Thursday, December 11, 2008

Sunday Baker has been Fiddling Around and you have to check it out!

Tanya at Sunday Baker is having some serious fun at her Blog site with one of her very favorite holiday gift ideas and you have to check it out.

She is giving away
$50.00 gift certificate...to design your very own piece of photo artwork at PHOTOFIDDLE
...

Tanya says ...All you need is one of your favorite high-resolution photos
. You upload it to the
PhotoFiddle website and transform it into gorgeous, high-quality artwork that you can proudly hang in your home. You can choose from over 50 canvas art styles! The really fun part is playing around and transforming your photos to see what they'll look like as an oil painting, charcoal sketch, pop-art, and so much more on their easy-to-use editing tools
:
Photo changed
to Modern Style (photofiddle.com)
Photo Transformed To
Pop-Art Style (photofiddle.com) Photo transformed into an oil painting (photofiddle.com)
Photo Transformed to L
ow-Detail Watercolor (photofiddle.com)
You can get the photo on stretched canvas, or as an art print and frame it yourself (they offer something for every budget). You can also order them in just about any size.

Now if I were to make one of these totally awesome photos it would probably be of my boys...



Hurry over to Sunday Baker before the deadline...(The contest will end Sunday night at 5:00 p.m. )
Tell Tanya I sent you...

Wednesday, December 10, 2008

Dorie Greenspans Baking Hints

On making biscuits: Use a benignly neglectful technique; be a little lackadaisical about working the butter into the flour. Using fingertips—always my first choice—or a pastry blender, cut the butter into the dry ingredients quickly but not conscientiously. You want the mixture to resemble a rocky road—there should be some sandy patches, some tiny little pebbly pieces, pieces as slim as flakes, and pieces as chubby as peas. Let diversity reign. It's the water in these higgledy-piggledy bits of butter that, under the heat of the oven, turns to steam and creates air pockets in the dough that become flaky layers.

On mixing muffins: Muffins do best when mixed least. No beating, and no worrying about the lumps and bumps in the batter—most will disappear in the baking and you'll get just the right light, open crumb.

On baking cookies:

• Always start with a cool baking sheet, otherwise your dough will ooze and melt before it bakes.

• Avoid insulated baking sheets, which bake more slowly than standard ones.

• Always line your baking sheets with parchment paper or a silicone mat, which will not only make cleanup easier but help the cookies to bake more evenly.

• Give your cookies space: even nonspreaders shouldn't be crowded so the oven's heat can bake the edges properly.

• Keep crunchy cookies in one jar and soft, chewy ones in another—combine them and you'll end up with a jar full of softies.

On chocolate chips: Chop your own chips and chunks from fine-quality bar or block chocolate. The big-name supermarket brands are not of premium quality. Chocolate chips, for the most part, don't come from the choicest cacao beans, and the chips end up with a very low percentage of cacao. What they save in convenience, they often take away in flavor and texture.

When I make chocolate chip cookies, I don't worry about cutting the chocolate into uniform sizes or shapes. Having chunks, chips, and slivers makes the eating more fun, and I love the way the mishmash of shapes looks when the cookies are baked—streaked, marbled, tweedy, and totally tempting.

On using butter: Please, please, please, and please again, when a recipe calls for butter, do not use anything else. You cannot use margarine or any other kind of "spread" in a recipe that calls for butter and expect to get the proper results. Try to find unsalted butter for your baking. Using unsalted butter not only gives you control over the amount of salt in your recipe, it gives you a difference in taste and texture, too, since salted butter has a lower percentage ofbutterfat and therefore a higher percentage of water.

On making layer cakes: Always set your filled and frosted layer cake aside for at least 2 hours so the components settle into a whole and the layers attach themselves to one another. That way you can cut impressively clean wedges.

On baking holiday pies: When you've got a turkey just about living in the oven, you need a few strategies for what I think of as battlefront conditions.

Roll ahead: Roll the pie dough out and fit it into buttered pie plates and keep them ready and waiting in the freezer for up to 2 months. You don't even need to defrost the crusts:

• Just give them a few extra minutes in the oven.

• Partially bake the crusts: You can do this the night before and keep them at room temperature.

• Get a head start on the fillings: Make them the night before and refrigerate.

• Double up: Desperate times call for desperate measures. You can bake the stuffing, sweet potatoes, and green bean casserole at the same time as the pies. Use the temperature needed for pies, since the fixings are flexible.

