Susie's Homemade Holiday

Creamy Cajun Chicken Pasta

2012-02-20T00:00:00.000-08:00

This zesty Cajun-style pasta is full of lean chicken, peppers and onions and is perfect for Fat Tuesday:-)

Pick N Save is helping me out with chicken breast on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally $4.79/lb. and I got it for $1.78/lb. to make my featured recipe today. And it is even cheaper because I got the whole wheat pasta with this deal:

Barilla Pasta, 4/$5
$1/2 Barilla Whole Grain Pasta 01/08/2012 SS Insert (exp 03/04/2012)
$0.55/1 Barilla Whole Grain Pasta 01/08/2012 SS Insert (exp 03/04/2012)
$0.70 each or $0.15 after doubled coupon

Creamy Cajun Chicken Pasta
Ingredients:
8 oz whole-wheat fusilli or rotini
1 Tbs canola oil
2 slices bacon, chopped
1 large sweet onion, halved and thinly sliced
1 lb boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
1 medium green bell pepper, sliced
3 cloves garlic, minced
4 tsp Cajun seasoning (see Tip)
1/2 tsp freshly ground pepper
1 Tbs all-purpose flour
1 28-ounce can crushed tomatoes
1/3 cup reduced-fat sour cream
1/2 cup sliced scallions for garnish

Directions:
1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.

3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.

4. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

Servings: 6

Cooking Times
Cooking Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (7.1 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 305.79
Calories From Fat (32%) 99
% Daily Value
Total Fat 11.1g 19%
Saturated Fat 3.42g 31%
Cholesterol 57.7mg 29%
Sodium 173.99mg 7%
Potassium 589.37mg 17%
Total Carbohydrates 28.36g 13%
Fiber 3.23g 11%
Sugar 2.08g
Protein 24.59g 39%

Recipe Type: Chicken, Healthy, Light Meal, Main Course, Mardi Gras, Simple Supper

Source
Source: Eating Well
Web Page: http://www.eatingwell.com/recipes/creamy_cajun_chicken_pasta.html

Recipe Cost: $9.10 ($5.68 on sale and with coupons)
Serving Cost: $1.52 ($0.95 on sale and with coupons)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Valentines Treat

2012-02-15T00:00:00.000-08:00

This is what I threw together for our family Valentines Dinner:

Emergency cupcakes with leftover pastry cream. Drag a toothpick through the middle of the cream to make the heart and top with red sandy sugar. Simple. That's love:-)

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Valentines Cookies

2012-02-14T11:59:00.001-08:00

My youngest worked hard putting her Valentines together for her classroom to celebrate the day. She is such a chip off the old block:-)

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Rainbow Cookies

2012-01-25T00:00:00.000-08:00

My youngest loves rainbows. She colors EVERYTHING in rainbows. So, when I went to bake treats for her classroom for her birthday, I knew just what to do:

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Chinese Hot Pot with Three Sauces

2012-01-23T16:40:00.001-08:00

This was an awesome interactive dinner to celebrate the Chinese New Year! My daughter wants to do this every year:-)

Chinese Hot Pot with Three Sauces
Ingredients:
•For the Broth:
3 cups low sodium chicken broth
2 cups water
1 clove garlic, sliced
3 slices fresh ginger root
1 tsp dry parsley
1 tsp cinnamon
•Meats and Vegetables for Dipping:
1 lb skinless, boneless chicken breast (raw), thinly sliced
1/2 lb tilapia fillets
3 package ramen noodles
1/2 cup mushrooms
1 each carrot, thinly sliced
1 each onion, thinly sliced
•Sesame Dipping Sauce:
1/4 cup water
2 tbs low sodium soy sauce
1 tbs rice vinegar
1 1/2 tsp sesame oil
1 tsp peanut butter
1/2 tsp ginger, chopped
1/2 tsp sugar
1/8 tsp red pepper flakes
•Garlic Dipping Sauce:
2 tbs low sodium soy sauce
2 tbs water
1/2 tbs garlic
1 1/2 tbs fresh lemon juice
1/2 tsp sugar

Directions:
1. Bring broth ingredients to a boil in a medium pot. Pour into a fondue pot to keep warm.

2. Dip the sliced meats and vegetables in the simmering broth one at a time or in small batches; chicken and fish should cook for 30-60 seconds. Serve with the dipping sauces.

3. Sesame Dipping Sauce: Toast the sesame seeds and puree all ingredients in a food processor or blender.

4. Garlic Dipping Sauce: Stir together all ingredients until the sugar is dissolved.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (22.3 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 500.61
Calories From Fat (19%) 96.64
% Daily Value
Total Fat 11.1g 19%
Saturated Fat 3.64g 33%
Cholesterol 90.15mg 45%
Sodium 1098.4mg 46%
Potassium 1184.91mg 34%
Total Carbohydrates 54.62g 25%
Fiber 3.31g 11%
Sugar 5.23g
Protein 48.81g 77%

Recipe Type: Chicken, Chinese, Chinese New Year, Healthy, Light Meal, Main Course, Seafood

Source
Web Page: http://www.thespicehouse.com/recipes/hot-pot-with-three-sauces

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

A Lighter Christmas

2011-12-13T00:00:00.000-08:00

I worked on Christmas menus this weekend. I have 2 appetizer parties this season and with my new take on health, it was actually kind of tricky finding something that wasn't awful for you. So, I decided that reinventing a classic was the way to go:

Artichoke-Spinach Dip
Ingredients:
1 can (11 oz) Artichokes, canned
5 lemons
1 packages (18.5 oz.) frozen spinach, thawed and drained
2 Tbs mayonnaise, light
1 Tbs finely chopped shallot
1 garlic clove, finely chopped
3/4 cup part-skim ricotta cheese
1/4 tsp coarse salt
1/8 tsp cayenne pepper
Freshly ground pepper
1/3 cup plus 2 tablespoons shredded part-skim mozzarella
1 Tbs shredded Parmesan cheese
1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted

1. Put spinach into a steamer basket set over boiling water. Cook until wilted, about 2 minutes. Let cool. Squeeze out water, and coarsely chop spinach.

2. Pulse artichoke hearts, the finely grated zest and juice of lemons, the mayonnaise, shallot, garlic, ricotta, salt, and cayenne in a food processor until combined; season with pepper. Transfer to an ovenproof dish. Stir in spinach and 1/3 cup plus 1 tablespoon mozzarella. Sprinkle with Parmesan and the remaining tablespoon mozzarella.

3. Heat dip in oven 10 minutes. Remove from oven. Preheat broiler. Broil dip until edges are bubbling and top is golden brown, 2 to 3 minutes. Serve dip with toasted baguette.

Servings: 8
Yield: 2 cups

Cooking Times
Preparation Time: 8 minutes
Cooking Time: 12 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (6.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 245.8
Calories From Fat (25%) 60.84
% Daily Value
Total Fat 7.07g 12%
Saturated Fat 2.7g 25%
Cholesterol 11.88mg 6%
Sodium 528.39mg 22%
Potassium 410.94mg 12%
Total Carbohydrates 41.34g 19%
Fiber 8.43g 28%
Sugar 11.82g
Protein 12.37g 19%

Recipe Type: Appetizer, Dips, Healthy

Source
Source: Whole Living
Web Page: http://www.wholeliving.com/130397/artichoke-spinach-dip?czone=balance/stressfree-cnt/holiday-eating

I am going to serve this with hummus and a veggie tray. Now that's a Merry Christmas!

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

It's Beginning to Look A Lot Like Christmas

2011-11-30T00:00:00.000-08:00

Santa and Mrs. Claus catching some action in front of our new siding:-) It's so nice to decorate outside now!

Playing along with Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies:-)

Thanksgivng Table 2011

2011-11-22T00:00:00.000-08:00

I think I plugged in every shade of green in the house to create the table this year:

Playing along with Tackle It Tuesday with 5 Minutes for Mom .

Susie's Roasted Turkey

2011-11-21T00:00:00.000-08:00

I never knew how dry my turkey was until I had this one!!! This is the BEST turkey I ever made and now, it is a family standard.

Susie's Roast Turkey
For Brine
1 cup coarse salt, plus more for seasoning
2.5 cups sugar
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
1 tsp whole black peppercorns, plus freshly ground pepper
14 lb. turkey, thawed
For Roasting
2 sticks unsalted butter, divided.
6 fresh bay leaves
4 stalks celery, sliced
2 medium onions, sliced
2 lemons, zested
12 fresh sage leaves
1/2 cup dry white wine, such as Sauvignon Blanc
salt and pepper

1. For Brine

2. Put salt, sugar, onions, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 5 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.

3. Add turkey, breast first, to the brine. Add enough water to cover the turkey. Cover; refrigerate 24 hours. Remove from brine; pat dry with paper towels. Let stand at room temperature 2 hours.

4. For Roasting

5. After you prepare the brine, in a small sauce pan, melt 1 stick of butter and bay leaves. Remove from heat and allow to cool. Chill along side the brine so it returns to solid form.

6. Preheat oven to 425 degrees, with rack in lowest position.

7. Take bay leaf perfumed butter out to soften.

8. In a large bowl, mix the remaining celery and onion with the lemon zest, sage leaves and salt and pepper. Remove neck and giblets from the turkey.

9. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with softened bay leaf perfurmed butter.

10. Stir together the last stick of butter melted and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture; let soak.

11. Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more; cover with foil if browning too quickly.

12. Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 30 minutes. Transfer to a platter. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.

Servings: 20

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 minutes
Inactive Time: 24 minutes
Total Time: 4 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (14.7 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 761.78
Calories From Fat (48%) 369.11
% Daily Value
Total Fat 41.45g 74%
Saturated Fat 18.19g 165%
Cholesterol 306mg 153%
Sodium 2117.55mg 88%
Potassium 966.65mg 28%
Total Carbohydrates 28.96g 11%
Fiber 0.76g 3%
Sugar 26.3g
Protein 65.35g 103%

Recipe Type: Main Course, Thanksgiving, Turkey

Source
Author: Susan Ewing

Recipe Cost: $30.94
Serving Cost: $1.55

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Thanksgiving Herbs

2011-11-17T00:00:00.000-08:00

Did you forget to plant your herbs for your holiday dishes? Me too! But no fear, Woodman's has a poultry pack for $1.99 and parsley for $.99. So, for under $3 and some old spice bottles, you can have this display:

I think that my table is going green this year. Lining these up down the middle will be perfect!!! Way cheaper than a centerpiece from the florist:-)

Thanksgiving Planner

2011-11-15T00:00:00.000-08:00

I am tackling a Thanksgiving Schedule again this year for Tackle It Tuesday with 5 Minutes for Mom . This is my plan and you can print it for your reference if you like. Keep in mind that my dinner is this Saturday instead of next Thursday. Your dates would move back and forth according to when you are hosting your dinner party:-)

Happy Planning:-)

Susie's Thanksgiving Savings

2011-11-14T00:00:00.000-08:00

My road to health is going to take a slight detour for the pending holiday. I don't believe that Thanksgiving is the time to cut corners. It is about flavor and fat and salt and being thankful for all that. I will detox the next week and get back on track.

