I Wear Many hats

Recipe Friday Feb. 3, 2012

2012-02-03T02:48:00.004-06:00

I'm stealing a recipe from The Pioneer Woman and her photo too, until I take a picture of my own.

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar

Directions

Preheat oven to 350 degrees.
1. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

2. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base.

4. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

4. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.

5. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Recipe Friday Dec. 23, 2011 Maple Oat Scones

2011-12-23T07:54:00.005-06:00

This recipe is one of our favorites! But it is really special to my little sis Michelle!!!

INA'S MAPLE SCONES
Makes 14

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.

FOR THE SCONES

3 1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound (4 sticks) cold unsalted butter, cut into small cubes (important)

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly beaten

1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE

1 1/4 cups confectioners’ sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Recipe Friday: S'Mores Bars

2011-12-16T04:52:00.001-06:00

Made this recipe for my family last year. I've got enough to do it again x 5. I have 4 sisters and a sister in law I take these to..........Here's the recipe:

S'More Bars

18 whole graham crackers, crumbled into small pieces
2 cups crispy rice cereal
1 cup Karo® Light Corn Syrup
1/3 cup brown sugar
2 tablespoons butter OR margarine
1/2 teaspoon baking soda
1/2 teaspoon Spice Islands® Pure Vanilla Extract
6 (1.55 ounces each) milk chocolate candy bars
1 package (10 ounces) mini marshmallows
1/3 cup mini chocolate chips

1. Combine crackers with cereal in a large mixing bowl; set aside.

2. Cook corn syrup and brown sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)

3. Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.

4. Bake in a preheated 400°F oven for 5 to 8 minutes or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.

5. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

Recipe Friday: Martha Stewart Peanut Brittle

2011-12-09T16:17:00.004-06:00

Martha Stewart Peanut Brittle

List of Ingredients

3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
Recipe
1. Coat two 12-by-17-inch baking sheets with vegetable spray.

2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.

3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.

4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.

5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.

6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.

This is to die for..................I make it every year.

Little Drummer Boy: AWESOME

2011-12-05T10:54:00.000-06:00

Oldies Kay Starr "Rock N Roll Waltz"

2011-12-01T14:00:00.000-06:00

Recipe Friday Nov. 26, 2011

2011-11-25T07:39:00.002-06:00

Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.

Fluff

2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans

Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!

Mama Dip's Pecan Pie

1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell

In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.

If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.

Recipe Friday Nov. 11, 2011 Tomato Soup

2011-11-11T08:16:00.002-06:00

Love homemade tomato soup with a grilled cheese sandwich.

This soup should be called semi-homemade because it uses canned tomatoes. Canned tomatoes are something that is necessary in the midwest in the winter. Store bought tomatoes in the winter are watery and tasteless IMHO.

Tomato Soup

1/2 C onion, diced

1/4 C butter

2 – (14.5 oz.) cans petit cut diced tomatoes

1 tsp salt

1/2 tsp black pepper

1/4 tsp baking soda

1/2 tsp dried Thyme

1 C chicken broth

1/2 C half and half

In a large pan saute the onions in butter until tender. Add in tomatoes, salt, pepper, baking soda, chicken broth and thyme. Bring to a boil then turn heat down to simmer for about 15 minutes or until slightly thickened.

Allow mixture to cool and then put into a blender or food processor and puree until smooth. (This is the point where I wish I had an immersion blender) You can strain out any solid pieces but I didn’t. Return to saucepan or refrigerate. Right before serving bring to a simmer and half and half. Do not allow to boil after adding half and half.

Recipe Friday: Apple Dip

2011-10-07T03:09:00.000-05:00

Apple Dip:

Ingredients:

1 block (8 ounces) nonfat or reduced-fat cream cheese, softened to
room temperature
1/4 cup light brown sugar
1/2 teaspoon vanilla extract

1/4 cup or less walnuts and/or toffee pieces

Directions:

Place all of the ingredients in a medium-sized bowl, and beat with an electric mixer until smooth. Transfer the dip to a serving dish and serve immediately, or cover and chill until ready to serve. Use Granny Smith apples

My how they have grown

2011-09-21T08:47:00.004-05:00

Banana Cake With Cream Cheese Frosting

2011-08-30T08:12:00.006-05:00

This is a very tasty cake:

Banana Cake and Cream Cheese Frosting

Ingredients

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Frosting:

1/2 cup butter, room temp.
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 275 degrees F (135 degrees C). This is not a typo. Grease and flour a 9x13 inch pan.(Don't use a different sized pan.....it doesn't work) In a small bowl, mix mashed bananas with lemon juice, set aside.

2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs, then stir in 2 teaspoons vanilla. Stir in banana mixture. Now add milk, stir until combined, then add dry ingredients, incorporate. Pour batter into prepared pan.

3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. (You don't have to empty your freezer to make room, if you can't fit it in there, skip this step, the cake will still be very moist.) Some ovens are different, so the cooking times may vary. It has to do with altitude, your temperature may be hotter or cooler in your oven. I bake a LOT, so know that sometimes I have to adjust cooking times. I now keep an oven thermometer in my oven and adjust the temperature to be sure it is always right. I've also had the oven professionally adjusted to be sure it is accurage. This has only been necessary once.

4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

This makes a large amount of frosting, if you aren't a big frosting fan don't use it all. I understand this recipe is good as cupcakes but have never made them. My family loves this recipe the way it is, we don't change a thing.

Gerard Depardieu.....on Ridiculist....Anderson Cooper reports

2011-08-18T23:40:00.002-05:00

Love this............I got so tickled watching this guy lose it.

Link to Kitchen Aid Giveaway

2011-08-12T10:19:00.002-05:00

See it here

Recipe Friday July 29, 2011: Alpo Dip

2011-07-29T05:54:00.000-05:00

This recipe was given to me by a friend years ago. It's a family favorite, it's been tweaked to our tastes and morphed into this recipe. Many people are shocked at the name, but after the first bite then are hooked. The flavors are able to 'meld' together if left to sit overnight in the fridge. It's good if you have it the same day you make it, but so much better after it sits, like Chili.

Alpo Dip

• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound velveeta, cubed
• Sliced jalapeno peppers, drained, add to taste
Tostitos or any plain corn chip

DIRECTIONS:

1.Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.

2.Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers.(I chop them and add, then taste, add some more, etc) Cook and stir until all ingredients are well blended, about 10 minutes.

3.Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.

4.Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

5.Serve with plain tostitos.

Recipe Friday: Scotcheroos!

2011-07-15T05:39:00.003-05:00

Spent an afternoon with my sister Michelle, she was busily making Scotcheroos to give away to a carnival crew that was working in the park across the street from her. I had not had them before and couldn't believe how EASY they are!

Scotcheroos

6 c. rice Krispie cereal

Pour these in a large bowl. Spray a 9x13 pan with cooking spray and set aside.

In a saucepan:

1 c. karo Syrup
1 c. white sugard

cook until it's at a full rolling boil. Boil 1 minute, remove from heat and stir in:

1 C. peanut butter

stir until the peanut butter is melted and it is all smooth.

Pour over the rice krispies and stir until the cereal is coated. Pour into the 9x13 pan and press down.

While the bars are cooling, in a microwave safe bowl:

1 c. chocolate chips
1 c. butterscotch chips

Melt on high 1 1/2 minutes, stir, melt again for 1 minute, stir until smooth. Pour over the bars in the pan. Allow to cool, cut into squares. These are pretty rich, so I cut them in small squares.

***Michelle tends to use the whole bag of each chips, they make the bars taste so much better, but if you only have half a bag of each it will work, too.

Happy July 4th!!!

2011-07-04T12:54:00.005-05:00

Got up early today, went to get coffee and a drive. Ended up in the city. On our way back we took the back counry roads to see what we'd see. Ended up out by King's Crossing vineyard. We haven't been there for awhile, decided to stop in and taste a couple wines. They have gotten much better since we were there years ago. The dragon's head was on the outside of the patio to greet us. We thought they were so neat. I thought they were cement, turns out they are made of resin from Toscano Designs.

We are back home now resting, whatever virus I ended up with was a real terror. I'm glad it's worked it's way out, now maybe I can get something done.

Recipe Friday: SANGRIA!!!!!

2011-06-24T11:02:00.007-05:00

I love sangria, it is good for sipping while sitting on the porch at night relaxing. It is refreshing and cool. There are no real rules to making it, adjust the additional alcohol to suit your tastes, you may use rum, brandy, cognac, contreau, peach schnapps, triple sec, etc. The fruits can be changed around, it can also be red or white wine, play with it until you get it the way you want, then write it down. And share that recipe with me!!

Some recipes call for sugar to be added, I make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Some folks put the fruit in a little alcohol first, muddle the fruit (which means kind of chopping it up a little with the end of a spoon, allowing it to sit overnight.