On pumpkin: If this vegetable were getting its kindergarten report, it would get an A for "playing well with others." I confess that my pumpkin doesn't come from the patch, but right off the supermarket shelves. I always used canned puree (not pie filling, which is already spiced) and always have a couple of cans in the cupboard because a craving can strike long after—or long before—the proverbial frost is on the pumpkin.


from:
Baking
From My Home to Yours

by Dorie Greenspan
Photographs by Alan Richardson
Houghton Mifflin Company
Full-color, 528 pages,
ISBN: 0-618-44336-3
Reprinted by permission.

Buy It Here..

About the Author

Dorie Greenspan has written or co-written eight cookbooks, including Baking with Julia, which won a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Appétit, for which she writes the "Tools of the Trade" column.

Information provided by the publisher.



Monday, December 8, 2008

Win a Kodak Digital Frame! at 5 Minutes for Giveaways


5 Minutes for Giveaways is offering a fantastic prize from Kodak —
the EASYSHARE W820 Wireless Digital Frame with Home Decor Kit.

Can you believe you can have a picture frame that connects wirelessly to your network and plays MP3s! You can play multimedia slide shows of your pictures, videos and music. Amazing.

Set up is simple too, with easy to use instructions and the intuitive quick touch border.

The EASYSHARE W820 Wireless Digital Frame:

  • 8 in. (20.3 cm) high-quality display
  • 512 MB of internal memory
  • Wi-Fi enabled
  • Plays MP3 through built in speakers
  • Kodak's Quick Touch Border
  • Access the latest news, weather, sports, and more
  • Automatically send and receive pictures from KODAK Gallery members right on your frame with the Picture Mail feature
If you want to win an EASYSHARE W820 Wireless Digital Frame with Home Decor Kit valued at $219.95,rush right over to 5 Minutes for Giveaways and enter!


Saturday, December 6, 2008

My Low Cal Veggie Soup

Too much baking- Too much cooking- Too much eating...and its time for me to start making my low cal veggie soup.


This is a comfort food that is good for you and hits the spot on those really cold days (or any day!).
It is guilt free and healthy.

My Low Calorie Vegetable Soup

Onions, raw, 1 cup, chopped
Carrots, raw, 2 large chopped (7-1/4" to 8-1/2" long)
Celery, raw, 4 stalk, small chopped (5" long)
Leeks, .5 cups washed well and chopped
Endive,1/2 cup, chopped
White beans, 1 cup
Red cabbage 1/4 cup
Swanson Chicken Broth 99% Fat Free, 4 cups
Water, tap, 2 cups (8 fl oz)
Mixed frozen veggies- 1 bag

Saute onion,leek,celery.carrots and any other remaining veggies in olive oil.
Add liquids -
Add remaining items (beans and barley).
Cook until slowly until all is tender-season. Enjoy!
*feel free to add rice, pasta or barley.
(I usually prefer barley)

Number of Servings: 8

Thursday, December 4, 2008

Lampwork Glass Ornament Giveaway at Sunday Baker

Tanya at Sunday Baker is hosting a beautiful, hand-crafted, lampwork glass ornament giveaway ... they are flame worked by the artist in Oregon- Lampwork Beads & Jewelry :



Tanya said they are also called a glass "Friendship Ball" which is traditionally hung in your window year-round to remind you of the joy and sparkle of friendship. Such a unique and gorgeous gift!


They have many different colors and gorgeous options available in their shop.

So rush over to Sunday Baker and enter to win one of these unique gorgeous ornaments...oh and please tell Tanya I sent you in your post.

5 Minutes for Mom Giveaway-$100 Visa Gift Card from Scott

Scott Common Sense is giving one lucky reader a $100 Visa Gift Card to put towards your holiday shopping, along with a year’s supply of Scott Bath and Towel products to help you through holiday spills!



Rush over to 5 Minutes for Mom and enter this contest... they will announce the winner Saturday, December 20th.

