Piña Colada Cake

1box Betty Crocker® SuperMoist® yellow cake mix
1can (8 oz) crushed pineapple in juice, undrained
3/4cup water
1/3cup vegetable oil
3eggs
2teaspoons rum extract
1container (12 oz) Betty Crocker® Whipped white frosting
1/4cup flaked coconut, toasted
1.Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.
2.In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans.
3.Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature"

Zucchini Bread

I can't believe I forgot to take pictures, this was really good though.

"3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1tsp nutmeg
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 T lemon zest
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool"

Wheat Bread

3 Cups warm water

2 pkg dry yeast

1/3 C honey

5 C Bread Flour

3 T butter melted

1/3 C honey

1 T salt

3 1/2 C whole wheat flour

2 T butter melted

In a large bowl mix water, yeast, honey. Add 5 cups bread flour, stir and combine. Let sit for 30 minutes or until big and bubbly.

Mix in 3 T melter butter and 1/3 cup honey. Stir in 2 C wheat flour. On a flat surface kneed in enough flour until it is still a little sticky but pulls away from the surface, this can take from 2-4 cups more flour.

Place in a grease bowl and turn to coat. Cover with a dish towel in a warm place until double.

Punch down and divide into three sections. Place in a greased 9x5" pan. Allow to double until the dough is 1" above the rim of the pan.

Bake at 250 for 30 minutes, do not over bake. Brush lightly with butter, remove from pan and cool.

Refrigerated chocolate chip cookie dough

Cake mix, any flavor you like.

chocolate frosting.

3 eggs

1 1/3 C water

1/3 C oil

Roll cookie dough into balls with 1 tablespoon cookie dough and freeze for two hours.

In a mixing bowl mix eggs until broken up, add cake mix, water and oil and mix as directed on box. Fill liner almost 3/4 of the way full and add a frozen cookie dough ball to the center of each one. Bake at 350 for about 20 minutes or until a wooden pick comes out clean. Only push it in the cake not the cookie dough.

Stuffed Zucchini

12 oz Pork Sausage

1 lg Zucchini

3 eggs, beaten

1 C shredded Colby Cheese

2 C Cottage Cheese

1 1/2 C shredded Italian cheese blend

1/2 C chopped onion

2 T Italian seasoning

1/2 t salt

1/2 t pepper

1 pinch garlic salt

1/2 chopped tomatoes

Preheat oven to 350 Butter a baking dish size depends on zucchini.

Place crumble sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.

Partially cook zucchini in the microwave on high for 5 minutes. Remove from the microwave and let cool for about 10 minutes. Meanwhile, in a medium bowl combine eggs, Colby cheese, cottage, Italian blend cheese, onion, Italian seasoning, sale and pepper.

Slice the zucchini in half lenghtwise, remove the seeds and rinse. Place both halves in prepared baking dish and sprinkle with garlic salt. Layer sausage, tomatoes and cheese mixture in each half.

Bake in preheated oven for 40 minutes. Then broil for 5 minutes to brown the cheese.

Peach and Mint Ice Tea

This is sooooooo soooooo good.

1 1/4 cups lightly packed mint leaves

3 ripe peaches, pitted

4 cups ice cubes

Pour 6 cups water into a pan and cover, bring to a boil over high heat. take of the burner add one cup of mint leaves,. Cover: steep 30 minutes to allow mint to infuse water. Strain mint tea into a pitcher, discarding leaves. Chill until cold.

Mean while, coarsely chop 2 peaches; place in a blender. Puree until smooth, adding a couple tablespoons of mint tea if needed to help create puree. Strain through fine mesh sieve, chill.

Thinly slice remaining peach. Add peaches and remaining mint leaves into glasses. Divide peach puree among 4 glasses. Stir in chilled mint tea and enjoy! I think I like it without the puree in it. Try and see what you think.

Different things I did this week

So I decided after camping for a week I could not wait to get back to cooking so I will post a few things that I made.

The chicken I made I stuffed with ham asparagus and cheese, rolled them up, rolled in flour then egg and in a flour cheese mixture and fried.

Then there was the Chicken fried Steak, funny I do not fry food a lot but this week was a huge week for it.

Then the rice Krispy Treats I made with Captian Crunch

Then the cake I made for Lisa's birthday.

