The Quail's Nest

Cheesy Chicken Puffs

2012-01-25T07:09:00.005-05:00

This particular recipe is going in the quick and easy file...

I had cooked chicken on hand and I always seem to have shredded cheese and a tube of crescent rolls in the fridge...so the only other ingredient was a can of cream of chicken soup and Ben graciously stopped by the store on his way home from work to pick up the necessary ingredient for me!

Sometimes the simple recipe turns out to be a keeper and this is in that category!

Cheesy Chicken Puffs:

1 can Pillsbury Crescent Rolls
2 cups cooked & chopped chicken
1 cup shredded cheddar cheese
1 small can cream of chicken soup
1 can of milk (using the soup can)

Pre-heat oven to 350 degrees

Stir soup and milk together thoroughly and set aside.
Separate the crescent rolls and spoon a few pieces of chicken on top of each and then top with 1 tablespoon of cheese.
Wrap up and seal edges by pinching the dough.
Place in a 9x13" pan and pour the soup over all.
Bake for 30 minutes.

Garnish with pepper and chopped green onions.

Enjoy~

Acorn Treats

2011-11-09T06:48:00.004-05:00

If you are looking for a cute little edible favor for Thanksgiving, you may want to consider these Acorn Treats!

Did I mention they are quick and easy to prepare?

I just couldn't resist taking a photo of the squirrel towel along with the acorn treats~

Acorn Treats:

1 bag of Nutter Butter Bites
Chocolate Kisses
Milk chocolate chips

That's it for the ingredients!

Melt a half bag of milk chocolate chips and "glue" a kiss to each Nutter Butter Bite

When that is finished, "glue" a chocolate chip to the other end and allow to dry

That is it, you are finished~

Happy Fall Everyone!

Pumpkin "Surprise" Muffins

2011-09-26T06:22:00.005-04:00

Pumpkins are certainly calling and urging me to try new recipes and this one is a keeper.

There is a wonderful cheesy filling hiding in the middle of the muffin...like a little surprise to the taste buds!

You can see in the above photo the slice of filling just prior to adding the remainder of batter before heading to the oven.

The pics above and below show the cheese filling...the one above is prior to placing in freezer for at least an hour.

The picture below is the cheese log just coming out of the freezer.

Cheese Filling:

4 oz. cream cheese, softened
4 oz. mascarpone cheese, softened
1/2 cup powdered sugar

Combine all ingredients in a bowl and mix until smooth and fluffy. Form into a "log" on plastic wrap (keep in mind that the diameter of log must fit into the muffin tin and be long enough for 24 pieces). Wrap tightly and freeze for at least an hour...I was busy and left mine in the freezer for almost 2 hours.

Pumpkin Muffins:

Pre-heat oven to 350 degrees and line muffin tins with paper liners

3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 1/4 cups vegetable oil
2 cups sugar
2 cups pumpkin

Combine the flour, spices, salt and baking soda in a medium bowl and whisk together completely...set aside

Combine eggs, oil, sugar, and pumpkin...beat until well combined.

Add the flour mixture and mix on low until the flour is just moistened.

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour
4 tablespoons cold butter, cut in cubes
1 1/2 teaspoon cinnamon
1/2 cup chopped pecans

Combine the topping ingredients in a small bowl and combine with a pastry blender or your fingers (I chose fingers)

Fill each muffin cup about half full with batter.
Remove cheesy log from freezer and slice into 24 pieces. Place a piece in each half filled muffin. With remaining batter, cover the cheese piece completely with batter.

Sprinkle the streusel on top of each muffin and place in oven for 18 - 25 minutes.
Cool completely~

Your home will smell like fall and just wait until you taste the muffins...oh my!

Enjoy~

Acorn Treats

2011-09-19T06:05:00.004-04:00

Fall is quickly approaching and the mind works overtime thinking of all the cooking/crafting opportunities to accomplish!

These cute little acorn treats are perfect for a touch of fall...tasty, as well!

I really enjoy Nutella and decided to use it as a frosting substitute for these little morsels.

The combination of sweet and salty is taken care of in this recipe...just a touch of salty is the little pretzel stem and the Nutella takes care of the sweet!

Purchase donut holes and re-glaze if necessary. Spread Nutella or chocolate frosting on the top of designated donut hole and immediately dip in chocolate Jimmies and then insert a pretzel stick that you have broken in 1/2. Allow to dry on waxed paper.

Enjoy~

Snicker Bars

2011-09-17T15:38:00.004-04:00

If you like the Snickers Candy Bar you will surely delight in this home made version...but please know I am not responsible for calories consumed...there are many!

The multiple layers are simply heavenly!

Chocolate...caramel...peanuts...nougat...and more chocolate...what's not to like?

Snicker Bars:

Layer One:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Melt the above ingredients in the microwave, in 30 second intervals until melted. Spread the chocolate mixture in a 9 x 13 pan which has been lightly greased (I used a glass pan). Place in fridge to cool.

Filling Layer:

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cup marshmallow cream
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cup salted peanuts, chopped

Melt butter in saucepan over medium heat, add sugar and milk, stirring constantly to dissolve the sugar. Bring to a boil and stir for 3-4 minutes. The mixture will begin to follow the spoon. Remove from heat and stir in the marshmallow cream, peanut butter and vanilla. Mix until smooth. Spread over first layer and sprinkle chopped peanuts over the top.

Caramel Layer:

14 oz. bag caramels
1/4 cup whipping cream

Unwrapping the caramels takes awhile (perfect job for the hubby)
Melt the caramels with the whipping cream in the microwave, stirring every 30 seconds or so until thoroughly melted. Carefully spread over the filling layer.

Top Layer:

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Melt together in microwave, stirring every 30 seconds until melted. Spread evenly over the caramel layer. Store in the fridge until cooled and hardened. Cut into small bars.

I placed the pan back into the fridge between layers and the bars are best served right from the fridge!

Personally, I like a little fleur de sel sprinkled on top of the Snickers Bar...garnish with sprigs of fresh mint.

Enjoy~

Peach Jam

2011-09-12T06:18:00.003-04:00

The Red Haven peach is popular at our home...personally, I like them sliced with just a sprinkling of sugar, topped off with whipping cream (not whipped, just poured on)!

I decided to make some freezer jam to enjoy the hint of summer during the winter months.

No special recipe...just follow the Sure Jell instructions...quick and easy!!!

Enjoy~

Raspberry-Filled Vanilla Cupcakes

2011-09-07T06:59:00.004-04:00

There is more to these cupcakes than meets the eye...

They are pretty as a picture with the cute cupcake liners that Courtney gave me and then the swirl of buttercream icing just seems to call...

The tiny little edible pearls...well they are perfect to tatch off the presentation...

But wait...there is more...a delicious raspberry filling...oh my!

Raspberry-Filled Vanilla Cupcakes:

1 box Duncan Hines Moist Deluxe Vanilla cake mix
3 large eggs
1/2 cup melted butter
1 cup water

Melt the butter in the microwave, then add cake mix, eggs, and water. Mix on low for about a minute then on high for another minute.
How easy is that?
Fill cupcake liners about 2/3 full and bake at 350 degrees for 18-20 minutes

Raspberry Filling:

2 cups frozen, sweetened raspberries, thaw completely (reserving liquid)
To the reserved liquid, add enough water to measure 1 1/4 cups
3 tablespoons corn starch
1 teaspoon lemon juice

In a medium sauce pan, combine the liquid, then whisk in the cornstarch and lemon juice. Heat and stir until mixture boils and thickens (medium high heat)

Cool completely~

Cut out a small cone shaped section in the center of each cupcake and add raspberry filling in the hole. Replace the cone shaped top and then you are ready to frost.

Use the buttercream frosting recipe of your choice and pipe on with a Wilton 1M tip.

These cupcakes are very tasty!

Havarti & Apple Stuffed Chicken Breasts

2011-08-31T05:48:00.004-04:00

I wish we had a fresh meat market in town! I wanted skinless-boneless chicken breasts but settled on breasts with the rib meat attached...ugh!

Despite my little fit about not getting what I wanted...it was attitude adjustment time!

I really like Havarti cheese and pair it with apples-oh yum-a taste treat indeed!

Try to purchase nice large breasts-MINUS-the rib meat as they would assemble so much easier!

Havarti & Apple Stuffed Chicken Breasts:

4 boneless skinless chicken breasts
Salt and pepper to taste
Thinly peeled apple slices
1/4 cup Havarti, shredded
1 tablespoon olive oil
1/2 cup apple cider
Fresh thyme

Preheat oven to 350 degrees. Using a sharp knife, cut a slit about 2" long in thick side of each chicken breast to form a pocket. Season inside of pocket with salt and pepper. Stuff 3-4 apple slices & 1 tbsp. Havarti into each pocket. Secure cut edges together with wooden picks.

In a large skillet, heat olive oil over medium/high heat and add chicken...cook two minutes on each side or until lightly browned. Remove from heat and transfer to oven for about 20 minutes, turning once. Remove chicken from skillet and place on serving platter.

To the skillet, add the apple cider and stir for about 4 minutes over medium/high heat or until cider has reduced and thickens a bit. Pour cider mixture over the chicken and serve. You may want to garnish with chopped parsley, sliced green onions and a few sprigs on thyme.

Enjoy~

Chicken Apple Sausage With Penne

2011-08-30T07:14:00.004-04:00

If you have not tried the chicken and apple sausage, available in most grocery stores, you should consider it! The hint of apple is really tasty, especially as we approach the fall season!

I chose to use Penne pasta but you could use another variety if you wish.

I prepared this dish after work and it doesn't take long at all, unless however you are really hungry.

With a side of steamed broccoli and summer squash-oh and the sliced nectarine you have a nice flavorful dinner.

