Wednesday, December 9, 2009
Tuesday, December 8, 2009
Congratulations to Mary and her husband, baby Madeline was born Monday, December 7, 2009 at 6:42 pm weighing 8 pounds 1oz and 21 inches long. (This is #5!)
For the rest of you that entered this drawing, check back another time for yet another prize drawing.
Thursday, December 3, 2009
Leave a comment about something you plan to make over the next few weeks, and you'll be entered. Good luck!
Coming soon...red velvet cake.
Monday, November 30, 2009
Need a plate of sweet treats for hostess gifts or entertaining drop-in guests? Allow me to hand-make and beautifully wrap your selection of goodies. Call or email me to place your order by December 18.
petite plate of one dozen treats ~ $25
popular plate of two dozen treats ~ $45
plentiful plate of three dozen treats ~ $60
- Chewy Chocolate Chip Cookies
- Chewy Double Chocolate Chip Cookies (Chocolate Cookie with Chocolate Chips)
- Cranberry Oatmeal Cookies
- Dark Chocolate Gooey Butter Cookies
- Chewy Lemon Drop Cookies
Brownies and Bars:
- Ree's Espresso Layer Brownies
- Dark Chocolate and Peanut Butter Brownies
- Gooey Butter Cake Bars
- Double Chocolate Gooey Butter Cake Bars
- Really Big Rice Krispy Treats
Gourmet Pretzel Treats:
- Dark Chocolate and Peppermint Dipped Pretzels
- Peanut Butter Dipped Pretzels
- Peanut Butter Pretzel Pillows Drizzled with Dark and White Chocolates
Monday, November 23, 2009
I promise not to make this a Julie and Julia blog site, but if you're in the mood for a chocolate sheet cake, try it. It's yummy!
Lucky for you, PW takes lots of pictures.
Saturday, November 21, 2009
- 8 oz. cream cheese, softened
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 package Milk Chocolate Toffee Bits
Stir ingredients one at a time, until all are combined. Chill before serving.
Friday, November 20, 2009
Tuesday, November 17, 2009
Anywho...between my husband and myself, we became intrigued by her stories and tutorials, and found out that she would be visiting our fair city. So we made plans to attend her book signing and purchase her new cook book. Apparently, so did several hundred other people. And although it's always good to add to the fun quotient, we probably should have found alternate care for our toddler-daughter. The line for getting your book signed was not going to be any shorter than one hour, and the evening was already getting late for us.
Well, one of Ree's sons was roaming the rows of seating, offering to write his name near one of his photos in the book. Since it was a book signing, I asked if he would sign my book... ...and that's the only name that got signed in my book tonight. But that is OK.
Friday, November 13, 2009
Tuesday, November 10, 2009
Then, cut off the non-stem/root end. (Cut off the end toward the right in the picture above.)
Next, you will want to bisect the onion from end to tip, through the root section. The onion will lay nicely on your cutting board because you've made a flat bottom for it in the previous cut.Take one of the halves and slice almost all the way from root to tip again, this time making radiating cuts out from the center. Another view.Finally, rotate the onion half 90 degrees, and make small vertical slices from the tip toward the root. Stop slicing when you are somewhat near the root end, and you don't have much for your fingers to grasp. Please use caution as you are chopping, so as not to injure yourself with the knife.
As you can see, you have a beautiful finely chopped onion. If you want to be technically correct about terminology, what you see pictured above is a minced onion. A diced onion would be more medium sized cuts, and chopped onions are the largest cut at about 1/4" chunks.
Some believe that keeping the root end of the onion mostly intact will reduce the amount of irritation to the eyes. Others say you must wear goggles. Others chew spearmint gum while chopping. Some chop their onions under running water. Other ideas: use a fan to blow the irritants away from the cutter, use a very sharp knife blade, chill onions before cutting, get some other guy to do it. Really, some people try to pawn it off on some other poor soul. Try each method, and see what works best for you.
Here are a few interesting tid-bits of onion trivia.
By the way, my model onion above was used to make black bean enchiladas tonight, somewhat as described here. ¡Buen provecho!
Sunday, November 8, 2009
Saturday, November 7, 2009
December 2 - Breakfast for dinner: scrambled eggs, biscuits, gravy, fruit salad
December 9 - Pizza, salad, dessert
December 16 - Christmas chicken casserole, market vegetable, salad, dessert
December 23 - No meal due to Christmas break.
December 30 - No meal due to Christmas break.
January 6 - Homemade pot pies, salad, dessert
January 13 - Baked potato and salad bar, dessert
January 20 - Pot roast, mashed potatoes, market vegetable, dessert
January 27 - Pasta primavera, garlic bread, salad, dessert
February 3 - Chicken and cheese enchiladas, beans, rice, dessert
February 10 - Baked rosemary chicken, au gratin potatoes, market vegetable, dessert
February 17 - Fettucine Alfredo, steamed broccoli, garlic bread, salad, dessert
February 24 - Orange chicken, vegetable fried rice, egg rolls, dessert
Wednesday, October 14, 2009
And since you're thinking you might want to break out that old family chili recipe, check back soon for a tutorial on chopping onions quickly and without tears!
