Kitchen Klique

Cancer, Cooking and Klique-ing!

2010-01-25T06:00:00.003-05:00

Where have I been? That has been a question I have been hearing a lot lately. All I can say is I have been living! Living with my kids homework, with my dirty house, with carpooling, with my menu planning - and loving every minute of it! 3 years ago today - January 25, 2007 - my sweet little doctor called me and told me I had 5 cm of invasive cancer. 3 years ago today - I had to call my parents and tell them that their baby was taking an unexpected journey. 3 years ago I had to call my hubby while he was on a business trip and tell him he was taking this journey with me. 3 years ago today - I sat my 1st grader and 3rd grader down and told them their mommy had cancer - but just like their Gumma - I was going to kick "cancers" butt!

3 years ago, about a million thoughts were passing through my brain. One of which was that I needed to document some memories for my girls. I had done some scrapbooks for them - but I wasn't current - and those were mostly photos. I wanted them to have something tangible with my thoughts and memories. My good friend Robin of Big Red Kitchen had started her blog - and I determined - that was how I would share my recipes and memories of those recipes with my girls.

I have done that my friends. I have documented most of the recipes I cook on a regular basis. My mother has shared her memories of dishes she has made for me. I have connected with old friends, new friends, and made many blog friends along the way. Thanks to thecutestlittleblogontheblock.com I was able to give each of my daughters a hard bound Kitchen Klique cookbook. They now are the proud owner of a 210 page book of recipes and memories.

They are 12 and almost 10 today and I am sure they do not appreciate what that book means - but someday - when I'm not here to give them that recipe for their Gumma's potato souffle or Aunt Ruthie's Blueberry Buckle - they will only need to turn to the index of the book to know that their mommy loved them so much.

Thank you for reading my blog. Thank you for leaving comments. Your company was the unexpected benefit for giving this gift to my daughters. You are in my Kitchen Klique!

So, for now, I am busy living life, I am busy loving my girls, and I am busy clowning around in my kitchen. I might stop by from time to time to say hello, share a recipe or tell you about my latest kitchen disaster, but for now - enjoy my older posts - and frankly - JUST ENJOY LIFE!

This was our Christmas photo this year. I've come a long way since that picture at the top. Thank you God - Your love is EXTRAVAGANT!

Last but not least - a big thanks to my mom and dad, Curt and Bobi Benton. Thank you for telling me I can do anything - and believing it! You are part of that Extravagant love God shows me every day!

Cookies, Crackers and Cluckers!

2009-10-19T06:00:00.003-04:00

Fall is here....which I guess I interpreted as - Falling off the Blogging train!!! I have been busy with nothing and everything, and blogging seemed so easy to let "Fall" by the wayside - But I'm back!!!!
The other night I was faced with the task of eating chicken one more time! In an attempt to be creative - I went pantry diving. Usually my pantry diving is met with "No way Mom", "I'd never eat that combo mom" and my favorite "Well - if you made it - would I HAVE to try it?". This was not the case when I re-entered the kitchen with this combo!

I told my girls I was going to put crackers and cookies on their chicken - and there was applause from the peanut gallery!

I washed and dried my chicken tenders. Blended one sleeve of Ritz Crackers (approximately 35 crackers), 8 Nilla Waffer cookies, and 1/2 teaspoon cinnamon in my food processor. Dipped my chicken in a beaten egg and then rolled them in the cracker "concoction". I placed them directly on a cookie sheet and baked them for 20 minutes in a 400 degree oven.
My kids and I agreed - it was our favorite nuggets ever! The Pantry diving paid off - and my family actually enjoy another chicken dinner!

Serve this and tell your kids they are getting cookies, crackers and cluckers for dinner tonight!

Lunching with Paul...well sort of!

2009-09-21T06:00:00.005-04:00

My Girlfriend Meredith, you know the one...(refresh your memory HERE) had some ladies over for lunch the other day! She thought we needed a "Back to school, welcome to getting on top of the housework, have fun trying to help your middle schooler with that math, what do I pack for my kids lunch day after day" lunch. Wasn't that nice of her? When we got there, she had a beautiful table set and the salad was fantastic! She calls it her "Paul Newman Chicken Salad".

Paul Newman Salad

1 bag assorted greens
4 boneless chicken breasts
1 pkg slivered almonds
1 med. Onion chopped
1/2 pkg fresh mushrooms, sliced
1 box of Uncle Ben’s Long Grain & Wild Rice
1 bottle of Paul Newman's Olive Oil salad dressing

Chop chicken breasts into bite-sized pieces. Brown in a skillet with a small amount of butter or oil. Place in a mixing bowl. Cook rice according to directions. Mix chicken, rice, ¾ of almond pkg, onion, mushrooms and ½ bottle of salad dressing together. Chill. Spoon mixture over greens and top with remainder of almonds. Serve remaining dressing on the side to taste.

Thanks Meredith for a wonderful afternoon!

Charlie's Potato Salad!

2009-09-15T06:00:00.002-04:00

I guess I need to start with an apology. My girls have been back to school for one week and I don't know who is busier, them or me? I had grand plans to keep to a schedule for my blog once school started, but between homework, laundry, PTF, sports and just keeping up with the house....my life is crazy. Enough of the excuses - back to the good stuff.
As my mom and I were looking through my blog this summer, neither one of us could believe I hadn't posted our favorite potato salad- Charlie's Potato Salad! My parents discovered this delicious recipe when they lived in Minnesota and ate at Charlie's Restaurant in Minneapolis. The key ingredient, which is different from most, is the Pimientos. You will find these little guys living among the olives on your grocery store shelf.

Charlie's Potato Salad
5 Medium cooked potatoes- freshly cooked
1 teaspoon salt
dash of white pepper
1 (4oz) jar chopped Pimiento (somewhat drained)
2 Tablespoons chopped green onions (sometimes I just throw in some onion powder)
3 hard cooked eggs
1 1/4 cup mayonnaise
1/4 cup diced celery

Boil potatoes until tender. Cut into cubes.
In separate bowl combine Mayo, salt, white pepper, Pimientos, green onions, and celery.
Gently combine potatoes into mixture. Add hard boiled eggs.

Enjoy - and try to remember summer!!!!

The Season's Last Blueberries!

2009-08-31T06:00:00.002-04:00

My Aunt Ruthie made our last blueberry pie of the season - and it was WONDERFUL! Even though it was 60 degrees and raining up here in the Catskills - it tasted like summer - and we didn't want it to end!

Summer's last Blueberry Pie
1 (9 inch) pie shell - baked
1 (8 oz) cream cheese
3 Tablespoon sugar
1/4 teaspoon salt
1 Tablespoon milk
1/2 teaspoon vanilla extract

1 quart blueberries (to be divided)
2/3 cup water

1 cup sugar
3 Tablespoons cornstarch
1/3 cup water

In a medium bowl, thoroughly blend cream cheese with 3 Tablespoons sugar, salt milk, and vanilla extract. Using the back of a spoon, carefully spread this cheese mixture over bottom and sides of baked pie shell, bringing it well up on the sides.

Wash and drain blueberries.

Simmer together for 3 minutes - 1 cup blueberries and 2/3 cup water. Blend and add to boiling mixture - 1 cup sugar, 3 Tablespoons cornstarch, 1/3 cup water. Boil one minute stirring constantly. Cool.

Save out 1/2 cup choice berries; put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture, and garnish with the 1/2 cup berries. Refrigerate until firm - about 2 hours. Serve with sweetened whipped cream.

Enjoy the last days of summer - Fall is on the way!

Raspberry Rugelach from the Gingerbread House!

2009-08-26T06:00:00.003-04:00

If you tuned in Monday - you read all about one of our favorite neighbors up in White Lake - "Mrs. Margaret". This is her "Gingerbread Cottage", and just like in the fairy tales - Yummy things stream out of that door!

"Mrs. Margaret" is on the right and her sister, Marie, is on the left. These two lovely ladies not only made Israel salad the other day - they made a delicious batch of Raspberry Rugelach. How lucky were we?

Rugelach is a traditional European Jewish pastry, in a small crescent-shape made of cream cheese dough with a filling of nuts, raisins, and cinnamon or raspberry jam. Her sister Marie makes these delicious cookies and everyone enjoys them. On this visit, she got into the kitchen and baked up some delicious rugelach...

Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
tsp vanilla extract
1/4 tsp of salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
1/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup seedless raspberry preserves
3/4 cup dried apricots

DIRECTIONS:
1. In large bowl, with mixer at low speed, beat butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. To prepare Filling. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar and 1/2 cinnamon until well mixed.
4. Line 2 large baking sheets with foil and grease foil.
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9 inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling, gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaing dough, one-fourth at a time.
6. Preheat oven to 325 degrees F
7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

8. Bake rugelach at 325 degrees F on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

*****You can eliminate the apricots and use chocolate chips or change the jam to strawberry. Or not use any jam and just use the cinnamon/sugar and chopped walnut mixture.....be creative!!

Thanks "Mrs. Margaret" and Marie for sharing your yummy recipes with the "Klique"! Come back any time to share more!

Gingerbread - More than a Cookie!

2009-08-24T06:00:00.004-04:00

We are back up at White Lake again and loving the last bit of summer with its cooler temperatures. My parents have some dear friends up here - and one of my favorites is "Mrs. Margaret"! As a child I would come to the lake and LOVE to see the "Gingerbread Houses". Two such houses exist in our little community, one of which belongs to "Mrs. Margaret". Looking at these houses I am sure one could wonder if a fairy godmother or a witch could live in such a story book home. Thank goodness for us - they are both occupied by lovely families!

"Mrs. Margaret" spent one of her summer days cooking with her sister and took some photos for me to share with the "Klique".

Her sister Marie is a great cook and makes some interesting and different food that her family enjoys. She was a teacher/principal in NYC and has retired to Florida. Marie comes home to White Lake, for a few weeks every summer to enjoy the cool Catskill mountain air and to bond with the family. One of the activities that she enjoys is to cook and reminisce about life growing up in the 50's and 60's.

This Israeli salad is very basic and simple in ingredients, but the flavors meld and it is very refreshing and yummy. If you are on Weight Watchers, it would be 0 points if you use the splenda.

Use 1 or 2 cucumbers (remove the seeds) chopped chunky
3-4 chopped chunky ripe tomatoes
handful of fresh parsley (chopped)
half of a large vidalia or other sweet onion chopped
1 whole lemon (squeezed)
sprinkle of kosher salt
sprinkle of pepper
sugar or (1 packet splenda)
1 tablespoon of olive oil

Put all ingredients into a large bowl,stir, cover and refrigerate for 1 hour. After you make it once and you like it, you can always adjust the different ingredients to your taste. You can also add other ingredients...such as green and red pepper, garbanzo beans, chopped zuchinni, carrots...etc....

Thanks "Mrs. Margaret" for sharing your recipes. You are our "Fairy god Friend" in our favorite "Gingerbread" House!

Check back this Wednesday for another of the sister's recipes!

Upside Down Peach Muffins!

2009-08-17T06:00:00.005-04:00

I really should have called this post "A Peach of a Sister-in-Law"! This is my Sister-in-Law, Chandi. We recently went to Minnesota to visit my hubby's side of the family and got to stay with one of my favorite friends - Chandi. She and her hubby, Joel, just bought their dream home and are refurbishing it. Joel is an artist with his woodworking tools and you can just tell the house is so happy that someone who loves her so much bought her! One morning we got to wake up to these yummy muffins baking in the oven. After one bite - I knew I had to share them with the "Klique". Thanks Chandi for the great week, the yummy muffins and letting us love on that sweet family of yours!

Upside Down Peach Muffins

First prepare the custard cups (approx.18 small size)

6 T butter
1 c brown sugar
3 cups chunked peaches, canned or fresh

Distribute these ingredients amongst the custard cups. For me, the amounts are approximate. I just put a little dab of butter and a spoonful of brown sugar in each cup, I don't actually measure it.

For the batter:

2 c flour
1 1/2 c sugar
1 T baking powder
1/2 t salt

Mix dry ingred. then add:

1/4 c butter, melted
2 eggs, lightly beaten
1 c milk

Top the cups with batter, place cups on baking sheet and bake at 350 for 20-25 minutes or till browned on top.

Remembering Woodstock!

2009-08-10T06:00:00.004-04:00

The 40 Year Anniversary of " Woodstock' is being celebrated this month in Bethel, New York and,no doubt, many other places. As people reflect back on the year 1969, some remember that as the year that Neil Armstrong walked on the moon, that Sesame Street was broadcasted for the first time. That was the year that Nixon announced the withdrawal of 25,000 troops from Vietnam. However, the people in Bethel, New York always recall 1969 with the memories of 'Woodstock". My parent's cabin is in Bethel, N.Y. and just last week 17,000 people attended a Dave Mathews Concert on the grounds that was once Woodstock.

Peace out!
PEACE - LOVE- AND MUSIC still exist and people still flock to the original site. However, there is now a beautiful museum on the grounds which is called Bethel Woods Center for the Arts. This Museum was made possible by local businessman Alan Gerry, who purchased the property along with 1,700 surrounding acres, to build the beautiful arts center and return music to the "hallowed" ground of Yasgur's farm.

Last week, I took my girls to show them what this "Woodstock event" was all about. All of us got an education as we sat in the theater and witnessed Woodstock like we were actually there. If you are in the area I highly recommend stopping by and reliving this life-changing event. Visit their website at BethelWoodsCenter.org.

Peace, Love and Happiness!

Carrier Street Cookies!

2009-08-03T06:00:00.003-04:00

My mother grew up very near this house on Carrier Street, in Liberty, N.Y. The home was owned by the Cooper family and the welcome mat was always out. It was purchased by Allan Berube and run as a bed and breakfast, until his untimely death.

The bed and breakfast, when in operation, was a welcoming sight and maintained so nicely by Mr. Berube. He inquired of my mother some of the history from the home and my mom was all too happy to share her fond memories as well as the cookie recipe Mrs. Cooper often made for the children in the neighborhood.

Once Mr. Berube learned of this lovely cookie, he made bags for his guests and attached a copy of the history for his guest to enjoy. The page states: Carrier house is near the site of the old Liberty railway depot. Hoboes, who used to hang around the train yard, came up Cooper Ave. to Carrier and New Street, offering to sharpen scissors and do other work for food. These cookies are from a recipe Bobi Benton ( Ruth Wheeler's Sister) gave me. These were her favorite childhood cookies that Mrs. Cooper shared with neighbors and the hoboes who knocked on her door in the 1940's.

Hobo Fortune Cookies (because they had the good fortune of eating them!)

Sift: 1 1/2 cups sifted all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon ground ginger

1/4 cup Crisco
1/4 cup margarine
1/4 cup light molasses
1 cup sugar
1 egg

In mixer, mix wet ingredients. Add dry ingredients to batter. Stir in 1 cup rolled oats. Shape into balls and dip in extra bowl of sugar. Bake at 350 for 8 to 10 minutes. Makes 36 cookies.

P.S. If you are wondering about the huge chicken in the yard of the guest house....it was purchased by Mr. Berube from the local dairy queen when it went out of business. I bet it made anyones stay "Sunny Side Up"!

Door Stops and Doll Heads!

2009-07-27T06:00:00.002-04:00

My mother came to my house last week. Can I tell you how much I love my mother? I told her this trip, that no matter how old I get - when she dies - I will feel like an orphan. She is simply amazing. I think it might have to do with growing up in the 40's and 50's. There is simply nothing she can't do - even if that is a double negative!

This trip we labeled: Operation Bedroom Curtains! She came with a purpose - and as my dad says "I was cracking the whip". He calls it "Cracking the Whip" I call it bribing with chocolate, movies and dinner. I keep a steady stream of sweets in the house and it keeps her sewing machine moving! This is a picture of my bedroom prior to the new curtains.

We had a plan for what we wanted them to look like - but after we took a little shopping adventure to look for finials we knew our budget had different plans. We needed 28 "Finials" and they were running about 15 dollars for 2. That would be $210 - and that wasn't happening. We decided to put our thinking caps on and head to Home Depot for some improvisation!

