Nanns Table

nutcracker table

2021-12-17T08:27:00.002-07:00

Mama J's Fudgey Cashew Pie & Easy Cheesy Savory Beef Rollups

2013-09-01T12:21:00.001-06:00

GREETINGS...Last year I entered our State Fair for the FIRST time. Here is a short video that I did last week telling about the fun contests you can enter...and win money. I won a total of $750 for my recipes and foods and was totally shocked. Thought I'd share it with you. It was FUN being on TV.... although we had to get up at 4am (yawn) ...for the 6:50am live show....Good Morning Utah!

http://www.abc4.com/content/news/top_stories/story/Pie-contest-champion-talks-Utah-State-Fair/8fZ0_Q3gL0iRSYpxtJ4A5A.cspx#.Uh9ROnySwdE.facebook

THANKS for dropping by,

Nann

Life Doesn't Come with a Manual....it comes with a MOTHER

2013-05-12T02:58:00.004-06:00

On this Mothers Day......

When I saw this video it truly touched my soul and I want to share it with you.

Life Doesn't Come with a Manual, it comes with a MOTHER

http://www.youtube.com/watch?feature=player_embedded&v=0PTfOA0gF08

Hoping you have a glorious mother's day!

With Love & Best Wishes,

Nann

Wow! What an Incredible Experience

2013-02-07T23:00:00.000-07:00

My last post I wrote before I left for New York and then posted it RIGHT after the Today Show so you could have the recipe for the Superbowl. THANKYOU all for your sweet comments and well wishes here on my blog, on facebook and by email. It is SO WONDERFUL TO HAVE FRIENDS LIKE YOU!!!

Friday, Feb.1st 8am to 9am

at Rockefeller Plaza, NYC

We are outside just ready to go on LIVE TV and are waiting for the anchors from the TODAY SHOW

See video here
http://video.today.msnbc.msn.com/today/50664803#50664803

Sherri William from Florida, Malcom Bedell from Maine, Sunny Anderson from the FOOD NETWORK and me.

Sherri is one of the wings winners, Sunny was the judge, Malcom Bedell is one of the wings winners and me I'm a wings winner too. Malcolm won the 'Chicken Trophy' with his 'Ghost Chili Apricot Wings'. The trophy was a rubber chicken spray painted gold and sticking out of a trophy cup. It was hysterical!!!!

It was FUN, Fast Paced and SO SO exciting. Everyone was so very nice and treated us all so well.

My daughter Carolyn went with me and here she is with Sunny Anderson after the shooting.

Carolyn is in her last semester of College so she couldn't resist taking a couple of days off to go to NYC. She took most of the pictures for me. What a whirlwind three days we had!!!

Our Schedule

Thursday afternoon, Jan. 31st we arrived in NYC after flying all day and had a dress rehearsal late that afternoon at the NBC studios

Friday Feb. 1st at 6:45am we had to be at NBC (across from our hotel at Rockefeller Plaza) for them to do our hair and makeup. That was quite an interesting experience.

8am, 8:15 am and 8:30amThey took us outside to the tables to do some 'teasers' while the broadcast was going on to 'wet' the TV audiences appetite before the chicken wing 'showdown' to begin.

8:45 am.to 9am the anchors of the Today Show came out and we were 'off to the races.' It was VERY fast paced. They time things down to the seconds. Really!

12 o'clock noon Carolyn and I took a WONDERFUL 3 1/2  hour Food Tour. What they call a 'sample' is NOT like a sample you get from Costco with a little cup and a toothpick. They were like the size of a 4 inch square of a grilled sandwich(Italian) or a salad plate of pasta and sauce(Italian) or a half of a wrap (Indian), or 1/2 of a chicken breast and an empanada (Cuban), and a cup of one of the best tomato garlic soups I have ever taste (he gave us the recipe too)at an American Bistro or fresh mozzarella and roasted red peppers at a Cheese Shop or a 4 inch fruit and chocolate tart at a Bakery. Plus a fabulous walking guided tour to all these  restaurants where we learned about the history of that part of New York. There was SO much to eat that we had to roll ourselves back to the hotel. You can see pictures and where we went here.
 

http://www.zerve.com/FoodTours/GVSoho

4:30pm After the tour we took the subway back to the hotel. As we were walking from the subway we spotted the Lego Store and of course had to go in. How fun was that.

Both of these pictures are of LEGOS. The detail was incredible.

I can see that this post has gone on long enough for now so I'll post the rest of our fun three days tomorrow.

THANKYOU for joining me. It's always so nice when you come by so please let me know that you were here.

My Winning Chicken Wing Recipe Finally Revealed

2013-02-01T08:00:00.000-07:00

Well here they are. Hope you got to watch the Today Show on NBC this morning. I can now finally give out my winning recipe. Hope you enjoy these as much as I have in creating them.

My Wicked Wasabi Wings

Wicked Wasabi Wings (created by Nancy Judd)

3 pounds chicken wings, cut in half at joint and wing tips removed

½ cup light brown sugar

¼ cup orange juice

¼ cup apple cider vinegar

1/3 cup soy sauce (low-sodium if desired)

4 (slightly rounded) tablespoons orange marmalade

2 teaspoons (or more if desired) HOT wasabi paste

*3 ½ -4 inch fresh whole jalapeno pepper (remove stem only) and finely diced (includeseeds and membrane)

1 tablespoon minced garlic

1 inch or more piece of fresh ginger, peeled and finely minced (should make at least 1 tablespoon minced)

3-4 tablespoons or more crushed HOT wasabi peas

Preheat oven to 425 degrees. Cover a large rimmed baking sheet with foil and spray with nonstick spray. Put chicken wing pieces on the pan and bake for 40 minutes then turn each wing over and continue another 10 minutes or more until wing pieces are golden brown and looks crispy. Remove pan from oven and let cool.

In a blender put the brown sugar, orange juice, vinegar, soy sauce, marmalade, minced garlic and minced ginger. Blend on high speed for about 15-20 seconds. Pour mixture into a medium size heavy sauce pan scraping all sauce out of blender with a spatula into the saucepan. Put sauce pan on stove and bring to a rolling boil and boil hard (stirring occasionally) for about 9 -12 minutes until like a very thick syrup. (The mixture should be dark and thick like molasses.) Remove from heat and add wasabi paste and diced jalapeno and blend well.

Put one third of the baked wings into the sauce and cover completely with sauce. Remove wings and put back on pan. Continue with remaining pieces. Make sure all wing pieces are completely covered with sauce. Drizzle remaining sauce (if any) over top of pieces again.

Arrange chicken wings on a platter and sprinkle each piece generously with the crushed wasabi peas. Garnish platter with additional whole wasabi peas if desired. Makes about18 wing pieces and serves about 4. Expect rave reviews, finger licking and everyone clamoring for more!

NOTE: If desire even more heat add more wasabi paste and substitute a habanero pepper for the jalepeno pepper. For extreme heat add more wasabi paste and substitute chopped Thai chilies for the jalenpeono.

THANKS for coming by. I'll be back from New York

on Sunday night and hope to be able to get a

bunch of photos up and tell about ALL the

fun things we did.

We are taking (two) three hour food tours

of New York while there and with each tour they

take us to at least 7 restaurants to try the

the food. Someone will have to roll me home!!

New York City here I come!

2013-01-30T15:00:00.000-07:00

Exciting News!