Chicken Apple Sausage With Penne:

3 quarts water
2 1/2 cups uncooked pasta
12 oz. package of chicken apple sausage
2 tablespoons flour
1 1/2 cups whole milk
2 tablespoons stone-ground mustard
1 tablespoon fresh sage, chopped
Salt and Pepper to taste
1 cup shredded Swiss cheese

Preheat oven to 350 degrees
Heat sausage according to package directions (I microwaved)~Cut sausage into bite sized pieces
In a large saucepan, bring the water to a boil and add pasta and cook about 7 minutes, drain, reserving 1/2 cup of the cooking liquid
Sprinkle flour into saucepan and gradually whisk in the milk and reserved cooking liquid. Bring to a boil over medium heat, stirring constantly for at least two minutes or until thickened and bubbly. Remove from heat and stir in mustard, sage, salt, and pepper. Finally, add the sausage and pasta.
Transfer the mixture to an 8X8 baking dish. Cover and bake for 20 minutes. Remove from oven and sprinkle the shredded Swiss on top and place back in oven (uncovered) and bake an additional 5 minutes, or until the cheese has melted.
Garnish with fresh sage~

Enjoy!

Savory Tartlets

2011-08-17T07:25:00.007-04:00

Now, this is my kind of dinner but Ben, on the other hand, thought there should be a little meat included in the tartlets...maybe next time!

I cut the puff pastry into 3" rounds and using a sharp knife scored four little cuts being cautious not to cut through the dough.

The above photo was snapped just prior to placing in oven~

Here we have the finished product and the aroma is heavenly throughout the house.

Mushroom, Gruyere, and Caramelized Onion Tartlets:

1 tablespoon olive oil
1 large onion, I used a sweet onion, sliced thinly
1 tablespoon unsalted butter
16 oz. white mushrooms, thinly sliced
1 garlic clove, minced
1/2 tsp. dried thyme
Salt and pepper, to taste
1/4 cup chicken broth or white wine
2 sheets puff pastry, thawed
1 cup freshly grated Gruyere cheese
1egg beaten together with 1 tbsp. water
Handful of parsley, chopped

Heat the olive oil in a large pan over medium-low heat and then add the onions. Cook slowly, stirring occasionally, until onions start to caramelize (about 20 minutes or so)- be patient in this process, you'll be happy you did!

Add the butter to pan of onions and once melted, add the mushrooms, stirring once in awhile until they are completely soft and the liquid has evaporated. This takes 20-25 minutes. Again, be patient!

Add the garlic and thyme and saute until fragrant, about 2 minutes. Season with salt and pepper.

Add the chicken broth and cook once again until liquid has evaporated. Remove from heat.

Unfold the pastry sheets and cut into rounds using a biscuit cutter, placing the rounds on a silpat lined cookie sheet (you will need two sheets). Cut 4 small slits into each round as in the above photo.

Top the rounds with a small amount of the mushroom mixture, keeping the filling within the score marks. Top with shredded cheese and brush the edges of pastry with the egg wash.

Bake until golden brown, about 20 minutes.

Garnish with parsley!

You could make these into appetizers very easily, just use smaller rounds of pastry. Using the 3" round made 16 tartlets so if they were cut smaller you would have many appetizers.

Perhaps next time I will please Ben by putting a little sausage into the mixture but I was completely happy with the recipe as is!!!

Enjoy!

Zucchini Stromboli

2011-08-15T06:40:00.003-04:00

I had some zucchini on hand as well as a can of crescent rolls...what to make...search the internet...and here is what I found!

Be warned that this is bit messy to prepare but the end will result will please your palate!

As you can see in the above photo the crescent roll seams are a bit difficult to close with the moisture of the shredded zucchini.

Here, you can see the ingredients all in place and ready to roll up and bake!

I wanted to show the garlic and chopped basil, before adding the zucchini and mozzarella.

Zucchini Stromboli:

1 can Pillsbury Crescent Roll Dough
1 tsp. olive oil
1 tsp. minced garlic
1 tsp. chopped basil
1 cup shredded zucchini
1 cup shredded mozzarella
Sea salt
1 beaten egg

Preheat oven to 375 degrees
Roll out the crescent dough into a rectangle on a cookie sheet that has been lined with parchment paper. Pat all the seams well and brush with the olive oil.

Spread the garlic and basil over the olive oil and finally add the zucchini and mozzarella over entire surface. Sprinkle with the sea salt.

Fold the longest edges in, then fold one short end in. Finally, roll up very tightly (jelly roll style), making sure the seams are secure.

Brush entire surface with the beaten egg and bake for 20 - 30 minutes.

Remove from oven and allow to stand for 10 minutes before serving.

Garnish with a little parsley and serve with a little fruit!

Just a thought...perhaps the seamless crescent roll dough would be easier!

Enjoy~

Taco Pizza

2011-08-13T09:10:00.003-04:00

Haste makes waste...that is how I feel about the photo's in this post. They are a bit blurry and I apologize and please don't judge this recipe by my poor photography!

This dinner choice is quick, easy, and in my opinion delicious!

You could use this, as we did, for dinner...or how about an appetizer. Thinking I will go the appetizer route this fall!

I am quite certain that if you enjoy taco's, you will count this as a keeper recipe!

Taco Pizza Recipe:

1 pound ground round
1 package of your favorite taco seasoning (small pkg.)
2 cans Pillsbury Crescent Rolls (2 - 8 oz. cans)
16 oz. can refried beans
2 - 3 cups shredded cheese (I used Taco/Mexican Blend)
1/2 - 3/4 cup chopped tomatoes (your choice)
Green onions, chopped (I used 6)
You could add olives, but not at our house

Pre-heat oven to375 degrees
Brown and drain the beef
Add the taco seasoning, according to package instructions

Unroll crescent rolls into a jelly roll pan or you could use a large cookie sheet
Press dough over the bottom and up the sides a little to form a nice edge. Bake for about 11 minutes or until golden

Microwave the beans for a minute or two and carefully spread over baked, warm crescent rolls.

Top with beef mixture then sprinkle with cheese, followed by tomatoes and green onions. Return to oven for 5 -6 minutes or until cheese is melted.

Serve and enjoy~

Garlic, honey, & balsamic chicken

2011-08-10T10:01:00.003-04:00

This recipe is relatively quick and easy...perfect in and of itself...but the flavor is wonderful and the garlic/balsamic aroma will tease your taste buds!

Once you gather the ingredients, the rest is a snap!!!

The store did not have any just plain boneless chicken breasts so I used the ones with rib meat.

The sauce thickens up and is so flavorful!

Recipe:

4 boneless, skinless chicken breasts
salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 tablespoon lemon juice, freshly squeezed
3 garlic cloves, chopped
1 1/2 teaspoons honey

Season chicken breasts with salt and pepper.

Melt butter in large pan (over medium/high heat); add olive oil and finally add the chicken breasts. Cook on both sides until thoroughly cooked. Remove chicken and place on plate and cover with foil.

Add chicken broth, balsamic vinegar, lemon juice, garlic, and honey to pan that you cooked the chicken in. Cook for 5-7 minutes or until sauce thickens, be sure to stir in the browned bits in the bottom of pan.

Remove foil from chicken and spread/pour sauce over all. Garnish with a little parsley and serve.

Enjoy~

Ben's Brainstorm...

2011-08-09T08:28:00.003-04:00

My husband, Ben, is always thinking on how to make "things" better...in yesterday's post, I showed you how to cut corn off the cob into a bundt pan with virtually no mess...

As he was observing my corn cutting idea, thoughts were forming in his head on how he could improve on the task.

Ben was concerned that my knife was coming in contact with the metal bundt pan and that is not acceptable!!!

I can't provide dimensions or cutting instructions but I am sure that the pictures will suffice!

The small wooden end goes down into the hole of the bundt pan and the corn is placed on the screw tip.

Thank you, Ben, for improving upon my operation...you are a genius and I love you!

Clever Corn Idea!

2011-08-07T16:57:00.003-04:00

It's that time of year when the farm markets have so many wonderful fruits and vegetables and corn ranks right up at the top for me! There was a time when Uncle Alfred and I would dine on only corn for the evening meal...he lived with our family after suffering a stroke and never lost his love of corn on the cob!

This clever idea is slick as a whistle and when you are freezing corn what a time saver and there is virtually no mess involved...how is sweet is that?

After blanching the corn just place the bottom end of the cob into the hole of a bundt pan (make sure you leave a little of the end in place so that it rests down in the hole).

Now cut away and you will be amazed at how the kernels just fall into the bundt pan, not all over the counter!

This yellow/white sweet corn came from The Grossnickle Farm in Kaleva, Michigan and believe me it is excellent! They also have many other vegetables and fruits!

I think you will enjoy using this method of cutting corn off the cob and I'm certain you won't miss the mess!

Smokehouse Bacon and Cheddar Cheeseball

2011-07-19T14:20:00.003-04:00

Wind and Willow makes some very good mixes and this particular one is a family favorite.

You simply go to Olsen-Sayles in Frankfort, Michigan and purchase a package of Smokehouse Bacon and Cheddar Cheeseball & Appetizer Mix. You will find that there are two packages inside: one for the cheeseball mix and the other is the breadcrumbs for covering the cheeseball once it has been in the fridge for awhile.

You simple mix according to box directions...
Soften 4 oz. of cream cheese
Then mix in the cheeseball mix (I used a mixer)
Mound into a ball shape and place in fridge
Just prior to serving, roll the ball in the package of crumbs.
Garnish with parsley if you wish and serve with crackers, fresh veggies, or bread.

This is perfect for a quick and easy appetizer!!!

Do Enjoy~

Puff Pastry Chicken "Packages"

2011-07-18T08:46:00.002-04:00

This is a clever way to cook chicken but I chose the hottest day of the summer to make these packages and I wouldn't suggest you follow suit. Instead, a nice fall or winter day would be perfect!

As you can see, the actual chicken breast is filled and what a tasty treat to bite into.

The filling has cream cheese, onion, parsley and cooked bacon, now who doesn't like that combination?
And puff pastry just can't be beat!!!

4 chicken breasts
4 sheets puff pastry, thawed
Diced onion to taste (1/4 - 1/2 cup)
4 oz. cream cheese, softened
Italian parsley, chopped (a nice handful)
6 slices bacon, cooked, drained and crumbled
1 large egg, beaten
Salt and pepper to taste

Mix together the cream cheese, parsley and onion...then add the crumbled bacon. Set aside.
Make a deep cut into the chicken breast and fill with cream cheese mixture.
Roll out the puff pastry just a little to make it easier to manipulate.
Place the chicken breast in the middle of the pastry, sprinkle with salt and pepper, brush edges of pastry with beaten egg and wrap into a package.