We literally went up and down every isle. Could this plumbing fixture be used to hang a curtain? Could this rubber chair bottom boot be used to make a finial? In the end we settled on these door stoppers. They ran $1.50 each and we knew that after one stop at Michael's craft store we would have the complete package.

We bought a bag of 12 wooden "Doll Heads" for the finial part. The "Doll Heads" were $3.00 for 12 - which brought our total to $51.00 for all 28 finials! My hubby drilled the "Doll Heads" to fit snuggly on the door stops. Score! A quick coat of black paint and we were good as gold!

Here is the finished product. You can see we hung the first curtain and the next curtain is ready to be hung on the hooks.

Walla - Finshed bedroom!

Walla - Finished sitting room!

I love you mom! Thank you for spending your time with me! (I'm putting the whip away - till next time!)

Bean Dip and Babies!

2009-07-20T07:20:00.003-04:00

The other night our friends, Brian and Chrissy, invited some couples over for game night. While I was there, I not only fell in love with her mother-in-laws recipe for bean dip - I also got my baby fix. Brian and Chrissy, have 4 children, who I have no choice but to believe they are all Cabbage Patch children come to life. They have the perfect dimples, button noses, and curls and just when you think they can't get any cuter - they smile and their dimples get even bigger! Thanks Chrissy for letting me inhale grossly inappropriate amounts of bean dip and letting me get my baby fix!

Chrissy's Bean Dip
1 can (9 oz) Fritos Bean Dip
1 (8 oz) block cream cheese
1 cup sour cream
1/2 package taco seasoning mix
8 to 10 drops Tabasco

Beat above ingredients. Fold in 1/4 cup green onions. Layer half of the mixture in pie plate. Spread 1 cup of jack/cheddar cheese over mixture. Repeat layer and add 1 cup of jack/cheddar cheese to top.

Bake at 350 for 30 minutes.

Leaving your Mark!

2009-07-13T06:00:00.000-04:00

We are home now and reflecting on our wonderful time at my folks cabin. I don't know what is better - the fresh air and sunshine - or my moms basically letting me veg while she prepares amazing meals and does my laundry. (OK - the later is much better - who am I kiddding?)

One thing my girls always do before we leave the cabin each year is "Leave their Mark"! My mom started this tradition the first year they built their addition. We ink up their hands and press their precious little - and now not so little - hands onto the garage walls.

It's not only hard to believe it has been eight years since they added on to their "getaway in the woods" - but I can't seem to wrap my brain around how big my girls hands are getting. The proof is right in front of me!

Look at those cute little prints at the bottom - compared to the huge hands at the top! Could my sweet little girls be growing up behind my back?

How do you leave your mark on the world?

Benton's Boot Camp!

2009-07-06T12:00:00.004-04:00

I'm here in the Catskills with my girls for the July 4th holiday. It feels like coming home. I have come to this lake since I was a little girl. I played with the kids in the cabin next door - and my kids play with the kids in the cabin next door. I love having a front row seat to their childhood memories. One of those memories is Gumma's Boot Garden. It started with those industrial looking little black boots second from the right in the picture above. My oldest, Logan, needed some boots to go find worms with Gumpa for fishing. We found those at the local Walmart - and an addiction was born!
Each year we bought, and left, a new pair of "Worm Boots" to the cabin for Logan. Since she is the oldest of the cousins, all the kids now have a pair of worm boots waiting for them to grow into.

A year ago today, I put my blogging boots on - and Kitchen Klique was born! Times flies - for children and blogs!

A Flag for July 4th that ROCKS!

2009-07-01T06:00:00.003-04:00

July 4th is right around the corner. In our house it almost feels like Christmas. We celebrate the 4th - BIG! My parents live on a lake in upstate NY during the summer and July 4th means boat parades, decorating docks and the huge BBQ as well. Two years ago, while decorating our dock we found a picture of this flag in a magazine. We immediately knew we had to recreate it for our dock! We like to call it "USA ROCKS"

I hope you have a wonderful July 4th - filled with friends, family and FOOD!!!

Raspberry Cheesecake Trifle!

2009-06-30T06:00:00.003-04:00

Remember my "Pharmacist" friend Michelle? The friend I call when my children have a funny rash, or my hubby has out-of-control poison ivy - or whenever I was starting a new round of chemo - I relied on my friend Michelle. Not only is she a wonderful addition to my back pocket of friends, her hubby is an outstanding baker, BBQ'er and cook. It's like getting 4 for the price of one with this friendship.

At Christmas Roy made a decadent Trifle - And about 2 weeks ago- after much asking the recipe came my way. Hope you enjoy it as much as my family does!

RASPBERRY CHEESECAKE TRIFLE

16 oz cream cheese
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon almond extract

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon sugar

1 angel food cake, cut into 1 1/2 inch cubes
2 quarts fresh raspberries, strawberries or thickly sliced peaches (I often use a mixture of fresh and frozen berries)
3 Tablespoons sugar

In a large mixing bowl, blend cream cheese and powdered sugar together. Add the sour cream, vanilla and almond extract. In a small bowl, whip the heavy cream, vanilla and sugar until stiff. Fold the whipped cream into the cream cheese mixture. Add the cake cubes and coat well. Drain raspberries and add the sugar. Mix well. Layer into a trifle bowl, starting with a layer of raspberries, then a layer of cake/cream cheese mixture. Continue layering, ending with raspberries (five total layers). Cover with plastic wrap and chill well before serving. Garnish with mint leaves and/or whole berries.

Thanks Michelle and Roy for your desserts, friendship and your wealth of information you always graciously share with us!
We love you guys!

Michelle's Mac-n-Cheese

2009-06-24T08:08:00.005-04:00

Just when you thought it was safe to put that crock pot away - DON'T! This is a great summer BBQ dish that the kids will be sure to enjoy. You can fix it - forget it - and get on with the grilling! This is another wonderful dish from my dear friend Michelle - she is certainly helping me out here while I get over my "Summer Blogging Blues". It is hard to get motivated to blog when the sky is sunny, the children want to play, and I do too!

Michelle's Crock pot Mac and cheese

1 lb elbow macaroni
4 cups of shredded cheddar cheese
1 cup milk
1 can evaporated milk 12 oz size
1 stick of butter

Cook macaroni in salted boiling water on stove until slightly al dente, drain DO NOT RINSE, and pour into crock pot with stick of butter. Stir to coat. Pour in milk and evaporated milk. Stir in cheese. Turn crock pot to high for 30 minutes, mixing once. Turn crock pot to low and cook for 1-2 hours mixing 1-2 times. Mix before serving.

Feeds 10. OR in my house feeds 5!!!!

GG's Summer Sauce

2009-06-22T08:13:00.005-04:00

Where has the time gone? Between the last week of school, and recovering from the last week of school - my little blog has been sorely neglected. I hope this will make it up to you. My good friend Michelle brought my family dinner last week. How lucky was I? I picked her daughter up twice a week from school this year and she wanted to thank us by providing dinner - with all the works! Boy were we lucky when she decided to share her mother's sauce recipe with us. GG (as we all call her) certainly knows what she is doing when it comes to sauce. Thank you Michelle and GG for sharing your family's sauce recipe with Kitchen Klique!

GG'S Sauce Recipe

3/4 cup extra virgin olive oil
2 small onions - finely chopped
2 celery stalks - finely chopped
2 cloves of garlic - finely chopped
2 peeled carrots - finely chopped
3/4 teaspoon salt
3/4 teaspoon pepper
64 ounces crushed tomatoes canned
1 bay leaf

In a large pot, heat oil, onion, and garlic over medium heat for about 10 minutes. Add carrots and celery and heat for another 10 minutes. Stirring constantly. Add salt and pepper. Cook another 5 minutes. Add tomatoes and bay leaf and simmer over low heat for at least 1 hour. Discard bay leaf and enjoy. Makes 8 cups.

Michelle ALWAYS make at least a double batch and freezes the sauce in containers!!!!

Michelle said it tastes like her childhood - to me it tastes like a big bowl of friendship and sunshine....You be the judge!

Bobi's Bites: Chocolate Drop Cookies!

2009-06-15T06:00:00.003-04:00

My dad has only been at the cabin for about ten days but he already feels the need for some comfort food. He asked my mom to bake some of his Grandmother's Chocolate Drop Cookies. Not a problem for all the ingredients were on hand except those "squares" of bitter chocolate. This happens to my mom more than you want to know but in the "Substitutions for Emergencies" section of her TRUSTY recipe book she located the substitute:
1 sq. (1 oz.) unsweetened chocolate can be replaced with
3 tbsp. cocoa plus 1/2 tsp. shortening.

Onward with the recipe

Grandma Low's Drop Cookies
1 cup brown sugar
1/2 cup melted butter
1 egg
1/2 cup milk
2 squares melted chocolate
or 6 tbsp baking cocoa and 1 tsp. melted butter
1/2 tsp. baking soda
1 1/2 cup flour
1 tsp. vanilla.

Drop by rounded teaspoonfuls onto ungreased baking sheets.
Bake 325-350 ten to twelve minutes until cookies spring back
when touched lightly.

Frost with confectionary sugar icing and decorate as desired.

Global Race for the Cure - 2009

2009-06-08T06:00:00.002-04:00

I promised you pictures from the Race for the Cure that took place this past Saturday June 6th 2009! God gave us a BEAUTIFUL day and the company couldn't have been better! Below is my daughter's teacher. We did the race for her this year!

We all agreed - we couldn't wait to do it all over again next year!!!

Washing Sea Creatures?

2009-06-05T06:00:00.003-04:00

Ok - not really, but doesn't it look like I'm whipping up some mysterious octopus pie? They are really shirts for the "Global Race for the Cure" I am walking in this Saturday June 6th, 2009!

This is my third year to walk in this wonderful race. The first year all my girlfriends (plus some lovely hubby's) walked for me, last year we walked for our daughters and Mothers, and this year we are dedicating our walk to a sweet little teacher at my daughter's school - Ms. Chanel! Each year I throw a "Tie Dye" party. By coloring our shirts - it helps us locate our team at the race. The above picture shows our shirts right after we rubber banded them. The below picture shows them in the "Sea Water" for a 45 minute soak.

Here is the table - all ready for our marathon rubber banding! I put out baskets of rubber bands so everyone can reach them easily. The color of our shirts this year is blue - so I put out those little umbrellas they put in drinks - to show everyone the completed color.

Since only about 1/2 the team could make it - we all rubber banded at least 2 shirts a piece. We threatened those who couldn't make it. We told them we would tie dye targets on their chest area! In the end we ended up being very nice!

I just had the ladies do the rubber banding that night - and I tie dyed them the next day. No one really wants to mess up their nice clothes anyway. I returned the completed shirts the next school day. Didn't they turn out great?

Check back Monday for pictures from the big day! Susan G. Komen - Here we come!!!!!

Sweet and Sassy Muffins with Faithgirlz!

2009-06-03T06:00:00.002-04:00

Jensie's church group, The Faithgirlz, met the other day at my house. I knew exactly the lesson I wanted to teach them...
My object lesson entailed making these Sweet and Sassy muffins.

We started the meeting off with one of my favorite childhood bedtime stories. My mom, Bobi, used to read this one to me a lot. I must have needed to hear it FREQUENTLY! The story comes out of Uncle Arthur's Bedtime Stories.
This story is about a little girl, Carolyn,who is nice at school, but turns into "Number Two Carolyn" at home. By this I mean - she shows love and respect while she's away - but at home she sasses her mom (Sound like anyone you know?)

The muffins we made use the same batter and you just change the ingredients to determine if they are going to be sweet or savory. Just like "Number Two Carolyn" - you can determine if you are going to be sweet or sassy - depending on what you put inside.

Sweet and Sassy Muffins
1 3/4 cup all-purpose flour
1/4 cup sugar
1 egg
1/2 teaspoon salt
2 Tablespoon baking powder
3/4 cup milk
1/3 cup vegetable oil

Combine the flour, sugar, baking powder and salt. Add egg, milk and oil to dry ingredients. Stir until just moistened. Do not overmix. Grease or line muffin tins with paper baking cups. Fill about 2/3 full. Bake at 400 for 15 minutes.

Makes 10 to 12 muffins.

Add in's for Sweet:
1 cup blueberries,1 cup dried apricots, 1 cup chopped and peeled apples, 3/4 cup chopped dates, 1 cup mashed bananas, 1/2 cup canned pumpkin, 1/2 cup pecans, 1 cup flaked coconut, 1 cup chocolate chips, 1 cup peanut butter chips, 1 cup raisins, 1 cup shredded carrots, 1 cup drained canned pineapple.

Add in's for Sassy:
1 can chopped green chilies, drained
Small can whole kernel corn, drained
1 cup grated cheese (Cheddar, Muenster, Swiss, or Monterey Jack)
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onions.

We added Chocolate chips to our sweet muffins and Bacon, Pepper Jack Cheese, and Green Onions to our Sassy muffins.
The girls loved making them and many even learned a lesson I hope...
"Most people are about as happy as they make up their minds to be" - Abraham Lincoln.

A Tussy Mussy for Jensie!

2009-06-01T06:00:00.003-04:00

This weekend my youngest had her LAST dance recital EVER! Did you hear me - FOREVER! I am actually doing the happy dance - because my daughter is done with dance! Oh it started how everything else starts - a begging girl pleading with me to LET her do dance, and by the end of the school year me pleading with her to "finish strong and with a smile"! Jensen - or Jensie as we call her - is my one hit wonder. She tries everything once - and then wonders why she ever signed up for it. I don't know who was happier today - her or I? In celebration I made her a Tussy Mussy to give her after her performance. I only used 6 roses for this one - but I have made them in the past with up to 2 dozen! To make -I just take all the leaves off the roses, arrange them to my liking, cut stems to same size and then rubberband them together. I then start with my ribbon at the top, criss cross all the way down and then criss cross all the way up again ending with a big bow at the top. Put a damp paper towel at the bottom of a tall container and rest flowers, at least for a few hours, in container.

This is Jensie doing her best surprised look when I handed it to her - do you think Drama Club is next for us?

Baked Beans Bobi's Way!

2009-05-27T06:00:00.002-04:00

Why is it that I only think to make homemade baked beans on holidays? Fourth of July, Memorial day, Family reunions are just some of the times this lovely dish makes an appearance. Every time I make them I think, "Why don't I make these more often"? I love this recipe. It never lets me down. I remember a good friend of mine once offered to bring her baked beans to a huge neighborhood BBQ I was throwing. Of course I was thrilled that I could cross that dish off my "dishes to make". The day of the BBQ came and she showed up with the biggest pot of baked beans I had ever seen. They looked delicious and I couldn't wait to give them a try. Crunch, Crunch, Crunch went the first bites in my mouth. Needless to say - at the end of the night - she was taking home a full pot -o- beans! I love this recipe because it does not rely on me to soften the beans (at least on the front end ;-)!

Bobi's Baked Beans
1 (28 oz) can pintos beans, drained
1 (28 oz) can white kidney beans, drained
1 pound bacon, diced
1 sweet onion, diced
1 green pepper, diced
1 red pepper, diced
5 cloves garlic, minced
3 Tablespoons tomato paste
1/4 cup yellow mustard
1/4 cup molasses
1/2 cup ketchup
1/2 cup BBQ sauce
1/4 cup firmly packed brown sugar
1 Tablespoon Red hot sauce (such as Frank's)
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper

Drain and rinse beans well. Combine the beans in a large mixing bowl and set aside. Cook the bacon in a skillet until crispy. Pull out the bacon and remove 1/2 the bacon grease. Drop in onions and cook until translucent, then add the peppers and the garlic. Cook just to wilt the vegetables, 5 or so minutes. Add the vegetables to the beans, along with remaining ingredients except the bacon. Mix, taste, and adjust to suit you. Pour into casserole dish, cover, and bake at 350 for 40 minutes. Remove the cover and place cooked bacon on top. Bake uncovered for another 10 minutes.

Enjoy - and not just during a holiday!

Libby's Chicken Marinade!

2009-05-25T06:00:00.001-04:00

This is one of those posts - where the pictures just don't do the food justice! This marinade recipe came from from my friend Cary's mom. I gave it the title Libby's Marinade, but I also call it that "100 ingredient Marinade". It seems like there are 100 ingredients in it - but it is worth all the work! My whole family agrees that this is their favorite chicken. Twangy and slightly hot it makes your taste buds twang!!! Hope you get the gumption to try it - it's worth it!

