Monday, December 29, 2008

Strong Winds And No Power

We woke up Sunday morning to the temperature being in the 40's. The weather forecast was calling for high gusts of wind but I think the winds were stronger than what people expected. Randy had to leave early that morning for his basketball game in Massena. The wind started to get really strong about 11 o'clock and about a half hour later we were without power. I had to work at 3 so I was hoping that the power would be back on before then. No such luck, thank goodness my in laws who live just around the corner did not lose their power, so I was able to take a shower. We still did not have power when I was ready to leave for work at 2:30 but I noticed that National Grid was working at the substation at the end of our road. Our power came back on about 9 that evening. I am sure some people still may be without power but hopefully it is not for too long.

Saturday, December 27, 2008

I Am Back

I know it has been awhile since I have been around to put up some new posts. It has been a busy month with getting ready for Christmas, parties and working extra hours at work. I do have a few things that I will be posting on that went on during the holiday. I hope that everyone had a wonderful Christmas.

Wednesday, December 17, 2008

Cookies For A Soldier

I was asked recently by HoneyB (check out her blog, The Life and Loves of Grumpy's Honeybunch), to join the Baking Gals. I joined the Baking Gals and I am so glad that I did.
The cookies that we baked were being sent to Major David Snow a UH-60 blackhawk pilot serving with the 3-10 Aviation from Fort Drum, NY.
I knew immediately what cookies I was going to make. My two favorite cookies, chocolate chip and oatmeal.

Ultimate Chocolate Chip Cookies

3/4 stick Crisco Butter Flavor Shortening Sticks or 3/4 Crisco Butter Flavor Shortening

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract


1 3/4 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

6 ounces mini chocolate chips (1 cup)

Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips. Drop by rounded measuring tablespoons 2-inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. I chose to bake for the 8 to 10 minutes. Cool 2 minutes on cookie sheet. Transfer cookies to cooling rack.

Old Fashioned Oatmeal Cookies

3/4 cup vegetable shortening

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla

3 cups oats, uncooked

1 cup all-purpose flour

1 teaspoon salt (optional)

1/2 teaspoon baking soda

Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients, mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

Thursday, December 11, 2008

Peppermint Bark

This is a very simple and easy thing to make. I made this up the other day and brought some to work for my coworkers to enjoy and left some at home for Randy and I. I will be making this again for our family Christmas we will be having on the 21st.

Peppermint Bark

8 ounces mini chocolate chips

30 hershey kisses candy cane flavor

parchment paper

Melt chocolate chips in a double boiler until smooth. Lay out a large sheet of parchment paper on a cookie sheet. Spread out an even layer of the melted chocolate over the parchment (about 1/8"- 1/4" thick). Cool in the freezer for 20 minutes. While the chocolate is cooling, melt the hershey kisses in a double boiler.
Remove the cookie sheet from the freezer (the chocolate should be hardened) and spread a layer of the melted hershey kisses over the entire piece of chocolate. This should be about the same thickness as the chocolate.
Return the cookie sheet to the freezer and let cool for 30 minutes or until hard.
Break the bark into ragged pieces. Keep refrigerated in airtight container for freshness.

Sunday, December 7, 2008

Keeping Warm

It was snowing pretty good this morning and the wind was very strong causing the snow to blow and drift on the roads. Randy had to go out in this nasty weather to play basketball, he is on a league in Massena. While Randy was gone I got stuff done around the house and I did manage to get some reading in that I haven't had a chance to with the busy week that I had. Randy did go out hunting when he got home but didn't have any luck. Maybe next year will be his year, I sure know he hopes so. I guess from the busy day that he had he was all tuckered out. I was able to snap this picture while he was resting his eyes for alittle bit.

Saturday, December 6, 2008

Shrimp Alfredo

It was a busy week for me that is why there wasn't too many posts from me. I am hoping after this week I will be able to have more time for baking and cooking. I decided to make dinner for Randy and I since we would both be home which is a rare occasion due to me working the evening shift. We had bought some shrimp when we had went grocery shopping and I did have the other ingredients all ready for this recipe.