Bake in a 400 degree oven for 30 - 45 minutes (depends on thickness of chicken breast).

This is filling and delicious but it certainly warms up a kitchen!

Enjoy~

Drink Umbrella's

2011-07-11T08:32:00.002-04:00

I love any excuse to do a little crafting...how about drink umbrella's for the 4th of July? Why not, they are quick and easy and your guests will know you want them to feel special!!!

You could use colored doiley's but I simply chose to paper punch some red and blue paper stock and glue them on each umbrella.

I bought some 1/4" button plugs to place on the top, how cute is that?

Cut a 2" circle pattern and then trace on paper stock and cut out however many you need. I folded the pattern into fourth's so that I could make a mark on the paper stock where I wanted to cut as can be seen in the above photo.
Glue the paper stock to 4" doiley's (you can find these at craft stores).
I used a permanent glue stick for this!
Now, cut thru the doily/card stock to center (as seen in above photo), bend into a cone shape and glue ends together (card stock to the inside).
Hot glue a wooden skewer to the inside of umbrella and allow to dry.
For a finished look, hot glue the little 1/4" button plugs to the top of each umbrella being cautious to not burn your fingers.
If you desire, glue the "dots" or other shapes to the finished umbrella.

These would be adorable for baby/bridal showers...the possibilities are endless.

Raspberry-Watermelon Lemonade

2011-07-09T08:14:00.002-04:00

This is a nice fruity drink and can be prepared quite quickly!

Raspberry-Watermelon Lemonade

1/2 cup raspberries
6 cups seedless watermelon cubes
1 cup water
1/3 cup sugar (generous)
1/2 cup fresh squeezed lemon juice (5-7 lemons, depending on size)

Place raspberries, watermelon, and water in Cuisinart, cover and blend until smooth. Strain to be sure there are no seeds!
Stir in sugar and lemon juice thoroughly (making sure the sugar is dissolved)

Chill & Enjoy~

Red, White & Blue Hair Pretty

2011-07-08T13:56:00.004-04:00

I have had my eye on hair pretties for some time now...just waiting for Maggie's hair to get a little longer!

The time was right and a holiday on the horizon was a great time to try my hand at making a fun little pretty for Maggie's hair!

When Caribe & Courtney were little girls I made many barrette's for their hair and they always looked so cute!!!

I purchased dowels and cut them to fit a foil-lined cookie sheet. Then I wrapped grosgrain ribbon on the dowels and secured with clip clothespins. I baked the ribbon covered dowels in a 250 degree oven for 25 minutes...and don't worry they do not burn but watch closely!

Remove from oven and allow to cool completely.
Now you remove the clothes pins and unwind the ribbon and be amazed at how the ribbon stays curled!
You can put a bit of fray-check on the ends so the ribbon doesn't fray.
I cut the ribbons in pieces that would fit the small clip, use your judgment for length.
Place a 12" piece of carpet thread onto working surface and place the ribbon on top...then gather up tightly and tie off the thread securely.
You can now hot glue the pretty onto the clip.

I covered the clip with ribbon to give it a finished look!

So easy and fun to do for a sweet little girl!

July 4th Dessert

2011-07-07T05:53:00.002-04:00

I am a huge fan of ice cream and when combined with cake, whipped cream and fresh fruit...well that puts me right over the top!

This looks like a little tower of delight to me!

This was just the right ending to a delightful 4th of July with family!

Place a flag and sprig of mint on top and you have a cute little dessert that is delicious and refreshing on a very warm 4th of July in Michigan!

Cake:

1 cup sugar
1/3 cup unsalted butter, softened
2 large eggs
1 2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vanilla
1/4 teaspoon almond extract
1.5 quart Breyer's Strawberry ice cream
Whipping cream
Combination of fresh strawberries, raspberries, and blueberries
Fresh mint

Preheat oven to 350 degrees
Using a 15" x 10" jelly roll pan, spray surface, then line with wax paper and spray again.

In large bowl beat sugar and butter until thoroughly blended (5 minutes or so). Add eggs, one at a time, beating after each
Combine the flour, baking powder, baking soda, and salt~stirring with whisk until blended well.
Add the flour mixture alternately with the buttermilk (beginning and ending with flour)~mixing well after each addition.
Beat in the vanilla and almonds extracts and pour the batter into prepared pan.
Bake for 20 minutes
Cool in pan, on wire rack, for 10 minutes~then remove cake from pan.
Carefully remove wax paper from cake and cool completely.
After cooling I wrapped the cake in foil and placed in freezer for one day because of my schedule and it was just fine.
The night before serving I allowed the ice cream to soften a little and spread evenly over entire cake...cover with plastic wrap or foil and freeze.
Remove cake from freezer and cut with desired cutter (I used a 2" round cutter)~
You will want to work quickly...place one cake round on bottom and top with another round (ice cream side down). Repeat until all cake is cut and place back in freezer until ready to serve.
Whip desired amount of cream.
Place each cake tower on individual plate, top with whipped cream, and garnish with fruit combination and mint sprig (and flag if desired)

This is a great dessert for a nice warm summer day!

Enjoy~

4th of July Centerpiece

2011-07-06T06:17:00.003-04:00

The above picture was snapped before the table was set for the July 4th celebration!

I so look forward to holiday's so that I can set a festive table...

The centerpiece was fun to create and not terribly expensive, which is always a bonus!

I had not made pinwheels in years and with all the scrapping supplies on the market today, making a final decision could prove to be time consuming (the choice of papers is amazing).

I opted to make large and small pinwheels for variety!

I purchased and spray painted a 7" clay pot and saucer blue and also painted dowels in red, white, and blue.
Cut the dowels in graduated sizes to suit your fancy and place a pencil eraser on the top end of each.
Google search a pattern for the pinwheel and then trace the pattern on your desired scrap book paper. Cut out and use a straight pin to secure the pinwheel and then push the pin through the eraser to secure and bend the pin downward. Tie a festive ribbon around the dowel for added decor'.

At your local florist (Victoria's) purchase your choice of flowers...I chose 1 dozen red carnations and 8 large white spider mums. I ended up using 9 carnations and 6 mums (the extra flowers went into a wall arrangement in the bathroom~don't you think the bathroom needs a little holiday flair?)

Place wet oasis in the bottom of the clay pot and with the carnations (cut the stems down to about two inches or so) and start inserting into the oasis around the edge of the pot. Next, cut the stems of the mums about 4 inches or so and insert them into the oasis around the interior of the pot.
Finally, place the pinwheels into the oasis, being careful not to disturb the flowers.

Have fun with this idea~

July 4th Favors

2011-07-05T09:20:00.003-04:00

It is difficult to comprehend that the July 4th holiday is behind us, where does time go? I hope all of you had a fantastic time with family and friends...we surely did! And many thanks to Andrea for providing a wonderful spot to view the parade! And one last note, congrats to Raegen for taking 1st place in the bike decorating contest!!!

Back to the favors...this is one quick, easy, and delicious treat!

As you can see, peanuts, pretzels, and white chocolate were the ingredients...oh, and a few decorative red, white, and blue sprinkles!

I made one batch and then decided it wasn't quite enough so preceded to prepare another.

Maggie had her own special mix, directly from the grocery store...she loves melts and freeze dried fruit.
Of course it needed to be as close to red, white, and blue as possible.

Festive Bark:

11 oz. bag of white chocolate chips
1 1/4 cups skinny pretzels, broken in half
1/2 cup roasted peanuts
Sprinkles, if desired

Line a cookie sheet with wax paper
Melt chips in the microwave (according to package directions)
To the melted chips, add pretzels and peanuts thoroughly but gently
Pour the mixture onto the paper lined cookie sheet and shake sprinkles over the top
Allow to cool and then package as desired

If you like the sweet/salty taste this is for you!

Enjoy~

"Our" Deer

2011-07-02T15:15:00.002-04:00

Do you see the little brown spot in the middle of the above photograph? It is a little fawn with spots galore walking toward mama in the tall grass.

Mama and baby meet up for a little grooming and a snack!

The fawn seems transfixed on the stump while Mama looks on!

Here we have Mama grooming the fawn in the freshly mowed open field!

Such a delight each spring (early summer) to watch the little deer arrive on the scene. Currently we have two little babies that show up nearly every day!

Potato Salad

2011-06-28T08:10:00.003-04:00

This potato salad recipe is modified from The Summer Book by Susan Branch and it is refreshing and tasty!

I was never a potato salad fan until this recipe came along and it is tried and true!

Potato Salad

7 large potatoes
9 eggs
2 cups Helman's mayonaise (I use Light)
1 3/4 cup red onion, minced
3/4 cup sweet pickle relish (or to taste)
3-4 stalks celery, diced
Freshly ground pepper
Fresh dill, chopped
Chopped green onion, if desired

Peel potatoes, cut in quarters and boil until tender. Hard boil the eggs, peel them and place 7 of them in a bowl and mash (leave a bit chunky). Save the other two for garnish. Drain the potatoes and cut in small pieces and combine with the
eggs, onion, sweet pickle relish, celery and pepper, gently stir to combine. Chill~

At serving time, slice the remaining two eggs and garnish the top~then sprinkle with freshly chopped dill and sliced green onion.

Enjoy~

Rhubarb Pie

2011-06-23T06:34:00.003-04:00

A few years ago I transplanted a couple of rhubarb "clumps" from Uncle Alfred's famous rhubarb garden and it is always a joy when I can go out to my little garden and reminisce of days gone by!

People would stop by Uncle Alfred's and ask if they could purchase rhubarb and of course he just gave it away...it grew along the barn and was visible from the highway.

As I recall, the rhubarb was generally referred to as pie plant...how appropriate!

Rhubarb Pie:

Pastry for a 9" pie

1 2/3 cups sugar
1/3 cup flour
1/2 tsp. grated orange peel
4 cups rhubarb, cut in 1/2" pcs.
2 tablespoons butter
Sugar

Prepare your favorite pastry (2 crust)

Stir together sugar, flour, and orange peel. Turn half of the rhubarb into pastry line pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot top with butter. Cover with top crust which has slits cut into it, seal and flute. Sprinkle top with sugar.

