot sticks

    3 cups shredded red cabbage


    Assorted crackers

    Assorted vegetables


    Place 2 packages of cream cheese, butter, and milk in a mixing bowl, scraping down the sides of the bowl a few times. Beat with an electric mixer until smooth and combined. Add the shredded cheese and mix until well combined. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 4 hours, or up to 24 hours.

    Remove the chilled cheese mixture from the refrigerator. Place the mixture on a piece of waxed paper and form the cheese ball into a head-like shape. Place 3 pieces of waxed paper around the edges of a serving plate, leaving open space in the center. Place the cheese in the center of the platter so some of it is right on the platter, but the edges are on the waxed paper. This will ensure that the platter does not get dirty while you make your goblin.

    In a medium bowl, stir the remaining softened cream cheese until totally smooth. With a spatula, spread the whipped cream cheese over the head. It's O.K. if it's not totally smooth - this will give your goblin spooky skin.

    Place a few drops of green food coloring in a small bowl. Add 1 tablespoon of water and mix well. With a pastry brush, paint the tortilla chips with the food coloring until they are the desired color. Set aside to dry for a few minutes.

    Once the chips are dry, press them into the sides of the cheese ball to form ears. Skewer the pepperoncini with a toothpick and then attach it to the center of the head to make a nose. Press the pimiento-stuffed olives into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows. Take the pepper triangles and insert them into the holes in the pitted green olives. The green olives will serve as toes, and the red pepper strips will be scary toenails. Once the olives are assembled, press them into the bottom of the head to form the toes.

    Press the carrot sticks into the head to form teeth. Leave them sticking out a bit to make scary teeth. It's O.K. if your carrot sticks are different lengths and thicknesses. Hold the head onto the platter with a spatula and gently pull away the waxed paper. Finally, press the cabbage into the top of the head to make hair.

    Serve with crackers and assorted vegetables.

    Chocolate-Dipped Frozen Bananas

    I hope your family like this as much as mine does....


    8 medium bananas, peeled

    8 wooden popsicle sticks

    32 ounces semisweet chocolate, chopped or chips

    4 tablespoons unsalted butter

    Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toastedor untoated coconut .

    Line a sheet pan with partchment paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
    Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.

    Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.

    Once frozen, store the bananas in an airtight container.

    Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

    Stove top Mac & Cheese

    Welcome back dear readers. I have got an amazing new recipe for you to try. I hope your family likes this as much as mine does. Your comments are always welcome.

    Preparation Time: 10 minutes

    Cook Time: 13 minutes

    3 Cups Elbow Macaroni

    1 cup prepared light Alfredo sauce

    2 cups shredded reduced fat Cheddar Cheese or part-skim mozzarella cheese or a combination

    1/4cup Parmesan cheese

    1/2 cup skim milk

    Salt & pepper to taste
    1.Cook pasta according to package directions. Drain and return to pan; remove from heat.

    2.Immediately add Alfredo sauce, cheese's and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.

    Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

    Makes 6 servings.
    Nutrition information (1/6 of recipe): 412 calories; 21 g protein; 14 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 47 mg cholesterol; 945 mg sodium; 6 g total dietary fiber.

    White Chocolate Covered Pretzels

    Saturday, October 2, 2010

    6 (1 ounce) squares white chocolate
    1  package pretzels Logs

    1/4 cup Halloween candy sprinkles (optional)


    1.Melt white chocolate in the top of a double boiler, stirring constantly.

    2.Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.

    3.Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

    Pumpkin Bread

    Thursday, September 9, 2010

    Hi Everybody, It's almost that time of year. I have a cool recipe for you to try. I hope you and your family like this  as much as my family enjoys this.

