Big Red Kitchen

Peanut Butter Chiffon Pie

2010-08-30T06:00:00.008-04:00

Himself likes Peanut Butter Pie. If it is on the menu at any restaurant, he orders it, unless Crème brûlée is on the menu of course. He has had some good ones and some bad. A very long time ago he had the best Peanut Butter Pie he has ever had, I failed to get the recipe. After that, I made a Peanut Butter Pie-- once. "It just isn't like the one at that party," he said. So no more Peanut Butter pies for him. Last week Himself asked me why I don't make him Peanut Butter Pies- see how they forget? My new quest is to find Himself's favorite Peanut Butter Pie. Once I find it, would it really be his favorite, because right around the corner he may eat another Peanut Butter pie and deem it best? My goal is that someday Himself will order Peanut Butter Pie while out and say, "this Peanut Butter Pie comes nowhere near my Robin Sue's, she makes the best!"

Peanut Butter Chiffon Pie- Trial #1
1 envelope unflavored gelatin
2/3 cup cold water
2 eggs, separated
1/2 cup sugar
1 tsp. salt
2/3 cup smooth peanut butter- I used natural
1 cup sour cream
1 chocolate pie shell

1 pint whipping cream whipped with 3 T. powdered sugar, and Whip it.

Soften gelatin in cold water. Beat egg yolks, sugar, and salt together in top of double boiler, stir in gelatin and cook over boiling water, beating constantly with rotary beater, until mixture is thick and fluffy- about 10 minutes, it will be like thick and fluffy cake batter. Remove from heat and blend in peanut butter. Beat egg whites until stiff but not dry and fold with sour cream into gelatin mixture. Pour into pie shell and chill in refrigerator until firm. Serve topped with whipped cream. Serves 8-10.

Robin Sue's Notes- Have all ingredients ready to go, even beat egg whites prior to starting. Cooking over the double boiler took some time, but I feel it is worth it.
Crust- unremarkable, I think a real pie crust would be better. 3/10
Peanut Butter Filling- creamy and fluffy like a mousse. Very tasty. Not overly rich or sweet. Really like the sour cream flavor. 8/10
Topping- I love homemade whipped cream! 10/10
Topper- drizzle of chocolate sauce. Meh. Needs something different but not over powering. 5/10
Repeat- Filling and Topping yes, needs new crust and topper.

Himself's Notes- 5/10. "It is the worst Peanut Butter Pie you have ever made." (It's the first trial, so it could be the best too!) "I like the peanut butter filling a little more dense like pudding, keep trying." Himself says with a hopeful twinkle in his eyes.

Hey a little splash of red on that pie and I would have a Burberry designer pie.

Do you have a good Peanut Butter Pie that you think Himself would like?

Robin Sue

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I Can't Believe It's Not Butter Farmer's Market Tour and Le Grande Aioli

2010-08-16T07:34:00.012-04:00

We or should I say oui, had a very French day last Saturday. Friends and I strolled the historical Lake Anne Farmer's Market, purchased the freshest fruits, vegetables, herbs, honey, and bread to bring back to Big Red Kitchen to cook up for our Le Grande Aioli Feast. Nothing highlights summer produce better than this Provençal style meal. With our tables laden with fresh roasted chicken, rotisserie roasted beef, perfectly cooked vegetables, and beautifully grilled peaches, we sampled, chatted, dipped plenty of Aioli in a lingering afternoon meal. All of this was sponsored by I Can't Believe It's Not Butter. ICBINB has asked bloggers around the country to bring their friends to a local farmer's market, purchase fresh produce, then go back to that blogger's home to cook their finds all using ICBINB products. They want consumers to recognize that their products are perfect alternatives to regular butter in that they have less saturated fats, and regular margarine in that they have no hydrogenated oils.

So we did just that! We ran around my favorite market and brought back some delicious produce to cook in Big Red Kitchen. For starters we had Lemon Ricotta Lasagna Caprese and a Smoked Salmon Platter. For the lasagna mix ricotta with lemon zest, lemon juice, salt, pepper, and fresh parsley all to taste. Between cut to size lasagna noodles, layer cheese with basil leaves, tomatoes, and more noodles just as you would a regular lasagna. Top ribbons of basil, a drizzle of olive oil along with reduced balsamic vinegar, and a curl of Parmesan cheese. Where's the ICBINB in this recipe? I boiled the noodles with a dollop of the spread to flavor the water and keep the noodles from sticking.

For our main course, we dined on Pan Roasted Parsley Potatoes, done with salt and pepper to taste, ICBINB, and fresh parsley. For the meats, Spatchcock Roasted Chicken which was rubbed with ICBINB and Herbes de Provence along with Rotisserie Roast Beef. On the platter also was Sauteed Green Beans topped with Caramelized Onions. The beans as well as the onions were done with ICBINB, salt and pepper. We garnished the platters in typical Le Grande Aioli fashion with hard cooked eggs and black olives.

Another side dish served along side our feast was Roasted Sweet Potato Salad. The potatoes were roasted with ICBINB and pumpkin spices then tossed with chickpeas, red onion, and a tahini dressing. We also had Stuffed Roasted Sweet Peppers made with bread crumbs, ICBINB, Parmesan cheese, olive oil, and garlic, but I failed to get a photo of it, grrr.

Here is a shot of one of the tables and its bounty! You can see the Smoked Salmon Platter which was smoked salmon, red onion, capers, honey from the market, and Horseradish Spread made with ICBINB mixed with horseradish. This was served atop Garlic Toasts. To make the garlic toasts we sliced a fresh French baguette, sprayed on ICBINB, baked the slices, and rubbed them with fresh garlic cloves. At the bottom right of the photo you can see our Aioli which is ICBINB whipped with roasted garlic. This version proved to be lower in saturated fats, and had no cholesterol, and was pretty tasty as well.

To every one's delight, we followed the meal with Grilled Peaches with Praline Sauce a la Mode. The peaches were spritzed with ICBINB prior to grilling and I had substituted ICBINB in the praline sauce for butter and it tasted fantastic.

