Danny's 13th Birthday

March 18 will welcome my youngest son into the realm of teen-hood. For some reason this is making me feel kind of old. I guess as long as you have a little one still it helps you think you are young. Well he is having a sleep over with a few friends tonight and has decided on pizza and a sleepover. Jessica is one of the cake decorators at my job. She does a wonderful job and I am always telling her she needs to start her own business. She did a wonderful job on my 16 year olds Doctor who cake, I asked her at the last minute if she could make me a Manga cake. She did a wonderful job. Daniel has not seen it yet and I can't wait. He is going to love it!

DIY Cake Mix

http://www.alighterjourney.com/2012/02/20/cake-mix-diy/

Bake Beans

2 cups navy beans
1 pound bacon
1 onion, finely diced
4 tablespoons molasses
1 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours, until beans are soft. Drain and reserve the liquid.
Preheat oven to 325
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

Red Beans and Rice

Okay, I have to admit here I really do not like beans. I try to but I just can't do it. So I am not sure if it is me or if something is just missing in this recipe.
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 tablespoons minced garlic
2 stalks celery, chopped
5 cups water
1 teaspoon cayenne pepper
1 tablespoon dried parsley
2 teaspoon Cajun seasoning
1 teaspoon Tabasco Sauce
1 pound andouille sausage, sliced


Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning and Tabasco . Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.





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Cake Decorating

http://chefany.blogspot.com/2010/07/cake-decorating-102.html

Cutout Cookies

1 1/2 cups butter, softened
1 cups sugar
1 cup powder sugar (more for rolling out cookies, I do not like to use flour)
4 eggs
1 tsp almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt



In a large bowl, cream together butter and sugars until smooth. Beat in eggs and extract. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

• I was going to frost these and make them look like sweet tarts but I was too tired. Now if I would jsut stop eating the dipped strawberries. :o)

   

Turkey Turnover

I use to make these all the time after Thanksgiving when my kids were young. I think the last time I made these was when we lived in Morgan Hill.













Heat oven 375
Pastry for 1 single crust pie crust.
2 Tablespoon soft butter
1 cup cooked turkey (diced or shredded)
1/3 cup chopped green onions
2/3 cup sliced celery
1/3 cup sour cream
Prepare pastry (I buy the box one) combine turkey, onion, celery and sour cream. Place mixture over half the dough and crimp edges. Brush with melted butter and bake until golden.
If I make my own pie crust I make small ones.
This turnover was thrown together really fast since I had just gotten home from work and everyone was asking what was for dinner.

FLAN

1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold
Put the sugar in non stick skillet and keep turning the pan until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Combine the condensed milk, regular milk and eggs in a blender. Whip until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the flan for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the flan should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10

•  

 

Chicken in Coconut Milk

2 teaspoons ground cumin
2 teaspoons ground cayenne pepper
2 teaspoons ground turmeric
2 teaspoons ground coriander
8 skinless, boneless chicken breast halves
salt and pepper to taste
1/4 cup olive oil
2 onion, chopped
2 tablespoons minced fresh ginger
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
6 tomatoes, seeded and chopped
2 (14 ounce) cans light coconut milk
Chopped fresh parsley for garnish

In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.
I served it with rice that I cooked up with some onions. I like cooking rice like this but with chicken broth and throwing slivered almonds and parsley in it. I just did this one with the onions and garlic
2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

 

Chocolate Muffins

2 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
Toffee pieces to sprinkle on top before baking.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.



This was taken with my cell phone so it is not a very good photo.

I am off work today and figure I would clean carpets (we have a new puppy, need I say more) make a turkey for dinner and some homemade bread. Well as the bread is rising and the turkey is in the oven so I thought I would make a sandwich for all of us for lunch. My 16 year old just ask that I put no avacado on his, my 12 year old did not want anthing to do with it and my husband ate two. He does not like a lot of things that I like so it always worries him when I make stuff I like. But it went over very good.
2 thick slices whole wheat bread
cream cheese, softened
slices cucumber
tablespoons alfalfa sprouts
tomato, sliced
leaf lettuce
ounce pepperoncini, sliced
avocado, mashed

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Enjoy

Cranberry Bliss bars

http://www.recipegirl.com/2011/11/14/cranberry-bliss-bars/

Chocolate Cherry Toffee Cookies

I use to make these a lot when my girl's were teens and would send them to college for the girl's, i was just thinking about them. Once I make them I will post a picture.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups oats
1 cup dried cherries
4 1/2 ounces bittersweet chocolate, coarsely chopped
1 cup toffee pieces