My kids all have their favorite birthday dinner they request and cake. Our youngest daughter Kim turned 23 May 29 but we will have her dinner Sunday since her husband and son took her to San Francisco for the day. Kim wanted a Chocolate Peanut Butter Banana Cake for her birthday, so this is what I came up with. OK kids lets stick with a more normal cake next time LOL. The frosting is great, I just hope it holds up for tomorrow. :o) She likes the Twix Peanut Butter candy so I figure I might as well go all out and add a bunch of those to the cake, I will come back tomorrow and let you know how it taste.

Peanut Butter Cheesecake
I did not use the crust because I wanted it as a filling for my cake.

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped peanuts
3/4 teaspoon ground cinnamon
3/4 cup butter, melted
3 (8 ounce) packages cream cheese
3/4 cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
1/4 cup half-and-half cream
2 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Chocolate Banana Cake

1 (18.25 ounce) package devil's food cake mix
1 cup mashed bananas
1/3 cup vegetable oil
3 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired
I used the Peanut Butter Cheesecake for the middle filling.

Peanut Butter Frosting

1/2 cup butter, softened
1 cup creamy peanut butter
Heavy Whipping cream, as needed until it is nice and fluffy.
2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Chicken and Dumpling

s:

Ingredients
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf
Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream I added a 1/4 cup more because someone posted it was dry, they turned out perfect.
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

I also add bag of frozen peas

I also thickened mine with cornstarch mixed with a little water.
Directions
In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
Dumplings:
Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Toasted Hazelnut and Shredded carrot salad

1/2 cup peeled hazelnuts, roughly chopped
1 lemon, juiced
1 tablespoon Dijon mustard, eyeball it
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound shredded carrots
1/2 small red onion, finely chopped
1/4 cup currants or black raisins
1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls
Directions
Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting juice the lemon into a salad bowl and add the mustard and some salt and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

Flank Steak Pinwheels

Serves:
8 to 10 pinwheels

Ingredients
1 large flank steak, butterflied along the grain
Salt and freshly ground black pepper
6 ounces Asiago, shredded
8 ounces curly loose spinach leaves, washed, patted dry, stems removed
6 ounces Gorgonzola, crumbled
4 scallions, left whole
8 to 10 wooden skewers, soaked in water
Directions
Preheat grill or grill pan to high.
To butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher!
Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the Gorgonzola and scallions. Begin rolling the flank steak tightly and away from you. Evenly insert the skewers 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.

These are a do over ot the Levain cookie. I have to say I like the old recipe better.

Now this is the sweetest cookie ever. :o)

2 sticks ‘cold and cubed’ unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
2 3/4 to 3 cups AP flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like. I love macadamias in these)
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
* 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.

Playing around with Ground Turkey.

Steak Sandwich

I use to work at Burger Pit on Monterey HWY in San Jose as a teen and that is where I got the idea of my Steak Sandwich.

I just cook up thin (not too thin) steak and add it to a roll that has been under the broiler with garlic butter on it. I do not add any Mayo or anything like that, my husband does sometimes. I just add the lettuce and tomatoes.

I melt butter with chopped up garlic and some garlic powder and toast them under the broiler.

These are great!

Buttermilk Blueberry Crumb Cake

Getting ready to go to Ryan's and Kristine's

My Kitchen aide died on me and they wanted over $200.00 to fix it. It was not that old but past the warranty so I thought I would wait and see what happened. Well Gottschalks is going out of business and I have been looking and waiting but their going out of business sales was more then anyone else regular price. Well to make a long story short they got up to 40% off and then on top of that they were having an extra 20% off so I got a Cuisinart for a little over $200.00

It came with a recipe and a DVD for how to use it and better yet the recipes being made. One of the recipes was this one and let me tell you it was a huge hit. I have people who want to order one from me. I will write the recipe how it is written but I have to confess I did not have buttermilk so I used mild with a little apple cider vinegar in it.

Crumb Topping

13/4 cups unbleached, all-purpose flour

3/4 cup packed brown sugar

12 T butter, at room temperature, cut into 12 pieces

2 t cinnamon

3/4 t pure vanilla

1/4 t salt

Buttermilk cake

2 2/3 cup unbleached, all purpose flour

3/4 t baking soda

3/4 t cream of tarter

1/2 t salt

2/3 c unsalted butter, at room temperature, cut into 10 pieces

1 1/3 cups sugar

2 large eggs, at room temperature

3/4 t vanilla (I never measure this I just pour in)

2/3 C Buttermilk

2 1/2 cups blueberries

Preheat oven to 350 lightly coat a 13x9x2-inch pan with cooking spray.