I also don't believe that I should have to pay an arm and a leg for a Thanksgiving dinner. So this week, I am posting my Thanksgiving menu and ways that I am going to make this the cheapest holiday ever!!!

Thanksgiving Menu 2011

Thanksgiving Menu 2011

Servings: 20

Costs

Menu cost: $118.62

Menu serving cost: $5.93

Cost Per Menu Item
Susie's Roast Turkey	$30.68
Apple Cranberry Pecan Dressing	$10.13
Mashed Potatoes	$8.16
Cauliflower	$2.98
Green Bean Casserole	$17.39
Cranberry sauce	$1.08
Honey Molasses Dinner Rolls	$6.59
Pumpkin Pie	$20.83
Pecan Pie	$20.77

Thanksgiving Savings

Pick N Save
l Condiments
¨ 1 jar Honey, strained or extracted (Honey Molasses Dinner Rolls)	$2.00
l Canned vegetables
¨ 4 x 100g Canned green snap beans: On sale (Green Bean Casserole)	$4.00
¨ 2 cans (16 oz) Canned pumpkin (Pumpkin Pie)	$3.52
l Canned fruit and juices
¨ 1 bottle Apple juice: Double Coupon (Apple Cranberry Pecan Dressing)	$1.50
l Soups and gravies
¨ 5 cans (10.75 oz) Cream of mushroom soup: 10/10 w/ coupons (Green Bean Casserole)	$3.00
l Meat and poultry
¨ 14 x 1 lb Turkey, young hen: Turkey Perk Points (Susie's Roast Turkey)	$0.00
l Baking products
¨ 1 jar Active dry yeast: 25% Off (Honey Molasses Dinner Rolls)	$2.17
¨ 2 packages (6 oz) Bread stuffing mix: On sale (Apple Cranberry Pecan Dressing)	$3.00
¨ 2 cans Condensed milk (Pumpkin Pie)	$4.00
¨ 1 jar Light corn syrup (Pecan Pie)	$2.15
¨ 1 bottle Molasses (Honey Molasses Dinner Rolls)	$2.99
¨ 1 can Shortening industrial, lard and vegetable oil (Pumpkin Pie, Pecan Pie)	$3.59
¨ 1 bag Sugar: Double Coupon (Susie's Roast Turkey, Honey Molasses Dinner Rolls, Pumpkin Pie, Pecan Pie)	$2.39
¨ 5 lb. Unbleached all-purpose flour: Double Coupon (Honey Molasses Dinner Rolls, Pumpkin Pie, Pecan Pie)	$0.50
l Dairy
¨ 3 lbs Unsalted butter: On sale (Susie's Roast Turkey, Apple Cranberry Pecan Dressing, Mashed Potatoes, Honey Molasses Dinner Rolls, Pecan Pie)	$7.50
l International Food
¨ 1 bottle Soy sauce: Double Coupon (Green Bean Casserole)	$0.00
Store Total:	$42.31
Sam's Club
l Food
¨ 7 cups Pecans (Apple Cranberry Pecan Dressing, Pecan Pie)	$8.76
Store Total:	$8.76
Walgreens
l Canned fruit and juices
¨ 2 cans Cranberry sauce: Stacked Coupons	$0.00
l Condiments
¨ 1 can French Fried Onions: Stacked Coupons (Green Bean Casserole)	$0.00
Store Total:	$0.00
Woodman's
l Dairy
¨ 24 ea Egg (Honey Molasses Dinner Rolls, Pumpkin Pie, Pecan Pie)	$2.64
¨ 1 gallon Milk (Mashed Potatoes, Green Bean Casserole, Honey Molasses Dinner Rolls, Pumpkin Pie, Pecan Pie)	$2.85
l Liquor
¨ 3 bottles White wine (Susie's Roast Turkey)	$10.00
l Produce
¨ 1 lb Apples (Apple Cranberry Pecan Dressing)	$0.89
¨ 1 lb. Carrots (Susie's Roast Turkey)	$0.85
¨ 2 heads Cauliflower	$2.00
¨ 1 lb Celery (Susie's Roast Turkey)	$1.00
¨ 1 bunch Fresh sage (Susie's Roast Turkey)	$2.71
¨ 5 ea Lemons (Susie's Roast Turkey)	$1.65
¨ 1 lb Onions (Susie's Roast Turkey)	$0.99
¨ 1 bunch Parsley (Susie's Roast Turkey)	$2.71
¨ 10 lbs Potatoes (Mashed Potatoes)	$2.00
Store Total:	$30.29
Grocery List Total:	$81.36

That's a $37.26 savings which is 31%!! Not bad:-) That will make the holiday even more sweet:-)Here are the coupons in this plan:

Pick N Save
Old Orchard Juice 2/$5
Click here for $1/1 Coupon (can print twice)
Final Price= $.50/each w/ double coupon on Wedndesday

Campbells' Condensed Soup 10/$10 Buy 5
Click here for $1/5 Coupon
Final price= $.60/each w/ double coupon on Wednesday

Kikkoman Soy Sauce $1.84
Click here for $1/1 Coupon
Final price= Free w/ double coupon on Wednesday

Walgreens
Ocean Spray Cranberry Sauce $0.99 with in ad coupon
Click here for $1/2 Ocean Spray Cranberry Sauce
Final Price= $.49/each

French's French- Fried Onions 2/$3.00 with in ad coupon
$0.50/1 French's French Fried Onions (11/6 SS)
Final Price= 2/$2.00

Pair these with RR and they are free:-)

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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Lemony Fruit Dessert Cups

2011-07-04T00:00:00.000-07:00

The perfect end to a 4th of July barbeque!

I am doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week:

Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Lemons were on sales at Pick N Save for .59/each (normally 75/each)and they are HUGE! The strawberries, blueberries and whipped cream was on sale too! So, I grabbed a bunch of all of those to make my featured recipe today:

Lemony Fruit Dessert Cups
Ingredients:
1 cup sugar
Zest of 3 lemons
3 large eggs
4 large egg yolks
1 cup Lemon juice
5 oz unsalted butter, chilled and cut into small pieces
18 dessert cups
1 lb strawberries
1 lb blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries desired
8 oz whipped cream
Mint sprigs for garnish
Powdered sugar for garnish

1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

2. Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

3. Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

4. To plate, take one dessert cup and fill the center with a scoop of lemon curd. Top with strawberries and/or blueberries. Finish with a dallop of whipped cream and garnish with mint and a shake of powdered sugar.

Servings: 18

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 2 minutes
Total Time: 3 minutes

Nutrition Facts
Serving size: 1/18 of a recipe (5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 270.91
Calories From Fat (34%) 90.92
% Daily Value
Total Fat 10.28g 16%
Saturated Fat 5.49g 27%
Cholesterol 145.75mg 49%
Sodium 113.94mg 5%
Potassium 140.55mg 4%
Total Carbohydrates 42g 14%
Fiber 1.37g 5%
Sugar 29.23g
Protein 4.46g 9%

Recipe Type
Dessert, Summer

Tips
This same recipe can be used to make any flavor curd by substituting another acid for the lemon. For example, I made passion fruit curd for an ICM challenge but you could do orange, lime or any other tropic fruit juice.

Source
Author: Susan Ewing

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Corned Beef and Cabbage

2011-03-14T00:00:00.000-07:00

Corned Beef and Cabbage is a classic St. Patrick's Day dish. Since this holiday is on Thursday, I am including this in my menu planning with I'm an Organizing Junkie. Here is my menu this week:

Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Of course, Corned Beef was on sale at Pick N Save this week and so was cream cheese! I grabbed a bunch to make my featured recipe today:

Corned Beef Dinner
Serves: 8
Ingredients:
3 1/2 lb Corned beef
4 cups Water
1 bay leaf
2 cloves garlic
1 onion
1 small cabbage
4 medium carrots
4 medium potatoes
1/8 tsp pepper
1 package (8 oz.) cream cheese
1/4 cup milk
4 Tbl horseradish

Directions:
1. Preheat oven to 425. For meat and vegetables, rince brisket with
cold running water; trim off excess fat. Pour water into a roasting
pan. Place brisket and bay leaf in the pan and top with garlic.

2. Cut onion into thick wedges. Cut cabbage and potatoes into
quarters and carrots into 2-inch squares.Arrange onion and cabbage
around the brisket. Top with carrots and potatoes. Sprinkle with
pepper. Bake 1 1/2 hours or until brisket is fork-tender.

3. For sauce, combine cream cheese, milk and horseradish in a small
saucepan. Wisk over medium heat until warm.

4. Carve brisket diagonally across the grain into thin slices. Serve
with vegetables and sauce.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569.16
Calories From Fat: 319.82
Total Fat: 35.69g
Saturated Fat: 14.42g
Cholesterol: 123.65mg
Sodium: 2221.81mg Potassium: 1274.83mg
Total Carbohydrates: 31.38mg
Fiber: 3.44g
Protein: 31.25g

Recipe Author: The Pampered Chef
Recipe Source: The Pampered Chef: Main Dishes

Recipe: $13.68
Serving: $1.71

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Winter Parsley?

2011-01-05T22:00:00.000-08:00

Riddle me this...

Why is all my indoor parsley dead while my outdoor garden has parsley alive and well under snow?

Chicken Pesto Pate

2010-12-31T11:55:00.000-08:00

This layered chicken dip is perfect for any holiday table and at $0.38 per serving, you can't go wrong! I am bringing it to a New Year's party tonight:-)

Chicken Pesto Pate
Ingredients:
1 can (15 oz) canned chicken, drained and flaked.
4 oz cream cheese
2 tsp fresh sage leaves
1/4 cup pesto
8 oz cream cheese
1/4 cup butter
2 tbs fresh thyme leaves or 2 teaspoons dried
1/4 tsp pepper
2 tbs Walnuts for garnish
1 box Snack crackers

Directions:
1. Line the bottom and sides of a 3-cup mold with plastic wrap.

2. In a medium mixing bowl stir together chicken, 4oz. cream cheese and fresh sage. Spread evenly on the bottom of the mold and chill for 10 minutes.

3. Spread pesto sauce over the chicken mixture.

4. In the same mixing bowl, combine 8oz. cream cheese, butter, thyme and pepper. Spread evenly over the pesto.

5. Cover and chill for 6 hours.

6. To serve, dip mold into warm water for 30 seconds. Invert the mold onto a serving platter and remove plastic wrap. Let stand at room temperature for 15 minutes. If desired, garnish with walnuts and more sage leaves.