Libby's Chicken Marinade
1 Tablespoon Liquid Smoke
1 cup vinegar
1/4 cup Worcestershire sauce
1/2 cup soy sauce
1/3 cup lemon juice
1/3 cup cooking sherry
1/3 cup white wine vinegar
1 Tablespoon brown sugar
1 teaspoon salt
1 teaspoon onion salt
1 teaspoon powdered ginger
2 teaspoon Texas Pete hot sauce
2 teaspoon pepper
1 Tablespoon poultry seasoning

Blend all ingredients together and add 1 cup cooking oil. Mix well. Marinate meat 4 to 6 hours. Grill chicken over medium heat for 8 to 10 minutes per side.

Here is a picture of most of the "100" ingredients!

Bobi's Bites: Banana Bread!

2009-05-20T06:00:00.002-04:00

How could it be, we did not eat all the bananas? Time passes too quickly, or maybe bananas just ripen too fast!
Time to use my Mom's recipe before it is too late. I have a new appreciation of bananas after "watching" them grow at my parent's home in Florida. It can take a long time for these gems to mature but once they do they all ripen at the same time and you have a huge stalk of bananas to not only eat but share with the neighbors. Note, the picture is just the very beginning but you will not be disappointed when the bananas are breakfast ready.

Banana Bread - Bobi's way
1/2 cup margarine (I use butter)
1 1/4 cups sugar
2 eggs
(Mix above ingredients well)
Add 2 to 3 ripe bananas (mix well)
Add following ingredients to above mixture and mix well
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cups nuts
This makes enough for one large loaf pan or 4 to 6 small loaves.
Bake @ 350 degrees for 30 minutes. (For a large loaf pan bake 45 minutes or more testing with a skewer for doneness.)

Gourmet Club: ABBA Style!

2009-05-18T06:00:00.011-04:00

The menu arrived from Robin Sue about two weeks ago - and I knew right then we were in for a treat! She told us to come in proper "ABBA Attire" and as you can see by the picture - nobody had to twist our arm!

The men were very excited that chest hair finally was a plus!

Since the menu was a Greek theme - Robin Sue looked no further then Peter Minakis for all the recipes. Swing on over to his website for these delicious menu items. Pictured above was the Baked Feta. I can't think of a better way to start an ABBA inspired Gourmet Club.

After the appetizers we moved into the dining room. It was decked out in blue and white with a wonderful sunflower centerpiece.

Huge helpings of Pastitsio hit our plates as our tongues were wagging with anticiapation. The taste of this dish was to die for. The cinnamon and allspice make this taste like a delicious warm lasagna.

This picture doesn't do it justice. The whole time I was eating it - I was thinking that my kids would LOVE this in their lunch box! I will definitely be making this one again.

The meal ended with a dessert of Kataifi. I had never had this and I was blown away by this rich dessert very much like a baklava.

"When All was Said and Done" and there was no more "Honey, Honey" on our plates - We all felt like "Dancing Queens"!
Robin Sue - "Thank you for the Music" and this amazing Gourmet Club! Don't forget to swing over to Sabrina's blog as well to see how her night went!

April Showers Bring May Flowers!

2009-05-13T06:00:00.003-04:00

It is that time of year again when calendars are crammed full of sports, yard projects, field trips and homework. You find yourself looking for the light at the end of the school tunnel. You know if we as parents feel that - our kids' teachers must REALLY feel it! Every year during Teacher Appreciation week our PTF throws a luncheon to honor our teachers. My sweet little friends, Jennifer and Amanda, were in charge of the luncheon this year, and the teachers loved it. The theme was "April Showers Bring May Flowers". Look at how adorable the centerpieces turned out. She just went to our local gardening store and bought a box-o-flowers.

Around each box she had crushed Oreos for dirt, placed dehydrated mushrooms in the "dirt" as well as gardening tools, gummi worms, plastic toy frogs and snakes. Macadamia nuts made perfect "stones" for the perfect garden centerpiece.

At each place setting was a flowered fly swatter. Jennifer told me she had found them at the Dollar Store just the day before. You couldn't FIND those if you were trying - they were the icing on the cake!

The drink and dessert table had adorable umbrellas and two beautiful flower arrangements to set the mood.

The meal was a huge salad bar. They got great feedback from the teachers and parents. The teachers loved it because we're all trying to fit in the bathing suits in our drawers and the parents loved it because all the volunteers got such easy assigments. One brought in onions, one brought in cucumbers, One brought in bacon.....Easy!

After every dish was done - we all agreed that this menu might have to be repeated! Thanks Jennifer and Amanda for letting me blog about your beautiful luncheon! You two always do everything first class!

Perfect Beef Stroganoff: College Style!

2009-05-11T06:00:00.001-04:00

I hope you all had a wonderful Mother's Day. When I called to give my mom some love she reminded me of this special Mother's Day from years gone by:

When my brother was in Journalism School at the University of Georgia my mother received a notice from the University Food Service that they would be soliciting favorite recipes, which if accepted, would be served on campus in remembrance of Mother's Day. My mother accepted the challenge and sent the school her Beef Stroganoff Recipe.

The letter came - CONGRATULATIONS!! It is with pleasure that University Food Services announces that your recipe for Perfect Beef Stroganoff has been chosen to be featured during our "Tribute to Mother's Day". That was no surprise because the recipe is great, but it did come as a complete shock.

The University sent her a souvenir copy of the recipe that would be served in Oglethorpe, Bolton and Snelling Dining Halls where my brother ate. Her recipe is #103271 - Perfect Beef Stroganoff which they scaled up to serve 4000 students. They used 800 lbs. meat, 200 lbs. butter, 200 lbs chopped onions, 200 lbs. sliced mushrooms, 40 lbs. flour - you get the gist. The outcome: Did my brother eat there that day? Nope, sometimes Moms just can't win. However in her heart she knew she had a WINNER thanks to one of her friends in Kansas City, Missouri who always shared her recipes and served the best dinners.

Perfect Beef Stroganoff

2 lbs. Sirloin
6 T. Butter
1 cup chopped onion
1/2 lb. fresh mushrooms sliced 1/4 in.
3 T. flour
1/2 tsp. salt
1 T. catsup
1/8 tsp. pepper
1 can beef bouillion
1/4 cup dry white wine
1 tsp. dried dill weed
1 1/2 cups sour cream

Method: Cut beef in strips and saute in 1/2 the butter.
Another pan: Saute mushrooms, onions and remainder of the butter for five minutes.
Remove from heat . Add catsup, salt, pepper, flour and stir until smooth. Gradually add bouillion. Bring to a boil - reduce heat and simmer five minutes. Add: wine, dry dill weed, sour cream - Stir over low heat . Add beef and serve over rice.

My Big Brother Curt!

2009-05-08T06:00:00.008-04:00

My brother has always been an amazing photographer. My parents tried to foster his passion for life on the "negative" side by putting a dark room in the basement of each home we lived in. He worked his way through college at the University of Georgia as their football/sports photographer during the Vince Dooley "reign". He has some amazing photos from those days.
A few years ago he decided to say goodbye to corporate life and finally pursue his passion. He opened up his business where he works directly with photographers to transfer their beautiful artwork to canvas. The resulting images are breathtaking works of art! Go to: pixel2canvas.com.

Last week, this was the blog I found when I went to his site. I loved it so much I wanted to share his "Heartwork" with you!

Curt wrote:
So, I looked at the calendar this morning. Its May 1. I'm not quite of the ancient variety as of yet, but I'm not as young as most of you spring chickens around here. I recalled how when I was young, my mother would take us around and we would pick wild flowers and put them in little baskets and take them to the neighbors houses. I think we called them May Baskets...Does anyone remember those?As we get older, go through school, find out that the traditions of May Day may be more closely related to that of the communist workers celebrations and most certainly not politically or ecologically correct since we are picking wild flowers and killing them... But I have such vivid recollections of little green construction paper baskets (really just paper folded and stapled with a loop to hang on the door) filled with dandylions and anything that wasn't 100% green that seemed to grow in the area. But...lest I ramble too much...back to the point.
Things are difficult right now, there is no denying it. The tv and radio blare nonstop about how bad things are and how we need to share the pain. Well, I have decided that as of today, I will no longer share pain. I will no longer share doubts about the future, and I will no longer bow my head to the fears that knock on my door. I think we can all look around and realize that while we may not be able to purchase our kids the latest wii game or console, we can share with them the gift of our time with a visit to a local park. We may not be able to afford the big family vacation this year, but we can pitch a tent in the back yard and grill hot dogs over a fire, a hibacci grill...or whatever is available to burn. We can watch the sunset while our kids sit on our laps or next to us, or run circles around us while they giggle till they cry (parent always know that the giggles and laughing are all precursors to the crying...it just works that way).
I am amazed every day how my kids are soaking up the world like a sponge. I see them learning things, feeling things, and asking questions about concepts that they do not understand. Poverty, Death, War...should six year olds know of these things? I then thought back about my own childhood...Russia had the bomb and we were all gonna die any day. Vietnam was a word heard everyday on the news, not just a place mentioned in a text book or a name on a black granite wall. And yet...somehow...I managed to grow up, more or less healthy, and well adjusted. Heck, my mom didn't even use a car seat... ( i will however mention, that I feel my ability to survive my childhood was likely vastly improved by the fact that my father really liked VOLVO's and did not succumb to the purchase of a Pinto).
So, thinking back, my memories of childhood were not those of impending doom from the evil red devil, the nights when we ate Mac and Cheese or Pasta with Margerine and tomato sauce...They were of running around, playing with my friends, making may baskets on May Day, catching baseballs with my buddies, and putting playing cards on my bike tires with clothes pins to make it sound "cool". I remember my first car, my first job, my first date, my first kiss...But why have I forgotten all those other things?
I know now, as a parent, that while all those other terrible things really did exist... The gas lines and energy shortages, the recessions and out of control interest rates, the war in Vietnam and the schism that created in our country, and the evils of Disco and Early 80's punk rock...Well, for the most part, my parents didn't saddle me with the worry...They answered questions and kept my world spinning just fine. They answered questions while we were on the swings at the park, they gave me no cause for alarm while we sat at the dam with a fishing pole, and they cheered my success when I almost made it to home plate in T-ball. They love me and my sister...the way that they knew how... not perfect...not by a long shot...but I tell you what, they didn't allow me to fear when fear was all around.
So today, with flowers bursting through the ground, and sunshine once again warming the earth, I make a commitment to answer the tough questions, but focus on the joys of life. I will not shrink from the difficult situations, but I will also protect my kids from my own uncertainty.
They carry no responsibility for paying the bills or figuring out what to do next. And while their lives are now Bakugan and Mario Brothers as opposed to GI Joe and Cowboys and Indians, I am committed to providing them with the memories that I hope they will look back on with the same warmth and appreciation that I do of my own childhood. In closing, I want to say thank you to all of you who bring joy and excitment into our lives each day. We laugh with you, cry with you, and revel in your triumphs and commiserate in your less than perfect days. We want to say thank you to each of you who are friends as well as customers, and we hope that your today is filled with wild flowers and little green baskets.
CB over and out

I hope you were as blessed by that as I was! Lucky me - He's my brother!

Potato Leek Soup

2009-05-06T06:00:00.002-04:00

I thought all the cold weather was gone. We had a whole week of 95 degree days a couple of weeks ago and then WHAM - back to 50 and 60's and rain! Rain, Rain and more Rain. Just when I thought it was safe to pack up my soup recipes - Wham - I want to bring them out again.

This past weekend - I knew just what soup I wanted! Potato Leek Soup always hits the spot in our house.

2 Tablespoons unsalted butter
2 Leeks, Washed and chopped
1 large sweet onion, chopped
4 cups vegetable broth
2 small, all-purpose potatoes, peeled and chopped
2 cups milk, I used 1 percent
1/2 teaspoon fresh ground pepper
Dash of curry powder, optional

In a large nonstick saucepan or Dutch oven, melt the butter. Add the leeks and onion. Cook for 6 to 8 minutes.

Add the broth and potatoes, bring to a boil. Reduce the heat and simmer, covered until the potatoes are tender, about 20 minutes.

Stir in the milk, pepper and curry powder. Heat to desired temperature.

Put in blender or blend with hand held blender in pot.

Enjoy on your next rainy day--- don't forget to top with cheese or popcorn!

Cheese Blini's - Robin Sue Style!

2009-05-04T06:00:00.004-04:00

Years ago Robin Sue, from Big Red Kitchen, brought these unbelievably tasty morsels to my home. I ate a respectable amount during our get together, but as soon as we were cleaning up I crammed entire fist fulls into my mouth while I walked the plate to the kitchen sink. I HAD to have this recipe. She graciously gave me the recipe - which I quickly passed to my mother Bobi. She in turn makes these pieces of heaven on a regular basis - and always gets requests for the recipe. I told Robin to blog about them - and she didn't remember what I was talking about. How could she forget these perfect little treats? How could anyone forget these cinnamon sugar coated lumps of love?

Adapted from: Kraft Kitchens - 2005

GOOD & EASY
You can't miss with Cinnamon Twist "Blinis"

These Blinis are a great addition to breakfast or lunch and if you need a dessert you can take the Kraft Kitchen Tip and dip half of the Blinis in chocolate. Whenever you need a treat to go, these fit the bill, and so I am off and running with a platter of these to a meeting tonight. These might even work for book clubs or Bible studies. You can have these with bacon and eggs in the morning, or tea and coffee as a snack, they are winners anytime.

1 pkg. (8 oz.) cream cheese softened
1/2 cup sugar, divided
1/4 tsp. vanilla
1 egg yolk
1 tsp. ground cinnamon
12 slices white bread, crusts removed
3 Tbsp. butter or margarine, melted

Preheat oven to 400 degrees. Mix cream cheese, 1/4 cup of sugar, vanilla and egg. In separate bowl, mix remaining 1/4 cup sugar with cinnamon and set aside.

Flatten each bread slice with rolling pin. Spread 1 side of each slice
evenly with 1 Tbsp. cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.

Place each piece, seam side down, on baking sheet. Bake 12 to 15 minutes or until lightly browned. Serve immediately.

Kraft Tip: Finished, baked rolls can be dipped halfway into melted Bakers Dipping Chocolate.

Apples and Peanut Butter!

2009-05-01T06:00:00.001-04:00

So I have to give my friend Jill credit for this one. I was working on a project after school with her and her son came in eating an apple just like the one above. I asked her what she had done, and she said she had just cored the apple and filled it with Peanut Butter. Why didn't I think of that? The next day I made them for my girl's lunch - What a hit!!!!

FF + BB = GB

2009-04-29T06:00:00.002-04:00

Field Trip Friends plus Beautiful Brunch equals Great Birthday!

So I turned 39 yesterday. Can I just tell you how happy I am to turn 39. I will be ecstatic to turn 40 and I will be in bliss when I am 79! Breast cancer at 36 puts many things into perspective - and let me tell you - birthday's are one of them. I remember when I was first diagnosed many of my friends were turning 40. I remember thinking "God - please just let me turn 40". The minute I prayed this I distinctly remember praying while I was in college "God - Please let me just get married and have a child in my lifetime". I realize now that I should have thought more long term with my prayers.
Insert NOTE TO SELF - HERE!

My beautiful friend Julie was silly enough to find 3 friends who all have birthdays within a week of each other. She had us all over to her beautiful downtown home. With the help of our other friend Mary - she put on a wonderful brunch.

The weather was 70 and sunny and with a table setting like this....you just knew it was going to be a great day!

Of course Meredith, our Field Trip Mascot was invited. Who else could we blame for all the eaten Fractured Prune doughnuts?

Julie is one of my friends who shares my love of cooking. Look what she does with her Kitchen Aid mixer. Each season brings a new "costume" for her well used friend. At Christmas the reindeer antlers and red nose "supervise" the cookie making.

I think when you are young, your heart longs for a Best Friend; but as you grow older and wiser - you come to realize - the more the merrier! I thank God for all the friends He has put on my path. I am continually learning from all of them and I hope I get the chance to live to 79 so I can just keep collecting them.

