Married/Single Parent

Congratulations #63

2011-12-12T06:00:00.000-05:00

Thanks to all for entering!
The randomly selected winner is commenter #63 Lori of "So Many Projects Such Little Time". Congratulations Lori! I will contact you right away for your information so I can get your cookbook in the mail today.
Now I want to share a secret with you. It was hard to keep this one quiet. How would you like a free Gooseberry Patch Cookbook? I'm not talking about one of their little eBooks, this is a full size version of “Christmas with Family & Friends”. Just follow the link and pick the reader of your choice. If you are like me and don’t have a reader pick “Kindle eBooks” which will take you to Amazon and there you can download a version of Kindle for your computer. I already grabbed mine this morning so hurry up it's only for a very limited time.

Hungarian Mushroom Soup

2011-12-11T19:06:00.000-05:00

I am exhausted. This weekend just flew by and I still have tasks to complete. Christmas is coming way too fast this year. Nothing calms a crazy day like a bowl of soup paired with some fresh baked bread. I enjoyed this soup but my family was not thrilled with it. I apologize for the awful photo as I was in a hurry to eat, clean up the kitchen, post and get back to writing out our Christmas cards.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1/4 cup onion, diced
8 cups sliced mushrooms
1 cup butter
1 cup all purpose flour
2 (16 oz) cans chicken broth
3 tbsp paprika
1/4 cup soy sauce
1 (16 oz) container sour cream
1 tbsp dried parsley
1 tbsp dill weed
2 tbsp lemon juice
1 (12 oz) can evaporated milk
Directions
In a stockpot over medium heat, sauté onion and mushrooms in butter, until tender. Stir in flour. Add remaining ingredients except evaporated milk; bring to a simmer. Stir in evaporated milk. Cover and simmer about one hour. Makes 8 to 10 servings.

Scrumptious Chicken Sandwiches

2011-12-08T18:28:00.000-05:00

Holy taste buds! I never would have thought to add powdered sugar to coat my chicken. That little bit of sweetness is what makes this sandwich stand out. Amazing.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 egg, beaten
1 cup milk
4 to 6 boneless, skinless chicken breasts
1 cup all purpose flour
2-1/2 tbsp powdered sugar
1 tbsp kosher salt
1/2 tsp pepper
1/8 tsp allspice, optional
Oil for frying
4 to 6 hamburger buns, split and lightly toasted
Garnish: mayonnaise, dill pickle slices
Directions
Mix egg and milk together in an 11” x 7” baking pan. Place chicken in pan, turn to coat and refrigerate for one hour. In a bowl, combine flour, sugar and spices. In a heavy skillet, heat on inch of oil to 400 F. Working in batches of 3, drain chicken, reserving egg mixture and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. Place very carefully into hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns and garnish as desired. Make 4 to 6.

Macaroni & Cheese Chowder

2011-12-07T19:02:00.000-05:00

Rainy dreary day. Snow coming later today. Defiantly a chowder and corn bread kind of day. Even my finicky eater likes homemade mac & cheese making this meal a hit. Warning! After reading the ingredients I felt like it wouldn’t be enough so I doubled the recipe. Don’t do that unless you are feeding an army. We we be eating this all weekend long.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 (14 oz) can chicken broth
1 cup water
1 cup elbow macaroni, uncooked
1 cup milk
1 (8 oz) package pasteurized process cheese spread
1 cup cooked ham, diced
1 cup corn
Directions
Over medium heat, bring broth and water to a boil in a saucepan. Add macaroni and cook until tender, about 12 minutes. Reduce heat to low. Add milk, cheese, ham and corn. Simmer and stir until cheese is melted. Serves 4 to 6.