Creamy Alfredo (recipe from my mother in law)

8 ounce package cream cheese cubed
3/4 cup grated parmesan cheese
1/2 cup butter (recipe said to use margarine, but I do not use it at all when cooking or baking)
1/2 milk

In a large saucepan, combine cream cheese, parmesan cheese, butter and the milk. Stir over low heat until smooth. Add noodles of choice and toss lightly. I added some shrimp to ours as well.

Makes 4 servings

Wednesday, December 3, 2008

Boca Negra Cakes

I had to take Randy's truck to the garage this morning for an oil change. I didn't know how long it was going to take so I didn't know if I would get a chance to make anything today. I wasn't gone very long and when I came home, I wanted to relax and do some reading. I was reading the December issue of the Glamour magazine when I came across this recipe. I am very glad that I had time enough to make this. Of course I had to try some and this is very delicious. I fixed the cup above for Randy and it is waiting in the fridge for when he gets home from work tonight.

Boca Negra Cakes
December 2008 issue of Glamour

12 oz. semisweet chocolate chips
8 oz. unsalted butter
1 cup sugar
5 eggs
1 1/2 tablespoon flour
1 jar store-bought hot fudge (I didn't have any so I topped with a cheery instead)
1 12-oz. container whipped topping

Preheat oven to 350 degrees. Combine chocolate, butter and sugar in a large saucepan and cook over low heat. Stir until everything is melted and blended.
In a separate bowl, beat eggs and gradually add flour.
Slowly pour the chocolate mixture into the egg mixture, beating constantly.
Pour batter into a lightly greased 12 cup muffin pan until each cup is 3/4 full.
Bake cakes for 20 minutes. Let cool 5 minutes and then turn onto wire rack.

Instead of serving in a wineglass as the directions say to I opted to use a mug. I put whipped topping in the bottom of the mug then placed a cake, more whipped topping and another cake with topping on that and a cherry to finish it off.

Monday, December 1, 2008

Chocolate Thumbprints

This recipe is from Martha Stewart's Cookies

1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature

1 cup confectioners' sugar

1/4 teaspoon salt

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

6 ounces semisweet chocolate, chopped

2 teaspoons corn syrup

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat together 1 cup (2 sticks) butter, the confectioners' sugar, salt, and vanilla on medium speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium until combined. I do not have an electric mixer so I did this by hand. It turned out rather nicely.

3. Form balls using 2 teaspoons of dough for each. Place balls 1 inch apart on prepared baking sheets. Bake 10 minutes, remove from oven and press thumb into cookies to make a deep wide indentation. Rotate pan and return to the oven. Bake until light brown on the edges for another 7 to 9 minutes. Transfer to a wire rack to cool completely.

4. Instead of melting the chocolate like the book said to, I cheated and used the microwave. Here are the directions from the book. Combine chocolate, the remaining 6 tablespoons butter and the corn syrup in a small heatproof bowl, set over a pot of simmering water. Stir occasionally until melted and smooth. Allow to cool a bit until slightly thickened. Fill thumbprints with the chocolate mixture, and set aside to firm up. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Makes 4 1/2 dozen cookies

Monday, November 24, 2008

Is It A Cookie or A Biscuit?

It's been a few days since I have added a new post here. I had a very busy weekend. I spent the day Saturday with my friend Shelby. On Sunday I went to a birthday party for my nephew who turned two. I was hoping to have some pictures to put up of the party but I forgot my camera at home. From now whenever I leave the house I am going to remember to put my camera in my purse before heading out the door.

I was going to make sugar cookies last week but as most of you will remember from an earlier post Randy wanted a cookie that had some flavor so I made a different cookie instead. Well this morning I decided to make the sugar cookies. I was going to use the turkey cookie cutter but I decided not too and instead just dropped the dough in spoonfuls and what I ended up with was cookies that resemble the drop biscuits that I like to make. After they were done cooling I had to try one and I was very impressed. You think you are biting into a biscuit but you get the surprise when you realize that it is a sugar cookie instead.

The recipe that I used is from my own recipe book and it is one that my mom has used over the years. I will be making Christmas cookies this year and will be using this recipe again but I will be using the cookie cutters.

