March 25, 2011

Birthday Cake for my 'Baby Girl'


My 'baby girl' somehow turned 11 on Thursday even though I just gave birth to her not that long ago - and my parents drove 6 hours to surprise her for her birthday.  (I seriously have the best parents in the world - just sayin').  So, I have been, and am on, sort of a mini vacation.

BUT - I did want to share this recipe from the awesome Ree Drummond (a.k.a. The Pioneer Woman) for her Chocolate Sheet Cake.  It is the cake that my daughter requested that I make for her birthday this year, and it is so good that I have almost had to put a padlock on it.  My kids have caught my mother sneaking little bites of it as she passed through the kitchen too!  I'm telling ya'll - if you haven't tried this one yet, you are REALLY missing out! 

So, head over here & get your chocolate fix! 

March 21, 2011

Amazon 4 for 3 Deal

Amco Food Service Pullman Pan
 
For a limited time, Amazon is having a 4 for 3 Deal going on.  It's a great time to buy some things for Mother's Day, or just a few things for yourself.  I just did this & got a Pullman Bread Pan, the Pullman Pan lid (pictured above), a stainless steel magnetic knife holder, & an 8 inch metal sieve - got the lowest priced item for completely free.  

Anything over 25 dollars should ship for free, or you can sign up for Amazon Mom (which is completely free) to get 3 months of free Prime shipping.

You should go see what kind of deals you can find! 





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March 20, 2011

Stuffed Hot Dogs


Hot dogs are kind of a staple item here.  We like them cold from the fridge, cut in halves & fried (which if you haven't tried, you NEED to!), covered in chili & cheese, or just slathered with mustard. 


There is no need for a side of chips with this particular way of making hot dogs though as my Stuffed Hot Dogs calls for crushed up potato chips


You can also use crushed up corn chips, and it is equally as good that way - just adds a little bit of a different flavor to it. 

Stuffed Dogs before Baking

Let me just say that we L-O-V-E these dawgs!!  If you can help it, don't add anything to it after it's cooked (like mustard, ketchup, or relish).  Leave it just the way it is before topping it with your usual standard ingredients.  I guarantee you after having one bite, you won't want to add a single thing!



Ingredients:
  • 1 cup shredded Cheddar Cheese
  • 1/2 cup crushed potato chips or corn chips
  • 1/2 onion, diced small
  • 4 tablespoons ketchup
  • 1 tablespoon Worcestershire Sauce
  • 10 beef hot dog weiners, split lenthwise


Instructions:


Preheat your oven to 350 degrees. 

Mix cheese, crushed up chips, diced onion, ketchup, & Worcestershire sauce.  Stuff the mixture into each of the split hot dogs.  Just a note, it's easier to use your fingers for this step!

Place a cookie sheet & bake for 20 minutes.



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March 15, 2011

Coconut Custard Pie - Best EVER



Yes, you read that title right.  Best EVER.  And, I do mean ever!  This coconut pie has stood the test of time, & has been passed down 2 generations.  

It originally came from my great grandmother, and calls for just a handful of basic items.  The simple ingredients come together to make a sensual creamy coconut experience. 



You may already have everything you need in the house to make this one.  If you do, what are you waiting for?!  




This recipe yields 2 pies, which is certainly a good thing - because that first pie will be gone in record breaking time.




Coconut Custard Pie


Ingredients:

  • 5 eggs
  • 2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup melted butter
  • 14oz coconut
  • 1 tsp vanilla extract
  • 2 (9 inch) unbaked pie crusts


Instructions:


Preheat oven to 350 degrees.  

In a large bowl, beat eggs & sugar until smooth.  Mix in buttermilk & melted butter.  Stir in coconut & vanilla.  Divide the batter equally between both pie crusts.

Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning.  Bake for an additional 30-35 minutes (45-50 minutes total bake time).


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March 14, 2011

Menu Planning Monday

I meant to post the menu for this upcoming week this morning, but I got lost somewhere on the road between Laundry Mountain & Homeschooling Hill.  

This week's dinner menu is looking like this.


In the next 2 weeks, I will be starting to list lunches & breakfasts too - so be looking for it!  



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March 12, 2011

Make Ahead Loaded Mashed Potatoes


Make ahead foods are very close, dear friends of mine.  When those make-ahead foods involve potatoes, cheese, & bacon -  I'm all over it!  The only thing is though, the rest of my family is all over 'em too.  Even the baby! 




These are so good that I have dreams about them.  I always make extra too, cus mashed 'taters for breakfast is the best.




Make-Ahead Loaded Mashed Potatoes


Ingredients:

  • 3 pounds potatoes, peeled & cubed
  • 1 stick of butter
  • 1 cup of milk
  • 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)
  • 1 cup sour cream
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt & pepper to taste
  • 12oz-16oz of bacon, cooked to a crisp - broken into small pieces
  • 2 cups sharp shredded cheddar cheese
  • 1 bunch green onions, diced

Instructions:


Cook the potatoes in a pot of boiling water until fork tender.  Drain.

Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.

Scoop the potatoes into a baking dish, and spread evenly.  Sprinkle with the cheese, bacon, & green onions.

Cover & refrigerate up to 36 hours.  Set it on the counter about 30 minutes prior to baking.  When you are ready to eat, bake uncovered at 350 for 40 minutes.





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March 10, 2011

Spiraled Pizza Meatloaf


My husband does not like meatloaf very much at all.  My youngest daughter, however, loves it.  So being the good daddy that he is, he never complains when I make it.  

