Simple Country Cooking

Laura Ingalls Wilder Gingerbread

2010-09-15T11:29:00.001-04:00

Letter written by Laura Ingalls Wilder in Oct. 1953.

LAURA'S GINGERBREAD

1 cup brown sugar blended with
1/2 cup lard or other shortening.
1 cup molasses mixed well with this.
2 teaspoons baking soda in 1 cup boiling water
(Be sure cup is full of water after foam is run off into cake mixture).

Mix all well.

To 3 cups of flour have added one teaspoon each of the following spices: ginger, cinnamon, allspice, nutmeg, cloves; and 1/2 teaspoon salt. Sift all into cake mixture and mix well.

Add lastly 2 well-beaten eggs.

The mixture should be quite thin.

Bake in a moderate oven for thirty minutes.

Raisins and, or, candied fruit may be added and a chocolate frosting adds to the goodness.

Source: hbook.com

Special Summer Berry Medley Recipe | Taste of Home Recipes

2010-06-02T11:21:00.001-04:00

This is a definite Summer goodie. Perfect, Light, and Tasty, bursting with tons of flavor for summer!

Special Summer Berry Medley Recipe | Taste of Home Recipes

Memorial Day Yummies

2010-05-28T13:55:00.001-04:00

The one thing about Memorial Day that I remember as a child is the picnics and all the food. How bout you? Take a look at some of these goodies.

RECIPES

Flag Pop-tarts (to cute)

I think your kids would think your the best, with these little treats.

Ingredients

Pop-Tarts® | Tasty Creations | Celebration Flags
4 ounces reduced-fat cream cheese, softened
2 tablespoons sugar
1/4 teaspoon vanilla
4 Kellogg's® Pop-Tarts® Strawberry toaster pastries
16 fresh red raspberries or 12 medium fresh strawberries
36 fresh blueberries

Directions
1. In a small bowl stir together cream cheese, sugar, and vanilla until smooth. Spread on top of KELLOGG'S POP-TARTS STRAWBERRY toaster pastries, completely covering tops.
2. Lengthwise quarter raspberries or halve strawberries and thinly slice. Arrange 9 blueberries on top left corner of each toaster pastry to make "stars" on flags. Arrange raspberries or strawberries on top of toaster pastries to make "red stripes" on flags. Serve immediately or cover and refrigerate for up to 12 hours.

Ice cream (fun for the kids)

In a pint sized zip lock bag combine:
1 cup milk
1/2 tsp. vanilla
3 Tbs. sugar
Zip the bag closed getting out as much air as possible.
Put the pint size zip lock bag into a gallon zip lock with:
1/3 bag of ice
1/4 cup salt on the ice.
Zip it closed and shake it (the kids love this part) until the ice cream is firm. Cut a corner off the small bag and squeeze the ice cream into a cup or bowl. Top with toppings of your choice.

Dipped Ice Cream Sandwiches

Ingredients

6 ounces semisweet chocolate, chopped

1 tablespoon shortening

4 ice cream sandwiches

Red, white and blue sprinkles

Directions

Line a baking sheet with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate and shortening; stir until smooth. Quickly dip ice cream sandwiches partway in melted chocolate; coat chocolate with sprinkles. Place on prepared baking sheet and freeze. Yield: 4 servings.

Peach Lemonade

Ingredients

8 cups lemonade
2 cans (5-1/2 ounces each) peach nectar or apricot nectar
1 cup frozen unsweetened sliced peaches
Fresh mint sprigs, snapdragons and lemon balm

Directions

In a 3-qt. glass pitcher, combine the lemonade and nectar; refrigerate until chilled. Just before serving, stir the lemonade mixture; add frozen peach slices. Place mint sprigs along the sides of the pitcher and float the flowers on top of the lemonade. Yield: About 2-1/2 quarts.

Summer Shortcake

Serves 12 to 15

2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
8 ounces cold cream cheese, cut into 2-inch pieces
3/4 cup buttermilk, plus more for brushing
Raw sugar or fine sanding sugar, for sprinkling
2 pints blueberries
2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
3 tablespoons granulated sugar
2 cups (1 pint) heavy cream

Directions

Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).
Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.
Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.
Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)
Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.

If time allows I will try to add some grilling ideas….they would be good for anytime this summer….and remember there is always July 4th right around the corner.

When dining indoors, decorate your table using all your red, white and blue goodies.

You don’t have to spend alot of time decorating for this holiday, however if you are having friends or family over during this weekend, it serves as a nice reminder of why we celebrate and puts people in a more festive mood. Just a few simple ideas I found while scouring the internet.

Well really should scoot for now. Have some packing to do as well as a few errands. Hubby and I along with some friends are heading out to Amish Country tomorrow for a few days, should be home late Sunday night . If I don’t get back before Monday, hope all has a safe and family fun filled Memorial Day.

Woo Hoo Summer is here!

Hugs,

It’s coming

2010-01-20T10:56:00.001-05:00

What are you doing for

Valentines Day?

Eggnog anyone?