Sugar Cookies

1 cup sugar

3/4 cup butter softened (1 1/2 sticks)

1 egg

1 teaspoon vanilla

2 1/4 cup flour

1 teaspoon baking powder

Preheat oven to 350 degrees. In a large bowl cream sugar, butter. Beat in egg and vanilla until light and fluffy. Sift together flour and baking powder, stir into creamed ingredients. Instead of rolling out the dough I dropped the dough on a ungreased cookie sheet. Bake for 9 to 12 minutes or until lightly browned around the edges. I went alittle longer than the 12 minutes so I know the cookies would be cooked through.

Wednesday, November 19, 2008

Peanut Butter Cupcakes with Butter Cream Frosting

Peanut Butter Cupcakes & Butter Cream Frosting
The New Good Housekeeping Cookbook

1 3/4 cups all-purpose flour

1 cup milk

3/4 cup sugar

1/2 cup chunky or creamy peanut butter

1/4 cup shortening (I used Butter Flavor Crisco)

1 tablespoon baking powder

3/4 tablespoon vanilla extract

1/2 teaspoon salt

2 eggs

Preheat oven to 350 degrees. Grease the muffin pan cups. The next time I make these I will use the cupcake papers.

Into a large bowl, measure all ingredients; with mixer on low speed, beat until well blended. Increase speed to high; beat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes until toothpick inserted in center of cupcake comes out clean. Cool in pan on racks for 10 minutes, then remove from pans and finish cooling completely on racks.

Butter Cream Frosting

1 16 ounce package of confectioners' sugar

6 tablespoons butter or margarine (3/4 stick) softened (I prefer to use butter)

3 tablespoons milk or half-and-half

1 1/2 teaspoons vanilla extract

In a large bowl, with mixer at medium speed (or with spoon), beat all ingredients until smooth, adding more milk if necessary until frosting is smooth with an easy spreading consistency.

As I was decorating these cupcakes, I thought of the frosting as snow and the leaves to be falling to the snowy covered ground below.

Saturday, November 15, 2008

Peanut Crisps

With Thanksgiving fast approaching, I was going to make some sugar cookies using a turkey cookie cutter. As I was starting to get prepared to the make the cookies, Randy came home. I told him I was going to make sugar cookies in the shape of turkey's. Randy said "You should make some cookies with some flavor in them." Well since Randy eats most of the things I make without commenting often, I handed him the Martha Stewart cookie book and said find something you would like and I will make that instead. Randy found about ten or so different ones and said pick from them. He made it pretty easy for me since I picked the one that I thought I would enjoy just as well, Peanut Crisps. The picture of me is compliments of Randy, who said I should have a picture of myself making the cookies. I usually don't have anyone around when I am baking or I probably would have more pictures of myself preparing the recipes.
Peanut Crisps from Martha Stewart Cookies (page 54)
1 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup salted whole peanuts (I used dry roasted peanuts instead)
1. Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. I chose to just mix this by hand, I would like to get a Kitchen Aid. Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
3. Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
Makes 3 1/2 dozen (I made the cookies big, ended up with 22)

Thursday, November 13, 2008

Pizza Pork Chops

I am not sure if many people are aware of this but I work the evening shift and Randy works the day shift. I spend five days a week having dinner with other people besides Randy. It is not very often that I make something for him during the day before I go to work. Randy doesn't mind that I don't cook something for him though, he is pretty handy in the kitchen himself at whipping up something. I was looking through my recipe book this morning and I decided I would surprise Randy and have something already made for his dinner when he gets home tonight. I changed the recipe up alittle bit to what ingredients I had in the house. I didn't try it yet but I will let you all know if Randy enjoyed it.

Pizza Pork Chops (I got this recipe from the Better Homes and Garden magazine)

4 pork chops, cut 1/2 inch thick (I had a package of 2 so that's what I used)

4 slices mozzarella cheese (I used shredded cheese, pizza blend)

1/4 cup pizza sauce

4 ounce can of mushroom stem and pieces drained

Place chops on a rack in an unheated broiler pan; sprinkle with salt and pepper. Broil chops, 3 to 4 inches from heat until well done, turning once (allow about 20 minutes total time). If using slices of cheese halve it diagonally. Brush chops with pizza sauce and top with some mushrooms. Place cheese on top. Broil for 1 to 1 1/2 minutes more or until the cheese melts. You can also serve this atop slices of garlic bread. Randy is not a big fan of bread so I will pass on doing that.

