Tuesday, December 30, 2008

LEMON POUND CAKE



I must admit, I cheated a bit with this cake. I just dont have time to do a lot of baking from scratch so I went "semi-homemade". For a moist cake, I added a cup of prepared vanilla pudding and a half cup of applesauce and for the glaze, I melted lemon icing and brushed it on top. Very delicious!!!!!!!!!!

Friday, December 26, 2008

WONDERFUL CHRISTMAS










Yesterday was wonderful. I was home with my family and it was my daughter's first Christmas as an independent woman. I am grateful that she is living only half and hour away. I came home from work to my traditional Christmas mamosa and the kids opened their gift. All were excited. After a holiday season full of traditional big meals, I baked a spiral, we had spaghetti salad and created a variety of meal trays. This is how we do Christmas each year. I hope the everyone's Christmas was wonderful!

Tuesday, December 23, 2008

HOLIDAY CUPCAKES






TODAY I HAVE BEEN BAKING CUPCAKES , CUPCAKES AND MORE CUPCAKES. DEVIL'S FOOD, YELLOW AND RED VELVET. I USED MY NEW WILTON DECORATOR TO FROST THEM. OH WHAT FUN. NOW I HAVE TO PACKAGE THEM AND DELIVER THEM. BUT NOW A NAP. WORK TONIGHT!

Monday, December 22, 2008

HOW COOL IS THIS???????????


I FOUND THESE CUPCAKES ON THE BLOG OF A KNITTER AND I THOUGHT THEY WERE AMAZING. I HAVE GOT TO FIND THIS BLOG SO I CAN GIVE CREDIT WHERE CREDIT IS DUE. WHAT IMAGINATION! PERFECT FOR THE KNITTER LIKE ME!!!!!!

FUN CUPCAKES






THESE CUPCAKES FALL UNDER THE CATAGORY OF "SEMI-HOMEMADE" MY BASE WAS A YELLOW CAKE MIX WITH MY OWN ADDITIONS LIKE APPLESAUCE, BUTTER, VANILLA AND A LITTLE PUDDING FOR A VERY MOIST, RICH CUPCAKE. CUPCAKES ARE WONDERFUL. I MADE A BATCH FOR WORK AND MY DAUGHTER AND HER ROOMATES AS WELL AS THE KIDS AT HOME. WITH CUPCAKES YOU HAVE YOUR INDIVIDUAL SERVINGS, TRULY PORTABLE! THE PERFECT TO GO DESSERT.

Monday, December 1, 2008

HOLIDAY APPETIZERS




I made these appetizers for Thanksgiving. I make them almost every holiday. They are a big hit and keep folks out of the kitchen until the main courses are ready. I made crab dip with crab meat, vidalia onions, cream cheese ( garden veggies flavored), salt and pepper. I also used the salmon flavored cream cheese. I seasoned the cooked shrimp for the shrimp cocktail with onion, celery, and old bay and lemon and used store bought cocktail sauce. The smoked salmon platter has red onions, capers, egg and sourcream dill sauce. This washed down well with Chardonnay or Sparkling wine!

Thursday, November 27, 2008

Monday, November 10, 2008

GREAT ITEMS




My husband bought me this buffet server today. It was unbelievably cheap at Target this week. My first thought when I got this was the last potluck dinner we had at work without enough equipment to keep our food warm. I also found this cool cooktop for about 12 bucks (I love the feeling of finding a bargain). I already own a small 4 quart nesco roaster oven and recently purchased a crockpot versaware but this buffet server is great and it serves also as a warming plate. Just in time for Thanksgiving!!!!! If I can get all the girls at work to purchase one of these, then our potluck problems are solved!

Tuesday, November 4, 2008

Election Day Fried Chicken







Never have I seen such an exciting election day. I was in the mood for an American Favorite.Fried Chicken. I use my iron dutch oven that I have had for about 10 years now. Absolutely perfect for frying chicken. This pot is my chicken fryer. I cleaned the wings, legs, thighs and breasts. If the thighs and breasts were too large, I used a cleaver to cut them in half for faster cooking. The seasoning usually consists of seasoned salt, and pepper and I add a bit of cornmeal to my flour. The seasoning goes into the flour as opposed to the chicken itself. The chicken must be patted dry before dredging. I let them cook for about 8-10 minutes per batch. Each batch contains about 5-6 medium-small pieces. Fry the until they are golden brown and floating in the oil. MMMMmmmmmmmmmm MMMMMMMMMMmmmmmmmmmmmm. Fried Chicken!

Sunday, November 2, 2008

Light Meal!