A Soldiers Christmas

"TWAS THE NIGHT BEFORE CHRISTMAS,
HE LIVED ALL ALONE,
IN A ONE BEDROOM HOUSE
MADE OF PLASTER AND STONE.
I HAD COME DOWN THE CHIMNEY
WITH PRESENTS TO GIVE
AND TO SEE JUST WHO IN THIS HOME DID LIVE.
I LOOKED ALL ABOUT, A STRANGE SIGHT I DID SEE,
NO TINSEL, NO PRESENTS, NOT EVEN A TREE.
NO STOCKING BY THE MANTLE,
JUST BOOTS FILLED WITH SAND.
ON THE WALL HUNG PICTURES OF FAR DISTANT LANDS.
WITH MEDALS AND BADGES, AWARDS OF ALL KINDS,
A SOBER THOUGHT CAME THROUGH MY MIND.
FOR THIS HOUSE WAS DIFFERENT,
IT WAS DARK AND DREARY,
I FOUND THE HOME OF A SOLDIER,
ONCE I COULD SEE CLEARLY.
Christmas Santa THE SOLDER LAY SLEEPING, SILENT, ALONE,
CURLED UP ON THE FLOOR IN THIS ONE BEDROOM HOME.
THE FACE WAS SO GENTLE,
THE ROOM IN SUCH DISORDER.
NOT HOW I PICTURED A UNITED STATES SOLDIER.
WAS THIS THE HERO OF WHOM I'D JUST READ?
CURLED UP IN A PONCHO, THE FLOOR FOR A BED?
I REALIZED THE FAMILIES THAT I SAW THIS NIGHT,
OWED THEIR LIVES TO THESE SOLDIERS
WHO WERE WILLING TO FIGHT.
American Soldier
SOON ROUND THE WORLD, THE CHILDREN WOULD PLAY,
AND GROWNUPS WOULD CELEBRATE
A BRIGHT CHRISTMAS DAY.
THEY ALL ENJOYED FREEDOM
EACH MONTH OF THE YEAR,
BECAUSE OF THE SOLDIERS, LIKE THE ONE LYING HERE.
I COULDN'T HELP WONDER HOW MANY LAY ALONE,
ON A COLD CHRISTMAS EVE, IN A LAND FAR FROM HOME.
THE VERY THOUGHT BROUGHT A TEAR TO MY EYE,
I DROPPED TO MY KNEES AND STARTED TO CRY.
THE SOLDIER AWAKENED AND I HEARD A ROUGH VOICE,
"SANTA DON'T CRY, THIS LIFE IS MY CHOICE,
I FIGHT FOR FREEDOM, I DON'T ASK FOR MORE.
MY LIFE IS MY GOD, MY COUNTRY, MY CORPS.
"THE SOLDIER ROLLED OVER AND DRIFTED TO SLEEP.
I COULDN'T CONTROL IT, I CONTINUED TO WEEP.
I KEPT WATCH FOR HOURS, SO SILENT AND STILL,
AND WE BOTH SHIVERED FROM THE COLD NIGHT'S CHILL.
I DIDN'T WANT TO LEAVE ON THAT COLD, DARK, NIGHT.
THIS GUARDIAN OF HONOR SO WILLING TO FIGHT.
THEN THE SOLDIER ROLLED OVER,
WITH A VOICE SOFT AND PURE, WHISPERED,
"CARRY ON SANTA.
IT'S CHRISTMAS DAY, ALL IS SECURE.
"ONE LOOK AT MY WATCH, AND I KNEW HE WAS RIGHT.
MERRY CHRISTMAS MY FRIEND,
AND TO ALL A GOOD NIGHT.

Wednesday, December 3, 2008

Hurry over to The Giveaway....

DC Stuff Etsy Giveaway at the Giveaway

These are the most adorable crosses I have ever seen.

Hurry over to The Giveaway and check out what is going on...

Can you believe they are actually giving away your choice of any single color Cross Necklace or Keychain by DC Stuff.



Necklace is adjustable.
Cross size is about 1 3/4x1 in.
Each cross is coated with a layer of clear coat acrylic to avoid rusting & chipping of the colored wire.



Each necklace comes in it's own little bag.

Contest Giveaway: A Flight of Fine Finishing Salts

I don't know about you but I am facinated these days by all the different types of salt out there.
Specialty salts are the finishing touch to really great recipes. Ritrovo’s collection equips the home chef with the ability to completely amplify or modify the flavor profile of ANY dish from baked goods (hello sweet salt!) to grilled fish. There is no other salt product on the market that compares to Ritrovo’s quality.

The Marxfood.com blog is having a really neat giveaway .
That’s why they are giving away a flight of seven Ritrovo finishing salts valued at $120.



