Monday, September 28, 2009
Andrea Guarino Slemmons is coming to Omaha, we have been trying to ger her here since spring of 2007! She has been booked, then had surgery on her hands........then booked again, changed the dates, etc........................we are so thrilled! So glad she is coming to our area!!!
If you want to take her class, contact me, we have had a cancellation for the Saturday/Sunday class, oh and for the Thursday/Friday class, too. Check out her website, her beads are gorgeous!!!
Saturday, September 26, 2009
I'll put the Wilton Pretzel Melt mold in the bowl along with the candy melts, a plastic bottle and a bag of pretzels.
I like to toss in kitchen towels and some gummi candies especially made for Halloween.
The boo bags are a tradition in the little Midwestern town where my daughter lives. The bag is left on your door with a cute little poem along with a picture of 2 ghosts. You copy the poem and the ghost picture x2. You hang the ghost picture that came with your boo bag in your window so the neighbors know you have been boo'd. You then take your two pictures, assemble 2 boo bags and drop them off at a neighbors house when they aren't home. If done early enough in Oct. you can see it spread throughout town.
Thursday, September 24, 2009
Wednesday, September 23, 2009
I decided to read work email and check PW's site. I found this great link from PW's blog:
I've added it to the side bar here, I'm going to keep an eye on that site. My mom used to make and decorate wedding cakes when I was a kid, I think she would get a kick out of that site.
Off to bed, I ache and hurt, the headache is a real pain with this bug!!!
Friday, September 18, 2009
I didn't do my Recipe friday, I forgot! Halloween is coming, Karen and I have been sharing links back and forth. Nigella is a good sight, it has some cute recipes!
- 300g (2 cups) self-raising flour
- 2/3 cup caster sugar
- 80ml (1/3 cup) vegetable oil
- 1 large egg
- 175ml/6 fl oz buttermilk
- 1 tsp vanilla extract
- 8 teaspoons good-quality strawberry jam mixed with some red food colouring to make it as bloody looking as possible
1. Preheat oven to 180°C and line a cupcake tray.
2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. It will be thick and puffy. Place 1/2 tablespoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a heaped tablespoon of the strawberry jam.
3. Cover the jam with the remaining cupcake batter. Bake for 20 minutes or until a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly.
- 250grams butter softened (2 sticks, 2 Tablespoons)
- 4 cups icing sugar
- 2 tablespoons milk
- Red and Brown or Black food colouring
Beat butter in a small bowl with electric mixer until light and fluffy, beat in sifted icing sugar and milk in two batches until fluffy. Add in a couple of drops of red and brown or black food colouring until a grey pink shade is reached. My black powder has a very green tinge so I used red and brown and a small amount of black at the end. Gels are better as you don’t need very much and I find that it’s easier to accidentally use more liquid colour.
1. Fit a piping bag with a plain 8mm nozzle and fill bag with brain shaded buttercream.
2. Visually divide the cupcake in two to represent each hemisphere of the brain and pipe squiggly lines on top. You can’t really go wrong as the brain matter squiggles go in all sorts of directions. Fill in any gaps with a dot of butter cream.
Friday, September 11, 2009
And made this bread:
Apple Bacon Cheddar Bread:
6 strips thick bacon, diced
2 c. all purpose flour
1/2 tsp. salt
1/2 tsp baking soda
1/2 c. sugar
2 eggs ( I used large)
1 granny smith apple peeled and shredded (I put it in a mini food processor)
1/2 c unsweetened apple sauce
1/4 c. buttermilk
1 1/4 c. shredded cheddar cheese, divided
1. Preheat oven to 350 F, coat an 8 1/2x4 1/2 loaf pan with nonstick spray, or grease.
2. Saute bacon in a skillet ove medium high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper towel to drain. Reserve drippings.
3. Whisk together flour, salt and baking soda in a large bowl, make a well in the center, set aside.
4. Add enough oil to the reserved drip[ings to make 1/2 c. Combine with sugar and eggs in a large bowl, vigorously whisk until mixture is light colored. Add shredded apple, applesauce and buttermillk, stirring to combine.
