Contest winners!

#15 ‘takes the cake’!
tea set

The congratulations go to Jan from MO. You will not be disappointed in how she made it! And the neat thing is that she asked someone to take progress pictures of the project… ah, progress pictures, a lady after my own heart!   Another neat thing is that she is my sister. Her site is jan_n_dan.

The real set is decor in her coffee-themed kitchen. It’s smaller than normal size… the tea set, I mean. (Someone else with a coffee-themed kitchen was wondering where you got that little set, Jan, and wants one like it for decor in her own kitchen.)

To make the cake, Jan wrapped plenty of tin foil around each piece, then gently pulled each piece out of the tin foil form, filled the forms with cake batter (not just ordinary cake batter, she used a mocha cake recipe so it would be more fitting when they eat it ) , then baked them. When she took them out of the oven, let them cool, and peeled the tin foil off, what she had was this…
winner1
So, she set to work, carving…
winner2
Then came the frosting…
winner3
The lettering and drawing was tedious, esp on the little cups…
winner4
Done!…
winner5
The ‘coffee’ in the cups is chocolate syrup. Everything else is cake and frosting except the lettering and decals were done with melted chocolate and the handle on the teapot was made with chocolate, then covered with frosting. Definitely a work of art!!!! Made just for the contest… and for fun and because she’s adventurous and likes to take on challenges.  Nobody helped her. Completely edible. Very creative. Good job, Jan!

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One day last week, I decided to add a runner-up prize
starbucks A $10 Starbucks gift certificate.

This prize was won by #7 , the ‘grilled cheese sandwiches’ made from pound cake and frosting…
sandwiches  They really do look real! Great job, Evangeline !

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And now, the top 4 honorable mentions…

#9, the teapot cake (for those of you who wondered, she shaped the handle and spout with rolled fondant that was tinted pink to match the frosting).

#2, the frosting and apricot ‘eggs’

#12, the kitty litter cake with appropriate props

#19, the barn cake

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Thanks so much to all of you who took the time and effort to enter something! You’re the ones who made it a success! I’m anxious to try some of your foods, esp ones that look like main course, but are actually a dessert.

And thanks to all the voters! Contagious enthusiasm and a surge of votes the first 2 days was exciting and fun!

And thanks to the 13 new subscribers who subscribed to seasoned_to_taste last week!

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Next up on seasoned_to_taste:
A series of fun stuff to do for adding a bit of flair to entertaining and food presentation… tomato roses, lemon roses, chocolate leaves, napkin folding, place setting ideas, etc.

Contest entries…

~ Make Real Food Look Like Something Else ~

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1. Dessert pizza
dessert pizza

2. Eggs (frosting and apricots)
eggs

3. Dirt pudding (Oreo)
flower pot ————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————-

4. Kitty litter cake
kitty litter cake

5. Dessert pizza
pizza

6. Hero sandwich cake
hero sandwich

7. Grilled cheese sandwiches (pound cake and frosting)
sandwiches

8. Ritz cracker spiders
spiders —————————————————————————————————————————————————————————————–

9. Teapot cake
Teapot Cake

10. Hot-dog-in-a-bun and fries’ cake
10hot dogs and fries

11. Checkerboard sandwiches
11 checkerboard

12. Kitty litter cake
12kitty litter cake

13. Grilled cheese sandwiches (cake and frosting)
13sandwiches

14. Veggie flowers
14flowers

15. Tea set cake (in front)
tea set

16. Hamburger dessert
16hamburgers

17. Fairy castle cake
castle ———————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————-

18. Meatloaf topped w colored mashed potatoes cupcakes
potato meatloaf cupcakes

19. Barn and silo cake
barn cake ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————–

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Ok, it’s all yours! Go ahead and vote, whether you entered anything or not! Please vote for only ONE entry. If one of them is yours, you are allowed to vote for it if you want to.

You can vote one of 3 ways:
a.
leave a comment
b. send me a message
c. email ( kaylouann@gmail.com)
Oh yeah, in person would be fine too!

When you vote, say the number above the picture and the description of the item… less chance of confusion since there are a couple duplicates. Edit: I forgot to put in here that the voting will be open through October 1. Then the winner will be announced next Tues, Oct. 2.

A BIG thank-you to those of you who entered and made it fun for the rest of us!!!! …hmmm, how do we give them a cyber round of applause?

Note to Kitchen Scrapbook readers: These posts were copied over to this Kitchen Scrapbook site from my old site and the comments didn’t come along. The votes came in for the contest in 89 comments, some emails, and some private messages.

Contest deadline

Today is the deadline for the contest, so if you still want to submit something, today would be a good time.  I’m really looking forward to posting the entries tomorrow morning!!!!! Glad I’m not judging because it would be hard to choose which to vote for!

I actually made something, but am not going to put it in the contest after all. Seems weird to enter my own contest.

So, until tomorrow, I leave you with this…
  tomato rosesThe roses are red and yellow tomatoes. There is some shredded celery and Italian parsley in there, but the main foliage is non-edible from one of my mom’s miniature rose bushes.

REMINDER!

Posted on September 17, 2007
Filed Under Tidbits

Contest deadline comin’ up!
(Contest details in the post before this.)

Thanks to those of you who have submitted pictures already! And for those of you who are still planning to, the deadline is next Monday, the 24th . It’s so fun getting the pictures and I’m looking forward to showing them to you!!!!

Also, photos of things you’ve made previously are eligible! So, check your photo albums for parties, birthday cakes, deformed veggies, April Fools food, etc!

Let’s have FUN! Take a break from the hum-drum of canning and cleaning and casseroles! I have a few ideas I’d love to try and I think I might enter one… the rules didn’t say that I can’t.

I’ll just leave you with a picture my aunt emailed to me awhile ago (she didn’t make it and it’s not for the contest). Isn’t it amazing? Now THAT’S talent!!!!!
watermelon

CONTEST! CONTEST! CONTEST! CONTEST!

Posted on September 7, 2007
Filed Under Tidbits

Ok, here we go.
My 2 questions I got hung up on are solved (sleeping over things is always a good idea)… who will be the judges and will I make everything to test it?
The answers: 1. Who will be the judges? YOU GUYS!!! 2. Do I make everything? Nope. YOU do!!!

Make Real Food Look Like Something Else

Yeah, that’s the name of the contest.

Rules:
1. It has to be edible, or at least most of it.
2. The idea doesn’t have to be original. (Should that be classified as a rule? )
3. YOU or someone in your house has to make it… no just scanning in a picture from a magazine or something!
4. All entries have to be submitted on or before September 24 by sending me a picture of it.
5. You can enter as many times as you want.
6. Anyone can enter… you don’t have to be subscribed to seasoned_to_taste or even have a xanga site. BUT, if you are subscribed, you will automatically get an extra point (vote from me) when counting up how many votes each picture got.

