Archive for the ‘Food and Drink’ Category

Cute and Yummy Gift Idea

One of the blogs that I subscribe to is Our Best Bites! They have some wonderful creative ideas and also some yummy recipes. Sometimes they super creative and combine the two!! LOL! So, here is the post to their Peppermint Fudge Cupcakes in a jar! Enjoy!

Our Best Bites Peppermint Fudge Cupcakes in a Jar

Read Full Post »

Fun Gift Ideas….

Julie Ebersole posted this link this past week!  I love looking at little gift giveaways.  Whether they be mixes, jars, bags, etc.  Check out this website and enjoy all of their ideas!!!

Our Best Bites

Read Full Post »

After seeing Amber’s post about her homemade pumpkin pie, I just had to make one too.  I know people that have roasted their own pumpkin but I thought that was too much work!  It’s really not a lot of work, it just takes time.  Those that know me, know that I’m not home a whole lot so TIME is not on my side!!!  BUT…..I found a break in my schedule and decided to give it a try!!

These first two pictures are of the pumpkin cut, the stem removed, and then scraped and put in the pan to roast.  I added 3 cups of water to the pan and covered it with Aluminum Foil and roasted it in the oven at 350 degrees for about an hour.

IMG_2124 IMG_2127

After the pumpkin had cooled, I scraped the flesh off the rind and put it in my food processor to puree.  Next to that is a picture of the first pie crust I have made since trying when I was MUCH younger and still living at home.  I could never get the crusts to turn out and not tear.  I left the pie making to my sister cause she was good at it!



Once the crust was made, Gabby wanted to help me mix up the pumpkin pie filling!  She enjoys cooking in the kitchen with her Mama!!  Mama likes it too!


Here is the finished pie!  It was delicious, especially with lots of whipped cream!!!!


About a week after making this pie, I used the other pumpkin that I had.  I used it to make 2 more pumpkin pies and pumpkin bars!  They were great too!!

The website I used for my info is Pick Your Own.Org

Until next time….Happy Cooking!!!!


Read Full Post »

A while back my neighbors and I were trying to find the best Lemon Pound Cake recipe!  We each made one and her son voted on them!  Today I saw that my blogging friend Sharon had a recipe posted on her blog!  I’m going to post it here as well, because I will need it for future reference!!!  I am definitely going to try this!!!  You can find her lovely blog at Paper Fections!

Golden Lemon Pound Cake from Sharon Harnist

2 C. sugar

1 C. butter, softened

4 eggs

3 C. All Purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 C. buttermilk

1 Tbl freshly grated lemon peel

1 Tbl lemon juice

Heat oven to 325°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.

Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Recipe Tip:

Cake can be baked in loaves. Divide batter between 2 greased and floured 9×5-inch loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Glaze Ingredients:

1-1/4 C. powdered sugar

2 tsp lemon juice

1 to 2 Tbl milk

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

I can’t wait to try this!!!!!  Thanks Sharon for sharing this recipe!!!!

Read Full Post »

Tonight we made Easy Corn Chowder for supper.  Actually
I call it Cheesy Corn Chowder because I add a fist full of cheese!!!!
Everything has to have Cheese in it right??  While the pot was
simmering (and I wasn’t watching), my daughter escaped with the camera!  Here is her take on
making Cheesy Corn Chowder!!  Isn’t she just hilarious!!  You’d think she really knows how to cook!!  This is what you get when mom is not paying attention and Gabby runs off with the camera!!  Here is the actual recipe for this soup.  As Gabby says, it’s one of our favorites.

Easy Corn Chowder (a Pampered Chef recipe!)

2 medium russet potatoes peeled and cubed

1 cup cubed cooked ham

1/2 c. diced red bell pepper

1/2 c. diced celery

1 Tbl. butter

2 Tbl Flour

1 can chicken broth

1 can evaporated milk

1 can creamed corn

I add about a 1/2 cup of shredded cheese too!!!!

Add chives, bacon, salt and pepper to taste

In a dutch oven melt butter and add the peppers and celery and cook until crisp tender.  Add flour and simmer for a couple of minutes.  Add broth, evaporated milk and creamed corn.  Once combined add potatoes and cook until tender.  Add the ham and once that’s heated through you can serve it!  Very simple to make and VERY tasty!  Here are some pictures of the finished product!