7. Serve with assorted crackers.

Servings: 20
Yield: 2 cups

Cooking Times
Preparation Time: 30 minutes
Inactive Time: 6 hours and 10 minutes
Total Time: 6 hours and 40 minutes

Nutrition Facts
Serving size: 1/20 of a recipe (1.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 153
Calories From Fat (73%) 111.86
% Daily Value
Total Fat 12.73g 20%
Saturated Fat 6.04g 30%
Cholesterol 28.18mg 9%
Sodium 150.34mg 6%
Potassium 57.27mg 2%
Total Carbohydrates 6.3g 2%
Fiber 0.4g 2%
Sugar 0.22g
Protein 3.85g 8%

Recipe Type
Appetizer, Dips

Source
Author: Susan Ewing

Recipe Cost: $7.66
Serving Cost: $0.38

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Time for Renewal

2010-12-28T22:00:00.000-08:00

New Year's is a time for resolution. Make sure that you are on your list. Pamper yourself with a spa day at home. Candles, lemon water, homemade scones and jam and homemade manis and pedis...That is a great way to reward yourself for reaching your goals!

Not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)

Peppermint Latte

2010-12-27T22:00:00.000-08:00

My Peppermint Latte is one shot of espresso with peppermint syrup and steamed milk topped with milk foam.

I got an espresso maker for Christmas:

So, I put myself through barista school:-) Learned the difference between a latte (with milk and a little foam) and a cappuccino (a lot of foam and a little milk) and a macchiato (espresso on top of milk). I also made some flavored syrups to go in them and my favorite for this season is peppermint.

So, here is my recipe for Peppermint Latte. Enjoy:-)

Peppermint Latte
Ingredients:
1 shot espresso
1 tbs Peppermint Syrup (See Recipe Below)
3.5 oz milk, to steam and foam
1 Candy Cane (for garnish, if desired)

Directions:
1. First, make the peppermint syrup (see recipe below).

2. Next, brew the espresso per your manufacturer instructions. Pour 1 oz into your coffee mug.

3. Add 1 tablespoon of the syrup to the espresso.

4. Steam and foam milk per your manufacturer instructions. Add the milk to the espresso mixture and top with foam.

5. Garnish with a candy cane and enjoy.

Servings: 1

Cooking Times
Preparation Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts
Serving size: Entire recipe (6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 132.59
Calories From Fat (15%) 19.53
% Daily Value
Total Fat 2.16g 3%
Saturated Fat 1.37g 7%
Cholesterol 8.54mg 3%
Sodium 48.24mg 2%
Potassium 195.65mg 6%
Total Carbohydrates 25.05g 8%
Fiber 0g 0%
Sugar 25.44g
Protein 3.56g 7%

Recipe Type
Christmas, Drinks

Source
Author: Susan Ewing

Recipe Cost: $1.37 (And how much do you pay Starbucks????)

Peppermint Syrup
Ingredients:
1 cup water
2 cups sugar
2 tsp peppermint extract

Directions:
Make the peppermint syrup by dissolving the sugar in water over medium heat. Bring to a boil and turn off flame. Add peppermint extract and let slightly cool. Pour into glass jars and enjoy in your beverage. Refrigerate the leftovers up to 30 days.

Servings: 20

Cooking Times
Preparation Time: 5 minutes
Total Time: 5 minutes

Source
Author: Susan Ewing

This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !

White Christmas in the Making

2010-12-22T22:00:00.000-08:00

Merry Christmas Everyone!!

Beef Wellington

2010-12-21T22:00:00.000-08:00

Beef Wellington is the perfect "ta da" main course for your Christmas table. I have been making mine for years but I just realized, I have never posted the recipe. Well, here it is and I hope it makes your holiday meal spectacular:-)

Beef Wellington

3 to 4 lb beef tenderloin
1 tsp salt
1 tsp pepper
1/2 cup butter
1 lb fresh mushrooms, chopped
4 green onions, finely chopped
1 sheet frozen puff pastry, thawed
1 egg yolk
1 tsp water

1. Preheat oven to 400 degrees. Rub beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook beef in a roasting pan for 30 minutes. Cover and chill.

2. In a medium skillet, melt butter over medium-high heat. Stir in mushrooms, onions and remaining salt and pepper. Saute 2 minutes.

3. On a lightly floured surface, roll out pastry to a 10x13-inch rectangle. In a small bowl, mix egg yolk and water. Spread mushroom mixture evenly over the pastry within 2 inches of each edge. Center beef on the pastry. Fold the pastry around the beef and seal with the egg mixture. Place beef seam side down on a greased baking sheet. Brush the top of the pastry with the egg mixture. If desired, cut out shapes with the leftover pastry for garnish. Place the shapes on the top of the pastry and brush with the remaining egg mixture.

4. Bake 30 minutes. Cool 15 minutes. Slice and serve:-)

Servings: 10

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 minute
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 293.27
Calories From Fat (77%) 225.93
% Daily Value
Total Fat 25.07g 39%
Saturated Fat 11.93g 60%
Cholesterol 87.98mg 29%
Sodium 278.63mg 12%
Potassium 357.17mg 10%
Total Carbohydrates 4.53g 2%
Fiber 0.93g 4%
Sugar 1.13g
Protein 12.98g 26%

Recipe Type
Beef, Christmas, Main Course

Source
Author: Susan Ewing
Web Page: http://www.susieshomemade.blogspot.com/2008/12/tackling-christmas-main-dish.html

Recipe Cost: $31.60 (I buy my tenderloin when it is on sale for $5.99/lb then the recipe is $28:-)
Serving Cost: $3.16 ($2.80 on sale)

Search for Coupons

Not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)

Christmas Appetizers

2010-12-20T22:00:00.000-08:00

This weekend we tackled attending a family get-together. We always do appetizers for this side of the family. It keeps the event light and casual and really nice. We brought our normal holiday fair:

http://susieshomemade.blogspot.com/2009/12/holiday-cocktails-mocktails-and.html

This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !

Holiday Lights

2010-12-15T22:00:00.000-08:00

After years of pleading from my youngest, we finally gave in and put lights on the outside of our house:

I am actually really glad because I think it looks good! Very festive:-)

Girl Scout Ornament Exchange 2010

2010-12-14T22:00:00.000-08:00

Every year, the Girl Scouts at my youngest's elementary school participate in an ornament exchange. The girls make three of the same ornaments: one to keep, one to trade with another Girl Scout and one to give to charity. It is a crazy loud event but one that reall speaks to the holiday and the spirit of Girl Scouts.

Here is what we made/traded this year along with the participation patch:

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Cookie Day 2010

2010-12-13T22:00:00.000-08:00

Cookie Day 2010 came and went without my annual sharing:-) Shame on me!

For my newer readers, Cookie Day is when my MiL and SiL get together and for hours bake enough cookies to fill a bakery. I wrote about our special day in 2008 and 2009 but neglected to post this year.

So, without further adieu, here is a third of what we accomplished:

This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !

Copper Cookware to Help with Holiday Cookies

2010-12-08T12:57:00.000-08:00

Did you know that there are uses for copper cookware other than hanging on the wall or from a pot rack? As an amateur baker, I was mostly interested in how copper cookware could help me in the kitchen with my holiday cookies:

Bain Marie: a fancy word for a double boiler. Copper heats evenly and that is important if you want your melted chocolate to be perfectly tempered (a.k.a shiny).

Egg White Beating Bowl: for whipping up egg whites into a frenzy. You need frenzied eggs for meringue and for some reason, the copper really aids in this. It's like science and stuff:-)

Sugar Saucepan: for caramelizing sugar. Apparently, copper maintains it's temperature better than other metals. My interest in sugar art is pique by the idea of this. If I had a nickel for every caramel I have broken, I could buy a bakery:-)

Zabaglione Bowl: for beating egg yolks and sugar together. Again, evenly conducted and maintained heat makes the perfect lemon curd (or any other curd for that matter).

I did not know that such beautiful things existed and I found a place to buy Ruffoni Copper Cookware. Now, I need to figure out how to make one of those wish lists for my side bar...

Christmas Cocktails

2010-12-06T22:00:00.000-08:00

The best thing a hostess can do is to greet her dinner party guests at the door with a cocktail. It says "Welcome and relax in my home" and Christmas is one of the best times to extend this nicety. To that end, I am always looking for unique cocktails to serve at my parties.

Leave it to Apple to have the perfect application to fill this need. It's organized by Champagne Cocktails, Punches, Martinis & Toddies. Any one of these would make a great signature cocktail for a party. There's also glossary of various spirits and ingredients and tips on how to make your own ingredients (like infused vodkas, etc.). What a great tool.

Since I am party planning right now, this is a happy Tackle It Tuesday with 5 Minutes for Mom !
Disclosure: This post was brought to you by your friends at Apple.

Christmas Cactus

2010-12-01T22:00:00.000-08:00

This is what my Christmas cactus looked like last year:

It does not look like that this year:-(

Ladies' Night Cookies

2010-11-30T22:00:00.000-08:00

Welcome new readers from Ladies' Night. I hope you enjoy looking around and if you see anything you like, email me at sewing@wi.rr.com for a custom order:-)

For my regular readers, I was asked to make these cookies for a Ladies' Night event last night. I just made sugar cookies, dipped them in chocolate and topped them with a chocolate transfer. Chocolate transfers are designs that are made in coco powder and put on acetate sheets. When you put them on melted chocolate and peel away the sheet, it transfers the design...hence the name:-) Anyway, here is what I came up with:

White Chocolate Floral

White Chocolate Purple Shells

White Chocolate Rose

Chocolate Lace

Chocolate Damask

White Chocolate Blue Lace

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Thanksgiving Tablescapes

2010-11-16T22:00:00.000-08:00

I was working on this year's Thanksgiving tablescape design and as such, I was looking back to see what I have done in the past. It is amazing what you can do with the same set of china and flatware and a little imagination.

I added some green touches in 2006:

It was burgundy and gold in 2007:

I revisited the green with a different centerpiece in 2008:

Gold and orange adorned my table last year:

This year, I am thinking about brown...

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!

Thanksgiving Schedule

2010-11-15T22:00:00.000-08:00

I am tackling a Thanksgiving Schedule for Tackle It Tuesday with 5 Minutes for Mom . This is my plan and you can print it for your reference if you like. Keep in mind that my dinner is this Saturday instead of next Thursday. Your dates would move back and forth according to when you are hosting your dinner party:-)

Happy Planning:-)

Thanksgiving Planning

2010-11-14T22:00:00.000-08:00

I am head-deep into Thanksgiving planning so, no new recipe today however, check out my new blog update. The slider is there for your reading enjoyment. Each month, I will highlight my material which will be most revelant to you at that time. I hope you enjoy the new feature:-)

Also, to help with Meal Planning, I have posted my calendar on my home page too. It's called, "What's for Dinner this Week?"AND, if you click on something that sounds good, it will take you to the recipe. If the recipe sounds good, I got it print friendly for you too! Cool, right?

Thanksgiving Herbs

2010-11-10T22:00:00.000-08:00

I started them late but I think I will have enough sage and thyme for my Thanksgiving dinner:-) Whew!

