tag:blogger.com,1999:blog-82665583403044841332024-03-13T17:28:50.761-07:00Just Like Mom Used to Make... Only BetterMoms all over make all kinds of different meals every day. Some will always be your favorites and some, well let's just say, tuna casserole is the worst meal ever. This is dedicated to all of the meals moms make, the good, the bad and the ugly. Yes, sometimes they are even ugly. Mom made it, but I want to make it better.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8266558340304484133.post-42241883932194628822012-07-26T08:12:00.001-07:002012-07-26T08:12:18.343-07:00Mommy GuiltYou know that feeling when you know you could have done something more and you just didn't feel like it? Yeah, that was me, two nights ago when faced with the task of making dinner. Many of you already know, my dad suffered a massive stroke last Wednesday and since that day, I have felt like nothing short of shit. I have not been inspired or even cared really about dinner or even food for that matter, and rightfully so. My family however, isn't used to the I don't give a rat's ass approach to dinners. Hot dogs (they were at least cheese dogs) and mac'n just didn't cut it. Mac'n is what Payten calls Mac'n Cheese, just to keep you all up on the terminology.<br />
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Mommy guilt was taking over in a major way after that gourmet dinner, so guess where I turned? Not some mommy help group, no! I turned to the Internet! Which I suppose could be a mommy help group, but for me it is the recipe finding Mecca. Jasen will tell you, it's rare that we eat the same dinner twice. RARE. Hence the looks on their faces when hot dogs showed up for dinner.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ooey gooey, cheesy goodness and not on a hot dog.</td></tr>
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What did I find you ask? I found Chicken Cordon Blue Casserole. When I rolled this little dish out, I thought it was going to get a standing ovation, without even being tasted. I think it could have tasted like doggie do, Logen's new favorite saying, but it wasn't hot dogs, so they were welcoming it with open arms. Wait for it...the first bites...the first reactions...WE HAVE A WINNER!!! Ding ding ding!!! It's good mom! Yes, mommys got her groove back. Good bye guilt. See ya around.<br />
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I had some and it really was good and it was easy, but don't tell my family that! We may be making this one again! Maybe. Well, at least it will get into my book in the hopes that it will some day be made again. Maybe.<br />
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<tr><td class="tr-caption" style="text-align: center;">My mom always<br />used Uncle Ben's<br />rice.</td></tr>
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Chicken Cordon Blue Casserole<br />
2 cups cooked rice, I used wild rice, I love it.<br />
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3 cups of cooked chicken, kind of shredded, chunky<br />
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slices of swiss cheese, I used lacy swiss, which are bigger slices, so it just depends on how many to cover the casserole.<br />
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10 slices of ham, cut in pieces<br />
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2 cans cream of chicken soup, I used low fat<br />
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1/2 cup milk, I used skim<br />
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1/2 cup sour cream, I used low fat<br />
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10 ritz crackers, crushed<br />
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1/2 tsp paprika<br />
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1/2 tsp garlic powder<br />
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1/2 tsp parsley<br />
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<tr><td class="tr-caption" style="text-align: center;">Cooked and right off the grill.<br />Just like a hot dog.</td></tr>
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This is how easy it is. Cook the chicken breasts and shred. I seasoned them with some garlic and pepper.<br />
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Spray a 13x19 pan with cooking spray. Cook the rice according to the package and put onto the bottom of the pan. Then, arrange the chicken on the rice. Now, top with the swiss slices until covered. Top the cheese with the ham pieces.<br />
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Mix the two cans of soup with the milk and the sour cream until smooth and pour this evenly over the ham. Spread it around so the entire thing is covered.<br />
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Now, mix the crushed crackers, paprika, garlic powder and parsley in a separate bowl and then use that mixture to cover the entire casserole.<br />
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Bake it at 350 for 30 minutes and serve.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-83124532747961454902012-07-12T17:38:00.001-07:002012-07-12T17:38:26.021-07:00Po-tay-toe Po-ta-toeYou say po-tay-toe, I say po-ta-toe. Call em what you want, I love them. I think it's a carb thing. If it's a carb, I want it and not just a taste, I want to gain about 20 pounds from eating so much of it. Yeah, that's me, a self proclaimed carb lover. Slather cheese all over it, yeah, it's even better. With that said, this next one is like my dream.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>First layer of many. Oh yes,<br />these are going to be good.</i></td></tr>
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Potatoes, covered in cheese and bacon. OOOO MMMMM GGGGG! Not to mention, you throw them in the crock pot. Easy peasy lemon squeezey.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Mr. Man learning how to<br />be a "cheft" as he calls it.</i></td></tr>
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I have made these twice already and both times, big hit. The first time was for the Fourth of July. They cooked all day on low and when you walked in, the smell was awesome, not to mention it was blazing hot outside and I didn't have to fire up the oven because they were in the crock pot! Second time, last night, at home, just us. Now, my lovely little Payten is the queen of saying I don't like that as soon as she sits down at the table. Not for this. She likes this. (She most certainly is a chicken nugget lover, so getting her to actually say she likes something other than a chicken nugget is awesome.) I'm not sure if it because it is carbs or if it was that they basically put this together on their own, minus using knives. I can only imagine the damage that my kids could produce if I allowed them to use knives. I'm thinking they would be the next Vegas act. You know, Payten tied to a spinning wheel and Logen throwing daggers around her. Yea, that kind of damage. Don't laugh. It could happen. For real.<br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
<i>Don't we look all nice and Leave it to Beaver-like on</i></div>
<i>camera. Little does everyone know, at this very moment</i><i>we are secretly plotting on how to bring mommy</i><i>into a crazy woman screaming fit. Oh yeah, we got this!</i></td></tr>
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Anyway, for all of you out there, this is SUPER easy, doesn't heat up the house on a hot day and the everyone seemed to like it.<br />
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Cheesy Crock Pot Po-tay-toes<br />
6-7 large potatoes, washed, leave the skins on, sliced about 1/2 inch thick<br />
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Shredded Cheddar, you can use as much or as little as you like<br />
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Bag O Bacon Bits, the real kind, not those gross fakey ones<br />
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1/2 onion sliced thin (optional, have done it both ways. I prefer it with onions)<br />
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Pepper to your taste<br />
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1/2 stick of butter<br />
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Garlic to taste, I put it in just about everything!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Lined with foil and<br />ready to rock!</i></td></tr>
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Tin foil<br />
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Top with sour cream when cooked.<br />
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Ok folks, line the crock pot with foil and leave some extra at the top to fold over to trap the steam.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SpL_tU3ZpnybS4Xv9DXIFZ572nKIstzR75zem74fI4fYaCBUvuc69iCZl9nlA2ZnM055561FFMC5Y2IlLRJEjX2_a5IqJ9Hvyh-GuMGYLaXfqttqF-m6EQgGqZz9q4hV0bV0tBbEe-M/s1600/_11402.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-SpL_tU3ZpnybS4Xv9DXIFZ572nKIstzR75zem74fI4fYaCBUvuc69iCZl9nlA2ZnM055561FFMC5Y2IlLRJEjX2_a5IqJ9Hvyh-GuMGYLaXfqttqF-m6EQgGqZz9q4hV0bV0tBbEe-M/s200/_11402.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Quick garlic tip!!<br />Break off a few fresh cloves, with<br />the skin on, pop into the<br />microwave for 10 seconds or so<br />and you will be AMAZED at how<br />easy it peels and crushes.<br />You can thank me later.</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLP6p-FF20Mw0rbjqhfeHIDQvPnDaxnHhx7rF5CWfQ_VB8FWtPOO_ygevhUK_-RNB6wewAbNH-2W7OVvcGZZHVjCzW6uCG4OcTtJy8uLs7CSZVi1FaJ5yo0Jeq-MaA3mywXW1uOkikaU/s1600/_11413.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLP6p-FF20Mw0rbjqhfeHIDQvPnDaxnHhx7rF5CWfQ_VB8FWtPOO_ygevhUK_-RNB6wewAbNH-2W7OVvcGZZHVjCzW6uCG4OcTtJy8uLs7CSZVi1FaJ5yo0Jeq-MaA3mywXW1uOkikaU/s200/_11413.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>(In the tone of a hypnotist.)<br />Look into our eyes, let our cute <br />little faces deceive you.<br />We will get you when your back is<br />turned. You don't see that knife on<br />the cutting board.</i></td></tr>
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Cut a few pats of butter and put on the bottom and then put a layer of potatoes down. Crack on some pepper if you like, add some shredded cheese, bacon bits and onions to your taste. Add a little butter and continue to layer up to the top. I like to end with the cheddar, bacon and onion on the top. Now, fold over the extra foil to make it like a pouch. This helps keep in the steam. Cover with the crock pot lid and set it to low or high, depending on how fast you need them done. I have done it on 8 hours low and I have also done them on 4 hours high. Both times they turned out nice and soft, just like a baked potato. Feel free to top with sour cream and enjoy!<br />
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</div>Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-59249938066185642682012-07-11T10:24:00.004-07:002012-07-11T10:24:48.758-07:00Calling All Freegans!<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;"><b>Freegans</b> are people who employ alternative strategies for living based on limited participation in the conventional economy and minimal consumption of resources. Freegans embrace community, generosity, social concern, freedom, cooperation, and sharing in opposition to a society based on materialism, moral apathy, competition, conformity, and greed.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;"><br /></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Come and get it, for FREE!</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;">I got this definition from www.freegan.info although I already knew what a Freegan was. I had learned about Freegans from a news spot on Channel 9, here in Chicago, during lunch one day at work. Now that I am no longer currently employed, due to downsizing, I have to say, some of this Freegan stuff isn't so out there. I actually consider myself to be a Freegan in someways according to the definition and I never mind helping others.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">All of you probably already know, I love cooking and especially baking. In the past, my co-workers were usually the recipients of many of my baked goods because can a family of four really eat all of that? Well, maybe. Should we? No. If I just let loose and ate everything I wanted, when I wanted, I would weigh 400 pounds and that would be a much BIGGER problem than all of this extra baked goodness. Here in lies my problem(s).</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">My position has been eliminated. Problem. I love to bake and there is always left overs. Problem, depending on how you look at it. If I eat all of these yummy baked goods, I will weigh 400 pounds and will not be a good role model of healthy eating for my kids. Problem.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">If there was a problem Yo, I'll solve it. Check out the hook while my DJ revolves it. So sorry, the Sirius 90s on 9 in my car has been bringing out little tidbits of music that should have been long since forgotten, but anyway. </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Solution, Freeganism! Kind of. Now here's what I am thinking. If there are left overs from my baking extravaganzas, I get on here, blog about them and it is a free calling. (Insert the sound of a cattle bell and someone yelling come and get it here.)</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">First come, first serve, FREE. Send me a text, email, Facebook, whatever, let me know how many you want, you bring your own container to take it home in and it is yours.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b>Whaddaya think? Could this actually work? Let's experiment in Freeganism right now.</b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b>I have 6 of these little beauties waiting for someone to Freegan their asses. Let me know if you are interested. First come, first serve. Bring your own container to take. </b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b><br /></b></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCwdGflfnXYdpCCPJ0otKhxs0CPjJzwBdHX6RxkRYLG4B2yodx029QDMChvb_stSCHYjZj7fiec1I51MsPqIM8pZgnrnPTwRWQjlW1zrzrOLXm0niNH25tBAVGHk-Vux9HobwLwQ2aXs/s1600/_11390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCwdGflfnXYdpCCPJ0otKhxs0CPjJzwBdHX6RxkRYLG4B2yodx029QDMChvb_stSCHYjZj7fiec1I51MsPqIM8pZgnrnPTwRWQjlW1zrzrOLXm0niNH25tBAVGHk-Vux9HobwLwQ2aXs/s200/_11390.JPG" width="133" /></a><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><i>Just so you know, the friends I did give them too said, best cupcakes I have ever had and another wanted to know how to make the awesome frosting. </i></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><b>Banana Cupcakes with Brown Sugar Frosting</b></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Cake Ingredients</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">2 cups sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1/2 cup butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">2 egg yolks</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">3 cups flour</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">2 tsp baking powder</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 tsp baking soda</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">3 crushed bananas</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 tsp vanilla</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">2 egg whites, beaten</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"><br /></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIuffNzD6rU-SgRS0GmEw3dX8l27nTwy_3t9xPd00hr3sg6pufFyDxm3Wxny_eyBClXPKWp_bw6CTcd8XBdC-svudDgVxaHKgBHhDh2Q3E1hhSVb0MbIcsVxbjwZrRUkEIVB3PuP1V-Y/s1600/_11386.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIuffNzD6rU-SgRS0GmEw3dX8l27nTwy_3t9xPd00hr3sg6pufFyDxm3Wxny_eyBClXPKWp_bw6CTcd8XBdC-svudDgVxaHKgBHhDh2Q3E1hhSVb0MbIcsVxbjwZrRUkEIVB3PuP1V-Y/s200/_11386.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are my whipped egg whites,<br />but the milk and flour for the<br />frosting looks very similar.</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Combine the sugar and butter on low and add the egg yolks then beat on high until fluffy.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">In a separate bowl, combine all dry ingredients and whisk them to be sure they are thoroughly incorporated with each other. </span></span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Alternate, starting and ending with dry ingredients, the milk and the dry mixture. </span></span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;">Add the mashed bananas and vanilla and beat until combined. </span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif; font-size: 14px; line-height: 18px;">Now, whip up the egg whites until stiff, but not dry and fold with a spatula into the batter.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0bz3sOQy-IiV2FoHLTFaNm5f2dT7QVyi4jH7ErWfGFj5AQx1hIslNZyhsqgcQrKgBrnmnQZ9hyphenhyphenJVi2vFOpdovMw0v_dDtMXwLy0mOhhRTl4Qd9s8pACiGM7Qye94QpBRwvqnskXHA-I/s1600/_11379.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0bz3sOQy-IiV2FoHLTFaNm5f2dT7QVyi4jH7ErWfGFj5AQx1hIslNZyhsqgcQrKgBrnmnQZ9hyphenhyphenJVi2vFOpdovMw0v_dDtMXwLy0mOhhRTl4Qd9s8pACiGM7Qye94QpBRwvqnskXHA-I/s200/_11379.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Brat 2 helping to whisk the drys together.</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br /><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1S2Al7mQ0__CJkErMmiS1FbcrgYd1cw9DlQfh6nQkcGJM6QnF5AWCMWVb5STp27KZ1n5owlKTU1CN9ol3F-ZOOK_QbMCSaHemhAxzQT1376pGw0COXxLC_1bY_qE7sxrH9mCN9YL69w/s1600/_11381.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1S2Al7mQ0__CJkErMmiS1FbcrgYd1cw9DlQfh6nQkcGJM6QnF5AWCMWVb5STp27KZ1n5owlKTU1CN9ol3F-ZOOK_QbMCSaHemhAxzQT1376pGw0COXxLC_1bY_qE7sxrH9mCN9YL69w/s200/_11381.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect job for Brat 1. Mashing the bananas.</td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Bake at 350 until the toothpick comes out dry. About 15 minutes or so, but don't over bake! Dry banana cake is gross.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br /><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Brown Sugar Frosting</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">5 Tbs flour</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 1/2 cups of brown sugar</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 cup butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 Tbs vanilla</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">1 tsp of salt if using unsalted butter</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br /><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Whisk milk and flour together over medium heat until it thickens. Now, I have never done this here is my advice. STAY RIGHT WITH IT! IT GOES FROM THIN MILK TO THICK PASTE FAST!!! Once it is thick, set it aside to cool.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Combine the sugar, butter and vanilla and beat on medium for 5-10 minutes. Then add the thickened milk and beat again on medium until the graininess of the sugar is gone. I was very skeptical about the graininess going away, but it did! </span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br /><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;">Frost the cupcakes and top with chopped pecans if you like.</span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br /><span class="Apple-style-span" style="font-family: Verdana, Geneva, Verdana, 'Lucida Grande', Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 18px;"></span></span><br />