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Mexican Wedding Cookies

1 cup butter
1/2 cup powder sugar
1 tea vanilla
2 1/4 cups flour
1/4 tea salt
1 cup chopped pecans
powder sugar to roll warm cookies in
Cream butter until light and fluffy, add sugar, vanilla and nuts and mix well. Shape into walnut size balls. Place on a cookie sheet and bake on an ungreased cookie sheet in a 325 degree oven for 20-30 minutes (cakes muct not brown, do not over bake) Roll inpowder sugar, cool and roll again in powder sugar. I will add a photo once I make them.

Lemon Bread

1 1/2 cups flour
1 cup sugar
1 tea baking powder
1/2 tea salt
2 eggs
1/2 cup milk
1/2 cup vegetable oil
1 1/2 tea lemon peel
In a large bowl mix together the flour, sugar, baking powder and salt. In a small bowl beat together the eggs, milk, oil and lemon peel, add to the flour mixture and mix well. Pour into a greased and flour loaf pan. Bake at 350 for 45-50 minutes, until a tooth pick comes out clean. With a long skewer (while loaf is still in the pan) poke holes in loaf all the way through. while bread is hot, slowly drizzle hot glaze over bread and let sit in pan on a rack until cool about 15 minutes
Glaze
In a small pan combine
4 1/2 tablespoons lemon juice
1/3 cups sugar
Stir over a medium heat until sugar is dissolved.

Mazatlan Madness

1 pound ground beef

1 medium onion

16 oz. can refried beans

4 oz. can green chilies diced and drained.

½ cup shredded Monterey Jack cheese

¾ cup taco sauce

1 medium avocado mashed

1 cup sour cream

¼ cup chopped green onion

8 oz. can pitted ripe olives, sliced

Tortilla chips.


Cook meat and drain,
spread the beans in a microwave safe dish, top with meat, layer with chopped chilies,
cheese and taco sauce microwave on high
for five minutes.


Combine the avocado and sour cream and spread over heated
mixture. Garnish with green onions and olives. Serve with tortilla chips.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

 

 

Jam Kolaches

1/2 cup butter, softened

3 ounces cream cheese, softened

1 1/4 cups all-purpose flour

1/4 cup strawberry jam

1/4 cup sifted confectioners' sugar           

Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition.

Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges.

Place 2 inches apart on greased cookie sheet. Bake at 375 for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners' sugar.

Caramel Toffee Pecan Fudge

This recipe is so easy. I am not a fudge person but I figure anything with caramel and toffee has got to be good. :o)













3 cups Milk chocolate chips
1 can sweetened condensed milk
7 OUNCES Kraft's Caramels ( Used the caramel bits) (1/2 BAG), I melted in microwave with 1T. heavy cream!!!
1/2 cup, coarsely chopped pecans (I TOASTED them in the oven 350 for a couple of minutes!!! ADDS AWESOME FLAVOR!)
1/2 cup toffee bits
1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth.

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge. Scoop some of the fudge from the bottom on top of the caramel so it's mixed well from top to bottom.

4. Add chopped pecans and toffee bits. I swirled them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy

Candy Cane Fudge

2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring

Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Marshmallow on a stick

Disneyland has something like this and I love them. When I seen these on Danielle page I knew I was going to have to give them a try. So I figure I would make them for Christmas.
http://cookiesxo.blogspot.com/2011/07/here-we-go-step-1-push-3-marshmallows.html



HERE WE GO! STEP
1-PUSH 3 MARSHMALLOWS ON A LOLLIPOP STICK OR SKEWER,

WHATEVER U HAVE ON HAND! REPEAT TO USE ALL YOUR

MARSHMALLOWS! MELT A BAG OF CARAMELS AND A SPLASH OF HEAVY

CREAM. (MICROWAVE WORKS WELL 4 THIS!) BRUSH THE CARAMEL ONTO

THE MARSHMALLOWS WITH A SILICONE BRUSH. LAY THEM ON A VERY

HEAVILY GREASED SILPAT OR VERY HEAVILY GREASED WAX PAPER AND

CHILL!STEP 2....MELT YOUR CHOCOLATES AND DIP THE MARSHMALLOW

SKEWERS IN!!! LET EXCESS DRIP OFF AND ADD YOUR PATRIOTIC

SPRINKLES OR WHATEVER KIND YOU HAVE ON HAND!!! LET CHILL ON

YOUR GREASED SURFACE UNTIL SET!