NBC's Today Show has invited me to come to New

York to be on their program to cook my chicken

wing recipe!!! It's called.....

'Wicked Wasabi Wings'

‘These wings are ooey, gooey finger licking, sweet

and spicy and literally grabs your Senses and your

Tastebuds with your first bite. They are delicious

and addictive with powerful punches of distinctive

yet delectable flavors!’

This is what I sent to NBC to describe my 'Wicked

Wasabi Wings.' And I was one of three winners out

of untold hundreds of entries. I was absolutely

flabbergasted! I am SO thrilled and excited to be

chosen and to be able to have this fun and delightful

opportunity.

But quite honestly I’m a nervous wreck!!

I want to invite you to join me by watching

The TODAY SHOW

This FRIDAY, February 1^st

NBC- TV

Between 8:00 am and 8:30 am.

I’ll be posting the RECIPE on Friday. I have to keep

it a secret until then. So be sure to check back on

Friday. We will be taking lots of pictures in New

York and I will be posting those when we get back.

THANKYOU for joining me and sharing in my

excitement!! I can't wait to share every detail of our

trip with you.

I'll be joining these linky parties:

A New Look and New Name

2013-01-29T11:58:00.000-07:00

Greetings Friends.

Well as you can see my blog has been completely revamped. I LOVE the new header and all that has been done to the rest of the blog. A brand new blog button and now categories to make navigating my blog easier . And a New Name.....Lady Nann's Table. In other parts of my life and I am known as Lady Nann. I've had the psuedo name for quite awhile and was encouraged to name my blog with it. Among other things I am also known as Lady Nann the Grandmother Fairy. For many years I have been giving 'Fairy Parties' to delighted children. It's a fun fantasy and the kids love it. So the 'Grandmother Fairy' will be having a feature occassionally in my posts. I hope you like her as well as the kids do.

I want to THANK Linda Primmer from Life and Linda

www.lifeandlinda.com

She is my blog designer and I think she is terrific. She's not only creative but a fun person to work with. I saw her blog designs on some of my friends blogs

Kitty from kittyskozykitchen.blogspot.com/

and

Liz from www.infusewithliz.com/.

I had previously done my homework and looked and corresponded with many wonderful blog designers. Once I found Linda though, I knew she was the gal for me. She is a whiz on the computer and does anything you want OR you can give her free reins and she'll come up with a custom design to reflect you. If you're interested in sprucing up your blog or even starting one, then do consider Linda. She is reasonably priced too. One thing she had me do, was change my url from blogspot to .com. And it only costs $10 a year which is dirt cheap. That way it's a lot less verbage and easier for my family and friends to remember.

THANK YOU for joining me today. Let me know what you think. I hope you like my new blog as well as I do.

From my Table to Yours,

I will be joining these linky parties:

Wow us Wednesdays http://www.savvysouthernstyle.net/

Baby it's (still) cold outside....warm up with comforting SOUP

2013-01-23T21:50:00.000-07:00

This has been such a bitter cold January. Here in my neck of the woods the temperature has been around 5 degrees for weeks on end. The most wonderful comforting food to deal with this cold is SOUP! Here is a recipe I created a few years ago & it's delish!

Italian White Bean Soup

It's chock full of good things like Italian sausage, lots of vegetables and white beans in a yummy thick tomato broth. Serve it with a loaf of crusty bread and a tossed salad and you have a meal.

Italian White Bean Soup

1 pound bulk hot italian sausage (you can use 1/2 ground beef & ½ sausage)
1 Tablespoon extra virgin olive oil
3 cups diced potatoes (for speed & convenience I use frozen southern style hashbrowns)
2 stocks celery, diced
1 med large onion chopped
½ to l package julienned carrots (or grate 2-3 large carrots)
2 Tablespoons minced garlic
2 heaping tablespoons basil pesto
1 jar (24 oz) pasta sauce (I like Paul Newman’s Basil tomato)
1 – 2 teaspoons Italian seasoning or Herbs d’provence
6 – 8 cups chicken broth
2 cans great northern beans drained and rinsed
¼- ½ teaspoon red pepper flakes or more if desired (optional)
Salt and Pepper to taste

Fresh Basil leaves for garnish (optional)
Parmesan cheese grated (optional)

In a large heavy pot, brown the sausage until no longer pink. Add onions and sauté a few minutes until softened. Add remaining ingredients accept for parmesan cheese and the fresh basil leaves and stir well. Bring to a rolling boil and then turn down heat and simmer until the vegetables are tender. Ladle into bowls and sprinkle with the optional parmesan cheese and a few basil leaves in center. Serve. Makes 3-4 quarts of soup.

I know your family will LOVE this. And it's even better the next day. If you'd like, put it all together in the morning and put in a crockpot and cook on low for 7-9 hours. Add the beans the last two hours. ENJOY!

THANK YOU for joining me. It's always nice to have you drop by. Would love to know that you've been here. Your comments are always welcome and appreciated.

I will be joining these fun linky parties:

The Cutest Turkey Shaped Dinner Rolls!

2012-11-12T21:26:00.000-07:00

Greetings Friends...

This is an updated post from when I first started my blog a year ago and I wanted to share it with you. These darling rolls will bring you RAVE reviews and they are so delicious!!

Turkey Shaped Dinner Roll Tutorial

To start you need a package of 24 frozen rolls. ( I use wheat rolls for the turkeys.)Take frozen rolls out of package and put on large greased baking pans to thaw (I use 2 pans). When rolls are thawed but still cold preheat oven to 350*

We start with one single roll.

With your hands press down to flatten but keep round.

Flatten a second roll and cut off about 1/3 of dough.

Flatten large piece to make tail and attach to first roll by pressing together

Take remaining smaller piece and roll between hands to make a short rope.

Shape into an elongated S and press against front part of first roll to make the head and neck.

With scissors cut a beak and make the ‘waddle.’

Push a pepper corn in for the eye and a thin slivered almond for the beak.

Here is a close up of the head, beak, eye and waddle.

With scissors cut back of tail to make feathers.

Beat an egg well and brush over entire body and tail. (There is NO PHOTO showing this but it very important for the nuts and seeds to stick).

Take sliced almonds and overlapping press in dough to make feathers. Press pepper corns, cracked mixed pepper corns, finely chopped pecans or walnuts, small seeds like sesame or cracked sunflower seeds into body. Press in firmly.

I also put on a very light touch of Kosher salt on each roll.

Continue making turkeys. I put 6 turkeys on each pan. This recipe makes 12 LARGE turkeys.

Let rise 20 minutes. Bake for 20 to 25 minutes until golden. Remove from oven when done and immediately stick two pretzel sticks in bottom pushing way in to make the legs. Let cool for a few minutes. Then using a large spatula place each turkey roll on a cooling rack to cool. Serve warm or at room temperature.

Aren’t these baked turkey rolls just beautiful!. The nuts and seeds are toasted in the oven while the roll is baking And it makes the rolls absolutely delicious! Enjoy!

Thanks for joining me today.

Nann

I am participating in these fun linky parties:

On the Menu Monday at Stonegable  http://www.stonegableblog.com/2012/11/on-menu-monday-week-of-nov-12th.html?showComment=1352699970415#c2930109890225612276

Spiritual 'Notes'

2012-11-10T19:51:00.000-07:00

Greetings Friends... (It is a very snowy but beautiful day here.)