Thank you Julie and Mary for making # 39 worth repeating - Let's do 39 again next year!

Rice Crispy Treats - as big as their Face!

2009-04-27T06:00:00.003-04:00

My daughter, Jensen, is involved with a group of girls from our church. The group calls themselves the Faithgirlz. I am very excited Jensen is learning how to better cope with friendships, parents and her own emotions through this group. I wish I was given these instructions when I was her age. I still have days, with my friends, that I have to scratch my head and wonder "What just happened there?" I don't think life gets any easier - so filling her proverbial tool bag with helpful solutions can only help Jensen on her journey of life. Last month I volunteered to bring the treat. I knew I had to do two things: Make something tasty and make it as big as their face. Even a bad treat - when made big- seems like the greatest thing! I made three pans. Each pan was a 9 by 13 and I cut them into 6 pieces each. Those are some big treats!

Another "No Fail" idea - which I learned from Big Red Kitchen's Robin Sue, is package it pretty. Even simple treats, when packaged appropriately, seem like a delicacy! Robin Sue introduced me to the wax paper "Pouch" and I have used them ever since. I used my Avery Business card templet to make the tags to staple onto the bags. Just ran them off on regular paper to save money.

What treat do you like to make for your kids clubs?

Race for the Cure - Making a Cupcake smile!

2009-04-24T06:00:00.005-04:00

Just as my mom got ready for the Race for the Cure in Florida by baking up a batch of yummy cupcakes for her team meeting, I am getting into the Race Mode for the race in Washington D.C. June 6th. It is so wonderful to see people coming together to work for a cure for not only breast cancer but all cancers as we all benefit from on-going research. The Pelican Landing Pink Pelicans made their goal this year in spite of the economy. My mom showed me their team picture. This is a group that just started three years ago and I was astonished to see they have grown to 200 people.

My mother was brought to tears this year as they walked behind a family. Each one wore a tag on the back of their shirt. One said - He lost his wife, the next- I lost my mother, the next- I lost my grandmother, the next - I lost my sister, the next - I lost my neighbor and then others said - I lost my friend. This was only one person who had lost her battle but how great a loss it was. Those are reasons to Race for the Cure.

Three years ago was the first time I walked for a Cure. I had a fitting hair do for the day and held my head high as I crossed the finish line having just undergone one of my chemo treatments just two days prior.

This is a picture of "Rindy's Pink Posse" - the title I gave my support team. These ladies loved on me and my family throughout my entire cancer journey. That first year they walked for me, last year we walked for our mothers and daughters, and this year we are dedicating our race to a young teacher at my daughter's school. Ms. Chanel is young, energetic and beautiful and heard those crazy words - YOU HAVE CANCER on September of this past year. She has been a fantastic teacher throughout all her treatments and we're excited to get to show her some love this year.

If you would like more information on my team or the Susan G. Koman organization just click HERE!

Can you find the smiling cupcake in the picture above? Once we find a cure - I'm sure all the cupcakes will have smiles!

Power Bar - Cindy Style!

2009-04-23T06:00:00.003-04:00

So today my "Healthy Hero" friend, Cindy, gave me her homemade Power/Breakfast/Healthy treat Bars. As usual, I was a little suspicious of the ingredients since she wouldn't tell me what was in them until I had a bite. I was pleasantly surprised by the taste as well as the ingredient list.

As a breast cancer survivor, I have been instructed to stay away from soy. I know there are all different schools of thought on the subject, but I am listening to my oncologist and just steering clear of the stuff. Do you know how hard it is to find a breakfast bar without soy in it? I have fallen in love with the Lara Bar - and with their oodles of flavors I'm usually set. I am happy to have found this treat to give my taste buds a change and save a little change as well.

Make a batch and see if you don't love them as well!

Cindy's Healthy Breakfast Bar

1 1/4 cup flour (Cindy actually ground some oats for me in her Vita mixer. IMPRESSIVE!)
1 teaspoon non-alum baking powder
3 eggs, well beaten
1 cup pitted dates, soaked in 1/4 cup hot water to soften
1 cup pecans or walnuts, chopped

In a bowl, thoroughly whisk eggs. Add flour, baking powder and mix. Add dates and nuts. Pour into lightly greased 8 x8x2 pan. Bake at 250 for 40 minutes. Do not over cook. Should stay moist.

Bonus Ingredients:
Try adding dried orange or lemon peel, coconut, crushed pineapple, or chopped and dehydrated apricots.

Any grains work: Wheat, Buckwheat, oats, barley, spelt, quinoa, amaranth, rye.

Sourdough Peanut Butter Cookies - They're so Sweet!

2009-04-20T06:00:00.001-04:00

One more confectionary concoction from Curt (Gumpa) and his Sourdough Starter!

Sourdough Peanut Butter Cookies

1 cup sourdough starter
1 cup peanut butter
1 cup butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour, plus more if needed to make formable dough
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Mix sourdough starter, peanut butter, butter, brown sugar, eggs and vanilla extract. Mix flour, baking powder, baking soda and salt together. Add to sourdough mixture, adding a little more flour if needed to form balls. Form into small balls, place on ungreased cookie sheet. Bake at 350 degrees F for 12 to 15 minutes.
Yields 36 cookies. For variation add 2 cups choc. chips. These cookies can also be iced with a confectionary sugar icing.

When my mom made these over Spring Break she mixed the ingredients and treated half the dough like sugar cookies and added chocolate chips to the remaining dough. Both were wonderful. This dough makes a wonderful soft and moist cookie.
Try some with your starter!

When love goes SOUR!

2009-04-17T07:00:00.000-04:00

This is my fathers "Sweet" side....

and this is his "Sour" side. Both make him extremely Happy! This is him making kissy faces at his latest bottle of starter. As you can see - it certainly makes him pucker!

My father has been making bread for as long as I can remember. There is nothing that makes him happier then a VERY sour sourdough. The Twangier the better! Here is a link to help you get started on the STARTER!

On this day - my father used his starter to make pancakes with my girls.

Sourdough HOTCAKES

The night before, mix 1/2 cup Starter, 1 1/4 cup Water, 1/2 cup Flour and let sit in a warm place until the next morning, then add 2 Eggs, 1 Tblspn Sugar, 1/4 tsp. Salt, 1/2 cup Flour, 2 Tblspn Oil and.....

... just before cooking mix in 1 tsp. Baking Soda. This is the magic ingredient!

Bake on a Hot Griddle (water bounces).

You'll go ape over these scrumptious bites!

Hot Browns at The Veranda

2009-04-15T06:00:00.008-04:00

Last week when we were in Florida for Spring Break I knew to expect one thing. A "Ladies" lunch! My sweet mom always tries to take me and my girls out for a special luncheon. We all pretend we are important ladies out for our high tea with watercress sandwiches and petit fours. It works for about 10 minutes - until my oldest bursts out with one of her contagious laughs. It's fun while it lasts!

This Spring break she chose "The Veranda" for a Hot Brown sandwich. My mother's neighbor Tweedy grew up in Kentucky and introduced my mom to this delicacy - and instantly my mom knew this would be where her "Ladies" would lunch!

We dressed in our Spring Break best and headed up the road about 45 minutes to this lovely establishment in the Fort Myers downtown area. They sat us by the fireplace where we had beautiful views of the veranda! It was a little cool on this spring day to actually sit on the veranda - We wouldn't want our lovely little ladies to freeze - now would we!

This was the Hot Brown - it was as gorgeous to see as it was to eat! Tweedy had previously given my mom her recipes for the amazing sandwich.

Original Hot Brown
Cheese Sauce:
2 Tablespoons Butter
1/4 cup flour
2 cups milk
1/4 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce

Melt butter in a sauce pan; blend in flour. Add milk, cheese and seasoning, stirring constantly until smooth and thick. Set aside.
Sandwich:
8 slices trimmed toast
1 pound sliced turkey breast or ham
8 slices tomatoes
8 slices bacon; cooked
4 oz Parmesan Cheese
Sprigs of parsley

Cut toast into triangles and put into baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomatoes and bacon or ham. Sprinkle with parmesan cheese. Bake at 400 until bubbly. Garnish with parsley.

The picture above is Tweedy and her man Gene- Isn't she as cute as her name!!!

Another Variation of the Hot Brown
Sauce:
2 Tablespoons butter
2 Tablespoons flour
Salt to taste
1 (3 1/2 oz) can sliced mushrooms; drained (or 1/4 pound sliced fresh mushrooms sauted)
Dash of Cayenne pepper
1 chicken bouillon cube
1/4 teaspoon curry powder
1 Tablespoon Sherry
1 cup milk
Melt butter in a small skillet; blend flour and salt. Remove from heat; stir in milk slowly until smooth. Return to heat; stir in mushrooms and bouillon cube. Cook until bouillon cube is dissolved and mixture thickens. Add Sherry.

Sandwiches:
4 slices of toast
4 chicken breasts, cooked and sliced
4 slices bacon, cooked and sliced in half
1 cup grated cheddar cheese

Place toast on 4 oven safe dishes. Cover with sliced chicken or turkey breasts. Pour sauce over sandwiches. Sprinkle with cheese and place pieces of bacon criss cross on top. Place under broiler and broil until bubbly!

If you're ever in Fort Myers, Florida don't forget to check out "The Veranda"! Go on a Tuesday because that is the only day you can get a Hot Brown - and it is completely worth it!

Bobi's Bites: Potato Salad - on the Sweet Side!

2009-04-13T06:00:00.005-04:00

My mom threw this together one night when we were in Florida last week. It was delicious! With every bite my brain didn't know whether to register sweet, salty or savory. I enjoyed the confusion immensely! Confuse your brain today and whip up a batch!

2 Sweet potatoes
3 white potatoes
1 cup mayonnaise (or to taste)
1 Tablespoon PickaPeppa Sauce (may substitute Worcester sauce)
1/2 red onion, minced
1 stalk celery (she wanted to put 2 stalks in - but you know how I feel about celery)
4 oz pimentos, drained
6 slices bacon, cooked until crisp

Peel and dice potatoes. Boil white potatoes - about 1/2 way through add sweet potatoes. Drain when fork tender. Cool in fridge at least 1 hour.
Mix remaining ingredients then add cooled potatoes to mixture. Serve and Enjoy!

Happy Easter!

2009-04-12T08:39:00.002-04:00

These are the eggs my daughters decorated. I told them they symbolize the rolling away of the stone in front of the tomb - that's how egg rolling contest started! May your day be as bright and beautiful as one of these eggs!

Happy Easter!

Beach Friends: Make some Today!

2009-04-10T06:00:00.004-04:00

We are spending Spring Break in Florida with my folks this year. As I was putting Logan, my oldest, to bed - she said she feels like she won the lottery having Gumma and Gumpa for a Grandma and Grandpa. I told her "How do you think I feel - they're my mom and dad"? I love them so much and in turn they LOVE my girls sooooo much. My mom, Gumma, told the girls that she had a mission this year when we went to the beach - we were making Beach Friends! We were up for the challenge so we started to gather our supplies.

The tide was very high, and as we started looking for shells and seaweed to make our "Friends" we ran into a herd of Heart Urchins. The lifeguards told us they had only seen these up on shore 3 other times. What a find! They are the white little shells that look like brains in the picture above. We were more excited because my mom would have a whole jar of them to add to her collection in the window!

As we gathered our "pallet" of supplies we tried to let our imagination flow like the waves.

The egg casings we found made perfect hair for our "Curly" girl.

This guy looks a little mad. Maybe his friend below stole his Easter Bonnet!

After the "Bonnet" theft - Dr. Phil made an appearance.

The rest of the people look like they know their fate - 2 minutes in the sand and their faces are gone.....

OH NO...

NO!

Logan made this side pony tail girl. She is happy - because we left her right there - for others to enjoy!

What a great day with Gumma making new "Friends" and memories!

We love you Gumma!

Bobi's Bits: See the Sea Shells!

2009-04-08T06:00:00.007-04:00

Yesterday "Alice and the Mock Turtle" did a blog on her beautiful apothecary jars. Run over and check her collection out and then come right back. Wasn't that cute - so festive for Easter. It reminded me of my favorite thing at my mom's house and I wanted to share it with you.

My parents live in Florida and years ago my mom started her Sea Shell collections. After a while she just had a big box of shells and she didn't really know what to do with them. She decided to sort them according to type and put each different shell in a different jar. It has turned into a beautiful display in a nook of her home.

Each jar has it's own story. Some are wrapped with decorative wire with beautiful beads on them.

Some are guarded by the ghosts of sea animals past.

Some jars used to scream"Pimientos" and "Minced Garlic" - and now, with the touch of a paint brush, they just whisper "Look at my beautiful gifts from God".

Some jars have old thrift store jewelry as a "necklace" around their openings, but all have their name tags proudly displayed for all to see.

Just as "Alice and the Mock Turtle" used thrift store containers to give her home some spice - My mom used these jars, usually thrown away without a second thought, to highlight her collection of shells.

Try looking at your trash a little differently today!

Easter Cross Craft

2009-04-06T18:00:00.003-04:00

When my youngest was in first grade her teacher instructed her to bring one big box of matches, with the ends already burned, to school for an Easter project. This seemed strange to me but her teacher, Mrs. Lesher, was the sweetest teacher, and I knew an amazing project would be coming home. You can imagine how breathless I was when this popped out of her backpack just 2 short years ago. Her teacher had walked them through this craft and each child got to take home their own Easter Cross.

We always spend Spring Break with my mom and dad and I knew the only people who would appreciate this more then me - were my mom and dad. I asked Jensen if she wanted to give this to Gumma and Gumpa - she excitedly said YES - and I reluctantly let that beautiful cross out of my grip. However, the good news is...for the past two years my mom has displayed the Cross and it has welcomed us to Florida.

Celebrate what Easter is all about this year! Make a Cross of your own to cherish for years.

You'll find directions HERE!

Tip of the Day - How to Organize Schoolwork!

2009-04-03T06:00:00.004-04:00

Let's see - My daughter is in 5th grade this year and I finally figured out the perfect way to organize her completed school work - DON"T! Year after year I would try to come up with an organizational system to "file" away their completed homework when they brought it home from school. I had files - Artwork, Teacher info, Math, Spelling....you get the picture.
My system was too complex and too time consuming. Since I never had time to "file" - homework would just build up on the counter till I couldn't stand it anymore. Not this year. I decided to implement the "Big Bin" approach.

I told my girls that whenever they had completed homework, art work, or misc. papers - I did NOT want to see it! (Ok - I did want to see them - but I didn't want to be responsible for them!) They were old enough to just come home and plop it into their own bins. This system has worked beautifully! No clutter on the counters (ok - no Homework clutter on the counters) and whenever we need to find additional info on a homework assignment we know right where to go! My only disappointment is that it has taken me 6 years to figure this out!

At the end of the school year - I will go through and sort their papers. I will keep about 10 percent of what you see. I will make a little accordion folder for that year, label it on the outside and stick it in their closets. They can throw it away when they get older but I will feel like I did my job as a mother to keep those special papers!

How do you organize your children's paperwork?

Chocolate Chip Cake Cookies - Jenny Mac Style!

2009-04-01T06:00:00.005-04:00

I ran across a blog the other day that had the most interesting cookie recipe on it. I had all the ingredients on hand and a large dose of curiosity - so I was off to make a batch! I found the recipe on Jenny Mac's Lip Smack blog. Check out her Crazy Cookie Cake Chippers. She made hers beautiful. I made mine fast. Check out the difference.

Chocolate Chip Cake Cookies
Adapted from Jenny Mac's Lip Smacking Crazy Cookie Cake Chippers

18 oz Vanilla Cake Mix
1/2 c. vegetable oil
2 eggs
1-1/2 cups crushed tortilla chips and pretzels
1 cup chocolate chips
Preheat oven to 350 degrees.
Stir dry cake mix, oil/butter, 2 eggs, crushed tortilla chips and pretzels until dough forms.
Spoon batter out onto cookie sheet (I use a mini ice cream scooper to make them a uniform size as shown below)
Bake for 8-12 minutes.
Remove from pan after a minute or so and cool on wire racks!