2009-12-14T09:22:00.001-05:00

My family loves eggnog during the holidays with a touch of nutmeg. What is your favorite way to drink Eggnog?

Hugs,

Cindy

Gingerbread

2009-12-13T08:25:00.001-05:00

Who doesn’t like Gingerbread houses at Christmas time? Well I for one love them. But I have NEVER had any luck creating one. But Martha shares a NO BAKE VERSION, which I might just try. Check it out here

This would be a great craft to do with your kids or grandkids, wouldn’t they think your were the greatest?

I love the sugar cones as trees….m&m’s as lights or ornaments. Hmmmmm there is a thought!

Look at the marshmallow snowman. Cute!!

Merry Christmas,

Love,

Cindy

Mmmmmmmmm Shortbread, hubby’s favorite

2009-12-13T08:20:00.001-05:00

Ingredients

Makes 8 to 10 wedges.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners' or granulated sugar

Directions

Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or spring form pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Resource from: Martha Stewart

Gingerbread Snowflakes

2009-12-12T10:37:00.001-05:00

Ingredients

Makes 16 cookies .

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling

Royal Icing

Ingredients

Makes about 2 1/2 cups.

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Directions

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Resource: Martha Stewart

How to decorate Sugar Cookies

2009-12-08T09:15:00.001-05:00

"I sure do like those Christmas cookies, Sugar!
I sure do like those Christmas cookies, Babe!
The ones that look like Santa Claus,
Christmas trees, bells, and stars;
I sure do like those Christmas cookies, Babe."

Christmas Hugs,
Cindy

Ginger Molasses Cookies

2009-12-08T09:12:00.001-05:00

1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided
1 egg
1/4 cup molasses
1/2 tsp grated orange peel
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a large bowl, cream the butter, shortening, and 1 cup of sugar until light and fluffy. Beat in the egg, molasses, and the orange peel. Combine the dry ingredients. Gradually add to the creamed mixture. Mix well. Roll into 1 1/4 inch balls. Then roll the balls into the remaining sugar. Place the sugared balls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the edges are firm and the surface cracks. Remove to wire racks and cool. Makes 5 1/2 dozen

Recipe Source: Taste Of Home

Instant Cappuccino Mix

2009-12-08T09:08:00.002-05:00

Instant Cappuccino Mix (nice and spicy)
Serves: 24

Ingredients
1 cup powdered
non-dairy creamer
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon cinnamon or more
1/4 teaspoon ground nutmeg or more

Directions
1. In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon and nutmeg; mix well.
2. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup
boiling water, and stir until dissolved. Serve hot.

Inspired by Home Cooks

Gingerbread Men Recipe

2009-12-06T19:31:00.001-05:00

"Run, run, fast as you can!
Can't catch me, I'm the gingerbread man!"

I found this simple little video on creating some adorable little gingerbread men….

Scootin to the kitchen.

Christmas hugs,

Cindy

Old-Fashioned Corn Dogs

2009-11-13T09:21:00.001-05:00

1 c. all-purpose flour
2 T. sugar
1-1/2 t. baking powder
1 t. salt
2/3 c. cornmeal
2 T. shortening
1 egg, beaten
3/4 c. milk
8 to 10 hot dogs
8 to 10 wooden sticks
oil for deep frying

Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside. Blend together egg and milk in a separate bowl. Stir into cornmeal mixture. Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each; dip in batter. Deep-fry in 350 to 375-degree oil for 4 to 5 minutes, until golden.

Source: Gooseberry Patch Cookbook -Our Favorite Take-Out Recipes

Cranberry-Pecan Pumpkin Bread

2009-11-13T09:10:00.001-05:00

2 15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries

Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.

Source: Gooseberry Patch

Pumpkin Fudge

2009-11-13T09:04:00.001-05:00

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.

Source: Gooseberry Patch

Copycat Golden Corral Rolls

2009-11-11T18:35:00.001-05:00

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until
the sugar dissolves and butter is melted. Cool mixture to 105 to
115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the
remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining
flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to
1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured
pastry cloth. Dough will be sticky, but use as little flour as
possible for flouring your hands and the pastry cloth, otherwise
the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1
1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite
touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and
let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.

Source: The Secret Recipe Blog- http://www.recipesecrets.net/blog

A Great Pumpkin Cheese ball

2009-11-11T18:28:00.001-05:00

8 ounce package cream cheese, softened
10 ounce container sharp cheddar cold pack cheese spread
1/4 cup crumbled blue cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/2 cup walnuts, finely chopped
1 teaspoon paprika
one pretzel rod, broken in half, for garnish
assorted crackers

Blend together cheeses until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for two or three hours, until firm. If desired or vertical lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of Cheese ball. Break pretzel rod in half and insert in top for stem. Arrange crackers around Cheese ball. Makes 10 to 12 servings

source: Coming Home with Gooseberry Patch

Pumpkin Cheesecake

2009-11-11T18:22:00.001-05:00

2 1/4 cups graham cracker crumbs
two third cup butter or margarine, softened
sugar
five packages cream cheese, softened, 8 ounces each
1/2 cup granulated Brown sugar or packed light brown sugar
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla extract
three-quarter teaspoon ground allspice
three-quarter teaspoon ground ginger
1/2 teaspoon ground cinnamon
six eggs
one can pumpkin, 16 ounces
one can, 5.33 ounces, evaporated milk