Cover edge with aluminum foil to prevent excessive browning (remove foil the last 20 minutes or so).

Bake 40-50 minutes at 425 degrees or until juice begins to bubble through the slits.

Classy Carrots

2011-06-22T14:21:00.005-04:00

I prepared some carrots for dinner recently and decided they needed to be a bit classy because other than a serving of panko covered chicken, that was it!!!

I cooked the carrots crisp/tender, drained them, returned to the pan and added a little butter and a bit of brown sugar, stirring to melt butter over low heat. Remove from heat and place on serving plate or in bowl, if desired. What else could I do to class them up a notch...pecans, goat cheese and chopped fresh dill, of course!

Perfect combination and we will be serving this frequently!

Linked to Fun With Food at Paisley Passions
and
http://www.skiptomylou.org/2011/06/27/made-by-you-monday-56/

Apricot & Goat Cheese Appetizers

2011-06-21T06:51:00.003-04:00

Looking for a unique appetizer recipe?
This may be just the ticket, especially if you like goat cheese, apricots, and nuts!

The shimmer comes from honey which makes anything special!

The chopped basil just adds a bit of color and of course a nice fresh minty taste.

And did I mention this recipe is quick and easy to prepare? Takes only a few minutes of your time!

Apricot & Goat Cheese Appetizer:

4 oz. goat cheese at room temperature
2 tsp. whole milk or cream
40 dried apricots
40 nuts (pecans & almonds work well)
Honey, for drizzling
Chopped basil to taste (4 large leaves or so)

Mix together goat cheese and cream (or milk)...spread mixture on dried apricots.

Toast the nuts for a few minutes and place warm nut on top of the goat cheese.

Drizzle with honey and sprinkle with chopped, fresh basil.

These little bites look pretty on a doily covered plate...enjoy!

Happy Father's Day!

2011-06-19T13:53:00.004-04:00

We celebrated Father's Day yesterday, June 18th, 2011 and it was special for all of us but particularly for Ben and Tyler!

Both Ben and I continue to miss our own special father's but we know they are watching over us and realize the love we have for them. We are so thankful that they set such great examples for us and loved us unconditionally!!!

Ben loves to fish and in fact did so on Saturday morning...so these cupcakes were just perfect for the occasion...at least he caught a fish on land!!!

The fish poles are simply skewers that I cut off a little so they would be the right size for the cupcakes. Little gummy fish or Swedish fish can be used. With carpet thread and a darning needle just "sew" through the eye area of fish and tie in a knot...then wrap the remaining thread around the upper part of pole and tie tightly. The fish should hang down an inch or two.

I made white cupcakes and frosted them with buttercream frosting (tinted blue) and sprinkled the tops with edible glitter.

Some time ago I made cupcake pedestals and they were perfect for the fishy cupcakes...the hanging fish were free to hang!

Rhubarb-Strawberry Crumb Bars

2011-06-07T19:30:00.003-04:00

I have a little rhubarb cookbook and decided to try this particular recipe...I really wanted to make a pie but it was so hot and humid that I decided on something quick and easy!

This doesn't come close to a rhubarb pie but it was good just the same!

Rhubarb-Strawberry Crumb Bars

1/2 pound rhubarb, cut into 1/2" pieces
1/2 pound strawberries, sliced 1/4" thick (good Michigan berries would surely make this top-notch)
1 1/2 cups brown sugar
1 1/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/4 cups powdered sugar
2 large eggs, beaten
3/4 teaspoon pure vanilla extract (Madagascar)

Streusel

1/2 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 teaspoon salt
1 1/4 cups four

Preheat oven to 350 degrees.
Line a 9" square pan with parchment paper, leaving an overhang on two sides. Lightly butter and flour the parchment paper.

Mix together the butter, brown sugar, and salt for the streusel and then add the flour, mixing with a fork to create large crumbs. Refrigerate until ready to use.

In a bowl, combine the rhubarb, strawberries, brown sugar, and 1/3 cup flour. Sift together remaining flour, baking powder, and salt. Set aside.

In mixer, beat butter and powdered sugar until light and fluffy. Slowly add eggs and vanilla extract. Stir in the flour just until incorporated.

Spread batter in prepared pan and top with rhubarb mixture and then sprinkle on the streusel topping.

Bake for 45-55 minutes or until golden brown. Allow to cool in pan and then remove using the sides of overhanging parchment paper.

Whip some cream (add granulated sugar or powdered sugar to sweeten and a little vanilla if desired).

Cut the bars into nice sized pieces and garnish with whipped cream, a sprig of fresh mint and sprinkle with powdered sugar...Yum!

Asparagus Tart

2011-06-05T18:43:00.006-04:00

Hands down, Ben's favorite vegetable is asparagus and I am always on the hunt for another recipe that contains the spring time veggie!
Pictured above is the tart prior to baking!

I stumbled upon this asparagus recipe in a newspaper and give it a thumbs up for sure! It is relatively quick and easy which is a bonus!

Puff pastry is a favorite at our house and as I mentioned asparagus tops my husband's list of veggies! Beyond those ingredients you have ricotta and either Parmigiano Reggiano OR Pecorino Romano...oh my!

As always, the puff pastry does it's thing by being beautiful and tasty with no effort by the home cook!

Asparagus Tart

1 tablespoon olive oil
1 large shallot, chopped finely
1 pound asparagus
1 sheet puff pastry, defrosted
1/2 cup Ricotta
1/2 cup shredded cheese (Parmigiano Reggiano or Pecorino Romano)
1/2 teaspoon salt
Freshly ground pepper, to taste
1 egg yolk, beaten with 1/2 teaspoon water

Preheat oven to 450 degrees
Heat olive oil in saute' pan, add shallot and saute' for a couple of minutes over medium heat.
Wash and trim asparagus (cut in 4" pieces)
Add the asparagus to the pan with shallots and cook until crisp-tender
Remove the shallot/asparagus mixture to a paper towel lined plate to drain the extra olive oil.
Roll the pastry to a 10 X 16 inch rectangle on a sheet of parchment paper that has been dusted with a small amount of flour. Transfer the parchment paper to a large cookie sheet (with pastry).
Spread Ricotta evenly on pastry up to an inch from the edge-place asparagus mixture on top of Ricotta and sprinkle your choice of shredded cheese over all. Top with salt and pepper!
Brush edge of pastry lightly with the beaten egg/water mixture.
Bake until pastry is lightly golden!

I hope you enjoy this tart!

Nature Walk With Coco!

2011-05-16T06:54:00.005-04:00

Please note that this post is entitled Nature Walk...what Coco and I were really doing is looking for the mighty Morel!
The fiddleheads pictured above are edible and that is as close to a morel as we got on Sunday (except for the leeks).

If you look closely behind the rock (to the left) you hopefully will be able to see water...this little creek was near and dear to my heart as a child. There was a cherry orchard on the property and our family picked cherries every summer and when lunch time arrived, we walked down to the creek and had a drink of the coldest and best water ever!

Fungi???

Here we have some wild leeks that I pulled...hopefully I can find a recipe that appeals to me to use some of these fragrant leeks!

Not a mushroom:(

The positive news...Coco and I had a great walk and visit in the woods!!!

Chocolate Chip Cookies With A Twist!

2011-05-15T19:24:00.004-04:00

Caramel Bits are new to me and I must admit that I devoured a few right out of the bag...tasty little gems!

This cookie recipe combines some wonderful ingredients and please be advised that parchment paper works much nicer than the Silpat on this particular cookie.

Here are the little caramel morsels and believe me they are just the right size for a snack!

Chocolate Chip Cookies With A Twist:

1 cup softened butter
1/4 cup brown sugar
3/4 cup granulated sugar
2 egg yolks
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. vanilla
3/4 cup quick cooking oatmeal
3/4 cup Rice Krispies
1 cup caramel bits
1 cup milk chocolate chips

Mix butter, sugar, and eggs together until light and fluffy, then add vanilla. Mix together the flour, salt, and baking powder and add to the butter mixture. Blend in oatmeal, Rice Krispies, caramel bits, and chocolate chips just until incorporated.

Form dough into small balls and place on parchment line cookie sheets...slightly flatten dough with the palm of your hand.

Bake at 350 degrees for about 10 minutes.

I left the cookies on cookie sheet for a few minutes before removing to cooling racks.

Do enjoy the cookies and be sure to pop a few caramel bits into your mouth while making cookies!

Tower Time!

2011-05-11T10:02:00.005-04:00

Ben has created a tower for Maggie and Grandma!
This piece of furniture will enable Grandma and Maggie to do a little experimenting in the kitchen!

As you can see, Maggie just loves "tower"!

The tower is adjustable so it can be used for quite some time and it slides right up to the island...oh the fun we will have!

I'll be sure to take some photo's of flour covered hands and face!!!
Thank you Ben, for a job well done!

Cupcake Pedestal Creation

2011-04-26T06:08:00.004-04:00

I tend to be a detail sort of gal...always on the look-out for something special to craft for the holiday's!

I spotted this idea on the internet and decided Easter would be the perfect time to make these adorable little pedestal's!

I purchased 3" unfinished spindles and 3" wooden circles/discs and then painted them white...I used a foam brush and about three coats of paint did the job just right. You could probably use spray paint to save time!

After I was pleased with the paint job, I used a wood glue to bind the two pieces together!

This was a fun little project...I placed little doiley's on top of wooden circle and then placed the cupcakes on top and served!

Have a great day!

Happy Easter!

2011-04-25T06:23:00.002-04:00

The weather leading up to Easter was unseasonably wet and chilly...okay, it was really snowy and cold!
On Friday, the 22nd of April, it would have been my Dad's 95th birthday and the sun was out and fairly warm...a perfect little tribute to a fine man!!! I managed to hang a few eggs on a tree while the sun was out!
I know Dad is always with me and I am thankful that he has been restored and has gained the crown he so earned! Love you, Dad!!!

How about some butterscotch nests with Peeps and eggs? Or would you rather have Peeps dipped in chocolate and sprinkles?

Here we have a cupcake tower and I thought I would use it for something else this year...I placed a foil cupcake liner in each cup and then put colorful paper shreds in and topped off with a plastic egg!