In the aftermath of this very Historic and Close presidential election I wanted to share with you the Mormon Tabernacles rendition of the 'Battle Hymn of the Republic.' I think that it has perhaps, as much relevance and meaning now as it did when it was written. At the inauguration of President Ronald Reagan he said 'The Mormon Tabernacle Choir is Americas Choir.' The lyrics are below the video.

Enjoy!

Battle Hymn of the Republic

Mine eyes have seen the glory of the coming of the Lord:

He is trampling out the vintage where the grapes of wrath are stored;

He hath loosed the fateful lightning of His terrible swift sword:

His truth is marching on.

(Chorus)

Glory, glory, hallelujah!

His truth is marching on.

I have seen Him in the watch-fires of a hundred circling camps,

They have builded Him an altar in the evening dews and damps;

I can read His righteous sentence by the dim and flaring lamps:

His day is marching on.

(Chorus)

Glory, glory, hallelujah!

His day is marching on.

In the beauty of the lilies Christ was born across the sea,

With a glory in His bosom that transfigures you and me:

As He died to make men holy, let us live to make men free,

While God is marching on.

(Chorus)

Glory, glory, hallelujah!

His Truth is marching on!

(Chorus)

Glory, glory, hallelujah!

His Truth is marching on!

Amen Amen

My Sincere prayer and hope is for peace and comfort for us all on this day and always.

Nann

Welcome November

2012-11-02T18:57:00.000-06:00

Hello Everyone....

I just changed my header and I'm just tickled pink (er... orange) with it. I bought this old dilapadated table (it had been sitting in someones barn for years) and I knew I wanted to use it outdoors and use it for this very purpose. The leaves are really flying here and it's such a beautiful fall day so today....I did it. And I photographed it in my side front yard to boot. As I cut branches from a tree and a bush I could just hear them say....'I'm going to be in a blog photo so that my beauty will last forever in photos'. It brought a smile to my face just 'listening' to them. My dear neighbor Michelle asked where I got the photo from (she actually thought it was from a magazine) and I was THRILLED that she thought it looked that professional. I told her I'd buy her lunch tomorrow when we go to Homegoods for that sweet comment. Yes I know, I know... I broke all the photography rules with the sun streaming through .....but you know I love it anyway!!

Now on to the delicious stuff

It's been almost a year since I first started my blog and I thought I'd do a reprise of my first post. Hope you enjoy it.

Warm Caramel Creme Apple Punch

The Recipe is from my friend Paula M.
It’s Delicious and So Easy to make.

It’s made with Apple Juice or Cider, Brown Sugar, Water,

Cinnamon Sticks & Cream

Pour the apple juice into a pan. Add the

sugar, cinnamon sticks

and water and heat it up.

After its heated you add the cream and pour it into cups

Top it off with whipped cream and a mixture of Cinnamon and Sugar. YUM!

Put a cinnamon stick in each cup for a garnish if you'd like
( I thought it made it look and taste even better)

Don't these photos make you want to dive into the billowy mounds of Whipped Cream? This is heaven in a cup!!!

Here is the recipe. ENJOY!

Warm Caramel Creme Apple Punch

1- 96 oz. bottle Apple Juice or Cider

2 cups water

1 cup brown sugar firmly packed

2 cinnamon sticks broken in half (making 4 pieces)

1 cup cream

Garnish:

2 cups of sweetened whipped cream or whipped topping

1 cup sugar mixed well with 1 teaspoon ground cinnamon

Cinnamon sticks (optional)

Put apple juice, water, brown sugar and cinnamon sticks in a large kettle and bring to a boil. Remove from heat. Let sit for a few minutes. Pour in cream and stir. (if it’s too hot it will curdle so be careful.) Pour into individual cups. Top with whipped cream and sprinkle the cinnamon/sugar mixture over the top. Add a cinnamon stick as an extra garnish if desired. Makes about twelve - fourteen 8 ounce servings.

Note: I often put the warm punch into a crockpot to keep it warm.

This is a GREAT recipe and I hope you try

it soon!!!!

Thanks for joining me today. I love when

you come to visit.... so please leave a comment so that I know that you were here.

From my table to yours,

Nann

I'll be joining these linky parties:

Tutorial Tips and Tidbits at Stonegable http://www.stonegableblog.com/2012/11/tutorial-tips-and-tidbits-21.html

Thriving on Thursdays http://domesblissity.blogspot.com/2012/11/thriving-on-thursdays-linky-party-41.html
Centerpiece Wednesday http://thestylesisters.blogspot.com/2012/11/centerpiece-wednesday-little-late.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FFVkHY+%28The+Style+Sisters%29
Full Plate Thursday http://mizhelenscountrycottage.blogspot.com/2012/11/full-plate-thursday-11-8-12.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FVLEOK+%28Miz+Helen%27s+Country+Cottage%29
Share Your Cup Thursdays http://jannolson.blogspot.com/2012/11/share-your-cup-thursday-32.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+HaveADailyCupFromMrsOlson+%28Have+a+daily+cup+from+Mrs.+Olson%29
Feathered Nest Fridayhttp://frenchcountrycottage.blogspot.com/2012/11/feathered-nest-friday_8.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FrenchCountryCottage+%28FRENCH+COUNTRY+COTTAGE%29
Home Sweet Home http://thecharmofhome.blogspot.com/2012/11/home-sweet-home-92.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+TheCharmOfHome+%28The+Charm+of+Home%29
Pink Saturday http://howsweetthesound.typepad.com/my_weblog/2012/11/serving-up-autumn-pink-saturday-november-10-2012.html
Seasonal Sundays http://thetablescaper.blogspot.com/2012/11/life-goes-onseasonal-sundays-125.html

Halloween Party

2012-10-18T23:00:00.000-06:00

Each year we give an annual

Halloween Party for our grandkids.

Here are some pictures and recipes from last years event. Enjoy.

The Invitation

One of the The Tables

The plastic tablecloths, orange chargers, paper plates, napkins, cups and skeleton straws were from the Dollar Tree. The Halloween tree as the centerpiece is one that I have had the last few years. I bought the plain black tree at a Wholesale/Retail floral and decorating store and then put on cute little halloween ornaments.

White 'brains' decorated chocolate cupcakes with soft pliable 'rats' from Target and red piping gel blood.

Gory but Fun.

We put black spider rings in ice cube trays with the water to add some fun to the orange punch.

My dear friend and neighbor Michelle brought over cookie dough, almonds and red piping gel for everyone to make their very own 'bloody fingers'

We had real pumpkins in the field behind us so that each child 'picked' their own pumpkin to take home.

Both Children and Adults decorated their own
sugar cookie.

Here one of our little 3 year old grandaughters went to town with the icing. But she had the time of her life.

Our son in law...Shaun was in charge of helping everyone dip their own caramel apples

Photo and recipe from Taste of Home

For lunch each person made their own

Hot dog Mummies

1 tube (11 ounces) refrigerated breadsticks
10 Popsicle sticks
10 hot dogs
Prepared mustard

Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle
stick into each hot dog. Starting at the stick end, wrap one dough
rope around each hot dog, leaving 2 in. of the hot dog uncovered at
the top for the mummy head.
Place mummies 1 in. apart on a greased baking sheet. Place remaining
breadsticks on another baking sheet.
Bake at 350° for 18-20 minutes. Add dots of mustard for eyes.
Save leftover breadsticks for another use. Yield: 10 servings.