How it should work:
You make something, take a picture of it BEFORE your kids eat it, and send the picture to me. You can send it by email kaylouann@gmail.com (if you have my regular email address, go ahead and use it instead of the gmail one).
On September 25, I will TRY to get all the pictures loaded onto my site. They will be numbered, but anonymous. Then, you can look over them and vote only once for your favorite one, either by messaging me or in a comment (it’s up to you if you want your vote to be private or not). You can vote through October 1, then on October 2, I’ll announce the winner. If there is a tie of more than one winner, I’ll put the winning names into a hat and have my 4-yr-old pick one out.

If you win, I want to post:
1. A picture of you
2. Your first name
3. The state or province that you’re from
4. A little description of HOW you made what you made (if it’s not obvious)
5. A link to your site, if you have one

And, of course, in every good contest, there is a PRIZE :
The winner will get a
Pampered Chef Easy Accent Decorator !
decoratorComes with 6 different tips… 2 star tips, round tip (good for writing), half moon shell tip, drop flower tip, and a bismark tip (for filling bismarks). The ideas are endless! Decorate everything. Fill twice-baked potatoes and deviled eggs to make them look more attractive. If you were creative enough to win this contest, you should be able to think of lots of ways to use it! And if you already have one or don’t want one, enter anyway! It’s brand new in the box and would make a great birthday gift for your mom or a wonderful wedding gift!

Now for those of you who like ideas, here are some…
1. A cauliflower bride (no, I’m not kidding). Carve a zucchini in to a cone shape, put cauliflower florets on with toothpicks. Her head is a small onion. her hair is carrot shavings, her arms…)
2. Meatloaf cake. This is an April Fool’s thing. Shaped like a two-layer cake, the meatloaf looks like chocolate cake and the mashed potatoes look like frosting. And it’s decorated!
3. Flower pot. Chocolate cake mix baked in a muffin tin. Take one muffin and wrap fruit roll-ups around it to resemble it being in a pot. Flatten gumdrops and cut out flower shapes and leaves and make them stand up in the “dirt” (choc muffin) with a pretzel as the stem.
4. Shaped cakes.

I know I have pictures of these things in a stash of stuff in my cupboard. I’ll go see if I can find them.

Found some…
contest idea3 The meatloaf cake. And, by the way, that little taco salad is chocolate ice cream topped with yellow and green-colored coconut, marichino cherries, Cool Whip, and cut up black licorice, all in a waffle cup.
contest idea2 The flower pot. This picture is Lexi ‘s prized possession (because she wants to make them sometime) that Tiffany got ahold of and crumpled and ripped, causing some tears.
contest idea1 A shaped cake. Inside the tent is solid cake, the orange is marzipan… kinda fun stuff to work with, although I didn’t make this tent cake! The only time I used marzipan was on Lexi’s 1st birthday cake…
cake1

So, let’s have fun! I can’t wait to hear from you! If you have any questions, just ask… I’ll quick make something up.

Cook on strike…

Sigh! This site is sadly lacking in attention! Or maybe you noticed that. Or maybe your summer is busy enough that you didn’t notice it. Yeah, I hope that’s the case.

Maybe you put up a KITCHEN CLOSED sign over the summer. I might as well have done that!!!
I want to get back into cooking and baking more and just let the spiders and clutter and kids take over the house and just let stuff fall out of the closets when I open them and let the weeds grow in the garden… oops, I don’t have a garden, and let the fingerprints on the windows and throw dieting and exercise to the wind and just bake and cook and eat to my heart’s content!! Ahhhhhhh!

I haven’t made anything lately worth documenting!! And when it was worth documenting, I was in a tearing hurry (always in a hurry!) or my camera batteries were dead (that was some delicious moist cheddar biscuits that I made last week and I had no AAs in the house!) or I had already featured it. Like, the ham…
ham4 That is just the easiest thing to make and it makes a splendid meal. And one 6 lb. bone-in ham is big enough for 3 meals for us… Make the ham and cut slices off for the meal. Then after you’re done eating, cut as many more slices off as you can and that’s enough for another meal. Then, get the rest off (little pieces) and save them to throw in a casserole or soup (3rd meal). I just throw the frozen leftover ham slices in the crockpot with a bit of water and it’s good and moist and so handy… its already sliced!

Our most common supper is chicken breast, veggies, and either potatoes or rolls, but often both. The chicken breast is either done on the grill or in the frying pan. I don’t bread it, just thaw it in the microwave if it’s frozen and fry it or grill it (with seasonings), then we eat it with Famous Daves BBQ sauce. We have this at least once a week. And it’s so common that I never took a picture of it! Do you have a favorite or common meal that you often make? Or maybe you’re an adventurous cook who rarely makes anything twice.

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I have a few contests in mind to choose from, but I need to figure out details like judges and if I’m gonna make each recipe to test it or what! For example, a ‘best cookie’ contest… if even 10 of you would participate, we’d have cookies sticking out of our ears around here! So, more contest info later.

I just realized something…

I have a cookbook holder and always have an open cookbook on it. I change it now and then for a different view. The last while, it was open to this page:
smore1

Those s’mores cookies were really grabbing me every time I looked at them. Finally, one day I made them. If I would’ve been paging thro’ the cookbook, they probably wouldn’t have grabbed me, but sitting on the counter every day for awhile, it grew on me. Then, I thought back and I remember doing that several times before… making something on the page that had been opened for awhile. Anyone know anything about psychology?!
My husband could use this… find a recipe he wants and change it to that on the cookbook stand. Who knows though, he might be after the Ranch Snack Mix and here I’d make the s’mores cookies!!!

S’more Sandwich Cookies …2002 Quick Cooking Annual cookbook 
smores-recipe.jpg
I’m gonna be lazy this time and see if it works to just ‘clip’ the recipe and put it in here. Hopefully you can read it. Part of the stand is covering a bit of the ingredient list… that’s 1 tsp vanilla extract under there.

smore2

smore3

smore4Side note: That oval plate they’re on is from a set of dishes that my brother brought home for me from Romania when he was over there for a few years. Very beautiful set! I’m almost scared to use them for fear I’ll break one.

These cookies were great, although not as good and gooey as real s’mores ! You could really taste the graham crackers. I might sub grahams for some of the flour in other cookie recipes sometime, just for something different. I made some bigger cookies and some smaller cookies… the bigger ones were best because the ratio of cookie to marshmallow was better (not as much marshmallow per cookie). Maybe your preference would be the other way. Mine made 18 sandwiches, the recipe says about 2 dozen.

Steak Fajitas

On a more serious note…

This dish, on the other hand (as opposed to the last post), graces our table quite often.

Even the kids love it… at the end I’ll show you how to make it kid-friendly!
fajitakid1

Did you ever have steaks on the grill?
They were just delicious, but you had 1 steak leftover… now, what to do with it.????  If you keep it, it might get tough when you reheat it.  If you throw it away, it might bug you that something you spent good money one just went in the trash.  Here’s what I do: Slice it thin and put it in a bag in the freezer. Then, the next time you make fajitas, pull it out and add it to the other meat.