Ritrovo’s Fine Finishing Salts Collection has just been added to their web store and they are really excited about these exceptional artisanal salt blends.

If you go HERE you can enter the giveaway-A winner will be chosen by random and announced on Monday, December 8.

Tuesday, December 2, 2008

Carols Italian Cookies

I just finished baking a batch of Carols delicious Italian Cookies from
Bunny's Warm Oven



Now I have had these cookies in the past -
I could never find the recipe to make them.

When I ran across Carols post...I couldn't wait to make them.

Let me tell you they came so good-
I should have made 2 batches.
I will make more tomorrow for sure!
Thanks Carol!




Enjoy!

I'm submitting this to Food Bloggas Eat Christmas Cookies blogging event. Check this link to participate in the event. Or check here to see the roundup (gets updated as entries come in).

A Different Christmas Poem


The embers glowed softly, and in their dim light,
I gazed round the room and I cherished the sight.
My wife was asleep, her head on my chest,
My daughter beside me, angelic in rest.
Outside the snow fell, a blanket of white,
Transforming the yard to a winter delight.

The sparkling lights in the tree I believe,
Completed the magic that was Christmas Eve.
My eyelids were heavy, my breathing was deep,
Secure and surrounded by love I would sleep.
In perfect contentment, or so it would seem,
So I slumbered, perhaps I started to dream.

The sound wasn't loud, and it wasn't too near,
But I opened my eyes when it tickled my ear.
Perhaps just a cough, I didn't quite know, Then the
sure sound of footsteps outside in the snow.
My soul gave a tremble, I struggled to hear,
And I crept to the door just to see who was near.

Standing out in the cold and the dark of the night,
A lone figure stood, his face weary and tight.
A soldier, I puzzled, some twenty years old,
Perhaps a Marine, huddled here in the cold.
Alone in the dark, he looked up and smiled,
Standing watch over me, and my wife and my child.

"What are you doing?" I asked without fear,
"Come in this moment, it's freezing out here!
Put down your pack, brush the snow from your sleeve,
You should be at home on a cold Christmas Eve!"
For barely a moment I saw his eyes shift,
Away from the cold and the snow blown in drifts..

To the window that danced with a warm fire's light
Then he sighed and he said "Its really all right,
I'm out here by choice. I'm here every night."
"It's my duty to stand at the front of the line,
That separates you from the darkest of times.

No one had to ask or beg or implore me,
I'm proud to stand here like my fathers before me.
My Gramps died at 'Pearl on a day in December,"
Then he sighed, "That's a Christmas 'Gram always remembers."
My dad stood his watch in the jungles of 'Nam',
And now it is my turn and so, here I am.

I've not seen my own son in more than a while,
But my wife sends me pictures, he's sure got her smile.
Then he bent and he carefully pulled from his bag,
The red, white, and blue... an American flag.
I can live through the cold and the being alone,
Away from my family, my house and my home.

I can stand at my post through the rain and the sleet,
I can sleep in a foxhole with little to eat.
I can carry the weight of killing another,
Or lay down my life with my sister and brother..
Who stand at the front against any and all,
To ensure for all time that this flag will not fall."

"So go back inside," he said, "harbor no fright,
Your family is waiting and I'll be all right."
"But isn't there something I can do, at the least,
"Give you money," I asked, "or prepare you a feast?
It seems all too little for all that you've done,
For being away from your wife and your son."

Then his eye welled a tear that held no regret,
"Just tell us you love us, and never forget.
To fight for our rights back at home while we're gone,
To stand your own watch, no matter how long.
For when we come home, either standing or dead,
To know you remember we fought and we bled.
Is payment enough, and with that we will trust,
That we mattered to you as you mattered to us."

Christmas will be coming soon and some credit is due to our
U.S service men and wom en for our being able to celebrate these
festivities. Let's try in this small way to pay a tiny bit of what we owe. Make people
stop and think of our heroes, living and dead, who sacrificed themselves for us.


LCDR Jeff Giles, SC, USN
30th Naval Construction Regiment
OIC, Logistics Cell One
Al Taqqadum, Iraq

Sunday, November 30, 2008

Sour Cream Chocolate Pound Cake with Dark Chocolate Glaze and White Chocolate Drizzle Recipe

I made this recipe to bring to family today.
It was absolutely delicious. Everyone loved it.
Of course I forgot to take a picture!
I am posting it with its original photos courtesy of
Great Chocolate Cakes and Recipes

These photos are not mine!