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Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-49431450578238091902012-07-10T11:13:00.001-07:002012-07-10T11:19:48.602-07:00Remember when?Every single year, without fail, I get nostalgic about my childhood summer vacations to a little cottage in Michigan. Custer, Michigan to be exact. It is just east of Ludington, which is famous to us for The House of Flavors Ice Cream Shop where you can order something called the Super Pig, Clown Town, where we watched the attendant get run over by a go kart and we laughed until it hurt when we saw it happen and Fort Dahl, the mecca of all cheesy souvenir shops. It was every kid's dream, but besides the kitschy charm, I remember the foods we used to eat.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27xCziBUJrVo6FLNbIxHP4kyb6RL9nWZxVpPNXSMdRSBlyVBpanOizj5yWySbw5IY-I7BJOHWFRgAkEb498ulvdI3X_LvK3MIvUwczLeKK5qf5qg5GkT9UMdiowqua2XvJOrMPqCeVvo/s1600/Jeep.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27xCziBUJrVo6FLNbIxHP4kyb6RL9nWZxVpPNXSMdRSBlyVBpanOizj5yWySbw5IY-I7BJOHWFRgAkEb498ulvdI3X_LvK3MIvUwczLeKK5qf5qg5GkT9UMdiowqua2XvJOrMPqCeVvo/s320/Jeep.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">
<i>On our way for a Jeep ride! </i></div>
<i>This is the Jeep I learned to drive stick on,<br />well before I was 16.</i><br />
<i>We were a crew and I miss this scene.</i><br />
<i>This is looking away from the cottage, </i><br />
<i>right before the first turn </i><i>going out.</i><br />
<i>Why Noni is carrying a purse in the middle of the woods is beyond me.</i><br />
<i>Left to right: Auntie Do, Me, Amber, Ingrid, </i><br />
<i>Dena and Noni.</i><br />
<i> </i><i>I'm sure Auntie B was behind the camera.</i></td></tr>
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We ate different things up at the cabin with my two great aunts and my Noni. They really were GREAT aunts, Auntie Do and Auntie B. They would make all kinds of different things, like beet tops. Let's just say I will NEVER be devoting a blog post to beet tops. Besides those lovely beet tops, they made their own jelly which was spread on Amish bread, I remember wheat germ, which I had never heard of before, and my favorites, Ranger Cookies.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbDh_R1EK9-ybqdEo4ROCQc77Wp1UFLrKlAQ-r0hyphenhyphenB6M9f146W-FrylYTKqQAcNA3mwB_qwdxCX3RkRD9HADOLEIgpebepHsuXkR5b2UoTk_Pw9Hou8M9mIa2n0ckEmFy4MaxAhsN_ac/s1600/_11373.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbDh_R1EK9-ybqdEo4ROCQc77Wp1UFLrKlAQ-r0hyphenhyphenB6M9f146W-FrylYTKqQAcNA3mwB_qwdxCX3RkRD9HADOLEIgpebepHsuXkR5b2UoTk_Pw9Hou8M9mIa2n0ckEmFy4MaxAhsN_ac/s200/_11373.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Oh baby, here they are!<br />(insert squeal here)</i></td></tr>
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Ranger Cookies are kinda like a chocolate chip only better.<br />
Auntie B and Do would send them in a care package every Christmas, along with the Sour Milk Cookies, a post for another day. We also enjoyed them at the cottage and since it is now summertime, cottage time, I wanted to make them. The problem was, I didn't have the recipe.<br />
<br />
Enter Ingrid, my crazy awesome cousin, who used to orchestrate dog shows at the cottage. Now you may be thinking, where did they get the dogs at a cottage in the middle of the woods? Yeeeaaaayyy, Dena, Amber and I were the dogs, which she trained and we put on a dog show to raise money to use in town. Oh, yes, and now, would you believe it, Ingrid really does train dogs in her spare time and YES, they are real dogs this time, but back to the story. I got in touch with Ingrid, Auntie Do's granddaughter. Ingrid gave me the total hook up! She had the recipe and gave it to me! THANK YOU!!!!<br />
<br />
Ok, so here I am with one of my very favorite cookie recipes in hand and I just had to get started. Thankfully, I had all of the ingredients.<br />
<br />
Every year I would look forward to driving up that little path that wound deep into the woods and opened to a little dark log cabin and a lake. Even now, I can feel that tingle of anticipation as we neared the opening in the woods. As I started baking these cookies, heart full of nostalgia, I had the same excited tingle inside.<br />
<br />
Ranger Cookies<br />
1 cup butter soft<br />
3/4 cups brown sugar<br />
3/4 cups white sugar<br />
2 eggs<br />
2 cups flour<br />
1/2 tsp baking powder<br />
1 tsp baking soda<br />
1/4 tsp salt <i>(if using unsalted butter)</i><br />
1 tsp vanilla<br />
2 tsp milk<br />
2 cups oatmeal<br />
1 cup chopped walnuts<br />
12oz. chocolate chips<br />
2 cups of crushed cornflakes<i>(it says optional, but I used them)</i><br />
1 cup coconut <i>(says optional and she didn't use it, so neither did I, but I might experiment next time)</i><br />
<br />
Beat butter and sugar until mixed. Add eggs, vanilla and the milk and mix.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5aPBLqfzj82bclQreBEvQgpwkEY1p1nS2ZtBIwaa4u9QDSPcAg1OgKOA5XNGAlOJYboUvpuENbShbeSb74FoIuvvRG-LntQPhgwKHAWgspO41WFe43tkMmEHmntS7hmsLRQqIC-mw1o/s1600/_11354.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5aPBLqfzj82bclQreBEvQgpwkEY1p1nS2ZtBIwaa4u9QDSPcAg1OgKOA5XNGAlOJYboUvpuENbShbeSb74FoIuvvRG-LntQPhgwKHAWgspO41WFe43tkMmEHmntS7hmsLRQqIC-mw1o/s200/_11354.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>This is all of the dry, including<br />the crushed corn flakes.</i></td></tr>
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<br />
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Mix dry ingredients in separate bowl.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kyfMNVmvwfAQBo7W2lju_rSbxyO0qqzWOCIQMEi_TPXs7yVYJlB8Ns9J5nOeI_mWIJPVRT4piJy3eQn_SDH0Oiiy0A1zUM8st4vqFbw3eymhuF_urAJiIoMXCrwhpxOFImmKE1bD7pU/s1600/_11371.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kyfMNVmvwfAQBo7W2lju_rSbxyO0qqzWOCIQMEi_TPXs7yVYJlB8Ns9J5nOeI_mWIJPVRT4piJy3eQn_SDH0Oiiy0A1zUM8st4vqFbw3eymhuF_urAJiIoMXCrwhpxOFImmKE1bD7pU/s200/_11371.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I kind of flattened them a little<br />before baking because they<br />seemed dense.</i></td></tr>
</tbody></table>
Fold together the dry ingredients with the already mixed wet ingredients.<br />
Drop by the spoonful onto a greased sheet or onto parchment.<br />
<br />
Bake at 375 for 12-15 minutes and then cool on a wire wrack.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-39587563068965659112012-02-20T16:32:00.000-08:002012-02-20T16:32:20.285-08:00Waffle Fries as the Dipping Device? You have to be Kidding!The Superbowl has come and gone. I was happy to see that Tom Brady, all by himself, did not win the Superbowl. I can not stand that smarmy face and just to see him lose at something made me feel good and tingly inside. I know, what a bitch. Oh well, that's what I am and apparently his wife is too. Ok, enough about that, let's get to what is most important on Superbowl Sunday.<br />
<br />
You got it, the schnacks! Oh how I love a good schnack. I could live on them as meals. Yes, cream cheese is a household staple over here. I use the 1/3 less fat. It makes me feel slightly, slightly less guilty about the dips made over here. I am not alone in this love. My true love, Jasen, also loves a good schnack. Maybe that's why we go together so well. We LOVE to eat. It's on the verge of being a sickness. Over eaters anonymous, hi, my name is Dana and this is Jasen. Hello Dana and Jasen.<br />
<br />
I am always looking for a great new schnack. Something a little different. Something fun. As I was on Pinterest, I was browsing around, (insert the sound of tires screeching to a hault here), waaaaaiiiit!!! What is that?! Loaded baked potato dip! And you use whhhhaaat to dip in it?? This can't be real! Waffle fries as the dipping device. You have to be kidding me!!<br />
<br />
Yes people, this one is a keeper. It is really good. It made Tom Brady's loss even better. Do I even need to say it again, waffle fries as the dipping device!!<br />
<br />
Loaded Baked Potato Dip<br />
3 TBS of REAL bacon bits, not those crappy fake ones<br />
16oz sour cream, I used the light. I always use the light.<br />
2 cups of finely shredded cheddar<br />
1/3 cup of chives<br />
2 tsp of hot sauce<br />
Garnish with bacon bits and some chives and a little cracked pepper on top.<br />
A bag of waffle fries, I suggest two bags, made to the directions on the bag.<br />
<br />
Stir together the bacon, sour cream, cheddar, chives and the hot sauce. Cover and chill for at least an hour.<br />
Garnish with the chives, bacon and cracked pepper.<br />
<br />
Serve with waffle fries out of the oven.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-29671423747742777932012-02-20T16:11:00.000-08:002012-02-20T16:11:14.690-08:00Sopa Whhhaaat???Pinster, Pin Nailer two names Jasen has come up with for my latest obsession. Pinterest. Yes, me and millions of women across America are obsessed or addicted to Pinterest. I pin tons of stuff, but if you look at my boards you will see that the majority of my pins are, you guessed it, food. Imagine that.<br />
<br />
I pin just about anything that I think looks good and hope that some day I come back to it and actually make it. As you well know, one of my requirements on cooking is it must be easy. Yes, there are times that I do extend my self and make a time intensive recipe, but usually, it is fast and easy. Go ahead, snicker, fast and easy. This recipe is just that.<br />
<br />
Sopapilla Cheesecake. Sopa whhhaaaattt? That's what I thought at first. What the heck is this? I have never heard of it before, but the cinnaminny goodness on the top just pulled me in. I had to make this and eat this. Eat ALL of this. I took a look to see what it was going to take to whip up this delightful concauction and guess what?! It's easy! Uh oh, this could be dangerous. Fast, easy AND delicious. Shit, I'm doomed.<br />
<br />
I quickly slapped this together and baked it and the smell in my house made me gain five pounds. I could not wait for the timer to go off and dig in. BBBBBEEEEEEEPPPPP! There it is! The timer is going off. Get out of my way! Here I come my sweet little sopa whatever the heck you are.<br />
<br />
I set this onto the stovetop to cool and I could barely control myself. Let's just say Jasen and I did not let it cool all the way and we dug in while it was warm, actually steaming. Hey everyone, listen to me when I say, blow on it! For real. You are going to be tempted to take that first bite while it is molten lava, blow on it.<br />
<br />
This sopa whatever it is, is so damn good hot right out of the oven or ice cold out of the fridge the next day. If you are looking for a super easy, super duper yummy little treat, you have found it here. My only warning blow on it and prepare to gain five pounds, at least.<br />
<br />
Sopapilla Cheesecake from pinster<br />
3 cans of cresent roll dough<br />
2 blocks of cream cheese, soft<br />
1 cup of granulated sugar<br />
1 tsp of vanilla<br />
1/4 cup of melted butter<br />
1 TBS of cinnamon for topping<br />
3 TBS of granulated sugar for topping<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YQd5Q6x9W1Xu2DmNoaXdUIq7b6sCiEQgjBdRQbyaMsR4_EulKWdBGJ4addKaprxhhyphenhyphendJO17B6Umtq3IK_slclx8gJMszEj-_WdTX5YVH6ulHArruu0VXsWImnPa_4D3xNKQMBBiYb7U/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6YQd5Q6x9W1Xu2DmNoaXdUIq7b6sCiEQgjBdRQbyaMsR4_EulKWdBGJ4addKaprxhhyphenhyphendJO17B6Umtq3IK_slclx8gJMszEj-_WdTX5YVH6ulHArruu0VXsWImnPa_4D3xNKQMBBiYb7U/s200/photo.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be sure to seal it up good.<br />
Do the same when working<br />
on the top.</td></tr>
</tbody></table>Unroll and spread 1 1/2 of the cans of cresent rolls on an ungreased baking dish 13x9. Make sure you seal together where they are scored to separate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mv1LMX2egEFIkrh1640hJEEL1QZDiQkKo9nUPQ8uJq0oI2tKaXly-afIhcThSjZIdf9qDNIJUneFnImTzxBl7fmoOlD2Ee_X-GWKsB23HHvfPCwuo43w1mpRPwIix-hm3sOxTdVr-qE/s1600/photo3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4mv1LMX2egEFIkrh1640hJEEL1QZDiQkKo9nUPQ8uJq0oI2tKaXly-afIhcThSjZIdf9qDNIJUneFnImTzxBl7fmoOlD2Ee_X-GWKsB23HHvfPCwuo43w1mpRPwIix-hm3sOxTdVr-qE/s200/photo3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There it is, that five pounds,<br />
straight to my rear end.</td></tr>
</tbody></table>Combine cream cheese, a cup of sugar and the vanilla until smooth. Spread this over the cresent crust.<br />
<br />
Unroll and seal together the remaining cresent rolls and then put them on top of the cream cheese mixture.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjyPsoMcdoxrxucg1MIqOF0oxGWB59xwt9CQ1kCJVM-6M6reesFuu1861IbIMA5ddOsJE9Zr8JQ9TmLSeM_acZ866rD63lf_fbktUsyP1NLATsBrYbtyGi6QQNPR4Tj_o62XmPRdbobM/s1600/photo2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjyPsoMcdoxrxucg1MIqOF0oxGWB59xwt9CQ1kCJVM-6M6reesFuu1861IbIMA5ddOsJE9Zr8JQ9TmLSeM_acZ866rD63lf_fbktUsyP1NLATsBrYbtyGi6QQNPR4Tj_o62XmPRdbobM/s320/photo2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven. OMG I want to lick the screen!</td></tr>
</tbody></table>Now use your melted butter and a basting brush and butter the top. Sprinkle the cinnamon and sugar mixture over the entire top. Coat that baby good.<br />
<br />
Bake at 350 for about 40 minutes. You will see the bottom getting nice and brown. Let it cool until it is not molten lava and eat it up! Store in the fridge.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-82751218201005632192011-11-02T07:27:00.000-07:002011-11-02T07:27:59.127-07:00Wanna Snnnnaaaaaccckkk????Last weekend we went camping. This sounds like a pretty normal statement had it been July or August, maybe even September, but this was October. Not the beginning of October, the END of October. You know what happens at the END of October? It's cold! FRICKIN COLD!<br />
<br />
Now I knew it would be cold. Don't get me wrong, I knew it would be cold. I knew we would be in a tent, I knew we would have a heater and warm sleeping bags. All of this I knew. What I didn't know was that the wrong rain cover for the top of our tent, which coincidentally is all screen, was packed. Our tent is a 12 man tent. The cover we had with us in the dark of a cold October night was made for a six man tent. At first we thought we just had it the wrong way on the tent. Round and round we went trying to make that cover fit. Why isn't this working? Hmmmmm...BECAUSE IT GOES TO THE OTHER TENT!<br />
<br />
We made due and did our best to get it to cover as much screen as we could. Let's just say that once you were inside the ventilation was superb and the view of the stars was good too on one side of the tent. Anyway, we blow up the air mattresses and get all of the blankets set. Turn that little heater on full blast. My famous last words, I think it is getting warmer in here already.<br />
<br />
We were there with Kim, our sitter, and her family and some of their friends. They all had campers, so no one else had any tent drama. We go and enjoy a nice WARM campfire, which always includes lots of yummy snacks. We may not have been prepared with the tent, but we were prepared with the snacks. All of you that know me know that I always am ready with snacks. Wanna snnnnnaaaaccck?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWnrQtJqj6SKg0HxXjeOUNoqsubBZ4jCAKW4Ts_bT_erp0Qx3XBYTTLrN1VRU58GLz6cEU2RUMExufHqhSkQN34tNtK8CEZe2of2eBz3LFjG-OezEWGZE2h-qQl7JYzyFR0BcW3T9e4g/s1600/_6368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWnrQtJqj6SKg0HxXjeOUNoqsubBZ4jCAKW4Ts_bT_erp0Qx3XBYTTLrN1VRU58GLz6cEU2RUMExufHqhSkQN34tNtK8CEZe2of2eBz3LFjG-OezEWGZE2h-qQl7JYzyFR0BcW3T9e4g/s320/_6368.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They look innocent, but so do babies and any mother<br />
knows how innocent babies really are.</td></tr>
</tbody></table>I busted out the pretzels. You may be thinking pretzels, really? Yuck. I know that is what I usually think about pretzels unless they are dipped in chocolate, but these are no ordinary pretzels. These pretzels come straight from Noni's kitchen. I have no idea where or when she got this recipe, but I have been eating these pretzels as long as I can remember. These pretzels are addictive. You will not be able to eat just one. I challenge you to try.<br />
<br />
Here is what I did:<br />
<br />
2 bags of pretzels, those mini ones, not sticks or rods, regular pretzels<br />
1 1/2 cups of Butter flavor Orville Reddenbacher Oil, the kind you use to make popcorn in a pot<br />
1 tsp lemon pepper, heaping<br />
1 package of powdered ranch dressing like Hidden Valley<br />
<br />
<br />
Whisk together the oil, lemon pepper and the powdered dressing so there are no clumps. Put the bags of pretzels into a really large bowl. I actually used my roasting pan, so that I could easily mix them with out them spilling everywhere. Take the liquid mixture and pour it over the pretzels and then mix. I like to use a rubber spatula to mix, so that I can scrape the bottom and get the pretzels fully covered. You are going to let them sit and then turn them again, trying each time to get them covered with the oil mix. This is going to take some hours, yes hours, so do it on a day where you have time or will be in and out. Continue to turn them until all of the oil has absorbed into the pretzels. Store them in a ziploc bag.<br />
<br />
That's it! Go ahead and try to eat just one. You won't be able to.<br />
<br />
Although camping was freezing at night and NO it was not getting warmer in there, we did have an absolute blast on Saturday. The kids loved it and so did we. Thanks Kim for all of the fun!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-14975863444289403232011-10-11T14:30:00.000-07:002011-10-11T14:30:14.259-07:00Paula Deen, don't do me dirty.I've been into comfort foods lately and who does comfort foods better than Paula Deen? No one is the correct answer. The woman uses real butter and sugar without apologizing. Why should she? Everything she makes always tastes great, right?<br />
<br />
We took a family trip out to County Line Apple Orchard in Hobart, Ind. I love this place. It is super cute, the kids love it and the apples are so good. They are at the right height for picking, even for the smallest of kids and watching the kids munching away right there in the orchard is just the best. I think everyone who has ever been apple picking starts out by saying "We aren't going to get too many." We all know what happens to best laid plans. Another year of going to the orchard, not to pick too many, and we have come home with a HUGE amount of apples.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOas3HFg5GxNPzsPVji6U3Cv-VvzlIKijlfyy-6L_HFQw6df47rNPRzoPtFiYHelxostQ2VALGhkBMgFCBop92QpOymh-pHFF1ywYaSW8yp1Q4cNN0nn3ioG29zKv4sgSQMCi-saFGoGA/s1600/_5910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOas3HFg5GxNPzsPVji6U3Cv-VvzlIKijlfyy-6L_HFQw6df47rNPRzoPtFiYHelxostQ2VALGhkBMgFCBop92QpOymh-pHFF1ywYaSW8yp1Q4cNN0nn3ioG29zKv4sgSQMCi-saFGoGA/s320/_5910.jpg" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little picking machines. Even munchkins can<br />