I use this recipe and tweak it a little:

Sangria

1 750ml bottle red wine (merlot)
1/4 C. Triple Sec or peach schnapps (I like schnapps better, it isn't bitter)
1/4 - 1/2 c. rum, brandy, cognac, (your choice)
1 whole orange cut into thin slices
1 whole lemon cut into thin slices
1 small whole apple, seeded and chopped
4-5 strawberries, sliced
1 whole lime, cut into thin slices
1/4-1/2 c. simple syrup, cooled (see note)
1 bottle club soda or lemon lime soda (you'll add to taste)
1 8 oz. container orange juice (add to taste)

Add all of the ingredients to a rather large pitcher, I use a 1/2 gallon to 1 gallon depending on how many bottles of wine I pour into the jar. Allow to sit overnight.

Add orange juice and club soda to taste, serve over ice garnished with orange and lemon slices.

NOTE*****Make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Swagbucks

2011-06-07T10:15:00.000-05:00

Just got to $100 free dollars. Join me in surfing the net with Swagbucks. You don't have to use their toolbar, I don't on my iPad, I type in swagbucks and use the search from there. The link is in my right hand column, sign up and we'll earn together.

Memorial Weekend Trip to Spillville Iowa

2011-05-31T11:36:00.002-05:00

Steve and I decided to take a little side trip to Spillville, Iowa to tour the Bily Clock Museum. IPTV did a show about 20-25 years ago. Steve's been wanting to go every since. Spillville is about 6 hours from our house, so it wasn't something we could do quickly in a day. When trying to decide what to do with our Memorial Weekend, he came up with this. I love staying in unique places, so found this little gem online, Taylor Made Bed and Breakfast.

Corabelle and Howard are the neatest people. She's a mere 74 years young. Her homemade kolaches are to die for. Each morning you are fed an incredible homemade breakfast. Something akin to what they used to feed the farm hands I am sure. You weren't lacking in hot fresh items. First morning we had raisin french toast, german sausage links, cut up fresh fruit, an egg/ham/cheese scramble,homemade applesauce, hot syrup,rhubarb custard, kolaches and light rye bread. Plenty of good hot coffee, orange juice and ice water the first morning. The second morning was just as good. We'll go back here in the fall for the "Colors" tour of all the leaves turning. We'd like to try the Summer Kitchen next time so we can have a larger bed. I'd go here again and again, Spilleville is an awesome little town. So peaceful, all the homes are well manicured and the people are friendly.

WICKED: tonight!!

2011-05-26T08:00:00.002-05:00

Getting pretty excited to go. can't wait, getting off work early. Dinner first, then off we go!

The twins birthday is the one being celebrated tonight, they both are HUGE Wizard of Oz fans. Their reaction should be priceless, can't wait to see how they enjoy it. We'll be in Orchestra seats thanks to my little sister's discount. (She's a school teacher, they get some priveleges)

We'll stay the night in the city, then depart tomorrow. Should be fun!!

Grandson's Favorite: Snakes

2011-05-19T14:31:00.005-05:00

He will be so thrilled to get home from school and see the baby snakes his daddy and the dog found for him!!! ACK! So glad I am not there.

Recipe Friday May 13, 2011: Apple Cake

2011-05-13T14:05:00.003-05:00

I stole this from Bakerella. It's a great recipe, try it, you'll like it:

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake.

Swagbucks

2011-05-11T15:02:00.002-05:00

I've been looking at doing more couponing. I like the idea of getting some of my normal purchases free. However, I'm not going to dedicate real estate at my home to stockpile 45 bottles of mustard or peanut butter........not gonna happen. My daughter has been bugging me to use Swagbucks. I didn't want to do it because I didn't understand it. After I signed up for it, I get it now.............

I have a link to the right for you to sign up to use Swagbucks. You surf the internet anyway, may as well earn points to do it. It is not required that you download the tool bar, you can type swagbucks into your address bar, bring up the site, then search from there. I earn at least $15 swagbucks or more a month by doing something I would normally do anyway.

All of the Swagbucks you earn accumulate in your account. Once your account reaches a total of 450 Swagbucks, You can turn them in for things like a $5 Amazon Gift Card. The Amazon GC is the best reward in my opinion because you can buy whatever you want with it. I have friends that have redeemed over $20-$25/month in Amazon Gift Cards from SwagBucks, not bad if you ask me.

Try it out and let me know what you think!!!

Nestrest..........Looks Luxurious.........restful and fun

2011-05-09T13:38:00.008-05:00

But alas, I think it would be so hot in the 90+ heat we get here, hot and humid. But it sure looks like fun!!

Reminds me of a bird nest for humans, I can't find a price for them or a store that carries them. I'd love to know what they sell for, the company is Dedon, they are called Nestrest.

Kindle???

2011-04-27T08:52:00.005-05:00

The new Kindle is being released today. I have the 'I Wants'. I feel really silly because I just got an ipad, reasoning with my hubby that there is a free Kindle app for the iPad, saving me the expense of buying one.

Now I'm not so sure that I want to use the iPad for books. The Kindle is so small and lightweight. One of my co-workers has the Kindle and LOVES it. Sigh.

The introductory price is only $114.

I have gift cards from SWAGBUCKS to almost pay for one. What to do?? (sign up for swagbucks here on my blog to start earning points when you surf the web. You don't have to download a toolbar, I simply go to swagbucks.com and search from there. I am amazed at how fast they add up!!!!

Eureka Springs Caboose stay

2011-04-20T01:05:00.003-05:00

Could have been a little cleaner, but it was fun.

Walmart to bring back fabrics

2011-04-17T23:08:00.003-05:00

that's right, you heard it here almost FIRST.

My mom will be so delighted. Hosier Homemade, one of the blogs i follow...........I follow about 35 or more in my feed..............has his article, read it to find out what's going on. YAY........they are bringing back quite a few items. I wonder if any of them will be the ones I used to use. But honestly I have gotten out of the habit of stopping there. I do a lot of my shopping on my lunch break, I have 6 grocery stores very close to my work, 3 on the same streeet, very close to each other. Makes it nice to just go store to store and get the sales and forget about Wal-Mart and their 'price match' nightmare. Store #1965 always gives you a hassle when trying to price match. UGH!

Riesling......

2011-04-13T11:19:00.005-05:00

Steve and I used our Groupon at the 801 Chophouse on Saturday. The Loosen Brothers Dr. L Riesling was really good. He's got me on a quest to find a local place to purchase. Mmmm.......it was good!!!!

EDIT:: Found it at Hy-Vee and Winestyles!!

Dinner was good, I had the ribeye, which is my usual, Steve had the Prime Rib. Everything is Alacarte. We tried the creamed corn, asparagus, the potato and the garbage salad. We'll go back there for sure!!!

See the menu, click here.

iPad...............Happy EARLY Birthday to me

2011-04-11T15:25:00.004-05:00

Will be headed off one day (sooner than we think) to my granddaughter's dance recital. I've been thinking an iPad with 3g would help the trip go better. My hubby decided it was a good idea. On the way to dinner the other night we stopped at Best Buy, the first generation iPad's are now $270 cheaper than the new iPad2. It took us 10 minutes to get in, make our purchase and get out of the store.

I don't have a name for her yet, but will be thinking of one.

Elizabeth Taylor and her jewelry

2011-03-31T08:40:00.002-05:00

A co-worker brought this book to me for viewing. I'm a huge jewelry fan and have followed Elizabeth Taylor off and on through the years.

The book is now selling for $875 on Amazon:

It is a fascinating book, each piece of jewelry has a story, there's also a photo of Elizabeth wearing some of the pieces. Men gravitated towards her, in their admiration they bought large pieces of jewelry for her for nothing other than wanting to. I have no idea what that is like, but I'd be willing to try it out for awhile.

Birthday Get A Way

2011-03-29T05:07:00.000-05:00

We'll be staying in some renovated cabooses. This looks like fun, the cabooses each have a hot tub and an outside grill. It looks like a cute place to stay. I've already checked out the reviews on Trip Advisor.

Lobster Mac

2011-03-25T05:22:00.002-05:00

My friend Matt made this dish for the Glass Class in Omaha. It's a very rich calorie laden dish of indulgence..............or in other words, the BEST KIND!!!!

LOBSTER MAC N CHEESE

12 Ounces hollow pasta
4 TBL Butter
1/4 C Flour
4-1/2 C Half and Half
16 Ounces grated Fontina
8 Ounces Sharp aged White Cheddar - grated
8 Ounces Marscapone
4 TBL Lobster or Seafood Broth
2 TBL Hennessy Cognac
2 TSP Franks Red Hot Sauce
1/4 TSP Freshly ground Nutmeg
2 LBS Cooked Lobster Meat - cut into chunks (If in Omaha - Absolutely Fresh sells 2 pound packages for 60.00)
1/3 C Minced Chives
2 Scallions - minced
Kosher Salt to taste
Freshly Ground Black Pepper to taste
4 TBL Butter
1-1/2 C Panko Bread Crumbs

Heat oven to 375

Bring salted water to a boil and cook pasta 3/4 of time recommended. Drain and set aside.

Add 4 TBL butter to skillet and Panko - toast till lightly brown.

Melt butter in saucepan. Add flour and cook, whisking constantly, until smooth, about 1 minute.
Whisk in half and half and cook, continuing to whisk often, until sauce has thickened and coats the
back of a spoon, about 10 minutes. Remove pan from heat and add in fontina,white cheddar, marscapone,
broth, cognac, hot sauce, nutmeg and salt/pepper.

