She Loves Food and Flowers

This Blog has MOVED~~~

2014-01-19T19:53:00.001-08:00

This blog has been changed to my own domain name of Food, Flowers and Family
and moved to:
http://foodflowersandfamily.com

Please stop by my Facebook blog fan page and give us a "like":

https://www.facebook.com/FoodFlowersandFamily?ref=hl

*I was having technical problems with Blogger, and this just seemed like a good idea. I hope to bring even more consistent, quality content, so please stay tuned!

~Shelly

Starlight Mint Pink Hot Chocolate

2014-01-13T11:45:00.001-08:00

Chase away winter's chill with yummy hot chocolate that tastes just like Starlight mint candies! This is a great way to use up some leftover candy you might have from Christmas. This pretty beverage would be wonderful to serve the youngsters on Valentine's Day!

*Check out the adult cocktail version below~

Starlight Mint Pink Hot Chocolate

3 C milk
20 Starlight mints, unwrapped
1 C white chocolate chips
1/2 C half-and-half
1/4 C instant fat-free dry milk powder
1 tsp. cornstarch
Corn syrup, crushed Starlight mints, peppermint OR regular miniature marshmallows OR whipped cream, candy cane sticks, maraschino cherries, miniature candy bars like Twix (or your favorite) or cookies for garnish~

In pot, combine milk, mints, chocolate chips, half-and-half, milk powder and cornstarch. Cook over medium-low heat, whisking, until mints have melted and mixture is smooth. For extra frothy, pour into blender; cover and blend. If desired, brush rims of 4 mugs with syrup; dip into crushed mints. Divide hot chocolate among mugs; top with marshmallows or other desired toppings. Serve with candy cane sticks, if you like.

Makes 4 servings

Make it a cocktail: Add 2 Tablespoons clear chocolate vodka to each serving.

Pecan-Berry Coffee Cake

2014-01-08T12:28:00.000-08:00

It's still "coffee cake" weather, in my humble opinion, so here's a terrific one. What I love about this recipe is that you can use FRESH blueberries NOW and change it to raspberries (or your favorite berry) later in the year. Having said that, it is ok to use frozen berries in this recipe, just do NOT that them first!

The apple replaces some of the butter found in most coffee cake recipes and adds a sweet taste and moist cake!

This is from the Eating Well magazine, June 2013 edition~

Tip: Make this ahead by baking, cooling and then covering in the pan. Hold at room temperature for up to 1 day. Before serving, unwrap and heat at 300 degrees for about 20 minutes.

Now that I'm sharing, I've got the sudden itch to make this; maybe next shopping trip!

Pecan-Berry Coffee Cake

Cake:

1 C all-purpose flour + 1-1/2 tsp., divided
3 Tbsp. cornmeal
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, softened
3 Tbsp. canola oil
3/4 C sugar
2 large eggs
1/3 C low-fat milk
3 Tbsp. lemon zest
1-1/2 tsp. vanilla extract
1-1/2 C blueberries or raspberries, fresh OR frozen (NOT thawed)

Topping

2 Tbsp. cold butter
1/4 C sugar
1 C chopped pecans

Preheat oven to 350 degrees. Line an 8-inch square pan with foil, leaving an over-hang on all sides. Lightly coat the foil with cooking spray.

To prepare cake: Whisk 1 cup flour, cornmeal, baking powder and salt in a medium bowl. Beat softened butter and oil in a large bowl with an electric mixer on high speed for 2 minutes. Scrape down the sides. Add 3/4 cup sugar and beat on medium-high until smooth, about 2 minutes. Add eggs, milk, lemon zest and vanilla and beat on medium-high until smooth, about 1 minute. Scrape down the sides. Add the flour mixture and beat on low speed just until incorporated.

Place berries and apple in a small bowl, sprinkle with the remaining 1-1/2 teaspoons flour and toss very gently to coat. Sprinkle the fruit over the batter and very gently fold in until just combined. Scrape the batter into the prepared pan, smoothing the top.