Steak Fajitas

1 lb or so of thinly-sliced steak (I either buy it thinly sliced or slice a couple steaks up. If I have any left over from grilling, I add that too.)
1/3 each of a green, yellow, orange, and sweet red pepper, sliced into strips (Or 2 or 3 colors, whatever you have on hand.)
1/2 of an onion, sliced and separated
Tortillas
Shredded lettuce (I don’t keep shredded lettuce on hand, I just cut it thinly off of a head of lettuce.)
Tomatoes, cut up
Shredded cheese
Sour cream
Salsa

Spray the skillet with cooking spray or use oil, depends on if you want it more healthy or not. I’ve done it both ways.  Add the steak, peppers, and onion. Sprinkle with some salt and pepper and seasoning. I use Chef Paul Prudhomme’s Meat Magic seasoning .
fajitas1
About 15 minutes before serving time, turn skillet to about 300. Cover. Stir about every 3 minutes. Fry for about 12 minutes total or until it looks done. While it’s frying, get the other things around… cut the tomatoes, shred the lettuce, etc. Stack tortillas on a plate with a paper towel between each one. Microwave until warm and soft, about a minute or so.
fajitas2

fajitas3

Now you’re ready to eat! How’s that for a ready-in-15-minutes meal! …which is one reason why I like it. If your supper time varies (like ours does), you can get everything cut up and in the skillet awhile, then it’s pretty fast from there. And now, for the kid-friendly version… Cut 3 1/2″ circles out of a tortilla.

Fill it and roll up.
Fits in their hands nice and works great,
fajitakid2
until they start playing with it!
fajitakid3


There are a bunch of different variations to making fajitas, I’m sure. We don’t have the fried rice and refried beans and guacomole (ok, I can’t make that word look right, where’s my dictionary?!). All that stuff would make it more complicated, plus we don’t really like 2 or 3 of those things.

The Redneck Double Pizza

Food becomes part of our culture…

There are foods that so many people like that they become an icon. For example, if I were to tell you to fill in the following blank with a food name, many of you would have the same answer. As American as_______  .  

See, most of you said apple pie. Apple pie has somehow captured the taste buds of enough people through the generations to become something we are all aware is part of our culture. What other foods would meet this criteria? Cheeseburger?  Fried chicken? BBQ? (not grilling, the real slow cooked over a fire kind). We are talking about foods that have stood the test of time. The food I am featuring today is not one of those foods.

In fact, I introduce to you an entree that barely rises to the level of food:
THE REDNECK DOUBLE PIZZA!

2 frozen pizzas (the thin kind)
Shredded cheese
Pepperoni

rnpizza1
Flip the one pizza upside-down on top of the other one.
rnpizza2
Top with cheese and pepperoni.
rnpizza3
Bake at 450 till cheese is melted and edges are browning.
rnpizza4
Slice and serve.
rnpizza5

Yup, this one will definitely go in the “other” category. Right over there next to the moon pies and green ketchup.

P.S. I guarantee you that there is a guy in your household who has looked at those skinny frozen pizzas after you’ve baked them and has thought about taking both of them, flipping one on top of the other and making a sandwich…

Take a break…

…sit down for a cup mug of tea…let’s chat…

I’ve been tagged to list “7 things about me” by lovetocraftnread (don’t miss her site! She’s very creative and does beautiful work!!!).

I only know a fraction of the people who are subscribed to me, and I know a lot of you don’t know me, so I’ll tell you some about me. Then, because in a good chat, I don’t want to do all the talking, I want you to do your share of talking too. So I’m tagging ALL 197 of you who are subscribed to this site… tell me at least one thing about you, preferably 7, but in case that scares you off, I’ll settle with one… or five.

1. I’ve lived in WI all my life. It would feel weird to live anywhere else. I absolutely love Wisconsin… ok, yeah, I do complain about the cold during the winter, but even at 20 below, you could offer me a permanent home in the warm sunny south and I most likely wouldn’t take you up on it. Now a second home down there just for over the winter… that’s different… that’s my dream someday.

2. I married my highschool sweetheart… I wasn’t allowed to date until I was 18. The day before my 18th birthday, he asked me out on a date for ‘tomorrow evening’. Crazy how we knew each other so well, but suddenly on the first date, the air was changed somehow and it felt new and exciting and I was actually nervous. We now have 2 girls (a 4-yr-old and a 15-month-old), plus 2 babies in Heaven via miscarriage. We are just coming up on our 11th anniversary on August 3. This site is just for cooking, I also have a personal site… kaylouann

3. I am a Christian and go to a Mennonite church. If you’re not familiar with Mennonites and want to know more, message me and I’ll tell you about us. I’m very open.

4. I know for a fact that I’ve cooked more meals in the last 4 years of our married life than I did in the first 7. Before we had children, we both had full time jobs and we mostly ate out. That was so fun and relaxing. I didn’t like to cook and wasn’t confident about it, and when we’d get home after 5:00 or later, the last thing I felt like doing was cooking. We lived right in town too, so it was very handy.

5. My weakness is chocolate. MILK chocolate. I make a point to keep it out of the house if I’m trying to lose weight. If I’m not trying to lose weight, I make a point to keep it IN the house and my supply well stocked! I KNOW I could really floor you with how much I can eat at one time and still feel fine. Same with chocolate chip cookies. Just can’t leave ’em alone.

6. I have a part-time job doing design work… making brochures, ads, flyers, and maintaining our company website. I love it. I use Corel Draw. It’s such a perfect job for a stay at home mom. I can work in my pjs if I want to and I don’t need to get a babysitter. I have a dream that when the girls get older, we can have our own design firm. Neat thing about that is it wouldn’t have to disband when they leave home because it can be done from any computer in the world, thanks to email and internet.

7. I love scrapbooking. Wish I’d have more time for it, but that’s not something that’s screaming for attention to get done. My albums just silently get farther and farther behind when I have a scrapbooking lull. I’m working on an album for each of the girls, plus a family album. Also, sometime in the future, I want to do a cookbook that’s a combination of a scrapbook and this site… I’d put in only recipes I’ve done, complete with progress pictures, the recipe, and the finished product, and a review of what I thought about it, plus an excerpt here and there from you guys off of here (after you’ve made it and commented on what you thought of it). There would be one recipe per page in an 8 1/2″ x 11″ book. Not sure when that’ll happen, but it’s exciting to think about anyway.

Ok, your turn… Where do you live? What about your family? What’s your food weakness? What are your hobbies? Do you have dreams?    Can’t wait to hear from you!!!