Add pasta to cheese sauce and stir in chives and scallions.

Transfer to a 9x13 baking dish and top with bread crumbs. Bake until golden brown and bubbly,
about 30 minutes. Let cool for 10 minutes.

Makes 10 servings.

Eureka Springs Visit cancel

2011-03-24T08:15:00.006-05:00

I was planning a trip to Eureka Springs, Arkansas. We visited with our in-laws on a bus tour last year. It was such a quaint little town.

I got online and booked a little cottage that was so charming according to the website.

Yesterday I received an email from a friend that lives in the area. She told me to stay away from that place as it is very dirty and unkept. She attached a review from trip advisor showing a totally different set of photos of the real cottage. Luckily it was 22 days away from my trip and there is a 3 week cancellation window. However, the owner insists on receiving cash for your stay. If you cancel you can't get your money back, you have to take it in credit. Credit has rules about not staying on a weekend or holiday or during the month of OCtober.

Wow, and we received 4 pages of rules in the mail. If you don't check in at 3pm there is a $25 fee. If you are a smoker (Which I have never been) there is a $100 deposit. You only get that back when the housekeeper checks the cottage to be sure you didn't smoke. THen they return the $100 CASH deposit. I think we see a trend.

Here are the photos from trip advisor. Way different than the website pictures:

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

This photo of Enchanted Cottages is courtesy of TripAdvisor

That last photo really did me in, the website is totally misleading. The Chamber of Commerce in that town should do something about this. I'm heartbroken. This was to be my birthday weekend get away. Now it is ruined.

Glass Class In Omaha

2011-03-22T23:57:00.004-05:00

Sometimes you have to remember to have fun when you are taking a class. I'll have to remember that next time.........not be so serious and focus on what I am doing.

I got a bracelet and 2 pendant beads from Melanie. I have her elephant bead from Tucson, I got it last year after reading online she was going to take a break from making them. I had it around my neck on the day we made them in class. It's a good thing, we used it as a reference while practicing that evening at Sandy's.

Thanks for coming, Melanie. It was so delightful having you in Omaha.

Snickerdoodle Muffins

2011-03-16T12:56:00.005-05:00

Photo courtesy of Tasty Kitchen Blog where this recipe was discovered.

Made these for work today. Pretty good, I'll make the mini version for the glass class this weekend.

Snickerdoodle Muffins
1 cup Butter, Softened
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla
2-¼ cups Flour
¾ teaspoons Baking Powder
¾ teaspoons Baking Soda
¾ teaspoons Cream Of Tartar
½ teaspoons Salt
1 cup Sour Cream
¼ cups Buttermilk
_____
FOR THE TOPPING:
⅔ cups Sugar
2 Tablespoons Cinnamon

Directions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Enjoy!

Makes 12 jumbo muffins and 24 mini muffins

More Melanie Moertel Class Coming Friday 3/18

2011-03-15T08:16:00.007-05:00

We'll be thrilled to learn any of these techniques.........it will be interesting to see how each person turns it into their own work. There are 2 classes held back to back with 10 in each class. She is so popular that the class was almost full before the emails went out to our bead group. We had only 7 openings to offer to The Hot Shops Flameworkers. Word got out on a glass forum prior to the dates being set or the costs, I was inundated with calls for this class.

Melanie hails from Germany, she's just adorable, her work is so fresh and exciting, we can't wait to host her here in Omaha.

We found a studio in Texas that was willing to split her travel expenses with us making the class more affordable for all. We feel so blessed to have her come.

Glass class coming up!!

2011-03-13T17:42:00.007-05:00

We're having a glass class with a woman we're flying in from Germany! We met her in Tucson last year, she was in a booth with some glass suppliers, her name is Melanie Moertel. The sweetest girl! She'd love to find a husband so she can move to the USA. Here's one of the beads she makes that I love, she'll be teaching us how to make it:

We're all excited to learn new techniques. It's been awhile since we've had a get together with each other. We're all looking forward to it for sure!

Friday Feb. 11, 2011

2011-02-11T15:04:00.000-06:00

Back from Tucson, it was the coldest in Arizona that it's been since 1956!!! Lucky us.........we just went ahead and took Winter with us!!

Tucson Bound

2011-01-30T17:52:00.003-06:00

Each year I take a couple days at the end of January, first of February to visit Tucson Arizona. It's the time of year to buy all the jewelry components I need to make jewelry from my handmade glass beads. A technique called Lampworking.

This year we'll take a couple of new girls with us, one from a town just west of me, and another from the area where I work.

Tucson provides silver, stringing materials, gemstones, crystals, etc. I incorporate all that into my jewelry, but the most important part of the trip is to get with like minded people, share creativity and fun. This group of ladies are all very laid back. I love them, they are all lighthearted, don't get their panties in a bunch about anything, you can just be yourself and enjoy your time with them.

We'll spend our time in Tucson this year. Generally we rent a huge suite in a hotel in Phoenix, then drive to Tucson every day to avoid the high cost of hotels in the area saturated with people coming to Tucson for the Gem and Mineral shows.

The first day is always spent at The Best Bead Show where lampwork artists from all over the world gather in Kino Veteran's memorial Center in Tucson to display their art. It is so inspiring. Most are kind, friendly and enjoy talking to you about what they are doing, or to greet you and welcome you back for another year.

It's a good time of great company, warm weather and great food. We spend this time away from the Midwest to get some much needed sun......the rest is just secondary, it seems.

Chicken Breasts with Cranberry Cherry Sauce

2011-01-17T12:20:00.004-06:00

This was really good, we used boneless skinless chicken breasts, son and husband asked for me to keep this one and do it again.

Chicken Breasts with Cranberry Cherry Sauce
Start to finish: 20 minutes (20 minutes active)

Servings: 6

Ingredients:

12-ounce package fresh cranberries

1/2 cup Port

2/3 cup sugar

3/4 teaspoon salt, divided

3/4 cup water

1/2 cup dried sour cherries

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

11/2 pounds thinly sliced turkey breast cutlets

1 tablespoon olive oil

Directions:

In a medium saucepan over medium-high, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes. Add the dried cherries and simmer for another 5 minutes. Remove from the heat.

Meanwhile, in a shallow dish, combine the flour, the remaining 1/4 teaspoon of salt and the pepper. Coat both sides of the turkey cutlets with the flour mixture.

In a large nonstick skillet over medium-high, heat the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side. Serve cutlets topped with cranberry-cherry sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 324 calories; 28 calories from fat (9 percent of total calories); 3 grams fat (0 g saturated; 0 g trans fats); 45 milligrams cholesterol; 36 g carbohydrate; 29 g protein; 6 g fiber; 419 mg sodium.

Books: How I love books

2011-01-13T10:30:00.002-06:00

I am currently listening to "The Immortal Life of Henrietta Lacks" by Rebecca Skloot. It was recommended by a reader at work, she and I like the same type books.(We both loved 'The Help').

This book happens to be an autobiography about a poor 'colored' woman. (directly from the book, not MY words) She died in 1951 at the age of 30 from cervical cancer. Her tumor cells were the first ever to be grown outside the body in a laboratory, allowing clinical advances in the treatment of cervical cancer, aids, polio and countless other diseases or anomolies. Her cells continue to live today in labs all over the world, she's been dead 60 years!

The story is interesting because the patient was not included in the decision to donate her cells, due to unscrupulous handling of her health information her name became public in connection to those cells called HeLa cells. This is where it gets convoluted.

Her family was in shock and disbelief when they learned. I urge you to get this book and read it, then if you are able to make a donation to the Henrietta Lacks foundation.

It has sparked a great deal of discussion on ethics, HIPPA, medical insurance, research, etc. If you belong to a book club this might be a great book for discussion.

Recipe Friday Jan. 7, 2011

2011-01-07T01:47:00.001-06:00

Made this for the nieces and nephews over the New Year, it's good. If you get little sugar lumps in this, strain it through a strainer. It will be fine.

CARAMEL SAUCE
Made this on 12/18/10, and 12/31/10 it is fabulous
• 2-½ cups Brown Sugar
• 1 can Sweetened, Condensed Milk - 14-ounce Can
• ½ cups Butter
• 1 teaspoon Vanilla
• ¾ cups Whole Milk

Mix the sugar and condensed milk together in medium saucepan, and cook on medium heat until sugar is dissolved completely. Set aside.
Melt the butter in another small saucepan, and stir in the vanilla and milk. Leave to simmer on low heat until mixture is smooth, about 1 to 2 minutes.
Slowly stir the butter mixture into the sugar mixture and leave to stand 3 to 5 minutes until mixture becomes thick.
Drizzle over apple crisp and vanilla ice cream. Enjoy!!

Pour caramel leftovers into a glass jar and store in refrigerator. Or grab a spoon and dig in!! It’s DIVINE! You’ll never buy another jar of caramel again!

1/1/11: Way to start the new year!!!! New Kitchen Cabinets

2011-01-01T15:41:00.003-06:00

Our house is almost 9 years old now, the cabinets that were in the house when we ordered it are not the highest quality. They have served their purpose, but are not functional for me and how I use my kitchen. Today we visited a local lumber company to look at cabinets, peruse the hardware and try to wrap our brains around how we want the lay out, what to include for amenities, etc. I think we are on the way to making a decision. Next is measuring the space. We'll take it back, get the estimates and wait for a sale. It will be a huge undertaking, but I can't stand it anymore the way it is laid out now.