reach the apples!</td></tr>
</tbody></table><br />
Wondering what the H-E-double hockey sticks (GO HAWKS) we are going to do with all of these apples I turned to my trusty internet. I know, I know, I need an intervention, but come on already, if you don't know what to do, Google it. I made my way over to www.pauladeen.com when I came across a lovely little recipe for Apple Cinnamon Cupcakes. First thought, my God, that would be good with a cup of coffee or after dinner for dessert or maybe just for a snack or you know, anytime at all.<br />
<br />
Since I was already on her site, I remember my friend Stacey telling me just how delicious the Ultimate Lady's Cheesy Mac and Cheese was on Paula Deen's site, so I made my way to that too and thought, let's do this! I was on a mission. A mission from, butter, sugar, more butter and cheese. Sounds like heaven right? Well, you might have a grabber after eating this, but still it's heaven.<br />
<br />
I started with the cupcakes because the dough is the kind that has to rise with yeast and they sounded time intensive, but it was PAULA DEEN, so I made an exception.<br />
<br />
This is what I did:<br />
For the Roll<br />
2 cups 2%milk<br />
1Tbs dry active yeast<br />
1/3 cup white sugar<br />
2tsp salt<br />
6 1/2 cups flour, divided<br />
2 eggs<br />
1/4 cup unsalted butter at room temp<br />
<br />
Warm the milk to about 110 degrees in the microwave and in a large bowl, dissolve yeast and sugar into the milk. Give it a few stirs and let it sit for a few minutes. Add the salt and 2 cups of flour and beat for 2 minutes. Then beat in eggs and butter and stir in remaining flour a half cup at a time. (Don't loose count, I did, but it was ok.)<br />
<br />
Once everything is in and mixed well, you should have a sticky dough ball. Turn it out onto a lightly floured surface and kneed until elastic, about 5 minutes, adding a little flour until not sticky to the touch.<br />
<br />
Put the dough back into a bowl and cover with a towel in a warm place for about 40 minutes until it has doubled in size. Then roll it out onto a floured surface into the shape of a rectangle about 1/4" thick. Now, this is where I started, just started getting nervous because this was one whopping piece of dough. Oh, Paula!<br />
<br />
Filling<br />
1/2 cup unsalted butter melted<br />
1 cup sugar<br />
1 cup brown sugar<br />
3 TBS cinnamon<br />
1 cup loosely chopped pecans<br />
2 cups finely chopped tart apples(like golden delicious or granny smiths) Next time I would use more apples.<br />
<br />
Take half of the melted butter and brush it over the top of the dough. The whole thing should be a glistening slab of rectangle shaped dough. Then mix both sugars, cinnamon, pecans and apples in a bowl and then spread this over the dough leaving an 1" empty around all edges.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>This is where it gets tricky. You now have to roll this monstrosity along the LONG side into a huge log of sugary goodness. Paula, what the heck? This is enormous! How in the world is this EVER going to fit into cupcake tins. There is no way. NO WAY. Paula, I love you and all, but I am starting to think. Paula don't do me dirty.<br />
<br />
Ok, you have this huge log of dough and you are supposed to slice it 27 times and stuff these slices into cupcake tins. Sorry everyone, I never thought I would say this, but Paula was wrong on this one. Quick thinking, quick thinking, quick thinking...Cinnamon ROLLS! YES! ROLLS!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggS_esDIGvQ9XTOye2icBk5mgJKaS1EbFsuygAjfNWeQ-rZB6470UWcaWF0rJGHytF-njt7NrPk6vLQTZH4mamHbEgDBGCPm1rOkvw5vDi32pDHK2gKXx8EGGuRwhY7ZD5QmPaQICEIT0/s1600/_5923.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggS_esDIGvQ9XTOye2icBk5mgJKaS1EbFsuygAjfNWeQ-rZB6470UWcaWF0rJGHytF-njt7NrPk6vLQTZH4mamHbEgDBGCPm1rOkvw5vDi32pDHK2gKXx8EGGuRwhY7ZD5QmPaQICEIT0/s320/_5923.JPG" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, there was no way those were fitting into<br />
cupcake tins. Kinda like me into skinny jeans.</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
I get out my glass pie dishes and I spray them so nothing sticks and start cutting and placing all of these rolls into the dishes. There we go. Crisis averted, Paula you are still on my good list. Now cover these with a towel and let them sit for another 40. Yes, time intensive, but still hopeful for a good turn out. Paula, don't do me dirty.<br />
<br />
40 minutes later, brush the tops with the remaining melted butter and bake. Now if these were cupcakes it says 20 minutes. Nope, these are rolls all packed together. It took about 40 minutes at 350, I think. I ended up even having to cover the edges with foil because they were browning to fast and the center wasn't done. Paula, don't do me dirty was just repeating over and over in my head by this point.<br />
<br />
Beep beep beep, the sound of my timer. Finally, done. Now for the glaze.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85JGMhcWp7gmTjVDm362Z7aIqVp-ka4u1OLzW3WqSUFJ0wjZi05V2yLVmJBE6Z37NFIKhdrYK0uUcH7HuB4G6hiLKAxXZBxr0A46TcbPHbAeXMS6sDw5PGBPePUZA8c8_x1e6yg32-wc/s1600/_5933.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85JGMhcWp7gmTjVDm362Z7aIqVp-ka4u1OLzW3WqSUFJ0wjZi05V2yLVmJBE6Z37NFIKhdrYK0uUcH7HuB4G6hiLKAxXZBxr0A46TcbPHbAeXMS6sDw5PGBPePUZA8c8_x1e6yg32-wc/s320/_5933.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. OMG, give me a fork.</td></tr>
</tbody></table>1 cup of powdered sugar and 2 TBS PLUS 1 tsp of apple cider. Mix this all up and it will be a yummy glaze to top off the cinnamon rolls. Drizzle away. Yummy.<br />
<br />
I must have been feeling a little nutty by this time or maybe I wanted to see how this other Paula recipe was going to turn out, Paula don't do me dirty, but I thought let's do this Mac and Cheese.<br />
<br />
This is what I did:<br />
2 cups dried elbow mac<br />
1/3 cup of grated cheeses, swiss, jack, colby, munster, gouda. So, I couldn't find all of these grated, I had to do it myself.<br />
1/2 cup sour cream<br />
4TBS butter in pieces<br />
3 eggs<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1 1/2 cup milk<br />
non-stick spray<br />
Cook pasta al dente, about 10 minutes. Drain and place into a large bowl. While pasta is hot, add all of the cheeses and stir. In a separate bowl, whisk sour cream, butter, eggs, salt, pepper and milk. Add this to the mac. Spray the 13x9 casserole dish and pour everything in. Bake at 350 for 30-45 minutes until bubbly, top with more cheese.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW67pZSOR-2V6FONKUc4Kz_IXMjpQRx5PH2rP5aenQiqAaJutkEouKpRe57xrb4KsDmLgCS03XDw8INlP89pDt1k2oo57oWa4Q94DKzTmiLSH1llMiIObnseTtWMaZWxmqdBDQxUjA6oc/s1600/_5927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW67pZSOR-2V6FONKUc4Kz_IXMjpQRx5PH2rP5aenQiqAaJutkEouKpRe57xrb4KsDmLgCS03XDw8INlP89pDt1k2oo57oWa4Q94DKzTmiLSH1llMiIObnseTtWMaZWxmqdBDQxUjA6oc/s320/_5927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CHEESE makes everything better.</td></tr>
</tbody></table>After my cinnamon rolls, all I could think is, this better be good. Paula, don't do me dirty. My motto is cheese makes everything better and in this instance, it was better. So better. So, so better. This mac and cheese is really really good. We had it with jumbo hot dogs and chips. It was perfect. We had cinnamon apple rolls for dessert and YES, they too were delicious. I came, I made and modified and it was a success.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K7hzZdcHYbHYBy9VbViXnXN4yf7xTwo5g3wvLccawd-zpNMTGUATf7Tc7fHBUe3vqDcKKKSwIIoiIKML19nDQFu4zpH0bJNEy2FcC_DUnJa4nE4CBQ8Xalk1T4IT_g4wj7Mj4DDP0dw/s1600/_5931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K7hzZdcHYbHYBy9VbViXnXN4yf7xTwo5g3wvLccawd-zpNMTGUATf7Tc7fHBUe3vqDcKKKSwIIoiIKML19nDQFu4zpH0bJNEy2FcC_DUnJa4nE4CBQ8Xalk1T4IT_g4wj7Mj4DDP0dw/s320/_5931.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, my, yummy.</td></tr>
</tbody></table><br />
Thank you Paula Deen for being the queen of all things good.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-54026449548528835962011-09-18T10:05:00.000-07:002011-09-18T10:05:30.242-07:00We are all skeptics.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh324U12BlHAq58DwFBaSJJgOoRZ3ySgsmDhItTf89Nbx3UJlVIm8yQ3mVMGkXrDxosXfVJu76-2_60hoy0Ldbp21vL20Z3iZqq_nJ9s3Fs-m16T2-h0fIYQdZwFgpe1oQYfSydfdNzJu0/s1600/_5548.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh324U12BlHAq58DwFBaSJJgOoRZ3ySgsmDhItTf89Nbx3UJlVIm8yQ3mVMGkXrDxosXfVJu76-2_60hoy0Ldbp21vL20Z3iZqq_nJ9s3Fs-m16T2-h0fIYQdZwFgpe1oQYfSydfdNzJu0/s320/_5548.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like apples, tastes like apples, <br />
but it's not apples!</td></tr>
</tbody></table>My work friends are cool. They are the reason I semi-like going there. They give me great ideas for many of the things on my blog and they are usually the taste testers. My friend Carl, from work, eats a lot of "fake" things and tells us how they taste just like something else. For example, the fake Big Mac. He keeps on telling all of us about the fake Big Mac and how it really does taste just like the real thing. I'm skeptical. How in the world does fake meat ever really taste like a real Big Mac?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLnfdP50xjAuXfWp2vnNambmuKwBlgdH4IwsBDg19nUtI-Htix-90DEzUTEXSDYi-3kinFm6j01s-upbCFsovwn4x_80OSrO-WOT1GRwtowH1vWfD3SLGtj-b5iuc6O6A2sf506RC6RQ/s1600/_5536.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLnfdP50xjAuXfWp2vnNambmuKwBlgdH4IwsBDg19nUtI-Htix-90DEzUTEXSDYi-3kinFm6j01s-upbCFsovwn4x_80OSrO-WOT1GRwtowH1vWfD3SLGtj-b5iuc6O6A2sf506RC6RQ/s200/_5536.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is zucchini,<br />
not apples. Skeptical.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubObd99KRTQokcl71a7qSOgZdMHX3lDRJfqmRYQDTpbNgw6eN4C9MdCLcKyeR1icvWiPL4CLPnaFXb9Kv6LJTqWztPjwn2ZggtbKrLWE5mqtLJMziwNM_tnXTwBlTwwki_E6PBInAZBY/s1600/_5537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubObd99KRTQokcl71a7qSOgZdMHX3lDRJfqmRYQDTpbNgw6eN4C9MdCLcKyeR1icvWiPL4CLPnaFXb9Kv6LJTqWztPjwn2ZggtbKrLWE5mqtLJMziwNM_tnXTwBlTwwki_E6PBInAZBY/s200/_5537.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced up and ready to go.<br />
Fake apples.</td></tr>
</tbody></table>Well, now that it is fall and everyone's gardens are overflowing, there was a giant zucchini left on the table in the staff lounge, free for the taking. Seriously, this thing was huge. We split it in three and of course, Carl is telling us about this fake apple crisp that you make out of zucchini and that I should try to make it. Skeptical, but intrigued.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rpatooJ6bhVz08H5B3S9KO5WbOH6fqZIT1rqR1A3_YIj4nhQHkF-mTI-BqJ9JP5tGvWOj6M80I-LwLx4d6MV4u6Uf9r316h2bkauJtnYVKY5EtVf5LoexOvTVGfpYe4x9AoSxxFXYbs/s1600/_5538.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1rpatooJ6bhVz08H5B3S9KO5WbOH6fqZIT1rqR1A3_YIj4nhQHkF-mTI-BqJ9JP5tGvWOj6M80I-LwLx4d6MV4u6Uf9r316h2bkauJtnYVKY5EtVf5LoexOvTVGfpYe4x9AoSxxFXYbs/s200/_5538.JPG" width="153" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wait! Could it be?<br />
Apple or zucchini?</td></tr>
</tbody></table>He emails me the recipe and I take it home, still skeptical, but since I had all of the ingredients, I thought, what the hell. I told Jasen all about this because I sometimes try to trick my family into eating things that they end up loving, but have no clue what's actually in it. Turkey Tacos. He is instantly in for this little journey down the fake apple crisp road. Skeptical.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
Here is what we did:<br />
8 cups of thinly sliced zucchini, like you would slice apples if it was real apple crisp.<br />
3/4 cup lemon juice<br />
1 tsp ground nutmeg<br />
1/2 cup white sugar<br />
2 tsp cinnamon, I actually messed up here and put in 2 Tbs and it was delicious.<br />
<br />
topping<br />
1 1/3 cups packed brown sugar<br />
1 cup flour<br />
1 cup rolled oats<br />
2/3 cups of butter, room temp<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIP6u6z0T978v5UlVDlpGEswwpIABllQu5rVn_BrA_Ivo798e3V1_D1Gshu700dlpa4yL9ZOCQYGgGQubWERmOi8yRlIo17rXzXfDWrhrnRP0wkYC5SR2VXnFncq_5LfvzXQS-2_TGMM/s1600/_5544.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxIP6u6z0T978v5UlVDlpGEswwpIABllQu5rVn_BrA_Ivo798e3V1_D1Gshu700dlpa4yL9ZOCQYGgGQubWERmOi8yRlIo17rXzXfDWrhrnRP0wkYC5SR2VXnFncq_5LfvzXQS-2_TGMM/s320/_5544.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite part, the crumbly topping. <br />
Oh how I love you crumbly topping.</td></tr>
</tbody></table>Place the slice zucchini and lemon juice in a large sauce pan and cook over medium heat stirring occasionally until they are tender. It takes about 15 minutes. Add the nutmeg, sugar and cinnamon and blend until the sugar dissolves. Remove from heat and pour into a greased 13x9 glass baking dish.<br />
<br />
Make the topping by combining the brown sugar, flour, oats and butter. Mix this all around until it is crumbly. This takes a little work to get it all crumbly, but it is worth the mixing. Sprinkle this over the top of the zucchini and bake at 350 for 50 minutes or until the top is golden. Serve with vanilla ice cream.<br />
<br />
The house smelled like lots of cinnamon and we took this out of the oven a little less skeptical because it smelled sooooo good. We scooped it into bowls and topped it with ice cream. Even less skeptical because it looked soooooo good. Then we tasted it. Maybe that fake Big Mac really does taste like the real thing.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-30802455959844451572011-09-10T17:34:00.000-07:002011-09-10T17:34:18.121-07:00What's Up? Chicken Butt!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczw7wN8meE7AHfrmRdUZqifCz0FJCZQS1SwR35M22Nv1aP__A6W16V3qY70XE8v1i2sh1kwvjrHqh-2CnY7p-FDv6yLBF8OIbMKvRXkiliFroApEBcBfdVAGwL3ehnbWbc0ydbCWriDU/s1600/_5943.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgczw7wN8meE7AHfrmRdUZqifCz0FJCZQS1SwR35M22Nv1aP__A6W16V3qY70XE8v1i2sh1kwvjrHqh-2CnY7p-FDv6yLBF8OIbMKvRXkiliFroApEBcBfdVAGwL3ehnbWbc0ydbCWriDU/s320/_5943.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like you got a corn cob stuck up <br />
your butt. Nope,that's a beer can.<br />
Butt, seriously, look at the <br />
placement of the thermometer.</td></tr>
</tbody></table>My friend Tracy, who is also my cousin which is a whole different story, sent me a link to Beer Can Chicken. I have seen this one before and have always wanted to make it. I have no idea what has been holding me back, but now that I have made it and it was DELICIOUS, I will be making it again, but with one of my little changes, of course. I might just do this rub to wings because the skin is so good.<br />
<br />
My little helpers were in the kitchen today delegating and supervising when I had to rinse the chicken. I turn on the cold water, cut open the wrapper to the chicken and both kids said, "What are you going to do with that??" Logen also wanted to know where the chicken's head was. That alone turned into an interesting conversation. I start washing the outside of the chicken and tell the kids he is getting a bath and the both laugh. Then, I rinsed out the inside and the water started flowing right from where the chicken's head should be, Logen informed me, right out of his butt. When the shower of water came rushing out of that chicken's butt, the kids busted out! It was more than a 3 and 5 year old could handle. Imagine Hyenas. That is what these two sounded like. I can't knock them. Just hearing someone say fart still makes me giggle. Yes, I know, very sixth grade of me, but come on people, you know you laugh at fart too. Fart, fart, fart. Ok. Back to the story.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F-q0t6gLQPdos9ELc0_MpxYLkTY_98I7TFI3dAV0vTaBxXmSlFP-3XX5s5w1uMfNq2ttX55GG0gJAb4fIj6Bx9q6GYjjy7JGO0wGRCtlZSKeNSnIFMYbqq_7UIS6huD285TpzIk5NhI/s1600/_5927.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F-q0t6gLQPdos9ELc0_MpxYLkTY_98I7TFI3dAV0vTaBxXmSlFP-3XX5s5w1uMfNq2ttX55GG0gJAb4fIj6Bx9q6GYjjy7JGO0wGRCtlZSKeNSnIFMYbqq_7UIS6huD285TpzIk5NhI/s200/_5927.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The little helpers<br />
yucking it up for<br />
the camera.</td></tr>
</tbody></table>So the kids are busting up about this chicken's butt and I pat him dry with paper towels only to put a half of a can of beer onto a plate. Again, "Mommy what are you going to do with that?" Payten did ask if she could have a sip. Yes, I know, she is the one that is going to give us the problems. We three are standing at the kitchen counter staring down the can of beer, me wondering how the hell this chicken is going to stand with this can up its butt and the kids wondering what the heck is about to happen.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZJYTulAvomIBKpY4WnrkneEp0cXb9iNutYJgywhxGgKY_5oUJrdcR6bKnUz1dpsaGJVp4qEfhQMSaRFvwl1VZY2C750rhkJ0aaJL5eB34kqanMYjPsQcNoJF0RuRcD8aPlEKT0TeoK8/s1600/_5935.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZJYTulAvomIBKpY4WnrkneEp0cXb9iNutYJgywhxGgKY_5oUJrdcR6bKnUz1dpsaGJVp4qEfhQMSaRFvwl1VZY2C750rhkJ0aaJL5eB34kqanMYjPsQcNoJF0RuRcD8aPlEKT0TeoK8/s320/_5935.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat that little butt good. You will <br />
be happy you did when you <br />
get a taste in about an hour!</td></tr>
</tbody></table>That's when it did happen. One can of beer right up the butt, of the chicken that is. What's up? Chicken Butt! Again laughing and giggles. Then we put the rub on and when I rubbed the chicken's butt, that's when the shit hit the fan. Not literally, of course, I did just get done washing his little butt out. Every and all butt joke they could muster up came out. Mommy is rubbing a chicken's butt, ahahahhaha! Yes, I rubbed that chicken's little butt. Patted him all up with seasoned rub, just like talcum powder onto a baby.<br />
<br />
Now it was time for the big transfer to the grill and the moment of truth. Will the lid shut with the beer can up the butt chicken on it? I set it on the grill, started closing the lid and trumpets sounded! Yes! It fit in the grill.<br />
<br />
That chicken sat uncomfortably for about an hour with that beer can in his butt and he was done! We carved like it was Thanksgiving and I will tell you, Beer Can Up the Butt Chicken is AWESOME! So the next time you hear someone say What's up? You go right ahead and tell them Chicken Butt!<br />
<br />
Here is what I did:<br />
<br />
Heat the grill to medium heat, around 375.<br />
<br />
Rub:<br />
1/3 cup brown sugar<br />
2 Tbs Chili powder<br />
2 Tbs Paprika<br />
2 tsp dry mustard<br />
1 tsp garlic powder <br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
Mix all of the above together.<br />
<br />
1/2 can of beer<br />
2 Tbs melted butter<br />
<br />