Mustard & Thyme Potato Salad

2011-12-06T19:08:00.000-05:00

I came home tonight, took off my shoes and started going through the mail when I remember I was suppose to bring home milk. Dang it. Back out I went. I came home for the second time when my phone rings. I’m chatting away. Then Haillie brings down her laptop to show me her artwork for the school’s upcoming musical. Which turns into us watching “A Christmas Story”. A quarter after five I remember I was suppose to make potato salad for dinner. Duh! I didn’t have the 45 minutes necessary for the potatoes. My microwave and it’s baked potato button saved the day. These were delish but next time I will go lighter with the red wine vinegar.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
2 baking potatoes
1-2 tbsp red wine vinegar, divided
1 cup mayonnaise
2 tbsp plus 2 tsp Dijon mustard
1 tsp fresh thyme, minced or 1/2 tsp dried thyme
pepper to taste
Garnish: 2 sprigs fresh thyme
Directions
Pierce potatoes with a fork; bake at 400 F for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

Honey-Barbecued Pork

2011-12-06T18:54:00.000-05:00

OMG!
This recipe is Abby approved. I am stunned. I think it would have been an even bigger hit if I served it on mini buns. Who can resist sliders? Can’t get you finicky eater to eat. Just make their food cute and tiny and they’ll gobble it up.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
2-3 lb pork roast
2 onions, chopped
1 (12 oz) bottle barbecue sauce
1/4 cup honey
6-8 sandwich rolls, split
Directions
Place pork in a slow cooker. Add onions, barbecue sauce and honey. Cover and cook on low setting for 6 to 8 hours. Use 2 forks to shred roast; mix well. Serve on rolls. Makes 6 to 8 servings.

Chicken & Dumpling Soup

2011-12-05T18:06:00.000-05:00

Nothing is better at the end of a Monday than a big bowl of comfort. This recipe is great for after a long work day. I roasted my chicken in the morning before heading to work. Once home dinner was prepared and ready to go within 30 minutes. So easy. My only suggestion is to cook it in something larger than a saucepan for those biscuits will poof up an stick to your lid.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--

Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
Ingredients
1 (10-3/4 oz) can cream of chicken soup
4 cups chicken broth
4 boneless, skinless chicken breasts, cooked and shredded
2 (15 oz) cans mixed vegetables
2 (12 oz) tubes refrigerated biscuits, quartered
Directions
Bring soup and broth to a slow boil in a saucepan over medium heat; whisk until smooth. Stir in chicken and vegetables; bring to a boil. Drop biscuit quarters into soup; cover and simmer for 15 minutes. Remove from heat. Let stand 10 minutes before serving. Serves 4 to 6.

Gooseberry Patch Cookbook Giveaway

2011-12-05T07:43:00.001-05:00

This giveaway is now closed!
Who wants a new cookbook?
I’ll be sharing recipes from “101 Soups, Salads & Sandwiches” all week. They go on sale January 01, 2012 but you can pre-order your copy today by clicking the book below. Remember, cookbooks make great Christmas presents.

You have up to 6 chances to win, here's how to enter:

Entry #1 - Leave a comment on this post.
Entry #2 – Blog about this giveaway on your blog. Don't forget to include a link to this post. Leave a comment with a link to your blog post.
Entry #3 – Become a Follower of Married/Single Parent. Leave a comment indicating you've done so or let me know you are already one.
Entry #4 – Tweet about the giveaway on Twitter. Don't forget to include a link to this post in your tweet. Leave a comment with a link to your tweet.
Entry #5 – Follow me "MsBwell" on Twitter. Leave a comment that you are a follower or let me know you are already one.
Entry #6 - *NEW* Follow Married/Single Parent on Facebook!

Contest ends Monday, December 12 @ 6:00a EST and is limited to US and Canada only. Winner will be chosen by Random.org and will be notified promptly. If I don't have a response from the winner within 48 hours I will choose another winner. You must be at least 18 years old to enter giveaways at Married/Single Parent. Only one person per household may enter.
*Disclaimer* This giveaway is not promoted by Gooseberry Patch. It is a personal giveaway fueled by my excitement and love of their cookbooks.