Adapted from The Cake Book by Tish Boyle.
For the cake:

* 1-1/2 cups all-purpose flour
* 1/2 cup cake flour
* 1 cup cocoa powder plus 2 tbsp. cocoa powder
* 2-1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1-1/2 cups unsalted butter, softened
* 2-1/4 cups sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 cup sour cream or plain yogurt
1. Preheat the oven to 325 degrees F. Place a rack in the centre of the oven. Grease and flour a 10-inch tube ban.
2. On medium speed, beat together the butter and sugar until light and fluffy (4 to 5 minutes). Add your eggs one at a time, beating well after each addition.
3. Mix together the vanilla and sour cream.
4. Combine your dry ingredients. Add them to the butter and sugar in three additions, alternating with the sour cream mixture. Start and end with the flour mixture.
5. Pour your batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes. Test the cake with a cake tester or a toothpick to ensure that it’s cooked in the centre.
6. Cool the cake for 15 to 20 minute and then unmold.
7. Let it cool completely before glazing.

For the Dark Chocolate Glaze:
sour-cream-chocolate-chip-pound-cake
* 3 ounces dark chocolate (I used a Lindt chocolate with 65% cocoa solids — use your favourite chocolate)
* 1/3 cup heavy cream

1. Finely chop your chocolate.
2. Boil the cream and immediately pour it over the chocolate.
3. Let sit for 2 or 3 minutes and then stir until the glaze is smooth.
4. Place the glaze in a bowl and let sit for a few minutes to set a bit. Cover the surface with plastic wrap to prevent a skin from forming.
5. When you’re ready to glaze the cake, place your cake on a wire rack with a lined tray beneath or place your cake directly on some waxed paper to or aluminum foil to avoid making a mess.
6. Pour the glaze over the cake and allow it to drip down the sides.
7. Let the glaze set completely.

For the white chocolate drizzle:
cream-puffy-chocolate-sour-cake
* 1 small bar of white chocolate (I used Lindt)

1. Melt your white chocolate in a double boiler.
2. Once it’s melted, stir to ensure that it’s smooth.
3. With a squeeze bottle, pastry bag or with a fork, drizzle the chocolate over the glazed cake in a decorative pattern.
4. Let set completely before serving.

Saturday, November 29, 2008

I'm A Winner at Get The Bean

I was so excited this morning to open my email and find that I am the lucky winner of the weekly giveaway at Get The Bean.



The website is amazing there are so many different types of coffees and teas.


Get The Bean has some of the finest organically grown coffee beans in the world.
Fresh roasted, made to order and delivered right to your doorstep in our full 16oz bags.
Once you try their beans you will never go anywhere else for your coffee.

I chose the CHOCOLATE HAZELNUT COFFEE


- but it was a really difficult choice to make.
I wanted 3 or 4 different ones.
My holiday guests are going to flip when they smell and taste what I'm serving them this Christmas!

Hurry and get over to Get The Bean...You are wasting time!

Oh and while you are there make sure you stop and support the fight against cancer
!

Thursday, November 27, 2008

HAPPY THANKSGIVING EVERYONE




May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!

~Author Unknown

Wednesday, November 26, 2008

Peanut Butter Chocolate Kiss Cookies

When my son asked me if he could help me make some cookies-
I decided to make something I knew he loved.
Chocolate and Peanut Butter! Perfect way to keep him in the kitchen!



1/2 c Sugar 1 Egg
1/2 c Packed light brown sugar 1 3/4 c Flour
1/2 c Soft butter 1 ts Baking soda
1/2 c Peanut butter 1/2 ts Salt
2 tb Milk Decorating sugar
1 ts Vanilla Chocolate kisses

Instructions for Peanut Butter/Chocolate Kiss Cookies

Heat oven to 375. Mix all ingredients except kisses and decorating sugar. Will form stiff dough. Roll into balls. Roll in decorating sugar. Place 2 inches apart on un-greased cookie sheet. Bake 10-12 minutes. Press chocolate kiss in center. Makes 4 doz.

Monday, November 24, 2008

Ham Day !!!!!!!!!!!

Yesterday was Ham Day-
My niece and her husband came to dinner
and I made a yummy Spiral Cut Ham-
and it was DELISH!

Needless to say I have a ton of leftover ham.

