Karen B's Cooking Made Easy!

Totino's New Pizzeria Snacks

2013-05-20T10:00:00.001-07:00

Happy almost Summer readers!

When I find something that I love I make sure to share it with you!

Totino's has introduced three new flavors of pizza snacks from their new Pizzeria line. With Summer around the corner this will be a big hit with the kids.

Totino's three new flavors are Cheesy Garlic, Chicken Parmesan and Meatball Marinara.

I was honored to be able to try this new product out with my kids and they loved them!

It's "Cooking Made Easy with just 60 seconds ;)

Thank you Totino's for the opportunity to share this great new product!

Karen B's is sending out a gift pack from Totino's to one of my readers to sample and share!

Happy Summer ;)

"Disclosure: The prize pack, information, and giveaway have been provided by General Mills and Totino's through MyBlogSpark."

Matzo And The American Dream

2013-05-04T08:53:00.000-07:00

THE STORY

On Manhattan’s Lower East Side, in a series of four nondescript brick tenement buildings, sits the Streit’s Matzo factory. In 1925, when Aron Streit opened the factory’s doors, it sat at the heart of the nations largest Jewish immigrant community. Today, in its fifth generation of family ownership, in a rapidly gentrifying Lower East Side, it remains as the last family owned matzo factory in America.

This is place rooted in history and tradition, and not only in the sense that the recipe for their product is 3,000 years old. The machinery still used here to bake and pack 40% of the nation’s matzo is as old as the factory itself. The owners still sit at their great grandfathers desks, declining to clear the drawers of the contents left by their forbearers. They have, again and again, refused exorbitant sums offered by developers for their real estate, and resisted modernizing the facility, worried at the potential effects on their fiercely loyal workforce, made up of neighborhood residents and immigrants from around the world, many of whom have been working there for 30 years or more.

And yet, while in many ways Streit’s may seem a relic from another age, they continue to thrive, consistently receiving more orders than they can fill.

In a neighborhood where the Jewish immigrants have long ago moved on, in a nation where progress and profits trump all else, where manufacturing has left the cities if not the country, where family businesses are bought out by giant corporations and workers move from job to low paying job, Streit’s remains a Lower East Side institution, and a glimmer of hope for the American Dream.

THE FILM

This film, a feature-length documentary, will tell the story of Streit’s - of the factory, of the family, of its workers, of its place in the rich history of the Lower East Side and in America. It is a story of tradition, of resilience and resistance, of the perseverance of the Jewish people, and of immigrants of all faiths, so many of whom have found home in the Lower East Side, behind the doors of Streit’s, or in the matzo they bake.

The film is being directed by Lower East Side-based documentary filmmaker Michael Levine, and produced by Michael Green (see the FAQ for more about the production team).

WE NEED YOUR HELP!

By joining in our Kickstarter campaign, you can help us get this film made!

As you can see from the teaser, we’ve begun production, and the experience has been amazing! The owners of Streit’s and everyone who works at the factory are extremely excited about the project, and helping out every way they can to help us capture their story.

But to this point, the production has been self-financed, and that can only take us so far. A feature length documentary is a major undertaking, and we need to raise money to complete the film (see the FAQ below to learn more about where the funding will go).

With your support on Kickstarter, and by spreading the word about the project, we will be able to finish the film and get the Streit’s story out into the world.

BE REWARDED FOR YOUR SUPPORT!

Merry Christmas & Happy Holidays!!

2012-11-25T13:33:00.000-08:00

Hi everyone!

I just wanted to say a hello and take a moment to wish every single one of you a very safe, wonderful Christmas and Happy Holidays!

This blog started as a hobby brought on from dear Friends asking for me to share my cooking ideas and recipes. After some time I thought about not doing it anymore because it was deemed as a quarter of a million dollar a year enterprise (lol!) I have decided to continue to share as I used to do before.

deem (dm)

v. deemed, deem·ing, deems

v.tr.