Today I wanted dinner to be on the light side so we went with fish. We grilled grouper fillets and asparagus spears. The grouper and asparagus were seasoned with seasoned salt black pepper and red pepper flakes. We then sprayed them lightly with olive oil cooking spray and grilled for about 5 minutes on each side for the fish and five minutes for the asparagus if frozen and ten minutes if fresh. With that, iced tea and a light and healthy meal is served!!!!!!!!!!!!

Thursday, October 30, 2008

MY STASH







I recently gave a lot of yarn away and I still have a considerable stash. My imagination is blooming with ideas. My favorite things to create are afghans. Crocheting them are quicker but knitting is more about relaxing with your craft. Speaking of stash, my son and I picked up Halloween candy for the trick or treaters and wow, we have quite a stash! This is the best time of year!!!!!!!!!!!!

Wednesday, October 22, 2008

Cool twist for halloween from Betty Crocker: A Spooky Haunted Gingerbread House!



THIS IS SUCH A COOL TWIST ON THE TRADITIONAL GINGERBREAD HOUSE. I CANT WAIT TO WORK ON THIS WITH MY KIDS!!!!!!!!!!!!!

Create a creepy gingerbread house decorated with your favorite candies and cookies. It's a fun project for the entire family!

Prep Time: 25 min
Total Time: 2 hours 25 min
Makes: 30 servings

Gingerbread and Decorations
1/2 cup packed brown sugar
1/4 cup shortening
3/4 cup full-flavor molasses
1/3 cup cold water
3 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Assorted candies and cookies
Frosting
1 1/2 to 2 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon vanilla
1 tablespoon milk
1 tablespoon full-flavor molasses
1. Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except candies. Press one-third of dough into square pan; press remaining dough into rectangular pan.
2. Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram (cut windows if desired). Cool completely, about 25 minutes.
3. In medium bowl, mix 1 cup of the powdered sugar and remaining frosting ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.)
4. Decorate front of house as desired using frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and "glue" to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired.



Planned-Overs
Didn’t use up all of the frosting and decorations? Spread leftover cookies with frosting for a sweet treat.
Special Touch
Invite neighborhood kids over for a “house decorating” party. Have the gingerbread base made and assembled, and set toppings out in separate bowls. Make a batch of gingersnaps to serve to your crew. Decorating a house can be hard work!
Storage Tip
Your haunted gingerbread house is made from natural ingredients so should be kept for one holiday only. It's so simple to create, you’ll want to make it bigger and better next year.

Nutrition Information:
1 Serving: Calories 155 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 110 mg; Total Carbohydrate 28 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 12 % Exchanges: 1 Starch; 1 Fruit; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Tuesday, October 21, 2008

ITALIAN SAUSAGES WITH ONIONS AND PEPPERS AND BLANKETS!









I COOKED ITALIAN SAUSAGES WITH ONIONS AND PEPPERS. I BROWNED THE SAUSAGES AND ADDED ONIONS AND BELL PEPPERS. PLACE THE ENTIRE OVEN SAFE PAN INTO THE OVEN AND BAKE FOR ABOUT 25 MINUTES. THEY CAN BE SERVED ON BUNS WITH A GREEN SALAD AND DINNER'S DONE.
AS FOR MY BLANKETS. I HAVE BEEN WORKING ON MY STRIPPED BLANKET FOR A COUPLE OF MONTHS. I WOULD HAVE BEEN FINISHED BUT DOUBLE SHIFTS ALWAYS MAKE IT HARD. MY BABY BLANKET IT SO FAR BEHIND. I HAVE BEEN DOING A LITTLE WORK ON BOTH TODAY. I SHOULD FINISH BY THE END OF THE MONTH. THE FUN FOR ME IS THE CROCHETING AND KNITTING ITSELF. THAT'S WHERE THE STRESS RELIEF COMES IN!!!!!!!!!!!!!!!!!

Sunday, October 19, 2008

GRILLED NY STRIP STEAKS



MY HUSBAND FINALLY PUT OUR NEW GRILL TOGETHER. WE HAVE A BARREL CHACOAL GRILL AND BOUGHT A GAS GRILL. TO BREAK IN THE NEW GAS GRILL, MY HUSBAND MADE NY STRIP STEAKS. WE WERE BOTH IMPRESSED WITH HOW PERFECT THE STEAKS TURNED OUT. HE SEASONED THEM SIMPLY WITH SALT AND PEPPER, RUBBED THEM WITH GARLIC, AND FINISHED THE MEAL WITH SEASONED ROASTED POTATOES, GREEN BEANS AND A BOTTLE OF BOURDEAUX. WE COULDN'T HAVE EATEN BETTER AT THE FINEST STEAKHOUSE. HATS OFF TO YOU BABY. YOU DID GOOD!
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I am a full time mom, wife,nurse. I love to cook, crochet and knit for leisure.

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