Below is a video clip, only 3 minutes, of our time at the market and in Big Red Kitchen cooking our Le Grande Aioli. Twelve people cooked this entire meal in 1 HOUR!

Disclosure- ICBINB provided me with a Flip Video Camera- for keepsies!, enough money to compensate for the entire shopping spree and meal, free products, shopping bags, and coupons. Thank you ICBINB!

I would also like to thank all my friends who attended, cooked like champions, and washed all my dishes. Thanks a million!

Robin Sue

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Fudge Cake

2010-08-11T12:00:00.002-04:00

Himself loves this cake. I made it up while in Cannon Beach. We were hosting a party for the entire family to kick off Himself's Parent's 50th Anniversary and I needed to make a simple dessert that would be liked by adults and kids as well. Since I was in a condo with limited tools I decided to make a boxed cake mix, fill it with fudge, and top it with whipped cream. A few colorful sprinkles made it look festive for the occasion. I had no idea if the cake would work the way I had imagined, but it did and was a hit! So much so that Himself had asked if I was going to make it again and blog it. So here it is again.

Fudge Cake
Yellow Cake mix- GASP!
4 squares semi-sweet baking squares- 4 ounces
1 can sweetened condensed milk
whipped cream or Cool Whip- I have used both and prefer homemade whipped cream

Mix and bake cake mix in a 9x13 inch baking pan (I always add an extra egg and use milk in place of water) according to package directions. Cool completely and poke holes over the cake using the end of a wooden spoon- do not go all the way through! Meanwhile in a small saucepan over medium-low heat, mix chocolate and condensed milk until chocolate is melted and mixture is smooth. Let cool completely then stir well before pouring mixture over cake, spreading evenly until all holes are filled. I keep spreading until holes are filled and there is hardly any chocolate at all on top of cake. There may be a few dimples but the cream will fill those! Spread whipped cream over top of cake and sprinkle with sprinkles if desired. Keep chilled. Serves 20. This is very rich!

Robin Sue

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The Little House Beyond the Iron Gate

2010-08-04T06:00:00.002-04:00

When we arrived at the abandoned dirt lot on the edge of a junk yard we thought that we made a dreadful mistake. There were no signs pointing us in the direction of the alleged "Dream Vacation" home we had booked for four nights-- an adorable floating house we had happened upon online. Pictures of that little red house floating on the Willamette mesmerised us and beckoned us to plunk down our money, then imagine for the weeks leading up to our arrival about what it would be like to stay in a floating home. We looked around the lot and saw this path to an iron gate, looked at each other, shrugged our shoulders, crossed the train tracks after preaching to the children to look both ways- ALWAYS, and walked down the plank.

There is something about iron gates that promises mystery and excitement as to what lurks on the other side. I think of the "Secret Garden." But beyond this gate we saw the lazy river twinkling in the late afternoon sun and heard the quiet lapping of the water making her music on all she rapped. Far off laughter and a motor boat's roar followed the closer we got to the gate.

After opening the creaking gate our jittery nerves dissolved and the pictures of the little home stamped in our memories became a reality.

The Minnow welcomed us and whispered, "Relax...

hang out...

swim...

canoe...

watch the planes go by...

and the trains too."

She said, "Lie in bed a little longer, read books as the sun comes up...

feed my geese...

enjoy the view from my kitchen window...

eat supper on the deck...

cuddle up to a fire on my cool river nights...

and let the river gently rock you into silent slumber."

The Minnow.

Robin Sue

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Prosciutto Wrapped Cantaloupe Salad

2010-08-02T06:00:00.004-04:00

Not much of an explanation is needed in explaining how to make this salad. I think the picture speaks boldly! Aren't the colors beautiful? All the flavors are present with cantaloupe donating its sweet juiciness, prosciutto giving the salt, and onions some bite, all over a bed of crispy romaine. Serve with your favorite Italian dressing and watch the entire platter disappear. We served this salad alongside homemade pizzas- Cappicola and Pineapple, Sopressata and 6 Italian Cheeses, and Spicy Pepperoni and Cheese-- Cava with a raspberry dropped in (because all girls like a little bubbly and ruby red bling), Belgian bier for the boys, then followed with S'mores done over the fire on our patio. A great night with friends! So much so we chatted well into the night. Oh and the Buckeyes my friend Alison made were excellent for S'mores- and breakfast the next morning. Thanks Alison and Dan!

Robin Sue

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She Calls Them Butterfly Buns, I Call Them Faerie Cakes

2010-07-30T06:00:00.005-04:00

Whatever you call them, these are adorable little cakes. I found this recipe on the Daily Mail, an online "newspaper" where I get my fill of world news and gossip. But one day they ran a nice story about Diane Halliday who, to help the family farm, began her baking business. She names her mother's recipes as the key to her success and included one for Butterfly Buns. I would say these are more like little pound cakes than buns so I changed the name to Faerie Cakes. Plus I like Faeries. Let me warn you that these cakes are incredibly rich and dense with the dab of raspberry jam lending wonderful flavor. There is no vanilla in the cake or icing which is fine with me, I am a sweet cream ice cream kind of gal. If you want flavoring, add it.

My boys wanted to call the raspberry jelly Faerie blood, but Daelyn and I corrected them letting them know that it was Faerie nectar. My boys thought that the cake was dry, but it is not so, they are just used to regular cupcakes and not pound cake. I think I have ruined them on too many cake mixes, shame on me!

Here is little Dae helping me put the heads on the wee Fae.

Faerie Cakes- by Diane Halliday
450g (1lb) margarine, I used butter
450g (1lb) sugar
8 eggs
675g (1½lb) cake flour- I used King Arthur's unbleached cake flour

For the butter icing- Double this or you will not have enough!
115g (4oz) softened butter
225g (8oz) sieved icing sugar
2 tbsp water

Preheat the oven to 180C/160C fan/gas 4. Or 350 degrees!
Cream together the margarine and sugar. Whisk the eggs, then add to the mixture with the cake flour and beat well. Fill 24 cupcake liners with batter and place in the oven for 20 minutes. Once cooked allow to cool. (Do not over cook or the tops will be too crispy and will break easily.)