    Pumpkin Bread


    3 cups sugar
    1 cup vegetable oil
    4 eggs, lightly bean
    16 ounces canned unsweetened pumpkin
    3 1/2 cups flour
    2 teaspoons salt
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 teaspoon nutmeg
    1 teaspoon allspice
    1 teaspoon cinnamon
    1/2 teaspoon cloves
    2/3 cup water
    1/2 cup walnuts
    1/2 cup dried cranberry's

    Preheat oven to 350 degrees. Butter and flour 2 pans, 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

    Letterman & Leno Banter w/ Brian Williams

    Tuesday, August 24, 2010

    Hi Everone : I have been busy the last few months, But I'm back.. I found this video of Letterman ranting to Brian Williams about Leno,Too funny. I hope you enjoy it as much as I have..


    Saturday, July 10, 2010

    3/4 cup melted butter

    1 cup sugar

    1/4 cup molasses

    1 c. zucchini, shredded

    1 egg

    2 cups flour

    2 teaspoons baking soda

    1/2 teaspoon each of ground cloves, ginger and salt

    1 teaspoon cinnamon

    1 tsp. vanilla
    Extra sugar for rolling

    1. Combine butter, sugar, vanilla molasses and egg in large mixing bowl, the add in shredded zucchini,

    2. Combine flour, baking soda and spices in medium bowl

    3. Add flour mixture to butter mixture and stir until well combined

    4. Put in refrigerator until dough has hardened.

    5. Scoop out dough (I find an ice cream scoop works well for this) and roll into 1 inch balls

    6. Roll balls in sugar and place on cookie sheet, well-spaced apart

    7. Press down slightly on cookie dough with the bottom of a glass or jar

    8. Bake for 8-10 minutes in a 375 degree oven. Cool on rack.


    1 c. (2 sticks) butter

    1 c. peanut butter

    1/2 c. sugar

    1 c. brown sugar, packed

    2 eggs

    1 tsp. vanilla

    1 c. zucchini, shredded

    3 c. flour

    1/2 tsp. baking powder

    1/2 tsp. baking soda

    1 tsp. salt

    1 tsp. cinnamon

    1/4 tsp. cloves

    1/2 tsp. nutmeg

    1 c. nuts, chopped

    1 (12 oz.) bag chocolate chips

    In mixer, blend together first 7 items. In another bowl, blend remaining items, except chocolate chips and nuts. Blend the two bowls together, then add nuts and chocolate chips. Stir. On a greased cookie sheet, drop by spoonfuls. Bake at 350 degrees for 12 to 15 minutes.

    Taffy Apple Salad

    20-oz. can Pineapple Chunks, cut into smaller chunks

    4 cups Miniature Marshmallows

    1/2 cup Granulated Sugar

    2 Tbs. All-purpose Flour

    1-1/2 tsp. Vinegar

    1 large Egg, well beaten

    8 oz. Whipped Topping

    1 1/2 cups Cocktail Peanuts

    4 cups Granny Smith Apples, diced and peeled

    Prepare the salad one night in advance of serving.

    Drain the pineapple and keep the juice. In a large mixing bowl, blend together the pineapple chunks and miniature marshmallows. Refrigerate overnight.
    In a saucepan over moderate heat, warm the pineapple juice with the sugar, flour, vinegar, and egg. Stirring constantly, cook until thickened. Refrigerate the mixture overnight.
    On the day of serving, blend the pineapple and marshmallow mixture with the sauce, and add the whipped topping, cocktail peanuts, and diced Granny Smith  apples. Blend well. Refrigerate until you are ready to serve.

    S'Mores 4th of July Pie

    Monday, June 21, 2010

    Hi everyone, Boy do I have a treat for you today ! I call this my S'Mores 4th of July Pie , and this is a real crowd pleaser ...

    1 (9 inch) graham cracker crust

    1 (7 ounce) jar marshmallow creme

    1 (3.9 ounce) package instant chocolate pudding mix

    1 cup chocolate shell topping (optional)


    1.Prepare chocolate pudding according to package directions ,Spread Chocolate pudding in the graham cracker crust. Let cool 90 minutes. Pour marshmallow cream over pudding. Pop in broiler for 5 minutes or less, really keep an eye on this, you just want the top to brown ever so slightly.  Cover top with chocolate shell topping. For garnish you could add a few graham crackers....Refrigerate for 40 minutes before serving.
    To serve ,cut with a hot knife.