Tackling Bone Soup

2010-10-25T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . Last week, I volunteered to bring treats to the costume party at school. Of course:-) This is what I came up with:

I was inspired by Cookies and Cups' skeleton cupcakes. Mine didn't come out nearly as good as hers but I was happy with my presentation:-)

Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup

2010-10-24T22:00:00.000-07:00

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

This week is busy as always:-) I have a PTO meeting, an echo and a couple doctor's appointments for my mom and a Bug Bash party that I am running in my youngest's classroom. Not to mention that my youngest has 2 days off this week for a teacher's convention. Lot's to do!

Thank goodness Pick N Save is helping me out with my menu planning! They have ground beef on sale for $1.99/lb. (normally $2.93/ lb.)AND you get free buns with it so, it must be burger time! I bought a bunch to make Rachael Ray's Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup. Check out the recipe below:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup(PTO Meeting/Doctor Appointment) (See Recipe Below)

Wednesday: Chicken and Rice (Bug Bash Party)

Thursday: Leftovers (No School for Teacher's Convention)

Friday: Eat Out (No School for Teacher's Convention/Echo/Doctor Appointment)

Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup
Ingredients:
2 lbs ground beef
1 medium onion, peeled and cut in 1/2
2 Tbs Worcestershire sauce, eyeball it
2 chipotles in adobo and 2 tablespoons of adobo sauce
2 Tbs grill seasoning, a couple of palm fulls, (recommended: Montreal Steak Seasoning by McCormick)
1 Tbs extra-virgin olive oil, plus some for drizzling
3 cloves garlic, finely chopped
3 Tbs brown sugar
1/4 cup vinegar
1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
Salt and pepper
12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (recommended: Cabot), optional
12 small round rolls, split

Directions:
1. Preheat grill pan to high.

2. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.

3. Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.

4. Grill meat 2 to 3 minutes on each side and top with cheese, if you like.

5. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 6 minutes
Total Time: 16 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 685.45
Calories From Fat (47%) 321.36
% Daily Value
Total Fat 35.2g 54%
Saturated Fat 14.88g 74%
Cholesterol 107.36mg 36%
Sodium 956.4mg 40%
Potassium 670.96mg 19%
Total Carbohydrates 56.36g 19%
Fiber 2.64g 11%
Sugar 10.84g
Protein 34.3g 69%

Recipe Type
Beef, Main Course

Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/texas-hold-ums-mini-chipotle-beef-burgers-with-warm-fire-roasted-garlic-ketchup-recipe/index.htmlRecipe

Cost: $12.98 ($9.12 with sale!!!)
Serving Cost: $1.62 ($1.14 with sale!!!)

Tackling Back to School Cookies

2010-08-30T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled making some cookies for our wonderful teachers. Every year, the PTO throws the teachers a back-to-school luncheon. Here is my contribution to the event:

How fun is this box of crayons full of sugar cookies? Unfortunately, I had to drop and go so, I don't know how they were received. I hope they all liked it as much as I did making it. Thanks Hubby for making the box:-) You rock!

Tackling Summer Past Time Cupackes

2010-08-09T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Summertime Past Time. I immediately thought of some darling cupcakes I made a couple years ago. Here is the rerun:-)

In the neighborhood I grew up in, the weekend after the 4th of July is always South Shore Frolic time. Everyone gathers at the lakefront for food, music and fun and a great parade. It was always one of my favorite parts of growing up on the southside of Milwaukee. Since my brother owns the house we grew up in, I am still able to partake in the festivities.

Of course, I usually offer to bring the desserts. Thanks so much Bakerella for the idea for these guys. They were a HUGE hit and perfect for a summertime lakefront party!

Birthday Cake

2010-08-03T22:00:00.000-07:00

Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on SevEn cLoWn CirCus! Heck, I am even linking this up to Amy's Round Robin on Keeping Up with the Schultz Family on Friday.

We celebrated my oldest's 20th birthday last week and this is the cake I made:

This is a yellow cake with chocolate ganache filling and iced with chocolate buttercream. The cake is completed with marshmallow fondant and molding chocolate ribbon. It was delicious:-)

Tackling Summertime Flavor Cupcakes

2010-08-02T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom and I am tackling Hoosier Homemade's Cupcake Challenge:-) This week, the challenge is Summertime Flavor (make a cupcake that says summer to you). I immediately thought of the Lemon Cupcakes that I made last year for an Iron Cupcake: Milwaukee Challenge:-)

These are yellow cupcakes with lemon curd filling and lemon poured fondant in the shape of lemons inside jello to look like lemonade.

Wait...what? A cupcake in jello?

That's right! A cupcake in jello to look like a lemon in a glass of lemonade. I think it was pretty cool! Who puts cupcakes in jello? Uh...me:-)

Tackling an Anti-Birthday Cake

2010-06-28T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This weekend, I held a dinner party for a bunch of my friends who also turned 40 this year. To that regard, I thought it would be funny to make an Anti-Birthday cake:-) This is what I came up with:

I thought it was really appropriate for the ocassion:-)

Tackling Father's Day

2010-06-21T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled a special Father's Day breakfast. I made my rendition of Ann Burrell's dish for breakfast and it was a hit! It isn't a health dish but, is great for a treat. I may make this for Christmas morning. Unfortunately, we gobbled it up before I could take a picture so, I hope you will settle for the recipe:-)

Sausage and Mushrooms Frittata
Ingredients:
Extra-virgin olive oil
1 cloves garlic, smashed
pinch crushed red pepper flakes
12 oz breakfast sausage, casings removed
8 oz. mushrooms, stemmed and sliced
Kosher salt
2 sage leaves, finely chopped
1/4 cup dry white wine
4 eggs, beaten
4 oz Cheddar cheese, grated

Directions:
1. Special equipment: 4 (8-ounce) ramekins

2. Preheat the oven to 400 degrees F.

3. Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.

4. Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.

5. Brush 4 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with beaten eggs. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with cheese and bake until the cheese is brown and bubbly, about 5 minutes

Servings: 4

Oven Temperature: 400°F

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 12 minutes
Inactive Time: 30 minutes
Total Time: 1 hour and 7 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 644.73
Calories From Fat (68%) 436.72
% Daily Value
Total Fat 48.81g 75%
Saturated Fat 18.15g 91%
Cholesterol 299.1mg 100%
Sodium 2939.4mg 122%
Potassium 685.77mg 20%
Total Carbohydrates 13.34g 4%
Fiber 1.21g 5%
Sugar 1.84g
Protein 35.73g 71%

Recipe Type
Breakfast, Brunch

Source
Author: Susan Ewing
Source: http://www.foodnetwork.com/recipes/anne-burrell/baked-eggs-with-sausage-and-mushrooms-recipe/index.html

Author Notes
This recipe is inspired by Anne Burrell at the Food Network

Recipe Cost: $8.91
Serving Cost: $2.23

Beautiful Spring Centerpiece

2010-06-08T22:00:00.000-07:00

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-). I had to get some of my peonies before the rain washed the away.

Spring Baking

2010-06-01T22:00:00.000-07:00

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-). May was a HUGE baking month. Here is some other things I made:

Mom's Strawberry Birthday Cake

Cookies for Author's Tea

Friday Foto Fun with Favors

2010-02-11T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun and Friday Followers! Last week, we celebrated my youngest's golden 6th birthday. We had a great time at Chuck E. Cheese and devouring that cake! I also sent the kids home with these favor bags:

Aren't they cute and cheap!! Favors for 20 kids for under $10!!! Check it out:

20 plan lunch bags: $0.53
20 pencils: $1.06
20 small toys: $3.17
100 stickers: $2.11
20 sheets of light-weight card stock: $1.06
Total Cost for 20 favor bags: $7.93

And so easy:

1. Have your child help label each bag with his/her guests' names. Fill bags with the pencils, toys and stickers.

2. Use light weight card stock trimmed with scallop scissors to form a 7 X4 inch rectangle to make the toppers.

3. Fold the rectangle in half length-wise and decorate with anything you have on hand (I used a Happy Birthday stamp and some gold glitter glue).

4. Place the topper over the top of the bag and secure in place with a couple staples.

AND on top of everything, it only took about an hour to put together. What could be better than that?

Tackling a Birthday Cake

2010-02-08T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled a birthday cake for my 6-year-old.

It was her golden birthday so we did it up! We had a party for her entire class (21 kids!!) at Chuck E. Cheese. She wanted a princess cake that wasn't a Barbie Doll cake. So here is my deconstructed princess:

The top is the crown:

And the bottom is her skirt with lace in the front and ruffles in the back:

She absolutely loved it and I think it turned out pretty well. What do you think?

Friday Foto Fun with Valentines Cookies

2010-02-04T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun!

How do you make yummy Valentine's for 25 kids for under $10?

25 sugar cookies: $6.12

25 heart bags $1.06

25 cards $2.11

Valentines for 25 kids= $9.29

And, they look like this:

Now, that's a bargain!

Tackling Valentines Cupcakes

2010-02-01T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I made some Valentines cupcakes for a Daisy meeting tonight. Here is how they turned out:

They are just yellow cupcakes with homemade pink buttercream frosting.

I had some embellishments leftover from my youngest's birthday cake (tune in next week for pictures of that!).

The septor is for one of my little Daisies who is allergic to dairy (can you imagine...me...with a Daisy who can't eat cupcakes???)

Friday Foto Fun with Valentines Mistake Cake

2010-01-21T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun! Here is that cake I was going to post a couple weeks ago:

Cute right? I think it is perfect for Valentines Day don't you? Yeah, well this little ditty gave me a workout. But the upside is you get to learn from my mistakes. Here are a list of errors you can avoid since I made them for you:

First mistake: I was trying to make the cake while caring for my ailing child.

Second mistake: I didn't level the cake off.

Third mistake: I didn't put it on a cake board.

Fourth mistake: I tried to fill a cake without making a damn around the edge.

By the way, this is a chocolate cake (out of a box) filled with raspberry jam (from a jar) iced with chocolate frosting (from a can) and garnished with melted white chocolate. So, if you heed the warnings above, you can throw this together on the fly too:-)

Friday Foto Fun with Christmas Plants

2009-12-10T22:00:00.000-08:00

Sorry it took me so long to get back. Our power went out Tuesday night and came back Wednesday night. Losing 24 hours in the busiest season but me waaaaay behind.

But, I trudge on because t's time for Carrie's Friday Foto Fun! This week: my Christmas plants. If you recall last year, I struggle with getting my plants to live and bloom. May I present, my Christmas cactus:

and my Poinsettia:

It's not the most beautiful thing but by golly, I brought it back!! This year, I win:-)

Friday Foto Fun with Homemade Ornaments

2009-12-03T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun!

Every year, the first ornament to go on the tree is the first ornament my daughter ever made for me. It is also the last ornament to leave the tree and it is always front and center. Well, now, I have two:

The little angel is my little angel:-)

Holiday Cocktails, Mocktails, and Appetizers

2009-12-02T22:00:00.000-08:00

I am going to take a break from gardening for a few weeks to play along with Simply Sugar and Gluten Free for her Holiday Food Fest.