To prepare topping:

Combine cold butter and 1/4 cup sugar in a bowl. With a pastry blender, cut them together until the butter is in small pieces and uniform crumbles form. Add pecans and toss until evenly incorporated. Sprinkle the topping over the batter.

Bake the cake until a test inserted in the center comes out clean and the nuts are a deep brown, 50-55 minutes.

Let the cake cool in the pan on a wire rack for about 2 hours. Lift it out of the pan, using the edges of the foil, onto a cutting board, and cut into 16 squares. Use a spatula to lift the cake from the foil.

Makes 16 servings, 2-inch squares

Cannellini Bean & Vegetable Minestrone

2014-01-05T15:23:00.000-08:00

For all those affected by the Winter Storm "Hercules", this one's for you~

You're in my thoughts & prayers....stay warm, stay indoors and stay safe!

Cannellini Bean & Vegetable Minestrone

3 slices bacon, chopped
1 onion, chopped
3 ribs celery, choppe
3 cloves garlic, minced
1-1/2 tsp. dried basil
1 can (15 oz.) crushed tomatoes
2 Tbsp. tomato paste
4 C chicken broth
1/2 C your favorite pasta, such as Rigatoni
4 C cooked vegetables, such as corn kernels, green beans (cut into 2-inch pieces), carrots or butternut squash (cut into small cubes)
1 can (15 oz.) cannellini beans, rinsed
Salt and Pepper
Grated Parmesan Cheese, for serving

In a 4-qt. saucepan or small Dutch oven, cook the bacon over medium heat, stirring, until crisp, 6 to 7 minutes. Add the onion, celery, garlic and basil; cook until the vegetables are tender, 10 minutes.

Stir in the tomatoes and tomato paste; cook, stirring often, 2 minutes. Increase the heat to medium-high, add the broth and bring to a boil. Immediately reduce the heat to medium-low; cover and simmer for 20 minutes.

Add the pasta, cover and simmer, stirring occasionally, until al dente, 10 minutes. Stir in the cooked veggies and beans and cook until heated through, 2 minutes. Season and serve with the Parmesan.

Serves 6

Cinnamon Roll Dutch Apple Pie

2014-01-03T08:00:00.000-08:00

In November, there was a post on the FB page of "Single Dad Laughing" which got a LOT of interest. He was talking about an annual "pie day" that he hosts with friends & family. One of the pies that so many of us thought intriguing was "Cinnamon Roll Dutch Apple Pie"; after many requests, he posted the recipe for his readers. I personally cannot WAIT to try this next holiday season!

Cinnamon Roll Dutch Apple Pie

For the crust:

1 Pillsbury refrigerated pie crust
1 Tbsp. unsalted butter, melted
2 tsp. ground cinnamon
egg wash (1 egg beaten with 1 tsp. water)

For the pie:

7 to 8 C peeled, cored and thinly sliced small Granny Smith apples
1 stick unsalted butter, room temperature
1 C Gold Medal unbleached all-purpose flour
1 C light brown sugar
granulated sugar, for sprinkling

For the icing:

1/2 C powdered sugar
1/4 tsp. vanilla
1/4 tsp. ground cinnamon
2 tsp. milk

Directions:

Preheat oven to 400 degrees. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2 inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.

Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.

Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.

In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or Ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooked pie.

***Here's the direct link to Single Dad Laughing's Facebook fan page:
https://www.facebook.com/SingleDadLaughing
He also writes a blog; you should be able to access a direct link through his Facebook page.

Beauty at Day's end.....

2014-01-02T17:08:00.002-08:00

2013 couldn't have been less kind to me. In short, the rug was pulled out from under me without any notice & suddenly I'd lost all my hopes & dreams of a beautiful future. My trust was shattered along with every piece of my heart.

I moved cross country & have settled into a mobile home and am trying hard to find my "new normal". To be quite honest, I have one foot in 2013 and one in 2014.

But time marches on, doesn't it? It's a day by day process and one must sometimes find the strength to get through the next hour.