Weekly Menu For December 5

2011-12-05T06:00:00.000-05:00

Drum roll please.
This week’s menu is out of the new Gooseberry Patch Cookbook “101 Soups, Salads & Sandwiches”.

I am so excited to review a cookbook and even more excited to be able to share it with you. It wasn’t easy choosing which recipes I would use this week as there are so many enticing photos. Luckily it’s soup season, giving me time to try them all. For this week I tried to stick to the recipes that the whole family would love. Stay tuned, my next post will kick off the giveaway for this cookbook.
Dessert of the Week: Custard Pumpkin Pie
Monday: Chicken & Dumpling Soup
Tuesday: Honey Barbecued Pork & Mustard and Thyme Potato Salad
Wednesday: Macaroni & Cheese Chowder
Thursday: Scrumptious Chicken Sandwiches
Friday: Pizza
Saturday: Family dinner @ BIL & SIL’s
Sunday: Hungarian Mushroom Soup

Happy Everything

2011-11-30T19:39:00.001-05:00

Happy Belated Blogoversary! … this year marked 11 years of blogging. Crazy.
Happy Belated Thanksgiving/Birthday! … lucky spoiled me had the two combined this year. It was delicious.
Excluding Thanksgiving I’ve been pretty MIK (missing in kitchen) this last month. So when my Early Bird copy of Gooseberry Patch’s cookbook “101 Soups, Salads & Sandwiches” showed up I was extremely excited. I miss food. I miss my kitchen. I really miss sharing recipes. So here’s what is going to happen. I am going to sit down with a hot cup of peppermint tea, read my cookbook and plan out next week’s menu.

On Monday I’ll share my menu and kick off a giveaway for this cookbook. You could be the lucky winner to own it before it’s even out at stores. Throughout the week I’ll blog and share with you like I use to. Back when I was a SAHM and life was good. I miss that life but I’m loving my paychecks. So bittersweet.

Triple Layer Chocolate Cake w/Peanut Butter Icing & Chocolate Peanut Butter Ganache

2011-10-27T17:09:00.000-04:00

Yesterday marked my sixth month work anniversary. I still miss being home and at my family's beck and call. I'm exhausted from trying to get everything done while feeling what I am doing isn't enough. Then there is tomorrow: that marks our three month countdown till Christopher's deployment. Bummer. I know when the times comes I will be able to handle it but right now it doesn't feel that way.
On a happier note, tomorrow is also a co-worker's birthday. Yeah! It's a great reason to bake something yummy and this cake is to die for! It’s moist, rich, decadent and a little piece goes a long way. Grab a glass of milk.

Ingredients
2 cups all purpose flour
2-1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
1 cup sour cream
1-1/2 cups water
2 tbsp distilled white vinegar
1 tsp vanilla extract
2 eggs
PEANUT BUTTER ICING
10 oz cream cheese, at room temperature
1 stick butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter
CHOCOLATE PEANUT BUTTER GANACHE
8 oz semisweet chocolate
3 tbsp smooth peanut butter
2 tbsp light corn syrup
1/2 cup half-and-half
Directions
Preheat the oven to 350 F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Place cake layers in freezer while you make the icing.
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Place cake in refrigerator while you make the ganache.

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
To decorate simply pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Weekly Menu For July 25

2011-07-25T06:00:00.002-04:00

Happy Three Month Anniversary!
I’ve made it past my probation period and am officially a full time permanent employee. Yeah! Of course that means I had to bake something yummy last night to take into work. I think that’s my favorite part of having a job. I’m still having trouble juggling work & home life. Our house is a chaotic mess. I had this weekend off so I had a chance to catch up on cleaning and running errands. I think we were at Walmart three times on Saturday and twice on Sunday. With all those trips I still somehow forgot the vegetable broth I need for later this week. Sheesh! I need a wife. ;o)
Desserts of the Week: Creamy Rice Pudding & Blueberry Buckle
Monday: Rib Eye Steak w/Whiskey Cream Sauce, Potatoes & Salad
Tuesday: California Sushi Rolls, Seafood Soup & Deep Fried Shrimp
Wednesday: Ranch Chicken Burgers & Homemade Potato Chips w/Creamy BBQ Dip
Thursday: Spaghetti & Meatballs
Friday: Pizza
Saturday: Picnic
Sunday: Chicken Wings