My oldest daughter, Logan, helped me whip up a batch in about 5 minutes. These were quick, easy and yummy!
Thanks Jenny Mac!

When I make them again - which I will - I will only put in the pretzels. I enjoyed them more than the tortilla chips!

Chicken Nuggets: The Fibrous kind

2009-03-30T06:00:00.006-04:00

I've been doing a lot of pantry diving lately. I don't know if that is a good or bad thing - but I'm happy I have been using up some odds and ends. This weekend I knew I had to use up a package of chicken breasts I had bought this week - and when I spotted the panko crumbs I knew I would be making some nuggets. On the way out of the pantry I spotted the Fiesta ranch dressing mix and was excited to put a little kick in those chicks!

I won't even tell you the expiration date on this package for fear they will accuse me of child abuse - however I did smell it and it smelled fine!

I was all set to start ripping, dipping and dunking when I opened the box of Panko crumbs to find only a half of a cup in the bottom of the bag....what to do what to do. No problem. I opened my cereal cabinet to see what I could add to my Panko crumbs.

I chuckled as I ground up about a cup of Fiber One cereal. My kids would die if they knew what I had used but I was anxious to see what they thought of the fibrous nuggets!

Fibrous Nuggets
1 egg
3 Tablespoons milk or buttermilk
1/2 cup Panko crumbs
1 envelope Fiesta Ranch Dip mix, unmade
1 cup Fiber One cereal ground course
4 chicken breasts, cut up in 2 inch by 1 inch pieces

Mix egg and milk in small bowl.
Mix Panko crumbs, Fiesta Ranch Dip mix and Fiber One cereal crumbs and put in bowl by egg bowl.
Set oven to 400. Line baking sheet with Parchment. Dip cut chicken in egg mixture and then roll in crumb mixture. Set on parchment. When complete bake chicken for 20 to 25 minutes. Cool 10 minutes and serve with homemade honey mustard.

Homemade Honey mustard:
2 parts Honey
1 part yellow mustard
Mix and Dip!

My kids LOVED the nuggets! Fiber One cereal has a slightly sweet taste and the kick of the Fiesta Dip mix was the perfect blend! It turned out to be one "Kickin' Chickin'"!

Sausage and Boursin Breakfast Casserole

2009-03-27T06:00:00.003-04:00

The other day, as I was cleaning out my cheese drawer in the fridge, I discovered a package of Boursin cheese about to expire. My love of Boursin cheese goes beyond words so letting something that delectable go to waste would go against every fiber of my body. I quickly scoured the rest of my pantry to see what I could whip up.

I spotted the 2 day old loaf of french bread on my counter and hoped I would have a frozen "log" of sausage in my freezer - Score - I did!

I love a "Breakfast" dinner and knew if I threw all these things together - they couldn't be bad!

Rindy's Breakfast Casserole
1 loaf french bread, cubed
1 sweet onion, chopped and fried till just starting to carmelize
1 pound sausage, I prefer HOT (spicy that is)
1/2 teaspoon smoked paprika
pepper to taste
1 cup cheddar cheese
5.2 oz Boursin cheese
2 cups milk
5 eggs

Preheat oven to 325. Grease a 9 by 13 pan. Cook sausage in pan and drain grease. Cook onion in skillet till just carmelized. Cube french bread and place pieces in bottom of dish. Spread 1 cup of cheddar cheese over bread and dot with the Boursin cheese. Put sausage and onions over mixture. In separate bowl, mix 2 cups milk with 5 eggs. Pour over entire casserole. Cover and let this sit for at least an hour - or overnight. Bake for 45 minutes in 325 oven.

I hope your family loves this as much as mine did! Enjoy!

Field Trip: Frederick Maryland

2009-03-25T06:00:00.008-04:00

My sweet friend, Merry (you remember - the girl who is as happy as her name) planned a field trip to Frederick Maryland on St. Patty's day. I am ashamed to say this, but in the 9 years I have lived in northern Virginia - I have only once ventured up to Frederick and it was to buy a cabinet - not to sight see and shop. Boy, was I in for a treat! Frederick is the cutest place on the face of the earth. If you ever plan to come to D.C. - Frederick would be a great side trip to take. In the above picture we were accosting random men on the street who were wearing kilts. That's just the kind of women we are - but lets be honest - what woman could really pass up a man in a skirt?

As we walked up Market street I could hear my friend Sarah shriek from the back of the pack. "That's Volt" she said. I have heard so much about that place - their food is supposed to be AMAZING. Merry chimed in and said when she had called up for a reservation there was a two month waiting list. I guess you know where we didn't eat lunch!

We walked on and admired the beautiful architecture. One building was more spectacular then the next.

The homes had doors on them as if to say "Look at me ladies - I put my lipstick on just for you".

We wondered what was the history behind each building. What treasures were still in their attics. What did their future hold...and then we got hungry and could care less about what gem was behind the next corner. We wanted food and Merry knew right where to take us.

The Tasting Room was this ADORABLE corner cafe with elegance written all over it! Everything on the menu looked better then the next. We all wanted someone else to start the ordering for fear of entree envy. I decided on the fish and chips purely for the amount of mayo I knew I would be able to consume with that lunch selection. What can I say - I love that "White Butter" as my girls call it.

Speaking of butter - check this out! The pats of butter came with what appeared to be Paprika initials on them. Even though they probably stood for "The Tasting Room" - I told everyone at the table it meant "To Rindy" and they were to keep their paws off!

Remember our mascot from our IKEA trip- Meredith? She came in very useful for this trip as well. This time it went a little something like "Meredith, of course you can have more bread". "Waiter - could we get some more bread for our table - this little lady loves it"! Waiter brings the bread - women devour bread in 2.3 seconds - women ask waiter for more bread - blame child. I love you Meredith!

The meal did not disappoint - and to be honest- I think it was the best fish and chips I have ever had. Those fresh cut fries were to die for and the tarter sauce - AMAZING!

Another field trip under our belts! Thank you Merry for planning such a perfect day. Can't wait to see what is next on the list.

Naan: The Good, the Bad and the Ugly!

2009-03-23T06:00:00.003-04:00

After my Tandoori Chicken I was inspired to try to make my own Naan. Needless to say, I have a new appreciation for the prepackaged kind. I admit it - I have a yeast phobia! What truly constitutes "Warm Water" and why doesn't my bread ever rise like it should? With all of this against me - I trudged on and tried to make my own Naan.

I brought in reinforcements - my 9 year old to do the heavy manual labor part - kneading! She did a great job and I see a future for her in an upcoming "Survivor" episode. With skills like this she would never be kicked out of the tribe!

My first attempt would be this Garlic Naan:
1 (.25 ounce) package dry yeast
1 cup warm water
1/4 cup white sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoon salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough into a thin circle. Lightly oil grill. Place dough on grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over.

5. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

As you can see from my top picture - mine turned out more like the shape of Ugly Dolls - but they really were delicious. Would I do it again? Probably not - but I sure loved spending time with one of my favorite "Kneaders"!

White Chicken Chili!

2009-03-20T06:00:00.004-04:00

Did you read Wednesday's post? This was the recipe I talked about. My family loved it and I hope you will too!

White Chicken Chili
1 lb. chicken breasts, cut into bite-size pieces
1 onion chopped
1 1/2 tsp. garlic powder
1 Tablespoon oil
2 (15oz) cans Great Northern beans, rinsed and drained
1 (14 oz ) can chicken broth
1 (14oz) can chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken, onion, and garlic powder in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Reheat on low if necessary. Serve immediately!

Enjoy!

Mema's Potato Cheese Soup!

2009-03-18T06:00:00.004-04:00

My sweet little friend Cary gave me a recipe book for a hostess gift at my Christmas Cookie Exchange and I have been loving it! It is the Kitchen Cornerstone by Purcellville Baptist Church and every recipe I have made is wonderful! This recipe for Mema's Potato Cheese Soup was sent in by Jane and it is no exception!

Mema's Potato Cheese Soup
4 potatoes, cubed
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup butter
4 cups water
8 oz sharp cheddar cheese
4 oz Velveeta cheese
1 cup diced ham (optional)
2 cups heavy cream

Saute onions and garlic in butter; add water and potatoes; cook until tender, mash potatoes with masher or hand held blender, but leave slightly chunky. Turn heat down very low; add ham, sharp cheese and Velveeta cheese. Cover and cook until cheese is melted. When it is good and hot - do not boil- add cream and stir thoroughly. DO NOT BOIL as it can cause curdling of cheeses and milk. Garnish with cheddar cheese. Excellent served with rolls. My kids love popcorn on top - sort of like croutons - but more fun!

One of my girl's teachers at school was going in for surgery and they asked the parents if they could make some meals, freeze them, and bring them in for her to take home to eat during her recovery. This soup was the perfect recipe. I also made some chili mac and a great recipe for White Chicken Chili - which I will post on Friday!

I like to put all the soup in the same containers. Put in fridge to cool - then move to freezer. I unscrew top - but leave sitting on top while it becomes frozen. This will stop the container from breaking. Once frozen screw on top and attach recipe. I like to put the recipe in a ziplock bag (Pictured below) and attach it to each container with a rubber band (Shown above). If a person likes the dish - they can duplicate it!

Giving Warms the Heart! What dishes do you make to give away?

Tandoori Chicken on Pitas!

2009-03-16T06:00:00.002-04:00

This past Saturday was a lazy Saturday around my house - my favorite. Instead of jumping all over the laundry, vacuuming, picking up or dusting I dove right into my favorite form of procrastination - COOKING! I had seen a recipe I wanted to try out in a Light cookbook. My girls loved the chicken - alone- and chose not to "Doctor" it all up in the yummy yogurt sauce (yeah more for me and the hubby)! It was so light and refreshing and perfect! It helped set the mood for a long afternoon of laundry, vacuuming, dusting and picking up!

Tandoori Chicken on Pitas
1/4 cup all purpose flour
2 Tablespoons curry powder - I used 1 Tablespoon and 1 teaspoon smokey Paprika since my kids would be eating it.
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breasts. (I flattened mine so they would cook quickly)
1 Tablespoon Olive oil

1. Mix flour, curry powder, salt and pepper in a plastic bag. Add chicken, close bag and shake to coat. Remove chicken, shake off excess flour.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

3. While chicken cooks, mix sauce ingredients in a bowl. Coarsely chop bell pepper, tomatoes and cucumbers. Toast pitas.
4. Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber then chicken. Spoon on sauce; garnish with limes and cilantro.

Yogurt Sauce:
3/4 cup plain lowfat yogurt (I used greek yogurt - because that is what I had)
1 Tablespoon finely chopped red onion ( I doubled because I LOVE red onion)
1 teaspoon minced garlic
1/4 teaspoon each ground cumin and salt

Toppings for sandwich:
1 yellow bell pepper
2 medium tomatoes chopped (I just used grape tomatoes)
1 cucumber chopped

I loved this and will be making this again in the near future! Take your taste buds on an adventure and try this Tandoori chicken Pita!

Bobi's Bites: Horseradish Gravy!

2009-03-13T09:32:00.006-04:00

I'll be the first to admit that Horseradish gravy does not photograph well - but just looking at this photo my mouth is salivating!
When I was a child, no corned beef dinner would be complete without this sauce smothering our plates. Try this sauce with your St. Patty's day celebration this year!

Horseradish Gravy:

2 Tablespoons Butter
2 Tablespoons Flour

Make Roux with butter and flour; When thick add 1 to 2 cups corned beef broth. Once it is to a consistency you like - add 1 tsp. Dijon mustard and 1 to 2 teaspoons horseradish. The more horseradish the more heat! I triple this recipe because once your guests taste it - they want all their veggies to take a bath in it!

Peanut Butter and Banana Sandwich!

2009-03-13T06:00:00.011-04:00

My father, or Gumpa as he is known to my children, has taught my girls many a way to eat Peanut Butter. I do believe it is his favorite food. It wasn't until I was probably 10 that I learned not everyone eats Peanut Butter on their Pancakes, Banana's and breakfast cereal. Ahhh - there's nothing like a big bowl of dry Rice Crispy's in the morning with a gob of Peanut Butter sitting on top. Take a bite, dip the spoon, Take a bite, dip the spoon - that was my favorite morning "exercise" as a kid!

My girls have come to LOVE Gumpa's Peanut Butter and Banana "sandwich" (pictured above)! He, of course, will offer the Peanut Butter "Coin" option as well (where you slice the banana into little "coins" and plop a dollop of Peanut Butter on each one - but inevitably they always go for the "Sandwich"! Try one tomorrow morning with your child and make a memory that will last a lifetime!

Gourmet Club: Irish Style!

2009-03-11T06:00:00.001-04:00

Even though we only have gourmet club every 3 months - it feels like it happens every time I turn around. Life is happening at warp speed - isn't it! This time I got the honor of hosting and if any of you remember what the last one was like at Robin Sue's house - you know I had big "Boots" to fill! Take a look at the Hoedown she put together - HERE!

With St. Patty's Day right around the corner I knew what I had to do - A Night at the Shamrock Saloon!
The idea started with a little sign I picked up at Michael's which said "Welcome to the Shamrock Saloon" - and with that it all fell into place!

I got the recipes to all the guests 2 weeks before the actual party date. That way if they had an odd ingredient they could figure out where and when to get it throughout the course of those two weeks. This menu happened to be pretty straight forward - so no one needed to stress. Robin Sue (From Big Red Kitchen) and "Himself" (Robin's Hubby) were on the guest list....

...as well as Sabrina (From Britikibar) and Her Hubby (The Man )! We rounded out the night with my carpool buds Michelle and her hubby Roy! Roy is in the picture below on the far left.

Michelle is in the picture below, second from the right. Best laid plans ( I meant to get a picture of each couple - and then the food called my name and I left the camera in the dust!)

On the Menu for a Night at the Shamrock Saloon:

Irish Soda Bread - Martha Stewart Living March 2009
Beets with Watercress and Bibb Lettuce - Martha Stewart Living March 2009
Corned Beef with Boiled Veggies smothered in Horseradish Gravy - Bobi's Bites
Banoffee Pie - Paula Dean Foodnetwork.com

Beets with Watercress and Bibb Lettuce
1 Bunch medium red beets, trimmed and scrubbed(4 to 6 beets)
3 Tablespoons white-wine vinegar
2 teaspoons whole-grain mustard
1 Tablespoon finely chopped shallot
3/4 teaspoon coarse salt
1/2 teaspoon sugar
1/4 cup plus 2 Tablespoons, extra virgin olive oil
1 bunch (6 oz) watercress, tough stems trimmed
1 medium head (5 ounces) Bibb lettuce, leaves torn into 1 inch pieces freshly ground pepper.

Preheat oven to 425. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2 inch-thick rounds and wedges.
Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper.

Irish Soda Bread

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 4 tablespoons unsalted butter, cold
• 2 cups golden or dark raisins (Robin used 1 cup dried cherries instead - yum!)
• 1 1/2 scant cups buttermilk
• 1 large egg
• 1 teaspoon baking soda
• 1 large egg yolk
• 1 tablespoon heavy cream
1. Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
4. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool. Makes 1 loaf.

Banoffee Pie
Ingredients
• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

I wish this picture did it justice - It was AMAZING!

No Gourmet club would be complete without a little goody for the guest to take home. This was just a little "Thank you for coming" gift of a clip board and Thank you cards! I love those girls - and I wanted them to know!

Tune in Friday for Bobi's amazing Horseradish gravy that smothered everyone's plate! No St. Patty's day celebration would be complete without it!

The Great Grape Debate!

2009-03-09T06:00:00.004-04:00

Let me set up the scenario: Mom packs pretty healthy school lunch, adds a few little treats. Upon returning home, child has eaten entire lunch except the healthy part of meal! This drives me crazy! I can't tell you the number of times my kids come home with the fruit cup, apple sauce cup or bag of grapes left over from their lunch. My solution for the fruit cups is as follows: 1. Explain to child they need to eat the healthy part of the lunch first. 2. Explain money doesn't grow on trees and 3. Put fruit cup back in lunch box for tomorrow - with a "Healthy" warning about what will happen if they don't eat it the next day. My solution for the grapes is a little different. For some reason my kids think frozen grapes are the next best thing to a slushy at 7-11. If my kids comes home with their bag of grapes - which, by this time look a little worse for wear since they have been roaming around a lunch box all day - I throw them in the freezer - (the grapes that is.)