The party was a 'howling' success. No one wanted it to end. And we're doing our 2012 Halloween Party next Saturday October 27. There are so many wonderful and fun ideas that we want to do this year thanks to pinterest. We know it too will be great fun!!!

THANKYOU for joining me. It's wonderful to have you drop by. I love hearing from you.... so do comment and let me know you came.

Nann

A Grandaughters October Birthday Tea Party

2012-10-10T22:43:00.000-06:00

October is so beautiful and I glory in the gorgeous changing colors of autumn which are now in abundance everywhere I look. There is nothing quite like the beauty of fall.

And this time last year I gave many events. One was for my

7 year old gandaughter
Emma's birthday party. She wanted a tea party of course.

These photos were taken before I started my blog and with an old camera. The pumpkin plates I bought several years ago on clearance after Halloween for a buck a piece. I wish I had bought more at that price. And the pumpkin cups came in a box of sets of four and I bought a total of a dozen. Again I wish I had bought more. I use them ALOT during the fall season.

The grands LOVE our little Halloween Tree. Each year they like to add to its branches. Of course it's on center stage with the birthday treats.

There were lots of fun treats including these darling spider ring cupcakes.

My daughter made this adorable teapot birthday cake and her little Emma was delighted!!

Among the MANY FUN activities, each little girl frosted and decorated their own pumpkin cookies. This one was made by Emma's favorite Aunt Carolyn.

Each little girl got to take home her very own tea cup filled with treats and a little gift bag for them to make their own 'smore' ghosts.

The party was deemed a success by all who attended but especially by our beloved little birthday girl Emma.

THANKS for joining me for our little tea party soiree. I will be showing more tables and treats before the months over. So please stay tuned.

Nann

I will be joining these linky parties:

Centerpiece Wednesday
http://thestylesisters.blogspot.com/2012/10/witchy-woman-halloween-tablescape.html

Tablescape Thursday
http://betweennapsontheporch.net/beautiful-table-setting-with-villeroy-boch-manoir-and-paseo-gien-the-214th-tablescape-thursday/#comment-86872

Apples and October....

2012-10-03T23:00:00.000-06:00

Today I made a wonderful apple dumpling recipe that I have come to love. And I want to share it with you. It's called.....

Crescent Roll Apple Dumplings

Here I've scooped it out of the pan and put it on the plate. It makes its own delicious sauce.

I made a pan of six to take to a dear friend who just had a baby and then I put two in individual pans...one each for my husband & me.

The only thing that could have possibly made it any better was a scoop of ice cream or a big dollop of whipped cream!

DELICIOUS!!!

So Simple....So Easy....and So Fast

Crescent Roll Apple Dumplings

1 Granny Smith apple, peeled, cored and sliced into 8 wedges

1 (10 ounce) can refrigerated crescent roll dough (8 count)

1/3 cup butter, melted

1/2 cups white sugar

½ - 1 teaspoon ground cinnamon

6 – 8 ounces mountain dew soda

1.   Preheat the oven to 350 degrees F (175 degrees C). Grease or spray with cooking spray a 9x9 inch baking dish.

2.   Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

3.   Mix melted butter, sugar and cinnamon. Spoon over the apple dumplings. Pour Mountain Dew™ around the dumplings.

4.   Bake for 35 to 45 minutes in the preheated oven until golden brown. Makes 8 dumplings.

ENJOY!!!!

THANKYOU for joining me today. Hope you
try this recipe. I know your family will
love it.

Nann

I'll be joining these linky parties:

September Sojourns

2012-09-29T23:07:00.000-06:00

Hello dear friends.....I can't believe that September has already come to an end! I want to share with you one activity where I had SO much fun! I received an apron from the delightful Cooking School Hostess Kristi and later purchased a copy of Taste of Homes wonderful new cookbook....BEST LOVED RECIPES.

It's a GREAT cookbook and I LOVE my new apron!!

But back to the EVENT

You too can have the same opportunity to attend as they go to cities throughout the country. Its the...

TASTE OF HOME COOKING SCHOOL

http://www.tasteofhome.com/Cooking-Schools/Find-a-Class

Everyone received a nice Goodie Bag full of samples, recipes, coupons, a copy of one of their magazines and the

COOKING SCHOOL COOKBOOK and PROGRAM

There were Sponsor booths giving out products and food samples and TONS of Giveaways. You received a ticket when you went into the auditorium and they gave out MANY door prizes. They gave away at least two dozen bags of groceries and I was fortunate to win one of them and a T Shirt. And they gave away all the food from the recipes they made with the wonderful containers they baked them in. The atmosphere was ELECTRIC. And the Cooking Hostess, Kristi, was dynamic and so much fun. Two huge screens flanked the preparation area so we could see every detail of a recipe as she made it.

To my delight and surprize my friend Debbie Reids recipe was made and featured.

(You can see my scribbled notes as the recipes were made.)

It's called Steak and Blue Cheese Bruschetta with Onion and Roasted Tomato Jam.

Doesn't this look just delicious!!! What a way to WOW your family and guests!!

And here is my Friend Debbie Karner Reid of Clearwater, Florida

the creator of this recipe

Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar - tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

16 ServingsPrep: 45 min. Grill: 10 min.

Ingredients

1 large sweet onion, halved and thinly sliced
5 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3 ounces crumbled blue cheese
3 garlic cloves, minced
16 slices French bread baguette (1/2 inch thick)
2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1-1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar

Directions

In large skillet, cook and stir onion in 2 tablespoons oil over
medium-high heat until softened. Reduce heat to medium-low; cook 30
minutes or until golden brown, stirring occasionally.
Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, 1/4
teaspoon salt and 1/8 teaspoon pepper; toss to coat. Bake at
400° for 10-15 minutes or until softened. Lightly mash tomatoes;
stir into onion.

I In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper.

Brush both sides of baguette slices with remaining oil. Grill over medium heat 1-2 minutes on each side or until toasted.
Sprinkle both sides of steaks with steak seasoning. Grill, covered, over medium heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing.
Spread cheese mixture onto toasts; top with steak and onion mixture.
Drizzle with vinegar. Yield: 16 appetizers (3/4 cup tomato jam).

Nutrition Facts: 1 bruschetta equals 185 calories, 14 g fat (6 g saturated fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, trace fiber, 8 g protein.

ENJOY!!!!

Thanks for coming by. Its always nice to have you!! If you'd like to leave a comment I would love to hear from you.

Nann

I'll be joining these linky parties:
On the Menu Monday http://www.stonegableblog.com/2012/09/on-menu-monday-september-30-2012.html#more
Tablescape Tuesday http://www.astrollthrulife.net/2012/10/135th-table-top-tuesday.html#more

How about a Homemade Apple Pie!

2012-08-23T15:19:00.001-06:00

I love summer and I'm so sad to see it leaving us. Fall will soon be upon us and as I look out my windows I see our apple tree with its beautiful fruit saying to me "I'll soon be ready."

Picking the apples is wonderful fun! Over the years the family has picked bushels and bushels that we made into delicious apple sauce.

But today these few apples in my apron are for a delicious Dutch apple Pie. The crust is different but really good. The recipe is from Taste of Home.

