tabs for pages
BLOG UNDER CONSTRUCTION
WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.
THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.
I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….
Friday, September 30, 2011
Thursday, September 29, 2011
Banana Blueberry Cupcakes
original recipe found at The Farm Girl
3/4 cup butter, softened
Preheat the oven to 325°F. Line your cupcake pans with liners. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.
Mix all together in mixer and blend until fluffy, add in the reserved lemon zest and a pinch of salt for this recipe! Spread on cupcakes and garnish with blueberries.
Just FYI: I freeze all my muffins and for some reason these do NOT freeze well.
Wednesday, September 28, 2011
adapted by me: originally found at Lady Behind the Curtain
2 pkgs Pillsbury Cinnamon Rolls, cut into 4 pieces each
1/2 to 1 cup Fresh Raspberry Sauce or use a 21 ounce can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans, or whatever kind of nuts you like
frosting (included in cinnamon roll package)
Cut cinnamon rolls into fourths. Spray cupcake pan with non-stick cooking spray and place rolls four pieces of the cinnamon roll into each muffin tin. Add in about 1 tbsp of Raspberry filling into each muffin tin.
For the crumble: Combine butter, flour, brown sugar and pecans and sprinkle over the top. Place muffin pan on top of a large baking sheet to catch any drips. Bake at 350 degrees and/or as directed on the cinnamon rolls, may take just a tad longer. Drizzle with cream cheese frosting while still warm.
Monday, September 26, 2011
(Please share with us your favorite APPLE recipes!)
This Week's Cravings Upcoming Linky "THEMES"
October 3 - Lunch Time Sandwiches
October 10 - Angel Food Cake Day
October 17 - Any Pasta Recipe
October 24 - Halloween Treats & What to do with Left-Over Candy?
This is a BLOG Party hosted by From My Tiny Kitchen and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!
This week's theme is: APPLES
Please only link recipes with our theme!
Sunday, September 25, 2011
|Ashlyn (left) and Kayley (right)|
Of course, I can NOT believe how fast this year went, it's here! It's finally here, you are 18 years old and in your last year of high school. It is very bitter sweet for a mother. There are so many exciting things happening in your life right now. Senior Year of High School, your first "real" jobs, dancing like you've never danced before and getting ready for that huge adventure called "college".
I hope you have fun, relax and have the time of your life this entire year. Live it up girls!!! I could not be more proud of you then I am right now. I love you both forever and ever and I can't wait to see what God has planned for you next.
|Kayley (left) and Ashlyn (right)|
Friday, September 23, 2011
Thursday, September 22, 2011
Wednesday, September 21, 2011
One Year Ago Today: Apple and Craisin Chicken Salad
Monday, September 19, 2011
I just love getting my assignment from the Secret Recipe Club. Even though I am a host, I don't assign the blogs, that's Amanda's job. Each month I am still so excited to see who I got. If you'd like more info or care to join us, click on over and read all about it the Secret Recipe Club. I also have my own CRAZY COOKING CHALLENGE if you are interested in another cooking adventure, you can read about that too.
This month I received a blog that I was unfamiliar with A Little Nosh, even more fun. I had about an hour to spare the day I got the assignment, so I went a reading and a searching. Amy the blog owner, loves give-aways. She has done some amazing give-aways on her blog.
One Year Ago Today: Sour Cream Blueberry-Blackberry Muffins
Sunday, September 18, 2011
(Please share with us your favorite KID recipes!)
Yes, today is National "Eat with your Kids Day". I eat with my kids everyday, so today I am going to share a kid-friendly recipe that my kids loved! Pizza, what kid doesn't LOVE pizza?
Saturday, September 17, 2011
Rush-Hour Stir Fry
originally found in Kraft Food & Family, but so many changes were made
left over meat, shredded or diced
1 pkg frozen vegetables or whatever fresh veggies you have in the refrigerator
2 cups Broccoli Slaw (or other fresh/frozen vegetables, I used fresh broccoli this time)
1/4 cup Kraft Asian Toasted Sesame Dressing
2 tbsp Soy Sauce
1/2 tsp garlic powder
Heat large skillet sprayed with cooking spray on medium-high heat. Add already cooked meat; stir-fry for 5 minutes. Add in all of the vegetables, for additional 5 minutes or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat for 2 to 5 more minutes. Remove from heat and Serve.
One Year Ago Today: Grilled Chicken Salad
Friday, September 16, 2011
Thursday, September 15, 2011
My son, came home one day after school last year and told me we needed to cook. YAHOOO! My favorite thing to do, then he told me that the recipe had to be from Ancient Times, Roman or Greek. YUCK! What the heck were we gonna make, and to make enough to share with his whole class. Good thing his teacher had a cook book called "Cooking in Ancient Civilizations". I told him to pick out a recipe and bring it home. Guess what he picked; Bread. Okay, I never ever make home made bread. (I can only make Grandma's Homemade Rolls and that took me forever to get it down good.)