Blueberry Buckle

2011-07-24T19:46:00.002-04:00

Surprise!
I really am hoping that this a step back into the blogging world. Oh how I miss you all. Not only am I sharing this recipe I already have tomorrow’s weekly menu planned out and ready to post. We shall see how the week goes.
It’s blueberry season and my fridge is overflowing. My first thought was to make a Blueberry Pinwheel Cobbler. BUT someone forgot to buy the butter flavored Crisco. Duh! So I settled for Blueberry Buckle which I’m taking into work tomorrow to share with the gang. It smells so good!

Ingredients
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups fresh blueberries
TOPPING
2/3 cup sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
1/3 cup cold butter
Directions
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Weekly Menu For April 25

2011-04-25T18:01:00.001-04:00

Hi-Ho
Hi-Ho
It’s back to work I go.
Augh!
I’m excited about getting back into the working world but worried about OCD home life. I love cleanliness and order. I tend to get grouchy in clutterville. Say a prayer for my family. Being today was my first day everything is going smoothly. Thank goodness for Easter leftovers. I’ve fed everyone, cleaned up the kitchen and ran the vacuum. Now to hurry up and post some delicious recipes from the weekend. I made a chocolate mousse pie to die for. I insist you try it because I’m sure it’s the cure for PMS.
Dessert of the Week: None
Monday: Fend For Yourself ;o)
Tuesday: Tuna Noodle Casserole
Wednesday: Ranch Chicken Burgers & Fries
Thursday: Rib Eye Steak w/Whiskey Cream Sauce & Smoky Potato Rounds
Friday: Pizza
Saturday: Fend For Yourself ;o)
Sunday: Baked Garlic Parmesan Chicken & Ranch Potato Cubes

Chocolate Mousse Pie

2011-04-24T08:30:00.001-04:00

This amazing pie will cure anything and everything. It is so rich, chocolaty and mouth watering good. You absolutely must try it!

Ingredients
20 chocolate sandwich cookies (such as Oreos)
1/4 cup butter cut into pieces, room temperature
12 oz high quality semisweet dark chocolate, finely chopped
1 tsp vanilla extract
Pinch of salt
3-3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings for garnish
Directions
Butter 9" spring-form pan. In a food processor grind the cookies until fine. Add the butter and pulse until combined. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Remove from oven and allow to cool completely.
For Mousse: In the bowl of a food processor, combine the chocolate, vanilla and salt. Bring 1 cup cream to boil in heavy small saucepan. With food processor running, gradually pour hot cream in and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
In the bowl of a standing mixer beat 2 cups cream and sugar until stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Serve sliced pie with whipped cream and chocolate shavings for garnish.

Carrot Cake

2011-04-24T08:00:00.001-04:00

Veggies have never been so yummy. This cake is soft and extra moist. I didn’t get to add the pecans due to my nut hating family. Toasted pecans would have blown my taste buds. Silly cruel family.

Ingredients
2 cups all-purpose flour
2 cups sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1-1/2 cups chopped pecans, optional
Frosting
2 (8 oz) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Preheat oven to 350 F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Peanut Butter Eggs

2011-04-24T07:30:00.001-04:00

Every year for the last 15 years I said I was going to make peanut butter eggs and I didn’t. This year I finally made them. OMG! Help I can’t stop eating them. I made two batches one covered in dark chocolate and the other in semi sweet. Both were amazing.

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
1-1/2 cups dark chocolate chips
2 tbsp shortening
Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Chill until set. Store in an airtight container in the refrigerator.