She is featuring Holiday Cocktails, Mocktails, and Appetizers and I thought it was a perfect way to plan my Christmas Day menu this year. Since there are 15 of us, we always do appetizers so we can graze all day while we open presents. We always seem to bring the meat and this year is no exception:

Christmas Day Menu:

Sausage Stars
Pigs in a Blanket
Bacon-Wrapped Water Chestnuts

Servings: 20

Nutrition
Serving size: 1/20 of a menu.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from menu items.

Amount Per Serving
Calories 970.37
Calories From Fat (51%) 491.66
% Daily Value
Total Fat 54.76g 84%
Saturated Fat 17.46g 87%
Cholesterol 111.16mg 37%
Sodium 1831mg 76%
Potassium 395.28mg 11%
Total Carbohydrates 89g 30%
Fiber 3.82g 15%
Sugar 13.54g
Protein 28.46g 57%

Menu Type: Christmas, appetizers

Menu Cost: $39.34
Cost per Serving: $1.97

Tackling Planning for Cookie Day

2009-11-30T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I planned for our annual Ewing Family Cookie Day.

If you remember our haul from last year, we produce way more than our families can/should consume. But, we love baking all day so we didn't want to do less. We just decided we were going to give away more. So, the school's bake sale and the Veterans are going to reap the harvest of our labor. We are very excited about our giving this year. It makes me feel like we are in the true Christmas spirit.

So, here is my plan for Cookie Day:

Peanut Butter Blossoms
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 Tbs milk
1 tsp vanilla
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
54 Milk chocolate kisses or stars

1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer to a wire rack and let cool. Makes 54 cookies.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Servings: 54

Vanilla Sugar Cookies
Cake Journal is one of my favorite sites for decorating inspiration. I converted this recipe from grams from her site:-)

3.5 oz sugar
3.5 oz Powdered sugar
2 eggs
1 tsp vanilla
16 oz all-purpose flour
7 oz unsalted butter, diced
1/4 recipe Royal Icing
1/2 recipe Marshmallow Fondant

1. In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.

2. Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.

3. I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven. Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.

Servings: 30

Source
Author: Cake Journal
Source: http://www.cakejournal.com/archives/vanilla-sugar-cookies

Molasses Cookies
1 cup butter
1 1/3 cup Sugar
1/4 cup molasses
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/8 tsp allspice
1 tsp ginger
3 cup All-purpose Flour

1. Preheat oven to 375. In large bowl, cream sugar and butter. Add in molasses and cream. Add in eggs one at a time until combined. Add in spices, baking powder, and baking soda until combined. Add in flour and mix just until combined. Drop by rounded spoonfuls onto cookie sheet. Bake for 10-12 minutes. Let stand on baking sheet for 5 minutes for removing to wire racks to cool.

Servings: 24

Source
Author: Sherry
Source: Lamp Unto My Feet
Web Page: http://lampuntomyfeetandalightuntomypath.blogspot.com/2008/12/christmas-goodies-1-molasses-cookies.html

Lemon Bars
Lemon bars absolutely sing spring! The citrus awakens your taste buds, while the rich buttery crust satisfies all dessert cravings. Simple enough for an after-supper treat at home, these are also pretty enough for a spring bridal shower, baby shower, or tea party. Enjoy!

1 cup softened butter
2 cup flour
1/2 cup sugar
pinch of salt
4 eggs
2 cup sugar
6 Tbs flour
6 Tbs lemon juice

1. Mix sugar, salt, and flour. Cut in butter. Press into an 8×12 pan. (9×13 will work, too, you’ll just have thinner bars) Bake at 350° for 20 minutes.

2. Mix together while crust is baking. Pour onto hot crust. Bake an additional 25 minutes. When cool, sprinkle with powdered sugar. Store in refrigerator.

Servings: 12

Source
Author: Amy's Finer Things
Source: http://amysfinerthings.com/lemon-bars/comment-page-1#comment-3713

Pecan Delights
2-1/4 cups packed brown sugar
1 cup butter, cubed
1 cup light corn syrup
1/8 tsp salt
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract
1-1/2 lbs whole pecans
1 cup (6 ounces) semisweet chocolate chips

1. In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage).

2. Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper.

3. Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.

Servings: 48

Source
Source: Taste of Home
Web Page: http://www.tasteofhome.com/recipes/Pecan-Delights

Friday Foto Fun with Leftovers

2009-11-26T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun! What are you doing with your Thanksgiving leftovers? I think I am going to do this:

Thanks for the recipe Martha!

For more great leftover recipes, check out Friday Favorites over at Hoosier Homemade.

Happy Thanksgiving

2009-11-25T22:00:00.000-08:00

I hope your Thanksgiving was as yummy as ours:-)

Tackling a Thanksgiving Table

2009-11-23T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled our Thanksgiving table. I started with a great centerpiece from Pick N Save:

$9.99?? Can't beat that!

I chose golds and oranges this year:

Do you recognize these cookies?

And last but not least, candlelight:

Beautiful, right?

Friday Foto Fun with Thanksgiving Decorations

2009-11-19T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun! And, it is also time for Thanksgiving decorations. This is how we roll:

Gifts of Good Taste

2009-11-18T22:00:00.000-08:00

I am going to take a break from gardening for a few weeks to play along with Simply Sugar and Gluten Free for her Holiday Food Fest.

Her host Cents to Get Debt Free is featuring Gifts of Good Taste and I thought it would be great to show you how I am packing my cookies for gift giving this holiday season. Here is what they look like:

And here is how you do it:

(These instructions are for 3 inch cookies)

Step 1: Get a piece of cellaphane that is 6 inches squared.

Step 2: Fold both sides 1 inch towards the center:

Step 3: Fold the bottom half way up to the center and secure with tape on both sides:

Step 4: Place the cookie face-down in the little baggie you just made for it:

Step 5: Bring the top flap down and secure it with a pretty sticker of some sort:

Step 6: Flip it over and viola! It is ready for gift giving by itself or put it with others in an attractive basket:

Thanksgiving Fall Dishes

2009-11-11T22:00:00.000-08:00

I am going to take a break from gardening for a few weeks to play along with Simply Sugar and Gluten Free for her Holiday Food Fest.

Her host Tasty Eats at Home is featuring Thanksgiving and Fall Dishes and I thought it was a perfect way to plan my Thanksgiving menu this year:

Thanksgiving Menu

Herb Roasted Turkey
Apple Cranberry Pecan Dressing
Mashed Potatoes
Cauliflower
Green Bean Casserole
Cranberry sauce
Honey Molasses Dinner Rolls

Servings: 12

Nutrition
Serving size: 1/12 of a menu.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from menu items.

Amount Per Serving
Calories 1890.65
Calories From Fat (33%) 618.44
% Daily Value
Total Fat 69.7g 107%
Saturated Fat 29.39g 147%
Cholesterol 462.48mg 154%
Sodium 1261.76mg 53%
Potassium 4554.82mg 130%
Total Carbohydrates 208.69g 70%
Fiber 14.98g 60%
Sugar 89.22g
Protein 113.56g 227%

Menu Type
Thanksgiving

Source
Author: Susan Ewing

I can't do anything about the the nutrition however, I can do something about the price. Here are the original costs:

Menu Cost: $50.80
Menu Serving Cost: $4.23

Now, take away the price of the turkey and potatoes that I got for free and viola:

Menu Cost: $31.35 (on sale)
Menu Serving Cost: $2.61 (on sale)

You can even get it down to $25 with coupons (which are everywhere this time of year) for the greens beans, soup, stuffing and cranberry sauce. That's right...$25 for Thanksgiving for 12. You can't beat that with a stick!

Oilless Turkey Fryer

2009-11-07T18:02:00.000-08:00

Has anyone ever heard of an oilless turkey fryer??? (Can you still call it a fryer if the food isn't submerged in oil?)

Apparently, the oilless turkey fryer uses infrared technology to cook without oil?? Now, it still uses propane so, you aren't saving fuel but, I can see where this would save TONS of fat!

Why not just use an oven?? Well, the claim is that you can cook a 12 lb. turkey in an hour and fifty minutes without preheating?? So, you save time and oven space on a busy holiday afternoon? Sign me up:-)

Has anyone had experience with this oilless turkey fryer??? I would love to hear about it.

Tackling Werewolf Cupcakes

2009-10-26T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled Werewolf Cupcakes for a neighborhood Halloween party:

Happy Halloween:-)

Friday Foto Fun with Halloween Decorations

2009-10-15T22:00:00.000-07:00

It's time for Carrie's Friday Foto Fun:-)

The triumphant return of my Mom's Halloween Kitties:-)
She has even been taking them to BINGO for good luck
(they haven't worked:-).

Bon Voyage

2009-08-25T22:00:00.000-07:00

Check out more stuff at Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-) And, I have added Mostly Wordless Wednesday over at Ordinary and Awesome to my list too!! Go check them all out:-)

Since my oldest was headed for Spain, I honored the occasion with the Spanish flag in cake:

She couldn't have gone to Japan...where the flag is white with a big red dot...No...she had to pick a country with details like this:

I think I pulled it off ok...don't you think?

A Ladies Garden Lunch

2009-08-19T22:00:00.000-07:00

Even though it was raining outside, we still had a great garden party. I served my Grilled Chicken Oriental Salad , watermelon and raspberry white iced tea. Yummo:-)

Tackling Summer Fruit Cupcakes

2009-08-17T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom and another Iron Cupcake: Milwaukee Challenge. This month, the theme is summer fruit. What says summer to me more anything? Lemonade, of course. And that is what I made: Lemonade Cupcakes:

These are yellow cupcakes with lemon curd filling and lemon poured fondant in the shape of lemons inside jello to look like lemonade.

Wait...what? A cupcake in jello?

That's right! A cupcake in jello to look like a lemon in a glass of lemonade. I think it was pretty cool! Who puts cupcakes in jello? Uh...me:-)

And, I am totally a media-whore! Wisconsin Foodie was here this weekend filming me for an upcoming fall episode about this very challenge. They were they filming at the challenge too!! Totally, fun (which by the way, if you find yourself in a similar situation...don't say fun like 50 thousand times...you will just sound dumb.)

Summer Pasta Salad

2009-08-02T22:00:00.000-07:00

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

My mom is home from the hospital and things are starting to get back to normal. So, there is going to be a little bit more cooking this week and we are porking out:-) Pick N Save had Baby Back Ribs on sale so, I picked some up. Since I already have an awesome rib recipe, I decided to post the side dish to go along with it. This pasta salad is my "go to" for summer pot lucks. Check out the recipe below:-)

Here is what I am serving:

Monday: BBQ Baby Back Ribs and Summer Pasta Salad (see recipe below)

Tuesday: Grilled Brats (Swim Class)

Wednesday: Ham and Potatoes

Thursday: Leftovers (Swim Class)

Friday: Eat Out

Summer Pasta Salad
Ingredients:
1 box Suddenly Salad, Bacon Ranch Flavor
1 cup frozen green peas
1/2 cup mayonnaise
1 cucumber, halved lengthwise, seeded, and sliced
1 tomatoes, seeded and diced
3 strips bacon, chopped
1/2 cup cheddar cheese shredded

Directions:
1. Prepare Suddenly Salad per the package directions. In the last minute of boiling, add the frozen peas. Drain and rinse with cold water.