To prepare crumb topping, place the flour, brown sugar, butter,cinnamon,vanilla and salt in the mixing bowl.. With a flat mixing paddle mix for 20 seconds, then increase speed and mix until the mixture resembles large crumbs, about 40 to 60 seconds. Remove and reserve in refrigerator until ready to use.

To prepare butter milk cake, place flour, baking soda, cream of tarter and salt in a bowl and mix well to combine. Place the butter and sugar in mixing bowl and stir to combine mix on low for about 30 seconds then increase speed and mix until light and fluffy, about 1 minute, add eggs one and a time scraping bowl a few times., add vanilla and mix on low for 30 seconds. Scrape the bottom and sides of mixing bowl. Add half of the flour mixture and half of the buttermilk, mix on low speed for one minute. Add remaining flour and buttermilk and mix on low for 30-40 seconds longer until smooth and blended.

Pour batter into pan, smooth over top, sprinkle with blueberries evenly over top and slightly press down into batter. Crumble and large clumps in the crumb mixture and sprinkle over the top of blueberries.

Bake in preheated 350 degree oven for 60-65 minutes, until crumbs are evenly golden brown and cake tester comes out clean when inserted in the center of pan. Remove from oven and place on wire rack to cool. Cool completely before cutting

Cupcakes for Church

Since I have the new mixer I had to put it to use, I got the wrong kind of frosting and it was so warm it would not set up. I have a really cute cupcake booked called Hello, Cupcake. I did not add the gummie leaves to these, Our dentist makes enough money without the gummies on it.

My new mixer. I have so given up on Kitchen aide. I have gone through two of them so I hope this one will last.

Hamburger

So I wanted to make hamburgers today so this is what I did and they were a huge hit with the guys. (Hubby and boys)

Ground beef

Bold A1 sauce

salt

pepper

garlic power

Then I took onions and sliced them thin and added them to an egg that I mixed with cream, salt, pepper and Cayenne pepper, then I mixed in flour and corn starch and fried them in oil until they were crispy, these were great.

OK, I hate to admit this but I hate to fry hamburger because it is so messy so I bake mine in 400 degree oven.

I place them on whole wheat buns with mayo, a little mustard, lettuce, tomatoes and a good pile of fried onions. They were huge and Jacob ate two.

Quick and Easy homemade Chicken Soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Mother's Day

Chocolate cream Cheese Strawberries

1 package (1 lb) fresh strawberries
6 oz cream cheese (from 8-oz package), softened
24 vanilla wafer cookies, finely crushed (3/4 cup)
3 tablespoons powdered sugar
1 teaspoon grated orange peel
1 bag (12 oz) semisweet chocolate chips (2 cups)
2 oz bittersweet baking chocolate, chopped
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil

Rinse strawberries; pat dry with paper towels. Line cookie sheet with waxed paper. In medium bowl, beat cream cheese, cookie crumbs, powdered sugar and orange peel with electric mixer on medium speed until mixed. Press about 1 rounded tablespoon cream cheese mixture over bottom half of each strawberry, molding to fit the strawberry. Place on cookie sheet. Refrigerate 30 minutes.

In 1-quart saucepan, melt semisweet chocolate chips and bittersweet chocolate over low heat, stirring frequently. Holding strawberry by the leaves, dip each strawberry into chocolate mixture, covering cheese mixture. Place on cookie sheet. Refrigerate about 30 minutes or until chocolate is completely set.
In small microwavable bowl, microwave vanilla baking chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted. Continue to microwave at 15-second intervals if necessary to melt chips. Drizzle melted vanilla chips over dark chocolate on strawberries. Place each in paper baking cup. Store in tightly covered container in refrigerator no longer than 24 hours

.

Cookie Dough Truffles

Getting ready for my daughters wedding.

SERVINGS
33

1/2 cup butter, softened
3/4 cup Dark Brown Sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet chocolate chips

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Fish Tacos

I would had posted pictures but they went too fast. My husband who does not like fish ate so many of these we had to hide some for the other. I made beef tacos also and these are the ones that went fast.

Beer Batter Cod

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry fish until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Shortbread

1 pound butter, softened
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
4 to 4-1/2 cups all-purpose flour
Directions: In a bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly Browned. Yield:about 4 dozen

.