In a medium bowl with a fork, mix well graham cracker crumbs, butter and 1/3 cup sugar; press on bottom and around sides of a 10 x 3 inch spring form pan to within 1/4 inch of top; set aside. Preheat oven to 350° in a large bowl with mixer at low speed, beat cream cheese just until smooth. Add Brown sugar, remaining ingredients and three-quarter cup sugar; beat until blended. Increase speed to medium; beat five minutes, occasionally scraping bowl with a rubber spatula. Pour cheese mixture into pan; bake one hour. Turn off oven; let cheesecake remaining in oven 30 minutes. Cool in pan on wire rack. Cover and refrigerate. To serve: remove side of pan. Makes 16 servings

Spiced Pumpkin Bread

2009-11-11T18:18:00.001-05:00

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup oil
four eggs
3 1/3 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
three-quarter teaspoon ground cloves
1/2 teaspoon nutmeg

Mix pumpkin, sugar, water, oil and eggs in a large bowl; beat until well mixed. Set aside. Stir together remaining ingredients in another bowl; slowly add to pumpkin mixture, beating until smooth. Grease and flour two 9 x 5" loaf pans or six, 5.5 x 3" mini loaf pans; divide batter between pans. Bake at 350° for 60 to 65 minutes for regular loaves or 50 to 55 minutes for mini loaves, until a toothpick inserted in center tests clean. Let cool in pan for 10 to 15 minutes; invert bread onto a wire rack to finish cooling. Makes two loaves or six mini loaves.
Source: Coming Home with Gooseberry Patch

Pumpkin Latte

2009-11-11T18:11:00.001-05:00

4 cups milk
2 tablespoons canned pumpkin
3 tablespoons vanilla extract
1 teaspoon cinnamon
2 cups strong, hot brewed coffee
whipped cream, pumpkin pie spice, cinnamon sticks, for garnish, optional

Stir together milk and pumpkin in a pan; heat over low heat until steaming. Stir in vanilla and cinnamon. With a handheld blender or electric mixer, blend for 15 to 20 seconds, until thick and foamy. Pour into 4 to 6 mugs or tall glasses; pour in hot coffee. Top with whipped cream; sprinkle with spice and add cinnamon stick stirrers. Serve at once. Makes four servings.

Source: Coming Home with Gooseberry

Yummy Apples

2009-11-02T12:24:00.000-05:00

Got up this morning and decided to put some apples in the Crockpot to make some baked apples. So easy and so yummy. I used Stayman Winesap apples, they are my favorite. Since I am only making a few I am using my small Crockpot.

Baked Apples in the Crockpot

3-4 apples
1/2 cup of water
1T. cinnamon
2 T raisins (I didn't use these today)
1/2 cup brown sugar
1 pad of butter on each apple

Optional…sprinkle with walnuts towards the end of cooking

Peel and core apples, and place in Crockpot with water. Mix together remaining ingredients and fill the center of the apple, sprinkle with cinnamon and add butter. Cook on low for 3-4 hours. About the last hour I will add nuts. So easy and so tasty.

It’s time to get to work on my dinner plans now…

Have a blessed Day!

Hugs,

Cindy

Pumpkin Pie Bites

2009-10-15T20:37:00.000-04:00

Another little goodie I ran across that is going to be a MUST MAKE for me this year... you can find a picture tutorial at Bakerella.

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Pumpkin-shaped cookie cutter
Optional

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use
Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Easy Scarecrow Cake

2009-10-14T13:19:00.000-04:00

From Better Homes and Garden
Autumn party? Serve Scarecrow Cake, and let the kids help decorate it.

Prep Time: 35 min

Total Time: 3 hours 0 min
Makes: 24 servings

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 tablespoon chocolate-flavored syrup
1 box (4 oz) waffle ice cream bowls (10 bowls)
1 box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (6 rolls)
1. Heat oven to 350°F (or 325°F for dark or nonstick pan.) Grease 12-cup fluted tube (bundt cake) pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.

2. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

3. Place cake on serving plate. Stir together frosting and syrup; reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.

4. For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.

5. For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake.

Goblins Treats

2008-10-24T00:01:00.000-04:00

What kid doesn't love Rice Krispies, here are some wonderful treats using this favorite cereal.

KELLOGG'S* RICE KRISPIES* Halloween Cats

INGREDIENTS (Nutrition)
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)

DIRECTIONS
1. In large microwave safe bowl, melt margarine and marshmallows on HIGH for about 2 minutes, stirring after 1 minute. Stir mixture until smooth.
2. Add vanilla and KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated. Allow to cool.
3. Shape half cups of mixture into balls. Best if served same day.