Place the can of beer onto a plate. Rinse the chicken well and pat dry, then place the chicken onto the beer can, leg to the bottom. Sprinkle about 1 Tbs of the rub into the chicken from the top, then baste the entire chicken with the melted butter. Take the remaining rub and coat the entire chicken, top to bottom, with the rub.<br />
<br />
Take this to the grill and put it on there. Place the thermometer into the chicken by the thigh, but not close to the bone, close the lid and let it cook. When the temp reaches 180 on the thermometer, the chicken is done. It is soooo good.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-21823237896020609322011-08-27T09:48:00.000-07:002011-08-27T09:48:34.487-07:00Let's Get ChoppinI said to Jasen last week while swinging on the lounge swing, Auntie and Uncle Bob know how to throw a party. We were sitting there eating poorboy sandwiches, drenched in Merichka's garlic butter (the bestest most yummy garlic butter anywhere), watching all of our family and friends eating and have a good time. The pool was a perfect blue and the kids were having fun too. What more could you want? <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAICJlLaC41GYifbw0uoC6VzYZFaoaNV0gq8S2AWB_-F5_-NtcuQ13QGduR1DNTfRKT0wXDx_986RsFxios3Qy_wzAOXH0Qu_ZOlsgqplw4E8q25fP7JBxbi1qgr5n83Iurb3pQdyDps/s1600/_5461.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAICJlLaC41GYifbw0uoC6VzYZFaoaNV0gq8S2AWB_-F5_-NtcuQ13QGduR1DNTfRKT0wXDx_986RsFxios3Qy_wzAOXH0Qu_ZOlsgqplw4E8q25fP7JBxbi1qgr5n83Iurb3pQdyDps/s320/_5461.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Auntie Janice wrangling the beasts in the pool.<br />
Thanks Auntie and Uncle Bob for always<br />
having the best pool parties! We love you!</td></tr>
</tbody></table>This weekend rolls around and we are all in denial that summer is coming to an end, so what are we to do on a bright sunny late August afternoon? Pool Party! That's right, the weather is still warm and we are going to take full advantage of that. Auntie sends out the weekly text, pp on sat. can you bring bruschetta? My thought, consider it done. It is the absolute least I could do for all of the weekends of fun we have had over there at their house.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26vdF5kzjqO4SyOdby20Cu-Z65ZMIez72LqKelrVyxczxzMqU2qndq111HhjtonqiCMlYIuV1HERnCORPQrZCq8IfohrUxsX-aIhGlJRKnxhu8eTvRiUyx4RCguh-gtFJ3Wh3bVzCw7U/s1600/_5520.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26vdF5kzjqO4SyOdby20Cu-Z65ZMIez72LqKelrVyxczxzMqU2qndq111HhjtonqiCMlYIuV1HERnCORPQrZCq8IfohrUxsX-aIhGlJRKnxhu8eTvRiUyx4RCguh-gtFJ3Wh3bVzCw7U/s320/_5520.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There it is. Bruschetta before it knew it was bruschetta.</td></tr>
</tbody></table>Now, you may think that bruschetta is a challenge to make with all of the chopped veggies, but let me tell you, it's not. This is something that looks like you spent a lot of time on, but if you have the right tools, you won't. I know that I go on and on about things I like and love on my blog and I know that, if you read my blog, you have already heard about the Vidalia Chop Wizard. You may be scared because it is one of those "As Seen on TV" products. I too would have been skeptical if it weren't for Grandpa Bob buying me my first one, but believe me, this is a GREAT product. BUY IT!<br />
<br />
After years of use, I dropped and cracked my first one. I thought, hmmm, I am going to see if I can live without it. Three days went by and I was on target.com buying myself a new one. Seriously, I use this about three times a week or more. Get it.<br />
<br />
Ok, back to bruschetta. If you have this chopper this is a cinch.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9cx_uUrLvFhxY2LDqozXbXK-PnXu-ZIeKZGYXsze1rmsqU07vSSikzQT03zNj2r1GbJEUXobPk0cc9NHb-4q0LU-ZZwR1ZHvmkrs0VkR_M8ozIQ2_YqnBnFnpbnP20_hGsNqN47avoM/s1600/_5531.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9cx_uUrLvFhxY2LDqozXbXK-PnXu-ZIeKZGYXsze1rmsqU07vSSikzQT03zNj2r1GbJEUXobPk0cc9NHb-4q0LU-ZZwR1ZHvmkrs0VkR_M8ozIQ2_YqnBnFnpbnP20_hGsNqN47avoM/s320/_5531.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's it! Super duper easy and super duper delish!</td></tr>
</tbody></table>Here is what I did:<br />
Good Seasoning's Garlic Herb Dressing you will need 2 pouches and the ingredients to make the dressing.<br />
3-4 tomatoes, they are in season and coming out of every one's ears<br />
Peppers, 3, I used, green, red and a little yellow, but use what you like<br />
1 Onion, but not a big one because you don't want the onion to over power everything.<br />
Salt and pepper to taste<br />
Garlic Bread to serve it on. <br />
<br />
Ok, first, chop all of the veggies and I did mine on the small square chopper. Using that chopper, it took me less than 15 minutes to dice all of the veggies. Put them into a bowl.<br />
Make the dressing according the the recipe on the pouch, but instead of the water it calls for, I used more vinegar. Use both dry pouches, but only the wet ingredients for one pouch. Pour that onto the veggies and stir. Then, add some salt and pepper to taste and mix. I also added a little extra dash of olive oil and balsamic vinegar. Nothing too major, just a little shot of each.<br />
<br />
Cook your garlic bread of choice and that's it!<br />
Boom! Done! Bruschetta!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-69757910223926288882011-07-27T08:19:00.000-07:002011-07-27T08:19:37.827-07:00Calling All Peanut Butter Lovers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuBnyPbAOhjswBsVxD8wZ013Ctfy7kDq3ZbR3fRDaI5eglnW6n9p2eBegBH_oJl9m26qdXdnVl8Z6V-lPMNAdu17H-nZKnpITVsPQwEggYBx1QHTXEhQ-m8Xxb0XFo3ZYKvr6HofME_4/s1600/_4515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmuBnyPbAOhjswBsVxD8wZ013Ctfy7kDq3ZbR3fRDaI5eglnW6n9p2eBegBH_oJl9m26qdXdnVl8Z6V-lPMNAdu17H-nZKnpITVsPQwEggYBx1QHTXEhQ-m8Xxb0XFo3ZYKvr6HofME_4/s320/_4515.JPG" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With a slight lean, still a masterpiece!</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>I don't like Reese's Peanut Butter Cups. For all of you who just shouted what and that's unAmerican, yes, it's true. I just don't like them. I don't know why. I like peanut butter. I like chocolate. I don't like peanut butter cups and I am thankful. It may be one of the very rare candies that I don't like.<br />
<br />
Sometimes I decide to make things I don't really care for, but others around me do, because my rational is that maybe I won't eat them. That was my plan going into this next venture. Peanut Butter Silk Cake for most may sound like pure silky heaven, but to me, not so much.<br />
<br />
My sister in law had just watched my children for me and I thought I would bring half of this over to her as a thank you, even though she probably deserved a metal of honor. She LOVES peanut butter cups, so I thought this would be a perfect surprise.<br />
<br />
Here is what I did:<br />
1 box of yellow cake mix<br />
1 1/4 cups water<br />
1/2 cup creamy peanut butter<br />
1/3 cup veggie oil<br />
3 eggs<br />
1/4 cup butter (I didn't use because this step didn't work)<br />
1/4 cup packed brown sugar (I didn't use because this step didn't work)<br />
1 cup whipping cream<br />
1/2 cup creamy peanut butter<br />
1 container of chocolate frosting<br />
1 cup chopped peanuts optional, but I did use them<br />
<br />
Preheat the oven to 350 or 325 for dark or nonstick pans. Generously grease the bottoms only of 2 8 or 9 inch round pans with shortening or I used cooking spray.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2K-60URr5q6lds6huiZJwXYkOkh_SgnfssrWRadp74Fk_0u33BDaBsDQTnfXAHIyYcqXCat1WQ4fK8ElWPAW9pi0wnlvxEIq5C9qEyKi5S0_4s58sOAsCXuT7uKRwu4L2JC2RLqqXH8/s1600/_4458.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2K-60URr5q6lds6huiZJwXYkOkh_SgnfssrWRadp74Fk_0u33BDaBsDQTnfXAHIyYcqXCat1WQ4fK8ElWPAW9pi0wnlvxEIq5C9qEyKi5S0_4s58sOAsCXuT7uKRwu4L2JC2RLqqXH8/s200/_4458.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tryin to crack<br />
the eggs.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjBZEUvbBeUCE-9yH42QU_AcOooF3OpIUuo0VHIozfqJm3S1ET773ZBgpVSScv4sgknRghrbR9cZJU2IgqDDfUf-XWhWtVPMj0DvBgxJaGPremo2B7sZ1qzF2r18N7sKSor5u2ADmQKU/s1600/_4463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjBZEUvbBeUCE-9yH42QU_AcOooF3OpIUuo0VHIozfqJm3S1ET773ZBgpVSScv4sgknRghrbR9cZJU2IgqDDfUf-XWhWtVPMj0DvBgxJaGPremo2B7sZ1qzF2r18N7sKSor5u2ADmQKU/s200/_4463.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting patiently <br />
for a taste.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXsRuEnFDzmOoHZIpo6Dkf7xp3j_Ba4fX0lDnZvZn2To7ksAxk0zSO7SyoQBBptlLAr4POQVorkvhbo8tOoM47AlhPSU8G5OVMud_pPGn23f-oJUyibQdoUprW2tIAI-8Gkt_HIHTYmU/s1600/_4482.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXsRuEnFDzmOoHZIpo6Dkf7xp3j_Ba4fX0lDnZvZn2To7ksAxk0zSO7SyoQBBptlLAr4POQVorkvhbo8tOoM47AlhPSU8G5OVMud_pPGn23f-oJUyibQdoUprW2tIAI-8Gkt_HIHTYmU/s200/_4482.JPG" width="139" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two pans and ready<br />
to bake!</td></tr>
</tbody></table>In a large bowl combine cake mix, water 1/2 cup of peanut butter, oil and the eggs. Do this on low for about 30 seconds, just to get it combined evenly. Then beat on medium for about 2 minutes, scraping the sides of the bowl as needed.<br />
<br />
Pour into the two pans and bake about 30 to 35 minutes, BUT ALWAYS BE SURE TO DO THE TOOTHPICK TEST!!! Hey people just because this is the suggested bake time, if that toothpick comes out clean before the time, take the cakes out! No one wants a dry cake, yuck!!!<br />
<br />
Cool for 10 minutes in the pan and then run a knife around the edges of the pan to loosen the cake and then place your cooling rack on top of the pan and flip the whole thing over to release the cake from the pan. Let them completely cool for at least an hour on the racks.<br />
<br />
Ok, now this is where I deviate completely from what they wanted me to do for the filling because it doesn't work and I knew it wouldn't, so I am not even going to put it in here and confuse you. The just of what happened is you boil it down to make a Carmel mix and then you are supposed to put it in the fridge, which I knew would make it hard and crunchy, not gooey for the filling. I tried it, TWICE. It doesn't work, so I altered the filling. See below.<br />
<br />
In a chilled medium bowl, beat the whipping cream on high until soft peaks form. Looking at whipping cream coming out of the carton, you wouldn't think it would whip up like it does. Trust me, whip it good, it will peak. Then add in the 1/2 cup of peanut butter and continue to whip it until it is all smooth and creamy. This will go in between the cake layers. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVIXjeccl0HlLMr0yDKptKzWacFzDAeoGPRZ6VQL65r0KrWpSZMJHghIoiOv6LPGI1cCxWnBl3AcrGGuNQhd0-7TIW3_s4qy0LEHBZYFMGn_XMkKH_S69M9l3eXvu7YiQih_I9wAdoyY/s1600/_4500.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVIXjeccl0HlLMr0yDKptKzWacFzDAeoGPRZ6VQL65r0KrWpSZMJHghIoiOv6LPGI1cCxWnBl3AcrGGuNQhd0-7TIW3_s4qy0LEHBZYFMGn_XMkKH_S69M9l3eXvu7YiQih_I9wAdoyY/s200/_4500.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Could have probably trimmed<br />
off more, but this worked.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXEtW-i0tFNZc99LiC9gwbU68yj_RzbMZXaE9wf5V3UFggGZTizDQkBNRaiicuZgH5UnyCC5nVjUYOhH-MB0AvEl01bwDBdK5vOJ0qNyaa9Ci_TJeWDmCeOMv-5cF3JvQWh3ZF4vTIU4/s1600/_4497.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXEtW-i0tFNZc99LiC9gwbU68yj_RzbMZXaE9wf5V3UFggGZTizDQkBNRaiicuZgH5UnyCC5nVjUYOhH-MB0AvEl01bwDBdK5vOJ0qNyaa9Ci_TJeWDmCeOMv-5cF3JvQWh3ZF4vTIU4/s200/_4497.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting for the next layer.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_o_RCPKlUX1cPIc8b3SmB3bXhQxskltZRPn0Qn5iM7mPdGlGWjhnS7kfl86QF8pW7nFJPcn-nZ37cTQus-8PMJkMMdz0-h8gUPOrnRdZun0bBUWVAdIYmuaTDW9XuHfCfFf5ku-MMkg/s1600/_4505.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_o_RCPKlUX1cPIc8b3SmB3bXhQxskltZRPn0Qn5iM7mPdGlGWjhnS7kfl86QF8pW7nFJPcn-nZ37cTQus-8PMJkMMdz0-h8gUPOrnRdZun0bBUWVAdIYmuaTDW9XuHfCfFf5ku-MMkg/s200/_4505.JPG" width="178" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is it ready yet??</td></tr>
</tbody></table>Now, it says to split each of the cakes into two layers. I did this and when I went to frost the cake, it started to slip slide all over because the cream in between and the layers were thin. Next time I make this, I don't think I will split the two cakes into layers, I will just use them as the layers.<br />
<br />
Ok, trim the cakes tops off so that they are flat. Don't throw the tops away, it is so good, eat them! Back to trimmed cakes. Now you have the two trimmed cakes, put one onto the serving plate and put the peanut butter whipped cream on top of it, about 2/3 of an inch away from the edges, and then set the next cake on top of that. <br />
<br />
Frost the top and sides of the cake with the chocolate frosting. Press the chopped peanuts along the edge of the cake into the frosting, if you like that sort of thing.<br />
<br />
Store it covered in the fridge.<br />
<br />
Back to my sister in law and this cake present. Yeah, the cake didn't make it over to her house. It was so delicious. The actual cake was so smooth it really was silky. Although I still don't like Reese's, I do love this cake!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-79163296144294197842011-07-24T11:59:00.000-07:002011-07-24T11:59:39.341-07:00Pesto<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAeedW0EaWkDnEWflJgBh4KoDeelcfZqlNyp1UcU1NWGulb3knEAHOhTuyPL_r4Lk2LEF7ASswcKzvVvNuxqLNRI1zceNU_cQ8vsYHORPLJ1gRV_VOJN3HrRzFr93B-VBuyFRlEYf1xA/s1600/_4809.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAeedW0EaWkDnEWflJgBh4KoDeelcfZqlNyp1UcU1NWGulb3knEAHOhTuyPL_r4Lk2LEF7ASswcKzvVvNuxqLNRI1zceNU_cQ8vsYHORPLJ1gRV_VOJN3HrRzFr93B-VBuyFRlEYf1xA/s200/_4809.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto waiting for it's carby friend,<br />
dipping bread.</td></tr>
</tbody></table>You know what I love about Italian restaurants? They aren't afraid of carbs. The vast majority of Italian restaurants that you go into will serve you some sort of bread before your meal arrives. One of my favorite Italian places to go that does this is Parmesans in Frankfort. It's on Route 30, which is a little torn up right now, but it is worth going there. I love this place. They will bring you out these lovely dough knots with a cup of pesto sauce for dipping. It is sooooo good. Lick the container good. I want it right now just thinking about it good and it is just what I thought of last week at the farmer's market when I bought a big bag of basil.<br />
<br />
Basil is delicious. Period. It smells wonderful and it tastes wonderful too. It's strong, but don't be intimidated because it makes great things, like pesto. So yes, I was inspired in the train station parking lot last Saturday to make pesto. Since I have never made this elusive pesto before, where did I go for inspiration? You got it, Google, my answer to everything.<br />
<br />
I Googled it and looked a couple of different recipes for pesto. They were generally the same, variances on amounts of ingredients, some offered a few tips, so I wrote down what I thought sounded good and went from there.<br />
<br />
Here is what I did:<br />
2 cups of fresh basil, washed, leaves only, NO STEMS.<br />
1/2 cup of extra virgin olive oil (but you will add more at the end)<br />
5 cloves of garlic, sounds like a lot and it is, but I LOVE, LOVE, LOVE garlic. Cooking is about the adventure and personal tastes. Feel free to personalize it for your likes!<br />
2 Tbs walnuts<br />
1/2 tsp salt<br />
1/2 cup grated Parmesan cheese<br />
1 Tbs of lemon juice<br />
1tsp sugar<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yWgpW7WKlrnc0kTx3p8HNMGWA1cEgJes121GNil1GMhASTNk_CUKZHenM7GPb9FwTl32scrUPwZLO2l3MeYOVL716qqPwphizipEdTxMQ6044t-6dYyzVwX9rxLP2zGA2jwLk6_MfYs/s1600/_4808.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yWgpW7WKlrnc0kTx3p8HNMGWA1cEgJes121GNil1GMhASTNk_CUKZHenM7GPb9FwTl32scrUPwZLO2l3MeYOVL716qqPwphizipEdTxMQ6044t-6dYyzVwX9rxLP2zGA2jwLk6_MfYs/s200/_4808.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil ready to become pesto.</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>In my food processor, I minced up the nuts first. I decided to do this because I didn't want the basil to become a mushy pulp if I added it first and then had to chop everything else in there too. Ok, chopped nuts add the garlic cloves and give another little chop. I used pulse on the processor so I could go slowly. Then I added in the basil. Pulse, pulse, pulse until the basil is finely chopped up. Don't over do it. You don't want sludge. Now, add in the olive oil, salt, Parmesan cheese, lemon juice and sugar. Pulse some more until it is all incorporated and mixed well.<br />
<br />
Now transfer it to a container that you can seal and add olive oil until the pesto is at the consistency you like it at. This is a preference thing. That's it. You're done.<br />
<br />
Now I store it in the fridge, but be sure to take it out before serving because the olive oil will harden in the cold and will need time to "thaw" out some.<br />
<br />
Serve it with bread to dip. I brought this to a party on a tray with sliced salami, slice provolone and bread to dip. It was delicious and looked great too. Give it a try for an out of the ordinary appetizer. You will be pleasantly surprised.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-4468208606305124152011-07-10T17:18:00.000-07:002011-07-10T17:18:17.396-07:00Sweet Little Sliders<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeStbyaooW6shcUuD4724lOyqTKETtRX53_oBnGUcrdM3U8sOOuq1xI7_iD5TquaUsC-KSthLaJyafbGQMfpd1MZthHU-DN67f3lQS05OLjsJyRMYrbUFuA69pFrsDTEq2J7jMYG0x6A/s1600/_4368.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeStbyaooW6shcUuD4724lOyqTKETtRX53_oBnGUcrdM3U8sOOuq1xI7_iD5TquaUsC-KSthLaJyafbGQMfpd1MZthHU-DN67f3lQS05OLjsJyRMYrbUFuA69pFrsDTEq2J7jMYG0x6A/s320/_4368.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little sliders ready for the next party.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVrmtftSMDZgvCr7gELqRMycVgLiDJF6Z_olw-hjXzbkqSfrVrzeSD_i5-qc7TNV6lyF4iEkQMVG8Fo_ERg4n0x32NluV-rFWLiCAoT1keHEhWIhTh3uRSWUpar_YTEpVaJzNla-SB9c/s1600/_4371.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVrmtftSMDZgvCr7gELqRMycVgLiDJF6Z_olw-hjXzbkqSfrVrzeSD_i5-qc7TNV6lyF4iEkQMVG8Fo_ERg4n0x32NluV-rFWLiCAoT1keHEhWIhTh3uRSWUpar_YTEpVaJzNla-SB9c/s200/_4371.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetarian sliders for all<br />
of my meatless friends!</td></tr>
</tbody></table>Here we are in midsummer and what are we all doing? Partying! That's right, it is prime season for the backyard bbq's and driveway parties. You all know them. You all have been to them. You all have wondered after going to all of these parties, what am I going to bring?<br />
<br />