Italian Beef Sandwich

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad
dressing mix
1 (5 pound) rump roast
Directions:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Lemon Poppy seed cake.

1 pkg yellow cake mix
1 cup water
1/2 c vegetable oil
4 eggs
1 sm pkg lemon pudding mix
4 T poppy seeds
Mix dry ingredients together well. Add the water and oil, beat eggs in one at a time.
Pour batter into a well greased bunt pan and bake at 350 for 45 minutes. Cool cake in pan for a 10 minutes then turn onto a cake rack or plate to cool.
You can make a glaze for it if you like.
1 cup sifted powder sugar
3/4 t lemon juice
a small amount of lemon peel
If you want it yellow you can add a few drops of yellow food coloring, I would never put dye in my food though. :o)

I know it has been awhile, my mixer broke and it has me in a slump since it cost so much to fix. I have had nothing but problems with Kitchen aide they are made so cheaply anymore and cost so much to fix. I would tell everyone if you make breads and need a heavy duty mixer, Kitchen aide is not the way to go.

So I figure I would make something simple, a year after I was married I really started cooking more. My husband came home from work one day and told me about this really good cake one of the guys at work made and how much he loved it. Well I got the recipe and made it for him. So the other day I found the photo album that I put together about 27 years ago with recipes in it and I found that recipe. So needless to say I ran to the store and got the stuff to make it. Well really I drove to the store...:o)

So last night when he came home from work and cut a piece and ate it I asked him what he thought about it, he told me it was really good and then I asked him if it reminded him of anything, he knew right off.

Chocolate cake with chocolate dipped stawberries/cinnamon Rolls

I made a this by mixing
16 oz of cream cheese with a
1/2 cup of powder sugar, then I added
8oz sour cream and
melted white chocolate and mixed it in.
I poured this mixture over the crust I baked and just added fresh fruit and heated some apricot preserve to brush on the top.

Paula Dean

Cinnamon Bun Dough:
Starter:
1/2 cup granulated sugar
1/2 cup Idaho potato flakes
1 teaspoon dry active yeast
1 1/2 cups warm-hot tap water
Cinnamon Buns:
Nonstick oil spray
1 cup starter
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package active dry yeast
6 cups all-purpose flour (recommended: Pillsbury)
Filling:
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
Starter: One day before you plan on baking the cinnamon buns combine the starter ingredients. Stir this mixture occasionally with a rubber spatula and your starter should soon start bubbling within 12 hours.
Cook's Note: You will know this because you will see bubbles along the side of the glass container and you may possibly see bubbling on the top of the mixture as well. Let this mixture sit bubbling, uncovered, until you are ready to make bread the next day. You might want to stir it occasionally. Remember this is a living culture and you will need to take care of it in order to keep it alive.
Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
Cook's Note: If the dough mix is too loose, add more flour.
Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.

Spicy Chicken Sandwich

I have been wanting a good Chicken sandwich for a few weeks now, so I broke down and made my own.

Boneless Chicken Breast

chili powder

Paprika

garlic powder

salt

pepper

bacon

Cheese, I used a spicy one with chili in it.

Kaiser Roll

Mayo

Lettuce

Tomato

Red Onion

I mixed all the seasoning together and rubbed it on my chicken. I would had BQ the chicken if it was not cold outside, so I heated up my grill on the stove and added a little oil and cooked them inside.

I added just Mayo to the rolls and then the chicken, cheese on top and then the bacon, tomatoes, lettuce and red onion. I have to say I though it was really good. I was worried it was going to be too hot but everything else helped calm the heat and it was a really good chicken sandwich.

Spicy Tuna Sushi

Sushi Rice:
2 cups medium-grain white rice (such as Calrose)
2 1/2 cups cold water
1 (4-inch-square) piece dried kelp (konbu),* wiped lightly with dry cloth
1/4 cup rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt
Spicy Tuna Mixture:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
Salt and freshly ground black pepper
4 (8 1/4 by 7 1/4-inch) sheets roasted nori
Sushi rice
1 cup white sesame seeds
1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1 1/4 pounds fresh tuna, finely diced
1/2 cup coarsely chopped cilantro leaves
3 scallions, thinly sliced
For the rice:
Directions
Place the rice in strainer. Rinse under cold water until water runs clear. Drain well.
Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Transfer rice to large glass bowl.
Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
For the spicy tuna mixture:
Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.