2. Finish the package directions using the mayo.

3. Toss with the cucumbers, tomato, bacon and cheese.

4. Chill and enjoy:-)

Servings: 10

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Inactive Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/10 of a recipe (3.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 181.44
Calories From Fat (56%) 101.92
% Daily Value
Total Fat 11.24g 17%
Saturated Fat 3.5g 18%
Cholesterol 16.74mg 6%
Sodium 277.21mg 12%
Potassium 121.87mg 3%
Total Carbohydrates 10.31g 3%
Fiber 1.09g 4%
Sugar 2.8g
Protein 4.62g 9%

Recipe Type: Pasta, Salad, Side Dish

Source
Author: Susan Ewing

Recipe Cost: $8.91
Serving Cost: $0.89

Tackling the 4th of July

2009-06-29T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . I am tackling 4th of July plans with help from Better Homes and Gardens. As always, they have some really great ideas. Here are two that caught my eye:

Ginger Peach Glazed Chicken

Cinnamon Candied Apples

Here are some more links to check out:

Grilling Recipes with everything from burgers to grilled fish to veggie platters

4th of July recipes with menus for complete barbeque parties and picnics

Festive 4th of July sweets with lots of red, white and blue desserts

Happy Planning:-)

Strawberry Smoothies

2009-06-07T22:00:00.000-07:00

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

June is National Dairy Month so, milk was on sale for $1.88/gallon at Pick N Save (normally, $2.59/gallon)!! I picked up a couple extra gallons and made my Strawberry Smoothies. Check it all out below:-)

Here is what I am serving this week:

Monday: Semi-Homemade Spaghetti

Tuesday: Bourbon Chicken

Wednesday: Honey Dijon Pork Loin Roast

Thursday: Leftover Buffet

Friday: Eat Out

Strawberry Smoothies
Serves 4
Ingredients:
1 cup Strawberries, chopped
1/2 cup milk
1 cup yogurt
1 cup ice cubes

Directions:
1. Blend all ingredients in a blender until smooth.

2. Enjoy:-)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 113.41
Calories From Fat: 19.65
Total Fat: 2.23g
Saturated Fat: 1.15g
Cholesterol: 5.90mg
Sodium: 61.21mg Potassium: 483.70mg
Total Carbohydrates: 21.06mg
Fiber: 5.92g
Protein: 6.36g

Recipe Author: Susan Ewing

Recipe: $2.08
Serving: $0.52

Tackling Graduation Cupcakes

2009-05-25T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . Last week, I tackled cupcakes for my youngest daughter's graduation. Here is what I came up with:

Aren't they cute? She loved them and I loved making them for her:-)

Tackling Mother's Day Cupcakes

2009-05-11T22:00:00.000-07:00

Check me out at Happy to be at Home. I have some really useful information about caring for elderly parents :-)

Here, it's time for Tackle It Tuesday with 5 Minutes for Mom and this weekend I tackled cupcakes for my mom.

Most people give cards to show love and gratitude. Me? I give desserts and Mom knows it. So, when I asked what she wanted for Mother's Day and her birthday, she said my lemon cupcakes. (Well, they aren't totally mine. They are semi-homemade.)

It's a box of lemon cake topped with canned lemon frosting topped with a fresh strawberry and powdered sugar. The tartness of the strawberry pairs well with the lemon and the sweetness of the garnish cuts through the pucker nicely. She loved them!

Happy Easter!

2009-04-12T11:37:00.000-07:00

Here is what Easter looks like at our house:

Colorful eggs

Gilded Eggs

Robin-Blue Eggs

What does it look like at your house?

Easter Menu

2009-04-05T22:00:00.000-07:00

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Chicken is on sale at Pick N Save this week for $1.99/lb. (normally $4.79/lb.) So grab some up! I did and it is showing up on my menu in Rachael Ray's Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato!

But is also Easter!! So, check out my Easter Menu below too:-)

Here is what I am serving this week:

Monday: Semi-Homemade Spaghetti Dinner

Tuesday: Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Wednesday: Special Fried Rice

Thursday: Soccer Starts today so we are having a Leftover Buffet!

Friday: Eat Out

Saturday: Hubby's Birthday and it's a His Choice Day:-)

Sunday: Easter Menu:
Virginia Ham (see recipe below)
Potatoes Au Gratin
Bacon Wrapped Asparagus Bundles
Cranberry Orange Bread

Virginia Ham
12 Servings
10 lb ham
10 whole cloves
1 cup Dijon mustard
1 cup brown sugar
3 cups apple cider
4 cinnamon sticks

1. Preheat oven to 350 degrees.

2. With a sharp knife, score the ham. Insert cloves where the lines intersect. Place ham in a large roasting pan. Spread mustard over the ham and top with brown sugar. Pour apple cider in the bottom of the roasting pan with the cinnamon sticks.

3. Bake for 1 to 1 1/2 hours, basting frequently.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 720.43
Calories From Fat: 197.40
Total Fat: 22.00g
Saturated Fat: 7.06g
Cholesterol: 207.90mg
Sodium: 5278.07mg Potassium: 1364.10mg
Total Carbohydrates: 30.34mg
Fiber: 3.25g
Protein: 95.87g

Recipe Author: Susan Ewing

Recipe: $29.52
Serving: $2.46

Friday's Foto Fun with Cocktails

2009-04-02T22:00:00.000-07:00

It's time for Carrie's Friday Foto Fun:-) What a week!! I have been working hard on my cookbook but, I have so many recipes! It's hard to narrow it down and get everything done. Especially since I am doing it part-time. I need one of these:

Poker night tomorrow. Maybe I will have one then:-) Happy Weekend!

Easter Planning Resource

2009-03-24T22:00:00.000-07:00

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Last week, I wrote about my Easter decorations. Well, Better Homes and Gardens saw it and countered with these pictures:

How cute are those?!!! I love Better Homes and Gardens and I have always used them as a great resource for the home. To that end, click here to check out what else they have going on to prepare for Easter:-)

Tackling Latin Cupcakes

2009-03-23T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom .

I tackled another Iron Cupcake: Milwaukee Challenge . This time, the theme was Latin Flavor and my submission was "Taste the Passion Cupcakes".

These are white cupcakes drenched in passion fruit syrup filled with passion fruit curd topped with dark chocolate ganach. The passion fruit really pairs nicely with good quality dark chocolate.

St. Patrick's Day Cake

2009-03-17T22:00:00.000-07:00

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

This is just a little something I whipped up for my family for St. Patrick's Day. I had an extra chocolate cake layer that I frosted in chocolate buttercream frosting, topped with mint chocolate chips and garnished with Thin Mint Cookies and white chocolate. Look's pretty good for doing it on the fly doesn't it?

Tackling Easter Decorations

2009-03-16T22:00:00.000-07:00

It's time for Tackle It Tuesday with 5 Minutes for Mom . Its' St. Patrick's Day and I am tackling the green over at Happy to be at Home . Here, I am decorating for Easter:-)

My mom collects Beanie Babies and when she moved in a couple years ago, I wanted to incorporate some of her into our home. We have a curio cabinet in our dinning room which we use to get started on our seasonal decorating. So, that is where the Beanie Babies go.

Here is what it looked like before:

And here is what it looks like now:

It's so cheery and really getting me into the mood for spring (like I needed any more incentive:-)

That's it for me. What are you tackling today?

Corned Beef Dinner

2009-03-15T22:00:00.000-07:00

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

Of course, Corned Beef was on sale at Pick N Save this week for St. Patrick's Day and so was cream cheese! I will use both of these twice this week. In addition, crescent rolls were on sale too and I will use these to use up the Corned Beef. So, I got lot's of things doing double duty for double the savings:-)

Here is what I am serving this week:

Sunday: Corned Beef Dinner (See recipe below)

Monday: Semi-Homemade Spaghetti Dinner

St. Patrick's Day: Classic Reuben Ring (using left over corned beef and Crescent rolls that were on sale.)

Wednesday: Garlic Chicken Risotto

Thursday: Leftover Buffet

Friday: Eat Out

Saturday: Dinner with Friends (I am using the cream cheese that was on sale to bring Susie's Oh My Gosh, Ganache Chocolate Cheesecake to this event.)

Corned Beef Dinner
Serves: 8 (including the leftovers for the Reubens:-)
Ingredients:
3 1/2 lb Corned beef
4 cups Water
1 bay leaf
2 cloves garlic
1 onion
1 small cabbage
4 medium carrots
4 medium potatoes
1/8 tsp pepper
1 package (8 oz.) cream cheese
1/4 cup milk
4 Tbl horseradish

Directions:
1. Preheat oven to 425. For meat and vegetables, rince brisket with
cold running water; trim off excess fat. Pour water into a roasting
pan. Place brisket and bay leaf in the pan and top with garlic.

2. Cut onion into thick wedges. Cut cabbage and potatoes into
quarters and carrots into 2-inch squares.Arrange onion and cabbage
around the brisket. Top with carrots and potatoes. Sprinkle with
pepper. Bake 1 1/2 hours or until brisket is fork-tender.

3. For sauce, combine cream cheese, milk and horseradish in a small
saucepan. Wisk over medium heat until warm.

4. Carve brisket diagonally across the grain into thin slices. Serve
with vegetables and sauce.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 569.16
Calories From Fat: 319.82
Total Fat: 35.69g
Saturated Fat: 14.42g
Cholesterol: 123.65mg
Sodium: 2221.81mg Potassium: 1274.83mg
Total Carbohydrates: 31.38mg
Fiber: 3.44g
Protein: 31.25g

Recipe Author: The Pampered Chef
Recipe Source: The Pampered Chef: Main Dishes

Recipe: $13.68
Serving: $1.71

My Nemesis Plant

2009-02-18T22:00:00.000-08:00

Check me out at Happy to be at Home . I am writing about taking care of my mom:-)

You see this:

This is new growth on my poinsettia plant! The one plant that I have not been able to keep. The one plant I was not going to try. And here it is with new growth!! Yeah me:-)

Now, let's see if I can keep it alive. Cross your fingers for me (or your green thumbs:-)

Friday's Foto Fun with Valentines

2009-02-12T16:00:00.000-08:00

It's time for Carrie's Friday Foto Fun:-) This week, I am sharing the special Valentine's Day treat that I made for my family.

Aren't these cute little heart brownies? They couldn't be easier!

I love how Semi-Homemade these are. Here are my tools:

I just made brownies right out of a box. I cut them with bread tube (but you can use any heart-shaped cutter you have at home). Then, I used the cake stencils and powder sugar in a shaker to make the designs on top. Here is a closer look:

Classmate Cupcakes

2009-02-03T20:00:00.000-08:00

Hey, check me out at Happy to be at Home ! I am throwing a card party:-)

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Remember that mess I showed you on Friday? This is the result of that mess:

My daughter's birthday is this Friday and I made these beauties for an early party. Today, I will be making 11 more for Friday. Each one will look like her classmates and her teachers. Cute, right?