Personally, I am not a fan of Peeps but you need some fun decorative food items to go with the occasion! I just melted some chocolate and dipped the Peeps in it and then dipped in the colorful sprinkles...could it get an easier?

The butterscotch nests are a fun addition to Easter!

2 cups Chinese noodles
1 cup Rice Krispies
1 cup mini marshmallows
1 pkg. butterscotch chips
Peeps
Egg shaped candies

Melt the butterscotch chips and then add noodles, cereal & marshmallows...stir gently but thoroughly and mold into mounds to resemble a bird's nest. Immediately place Peep & eggs on nest to secure.

Just one more...

2011-04-21T08:59:00.003-04:00

Have a grand day everyone and enjoy a little nature along the way!

Additional morning after spring storm pictures

2011-04-21T08:17:00.002-04:00

Another attempt to capture the ice pellets on the trees!
The 'ole shanty...the memories of having lunch in that shanty during cherry picking season are priceless! I always wanted to have it restored and use it for a garden shed of sorts or perhaps a playhouse for a grandchild!!! Are you paying attention to this, Ben!!!

A simply gorgeous morning!

The temperature is rising quite quickly this morning so the ice won't last long and that is a good thing!

I really must quit taking photo's and get ready for work! Oh, to live in the woods and watch nature at its finest!
Won't be long and the leeks (or ramps) will be ready for using in the kitchen and they are right out back of the house!

Day after spring storm

2011-04-21T07:32:00.003-04:00

Beautiful sunrise the morning after the Spring snow storm:)

Frozen water droplets on the burning bush shrub!

Yesterday the daffodils were covered with snow and this morning it looks like they survived...such a tough little flower!

I was hoping to get a clear picture of the ice on the cedar and surrounding trees...perhaps you could use your imagination on this one!

Glistening snow on the deck, how beautiful!

Another snow storm???

2011-04-21T06:23:00.002-04:00

Yet another spring snow storm arrived on Tuesday, April 19, 2011 and it was a heavy & wet snow making driving quite treacherous...many local schools were cancelled on Wednesday the 20th.

The little chickadee in the above photo is as confused as the rest of us...what is going on?

The Burning Bush slowly descended to the ground and thankfully bounced back later in the day!

No grilling happening at our home!

I must confess that the landscape was beautiful but would prefer spring to stick around!

There is a saying in our great state of Michigan...wait 5 minutes and the weather is apt to change...well I say bring it on...spring that is!

Savory Mini Cream Puffs

2011-04-17T19:44:00.003-04:00

Ben needed to take something for a potluck at work and it seemed many colleague's were contributing sweets so I thought little chicken salad cream puffs would be a good addition.

Of course the photo-op consists of the finished puffs in Tupperware containers, they travel nicely that way!

Here is the puff with the soft inside removed...

And here is the puff with the soft dough waiting to be removed.

Puffs galore!!!

You can use your favorite recipe for cream puffs and just make them miniature.

Puffs:

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat water and butter in a saucepan to boiling, reduce heat and stir in the flour. Stir vigorously over low heat until mixture leaves sides of pan and comes together in a ball. Remove from heat and beat in the four eggs.

Shape dough into desired shapes on a cookie sheet (parchment lined) and bake at 400 degrees for 30-40 minutes (baking time will vary according to size of puffs).

I used a chicken filling and didn't use a recipe...
You can use canned chicken if you want to save time and add Hellman's to taste along with onion, diced sweet pickles, chopped nuts, herbs...whatever you like!
Ham salad is also a possibility as is tuna...be creative~

Miniature Daffodil's...and more!!!

2011-04-14T08:42:00.003-04:00

Spring is such a time of re-birth...the daffodils appear before the real warmth arrives!

Here we have a lone little daffodil just aiming to please the eye!

The mint is eager for the sunshine and I am thrilled because I love to have fresh mint always at the ready!

Check out the bleeding heart...don't you just love spring?

Have a wonderful day everyone!

Spring Has Arrived!!!

2011-04-09T15:57:00.004-04:00

No snow to report...just beautiful little crocus!!!

Don't they just make you smile? Personally, I am so grateful to enjoy a little color in the landscape.

The poppy is surely growing and that is always a spring-time treat to see those saucer shaped flowers!

This is a columbine just sprouting...isn't it exciting?

Have a wonderful day enjoying nature, warmer temperatures, and sunny skies!

Now on to the serious job of raking!!!

And...still waiting for spring!

2011-04-05T05:37:00.003-04:00

By the time I grabbed the camera, turned on the outdoor light, and dashed outside to take a photo of the hail I determined it was difficult to get a picture in the dark with hail pelting down on your head.

Yes, hail came down for several minutes and on the positive side, it melted quite quickly~

Shortly thereafter the snow arrived and left its mark on the deck...granted not much snow fell but what we are really craving is some sunshine and warmth!!!

The weatherman is continuing to predict some warmer weather in a few days...can hardly wait for that!!!

Have an enjoyable day!

Oh Spring...Where are you?

2011-04-04T06:21:00.005-04:00

As you can see the sunrise on Sunday morning was absolutely beautiful and we were hopeful the day would be spring-like...keyword: hopeful!

Shortly after taking the above photo, the sky became rather ominous, and our hopes were dashed!

Then came the huge snowflakes and we decided spring wasn't going to appear, at least not for Sunday, April 3, 2011.

It was pretty to look out the window...but April is just too late for this!

The trees were heavy with snow and then the thunder and lightning arrived...crazy, isn't it?
There is a saying in Michigan: wait five minutes and the weather will change...how true!

By evening the snow had pretty much melted away and we do need the moisture...Lake Michigan water levels are low...20" lower than normal according to the newspaper.

Early Morning Deer Sighting

2011-03-31T14:50:00.003-04:00

Feeding the deer is no longer legal in our neck of the woods so we are not seeing as many deer as in years past.
We used to feed them corn in a large barrel during the winter months and had a tree near the feeding station that was illuminated with clear Christmas lights...it was so much fun to watch the herd gather in the evening and eat their fill and drain our pocketbooks in the process! A group of 15-30 deer per evening can consume a lot of corn!

When I spotted these deer and grabbed the camera it occurred to me that the pictures would not be great due to the early morning fog but I hope you can see them just the same.

There were actually five deer and if you look closely you will probably be able to see four of them...two are standing and between them there are two lying down. The fifth deer is just inside the woods directly behind the deer to the right.

Please look almost in the center of this picture and you can see one of the deer walking away from where I was standing!

Living in the woods never ceases to amaze me!!!

And by the way, this was taken two mornings ago and check the amount of snow...BUT, today it is melting and I have washed some windows and taken the Christmas lights off the ornamental cherry tree!!!

Frosty Morning

2011-03-30T06:21:00.003-04:00

Ben gave me a heads up that I should take my camera (on my way to church) to snap a few ""frosty" pictures by the Bridge...so glad he did!

Thankfully this particular photo shoot didn't take long because it was really cold and the fingers were getting a little chilly to say the least.

The car thermometer read 8 degrees and that surely doesn't feel like spring...but according to our local weatherman the next few days will be up around the mid-forties!

The past several mornings have been quite frosty and I must say that it is beautiful near the Betsie River with the sun just rising.

You can detect the water in this photo that was taken in someone's driveway. The Betsie River dumps into Betsie Lake which then joins Lake Michigan...truly a beautiful area to call home!!!

Puff Pastry Delights

2011-03-29T05:04:00.003-04:00

When I saw this recipe in a Sandra Lee magazine I immediately filed it away in the memory bank, knowing full well that one day it would be just the right token for someone!

As you know, Sandra Lee likes the semi-homemade way of doing recipes!
She surely came up with a great idea for these little pastries, they are delicious!

Don't worry, Sandra would never have you make your own puff pastry...Pepperidge Farm to the rescue!!!

These little gems are perfect for delivering to someone who is "hurting" or wouldn't they be perfect for a brunch or Easter gathering??? Oh the possibilities, they are endless!

Ben & I saved a couple for ourselves and dolled them up with whipped cream (which we don't need), a blackberry for added color, and a sprinkling of powdered sugar!

Puff Pastry Delights:

1 sheet frozen puff pastry, thawed
1/3 cup mascarpone cheese
1/3 cup cream cheese, softened
2 tablespoons powdered sugar
1 - 2 bananas, nicely ripened
3 - 4 tablespoons orange or apricot marmalade
3 -4 tablespoons, chopped pistachio's (roasted)
Fresh mint
Whipped cream, if desired
Blackberries, raspberries...for garnish if desired

Pre-heat oven to 400 degrees.
Cut the thawed pastry sheet into 9 squares
Place the squares on a baking sheet (I used my silpat)
Very lightly score the tops of pastry with a sharp knife
Bake 10-13 minutes, or until golden
Allow to cool

Combine mascarpone & cream cheese together, slowly adding the powdered sugar.
Cut bananas in slices that will look nice on top of pastries and set aside, briefly.
Carefully spread the cheese mixture on top of pastries and top with banana slices.
Top the bananas with marmalade and sprinkle with pistachio's.
Garnish with mint and whatever suits your fancy!!!

Enjoy!

Pineapple Strawberry Smoothies

2011-03-27T14:25:00.002-04:00

For some unknown reason I have been making smoothies lately and this particular one is a keeper!
The little mat is a paper piecing project that I made and it seemed to be calling to me for a photo-op!

Don't you just love the pink and white paper straws? So many fun items on the market these days!

Pineapple-Strawberry-Banana Smoothies:

6 oz. carton pineapple yogurt
6 oz. carton strawberry yogurt
1/2 cup milk (start with that amount & you may need to add more)
1 cup strawberries, cut in 1/4's and frozen
1 cup pineapple, cut in chunks and frozen
1 large banana, cut in chunks and frozen

Place yogurt's, milk, and about half the fruit in a blender and process until smooth. Add more milk if necessary and the remainder of the fruit, processing until smooth.

Top with a little whipped cream and fruit, along with a cute straw and you have a treat!

This made four generous glasses.

Is It Spring Yet?

2011-03-26T20:26:00.003-04:00

Spring officially arrived on Sunday, March 20th and there was very little snow on the ground...just a couple days later a winter storm arrived with vengeance, dumping up to a foot of snow in our surrounding area!