Simple, delicious, refreshing!

dip1

Dreamy Fruit Dip   …from the 2004 Quick Cooking annual cookbook

1 pkg (8 oz) cream cheese, softened
1/2 cup butter or margarine, sftened
1/2 cup marshmallow creme
1 carton (8 oz) frozen whipped topping, thawed
Assorted fresh fruit

In a small mixing bowl, beat cream cheese and butter until smooth. Beat in marshmallow creme. This works too…
dip2…I don’t usually have marshmallow creme on hand, so one time I put marshmallows in the microwave, then got them out when they puffed up, scraped them into the mixing bowl, and they beat in nicely. Just be sure to beat them in before they cool. Fold in whipped topping. Serve with fruit. Store in refrigerator. Yield: about 4 cups.
dip3  One thing I tried this last time that I made it was to put some of it in the freezer. It worked wonderfully! When I was ready to use it, I put it in the fridge the night before to thaw, then served it for lunch the next day. It was as good and creamy as it was when it was freshly made.

Apricot Baked Ham

Our suppers last night… or maybe you call it ‘dinner’ (I am, after all, from the boonies in northern WI!)

That was so fun to get some supper ideas! Thanks!!!! You can leave that in a comment anytime… I’ll make it my header for awhile.

Just some comments on some of them…

There were a couple breakfast ones. I want to start doing that once every week or so, since we never eat breakfast together in the morning. Rufusannie gave me a breakfast haystack recipe that I’m dying to try. At home, we used to have a breakfast supper every Wed eve. We didn’t eat b-fast together either, so this way we still got to eat b-fast foods now and then. I wonder if Mom still does that.

I’ve never heard of fried zucchini patties. I like other squash and I like zucchini bread (I know, it’s nothing like bread  ), so I might like them. Care to share your recipe, Twila?

Those potatoes with sw cond milk & velveeta sounds good! Actually everything sounded good and some good quick summer ideas too… like leftovers.   I also love the idea of just cutting up watermelon and making blt wraps and taking it out to the family!

We had an easy meal last night too… very little prep time, but oh, so good!
ham supper
Apricot Baked Ham (recipe below)
Baked potatoes (just threw them in the roaster with the ham)
Peas (cooked in the microwave, then added S&P and butter spray)
Fresh bread (don’t let this fool you, it IS fresh-baked, but it was frozen dough bought from the store, NOT from scratch)

Apricot Baked Ham     …recipe comes from Taste of Home 2nd Edition cookbook, one of my oldest cookbooks, I got it as a wedding gift almost 11 years ago)

1/2 fully cooked ham with bone (5 to 7 pounds)
20 whole cloves
1/2 c. apricot preserves
3 T. dry mustard
1/2 c. packed light brown sugar

Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts.
ham1
Combine preserves and mustard; spread over ham (I didn’t put all of it on) .
ham2
Pat brown sugar over apricot mixture.
ham3Place ham on a rack in a roasting pan. I also put about 1/4 cup water in the bottom of the pan. Seemed like it might keep it more moist. Bake at 325 for 20 min per pound or until ham is heated thro’ and thermometer reads 140. After about 1 1/2 hours, I got some of the liquid off the bottom of the pan and basted the ham with it. Yield: 10-14 servings.
ham4I forgot to take a picture till I had sliced some off already and got the potatoes out, but here it is anyway.    I was a little worried about the apricot tasting ok on there because I don’t think I really like apricots, but the ham was delicious! I couldn’t have picked out the apricot flavor if I didn’t know it was in there. Nice and moist too!

Something Old, Something New

pumpkin6 

chocchip5

———————————— First the old —————————————————–

I have made this recipe so many times and it turns out great every time. I don’t know where it came from, it’s handwritten (by me) in my blank cookbook that isn’t so blank anymore!

Pumpkin Roll

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
1/2 tsp. salt
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger

Beat eggs for 5 min. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together dry ingredients. Fold into pumpkin mixture.
pumpkin1
Spread in greased (I greased and floured it) 15″x10″ pan.
pumpkin2
Bake @ 375 for 15 min. Turn out on towel sprinkled with powdered sugar. I usually run a pie server around under it to make sure it’s loose before turning it onto the towel.
pumpkin3
Roll towel and cake together. Cool.
pumpkinrolled
Unroll and spread with filling.
Filling:
1 c. powdered sugar
8 oz cream cheese
4 T. butter
1/2 tsp. vanilla
Beat until smooth and creamy. Spread over cake.
pumpkin4
Roll and chill before slicing. I put it in the freezer to chill… the firmer it is to slice, the better. Well, I guess I’ve never had it frozen solid. It might not cut very easy then. You could roll it either way, it depends on how big you want the pieces to be.
pumpkin5
pumpkin6

—————————————- And now the new ———————————————–

This recipe comes from an Easy to Bake Easy to Make recipe card. I did a bit of variation to it. Look at the pictures…I don’t ned to tell you if it was good or not!

Easy Chocolate Lover’s Cheesepie … I actually made it into a cheesecake instead of a cheesepie, so in this case, it’s Easy Chocolate Lover’s Cheesecake

3 pkgs (8 oz each) cream cheese softened
3/4 c. sugar
3 eggs
1 tsp. vanilla extract
2 c. (12 oz pkg) Hershey’s mini semi sweet chocolate chips (I use regular-sized chips and used milk chocolate)
2 T. whipping cream
1 extra-serving-size packaged graham cracker crust (9 oz) (I mixed 1 1/4 c. graham cracker crumbs, 3 T. sugar, and 1/3 c. melted butter together and pressed it in the bottom of a springform pan. Then I chilled it in the fridge until I was ready to pour the batter in.)
chocchip1

Heat oven to 450. Beat cream cheese and sugar until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups choc chips; pour into crust.
chocchip2Note: I’m always asked to share some of my crust and batter when I use a springform pan because of my little helper in the kitchen with some of her own mini bakeware.
Bake 10 minutes. Without opening oven door, reduce temp to 250 (I don’t have a window in my oven. You wouldn’t believe how hard it was for me to simply turn the oven down and walk away!); continue baking 30 minutes or just until set. Remove from oven to wire rack.
chocchip3
Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 cup choc chips and whipping cream in a microwave-safe bowl. Microwave on high 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheesepie.  I put some caramel ice cream topping on, then piped the chocolate mixture on. I don’t know that it was really any better, just felt like doing it that way.
chocchip4
Refrigerate 15 min or until topping is set. Cover; refrigerate leftover cheesepie.
chocchip5

——————————————- This and that ——————————————————

I just paged down and it’s looking pretty desserty lately! Time to get some main dishes and side dishes on here again! We have not been just eating desserts! :) Actually, all those desserts happened to be food to take away somewhere. Can tell what I like to make the best when I have to take food somewhere!

What are you having for supper tonight? Sometimes I’m stumped and I’m sure some of you are too. Let’s have some suggestions for us all!

I have a ham in the fridge and am planning to make that for supper tonight. Not sure what’s gonna go with it yet.

It flopped!

This evening, I tried to get fancy with something simple . Didn’t work. I was making finger foods for after the Bible School Program. I made layered finger jello (featured about 3 posts ago), then I thought I should take something else too. I had brownie mix in the cupboard, so I mixed it up, then to make it tastier and more attractive , I swirled melted caramel on top. I was picturing getting these bars out of the oven that were to die for… gooey, chocolate and caramel obviously swirled. I had decided that I’d better taste them before taking them because they’d definitely get all licked up at church!