    Taste What's New & Delicious from Kraft Foods

    Monday, May 24, 2010

    Taste What's New & Delicious from Kraft Foods

    Sunshine Cheeseburgers ,Oh My !

    Tuesday, May 18, 2010

    Try adding a twist to your burgers this summer with Rasins.So, what can you do to add a twist to your summer cooking adventures?

    California Raisins are a great way to add flair to your grilling and picnic favorites. They help add a delicious zip to relishes, salads and homemade sauces and add flavor without adding fat or cholesterol.

    Even at the grill, raisins are a healthy way to get more fiber in your diet and to increase your daily fruit consumption. Just a quarter cup of raisins is a full serving of fruit.

    Raisins are great-tasting summertime snacks right out of the box, and they are equally delicious in a wide variety of recipes. They can bring a tasty twist that elevates any dish beyond an everyday picnic to a gourmet meal.

    This cheeseburger with sweet California Raisins is sure to be a family favorite:

    Sunshine Cheeseburgers

    makes 4 servings

    1 pound ground beef

    ½ cup California raisins, chopped

    1 dash sea salt and pepper

    2 tablespoons Worcestershire sauce

    4 ciabatta bread rolls

    4 tablespoons mayonnaise

    4 tablespoons honey-mustard

    8 slices bacon, cooked crisp

    4 slices provolone cheese

    4 leaves iceberg lettuce

    Mix ground beef, raisins, salt, pepper and Worcestershire together well. Then, divide and shape into four patties. Grill until done.

    Meanwhile, slice ciabatta in half lengthwise, and toast cut sides on grill; set aside.

    Combine the mayonnaise with honey-mustard and mix well. Then, divide and spread on toasted sides of ciabatta.

    Arrange a patty on bottom half of each ciabatta roll; top with two slices of bacon, one slice of cheese and one leaf of lettuce. Replace tops and enjoy.

    Lasagna Roll Ups

    Tuesday, May 11, 2010

    Welcome back dear readers, Here is another family favorite Recipe I would like to share with you. I do hope you enjoy this as much as my family has. Your comment's are always welcome.



    ¼ lb ground beef

    2 tablespoons onion (chopped)

    2 garlic cloves (minced)

    1 (16 oz) can crushed tomatoes

    ½ teaspoon salt

    ½ teaspoon dried oregano

    ½ teaspoon black pepper


    1 ¼ cups ricotta

    ¼ cup grated Parmesan cheese

    1 egg (lightly beaten)

    1 tablespoon fresh parsley (minced)

    ¼ teaspoon onion powder

    6 lasagna noodles (cooked)

    ½ cup shredded mozzarella cheese (or more if you like)
     1: In a skillet cook beef, onion & garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and pepper. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 9” baking dish.

    2: In a bowl combine ricotta cheese, Parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.

    3: Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven, top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.

    Enjoy !
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    Cranberry Oatmeal Cookies

    Tuesday, April 27, 2010

    These chewy cranberry oatmeal cookies are a yummy treat. Make a batch for your family.
    1 1/4 cups quick or old-fashioned rolled oats
    3/4 cup all-purpose flour
    3/4 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp salt
    6 tbsp butter, softened
    3/4 cup firmly packed brown sugar
    2 egg whites
    1 tsp vanilla extract
    1 tsp finely grated orange peel
    2 Tbls Applesauce

    Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
    Place oats, flour, cinnamon, baking soda and salt in a bowl; stir with a whisk.

    In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg whites, vanilla extract and orange peel. Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.

    Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.

    Makes 24 cookies.