Read Full Post »

A while back I went to a Tastefully Simple home show with my neighbor.  I had never heard of this company before so I thought I’d go and check them out.  Oh my, what a spread!!  They had samples of most of their products for everyone to try!  I found this bread and took a bite, OH MY this is awesome bread!!  Then I found out it was Beer Bread!  I’d never had this before, but it sure was good.  I thought for just a second about the contents…..but soon got over it!  Then I found out you can make it with Soda or even Juice!  I did buy one of their mixes and made it later.  It was delicious, just like the samples!!  I only bough one mix, so needless to say I haven’t had any for a long time!  My mom works with a gal that sells TS and she bought a mix too.  She made hers with Sprite.  It was delicious too!  I have been wanting to have some more, but don’t know anyone who sells it besides the lady my mom works with.  Well, she is having a *sale* this month!!!  I told mom that I should buy some of the Beer Bread Mixes.  Mom said she was thinking about it too, then someone else she works with gave her a recipe for making it from scratch!  Well, why didn’t I think of that!!!  I love to cook and bake….why would I buy a mix???  SO, mom sent me the recipe and it’s in the oven baking as I type this!  Boy was that easy!  I used Sierra Mist for the beverage of choice because that’s what I had on hand.  I found out  a friend of mine uses Mt. Dew!!!  Her Dad said it was the best bread he’d ever had!!  Maybe I should try that!!
Anyway, I thought I would post the recipes that I have for Beer Bread and then you can try it too!!!  I will post a picture of the finished product as soon as it’s finished!!!

The following recipes were found on a fellow Missourian’s blog!!  Foodie Farm Girl! She has all kinds of recipes on her blog besides this one too!  I’ll paste below what I copied into a document for later use!  You can download this as well, by using the link at the bottom!

Easy Beer Bread Recipe:
A Warm Crusty Loaf In Under An Hour


When it comes to minimum input and maximum output in the kitchen, beer bread is
about as good as it gets. Five minutes of work reward you with a heavenly aroma
wafting through the house and a warm, crusty loaf in under an hour. I once made
beer bread for a cooking class called Cozy Breads & Soups, and even after
watching me make it, several people could still hardly believe how easy it was
to put together–and how good it tasted.

Beer bread is delicious warm or at room temperature and goes well with just
about anything. You can even use it to make sandwiches. A thick slice of
leftover beer bread popped in the toaster and slathered with butter is a
wonderful thing. It also freezes beautifully. (If you do not intend to serve
your beer bread right away, keep in mind that the flavor of any herbs you add
may intensify over time.)

There are endless flavor variations of beer bread possible; simply add whatever
you desire to the basic dry mix. Try experimenting with different beers and
ales, too. A darker beer will give you a deeper flavor. You can even make it
with non-alcoholic beer. For this loaf I used a bottle of our homebrewed Irish
light lager, along with fresh dill and finely grated sharp cheddar cheese. The
combination was inspired by the hardy volunteer dill I was thrilled to discover the other day in my
organic heirloom kitchen garden. (Are you a gardener or wanna-be gardener?
You’ll find planting and growing tips, original Less Fuss More Flavor recipes,
lots of photos, and more at the offshoot blog to Farmgirl Fare,

Many people first taste beer bread that was made from a mix. Then they start
wondering if they can make their own beer bread from scratch. The answer is
yes! In about five minutes. In fact, once you realize just how few ingredients
there are in basic beer bread (flour, sugar, salt, baking powder, & beer),
it’s difficult to believe that anyone would have the nerve to market beer bread
mix. And yet I’ve seen packages of it selling for upwards of eight dollars.

That said, why not make up a few batches of your own signature homemade beer
bread mix to give away during the holidays? Just tuck a zipper bag of the dry
mix into a colorful tin (or even a brown paper bag tied with a festive ribbon)
and voila!–a charming,
scrumptious gift suitable for practically any occasion. Include baking
instructions written or printed out on a simple card; all they have to do is
stir a 12-ounce bottle of beer into the mix, spread it in a pan, and pop it in
the oven.