1. To have as an opinion

An apology is in order to my loyal readers. I won't leave you hanging on old posts again!

So hang on and enjoy the ride ~ and Happy Winter ;)

Christmas Cookie Gifts

2012-11-25T13:07:00.002-08:00

Hello Loyal Cookie Customers!

As the Christmas holiday draws near, we at BBMC want to thank you for your past business and let you know about our gift box options for 2012. Our cookies make the perfect treats for gatherings, and even better gifts for those on your shopping list.

So please take a look at the attached photo of our holiday packaging, and keep us in mind if you need a gift sent out of state or delivered locally. Our dozens ($18) and half-dozens ($11) are stuff of local legend - at least in our minds. Also, our gift boxes can be shipped anywhere in the U.S. for an additional $11.50. If you need lots of cookies for a family or work function, we can do that too!

Contact us at 248.625.6737 for more info, or email at bbmcookies@yahoo.com. You can also view more photos and "like" us on our Facebook page.

Again, we thank you for your business and wish you a Merry Christmas and a Happy New Year!

Sincerely,

Rick Jr. (Britt's Brother)

Amaretto Peach Cobbler

2012-11-12T15:02:00.002-08:00

I know I have been a way for a while. After taking a break to take care of Family I am now starting to ease back into cooking and sharing new and exciting recipes with you!

Lucky Leaf has sent us a wonderful package of goodies and recipes to test and share with you. Today we are going to make Amaretto Peach Cobbler.

Amaretto Peach Cobbler

Ingredients you will need:

2 - 21 ounce cans Lucky Leaf Pie Fillings Premium Peach filling.

1/2 cup Amaretto

1 17.5 ounce package sugar cookie mix

1 cup sliced almonds

1/2 cup butter, cubed

Preheat your oven to 350.

Spread pie filling onto an un-greased 13 x 9 inch baking dish. Drizzle with Amaretto.

Sprinkle cookie mix and almonds over top and dot with butter cubes.

Bake for 30-35 minutes or until filling is bubbly and topping is golden brown.

Serve warm topped with whip cream or vanilla ice cream.

Serves 15.

We made this for Sunday dinner and everyone loved it. I had to put it in the kids lunch box on Monday! Big hit at our house. Thank you to Lucky Leaf Pie Fillings!

Happy Fall ;)

Party Food Table Scapes

2012-04-19T07:52:00.000-07:00

This last March my Friend Jalenne held a dual Birthday Party for a couple Friends. She wanted a St. Patty's Theme. With a couple simple tricks we jazzed up the hourdouve' table.

Remember tall center pieces for the table are fine if no one is going to sit at it.

Pick a theme and use all the same sort of serving pieces. Example here we used crystal and clear glass serving pieces that goes with any theme. We then covered her gold table cloth with a white piece if material found at any fabric store.

We added height by stacking cake plates and used tall serving pieces to balance it out. Staggered the candle sticks and added some St. Patty's Day color.

Parties Made Easy!

Champagne, Did you know?

2012-04-16T12:11:00.000-07:00

Did you know that wine bottled outside of the Champagne Appellation of France con not be called Champagne? It's true, it has to be called Sparkling Wine.

Champagne (French: [ʃɑ̃.paɲ]; English /ˌʃæmˈpeɪn/) is a sparkling wine produced from grapes grown in the Champagne appellation of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation ^[1]. Some use the term champagne as a generic term for sparkling wine,^[2] but many countries, including the United States,^[3] reserve the term exclusively for sparkling wines that come from Champagne and are produced under the rules of the Champagne appellation.^[4].