The birds were confused just like we humans...but thankfully there were a few bittersweet berries on the vines that our feathered little friends could dine on.

The Mourning Doves pictured above look to be taking a nap during the storm...they spent most of the day in the ornamental cherry tree which is in a protected area right next to our house.

Hopefully, the weather will improve soon and we can get out our rakes, get the flower beds ready for planting and enjoy packing away our winter gear for another year!

Shamrock Smoothies!

2011-03-13T20:18:00.006-04:00

To say that these Shamrock Smoothies are delicious is not an exaggeration by any stretch...scrumptious perhaps would be appropriate in describing them.

I jazzed up the original recipe that was in a Midwest Living magazine.
Preparing the smoothies doesn't take long and believe me you will be so pleased that you made them...refreshing to say the least!

Shamrock Smoothies:

1 banana, sliced in 1" chunks
6 Kiwi, peeled and quartered
Place the above prepared fruit on a parchment lined cookie sheet and freeze for approximately 4 hours.

In a blender, combine:
1 cup green grapes, seedless
6 oz. Key Lime yogurt (Yoplait)
1 cup orange juice
3 Tbsp. honey
4 -5 Tbsp. Rum, if desired
1/2 of the frozen fruit
Blend well and then continue adding the remainder of the fruit, blending well after each addition.

I added a few drops of green food coloring and that brightened the mixture beautifully!

Pour into desired vessels and top with whipped cream and a slice of Kiwi or fresh mint and you have a St. Patrick's Day treat!

I am linking to the following:
momscrazycooking
hoosierhomemade
sassy sites
paisley passions

Sweet & Salty Snack

2011-03-13T12:18:00.003-04:00

I stumbled upon this recipe idea at Ask Your Neighbor while searching for snack recipes recently...what did we ever do without search engines???

Their recipe called for cereal along with popcorn and Frito's but no candy other than the white chocolate used to hold the mixture together.

Another change I made was instead of plain popcorn I used white cheddar...so I guess the recipe is yours to modify as you wish...have fun! Seems to me that nuts would be a great addition also.

I thought these party cups were the perfect size for a little snack...or perhaps a large bowl would be more like it if you were watching a movie!!!

Sweet & Salty Snack!

16 oz. white chocolate chips
2 cups Frito's, crushed
8 cups (generous) white cheddar popcorn
12.60 oz. bag M&M's

Combine the Frito's and popcorn in a large bowl and set aside.
Melt white chocolate chips until smooth and pour over the popcorn mixture, add the M&M's and stir until well combined.
Immediately spread mixture onto a large piece of parchment paper and allow to dry.

Would love to know if you can limit yourself to just one little party cup of this heavenly sweet and salty snack!

Quick, easy and children could devour this in no time!

Dried Cherry/Orange Muffins

2011-03-12T13:31:00.004-05:00

This is a must-try recipe...the combination of dried cherries and orange in a muffin is to die for!
The bread cloth pictured above was made and given to me from a dear friend and I thought it looked like spring with the cross-stitched pansies!
The hot pink daisy is a gift from Maggie :)

I have been making these muffins for many years and sometimes I make regular-sized ones but thought the mini's would be nice for a change!

Looking closely, I hope you can detect a slight glaze on top of the muffin pictured above. When the muffins come out of the tins, you immediately dip the top into a glaze consisting of sugar and orange juice!!! So tasty!!!

I made some of the muffins in regular mini muffin tins and then some in the decorative pans pictured below. The tins came from Olsen-Sayles Gift Shop a number of years ago and they turn out an adorable little bite-sized muffin.

Dried Cherry/Orange Muffins:

1/2 cup butter, softened
1 cup sugar
1/2 cup dried cherries
1/2 cup nuts, chopped
3/4 cup sour cream
2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 tbsp. grated orange rind

Cream butter and sugar thoroughly. Add sour cream alternately with the dry ingredients. Fold in orange rind, dried cherries, and chopped nuts. The batter will be stiff.
Line muffin tins with liners or spray with Baker's Joy and fill 3/4 full with batter.
Bake at 375 degrees for 10-15 minutes depending on size of tin you use.

Glaze:

1/2 cup sugar
1/2 cup orange juice

Stir together and when the muffins are removed from pan, dip into the glaze mixture.

Remembering Joe and Frances

2011-03-03T08:18:00.009-05:00

Please let me introduce you to Mr. & Mrs. Joe (Frances) Dunn!
A beautiful couple with hearts of gold!
The above photo was taken by Ben back in 2007 when he was out in California on business. Ben and Joe met through business endeavors and my dream was to one day meet this lovely couple in person. Until then, I chose to correspond
with the Dunn's via snail mail and telephone. Frances and I discovered that we
shared the same birthday and that formed a special bond between us.
Sadly, Frances passed on a few years ago and Joe was determined to continue working at his office and each week he placed a yellow flower at his beloved's resting place.

And speaking of flowers...
this bouquet arrived at my door one day from Joe just because and the tears flowed freely...I called to thank him but really wanted to give him a big hug! Such a sweet man!

The above photo exemplifies their admiration for one another, they loved one another deeply! And they loved their dear family as well!

This photo was taken when Ben visited Joe about a year ago.

After Frances passed on, a package arrived at our home from Joe, containing these precious choir angels that he and Frances purchased in Mexico. I shall treasure them forever and they are a beautiful reminder of Joe and Frances! The two of them are now singing together once again!

Here we have Joe, a proud and happy great grandfather and the boys are surely showing their love of Grandpa Dunn!

This past Friday, February 25, 2011, Joe was called home...I am sure that Frances was waiting with arms stretched wide to welcome him and he no doubt presented her with a yellow flower! Their reunion is blessed with love and they have left a wonderful legacy to their family and friends.

We truly were blessed to share a friendship with Joe & Frances and we offer our love, thoughts, and prayers to the Dunn family! May memories serve to comfort you and please know we loved your Mom & Dad!

Breakfast Cheesecake

2011-02-28T06:34:00.004-05:00

This breakfast cheesecake recipe has been floating around for several years but it is still a favorite with our family!

Ben is employed at Graceland Fruit and they process many varieties of fruit, one being the cherry! If you have never tried the dried cherry, please consider it...the taste is wonderful and the health benefits are many!

I generally make this cheesecake in a glass 9" x 13" baking dish but when shopping recently I spotted disposable cookie sheets and thought they would be perfect for transporting to Ben's workplace!

Just a shout-out to the many Graceland loyal employee's who go above and beyond...enjoy this treat today and please accept my thanks for all you do!!!

Don't those cherries look divine?

Breakfast Cheesecake:

2 - 8oz. packages if Crescent Rolls
2 - 80z. packages cream cheese, softened
1 1/2 cups sugar, divided
1 large egg, separated
1 tsp. vanilla
1/2 cup chopped nuts

Spread one can rolls in a 9 x 13 pan, pressing perforations together to seal. Combine cream cheese, ONE cup sugar, the egg YOLK, and vanilla, mixing well...spread on top of rolls.
Lay the second can of rolls on top of the cream cheese mixture.
Beat egg WHITE and brush on top of the rolls.
Mix remaining 1/2 cup sugar and chopped nuts together and sprinkle over the egg white.
Bake at 350 degrees for 25-30 minutes.

The above mentioned disposable cookie sheet was more like a jelly roll pan, so I used more crescent rolls but the same amount of filling.

Serve with cherry filling (or any other fruit would work OR it is good just on its own)!

Enjoy!

RED HOT Cherry Jam!!!!

2011-02-16T06:59:00.004-05:00

This Cherry Republic Red Hot Cherry Jam was a gift from our little granddaughter, Maggie and I would highly recommend it to you!

Such a happy little girl and we love her to pieces!

Here is a close-up of the card Maggie's Mommy made...so cute and appropriate!

I wish I would have had some nice StoneHouse bread on hand but at least you can see the jam!

The reason it is called RED HOT is because it contains cinnamon oil and what a nice little kick to start your day!

If you are not familiar with Cherry Republic, please follow the link above and become acquainted...you will be pleased, their products are wonderful!

2011-02-16T06:59:00.001-05:00

So Excited!

2011-02-15T06:14:00.003-05:00

I am so excited to share the news with you...Whipperberry has featured my Valentine Cream Wafers on their site!!!!

Thank you so much Whipperberry and I hope my readers will visit your blog...I love it!

Red Sky At Night!

2011-02-15T05:15:00.004-05:00

A red sky at night surely will provide delight...at least according to Sailor's!

The weatherman (Joe) did announce this morning that we were in for a warm-up and won't that be a blessing!!!

Living a very short distance from the Lake Michigan shoreline, we enjoy some beautiful sunsets!

Yes, we still have snow but remember we are one day closer to spring today and robins have been sighted in our area....experiencing four unique seasons is definitely not boring!

Enjoy your day!

Happy Valentine's Day!

2011-02-14T06:11:00.002-05:00

This is another Coco creation...

Each time Coco and I get together to make cookies, I gain a bit more confidence in the royal icing experience but I have not gone solo yet!

Adorable cookies and they are so yummy!
Thank you, Coco for joining me in making Valentine goody bags!

Happy Valentine's Day!!!

Lot's-A-Dots!

2011-02-13T07:32:00.005-05:00

I just love these cookies, they are so sweet and feminine (although the fella's like them also)!

Thanks to Coco for making the dough ahead of time and then rolling, cutting, and baking them here!!!

Coco also made the modified royal icing and she piped the edges, flooded the cookies and then I helped with the dots!

All packaged up and so sweet!

I've Been Featured!!!

2011-02-11T09:39:00.006-05:00

My Green Bay Packers RULE post (February 7, 2011) has been featured on:

Simply Step Back

Please consider visiting Sarah's Blog @ Simply Step Back and see all the wonderful ideas!
Thank you so much, Sarah...I am delighted!!!

Turtle Pretzels

2011-02-11T08:40:00.005-05:00

As my family knows, first-hand, "Turtles" make my day!!!

And if you were to add a bit of salt to the mix, oh my! So, pretzel rods with the traditional turtle mixture, adding some nice cashews would be perfect!

These Turtle Pretzels turned out just right and I will be making them again and again!