There are only so many dips you can bring before it has all been done already. How many times can you really eat buffalo chicken dip or popper dip in one weekend? Here is a fresh little idea that my friend Karen and I had talked about. We had both seen it on the web and thought, we could do that! That is how most of my creations start.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QrMFqMc606WQ-jjQfVPYx55HJq-0iXu3HRcZHiH7e2DE3to42X-zPx4sGkS77VWI8ySiH6tq4kKKSkVxHkfwXwz-FmpJqP7xgApizQWcgRQh6Qmiwqx4dNW3WS_fBAoeGkwWuetLELk/s1600/_4343.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QrMFqMc606WQ-jjQfVPYx55HJq-0iXu3HRcZHiH7e2DE3to42X-zPx4sGkS77VWI8ySiH6tq4kKKSkVxHkfwXwz-FmpJqP7xgApizQWcgRQh6Qmiwqx4dNW3WS_fBAoeGkwWuetLELk/s200/_4343.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Bull cutter and my<br />
little kitchen helper.</td></tr>
</tbody></table>Here are some cute little sliders that you can take to your next party to wow all of your friends. They are not really that hard to make at all.<br />
<br />
Here is what I did:<br />
<br />
Box of brownies, prepared as the box calls. Let them cool and cut out circles. Now, normal people will use a biscuit cutter or cookie cutter, but I didn't have one at the right size. However, I have learned that a Red Bull can is the EXACT size needed to create the "meat" for my sliders.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Box of yellow cake, prepared as the box calls. Line your cupcake tins with paper liners and fill them slightly more than half way. You don't want the cupcake to rise over the top of the edge when you bake them or your buns are going to be misshaped, every girls nightmare.<br />
<br />
After the sliders are cooled and cut and the cupcakes are cooled, unwrap them, then cut them in half to make your "buns". This my friends took the longest to do out of alllll of the steps.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUtIWm14zpoe3IxruG_wFQ3_PPx2fT-f7QIAAq9DNfRu6J6HWM24Z0pluZSXKNZHOvvPGALRr-Mgmr_sy3sjtJYBLDcN9AbgYdinYPyKGuQeJpjLBRg5ZUoKODLAvMD8qIaY14SpclLs/s1600/_4359.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUtIWm14zpoe3IxruG_wFQ3_PPx2fT-f7QIAAq9DNfRu6J6HWM24Z0pluZSXKNZHOvvPGALRr-Mgmr_sy3sjtJYBLDcN9AbgYdinYPyKGuQeJpjLBRg5ZUoKODLAvMD8qIaY14SpclLs/s200/_4359.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burger and bun just waiting<br />
for the toppings.</td></tr>
</tbody></table><br />
Ok, now you need the frosting to make your "ketchup", "mustard" and "lettuce". I used the basic frosting recipe.<br />
<br />
1 block of cream cheese, soft<br />
1 stick of butter, soft<br />
run this for 5 mins in the mixer with a whisk<br />
Slowly add in 4 cups of confectioners sugar blending after each addition.<br />
1 or 2tsp of vanilla<br />
Beat until light and fluffy.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zNPGQCPsyQgRFGSYSpxhEcPGYHCD-E3aEMOFm9-k54v5RH_SmVbwZxKENGXplwEsaG5CWiyETLwhabYYem6lMWcG0PxzhrYQueqGuu3uU2BtJqwLs7kEzv6HscqKJEr5V9euFBF1AC8/s1600/_4363.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zNPGQCPsyQgRFGSYSpxhEcPGYHCD-E3aEMOFm9-k54v5RH_SmVbwZxKENGXplwEsaG5CWiyETLwhabYYem6lMWcG0PxzhrYQueqGuu3uU2BtJqwLs7kEzv6HscqKJEr5V9euFBF1AC8/s200/_4363.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the buns.</td></tr>
</tbody></table>Now, I separated the frosting into three bowls and used, red food coloring for ketchup, yellow for mustard and green for the lettuce. Pretty obvious. Now, I used the Wilton coloring you can buy in the grocery store and the colors did not pop like I wanted. They were more of a pastel. I am pretty sure you can buy special Wilton food colors to get a bright red or bright green, but I didn't have that so I improvised. Then all you do is make a squiggly outline and top with the top bun.<br />
<br />
I wish I would have gotten the sesame seeds to top the buns, but I didn't have time, so my buns were seedless, but still cute!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi528Yk1Z2Tmi4EF05zH8Rjc8KJiSQD9j5ktue2jLFnwsNNaHNZtVqP9hzIvip1RW0MR2h6B_XvnCzgWqfvoZ8II_qH3btuGUj5dhbQirBjWV_i73TZ7aJIJsHl5YR7NiqOrKmUll_wZxk/s1600/_4378.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi528Yk1Z2Tmi4EF05zH8Rjc8KJiSQD9j5ktue2jLFnwsNNaHNZtVqP9hzIvip1RW0MR2h6B_XvnCzgWqfvoZ8II_qH3btuGUj5dhbQirBjWV_i73TZ7aJIJsHl5YR7NiqOrKmUll_wZxk/s200/_4378.JPG" width="194" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My little kitchen helper<br />
escaped from bed for<br />
a late night slider.</td></tr>
</tbody></table>I brought these to work for a picnic and everyone thought they were super cute. They really weren't that hard to make. If I can make these, so can you!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-6188450230985949392011-07-09T10:59:00.000-07:002011-07-09T10:59:01.001-07:00Happy Sweating<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngG6j3eqQaNl54TB6z7rKzqaToG2edkcioXxnmkhelQXDMsoZ1lzZdyhiZcC7Rc5VtdyciXerAYIx7ZxGosEwYnUbGIn8sTWS_qkMvRO_9KkvgEKVzPEwHT7zzMpoXe7u8tTK70SAlrA/s1600/_4602.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngG6j3eqQaNl54TB6z7rKzqaToG2edkcioXxnmkhelQXDMsoZ1lzZdyhiZcC7Rc5VtdyciXerAYIx7ZxGosEwYnUbGIn8sTWS_qkMvRO_9KkvgEKVzPEwHT7zzMpoXe7u8tTK70SAlrA/s400/_4602.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Honeymooners. <br />
Just like marriage, not quite the fairytale you thought <br />
it was gonna be, but pretty damn good!</td></tr>
</tbody></table>It's July, muggy, sweaty, hot July. Some people may say it's too hot, but let's remember back to the snowy cold month of December. Quit complaining. I actually love December. Yes, it's usually freezing cold and snowy, but there is the warmth of Christmas, my son was born in December and my wedding anniversary is also in December.<br />
<br />
This year will be lucky number eight for me and my husband. Yes lucky. Lucky one of us hasn't killed the other by now. All kidding aside, we made it to eight with two wonderful, annoying at times, children, our own roof over our heads and too many blessings to list. I must say, we are pretty damn lucky.<br />
<br />
You may wonder why anyone would choose to get married in December. One simple word, sweat. Yes, I said sweat. Anyone that knows Jasen, knows that the guy sweats, a lot. Jasen demanded, no insisted, that we get married in December so that he would not be sweating in his tuxedo. This statement truly came from an unmarried man because any married man knows that it could be negative 30 outside and you are still going to be sweating the day you get married. Since I already knew I was going to take charge of this wedding planning and I was going to get everything I wanted for that big day, I felt that I could give him this one thing. I agreed to December, for the sole reason of sweat.<br />
<br />
The big day came. The moment of truth. Here we go. The bridal march is playing. I'm coming down aisle with my father. Jasen is standing on the alter, smiling. My dad gives my hand to Jasen and there it is, sweat, right there in the middle of December. It didn't matter. We said our I do's. We had a beautiful reception. We went on our honeymoon. More sweat.<br />
<br />
We went to Riviera Maya in Mexico and it was amazing! I packed everything I thought I would need there. I had a little suitcase dedicated just to shoes. Every girl knows, you can never have too many shoes. Jasen thought I was nuts, which I am, but there was one thing I packed that we will both remember as our honeymoon and it was the spray and lotion from Bath and Body Works in the scent of Coconut Lime Verbena. It is and will be one of my very favorite scents because it will always remind me of our honeymoon.<br />
<br />
Coconut Lime Verbena just screams tropical vacation. It really does, so what could be better in the middle of a hot July in Chicago? You got it coconut lime cupcakes!<br />
<br />
I am going to admit that I was slightly intimidated by this because I have never really made a cake from scratch. No box mix here. How the heck do you even start? Me being the internet queen, that's where I went. I have come across an awesome baking blog recently, www.mycakeschool.com. You can pay to join and have exclusive access, but I have been frequenting the free blog section and I love it.<br />
<br />
This is where I found the recipe for a Lime Cake with Lemon Lime Frosting. I immediately thought of Coconut Lime Verbena and decided to change the frosting to a coconut frosting. I made cupcakes because I am taking them to a party and lets face it, it is just easier to eat a cupcake than a slice of cake. I also embarked on making my own frosting. I envisioned a lovely light and fluffy puff of frosting atop of these little cupcakes. In my head, they were gorgeous. In the mixing bowl, the frosting was a disaster.<br />
<br />
I told you all that I would post things, even if they didn't turn out quite like I thought they would and this is one of those times. My light and fluffy puff frosting in my head was actually a thick goo. I added all sorts of stuff to thicken it to become a fluffy puff. No deal. So here I am with this goo and I have to take them to a party. Oh well! Frost those babies. Put them in the fridge and pray for a miracle and a sign that says, eat these fast or they are going to melt.<br />
<br />
We haven't gone to the party yet. No one has tasted them yet, so I can't really tell you if they were failures. Although they do not look like what I thought they would, they are still presentable, so I guess at least that is a win. Hopefully they will be great and no one at the party will know otherwise, unless they read this blog.<br />
<br />
Here is what I did:<br />
Lime Cake<br />
2 1/2 cups regular white flour<br />
2 cups regular granulated sugar<br />
1 tsp baking powder<br />
1 1/2 baking soda<br />
1/2 tsp salt<br />
3 large eggs<br />
12 TBS unsalted butter, soft<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczZnSOq7ZToWAgQ0rAVONgDGTPfZqJeJd7j98F6k_L2cg1y2mT8Q7JjeOZM6MAIprM1JUVxuHjnDEOYQwT7dtthi6mjmmdMM64qS-n7wPXgI1zcuUoSHbTKF8wxb4XRUbbqJVTTvoEWY/s1600/_4568.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczZnSOq7ZToWAgQ0rAVONgDGTPfZqJeJd7j98F6k_L2cg1y2mT8Q7JjeOZM6MAIprM1JUVxuHjnDEOYQwT7dtthi6mjmmdMM64qS-n7wPXgI1zcuUoSHbTKF8wxb4XRUbbqJVTTvoEWY/s200/_4568.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at how he<br />
does it with his<br />
little pinkies all up!</td></tr>
</tbody></table>3/4 cup lime juice, I used fresh squeezed, thanks to the brawn of the family, Jasen. It took about a bag of limes.<br />
3/4 cup sour cream, I used the light and<br />
the zest of one lime<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzAXF0wrnhqu31uPNIcZFin0gVt-iZEBdBwU0qWgCRxTU7s0j2RMrR_-B-Zm6fF2pe1nc_iFGpzCEhuUzdrLzz8pUe6bAniFjNzVhEgJWdjX-uROo5UC7ZWwZ2C_Cr5KJf-Jv14LIbUA/s1600/_4572.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzAXF0wrnhqu31uPNIcZFin0gVt-iZEBdBwU0qWgCRxTU7s0j2RMrR_-B-Zm6fF2pe1nc_iFGpzCEhuUzdrLzz8pUe6bAniFjNzVhEgJWdjX-uROo5UC7ZWwZ2C_Cr5KJf-Jv14LIbUA/s200/_4572.JPG" width="187" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Enforcer. Look out limes!<br />
I'll lay the smack down.</td></tr>
</tbody></table><br />
Set the oven to 350. This will not rise like cake normally does, even though you fill the cupcakes high.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1PRjcpfGjWkqrI40aGuEAZiJ7TkyJkoeuOn7ToK9qC9RHVeopgw9q3nPfY8Da_haVjwEfzuEXxC8RICi9LD_Ak-E_HhYQcMDMYxVDXAXGBwcXqEftjhKc9eLxhY_BQ4YCgBgI0g8Vjw/s1600/_4579.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1PRjcpfGjWkqrI40aGuEAZiJ7TkyJkoeuOn7ToK9qC9RHVeopgw9q3nPfY8Da_haVjwEfzuEXxC8RICi9LD_Ak-E_HhYQcMDMYxVDXAXGBwcXqEftjhKc9eLxhY_BQ4YCgBgI0g8Vjw/s200/_4579.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty full and they did not rise<br />
like normal cupcakes.<br />
</td></tr>
</tbody></table>In a bowl add flour, baking powder, baking soda, salt and whisk these until blended.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fDFSYvIhK69Pct3tUOMpvWoeg08PJk9tHaNjt_8pdI2G8W1eT_7OcmbSKdih6LJ8k3yhSGMDcaBvxqpBsYJqZZTfFvLtz4JphDwkZiQC1WElUFwsfwAhWkn3_ps_u9tff61PxSkIAsw/s1600/_4581.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fDFSYvIhK69Pct3tUOMpvWoeg08PJk9tHaNjt_8pdI2G8W1eT_7OcmbSKdih6LJ8k3yhSGMDcaBvxqpBsYJqZZTfFvLtz4JphDwkZiQC1WElUFwsfwAhWkn3_ps_u9tff61PxSkIAsw/s200/_4581.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I told ya! I'm not lyin here folks.</td></tr>
</tbody></table>Now, you could make a cake and divide it into two eight inch pans, but I did cupcakes and I used paper liners. I filled them pretty far up. I baked them for 18 minutes, until the cake testing stick came out clean. I let them cool in the pan for five minutes and them let them finish cooling on wracks.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk44D0lIFxEHuUhLUvYH9-l0hxgY2zie126En0XdNlDweVuBZOUO_KBRGMxJSGOJfhKTvvKhom-9Ghx9ecncXfgVMQB7PG_ZJPlUhyphenhyphenC25EZcJ0KMczbsnHfJjOKH95AvGr7F_d-1O4vA0/s1600/_4594.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk44D0lIFxEHuUhLUvYH9-l0hxgY2zie126En0XdNlDweVuBZOUO_KBRGMxJSGOJfhKTvvKhom-9Ghx9ecncXfgVMQB7PG_ZJPlUhyphenhyphenC25EZcJ0KMczbsnHfJjOKH95AvGr7F_d-1O4vA0/s200/_4594.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Does this look light and <br />
fluffy to you?<br />
Me neither.</td></tr>
</tbody></table>Now for the frosting. That f'ing frosting. I thought I could make it better by adding some things, like I normally do, but I was wrong. Yes, I was wrong, so here is the recipe that was provided. Follow it. Let me know if it works.<br />
<br />
Coconut Frosting-remember this was for an entire cake, which is A LOT of frosting. You could probably half this and be good for cupcakes.<br />
2lbs confectioners sugar<br />
2 sticks of unsalted butter, soft<br />
1/2 tsp popcorn salt, which I learned is finer so it dissolves a lot better<br />
1/4 cup milk<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYTqtpqDqzdldfmKsScRSt35k4OEpp5RbScTMzuxzfabiOlDEfEf7UjoDDh9guk8xKbN8LRNhqF7HExf9y5vBi9Vuwat6RJj1YpWW8J_2dGb9FHCqVpAf-dxn7-aB_X0xTep1eUEgQD4/s1600/_4593.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvYTqtpqDqzdldfmKsScRSt35k4OEpp5RbScTMzuxzfabiOlDEfEf7UjoDDh9guk8xKbN8LRNhqF7HExf9y5vBi9Vuwat6RJj1YpWW8J_2dGb9FHCqVpAf-dxn7-aB_X0xTep1eUEgQD4/s200/_4593.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yeah, it makes a big<br />
sugary mess too.</td></tr>
</tbody></table>1/2 tsp vanilla<br />
2 tsp coconut extract<br />
<br />
Beat the butter and add the sugar gradually. I find that putting it through the sifter makes it better. Then add the milk and the flavorings, mix. Then beat on high for 6-8 minutes. It says if it is too thick to add more milk a tiny bit at a time. As you already know, mine was not thick, it was goo.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbc55KCJ1tTT2kt_XQqReQIZ1jHVZGoOmTnQ_ofII1fm3zPY8P5XqPrLQDaN4frzI-qqWhwIsRQXRXmQ0he0wD5BJ_7k-SOMpLgodFhb1p426QD69M8wHkWsYDLhRHZfFBqVoShe7Uyc/s1600/_4585.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbc55KCJ1tTT2kt_XQqReQIZ1jHVZGoOmTnQ_ofII1fm3zPY8P5XqPrLQDaN4frzI-qqWhwIsRQXRXmQ0he0wD5BJ_7k-SOMpLgodFhb1p426QD69M8wHkWsYDLhRHZfFBqVoShe7Uyc/s200/_4585.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ahhhh, sweet toasted coconut.<br />
You make me want a frappi!</td></tr>
</tbody></table>I topped these with toasted coconut flakes, which I learned how to do today. Simple. Get a cookie sheet. Heat the oven to 350. Spread the flakes onto the sheet. Bake for 3- 5 minutes. Check it, it's a fast bake. Let cool. Not all of the flakes will be brown. It's ok.<br />
<br />
So there you have it. The Honeymooner Cupcakes or for all of those that didn't get married in December because of sweat can call them Put the Lime in the Coconut and Shake It All Around Cakes. <br />
Happy eating, happy sweating in the middle of July or December, whatever as long as it's happy.<br />
<br />
Love you J.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-84129880416782720962011-06-19T16:46:00.000-07:002011-06-19T16:46:46.301-07:00Feel Like Makin Whoopee???<b><span class="hw">whoopee</span></b> <i>Informal</i><br />
<div><i>interj</i> <span class="pron0x">[wʊˈpiː]</span><div class="ds-list"> an exclamation of joy, excitement, etc.</div></div><div><i>n</i> <span class="pron0x">[ˈwʊpiː]</span><div class="ds-list"><div><b>make whoopee</b></div><div class="sds-list"><b>a.</b> to engage in noisy merrymaking</div><div class="sds-list"><b>b.</b> to make love</div><div class="sds-list"> </div><div class="sds-list">When I hear the word whoopee, I think of definition b listed above, but after I copied and pasted this definition from freedictionary.com, I got a giggle at how well definition a and b go together. hehehe. Everyone feels like makin whoopee sometimes and on this particular night I did too.</div><div class="sds-list"><br />
</div><div class="sds-list">This type of whoopee involves ripe bananas, some smashing and a lot of whipping. Get your head out of the gutter. This isn't that kind of blog. I'm talking about Banana Whoopee Cookies.</div><div class="sds-list"><br />
</div><div class="sds-list">I smashed and whipped and made a lot of whoopee, so much so, that I brought some to work and to a party. It was a good time and this is what I did:</div><div class="sds-list"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydg46RBg9SjwP0Ufpi0zSd29vP69YmqJykos5xc9VRUActxSBZ-FWzE_JdvQAL9oZ0AgJ3anlbun8hdpJmJRW0wVhP78s7A2K2R6eUnnB8Lej_gOv3GC9R0tzwU7kS1vjVwaBhyphenhyphen_Lzno/s1600/whoopee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydg46RBg9SjwP0Ufpi0zSd29vP69YmqJykos5xc9VRUActxSBZ-FWzE_JdvQAL9oZ0AgJ3anlbun8hdpJmJRW0wVhP78s7A2K2R6eUnnB8Lej_gOv3GC9R0tzwU7kS1vjVwaBhyphenhyphen_Lzno/s320/whoopee.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thank you bettycrocker.com for this picture.<br />
For pictures of making whoopee, you will have to <br />
go a different kind of blog and don't say you've<br />
never been there, liar.</td></tr>
</tbody></table><div class="sds-list">First, I have to say that I doubled the cookie dough portion of this because there just wasn't enough whoopee to go around with just one batch. I suggest you do this too or you are going to be wanting and needing more whoopee before you know it.</div><div class="sds-list"><br />
</div><div class="sds-list">Preheat oven to 375</div><div class="sds-list">Dough (double below ingredients)</div><div class="sds-list">3 smashed very ripe bananas</div><div class="sds-list">1/3 cup of butter soft</div><div class="sds-list">2 oz cream cheese soft</div><div class="sds-list">1tsp vanilla</div><div class="sds-list">1 egg</div><div class="sds-list">1 pouch of Betty Crocker Sugar Cookie Mix</div><div class="sds-list">2 TBS flour</div><div class="sds-list"><br />
</div><div class="sds-list">Smash the bananas using a fork really good, stir in butter, cream cheese, vanilla and egg until well blended. Then add the cookie mix and flour and mix until very soft dough forms.</div><div class="sds-list"><br />
</div><div class="sds-list">Using my medium cookie scoop or you can do a heaping tablespoon amount I scooped the dough out about 2 inches apart on an ungreased cookie sheet.</div><div class="sds-list"><br />
</div><div class="sds-list">Bake 7 to 9 minutes. Right between 7 and 8 was good in my oven. The bottoms were browned nicely and they looked solid. The tops are not going to brown. They are going to stay very light. Let them cool 2 minutes on the tray and then take them off the tray and let them cool completely on wracks. </div><div class="sds-list"><br />
</div><div class="sds-list">THEY HAVE TO BE COMPLETELY COOL BEFORE MOVING ON OR THE FROSTING WILL MELT.</div><div class="sds-list"><br />