For the butter icing, mix all the ingredients together, adding more icing sugar if too wet. Cut a well out of the centre of each cake. Cut the lid in half to form butterfly wings, and keep to one side. Fill the well with a little jam and then piped butter icing. Top the cake with the butterfly wings placed at an angle in the icing, dust with icing sugar (faerie dust) and place a small piece of cherry on top. Makes 24 cakes.

I stored our Faerie Cakes in the refrigerator in an airtight container.

Robin Sue

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Cannon Beach

2010-07-27T06:00:00.002-04:00

The entire Himself Clan gathered together at Cannon Beach to celebrate Gramma and Grandpa Himself's 50th Wedding Anniversary. What memories we created and shared! Here is a brief photo album of our time together.

We wrote big love notes in the sand.

Let the children take pictures of us for a change.

Marvelled...

At...

God's Creation!

Invaded the beach.

Flew kites.

Built sandcastles.

Kissed.

Roasted marshmallows on the beach.

Acted Silly!

Celebrated their 50 Years Together!

Robin Sue

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Cashew Pâté a Vegetarian Pâté

2010-07-22T12:00:00.004-04:00

And now for something completely different. I have held on to this recipe for years and years and it wasn't until about a few weeks ago that I thought of the perfect opportunity to try it out. The Oh! Nuts company shipped me a generous amount of nuts and dried fruits for me to try and spin out a few recipes. I can go through several pounds of pecans during Thanksgiving and Christmas which means I was very happy to find this company. Cashew Pâté is a vegetarian version of the famous liver pâté, so no livers were harmed in the making of this recipe. The cashews give a buttery, nutty, and sweet flavor to this spread AND I was able to eat more than just one bite, which is all about what I could handle with the real deal liver version.

Cashew Pâté
1 1/2 cups (6 oz.) cashews
1 clove garlic, sliced
1 T. butter
3 T. heavy cream
4 ounces cream cheese
kosher salt
ground black pepper

In a medium sized skillet, over medium heat, toast cashews being sure to shake the pan every minute until the nuts are golden and fragrant. Pour into a food processor. In the same skillet melt butter and add garlic, cooking it for about 30 seconds. Add to the nuts and process until smooth. Add cream and cream cheese and process more. Salt and pepper to taste and process one last time until the mixture is smooth. Line a small, one cup bowl with plastic wrap. Decorate with herbs if desired, I used 3 parsley leaves. Then press pâté over the leaves and seal with more plastic wrap. Chill for at least 2 hours. Unmold and serve with sliced baguettes or crackers. Makes about one cup.

Oh! Nuts supplied me with one pound of cashews to make this recipe. Now you may think this is minor, but I was very pleased that the nuts and fruit come in hefty resealable bags. Verra nice indeed. Check out their website for all kinds of healthy treats and more guilty pleasures!

Robin Sue

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Citrus Alaska Cod with a Tahini Drizzle- No More Defrosting!

2010-06-30T06:00:00.008-04:00

Pairs well with Bornem Triple
For the rest of the Pack:
BREUGEL- Roasted Chick Peas
AUGUSTIJN- Korean Bulgogi Tacos or Chicken Satay
PIRAAT- Pork Tenderloin with Apple Arugula Salad
BORNEM DOUBLE- Pasta Bolognese
GULDEN DRAAK- Knock You Naked Brownies

That nifty little cookbook sent to me by ASMI has lit a little fire under my tail for the desire to cook more seafood. I grew up eating seafood but now most of the "fresh" seafood I get is either frozen or previously frozen. In walks CIF- Cook It Frozen® into my life, stage left! As a blogger I get many requests to promote products from cookbooks to foods and I would have to say I turn down 98% of them for various reasons but when Ginny contacted me to try this CIF® method it came at a perfect time in my life. Himself and I are trying to make some healthy changes around these parts- we attend CrossFit, just finished a month long detox diet, and now Himself is participating in a Paleo Challenge at our gym. I am also participating in Biz's 101 Days of Summer Challenge. So being asked to try a super quick and easy technique to get more healthy seafood from freezer to table in under 20 minutes was a no brainer.

This recipe is very refreshing, encompassing so many interesting flavors; citrus and sesame seed paste or tahini which can be found in your Asian grocery store. This went from freezer to table in under 20 minutes and the fish was so tender and juicy. With a side of mixed baby greens drizzled with the tahini sauce as well and some sweet watermelon slices- minus the Nile River water* of course, this is a super healthy dinner.

Citrus Alaska Cod with a Tahini Drizzle
4 Cod fillets 4-6 ounces each
olive oil
salt and pepper to taste
juice and zest of one orange
juice of one lemon
1 clove garlic minced, or 1 tsp. garlic paste
1/3 cup tahini
1/4 cup parsley chopped

In a small bowl mix orange juice and zest, set aside. In another small bowl mix together lemon juice, garlic, tahini, and parsley- the mixture will be thick. Remove cod from the freezer and rinse under cold water to remove any ice. Gently pat dry with a paper towel. Rub each fillet with a small bit of olive oil and in a large skillet over medium-high heat cook fillets for 4 minutes then flip. Pour orange juice mixture evenly over each fillet and season with a bit of salt and pepper. Cook for 4 minutes more or until fish is opaque in the thickest part. Stir a few tablespoons of the pan drippings into the tahini sauce to thin then drizzle over the fish. Serves 4.

* I have a friend who naively purchased and ate watermelon from the local markets while living in Cairo. Until, that is, her coworkers alerted her to the fact that the vendors injected Nile River water into them so that they would weigh more at the scales. Ick.

ASMI sent me the Alaska Cod for this dish. For more CIF® recipes go to their website. Those of you who can get fresh fish- consider yourself blessed but guess what? All of these recipes still apply, simply reduce cook times by a few minutes.

