Sunday, December 27, 2009
4 whole eggs
1 small clove garlic, minced
1 T. fresh parsley, minced
4 T. sour cream or creme fraiche
salt and pepper
Equipment: 2 buttered ramekins, a shallow pan to bake in
Preheat oven to 350 degrees
Butter the ramekins and put about half the garlic in the bottom of each, along with a tablespoon of sour cream and half the parsley. Crack 2 eggs into each ramekin, season with salt and pepper. Top with remaining garlic, sour cream and parsley, and place in the baking pan. Fill the pan with warm water until it comes about halfway up the sides of the ramekin and place in the middle rack of the oven. Bake until set, about 20 minutes. Serve with toast.
Isaac is 6'2" the snow is way taller than him after piling it up. This all came from between the house and the garage.
This drift was as high as our kitchen window. OUCH!!!
View out the kitchen window of our house.
Saturday, December 26, 2009
I'm bored. Taking some chili and a sleeve of crackers to the housekeeper to see how she fared in this weather. She's off today, I bet she is sad she can't do anything on her one weekend off.
Friday, December 25, 2009
It's nice to be all snug in the house with the snow neck deep in the yard. Nobody has to go to work, we don't HAVE to be anywhere. We're just going to watch old movies, visit and enjoy our company!!!
View out our back door:
Pending, Isaac's computer is hooked up, I don't have a place to stick the SD card...sigh.
Thursday, December 24, 2009
Julie and Julia on DVD. We watched it tonight for the first time, Julia Childs was a hoot, and Julie Powell is going to get some research done on her.
I've got to know more about Julia Childs, the way Meryl Streep portrayed her in the movie was fascinating! What a lighthearted and happy sould Julia must have been.....she and her hubby were so in love.
I was so tickled about the visit from her sister. It reminds me how I feel when I see Karen Jean or my friend in Colorado, (Karen's namesake) The overall sense of joy, love and contentment to just lay your eyes on them, spend time with them and love on them.
I love both of you Karen's with all my heart....I love you more'n my luggage....name that movie!!!!
Merry Christmas to you all!!!
Monday, December 21, 2009
This year I didn't get Steve's list until 2 weeks ago, so had all that shopping to do, it isn't wrapped yet, no cookies mixed or baked. No candies made.
I want to know how you get an invite to a blog that is locked down to people that only are invited??? I had one blog I was following, but after a rough patch it was closed. I think that a new blog was created. I want to reconnect but don't know how.
Maybe I'll get an invite?? I hope so, I love to see the family and hear the antics. SIGH.
Friday, December 18, 2009
He's a lot easier than his sister. He only wants Chili, Ham and Beans and maybe spaghetti. I think we can manage all 3!!!!!!! What a hoot!
Thursday, December 17, 2009
Friday, December 11, 2009
* 1 cup Packed Brown Sugar
* ¾ cups Sugar
* 1 cup Butter Or Margarine
* ½ cups Water
* 1 teaspoon Almond Extract
* 2 whole Eggs (large)
* 3 cups Flour
* 2 cups Quick Cooking Oatmeal
* 1 teaspoon Baking Soda
* ½ teaspoons Salt
* ½ teaspoons Cinnamon
* ⅔ cups Raspberry Preserves
Heat oven to 400 F.
2. In a large bowl, beat brown sugar, sugar and butter or margarine until light and fluffy.
3. Add water, almond extract and eggs; mix well. (Mixture looks curdled at this point, but that’s the way it should look.)
4. Stir in flour, oats, soda, salt and cinnamon; mix well.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets approximately 2″ apart.
6. With back of spoon, make intentation in center of cookie. Fill in with approximately 1/2 teaspoon preserves. Drop scant teaspoonful cookie dough over preserves.
7. Bake 6-9 minutes or until light brown.
Yields 4 1/2-5 dozen.
Wednesday, December 9, 2009
I am all ready for the cookie exchange for work. I've packaged the cookies in little boxes. We're making 6 cookies for each participant, with a dozen brought to taste.
Tuesday, December 8, 2009
I could watch it over and over. My other favorites are Shawshank Redemption and Tombstone. Hook, Pretty Woman and Top Gun rank up there amongst my favorites. I really am not a movie person....I can't sit for hours and watch movies, I'm generally doing hobbies or working around the house.
It was good to spend a couple hours watching this favorite. Once it was over the satellite worked. Strange, but OK by me.
Today I'm going to change out my phone, hopefully get the Droid by Verizon...........my phone has been ready for an upgrade for about 6 months, but I wanted to see what the new phone would do, read reviews and see if there were any good deals. Since there are, I'm going to jump on it!!!
Saturday, December 5, 2009
Friday, December 4, 2009
Nutty Bacon Cheeseball
1 pkg. 8oz. cream cheese, softened
1/2 c milk
2 c. (8 oz.) shredded sharp Cheddar Cheese
2 c. shredded
1/4 c. (1oz) blue cheese
1/4 c. finely minced green onions (white parts only)
1 jar (2 oz) diced pimiento
10 slices bacon, cooked and crumbled
3/4 c. chopped pecans
salt and pepper
1/4 c. minced parsley
1 T. poppy seed
Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix 1 minute. Scrape bowl. Speed 2, gradually add milk, mixing until well blended, about 1 minute. Scrape bowl. Add cheeses, onions, pimientos, half of bacon and half of pecans. Turn to speed 4 and beat until well blended, about 1 minute. Season with salt & pepper.
Transfer half of mixture to lg. piece of plastic wrap. Form into ball: wrap tightly. Repeat with remaining mixture. Refrigerate at least 2 hrs until well chilled.
Combine remaining bacon, pecans, parsley & poppy seeds in pie plate or lg. dinner plate. Remove plastic wrap from each cheese ball: roll in bacon mixture until well coated. Wrap in clean plastic wrap & refrigerate until ready to use, up to 24 hrs.
Yield: 24 servings.
Tuesday, December 1, 2009
I have so many holiday traditions, but will have to stick with the cranberry muffins. They are the one thing the family wants each year. We've had them for over 30 years each Thanksgiving and Christmas. The kids love them, and so do the adults. The second recipe is the Christmas pancakes. We have them every Christmas morning for breakfast before opening gifts. A tradition we adopted once I discovered the pancake recipe in a magazine.
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine
Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin. (I use the large muffin pans and double the recipe.)
Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger. (I mix this all together in a zip lock bag a week before the holiday to let the spices flavor the flour. I leave out the orange peel as it can mold inside the bag.)
Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
- 2 cups quick-cooking oats
- 2 cups buttermilk
- 1/2 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/4 cup butter, softened
- 1/3 cup raisins
- In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
- The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and raisins. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
- Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.