    Tuesday, April 6, 2010

    This is my Honeybunny's favorite dish. I thought I would share this with you ,dear readers. I hope you enjoy this as much as our family does.
    1 1/2 Ground Meat
    1 14.5 oz can of diced Tomatoes
    1 28 oz Can of Bushes baked beans
    Salt & pepper to taste
    1 teaspoon of Dry Mustard
    1 Teaspoon of brown sugar
    6 med onions chopped
    1 lb of bacon cooked
    Brown the ground beef ; add tomatoes and baked beans, simmer for 15 min; add salt & pepper to taste .Add dry mustard. Meanwhile brown your bacon, leave a little underdone,as this will cook in the dish later.
    In a 9x12 casserole add a layer of meat mixture;sprinkle with brown sugar and add a layer of onions.Continue adding layers. Top with bacon; sprinkle with remaining brown sugar.Bake at 375 for 30 mins. Makes 10 servings.

    Sweet Potato Cake Donuts

    Sunday, March 14, 2010

    While I was fooling around in the kitchen the other day I had a wonderful idea for a new spin on homemade cake donuts. I hope you enjoy this as much as my family has...

    Vegetable oil, for frying

    3 3/4 cups all-purpose flour

    1 1/4 cups sugar

    1 tablespoon baking powder

    1/2 teaspoon baking soda

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1/2 teaspoon ground allspice

    1 teaspoon salt

    2 large eggs, lightly beaten

    1 egg yolk

    1/3 cup buttermilk

    3/4 cup mashed Sweet Potato

    3 tablespoons melted salted butter

    1/2 teaspoon vanilla extract

    Cinnamon sugar

    Preheat oil in a electric skillet to fry them so you can regulate the temperature of the oil to 375 degrees F
    Whisk dry ingredients together in a large bowl.

    Whisk eggs, yolk, buttermilk, sweet potato, melted butter and vanilla extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
    Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

    Fry donuts, in hot oil, until golden brown, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
    Once they are cool, dust with cinnamon sugar,or sugar if desired, or make a basic donut glaze.

    Sunday Mornings around the house

    Friday, March 5, 2010

    It is always fun writing these blog posts,, but even more so when I keep getting to write about my family.
    Sunday mornings at our house are always laid back, you know (if your lucky like me) Reading the newspapers,make some breakfast for the family,calling to check on Mom & Dad.And if your really lucky your in-laws stop buy to say hi! So when the family came calling last weekend,I popped some Pillsbury Orange Sweet Rolls into the oven, brewed a pot of coffee and got some OJ ready as well.The Pillsbury Orange Sweet Rolls are warm, fresh, and ready to serve in just minutes.

    Everything was ready when I opened the door !!! They where a hit with everyone, my father in-law commented that he had not had Pillsbury Orange Sweet Rolls in years, and they tasted so great. So dear readers, I encourage you to post a photo & share one of your family's sweet Sunday morning moments, like I am, and this month I have another giveaway for you courtesy of Pillsbury & My Blog Spark.The gift Pack includes a VIP coupon for Pillsbury Orange Sweet Rolls as well as a photo album to help keep your family's sweet Sunday morning memories close at hand. The Pillsbury Orange Sweet Rolls prize pack, information, and giveaway have all been provided by Pillsbury through MyBlogSpark.

    Sweet Potato Puffs

    Tuesday, March 2, 2010

    2 lbs sweet potatoes, cooked -- mashed
    1/3 cup fresh orange juice

    1 egg -- beaten

    1 tablespoon grated orange peel

    1/2 teaspoon ground nutmeg

    1/4 teaspoon cinnamon

    1/4 cup chopped pecans
    In a bowl, combine mashed sweet potatoes with orange juice, egg, peel, and nutmeg & cinnamon. Mix well. Spray a baking sheet with  cooking spray. Spoon  mixture onto baking sheet in 8 mounds. Sprinkle the mounds with the chopped pecans. Bake in a 375 degree F. oven for about 30 -35mins.Till they are lightly browned.Serves 8.... Enjoy

    Sweet Potato Cake

    Monday, March 1, 2010

    This is a wonderful cake my family has enjoyed over the years, my Mother-in-law gave me this one.I have changed a few things over the years. I hope your family enjoys this as much as my family has......