Going to the movies

2012-04-16T12:05:00.002-07:00

Thanks for the post, Bernard Vasquez

With two small children at home, my wife and I never get a chance to go to the movies anymore. Before we had kids we would go to the movies two or three times a month. I would say that I have been to the movies five times in the last five years. The problem is that it is so difficult to find people to watch our children. Plus going to the movies has become so expensive. Two tickets to the movies is the same price that it costs to rent ten movies from the local video store. I still love watching movies, but now we watch movies on television. We have satellite TV fromhttp://www.directstartv.com/ and have access to a number of movie channels every month. It is amazing how much our lives have changes since we had children. I would not trade my children for anything, and I love them both more than life itself. However, it is true that you sacrifice much when you take on the responsibly of parenthood. While it is exciting and rewarding, our ability to go out and catch a movie has changed significantly.

Start Your Grill Engines Muscle Car BBQ Grill Has Arrived

2012-03-22T06:13:00.007-07:00

Start your Grills!

The Summer checker flag is right around the corner. Time is waisting and Grilling time will be here before you know it.

I had to share this photo from Facebook and GIC Car Clinic this morning. This is to funny! It is actually a grill engine. It caught my eye and couldn't resist.

So for all you race fans this ones for you!

Happy Spring

Sandwich Shop

2012-03-13T11:00:00.003-07:00

Authored by Raymond Whitney

My favorite sandwich shop is within walking distance from my house. I go there so often that everyone who works there knows what I like to order. Sometimes I like to change it up just to keep them guessing. The owner of the shop has become a good friend of mine. We often talk business because I am in marketing and we both have an interest in the other’s job. One day we were talking about the need for reliable internet and phone for a small business and I told him that he should look into gettingT1 Bronx because it is supposed to be good for small businesses. He was concerned that it would take a while to get it set up, but I told him that I did not think it would take long and that he could keep most of his current equipment. One day he hopes to expand his shop. Business has been pretty good for him lately, so I hope that he will be able to expand soon. As long as he is within walking distance from my house, I’ll be happy.

PI (Pie) Day Wednesday March 14th with Lucky Leaf Pie Fillings

2012-03-13T08:32:00.007-07:00

Lucky Leaf is honoring "Pie Day".

Hop on over to their FaceBook page and click on their Easy-As-Pie tab for helpful tips and hints today!

Click link here:

Lucky Leaf Face Book Page

Happy Cooking!

Enjoy!

There Is Only One Word "Wine".

2012-03-02T15:15:00.009-08:00

There is a lot of History when we think about Wines. Just think about it. Wine has been around for a very long time. Jesus drank wine. Caesar drank it. Pharaoh's, Kings, Knights, Indians, Presidents, You and I were and are all wine lovers.

It's amazing that a small round fruit can produce such a beautiful thing. Red, green, pink the possibilities are endless. With bubbles or without. You can choose light, heavy, oaky, smokey, fruity, sweet or dry. Even some made from Cherry's! I'm starting to sound like Dr. Seuss here a little bit.

Over the years the vintages have changed, some good some bad. The French say they had it right first but then California fought for their title. Bottles come and go, names a dime a dozen. You can even have your very own wine named after you when you get married. It's a whole other ball game when we get to the cork topic. Real cork, plastic or the plain ol' twist off top. Oh yes and don't forget the wine in the box!

The best part is we have certain wine to drink with specific meals. And there is someone available to tell you what goes with what.

Have fun. Try something new.

Cheers!

Chocolate Cherry Cake with Rum Ganache

2012-02-06T17:07:00.000-08:00

With Valentines Day right here knocking at our door Lucky Leaf has brought us a new recipe just in time for this special occasion!

The recipe is easy and so full of cherry's and chocolate it makes your mouth water. My Daughter and I made this and had so much fun! The best part was everyone wanted it before dinner! Yes, they had to wait! We all rated it a big thumbs up!

Here is the recipe and a video to follow along while your preparing this amazing dessert for that special someone.

I love using Lucky Leafs Cherry Filling because it is full of flavor and each can is jam packed full of Cherry's. I recommend you use this product for this recipe.