</div><div class="sds-list">Frosting Filling (I did not double this and had MORE than enough for the doubled dough)</div><div class="sds-list">2 cups of powdered sugar</div><div class="sds-list">1/2 cup butter soft</div><div class="sds-list">1/3 cup Yoplait Banana Creme Yogurt (you only need one container of it). We could only find Yoplait in Banana Creme, but I am sure any type of banana flavored yogurt will work just fine.</div><div class="sds-list">1/2 block of cream cheese soft</div><div class="sds-list"><br />
</div><div class="sds-list">Beat all of these ingredients on low until blended. Then whip it on high for 2 minutes. This is going to get really light a fluffy, kinda like Cool Whip, but lots sweeter. Then transfer this into a large ziploc bag and cut one of the corners off about 1/2 inch, so that you can easily frost the insides of the cookies. This saves a lot of time rather than doing it with a spreader knife.</div><div class="sds-list"><br />
</div><div class="sds-list">Squeeze a circle of frosting onto the bottom of the cookie and top with another cookie, like a sandwich. Trust me, don't over fill these because when you go to bite into them, they will ooze frosting out all over. Yes people, I am aware that this post is chock-full of whoopee making innuendos. </div><div class="sds-list"><br />
</div><div class="sds-list">Once you have them all filled and topped, sprinkle the tops with powdered sugar. A sifter will do this good for you. Store them between sheets of wax paper and in the fridge.</div><div class="sds-list"><br />
</div><div class="sds-list">I brought these Banana Whoopee Cookies to work and the party and after eating these everyone felt like makin a little whoopee. Thank you bettycrocker.com, although your name of banana flip cookies is not nearly as exciting as my banana whoopee cookies and I added and subtracted some ingredients to your recipe, but thank you for sparking my creative juices. Innuendos, I know.</div></div></div>Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-85593681480595320092011-05-25T13:45:00.000-07:002011-05-25T13:45:11.138-07:00A Right of Passage<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xf2sdExqVwwFnsYgXbQcYI51PDQ8ShhktIbg3L7xH8BClT8rCwdmq7uwaDbmxhrA_V7haMoVGXGVt8YbyFQhdhMjkATFvTOwG9u8perQky6QL3xrdkPLKew6I6eZ-XNOjAJcsWC6kdw/s1600/_4044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xf2sdExqVwwFnsYgXbQcYI51PDQ8ShhktIbg3L7xH8BClT8rCwdmq7uwaDbmxhrA_V7haMoVGXGVt8YbyFQhdhMjkATFvTOwG9u8perQky6QL3xrdkPLKew6I6eZ-XNOjAJcsWC6kdw/s320/_4044.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Congratulations Class of 2011</td></tr>
</tbody></table>It's that time of year again. It's a right of passage. It's a cause for celebration. It's graduation! Actually for our house, it is the first graduation. Yes, Jasen and I made it through school, although at times by the skin of our teeth, but none the less, we both did graduate. High school AND college. Yes, college too. This first for our household is for Logen. Our little Logi is graduating, wait for it, pre-school! (hands raised above our heads) Go Logi, go Logi!<br />
<br />
Yeah, I know, pre-school graduation may seem pretty, how shall I say it, unimportant, but I will tell you for that little guy, you would have thought it was the biggest thing he has ever done. Technically, it probably is. Two years of school and now he is ready for the big time, Kindergarten.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-Y4n0xChQwBd1dQ2uqh2o5Ofv_eb7Y11xWlX8jSH7JJsTSM4ANjdJJKSCHJJlobVc-qBO60ZGnKX9yU84ylTGDrcLTQK7UqUPX0SzhSEdXJLUDyAsvHRZ3_08myz_H5cx9ZjTsmY4T8/s1600/_4135.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-Y4n0xChQwBd1dQ2uqh2o5Ofv_eb7Y11xWlX8jSH7JJsTSM4ANjdJJKSCHJJlobVc-qBO60ZGnKX9yU84ylTGDrcLTQK7UqUPX0SzhSEdXJLUDyAsvHRZ3_08myz_H5cx9ZjTsmY4T8/s200/_4135.jpg" width="146" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mrs. Handzik and Logen</td></tr>
</tbody></table><br />
We arrived in the parking lot to be greeted by many of our family members. This alone would have been enough excitement for Logen, as he loves having company, but when we all walked into school, his buddies were all there and although it was just pre-school, you could see the camaraderie between all of them, just like a group of high school seniors getting ready for their futures. It was all very similar in the way the talked, played and hugged. Really, right then, it totally changed my outlook on the unimportant pre-school graduation. <br />
<br />
They went through their production of song and dance, which we video taped of course, and the teachers presented them with their caps and diplomas. Every single child looked so proud to be there in front of their families. It really was something. You could just feel their excitement. As we were leaving everyone was taking pictures, smiling and hugging and I got that nostalgic feeling. You all know what I am talking about. We've all felt it at one time in our lives, but I think I felt it because of the bonds that were made there at that school.<br />
<br />
I have to be honest, when we first started to school, I thought I was going to be the outcast. The working mom that isn't there everyday to drop off and pick up their child, watching all of the other moms talk and knowing each other while I peered in from the outside. That's just what I thought would happen, but I was completely and utterly wrong. I am so thankful that I am able to take him to school at least one day a week, but I am just as thankful for the kind and caring moms that I got to meet and become friends with.<br />
<br />
Our children formed bonds in pre-school and the families bonded as well. Our class suffered a great loss mid year. Everyone was affected in some way. It would be hard not to be affected. I know it rocked me to my core. It still does. It has taught me many many lessons. I carry her card in my purse as a constant reminder of the blessings I have and not to take anything or anyone for granted, ever. I will remember, always.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTFSdbt25K6vuN07DxfsoMulTLkn6Y6aAyLYp1fq5KPt_Oji3ue4pLM13XB9tiYDFv4qLa2TJ-Bbvs7_b-5XZ0eajjzNZ4J0v-Txzpx09QeNK5mVANswIXI5bICJfy595SvRmvdc7NvU/s1600/_4024.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTFSdbt25K6vuN07DxfsoMulTLkn6Y6aAyLYp1fq5KPt_Oji3ue4pLM13XB9tiYDFv4qLa2TJ-Bbvs7_b-5XZ0eajjzNZ4J0v-Txzpx09QeNK5mVANswIXI5bICJfy595SvRmvdc7NvU/s200/_4024.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tubbs and Izzy, the helpers<br />
for this task. I always have<br />
little helpers.</td></tr>
</tbody></table>My sister in law asked Logen what he wanted for graduation and he told her, that hat, you know that graduation one. We thought that was just so cute. I thought if that is what he thinks about graduation, that is what I am going to make him. I had seen these on www.skiptomylou.org and went back to look at them to be sure it was something I could make. I decided that this is what Logen associates with graduation, so I will do my best to make them.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgIblhn3yJuKOC38qgaUt3oj48IDI1kGWwK2ZsY9CHaThnFczLqzYkclVLHPeUPE1MHBU4YhdodY84wMlY-CaPqlZvh2aMEec3mY72zUTN-qdEDnCymS3ftYfE7usH8E4gwQB9sGbKAE/s1600/_4022.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgIblhn3yJuKOC38qgaUt3oj48IDI1kGWwK2ZsY9CHaThnFczLqzYkclVLHPeUPE1MHBU4YhdodY84wMlY-CaPqlZvh2aMEec3mY72zUTN-qdEDnCymS3ftYfE7usH8E4gwQB9sGbKAE/s200/_4022.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just about all you need<br />
to get going.</td></tr>
</tbody></table>Without further ado, I present the pre-school class of 2011 and Logen's Graduation Cap Cupcakes.<br />
This is what I did:<br />
Box cupcakes. We did yellow at Logen's request.<br />
Tub Frosting, white. I think that the chocolate caps will show up better on white frosting.<br />
Sprinkles, what cupcake is complete without sprinkles?<br />
Bite size Reese's cups, unwrapped<br />
Ghiradelli chocolate squares (TIP, there are 14 in each bag, cause it doesn't tell you on it!)<br />
Fruit Roll Up<br />
Chocolate Bark, one square<br />
<br />
Bake the cupcakes as directed on the box and let them cool.<br />
Frost them with the white frosting and sprinkle with the sprinkles.<br />
Unwrap the Reese's cups and the Ghiradelli squares. Place the cups, large end down, a few inches apart on a wrack or baking sheet.<br />
Cut the fruit roll up into mini strips. I used a pizza cutter, but I think scissors would work too, about 2 inches long.<br />
Put the chocolate bark into a ziploc bag, melt it in the microwave, slowly on medium, periodically smooshing it around.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHaJVs-EL_YBUX363_2c-5qdDA0YuOMG4ZYlR9iU8xgKbowdaUILBY1BJ91IV-hxhqiNr_DwXFj7dKHiejx2MsAWIUY0pNYuCuHYe2IDO6lo2f-ifIysTRCiQrVVKXXwg0lJQFlbTLlg/s1600/_4029.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHaJVs-EL_YBUX363_2c-5qdDA0YuOMG4ZYlR9iU8xgKbowdaUILBY1BJ91IV-hxhqiNr_DwXFj7dKHiejx2MsAWIUY0pNYuCuHYe2IDO6lo2f-ifIysTRCiQrVVKXXwg0lJQFlbTLlg/s200/_4029.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tops are all glued on.</td></tr>
</tbody></table>Clip off the corner of the bag and start squeezing a dab about the size of a pea onto the tops of the Reeses, immediately putting the chocolate Ghiradelli squares on top and let them dry.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguMQm8u84zkCxIabTdh-cwoJMlrUzkEhFaiavlrAaxbzYQ-vSIUI5TWb_3G_An4wzhTM-zBLIYwCX4iHyO7vrQLtD7X4uOZ8kRLU-kgVQJXJM-fa37y2YUxDSYpQ4G3Z8YFl1Lbx7-f8/s1600/_4039.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguMQm8u84zkCxIabTdh-cwoJMlrUzkEhFaiavlrAaxbzYQ-vSIUI5TWb_3G_An4wzhTM-zBLIYwCX4iHyO7vrQLtD7X4uOZ8kRLU-kgVQJXJM-fa37y2YUxDSYpQ4G3Z8YFl1Lbx7-f8/s200/_4039.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tassels attached.</td></tr>
</tbody></table>Once they are dry now put a tiny little dab of chocolate onto the top of the square to use as "glue" to put on the strip of fruit roll up. Once they are all on, go back and put another small dab ontop of the fruit roll up to finish it off.<br />
Once they are all dry, just set on top of the cupcakes.<br />
<br />
<br />
There you go! Congratulations to every class of 2011, even the pre-school ones!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-45037737358087550902011-04-03T09:14:00.000-07:002011-04-03T09:14:33.172-07:00Are we there yet?Every summer as a kid, our parents would take us to a little cottage buried deep in the woods. The ride to this cottage was only four hours into Michigan, but with all the excitement and anticipation seemed like forever away. They would pack the car to the gills the night before so we were all ready when the time came to leave. Going to bed not knowing when they were going to wake you up to leave was the kick off to the ride. Once we were finally in the car and on our way, it would start...Are we there yet?<br />
<br />
I think every kid, on their way in a car, bus, train, plane, whatever, has asked, are we there yet? I think that is something that kids just are born knowing. Are we there yet? No. Are we there yet? No. Are we there yet? NNNOOO!!!! Come on, we've all experienced it as a kid and may now be having the pleasure of being the adult and yelling no after wanting to either pull your own hair out or kill someone, but my dad had a different answer. What could it be other than no you ask? Just over that next hill. Yep. That was it. Just over that next hill.<br />
<br />
My dad would say that and we would look ahead searching for any slight rise in the road. That must be the hill! We would make it past and no exit off of the highway. Are we there yet? You see that hill way up there? Yeah. Well, just over that next hill. This would go on for hours. My dad would do this over and over and has finally told us that his dad used to do that to them when they were on their way to vacation.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTlSJW4urc7jAfGbTHejkbEXY8_J4dRu-KHfyKoYmgfBudPhrfOYFHzxlv5xEJJ9jL3axgynNxiGv9P2t1mCjLVkSrAPNSFzFVscKMVCp-ji-d-DNzOAA0TGnSC80cr5pwGz9JBYTe0o/s1600/_2868.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTlSJW4urc7jAfGbTHejkbEXY8_J4dRu-KHfyKoYmgfBudPhrfOYFHzxlv5xEJJ9jL3axgynNxiGv9P2t1mCjLVkSrAPNSFzFVscKMVCp-ji-d-DNzOAA0TGnSC80cr5pwGz9JBYTe0o/s320/_2868.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lou? Is that you? </td></tr>
</tbody></table>So you may be asking yourself right now, how does this have anything to do with a food blog? Well, here's how. We love pizza, more specifically we love Lou Malnati's deep dish pizza. If you have never had this pizza, don't waste any time, order one for dinner tonight. Eat in, take out, whatever, get one. Tip: if you get the take out, get it uncut. Don't ask, just do it.<br />
<br />
I have been toying with the idea of making pizza. I have never made my own pizza, dough and all, from scratch. I remember my mom doing it every once and a while and I clearly remember her bitching up a storm about what a pain in the ass it was, but she would do it as a treat every so often. I must say, that remembering this has probably delayed me in giving this whole deep dish thing a whirl. For real, one store trip I bought the cornmeal, the next time, the yeast, never everything in one trip. It was kinda like being in pizza denial. If I didn't buy all of the stuff, I couldn't make it. I did this even up until the last step. I made the dough without even buying the pan. See? Procrastination, how could I make the pizza without a pan?<br />
<br />
Anyway, I shouldn't have to tell you that I started this little deep dish endeavor much like I start all of my new endeavors, on the internet. Yes, I was doing my research. I wanted this pizza to be like Lou's. Now, if you have ever had a Lou's you know that lovely delicious butter, crunchy, just like heaven crust. I'm not gonna lie, that crust intimidates me. So, here I am on the internet, researching Lou's crust. I found some recipes and took what I thought would be the best and molded them into my own. Right now you have to be thinking, are we there yet? Right over that next hill.<br />
<br />
I made the dough, which is a brand spankin new thing for me, and let it rest on the counter the 4-6 hours. In this time, I knew I still didn't have a pan to make this pizza pie in. I had Jasen stop at Target, no pan, Kohls, no pan. WTF, does no one in this town make their own pizza?! Maybe this is a sign from God above, you know he had to have created that Lou's heavenly crust and didn't want me trying to infringe on his success. Bed Bath and Beyond. Finally, a pan and I had a coupon for $5 off. God must be smiling up there saying, go ahead, give it a try. Good Luck.<br />
<br />
Are we there yet? Right over that next hill. I arrive home to my well rested dough and get to work. <br />
<br />
Here is what I did:<br />
Dough-You need to let it rest 4-6 hours or some say overnight in the fridge is even better.<br />
1 1/2 cups 110degree water, mine out of the tap was hot enough to do this after letting it run a little.<br />
1 package of active dry yeast, if you let it rest overnight, otherwise do 2 packs for the 4-6 hour rest.<br />
1 tsp sugar<br />
4 cups of flour<br />
1/4 cup olive oil<br />
1/4 cup cornmeal<br />
1 tsp salt<br />
1/4 cup Crisco, I used the butter flavored kind <br />
You will need a 14 inch round pan<br />
<br />
In a bowl, combine the water, yeast and sugar, mix to combine and let sit for 5 minutes. It will get foamy looking on top and watery underneath and actually smell like dough.<br />
<br />
Then add the olive oil, salt, cornmeal, Crisco and only 3 cups of the flour. Mix with a dough hook on low to medium until it is smooth. It will start being into a dough ball shape by now. Start adding the remaining flour 1/4 cup at a time. Each time mix it until the flour is completely incorporated. Then let it mix for 2-3 more minutes.<br />
<br />
<br />
<br />
Pre heat your oven to 500. Yes, 500.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk45tWYsEKgJV6Iav8gw9ln7gsR_1n-mTUpLVpjc-RsWKiN-uodHr8Jf1irTAueRj7WkPti4y0nDM0VeE-cDpWIp87_BQD284Ugs1MjXSCuN2mVf1Mc86p6HbEUxryEVyNZtnPh-K9QM/s1600/_2863.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk45tWYsEKgJV6Iav8gw9ln7gsR_1n-mTUpLVpjc-RsWKiN-uodHr8Jf1irTAueRj7WkPti4y0nDM0VeE-cDpWIp87_BQD284Ugs1MjXSCuN2mVf1Mc86p6HbEUxryEVyNZtnPh-K9QM/s200/_2863.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it should look like.<br />
Ready for the dough.</td></tr>
</tbody></table>Well oil your deep dish pan with olive oil. I did this by pouring some oil into the pan and then rubbing it around with a clean paper towel. DO NOT USE THE NONSTICK COOKING SPRAY. You've come this far, oil the pan the right way. Then take some cornmeal and sprinkle it on the bottom of the pan and kind of shake around so it covers the pan.<br />
<br />
Now you are ready for the dough. Take the dough and spread out evenly in the pan, pushing it about an inch up the sides of the pan. Are we there yet? Right over that next hill.<br />
<br />
There you have it. The dough. This pizza better be damn good. This is a pain in the ass. I was channeling my mother there.<br />
<br />
So now, you are ready for your toppings. We did half sausage and garlic, of course, and the other half sausage, garlic, tomatoes and onions.<br />
<br />
I browned the ground Italian sausage in a pan and removed it from the grease. Chopped the onions and tomatoes and was ready. Here is where it is different. I used Mozzarella slices, NOT shredded. It took TWO packages of the sliced cheese, a can of diced tomatoes, well drained and a can of tomato sauce, don't forget Italian seasoning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0GbgA7GWhvyLi04xr5JYNnuUoe44LuMm84jpEDckzHM-cXLYQzDXvo-pTTx1PtiV82zcFFY3e12bOtqJs2YuI2ss3IVuHvbBT0A5H3IQ4GmIHmpebscN3uUDt-RFxV1-vpqFhuuJSqI/s1600/_2865.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM0GbgA7GWhvyLi04xr5JYNnuUoe44LuMm84jpEDckzHM-cXLYQzDXvo-pTTx1PtiV82zcFFY3e12bOtqJs2YuI2ss3IVuHvbBT0A5H3IQ4GmIHmpebscN3uUDt-RFxV1-vpqFhuuJSqI/s320/_2865.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the final layer of cheese. <br />
Cover the whole thing.<br />
Logen is starving and can barely wait.<br />
Are we there yet?</td></tr>
</tbody></table>Are we there yet? Just over the next hill. Ok, you have your dough spread in the pan. Take some olive oil and brush it on the dough before topping with anything.<br />
<br />
Take your sliced cheese and line the bottom of the pan. You got it, right on the dough. Cheese first. Then take some tomato sauce and spread it over the cheese, kind of like you are frosting a cake.<br />
<br />
Now add the browned sausage on top of the sauce. Then add the veggie toppings of your choice and I ALWAYS add garlic. It's a big hit around here and gives wonderful flavor. Ok, don't forget to give a generous shaking of your Italian seasoning. <br />
<br />