FOOTNOTES
* Stove Top Method:
* Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

This is from the AllRecipes.com website

KELLOGG'S* RICE KRISPIES* Witch's Hat

KELLOGG'S* RICE KRISPIES*

INGREDIENTS (Nutrition)DIRECTIONS
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
* 1 cup chocolate chips
* Orange tinted coconut
* Candy corn
* Jellied orange slices
* Prepared icing

1. In large microwave safe bowl, melt margarine, one cup of chocolate chips, and marshmallows on HIGH for about 2 minutes, stirring after 1 minute.
2. Stir vanilla into mixture until smooth. Add KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated.
3. To form the brim of the witch's hat, pour two cups of the mixture into a 15 cm circle and press to flatten. Place on a 12.5 cm cardboard base. Form the remaining mixture into the pointy part of the hat, 10 cm wide at the base and 15 cm tall. Place crown on brim, securing with toothpicks. Sprinkle brim with orange tinted coconut, and decorate crown with jellied oranges sliced lengthwise in two and candy corn, secured with prepared icing.

FOOTNOTES
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

Goodies Galore

2008-10-23T00:01:00.000-04:00

Some more ghostly recipes....

Dracula's Eyes

1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing

In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)

Spooktacular Chocolate Cupcakes

Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar

Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.

Graveyard Cupcakes

Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12.

Spider and Scarecrow cupcakes

2008-10-21T00:01:00.000-04:00

I think these are simply adorable.

Ingredients:

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones

Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls

Shredded whole wheat cereal biscuits, crushed

Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces

1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.

2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.

3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.

Pumpkin Spice Latte made at home

2008-10-20T00:01:00.001-04:00

Don't you just love a good pumpkin spice latte. I know I do, but at 4.00 a whack it can get expensive. I found this recipe at a year of crockpoting.

Ingredients:

2 cups milk (I used 2%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon.

A sweet treat

2008-10-19T21:12:00.001-04:00

While doing some research for some new ideas for Halloween, I came across this wonderful idea of S'mores in a jar. The below is taken from Organized Christmas.

Ingredients

1 canning jar, quart-size with lid and ring
1 sleeve graham crackers (about 10 crackers or 1 1/2 cups of crushed crackers)
1 large package seasonal peeps ® brand marshmallow candies
1⁄3 c brown sugar, packed
1 1⁄4 c chocolate chips or seasonal m&ms brand milk chocolate candies

Instructions

1. Place graham crackers in a zipper freezer food storage bag. Use a rolling pin or meat tenderizer to crush crackers into crumbs. (You'll need about 1 1/2 cup of crushed crumbs: one "sleeve" of graham crackers, or about 10 whole crackers equals 1 1/2 cup when crushed.)

2. Place graham cracker crumbs into quart-sized canning jar. Use a meat tenderizer to pack crumbs tightly into the bottom of the jar.

3. Place Peeps candies against the glass on all sides of the canning jar. Press lightly to create a well in the center of the jar. (You'll use approximately 2/3rds of the package; our Halloween recipe used 6 of a 9-pack package of Ghost Peeps.)

4. Add brown sugar to the space in the center of the Peeps, pressing gently to pack.

5. Gently add chocolate chips or M&Ms to the top of the canning jar. Seal jar with lid and sealer ring.

6. Embellish jar with fabric circle, ribbon or raffia.

7. Print a free printable gift tag, or create your own tag with the recipe below:

Notes

Print free printable gift tags for S'Mores In A Jar:

Halloween S'Mores In A Jar Gift Tag

Harvest S'Mores In A Jar Gift Tags

S'Mores In A Jar Recipe

Empty jar into large bowl. Remove marshmallows and combine remaining ingredients, mixing well.

Snip marshmallows into small pieces with scissors. Return to bowl; stir into dry mix.

Melt 1/2 cup butter, and add melted butter, 1 teaspoon vanilla extract and 1/3rd cup buttermilk to bowl. Mix well.

Press lightly into greased 9-by-9 inch pan. Bake at 350 degrees for 15 minutes.

Pie Making season is upon us

2008-10-15T00:01:00.001-04:00

so wanted to share a recipe to make a master pie crust. This makes life abit easier around holiday time when you have to make/bake lots of pies. What would Thanksgiving and Christmas be without our pies.

Master Pie Crust Mix

List of Ingredients

6 c. all-purpose flour
2 tsp. salt
4 tsp. sugar
2 c. shortening

Recipe
Mix all dry ingredients together. Blend in shortening
with pastry blender. When mixture is a pebble consistency,
store it in a covered container in the refrigerator and it
will keep for weeks. When needed, measure out amount needed and mix with enough water to hold dough together. Roll out on
floured board. Makes about 8 cups of mix.

For Single Crust:
8-inch use 1 to 1 1/4 cups mix.
9-inch use 1 1/2 cups mix.
10-inch use 1 3/4 cups mix.
12 tart shells use 2 3/4 cups mix.

For Double Crust:
8-inch use 2 to 2 1/4 cups mix.
9-inch use 2 1/2 cups mix.
10-inch use 2 3/4 cups mix.