STEP 3 IS OF COURSE, OPTIONAL! ATTACH A DECORATIVE CANDY WITH

SOME MELTED CHOCOLATE! KIDS WILL LIKE THIS!!!

 
MY SON HAS ALREADY SCOPED HIS OUT!!! SO, WHICH ONE FOR

YOU????????

Doctor Who

Today is my son Jacob's 16th birthday and he is big into Doctor who. So much so he is taking acting classes so he can be the next Doctor Who. One of the cake decorators (Jessica) where I work made this cake for him. She did such a wonderful job. She even put his red high-tops on the cake.  This has got to be the best cake ever!! Thanks Jessica!

Autumn Beef Stew

This is a Rachael recipe. I have never made a recipe of hers that was bad. My boys did not care for the potatoes and said there was something different about them. I did not tell them there was parsnips mixed with them, I just said there was cheese in it. :o)


2 bulbs garlic
Extra Virgin Olive Oil, for drizzling
Salt and pepper
1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks) I did not use bacon in mine.
1 stick butter, divided I only used 1/4 of a stick and a little more olive oil
2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle I wished I used more
2 apples, such as Honeycrisp, peeled and chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2 to 2 1/2 cups cloudy organic apple cider
2 cans beef consommé
Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string
2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed
2 to 3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg I did not add nutmeg
1/4 cup chives, finely chopped I added parsley on top of mine.


Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter.

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives.

Serve stew in shallow bowls with potatoes alongside.

Cinnamon Glazed Popcorn

I seen this recipe on 100 days of real food and thought I would share it with you all. It looks really yummy and I hope to get the chance to make it before Christmas, if not I will be making it after. If you make it come back and let me know how you liked it. Also pop on over to her page and check out her recipes.

http://www.100daysofrealfood.com/2011/12/12/recipe-cinnamon-glazed-popcorn-mix/Cinnamon Glazed Popcorn MixIngredients

• 4 cups plain popcorn (about ¼ cup of kernels)Hint: We use “The Popcorn Trick [1]” for easy plain popcorn
• ¾ cup raw cashews
• 3 tablespoons butter
• 2 tablespoons honey
• ½ teaspoon dried cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• Parchment paper recommended for baking

Directions

1. Preheat the oven to 325 degrees F.
2. In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.
3. Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.
4. Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.
5. Meanwhile, in the same large bowl evenly coat the plain popcorn – minus any unpopped kernels – with the remaining butter/honey mixture.
6. After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.
7. After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.
8. Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/stirred.
9. Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown (it can burn easily toward the end!). My total bake time was 6 minutes for the nuts then an additional 7 or 8 minutes once I added the popcorn.
10. The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool

Candy Cane Cookies

I had a very special little visitor come over today. Mommy and Daddy both had to work so he got to come over to Papa and Grandma's to play. We have not seen him in over a week so he was so excited to come over. When Noah and his Mommy (my daughter Kim) came in the house he was so excited to be here that I went to give him a
big hug and a kiss and you know what he did? He ran right pass me yelling..."Uncle Jacob!!" yep, he was so excited to come over to play with Uncle Jacob. LOL Now you understand why I made the cookie dough, yes to bribe him. LOL When that stops working I pull out the books. :o)
Noah loves sprinkles so much that I bought two huge new bottles a few days ago so we could bake cookies. I will admit his cookies tasted really good with all that sugar.
1 cup butter
1/2 cup white sugar

1/2 cup confectioners' sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon peppermint extract

2 1/2 cups all-purpose flour

1/2 teaspoon salt

red food coloring (I just pour it in, I like it dark red)

peppermint candy canes, crushed

white and red sugar for decoration

           

In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.

Preheat the oven to 375 degrees  Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.

 Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Sprinkle on top before baking.

We also made some thumb print ones and added hugs to the center as soon as they came out of the oven.

                                                                                         These are my favorite ones.

Focaccia Bread

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup cheddar


In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder and black pepper. Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese, cheddar cheese and jalapenos slices.
Bake in preheated oven for 15 minutes, or until golden brown.