Robin Sue

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Provençal Alaska Salmon Sauté and Hooray for Cook It Frozen®

2010-06-28T06:00:00.005-04:00

Scream, scream, jump for joy the Cook It Frozen® technique has saved my life- or at least my dinners. I used to be the type who would pull frozen fish out of the freezer, set it out to thaw, and after many hours finally start dinner. Or entirely forget to pull out the fish to thaw and have to make grilled cheese instead. Not anymore. The Alaska Seafood Marketing Institute has created an entire website on how to Cook It Frozen®. There you will learn recipes, techniques, and cook times for many types of Wild Alaska Seafood. Agreeing to try this technique, ASMI sent me a cooler filled with generous portions of salmon and cod as well as stacks of recipes and a fantastic recipe book called "Spice Pantry" developed by the Culinary Institute of America.

I chose this French dish first for the simple fact that I got to pull out my Herbes de Provence, a favorite spice blend of mine. This dish came together in about 15 minutes from freezer to plate. We enjoyed the flavor combinations in this dish as well as the freshness of the salmon. AND for once I did not over-cook the fish! Give the CIF® technique a try, it will change your mealTIME.

Provençal Alaska Salmon Sauté- adapted from ASMI
1 cup chopped grape tomatoes
1/4 cup Nicoise olives
1 tsp. Herbes de Provence
1 T capers
Olive oil
4 6-8 ounce fillets Alaska King Salmon
Salt and Pepper to taste- I left the salt out, Himself is in a Paleo Challenge

Combine tomatoes, olives, Herbes de Provence, and capers. Season to taste with salt and pepper. Using the Cook It Frozen method, remove frozen fish from its wrapper and rinse under cold water. Lay on a plate or tray and gently pat dry with a paper towel. Rub both sides of each fillet with olive oil. Heat 1 tablespoon oil in a large skillet over medium high heat. Sauté, skin side up for 3-4 minutes. Flip and season with salt and pepper and sauté for 6-8 minutes more or until the thickest part of the fillet goes from translucent to opaque. Plate each fillet and top with tomato mixture. Serves 4.

Note- I served our Salmon over a bed of Sautéed Spinach.

If you are interested you may download the free CIF app for your phone and have recipes and ingredient lists at your fingertips.

Thank you ASMI, I learned something new and very valuable!

Come back by on Wednesday as I take you to Egypt with a delicious Alaska Cod recipe.

Robin Sue

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Food Treats for Father's Day

2010-06-18T07:15:00.016-04:00

Get those kids in the kitchen and treat Dad to some yummy eats. Would he like breakfast in bed, snacky foods, or a nice dinner? How about something sweet? Here are a few well loved recipes from my kitchen that we think Himself would enjoy. Give some a try. I think most of the recipes are easy enough for children to help out with in the kitchen. Enjoy!

Buffalo Chicken Wing Dip

White Castle-like Sliders

Scotch Eggs

Cinnamon Roll Pancakes

Peanut Butter Bars

Banana Split Pie

Sweet and Spicy Pork Tenderloin

Sweet Italian Chicken

Mini Ham and Cheese Rolls

Soft Pretzel Samoas

Spaghetti Pie

Fancy Brownies

Jalapeno Popper Dip

Peanut Butter Candy

Happy Father's Day!

Robin Sue

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Fast Food: Mini Frozen Grape Kebabs

2010-06-15T06:00:00.000-04:00

It's that time of year to load the freezer up with Frozen Red Grapes. Our last day of school is this Friday and I am already in a panic as to how to feed three children 53 times per day, all healthy items, with a few cheats. Frozen Red Grapes do solve this dilemma. But when my friend showed me these Mini Frozen Grape Kebabs that were served to her and her family while sunning themselves by the pool in Miami, I thought to myself, "Wow, that is brilliant!" My children love food-on-a-stick and I love dainty, little treats myself. These are easy to make, all you need is grapes and toothpicks. Easy to eat as well since they are so much like icy popsicles or ice lollies.

Mini Frozen Grape Kebabs
red grapes
regular toothpicks

Wash grapes and thread three onto each toothpick. Make as many as you like. Freeze on a tray for at least 4 hours or overnight. Store in an airtight container in the freezer.

CrossFit approved. Paleo approved.

Robin Sue

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Cinnamon Roll Pancakes

2010-06-10T06:00:00.011-04:00

My little Deven loves pancakes and wants me to make them all the time, but I don't often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. So I went to bed with pancakes dancing in my head. I dreamed up ways to make this pancake recipe look and taste more like a cinnamon roll. I wanted a Cinnamon Roll Pancake that had a Cinnamon Roll's telltale swirl, here is what I did...

I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. I also added cream cheese to the icing and placed the icing in a pastry bag as well. It makes it very easy to fill the bags if you stand them up in tall tumblers.

After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top. Once the pancakes bubbled evenly, I flipped them over to cook about 30 seconds more. I plated the pancakes and squeezed icing over top. My children liked a bit of maple syrup over top too. These tasted just like pancakes and cinnamon rolls swirled into one. Although there were a few steps to this, I used only one bowl, and the end results were wonderful. With a side of sausage or bacon and some fruit, this dish is beautiful.

Cinnamon Roll Pancakes
For the Cinnamon Filling...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix- I used Bisquick's Heart Healthy
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk

Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.

Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
After I swirled each pancake with the cinnamon filling, I returned the pastry bag, tip down in the tumbler. This kept it from leaking all over.
Store any leftover icing in the refrigerator for future use.

Things of Interest!
Quick Cinnamon Rolls
Pancake Squares- I may just swirl the same cinnamon filling over my Pancake Squares to see what happens...

Have a great Weekend!

Hey this recipe would be perfect for Father's Day, June 20th...

Robin Sue

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Appetizers for a Girl's Night Out

2010-06-08T06:00:00.001-04:00

There is something about filling my kitchen with beautifully dressed woman, sipping champagne, nibbling on delicious little noshes, and chatting up all things girly. Ah, I love Girl's Night Out and am saddened that I don't do them more often. I guess I would, but life seems to get in the way. It's a great life, so that's OK with me. Here are the nibbles...