The existing cupboards are trying to come apart, the finish is wearing off and the layout isn't conducive to efficient use of the space.

I've thought and re-thought it for a long time now, it's time to get it cemented into my brain, on paper and get moving.

Nutty Bacon Cheeseball: Friday Dec. 31, 2010

2010-12-31T04:48:00.000-06:00

Good bye 2010........here we come 2011! Ready or not. My li'l brother Mikey is having a New Year's eve party. This recipe is worth repeating, one of our favorite. Found in a cookbook that came with my kitchen aid mixer:

Nutty Bacon Cheeseball

1 pkg. 8oz. cream cheese, softened
1/2 c milk
2 c. (8 oz.) shredded sharp Cheddar Cheese
2 c. shredded monterey jack cheese (I can only find this at Hy-Vee)
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

1. 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.

2. Season with salt & pepper.

3. 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.

4. 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. each ball

Recipe Friday Dec. 31, 2010 Buffalo Chicken Dip

2010-12-31T01:53:00.001-06:00

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce (we use hot wing sauce)
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken,
buffalo wing sauce and ranch dressing. Sprinkle with cheese. Bake, uncovered, at
350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Yield: about 2 cups.

Kitchen Aid is in the house!

2010-12-25T10:30:00.003-06:00

I have been wanting a professional kitchen aid mixer for awhile now, one that will allow for LARGE batches of dough..........here it is in the color of choice! Thanks SANTA

Isaac got a kitchen aid for Christmas, too............an 'after market' that comes with a good background.....he knows exactly how much it has been used.......and how old it is! I gave him my old one, it still has a lifetime of use in it, have fun with it son.

Recipe Friday Dec. 24th. Spinach Artichoke Dip

2010-12-24T04:23:00.000-06:00

Spinach-Artichoke Dip Easy/20 min

1) 8 oz cream cheese, softened
2) ½ cup sour cream
3) ½ cup mayonnaise
4) ½ cup parmesan cheese
5) 2 small cloves garlic, chopped
6) dash garlic salt
7) ½ teas. Accent (optional)
8) ½ cup frozen chopped spinach, thawed
9) 1 small jar marinated artichoke hearts, rinsed of oil and chopped
10) 1 to 2 cups Havarti cheese, grated or sliced
11) Milk or cream

In bowl, mix 1,2,3,4,5,6,7. Add 8 and 9, mix. Add 11 to thin mixture (1/4 to 1/3 cup). Spread in 8 x 8 pan (glass if going to microwave). Top evenly with 10.
Bake at 350 for 20 minutes or until cheese melts or microwave 6 - 8 minutes. Serve with white corn tortilla chips or toasted baguette slices.

First tasted at Laslow's in Lincoln, then imitated. Got from a co-worker at a holiday pot luck at work. YUMMY

Almond Bark with a twist

2010-12-22T08:11:00.007-06:00

I got this recipe from Bake at 350. That photo was bloglifted from Bake at 350 also. It was midnight before I got done, so the lighting was bad.

It is gorgeous! I sent it to work with hubby for all of his co-workers........also sent with the round pretzels that have Kisses melted in the center, peanut butter fudge, chocolate fudge and non-traditional peanut clusters. Merry Christmas!!!! feel free to click on the attached links.

Noah's Ark Collector

2010-12-19T19:21:00.004-06:00

My sister in law and brother in law stopped tonight to drop off their gift to us this holiday season.

Scott is Steve's 1/2 brother, the most delightful person you'd ever meet in your life. He's not married until recently, he was striving for perfection and found it in Debbie.

I have collected Noah's arks for over 25 years, this is what they gifted me this year....the Noah's Ark Tree in the middle..........

Available at Sam's Club...who knew??

2010-12-17T04:36:00.000-06:00

Creamy Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 cup light brown sugar
• 1/2 cup butter
• 1 (12 fluid ounce) can evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 1 (16 ounce) jar peanut butter
• 1 teaspoon vanilla extract

Directions

No candy thermometer is required. Before you start timing the fudge, a rolling boil is required. This means that you are not able to stir the fudge to stop the boiling process. Once the candy is at that stage, then begin timing.

1. Grease a 9x13 inch baking dish. This fudge is creamy and flawless every time. For any fudge to be successful you must follow directions exactly as written. Candy is a persnickety thing, stirring at the wrong time will cause crystallization of the sugar granules. Ruining your recipe.

2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a rolling boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

I cut the fudge into squares, then seal in a large zip lock bag, placing it inside a rubbermaid container with a lid.

More Photos Cookie Exchange 2010 at Work

2010-12-15T15:31:00.004-06:00

2nd Annual Christmas Cookie Exchange

2010-12-13T11:30:00.005-06:00

I made the Cinnamon Sassies Cookie recipe for our cookie exchange this year, we'll give 1/2 dozen cookies to each participant. These cookies are like snickerdoodles on steroids......right out of the oven the centers are soft and chewy. The recipe is correct, it takes 1/4 cup of dough per cookie. So worth the extra effort. I put one or two of these on my cookie trays every year.

Here's mine, packaged and ready to go..

Recipe:

Cinnamon Sassies

* 1-½ cup Sugar
* ½ cups Butter Or Margarine
* 1 teaspoon Vanilla Or Vanilla Bean Paste
* 2 whole Eggs (large)
* 2-½ cups Flour
* 1 teaspoon Cream Of Tartar
* ½ teaspoons Baking Soda
* ¼ teaspoons Salt
* 1 cup Cinnamon Flavored Baking Chips
* 1 cup Chopped Pecans
* 2 Tablespoons Sugar (this To Roll Cookies In)
* 1 teaspoon Cinnamon (this To Roll Cookies In)

1. Heat oven to 375 F. If using a dark or nonstick pan, heat to 350F.

2. Beat 1 1/2 cups sugar, butter, vanilla, and eggs in a large bowl with an electric mixer on medium speed, or mix with a spoon until creamy.

3. Stir in flour, ceam of tartar, baking soda and salt. Stir in cinnamon chips and pecans.

4. Mix 2 Tablespoons sugar and 1 teaspoon cinnamon in a small bowl.

5. Shape dough by forming 1/4 cups of dough into balls. Roll in sugar and cinnamon mixture.

6. Place balls 3″ apart on un-greased large cookie sheet. (Do not flatten.)

7. Bake 13-17 minutes or until set and light brown. Immediately remove from cookie sheet to wire rack to cool.

Recipe Friday Dec. 10th, 2010: Foolproof Fudge

2010-12-10T04:53:00.001-06:00

This is the best recipe ever, creamy, smooth, definitely foolproof, I do the microwave one, it is so much easier to clean up, I make several batches one right after the other:

Ingredients

3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

Directions

1. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm. (I always make this in the microwave, see below, last item under variations)
2. Lift fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

Variations:
Creamy Dark Chocolate Fudge: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

Milk Chocolate Fudge: Omit 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

Rocky Road Fudge: Omit 1 cup semi-sweet chocolate chips, salt, nuts and vanilla. In saucepan, melt chocolate chips with sweetened condensed milk and 2 tablespoons butter or margarine. In large bowl, combine 2 cups dry-roasted peanuts and 1 (10 1/2-ounce) package miniature marshmallows. Stir in chocolate mixture. Spread in wax paper-lined 13x9-inch pan. Proceed as above.(Makes about 2 3/4 pounds)

Microwave: In 1-quart glass measure, combine chocolate chips with sweetened condensed milk and salt. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

Recipe Friday: Coconut Cream Pie

2010-12-03T03:24:00.002-06:00

Coconut Cream Pie

1 13.5 oz. can coconut milk
1 1/2 cups milk (whole or 2%, your choice)
3 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup flaked coconut
1/4 cup toasted flaked coconut
2 (9 inch) graham cracker crust pie shells
1 container frozen whipped topping, thawed

1. Toast 1/4 cup coconut by spreading on a cookie sheet and baking at 350 degrees until just golden, about 5 minutes. (Don’t overcook or coconut turns bitter).

2. In a medium saucepan, combine milks, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup flaked (untoasted) coconut.

3. Pour into a pie shells (today I’m using a premade graham cracker crust, but you can use whatever you like) and chill 2 to 4 hours, until firm.
Before serving, spread each with whipped cream and sprinkle the toasted coconut across the tops.

Makes 2 pies; one to have and one to share.

I don't do this, I make a deep dish pie, using a 10" deep dish pie pan. The Paula Deen glass pie plates sold at Wal-mart are perfect for this recipe. It only makes one pie, though.

Pumpkin Cheesecake

2010-11-23T21:59:00.003-06:00

This is an incredible cheesecake. Full of flavor, those ginger snaps are the bomb!!!

Pumpkin Cheesecake::::

Ingredients

Crust:

30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour

Cinnamon Whipped Cream, for serving, recipe follows

Directions

Crust:

Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.

Filling:

Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.