Chocolate Cherry Cake with Rum Ganache

Ingredients

1 package 2-layer-size chocolate cake mix

1 cup all-purpose flour

1/2 cup sugar

2 0.23-ounce packages unsweetened lemonade-flavored drink mix

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup cooking oil

4 eggs

1 21-ounce can LUCKY LEAF ® Cherry Pie Filling

1 8-ounce carton dairy sour cream

2 teaspoons almond extract

1 4-ounce bar sweet baking chocolate, chopped

1 cup whipping cream

9 ounces bittersweet chocolate, chopped

2 tablespoons dark rum

Preparation
1. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.

2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.

3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up. Makes 12 to 16 servings.

Servings: 12

Cooking Time: 60

www.luckyleaf.com

Print Recipe

Happy Valentines Day!

Enjoy!!!!!

Like Karen B's on FB to get a chance to win a recipe book package from Lucky Leaf! Make a comment, and let me know you have liked us!

Karen B.

Happy Valentines Day!

What Every Kitchen Needs

2012-01-30T14:34:00.001-08:00

Chefs’ Secret Ingredients that Every Kitchen Needs

By Sarah B. Weir, Yahoo! blogger | Shine Food – 4 hours ago

Chef Dale Talde, who competed in Top Chef Season 4, is a whiz at using Asian spices and condiments to coax maximum flavor out of his dishes in breakneck speed. "In many Asian countries it's too hot to use an oven, wok cooking is quick cooking," Talde told Yahoo! Shine. "'Low and slow' means an hour, versus seven hours in European cuisine."

At his brand new Brooklyn restaurant, Talde, he uses savory pantry ingredients, such as fish sauce and dried shrimp, to attain deep flavors in his dishes, a technique home cooks can adopt for quick weeknight meals. "Chefs understand that salt is the basis of most flavor and you can't be afraid of it," says Talde. He explains that home cooks can give their food a salty richness by reaching for kitchen basics such as soy sauce, mustard, andWorcestershire sauce.

We asked Talde and other great chefs to share their magic ingredients with Yahoo! Shine. Here are their best-kept secrets; now we'll have to kill you.

Fish sauce. This Vietnamese condiment is made from fermented fish. Don't be scared: Talde calls the Asian cooking staple his "number one ingredient" right now. He recommends adding just two or three drops to a seafood risotto or other fish dish to enhance flavor. It can also be used in soups, dressings, sautés, and dipping sauces.

Dried shrimp. Adding a small amount of dried shrimp will give speedy entrees and broths a caramelized richness. Talde likes to use dried shrimp in gumbo and beef stir-fry. He says mixing salty fish flavors with meat is what makes "surf and turf" so delicious. If you don't have access to an Asian market, you can purchase dried shrimp online.

Parmesan rind. Buy wedges of Parmesan cheese instead of pre-grated. Not only does it taste better when you grate it yourself, Talde says adding a chunk of Parmesan rind to any soup will give it a "whoa" flavor. Store inch-long pieces of rind in the freezer.

Tomato paste. Chef Quinn Hatfield, of Hatfield's in Los Angeles, which was named one of Bon Appetit Magazine's 10 best new restaurants of 2010, says tomato paste is a pantry must. You can use it to make a quick tomato sauce or spread it on fish before grilling to add sweetness. Tomato paste gives dimension to other mild proteins such as grilled chicken breasts without many calories and no fat. Look for tubes, which are more convenient to use and store than small cans.

Greek yogurt. Hatfield also recommends keeping a tub of Greek yogurt in the fridge. He suggests using it in place of mayo in pasta and potato salads. He also uses it to "finish marinades, vinaigrettes, and soups—pretty much across the board," he says. "It adds texture and a nice tang."

Sherry Vinegar. Chef Jesse Schenker, of Recette in New York City, recommends a splash of sherry vinegar to "brighten up" the flavor of savory dishes from soups to grains to vegetables. He also offers this tip: "More importantly, it can be used to correct a dish that is too salty or too sweet."