Well, they came out of the oven and you couldn’t even see varigated color. Just brown. Totally dark brown. They looked very blah , like I would’ve just broke open a brownie mix box, threw in eggs and oil and baked it. So I sprinkled some p.sugar on them. Then I let them cool. When I went to get them out of the pan to put them on the plate, they majorly STUCK to the fork and I wrecked the first 5 pieces.

To make a long story short, caramel must be heavier than brownie batter because it all sank to the bottom. There was a layer of gooey caramel underneath. They are delicious though!!!! We’re inhaling the whole pan… ok, I’m not, but I am day-dreaming about doing it, and well, I had a couple small pieces.

And just to put a picture on, here they are. I know the picture is kind of a flop too, but at least it’s a picture.
brownies

Next time, I want to try baking it partially, then drizzling caramel on top, then finish baking it. I still think it sounds like a great idea to bake caramel on top of brownies!

Bake sale!

My contribution to it…
baked1
baked2

I want to open a bakery! I’m only half kidding. I would do the night shift of baking, then sleep during the day while someone else sells the stuff. Anyone want to fill out a job application? …Either for baking with me during the night or selling stuff during the day.  Ah, would be so fun! Everyone was in bed by 11:00 last night and I started in the kitchen. The house was quiet (well, quiet except when I’d accidently BOING!BONG! a pan and cringe for the sleeping people!) and I had no interruptions and I dumped the ingredients in the mixing bowl by myself and there was nobody standing beside me hollering, “Up! Up!”. I could just bake to my heart’s content! It was very therapeudic!  At 4:30, the birds started singing. It’s been awhile since I’ve seen the crack of dawn! At 5:30, I went to bed for a couple hours. Then, took the stuff to the garage sale/bake sale, then came home and took a 2-hr nap. I might do that more often because I’d like to put out some baked stuff at the end of the driveway this summer. Some of it, I’ll bake ahead and put in the freezer, but being able to tag stuff with “Fresh-baked this morning” has its advantages!

The 4 different things pictured above are:

Monster cookies… featured here


Apple pie… featured here


Rice crispie roll… featured here
And last, but not least, FUDGE     …recipe invented by yours truly
fudge k

Melt 4 T. butter, 2 12 oz bags milk chocolate chips, and 1/2 c. peanut butter.
fudge1You could use the microwave, too.
fudge2Stir in half a 16 oz bag of marshmallows until melted, then stir in some walnuts (I used a little over a cup). If you want a swirled effect, stir in the mmallows and nuts at the same time, but stop stirring when the mmallows are melting and streaked through, but not totally mixed in. Lightly grease a 9×13 pan and pour in.
fudge3
Refrigerate until firm. Cut into squares.
fudge5It’s easy, creamy, and delicious!!!

Now, back to the bake sale… Everything sold very well!!!!! Didn’t have anything to bring home. :)  …on second thought… :(

Comments

One Response to “Bake sale!”

  1. Melissa K on June 7th, 2008 6:12 am

    Oh, Kay, I just had to tell you that I go through these same feelings of wanting to open a bakery!!! My daughter has been begging me to do it too. For now, I’m content to just be the official baker for all of the family functions. I just don’t like the idea of HAVING to bake every day a whole lot, even if I don’t feel like it. I’m thinking that eventually I would lose my love of baking and it would become a chore!!
    I don’t know about in Wisconsin, but could you make desserts to sell to diners/shops or something? I think that would be ideal, but I can’t do it in NY because of health department regulations (would have to have a whole separate kitchen that passes inspection.) I’m always looking for ways to share my baking. It always makes me feel good!

Chocolate Peanut Supreme

My food group was on for salad and dessert for carry-in at church a few weeks ago. I made a veggie and dip tray and Chocolate Peanut Supreme dessert. I try to make my featured recipes like the recipe says, but the dessert recipe has a substitution in it. But I’m fine with that because it’s an idea you might like to use sometime… you know how when you’re baking cookies and something comes up (like, the baby needs attn, you get to talking on the phone, or you just plain forget about them) and then that batch gets darker, which makes them crunchy instead of soft and bend-able, and nobody wants to eat them? Well, when that batch cools, crush them with a rolling pin and put the crumbs in a bag in the freezer, then when you make a recipe that calls for graham cracker crumbs or crushed Oreo crumbs for the crust, just pull out your ready-made crumbs and use them. Saves you from having to eat dark crunchy chocolate chip cookies!

Chocolate Peanut Supreme   …from the 2000 Quick Cooking cookbook.

1/2 cup chunky peanut butter (didn’t have chunky, so I just used creamy)
1/3 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (I substituted the above-mentioned cookie crumbs)
1/2 cup sugar (I used about 1/4 cup because the cookies were sweeter than g.c. crumbs)
1 pkg (5.9 oz) instant chocolate pudding mix
3 cups cold milk
1 carton (12 oz) frozen whipped topping, thawed
1 cup chopped peanuts (I skipped the peanuts and sprinkled some cookie crumbs on top)

In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 9×13 pan.
supreme1
Prepare pudding with milk according to package directions, spoon over crust.
supreme2
Spread with whipped topping.
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Sprinkle with peanuts.
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Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers. Yield: 12-16 servings. This was SO good, but I do want to try it the right way sometime (without substitutions)!

And here’s the veggie tray…
veggies

Finger Jello fits any occasion!

I saw layered finger jello on misssteph101’s site awhile ago, so I asked her for the recipe. We have our school program/picnic today, and I made it for that. It’s fun and easy and very pretty! Thanks Steph!

Layered Finger Jello

Printable recipe

For each colored layer:
1 3 oz pkg of jello
1 pack (or Tbsp) unflavored gelatin
1 cup boiling water

For the white layer:
1 14 oz can sweetened condensed milk
4 packs (or 4 Tbsp) unflavored gelatin
2 cups boiling water

Mix each layer separately in containers. Let stand till room temperature, stirring occasionally.
jello2
Put 1st color in. Put in fridge until firm.
jello3 ———————————————————————————————————————————————————————————————————————————————————————————————————————————————

Put a third of the white layer in next. Refrigerate until firm.
jello4 ——————————————————————————————————————————————————————————————————————————————————————————————————————————————————
Repeat layers until done.
jello5—————————————————————————————————————————————————————————————————————————————————————————————————————————————————–

jello6——————————————————————————————————————————————————————————————————————————————————————————————————————————————————-

jello7——————————————————————————————————————————————————————————————————————————————————————————————————————————————————–

jello8——————————————————————————————————————————————————————————————————————————————————————————————————————————————————–

jello9When all mixtures are at room temp, it takes about 7 minutes till it’s firm enough to put the next layer on. As you can see below, I didn’t let the green get quite hard enough before putting the white on, or the white was still too warm, or both.
Mix and match and have fun!
jello1

Diabetic?… To make a sugar-free version, use sugar-free jello for the colored layers. For the white layer, use evaporated milk and 6 packets (or however sweet you want it) of Equal or other sweetener instead of the sweetened condensed milk.