Tuesday, November 11, 2008


With the weather forecast calling for snow again, my thoughts are bringing me back to when the weather was nice and the flowers were in bloom. I really don't mind the snow unless it makes for the roads to be bad to travel in. These pictures are from around our yard. Hope everyone enjoys them.

Monday, November 10, 2008

Peter Pumpkin Squares

I was reading through my mail on Saturday and I came across this recipe in Focus on Health that is put out by an area hospital. I read through the ingredients and I knew that I had everything the recipe called for. I recommend anyone that likes pumpkin to try this recipe out. You won't be disappointed.

1 can (16 oz.) pumpkin

1 1/2 cups brown sugar

4 eggs

3/4 cup cooking oil

1 1/2 cups all-purpose flour

1 1/2 cups rolled oats

1 tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

Margarine or butter to grease the pan

1. Preheat oven to 350 degrees.

2. In a medium bowl, stir together the pumpkin, brown sugar, eggs, and oil. Mix well.

3. In a large bowl, mix the flour, oats, cinnamon, baking powder, and baking soda.

4. Add the pumpkin mix to the flour. Stir well.

5. Grease a 9-by-13 inch baking pan with butter or margarine.

6. Pour the batter into the greased baking pan.

7. Bake for 30 minutes.

Sunday, November 9, 2008

Pizza For Two

I spent the afternoon doing some housework and rearranging some furniture. As I was cleaning I was thinking of something that would be simple and quick to make for dinner. I decided to make Randy and I our own personal pizza. Since I wanted this to be quick, I did cheat with the crust and used a mix. I will have a post at a later date of my own pizza crust from scratch.

Homemade Pizza

Betty Crocker Pizza Crust Mix (follow directions on the package for making the crust)

all natural pizza sauce (Price Chopper brand)

shredded cheese pizza blend (Price Chopper brand)

eight slices of pepperoni (four for each pizza)

small can of mushrooms

I assembled the pizza's on a cookie sheet that was sprayed with cooking spray and I cooked them for appoximately 17 minutes.

Thursday, November 6, 2008

I'm In The Mood For Cookies

I do love cookies. I love to make cookies. I love to eat cookies. I also love to share cookies with everyone else. I work in a health care facility and I have a few coworkers so I always try to bring in any treat that I make. We are ordering out for dinner tonight from the local grange hall and since I was in the baking mood I would bring in some cookies. I decided upon the Cakey Chocolate Chip Cookies from the Martha Stewart Cookies. Before I started to make the cookies I had to make sure I had all the ingredients. I did, which I was glad of because as the title of this post reads I am in the mood for cookies.

Cakey Chocolate Chip Cookies from Martha Stewart Cookies

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon coarse salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet or milk chocolate chips, or a combination of both (I used mini chocolate chips, only 1 cup instead of 2)

1. Preheat oven to 350 degrees. Whisk together flour and baking soda in a bowl.

2. Put butter and both sugars on the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.

3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. I let the cookies about 5 minutes on the baking sheets. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Makes 3 dozen cookies

Wednesday, November 5, 2008

Surprise Cookies

I bought the Martha Stewart cookie book a couple months ago. I am very impressed with all the interesting cookie recipes the book has to offer. I have only made one recipe from the book but I do have a list inside the front cover of more of the cookies that I would like to make. With the holiday seasons upon us, I know I will be do a lotof baking and this recipe book will come in quite handy for that. These cookies turned out very delicious and they hold a surprise inside when you take a bite. I enjoyed two cookies with a tall glass of milk.

For the cookies:

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1/2 cup whole milk (I had only fat free)

1 teaspoon pure vanilla extract

About 15 marshmallows, halved crosswise

For the frosting:

3 cups confectioners' sugar

6 tablespoons unsalted butter, room temperature

1/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder

1/4 cup plus 2 tablespoons whole milk (I used fat free)

3/4 teaspoon pure vanilla extract

1. Preheat theoven to 375 degrees. Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.

2. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment. I had to use my hand held mixer. I do not have a stand mixer but I am hoping to get one soon. Mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.

3. Using a 1 3/4 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press marshmallow half on top of each cookie. Bake until marshmallows begin to melt, 2 minutes more. Let cool completely on sheets on wire racks.

4. Make frosting: Put confectioners' sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to the confectioners' sugar. Whisk in milk and vanilla.

