March 3 - Baked Potato and Salad Bar, Dessert
March 10 - Biscuits and Sausage Gravy, Scrambled Eggs, Fruit Salad
March 17 - Pizza and Salad Bar, Dessert
March 24 - Chicken and Cheese Enchiladas, Beans, Chips, Dessert
March 31 - Broccoli and cheese stuffed chicken, Vegetable, Salad, Dessert
April 7 - Creamy Mostaccioli, Garlic Bread, Vegetable, Salad, Dessert
April 14 - Nacho Bar, Dessert
April 21 - Oven Fried Chicken, Garlic Mashed Potatoes, Vegetable, Salad, Dessert
April 28 - BBQ Beef Brisket, Aunt Bev's Rice, Vegetable, Salad, Dessert
May 5 - Build Your Own Burrito, Homemade Salsa and Guacamole, Dessert
May 12 - Baked Macaroni and Cheese, Vegetables, Salad, Dessert
May 19 - General's Chicken, Fried Rice, Egg Rolls, Dessert
May 26 - Build Your Own Burger Night, Potato Salad, Fresh Veggies, Dessert
Wednesday, February 24, 2010
Thursday, January 28, 2010
de-junk-ifying
In my mind, I am an organized person. Or maybe, I would like to be an organized person. I admire and respect organization in just about any form. I own a book about organizing just about anything.
Let me rephrase. This is what happens when things fall out of my pantry when I open the door, or we hear something take a flying leap during our dinner. I had enough and it was time to start over.
Ahhh...now I can breathe. After a good scrubbing of all of the shelves, baseboards and floor, I was ready to reclaim my counter space. I discovered a few duplicate items that could be combined, a few things that were past their 'prime', and thing or two purchased on impulse that were just taking up space in the pantry. Jalapeno lemonade mix?!? I restocked the previously labeled shelves and I think it looks manageable now.
My problem lies in the maintenance of organization. I can have a great system in place, but if I'm too hurried to keep it up, well...this is what happens.
Ahhh...now I can breathe. After a good scrubbing of all of the shelves, baseboards and floor, I was ready to reclaim my counter space. I discovered a few duplicate items that could be combined, a few things that were past their 'prime', and thing or two purchased on impulse that were just taking up space in the pantry. Jalapeno lemonade mix?!? I restocked the previously labeled shelves and I think it looks manageable now.I don't think we'll have any more 'jumpers'. What a relief!
It's been about 3 weeks since the last photo was taken, and I'm really glad to say it looks roughly the same. Here's where the story gets interesting...the project has expanded to other closets, cabinets, storage units and other clutter-tending-locales in the house. Entry closet: done. Master bath cabinets: done. Guest closet: done. China hutch: done. Linen closet: in-progress. Basement: let's not get the cart in front of the horse here! (Don't wait up on that one!)
Good luck with your own de-junk-ifying!
Wednesday, January 13, 2010
party by numbers
Everyone remembers painting by numbers from way back when, right? An article in Rachel Ray's Everyday highlights some of the important numbers for hosting a party. Here are some of Rachel's digits, and some from my own experience...
0 - The amount you need to spend on favors.
5.30 ($) - The average cost of a custom imprinted invitation. (Yikes!)
6-8 - The number of appetizers needed per person, per hour for an afternoon or later evening party.
6-8 - The number of gallons of iced beverages needed to serve 100 guests.
8 (#) - Amount of tortilla chips needed to serve 100 guests.
10 - The number of appetizers needed per person, per hour for a lunch time party.
12 (PM) - The time at which brunch becomes lunch.
14 - The number of appetizers needed per person, per hour for a dinner time party (without an entree).
20 - The number of minutes that should pass between the end of dinner and when dessert is served.
30 (%) - The amount of invitees that will RSVP.
50 (°) - The minimum temperature for outdoor entertaining...unless you're hosting a bonfire!
60 - The number of minutes between when a party starts and when dinner should be served.
67 (%) - Average invitation acceptance rate.
80 (%) - Percentage of guests that will accept if offered coffee or tea.
200 - Number of napkins suggested for a party of 15.
0 - The amount you need to spend on favors.
5.30 ($) - The average cost of a custom imprinted invitation. (Yikes!)