Toffee

I know it has been awhile since I posted anything so I hope this makes up for it. I love toffee, it is one of my favorite....well caramel is also a favorite.
So a lot has been going on at my house. We got a new puppy. It has been a year and a half since we had lost Mia to cancer. We had gone to the animal shelter for the past year just looking. We have gone in private rooms to spend time with puppies and see if they where a good match for us. Well about two months ago we went in and to make a long boring story short we came out with Khloe. Well her nae was not Khloe at the time. The very has no idea what she is, we see dachshund for sure in her, they think maybe Cocker Spaniel, maybe some beagle and even some cattle dog. Yep she is a mess. But we love that homely little thing.
Then my son joined the Air Force and left on the 15th of November and I have gone back to work. Trying to get use to working, keeping up with the house and keeping my photography business alive. I love working and the hours have been great, once I get use to the hours and 4 hours sleep a day I will be back to my normal self and hopefully blogging and working on recipes more. This might be the Christmas we all lose weight. :o) I was saying working is like going to a gym that pays me to workout. I love the job and work with some really sweet people.
So back to my toffee. I was thinking about toffee and what to do differently with it. I love nuts and Coconut but  some of my family members do not like either, I was not willing to leave all of it off so I left the coconut I was going to toast off.
4 cups butter
4 cups white sugar

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup white chocolate

2 cup chopped almonds   

2 cups chopped Macadamia nuts        

In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a medium/dark amber color (don't let it burn, if you smell it the it will be too late)  and the temperature has reached 285 degrees Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil put half the nuts on the foil lined pan.               



As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate and white chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.
Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Thanksgiving cookies

I have not been cooking a lot since going back to work but I have been saving a lot of recipes I hope to make before. I seen these today and thought they would be super cute to make.

http://sixinthesuburbsblog.blogspot.com/2011/10/oreo-candy-turkeys.html

This is such a wonderful idea.

With all they do for us this is a wonderful idea. If we all bought one or even a few for only $15.00 this could help make Christmas wonderful.

http://livingsocial.com/cities/13/deals/166281-15-toward-a-care-package-for-us-troops-+-flag

This is not a very good picture, I had to take it fast because they had already started eating it before it even got set out.
4 boxes cream cheese
1/8-1/4 cup finely minced onions
7 shakes or more Worcester sauce
2 shakes Tabasco sauce
1/2 pound ham finely chopped (or you can grate it)

Mix first four ingredients with 2 tablespoons of the ham. Form into a ball and roll in the remaining grated ham.
Sounds like Kristine cook like me and does not measure so she was guessing on this. This is the best cheese ball I have ever had. My son’s one request before he left for the Air Force was that Kristine make this cheese ball for him.

Gluten Free Four

This is from my friend Lisa..

 

•  
  2 parts extra fine ground brown rice flour
• 2/3 part potato starch (not flour)
• 1/3 part tapioca flour (sometimes called starch)
• That's it!
• Then, for bread:
• 1/3 part millet flour
• 1/6 part sorghum flour
• 1/6 part cornstarch
• 1/6 part potato starch
• 1/6 part tapioca flour
• These are in the book Gluten-Free Baking Classics

Mock Champagne

2 (2 liter) bottles ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chille

1(64 fluid ounce) bottle white grape juice, chilled

To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving. 

In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.

Apple Punch

I will post pictures as soon as blogger will stop being a pain and let me.

3 (32 fluid ounce) bottles apple juice, chilled

3 (12 fluid ounce) cans frozen cranberry juice concentrate

3 cups orange juice

4-1/2 liters ginger ale

3 apple

In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.                Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Monte Cristo

My family loves Monte Cristo's so I figure I would make them. I have been really sick with not too much going on in the taste bud area but I think they were good. The family liked them, Danny even asked for another one. Jacob who hates cheese even ate it with the cheese, Danny just ate around the cheese. We also found out that strawberries dipped in raspberry jam taste pretty good also.
Monte Cristo's are a little bit messy to make but really easy. I bet these would do good if I cooked them a little and froze them then finished frying when needed.
So give these a try they are really easy and not much work at all.

6 slice cooked turkey
6 slice Swiss cheese
6 slice cooked ham
6 slice American cheese
6 slice wheat bread

batter
1-1/2 cup all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1-1/3 cup water
1 large egg beaten
oil for deep frying

powdered sugar
red raspberry jelly

To assemble sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. whisk flour, baking powder, and salt together to blend well. add water to the egg and add to the flour mixture mixing well. dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees until golden brown. remove from oil to paper towels. sprinkle with the powdered sugar. serve with warm or room temperature jelly.