In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

1 cup heavy cream, chilled
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Yield: 1 1/2 to 2 cups

Oh My Cupcake Event

2010-11-11T10:54:00.014-06:00

I spent last weekend at my daughter's house helping her with a church event. There is a gourmet cupcake shop in Sioux Falls, SD: Oh My Cupcakes, located at 524 S. Main Ave. It is ran by a woman that is quite successful. She will come to different churches to speak about how her Faith impacts her business.

We've got photos of Karen with the shop owner, me with my grandbabies. Olivia setting up the cookies for the Children's church. (there was daycare for those that brought children). Noah eating a cookie, the gift bags we made for all the attendees. The sprinkles we put into tubes, they were placed in the gift bags along with an altered notebook and a dozen cupcake liners, one dozen large and one dozen mini. They were really fun to put together.

The colors were pink and brown. We even had door prizes for the guests, made it fun.

Recipe Friday: Caramel Apple Bread Pudding

2010-10-29T06:00:00.002-05:00

Caramel Apple Bread Pudding

5-6 c. raisin bread from Wal-Mart (or a moist dense bread, takes 1/2 loaf)Picture of the bread here
3 c. apples, peeled and chopped into small pieces
4 eggs
3 egg yolks
1 1/2 c. milk
1 1/2 c. heavy cream
3/4 c. brown sugar
1/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. pumpkin or apple pie seasoning (I use 1 tsp of each)
1 Tbsp. butter, chopped
1 recipe Buttermilk Syrup (below)

Preheat oven to 350. Lightly grease or spray a 9x13" baking dish with shortening or non-stick cooking spray.

1. In a large bowl, toss together the bread cubes and the apple pieces. Transfer to the baking dish. In the same large bowl, whisk together the remaining ingredients except for the butter. When combined, continue to whisk while pouring over the bread/apple mixture (just to make sure the spices are evenly distributed).

2. Gently combine the bread and egg mixture, making sure each piece of bread is soaking in part of the egg and milk mixture. Allow to stand for at least 15 minutes (longer, if you can; you could even do this the night before, cover it tightly, and then bake it in the morning).

3. When the egg/milk mixture has mostly soaked into the bread, dab the butter over the bread and place the baking dish in the preheated oven and bake for 40-50 minutes or until the center is set but not dry or burned.

Remove from oven and allow to stand for 5 minutes. Cut into pieces and serve with warm Buttermilk Syrup (and vanilla ice cream if you really want to walk on the wild side.)

Buttermilk Syrup

3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

2. Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

3. When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.

Cranberry Bread: Recipe Friday

2010-10-22T10:55:00.005-05:00

I made this bread from this site:

Cranberry Bread

2 cups Flour
1-¼ cup Light Brown Sugar, Packed
1-½ teaspoon Baking Powder
½ teaspoons Baking Soda
1 teaspoon Salt
1 whole Large Egg, Beaten
¾ cups Milk
4 Tablespoons Butter, Melted
1 bag (12 Ounces) Bag Of Fresh Cranberries
1 Tablespoon Raw Sugar

Preparation Instructions

Grease and flour a 9- by 5-inch loaf pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

Cupcakes................

2010-10-15T15:10:00.007-05:00

I'm headed to see Karen in a few weeks. She's setting up a church function, the ladies will hear testimony from the owner of a gourmet cupcake shop speak about her business. The invitations are going to be adorable.

There will be some drawings for door prizes and some gift bags for each participant. I am excited to go and spend time with my daughter.

SHe's found a very cute blog with some unusual cupcake recipes that I think I'll try before going to visit. It's a mini pumpkin pie baked into the center of a cupcake. What a clever idea. Pumpkin pie is my DD's all time favorite pie........now they need to do one with pecan for Sonny.

Recipe:

Pumpkin Pies:
1 batch favorite Pie crust dough (or use refrigerated)
15 oz. can pumpkin (make filling according to can directions)
Cupcakes:
1 1/c sticks unsalted butter at room temperature
8 oz. cream cheese, room temperature
3 eggs
2 t. vanilla
2 t. baking powder
½ t. baking soda
½ t. salt
1 1/3 c. whole milk
2 ½ c. flour
For the butter cream:
1 sticks unsalted butter, room temperature
8 oz. cream cheese room temperature
1 c. powdered sugar
1 c. Hershey’s cinnamon chips
Splash whole milk
Pre-heat the oven to 425 degrees (F).
First, prepare the pumpkin pies. Mix up the pumpkin pie mix according to the can’s directions (or make your own-fancy!). Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (I used the opening of a small juice glass as a cutter).
Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix. (Don’t go all the way to the top, the filling will expand a little while baking.)
Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees (F) and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.
After taking them out of the oven, cool them on a wire rack for about 10 minutes then take them out of the pan and allow them to cool further while you mix up the batter.
For the cupcake batter, combine the butter and the cream cheese together on medium speed for about 90 seconds—you want the ingredients to be well incorporated. Then mix in the sugar until the mixture is fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.
Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Plop a cooled pumpkin pie into the center, and press gently into the batter. GENTLY. You don’t want it to touch to the bottom of the pan.
Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.
Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.
Allow them to cool in the cupcake tray for at least 10 minutes before moving to a wire rack—they’ll be a little fragile at first.
Once the cakes are cool, frost them!
To make the butter cream, melt down the cinnamon chips with a splash of whole milk. Pop them in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting (you can put the bowl in the fridge, it’ll cool faster that way, and the milk will keep it from solidifying).
Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the butter cream and ruin it—you don’t want that). Put in about half, stop to taste it and decide if you’d like to add more. Some prefer it strong, others like it milder.
If you have any pie crust left over, roll it out and cut smaller discs and sprinkle them with a little bit of cinnamon and sugar. Bake them for about 10 minutes at 350 and look at that, a cute and tasty cupcake topper!

Pie Crust Recipe

2010-10-02T16:50:00.002-05:00

I often get asked for this recipe. Nothing special. The secret to flaky crust is having cold water. I put ice in the water and set it aside, or sit it in the freezer in the hot summer. I measure the 1c. of water right before I add it to the crust.

Pie Crust

4 C. Flour
2 C. crisco
1 C. cold water

Measure the flour into the bowl of a kitchen aid mixer, cut the shortening into small pieces and add to the flour, mixing on low speed. When the flour and crisco looks like crumbs I shut the mixer off and add the cold water all at once. I then mix it just until combined. It will be very sticky. I place it into 4 equal size balls on saran wrap, wrap each individually and freeze. If I am using it for pies right away I put it in the fridge and let it rest for about 30 minutes. This makes the crust less elastic when rolling it out and the crust will get good and cold.

After I roll the crust and place it in the pie pan, I put it in the freezer while I mix the ingredients. This will let the fat in the crust chill. I also bake the pie at 400 degrees for the first 10 minutes. THis will 'set' the crust on the pie and it also helps to get the bottom crust cooked. After 10 minutes I turn the heat down to the recommended temperature to bake the pie according to the instructions.

Recipe Friday Oct. 1, 2010 Apple Cake

2010-10-01T15:33:00.004-05:00

Apple cake from Bakerella's website:

Easy Apple Cake
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some (ha… more if you like) seep into the cake.

Phoenix

2010-09-23T13:49:00.001-05:00

Phoenix was beautiful. A little warm around 101 degrees, but there is no humidity. I can't describe it but it is so different than heat in the midwest. I have lots of photos of the grand canyon. We did the helicopter ride over, it is unbelievable to see what God can accomplish. I'll share when I slow down a little.

It's always a struggle to catch back up at home with the work.

Recipe Friday: Plumcot Blueberry Crisp

2010-09-10T09:48:00.003-05:00

Plumcot Blueberry Crisp:

• 2 lbs. pluots, pitted and quartered
• 1 pint blueberries
• 1/4 cup light brown sugar, lightly packed
• 3 Tbsp. cornstach
• 1 Tbsp. red wine or creme de cassis liqueur (optional, I don't use it)
• 1/2 c. cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup old-fashioned oatmeal (or quick oats)
• 1/2 cup chopped walnuts or pecans
• 1/2 cup (1 sticks) softened unsalted butter, diced

1. Preheat the oven to 375 degrees.

2. For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur if you have it, I don't and didn't buy it just for this recipe). Pour mixture into a 12 x 8″ shallow baking dish and level out. (I increased the plumcots and made a 9x13 pan.)

3. For the topping, combine the flour,brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts.
4. Scatter evenly over the fruit mixture.

5. Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, served warm with vanilla ice cream it is a huge hit.

Borrowed this recipe from the internet........it's a keeper.

Apple Pie

2010-09-03T06:28:00.001-05:00

I have been trying to decide if I should post my recipes here, but honestly I dont' care if others make them, I got them from somebody else, so here goes:

Apple Pie

Ingredients1 whole Pie Crust

6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
½ whole (juice Of) Lemon
½ cups Sugar
4 Tablespoons Flour
¼ teaspoons Salt
½ cups Flour
1-½ stick Butter
1 cup Brown Sugar
½ cups Quick Oats
¼ teaspoons Salt
½ cups Pecans, Chopped
½ jars (or More) Caramel Topping
Preparation Instructions
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait.