When I was at the supermarket this afternoon I bought a bag of split peas...to make soup with some of my leftover ham!

Then I happen to land on Lisa's blog~

The Cutting Edge of Ordinary .

Lisa made Ham &

Navy Bean Soup.

When I saw her photo I knew I had to have some.

So I got to work.

I followed her recipe and then a

dded a few cut up potatoes

and some diced up kale that was in my fridge.

Then weather is getting colder and we are expecting some snow

and this soup really hit the spot.

Thank you Lisa- it was a hit!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~

Ham & Navy Bean Soup

taken from "The Cutting Edge of Ordinary"


6 - 8 cups of chicken stock (or broth)
3 medium carrots, sliced
2 stalks celery, sliced

1 ham bone
1 pound navy beans, rinsed and soaked over night.
Leftover ham, cut into bit size pieces.

In a large pot bring the chicken stock, carrots, celery and the ham bone to a boil then reduce to a simmer.

Add in the navy beans and simmer about 2 hours, or

until beans are tender. I also added some Mrs. Dash, fresh parsley, a bay leaf and some cracked black pepper while it cooked. Take out the ham bone. If you have a big dog in the neighborhood I would save it as a nice treat. Since my pup is only 12 pounds and the ham bone weighs as much as him, I had to toss mine since there wasn't a big pooch around. Add the ham during the last 15 minutes of cooking.

Pulse Kick N’ Go Nitrous Scooter Giveaway

Pulse Kick N’ Go Nitrous Scooter



Hurry up and head over to 5 Minutes for Moms



before you miss your chance at this really cool giveaway!
The winner will be drawn randomly and they will announce the winner Monday, December 1st.
Go here for Giveaway Rules

Saturday, November 22, 2008

Classic Cranberry Bread

CLASSIC CRANBERRY BREAD
recipe from: Ocean Spray


  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons shortening
  • 1 egg, well beaten
  • 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
  • 1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).


Catch - Up Post

I know it seems like I haven't been cooking -since I've only been posting these awesome giveaways that I keep finding....BUT the truth is that my son arrived from Japan 2 days ago and I have been a busy beaver!

I tried to cook some different meals ahead of time so that if we got side tracked we could still eat! Good thinking don't you think?

Well lets see now...

I made some stuffed peppers like I did in another post except I used mozzarella cheese instead of cheddar!

I made another "everything" beef soup. Its always great on a cold night- we ate that one right away!

I made some spinach -mushroom lasagna rolls...they came delish!

I made a more traditional lasagna and put it in the freezer- in case I get unexpected company and I have to feed them!


I made a yummy Broccoli-Cheddar Casserole and that was a hit too! I found the recipe at Baking and Beyond-
check it out your family will love it!
As you can see I forgot to take pictures before the hungry crew attacked the food so
I had to take pictures of what little scraps they left behind!



I found these really delicious Ranch Chicken Wonton Cups over at I heart food 4 thought.
They were simple and really really good- its hard not to eat them all up before you even serve your company!


I attempted to make Cupcake Bites...
While I was at Good Eats'n Sweets I got inspired!
Now Jaime made these look easy but they are not easy at all !

I didnt attempt to make them into lolly-pops because I had nowhere to store them- so bites they were. My family loved them!


My next project was Snickerdoodles.
Now Tanya at Sunday Baker
made gorgeous perfectly shaped Snickerdoodles...I just assumed that if I got all the same ingredients and did what she said to do- mine would look like hers did.
Mind you Tanya said I quote" these are no-brainers".
Well let me tell you-they weren't and they don't look like hers!
They taste yummy but they are too flat and a bit too chewy!
I need a 911 rescue and I have to try it again!
Sorry Tanya!






My last project was a simple batch of Almond Butter Spritz cookies that Tanya inspired me to make... well I have always had trouble with spritz cookies- they always stick in the darn press and dont come out as perfect as everyone elses!

Poo...today was no different!

They stuck to the press and got too brown on the edges...good thing my kids were looking for snacks- I sold themright away!

They wont be on my Christmas cookie tray!

Another 911 rescue needed here!



Im not discouraged no matter how bad things sound.

Tomorrow is a big cooking day- company coming and I know Ill have some success pictures to share with you .
In the meantime back to the drawing board with the cookies.

I think I might start making my old faithful cookies"biscotti".

They always come out perfect!