Happy Cooking!
Cindy

Master Brownie Mix

2008-10-14T00:01:00.000-04:00

If your family is anything like mine then you love brownies. This is such a great recipe because it allows you to make up your mix and then make a dozen at a time. Love that.
I have a great cookie one too that I have used too for years. Enjoy!

List of Ingredients

6 c. plain flour
4 tsp. baking powder
4 tsp. salt
8 c. sugar
18 oz. can cocoa
1 lb. Crisco or shortening of choice

Recipe

Mix flour, baking powder, salt, sugar and cocoa in Fix
'n Mix bowl. Cut in Crisco. Store 3 months on shelf or 5 to 6
months in icebox. You may store in 10 (20 ounce) containers.

Dozen At A Time:
1 doz. brownies
2 c.brownie Master Mix
2 eggs
1 tsp. vanilla
Mix with wooden spoon in small Fix 'n Mix bowl. Grease
8 x 8-inch pan. Cook at 350 degrees for 25 minutes.

Fall = Casseroles

2008-10-13T00:01:00.000-04:00

I don't know about you,but when I think about Fall cooking, I think about soups and casseroles. I ran across a recipe for creating your own casserole. I actually haven't tried this one yet, but plan too. Let me know if you do and how it goes.

Build your own casserole

unknown

List of Ingredients

1 cup sour cream
1 cup milk
1 cup water
1/2 tsp salt
1/4 tsp pepper

Choose one sauce maker:

10-1/2 oz Cream of Celery soup

10-1/2 oz Cream of Chicken soup

10-1/2 oz Cream of Mushroom soup

29 oz Italian-style diced tomatoes

Choose one frozen vegetable:

10 oz broccoli

10 oz corn

10 oz peas

10 oz spinach

16 oz yellow squash

Choose one pasta/rice:

4 cups egg noodles, uncooked

2 cups elbow macaroni, uncooked

3 cups shells, uncooked

1 cup rice, uncooked

Choose one fish/meat/poultry:

12 oz tuna, drained & flaked

1 lb ground beef, browned & drained

2 cups ham, cooked & chopped

2 cups chicken, cooked & chopped

2 cups turkey, cooked & chopped

Choose one or more extras:

1/4 cup bell pepper, chopped

1/4 cup black olives, sliced & drained

1/2 cup celery, chopped

2 cloves garlic, chopped

4-1/2 oz green chilies, chopped

3 oz mushrooms, drained

1/4 cup onion, minced

1 pkg taco seasoning mix

Choose one or more toppings:

1/2 cup bread crumbs

1/2 cup cheddar, shredded

1/2 cup mozzarella, shredded

1/2 cup parmesan, grated

1/2 cup swiss, shredded

Recipe

Preheat oven to 350F.

Lightly grease 13"x9" baking dish. Combine sour cream, milk, water,salt, and pepper with sauce maker (omit sour cream and milk when using tomatoes); stir in frozen vegetable, pasta/rice, fish/meat/poultry, and extra(s).

Spoon into prepared baking dish and sprinkle with topping(s).

Bake, covered, for 70 minutes; uncover and bake an additional 10

minutes

Happy Cooking!

Cindy

Halloween Goodies

2008-10-12T00:01:00.001-04:00

Old Fashion Popcorn Balls

10 cups popped popcorn
1 1/2 cups white sugar
1/2 cup water
2/3 cup molasses
1 teaspoon white vinager
1/2 teaspoon salt
3 tablespoons butter

Combine sugar, water, molasses, vinager and salt in a saucepan and
bring to a slow boil without stiring until mixture reaches 270F or
until "hard ball" stage. (forms hard balls when dropped into cold water)

Remove from heat and melt in butter. Pour over popcorn in a large bowl
and mix together. "butter" hands and form into balls and place on wax
paper to cool. Caution mixture will be VERY hot and butter on your
hands will help with the heat and the stickiness.

Wrap popcorn balls into clear plastic wrap or cool Halloween bags
topped with ribbons.

For more Halloween ideas, recipes or goodies:
http://groups.yahoo.com/group/Halloween-Express/

Caterpillar Cocoons

INGREDIENTS:

1 8-oz. tube refrigerated crescent rolls

8 breakfast sausages

1 squeeze bottle yellow mustard

PREPARATION:

Preheat oven according to directions on the crescent-roll package. Prepare the sausages according to the directions on the package. Remove from frying pan and allow to cool ten to fifteen minutes. Separate the crescent-roll dough into its pre-cut triangle pieces, and lay them flat on an ungreased cookie sheet. Place one sausage on each, squeeze a thin line of mustard on each. Roll and close all ends. Bake according to package instructions.

Creepy Crawly Spider Cookies

2 cups (12-ounces) semisweet chocolate chips, divided use
1/2 cup crispy-rice cereal
1/4 cup sweetened shredded coconut
1 1/2 cups chow mein noodles
1 small tube decorator frosting (optional)

Place 1 cup of chocolate chips in a 2 to 4 cup glass measure. Heat on HIGH in the microwave for 1 minute. Remove, stir, and heat on HIGH for 1 minute. Let set for 1 minute and stir until chips are melted. Or melt chocolate chips in a heavy saucepan over low heat until melted.
Mix in the cereal and the coconut. Drop by teaspoonfuls onto waxed paper for the spider bodies.
Melt the second cup of chocolate chips. Gently stir in chow mein noodles (being careful not to break noodles up). Pick noodles out one by one and attach them to the spider bodies for legs (8 to a spider).
Add dots of frosting for eyes, if desired. Leftover chocolate noodles can be spooned onto waxed paper for additional treat.