When snack time comes around after school the next day - they think they have died and gone to heaven - as I pull out the baggies of frozen grapes! No waste in this house...and besides how can you be mad at a face like this?

Rindy's Sloppy Joes

2009-03-04T06:00:00.004-05:00

The other day I went to my fridge - only to be met by the package of hamburger I had bought days earlier! I didn't have the foggiest idea what to do with it but knew I had to make it THAT day! I went to my old stand-by - Allrecipes.com - and browsed. I finally decided to do a sloppy joe. I pulled a recipe off the net - only to find I only had about half the ingredients I needed. This is what I pulled out of my fridge and pantry to make one pretty good sloppy joe!

Rindy's Sloppy Joe's
1 pound ground beef
1 small sweet onion
1 garlic clove, minced
1 (6 oz) can tomato paste
4 Tablespoons salsa
3/4 cup ketchup
3 Tablespoons brown sugar
3 Tablespoons soy sauce
6 hamburger buns

In a skillet, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in tomato paste, ketchup, brown sugar, salsa and soy sauce; mix well. Reduce heat and simmer 15 minutes, stirring occasionally. Spoon about 1/2 cup meat mixture onto each bun.

I served with deviled eggs and got high fives from all my family!

Cindy's Masala Vegetable Stew

2009-03-02T06:00:00.008-05:00

The other night, my "Healthy Hero" Cindy and I had an impromptu dinner with our families. We had been working all day for our good friend and thought it would be fun to kick back and enjoy some down time. As we each tried to figure out what we could contribute to the meal we realized it might be a little complicated since she is a vegetarian and I am a "Carb-a-tarian". I pulled out "Julie's Cinncanati Chili" from my freezer to go over a baked potato and Cindy whipped up this Masala Vegetable Stew. I was a little hesitant to try this exotic dish - since my body is more accustomed to Pringles and HoHo's - but wow was I blown away! I loved the sweet and spicy tastes and have put this on my list to make in the future. Try it - You'll like it!

Masala Vegetable Stew
1 Tablespoon vegetable oil
2 medium onions, chopped
2 to 3 cloves garlic, minced
4 medium potatoes, diced
4 carrots, sliced
1/2 medium head cauliflower, bite size pieces
2 cups frozen cut green beans
1 to 2 tsp. grated fresh ginger
2 fresh mild chiles, seeded and minced
2 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 (15 oz) can light coconut milk
salt to taste
1 cup frozen green peas
1/4 tsp. chopped cilantro (she used dried)
curry to taste
Raisins

Heat the oil in large soup pot over med. heat. Add onions and garlic, cook stirring often until golden. Add potatoes, carrots and 2 cups water. Bring to boil. Cover and cook gently until partially tender 10 to 15 minutes. Add cauliflower, green beans, ginger, chiles, garam masala, coriander, turmeric. Continue to cook gently covered until tender 20 minutes. Mash some potatoes against the side of the pan with a wooden spoon to thicken stew. Stir in coconut milk and season to taste with salt. If time allows let stew stand for 1 hour before serving. Just before serving, heat and stir in peas, raisins, and cilantro and cook until peas are just heated through. Serve over rice and enjoy!

Serves 6 to 8.

This is Cindy with her hubby Reagan! My "Healthy Hero" is working on me one meal at a time! Keep up the good work!

IKEA Field Trip Finds!

2009-02-27T06:00:00.005-05:00

Whenever I end up at IKEA two things always happen. I always get my 15 plate meatball meal and I always bring home a car load of these scrumptious morsels! These might be one of my kids' favorite breakfast delights. They are little cinnamon rolls that I heat up in the micro and then make homemade frosting to dip them in. I stock pile them in my freezer and we eat them for months. It is the same approach I take with my Girl Scout cookies. Buy in bulk- they only come around once a year!
I am working on my Thin mints as we speak!

Another product that I saw this time were these yummy french fried onions. Since I got them at IKEA I guess I should call them Swedish fried onions - but whatever the case they are delicious and crunchy and have made a wonderful addition to my Onion pie, mashed potatoes, and salads!

What goodies do you stockpile?

Field Trip to IKEA!

2009-02-25T06:00:00.005-05:00

The other day I was at my girlfriend Merry's house (the lady on the far right in the above picture) and she was in the process of a total home overhaul. You know the type - you start organizing that pesky junk drawer in your kitchen and 4 hours later every drawer from every desk and dresser has been opened and dumped. Before you know it the kids have to be picked up from school, dinner needs to be made and you realize you are only a quarter of the way done! YIKES! Merry managed to get through everything from top to bottom in about 4 days - but realized she needed some baskets to store some things - IKEA Field Trip to the rescue!
(I will find any excuse to get my $4.99 Swedish meatball platter for lunch!)

Denise, my friend with the incredible cheek bones and amazing sense of humor, stopped in various kitchens they had on display- to do her best impression of Betty Crocker! I would say she is more of a Betty Rocker - but she was hilarious all the same.

Mary, my friend who is a spitting image of Courtney Cox, usually is very quiet with a very dry sense of humor. She was pretty outspoken on this trip and had us all laughing as she was calling out for assistance while laying on this round bed. You can imagine she had no trouble getting someone to help her!

As a breast cancer survivor - boob humor is ALWAYS on the table! Now It looks like you too can have your very own boob humor at your table. I would love to know how these dishes came into existence. Obviously a man with a mother complex designed them. Do you suppose you would put a "D cup" with these plates? Don't even get me started on silverware!

On to what the trip was really for....to get my fix of swedish meatballs. I was so hungry I forgot to take a photo before I blasted through all 15 of these little guys! Looks gross, tastes great! What can I say.

This is sweet little Meredith. She is Merry's daughter. We brought her along purely as a decoy. It works a little something like this. "Of course Meredith you can have the Swedish fish" - I say in a voice loud enough so everyone within a 50 mile radius can hear! I proceed to give her 2 and eat 50. " Of course Meredith you can have the Swedish Chocolate bar" - I say so the old lady 4 aisles over can hear. I proceed to break her off 2 squares and consume the other 8! " Of course Meredith you can have the "Big as your head" Cinnamon roll" -I say so the entire checkout lane can hear. I proceed to break off the outer edge and eat the rest of the Cinna-Head! I LOVED having Meredith along!

Another successful trip to IKEA under our belts! Of course I had to loosen mine - but successful none-the-less!

Where is your favorite field trip with your girlfriends?

Peanut Butter Chocolate Chip Cookie!

2009-02-23T06:00:00.005-05:00

Have I got another "Upscale" cookie for you? You bet! It may look
like just another chocolate chip but this has peanut butter. (I understand the peanut butter you buy at your grocery store is still safe.) For these I might even test fate.

World's Greatest Peanut Butter Cookie

1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
2 cups flour
1 teaspoon baking soda
1 6 oz. package choc. chips (I always use 12 oz. - can you really ever have too much chocolate?)

Cream the butter and peanut butter together. Gradually add the white and brown sugars and cream until well blended. Add eggs, one at a time and beat until smooth. Sift flour, measure, then sift again with the baking soda. Add flour and soda to the creamed mixture. Beat until smooth. Stir in the chocolate chips. Drop from a teaspoon onto a greased baking sheet. Bake in a 325 degree preheated oven for 12 to 15 minutes. Makes 6 dozen two inch cookies.

Today I have to wish my mom, Bobi, a big happy birthday. She is 70 today and doesn't act a day over 25! She has more energy than I do and I can only hope that someday I look as lovely as she does! I love you mom for sharing with me your love of hostessing, your self deprecating humor, and most of all your love that you give so freely to everyone you meet. I am so lucky I get to call you mine! Now go make dad take you out to dinner!

Cheating: My friend made me do it!

2009-02-20T06:00:00.004-05:00

I have had this "Cheater Tip" in my back pocket for quite some time. I did not know how I was ever going to write about it though. My sweet little friend Robin Sue over at Big Red Kitchen, has opened the door for me this week with her series on "Cheating"! I have loved her post and her honesty. I, for one, love a good short cut- and if it doesn't short cut on taste -all the better. Run over and check her posts -- I'll wait.
Here is how this one came about. One Easter I had my friend Sarah and her family over. She said she would bring a potato dish - so of course I said great! She brought the most delicious potatoes EVER. When the meal was over her recipe was the one all the ladies wanted. She was horrified! She told us it was a family secret and did not know if she could share it with us. After much pleading- and snickering - she gave it up!
You guessed it - FAKE potatoes! She took 2 packages of Idahoan Baby Reds and one 8 oz package cream cheese. Make potatoes according to package. When complete, stir in 8 oz cream cheese and chives if desired.
Don't forget to hide the packages the potatoes came in deep in the bottom of the trash can. Trust me - No one will ever know! These have been a staple in my pantry ever since. Hope your family enjoys them as much as my family does.

Perfect Product: Corn Huskers Lotion

2009-02-18T06:00:00.004-05:00

I have to admit - I would have NEVER bought this product had my pharmacist friend, Michelle, not recommended it to me! It basically looks like bottled snot and feels just like that as well.
My oldest, Logan, has the sweetest little hands on the face of the planet. She calls them "Snausages" and thanks her father for them. Her hands are identical to her daddies - including how chapped they get in the winter. At times, it looks like she has been dragging her hands across the blacktop at recess. Her knuckles get bright red and hurt her. When I asked Michelle if she had any "Wonder Potion" she could recommend - she said "As a matter of fact I do"!

She told me her family swears by Corn Huskers Lotion and it has been around FOREVER. My little local pharmacy, which I LOVE, had it on the shelves and I bought 2 bottles. Within days, her hands were not hurting her anymore and within a week all the red was gone. Thanks Michelle - and thanks Johnson and Johnson for making a PERFECT PRODUCT!

This is my sweet little friend Michelle and myself on New Years! I highly recommend having a pharmacist friend - they know everything - so you don't have too!

Baked Eggs: Eggs Squared!

2009-02-17T06:00:00.003-05:00

My daughter turned 9 this past weekend. I remember when her older sister was turning 5 and thought to myself - I can't believe I have a 5 year old. Now I have an 11 and 9 year old - and I am still in disbelief! How do they keep getting older while my hubby and I manage not to age?
Unfortunately, I know I am just kidding myself. I actually had a friend come over the other day who had not been to my new home. I was giving her the tour when she spotted a wedding picture of me and my hubby. She asked who the couple was in the photo. Not what a girl wants to hear - trust me. I said it was me and the hubby and she just laughed. (That's not a good sign - is it?)
One recipe that HAS stood the test of time is this recipe for Baked Eggs. Jensen, my newly 9 girl, asked that I make these for her birthday breakfast. The morning of her birthday I went to go wake her for school and this is what I found! Needless to say - I could have eaten THEM for breakfast and been totally satisfied!

This recipe was given to my mother from my grandmother, Anna Mae, years ago. It has been a family favorite ever since. Who doesn't love cheesy egg goodness first thing in the morning? I hope you love it as much as we do!

Baked Eggs
1 cup Bisquick
1 1/2 cup Cottage Cheese
1/2 pound cheddar cheese, grated
2 tsp. dehydrated chopped onions
1 tsp. dried parsley
1/2 tsp. salt
6 eggs beaten
1 cup milk
1 Tbsp. melted butter
Put melted butter in 9 x 13 dish. Mix all ingredients together and pour in baking dish. Bake at 350 for 45 to 55 minutes.

To have a perfectly "Well Rounded" meal - add Big Red Kitchen's Pancake Squares and some bacon and you have one great birthday breakfast! Don't forget to smother your whole plate with Maple syrup!

Happy Valentine's Day!

2009-02-13T06:36:00.004-05:00

Happy Valentine's Day from my home to yours!

Spaghettio's - Adult Style!

2009-02-11T06:00:00.005-05:00

The other day I walked into my friend Meredith's house and smelled the best dinner cooking. I asked her what it was and she said - just a recipe she throws together all the time in the crock pot. I told her I had to have it and went out and bought the ingredients that day and made it the next. It did not disappoint!

Isn't she adorable. She is my neighbor and I can call on her for ANYTHING - and I just about have!

Meredith didn't really have a name for it - so my girls and I came up with "Spaghettio's - Adult Style"! To me, it tastes like what I thought Spaghettio's tasted like as a kid. (Although I have had them as an adult, I think they are disgusting - however, this stew tastes nothing like Spaghettios of old)!

Spaghettio's- Adult Style!
1 pound stew meat
1 (46 oz) Vegetable Juice
1 (29 oz) can "Veg-All" Vegetables, drained
1 sweet onion
1/2 teaspoon dried Basil
1/2 teaspoon dried Rosemary
1/2 teaspoon dried Thyme
1 teaspoon minced garlic
1 cup dried noodles

Douse meat with worcestershire sauce. Toss meat in flour and fry on all sides. This takes about 10 minutes.
Cut sweet onion in small pieces and place in bottom of crock pot.
Place seared meat on top of onions.
Pour bottle of vegetable juice all over meat.
Pour whole can of vegetables in crock pot.
Put dried herbs and minced garlic in crock pot.

Cook on low for 8 to 10 hours. Thirty minutes before serving, put 1 cup of dried noodles in the crock pot.
I had 2 hot dogs in my deli drawer and I cut them up and threw them in the crock pot at the same time I tossed in my dried noodles. This is a great recipe to use up some of those extra cans of veggies in your pantry!

Enjoy and get ready to relive a taste from childhood!

Bobi's Bites: Manicotti

2009-02-09T06:00:00.001-05:00

Isn't it funny what we remember from our childhoods? Things our parents feel will scar us for life barely make an imprint and then simple things that pass us by in a moment stick with us forever. I find it funny I can barely recollect the faces of my teachers from K - 6th grade but I can tell you what meals were served in what dishes and the frequency at which they were served. I remember the 9x13 dish that my mother always made this manicotti in also served my family an eggplant parmesan that tasted like the dead snake we found in our basement one summer. Poor Ms. Entz - I can't remember 3rd grade - but I'll never forget the smell of that Eggplant Parmesan or the way I felt about that brown Pyrex dish afterwards. I hope this simple and fast recipe leaves lasting memories with your family!

Step 1: Boil Manicotti noodles according to box; Drain.

Stuffing for Manicotti

3/4 cup ricotta cheese (or cottage cheese)
3/4 lb. mozzarella, shredded
3 eggs, lightly beaten
2 T. butter
2 T. grated Parmesan
1/2 tsp. salt
Pinch of black pepper.

Drain ricotta or cottage cheese. Combine ricotta, mozzarella, eggs, butter, Parmesan, salt and pepper in a bowl. Mix well.

Stuff 8 noodles or however many are in half a box of mozzarella pasta.
Spread thin layer of marinara sauce in bottom of pan or 9 x 13 glass dish. Arrange manicotti in pan. Add rest of sauce and sprinkle each manicotti noodle with a teaspoon of Parmesan.

Bake at 350 degrees for 30 - 35 minutes.

Onion Pie - A Perfect Side Dish!

2009-02-06T06:00:00.002-05:00

Have you ever made a recipe - loved it - and then couldn't find it again? That is what happened to me with this delicious side dish. I made this 5 years ago - loved it - and then lost the recipe! Once in a while I would try to Google the recipe, but I knew that what I found was not the exact recipe. Well, over Christmas when I was looking for another recipe - this one fell out of a book. YEAH ME! Throw a salad on a plate with a slice of this pie - and you are set with one super supper!
This is adapted from a recipe in the Cooking Light Magazine -2001.

Onion Pie
1 cup low-fat baking mix (such as reduced fat Bisquick)
1/3 cup 2% reduced-fat milk
cooking spray
1 Tablespoon Butter
2 cups chopped sweet onions
1 (8oz) block 1/3 less fat cream cheese, softened
1 large egg
1/2 cup 2% reduced-fat milk
1/2 teaspoon salt
1/2 cup french fried onions
Dash of hot sauce

1. Preheat oven to 350.
2. Combine baking mix and 1/3 cup milk. Lightly coat hands with cooking spray. Press dough into bottom and up sides of a 9 inch pie plate coated with cooking spray. As you can see by the pictures, I did not get the crust up the sides - and that is fine.