6-8 - The number of appetizers needed per person, per hour for an afternoon or later evening party.
6-8 - The number of gallons of iced beverages needed to serve 100 guests.
8 (#) - Amount of tortilla chips needed to serve 100 guests.
10 - The number of appetizers needed per person, per hour for a lunch time party.
12 (PM) - The time at which brunch becomes lunch.
14 - The number of appetizers needed per person, per hour for a dinner time party (without an entree).
20 - The number of minutes that should pass between the end of dinner and when dessert is served.
30 (%) - The amount of invitees that will RSVP.
50 (°) - The minimum temperature for outdoor entertaining...unless you're hosting a bonfire!
60 - The number of minutes between when a party starts and when dinner should be served.
67 (%) - Average invitation acceptance rate.
80 (%) - Percentage of guests that will accept if offered coffee or tea.
200 - Number of napkins suggested for a party of 15.
Wednesday, December 9, 2009
what to do about all the seeds...
You know...all the little white seeds, that seem to multiply while your back is turned, rinsing your knife. Here's a method I use when I have to slice, chop, dice, or otherwise de-seed these yummy veggies. First, wash it.
Slice off the top and bottom...just a thin slice so it has something flat to sit on, and so you can peep down through the top into the center part of the pepper, and keep your eye on those seeds.
Align your knife with a section of flesh, and slice down through the connective parts, so you have removed one quarter-panel of the pepper.
Keep slicing these quarter-panels away, until you're left with just a pod of those pesky white seeds. Dispose of them however you wish.
Now if you've done it right, you don't have stray seeds all over your cutting board as in past incursions with bell peppers! Take one of your quarter-panels and cut it as required for making dipping sticks, fajita slices, or dices for many other dishes.
Slice off the top and bottom...just a thin slice so it has something flat to sit on, and so you can peep down through the top into the center part of the pepper, and keep your eye on those seeds.Align your knife with a section of flesh, and slice down through the connective parts, so you have removed one quarter-panel of the pepper.Keep slicing these quarter-panels away, until you're left with just a pod of those pesky white seeds. Dispose of them however you wish.Now if you've done it right, you don't have stray seeds all over your cutting board as in past incursions with bell peppers! Take one of your quarter-panels and cut it as required for making dipping sticks, fajita slices, or dices for many other dishes. I made these into a yummy veggie dip. Mmmm....
Tuesday, December 8, 2009
red velvet cake
I like Red Velvet Cake. However, I did not like it when I was a child. The Eugene Field Elementary School cafeteria usually did a passable job preparing our lunches, but there was something mysteriously awry with their version of Red Velvet Cake. For some reason, I associated school lunch red velvet cake with all others. Gladly, I re-tried it as an adult, and found that I really do like the complex and deep flavor of this holiday gateau.
I like to butter and cocoa my cake pans when preparing a chocolate or dark cake. That way, when you un-pan the cakes, you don't have a dusting of white flour all over.
It smells so good once you pour in the buttermilk...you won't believe it!
Frosted with marshmallow, coconut, pecans, and other yummies. 
I happen to think that Paula Deen has some great cake recipes, not the least of which is her Red Velvet Cake. For those of you who shy away from anything with an ingredient list numbering larger than 5, this may not be for you. For everyone else...here it is!
I like to butter and cocoa my cake pans when preparing a chocolate or dark cake. That way, when you un-pan the cakes, you don't have a dusting of white flour all over.It smells so good once you pour in the buttermilk...you won't believe it!Frosted with marshmallow, coconut, pecans, and other yummies. and the winner is......
Mary said... "Well, Carrie, right now I'm baking a baby so I think any other baking will be spur of the moment- I'm sure I'll do some sugar cookies for the older kids to decorate though!" Please email me to claim your prize...although, I won't worry if it's not too soon. I see you have more important things on your mind.
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.
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
thanksgiving
I'm so thankful for all of my family and friends and for their support as my catering business takes off. To celebrate Thanksgiving and the coming Christmas season, I'm offering a prize drawing! Enter by Saturday at midnight for your chance to win a Penzey's Spices gift box.
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.
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
holiday treat plates
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
Cookies:
- 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
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