More Halloween Goodies

2008-10-11T00:01:00.001-04:00

I just wanted to share a few more Halloween goodies. Enjoy!

Vampire's Blood Shake

This blood-red shake is healthy and fun for your kids at Halloween.

INGREDIENTS:
2 cups plain yogurt
1/2 teaspoon vanilla extract
1 package frozen strawberries or raspberries, thawed
ice cubes
1 pint strawberry ice cream

PREPARATION:
Mix yogurt, vanilla, and berries in the blender. Pour into tall glasses over ice cubes and top with a large spoonful of strawberry ice cream.

Chocolate Party Cake

1 pkg. (18 oz) devil's food cake mix
1 (3 oz) pkg.cook and serve chocolate pudding mix
1 envelope whipped topping mix
1 C. water
1/4 C. vegetable oil
4 eggs
Mocha Rum Icing:
2 T. butter softened
2 C. confectioners sugar
1/3 C. baking cocoa
2 T. refrigerated nondairy creamer
1/2 t. rum extract
2-3 T. brewed coffee
chopped pecans, optional
In a large mixing bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Pour into a greased and floured 10" fluted tube pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the butter, confectioners sugar cocoa, creamer, extract, and enough coffee to achieve desired consistency. Drizzle over cake. Garnish with pecans if desired.
Makes 12 servings.

Halloween Snack Mix

1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch)

Halloween Caramel Apples

From Taste of Home

A chocolate drizzle sprinkled with crushed candy makes ordinary
caramel apples especially yummy-like the fancy ones in some candy
shops. Be sure to start with the apples at room temperature so the
caramel won't slip off like it tends to on chilled apples.

SERVINGS 8

METHOD Microwave
PREP 15 min.
TOTAL 15 min.

INGREDIENTS
1 package (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
2 packages (14 ounces each) caramels
1/4 cup water
8 large tart apples, room temperature
8 Popsicle sticks
3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed

DIRECTIONS
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth and set aside. In another microwave-safe bowl, microwave
the caramels and water, uncovered, on high for 1 minute; stir. Heat
30-45 seconds longer or until caramels are melted; stir until smooth.
Line a baking sheet with waxed paper and grease the paper; set
aside. Wash and thoroughly dry apples. Insert a Popsicle stick into
each; dip into caramel mixture, turning to coat. Place on prepared
pan. Drizzle with melted chocolate. Sprinkle with crushed candy bars.
Refrigerate until set. Remove from the refrigerator 5 minutes before
serving; cut into wedges. Yield: 8 servings.

Boo-licous recipes

2008-10-10T05:30:00.003-04:00

As a child we all love Halloween and a way that mom can make it more special for them it to make some yummy halloween treats. Over the next several days I will post some fun recipes to make your night fun and festive. (Recipes gathered from a wonderful online group that I belong too)

Ghoul-Ade

This Halloween punch recipe is made with Kool-Aide and ginger ale.

INGREDIENTS:
1 Envelope Kool-Aid grape flavor unsweetened mix
1 Envelope Kool-Aid orange flavor unsweetened mix
2 Cups sugar
3 Quarts cold water
1 Bottle(quart) ginger ale -- chilled

PREPARATION:
Mix Kool Aid's together with sugar in large pitcher. Add water and mix. Just before serving, add ginger ale.

Bug Juice

If you are looking for a special beverage to serve at a teen Halloween party, try this recipe.

INGREDIENTS:
1 Can HiC Ecto Cooler(the green kind)
2-2 liter Sprite
1 container green sherbert

PREPARATION:
Mix first two ingredients in large punch bowl, add sherbert to keep the mix cool. This recipe can be doubled, tripled, etc.

Thinking of Fall

2008-08-13T06:21:00.007-04:00

Thinking of Fall, I am so ready for it. The weather here has been strange for August. This morning while driving into work it was 55 degrees and the high yesterday was only 77. Great weather for me. Wish it would stay that way. It is suppose to be cool again tonight and rain, so thinking that I might go home from work tonight and make a big pot of soup and some yummy cornbread. That sounds yummy to me. I don't do much cooking like that in the summer, but love to pull out all my soup recipes in the fall and winter. I could eat my cornbread everyday and so could Michael. Nothing better.

Pot of Vegetable Cabbage Soup
Serves 10 or more

This homemade vegetable soup recipe is very flexible. You can add more or less water, vary the amount of each vegetable, or try different vegetables added in as well.