3. Melt butter in a large nonstick skillet over medium heat. Add onion, cook 5 minutes or until tender - do not brown. Stir occasionally. Spoon onion into prepared crust.

4. Place cream cheese and egg in a medium bowl; beat with a mixer at medium speed until smooth. Add 1/2 cup milk, salt, and hot sauce. Pour cream cheese mixture over onion. Bake at 350 for 45 minutes or until set. Let stand 10 minutes before serving. Yields 6 servings. (Half way through baking time I sprinkle french fried onions on top)

This is a great way to use up those onions sitting in your bin right now!

When a good sandwich goes bad!

2009-02-04T06:00:00.005-05:00

I saw these a few months ago as "Coming Soon" - and now they're here! The perfect zippy bag for adults combating work related lunch stealing and a conversation starter for your kids at the lunch table. What kid wouldn't want to show his friends at school what he or she HAS to eat for lunch. I can just picture my little Jensie taking bets from the boys as to whether or not she would eat her sandwich! She is so bad - and I mean that in the best possible way!

Check out the website HERE and gross out co-workers and classmates alike!

Just one more way to spoil your kids rotten!

Milk Carton Wallet: Snow day fun!

2009-02-02T06:00:00.003-05:00

I received my February Family Fun Magazine the other day in the mail and knew I had to make these fun Milk Carton Wallets with my girls. If there is one thing we like more then food - it is purses, and nothing is better then a FREE purse!
A "How-To" video can be found on the Family Fun Website! Just Click HERE and I'll take you there!

In anticipation of making these I had saved two milk cartons. These worked out well since the little barn was front and center. In the magazine they use an orange juice container - and the colorful carton really looks cute as well!

When you click over - they have a printable template which you will need to copy. It helps you score all the creases you will have to make. I found it pretty difficult and quickly realized this was not a step my children could do.

These would be adorable for party favors if you were going somewhere and the children would be given money or coins (Chuck-E-Cheese, Mall). You can't beat the price! Perfect place for your child's milk money as well!

Sausage Biscuits and Gravy - NEKAMO style!

2009-01-30T06:00:00.004-05:00

What is NEKAMO style you ask? When I was a little girl I went away to our church camp. At the time I lived in Kansas and the summer camp was named NEKAMO because girls from Nebraska, Kansas and Missouri all came to this lovely place - thus camp NEKAMO. My mother would come and cook in the kitchen the weeks I went to camp. Not until I became an adult (and mother) did I truly understand this sacrifice. Who would want to spend ALL day in a 100 degree kitchen (on a good day) and cook 3 meals a day? Not me!!! Thank you mom.
We were Midwest folks and my mother and I had never heard of "Biscuits and Gravy". The morning she showed up for work and this was on the menu - she told me she felt so sad that the campers had to eat such a "Disgusting" looking dish. She was sure these little girls would not touch the stuff. You can imagine her surprise when the campers trailed in and cheered when they saw what they were having - and scarfed it all down! She went home and put this on our family's menu and it has been a staple ever since!

NEKAMO Biscuits and Gravy
1 package Pillsbury frozen biscuits ( Why make your own when these taste sooooo good)
1 16 oz package Jimmy Dean HOT sausage in tube in the refrigerator section
3 to 4 heaping Tablespoons flour
1 tsp. onion powder
2 cups milk
Salt and pepper

Make biscuits according to directions on bag.
Brown sausage in pan. Drain grease.
Mix flour and onion powder with cooked sausage. Stir.
Pour milk over sausage mixture. Stir until thick, about 8 minutes.
Salt and Pepper to taste.

Pour sausage gravy over biscuits and prepare to be amazed! YUM!

I made wonderful memories at NEKAMO - and this breakfast was one of them!
I am glad this recipe delights my family. My Dad loves his sausage gravy on eggs and his biscuits are reserved for jam or jelly.

Roasted Snowman Noses - and other Vegetables!

2009-01-28T06:00:00.005-05:00

This chilly weather outside has certainly made me want to warm my tummy inside. This is a lovely and simple dish that will warm your heart and cause snowmen all over the Northern states to become "Sinus Challenged"!

Basic Roasted Vagetables
Preheat oven to 425.
1 stick unsalted butter, melted
1 Tablespoon dried oregano
2 teaspoon dried basil
1 cup baby carrots
2 stalks celery, chopped (I omit because my gag reflex goes on overtime when I even hear the word Celery)
2 turnips, peeled and quartered
2 cloves garlic, peeled
2 cloves garlic, minced
1 red onion, peeled and quartered
1 white onion, peeled and quartered
1 red pepper, halved and sliced
1 bulb fennel, washed and quartered

In a medium size bowl, stir together the melted butter, the minced garlic and herbs. Lightly coat the vegetables and place them in a large baking pan. Bake for 45 minutes. Enjoy this warm hearty dish with your favorite Chicken or Beef dish!

As you can see - I substituted some different veggies - I just used whatever I had in my veggie bin. Clean out your veggie bin today!

Trust me - Your snowman will feel honored to donate his nose to this worthy dish!

Praline Chex Mix - Always a Touchdown!

2009-01-27T06:00:00.003-05:00

The host for a Super Bowl game needs lots of snacks for the guests.
I think you will find this treat special and there is still time to order the
Praline Mix from Savannah Cinnamon Company. Their web site is:
www.savannahcinnamon.com. Check them out HERE!

A small bottle of Praline Mix will make three batches of Savannah
Squares Praline Crunch. My mother knows. She received the Praline
Mix from a couple my dad plays golf with. She immediately ran to the
grocery store for the ingredients and made one recipe after another.
Along with the bottle, she also received a generous sample of Savannah
Squares Praline Crunch which they quickly devoured – she knew a trip
to the grocery store was imperative.

So, order the mix and have pecans, Chex cereal, butter, brown sugar and baking soda ready for the arrival of the Praline Mix. Thank you Fran Hess – you made a golfer and his wife’s day.

Savannah Squares Praline Crunch
Stir together 6 cups Chex cereal and 2 cups pecan halves in
A 13x9 pan. Melt ¼ cup butter and ½ cup brown sugar and
½ cup of Praline Mix. Bring to a boil. Gently cook for 2 minutes,
Stir in ½ tsp baking soda and stir until foamy. Pour over mixture
and stir to coat. Bake at 250 for 1 hour. Stir once during baking.

Midwest Chowder - A Real Man's Soup!

2009-01-26T06:00:00.002-05:00

The big red cups are out again. Yup, another soup night but when it is cold you can't have too much soup. The recipe is Midwest Chowder.
Did I tell you that much of my life I spent in the Midwest? I was born in
Minnesota where my father worked and because we followed his paycheck we spent time in Omaha and Kansas City as well as Minnesota. When the wind comes whipping across the plains you do need a good soup recipe and this one was published years ago in "Country Woman Magazine".

MIDWEST CHOWDER - Serves 8

2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup diced onions
1 tsp. salt
2 cups boiling water
1/4 cup butter
1/4 cup flour
Black pepper to taste
2 cups milk
10 ounces cheddar cheese
2 cups corn

Cook potatoes, carrots, celery and onions in boiling water for 10 minutes. While vegetables cook, melt butter, stir in flour and pepper and cook for one minute. Gradually stir in milk; cook, stirring constantly until thickened. Add cheese, stirring until melted. Stir in corn. Heat through but do not boil. Add vegetables and liquid.

Although my dad likes this soup he loves this soup after he splashes in some Louisiana Hot Sauce. He loves everything just a wee bit hot. Good you're a wee bit "hot" mom!

Perfect Pancake Portion!

2009-01-23T06:00:00.004-05:00

This entire week my youngest, Jensen, has been asking to make pancakes for breakfast. She doesn't love just any pancakes -she loves those little pancakes that are just the perfect size for dipping. In the past I have always used a measuring cup or a ladle to pour the pancake batter; however, it never fails to create a huge mess and pancakes of various sizes (mostly big ones because I can't control my pouring). I decided to try to find, among my 1073 kitchen gadgets, a perfect "Pitcher" to portion out my pancakes - and I DID! I opened up my silverware drawer and spotted these little spoons I got at IKEA for Noodle soup.
It worked great! Each pancake was just the size she wanted and the mess was kept to a minimum!

After completing the first couple of batches - I even let Jensen spoon the mixture onto the pans. So simple even a child can do it!

These were some of the finished "Dippers"! For another twist on pancakes - Try making your pancakes with Jiffy Corn Meal muffin mix. The recipe is on each box and they are so sweet - the kids will love them! Our other favorite pancake recipe comes from Big Red Kitchen. Check out how Robin Sue makes her pancakes HERE!

2 Cheap Chicks & a 20! Wegman's Style! Part 2

2009-01-21T06:00:00.003-05:00

Oh - Just looking at this salad makes me want to make it again. I had clipped this recipe out of my Cooking Light magazine in March of 2003 - and this was the first time I tried it - but it won't be the last. My whole family loved it and gave it 2 thumbs up!

Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing:
1/4 cup maple syrup
3 Tablespoons cider vinegar
1 Tablespoon extra virgin olive oil
1 Tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (15 oz) can Great Northern Beans, rinsed and drained.
1/2 cup thinly sliced green onions
1/2 cup finely chopped red bell pepper
5 slices bacon, cooked and crumbled
2 (7 oz) packages fresh baby spinach

1. Combine first 6 ingredients in a small microwave-safe bowl, stirring with a whisk; microwave at HIGH 1 minute or until hot. Place beans in a 2 cup glass measure; microwave on HIGH 1 minute or until hot.
2. Combine onions, bell pepper, bacon and spinach in a large bowl. Add syrup mixture and beans; toss well to combine. Serve immediately. Serves 8

Baked Apples:
4 apples - your choice.
4 teaspoons brown sugar
4 teaspoons crushed walnuts
4 Tablespoons butter
Carmel Ice cream topping

Core apples. Place 1 teaspoon brown sugar in each apple. Place 1 teaspoon nuts in each apple. Place 1 Tablespoon butter on top of each apple. Bake in 350 oven for 30 minutes, uncovered.
Let cool 10 mintues. When serving, drizzle with carmel ice cream topping.

Note to self: Kids do not accept this as dessert, but rather a tasty "Side".

Don't forget to take a look and see what Big Red Kitchen did with her 20 dollars!

2 Cheap Chicks & a 20! Wegman's Style!

2009-01-19T06:00:00.008-05:00

Wegmans.....ahhhhhh. Need I say more. I had not been to our "Local" (and by local I mean half hour away) Wegmans store in quite a while. The minute I walked in and devoured the smells of the coffee shop and bakery - I knew I was in for a treat. Robin Sue and I decided to meet for lunch beforehand. We may be "2 Cheap Chics" but there is always money in the budget for a lunch with a good friend.

We bought our Asian style lunch and perched ourselves atop the main floor. This was our view from the deck. We strategized, ate, talked and of course people watched! We were sitting next to a Joe Biden look alike - and if any of you remember - Robin Sue is a spitting image of Sarah Palin. We were laughing at the pictures we could take if only we were brave enough to ask "Joe" for a photo. Neither of us were - so we just had to have fun chuckling to ourselves about Robin Sue jumping in "Biden's" lap and taking a photo for our blogs. Couldn't you see the headlines "Palin Pounces Biden - and he liked it"!

The challenge to make a meal on a 20 dollar bill was on and Robin and I went our separate ways. A little later we met up in the card department to calculate whether or not we had gone over our budget. Robin, unfortunately, needed to put a few things back - but I managed to stay under budget the first time around. Click HERE and see what Robin Sue did with her 20 bucks!

On the menu tonight:
Slow cooked Pork Chops
Brown Rice
Spinach, White Bean and Bacon Salad with Maple-Mustard dressing (Cooking Light March 2003)
Baked Apples

Slow Cooked Pork Chops:
Brown 4 or 5 pork chops in a skillet with some Worcestershire sauce and pepper (or any spices you prefer).
Slice half of a medium onion and put in crockpot. Put browned pork chops on top of onions.
Mix a can of Cream of Chicken soup with 1/2 can of water.
Pour soup onto pork chops, cover and cook on low for 8 hours or high for 4 hours.

Brown Rice:
2 Tablespoons butter
1 cup uncooked rice
1 can beef broth
1 can beef consume

Saute rice in butter until lightly browned. Pour broth and consume and rice into a casserole dish. Cover and bake at 350 for 45 to 60 minutes.

The meal turned out to be wonderful! I have to admit my family thought the baked apples were NOT dessert - and your family might not either. I just told them "What do you expect for 20 bucks"! They proceeded to raid the pantry for Christmas chocolate gold coins! I guess they "Ate" their $20 bucks in chocolate after all!

Check back Wednesday for the recipes for the apples and salad! Don't forget to pop over to the Big Red Kitchen and see what Robin Sue did with her 20 dollars!

Peanut Butter Brownies!

2009-01-16T06:00:00.003-05:00

The title of this blog should really be "Upgrade your Box Brownie Mix". This started with a 99 cent Box-O-Brownies and ends with "Pass me another one please and may I have this recipe" brownie!
I am a peanut butter lover. I got that love from my dad. I grew up in a house in which everything, and I mean everything, was eaten with peanut butter on it. We went through a jar a week. It was no little jar of Jiff either. This was a HUGE glass jar of SULTANA peanut butter. We still talk about the good old days when they made SULTANA peanut butter. We don't know where it went - but no peanut butter will ever taste as good to us. Ahh - the taste of childhood!
I for one, have no problem drowning my sorrows in peanut butter with this delicious recipe. Hope you enjoy it as much as our family does.

Make a Box-O-Brownies in a 9 by 13 dish. Let cool.

For "Frosting":

3 c. powdered sugar
1/2 c. peanut butter
1/4 c. softened butter
3 oz. pkg. softened cream cheese
3 tbsp. milk

Optional Glaze:

1/4 c. semi-sweet choc. chips
1 tbsp. shortening

In a large bowl, combine powdered sugar, peanut butter, butter, cream cheese and milk; beat until light and fluffy. Spread evenly over brownies.
In small saucepan, combine chocolate chips and shortening. Cook over low heat to melt. Drizzle over frosting. Makes 36 bars.

What is a food you miss from your childhood?

Sweet Scalloped Potatoes with Blue Cheese

2009-01-14T06:00:00.002-05:00

I imagine I either completely lost you with the title or completely sold you on this recipe. I don't think there is any middle ground when it comes to Blue Cheese. I personally, feel it should be a mandate at every meal. In fact, if this were the only cheese left on the face of the earth - It would be good! I take that back - It would be GREAT! Tony the Tiger GREAT! I LOVE blue cheese, my kids love blue cheese and I am fortunate enough to have married a man who adores it as well. I have a friend, on the other hand, and if you barely mention the name her gag reflex kicks in! If you are a "Lover" - put this side dish on your foods to try. It is amazing, and the perfect accompaniment to that Christmas ham I am trying to eat up!

Sweet Scalloped Potatoes with Blue Cheese

4 Baking potatoes
4 large Sweet potatoes
2 cups grated Cheddar cheese
1/2 cup crumbled Blue cheese
2 Tablespoons Butter
1 cup milk
Paprika
Salt
Pepper

Slice potatoes. In a 9 by 13 inch baking dish, make 3 layers as follows:
1/3 mixed potatoes slices
1/3 of the Cheddar cheese
1/3 of the Blue Cheese
Paprika (I used Smoked)
Salt and Pepper

Repeat 2 more times.

When ready to bake - dot top with butter and pour 1 cup milk (preferably whole) over top.

Cover with foil and bake in a 350 oven for 1 1/2 hours.

The sweet and salty combination is perfect! Your taste buds will thank you - trust me!

Bobi's Bites: Sausage and Sauerkraut Soup

2009-01-12T06:00:00.008-05:00

I finished my chemo treatments this past June and feel great but am suffering from "Chemo Brain". This "Fog" has turned me into one of those people I really don't like. You know the type - you ask them a question and they say they'll have to check and get back to you - and they never do. I am now THAT friend. I hate it! I can't remember dates, times and many faces...but funny thing - when my mom sent me this blog I instantly remembered a poem I learned in 1st grade!
It was found in Father Fox's Pennyrhymes and it went....