I have set some new goals for the New Year, as I always do. One "goal" literally JUST came to me as I was waiting for the mailman & my mind started to wander, as it does quite often these days, to be frank. I looked up and this was the beauty that I beheld:

Right then and there I decided I would find SOMETHING of beauty every single day and capture it on camera if possible. In any case, I'm going to write down the things I noticed and keep them in a jar as a reminder at the END of the year, that no matter what, life is STILL beautiful.

~Happy New Year to all my readers!

Slow Cooker Beef Short Ribs over Egg Noodles

2013-12-31T12:00:00.000-08:00

I used to LOVE the short ribs my mother would prepare when I was growing up. I haven't made to date myself, but that's about to change.

Slow Cooker Beef Short Ribs over Egg Noodles

2-1/2 to 3-lbs. boneless beef short ribs
1 tsp. garlic salt
1 (3 oz.) pkg. dried tomato halves, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium onions, coarsely chopped
2 tsp. dried Italian seasoning, crushed
1 C beef broth
3 C dried egg noodles, cooked and drained

Trim fat from ribs; cut into 3-inch pieces. Sprinkle garlic salt evenly over all sides of meat; set aside.

In a 4-quart slow cooker combine tomatoes, carrots and onions. Place ribs over vegetables, and sprinkle with Italian seasoning. Add broth.

Cover; cook on low heat setting10 to 11 hours or on high heat setting 5 to 5-1/2 hours.

Using a slotted spoon, remove ribs and vegetables from cooker. Skim fat from juices in cooker, discard. Serve ribs, vegetables and cooking juices over egg. noodles. Dust with a little extra Italian seasoning before serving.

Makes 6 servings

Snickerdoodle Cheesecake

2013-12-28T09:00:00.000-08:00

I came across this recipe and just had to share. If you have a love for Snickerdoodle cookies as I do, then you'll want to try this cheesecake!

~This recipe doesn't require a water bath (which makes me a fan already!), yet has a creamy texture.

Snickerdoodle Cheesecake

2 (8 oz.) packages cream cheese
3 eggs, lightly beaten
1 (10 oz.)package shortbread cookies, finely crushed
1 Tsp. sugar
1/4 C butter, melted
1 (8 oz.) carton sour cream
1 C sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, preheat oven to 350 degrees.
For crust: In a medium bowl stir together crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined. Press mixture onto bottom and 1-1/2 inches up the sides of a 9-inch springform pan.

In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 tsp. cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.

In a small bowl stir together 1 Tbsp. sugar and 1/2 tsp. cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan.

Bake 40-50 minutes or until a 2-1/2 inch area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving.

Makes 12 servings

Loaded Smashed Potatoes

2013-12-26T12:00:00.000-08:00

I made these for the first time this Christmas. They were beyond delicious and I can safely say this, tweaked recipe is going into my repertoire for anytime I'm making a special meal---NOT just at the holidays.

Loaded Smashed Potatoes

8 -10 (approx.---I did not measure how many potatoes I bought) red potatoes
1 C 2% milk, warmed
3 Tbsp. butter, softened
1 lb. bacon strips, cooked and crumbled
1 C (4 oz.) shredded cheddar cheese
1/2 C shredded Parmesan cheese
3-5 green onions, chopped
2 tsp. dried parsley flakes
2 tsp. kosher salt
1 tsp. black pepper
2 large cloves garlic, minced (I use a garlic press--do what YOU like)

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

Drain; return to pan. Lightly mash potatoes (I do this with the beaters turned OFF, and just smash down a few times), add all the butter in and gradually add milk to reach desired consistency. Stir in bacon, cheeses, green onions, parsley, salt and pepper.

Makes 8 -10 servings

Carmelized Ham & Swiss Buns

2013-12-23T09:00:00.000-08:00

Found this in the Dec. 2013 issue of Taste of Home magazine. Ham & cheese sandwiches made from the leftover ham were a holiday tradition when I was a youngster. I have loved them ever since & this recipe takes them up a notch (or two!), so I'll definitely be trying these.

You can make this ahead and bake it quickly when company arrives. Ham and cheese, horseradish and brown sugar make for one delicious combo!