Sour Cream Cheese Puffs

2011-04-24T07:00:00.001-04:00

These made the perfect appetizers. Delicious. Even non cream cheese lovers liked them.

Ingredients
1 package (8 oz) cream cheese, softened
1 cup (8 oz) sour cream
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
2 tsp lemon juice
3/4 tsp dill weed
1/4 tsp pepper
2 tubes (12 oz each) refrigerated buttermilk biscuits
1/4 cup minced fresh cilantro
Directions
In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. Bake at 375 °F for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

Weekly Menu For April 18

2011-04-18T06:00:00.002-04:00

Good morning.
Monday already. Easter weekend coming up. So much to do and only four days to do it in. Whew. Our weekend was a flooded, wet, power outage mess. Due to the power outage I wasn’t able to cook dinner on Saturday. Then Sunday we ate cake for dinner. What kind of mom am I? So last week’s pork chops have been moved to Tuesday. I can’t wait for that meal, yummers. Then Thursday I’m making Gyros again. The marinade is amazing I can’t wait to share that recipe. Enjoy your Monday!
Desserts of the Week: Cinnamon Sugar Pull Apart Bread, Chocolate Mousse Pie & Carrot Cake
Monday: 7 Spice Sticky Chicken
Tuesday: Honey Pecan Pork Chops & Smashed Sweet Potatoes
Wednesday: Burgers & Curly Fries
Thursday: Grilled Beef Gyros
Friday: Pizza
Saturday: Rib Eye Steak w/Whiskey Cream Sauce &
Sunday: Easter Dinner

Pie Cake

2011-04-17T18:55:00.000-04:00

Does that grab your attention or what? I was lucky enough to receive this delicious baked goodie from my good “real life” friend Trudy. The concept just blew my mind. When she dropped it off we couldn’t wait to try it and so it was our dinner. I had to share it with you so I have asked Trudy to be my very first guest blogger.

So, since I am a Food Network junkie, I decided to try one of the latest desserts mentioned on one of their shows. A Pie Cake. Sounded just as crazy to me. But, sounded intriguing and sinful as well! Not sure how they put theirs together but I got to thinking. How hard could it be? So here's how I made mine.

Pre-heat oven to 350-
1 cake mix (prepared)
1- 8 inch pie (any flavor)
1- 9 inch springform pan
Prepare cake mix according to package directions. Set bowl to the side. Unwrap pie and set to the side.
Spray bottom and sides of springform pan with non-stick baking spray.
Pour 3/4 cup of cake batter on the bottom of the springform pan.
Invert pie and set in the center of batter.
Cover pie with the remaining batter. Tap the pan a few times to make sure there are no air bubbles.
This is the tricky part. I baked the cake for almost 80 minutes.
I recommend checking the cake after one hour. I used a long wooden skewer to check doneness and to check for any remaining wet batter, remembering of course that there is a pie in the middle. Check with your finger for a "solid" center to the cake baking longer if necessary.
When cake is done and you remove it from the oven, let it cool completely before removing from the springform pan. I inverted the cake onto a plate so the pie is upright when you slice into it. (sorry Michelle I forgot the right side up for yours ... lol).

*Toppings: For the chocolate cake with cherry pie I made a simple chocolate gnache topping. 8oz of semi-sweet chocolate chips and 1/4 cup cream.
For the cinnamon swirl I did a simple glaze. 1 cup confectioners sugar, 1/4 cup milk and vanilla.
I was thinking icing would be way too sweet, but its all a matter of taste.
We served ours with ice cream! Delicious!
*Note: Remember to play with flavors! The cake I made for Michelle was a cinnamon swirl cake. I used a yellow cake mix. I set aside a cup of batter and added 1 tsp. of cinnamon and a half teaspoon of vanilla. I swirled it into the cake batter on the bottom and top for a little extra flavor.
Enjoy and have fun with this. I can't wait to see pictures.
God Bless!
Trudy