Farewell Breakfast

2009-01-20T22:00:00.000-08:00

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

In honor of my daughter's last day before going back to college, I (quite literally) took a page from the February issue of Martha Stewart's Living magazine. My daughter loves fried eggs and I thought this little "bird's nest" was so cute! Great for Valentine's Day or any day (like a going away party) when you want to say, "I love you".

New Year's Eve Menu

2008-12-28T22:00:00.000-08:00

Christmas is over so what is next? New Year's of course. And like any good holiday, I have a menu for this one too:-) Since the festivities lend itself to drinking all night, I like to have my guests graze. And what better for grazing then appetizers. So, this is what I will be serving on the big night:

Ramaki: Water chestnuts wrapped in bacon and smothered in brown sugar. Bake @ 350 for 30 minutes.

Tiny Pigs in a Blanket: Mini-sausages rolled in cresent rolls. Bake @ 350 for 30 minutes.

Shrimp and Cocktail Sauce

Veggie Platter

Cheese and Cracker Platter

Champagne Toast

It's simple, elegant and a Happy New Year:-)

Friday's Foto Fun with Santa

2008-12-25T22:00:00.000-08:00

It's time for Carrie's Friday Foto Fun:-)

Cookies for Santa:-) I hope you all had a very Merry Christmas!

Tackling the Christmas Main Dish

2008-12-22T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom .

Christmas is almost here and this week I am tackling the last piece of my Christmas Menu . Beef Wellington is the main dish that I serve on Christmas Eve. Here is the recipe that I hope you enjoy and have a Merry Christmas:-)

Beef Wellington
Ingredients:
3 to 4 lb beef tenderloin
1 tsp salt
1 tsp pepper
1/2 cup butter
1 lb fresh mushrooms, chopped
4 green onions, finely chopped
1 sheet frozen puff pastry, thawed
1 egg yolk
1 tsp water

Directions:
1. Preheat oven to 400 degrees. Rub beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook beef in a roasting pan for 30 minutes. Cover and chill.

2. In a medium skillet, melt butter over medium-high heat. Stir in mushrooms, onions and remaining salt and pepper. Saute 2 minutes.

3. On a lightly floured surface, roll out pastry to a 10x13-inch rectangle. In a small bowl, mix egg yolk and water. Spread mushroom mixture evenly over the pastry within 2 inches of each edge. Center beef on the pastry. Fold the pastry around the beef and seal with the egg mixture. Place beef seam side down on a greased baking sheet. Brush the top of the pastry with the egg mixture. If desired, cut out shapes with the leftover pastry for garnish. Place the shapes on the top of the pastry and brush with the remaining egg mixture.

4. Bake 30 minutes. Cool 15 minutes. Slice and serve:-)

Serves 10

Susie's Oh My Gosh Ganache Chocolate Cheesecake

2008-12-21T22:00:00.000-08:00

Here my next entry in my Christmas Menu : Susie's Oh My Gosh Ganache Chocolate Cheesecake.

I have been making this cheesecake for Christmas for over 10 years and it is always a hit. That's the "Oh My Gosh" part.

The ganache part is the glaze and the truffles on top.

And the chocolate cheesecake is the cake inside:-)

Ingredients:

For Cake:

1-1/4 cups chocolate wafers, crushed

1/4 cup butter, melted

8 oz. semi-sweet chocolate chips, melted

3-8 oz. packages cream cheese, softened

1 cup sugar

3 eggs

1 tbls vanilla

1-1/2 cups sour cream

For Ganache:

8 oz. semi-sweet chocolate chips

3/4 cup heavy whipping cream

2 tbls unsalted butter

For Whipping Cream for Assembly of the Cake:

1/4 cup whipping cream

2 tbls powdered sugar

1 tsp vanilla

Directions:

1. In a small mixing bowl, combine chocolate wafer crumbs and butter and stir well. Press crumb mixture into bottom and 1 inch up the sides of a 9-inch springform pan. Chill.

2. In a medium mixing bowl, beat together cream cheese and sugar until light and fluffy. Beat in eggs, melted chocolate and vanilla until smooth. Fold in sour cream. Pour mixture into crumb crust.

3. Wrap bottom and sides of the springform pan in foil and put it in a roasting pan. Fill the roasting pan with boiling water until it is half-way up the springform pan. Bake the cheesecake in the water bath for 1 hour and 10 minutes at 325. Turn off the oven and let cheesecake stand in the oven for 30 minutes with the oven door ajar. Remove and cool on wire rack. Cover and chill for at least 8 hours.

4. For the ganache, place chocolate in a medium heat-safe mixing bowl. Heat cream and butter over medium heat then, bring to boil. Immediately pour cream over chocolate and mix until the chocolate is melted. Let stand for 5 minutes.

5. Place the fully chilled cake on a wire rack over a baking sheet. Using a cake spatula, cover the sides and the top of the cake with about 4 tablespoons of the ganache to create a crumb coat. Chill. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula over the sides of the cake to create an even coating of ganache.

6. To make the truffles, strain the left over ganache. Then, spread it out in a line layer on a baking sheet that is lined with parchment paper. Chill 30 minutes. Scrap off balls of the layer with a melon baller to form 14 truffles. Chill for 30 minutes to set the balls. Dip each ball in powered sugar.

7. To assemble, make the whipping cream. Chill a small bowl and your beaters. Put the cream, powdered sugar and vanilla in the bowl and whip until stiff. Fill a pastry bag with a star tip and pipe 14 stars on top of the ganache frosted cake. Place one truffle on top of each star. Chill for 5 minutes to set. Serve and enjoy:-)

Serves 14

Tackling Kid's Cookie Day

2008-12-15T22:00:00.000-08:00

Update: By popular demand, I have included the "recipes" below each cookie. Enjoy:-)
Do you think I can get away with a Wordful Wednesday on SevEn cLoWn CirCus for this one too? Let's see:-)

It's time for Tackle It Tuesday with 5 Minutes for Mom .

Last week, I told you about our annual Ewing Family Cookie Day and I even showed you how much we made . Well, creativity runs in the family and you can't leave the kids out at Christmas time. So, this weekend we had Kid's Cookie Day.

Here is what 7 kids and 3 adults did in 3 hours in 1 kitchen:

Peanut Mice:-) My 4-year old made these!!

These are just peanut butter cookie dough with chocolate chip eyes, M&M noses, peanut ears and pretzel tails.

Bacon and Eggs
Two pretzel sticks, a glob of white chocolate and a yellow M&M make this treat:-)

Hamburgers
These burgers are made with vanilla wafers for the bun, thin mint meat and colored frosting for the lettuce and ketchup.

Chocolate Spoons
This was my niece's concoction. These are just plastic spoons dipped in chocolate and decorated.

Christmas Side Dishes

2008-12-14T22:00:00.000-08:00

Here is my next installment from my Christmas Menu . Today, I am posting the side dishes. Here you go:

Mushroom Salad
Ingredients:
2 tbl shallots, finely chopped
1 large clove garlic, finely chopped
2 tbls fresh parsely, finely chopped
1-1/2 tbls Dijon mustard
4 tbls red wine vinegar
1/2 tsp salt
1/4 tsp pepper
5 tbls olive oil
1 lb white button mushrooms, sliced thinly

Directions:
1. Mix shallots, garlic, parsely, mustard, vinegar, salt and pepper in a small mixing bowl. Whisk in oil in a slow stream.

2. Put mushrooms in a medium mixing bowl. Pour the dressing over the mushrooms and let marinade for at least 10 minutes.

3. Serve

Makes 6 servings

Green Beans and Caramelized Onions
Ingredients:
3 lbs green beans, blanched
1/2 cup almonds, toasted
3 tbls unsalted butter
5 tbls olive oil
2 large onions, thinly sliced
2 tbls fresh thyme leaves, chopped
salt and pepper for taste

Directions:
1. Melt butter and olive oil in a large skillet. Add onions. Season with salt and pepper and cook for 20 minute until the onions are caramelized. Add thyme and cook another 5 minutes.

2. Add green beans and almonds and stir to combine. Add salt and pepper to taste

3. Serve

Serves 6

Three Women, Six Hours and a Kitchen

2008-12-09T17:00:00.000-08:00

It's time for another Wordless Wednesday at 5 Minutes for Mom or Wordful Wednesday on SevEn cLoWn CirCus:-)

Annual Ewing Family Cookie Day

(This was only a third of what three women did in six hours:-)

Tackling Christmas Cupcakes

2008-12-08T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom .

This week was Iron Cupcake: Milwaukee's Christmas Challenge . We were to create cupcakes that look, taste or are inspired by the holiday season. This is my entry: Santa's Bag Cupcakes.

Santa's Bag is a cherry red velvet cupcake with

white peppermint "fringe",

a cherry licorice tie and

white chocolate gifts.

Ewing Family Cookie Day Cookies

2008-12-07T22:00:00.000-08:00

Yesterday, we had our annual Ewing Family Cookie Day. Every year, my MiL and SiL get together and bake Christmas cookies...ALL DAY! It's a great time and we make enough cookies to fill a bakery.

These cookies are an important part of my Christmas Menu . And as such, I am posting my favorite recipe from Cookie Day:

Susie's Homemade Caramel Bars

I made a triple batch but the recipe is for a single one:-)

Ingredients:
1 cup flour
1/2 cup packed brown sugar
1/2 cup butter (1 stick)
2 cups pecans, chopped
1 14 oz. can sweetened condensed milk
2 tsps vanilla
20 vanilla caramels
2 tbls milk
1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Stir together flour and brown sugar. Cut in butter until it looks like cornmeal. Press into 13x9x2-inch pan. Bake for 15 minutes.

2. Sprinkle pecans over the crust. Combine sweentend condensed milk and vanilla and pour over the pecans. Bake 25 minutes more. Cool in the pan on a wire rack for 10 minutes.

3. Meanwhile, combine the caramels and milk in a small saucepan. Melt over medium-low heat. Pour mixture over the baked filling. Sprinkle the chocolate on top. Cool completely.

4. For easing cutting, freeze for 30 minutes. Cut into 48 bars and enjoy:-)

Friday's Foto Fun with Thanksgiving Tables

2008-11-27T22:00:00.000-08:00

Before I get into the holiday review, I wanted to let you know that there is a sale over at Susie's Homemade Chocolate Shop !!!!!

Today through Monday, all items are a dollar off!! And, if you let me know that you are a faithful reader of my blog, I will take an extra $1 off the shipping costs too!! That's right!! 6 delicious Cookie Dough Balls nestled in a beautiful package for $13 (that includes shipping)!! So, stock up for those gifts for hostesses, teachers, mail carriers, hair stylists and anyone else on your shopping list:-)

Now that that's out of the way....it's time for Carrie's Friday Foto Fun:-) I hope you all had a Happy Thanksgiving! We sure had a great holiday and here is a picture of our table. Doesn't that look inviting?