Carmelized Ham & Swiss Buns

1 pkg. (12 oz.) Hawaiian sweet rolls, split
1/2 C horseradish sauc
12 slices spiral glazed ham OR whatever ham you have on hand, including deli ham
6 slices Swiss cheese, halved
1/2 C butter, cubed
2 Tbsp. finely chopped onion
2 Tbsp. brown sugar
1 Tbsp. spicy brown mustard
1 tsp. poppy seeds
1-1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder

Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9" square baking pan.

In a small skillet, heat butter over medium-high heat. Add onions; cook and stir 1-2 minutes or until tender. Stir in brown sugar, mustard, poppy seeds, Worcestershire sauce and garlic powder. Pour over rolls. Refrigerate, covered, several hours or overnight.

Preheat oven to 350 degrees. Bakes, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Makes 1 dozen

Eggs Benedict Casserole

2013-12-22T08:00:00.000-08:00

This overnight breakfast bake will make your (Christmas??) morning easier~

Eggs Benedict Casserole

12 oz. Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 C 2% milk
1 tsp. onion powder
1/4 tsp. paprika

Hollandaise Sauce

3 egg yolks
1/2 C heavy whipping cream
2 Tbsp. lemon juice
1 5sp. Dijon mustard
1/2 C butter, melted

Place half of the Canadian bacon in a greased 3-qt. or 13" x 9" baking dish; top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Refrigerate, covered, overnight.

Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, uncovered, 35 minutes. Uncover; bake 10-15 minutes or until a knife inserted near center comes out clean.

In top of a double broiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the breakfast casserole.

Makes 12 servings

Eggnog Cupcakes

2013-12-20T08:00:00.000-08:00

Eggnog Cupcakes

If you want a creamier frosting, add more eggnog. The nog lovers in your life won't complain!

4 eggs, separated
2/3 C butter, softened
1-1/2 C sugar, divided
2-1/3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 C eggnog

Frosting

1 pkg. (8 oz.) cream cheese, softened
1/4 C butter, softened
3-3/4 C confectioners' sugar
2 Tbsp. eggnog
Freshly grated or additional ground nutmeg

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Line muffin cups with paper liners.

In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.

With clean beaters, beat egg whites on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.

Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting: in a bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.

Makes 2 dozen

Brown Macaroni with 4 Cheeses & Cauliflower

2013-12-19T10:18:00.000-08:00

Found this recipe in the Nov. 2013 issue of Rachel Ray Magazine. I love the fact that this hearty dish serves enough as a side dish for 12 (making it perfect for the holidays, or any other celebration) or an entrée for 6.

Brown Macaroni with 4 Cheeses & Cauliflower

1-lb. whole grain or farro penne rigate
1 head cauliflower or Romanesco (Roman broccoli) cut into bite-size florets
2 Tbsp. olive oil
5 Tbsp. butter
10 large shallots, thinly sliced
3-4 cloves garlic, thinly sliced or chopped/minced
2 Tbsp. finely chopped fresh thyme
2 Tbsp. finely chopped fresh rosemary
1 C chicken or vegetable stock
3 Tbsp. flour
Freshly grated or ground nutmeg
Salt and pepper
1 tsp. dry mustard or 1/2 tsp. cayenne
2 C milk
2-1/2 C mixed grated cheese; sharp white cheddar, Asiago and Fontina OR Gruyere
1/2 C grated Parmigiano-reggiano cheese

Bring a large pot of water to a boil. Salt the water and cook the penne until al dente, about 8 minutes, adding the cauliflower during the last 4 minutes of cooking. Drain and return pasta and cauliflower to the pot.

Meanwhile, in a medium skillet over medium-low, heat the oil, turn turns of the pan. Add 1 Tbsp. of the butter. Once it foams, add the shallots and garlic. Season with salt, pepper, the thyme and rosemary. Cook, stirring occasionally, until shallots are light golden, about 20 minutes. Stir in 1/2 cup of the stock.