So, let the adventure begin. (and yes, my son helped the entire time) That's my rule, I will make anything, anytime, but my kids have to help if its for their school projects, friends birthdays, sports teams and/or they just get an idea in their head to make something, they must be in the kitchen with me. (and they must be willing to be photographed, of course, so I can blog about it later)
Here is the page he copied and brought home to me.... taken from the Cooking in Ancient Civilizations" cookbook:
According to Galen, Romans throughout the empire ate silignites, the whitest wheat bread, whenever possible. He considered silignites the most digestible and bread baked under a dome (sub testu) the healthiest. His second choice for baking was a tile-lined oven with a moderate, rather than intense, fire: he strongly disapproved of the dark, burnt crusts that hot ovens created, resembling a shell that encased a raw or undercooked crumb.
Silignites ideally should be baked under a clay dome such as those available from La Cloche. The cloche approximates the testum used by Romans, although the shape and size differ somewhat. The Romans preheated the testum by creating a fire underneath the dome on a baking stone. Once the dome was heated, the ashes were swept away, the bread was placed on the hot stone, the dome was replaced, and the flattened top was mounded with hot coals to maintain heat. A modern alternative is to preheat the cloche and baking stone, place the bread on the stone, and cover with the cloche. You could also use a relatively flat, unglazed terra cotta flowerpot along with its drip tray to simulate the testum, but it will be deeper than the authentic testum and the heat will not penetrate the bread as quickly. If using a cloche or flowerpot, handle carefully with thick, dry potholders. If neither a cloche nor a flowerpot is available, the bread can be baked normally in an oven (this is the option I choose), in keeping with Galen's second choice of cooking techniques.
This recipe borrows from Pliny to use milk, resulting in a soft loaf. The mix of white and whole wheat flour approximates the extraction rate of the finest ancient flour.
I found these wonderful replica pictures at: Graham's Potted History
|This is a testum.|
Whitest Wheat Ancient Bread
2-1/4 cups all-purpose white flour, plus more for kneading
1/2 cup whole wheat flour
1 tsp salt
1 tsp instant yeast
1 cup plus 2 tbsp lukewarm milk
Olive Oil as needed
2 tbsp millet (okay, so seriously what is this? I looked it up MILLET: The millets are a group of small-seeded species of cereal crops or grains. None of this is in my house, so I used some Buckwheat and Flax Seed and it worked great!)
Combine the white and whole wheat flours, the salt and the yeast. Make a well and stir in the milk to make a slightly sticky dough. Dust a work surface lightly with flour and turn the dough out. Knead until smooth and elastic, about 7-8 minutes, adding flour only as needed. If the dough is too sticky to work with, let it rest, covered, for about 15 minutes, this will make it more manageable. Continue kneading until smooth but slightly sticky. Lightly grease a clean bowl with olive oil, add the dough, cover, and set aside in a warm place until doubled, about 1-1/2 hours.
Deflate the dough and shape into a round ball. Sprinkle millet on a baking sheet or pizza stone to prevent sticking, and place the dough on top. Cover with the floured cloth and let double, about 45 more minutes.
While the dough is rising, adjust your oven rack to the lowest portion of the oven. Place the baking stone and clay dome, if using one (we just used my pizza baking stone), on the lowest rack in a cold oven. Then turn on to preheat the oven to 425. (I don't know why you do all this, but I just followed the directions and it worked!)
When the bread has risen, carefully slash the top of the bread with a knife or razor blade held at a shallow angle to make incisions no more than 1/4 inch deep, to allow the dough to expand in the oven. Place the baking sheet on the lowest rack and carefully over with the dome. (We did not use a dome)
Bake for 15 minutes and then reduce the heat to 400 and bake for another 20-30 minutes, or until the loaf sounds hollow when tapped on the bottom. (this totally works too, it really sounded hollow) Let cool before cutting to firm up the crumb.
Wednesday, September 14, 2011
Our first month of the CRAZY COOKING CHALLENGE - Macaroni & Cheese was a huge success. We had 58 bloggers, bake & blog about their Ultimate Macaroni & Cheese recipe found on a personal blog, somewhere in blog land.
If you want more details about this challenge or joining this challenge for next month read all about it here. We will be baking and blogging about the ULTIMATE Chocolate Chip Cookie recipe.
But, first we want to announce the September WINNER of the CRAZY COOKING CHALLENGE.
This title "The Ultimate Macaroni & Cheese Recipe" is given because of all of your votes, our readers.
Tuesday, September 13, 2011
Raspberry Cream Cheese Coffee Cake
from Pillsbury Cookbook
1 can Pillsbury refrigerated crescent rolls
1 pkg (8oz) Cream Cheese, softened
1/4 cup sugar
2 tsp grated orange or lemon peel
1 tsp vanilla
2 cups fresh raspberries
Heat oven to 350/ Spray 12" pizza pan with cooking spray. Unroll dough and separate into 8 triangles; place in pan in a round circle (I can never do this quite right - mine sometimes looks like a half-moon). Press dough over bottom and 1/2" up side of pan to form crust; press perforations to seal.
In medium bowl, beat all filling ingredients except raspberries with electric mixer on low speed until smooth. Gently stir in raspberries (mixture will be thin). Spoon filling evenly over dough.
Bake at 20 to 25 minutes or until golden brown. Cool 10 minutes. In small, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve warm.
1/4 cup powdered sugar
2 tsp orange juice
In small bowl, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve Warm.
One Year Ago Today: Apple Cinnamon Muffins
Monday, September 12, 2011
Saturday, September 10, 2011
|Yes, that is an entire bucket of raspberries! DELICIOUS!|