Balsamic Vinegar. Dan Silverman, chef at the Standard Grill in New York City, likes balsamic vinegar for its "sweet/sour acidic punch," which he says can liven up any meat sauce or braise. It's especially good with dried beans such as lentils. He thinks it makes the perfect vinaigrette, and he also reduces balsamic vinegar to a syrupy sauce for pork and poultry.

Apple Cider Vinegar. This tart but mellow vinegar is popular with award-winning southern chefs Harrison Keevil, of Brookville Restaurant in Charlottesville, Virginia, and James Boyce, of Cotton Row in Huntsville, Alabama. Boyce adds a splash to creamy soups to cut the fat and add a layer of flavor. Keevil uses it to round out the bitterness of winter greens such as collards and cabbage.

Honey. Americans love sweet flavors and a small amount of sweetener can make almost any dish from vegetables to stews more appealing. Keevil adds a bit of honey or Virginia maple syrup to most of his savory dishes for complexity. Another Top Chef alum, Manuel Trevino, of Marble Lane in New York City, adds honey to soups, stews, and sauces to balance out acidic flavors.

Fennel Pollen. This spice sounds esoteric, but Chef Laurent Tourondel, of BLT American Brasserie,assures Yahoo! Shine it is super versatile. He adds it to seasoning mixes for meat, poultry, and seafood, and sprinkles it on roasted vegetables, pizzas, and salads. Tourondel says, "Fennel pollen has delicious notes of licorice, honey, and curry and works well on just about any food." If you can't find fennel pollen at a gourmet market, you can purchase it online. It's pricey, but all you need is a tiny dusting.

Quatres épices. Another spice that's not commonly used in American kitchens, but should be, is a blend of nutmeg, white pepper, ginger, and ground cloves. It's a staple in France and the Middle East. Philippe Bertineau, Executive Chef at Benoit in New York City, says, "This simple secret ingredient is a magical seasoning for meats. It gives them a kick and draws out their essential flavors in earthy stews, soups, and ragouts." You can purchase quatres épices, which literally means "four spices" online.

Salt. The simplest way to get maximum flavor from your food is to add enough salt. Chef Benjamin Lambert of Wit and Wisdom, at the Four Seasons Hotel in Baltimore, says, "Salt is an essential ingredient that the body needs. Adding salt by a ratio of just one percent of the weight of your other ingredients will bring out their natural flavors. Two percent is actually what most restaurants use." If you are concerned about your sodium intake for health reasons, Lambert suggests cutting back salt in your recipe, but using a light sprinkle of good quality, flakey sea salt, such as Maldon salt, to finish the dish before serving.

What are your favorite "secret ingredients?" Please share in the comments below.

Also on Shine:

Best Recipes of the Year

Top Chef Interviews: Karen and Quinn Hatfield

Fabio's Perfect Pasta

Super Bowl Game Day Party Snack

2012-01-30T06:07:00.000-08:00

Out of ideas for what to make on Super Bowl Sunday? Well her you go! The stadium that is edible as well as cool to look at.

Some took the time to be creative and build the best Super Bowl Party Snack. You have almost everyone's taste covered.

Have fun be safe :)

SuperBowl Cherry Bliss Brownies

2012-01-23T11:31:00.000-08:00

Over the Holidays I needed something to make for two classroom parties at my Kids school. I needed a bite size treat that every one would love. So I made these Cherry Bliss Brownies. They were a hit and talk of the parties!

I used a basic brownies mix by Ghiradelli with those huge chocolate chips and Lucky Leaf Premium Pie Filling.

These brownies are so easy to make and they are the best I have ever had! We are planning on making them for our Superbowl Party this year. All my Friends keep asking me for the recipe since I brought them to several dinner parties last month.

This recipe is definitely a keeper!

Ingredients

1 19.5-ounce package brownie mix

½ cup vegetable oil

3 eggs, lightly beaten

¼ cup water

1 8-ounce package cream cheese, softened

5 Tablespoons butter, softened

1/3 cup sugar

2 eggs, lightly beaten

2 Tablespoons all-purpose flour

¾ teaspoon vanilla

1 21-ounce can Lucky Leaf or Premium Cherry Pie Filling

Preparation
Preheat oven to 350ºF.