Preheat the broiler. In a medium saucepan, melt the remaining 4 Tbsp. butter over medium heat. Whisk in the flour, nutmeg and dry mustard and cook for 1 minute. Whisk in the milk and the remaining 1/2 cup stock, then stir in the cheese using a figure 8-motion. Cook over medium-high heat until thick enough to coat the spoon, 2 to 3 minutes. Remove from the heat.

Add the shallot mixture and sauce to the pasta pot. Stir to combine. Transfer to a 9 x 13-inch baking dish; top with the parmigiano-reggiano. Broil until browned and bubbling, 1 to 2 minutes. Let sit for 10 minutes before serving.

Blast from the Past......Santa's Whiskers Cookies

2013-12-17T09:37:00.000-08:00

I'm turning back the clock today, sharing a recipe for Christmas holiday cookies that my mother made for years.

My mother did not teach any of her 3 daughters to cook, but I definitely was drawn to cooking because of her example in the kitchen. She made some great meals through the years, but it was at holidays that she really shined-----I swear she was "Martha Stewart" long before Martha was famous.

I can vividly recall my mother making grand centerpieces at Easter (some kind of 3-dimensional sugar eggs that were merely for decoration, and tucked away to use on following years) as well as Christmas. She spent a lot of time making a cookie "tree" out of graduated sizes of star shaped cookies which she frosted in green and embellished. Again, this was only a decoration and she carefully stowed it away to use each year.

I carry on her tradition of making homemade treats at Christmas time, to share with my family and friends. Growing up, we had an extra freezer in the garage, and my mother put this to use seasonally; it was common to open the doors and find tins of various types of cookies and fudge too! My sisters and I would sneak a cookie (or half a dozen!) out of those tins EVERY year, and EVERY year my mother would get angry as she could tell we'd dipped into those goodies.

I cannot remember the varieties of cookies mom made each year, but I do remember "Santa's Whiskers" was one of my favorites. Just look at the beautiful color in these---very festive. Mom hasn't passed on too many of her recipes, unfortunately, so I had to go online to find this one. If you've never tasted these, I hope you will give them a try.....you never know, they could become something of a tradition in YOUR house, and traditions are what make the holidays truly memorable.

Merry Christmas to all my readers ~

1 cup butter

1 cup white sugar

2 tablespoons milk

1 teaspoon vanilla extract

2- 1/2 cups sifted all-purpose flour

3/4 cup finely chopped red and green candied cherries

1/2 cup chopped pecans

In mixer bowl, cream together butter or margarine and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts.

     2. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut.

     3. Wrap and chill several hours or overnight.

    4.   Slice 1/4 inch thick. Place on ungreased cookie sheet. Bake in 375 degrees F (190 degrees C) oven for 12 minutes or till edges are golden.

Makes 5 dozen

Red Wine Beef Ragu

2013-12-15T09:50:00.001-08:00

Gotta love slow cooker weeknight dinners. With just a little prep on Sunday, you'll come home to a ready-for-the-table meal on Monday after work!

Here's a great do ahead tip: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes.

Red Wine Beef Ragu

1 (14.5 oz.) can crushed tomatoes
1/2 C red wine
Kosher salt and pepper
1 (28 oz.) can whole peeled tomatoes, drained
4 cloves garlic, finely chopped
2 medium carrots, cut into 1/4-inch pieces
1 large onion, chopped
2 sprigs fresh rosemary
1-1/2 lb. lean beef stew meat, trimmed and cut into 3-inch pieces
12 oz. pappardelle or other wide noodles
1/2 D fresh flat-leaf parsley, chopped
1/4 C grated Parmesan OR Romano cheese

In a 5-6 quart slow cooker, whisk together the crushed tomatoes, red wine, 1/4 tsp. salt and 1/2 tsp. pepper. Add the whole tomatoes, breaking them up with the spoon. Stir in the garlic, carrots, onion and rosemary.

Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6-8 hours on low OR 4-5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan/Romano.