This jello can be so fun! Use it for any occassion…

13jellovalentines.jpg Valentine’s Day: red and white. You can even cut it out with a heart-shaped cookie cutter.

13jellochristmas.jpg

Christmas…red and green (and white). ——————————————————————————————————————————————————————————————————————————————————————————————————–

–St. Patrick’s Day… green and white.
–4th of July… red, white, and blue.
–Easter or Spring… pastels (4 colors of jello, and instead of having a white layer, mix 1/4 of the white part with each color, making them a more pastel color).
–School colors… if your school has colors.
–Or to make it more colorful, you can make 2 pans and make sure that the top and bottom colors are all different, then have some flipped over so all 4 colors show. Like this:
finger-jello-at-picnic.jpg

Comments

10 Responses to “Finger Jello fits any occasion!”

  1. lalaine on May 26th, 2008 11:39 am

    Your recipe shows it takes only a bit of creativity to turn regular things such as jello into something spectacular! I will be experimenting with this soon!

  2. Lakshmi on June 18th, 2008 3:07 pm

    Hi Kay, this is a wonderful recipe. I am planning to make it for a party at my son’s school too. One question – do I need to have a white layer between 2 color layers. Have you tried that? If not, I will try it regardless, and let you know how it goes…

  3. Kay on June 18th, 2008 3:31 pm

    Lakshmi, you don’t have to have that white layer in there. It is just for contrasting looks and some people prefer the taste with that layer included. I hope the jello is a hit! :) Yeah, let me know how it turns out!

  4. lorie on January 1st, 2011 3:20 pm

    Hi Kay, your recipe is great. A co-worker of mine brought these in and I loved them. Every time I asked her for the recipe she could never remember the ingredients. I searched on the internet and found your recipe. I made it and turned out great.

  5. STACY J on February 11th, 2011 11:35 pm

    OH MAN IT WAS SO GOOD BUT HOW DO U GET IT NOT TO MIX TOGETHER LOL I DID SOME TONIHGT AND THE EDGE OF MY PAN WASNT AS PERTY AS YOURS…. BUT THE JELLOW IN THE INSIDE LOOKED AWSOME … I WANA TRY TO DO THICKER LAYERS AND ADD SOME FRUITS TO IT LIKE PINAPLE AND SOME NUTS MAYBE,,,

  6. Jeannie Hilbers on December 17th, 2013 7:09 pm

    How long can the finished product be stored in the refrigerator? Thank you.

  7. Kay on December 17th, 2013 11:52 pm

    Jeannie, if you keep it covered, it lasts awhile, not sure how long because I don’t think I’ve ever had it longer than 3 or 4 days before it got all eaten, and it was still great at that point. If it’s not covered, the edges get hard after about 2 days.

  8. Janice Stiller on November 6th, 2014 6:11 am

    love the red, green n white for christmas…..so you put the white down first, then add red n white n green n white n red again??????? how many pkgs for the christmas one

  9. Kay on November 6th, 2014 8:55 am

    Janice, the recipe for the white layer makes 3 layers, so I usually do 4 colored layers to sandwich the white inside. For the Christmas jello, I do 2 boxes of red and 2 boxes of green… red white green white red white green. And then when you put them out on a plate, flip some so the green is on top and some so the red is… you can get a festive look that way from only one pan of jello. Hope that helps! This jello is always a hit! So yes, please make it! :)

  10. Janice StillerT on November 7th, 2014 7:02 am

    Thank you!! YOUR AWESOME! have a great Day!

Sugar cookies from Great Grandma’s cookbook

Ok, here goes… The Sugar Cookie Recipe!

I’ve never met a delicious sugar cookie. To me, they’re all kinda blah and tasteless and something you have to make at Christmastime. But this one isn’t totally tasteless… it has nutmeg in it!

I don’t actually make sugar cookies, I just use this recipe for fruit pizzacrust. But, there is enough dough left over (after measuring out 20 oz) for about 8 cookies, so I bake those. I don’t have pictures of them and I don’t feel like making a batch just to get pictures.

First, I want to introduce the cookbook to you that this recipe comes from…
cookbook1 …it is my most prized possession in my entire cookbook collection. It was given to me by my grandma (the one who makes the brown sugar pie) and she got it from her mother, so it was my great-grandmother’s cookbook! It was given to Great Grandma in 1943. I feel extremely privileged to now own it and it’s on my list of top 10 things to quick grab if there would be a fire. There is hand-writing in it… like notes written beside recipes, variations on things like strawberry shortcake and split pea soup and check marks written beside some recipes, probably her favorite ones. Also, tucked in hit-n-miss are a bunch of loose recipes, mostly written on regular scratch paper, but there’s a tapioca recipe written on a deposit slip that has my great grandma and grandpa’s names on it and a chop suey pickles recipe written on a piece of old wallpaper.
cookbook2

Vanilla Sugar Cookies

1/2 cup shortening
1 cup sugar
2 eggs, beaten light
1 Tbsp. cream
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. vanilla

Cream shortening and add sugar gradually, beating until creamy. Add the beaten eggs, cream, and vanilla, and beat well. Add the sifted dry ingredients and mix thoroughly. Put through Alumilite Cooky Press onto Viko Aluminum Cooky Sheets. Bake in a hot oven, 400, for about 10 minutes, or until light brown in color.

I think this aluminum Viko stuff is/was a specialty thing, kind of like Pampered Chef is… I have a couple Pampered Chef cookbooks and the directions always specify using their products for mixing, scraping, measuring, etc too.

One of my all-time favorites

I’ve been craving fruit pizza ever since it got warm outside. It’s such a good summer dessert!

Fruit Pizza    …from the Taste of Home 2nd Edition cookbook, with some personal preference changes by me

1 pkg (20 oz) refrigerated sugar cookie dough …I make a cookie dough from scratch, then measure out 20 oz.
fp1 I think homemade is tastier… my recipe (featured here) has nutmeg in it.

1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 carton (8 oz) frozen whipped topping, thawed

Kiwi
Bananas
Mandarin oranges
Grapes
I’ve never put kiwi in. There are other fruits I like better. Here’s the order and fruits I use: mandarin oranges and grapes, bananas, strawberries cut in half, pineapple (fresh, not canned! it’s the best!!), blueberries, mandarin oranges, bananas, and one marichino cherry in the middle. I vary the order sometimes, but it’s always those fruits.