Chicken Parmesan Bundles and Easy Pasta Salads

I got this from one of my online cooking buddies, well this is the second recipes I have tried from him. This just might be my new favorite. Thank you Eric Green!
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese,

divided6 Tbsp. Kraft Grated Parmesan Cheese,

divided6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)

1 egg

10 Ritz Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Easy Pasta Salad

2 cups rotini pasta, uncooked

2 cups fresh broccoli florets

1 cup halved cherry tomatoes

1/4 cup sliced black olives

1/3 cup Kraft Light House Italian Dressing

1/4 cup Kraft Grated Parmesan Cheese (you can omit the cheese since its already in the chicken)

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.ADD remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.

Levain Bakery Copykat cookes.

I got this recipe from one of the blogs I belong to

(**Yields 1 dozen cookies)Ingredients
2 sticks ‘cold and cubed’ unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar - not packed too hard. Just spoon it in the cup(s) and press down lightly when full, sweeping off any extra that runs over.
2 eggs
3 1/4 to 3 1/2 cups AP flour - Spoon and Sweep method. (feel the dough, it should be moist, kind of like cold cookie dough in a tube.. but not super sticky, so you can portion the cookies with your hands)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/4 tsp baking soda
2 cups good quality semisweet chocolate chips or chunks

1 cup walnuts (Toast the nuts for more flavor, if desired or use any kind of nut you like.
DirectionsPreheat oven to 350 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients. Divide into 12 equal portions, **about 4 oz each..
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 16-23 minutes depending on how gooey and raw’ish you like the middles (I bake mine at 375 for 18-20 minutes, as I prefer a less raw interior), until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat, in an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.

Eric's Birthday

This has got to be a birthday dinner I will not soon forget. My family gets to pick what they want for their birthday. My son-in-law picked Chicken Parmesan, corn dogs, baked beans and Texas Toast. No veggies, I threw in a salad and some pasta for my one son. He also wanted brownies and not a cake., The brownie I make is Paula Deen's with the candy bars baked in the middle.

Just adding some pictures of a few things I have made

Raspberry White Chocolate Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Cinnamon Bread

I added raisins to one.

1 cup warm milk (70 to 80 degrees F)
1/4 cup water (70 to 80 degrees F)
2 eggs
1/4 cup butter or margarine, softened
1 teaspoon salt
1/4 cup sugar
5 cups bread flour
2 1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter or margarine, melted
1/3 cup sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon vanilla extract

Directions:
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.

Tiramisu Layer Cake

Ok I have to tell you all, this was really good!!

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar

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Daring Bakers Tuiles

The daring Baker Challenge this month was Tuiles. We were to pick one of three recipes and bake them, shape them, and pair them. Because of the diet my husband is on he cannot have a lot of flour so I replace about 75% of mine with ground almonds. I was a little worried it was not going to turn out but they were really good. This was my first time with Daring Bakers and it was a lot of fun.

My fruit of choice were pomegranates and I filled them with whipping cream. I can't wait to see what next months challenge is going to be.

Pink Lemonade Spritzer

These are from sanda Lee's new magazine!! Semi Homemade. I can't wait to get mine in the mail.

Ingredients1 1/2 cups pineapple juice
4 tablespoons pink lemonade mix, Country Time®
1 (12-ounce) can lemon-lime-flavored carbonated beverage
Garnish: pink sanding sugar
8 cups crushed ice
Directions
In a large pitcher, combine pineapple juice and lemonade mix, stirring well. Add lemon and lime beverage, stirring well.
In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar. Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired.
Divide ice between 6 glasses. Pour lemonade over ice. Serve immediately.

Pink Lemonade Pound Cake.

These would be great ideas as gifts for Valentines Day.

Makes 10 to 12 servings
Ingredients1 (18.25-ounce) package Betty Crocker white cake mix
1 cup sour cream
1 (12-ounce) container frozen pink lemonade concentrate, thawed and divided,Minute Maid
1 (3-ounce) package cream cheese, softened
3 large eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 350°. Spray an 8-inch loaf pan with nonstick baking spray with flour. Line bottom of pan with parchment paper; set aside.
In a large bowl, combine cake mix, sour cream, one-half pink lemonade concentrate, drink mix, cream cheese, eggs, and vanilla. Beat at low speed with an electric mixer for 1 minute. Increase mixer speed to medium-high, and beat for 2 minutes. Pour batter into prepared pan, smoothing top.
Bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 20 minutes. Remove from pan, and cool completely on a wire rack.
In a medium bowl, whisk together remaining one-half pink lemonade concentrate and confectioners' sugar until smooth. Pour over warm cake.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done

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Brownies

These are so good Danny wants this for his birthday cake. Let me reword this...They say thay are good. I do not like brownies or Chocolate.