And if the recipient is a very dear friend, you might even consider sharing the
recipe for the mix. For an even niftier gift, create an all-in-one Beer Bread
Kit: nestle the beer bread mix and a bottle of beer in a nice pan. I love these Chicago Metallic
Commercial Loaf Pans
–I use them
for baking all of my yeast breads, too.

Or you can just keep the recipe to yourself for a while. It’s not like it’ll be
any trouble to make them some more.

Farmgirl Susan’s Beyond Easy Dill
& Cheddar Beer Bread Recipe

Makes One Loaf

The optional egg glaze gives the top a beautiful, dark golden color. As always,
I encourage you to use locally produced and/or organic ingredients whenever possible.

Basic Beer Bread Mix:
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure
it’s fresh!)

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and
cheddar in a large mixing bowl. Slowly stir in beer and mix just until
combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with
egg glaze if desired, and bake until golden brown and a toothpick stuck in the
center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more
minutes. Serve warm or at room temperature.

Flavor Variations
(also see the comments section at the end of this post for lots more beer bread
flavor inspiration):

Garlic & Herb:
Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried
thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic
mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add
2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup
chopped fresh chives to the basic mix.

Rosemary & Feta
(courtesy of my bread baking pal, Beth):
Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese
(about 4 ounces) to the basic mix.

Italian: Add 1
teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil
and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or
romano cheese to the basic mix.

Other Additions: Any
dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2
cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh
parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the
all-purpose flour. Or practically anything else you can think of–just use your

Farmgirl Susan’s
Almost Too Easy Whole Wheat Beer Bread Recipe

Makes One Loaf

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a
large mixing bowl. Slowly stir in beer and mix just until combined. Batter will
be thick. Spread in a greased 8-inch loaf pan (I love my Chicago Metallic Commercial Loaf Pans–they’re great for
yeast breads, too), brush with egg glaze if desired, and bake until golden
brown and a toothpick stuck in the center comes out clean, about 45
minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10
more minutes. Serve warm or at room temperature.

Flavor Variations:
Onion Rye

or Un-Rye: Heat 2 Tablespoons olive oil in a medium
skillet. Add 1 cup finely chopped onion and 1 Tablespoon caraway seeds. Cook at
medium heat, stirring frequently, until onion is translucent and beginning to
brown, about 5 to 8 minutes. (This step may be done ahead of time; let onion
mixture sit at room temperature up to two hours or refrigerate.)

If desired, replace the 3 cups of all-purpose flour with
1-1/2 cups all-purpose flour, 1 cup rye flour and 1/2 cup whole wheat flour.
Stir onion mixture into batter along with 2 more Tablespoons of beer or water.

Cheddar & Dill: Add 2 Tablespoons chopped
fresh dill and finely grated sharp cheddar cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2
cup freshly grated asiago (or other hard cheese); 1/2 cup chopped scallions;
1/2 cup chopped fresh parsley, 1/2 cup oats in place of 1/2 cup of the
all-purpose flour; or practically anything else you can think of — use your

Download beyond_easy_beer_bread_recipe.doc

Read Full Post »

2 Pie Recipes….

Here are the 2 pies that I made for our church’s Thanksgiving Dinner last Sunday night!  I hadn’t made either of them before.  They were both great but I’m partial to chocolate!!!  The pictures aren’t the greatest because our scanner needs to be cleaned.  The glass is really dirty on the underside.  Of course you have to take it all apart to get to it!!

Decadent Triple Layer Mud Pie


Prep: 15 minutes plus refrigeration

3 squares Baker’s Semi-Sweet Baking Chocolate, Melted
1/4 c. sweetened condensed milk
1 Oreo pie crust
1/2 c. chopped toasted pecans (optional)
2 c. cold milk
2 pkg. Jell-O Chocolate Flavor Instant Pudding
1 8oz. tub of Cool Whip

Mix chocolate and condensed milk until well blended.  pour into crust; sprinkle with pecans.
Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended. (mixture will be thick)  Spoon 1-1/2 c. of the pudding over pecans in crust.  Add half of the Cool Whip to remaining pudding; stir with wire whisk until well blended.  Spread over pudding layer in crust; top with remaining Cool Whip.
Refrigerate 3 hours.  Sore leftover pie in refrigerator.  Makes 10 servings.