Brie Bites- fill each mini fillo cup with a tiny cube of brie, a spoonful of blueberry fruit spread (I used a baby spoon), and top with a pecan half. Bake in 400 degree oven for 10 minutes or until cheese has softened and pecan is toasted. Serve warm or at room temperature.

Smoked Salmon Toasts- Spread a mixture of cream cheese, horseradish, and honey on little toast crackers (Trader Joe's). Top with a small piece of smoked salmon and decorate with capers and tiny bits of red onion. Sprinkle with dried dill.

Bruschetta on Baguette Toasts- not in photo, I purchased Trader Joe's Bruschetta mix (jarred) and dolloped it on toasted baguette slices.
Cambozola and Pita Crackers- both from Trader Joe's
Cucumber Canapes- Mix 1/2 packet Italian dressing mix, 8 ounces cream cheese, and heaping tablespoon mayonnaise until smooth. Spread over non-toasted baguette slices and top with a cucumber triangle.

Devils on Horseback- Wrap dried apricot halves with cooked bacon slices and secure with a toothpick. This is usually done with prunes but the texture of the apricots in this dish is fantastic. Made by my friend Maggie!

Syllabub- Place berries in a cordial glass and top with syllabub. To make syllabub stir together 1/2 cup sugar, 1/4 cup sweet white wine (I used Riesling), and the juice and zest of 1/2 lemon until the sugar has dissolved. Whip heavy whipping cream until soft peaks form then start slowly pouring wine mixture in cream while you continue whisking until cream is thick and holds a peak. I used my KA mixer to do this. This cream is fantastic, all the flavors come through wonderfully. Don't forget to serve nice chocolate bars, truffles, or Belgian Chocolates with this dessert. I found this recipe on thekitchn.com.

Beverages- champagne, sparkling water, sparkling apple juice. Girls love sparkle.

Robin Sue

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Redskin Pie

2010-05-29T12:29:00.009-04:00

Redskin Spanish Peanuts that is. Need a delicious and different dessert for Memorial Day? This dessert was first served to us by Himself's Mom and wow! we all loved it. She said I could use any chocolate sauce that I liked but I made one up especially for this pie. Also doubled the recipe so that it would feed a big group. Might be a good one to make when our Redskins get to the Super Bowl...in 2031. Hahahahaha.

Did you know that the Redskins have a fight song? It goes like this...

"Hail to the Redskins! Hail Victory! Braves on the warpath Fight for old D.C.!

Run or pass and score We want a lot more Beat 'em, swamp 'em, touchdown Let the points soar Fight on, fight on 'Till you have won Sons of Washington! Rah! Rah! Rah!

Hail to the Redskins! Hail Victory! Braves on the warpath Fight for old D.C.!"

Himself's business partner's son Doug, a coach and school teacher, sang that song to our son Deven who was 6 years old at the time.
"Deven do you like the fight song?"
Deven said, "No, it has a bad word in it."
Doug had to think about it and said, "No, the word is hail, not hell!"
"Oh then I like the song," smirked Deven.

Redskin Pie
1 pound package Nutter Butter Cookies
4 T. butter, melted

1/2 gallon vanilla ice cream, softened
2 cups salted Spanish Redskin Peanuts

2 cups whipping cream
1 T. powdered sugar
1 tsp vanilla

14 ounce can sweetened condensed milk
8.5 ounce can cream of coconut
4 one ounce squares unsweetened baking chocolate

Place Nutter Butters into a large ziptop bag and crush into a fine crumb with a rolling pin. Pour crumbs in a bowl and mix with melted butter. Press crumb mixture into a 9x13 inch glass baking dish. Set aside. Spread softened ice cream over pressed crumbs. (I beat the ice cream in my KA mixer to get soft.) Sprinkle the peanuts evenly over the ice cream, freeze until firm, at least 4 hours. Meanwhile, whip cream, sugar and vanilla in a mixing bowl until very thick. Refrigerate until ready to use. Just before serving time, make fudge sauce, over low heat, by heating and stirring sweetened condensed milk, cream of coconut, and chocolate until smooth. To serve, plate a piece of pie and top with fudge sauce and a dollop of whipped cream. Serves 12-15.

Note- If you would like you can also frost the pie with the whipped cream then freeze, either way!

Enjoy your Memorial Day. Never Forget.

Robin Sue

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Stewed Tomatoes Two Ways

2010-05-25T06:00:00.003-04:00

Stewed Tomatoes Over Mac and Cheese
One batch Mac and Cheese
When making the Mac and Cheese recipe, cook the butter until browned, then add the flour. Also add 1 1/2 tsp. Smoked Paprika.

3 pounds Roma tomatoes, diced
1 stick butter
Kosher salt to taste
Fresh cracked black pepper to taste
1 T. sugar
2 tsp. Herbes de Provence

In a large skillet melt butter and add tomatoes and sugar. Cover and cook over medium heat for about 10 minutes or until tomatoes are soft. Add spices, and salt and pepper to taste. Simmer uncovered over low heat until the tomatoes thicken, about 20 minutes. Place hot Mac and Cheese on a large platter and top with Stewed Tomatoes. Serves 10-12.

Eggs in Stewed Tomatoes
Make Stewed Tomatoes as stated above. Make 6 wells in the tomatoes using that back of a large spoon. Crack one egg in each of the 6 wells. Cover and let simmer over low until you get the eggs to your preferred doneness. Using a large flat spatula, lift each egg with surrounding tomatoes into shallow bowls. Sprinkle with shaved Parmesan cheese and fresh chopped herbes of choice, like basil or parsley. Serve with toasted Artisan Bread, olives, and sausage on the side. Serves 6.

Stewed Tomatoes is also wonderful over fish.