Now, you want to do your second layer of mozzarella cheese slices. Cover the whole thing. Frost your pizza again with more of the tomato sauce and now add the drained diced tomatoes. Sprinkle with a little parsley and with Parmesan cheese.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVRq5dcWlrghRD2j21EYzGYKTcnhlAVfjFNkbmTumo4amEICBza7lmWbkZ7n4Uujq95Bn_wpMW7wdyayFKIlCGuuWGY7sDcKsSeB1RyCTmv5ia4vJtzufyD94g6BbVAmc49Pe_l8KNUY/s1600/_2866.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVRq5dcWlrghRD2j21EYzGYKTcnhlAVfjFNkbmTumo4amEICBza7lmWbkZ7n4Uujq95Bn_wpMW7wdyayFKIlCGuuWGY7sDcKsSeB1RyCTmv5ia4vJtzufyD94g6BbVAmc49Pe_l8KNUY/s320/_2866.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven.</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGZ79d-mAzbC6y11E4dLXDKG42s10q6iz2j5M2mfwsOdzFVrAvMXhNZhzCPdTf1dh2ssC-Jt1oz6LNvNAi79OYJ-wITcwdGdGToA96T3CZa0wr7SgmxWcXkBAhjy8HO1XBpryleMRLis/s1600/_2870.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGZ79d-mAzbC6y11E4dLXDKG42s10q6iz2j5M2mfwsOdzFVrAvMXhNZhzCPdTf1dh2ssC-Jt1oz6LNvNAi79OYJ-wITcwdGdGToA96T3CZa0wr7SgmxWcXkBAhjy8HO1XBpryleMRLis/s200/_2870.JPG" width="145" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that hottie!</td></tr>
</tbody></table>Are we there yet? Right over the next hill. Put that baby into the oven, middle rack at 500, uncovered and bake for 15 minutes. Check it and see how it is going. I actually ended up baking ours for about 22 minutes. It looked pretty good by then and the center was hot when I stuck my finger in it. Take it out and let it "rest' in the pan for about 5 minutes. Then we and I really mean Jasen, removed it from the pan, which could have been disastrous, but ended up being ok. TIP: you need a pretty big spatula, server thing to get it out of the pan. Lift the pizza with the server and slide that baby out of the pan. Way to go Jasen!<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJTEXCRwppg0R8qs1lfOwPLgloIaqO7I4_XpxmN5AWLZ735kqIJf7tWd9EfjY6SMG3s5v1iNZLbFOiUafare9QGYNRYIkykMS46AuhpfUn85l1OU_PZdRCuq2U4CGPLQmvvWaQfOBNh8/s1600/_2875.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJTEXCRwppg0R8qs1lfOwPLgloIaqO7I4_XpxmN5AWLZ735kqIJf7tWd9EfjY6SMG3s5v1iNZLbFOiUafare9QGYNRYIkykMS46AuhpfUn85l1OU_PZdRCuq2U4CGPLQmvvWaQfOBNh8/s200/_2875.JPG" width="175" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taste testers reporting for duty.</td></tr>
</tbody></table><br />
Are we almost there yet? Right over the next hill. So now you have your lovely pizza ready to cut. Do your traditional deep dish triangles and serve it. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU0cPjZeLa45EHXLkU_dC8giavvgBmbt2DexQkJ71abh0Loj3oCUuC4LlE2SI55j82fCPtSPdhqr8gZOiROrdGHRCQfVr8Gls9YqCrU3cRWGTzUbWq7lQh1W8PopXDipFKfK8DxeMdg4/s1600/_2879.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU0cPjZeLa45EHXLkU_dC8giavvgBmbt2DexQkJ71abh0Loj3oCUuC4LlE2SI55j82fCPtSPdhqr8gZOiROrdGHRCQfVr8Gls9YqCrU3cRWGTzUbWq7lQh1W8PopXDipFKfK8DxeMdg4/s400/_2879.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lou's Part 2: Coming soon!</td></tr>
</tbody></table>Now we tasted this pizza and I thought, boy, this is good and it was my first try. Jasen was impressed and the kids ate it up too, but I thought, I'm not there yet. This isn't the same as Lou's. It's pretty damn close, but not the real deal. That's when Jasen and I started brain storming. What am I going to do differently, what am I going to add? That will be for another post. Maybe an update, an addendum.<br />
<br />
Are we there yet? Right over the next hill.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com1tag:blogger.com,1999:blog-8266558340304484133.post-64876056876579842672011-04-02T12:37:00.000-07:002011-04-02T12:37:06.288-07:00Somewhere Over the RainbowYou never know where you are going to find your next good idea. I am always thinking and when I get some alone time, mostly while driving home from work, I like it quiet. Yes, I know most of you that know me are laughing wildly that I just said I like it quiet, but really, most days on my way home from work, I am in complete silence. No phone, no radio, just me and my thoughts. It is kind of a decompression time for me. Our house is usually a beehive of activity and mostly noisy activity, so those minutes on my ride home are peace, even though it is peace going about 75mph down I-80. I come up with some good ideas on these rides home, but not today.<br />
<br />
This idea was found and thought of while in the dentist office. Actually it was in the waiting room while the kids were in with the dentist, but still. So I am sitting there, in my peace (quiet), and I was reading a children's themed magazine when I came across these cupcakes. They were part of a St. Patrick's Day article, but I thought these could be used any time at all to make someone smile.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nhdLmoQBA2-osKGCeOktr6uwTd6XIvtpucOVinNnKAgQUIkmY_ytyXr-EjaN9Xu5J77g113I-ob7gDpsUTCc5Rs3CQCmfVZALdLrYWCnujWGafyr0b2WqKq73PErJw28LKq81_xuY88/s1600/_2760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nhdLmoQBA2-osKGCeOktr6uwTd6XIvtpucOVinNnKAgQUIkmY_ytyXr-EjaN9Xu5J77g113I-ob7gDpsUTCc5Rs3CQCmfVZALdLrYWCnujWGafyr0b2WqKq73PErJw28LKq81_xuY88/s320/_2760.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you work the batter to the edges of the liner, it WILL work!</td></tr>
</tbody></table>Rainbow cupcakes. Hmmm....that's gonna take some work. I often shy away from recipes that are multiple steps or take a lot of effort, but I thought these were so cute that they would be worth it. Sometimes you find things that are just worth the effort and I really do think these are. Everyone that had one smiled. That alone made it worth the effort.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIqmrzJ-SnHHfceZv4PjlBW0bUSGH-ypJWkKWT1CmGTfQv1WqFwOHC-nb60jedf7CzfFspIEAr_DVrQyf5F5uhhjlL2VGPmF3M6pTBqOZ_o9IY1HF2TNIRk2ioIviYXoSeIyhlIqHZ1A/s1600/_2736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIqmrzJ-SnHHfceZv4PjlBW0bUSGH-ypJWkKWT1CmGTfQv1WqFwOHC-nb60jedf7CzfFspIEAr_DVrQyf5F5uhhjlL2VGPmF3M6pTBqOZ_o9IY1HF2TNIRk2ioIviYXoSeIyhlIqHZ1A/s320/_2736.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even though you will fill these up pretty high, they will<br />
turn out perfect!</td></tr>
</tbody></table>Here is what I did:<br />
1 box white cake mix, follow the directions on preparing the batter.<br />
1 can of white frosting. I used cream cheese frosting from Aldi, my favorite place<br />
Food coloring<br />
Jelly beans<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlILDUE6YE4on5D83rHwPGWDAe5VdbAHgTkF-g9Sf2i7rRyZ9QbHpmVgj_JiSPlW3Z1-RxIpuPH1_OBn3mClw0CiMXiTUpMJRsR7yByJiTyTZ4vIIr6-5ePDSHXeN0jyltdzYtvH_lCFg/s1600/_2716.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlILDUE6YE4on5D83rHwPGWDAe5VdbAHgTkF-g9Sf2i7rRyZ9QbHpmVgj_JiSPlW3Z1-RxIpuPH1_OBn3mClw0CiMXiTUpMJRsR7yByJiTyTZ4vIIr6-5ePDSHXeN0jyltdzYtvH_lCFg/s200/_2716.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of our batter bowls.<br />
She can't wait to lick<br />
those spoons!</td></tr>
</tbody></table>Let's keep this as simple as possible.<br />
Prepare the cake mix as it says on the box.<br />
Get out six bowls and scoop equal amounts of batter into each bowl. I used my 1 cup measuring cup and just scooped.<br />
Get out the food colors and add each of the following to a bowl. <br />
Red, easy, it comes that way.<br />
A tiny bit of red plus more of the yellow=orange.<br />
Yellow, again, easy, comes that way.<br />
Green, easy.<br />
Blue, easy.<br />
equal parts of blue and red=purple, easy.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9pF8_gnwIgPu_wT3isqBJguAUkQN7dZiFQrkchJjJmlJ7D03Q8huLk6kYnlmoKSfKU43H0r_Ww6_mEsiXOQIWFX7hdP8GimguDpva5Ib2gNh2P4xZ4SpluTdYcjG2WL5OckW6HFvmxs/s1600/_2717.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9pF8_gnwIgPu_wT3isqBJguAUkQN7dZiFQrkchJjJmlJ7D03Q8huLk6kYnlmoKSfKU43H0r_Ww6_mEsiXOQIWFX7hdP8GimguDpva5Ib2gNh2P4xZ4SpluTdYcjG2WL5OckW6HFvmxs/s200/_2717.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the layers one color at a time.<br />
Be careful not to mix the colors<br />
when you are working the batter<br />
to the edges.</td></tr>
</tbody></table>Now line the cupcake pan with paper liners and start with the end of the rainbow, purple. Put a little scoop into each tray and kind of smooth to the edge of the liner. This is the time intensive part.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bNZ15fTScR3rZS2_yctDtKPoYnjoopUBmpUVnnbg1Bt52ztqQwruJazF5zSYy2uvBceM_Bq3Bc-LhY2-TH2eKGTNj9r4nKPCw5tCOVGGJzo-rQTVbma9l6uFb6Sy2lZ7zfQQQz_Odbc/s1600/_2720.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bNZ15fTScR3rZS2_yctDtKPoYnjoopUBmpUVnnbg1Bt52ztqQwruJazF5zSYy2uvBceM_Bq3Bc-LhY2-TH2eKGTNj9r4nKPCw5tCOVGGJzo-rQTVbma9l6uFb6Sy2lZ7zfQQQz_Odbc/s200/_2720.JPG" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what the batter should be like<br />
when it is to the edge, but NOT mixed<br />
with the color underneath.</td></tr>
</tbody></table>Do this step again with the blue, green, yellow, orange and finally the red. Really it wasn't that bad.<br />
Your cupcakes will be pretty full to the top. I was really worried about what was going to happen and if the overflow would be bad, but they turned out perfect!<br />
Bake as the box directs for cupcakes.<br />
Remove from pan to cool.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9gNXFQJ2t3iejm25JR6XpNcbJSpBRmMeCqbjtUcBNJyQWlbWO7e6QA9gOc2f-bJZV84cQx7obtflsSuvjvpKPyuQYvTM11Y4GBRuiTssnpmjB_90lUVWUGkVdDZBNhiCU464Q02ZVtQ/s1600/_2752.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9gNXFQJ2t3iejm25JR6XpNcbJSpBRmMeCqbjtUcBNJyQWlbWO7e6QA9gOc2f-bJZV84cQx7obtflsSuvjvpKPyuQYvTM11Y4GBRuiTssnpmjB_90lUVWUGkVdDZBNhiCU464Q02ZVtQ/s200/_2752.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect for Easter or<br />
anytime you could<br />
use a smile.</td></tr>
</tbody></table>Once cooled, I frosted them with the white frosting and topped with the little jelly beans. They were cute, so what the hell, right? You gotta look around the house and use what you have. You'll be amazed at what you can make.<br />
<br />
That's it. The kids loved them. Payten had a great time helping by licking off the spoons for all of the colors and my friends at work got a smile out of them too, which made them totally worth the effort.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com1tag:blogger.com,1999:blog-8266558340304484133.post-20518466755615992772011-03-20T09:50:00.000-07:002011-03-20T09:50:13.676-07:00They're Grrrrrapes!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxFIGcVYLYw5eOVV97YnCCsIdjm9Ge5XaXAiOtk8xBA1XjYO2kbtbpJU-opW7HfXfAy9v4Ta8_BaNjLnMIo4QcUtGZxKDYW_QLO-U1pjxs8dCBhUk8kRHoMb0cSOSa0jQXLT6kpA93G8/s1600/_2605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxFIGcVYLYw5eOVV97YnCCsIdjm9Ge5XaXAiOtk8xBA1XjYO2kbtbpJU-opW7HfXfAy9v4Ta8_BaNjLnMIo4QcUtGZxKDYW_QLO-U1pjxs8dCBhUk8kRHoMb0cSOSa0jQXLT6kpA93G8/s320/_2605.JPG" width="316" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are so easy that we made them!</td></tr>
</tbody></table>This week was St. Patrick's Day and of course, at work, we have to have some sort of celebration. Every celebration at work always revolves around food. It makes people happy and almost makes them think they are having fun at work. I said almost. The theme was Grazin the Green and it was a potluck where you had to make or buy something green. See the theme here?<br />
<br />
I wracked my brain trying to think of something different, something that I haven't brought into work before and something that people will like. Hhhhmmmmmm...what do people like? My friend, Tracy, had written some ideas onto the sign up sheet to spark peoples interest and sure enough, one of those things sparked my thoughts. Green grapes! Grape salad! That's easy, right?<br />
<br />
So began my quest for green grapes. I was at Aldi, which I LOVE and do an overwhelming majority of my shopping at, and they only had one package of grapes left, so I thought, I will just run to Dominick's. It's across the street and on my way home. Payten and I run in there after our shopping spree at Aldi, after she conned me into two packages of jelly beans, we finally made it over to the produce. Our Dominick's produce section is very large and they usually have a wide selection of items. I thought this was going to be a quick trip, grapes, in and out. Well two bags of jelly beans later, I am looking at these green grapes, if you can even call them that, and I was thinking, how in the world can they have this on their shelves? I stood there looking around in total disbelief at what they had there for green grapes, rather, brown, moldy, mushy fruit fly infested, grapes, not to mention the price they wanted for these so called grapes.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgG8TM5zD34Kx2o4IPBKefuufjb-Ft_kSM_oB9sI2ZB-KB-kx2cyc1sTfLJ059ToaVO4dhHCdif2jYJoRC85k-v5Leqg62rqlFanYZPfOBUt8vjc6kddIvuPKGeRTP38_UJqWneECGj0/s1600/_2594.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgG8TM5zD34Kx2o4IPBKefuufjb-Ft_kSM_oB9sI2ZB-KB-kx2cyc1sTfLJ059ToaVO4dhHCdif2jYJoRC85k-v5Leqg62rqlFanYZPfOBUt8vjc6kddIvuPKGeRTP38_UJqWneECGj0/s320/_2594.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take that Dominick's!</td></tr>
</tbody></table>We were outta there. Paid for our jelly beans and hit the road. Now I need to make this salad and I need grapes. Thanks to Jewel and my friends at work the next day, I had decent GREEN grapes. I brought those grapes home and on the busiest of days, baked cupcakes, rather Jasen finished baking the cupcakes, I went to yoga and at about 8:45p.m. started my grape salad.<br />
<br />
Being a working mom, that squeezes absolutely everything I can into one day, I am always happy to have the EASIEST least time consuming recipes. If it tastes goods, my family likes it, it is simple and quick to make, I love it. That's one of the reasons I started this blog. Let's face it, we all want tasty food that anyone can create and in a short period of time.<br />
<br />
Back to my story, so it's 8:45p.m. and I have to whip up this salad.<br />
Here is what I did:<br />
<br />
4lbs of green grapes washed and dried. When I say dried, I took a paper towel and blotted them before I picked them off of the stems.<br />
2-8oz packages of cream cheese, soft<br />
(I used the 1/3 less fat kind)<br />
1-16oz container of sour cream<br />
(I used the light sour cream)<br />
2 cups of white sugar<br />
2 tsp of vanilla<br />
<br />
The ingredients below are optional. I have never had the salad with these in it, but I assume it would be good.<br />
8oz chopped pecans<br />
4TBS brown sugar<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishCYbTzx1SBLP5xH2-isi2U_PJOoAsPbEIDArhvdgtT2Cm0Ffazu8t8COqei1ZaEvY0s58Ed0NQRFyIOO-rXx0-kRmO71NJyjaX39YXAPCCW53bvy-0D0IF7x2BJvqjmNT9Rl5G1Xncg/s1600/_2601.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishCYbTzx1SBLP5xH2-isi2U_PJOoAsPbEIDArhvdgtT2Cm0Ffazu8t8COqei1ZaEvY0s58Ed0NQRFyIOO-rXx0-kRmO71NJyjaX39YXAPCCW53bvy-0D0IF7x2BJvqjmNT9Rl5G1Xncg/s200/_2601.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My always willing, taste testers.</td></tr>
</tbody></table>OK, wash the grapes.<br />
In a large bowl, mix the soft cream cheese, sour cream, white sugar and vanilla. Beat this very well until it is really smooth. I'm talking smooooooooooooth as gllllaaaaaasssssss. (Jasen and the kids have been saying smooth as glass for everything lately, I guess I have been easily influenced.)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9vgKprjm_0FANp-4ePBb9xJUz3966YXtGqPwXIAnS3oD14bvw1ECl5aZXsG38_bNnE_jgqg0LAa6h3EWayPh_-lHFgBYOSKJpW95rP6iiNAxW20K7jM5LibtWHNUbJENYUEyYouAbzI/s1600/_2604.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9vgKprjm_0FANp-4ePBb9xJUz3966YXtGqPwXIAnS3oD14bvw1ECl5aZXsG38_bNnE_jgqg0LAa6h3EWayPh_-lHFgBYOSKJpW95rP6iiNAxW20K7jM5LibtWHNUbJENYUEyYouAbzI/s200/_2604.JPG" width="181" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grape picking, child labor.</td></tr>
</tbody></table>Now, blot the grapes on a paper towel as you pick them off the stem and throw the into the, smooth as glass, mixture.<br />
<br />
Finally, fold them in, so that they are well covered. You don't want any naked grapes.<br />
<br />
Cover and refrigerate before serving.<br />
<br />
For the optional step that I don't do:<br />
After you fold the grapes into the smooth as glass mixture, then sprinkle with the brown sugar and pecans and mix again, cover and pop them in the fridge. Again, I don't make it this way, but I assume it would tasted good.<br />
<br />
Now one final thing. Auntie Elaine has made her debut to this blog with her heavenly cupcakes, which I also brought to our Grazin the Green event. I owe this recipe to her too. She is amazing when it comes to quick delicious little treats. A+ Auntie Elaine!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-22506177826350244612011-03-15T09:26:00.000-07:002011-03-15T09:26:27.826-07:00I Think It's Called a Qwe-chee.<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PGZ_aX9CxghtRZYYM-0_CFYaLr2Ykw2iRd2J2kvsLq1-hlJlbJjXZqi6_gPd7JR0gWhw630L1DBsOTC_5_mZQb3tHr3KmppGcA81OtF7Yn7k3J-uSrGphfBy22VXwdoBr4p_37rd72g/s1600/_2540.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PGZ_aX9CxghtRZYYM-0_CFYaLr2Ykw2iRd2J2kvsLq1-hlJlbJjXZqi6_gPd7JR0gWhw630L1DBsOTC_5_mZQb3tHr3KmppGcA81OtF7Yn7k3J-uSrGphfBy22VXwdoBr4p_37rd72g/s320/_2540.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it stand 10 minutes???<br />
But we are starving mom!</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Quiche. Sounds fancy, right? That is if you know how to say it. Every single time I hear the word quiche, I think of my good friend Karen. Karen was in the midst of planning her wedding and they were getting ready to choose their menu. There was an array of appetizers to choose from, delicious dinner selections and of course, the lovely cake for dessert. I am sure any of you that have planned a wedding or some large event similar has been faced with the daunting task of choosing what to eat. Karen and Justin went for the tasting event and came home with rave reviews on the food. They loved it and that made her wedding planning a lot easier. Of course, we were all excited to hear how it went and what was good and what did they pick. As any bride to be, Karen was really excited to tell us all about it and she started with the appetizers. She raved about how good they were and that there was this thing on the menu she had never heard of before, mini quiche, but Karen didn't say quiche. Karen said, I think they are called qwechees. Qwe-chee. Yes, qwe-chee. We all sat there with blank faces and all of a sudden it hit me! QUICHE! Oh My God, you are talking about quiche! I immediately burst out laughing and said it's quiche! Seriously, this is one of my all time favorite Karen moments other than at her bachelorette party when we got into the car and she told me to stop driving so fast. We were still in the parking lot, car in park. Karen, I love you and I also love qwe-chee.<br />
<br />
Since, I love the quiche, I decided I was going to try and make one. It couldn't be that hard, could it? Just because it has a fancy name doesn't mean it should be that hard. It is only a qwe-chee after all. I have the pie crust, I have eggs, cheese and veggies, why not? I started off as I always do when embarking on something new, I hit the internet for ideas. You know a point of reference, a starting point.<br />
<br />