Serves 4

Roast Beef & Onion Grilled Cheese Sandwich

2013-12-14T16:40:00.003-08:00

Behold, one of the best grilled cheese sandwiches I've ever tasted ~

Roast Beef & Onion Grilled Cheese Sandwich

1 Tbsp. olive oil
1 small onion (sliced)
1/4 tsp. EACH salt & pepper
1 tsp. thyme leaves
4 slices rye bread ***or your favorite bread
4 Tbsp. whole-grain mustard
8 oz. Gruyere cheese, coarsely grated
8 slices thinly sliced roast beef

Heat 1 Tbsp. olive oil in a medium skillet over medium heat. Add 1 small sliced onion, season with the salt and pepper and cook, covered, stirring occasionally, for 12 minutes.

Reduce the heat to medium-low, stir in 1 tsp. thyme leaves and cook, uncovered, stirring occasionally, until the onions are golden brown, 15 to 20 minutes more (add 1 Tbsp. water to the skillet if the onions start sticking).

Butter or oil both sides of 4 slices rye (or your favorite) bread. Form sandwiches with the bread, spreading 1 Tbsp. whole-grain mustard, 2 oz. Gruyere cheese and 2 slices roast beef on each.

Heat a large nonstick skillet over low heat. Cook the sandwiches until the bread is golden brown and crisp and the cheese has melted, 4 to 5 minutes per side.

Makes 4 sandwiches

Spaghetti with Parmesan-roasted Broccolini

2013-12-13T18:47:00.003-08:00

Use your leftovers in this tasty way~~
Chop leftover spaghetti and broccolini and mix with 4 large eggs and 1/2 tsp. each salt and pepper. Cook spoonfuls in olive oil in a nonstick skillet until golden brown and cooked through; serve with a salad.

Spaghetti with Parmesan-Roasted Broccolini

12 oz. spaghetti
2 tsp. grated lemon zest plush 1 Tbsp. fresh lemon juice
3 Tbsp. olive oil
2 slices fresh bread, torn into 1-inch pieces ***
2 cloves garlic, smashed
2 bunches broccolini, roughly chopped
1/4 to 1/2 tsp. crushed red pepper
Kosher salt
1/4 C grated Parmesan, plus more for serving (MUCH more...just sayin')

Heat oven to 425 degrees. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid. Drain the pasta and return it to the pot. Toss with the lemon zest and juice and 1 tablespoon oil.

Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped. ***If you don't have a food processor, as I don't, I would use some bread crumbs and I would mince the garlic, thus eliminating this step.

On a large rimmed baking sheet, toss the broccolini, red pepper, remaining 2 tablespoons oil and 1/2 tsp. salt. Add the parmesan and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, 10 to 12 minutes.

Toss the pasta with the broccolini mixture and 1/2 cup reserved cooking liquid (adding more if the pasta seems dry). Serve with grated parmesan, if desired.

Serves 4

Homemade Ketchup

2013-12-08T10:00:00.000-08:00

Sharing this recipe from my online friend and fellow Ebay colleague, Rachel Bonner.

She says she hasn't bought ketchup in MONTHS & swears it's WAY better than Heinz, Hunts, or any other brand.
PLUS, no preservatives/chemicals! What's not to love?!

**Rachel keeps hers in the fridge in an air tight container. She says she just finished off some that was made in September & has never had a batch go bad~

I'm definitely going to try this! If YOU try it, please come back & post your feedback on this thread so other readers can check it out. Thank you, Rachel Bonner~

Homemade Ketchup

6 oz. can tomato paste
1/4 C honey
1/2 C white vinegar
1/4 C water
3/4 tsp. salt
1/4 tsp. onion powder
1/8 tsp. garlic powder

Directions:

Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.

When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.

Remove from heat and cover until cool. Chill and store refrigerated in a covered container.

FB'ing With Your Adult Kids

2013-12-07T03:57:00.003-08:00

      It's 3AM and I'm having trouble sleeping, so I thought I'd share some Facebook etiquette tips I've picked up from my adult sons. Even though I'm in my mid 50's, I like to think I'm still somewhat kewl, yet I'm learning that there is a limit as to how much of that I am allowed to "share" on my kids' Facebook accounts.