    2 pounds sweet potatoes (Baked ,skins removed & mash flesh with a fork into coarse puree)

    1 cup vegetable oil

     Unsalted butter, for pans

    2 cups cake flour

    4 large eggs

    2 cups sugar

    2 teaspoons baking powder

    1 teaspoon salt

    1 tablespoon ground cinnamon

    1 teaspoon ground nutmeg

    2 teaspoons pure vanilla extract

    3 tablespoons Grand Marnier

    1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped

    1 pound white chocolate or white chocolate chips

    1 1/4 cups heavy cream
    1.Heat oven to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In a bowl of an electric mixer beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add  1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

    2.Sift together cake flour, baking powder, salt, cinnamon, & nutmeg; mix into the sweet potato mixture. Mix in vanilla and Grand Marnier until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

    3.Evenly distribute cake batter into prepared pans, then transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/2 hours.
    4.Meanwhile, chop white chocolate into small pieces; set aside. Bring 3/4 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

    5.When chocolate mixture has cooled, pour remaining 1/2 cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

    6.Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup of the frosting on one layer, then stack next layer on top, and frost. Repeat frosting & stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
    7. Enjoy !

    Creamy Macaroni and Cheese

    Tuesday, February 16, 2010

    This is a great comfort food. I hope you enjoy this as much as my family does...

    2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
    4 tablespoons (1/2 stuck) Butter
    2 1/2 cups (about 10 ounces) grated sharp Cheddar Cheese
    3 eggs, beaten
    1/2 cup sour cream
    11 oz of good processed cheese (Velveeta)
    1/8 cup Parmesan Cheese
    1/2 teaspoon salt
    1 cup evaporated milk  + 1/4 cup milk (optional it just makes it more creamy)
    1/4 cup milk (I add more milk to mine)
    1 teaspoon dry mustard
    1/2 teaspoon black pepper

    Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and Velveeta cheese. Stir until the Velveeta cheese melts. Add in 4 oz of grated sharp Cheddar Cheese, stir then add 4 more oz of grated sharp Cheddar Cheese, then the last 2 oz of  grated sharp Cheddar Cheese. In a slow cooker, combine cheese/butter mixture and add the beaten eggs, sour cream, salt, evaporated milk,(plus 1/4 milk if  desired) mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. ♥ I like to bake mine, I add 4 more oz of grated sharp Cheddar Cheese in a baking dish into a pre heated 400 degree oven & cook for 20 minutes ... PS if there is any left over you may want to add a few drops of milk to reheat....Enjoy

    Welcome back dear readers

    Wednesday, January 6, 2010

    I have a winner for my giveaway... But stay tuned next month for another chance to win some cool stuff. All of the information, product, prize pack, online coupon link, and this giveaway have all been provided by Old El Paso through MyBlogSpark.


    Julia Child's Beef Bourguignon

    Tuesday, January 5, 2010

    Welcome back readers:
    Over the holidays I rented the DVD Julie-Julia, great movie.I'm absolutely inspired by the life of Julia Child, what a woman! I'm going to attempt this recipe today. It looked delicious in the movie,Wish me luck....

    Julia Child's Beef Bourguignon
    Recipe Courtesy of Julia Child
    This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

    One 6-ounce piece of chunk bacon
    3 1/2 tablespoons olive oil
    3 pounds lean stewing beef, cut into 2-inch cubes
    1 carrot, sliced
    1 onion, sliced
    Salt and pepper
    2 tablespoons flour
    3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
    2 1/2 to 3 1/2 cups brown beef stock
    1 tablespoon tomato paste
    2 cloves mashed garlic
    1/2 teaspoon thyme
    A crumbled bay leaf
    18 to 24 white onions, small
    3 1/2 tablespoons butter
    Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
    1 pound mushrooms, fresh and quartered

    Cooking Directions
    Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

    Preheat oven to 450 degrees.

    Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.

    Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

    In the same fat, brown the sliced vegetables. Pour out the excess fat.

    Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

    Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

    Remove casserole and turn oven down to 325 degrees.

    Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

    Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

    Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

    While the beef is cooking, prepare the onions and mushrooms.

    Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

    Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

    Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

    Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

    Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

    Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

    When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

    Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

    Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

    If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

    Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

    Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

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