These are from Paula Deen...I love her recipes!



1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Directions
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Oatmeal Cookies

While your oven is preheating toast your oatmeal until light brown.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note* I did not dip a fork in sugar and flatten and I did not grease the cookie sheet, I just took them off right away.

Cajun Chicken Pasta

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Cabbage Soup

This is a Rachael Ray.

You can serve it with or without rice.

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped
Directions
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Contest

Sunday Dinner

Pork Loin

Fruit platter

Pork Loin

Well I thought I would be good and cook a low fat meal, I know you are all shocked. I took a large Pork Loin and cut it in half, I butterflied the pork and stuffed them with asparagus, spinach, salt, pepper and chipotel and rolled it up and tied it. The other one had onions and garlic in it and rolled on top (I did not like this one much) The first one was a huge hit because of the spice. Then I cooked rice in chicken broth with balsamic vinegar. Now if you wonder how much of each item I used I have no idea, I do not measure when I cook, even when I am following a recipe I don't measure a lot of the stuff I put in. I then just cup up some fruit. We had salad, french bread and then our dessert.One of my desserts I cannot add yet since it is also for the DB online baking challenge.It is late and I am tired so one day I may come back and read this and try to figure out what I was trying to say. LOL

Waffles

I figure since I had nothing to do and felt like cooking at 10:00pm I would just make waffles for the kids in the morning. I really was just going to make plane waffles, then I thought I would just add chocolate chips to them. Well I did not have chocolate chips but I had mini peanut butter cups, so I threw those in the batter. I cooked one up and they ate it and said it was good. So I started thinking....that is not good for me when I am cooking because the next thing you know it is five hours late and I can feed the whole neighborhood. LOL Well it was not that bad this time. I added peanut butter to the batter and let me tell you they were really good.
So I thought what else can I do....I love anything pumpkin so there I went. I made a new batter up and we all know pumpkin has to be sweet. So I added brown sugar with it a long with all my favorite spices. I love Nutmeg, I add it to anything I bake.
So here it is Friday night and I have Saturday breakfast done. I hope to get the house clean early and head to the beach tomorrow. Where else but California can you go to the beach in January.


Pumpkin Spice Waffles

Peanut Butter chocolate chip waffles

Smoothie

I am playing with pictures also. took out the back ground
Light blur on fruit
More of a blur on fruit

I am trying to eat better and get more fruits and veggies. So I figure I would make a smoothie.

I had some problems with my heart and fluid this week so I thought I better be good. so this smoothies is made with mango's, green tea and bananas.

Free Give away!

http://zestycook.com/fundamentals-of-photography-book-review-and-giveaway/

Fundamentals of Photography Book Review and GIVEAWAY!!
Posted by ZestyCook in January 7th 2009
It’s Giveaway Time! This month I have the pleasure of giving away 2 free books. I am giving away a beautiful and wholly comprehensive how-to book for today’s photographers, FUNDAMENTALS OF PHOTOGRAPHY by renowned author, Tom Ang.
Novice or Advanced, Film or Digital, this book is your guide to everything photography related today.

Click the link above and check it out.

Raising a Chef

My 13 year old son Jacob wants to be a chef when he grows up. He said this way he can eat good food when ever he wants. This kid can eat but the one think I notice about him he does not like to eat sweets very much. That might explain why he is so skinny. Well I figure this will be the year we do a lot of cooking together, He can do the cooking while I am at school. See I have it planned all out. LOL When he is in the mood for cookies he will make some. It is so funny because he is tall for his age but I still see him as a little boy, my girl's were cooking and winning baking contest at his age, but I just see a little boy with a very deep voice when I see him. So I better train him now, he just turned 13 December 20th So keep an eye out for meals by Jacob. Maybe I will start him a food blog, maybe not he is such a crazy kid I would spend more time crying from laughing so hard that I would not look at the food. Some of the stuff he writes in his facebook makes us laugh so much. So here is Jacob, I think you will be seeing more of him and maybe his brother Daniel my nine soon to be ten year old. Where does the time go.