Dutch Apple Pie Recipe

Dutch Apple Pie Recipe photo by Taste of Home

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
3 cups diced peeled tart apples
1 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 488 calories, 18 g fat (11 g saturated fat), 46 mg cholesterol, 185 mg sodium, 79 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Dutch Apple Pie in Taste of Home August/September 1998, p35

Thankyou for joining me today. It's always nice to have you drop by. I will be featuring recipes from Taste of Home in the next few weeks. So do come back often. And now... just cut yourself a piece of this pie, sit back and enjoy it!!

Nann

40 60

It's Julia Childs 100th Birthday today! Let's Celebrate!

2012-08-15T13:41:00.000-06:00

Julia Child is the American icon of great food. And today is her birthday! So let's celebrate!!

In this Aug. 21, 1978, file photo, American television chef Julia Child shows a salade nicoise she prepared in the kitchen of her vacation home in Grasse, southern France. Child, who changed the way Americans look at food as well as the way women looked at cooking and themselves, would have been 100 on Aug. 15. (AP Photo, File)

Tonight I'm watching the delightful movie

Julie and Julia.

And how about making one of her most famous dishes for dinner...

Boeuf Bourguignon

Recipe created by Julia Child

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice.

Servings: Serves 6

Ingredients

9- to 10-inch, fireproof casserole dish , 3 inches deep
Slotted spoon

6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18 to 24 small white onions , brown-braised in stock
1 pound quartered fresh mushrooms , sautéed in butter
Parsley sprigs

Directions

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers
very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Knopf Doubleday Publishing Group, a division of Random House, Inc.

ENJOY!! I know I'm going to.

Nann

A Simple Summer Soiree

2012-07-29T23:12:00.004-06:00

Hello All...I know its been SO long....since I posted. And I appreciate ALL your very kind comments about the fire on the mountain. I was very touched. And with summer and family, life has been so busy.......

But last Friday I gave a sweet but simple Birthday luncheon for 12 friends whose birthdays were in June and July and I wanted to share it with you.

The table was done with a pale yellow tablecloth with a smaller white lacy cloth over the top. It's on a 6 foot round folding table that I purchased at the same time I bought the black chivari chairs.
I can seat 12 people comfortably around it.

The centerpiece is fresh cut daisies in a clear cylinder shaped vase. First I put in water and then the daisies. I then put fresh slices of lemon around the edges of the vase and it helped to hold the daisies more upright. I love the yellow and white combination.

The table is set simply with white plates with silver bands and the goblets, as you know I use so often are from the dollar tree. I used pale yellow paper napkins that matched the tablecloth and put them with my sweet little white lacey hankies that I use for dainty napkins. (See here.) http://atnannstable.blogspot.com/2012/04/easter-table-and-delicious-foods.html and then tied them with a pale yellow ribbon with a bow. Very soft, feminine and pretty.

Simple white place cards and white sourcream cupcakes were above each plate. The 'birthday' cupcakes were baked in a solid yellow baking cup and then after being decorated put onto another yellow baking cup to bring out the yellow color. White frosting, edible clear glitter, large white pearl dragees and a yellow and white square candle decorated the tops of the cupcakes.

As you look down around the daisies are sitting six little tiny bowls filled with water and one daisy each with a leaf. Also three square dishes of yummy yellow candies....bright yellow lemon drops, buttery mints and pale yellow taffy that tasted like buttered popcorn. I ate way to many of these. Oh my were they ever good!! Also you see butter on dishes, salt and pepper shakers and the two salad dressings in footed bowls.

A MAIN COURSE SALAD

As the main course I served fresh garden salad which consisted of field greens, chopped geradeli (marinated vegies), chopped marinated artichoke hearts, chunks of mozzarella cheese, whole pitted black olives and stuffed green olives. And on top I put thin slices of tomato, avacado, three spears of steamed asparagus, baked parmesan chicken breast slices and freshly grated parmesan cheese. There was a choice of two dressings. The one you see on the salad is Kraft's Sun Dried Tomato. Several people had never tasted this dressing and wanted the recipe. It really is good and I was delighted to tell them that they could buy it. It's wonderful not only for salads but as a marinade and dipping sauce. And the second dressing was Brianna's Blush Wine viniagrette. It has a very subtle sweet flavor and is also delicious. They are both excellent bottled dressings and my guests and family really enjoy them.

DESSERT

I didn't take a picture of the desserts but it was one inch sliced cantaloupe rounds, seeded and skinned, filled with a scoop of pineapple sherbert and then topped with fresh sweet sliced strawberries, raspberries, black berries and blueberries. It was really delicious and made for a beautiful presentation. I had also made my good friend Michelle's Almond bars and served those to pass on a separate plate. I will share the photos and recipes in a future post.

THANKYOU for joining me. It's so good to be back. I would love to hear from you as I have missed you all.

Nann

July 3....Fire on the Mountain

2012-07-06T12:41:00.000-06:00

Greeting friends. No I haven't disappeared off the face of the earth but alot has been going on with the family so I had to take a break for awhile. But I'm back and so sad about all these terrible fires. We came home from Colorado and the next day a fire started less than a half of mile from our home. You may have heard about it on CNN. Half of our little town that is nestled in the foothills had to be evacuated.

This is a view from my back yard and it had only been burning for 1 hour. The grasses and trees were so dry it spread really fast.

I had been gone all day and at 5 pm I walked out to get into my car and this is what greeted me. Thats the mountain just east of my home. Some of the roads were closed but I got home as quickly as I could. In this photo its about 4 miles away from the fire.

A little too close for comfort.

From my backyard

These are little fires all over the mountains to the left and is a continuation of our mountain. The smoke was horrific.

4th of July night from my backyard. What a spectacle. It sure beat any fireworks displays. But ALL fireworks were banned accept by a couple of the cities. We have had so many fires...all man made. Our govenor said that unfortunately there is no ordinance for stupidity. Negligence by people is not an acceptable excuse.

OVER 2000 ACRES HAVE BURNED. And that is mild compared to many fires.....like in Colorado Springs, Colorado. We had JUST returned from there where over 350 houses burned down and thousands were evacuated. It was a terrible thing to witness. So tragic and it was by an arsonist. It just makes you sick.

Our fire is 50 % contained and had gone over the mountains to other canyons. Over 500 fire fighters and numerous planes, helicopters and trucks are fighting it. May I say....

GOD BLESS OUR FIREFIGHTERS!!!

Nann

Well we're off to beautiful......

2012-05-28T22:52:00.000-06:00

A L A S K A!!

We'll see the WHALES

and the georgeous GLACIERS

and the Huskies

And VISIT the charming towns

And eat entirely too much FOOD on the ship

but I'll be sharing ALL the photos & recipes with you when we get back!!! It is going to be wonderful and we are so excited!!

Nann

Recipes from My Pink & Black Parisienne Luncheon

2012-05-24T23:07:00.000-06:00

Today I want to share the dessert I made for my Parisienne Luncheon in Pink and Black.

Dessert Crepes

These really are easy to put together but the separate components need to be done in advance. I prefer recipes for my luncheons to be done as much as possible before the event.

Dessert Crepes with Vanilla Filling, Strawberries, Whipped Cream & Chocolate Drizzle

Note: I put these together right before serving them after we finished the main course.

It was very fast and easy, but then I was only serving 6. If it is a large group then

put them together way before the party cover and chill.