Glaze:
1/4 cup sugar
1/4 cup orange juice
2 Tbsp. water
1 Tbsp. lemon juice
1 1/2 tsp. cornstarch
Pinch of salt

Pat cookie dough into an ungreased 14″ pizza pan.
fp2

fp3
Bake at 375 for 10-12 minutes or until browned; cool.

fp4
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over the crust.
Arrange the fruit on top. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Cool; brush over fruit. I make the glaze and let it cool while the crust is cooling. I’d think if you’d put the fruit on, THEN make the glaze, that the bananas would be brown by the time it’s cooled. As soon as I get the first ring of bananas on, I glaze them. Then I put the rest of the fruit on and glaze the whole works. I use a pastry brush.
fp5
Store in refrigerator. Yield: 16-20 servings.
fp6  Now tell me, are you in the mood for fruit pizza?

Comments

2 Responses to “One of my all-time favorites”

  1. megan on April 2nd, 2010 7:06 am

    omg this sounds good!!! im going to have to try this soon!!

  2. Flag Fruit Pizza on June 28th, 2014 12:04 pm

    […] recipe was kind of a mix from a few site, but most from Kitchen Scrapbook. She suggested waiting to place the fruit on the pizza until the glaze was made and cooled. This […]

All-in-one Taco Salad

Tried and True

Not a new recipe. Just one that’s so good, you’ve gotta have it!  It’s from the Derstine cookbook .

Taco Salad

1 lb hamburger
1 chopped onion
Salt and pepper
2 cans chili beans
Taco salad seasoning, 1 envelope
Lettuce, chopped (I use about 2 heads)
4 med tomatoes, diced
8 oz cheddar cheese, grated (I use taco cheese or Mexican cheese)

TACO DRESSING:
Sprinkle on crushed taco chips
2 c. oil
2 c. sugar
3/4 c. vinegar
2 tsp. salt
2 tsp. Worcestershire sauce
1/2 c. ketchup

Fry hamburger, add rest of ingredients, serving over lettuce, tomatoes, and cheese. Blend dressing thoroughly. I do an all-in-salad side dish out of this recipe. When we were on food committee at church, I got the idea from one of the ladies (actually she’s one of the Derstine’s who compiled the cookbook) who makes it whenever she’s on for salad.

Pictured below is a half batch. Fry the hamburger and onion. Add taco seasoning and salt and pepper. Drain the beans a little and put them in a large bowl.
taco1
Put in the hamburger mixture next.
taco2
Put cheese over that (the hamburger should be cold so the cheese doesn’t melt).
taco3
Put diced tomatoes on next (forgot to take a picture).
Then the lettuce.
taco4
Then the crushed chips (again forgot a picture). I make the chip layer at least 1/2″ deep. At this point, you can put the lid on and it can be refrigerated for at least a couple hours. Mix all the dressing ingredients in the blender.
taco6
Toss the salad and mix the dressing in (I don’t use quite all the dressing). Serve immediately.
taco5  Forgot a finished product picture, so this is what was left after the meal. Leftovers are not good… If you make it for lunch, the lettuce will be wilty and the chips will be soggy by suppertime. If served as a side dish, I’d say a whole batch would serve about 25 people. We had grilled brats and hot dogs with it… I know, kinda mixing all-American with Mexican, but that’s what we were in the mood for.

Comments

One Response to “All-in-one Taco Salad”

  1. Church Envelopes on April 13th, 2008 9:33 am

    I was researching the same thing when I saw this.. I can not agree more – but I am still going to look for a better source

Italian Bread Wedges

Tired of scones by now?

This recipe is taken off of ilovecooking’s site. She has progressive pictures too, but I’ll put mine on anyway in case you don’t get over to her site. She posts new recipes pretty often (with pictures) and it’s very interesting!

Italian Bread Wedges

1 T. dry yeast
1 cup warm water
1 t. sugar
*edit* 2 Tbsp oil, sorry! Thanks, kanadian_mom!
1 t. salt
2 1/2 to 3 cups flour
1/3 cup Italian salad dressing
1/4 t. garlic powder
1/4 t. dried oregano
1/4 t. dried thyme
dash pepper
1 cup shredded mozzarella cheese (I used more.)

In mixing bowl dissolve yeast in warm water and sugar. Let stand 5 minutes. Add oil, salt and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.. Knead until smooth and elastic. (I do this in my kitchen-aid.) Place in greased bowl, cover and let rise in warm place until doubled, about 40 minutes. Punch dough down. Press onto greased 14 inch pizza pan.
wedge1
Spread with salad dressing. Combine seasonings. Sprinkle over dressing. I mixed the seasonings in the dressing before spreading. I figured it would get more evenly seasoned that way. I also used creamy Italian dressing (instead of regular) because that’s what I had on hand.
wedge2
Top with cheese.
wedge3
Bake at 425 15-18 minutes or until golden brown.
wedge4
I usually cut into 16 slices. Serve with pizza sauce for dipping. These look good and are good! It’s made alot different than pizza as far as the sauce and seasonings, but it’s amazing how much it tastes like pizza! It’s easy to make and looks very nice to serve. Yum!

And here was the rest of our meal… fried chicken breasts, cooked veggies.
wedge5

Scones…

I always run across scone recipes in my cookbooks and wanted to try them sometime, but didn’t know how or when to serve them. The recipes didn’t give any tips except ‘serve warm’. I guess you’re just supposed to automatically know!   Anyway, after a little research and asking questions, I got a few tips. So here’s the ones I made, although in my research I found out that chocolate chip scones are too American. I want to try some that are more authentic sometime. They’re kinda like fancy biscuits.

Chocolate Chip Scones   …recipe from an Easy to Bake, Easy to Make recipe card.

2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup cold butter, cut into pieces
1 cup whipping cream
1/2 cup semi-sweet chocolate chips

Preheat oven to 400. Grease a baking sheet. Combine flour, sugar, b. powder, and salt in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cream until a dough forms. Stir in chocolate chips.  Knead dough gently on lightly floured surface 8-10 times. Pat dough into an 8″ round, about 1/2″ thick.
scones1
Cut round into 8 wedges with a sharp knife. Place on prepared baking sheet. I put the chunk of dough on the baking sheet, THEN shaped it into an 8″ round.
scones2  At the bottom of the card it said “Helpful Hints: If you prefer soft scones, arrange the wedges on the baking sheet so they are touching each other. For scones with crispy edges, place the wedges about 1 1/2″ apart on the baking sheet.” I thought soft would be better, Shannon thought crispy would be better. So, that’s why they’re arranged like they are, that way we’d have some of each.

Bake scones until golden brown, 20-25 min.
scones3
Serve warm. Tips I got were to split them apart and spread butter and/or jam in them and to put whipped cream on top. I did the butter and whipped cream… didn’t know if jam would go with choc chips.
scones4  I know, I should have a cup of tea sitting beside the plate. These were really good! Easy to make too. Another note on the recipe card was “For biscuitlike scones, do not knead dough. Drop dough into 8 mounds on prepared baking sheet. Bake about 20 minutes.” So, I guess they’re not necessarily all wedges. 

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Note: On the post before, I forgot to say where the recipes came from. The Broccoli Casserole and the Pudding Pumpkin Pie both came out of the 2006 Quick Cooking annual cookbook.