The sky is dark, there blows a storm
Our cider is hot, the fire is warm
The snow is deep and the night is long:
Old Father Fox, will you sing us a song?

Mister Lister sassed his sister
Married his wife 'cause he couldn't resist her,
Three plus four times two he kissed her;
How many times is that , dear sister?

Knickerbocker Knockabout
Sausages and Sauerkraut
Run! Run! Run! The hogs are out!
Knickerbocker Knockabout.

I can't remember one of my best friends birthdays - but I can recite a poem I learned in 1st grade about Sausages and Sauerkraut.....that's just the kind of friend I am now!

Although I did not have this soup when I was a child it brings back childhood memories of that book I loved.

The recipe is one my mother received from our mutual friend Sally Issac who now resides in cold Minnesota. We have been loving it for years.

Sauerkraut & Sausage Soup

4 strips bacon, diced
1 medium onion diced
1 large clove garlic chopped
2 pounds polish kiebasa cut into chunks or circles
8 oz. package of sliced mushrooms
6 cups chicken stock or broth
1 bay leaf
3 medium carrots cut into penny shapes
2 ribs of celery sliced diagonally
4 new potatoes, quartered
1 pound sauerkraut, rinsed, and well drained
pepper to taste

Cook bacon in large skillet over medium heat until half done, about five minutes. Add onion, garlic and mushrooms. Cook until onions are softened, about five minutes, stirring occasionally. Increase heat to high. Add sausage and cook until lightly browned, about ten minutes stirring often.

Drain off fat from skillet. Add the contents of the skillet to broth along with the vegetables and sauerkraut. Cook partially covered in a large pot until vegetables are just tender. Add pepper to taste.

To thicken this soup I use one can of Campbell's potato soup and one can of Reed's German potato salad.

One wonderful piece of your favorite bread or crackers of your choice and your meal is complete.

Now go knock yourself out with some Sauerkraut Mr. Lister!

When the host tells you not to bring a thing!

2009-01-09T06:00:00.006-05:00

With the party season behind us, it might be a little late for this tip but I thought it was worth the mention. I am the proud owner of these two carafes you see in the picture above. If you entertain at all you know how helpful these can be. I can boil my water for tea and make my coffee well ahead of when my guests arrive. I lend these out throughout the year for teachers functions, dinner parties and for anything else where they might be helpful. Lately, I have even been bringing these to dinner parties. Let me explain. You know, when you get that invitation and the host tells you not to bring a thing? I sometimes offer "The Coffee Bar". Usually the answer is an excited YES! It is always such an afterthought when I entertain - sometimes I even forget to make the coffee until I'm in a rush while another guest is serving the dessert.
When I bring these to a get-together I fill one with boiling water for tea and the other with a coffee selection. Do you like my little "Tea Tote"? I picked that clear tea case up at the Container Store for 14 dollars. It's a great way to transport a nice selection.

My mom finds many occasions to use her carafe as well. Something neat she does with hers is to convert those magnets you get in the mail to coffee labels. She just puts a name tag sticker over the magnet and it instantly becomes your carafe "Name tag". Wouldn't it be cute to put "Hello - my name is Joe" on this tall dark and handsome "Man".

Don't forget to bring some fun creamers and cute little sugar cubes. The host is always thankful and it adds a little panache to an often overlooked item.

What is the strangest thing you have ever offered to bring to a party?

Cheese and Broccoli Soup

2009-01-07T06:00:00.006-05:00

There is nothing better than a hot cup of soup on a cold day - and nothing brings back better memories than my mom making this soup on those cold winter days when I was growing up in Kansas City. I remember sledding all day and then coming in and making a fort under the kitchen desk. The desk just happened to have the hot air duct under it - and I would not come out until I was sweating! Ah - those were the days - when someone you loved CALLED you FOR dinner. Now I just get HOLLERED at TO MAKE dinner! ahhhh those were the days.
I made this soup for my "Healthy Hero" friend Cindy and she loved it. She has been asking for the recipe ever since but I hate to give it to her. She thinks it is full of this....

Broccoli - which it is. She has no idea it is also full of this....

a pound of Velveeta. Ahhhhh shelf stable cheese - I LOVE IT! Once she sees this recipe, I doubt she will make it, but it was fun watching her enjoy it while she was here. I bet you'll love this too! Go build a fort near the hot air duct and have a cup - no one is watching!

Cheese and Broccoli Soup

2 Tablespoons Butter
3 Tablespoons flour
3/4 cup minced onions
4 cups water
6 chicken bouillon cubes
8 oz fine noodles
1 tsp. salt
2 (10 oz) frozen broccoli (or substitute fresh)
1/8 teaspoon garlic powder
4 cups milk
1 lb. Velveeta
pepper to taste

Saute onions in butter over low heat in heavy sauce pan. Add 3 Tablespoons of flour until smooth. Add water and bouillon cubes. Heat to boil. Gradually add noodles and salt. Cook uncovered for 3 minutes. Add garlic and broccoli and cook 1 minute. Add milk, cheese and pepper. May freeze.

"Barefoot" Baked Shrimp Scampi

2009-01-05T06:00:00.005-05:00

This is my friend Amanda. She is a caterer. Everything she makes is amazing - and she finally told me her secret. Are you listening? Most of her recipes are "tweaked" recipes from the Barefoot Contessa. She made this recipe for a girls night out and it was AMAZING! Try it at your next get together.

Barefoot Contessa's Baked Shrimp Scampi

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Check out Reviews of this dish at the Foodnetwork HERE.

Organization in the New Year!

2009-01-01T06:00:00.004-05:00

Happy New Year! I hope you had a wonderful time ringing in the New Year! That is over now and perhaps you have been left with a huge mess. Perhaps you started with a huge mess (that is more the place I am in). Over Christmas break - my mother inspired me. She made me go down into that room that I try to avoid at all costs - my craft room. I was so excited when I moved into this house- primarily because I was going to have a designated "Craft Room". It didn't take long to realize that my craft room was reallly my CRAP room (pardon the french).

I took this picture when we were practically done with the room - you can imagine how messy it was to begin with!

This is the finished room (do I hear the choir playing in the background?)

The best part now, is that I know what is on each one of those shelves. You want clothes pins for a craft - I got 'em. You want bandanas for a western day - I got 'em. You want ribbons for a package - I got 'em - and check this out....

This is an organization tip for your craft room. Put all those rolls of ribbon on slacks hangers and hang them in a closet. It allows you to see your supply and lets you easily access it! Make sure you find a hanger with very small rods - or the holes in the ribbons won't fit. I love it!
Thanks mom for helping me turn this Crap room into this great CRAFT room!

The Cookie Exchange Nut Cups!

2008-12-19T06:00:00.007-05:00

One of the new items I had at this cookie exchange was my nut cup holders (That sounds so wrong on so many levels).
I saw this on someone's blog and for the life of me I cannot find it again. If you are reading this and know the other blog you saw this on - please let me know - I'm all about giving credit where credit is due!

I saw this - and knew it would be the perfect way to showcase my Grandma Kortright's Candied Nuts. One call to my dad in FL - he was all over it. He even took my verbal description one step further - He made them stacking for storing purposes. Dad's ROCK!

I went to our local craft store and purchased a Christmas "Mat Stack" - found in the scrapbooking aisle. This was a book of paper already cut in a 5 by 8 size. I just rolled each cone and stapled the seams. Since the nuts are slightly greasy, I also purchased disposable icing bags and put them into each cone as a liner.

I only used 2 tiers at the party - but it is nice to know that I have the third tier should I ever entertain a larger crowd!

This is my dad and some of his favorite little ladies! Thanks dad! You make me feel like I'm still your favorite - (Even though I know better!) I love you!

Can you think of anything else I can use these neat holders for?

The Cookie Exchange 2008!

2008-12-17T06:00:00.007-05:00

This was the final result of weeks of prep, days of cooking and hours of sweating! Looking at it now - it was all worth it, but during the frenzy - one had to wonder!
Our menu was split between 2 tables: The savory table and the sweet table!
The above picture was our savory table. It consisted of:
Mini crab cakes on a roll
Mini Rueben's
Baked, peppered shrimp
Cream cheese carmelized onion tartlets
Spinach and feta tartlets
Tiny Brie Bites (Thanks to Big Red Kitchen)
Hearts of Palms salad with pomegranates on Endive
Green pepper jelly over cream cheese and crackers
Crab Rangoon

Note to self: Too many hot things. Not enough oven space to bake it all before guests came. We got it done - but we were literally shoving pans in my garage as we were opening the door for the first guest!

This was our sweet table. The back of the table has the candy "cups" - I'll talk more about those in another blog.
Our desserts were as follows:
Homemade peanut butter and chocolate pudding cups
Pastel Mint Refrigerator dessert in tiny cups
Variety of cookies from the exchange
German chocolate tartlets
Dark chocolate covered almonds
assorted chocolate truffles

This assortment worked great since it all could be done ahead of time!

This was my dining room the night of the exchange. One idea we had this year that worked perfectly was the charger plates. Last year, after our exchange, I was left to return 30 different platters. Since everyone leaves the party at different times - everyone just left their plate and told me they would get it later. This year we did a preemptive strike! With each invitation we delivered a gold charger plate. We asked each invitee to bring their cookies on this platter for the party. After the party I was left with 30 plates - but I just had to walk them to my basement (Not carry them in my car for over a month)!

My sweet little friends - Sarah (who hosted the party with me), Jennifer and Melody!

L to R - Michelle, Cary, Andrea, and Denise!

Big Red Kitchen's Robin, Myself, and Sabrina from Bristikibar!

More to come about the night - check back Friday for some recipes!

Coming Clean for the Cookie Exchange!

2008-12-16T06:00:00.004-05:00

Every year my friend Sarah and I (you might remember her from "Calico Bean Pot Baked Beans") host a cookie exchange at my home. I love planning this get together. I love picking out the menu, printing the invititations and ushering in the Christmas season with this festive party. The one downer, and it's a big one, is the clean up that has to take place before the big event.

This is the entry way into my home. The only place that does not have enough shelf space for me to place random items that I seem not to be able to put away. I love this spot. When the occasional neighbor looks in the front door window - it looks as though I run a tidy ship! That's right - I'm a closet clutter-er!

My kitchen - pre party! If there is a piece of counter - there is a piece of clutter on it!
My next blog will show the transformation my home has to go through to host this party. This is no small feat my friend!

Bobi's Bites: Esther's Orange Marmalade Cake!

2008-12-12T06:00:00.002-05:00

This is the cake you bake if you want to hear oohs and ahhs. It is worth the time and the nine eggs. Two years ago my Mom read “Esther’s Gift" by Jan Karon, which had the recipe for Orange Marmalade cake. Since that time she has wanted to bake this cake. Esther made these for all her friends in Mitford at Christmas time. However, last year she purchased Jan Karon’s “Mitford Cookbook and Kitchen Reader” which also had Esther’s recipe for Orange Marmalade cake but the ingredients were not the same.

This was the year she was determined to bake it and had to make the choice of which recipe she would use. The recipe calling for three large eggs was definitely tempting, compared to the one with nine eggs. There was another discrepancy – baking soda or baking powder.
She did decide on the one with nine eggs thinking that might be “showier” an expression used by Esther when describing her three layer cake as compared to her two layer cake.

The fresh squeezed orange juice didn’t even sway her opinion as she and my Dad have an orange tree with access to oranges (note picture above of Jensen in Florida on Thanksgiving break).

Because of copyright laws stated in each book she feels she can only direct you
to purchase:
"Esther's Gift, A Mitford Christmas Story" by Jan Karon or
"Jan Karon’s Mitford Cookbook and Kitchen Reader".

You will love both books and they are a fun read.

Christmas Cards: An Extreme Sport!

2008-12-10T06:00:00.002-05:00

I have no one to blame but myself. I understand this and have come to terms with the predicament I am now in. Let me explain.
When my daughter Logan was born I, like any new mother, wanted to share the precious moments I had with my daughter with family and friends. I came up with the little booklet you see above. I ran off nine little pictures on my computer, cut them up and compiled them into a little book. What you see in the above picture is 8 years worth of booklets. Everyone loves them and can't wait until the next edition. Every new year I am excited as well. Back then, I only had my little Logan, plenty of time on my hands and lots of pictures to share. Well as you can well imagine, my life now is far different! I'm happy when I get a day where I can do two consecutive loads of laundry. And although my time is limited the expectations have grown.

How to do Christmas cards - the extreme way!
1) Buy in bulk on Dec 26th - with 150 cards to send out - we need the price break!
2) Get your mind in the game before Thanksgiving break. We send our cards out the day after Thanksgiving. Get those addresses ready before Thanksgiving comes around.
3) Buy Christmas stamps at Post Office prior to Thanksgiving. Once you sit down to do them - you want all supplies on hand!
4) Run off 150 copies of "Booklet"
5) Buy Ribbon for Booklet assembly - make sure you check what color you did last year - you don't want to repeat!
6) Cut and assemble 25 "Booklets" a day during Thanksgiving Break.
7) Write, address, and stamp 25 cards a day during Thanksgiving Break.
8) When complete, compile list so you know who you sent a card to. There is nothing worse then getting a card in the mail and not remembering if you sent one to them! Always have a list to check! Comes in handy next year when doing step number 2.
9) Put in mailbox the day after Thanksgiving!

10) GIVE THANKS - Your cards are done! You may now get on with the 1003 other things you have to do this Holiday Season!

Best Hostess Gifts of the Season: Part 6

2008-12-08T06:00:00.005-05:00

It has been so much fun sharing my "Best Hostess Gift of the Season". I thought I could get them all done in 5 days but this one is definitely worth mentioning. I love to do the "Bag-0-Wine-Switch-A-Rooni". Let me explain. There are so many cute wine gift bags on the market I thought it was a shame to only use them for just one purpose. I am always on the look out for "Wine-ish" type gifts to fit these bags. It is so fun to see the host open the bag and be startled by the unexpected gesture. One suggestion is to put a "Gourmet" bottle of Olive Oil in the bag along with some exceptional noodles. Another great idea I "borrowed" from Robin over at Big Red Kitchen. Notice the bottle of coffee syrup in her blog header. She has given away many bottles of the stuff with her favorite coffees! I found these cute little bags at The Container Store for only 49 cents. I filled it with my favorite coffee and Ta Da - the perfect Hostess gift!

Can you think of anything else that would fit nicely in the "Bag-O-Wine"?

Best Hostess Gifts of the Season: Part 5

2008-12-05T06:00:00.005-05:00

Sometimes, when we are invited over to a close family friend's house, I opt to take a "Hostess Gift" to the children of the home. Let's face it - the kids have probably spent a good part of their day preparing for company. If it is anything like my house - they have just come through WWIII with a verbal death threat hanging over their heads to "Play Nice" the rest of the night with kids they don't necessarily get along with. All's fair in love and war - right? My mom is responsible for this hostess gift. She called me a couple of weeks ago and told me a neighbor had just given her the recipe for "Cake in a Cup". She knew she had to make it with her grand babies while we were down visiting - and I thought - what a great hostess gift this would make!
The children's apron's came from Kohl's and the Christmas cups came from Michael's. My mom and I put all the dry ingredients in pastry bags we also found at Michael's. Just attach a card to the bag of dry ingredients along with the recipe stating what wet ingredients will need to be added. Ta da - you have the Best Hostess Gift of the Season!

These are the ingredients you will need to make your own "Cake in a Cup"!

Gumma's not included!

Cake in a Cup
4 Tablespoons cake flour
4 Tablespoons granulated sugar
2 Tablespoons baking cocoa
Add one beaten egg
3 Tablespoons milk
3 Tablespoons oil
Splash of Vanilla
3 Tablespoons Chocolate Chips

Bake 3 minutes in microwave on high power.

My girls think cracking the egg is the best part.

They loved watching it "Grow" in the "Micro"!

A quick swirl around the mug with a knife - and Presto....

A perfect little cake for one (actually it fed 4 of us)!

Looks impressive - Doesn't it! Tastes great too! Check back Monday for one last Hostess gift - just couldn't fit it all in in a week!