German Chocolate Pie

2010-08-27T06:18:00.001-05:00

Here is a new one I tried:

German Chocolate Pie

Make your favorite recipe for a one crust pie: Pre-bake the crust

Filling:
1/3 c. Sugar
3 T. cornstarch
1 1/2 c. cold milk
4 oz. german sweet cooking chocolate chopped
1 T. unsalted butter
2 egg yolks, beaten
1 t. vanilla extract

Topping:
1 egg, beaten
1 (5 oz. can) evaporated milk
1/2 c. sugar
1/4 c. unsalted butter
1 1/3 c. sweetened flaked coconut
1/2 c. chopped pecans

1. For filling, combine sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium heat, whisking constantly until thickened and bubbly. Turn down the heat to medium and continue to cook and whisk another 2 minutes.
2. Gradually stir about 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture into the saucepan. Return to a boil over medium heat and cook and whisk another 2 minutes.
3. Remove from heat and stir in the vanilla, pour into the crust.

Topping:

1. Combine egg, milk, sugar and butter in a saucepan over medium heat. Cook and stir just until thickened and bubbly.
2. Remove from the heat and stir in the coconut and pecans, then spread topping evenly over the chocolate filling.

Cool to room temperature on a wire rack, then chill in the refrigerator for several hours before slicing. Serve chilled.

Recipe Friday: Macaroon Cherry Pie

2010-07-30T06:02:00.001-05:00

Macaroon Cherry Pie

Pastry for a single crust 9 inch pie

3 cans (14 1/2 oz each) pitted tart cherries
1 c. sugar
1/3 c. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp red food coloring, optional

Topping"
1 egg, slightly beaten
2 T. Milk
1 T. Butter (melted)
1/4 tsp. almond extract
1/4 c. sugar
1/8 tsp. salt
1 c. flaked coconut
1/2 c. sliced almonds

Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside

Drain Cherries, reserving 1 c. juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch, gradually stir in cherry juice until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.

Remove from the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosley with foil. Bake at 400 degrees for 20 minutes.

Meanwhile in a large bowl, combine the first 6 topping ingredients. Stir in coconut and almonds.

Remove foil from pie, spoon topping over pie. Bake at 350 for 20 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before serving.

I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.

Cherry Macaroon Pie and Rhubarb Crunch

2010-07-28T09:15:00.004-05:00

I delivered both yesterday, they are loving the cherry macaroon pie.

Rhubarb Crunch:

9x9 pan, greased or sprayed with PAM

1 C sifted flour
1 C reg. oatmeal (uncooked)
1 C brown sugar firmly packed
1/2 C melted butter
1 tsp cinnamon
Mix until crumbly. Press half of crumbs into a greased 9" baking pan. Cover w/ 4 C diced rhubarb

Combine the following and cook until thick and clear:
1 C sugar
2 T cornstarch
1 C water
1 tsp vanilla
Pour over rhubarb. Top w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) This is great served warm w/ vanilla ice cream.

I do it a little differently for a larger serving:

TO make this for a picnic or a crowd, I mess with the ingredients

Rhubarb Crunch:

9x13 pan sprayed with PAM or greased

2 C sifted flour
2 C reg. oatmeal (uncooked)
2 C brown sugar firmly packed
3/4 C melted butter
2 tsp cinnamon
Mix until crumbly. Press half of crumbs into a greased 9x13" baking pan. Cover w/ 8 C diced rhubarb

Combine the following and cook until thick and clear:
1 1/2 C sugar
4 T cornstarch
1 1/2 C water
2 tsp vanilla
Pour over rhubarb. Top w/ the remaining crumbs. Bake @ 350º for one hour (longer if you double it) Still great served warm with vanilla ice cream........The cherry pie will be next with photos to follow.

Wal-Mart receipt checkers

2010-07-27T09:18:00.004-05:00

I found this article on the internet and found it interesting. I recently went to our local Wal-Mart to get some things, a couple things were too big for bags, a very large Tide, a large bag of potatoes and I can't remember the other item. On the way out the door I was stopped and asked for my receipt. There were 4 people ahead of me getting their receipts checked.

I had no problem with it, but had just stood in line for about 15 min, it was hot in the store, there were kids everywhere crying. It was irritating, and I had just checked out at the checkout right by the door. The girl saw me check out, so I was more irritated that she asked for my receipt. I hate Wal-Mart stores anyway and have taken to going there as little as possible.

Today on MSN there is this great article about stores checking receipts. I found it interesting and am going to write to the companies that do this at their doors. It might not help, but then again it might, you never know. Color me irritated.

Can stores really ask you for that?

It has become common for retailers to request your ID, your e-mail address and even your Social Security number. Are you obligated to provide them?

[Related content: financial privacy, credit cards, retail, shopping, Liz Pulliam Weston]

By Liz Pulliam Weston

MSN Money

Retail sales haven't been spectacular lately, so you'd think stores would want to please their customers rather than trample on their rights. But many retailers seem to be adding ways to tick us off.

More stores seem to be:

Stopping customers to check their receipts before they let them out the doors.

Posting minimum-purchase requirements for credit cards.

Insisting that customers present identification when using credit cards.

Asking customers for personal information, such as phone numbers, addresses or (heaven forbid) Social Security numbers before starting transactions. The Credit Card Indicator

These behaviors are so commonplace that you might not realize there's anything wrong with them.

But there is.

1. The receipt checkers
If you've signed a membership agreement with a warehouse club such as Costco or Sam's, you've agreed to present your receipt upon exiting one of their stores. Other retailers have no such agreement with you, but some station employees at their doors to ask for your receipts anyway.

Receipt checks are supposed to be voluntary. The law varies from place to place, but U.S. retailers generally aren't allowed to detain you unless they have good reason to believe you've stolen something -- and refusing to present your receipt does not constitute probable cause.

Some people report that they're able to breeze past receipt checkers simply by saying, "No, thanks." Others say they've been harassed or even detained by overly zealous employees or security guards when they refused. (One woman in China was beaten to death for failing to turn over her Wal-Mart receipt, according to Chinese police.)

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Retailers typically try to walk a fine line between protecting their merchandise against theft and inconveniencing their customers, said Daniel Butler, the vice president of retail operations for the National Retail Federation. Many opt for universal receipt checks, he said, rather than risk discriminating against certain customers by singling them out for checks.

Receipt-check tales
Certainly, some shoppers are happy to give up their rights in exchange for low prices. If you're not, you can:

Cause a stink and risk an incident.

Shop somewhere else.

Shop online (same stuff, no frisking involved).

Write a letter to the chains' CEOs telling them exactly what you think of their receipt-checking policies. Here are a few addresses to get you started:

Michael Duke, CEO

Wal-Mart Stores

702 S.W. Eighth St.

Bentonville, AR 72716

Brian Dunn, CEO

Best Buy

7601 Penn Ave. S.

Richfield, MN 55423

John Fry, CEO

Fry's Electronics

600 E. Brokaw Road

San Jose, CA 95112

3 more pies for the cafe

2010-07-13T23:27:00.001-05:00

Scrumptious Apple Pie from the Pioneer Woman's web site. Then we have Sour cream raisin with a meringue topping, and a pecan pie.

Baking for our local restaurant

2010-07-11T11:48:00.002-05:00

I made 3 pies, a caramel apple, a banana cream, a chocolate cream and a blueberry cobbler from fresh blueberries, it looked so good:

Next up is Pecan, Peach,Sour Cream Raisin and Apple again. If you have suggestions on one of your favorites, I am all ears.

Congratulations

2010-07-06T20:20:00.000-05:00

Steve got the job he interviewed for last week. I am so proud of him.

Giant S'more Cookies

2010-06-30T21:07:00.003-05:00

Our little restaurant in town is re-opening after being remodeled. I've made a few cookies for them to serve with coffee.

Giant S’mores Chocolate Chip Cookies

2 sticks softened butter

1 Cup packed light brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 Cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 Cups chocolate chips

3 regular size Hershey’s Chocolate Bars

3 Full Graham Crackers

5-6 Large Marshmallows cut into fourths

1. Preheat oven to 350 degrees F. Place butter and sugars into a stand or electric mixer; beat until light and fluffy. Add eggs and vanilla until well combined.

2. Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups. Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Serve with milk and enjoy :)

**Note, this recipe may also be done without the muffin top pan.They are just thicker and chewier if you use the pan. Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough** You can purchase those fun muffin top pans at TJ Maxx Home Goods if you are lucky, Sur La Table, Bed Bath and Beyond and of course you can google it as well!!

Makes 18 LARGE cookies from the muffin top pan

Elementary Song

2010-06-25T08:44:00.001-05:00

Support our troops!

2010-06-22T07:03:00.003-05:00

Steve was nominated by a few of his employees to receive an award for supporting our military while they serve our country. He's off to ride in a Chinook CH47 Helicopter to Sioux Falls, SD. From there they will pick up other honorees, then fly to Minnesota where they will stay overnight. He'll tour the facility there, watch them do routine field maneuvers, then fly home tomorrow.

He'll get an award of some kind from the government, I'm really proud of him. Here's a picture of the helicopter he'll ride in today:

Coolest Proposal

2010-06-16T09:41:00.001-05:00

Bead Exchange

2010-06-13T08:16:00.003-05:00

I participated in an online bead exchange. Just mailed them off yesterday to San Francisco, CA. For those of you that aren't familiar....you sign up, then make the beads in the required theme, mail them to the hostess. She will then divide the beads up amongst the participants, repackage and mail them back to each person.