The Crepes (make these ahead)

2 eggs

1/2 cup milk
1/2 cup water

2 tablespoons butter, melted

1 cup all-purpose flour

2-3 tablespoons white sugar

1 tsp. vanilla extract

1/4 teaspoon salt

In a blender, put eggs, milk, melted butter, flour, sugar, vanilla and salt and blend about 30 seconds until smooth. Pour into a shallow wide dish if using an electric crepe pan. Let the batter sit for about 15 minutes. Follow manufacturers instructions for making the crepes.

Heat a small sized 6-7 inch skillet or crepe pan over medium heat. Spray pan with cooking spray or butter pan with a small amount of butter or oil applied with a brush or paper towel. Spoon about ¼ cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Carefully remove from pan and place between layers of waxed paper. Serve immediately or cool until ready to use. At this point wrap crepes and refrigerate until ready to use. (See to assemble crepes below.)

Note: Whether you use a small frying pan or an electric crepe pan usually the first one or two are ‘trial’ ones. It becomes easier with each use.

Here you can see a video how to make basic crepes. It is excellent and worth the time to watch.

Vanilla Filling (make ahead and chill)

1 small package vanilla instant pudding

1 cup milk

2 cups whipped cream or whipped topping

1 heaping tablespoon sour cream

1 tsp. vanilla extract.

In a medium bowl put pudding and milk and mix well. It will be thick. When ‘set’ after just a few minutes, carefully fold in the whipped cream or whipped topping. Carefully add the sour cream and blend until well mixed. Cover and refrigerate until ready to use.

Fresh Strawberry Sauce (make ahead and chill)

2 pints Strawberries, washed and hulled (Reserve several whole strawberries with stem for the garnish)

1/3 cup water

¼ to ½ cup white sugar

In a blender put one pint of the washed and hulled strawberries, the water and sugar. Blend well. Pour into a bowl. Slice remaining strawberries (accept those reserved for the garnish) thinly and add to the blended strawberry mixture. Stir. Cover and chill until ready to use.

Garnishes

* Sweetened Whipped Cream or Pressurized Can Whipped Cream

*Chocolate Sauce or Hot Fudge Sauce

*Reserved whole strawberries

To Assemble Crepes:

On a plate lay one opened crepe. Down the center, with a spoon put a nice amount of chilled vanilla filling. Fold over each side. Put filled crepe seam side down on individual dessert plate. Spoon some of the strawberry sauce over the top making sure some of the sliced strawberries are on each crepe. Put a nice amount of whipped cream either by spray can or with a spoon on top in the center of the strawberry sauce on crepe. Add a reserved whole strawberry. Carefully drizzle the chocolate sauce or hot fudge sauce back and forth over crepe, the strawberry and strawberry sauce. Repeat with remaining crepes. Serve.

I shared the recipes for

Le Salad & Main Course

in a previous post that you can find

here.

The Menu Card

The Tablesetting with the Menu

See entire luncheon post here

And the Table and Side Board

Thankyou for joining me. It's so nice to have you come by. I appreciate your comments and read every one of them.

Nann

Happy 4th Birthday Pink Saturday!!

Happy 3rd Birthday to The Tablescaper!!

I will be joining some of these fun linky parties:

Thriving on Thursdays; Share Your Cup; The Delightsome Life; Openhouse Party; Lets Dish;

Tablescape Thursday;Vintage Inspiration Friday ; Feathered Nest Friday ; Show and Tell Friday ; The charm of Home; Inspiration Fridays; Pink Saturday; Saturdays Sweet Treats; Seasonal Sundays; Sundays Best Par.tay; Sunday Showcase; On the Menu Monday; I Gotta Try That; Cozy Home Scenes; Tabletop Tuesday; The Bunny Hop; Wow us Wednesday; Whats It Wednesday;

Another Parisienne Party.....in Pink and Black

2012-05-23T22:37:00.002-06:00

Greetings & Welcome...Last week I gave another birthday luncheon with a Parisienne theme. It turned out truly lovely and I wanted to share it with you.This time it was in pale pink and black.

Le Table

A View from the Upper Balcony

The black Chivari chairs I picked up at a clearance outlet and what a buy. Brand new still in the box in sets of four. I was able to get four of them for the price of one used chair on the internet. I really scored there. We bought 10 as we were in need of more dining seating.

The Side Board is covered with bunched pale pink tulle with the Eiffel Tower as the centerpiece.

The cupcakes were vanilla with a chocolate filling and a delicious marshmallow butter cream frosting.The icing recipe I got from

Kitty at Kitty's Kozy Kitchen. It is so delicious and simple to make and pipes beautifully. I wish I had found this recipe years ago.

This photo doesn't show the detail of the pink icing that has soft pink dragees on it and topped with a petal from the snowball flowers. I got the idea to decorate them like this from Yvonne at Stonegable. I gave these to each of my guests to take home as a little birthday remembrance.

The Eiffel tower is on a beautiful mirror and 'jeweled' charger from Tuesday Morning and it's surrounded by these gorgeous white flower 'pom poms' from my Snowball bush. I wish I had added pink flowers to accentuate the pink color more. The charger is on a footed glass cake plate that is sitting on bunched pale pink tulle.

The black plates and silverware I've had for over 25 years. The goblets and silver place card frames are from the dollar tree.

I folded the napkin under at one end to fit across the plate and wrapped a small black satin ribbon around it. I loved the look of it with the printed menu on top.

The Table Centerpiece

These gorgeous white snowball flowers are from one of my snowball bushes. Mirrored charger I got from Tuesday Morning.

The Menu Card

I had alot of fun doing the invitations and menus. I used the same paper for both. I typed up both the inivitation and the menu and copied them to these beautiful plain white and black wedding cards that I purchased on sale at Michaels. There were 100 cards and 100 envelopes in the box and I got the box for $11. That makes each piece 5 1/2 cents each. And that my friends is a steal. I put pink satin ribbon that I glued together around the top with a white cloth 'rose' I bought by the yard at Joann's Fabric and then made small black polka dot bows and glued them on. I then glued on a faux 'diamond' in the center of the bow to give it a finished touch. I was just tickled pink with the way they turned out. And I think they made a 'statement' centered on the pink napkins. One of the guests speaks fluent french as that is her native language and so she read the menu to everyone. What a beautiful language. It added to the ambience of the occassion.

The Fete a la Parisienne in Pink and Black was a joy to give. I will be sharing the menu and recipes in my next post.

Thankyou for joining me. I hope you have enjoyed seeing my little soiree. It's always a pleasure to have you come by.

Nann

Happy 4th Birthday Pink Saturday!!

I will be participating in some of these fun linky parties:

Time Travel Thursday; Wow us Wednesday; Whats It Wednesday; The Bunny Hop;

Thriving on Thursdays; Share Your Cup; The Delightsome Life; Openhouse Party; Lets Dish;

Tablescape Thursday; Feathered Nest Friday at French Country Cottage; Show and Tell Friday at My Romantic Home; The charm of Home; Vintage Inspiration Friday at Common Ground; Inspiration Friday; Pink Saturday;Seasonal Sundays; Sundays Best Par.tay; Sunday Showcase;

It was National Chocolate Chip Day!

2012-05-16T14:30:00.000-06:00

LET'S CELEBRATE!!! There seems to be a national holiday for everything so let's have a Hip Hip Hooray ....for yesterday was:

National Chocolate Chip Day

Whether you eat them right out of the bag which I love to do or put them in your cookies, chocolate chips are one of America’s favorite treats and dessert staples. They were invented in the 1930’s by Ruth Graves Wakefield of the Toll House Inn.