In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water. Spread batter in a 13”x9” greased baking pan. Set aside.

Beat cream cheese and butter in large bowl until fluffy. Add sugar. Beat in additional 2 eggs, flour, and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.

Spoon Lucky Leaf Cherry Pie Filling over top. Bake for 50 to 60 minutes or until toothpick comes out clean.

Cool completely before serving.

Servings: 24

Cooking Time: 60 minutes

Enjoy!

Moving Is A Hassle

2012-01-01T08:02:00.001-08:00

Thanks for the guest post by Eugene Fulton

Moving is such a hassle as everyone knows but it was even worse for us because we’ve got three kids. I love the idea that we’re moving into a great big house with room for everyone but for me it’s more about getting everyone in and settled in the shortest time possible. I love my family but being the matriarch is exhausting at times and between thewww.SatelliteTVFamily.com and the movers and the boxes upon boxes I’ve got my hands full. I’m still working part time but my husband’s working 12 hour days wrapping things up on hi project before we move so he hasn’t been able to help all that much. I love him to death but it’s almost like I’d rather have him move out of the way than try to help…he always makes things worse rather than better! I can’t imagine what it’s going to be like waking up in our new homebut I guess it’s only a matter of time until I find it out!

Internet Rate Plans

2012-01-01T07:45:00.000-08:00

Guest post by Jewel Cole

So I just recently moved out of the city in to a more rural area so that I can have a taste of, as I call it, the country life. I really loved living in the city and everything it had to offer. Takeout food delivered at whatever time of day or night I wanted it. I was within walking distance to my favorite coffee shop and boutiques. It was time for me to make a change though, so I decided to head out to the country where I can live for a while and clear my head of all the city noise. When I moved out there I found out that my utilities are not the same as they were in the city. For instance I am on well water instead of city water. The other thing that changed for me was my internet connection. It was important for me to really check out the prices and compare and see what I could find that was a good deal. I have to have the internet but I don’t want to pay an arm and a leg for it. I used this linkhttp://www.satellitestarinternet.com/hughesnet_plans_pricing.html to find out the most recent rate plans for the internet in my area. Check it out.

Buying A Espresso Machine?

2011-11-06T13:17:00.000-08:00

Looking for a new Espresso Machine? It isn't as easy as you may think to purchase one these days. Espresso Machines come in many sizes, colors, capabilities and prices.

The first thing to do is your homework. You will need to figure out what type of machine you need. Ask your self how many cups of cappuccino or espresso do you drink a week? Where do you normally have it? At home or from a coffee bar. After you have decided what your needs are then it's time to shop.

You can purchase a single cup serving machine or multiple. Plastic, stainless steal, copper, the lists go on as to what is available. The prices range from a couple hundred dollars to thousands of dollars. So if you'r looking to make only a cup or so a week or bring out your Espresso Machines at a dinner party I recommend you purchase an inexpensive model. You will also need accessories as well such as grinder, roaster, coffee and cups.

Restaurants need a more expensive versions of Espresso Machines for their high demand of coffee from their customers. Barista's will make hundreds of Cappuccino's an hour and need a machine that will handle the demand. For example you may only need a 1 group machine. The 1 group will make one cup at a time. For larger quantities quicker you may need as a restaurant would need is at least a 3 group machine that has the capability of brewing three cups at once.

I would also recommend you purchase from a company that backs it product, has a warranty set up and has parts that can be replaced as needed.

There is nothing better than a fresh brewed cappuccino or espresso so why not get it right from your house! As always, do your homework first and you will not be disappointed.

Enjoy!

Leigh - on - Sea Sole | Jamie Oliver Recipes (UK)

2011-11-03T06:06:00.000-07:00

Recipe of the day from Jamie Oliver! Leigh - on - Sea Sole.