Spread about 1 tablespoon of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight container at room temperature up to 2 days.

Monday, November 3, 2008

Blueberry Buckle

I went grocery shopping yesterday and knew that I would be getting some blueberries but I hadn't decided what I was going to make until this morning. I have made this recipe before and I know why I like it so much. It reminds me so much of a blueberry muffin.

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 milk
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries

Crumb mixture
1/2 cup sugar
1/3 cup sifted flour
1/2 teaspoon cinnamon
1/4 cup butter

Thoroughly mix together the first three ingredients. Stir in the milk. Stir together the next three ingredients and blend well. Carefully blend in the blueberries. Spread batter in a greased and floured 9" square pan. Sprinkle with crumb mixture topping. Bake at 375 degrees for 45-
50 minutes or until toothpick inserted into center of cake comes out clean.

I like to serve this warm fresh from the oven.

Saturday, November 1, 2008

Broccoli Pizza and Trick or Treating

My sister Darcy slicing the pizza

Yesterday was Halloween and it was also my day off. I spent the day with
my sister and my nephew.
Darcy said for dinner that we would be having broccoli pizza. Sounded good
to me because I really love pizza.

The pizza crust was from Betty Crocker where you add water. Darcy adds her
own seasonings to the crust once she has it placed on the pizza stone. The pizza
crust is placed in the oven for 2 minutes before the toppings are put on. I think
this helps in the cooking process. After the 2 minutes the crust is removed from
the oven. Darcy decided to use ricotta cheese and spread this evenly on the crust.
I did gave a hand in making the pizzas by cutting up the broccoli and placing that
on the crust. Mozzarella cheese was then put on and into the oven for 15 minutes.
As you can see the finished product is above and the pizza turned out nicely.

Darcy ended up getting quite a few trick or treaters at her house.

Justin and I before heading out to trick or treat

Friday, October 31, 2008

A Happy Halloween and Yummy Cupcakes

I was going to make a cake for Halloween and instead decided to make cupcakes. I used a cake mix to make the cupcakes and I made homemade chocolate frosting for them.

I used a Price Chopper incredibly moist deep chocolate cake mix. The recipe for the frosting I got off the container of Hershey's cocoa.

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine

2/3 cup Hershey's cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

In a medium size bowl place melted butter and stir in cocoa. Add powdered sugar and milk. I used a fork to blend. Add in the vanilla and blend some more. If you need to add more milk do so, I ended up adding another tablespoon more.

Thursday, October 30, 2008

Snow Already.....It's Too Early For Me!!!

Living in the north country we can always expect snow earlier than when we would like and that was the case on Tuesday. The arrival of the snow happened while I was at work. The snow continued to fall and was still coming down when I got home from work that night.

Some people are not very fortunate and are without power, we only had the power go off about four times to only come right back on again. The snow I am sure will not last for too long with the temps going to be on the rise for the weekend. So long to the snow but we all know you will be returning soon enough!!!

Wednesday, October 29, 2008

It Could Be Cake but No Its A Brownie

1 cup butter or margarine (2 sticks)

1/2 cup Hershey's cocoa

2 cups sugar

4 eggs

1 cup all-purpose flour

Preheat oven to 350 degrees F. Grease a 13" by 9" baking pan. In a saucepan melt butter and mix in cocoa. When butter has completely melted and cocoa is mixed well, remove from heat and pour in a medium bowl. Beat in sugar and eggs until well blended. Stir in flour. Spread batter into pan. Bake 30 to 35 minutes until toothpick inserted comes out clean. Cool in pan placed on a wire rack.

These brownies turned out very moist it is very similiar to having a piece of cake. Randy and I will enjoy some of them but we won't be able to eat them all nor do we need to. I am taking twelve small squares to work for others to enjoy!

Tuesday, October 28, 2008

Quick and Easy Macaroni and Cheese

I love to make macaroni and cheese but I normally do not make it this way. I had a request last night from a coworker to make some so that could be our dinner for the night. I knew the only cheese that I had in the refrigerator was velveeta. So that is how I made it. I will post at a later date the way I normally make my macaroni and cheese.

velveeta cheese (I used what I had left of the brick, wasn't too much this is Randy's favorite)

1/2 cup milk

4 cups macaroni

1 tablespoon butter

Boil the macaroni according to the directions on the box. Set aside when macaroni is done boiling. In a medium saucepan place the remaining ingredients. Melt the cheese completely. I use a crockpot when I do make macaroni and cheese for work. Place macaroni in and pour cheese sauce over top. Stir until all the cheese sauce is blended into the macaroni. I have the crockpot on the low setting since I am taking it to work later. I will turn it on high once I am at work so it will be ready for dinner time. I am going to take some out so Randy can have it for dinner tonight.