There are of course a Zillion ways to use CHOCOLATE CHIPS.

Here is one of my personal favorites...
these are to DIE FOR

Decadent Delicious Party Potato Chips

Chocolate-Caramel-Pecan Potato Chips

1 (13-oz.) bag thick ruffled potato chips (Wavy Lays)
1 (14-oz.) bag caramels (Kraft)
1/3 cup whipping cream
1 (11.5-oz.) bag milk chocolate chip morsels
2 tablespoons shortening
1 cup finely chopped pecans, toasted

Spread whole potato chips in single layers on parchment paper-lined wire racks. Combine caramels and cream in a heavy saucepan over low heat, stirring constantly, until smooth; remove from heat. Drizzle caramel over chips.

Melt milk chocolate morsels and shortening in a small bowl in microwave at HIGH, 1 1/2 to 2 minutes, stirring after 1 minute; cool slightly. Drizzle chocolate over caramel on potato chips; sprinkle with pecans. Cool until chocolate and caramel harden.
Makes about 9 dozen.

Note: These chips are best served the day they're made. Use the thickest ridged potato chips you can find.
Recipe and photo from Oxmoor House

OTHER WONDERFUL WAYS

Using Chocolate Chips

Homemade Hot Fudge Sauces YUM!

Chocolate Covered Strawberries

All these GORGEOUS photos of chocolate covered strawberries are from
http://wyldestonecottage.blogspot.com/2010/04/chocolate-covered-strawberries-tutorial.html

With a complete tutorial on how to do them.

Recipe Girl gives 100 RECIPES using chcolate chips http://www.recipegirl.com/2011/04/01/chocolate-chip-recipes/

Here are a few of them

Brownies and Bars

Chocolate Chip Cookie Brownies by Evil Shenanigans

Pies Cakes and Cupcakes

Chocolate Chip Cookie Dough Cupcakes by Kevin and Amanda

Frozen Treats

Peanut Butter- Chocolate Chip Cookie Cups by Sing for Your Supper

Other Desserts and Snacks

Chocolate Chip Cookie Dough Truffles by RecipeGirl

Breakfasts

Whole Wheat- Chocolate Chip Pancakes by RecipeGirl

and of course cookies

Hope you have enjoyed this delicious indulgent blog post. Please go to these sites above to see alot more...you'll be glad you did!!

Nann

I will be joining some of these linky parties:

Brambleberry Cottage and Time Travel Thursday- Share Your Cup http://jannolson.blogspot.com/, Thriving on Thursdayshttp://domesblissity.blogspot.com/ , Masterpiece Monday Sundays Best Par.tayhttp://my1929charmer.com/ Cowgirl UPhttp://cedarhillranch.blogspot.com/ On the Menu Monday http://stonegable.blogspot.com/ Pink Saturdayhttp://howsweetthesound.typepad.com/my_weblog/2012/04/pink-saturday-april-28-2012.html Tatertots and Jello http://tatertotsandjello.com/2012/05/weekend-wrap-up-party-and-jessica-sprague-class-with-16x20-print-giveaway.html Feathered Nest Friday, Sunday Showcase, Sundae Scoop, Seasonal Sunday, Made By You Monday, Show Me How, , Masterpiece Monday, Party Time With Cheri, DIY Project Parade, ,, Making Monday Marvelous, Creative Bloggers Party, Mad Skills Monday, Show Off Your Cottage Monday, Metamorphosis Monday, , Tip Me Tuesday, Tuesday Treasures, Table Top Tuesday, Love It And Link It Up Party, Show Me What You Got, Nifty Thrifty Tuesday, Tutorial Tuesday, Tutes And Tips Party, Show And Tell Wednesday, , Whatever Goes Wednesday, Creative Share Wednesday, We Did It Wednesday, Whatever You Want Wednesday, Share The Love Wednesday, Transformation Thursday, Strut Your Stuff, It's A Keeper Thursday, Cozy Home Scenes http://cozyhomescenes.blogspot.com/ Wow Us Wednesdayshttp://savvysouthernstyle.blogspot.com/ Full Plate Thursday;

It's My 6th Month Blog Anniversary and to celebrate I am...

2012-05-15T23:00:00.000-06:00

Greetings All....To Celebrate my 6 month Anniversary I am PAYING IT FORWARD. In my last blog post I showed you the darling teacup arrangement that Michele from The Nest at Finch Rest sent me. And now it's my turn to pay it forward to someone else.

Pay It Forward Spring 2012

Here's how it works:

Make something handmade for three people who you may or may not know OR bloggers OR three who comment on your blog. In turn, then those 3 people pay it forward the same way and report on their blog if they have one. You may send or give something handmade to people who comment on your blog and want to do this, OR it can be as simple as giving an unexpected gift to a friend OR paying for the next person in line's drink at McDonalds...just as long as you pay it forward this spring in 2012! I think this is a fun way to give back to friends & strangers AND to followers and readers of my blog. I wish I could make something for all of you readers, but....well, you understand. So I chose to:

Make three gifts....one for a blogger who just happens to live in my neighborhood. (Neither of us knew about each other until a couple of months ago.) And two wonderful gals who are always giving freely of their time and talents and serving so many and who live in this valley. And I hope to daily pay it forward to someone I may not even know. That is one of my goals this year.

So what blogger am I paying it forward to....It's

Jann Olsen

from

Have a daily cup from Mrs. Olson

http://jannolson.blogspot.com

First I found three darling LARGE cups and saucers at Home Goods. I was lucky to get out of the store in one piece because in the check out line ladies kept asking me where I found those in the store... and I had bought the only ones that they had.

Aren't these pretty....

I took off the ribbon and binding and filled the cup with two basil plants, one oregano plant and some purplish pink petunias. I tried very hard to match up the colors to the cup and saucer the best I could.

I then added some pink tulle ribbon and the green ribbon that originally came with the cup & saucer. I think it gives it the finishing touch!

I knew she would be transplanting the plants to her beautiful garden so I wrapped six flavors of Herbal tea to enjoy in her cup when it was empty. I used the leftover ribbons from the cup. And it all worked out perfectly.

We walked out to Janns front yard where she has so many beautiful flowers growing. I could not believe these pale peach colored irises. They were Huge and absolutely GORGEOUS!

Here is a closeup of these gorgeous flowers. Look at the beautiful lavender petals on the outer edges. These irises took my breath away. They were the largest irises I had ever seen!!

Janns husband took a picture of us together in front of her lovely home.

I loved Janns shirt. And I wanted to show the Eiffel Tower on it. It reminded me of my next party I'm giving this Friday which features that great monument. Doesn't Jann look beautiful!! And she is, both inside and out!!

Jann has become a good friend to me from this wonderful blogging world. And what is SO neat about it is that she lives so close by.

I now hand the baton to her to Pay It Forward.

THANKYOU for joining me today for my 6th month celebration. I LOVE having you visit!! And I read each and every comment you make too. It's just so nice hearing from you!