Sunday, September 20, 2009
2/5/12 Apple Nachos
7/24/11 Sweet Jalapeno Cream Cheese Dip
7/22/11 Peach Bombs
7/19/11 Strawberry Semifreddo
6/14/11 Pink Lemonade Dressing
6/26/10 Hello, Summer! (Calypso Fruit Salad)
12/9/09 What to do About all the Seeds (chopping a bell pepper)
11/21/09 Toffee Apple Dip
11/10/09 How to Chop an Onion
7/30/09 Peeling an Avocado...from the Inside Out
7/14/09 Double Chocolate Gooey Butter Cake (St. Louis All Stars)
Wednesday, August 26, 2009
Thursday, July 30, 2009
Now comes the fun (read dangerous and thrilling) part. If you do it the right way, all of your friends will say, 'ooh,' and 'aah,' if you do it the wrong way, they may ask, 'where do you keep the band-aids?' or 'which way to the nearest ER?' I must caution you to err on the side of too little effort, rather than risking injury with too much effort. Gently, but swiftly, embed the mid-section of the knife blade into the pit of the fruit. (You won't be able to push the knife in, it is really more of a 'hack'...a gentle, safe 'hack', that is.) After a few attempts, you will discover the amount of effort required to lodge the blade firmly into the pit of the avocado. The trick is to get the blade to stop approximately half way through the pit. Too far, and the pit cuts in half and the little trick doesn't work. Too shallow into the pit, and the outer layers of the pit will break off during the next step...and that is essentially like stripping a screw. Once you have perfected the science of gently, but firmly hacking your knife's way into the pit of your avocado, the rest is the proverbial piece of cake. Rotate your knife (as though it were the hands on a clock), until the pit becomes dislodged from the flesh of the fruit. Gently push the pit off of the knife (remember it is pretty well stuck on there, you may have to push firmly). Always push away from the blade. A little pinch behind the pit will usually work. Without cutting through the skin of the avocado, score it in slices or cubes (depending on how you are serving the avocado).Then, take a large spoon (my soup spoons are the perfect size) and slide it between the peel and the flesh of the fruit. Scoop out any remaining morsels of fruit that are usable for your purpose, then discard the skin. You now have a peeled avocado, with very little waste, and nary a mess to be found. (That is of course unless you were a little gung-ho on the hacking part, and you left the avocado and knife on the counter while you made your trip to the ER!) All that's left is to enjoy the 'fruit' of your labor in your favorite salad, guacamole, or all by itself. mmm....
Wednesday, July 22, 2009
Crudite Shooters. Parmesan Flatbread.
Twice Baked Baby New Potatoes. Antipasto Skewers.Tomato, Basil and Feta Pizzettes. Chicken and Bacon Brochettes.
Wednesday, July 15, 2009
Tuesday, July 14, 2009
Here is my favorite Double Chocolate Gooey Butter Cake recipe (thank you, Marla) for you to try at home.
- 8 TBSP (1stick) butter, melted, plus
- 8 more TBSP (1 stick) butter, melted , plus additional butter for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1(8-ounce) package cream cheese, softened
- 3 to 4 TBSP cocoa powder (the more the merrier!)
- 1(16-ounce) box powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- In large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
- Beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed.
- Slowly add the remaining 1 stick melted butter, and the vanilla, continuing to beat the mixture until smooth.
- Spread filling over cake mixture in pan.
- Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
- Let the cake partially cool on a wire rack before cutting into pieces.
Saturday, July 11, 2009
Well, this week is a big week as far as grocery shopping goes...baby shower on Saturday, wedding reception on Sunday, and a family to feed in the meanwhile. So, I entered all of the things I'll be making this week from turkey sandwiches at lunchtime to cheesecake for one of the events desserts. The computer generated list is 3 pages and 100 items long! The beauty of it is this: the computer has arranged the list according to departments in the grocery store. I had better get started!
Thursday, July 9, 2009
Fall quarter menus:
- August 26: Oven Fried Chicken, Garlic Mashed Potatoes, Cucumber and Tomato Salad, Dessert
- September 2: Made to Order Pizzas, Salad Bar, Dessert
- September 9: Barbequed Beef Brisket, Baked Macaroni, Broccoli Salad, Dessert
- September 16: Shredded Chicken Nachos, Corn and Black Bean Salad, Dessert
- September 23: Pasta Prima Vera, Garlic Bread, Caesar Salad, Dessert
- September 30: Baked Potato Bar, Salad Bar, Dessert
- October 7: Pot Roast, Mashed Potatoes, Market Vegetables, Salad, Dessert
- October 14: Spinach Lasagna Rolls, Market Vegetables, Garlic Bread, Pasta House Salad, Dessert
- October 21: Balsamic Herbed Chicken, Aunt Bev's Rice, Market Vegetables, Salad, Dessert
- October 28: Chili with beans and meat or White Chicken Chili, Salad Bar, Dessert
- November 4: Baked Penne with Roasted Vegetables, Salad, Dessert
- November 11: Taco and Burrito Bar, Salad, Dessert
- November 18: Potato Chowder and Spicy Black Bean Soup, Salad Bar, Dessert
- November 24: (TUESDAY) Creamy Mostaccioli, Garlic Bread, Caesar Salad, Dessert
Wednesday, July 8, 2009
Monday, July 6, 2009
Wednesday, July 1, 2009
|Greek Cucumber Rolls|