If you look really closely, you will see that I included some of my youngest's artwork from preschool on the table:-)

Tackling Thanksgiving

2008-11-17T22:00:00.000-08:00

It's time for Tackle It Tuesday with 5 Minutes for Mom .

I spent the weekend preparing for Thanksgiving. I made 18 dinner rolls, 2 apple pies, 2 pumpkin pies and 2 pecan pies. Here are the fruits of my labor:

Thanksgiving Menu

2008-11-03T02:00:00.000-08:00

Happy November everyone!! Now that Halloween is over, I am in full party planning mode for the next cooking-centric holiday: Thanksgiving! I have already shown you my tablescape so, here is the rest of the planning.

Step 1 is to set the menu so, let the games begin:-)

Susie's Thanksgiving Menu:
Pumpkin Pie Cocktails
Pinecone Cheese Spread
Herb Roasted Turkey
Apple Cranberry Pecan Dressing (See Recipe Below)
Mashed Potatoes
Steamed Cauliflower
Green Bean Casserole
Cranberry Sauce
Susie’s Homemade Molasses Dinner Rolls
Pumpkin Pie
Susie's Homemade Apple Pie
Pecan Pie

Step 2: Get all your recipes together.
I will help you with this step over the next couple weeks. Every Monday, I will post another recipe from this menu. If it sounds yummy, I hope that you will include it in your Thanksgiving menu:-)

Apple Cranberry Pecan Dressing
Ingredients:
1-1/2 cups apple juice
1/8 cup butter
1 small apple, chopped
1/2 cup dried cranberries
1 pkg. (6 oz. each) turkey-flavored dressing mix
1/4 cup pecans, toasted and chopped

Directions:
1. In medium saucepan, bring juice and butter to a boil.

2. Stir in apples, cranberries and stuffing mix and cover.

3. Remove from heat and let stand for 5 minutes.

4. Toast the pecans in small saute pan and add them to the dressing mixture.

5. Enjoy:-)

Serves: 8

Happy Halloween

2008-10-31T02:00:00.000-07:00

It's time for Carrie's Friday Foto Fun:-)

Remember that perfect pumpkin ?

P.S. Come back tomorrow for my 100th post!!

Cauldron Cake, Witch Cupcakes and Chili

2008-10-27T02:00:00.000-07:00

Well everyone...I may have a cake wreck on my hands:-( My nephew's birthday was this weekend and once again, I made a Halloween themed cake and cupcakes. Behold, the Cauldron Cake:

This is a yellow cake with green and orange buttercream frosting to look like the gruel in a witch's cauldron. The pot was $5 at Walgreens and I put the cake inside the pot on a cake decorating stand. So, when you spun the cake with the spoon, it simulated stirring the brew. Although the cake itself isn't the prettiest, I thought the concept was cool.

These are the witches and Man, do they look pissed! I would be too if I were this ugly:-(

And here is what the whole table looked like. So everybody...what do you think? To wreck or not wreck...that is the question.

As for a recipe, my SIL, Lisa served this awesome chili at the party. It is perfect for any chilly outdoor event like Trick or Treating or a football game or even looking ahead to caroling for Christmas. Without further adeau:

Lisa's Awesome Chili Mac

Ingredients:

1 lb ground beef

1 can kidney beans

1 green pepper

1 onion plus more for garnish

1 can tomato juice

1 packet chili mix

1/2 lb elbow macaroni

1 can diced tomatoes

Shredded Cheddar Cheese, for garnish

sour cream for garnish

Oyster crackers, for garnish

Directions:

1. Brown ground beef in pepper and onions.

2. Add the rest of the ingredients (except macaroni) to slow cooker and cook on high for 45 minutes or low for 2 hours.

3. Meanwhile, cook the macaroni until almost al dente.

4. Add macaroni to the beef mixture in the last 30 minutes of cooking.

5. Serve with garnishes on the side.

Friday's Foto Fun with Pumpkins

2008-10-17T02:00:00.000-07:00

It's time for Carrie's Friday Foto Fun:-)

This is the one and only pumpkin that my garden produced this year. I guess if you don't have quantity, you have to have quality:-)

Carmel Apples

2008-10-13T02:00:00.000-07:00

This weekend, we went a Halloween party at the neighborhood fun house (you know, the one house everyone gathers at). The hostess asked me to bring carmel apples. No problem right? Wrong.

You see, it is the neighborhood fun house however, the mom is a little...shall I say scattered. In the short time I have known her, I have learned that plans have to be confirmed and reconfirmed and even then, that doesn't mean that it going to happen as we agreed. Many a play date have been rescheduled at the last minute and lately, she just doesn't even show up for them at all. It's becoming very frustrating.

So, as the day of the party approached, I still didn't know what time, how many apples to make or even if the party was still going on. So, I called and left a message. She called me back...the night before the party to confirm it was still going on. She asked if I was still bringing carmel apples and I said that I was prepared to bring a dozen. She said, "Oh no. You have to bring at least 2 dozen." Have to bring?? My annoyance grew.

After a couple minutes of bitching about how completely rude that was, I grudingly went on to make the 2 dozen carmel apples that she requested:

So, because I was doing this grudgingly and because it was last minute, they turned out less than pretty:

So, I designed a plastic wrap smoke screen to hide their ugliness.

Then, I further disguised the ugliness with this basket:

Now, I feel better.

By the way, she wasn't even expecting 24 people at the party!! She was expecting 15 at the most! After all was said and done, I left a dozen there. So, here's my question...would you have been annoyed?

Carmel Apples:
Ingredients:
12 apples
12 sticks
2 bags of carmels (approximately 40 pieces)
1 small jar of peanuts, chopped

Directions:
1. Unwrap all of the carmels and melt them over low heat.

2. Twist stems off of the apples. Insert sticks into the apples at the stem.

3. Dip apples into carmel and then the peanuts. Place the apples on waxed paper to set.

Makes 12 apples

Susie's Homemade Honey Molasses Dinner Rolls

2008-09-29T02:00:00.000-07:00

If you recall last week, I published my French Menu for a dinner party this past weekend. Well, the party was a HUGE success!!

These are my Homemade Honey Molasses Dinner Rolls that I served with this menu. I should probably call them Semi-Homemade because I do make the dough in a bread machine. I am sorry if I am offending any one's sensibilities with this but, I can not knead bread to save my life.

Susie's Homemade Honey Molasses Dinner Rolls

Ingredients:
3/4 cup milk
1/4 cup butter
1 egg
1/2 tsp salt
1/4 cup sugar
2 tbls molasses
2 tbls honey
3 cups flour
1-1/2 tsp bread machine yeast
1 egg white plus 1 tbls water beated together for egg wash.

Directions:
1. Add of the ingredients except the flour and the yeast to the bread machine. Add the flour and make a little hole for the yeast. Add the yeast. Select the dough cycle on your bread machine per the manufacturer instructions.

2. Once the dough is complete, pour the dough on to a floured surface. Make 16 balls (2 oz. each). Roll each ball into a 12-inch long rope. Tie the "ropes" into a pretzel shape and tuck the ends underneath. Brush each roll with the egg wash. Let rise for 30 minutes.

3. Brush each roll with egg wash again. Bake at 375 degrees for 15 minutes. For best results, serve immediately or store in a food storage bag once they are cooled.

16 servings

Friday's Foto Fun with Party Planning

2008-09-19T02:00:00.000-07:00

It's time for Carrie's Friday Foto Fun:-)

Well, I posted my daughter's first tablescape last week so, I thought that I would show you where this talent came from.

This is our table from last Thanksgiving. I was especially proud of this set up because all of the elements came together nicely. My grandmother's china looks very regal next to the gold chargers and the burgundy table cloth. I love fresh flowers for a centerpiece. I designed this arrangement for less than $10 from our grocery store. My favorite part were the pumpkins. They were Pumpkin Gingerbread Bundt Cakes and they were very yummy and I thought they really completed the setting.

I am starting to party plan for the holidays and I needed some inspiration. You know...get the creative juices flowing. I think this may do the trick:-)

Susie's Homemade Apple Pie

2008-09-08T02:00:00.000-07:00

As promised, this is my apple pie.

When it comes to pies, I am more of a purest in terms of design. I really like the rustic look and the flavor speaks for itself. So, go pick some apples and try this recipe today:-)

Susie's Homemade Apple Pie
Fail Proof Pie Crust (See Recipe Below)
6 cups apples, peeled, thinly sliced
3/4 cup sugar plus additional sugar for top crust
2 tbls flour
1/2 tsp cinnamon plus
1/8 tsp nutmeg

1. Preheat oven to 375 degrees.

2. Prepare the pie crust recipe. Line 9-inch pie plate with 1/2 the recipe.

3. In a large bowl, stir together sugar, flour, cinnamon and nutmeg. Add apples and gently toss. Transfer apples to pastry lined pie plate. Cover with remaining pie crust. Brust crust with enough milk until it pools in places. Sprinkle generously with sugar and cinnamon. Cut slits in the crust for venting.

4. Shield the edges of the crust with aluminum foil. Bake for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until top is golden brown. Cool on wire rack.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 706.1
Calories From Fat (43%) 302.54
% Daily Value
Total Fat 33.68g 52%
Saturated Fat 11.83g 59%
Cholesterol 48.74mg 16%
Sodium 13.51mg <1%>

Recipe Cost: $4.26
Serving Cost: $0.53

And, if you have left over pie crust, make Poor-Man Cookies. It is another recipe my mother-in-law gave me. She got it from her mother. They grow up on a farm in Kansas and nothing was wasted...NOTHING. Besides recycling pie crust, they are really good. Give this a try:

Directions:
1. Roll out leftover pie crust on a cookie sheet.

2. Brush with enough milk until it pools in places.

3. Generously sprinkle with sugar and cinnamon.

4. Bake at 375 degrees until golden brown.

5. Break into pieces and enjoy.

Grilled Strawberry Shortcake

2008-08-27T02:00:00.000-07:00

I know that everyone is thinking about school and fall but, I am not willing to give up on summer yet.

This is my favorite summer dessert and although it is perfect finish to your grill party, it is elegant enough for any fancy dinner party. My husband says that I should to charge $15 a plate in "one of those swanky restaurants". The key to this dish is that the shortcake is grilled. So, you get a crunchy base for the strawberries to soak into. The whipped cream offers a smooth finish. It is light as air and it looks like it is floating on water here. Enjoy!

Ingredients:
6 store-bought short cakes
1 pint of strawberries, hulled and cut into bite-size pieces
1 cup sugar
4 oz whipped cream
Mint sprigs for garnish

Directions:
1. Heat strawberries and sugar in a small saucepan over low heat until a sauce is formed.

2. Grill the shortcakes on medium heat until it is lightly marked on both sides. It should be slightly crunchy but not burnt.

3. To assemble, place one grilled shortcake on a serving dish. Top this with a few scoops of the strawberry mixture. Finish with a dollop of whipped cream and garnish with a sprig of mint if desired.

Makes 6 Servings