Monday, October 27, 2008

Homemade Applesauce

This is the first time I have ever made applesauce. I looked at three different variations in the Good Housekeeping Cookbook and then I decided to come up with my own take on those versions.

Place 1 cup of water and apple slices in saucepan. On medium heat bring to a boil, while stirring occasionally. I then added 1/3 cup sugar after the apples had boiled for approximately 15 minutes. Continue to stir until well blended.

Remove from heat and pour applesauce into a bowl. I mashed the apples with a potato masher.

I added a teaspoon ground cinnamon and gave it one last good stir.

I am bringing a small bowl to work for my coworkers to try and of course leaving some at home for Randy and I.

Saturday, October 25, 2008

Apple Crisp from Good Housekeeping Cookbook

This apple crisp recipe was taken from the Good Housekeeping Cookbook. This cookbook has so many good recipes in it. Randy got this cookbook for Christmas in 1996 from his Aunt Kathie. I guess she knew that it would be put to good use.

You will need the following ingredients for this recipe:

6 medium sized cooking apples (I used 22 small apples)
1/2 cup packed brown sugar
1/2 cup all purpose flour
1/3 cup old fashioned or quick cooking oats (uncooked)
6 tablespoons butter or margarine (3/4 stick softened)

Peel core and slice apples. Place apples in 10" by 6" baking dish. I used my dish
that we like to make apple pie in.
Preheat oven to 375 degrees F. In medium bowl mix brown sugar, flour, oats and
butter or margarine.
Sprinkle oat mixture over apples slices. Bake 45 minutes or until apples are

Serve warm or refrigerate to serve cold. We prefer to have ours warm with a
small scoop of vanilla ice cream.

Thursday, October 23, 2008

Apple Molasses Muffins

The finished product

Ready for the oven

Mixing the batter

    This recipe is from the GoodHousekeeping Cookbook. I did not have all the ingredients but I decided to make them anyway. I am glad that I did they were a bit hit with Randy and I. I will definitely be making these muffins again soon.
    2 cups all purpose flour
    1/4 cup brown sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice (did not have any)
    1/3 cup molasses
    1/4 cup milk
    4 tablespoons butter or margarine (I prefer to use butter when I bake)
    1 egg
    2 medium sized apples peeled and diced
    1/3 cup chopped walnuts (Randy didn't want any walnuts in them)
      Preheat oven to 400 F. Grease muffin tins.
      In a large bowl, mix first 5 ingredients. In a small bowl, beat molasses, milk, butter or margarine and egg until blended. Stir into flour mixture until flour is moistened.
      Batter will be lumpy. Fold in apples and walnuts. Spoon batter into cups. Bake 25 min.
      Or until toothpick inserted comes out clean. Serve warm or cool on wire rack.

    Monday, October 13, 2008

    Everything Is Coming Up Apples

    Randy and I went apple picking this morning to the field where he has been hunting. Randy had brought home an apple the day before for me to try and said we should pick some apples for baking. We ended up picking two grocery bags full. I am now thinking of what delicious things I can make.

    Thursday, October 9, 2008

    Dinner At Work

    I was going to make pumpkin cookies today but didn't have all the ingredients for them. I then lost track of the time and the day flew by and it was time to head to work. I was looking forward to dinner as we were having chicken on the grill. I wish I had brought my camera to work because I would have had some really good pics of the dinner. We had marinated the chicken the night before in State Fair dressing and it was cooked on the grill with honey barbeque sauce. Boy was the chicken ever moist and so tasty as well. Along with the chicken was toss salad and baked beans. It was a really good meal.