Even though he doesn't complain, it still bothers me.  I want him to want to eat it!  We have been married going on 12 years, & I have been on a quest to come up with one he would actually request for dinner.

After numerous tries over many years, I finally did it!  I created a meatloaf he craves. 

Ladies & gentlemen - I present Pizza Spiraled Meatloaf!


Combine the first 8 ingredients, & 3/4 cup of the pizza sauce in a large bowl.  On a large piece of parchment paper, or silicone liner, press out the meatloaf mixture into a large rectangle.  


Lay out the ham across it, followed by 1.5 cups of mozzarella cheese - leaving a 1 inch margin on the edge.



Roll the meatloaf up from the small end, pulling away the parchment paper or silicone liner as you roll - much like you would a jelly roll cake.


Press the sides together with your fingers to seal it well, along with the seam along the top.  Place in a 9x13 baking dish, seam side down.



Brush the remaining pizza sauce on the top.  




Bake in an oven preheated to 350 degrees, uncovered, for about 75 minutes.


Remove, & sprinkle an additional 0.5 cup to 1 cup of cheese on top, depending on how cheesy you like it.  I like lots of cheese!



Bake for an additional 15-20 minutes.  Remove from the oven & let it cool about 10 minutes before slicing.




Pizza Spiraled Meatloaf


Ingredients:
  • 2 pounds ground chuck
  • 1 pound Italian Sausage
  • 2 eggs
  • 1 cup Italian seasoned breadcrumbs
  • 1 tablespoon Italian seasoning
  • 4-6 cloves of minced garlic
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 cup pizza sauce
  • 1/2 pound ham
  • 2-3 cups of Mozzarella Cheese


Instructions:


Combine the first 8 ingredients, & 3/4 cup of the pizza sauce in a large bowl.  On a large piece of parchment paper, or silicone liner, press out the meatloaf mixture into a large rectangle.  


Lay out the ham across it, followed by 1.5 cups of mozzarella cheese - leaving a 1 inch margin on the edge.

Roll the meatloaf up from the small end, pulling away the parchment paper or silicone liner as you roll - much like you would a jelly roll cake.


Press the sides together with your fingers to seal it well, along with the seam along the top.  Place in a 9x13 baking dish, seam side down.  Brush the remaining pizza sauce on the top.  Bake in an oven preheated to 350 degrees, uncovered, for about 75 minutes.


Remove, & sprinkle an additional 0.5 cup to 1 cup of cheese on top, depending on how cheesy you like it.
Bake for an additional 15-20 minutes.  Remove from the oven & let it cool about 10 minutes before slicing.

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March 9, 2011

Homemade Vanilla Extract

Vanilla Extract after 2 weeks




This past week, my grocery list looked a little like this.





Yes, that does say a half gallon of vodka.  

What did I need a half gallon of vodka for?  I threw a huge shin-dig!!  

JUST KIDDING!!

Remember a couple weeks back when I mentioned the deal on vanilla beans?  Well, they arrived just a couple of days later - and I was honestly really excited!  Making my own vanilla extract is something that I have been wanting to do for a while now.  Not only is it more flavorful than what you buy in the store, it is also more economical.  


Ingredients:



  • 1/2 gallon of vodka (1.75 Liters)
  • 40 Vanilla Beans
  • a half gallon container (I used an empty orange juice bottle that I cleaned)
Instructions:


I made a little label out of plain, white paper & taped it onto mine to try & make it a little prettier. 

Using the tip of a knife, split the vanilla beans in half, exposing the middles - but leaving the ends attached so that they aren't completely separated.







Place the vanilla beans into your empty container, & cover with the vodka.








Seal the container.  I used a layer of plastic wrap under the screw on cap just to be sure it was sealed well.

Store in a cool, dark place for 6 months, shaking about every week.  
 



After the 6 months, you can strain the mixture, & use the vanilla beans to make another batch too!


Final Cost Breakdown

Vanilla Beans - $22 for 54
(with 14 left over for another use)
Half Gallon of Vodka - $12
Total:  $34 for one half gallon of vanilla extract

(actually cheaper than that since not all the vanilla beans were used for this!)





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March 8, 2011

Avocado Onion Salad


Avocado is a food that I didn't used to really care for before marriage.  My husband, however, really enjoyed them.  It took me what seems like forever to even be able to stomach guacamole.  It wasn't really the taste that got to me - it was the color, and texture.  Something about it just struck me as - well, nasty.

Time went on, and I started making guacamole for the Mister here at home.  Since I made it myself, I had to taste it.  After all, what kind of cook would I be if I didn't taste my own food?  Well, I would be a lot thinner I presume....  ;)

Turns out, I liked guacamole, and I didn't even have to add food coloring to it to make it a more appetizing color.  (Purple guacamole anyone?)  Over the years, I have done more & more things with avocados.  It is just one of the many things that my husband has swayed my vote on.  He says sardines are next on that list, but I have to disagree with that one.  (Sorry babe, but EW!)

This simple Avocado & Onion Salad is among my favorite. 


Ingredients:
  • 3 Avocados
  • 1 large sweet onion, or the equivalent (I used 2 small)
  • the juice of one lemon
  • 1/3 cup olive oil
  • 1/4 cup coarse ground brown mustard
  • 1 heaping tablespoon of honey




Instructions:


Thinly slice the avocados & onion, and place in a bowl.  

In a separate small bowl, whisk together the lemon juice, olive oil, coarse ground brown mustard, & honey.  Pour on top of the avocados & onion, and gently toss to combine.



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