Cheesecake

2011-04-14T16:05:00.001-04:00

*warning* Just looking at the following photos will cause you to gain weight. This cheesecake is that good. *warning*
I only make this once a year because the temptation of having it in the house is too much for me. Haillie shares my love affair for cheesecakes so this makes the perfect birthday cake for her. The flavor and texture are perfect, it is delicious plain or with toppings. I made a blueberry sauce and a sour cherry sauce and then everyone can make their slice the way they like it.
There are some rules to follow when making this cheesecake.
Rule #1 All cream cheese and eggs must be room temperature. I actually leave my cream cheese out over night. I never bake anything with cold eggs. I fill up a bowl with hot tap water and let my eggs hang out there for awhile.
Rule #2 Once your cheesecake is in the oven do not open the oven door. To help prevent cracking, even though mine did this year, I place a cake pan filled with water on the rack below the cheesecake. The moisture helps prevent cracking most of the time.
Rule #3 This isn’t a quick to make cheesecake. After you take it out of the oven it needs 24 full hours or more in the refrigerator. Just overnight will not cut it.
If you do not follow these rules this is what will happen –> Haillie’s 14th birthday cheesecake. Funny thing is until I looked back at last year’s birthday post I had totally forgotten about the whole ordeal.

Download Recipe
Ingredients
1-1/2 cups all purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2-1/2 lbs cream cheese, softened
1-3/4 cups white sugar
3 tbsp all purpose flour
5 eggs
2 egg yolks
1/4 cup heavy whipping cream
Directions
Preheat oven to 400 ⁰F. Lightly coat a 10 inch springform pan with spray oil. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 ⁰F. Allow to cool.
Increase oven temperature to 475 ⁰F. In a large bowl, combine cream cheese, 1-3/4 cups sugar, 3 tbsp flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
Pour filling over crust and bake for 10 minutes at 475 ⁰F. Reduce temperature to 200 ⁰F and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
Chill for 24 hours. This is imperative! If desired, top with your favorite fruit or serve plain.

Birthday Girl

2011-04-14T07:00:00.000-04:00

Fifteen years ago at 9:51a in a little hospital near Ft Drum the most amazing person was born. She is brilliant, intelligent, creative, a smart ass, beautiful and just plain fabulous.
Happy Birthday Haillie! I can’t even begin to express how proud of the young person you’ve become.

Veggie Cheese Soup

2011-04-12T18:58:00.001-04:00

Yesterday’s beautiful weather was such a tease. We slept with the windows open and the breeze was so peaceful and fresh. It was a tad brisk when we woke up but I still loved it. Today not so much. Rain, rain, more rain, sunshine for a moment followed by dreary cold weather. Boo. Even with the lack of sunshine I still managed to clean bedrooms, change sheets and flip mattresses. Does anyone else flip their mattress or is that a thing of the past? My kiddos look at me like I’m nuts when I do it. I love climbing into a bed with fresh sheets but add that flipped mattress and *OMG* I’m in sleep heaven. I can’t wait for bedtime tonight. Before that can happen I had to take Haillie shopping for her birthday. We lucked out and she found four new shirts. It was a fun and stressful trip. Once home again I finished up dinner, which was delicious. Three out of four of us loved it. Abby of course was the exception. She just needs to give veggies a chance. Christopher then surprised Haillie with a few more gifts. We are so bad at waiting, her birthday isn’t till Thursday. She was excited to get the book she requested, Doctor Zhivago plus a book on Irish Fairy & Folk Tales and a Pink CD. What 15 year old reads Doctor Zhivago? Tomorrow night is her birthday dinner out. Reservations have been made and I’m hoping at least on photo will be taken. Fingers crossed.

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Ingredients
1 medium onion, chopped
1 celery rib, chopped
2 small red potatoes, cut into 1/2-inch cubes
2-3/4 cups water
2 tsp chicken bouillon granules
1 tbsp cornstarch
1/4 cup cold water
1 can (10-3/4 oa) cream of chicken soup, undiluted
3 cups frozen California-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 oz Velveeta, cubed
Directions
In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended. Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted.