Turtle Pumpkin Pie


Prep time 15 minutes plus refrigeration

1/4 c. plus 2 Tbsp. caramel topping, divided
1 graham cracker pie crust
1/2 c. plus 2 Tbsp. Pecan Pieces, divided
1 c. cold milk
2 pkg Jell-O Instant Vanilla Pudding mix
1 c. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 8oz tub Cool Whip, divided

Pour 1/4 c. caramel topping into crust; sprinkle with 1/2 c. pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended.  Stir in 1-1/2 c. whipped topping.  Spread into crust.  Top with remaining Cool Whip.
Refrigerate 1 hour.  Top with pecans and drizzle remaining caramel with fork.  Store leftovers in refrigerator. 
Makes 10 servings.

Read Full Post »

Here’s Mine!

When I was typing in the recipe for the previous post, I noticed that it called for 1 C. of pumpkin.  I just realized I used the whole can!!! LOL!  They came out great too!!!  Here is a picture of my muffins!


I used a regular size muffin pan and I got 22 muffins from that one batch.  (I’m sure the extra pumpkin helped that out a little bit!!)  The original recipe says it makes 9 muffins.  I’m guessing they used the jumbo muffin pans.
I’m saving these for breakfast tomorrow so if they are nasty, I’ll come back and let you know!!  They smell awesome though.  We went out for supper tonight and when we got home, the house smelled wonderful! 

Have a great weekend!

Read Full Post »

I love this time of year and all the flavors that it brings!  I found a new recipe this year that I wanted to try!


Do those look good or what??  I have one pan done and one pan left in the oven.  I can’t wait to eat them!!!  Here is the recipe so you can try them too!

Pumpkin Chocolate Chip Muffins

1 c. white sugar
1/4 c. oil
3 eggs
1 c. canned pumpkin
1/4 c. water
2-1/4 c. flour
1-1/4 tsp. baking powder
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. salt
3/4 c. mini chocolate chips

Preheat oven to 400 degrees. Stir together sugar, oil, eggs, pumpkin, and water; set aside.  Combine flour, baking powder, baking soda, pumpkin pie spice and salt.  Stir into pumpkin mixture; stir in chocolate chips.  Fill greased muffin cups two-thirds full with batter.  Bake for 25-30 minutes or until a toothpick inserted in muffin centers comes out clean.

I’d love to hear about a new recipe that you’re trying this fall.  I’d always love to hear about some of your favorites too!

Read Full Post »

Julia was asking for great Crockpot recipes!  She is getting ready for a kitchen renovation and still has to feed 7 mouths!  That got me thinking about my favorite crock pot recipes!  Give this one a try!

Roast Beef Sandwiches

1 rump roast (approx 3-4 lbs)
1 can Campbells French Onion Soup
1 can Campbells Beef Consomee
1 can Beef Broth
Sara Lee Deli Rolls
Provolone Cheese Slices

Because I let this cook in the crock pot ALL DAY, I usually trim that little layer of fat from the bottom of the roast.  I also trim it because I want to use my juice later for dipping!!!  I don’t want to dip into all the fat!
Place Roast into crockpot sprinkle with salt and pepper.  Add all the liquid and cook all day!  I usually cook it on high for the first half of the day and then turn it down for the rest of the time.  When it is done, take it out of the crockpot and shred into a bowl.  Add a couple of ladles of liquid to keep it moist.  Cover and set aside.
Butter your Sara Lee Deli Rolls and place under broiler to toast.  You can use a toaster over or whatever you have.  Maybe even your BBQ!! (That was added for you Julia!!)  Once the rolls are toasted, place your provolone cheese on the roll and add your roast beef.  Fill small bowls with the leftover juice from cooking your roast!  Dip your sandwich and eat!  It is SOOOOOO good!  I always wondered how you made authentic tasting AuJu!  This was is!  Give it a try and let me know if you love it as much as we do!!!

Read Full Post »

Older Posts »