My theme was charm beads to make a bracelet. Here are the results:

Scooter

2010-06-12T16:30:00.003-05:00

I am loving my scooter. Beats the heck out of crutches. (this was taken while visiting my grandbaby...her first dance recital!!!)

Trips

2010-06-08T08:37:00.001-05:00

I love trips. Our granddaughter will be in her first dance recital soon. I can't wait to see her perform. She's my little singer/dancer. It will be exciting to see them, I haven't seen them for awhile now.

Crutches are so YESTERDAY!!!

2010-06-02T10:26:00.005-05:00

Are you serious? In all these years the best we can do to accomodate people after major surgery/breaks/reconstruction to foot/ankles/legs/knees are crutches? I expect the orthopedic or podiatrist to know about the latest tools available to assist a patient with their mobility after having surgery to a limb. Especially when the restriction on mobility involves No Weight Bearing (NWB)on said limb!!!

Try stairs, carrying a drink, cooking, washing dishes, sweeping, vacuuming, making the bed or anything requiring arms on crutches? It is beyond archaic! I am truly disappointed and think we could do a better job in health care making sure patients have options. And what about the health insurance?? Really, you will only pay for crutches? That bites a big one..........hehe..sorry. Off my soap box now.

I could have also been shown or told about exercises to strengthen my upper body to accommodate the use of the crutches. That wasn't done and I didn't think of it, either. I did oncology nursing, not orthopedic. That's my story, I'm sticking to it.

Today with the average person involves 40 hours a week, children and all of thier activities! It is mind boggling to think a Dr. could say with a straight face, "here's your crutches, stay off the foot for 6 weeks, take it easy". Not a clue. Not even after I explained where I work, how big our complex is, the size of the building I work in, the location of my desk and the type of work that I do. Nothing, Just crutches, 10 min. of instruction and I was out the door.

It truly is up to the patient to be informed, finding solutions that work for us, I have been searching the internet for a better solution to suit my lifestyle and needs. THis was my first choice, the IwalkFree:

DH works for a state facility that houses a Physical Therapy department. One of the employees just had major surgery to her leg involving NWB also. She could possibly put miles on her legs a day. This was explained to her Dr, she was sent home with crutches. See a pattern here? She found this:

Hubby went and rented one for me. I think my return to work tomorrow might not be as daunting as I was anticipating........can we say THANK GOD!!!!

Recipe Friday: Bumbleberry Pie

2010-05-28T05:35:00.009-05:00

Bumbleberry Pie

10 Inch deep dish pan

Ingredients

Crust:
4 cups all-purpose flour
2 cups shortening
1 cup ice cold water

Filling:
2 cups apples - peeled, cored, sliced thin (I used granny smith)
1 1/2 cups chopped fresh rhubarb
1 1/2 cups sliced fresh blackberries
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 tablespoons lemon juice
1 1/2- 2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons minute tapioca

To brush on top of crust:
1 egg yolk, beaten (or milk)
2 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, place flour, cut in shortening until mixture resembles coarse crumbs.
3. Add ice cold water a little at a time until incorporated and forms a ball. (I use my kitchen aid mixer for this step)
4. Divide dough into 4 balls. Wrap in plastic and refrigerate for 1/2-1 hour or overnight.
5. Roll out dough portions to fit a 10 inch deep dish pie pan. Place bottom crusts in pie pan. Set aside top crusts.
6. In a large bowl, combine apples, rhubarb, Blackberries, blueberries, raspberries, and lemon juice.
7. Mix together 1 1/2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Place into pastry lined pie pan.
8. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water)or you can just use plain milk to brush the top crust. Cut a few slits in the top to allow steam to vent.
9. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown. For a 10 inch deep dish pie (watkins collector plates it takes 90 minutes)
10. Pie must be completely cool to get a pretty slice of pie. The juices and thickeners must cool completely or the pieces will run out of the slices when cut.

Recipe Friday: Rhubarb Crunch

2010-05-21T06:12:00.001-05:00

I got this recipe from a dear friend who lives in the next town over, about 12 miles away. Nobody in my house likes rhubarb but me, so she brought me some and I tried this recipe. It is her husband's mother's tried and true, which is the best kind in my opinion.

Joe's Mom's Rhubarb Crunch Recipe

This makes a 9x9 pan

1 C sifted flour
1 C reg. oatmeal (uncooked)
1 C brown sugar firmly packed
1/2 C melted butter
1 tsp cinnamon

Mix until crumbly. Press half of crumbs into a greased 9" baking pan. Cover w/ 4 C diced rhubarb

Combine the following and cook until thick and clear:

1 C sugar
2 T cornstarch
1 C water
1 tsp vanilla

Pour over rhubarb. Top with the remaining crumbs. Bake @ 350º for one hour (longer if you double it, took about 90 min. for the 9x13 pan) This is great served warm w/ vanilla ice cream.

9x13 pan

Mix until crumbly, press half into the bottom of a greased 9x13 pan, cover with 8 c. rhubarb cut into pie sized pieces:

Flour 2 c
Oatmeal 2c
Brown Sugar 1 ½ c. firmly packed
Butter ¾ c. melted
Cinnamon 2 tsp

Combine the following in a small saucepan over medium heat, cook and stir until thick and clear:

Sugar 1 ½ c
Cornstarch 4 tablespoons
Water 1 ½ c
Vanilla 2 tsp

Pour over rhubarb in pan, top with remaining crumbs. Bake @ 350º for one and a half hours. Serve warm with vanilla ice cream on top.

Teacher Appreciation

2010-05-20T09:43:00.009-05:00

I love this time of year, wish I would have had all these totally cool ideas when my kids were in school. Using coordinated paper scraps, a little glue and some imagination:

You start out with a simple item that is available anywhere, Hobby Lobby puts it on sale for $1.44 often:

To me the funnest part would be to fill it with some goodies, I would love this, I am all about 'themed' gifts. Karen's favorite when she was younger:::

Fatigue

2010-05-19T07:21:00.002-05:00

I am overcome with it lately. I can't figure out why, but it is getting so old. SIGH

Custom Made Cake Stands

2010-05-13T09:58:00.002-05:00

I love this idea! I'm going to start scouting out plates and candle holders for this as soon as I can! These would be so great to do themed parties with, the possibilities are endless!!

Some examples swiped from a Blog, Your Home Based Mom:

Scrap T Shopping

2010-05-05T19:16:00.001-05:00

I don't scrap but spent my lunch hour looking for this T-shirt for Karen and her Bestie. This is such a cute shirt! They wanted the pink one...........so they got one. Seems simple, no?

Did you know that when Michael's runs an ad on something like this you can't just walk into a Michael's store and expect them to have it? Oh, no, you have to 'KNOW' which store has it in stock. Some stores are a new generation store and some aren't. The newer stores don't have it and you are expected to know that!?!?

SHRUG. I finally got it but not after I got a woman in the store to help me, and that wasn't easy to accomplish either. Kids, we go to much trouble sometimes for them.

This Needs Repeating

2010-05-05T06:00:00.000-05:00

Antique Shops Walnut, Iowa

2010-05-04T18:09:00.009-05:00

A couple weeks ago Steve and I visited a B&B and a winery for my birthday. We drove through Walnut, it's a tiny town in Iowa that has made a niche for itself with antique shops. They also have a delightful bakery on the corner of town. While we sat and had a pastry and coffee we noticed many of the town people coming in to get fresh bread. I commented to one of the ladies. She told me she lives right up the block from there and could smell the bread. The nearest town for groceries was 15 minutes away. She became accustomed to the fresh bread and couldn't buy it from the store anymore. If she ever moves she'll be in trouble!

When roaming around we found this neat piece of furniture in one of the shops. It came out of a Dr's office. WE have a friend that owns an old house that this would be perfect for. Her house at one time was used as the Dr's office in that town. Her bathroom was the pharmacy. There's a tiny little door that has a lock on it I believe that held the narcotics.

The woman in the shop was very kind and let us take photos. Joni, if you are watching, this could be yours for a mere $3500. (we were told the owner would negotiate a better price if you went up and talked to him.) If we still lived in our big old house this would have come home with us.

Annuals vs. Perennials

2010-05-03T00:02:00.003-05:00

Every year I hang about 8 hanging baskets and attempt to single handedly buy out all the nurseries in the area. We have a great little nursery outside of town. I love their wrought iron things and the fountains. They've got many metal scuplputures, but it's the planters and hanging baskets I covet. I like to buy hanging baskets for my big pots in front of the house, they are already well established, pull them out of the basket, VOILA! Instant pots with beautiful flowers. This year Steve talked me into planting them with a variety of things, so I did. We'll see how it looks in a month or so. I also planted the patch in front of the garage with the vinca, this year white centers with pink surrounding them and a row of all white in the center. The vinca grow like crazy, are beautiful and the hummingbirds come and hover around them.

Last year at 10pm every night the hummingbirds would surround the pot in front of the house where my bright pink wave petunias are planted. I won't see any this year because we are potting them with something different.