Nann

I will be participating in some of these fun linky parties:

Show Off Your Cottage Monday Masterpiece Monday DebbieDoos Newbie Party http://debbie-debbiedoos.com/ Sundays Best Par.tay Cowgirl UPhttp://cedarhillranch.blogspot.com/http://my1929charmer.com/ On the Menu Monday http://stonegable.blogspot.com/ Pink Saturdayhttp://howsweetthesound.typepad.com/my_weblog/2012/04/pink-saturday-april-28-2012.html Show And Tell Friday, I'm Lovin' It Friday, Show Off Your Stuff, Inspiration Friday, Feathered Nest Friday, Friday Favorites, Flaunt It Friday, Frugal Friday, Friday Unfolded, Tickled Pink, Vintage Inspiration Friday, Saturday Nite Special, Country Momma Link and Greet Party, Show And Tell Saturday, Sunday Showcase, Sundae Scoop, Seasonal Sunday, Made By You Monday, Show Me How, CraftOManiac Monday, Masterpiece Monday, Party Time With Cheri, DIY Project Parade, Craftastic Monday, Craft Catwalk, Making Monday Marvelous, Creative Bloggers Party, Mad Skills Monday, Show Off Your Cottage Monday, Metamorphosis Monday, Handmade Tuesday, Get Your Craft On, Tip Me Tuesday, Tuesday Treasures, Table Top Tuesday, Love It And Link It Up Party, Show Me What You Got, Nifty Thrifty Tuesday, Tutorial Tuesday, Tutes And Tips Party, Show And Tell Wednesday, Outdoor Wednesday, Whatever Goes Wednesday, Creative Share Wednesday, We Did It Wednesday, Whatever You Want Wednesday, Home Decor And Organizing Party, Share The Love Wednesday, Transformation Thursday, Strut Your Stuff, It's A Keeper Thursday, Craft Soiree, Fresh Cut Friday Share your cup Thursday http://jannolson.blogspot.com/2012/04/share-your-cup-thursday-6.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+HaveADailyCupFromMrsOlson+%28Have+a+daily+cup+from+Mrs.+Olson%29 Lets Dish http://www.cuisinekathleen.com/ Thriving on Thursdays http://www.domesblissity.blogspot.com/ Tablescape Thursdayhttp://betweennapsontheporch.blogspot.com/Wow Us Wednesdays http://savvysouthernstyle.blogspot.com/Whats It Wednesdays http://ivyandelephants.blogspot.com/The Bunny Hop http://bunnyjeansdecorandmore.blogspot.com/Cozy Home Scenes http://cozyhomescenes.blogspot.com/ Rose Chintz Tea Time Tuesday Tabletop Tuesday A Return to Loveliness Pink Saturday

A Wonderful Surprize at my Front Door!

2012-05-14T23:00:00.000-06:00

Greetings Everyone. A few weeks ago I opened my front door and to my surprize there was a package on my porch. I thought who could this be from. So I brought it in and took it to the kitchen to open it.

It was from my dear blogging friend

Michele from The Nest at Finch Rest

Then I remembered. PAY IT FORWARD. Someone had payed it forward to her and she was now paying it forward to me. A gift that she made. And I was just SO excited.

Well I had NO idea what I was going to have to go through to open this gift. (Big Smile) When I finally finished I decided to nominate her for for the best package wrapper ever. It took me 15 minutes with scissors, 2 knives and alot of ripping which didn't really work to get into it. I was laughing so hard. I felt like what a baby chick or baby duck must have to go through to get out of its shell. I could hear the gift inside the package calling to me....I'm trying to get out I really am.

Now you need to first get the first box off. Oh so much packing tape.

Oh yes then theres another box. Oh PLEASE don't give up I'm in here and I am a treasure and you will love me. OK go get another knife to get that bunch of tape off. The scissors just aren't strong enough. Hello....please don't get discouraged, just a little more and you will find me and how beautiful I am.

I know you see the flowers sticking up....but you have no idea how beautiful the rest of me is. Oh good, you're getting there. Oh I know that styrofoam...but it has really protected me and kept me safe and sound. You've almost made it. Just some more tape.

I know its hard to pull out but keep trying. Yay you're almost there.

Whew you made it.

Aren't I just gorgeous. Oh THANKYOU for getting me out. Now I will make you so happy everytime you look at me. You will know all the love that Michele sent to you. And its all right here in my flowers and cup.

And she even dressed me all up with a beautiful ribbon.

And here is the front of the darling card she attached to me.

And here is the back. Isn't Michele just wonderful!!!

Aren't I just so very special. And I am made just for you! I am so glad to be apart of your life and home now!!

A HUGE thankyou Michele for this very lovely gift that you made me. I will treasure it and I have it displayed prominently in my home. You are a dear!!

Now its My turn to Pay it Forward!
And thats exactly what I am going to do. Stay tuned for my next post and see who I am Paying it Forward to.

Nann

I will be participating in some of these linky parties:

Debbie Doos Newbie Party http://debbie-debbiedoos.com/2012/05/vintage-candle-holders-brass-newbie-party-started.html, Metamorphosis Monday http://betweennapsontheporch.blogspot.com/2012/05/update-on-historic-tyson-stedham-home.html#more, Cozy Home Scenes http://cozyhomescenes.blogspot.com/, Tabletop Tuesday http://astrollthrulife.blogspot.com/, Wow Us Wednesday, Whats It Wednesday, The Bunny Hop, Share Your Cup Thursday, Thriving on Thursdays, Lets Dish Brambleberry Cottage and Time Travel Thursday Tabletop Thursday Wow Us Wednesdayhttp://savvysouthernstyle.blogspot.com/ , Whats It Wednesdayhttp://ivyandelephants.blogspot.com/ , The Bunny Hop http://bunnyjeansdecorandmore.blogspot.com/ , Share Your Cup Thursday http://jannolson.blogspot.com/, Thriving on Thursdayshttp://domesblissity.blogspot.com/ , Lets Dishhttp://www.cuisinekathleen.com/2012/05/let-dish-9-which-came-first.html ,Show Off Your Cottage Monday Masterpiece Monday Sundays Best Par.tayhttp://my1929charmer.com/ Cowgirl UPhttp://cedarhillranch.blogspot.com/ On the Menu Monday http://stonegable.blogspot.com/ Pink Saturdayhttp://howsweetthesound.typepad.com/my_weblog/2012/04/pink-saturday-april-28-2012.html Show And Tell Friday, I'm Lovin' It Friday, Show Off Your Stuff, Inspiration Friday, Feathered Nest Friday, Friday Favorites, Flaunt It Friday, Frugal Friday, Friday Unfolded, Tickled Pink, Vintage Inspiration Friday, Saturday Nite Special, Country Momma Link and Greet Party, Show And Tell Saturday, Sunday Showcase, Sundae Scoop, Seasonal Sunday, Made By You Monday, Show Me How, , Masterpiece Monday, Party Time With Cheri, DIY Project Parade, Craftastic Monday,, Making Monday Marvelous, Creative Bloggers Party, Mad Skills Monday, Show Off Your Cottage Monday, Metamorphosis Monday, , Tip Me Tuesday, Tuesday Treasures, Table Top Tuesday, Love It And Link It Up Party, Show Me What You Got, Nifty Thrifty Tuesday, Tutorial Tuesday, Tutes And Tips Party, Show And Tell Wednesday, Outdoor Wednesday, Whatever Goes Wednesday, Creative Share Wednesday, We Did It Wednesday, Whatever You Want Wednesday, Share The Love Wednesday, Transformation Thursday, Strut Your Stuff, It's A Keeper Thursday,