Robin Sue

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Blog Revival Week: Friday- Miss Mary's Velvet Almond Fudge Cake

2010-05-21T06:00:00.007-04:00

Here it is, the last of the Southern Lady Dessert Parade. My freezer is full of some delicious desserts, all ready to go for future potlucks. This final dessert is a luscious cake full of chocolate chips and toasted, slivered almonds. Do you want to know what is truly amazing? It is my very first bundt cake. Yes. I have never owned a bundt pan until about 2 hours ago when one arrived at my front door from Amazon- Thanks Rob and Tonya. It is sturdy, non-stick, and baked up the perfect bundt. I have heard so many bad things about bundts, that I thought for sure as soon as I turned it over it would dump out half a cake, but nope, the entire cake came out beautifully with a shiny finish, just how a bundt should. It will go to my gym's cookout tonight along with my Spinach Artichoke Dip and my Sliders. Anyway, do give this chocolate cake a go, it is delicious and fancy-schmancy.

Miss Mary's Velvet Almond Fudge Cake
1 1/2 cups blanched slivered almonds
12 ounce pkg. chocolate chips
1 chocolate fudge cake mix
1 sm. box instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1 tsp. vanilla
powdered sugar for dusting*

In a large skillet over medium heat, toast almonds until golden, stirring constantly. Do not walk away, or it will burn. Sprinkle 1/2 cup of almonds on the bottom of a greased 10" bundt pan (mine had a 12 cup capacity). Set aside almonds and chocolate chips and mix the rest of the ingredients in a mixer for 4 minutes at medium speed. Stir in chips and almonds and pour batter into pan. Bake at 325 degrees for 50-60 minutes or until a toothpick comes out clean. Bake time will vary depending on different pans and oven temps. Just watch. Cool in pan about 15 minutes and flip on to a plate. Dust with powdered sugar and let cool. Serves 12-15.

* I used King Arthur's Snow White Topping Sugar.

BRK's Bundt Pan: Oven Stuff Bundform Cake Pan

Did you find a dessert that you would like to try? I hope so.
Miss Susan's Pineapple Sheet Cake
Miss Doris' Banana Pudding
Miss Jean's Peach Cobbler
Miss Valerie's Drippy Cake

Favorite Scene from My Big Fat Greek Wedding...
"It's a bundt."
"A buuunt?"
"A Bundt."
"A bunk?"
"A Bundt, bundt!"
"Ah it's a cack."

Have a fantastic weekend everyone!

Robin Sue

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Blog Revival Week: Thursday- Miss Valerie's Drippy Cake

2010-05-20T06:00:00.004-04:00

I think I could drink Cream of Coconut right from the can, it is almost as good as sweetened condensed milk. This cake is over the top moist and creamy. If you pay attention to the recipe you will see that it is very much related to its cousin the Tres Leches Cake, but back in the early eighties we weren't very foodie in our Southern Baptist Church and had no idea what a Tres Leches Cake was, so hence the name Drippy Cake. The original recipe calls for Cool Whip to be spread over top of the cake but I whipped up some fresh cream which is even better for this kind of cake.

The coconut flavor in this cake is not as forth-coming as I thought but does lend a nice aftertaste to the cake. I think you will enjoy how quickly this cake comes together and how very moist it is.

Miss Valerie's Drippy Cake
Bake one yellow cake mix, as directed, in a 9x13 inch dish. While cooling, make holes all over the surface of the cake. Mix one 15 ounce can of Cream of coconut with one large can of sweetened condensed milk and pour all over the top of the cake. When cool, ice cake with whipped cream or Cool Whip. Refrigerate. Serves 15.

* Whipped Cream- whip together 1 cup whipping cream with 1 packet Whip It until thick. Whip It can be found in the baking isle, usually on the top shelf. Cream of Coconut can be found in the alcoholic drink mix isle or near the sweetened condensed milk.

Southern Lady Dessert Parade:
Miss Susan's Pineapple Sheet Cake
Miss Doris' Banana Pudding
Miss Jean's Peach Cobbler
Miss Mary's Velvet Almond Fudge Cake

Robin Sue

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Blog Revival Week: Wednesday- Miss Jean's Peach Cobbler

2010-05-19T06:00:00.006-04:00

Don't worry, the chocolate is on the way. I thought to fill you up on all the "yellow" creamy desserts first and give you the chocolate dessert for dessert on Friday, so hang in there. This is my go-to Peach Cobbler recipe. It has never let me down. This dish is very moist, super fast to make, and wonderful served warm with vanilla ice cream, perfect for summer cook-outs. Come to think of it, Butter-Pecan Ice Cream is even better with this cobbler, but I'll let you be the judge of that.

Miss Jean's Peach Cobbler
4 cups fresh peaches sliced* or 29 ounce can sliced peaches in heavy syrup
1 1/2 cups self-rising flour**
1 1/2 cups milk
1 cup sugar
1 stick butter, melted

In a 9x13 inch dish pour melted butter. Mix flour, milk, and sugar to make a smooth batter. Pour batter over melted butter. Put fruit on top, syrup and all. Bake in a 350 degree oven for 40-45 minutes. Let set 10 minutes before serving. Serves about 10.

* if using fresh fruit, add extra sugar to the fruit, about 1/2 cup
** if using plain flour, add: 2 tsp. baking powder and 1/4 tsp. salt to the flour.

Southern Lady Dessert Parade:
Miss Susan's Pineapple Sheet Cake
Miss Doris' Banana Pudding
Miss Valerie's Drippy Cake
Miss Mary's Velvet Almond Fudge Cake

Robin Sue

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Blog Revival Week: Tuesday- Miss Doris' Banana Pudding

2010-05-18T06:00:00.011-04:00

"All the single ladies, all the single ladies." I think we should change Beyonce's "Single Ladies" lyrics to "All the Southern Ladies" because the Southern Ladies' Dessert Parade continues. Yesterday there was Miss Susan's Pineapple Sheet Cake and tomorrow, and the next day, and the next day after that I will bring you more fantastic desserts. As we enter picnic and potluck season, bookmark a few of these for your next event.

This recipe is super easy and quick to throw together. It is sweet, creamy, and very tasty. I don't often use Cool Whip or boxed pudding mixes but on occasion I think it is fine. Don't sweat the small stuff, right? And for a potluck, this dish will be the first to go. I promise.