Steve moved the Auntie Dee Wisteria that for some reason he's named "CLARICE" to another area of the yard, it was growing so aggressively it was crawling under the shingles on the garage and trying to get thru the mortar between the bricks. He built a new 'house' for her to roam over and she's already budding out. I took a piece of her to Lori, she's got buds on hers, too. So it has survived the move.

Have some pictures to post but they will have to wait for a different day.

I saw an old classmate on Friday, he lives in California, his father passed away at age 88. It was nice to see him, but sad circumstances.

It makes me think of how little I knew some of the people I went to school with, even though most of us started out in Kindergarten together and graduated together. It's weird, I wasn't exactly a social bug then like I am now, some days I catch myself coming and going with it all....... I'm not sure I really missed out after witnessing my own kids struggle. High school years can be so trying. Mine were spent working in our family business after school, the rest of the evenings were spent doing my chores, then studying. I guess I was too busy to notice I was missing out or that life kind of passed me by.

I wish that I had known some of them better because I see them now as such fine people. I send heartfelt prayers and thoughts of comfort to you, Dale and family.

Recipe Friday Chockablock Cookies

2010-04-30T07:49:00.003-05:00

Disclaimer: This photo was bloglifted........heehee

Chockablock Cookies

Dorie Greenspan, from Baking From My Home to Yours

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ stick (4 tablespoons) unsalted butter, at room temperature
¼ cup solid vegetable shortening
½ cup sugar
½ cup molasses (not blackstrap)
2 large eggs
1 ½ cups old-fashioned oats
1 cup coarsely chopped nuts (walnuts, pecans or peanuts are all good)
1 cup coarsely chopped dried fruit (such as apricots, prunes, or figs) or 1 cup of moist, plump raisins (dark or golden)
12 ounces of bittersweet chocolate chopped, or 2 cups store-bought chocolate chips
½ cup sweetened shredded coconut

Getting Ready:
Position the racks to divide the oven in thirds and preheat oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and shortening together at medium speed until very smooth, about 2 minutes. Add the sugar and beat for another two minutes. Pour in the molasses and beat for 1 minute more. Add the eggs one at a time, beating 1 minute after each addition. Reduce mixer speed to low and mix in the oats, then add the dry ingredients, mixing only until they disappear into the dough. Toss in the nuts, fruit, chocolate chips and coconut and, turn the mixer on and off quickly a few times to incorporate. Alternatively, you can stir them into the dough with a sturdy wooden spatula. (The dough can be wrapped well and chilled for up to two days. If you'd like, you can measure out the dough onto a baking sheet, freeze until firm, then put mounds of dough in a bag and freeze for up to two months; bake directly out of the freezer, adding a few minutes to the baking time.)
I like to use an ice cream scoop with a 2-tablespoon capacity to divvy up the dough, but you can measure it out by rounded tablespoonfuls. Place the mounds of dough on the baking sheets, leaving about 1 1/2 inches between the mounds.
Bake for 15 – 18 minutes, rotating pans from top to bottom and front to back at the midway point, until the cookies are golden and just about set. Remove the baking sheets to cooling racks and let the cookies rest on the sheets for about 5 minutes before transferring them to racks to cool to room temperature.

Rainbow Cake

2010-04-27T07:20:00.010-05:00

Weird thing happened, my lil sister posted this same cake to her blog but it didn't show up in my blog feed. ????

I was so excited, thought I had something wonderful and exciting to share. This blogger made the rainbow cake for her friend that was moving to Utah. Martha Stewart featured her on her "COLOR" show. I'm going to make it and take it to a work pot luck or the bead retreat that i'll be doing in June. But I might just get some disposable pans, I don't want to bake more than one batch because I only have 3--- 9" cake pans. Looks like so much fun!

Makes one 9-inch-round six-layer cake

Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring
Lemony Swiss Meringue Buttercream
Directions

Preheat oven to 350 degrees.

1. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated.
3. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
4. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
5. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
Using an offset spatula, cover cake again with remaining frosting.
From The Martha Stewart Show, April 2010

Makes enough for one 9-inch-round six-layer cake

FOR THE FILLING AND CRUMB COAT

9 large egg whites
1 3/4 cups sugar
2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature
2 teaspoons pure lemon extract

FOR THE FROSTING

5 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1 teaspoon pure lemon extract

Directions

Make the filling and crumb coat:
1. Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved.
2. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
3. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
4. Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
From The Martha Stewart Show, April 2010

Hand Art

2010-04-23T08:59:00.002-05:00

I am totally fascinated by the hand art shown here.

AMAZING!

2010-04-20T10:46:00.001-05:00

Happy Birthday Karen!!!

2010-04-11T17:58:00.003-05:00

I did the Omaha Bead Bazaar show yesterday, it was great to see some old friends there. I love some of the work, people are so dang creative.

Karen turned 33 yesterday, got a bouquet of flowers from her Bestie as she calls her. Jen Melton Cullen, great girl.

Olivia got her ears pierced today, she told everybody about it but me.......even told grandpa when he answered the phone, but must have gotten tired of the story by the time she got to me. She was proudest that she didn't cry. It must have helped that the woman that pierced them talked to her first. That woman had a 3 yr. old daughter that had hers done. Olivia must have thought a 5 year old surely shouldn't cry!!! She got to the mall and decided that she wasn't going to do it, but the lady talked to her and made her braver. haha. She is my dress and shoe girl, not so much into toys. Now I can buy her earrings. That will be so neat. I got her a Hello Kitty charm for her Pandora bracelet as this is a special occasion.

I remember when I wanted mine done, I had to be 16. Now kids are getting it done in the delivery room! Times change.

Not much else to tell, birthday is next week. Karen and I are 20 years apart. She was born 6 days before my 20th birthday. It seems so weird, now 20 seems so young. SIGH.

Kindergarten shots.....

2010-04-07T22:05:00.002-05:00

My baby girl had her Kindergarten shots today. At least I didn't get a call telling me she was in the Dr. office crying for me......that would have broken my heart. She only does that when she's in trouble............I'm 7 hours away, but she seems to think I can save her from those evil disciplining parents. HAHA

Been sick tonight. May not make it to work tomorrow. I hate to be sick, I just don't have time for it!! SIGH

Off to bed now, got some pepto bismol to stay down. Now we'll see if I can sleep.

Sisters at the Hospital

2010-04-04T13:07:00.006-05:00

In order of age. HAHA. Sitting on the patio at Creighton having a drink while Mom was in surgery. Dianne is modeling her new red purse Deanne bought her in the gift shop for her birthday.

Surgery

2010-04-02T19:22:00.000-05:00

Mom went in at 12:00 and is still back there, it's 7:30pm. We're sitting in the OR waiting room. She apparently did really good. She's in the recovery room, a couple days of ICU, then to a normal room. The Dr. has decided to keep her a week. Her surgery ended up taking longer than they thought it would. SIGH.

Vineyard

2010-04-01T03:13:00.004-05:00

I'm going to a little vineyard, it's in driving distance from here. I love the Iowa vineyards, they are close and easy to get to. There's a bed and breakfast there we are going to stay in when we go, the drive is a little over 2 hours. We'll check out the little town, shop in their shops and then come home on Saturday.

Apparently Iowa used to be full of them, but the industry kind of fell off over the years. Now they are trying to revitalize it, I can't wait to go to this one, it has been recommended by one of the nurses that works at the hospital with me.

Getting closer.....

2010-03-31T21:32:00.001-05:00

3 day weekend coming up. Mom is having surgery on Friday, I took the day off. Terrible way to get an extra day off, but you do what you have to do.

Little brother celebrated 1 year of sobriety yesterday, go RON!!!!!

My BFF's Mom had her surgery today and sailed thru it, her name is GAY!
Way to go, Gay!

I am so glad she did well, it's a relief. I worry about her with her asthma, but she did good! A few days in the hospital and she'll go home, sandy will stay with her for a few days, I'll have to go see them.

Massage? I won't do this one...........

2010-03-28T12:55:00.004-05:00

Snake massage

Strange:

Some people like the feel of non-poisonous reptiles slithering across their bodies in spa-like settings, with larger, heavier snakes providing a deeper kneading as they crawl across flesh. But how effective are these creatures at reducing stress? Even snakes’ general pressure on the body can be relaxing, says Kriota Willberg, a licensed massage therapist and an instructor at Swedish Institute, in New York. But what’s missing is a snake’s ability to systematically and selectively apply pressure, and to respond to the body’s feedback.

But True:

When a patient is stressed out, the neck, shoulders, lower back and lower extremities are often especially tense, says Willberg. Within these areas of tension, multiple layers of muscles are often involved. By incorporating different muscle-relaxing techniques, such as tempo, expertise at palpating, and varying the pressure—skills that are not part of a snake’s repertoire—massage therapists customize their work to patients’ needs. The result is a modality that’s both stress-reducing and therapeutic.

Hot Hamburger from Tasty Kitchen Site

2010-03-27T20:23:00.005-05:00

I tried the Hot Hamburger from Ree Drummond's website tonight. It was pretty good.

Had to stop at Bass Pro in CB and get the french fry cutter. ($20) The whole thing was pretty simple to throw together. We won't be making it in the summer. Running the oven at 450 warmed the house up pretty good.