5. Pour buttermilk-apple mixture into well of dry ingredients stir only until dry ingredients are moistened. Stir in 1 c. cheddar cheese and the bacon. Pour batter into the prepared loaf dish.
6. Bake 50 min. Sprinkle remaining 1/4 c. cheddar on top of loaf, continue baking until a skewer inserted in the center comes out clean. About 10 min. (took mine 5 min.) Let bread rest on counter for 10 min. in pan, they take loaf out of pan and cool. This loaf can be frozen up to 1 month. Before serving thaw at room temperature.
Wednesday, September 9, 2009
??? No, I didn't. She told me to check with the front desk girl, she was sure there was something there for me. The desk gal told her I hadn't come in yet.........hehe. I was way early. I called down to Donna, sure enough she confirmed there was a package that was square and pretty heavy! If she didn't know me so well she'd swear it was a 'brick' of some illegal substance.........yeah, she's pretty cute!
Rhonda left me some fudge! Oh, was it good! I shared it with all my constituents....could hardly help it. They can hear unwrapping a mile away! And they can smell fudge at 100 miles!
It was so good, she shared the recipe and I'm sharing it here. I love that she used fat free swwetened condensed milk...........whew! I was really concerned about all that fat! HAHA
Irresistible Turtle Fudge
makes: 9x13 pan
3 cups milk chocolate chips
1 (7oz) jar marshmallow creme
1 (14oz) can sweetened condensed milk (we used fat free)
1 tsp vanilla
1 lb chopped pecans, chopped (I used 1 10oz bag)
Unwrap the caramels and cut each into 6 equal pieces. Set aside.
In large saucepan, combine chocolate chips, marshmallow creme and sweetened condensed milk. Cook on low heat, stirring constantly, until melted. Remove from heat; stir in vanilla and pecans. Fold in caramels. Pour into a greased 9x13" pan. Cool in refrigerator; cut into squares. Go ahead..............indulge!
Sunday, September 6, 2009
Also going to find a mailer that will fit a magazine I got for Karen...........
Love the photos of my grandgirl in her skirt and the tennis shoes I sent her. Absolutely adorable!! Got the shoes from The Children's place in the mall. They can be found online, too. I love the green, but she wanted pink!!! I think the green would go so well with her tinkerbell green!!
Friday, September 4, 2009
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
2 ribeye steaks
2 tablespoons butter
4 tablespoons butter
1 very large yellow onion
3/4 to 1 cup heavy cream
1/2 cup crumbled blue cheese
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce. Faint.
Steve and I agree, it is better than just plain mushrooms. This really kicks it up a notch! YUMMY!!!
Awesome Chocolate Chip Cookies
- 4-½ cups Flour
- 2 teaspoons Baking Soda
- 2 cups Butter, Softened
- 1-½ cup Brown Sugar, Packed
- ½ cups Sugar
- 2 packages Instant Vanilla Pudding Mix (3.4 Oz. Boxes)
- 4 whole Eggs (large)
- 2 teaspoons Vanilla Extract
- 4 cups Semisweet Chocolate Chips
- 2 cups Chopped Walnuts Or Pecans (optional)
Preheat oven to 350 F. Sift together flour and baking soda.
2. Cream together butter, brown and white sugar in the bowl of an electric mixer. Beat in the boxes of instant vanilla pudding mix. Add eggs and vanilla.
3. Gradually add flour and mix thoroughly.
4. Mix in chocolate chips and nuts. Drop by rounded teaspoonfuls onto an ungreased cookies sheet. Bake 10-12 minutes or until edges are golden brown.
Store in an airtight container. Yield: 6-7 doz. I got 112 cookies. But I made them small, I used a teaspoon of dough for each cookie.
Wednesday, September 2, 2009
Karen posted about a movie night gift she did for her neighbor Stacey. I thought it was a great idea, but I could not find the container. I went on a search for something similar, but found nothing.
Wal-Mart had these big red bowls, then I found some red and white bowls, got some paint markers and went to town. I gave it to her at my appointment tonight along with a gift certificate to get some popcorn.