I made the caramel but you could probably use Kraft caramels and melt them down...just a thought!

Turtle Pretzels:

40-60 pretzel rods (depends on diameter)
Line 2 cookie sheets with waxed paper
16 oz. cashews, crushed coursely

Caramel:

1 cup granulated sugar
1 cup brown sugar
1 cup Karo syrup
1/2 cup butter
1 can Sweetened Condensed Milk
Combine the above ingredients in a medium or large pan over medium heat, stir until combined and melted. Bring to a boil slowly and stir constantly for a good 5 minutes. Remove from heat and immediately pour into a slim, tall glass container, allow to cool for 3-4 minutes.

Now, begin dipping the rods in the caramel...takes a couple to get the routine down. Attempt to dip the pretzel 1/2-3/4 up the rod and allow excess caramel to drip off. Immediately roll the rod in crushed cashews and place on prepared waxed paper.

Continue dipping until all rods are covered.

After the caramel has set up, it is time to have some fun with some milk chocolate. Melt one bag milk chocolate and place in a decorator bag (or baggie) and begin the drizzling...you could surely use a combination of milk and white chocolate if desired.

Package up the Turtle Pretzels for a fun little table favor, Valentine treat, or a pick-me-up surprise for a friend!

Linked to:
Whipperberry

Heart Cookies

2011-02-10T05:59:00.006-05:00

Don't you just love the heart shape of these cookies? And the hot pink icing just seals the deal!

Packaged and ready to go...

Use your favorite sugar cookie recipe or visit Coco or Annie's Eats for a new recipe.
The heart is decorated with a meringue icing...you pipe the edges with a firm version of the icing and then add water to flood inside the piping.
While the icing is still "wet" drop a dot of white icing in the middle and then drag a toothpick through the white dot quickly and you will have a fun little white heart!

You can find a meringue recipe on the Wilton site.

Credit to Coco for making the cookies and also the icing...a talented gal indeed and I am so blessed to have her as my daughter! I can only take credit for piping on the dot and dragging the toothpick through to make the heart shape middle.

I have found that you have to experiment with various sugar cookie recipes to find the one that suits you best...and the same holds true for the meringue.

Have fun baking and kindly consider becoming a follower of this blog, would love to have you!

Valentine Cream Wafers

2011-02-09T06:56:00.014-05:00

Hundreds of Cream Wafers have been made in my kitchen over the years and our family never tires of them!

It was decided to include these tasty bite size morsels in our Valentine goody bags this year. They pretty much melt in your mouth and eating just one is not easy!

Coco provided the miniature Valentine liners and clear bags for presentation! Since we didn't think one was enough, two were packaged in each bag!

Cream Wafers:

1 cup soft butter
1/3 cup half 'n half
2 cups flour

Mix above ingredients like you would a pie crust. Chill.
Roll dough 1/8" thick on floured surface and cut with cookie cutters...this is actually the first time I have used anything but a small round cutter. The heart shaped cutter worked just fine!
After cutting, dip each cookie in granulated sugar (both sides) and place on ungreased cookie sheet.
****Prick each cookie (top only) with fork 4 times****
Bake at 375 degrees for 7 - 9 minutes.
Remove cookies to cooling racks.

Filling:

1/4 cup butter, room temperature
3/4 cup powdered sugar
1 tsp. vanilla
Food coloring, if desired (paste/gel)

Whip butter, add sugar slowly and then add the vanilla and coloring.
Spread filling between two cream wafers or place filling in disposable decorating bag and pipe a small amount between the wafers.

Enjoy this wonderful cookie!

This post has been linked to the following:

Whipperberry
Every Day Tastes
Somewhat Simple
Inspiring You 2 Save
Sugar and Dots
The Kings Court 4
Paisley Passions
Good Cheap Eats

Spinach Parmesan Dip

2011-02-08T05:43:00.003-05:00

Here is a little idea for a quick, easy, and delicious dip...Wind & Willow Spinach Parmesan!!!

If you are not yet acquainted with Wind & Willow, please consider getting to know their products!

Wind & Willow has several dip mixes and this particular one, you mix the contents with 8 oz. cream cheese and 1/2 cup sour cream...mix well in a small sauce pan over low heat...stir until thoroughly combined and warm.

Could it get an easier than that?

Dress the dip up a bit with a few chopped, green onions!

Green Bay Packers RULE!

2011-02-07T05:40:00.005-05:00

THE PACK IS BACK!!!
Vince Lombardy no doubt is watching over the festivities with a sense of pride!!!
Congratulations to the Green Bay Packers on their Super Bowl XLV win!!!
The final score was Green Bay Packers 31...Pittsburgh Steelers 25 and the game was exciting, especially the second half!

The cupcakes are resting in a Green Bay Packer cheesehead!!!

Congratulations to Mike McCarthy and the Packers on a fine game! And special congratulations to Aaron Rodgers for being named MVP of Super Bowl XLV!

After seeing the cupcake idea on Taste of Home and Hoosier Homemade, this Green Bay Packer fan had to attempt making them!

I made white cupcakes and buttercream frosting for the frosting...tinted green of course. The grass is piped on the cupcake with Wilton tip #233. Coco showed me how to pipe the "grass" and what a difference the right technique is.

I was able to find some black cupcake liners with green dots and they added to the festive look.
I printed the "toppers" on-line and hot glued them to cocktail picks.
The crowning glory...a truffle football!
Use your favorite truffle recipe and form into footballs, place in fridge for awhile and then dip in chocolate and allow to cool in fridge. Finally, using white chocolate or buttercream frosting...pipe football markings.

This particular post has been linked to:
The Girl Creative
It's A Blog Party
Simply Step Back

New Kitchen Gadgets

2011-02-04T10:51:00.004-05:00

I just love kitchen gadgets, especially ones that make my "job" easier or more efficient!

On the left there are three magnetic tools (two shredders and a peeler) by Progressive and purchased at SurlaTable. We eat a lot of salad so those gadgets get a lot of use...love them!

Next to the magnetic tools on the left is a Zyliss ergonomic peeler that you could use all day...fits even a small hand, like mine, nicely.
Then the purple ceramic knife, oh my! It is sharp and love the cover! It is by Kuhn Rikon and is a must have!
The purple turner is by OXO and they always have great products and this is no exception...perfect size to turn all those Valentine cookies!
Lastly, the multi-colored small whisk is also a product of Kuhn Rikon and first of all it is adorable but most importantly it is a perfect size for many tasks in the kitchen!
Many thanks to Caribe for the last four kitchen gadgets!

Chicken Pot Pies

2011-02-03T05:16:00.008-05:00

The monster storm that swept across 30 states this week hit Michigan late Tuesday night and into the early morning hours of Wednesday closing many local school districts and making travel difficult. Thoughts of comfort food seemed like a good dinner idea so off to the internet and cookbooks...chicken pot pie was the final decision!

I compiled several recipes and started whipping up our warm and comforting meal!
I had one sheet of puff pastry in the freezer and decided I would use that rather than a pastry crust from scratch!

This will definitely be my go-to chicken pot pie from now on...it is really delicious!

Chicken Pot Pie:

1 1/2 cups cooked chicken, diced
5 cups good chicken broth
8 tablespoons unsalted butter
3/4 cup chopped sweet onion
3/4 cup flour
1/4 cup cream
1 1/2 cup diced carrots, blanched
1 1/2 cups frozen peas, blanched
1 small can sliced potatoes, then diced
1 tsp. fresh dill, minced
1/2 tsp. tarragon
1/2 tsp. thyme
Salt and pepper to taste
Minced parsley to garnish
1 sheet puff pastry

Heat the chicken broth and keep warm.
Melt the butter and saute the onions over medium heat until translucent. Add the flour, turning heat down a bit. Stir constantly and then add the hot chicken broth stirring constantly until thick. Add the cream and stir til well blended. Add the chicken, veggies, and spices, including salt and pepper to taste.

You can make one large pot pie or several small ones. I opted to make just two individual ones and place the remainder of the mixture in the freezer for a later comfort dinner.

Spoon mixture into desired dishes and place the dishes on a parchment lined cookie sheet...less clean-up!!! Bake at 375 degrees for 12 minutes.

Remove from oven and place puff pastry on top of the pot pies. Work quickly as you don't want the pastry to start melting. Brush the top with a beaten egg and return to oven and bake for 15 - 20 minutes.

Enjoy!!!

This post has been linked to Whipperberry,
SassySites
Passionately Artistic
The Girl Creative
Paisley Passions

Spice Storage

2011-02-02T09:44:00.006-05:00

Thirty eight years ago when Ben & I married we received a small spice cabinet to hang on the wall that we use for many years but when we moved to our new home fifteen years ago there just wasn't a good spot on our kitchen wall to hang it so the spices got placed in a cupboard and we never could find the spice we needed when we needed it!

Enter Ben!!!

Ben does his greatest thinking when he awakes in the middle of the night and dreams up good ideas...this particular one ranks right up at the top.

As you can see, we now have three levels to store spices and what a great time to throw out old spices...now to replace them!

Oh, and by the way, did you notice the spices are arranged alphabetically? Done by Ben of course!

Ben is a very talented man and I thank and love him for thirty eight years (and for making the spice shelving).

Ruffly Scarf

2011-02-01T21:12:00.010-05:00

This is a knitted scarf but to the untrained eye it is a mystery how you could knit such a piece! It turns out so ruffly and the yarn is most interesting!
I especially like my photo...the jacket/scarf combo are hanging from our dining room chandelier...clever??? Not really but that is where the best lighting was this evening!

This is the blue/green color combination and also in a previous post I made a fuschia/purple scarf.

A friend and neighbor introduced me to this scarf pattern and am so glad! I would like to make a couple more scarves just to have on hand for fun gifts! This would be such a nice Valentine Day surprise for someone on your special list!

The Yarn Market in Beulah, Michigan is where I purchased the Katia yarn and instructions but they are unable to order any more until spring...but last I heard they were hoping to find another supplier, and I am hoping they soon have another shipment!

I have linked this post to Whipperberry (Friday party)
and also SassySites
and It's a Hodgepodge Life
also The Girl Creative

Rolo Cookies

2011-01-30T14:51:00.004-05:00

Normally, I am not a chocolate cookie sort of gal but this recipe intriqued me many years ago and after making the cookies, I was sold and have been baking them ever since!