The Making of a Birthday Cake for the Teacher

Posted on March 29, 2007
Filed Under Birthday cakes

What a day! I got up this morning and mixed up some frosting for a birthday cake for one of the school teacher’s birthday party this afternoon.

The first thing that happened is that I splattered red food coloring on my housecoat (bummer, no more fun baking before getting dressed)… then things got worse from there. I was piping roses onto toothpicks and this being I think my first time doing that, you can imagine how good it went! I soon lowered my standards on how nice the roses had to look and the whole rose-making process went faster from there.

I went out of the kitchen for about 2 minutes for a bathroom break when Lexi said, “Mom, Tiffany got into the sugar. Oh, now she dumped some on the floor. Mom, can we play in it?” I came back to the kitchen as soon as I could and this is what I found…
leeanne10.jpg

leeanne9.jpg
They were both licking sugar off the floor! Lexi said, “This sugar isn’t very good not on anything, but we like it anyway.” They were so sticky, so I put them in the tub while I cleaned up the floor (not like I had alot of extra time for that!). The sugar, by the way, is stored in a canister in that bottom drawer in front of them.

I had to run to Walmart because I wasn’t sure I had enough powdered sugar for all the frosting I was going through, plus I had to get ice cream, chips, and drink yet to round out the party. I got Lexi some popcorn chicken at the deli for her for lunch and as I rounded a corner in the store, I felt myself step on something at about the same time Lexi said “Oh, no!” 3/4 of her chicken had spilled and went down thro’ the holes in the cart and they were all laying on the floor behind me. I hurry picked them up, not looking around at other shoppers.

When we got home, Tiffany was kind of clingy, so while I was trying to carefully write “Happy Birthday Miss Hershey”, she was tugging at my skirt. Poor girl hadn’t had much of mom all morning. And while I was carefully and meticulously putting the flowers and leaves on, Lexi (who was standing on a chair beside me) would once in awhile lean on my shoulder and say, “That looks very beautiful!” How can you say “DON’T BUMP ME!!!” after something like that?!

Anyway, I had to leave by about 2:00 and I got done with the cake at 1:53, so it was a rush of changing the baby, getting on shoes and jackets, getting everything out to the car and when we got to the school, I got everything around, ready to go, and was as cool and composed as could be on the outside, but on the the inside it felt like I was still in high gear. On the way to the party, just out of the blue, Lexi said, “Mom, you are a very good mom.” Oh, I love that girl!!!! I said, “Oh, thankyou. Sometimes it seems like I rush us all around so much and forget to be nice.” She said, “Yeah, you do, but you’re still a good mom.”

So anyway, here’s the making of the cake…

I did the roses on toothpicks, then poked the toothpicks down thro’ a grater and a colander and pulled them out the bottom. Then, I put the roses (still on the colander and grater) in the fridge to get hard, then transferred them to a plate.
leeanne2.jpg

Putting the ribbon on. I had always wanted to try that, and it worked great. I did it right after frosting the sides so the ribbon would stick.
leeanne1.jpg

The bow is separate, stuck on there with a dab of frosting.
leeanne3.jpg

A bit of trim and some writing. The cake is starting to look promising, even though things are hectic around here.
leeanne4.jpg

The roses are placed on… I think I made too many, but put them on anyway.
leeanne6.jpg

DONE!
leeanne7.jpg

leeanne8.jpg And here is our top notch 1st grade teacher.

As I was at the party among all the excitement, trying to relax inside, I realized that some things in life just aren’t worth getting stressed over. Things like a totaled kitchen waiting at home and the horror of the girls licking sugar off the floor and the spilled popcorn chicken and the bumps and tugs while decorating a cake. There’s more to life… like excitement, laughter, friends, and those 2 sweet girls I can call my own.

Meal of recipes

I haven’t been taking much time to cook lately… just stuff like open-faced pork chop sandwiches, ravioli and applesauce, stromboli, and tonight we had baked sweet potatoes and grilled ham and salad. No new recipes and no good ones that haven’t been already featured. I’m a very sporadic cook, so I’m going into my reserve of meals that I made in a cooking streak and didn’t have time to post. Here’s one of them…

Pigs in Blankets

There are different ways of making these, but here’s how I did it…

1 can refrigerated crescent rolls
24 Li’l Smokies

Separate rolls and cut each roll into thirds (you can also cut them in half if you like more bread per weiner, then it would be 16 Li’l Smokies instead of 24).
mealpigs1
Starting at a wide edge, roll a Li’l Smokie up in it. Put on ungreased cookie sheet. Bake at 375 for about 12 minutes.
mealpigs2 

Very good! Quick snack if company is coming. Children love ’em, too!

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Broccoli Casserole

2 pkgs (16 oz each) frozen broccoli florets
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream
1 1/2 cups (6 oz) shredded sharp cheddar cheese, divided
1 can (6 oz) french-fried onions

Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese, and 1 1/4 cup onions.
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Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli. Pour into a greased 2 qt baking dish.
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Bake, uncovered, at 325 for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6-8 servings.
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I made a half batch for us. This stuff is SO good!!!! I went a little heavier on the french-fried onions and also used mozzerella and reg cheddar in place of the sharp cheddar (sharp cheese is NOT my thing!).

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Pudding Pumpkin Pie

1 egg white, beaten
1 reduced fat graham cracker crust (8 inches)
1 cup cold fat-free milk
1 pkg (1 1/2 oz) sugar-free instant vanilla pudding mix
1 can (15 oz) solid pack pumpkin
1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 cups reduced fat whipped topping, divided

Brush egg white over crust. Bake at 375 for 5 min. or until lightly browned. Cool on a wire rack. In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon, and nutmeg. Fold in 1 cup whipped topping. Pour into crust.
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Refrigerate for 4 hours or overnight. Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers. Yield: 8 servings. 1 piece = 180 calories.

mealpie2(That color change is the difference between no flash and flash… it doesn’t change colors once it’s refrigerated! LOL) I couldn’t have told this was a diet pie. Could probably be made though with non-diet ingredients. It was really good! Nicely spiced. Will definitely make again!

Comments

3 Responses to “Meal of recipes”

  1. Ali on April 18th, 2008 2:17 pm

    A twist on the traditional pigs in a blanket is to use a sheet of puff pastry, cut it into thin rows, then cut from the other angle to make small rectangular pieces. Wrap around a little smokie and bake at 400-f degrees for about 17 minutes. :)

  2. Marie on April 22nd, 2008 11:06 am

    Do you think I could use asparagus instead of broccoli for the broccoli casserole?
    I stumbled on your site and love it!I love recipes.Quick,easy,and healthy ones especially.I hope you dont mind.I am going to subscribe to you right now.LOL

  3. Kay on April 23rd, 2008 1:31 pm

    Marie,
    I very seldom cook with asparagus, but it seems like it would work. Worth a try anyway! If you try it, let me know how it turned out. :)