     For example, my youngest son put up a video the other day of a speech he gave in one of his college classes. It was freaking awesome-sauce & so I naturally hit the thumbs-up button first, to "like" it, then I felt the need to comment:

     "GR8 job, Ty-Ty!!!! I'm sooooo proud of u <3 You aced that! & u looked sharp, 2!! Love & miss u oodles <3 Call me, k, or Skype me soon ;-) L8R.....peace/out ;-0"............and I went about my other business on the computer.
I returned to his page a short while later and my comment wasn't there anymore?! Must be a FB glitch, I thought, and proceeded to re-post:

     Dude ~whaaaaa?? I put a comment here & it's gone?!!? I said that was da bomb!!  And the ending was awesome-sauce!  I miss yo face & luv u bunches <3  Whazup w/u......call me sum time soon, k? ;-)".......and, back to my other business.  You guessed it; when I checked his page a little later my comment was once again GONE!  Then I remembered. I'd gone too far. Again.

     The first time I committed this offense with one of my sons, I private messaged him to ask WHAT had I done that made him choose to delete my comment?  The reply was something like this:

     "MOM!!!  ALL of my 800 friends on FB can see that, & I don't want them and THEIR friends.... my employer(s) & my potential girlfriend(s) to read all that ~ it's *embarrassing*!!!"

     I had to remind him that some of his "friends" were MY "friends" too.....that didn't go over as well as I thought it would ;-(

     Anyway, the bottom line is that we must exercise some restraint when FB'ing with our adult children. Act more like a "friend" than a Mom or Dad. Lay off the hearts and flowers and smiley faces. Don't over-do the lingo and by ALL. MEANS. do NOT reference any nicknames!

     Or, set up a blog like me and feel free to boast all you want about your kids, no matter HOW old they are!!

Bwahaha........the delete button is under MY thumb over here ;-p ~ ROFLOL!!

Snowman Sundae

2013-12-06T10:00:00.000-08:00

Whether your kids are home due to a Snow Day, or you're entertaining the grandkids, here's a quick little treat they will enjoy making.....and eating!

Snowman Sundae

4 large marshmallows
Liquid red food coloring or black decorator icing and small candies
4 scoops vanilla ice cream
12 semisweet chocolate pieces, raisins or dried cranberries....or use your imagination!
4 red maraschino cherries with stems, drained, patted dry
4 red licorice twists, halved, or 8 tiny candy canes or pretzel sticks
***You may switch up the decorations: use a large gumdrop on top of the hat instead of the cherry, or use a miniature waffle cone dipped in chocolate and cover the tip (ONLY) in sprinkles as the hat instead of a marshmallow. Reese Peanut Butter cups would also work as a "hat"...the most important thing is to HAVE FUN WITH IT!!

1) Make the snowman heads by creating a face on each large marshmallow. Use a wooden toothpick dipped in food coloring or black icing and small candies (attach with a little icing).

2) Place one scoop of ice cream in each of four chilled dessert bowls. Arrange three chocolate pieces in a line down the center of each scoop to resemble buttons. Top each scoop with one of the marshmallow heads.

3) Place a cherry on top of each marshmallow to make hats. Stick two licorice twists into each scoop of ice cream for arms.

Serve immediately.
Makes 4 servings

Peppermint Meringues

2013-12-05T15:53:00.001-08:00

These would be so wonderful to make up as holiday gifts for co-workers, your kids teachers, your neighbor(s) and friends. Super easy, beautiful and perfect addition to a cup of hot tea, cocoa or coffee on a chilly Winter day ~

Peppermint Meringues

3 large egg whites
1/4 tsp. cream of tartar
1/2 C sugar
1 tsp. pure vanilla extract
24 small chocolate peppermint candies (such as York Peppermint Patties)
*Optional: baking jimmies or colored sugar/glitter to sprinkle over the tops

Heat oven to 250 degrees. Line 2 large baking sheets with parchment paper.

Using an electric mixer, beat the egg white and cream of tartar until frothy. Gradually add the sugar, 1 Tbsp. at a time, beating until incorporated. Continue beating until stiff, glossy peaks form, 2 to 3 minutes; beat in the vanilla.