Ingredients:

1 onion – ( diced)
1 large stalk celery with green tops – sliced thin
3 or 4 carrots (sliced)
4 cups fresh or frozen green beans – (sometimes I use canned)
2 large potatoes (diced)
1 package of frozen mixed vegetables
Frozen corn (sometimes use 2 cans)
6 cups chopped cabbage
1 can tomato paste
1 teaspoon garlic
salt & pepper to taste

Preparation:

In my big soup pot or dutch oven I add onion, celery, green beans, mixed vegetables, potatoes and cabbage. Cover with water, bring to a boil, reduce heat to medium-low, cover pot and simmer 10 minutes. Add the rest of the ingredients except salt, add more water as necessary, cover and simmer another 10 – 15 minutes. Add salt & pepper to taste.

Just thinking about it makes me hungry. :)

BTW, I mentioned the Rachael Ray magazine in my last post. I took out a subscription. She has quite a few tidbits of fun information and lots of little hints and tips.

Happy Cooking!

Cooking with Rachael Ray

2008-06-17T08:58:00.002-04:00

Have you ever read this cooking magazine? I picked up this magazine on the newstand and it looks great. Can't wait to dive into it. Will let you know what I think about it.

On my menu for tonight or tomorrow is Bean and Cheese Burritos, it sounds simply wonderful. I hope to grab a picture when I make it.

Bean 'N' Cheese Burritos
Serves: 6-8
Source: Casserole Cookbook

Ingredients:

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 oz) Shredded Mexican cheese blend or cheddar cheese, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream

Instructions:

Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. In a
bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of
cheese and the chilies. Pour over burritos. Sprinkle with olives,
onions and remaining cheese.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly
browned. Serve on a bed of lettuce with salsa and sour cream if desired.

Yield: 6-8 servings.

Happy Cooking!

Cupcakes....

2008-06-01T18:40:00.002-04:00

I love cupcakes how bout you. When I was young, cupcakes were okay, not sure I cared for them as much because the size was limited. But today there are several sites dedicated to making and decorating cupcakes. One of my favorites is Bakerella. Take a look at just some of the creations from that site. The sites is also full of techniques as well as recipes to create some gorgeous treats.

Cupcake Pops

Cupcakes with Roses

Mini Cherry Pies

Snowmen cupcakes (aren't these adorable. They would match my Debbie Mumm dinnerware)

Enjoy taking a look at one of my favorite sites.

Hugs and Blessings,

Technorati Tags: Cupcakes,Treats,Entertaining

Cindy

Goodies for Memorial Day....Flag Cake

2008-05-22T20:54:00.002-04:00

Ingredients

Serves 24

2 recipes White Sheet Cake
Cream Cheese Frosting
1 1/2 pints fresh blueberries
1 1/2 pints fresh raspberries

Directions

Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom side up, on serving platter. Using an offset spatula, spread cake with 2 1/2 cups frosting. Top with remaining layer, bottom side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip (such as Ateco #35). Remove parchment paper strips.
Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Patriotic Trifle

Ingredients

Serves 6

1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)

Directions

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight

From the Wilton site:

Star Cake

Tools:

Star Pan
Tips: 16, 21
Disposable Decorating Bags

Ingredients:

1 (18.25 ounce) yellow cake mix
1 pint strawberries
1 pint blueberries
1/3 cup currant jelly, melted
Stabilized Whipped Cream Icing (see below)

Stabilized Whipped Cream Icing

Ingredients:

1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

Preheat oven to 350°F. Brush pan with vegetable shortening and dust with flour. Shake out excess flour. Prepare mix according to directions. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes and turn out on board cut to fit. Completely cool cake before decorating. Slice strawberries 1/4-inch thick lengthwise. Leave 2 whole strawberries for garnish.

Brush cake with melted currant jelly. Pipe tip 16 star border on cake top. Fill in border with blueberries. Fill in remainder of cake top with sliced strawberries. Pipe tip 21 bottom star border. Brush all berries with melted currant jelly. Refrigerate until time to serve.

Makes 12 servings.

Here are a few basic ideas for desserts: cupcakes and festive cake. Ummm Yummy!

Have fun!

Technorati Tags: patriotic desserts

Patriotic Celebration

2008-05-04T18:58:00.002-04:00

I know that Mothers Day is just around the corner, but saw a wonderful idea for decorating and celebrating Memorial Day/4th of July/Veteran's Day.

A Fabulous Picnic

A picnic decked out in America’s favorite colors makes the Fourth of July fun. Set a grand old table with red, white and blue paper plates, paired with rolled-up napkins in red and blue picnic plaids. Use plastic knives, forks and spoons, and you can ditch the dishwashing!

Summer’s all about simplicity, so keep the decorating low-key. Tape small paper flags around the edges of a white paper tablecloth with hook-and-loop tape. If someone spills, no worries – it’ll all be pitched after the party, anyway. Make the punchbowl your centerpiece. Fill it with sea blue party punch, crowned with a silver-blue waterfall “sparkler,” a sure way to start the day off with a bang. Attach mini “sparklers” to drink straws to reinforce the theme. Ice soft drinks in red metal tubs, heat up the grill and let the fireworks begin.