Gourmet Beef Noodle Casserole

2011-04-11T19:14:00.000-04:00

I think spring may finally be here, it was absolutely beautiful out. Windows were open, music was blasting and house cleaning didn’t quite seem like a chore. Once the kiddos were home it wasn’t long before they were outside. Love it! Dinner was easy too. I love fix it and forget it casseroles. We only ate about half so I’m happy to have leftovers for later this week.

Recipe from … Gooseberry Patch Best-Ever Casseroles
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Ingredients
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup green pepper, chopped
1 can (4 oz) sliced mushrooms, drained
1 clove garlic, chopped
2 tsp salt
2 tsp sugar
1/2 cup burgundy wine or beef broth
1 pkg (8 oz) cream cheese, softened
1 cup sour cream
1/3 cup onion, chopped
2 cups shredded Cheddar cheese, divided
8 oz wide egg noodles, cooked
Directions
Brown ground beef in a skillet; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat for 10 minutes. In a medium bowl, blend cream cheese, sour cream, onion and one cup Cheddar cheese; set aside. In an ungreased 13"x9" baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar cheese. Bake, uncovered, at 350 ⁰F for 40 minutes. Serves 6 to 8.

Cupcake Mania

2011-04-11T15:53:00.000-04:00

Are these not just the cutest cupcake liners ever?! I found them at Walmart of all places.

Abby can be a cupcake monster. She rules the cupcake flavor combinations in our home. So when she requested another batch of chocolate cupcakes with peanut butter frosting I swear I could hear Haillie grumble. She is not a fan of chocolate. So I decided to make six chocolate cupcakes and six vanilla cupcakes.

For Haillie I made a light and fluffy vanilla cupcake with buttercream frosting swirled with a blueberry sauce. The buttercream frosting didn’t care for my humid house but still received an “OMG! Mom these are fabulous!” And for Abby a moist chocolate cupcake with a buttercream filling and peanut butter frosting. She thinks I’m the bestest. Smile. These recipes make more than you need for six cupcakes per. I refrigerated all the extra batter and frosting to use later.

Vanilla Cupcakes w/Buttercream Frosting & Blueberry Swirl
Ingredients
1/2 cup butter, softened
1-1/3 cups cake flour, sifted
1 cup sugar
1 tsp pure vanilla extract
2 large eggs, room temperature
1 tsp baking powder
1 pinch of salt
1/2 cup milk
Directions
Preheat the oven to 325⁰F. Line a muffin pan with paper or foil liners. In a large bowl, cream together the butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated. In a medium bowl, sift together flour, baking powder, and salt three times. Add to egg mixture in three additions, alternating with milk, starting and ending with flour. Fill the muffin cups 3/4 full. Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Buttercream Frosting
Ingredients
1 cup butter, softened
4 cups confectioners' sugar
2 tsp vanilla extract
1/2 cup milk
Directions
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
Blueberry Sauce
Ingredients
1 cup fresh or frozen blueberries
1/2 cup water
1/4 cup white sugar
2 tbsp cold water
1 tbsp cornstarch
1/4 tsp almond extract
1/8 tsp ground cinnamon
Directions
In a saucepan over medium heat, combine the blueberries, 1/2 cup water and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 2 tablespoons cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Chocolate Cupcakes w/Buttercream Filling & Peanut Butter Frosting
Ingredients
1-1/3 cups all purpose flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 tbsp butter, softened
1-1/2 cups white sugar
2 eggs
3/4 tsp vanilla extract
1 cup milk
Directions
Preheat oven to 350 ⁰F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Fill and frost with your favorite frosting when cool.
Peanut Butter Frosting
Ingredients
1/2 cup butter, softened
1/2 cup peanut butter
4 cups confectioners' sugar
2 tsp vanilla extract
1/2 cup milk
Directions
In a mixing bowl, cream butter and peanut butter together until smooth. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.