Miss Doris' Banana Pudding
In a large bowl, mix together until smooth:
3 cups milk
1 can sweetened condensed milk
1 large box instant vanilla pudding
1/2 large container (16 ounce size) Cool Whip

Now you will need:
6 bananas- not too ripe
1 box vanilla wafers- put 3 aside
remaining Cool Whip

In a 9x13 inch dish place a layer of vanilla wafers then a layer of sliced bananas. Top that with 1/2 of the pudding mixture. Make another layer of vanilla wafers and sliced bananas and top with the remaining pudding mixture. Top the pudding mixture with the rest of the Cool Whip and sprinkle 3 crushed vanilla wafers over top the of the entire creation. Chill for at least 2 hours. Serves about 10-12.

While this recipe is super fast, I also like this one...
Old-Fashioned Banana Pudding by my friend Sheila.

Robin Sue

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Blog Revival Week: Monday- Miss Susan's Pineapple Sheet Cake

2010-05-17T06:00:00.007-04:00

We all need revival every now and again, whether it be physical, mental, or spiritual. I think Big Red Kitchen needs a revival, she's been a bit back-slidden of late. So I thought a revival would boost the kitchen soul. Kind of like a good old-fashioned Southern Baptist Tent Revival minus the long hell-fire sermons, women fanning themselves, and the occasional blurt of "Amen" and "Preach on Brother." All eyes were on the Southern lady dessert parade.So to revive BRK, I am offering a week's worth of delicious dessert dishes I remember enjoying as a young girl attending tons of church potlucks where the ladies set up tables inside the church basement laden with generous offerings of their labors. Pies, cakes, cookies, bars, brownies, and puddings. The men and children not missing what was carted in from car to church, always offered to hold the door, carry a dish, or set up chairs in hopes to spy the visual ambrosia of sweets. All eyes were on the Southern lady dessert parade. Most of the time I couldn't hardly concentrate on the sermon as I was plotting which dessert I would choose- Miss Doris' Banana Pudding, Miss Susan's Pineapple Sheet Cake, Miss Jean's Peach Cobbler, Miss Mary's Velvet Almond Fudge Cake, or Miss Valerie's Drippy Cake- I even prayed the preacher would hurry it up, cuz dessert was awaitn'.

Miss Susan's Pineapple Sheet Cake
2 cups flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can crushed pineapple
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies

Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Ya'll come back all week as Big Red Kitchen highlights a new dessert every day during Blog Revival Week. It'll do your sweet-tooth soul some good. Bring your friends. Do I get an AMEN!

Happy Birthday Little Brother Rob!! Schplickitee-Schplaka Lagga Ding! Ding!

Robin Sue

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Ma's OK

2010-05-14T11:19:00.007-04:00

Welcome home Ma! This was her welcome home sign in Big Red Kitchen where she fainted and fell. I am sick, I admit it. I roar at Monty Python and Napoleon Dynamite, I just can't help it. But Ma is fine, caught a very bad virus we guess and is now at her own home recuperating. I appreciated all your prayers and well wishes toward her recovery. She is one special lady in my life and I am very happy she is still here on this side of heaven with us. Oh and by the way, she has a

very

funny

sense

of

humor

too...

Have a great weekend everyone and hug your Mommas if they are here and whisper a prayer of thanks for them if they are not.

Robin Sue

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Yup, We'll Remember This Mother's Day

2010-05-11T15:36:00.011-04:00

Oh sure I have a few blog posts in the hopper almost ready to post but it would make it look like life was normal in Big Red Kitchen. It's not. We are all tired here. Stressed. Unsure. Ma and Dad have been here since last Thursday for a week of celebration, visiting with old friends, family time, and spending Mother's Day together. Mother's Day was nice- church together, brunch out at a local restaurant, naps, but then Ma didn't feel well and spent the remainder of the day resting on the couch under a mound of blankets. We cancelled dinner plans with my brother and his family to let Ma rest some more. By 10 that evening I had a house full of paramedics and fire and rescue guys and gals in my house lifting my very sick and disoriented Ma off the kitchen floor where I found her. Even in passing out, she fell with grace and style avoiding head injury or a broken hip. As of right now, she is still in the hospital having every test run, save maybe a pregnancy test! She is feeling a little better and we are hoping it was a simple virus that had knocked her for a loop and she will come home soon. Pray for her. Please.

Have you met my Ma yet? Here she is.

UPDATE- Ma just got discharged and is on her way here to recover some more! Keep praying for a full recovery.

Robin Sue

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Lasagna Recipe, Wine, Music, and a Movie- What a Night!

2010-05-05T06:00:00.009-04:00

Now for that recipe of the lasagna I made for this Bertolli Pasta Machine/Lasagna Dish Giveaway. This will be more of a guide. I used no exact measurements or science, just threw it all together and it worked out deliciously. A little of this, a pinch of that, a handful of this, a toss of that, give or take. Some of the special flavors came from fresh basil, nutmeg, and orange rind. I'll take you through each component then the layering. We found that this lasagna did not go "thump" in our bellies, the noodles were tender and light, and the orange sang out but did not hit us in the head. This is best when made together with family or friends. Make a party of it why don't you?

Marinara Sauce
2 T. Extra Virgin Olive Oil
8-10 fresh basil leaves, whole
3 cloves garlic minced, I used 3 frozen garlic cubes from Trader Joe's
1/4 cup finely minced fresh parsley
3 t. fresh orange zest
28 ounce can ground peeled tomatoes
Kosher salt
fresh ground black pepper
1/4 -1/2 tsp. red pepper flakes, optional but good
1 tsp. sugar

In a skillet over medium-high heat, heat oil. Add and sauté basil, parsley, and red pepper flakes for 30-60 seconds. Add garlic and orange rind, sauté for another 30 seconds, do not let brown. Add the tomatoes and sugar. Stir well and bring to a simmer. Simmer five minutes. Salt and pepper to taste. Remove from heat and save for lasagna.

Bechamel Sauce
4 T. butter
4 T. flour
2 1/2- 3 cups milk
kosher salt to taste
ground black pepper, about 1 tsp.
freshly grated nutmeg, about 1 1/2 tsp.
1 clove garlic, minced

In a medium saucepan over medium heat, melt butter. Whisk in flour until a smooth paste forms. Slowly pour in milk while whisking until a thick sauce forms. Salt to taste, add the pepper, garlic, and nutmeg. Stir well and remove from heat to be used in a bit.