Spoon 24 level tablespoons of the meringue onto the prepared baking sheets, spacing them 2 inches apart. Place 1 peppermint candy in the center of each meringue and press it down very slightly. Top each peppermint candy with another tablespoon meringue, spreading it over the candy to completely cover and seal it in.

Bake until the meringues are firm and dry, 60 to 70 minutes. *Sprinkle with optional baking jimmies or colored sugar/glitter if desired. Let cool for 15 minutes before servings.

Makes 24

Praline Turtle Cake

2013-11-30T10:45:00.000-08:00

Praline Turtle Cake

1/2 C Butter
1 C brown sugar
1 (14 oz.) can sweetened condensed milk
1 C chopped pecans
2 C all-purpose flour
3/4 C unsweetened cocoa
2 C granulated sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 C sour cream
1/2 C canola oil
1 tsp. vanilla extract
1 tsp. white vinegar
1/2 C fudge topping
1/2 C chocolate chips, melted
*Your favorite chocolate frosting

To make the cake:

Heat oven to 350 degrees. Butter the bottoms of two 9" round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar and sweetened condensed milk in a 2-qt. saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.

Divided the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool.

Combine the flour, cocoa, granulated sugar, baking powder, baking sofa and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla and vinegar and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans---over sugar mixture---and bake until a wooden skewer inserted into the cake center comes out clean, 35-40 minutes.

Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Assemble the cake:

Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Sparkling Cider Pound Cake

2013-11-18T17:21:00.002-08:00

Try this twist on pound cake with a simple sparkling cider glaze~

This is from a Taste of Home magazine....if you don't subscribe, you SHOULD. Chock full of great recipes each and every issue! Well worth the money.

Sparkling Cider Pound Cake

3/4 C butter, softened
1 1/2 C sugar
3 eggs
1 1/2 C all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C sparkling apple cider

Glaze

3/4 C confectioners' sugar
3 to 4 tsp. sparkling apple cider

Preheat oven to 350 degrees. Line bottom of a greased 9" x 5" loaf pan with parchment paper; grease paper.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider; beating well after each addition.

Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small bowl, mix glaze ingredients until smooth; spoon over cake, allowing it to flow over sides.

Makes 12 servings

Slow Cooker Spiced Coffee

2013-11-13T19:46:00.001-08:00

As we head into the chilly season, here's a recipe you can whip us for guests at upcoming parties or family holiday gatherings. You may find that those who aren't necessarily fans can change their tune when they get a whiff of this chocolaty coffee drink!

Slow Cooker Spiced Coffee

8 cups brewed coffee
1/3 C sugar
1/4 C chocolate syrup
1/2 tsp. anise extract
4 cinnamon sticks (3 in.)
1 1 /2 tsp. whole cloves
*Additional cinnamon sticks, optional

In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours.

Discard spice bag. Ladle coffee into mugs. If desired, serve with a cinnamon stick.

Makes 8 servings

Chocolate Chai Snickerdoodles

2013-11-11T18:14:00.000-08:00

Bet you thought that snickerdoodles couldn't be improved upon.....that's true, unless you add some chocolate. What ISN'T better with chocolate?! While they're baking, the aromas of chocolate mixed with warming spices will remind you of a cup of hot chai~
I always give credit where credit is due....I stumbled across these in a Taste of Home magazine I checked out of the library. I have two sons who LOVE chai tea, so I'm thinking these cookies would be something new I could try during the holidays.

Chocolate Chai Snickerdoodles

2 1/4 C sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamon
1/2 tsp. ground allspice
1/4 tsp. white pepper
1 C butter, softened
2 eggs
2 tsp. vanilla extract
2 1/4 C all-purpose flour
1/2 C baking cocoa
2 tsp. cream of tartar
1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.

Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, cream of tartar, baking powder and salt; slowly beat into creamed mixture.

Shape dough into 1 1/2-inch balls. Roll in reserved sugar mixture; place 2-inches apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool.

Makes about 3 dozen cookies