The recipe is from a cookbook entitled Best-Of-Friends, Festive Occasions by Darlene Glantz Skees. I am the proud owner of three cookbooks by Darlene and I use them fairly often.
As you can see, there is a Rolo surprise in the middle...you could easily refer to these as Turtle Cookies!

Rolo Cookies:

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup unsalted butter, softened
2 tsp. vanilla extract
2 eggs
1 cup chopped pecans, divided
9 oz. package Rolo candies
2 tablespoons sugar
4 oz. candy coating

In a small bowl, beat granulated sugar, brown sugar and butter together until light and fluffy. Add eggs and vanilla, beat well. Add flour mixture (flour, cocoa, baking soda) and blend well. Stir in 1/2 cup chopped pecans.

With floured hands, shape about 1 tablespoon dough around one Rolo, covering completely.

In small bowl, combine remaining 1/2 cup pecans and 2 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets (I generally use parchment paper).

Bake at 375 degrees for 7 - 8 minutes, or until set and slightly cracked. Cool about 2 minutes, remove from cookie sheets, cool completely on wire rack.

Melt candy coating or white chocolate chips over low heat stirring until smooth. Drizzle chocolate over the cooled cookies.

Incidently, you will probably have a few Rolo's left over so you can sneak a treat while the cookies are in the oven.

Valentine Lemon Cookies

2011-01-29T09:17:00.005-05:00

If you like lemon, this is a cookie you will enjoy because not only do the cookies contain lemon so does the icing! These are not for the faint of heart!

The Valentine Treats book pictured is authored by Sara Perry and the napkins are a Vera Bradley product (given to me by Caribe @ Christmas).

I used various garnishes such as chopped pistachio's, edible pearls, heart confetti's, sprinkles, red hots, and conversation hearts to decorate.

Lemon Cookies:

1 cup flour
3/4 cup cornstarch, plus 1 tablespoon
1 teaspoon baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
1/2 cup sugar, plus 1 tablespoon
2 large egg yolks, room temperature
1 -2 tablespoons finely grated lemon zest
3 -4 tablespoons fresh lemon juice
1 teaspoon Madagascar vanilla extract
1 3/4 cups powdered sugar

Whisk together flour, cornstarch, baking powder, and salt in a bowl. In another bowl, beat butter and sugar (granulated) at medium/high speed until pale and fluffy (3 - 4 minutes). Mix in egg yolks, lemon zest, and vanilla. On low speed, gradually add the flour mixture just until combined. Shape the dough into a disk shape, wrap in Saran and refrigerate for at least an hour.

Preheat oven to 350. On a floured surface, roll out dough to about a 1/2 inch thickness. Using a heart shaped cookie cutter, cut out dough and place on parchment lined cookies sheets (easy clean-up). Space about 2 inches apart and chill for 10 - 15 minutes.

Bake cookies for 10 - 12 minutes, rotating the sheets half-way through. Allow cookies to cool completely on racks.

Icing:

Stir together the powdered sugar, and 3 tablespoons lemon juice in small bowl.
Spread carefully on cookies and place desired garnish's on top and allow to dry.

Credit is given to Martha Stewart for this recipe!

Orange-Carrot Salad

2011-01-28T06:47:00.003-05:00

This is a delicious salad but be advised that a decorative mold may give you some trouble if you are trying to multi-task like me!

To unmold the salad I wrapped a hot towel around it and promptly forgot about it and when I came back to the project the jello had melted a bit...oh my! I quickly unmolded the salad onto a dinner plate, as it was closet to my work station!

Orange-Carrot Salad

1 - 6oz. package orange gelatin
2 cups boiling water
1 1/2 cups cold water
2 large carrots, shredded
11 oz. can mandarin oranges, well drained
15 oz. can crushed pineapple, very well drained
1/2 cup chopped pecans

Dissolve gelatin in boiling water and stir in the very cold water, stirring until well dissolved. Chill until partially set.
Fold in carrots, oranges, pineapple, and pecans.
Pour mixture into oiled mold or just place in a serving bowl...chill until set.

There is some crunch to this salad which pleases my palate quite nicely!

Valentine Pillow

2011-01-26T19:54:00.003-05:00

This Valentine pillow is from a Crabapple Hill Studio pattern and it went together rather quickly. The instructions were thorough and it used basic embroidery stitches.

If you look closely you can see that the pillow front and back are buttoned together...quite unique. A purchased pillow form is placed between the front and back and then you sew together with interesting buttons.

This is the back of the pillow and I just love this fabric!

The close-up isn't a very good photo but hopefully you can see the interesting detail!

Super Bowl Bound!!!!

2011-01-24T13:15:00.008-05:00

Go Packer's!

My cheese head is ready for the Super Bowl!!!

Daddy is a Lion fan...Grandpa a Packer's fan...!

The Green Bay Packers will meet the Pittsburgh Steelers in two weeks and this little Packer fan is ready!

The highlight of the Packer vs Bear game was, hands down, the touchdown by Raji...and his dance topped it off!

I am not sure that Raji is headed for Dancing With The Stars, but his performance was top-notch for we Green Bay Packer fans!!!

New Look...Thank you, Courtney!

2011-01-24T06:37:00.004-05:00

As you can see, my blog has a new look...thanks to Courtney!
I really like the fresh new look and appreciate Courtney putting it together for me!
Pictured above is Courtney and Matt at Mom's recent birthday get-together!

Thanks again, Courtney and I love you and Matt!

Go Packers...beat Da Bears!

2011-01-23T08:04:00.004-05:00

Maggie is learning that Grandpa Ben is a devoted Packer fan and she seems to like the cheese head!

The Packers travel to Chicago to take on Da Bears today and we hope the Pack is victorious and goes on to play in the SuperBowl!

We heard this morning on television that there is a restaurant in Green Bay that is serving Roasted Bear?????

Good Luck, Packers!

7-Up Salad

2011-01-22T11:52:00.003-05:00

You would think that after a year-or-so this blogger would remember to take photo's of a dish in the making but once again I forgot and just have pictures of the end result.

I first made this 7-Up Salad back in 1973...how can I remember? Well, Ben and I were married in the late fall of 1972 and I started getting interested in being a bit domestic the following year.

A dear friend who has since passed gave me this recipe and we have treasured it ever since! It is almost a dessert so if you are watching calories you may want to avoid making this!

7-Up Salad

2 packages lemon jello
2 cups boiling water
2 cups 7-Up
2 bananas, sliced
1/2 cups chopped pecans
1 cup colored mini marshmallows
1 large can crushed pineapple, drained (juice, saved)
1 cup pineapple juice
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 tablespoon butter
1/2 pint whipping cream, whipped
Grated cheddar cheese for garnish

Dissolve jello in boiling water, add 7-Up and allow to chill until syrupy.
Add pineapple, banana slices, nuts, and marshmallows. Place in fridge until firm.

Mix flour and sugar together well. Add beaten egg and pineapple juice and cook until thick. Remove from heat and add butter and allow to cool.
Fold in the whipped cream and spread over the salad.

Trim with grated cheddar cheese and enjoy!

Mom's 91st Birthday Party!

2011-01-22T09:27:00.006-05:00

Mom celebrated her 91st birthday on January 20th and celebrate she did!

Early on the morning of the 20th she and a special friend went to a local casino and had breakfast and then played the machines for awhile...it wasn't her lucky money day but she had fun!

Above is Mom showing us her new scarf...I knit the ruffly accessory in one of her favorite color combinations, purple and fuschia.

We served pizza, one of Mom's favorite's, from Ben's buddy Kirk and he never lets us down!

For dessert I made little cupcake sundae's...the idea is from Bakerella and you can find the recipe on her site. The cupcake flavor is strawberry, topped with chocolate ganache and crowned with buttercream frosting. A few sprinkles were added along with a stemmed cherry...and how cute are the striped straws???? The cupcake liners were pink with white polka dots!

Here we have Mom viewing a book of her great granddaughter, Maggie! The book turned out so cute and Shutterfly did all the work!

As you can see, there are still some Christmas decorations around our home and I am quite determined to pack them away this weekend!

Valentine pastries!

2011-01-21T09:41:00.006-05:00

I just discovered that I posted this picture twice, perhaps a senior moment!

I had planned to make these pastries for Christmas but that just didn't happen so thought I would give them a try and doll them up for a little Valentine treat!

I used one sheet of frozen puff pastry dough, thawed and rolled out to a 14" square.

Then crumbled about 1/2 cup almond paste, adding 1/4 cup brown sugar, one egg yolk, and 2 tsps. milk, mix until well blended.

Spread the almond paste mixture over the prepared dough and cut into 1" to 1 1/2" strips and twist each piece to resemble a wreath shape. Place on a parchment lined cookie sheet...lightly beat an egg white and brush over each wreath. Bake for about 14 minutes at 400 degrees.

I made a little buttercream frosting and tinted it pink and placed a conversation heart on top.

Tasty little pastries!

Mom's 91st Birthday @ Church

2011-01-21T07:50:00.005-05:00

I received the recipe for these wonderful lemon cupcakes from Courtney and believe me they are delicious!

Using your favorite white cupcake recipe and making Martha Stewart's lemon curd is about all there is to these cupcakes!

On the cooled cupcakes, place a dollop of lemon curd and allow to set.

I piped whipped cream on top of each and placed a lemon drop as the crowning touch.

I love anything lemon and hopefully these were a hit for Mom's little card group at church!

"The Hungry Caterpillar" by Auntie Courtney

2011-01-17T12:23:00.003-05:00

This is the cutest Hungry Caterpillar cake I have ever laid my eyes on...the creation was made by Auntie Courtney or as Maggie calls her Coco.

What a beautiful memory for little Maggie!

Maggie's 1st Birthday!

2011-01-17T08:52:00.005-05:00

As the perpetual calendar reads...January 15, 2011...that can only mean one thing...little Maggie is one year old and what joy she has provided our family.

Maggie in her sweet little birthday outfit...she looked absolutely adorable!

Maggie is interested in her birthday card and seems so serious!
We love you Maggie!!!
Happy First Birthday!!!!