    Wednesday, October 8, 2008

    Streusel Cake

    Yesterday I was up early again. We had to pick the truck up at the garage and I had to be to work for 9am. I was thinking all day of something to make with the cupcake mix I had and I remember the recipe I had for Streusel Cake. I did not get up to early this morning to start baking because I knew the recipe was easy and it doesn't take long to bake. I am going to have a small piece in a bit with a cup of hot tea. Here is the recipe in case anyone wants to try it.

    yellow cake mix (I used a cupcake mix instead)

    Streusel topping:

    2 tbsp. dry cake mix

    1 tbsp. cinnamon

    1 tbsp. cocoa

    2 tbsp. brown sugar

    In a separate bowl combine the first four ingredients. Grease or spray pan and lightly flour. I used a bundt pan and liked the way it turned out. Prepare cake mix according to the instructions on the box. Fill the pan with 1/4 of the batter. Spoon streusel topping over the batter, topping with remaining batter. With a knife, circle batter to create a swirled effect.

    Bake at 350 degrees for approximately 30 minutes or until cake tests done. Cool for 5-10 minutes before removing from the pan. Lightly glaze the cake with powdered sugar mixed with a small amount of milk. I didn't use exact measurements for that and it turned out just fine. I also added a touch of vanilla.

    Monday, October 6, 2008

    A Busy Day Off

    I have the day off today and it has turned out to be a very busy one. I was up early to bring the truck to the garage to have some work done. I wasn't going to sit around the garage all day so my friend from work picked me up. I was able to spend most of the afternoon with Randy because he is working the evening shift today. I did some housework and am finishing up the last of the laundry as I type this. Since I am going to be having dinner alone I decided to make chicken, baked potato and cottage cheese.

    Sunday, October 5, 2008

    A Morning In The Woods

    Me climbing the tree stand
    Randy at the top of the tree stand

    We headed to the woods Sunday morning so Randy

    could put up his last tree stand. I did manage to get

    my picture taken climbing the ladder this time.

    Randy made it to the top. We had to call it a day

    before the stand was finished because I had to get

    ready for work.

    Sunday, September 28, 2008

    Satisfying My Sweet Tooth

    Fudgey Cocoa No Bake Treats/No Bake Cookies

    I was craving something sweet but I wanted it to be something quick. I looked
    to see what I had for ingredients and I had everything to make the no bakes.
    The recipe is easy and quick to put together. I have trouble waiting for the
    treats to harden so I always put them in the fridge so I have one sooner.

    If anyone is interested in making these I am including the recipe here

    3 cups quick - cooking rolled oats

    2/3 cup crunchy peanut butter ( I didn't have any so I just used what I had)

    1/2 chopped peanuts (optional) I didn't have any peanuts left

    2 cups sugar

    1 stick butter or margarine

    1/2 cup milk

    1/3 cup cocoa

    2 tsp vanilla extract ( I didn't measure just poured in a bit)

    Mix together oats peanut butter and peanuts ( if you have any). Set aside.

    Combine sugar, butter, milk and cocoa in medium saucepan. Cook over

    medium heat, stirring constantly and until mixture comes to a boil.

    I pour this mixture over top of the other ingredients in a big mixing bowl.

    Mix well and place heaping spoonfuls on a cookie sheet lined with wax paper

    or foil. I place them in the fridge so they harden faster.

    I had two cookies with a tall cup of milk. Randy also had the same but then
    I noticed later he was getting another one out of the fridge. I guess he also
    had a sweet tooth to satisfy.

    Saturday, September 27, 2008

    Family means so much to me!!!

    I visited with my sisters Darcy and Michelle today. It has been awhile since we have gotten together, with our schedules as busy as they are it is sometimes hard to find the time. We did a lot of talking and laughing, just catching up on everything going on. My sister Michelle made a delicious dinner of grilled chicken, steamed cauliflower and rice. We are planning to do this again soon at my house.

    Friday, September 26, 2008

    Sunshine & A Tree Stand

    Yesterday Randy had the day off from work and said he wanted to build a tree stand. I went along to help. I did cut some of the wood and helped to get the supplies. It did not seem like a fall day at all. The sun was shining bright and it was quite warm.

    Wednesday, September 24, 2008

    Kinda new to the land of blogging!!!!

    I was going to say I am new to this but I am not. I signed up to blogger in January but I never posted anything. I was going to give myspace or facebook a try but decided to give the world of blogging another try. I am not sure yet what I am going to be posting on but I do hope to make it interesting for all that read it.