Scrolling through Facebook this morning I found this link on Jamie's post. It looks great!

Let's check it out Leigh - on - Sea Sole | Jamie Oliver Recipes (UK)

Happy Cooking!

Halloween Graveyard Brownie Bite Some Mores!

2011-10-31T07:37:00.000-07:00

Need a last minute treat for your kids class or Halloween party? Here is so easy recipe and it just takes a few minutes.

Ingredients

Store bought brownie bites
Graham Crackers - smashed
Marshmallow fluff (or mini marshmallows)
Gummy worms or bugs

Place your brownie bites on a baking sheet. Top each brownie with some smashed graham crackers.

Heat the marshmallow fluff in micro for 30 seconds. Using two spoons spoon some fluff on top of each graham cracker topped brownie. Or, top with three to four mini marshmallow's.

Place under broiler until marshmallow is toasted, turning tray if needed.

Cool. Top with gummy worms.

Enjoy!

Halloween Candy Corn Cocktail

2011-10-23T06:06:00.000-07:00

A Friend of mine Amy Kanarios tagged me in a Face Book post. She said this one's for me! Yay! I am having a Halloween party this week and this Cocktail is on my Menu!

Candy Corn infused Vodka with Pineapple Juice! Oh, and of course Candy Corn! What a perfect fit for my party!

The recipe came from a Betty Crocker site Candy Corn Cocktail.

Ingredients:

Vodka

Candy Corn

Pineapple Juice

In a large jar with a lid add a cup of Candy Corn to vodka seal and let stand for at least four (4) hours. The longer you let stand the better :)

In a shaker add 1/2 cup Candy Corn infused Vodka and 1/4 C Pineapple Juice, ice, shake and serve, garnish with Candy Corn.

Yum...yum. Enjoy! :)

Jamie Oliver's Food Revolution Up Date!

2011-10-21T05:08:00.000-07:00

Jamie Oliver's up date on his Food Revolution! Something worth keeping up with if you have kids!

Jamie Oliver's Food Revolution

Happy Cooking!

It's Time For Wine!

2011-10-20T12:59:00.000-07:00

Wine. With Holiday time here once again it's time for some wine. So let's talk about getting that wine.

You have several choices. The grocery store, party store, liqueur store, gourmet market, wine shop the list goes on. You probably have your favorite place to purchase wine. I do have mine and it does not all come from the same place believe it or not. I do shop around for a good bottle and the best price.

You can join wine clubs, purchase online and get great wines from around the world now at your fingertips.

For example serenatawines.com in house Sommelier will hand pick the wines for you. In this case they will pick it and ship it in a beautiful wooden box. They have every type of wine available, Chardonnay, Bordeaux, Chablis, Burgundy, Champagne, Chianti, full bodied, lighter bodied as well as Organic. You can get great Italian, French, Australian and many more from all over the world.

Look for Holiday specials, gift ideas for both the red and white wine lover. In most cases the company will give you tasting notes, a brief history and the type of grape the wine is made from. You can actually learn a lot from poking around the websites. The best part is you can usually get a good price and have the opportunity to try something new.

This is a great idea for that hard to buy for person. Your Boss, Secretary, Father In Law the list goes on. If they like wine they will love this gift.

Shop around, do your wine homework and most of all have some fun. Happy Holidays!!

Enjoy! :)

Pillsbury's Apron Runway Challenge

2011-10-16T11:03:00.000-07:00

Pillsbury is having their annual Pillsbury Bake Off competition in March of 2012. You as my readers can participate in voting for a apron designed for the finalists while they try to win $1 a million dollars!

You can vote here Pillsbury Bake Off Page

Althea Harper, Kara Janx and Carol Hannah Whitfield have each designed an apron to potentially be worn by the 100 finalists on the contest floor at the Pillsbury Bake-Of Contest finals which take place in March 25027, 2012 in Orlando FL.

Have fun :)