I have my tried and true favorite sites, bettycrocker.com, allrecipes.com, kraftfoods.com and of course good ole google. I google everything, but for this particular endeavor, I went to kraftfoods.com. I got there and they had an array of different recipes. I usually go through a couple different ones and pick and choose things I like from each recipe and meld them into my own. That's what I did for my delish qwe-chee.<br />
<br />
Here is what I did:<br />
1 frozen in the pan pie crust, make it easy on yourself, just get the frozen but thaw it out before using<br />
5 eggs<br />
1/3 cup of milk, I almost always use skim, unless the Vitamin D is all we have<br />
1/3 cup of miracle whip<br />
1/2 to 3/4 cup of shredded cheese of choice, I used cheddar <br />
fresh chopped veggies of choice, I used 1/2 of large onion, 1 green pepper, and some broccoli<br />
1/2 lb of sausage, browned you know the kind, like Tennessee Pride or Jimmy Deans in the big roll<br />
<br />
Ok first, brown the sausage and when it is almost done, throw in all of the chopped veggies. Mix them up and let them cook for about 3-5 minutes. Just enough so they aren't so crisp.<br />
<br />
Beat the eggs, milk and miracle whip until it is all mixed very well.<br />
<br />
Stir in the veggies and sausage and then add the cheese.<br />
<br />
Now take your thawed crust and poke the bottom with a fork. You don't have to pierce it completely, just poke all around the bottom. I guess it is supposed to help it bake or something, not sure why, but I did it and it worked. <br />
<br />
Pour the egg mixture into the crust. Trust me the 5 eggs will fill it. Any more and you will have an over flowing eggy mess on your hands.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZra7iOLb8UOX3NG9Om-yV_reGIxwtskWkiYHAw-0SR9LVYeGs3sxE1kjAKpPMIsuXlgpukrrtcnyOCXhXzz7chxTESLhHlBEU_tN9J2q5Xkt2tvX-Slhvwt54bOcSKsTuv4sa-5EmsLY/s1600/_2543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZra7iOLb8UOX3NG9Om-yV_reGIxwtskWkiYHAw-0SR9LVYeGs3sxE1kjAKpPMIsuXlgpukrrtcnyOCXhXzz7chxTESLhHlBEU_tN9J2q5Xkt2tvX-Slhvwt54bOcSKsTuv4sa-5EmsLY/s320/_2543.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No jiggle in the center, golden, this baby is done!</td></tr>
</tbody></table>Place it onto a cookie sheet, bake on the center rack for 40-45minutes at 375. You will know this is done when the center is set and it is a golden color. Give it a good jiggle, if the center moves, it's not done, if it is firm, take it out.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jOkdhjcQZIE9nJcHIliKHM7JxR5OolPqT0RwUO_YYkio-g25jgOitVItYmqTpKYnBDgkojcvu7bDOe2xSZ1Keqki2sEvGg-jGuhRMEh8X4zwEudIN6XXOux7Mq1lpdbKFJpJ5pVd2Sg/s1600/_2550.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jOkdhjcQZIE9nJcHIliKHM7JxR5OolPqT0RwUO_YYkio-g25jgOitVItYmqTpKYnBDgkojcvu7bDOe2xSZ1Keqki2sEvGg-jGuhRMEh8X4zwEudIN6XXOux7Mq1lpdbKFJpJ5pVd2Sg/s320/_2550.JPG" width="214" /></a>Let it stand for 10 minutes before serving.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKKCQG5LcQotzjfyh9GVT07pUliLFz1XyeGhXcJAzgOuVRSOiioRRF1XNN0E-oZFyAwqy71uypy1Piuoq1IUBOk9CkPv8Ld8BozfgxylfXMRiFTQNpjc7QNAxay_tA6EQC-CAXrTLdHI/s1600/_2551.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKKKCQG5LcQotzjfyh9GVT07pUliLFz1XyeGhXcJAzgOuVRSOiioRRF1XNN0E-oZFyAwqy71uypy1Piuoq1IUBOk9CkPv8Ld8BozfgxylfXMRiFTQNpjc7QNAxay_tA6EQC-CAXrTLdHI/s200/_2551.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Qwe-chee eaters!</td></tr>
</tbody></table>There you go. Qwe-chee or quiche depending on your mood. We also had fruit on the side and the kids loved it, so that means it was a hit in our house. We will definitely be having qwe-chee again.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-3735066099230768102011-01-24T18:50:00.000-08:002011-01-24T18:50:24.663-08:00Heaven or Hell? You decide.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSaIvtSJrjn6Bw5avikl_NgIbPW2u4wX1XEakv0CGgtnPJ0ffjQQ-uyYO2CumvROh4Pc7gFyIfeNgLaTCH1ckO3Ade4OZwI2Klp1-2KUfBaWRVIUmSXofm50T8y1_r-JPTPDv2MVX-SY/s1600/_2281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSaIvtSJrjn6Bw5avikl_NgIbPW2u4wX1XEakv0CGgtnPJ0ffjQQ-uyYO2CumvROh4Pc7gFyIfeNgLaTCH1ckO3Ade4OZwI2Klp1-2KUfBaWRVIUmSXofm50T8y1_r-JPTPDv2MVX-SY/s320/_2281.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just waiting to be devoured.</td></tr>
</tbody></table>Alright, it is January 24th and all of my posts have been about sweets. Many of you may be thinking, hasn't she made any New Year's resolution's? Why is she torturing us like this? What is wrong with her? Well my answer is, no, I have not made a single New Year's resolution and again, no, I am not torturing anyone. Nothing is wrong with me and I am just indulging you in some sweet treats. No master plans to make all of my friends fat as I try to stick to my "lifestyle change". (Imagine the sound of an evil master mind's laugh here)<br />
<br />
Anyway, this one isn't even mine, so you can all send a big thank you out to Miss Kim, our babysitter. Not only does Miss Kim put up with the crap my children serve up on a daily basis, but Miss Kim comes up with some absolutely terrific recipes. Yes, Miss Kim is a "lifestyle change" killer and I trust my kids with her everyday, thank you very much!<br />
<br />
There are times when I pull up and get out of the car to smell from the front walk the delicious aromas of wonderfully delicious things cooking up inside of this woman's house. Christmas time is especially dangerous because she finds time to make cookie platters for all of her friends and neighbors. These aren't your traditional one or two type platters either. She has every different kind of cookie or bar on this tray. I look forward to it every Christmas season and again, the smell when you walk into the house. Aaahhh, pure heaven, until the high pitch shrills coming from my children's mouths viciously snap me back into reality.<br />
<br />
Now some of you may find this next recipe from Miss Kim to be pure heaven or on the other end of the spectrum pure hell. I still can not decide for myself on this. I think I am in limbo somewhere in purgatory. On one hand this is so deliciously good, the butter and sugar combating the slight salt, aaaahhhh, pure heaven, right? Then you have to weigh in the addictive nature you will develop after eating just one, pure hell I tell you. So there you have it, right in the middle, purgatory.<br />
<br />
Although I feel torn inside between pure heaven and hell, I still plan on making this again and soon. I have all of the ingredients in the pantry and they are just beating down the door trying to get out. So without further a do...Carmel Corn.<br />
<br />
Here is what I did:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrYrKlYvj2-Qu0V9E_GZy5sfoy35UWpxAGExnC8Jky3Q97BToeonX0oImzd-hRceADJrAYQsS8Xdbd0WDvUyLja5vgAaVWwSjRqMGaI7MlKTw1C-Zkbrc77kpXJbX_cv5B6MX3erpCLQ/s1600/_2264.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrYrKlYvj2-Qu0V9E_GZy5sfoy35UWpxAGExnC8Jky3Q97BToeonX0oImzd-hRceADJrAYQsS8Xdbd0WDvUyLja5vgAaVWwSjRqMGaI7MlKTw1C-Zkbrc77kpXJbX_cv5B6MX3erpCLQ/s200/_2264.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who knew styrofoam<br />
could taste soooo good?</td></tr>
</tbody></table>2 bags of puffed corn, not popcorn, but that airy puffed Styrofoam type puffed corn<br />
1 1/2 cups of butter<br />
2 cups of packed brown sugar<br />
2/3 cups of Kayro syrup<br />
1 tsp vanilla<br />
1/2 tsp baking soda<br />
<br />
Bring the butter, brown sugar and the Kayro to a rapid boil and then time for two minutes, continually stir it. I actually turn on the timer to be sure and make sure you scrape down the sides to get the sugar granules down. It will be looking frothy by the end of the two minutes.<br />
<br />
Then turn off the heat and add the vanilla and the baking soda and mix it good. It will continue to have a frothy look to it.<br />
<br />
Have the puffs in a large roasting pan. I actually start off with them split into two pans because it makes the initial mixing easier otherwise it is spilling out all over the counter. (The first time I used the throw away kind and the second time I used two real roasting pans. It made no difference either way.)<br />
<br />
Once you have the puffs into the two pans, pour half of the frothy carmel into each of the pans and stir to coat, then combine them all into one pan and give it one more turn.<br />
<br />
Bake for an hour at 250, stirring the popcorn every 15 minutes.<br />
<br />
Spread onto two cookie sheets lined with wax paper to cool, but please, give this a try when it is fresh out of the oven warm. You will want to die it is sooooo good.<br />
<br />
So there you have it people. I think this is Miss Kim's own little way of torturing me for all of the crap my kids give her through out the day.<br />
<br />
Thank you Miss Kim for everything you do. I truly appreciate your hard work, patience and your super yummy recipes.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-15864040555339166832011-01-19T11:22:00.000-08:002011-01-19T11:22:15.630-08:00Butter Dipped and Sugar Coated, Need I Say More?I'm on a diet. Wait no, Weight Watchers claims it has to be a lifestyle change, which I agree with, but I still call it a diet. When I have to continually watch every tiny morsel of food I put into my mouth, it's a diet. There are no if ands or buts about that.<br />
<br />
It never fails that when I really really crack down on my lifestyle change, I crave sweets. They are my downfall by far. You want a brownie? Sure. You want some ice cream? Sure. You want some candy? Sure. You get the picture. Sweets are my thing, which is why I think I love baking so much. It is one of my favorite things to do.<br />
<br />
Baking could be one of my favorite things to do because #1, I love sweets, #2 it makes the house smell soooo good and #3 when you are done, you have this wonderful sweet treat! See, it's great, except for the clean up, which I have already made very clear I hate doing.<br />
<br />
Back to the reason for this post. Baking and sweets. Back in the fall, yes, I already know I am behind, I picked up the kids from the sitter and she said try this and held out this little sugar covered ball of baked goodness. Me being me didn't even bother to ask what it was, thank God I don't have any allergies, saw that it was covered in sugar and popped it in my mouth. AAAAAAAAAA tiny rays of sunlight came down from the sky and there I was floating into baked goodness heaven! What was it you ask?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofDV-lPHRgcnMqxuFMp3623g4n9_wbZx2Xw7fxxgGuIALnTcGBuNYIVqk2W7XtKHsdOTgGgkt-iAkUkOKU41jddLJ1rX5YU_DOK-BXusjmYix5k6yhj0GP4j-O_g8I1bcVmCdH72GXwg/s1600/DSC07249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofDV-lPHRgcnMqxuFMp3623g4n9_wbZx2Xw7fxxgGuIALnTcGBuNYIVqk2W7XtKHsdOTgGgkt-iAkUkOKU41jddLJ1rX5YU_DOK-BXusjmYix5k6yhj0GP4j-O_g8I1bcVmCdH72GXwg/s320/DSC07249.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here they are in all of their sugary delicioius glory. </td></tr>
</tbody></table>Mini Donut Holes. YUM! Imagine bite size butter, sugary, cinnaminy heaven. That is what these tasted like. They were so good, I thought I would give them a shot. They couldn't be that hard to make, could they?<br />
<br />
My sitter forwarded me the recipe and here I am thinking how could these be better? Well it was fall at the time and what is ready in fall? That's right, pumpkin. Since we had just been to the apple orchard where they have wonderful pumpkin donuts, why not make these donut holes pumpkin too?<br />
<br />
So here is what I did:<br />
Donuts <br />
1/2 cup white sugar<br />
1/4 cup butter, melted<br />
3/4 tsp ground nutmeg<br />
1/2 can pumpkin, NOT the pumpkin pie stuff in a can <br />
1/2 cup milk, I always use skim<br />
1 tsp baking powder<br />
1 cup flour<br />
<br />
Yummy sugary coating<br />
1/4 cup butter, melted<br />
1/2 cup white sugar<br />
1tsp ground cinnamon<br />
<br />
Heat the oven to 375 and grease the mini muffin trays. I use the baking spray.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitDAlS80c-rn6DtnG9W7LtvIVtlCTOw3H8iyWSO9gg9yYHYcr3j2wfsP3vKGKBXBeDM_qvtfCBnGzBXegprwUk-BR3VbB7v7fJWvt1Y0M1_F8EYakHB-UokIBVaeh-Yr_6wPLRqFMOH0/s1600/DSC07136.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgitDAlS80c-rn6DtnG9W7LtvIVtlCTOw3H8iyWSO9gg9yYHYcr3j2wfsP3vKGKBXBeDM_qvtfCBnGzBXegprwUk-BR3VbB7v7fJWvt1Y0M1_F8EYakHB-UokIBVaeh-Yr_6wPLRqFMOH0/s200/DSC07136.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The little Pip making sure<br />
that they are being mixed <br />
properly.</td></tr>
</tbody></table>Mix 1/2 cup sugar, 1/4 cup melted butter and nutmeg in a large bowl.<br />
Stir in the milk and mix in baking powder, pumpkin and flour until just combined, so don't go crazy mixing, just until everything is combined. IF YOU ARE NOT A FAN OF PUMPKIN...just leave it out. They are still VERY VERY good!!!<br />
Fill the mini muffin tins half way full.<br />
Bake at 375 for about 15-20 minutes, they will be slightly brown. Don't over bake or they will be dry and no one likes a dry donut hole.<br />
<br />
In a separate bowl melt the 1/4 cup of butter for the coating.<br />
In another small bowl mix the sugar and cinnamon for the coating.<br />
<br />
Remove the muffins from the pan, dip into the melted butter and roll into the sugar and cinnamon mixture, set onto a cooling rack.<br />
<br />
Let cool and serve, but I will tell you, these were absolutely delicious warm!<br />
<br />
These are some what time consuming due to the butter dipping and sugar coating, but they are totally worth the work. I am not a fan of time consuming recipes, but if the outcome is delicious, I will do it. These are worth it. I promise.<br />
<br />
Give them a try and let me know if you think they were worth the effort.Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-3226625517275758192011-01-16T09:36:00.000-08:002011-01-16T09:36:09.475-08:00Nuts for NutsNuts don't always excite me. It's true. I'm not that nuts for nuts, but I was at a little girls gathering for snacks and pizza at my friend Karen's house and the subject of nuts came up. As you can imagine, a kitchen full of girls talking about nuts, there were a few imaginative comments, but these nuts kinda got my interest.<br />
<br />
Everyone there that has had these nuts was going on and on on how delicious they are. Since I am not nuts for nuts, I was skeptical. Very skeptical, but like most things, I thought, I will give them a try.<br />
<br />
Here is what I did:<br />
In one bowl, whisk an egg white and 1 TBS of water.<br />
<br />
In another bowl, mix 1 cup of sugar, 1 tsp cinnamon and 1 tsp of salt.<br />
<br />
I used 2 bags(1 1/2 cup bag) of pecan halves.<br />
<br />
Pour both bags of pecans into the bowl of water and egg white mix. Stir until they are all well coated.<br />
<br />
Pour the nuts into the bowl of sugar, cinnamon and salt and stir well until all of the nuts are coated.<br />
<br />
Spray a cookie sheet with cooking spray and lightly wipe with a paper towel.<br />
<br />
Dump the nuts onto the sheet. Spread out on the sheet.<br />
<br />
Bake at 300 for 30 minutes, turning the nuts a few times through out baking time.<br />
<br />
Done.<br />
<br />
I stored them in a ziploc bag once they were entirely cool. Make sure they are cool or else you will get soggy nuts. Soggy nuts in any capacity is a bad thing.<br />
<br />
So there you have it. Easy peasy, right?<br />
<br />
Now this is where I thank Miss Wendy, Karen's sister. She is the mastermind behind these nuts. She has single handedly ruined my diet with these nuts, as they are one of the most delicious things I have had. Jasen loves them, the kids love them and this is the second time this weekend I have made them. Try them, you will be nuts for nuts too.<br />
<br />
P.S. There is not picture of these nuts because they didn't last long enough to photograph them!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com0tag:blogger.com,1999:blog-8266558340304484133.post-10816113823907644702011-01-10T19:49:00.000-08:002011-01-10T19:49:20.880-08:00Auntie Elaine's Just Like Heaven Cloud Filled Cupcakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeq8d4SEKIIh0eDcu5Rf5lP2TiWY4pue_YjptQtrl2REwVWPhTv0ur4nR2L4aVdH0YrwUXheeoykKnRn8z47ZDcjg4nVBlii3-SX_kSv2L50pbNznD8ZRBLK8ny0kqVKpY_EMOE76qcs/s1600/_2060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeq8d4SEKIIh0eDcu5Rf5lP2TiWY4pue_YjptQtrl2REwVWPhTv0ur4nR2L4aVdH0YrwUXheeoykKnRn8z47ZDcjg4nVBlii3-SX_kSv2L50pbNznD8ZRBLK8ny0kqVKpY_EMOE76qcs/s320/_2060.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just Like Heaven Cloud Filled Cupcakes</td></tr>
</tbody></table>Two words, two ingredients. Yes, it is true! Two main ingredients. Believe it or not.<br />
Number one, chocolate cake box mix and the 3 eggs, oil and water that the box calls for.<br />
Number two, Cool Whip.<br />
<br />
Told ya so!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_XL9cTNzUYVi-lnk_CU5dcZdjCiSjMCYu9dEMnNh95hP-XfAu50LkuGCnGJuY7O__4K5jaz42atPjAaZcX0EbE-pNqGoXVKz_V2ooeYkEiaZdRdJRJvGi5CIwlIwsP0AAvJQkqxx0qE/s1600/_1210.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4_XL9cTNzUYVi-lnk_CU5dcZdjCiSjMCYu9dEMnNh95hP-XfAu50LkuGCnGJuY7O__4K5jaz42atPjAaZcX0EbE-pNqGoXVKz_V2ooeYkEiaZdRdJRJvGi5CIwlIwsP0AAvJQkqxx0qE/s200/_1210.jpg" width="171" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Give credit where credit is due.<br />
Thank you Auntie Elaine for<br />
giving us these wonderful<br />
cupcakes!</td></tr>
</tbody></table>So my sister-in-law, Elaine, who I consider to be one of the hardest working, dedicated mothers I know, has been making these little delights for years. When I say delights, it is an understatement. When I first laid eyes on them, I thought, really, chocolate cupcakes, no frosting, only Cool Whip and those are supposed to be good? You have to be kidding? No frosting? No way!<br />
<br />
Boy was I ever wrong. These are delicious in every way. They are super duper simple to make and they taste AWESOME! For real.<br />
<br />
Here is what I did:<br />
Make the chocolate cupcakes according to the box. It's can't get much easier.<br />
Let them cool on the wire rack.<br />
When cool, cut the tops out into a cone shape going down into the cupcake.<br />
Reserve the top.<br />
Fill hole in cupcake with a dollop of Cool Whip.<br />
Replace the lid of the cupcake. Do not smash the lid all the way down.<br />
Refrigerate.<br />
Serve cold, they taste best that way.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmhumuQx0dkxci7f5L1QXC4A0b81Uz1veQ-YZHjwfZ4Gbb3lXl6cjAnODmgXePkRXpAM9uvG-3wf_yxGXJiIRCTRT6ii9ekEqDW6zw5IcMLBZQNNS2t1eAs0Bor42OVq_shRRgBn90XA/s1600/_2056.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmhumuQx0dkxci7f5L1QXC4A0b81Uz1veQ-YZHjwfZ4Gbb3lXl6cjAnODmgXePkRXpAM9uvG-3wf_yxGXJiIRCTRT6ii9ekEqDW6zw5IcMLBZQNNS2t1eAs0Bor42OVq_shRRgBn90XA/s200/_2056.jpg" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It wouldn't be baking<br />
if I didn't have a <br />
little taste testing, <br />
bowl licking cutie<br />
at my side.</td></tr>
</tbody></table>Period. Donezo.<br />
<br />
I thought I would keep this post short and sweet, just like it is to make these, short and sweet. Thank you Auntie Elaine for opening my eyes to these wonderful treats straight from the clouds of heaven!Danahttp://www.blogger.com/profile/16880398171079677418noreply@blogger.com1