Three cheers for the red, white and blue – and a quick cleanup, too! Making a tablescape pop is a snap with these timesaving tips:

Keep it casual with paper plates in mix and match colors. To dress things up, serve drinks in plastic goblets. It feels festive, but they’re all throwaway.
If the party's outside - or even inside - try plastic silverware. It comes in all colors and makes cleanup a breeze.
Mix your punch to match your colors. (It's easy with food coloring.) Here, the blue hue is refreshingly patriotic.
Place a glass punchbowl in the middle of your table for a showy centerpiece. If you don't have a punchbowl, borrow one, or buy an inexpensive acrylic one from a party warehouse.
Show off your creativity. Add silver and blue "sparklers" to the punchbowl and glasses to give your table extra sizzle. Spray paint small terra cotta pots white and fill with red candies for an outdoorsy treat.

Contents of this post taken from Semi-Homemade

Old Cookbooks are like old friends

2008-05-04T18:24:00.002-04:00

I love old books and cookbooks are a favorite and I found several. One I found was the Better Homes and Garden New Cookbook printed in 1953. It has some really wonderful vintage pages, I can just sit and thumb through these books for hours. This one was really great because it has notes in the margins of some of the recipes and some old handwritten recipes on cards and loose leaf paper. The ones on the loose leaf paper are all tattered and torn, which implies to me was used quite a bit over the years. Might have to try it myself.

I also ran across another book that I picked up and looks like I will enjoy it immensely. It was published in the 1940's by Emily Post. I am sure I have been doing everything all wrong. This is what the excerpt had to say "Post was born into a wealthy family and began her literary career as a novelist. Her best-known book Etiquette, first published in 1922, is a practical guide to proper social behavior written in a lively style. Post viewed etiquette not as a collection of details, but as a way of living: "Manners are made up of trivialities of deportment which can be easily learned if one does not happen to know them; manner is personality-the outward manifestation of one's innate character and attitude toward life."

I also grabbed another book I have been watching for awhile but didn't want to pay full price for it. I ended up getting it for $4 and I was thrilled.

How to Use This Book: An Excerpt
When the first issue of Martha Stewart Living was published in 1990, I could not have begun to anticipate how wide-ranging our readers' homekeeping concerns would be. Since then, we have discovered new solutions to age-old problems, brought in experts to advise us on very specific questions about very specific?c concerns, and experimented with all the new (and not so new) home-care products. Over the years, I've brought these lessons home with me, too, which has made me more organized and made my homes better cared for and maintained.
Households are busy places, works in progress where there is always something needing immediate attention and always something more that can be done. With that in mind, I have organized this book to address the tasks at hand and also to address the "more that can be done" for when you have the time and the inclination go beyond the essentials.
It starts with the big picture--an examination of every room and everything you will find within each. The eleven chapters in the "Room by Room" section take you on a tour through the house, focusing on the surfaces and furnishings you might find in any room, and offering strategies for their care and maintenance. Starting with the kitchen, the central staging area in any home, these chapters open with practical space-planning advice, followed by the golden rules of organizing. This information is intended to help contain your belongings and make each room clutter-free and functional. Relevant homekeeping concerns particular to each room are explored in depth--so stain-removal basics appear in "Laundry Room," the best way to clean grout in "Bathroom," and easy sewing repairs in "Utility Spaces." The equipment essential to each room is also addressed, so if you are considering what kind of bathtub to install during a bathroom renovation or whether a gas or electric range would best suit your style of cooking, you will have the information necessary to make such an investment with confidence.

Do you have any wonderful old cookbooks you'd like to share? Let me know!

Happy cooking!

2008-02-17T07:35:00.004-05:00

Share with God's people who are in need. Practice hospitality. Romans 12:13

Welcome to my little cooking blog ladies, I hope you will enjoy your visit. Spend some time looking around at some of the links that I have provided, and enjoy. This little blog will not be updated daily or even weekly, but I wanted a place to keep track of all the things that I run across of the internet that is helpful to me or is within easy reach. I enjoy gathering tips, and things that will help me in the kitchen. Over the years I have booked marked many wonderful sites and wanted to share some of that with you. Believe me this isn't even a fraction of what I would like to do here, but it's a start. You have to start someplace, huh?

I don't know about you , but for me, sharing from my kitchen is a great gift to others. I love sharing a home cooked meal with family and friends. My kitchen is the gathering place when everyone comes to my house ( I love it). Michael and I both enjoy cooking and having family and friends over for a warm, fulfilling meal. So my hope that this site eventually will encourage you to share your love of cooking and baking with others.

Eventually I would like to share some of my favorite cookbooks, and magazines with you as well as some old country recipes that were pasted down from my grandmother and mom to me. Some of my kids favorites, and some wonderful simple easy meals for nights on the go.

Please take a moment and let me know you stopped in and I will return your visit. Thanks for stopping by and I will hopefully get more added as time allows. Although you can keep up with me through my everyday blog here.

Thanks and God Bless!

Country Cooking

2008-01-23T08:07:00.000-05:00

New Kitchen and Recipe site. Coming soon!