Ricotta Filling
1 pound ricotta cheese, I used whole milk kind
2 handfuls grated Parmesan cheese
1 tsp. Kosher salt
ground black pepper, about 1 tsp.
2 eggs
handful of fresh chopped parsley
1 clove mined garlic

1 pound mozzarella sliced for layering later
1/2 cup shaved Parmesan cheese to top lasagna

In a large bowl mix all of the above ingredients except mozzarella and shaved Parmesan, until smooth.

Pasta
4 eggs
water
3 1/2 cups flour

I used my KitchenAid mixer with bread hook attachment. Whisk eggs in liquid measuring cup, add enough water to equal one cup. Pour into bowl of mixer. Add 3 cups of flour and start mixer on low. Mix, scraping down sides until all the flour is incorporated, will be sticky. Slowly add some more flour until mix is no longer sticky, but not dry either. With floured hands lift the dough out of the bowl and form into a ball. Wrap in plastic wrap for about 10 minutes.

To roll out using a pasta machine, cut off a piece of dough about the size of a racket ball- maybe a bit smaller. Place machine setting on the thickest setting, some machines it will be #7, others #1. Roll dough through. Fold the dough in thirds like a letter. Roll the dough through at that setting again. Lower the setting to a thinner number and roll dough through. No need to fold dough again but continue rolling dough through machine until the second to last setting on the machine. The last setting is too thin-each machine with vary. Sprinkle dough with flour if it gets sticky. Cut the noodles in half. Place 2 noodles at a time in salted boiling water and boil for 3-4 minutes. Pull out with strainer and let set on a drying rack- I used my cookie racks- until ready to use. See my "How to Make Pasta" Tutorial.

Building the Lasagna

Here is the order in which the components go into the dish. Note that the noodles with be "rustic", the mozzarella cheese will not "touch", and once it is all baked up, all the little imperfections will not matter.

1/4 bechamel sauce
noodles
1/3 ricotta filling
1/3 sliced mozzarella cheese
1/3 marinara sauce
noodles
1/4 bechamel sauce
noodles
1/3 ricotta filling
1/3 sliced mozzarella cheese
1/3 marinara sauce
noodles
1/4 bechamel sauce
noodles
1/3 ricotta filling
1/3 sliced mozzarella cheese
1/3 marinara sauce
noodles
1/4 bechamel sauce
Shaved Parmesan Cheese

Bake in 350 degree oven for about 50 minutes. Remove and let set about 10 minutes before cutting. Serves about 8-10. Lovely with a salad, bread, olives, and sliced oranges drizzled with oil and sprinkled with a pinch of sugar for dessert.

Wine of choice- Just to be different, I went with Rosa Regale- red, sweet, and bubbly, perfect for bringing out the orange and nutmeg in the sauce. I did not want a heavy dry red since the lasagna remained so light.

Music of Choice- Mob Hits

Movie of Choice- Watch Anthony Quinn and Anna Magnani shine in The Secret of Santa Vittoria.

Don't forget that the contest for the Pasta Machine and Lasagna Dish ends tonight at 10pm EST. Go here to enter for your chance to win.

Mangia.

Robin Sue

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"Pasta Party" and BRK's First Giveaway Provided by Bertolli

2010-04-30T06:00:00.011-04:00

Contest Closed. Congratulations Cheryl F.! You won! I will contact you via email.
Thanks everyone for participating in my very first giveaway.

I have had Italian Cuisine on my mind lately. After my quick trip to Boston's North End last week and eating Italian food at about every meal, I got to thinking that I need to get back to my roots and cook it more often. Then a funny thing happened, Bertolli contacted me to host my own "Pasta Party" much like the celebrities Marisa Tomei, Rocco DiSpirito, and Dan Cortese during their visit to Tuscany. This particular webisode "The Secrets of the Pollaio" has them visiting a famous egg farm then to a local restaurant to make homemade Lasagna. Bertolli has created an entire series called "Into the Heart of Italy" which after watching, will have you booking a ticket to Italy or purchasing more Bertolli products.

Look at that! Isn't she a beauty all shiny and RED? How did Bertolli know RED was my favorite color? Wink. They not only sent me this Imperia Pasta Machine, they sent me...

This gorgeous Emile Henry 12.5 Quart Lasagna Baker too...

AND a coupon for a free Bertolli Frozen Meal for two that will transport you to Italy in just 10 minutes. This entire gift is worth $125. How could I resist? This is BRK's very first giveaway and I jumped on it since it was such a generous offering. I would love for one of my readers to win these gifts and create delicious homemade lasagna in their own kitchen.

Just look at this beautiful meal my friend, our children, and I created the other night. This completely made from scratch lasagna was absolutely delicious and you know what? She and I completely "winged it" but adding a pinch of this and a tad of that. I think it is one of the best lasagnas I have ever made. And the secret ingredient...

Orange rind. I will post the lasagna recipe next week but for now why don't you just go ahead and comment to win these generous gifts worth $125:

1. Imperia Pasta Machine- color may vary
2. Emile Henry 12.5 Quart Lasagna Baker- color may vary
3. A coupon for a free Bertolli Frozen Meal

Simply leave a comment telling me:
1. Your favorite Italian dish and what made it so special.
2. For an extra entry, Tweet this Giveaway with @bigredkitchen mentioned then go ahead and leave a second comment that you have done so.
3. If you want one more entry, go ahead and sign up for my Newsletter (being sure to verify- always check your spam folder) and leave another comment. Or if you are already subscribed, link this giveaway on your blog.

****anonymous- leave your name and email please.****

The winner will be determined by that random.org thingy and this is for US residents only.

Contest Closes Wednesday, May 5th at 10pm EST.

Bertolli provided all those wonderful gifts for me and I am very grateful. They will provide these gifts to the winner of this giveaway as well. Thanks Bertolli.

Robin Sue

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