Halloween 2012

I love to decorate for Halloween. I don't do very scary, but fancy instead. I am sharing some pictures for you to enjoy. Happy Halloween!

Makin' Bacon

Here's a way to cook bacon without making a mess!
Take a cookie sheet and cover with foil or parchment paper for easy clean up.
Put your uncooked bacon on the sheet. Place sheet in cold oven and turn on oven to 400 degrees. Check after 15 minutes. Bacon will cook in oven and remain in long neat strips. Remove from oven when cooked to desired crispiness and let cool. Enjoy!
Toss foil into trash and you are done!

Fantasy Football Draft Party 2012

We hosted the second annual fantasy football draft party yesterday. The guys had fun and a new league was formed. Here are a few things I made for the party:

Snack Stadium:

Bean dip topped with homemade guacamole for the football field and two kinds of salsas for the end zones. One side was jar Tostitos salsa and the darker is gourmet hatch green chili salsa from Market Street Grocery Store. I piped sour cream as lines and the field goals are made from beef sticks.
I put sub sandwiches around to hold in the chips. Really fun to do-but next year, I am getting a longer pan-to make the field longer.

Football brownies:
Just bake a jelly roll pan of brownies (doubled the recipe). When cooled, cut into football shapes and then pipe white icing as the laces on top.

 We are a house united-some of my money went to TCU and some went to OU :) So, I made my front door decor half for TCU and half for OU. I hand made the footballs because I couldn't find any large enough online or in any crafts stores.
I lit the garland because, well, I love lights! OK, it isn't anything NFL, but hey, I watch both NFL and college football, so it works for me and I wanted to represent these two schools anyways. IIt also matches my two yard signs.
Go Frogs! Boomer Sooner! With both of these schools in the Big 12 this year, it's going to be an interesting season.

Dixie Pies

Made these for a pool party recently-was a huge hit! I adapted a recipe to make them bite sized and easy to eat. Delicious!

Ingredients

• 1 package of phyllo dough
• 6 ounces of miniature semisweet chocolate chips
• 4 tablespoons of unsalted butter, melted
• 1 cup of sugar
• 1/2 cup of flour
• 2 eggs
• 1 teaspoon of pure vanilla extract
• 1 cup of chopped pecans

Instructions

Preheat oven to 350 degrees. Unroll phyllo sheets and cut into squares. Place one square into a miniature muffin pan and mold into a cup shape.  Sprinkle the chocolate chips all over the bottom of the uncooked cups and set aside.

In a separate bowl, combine the butter, sugar, and flour, until well blended; add the eggs, one at a time and blend in well. Add the vanilla and pecans, mix and pour evenly into each phyllo cup on top of the chocolate chips.

Bake at 350 degrees for 20 minutes, or until set. Let cool completely and place on serving tray. 

Moon Pie Banana Puddin'

If you are from the South, chances are you like banana pudding and moon pies. This recipe marries the two together in a delectable trifle dessert that's sure to please a crowd.

Ingredients

• 1 (8 ounce) package cream cheese, softened at room temperature
• 1 (14 ounce) can sweetened condensed milk(not evaporated milk)
• 2 cups milk
• 1 (5.1 ounce) box instant vanilla pudding
• 7 Moon Pies, cut into squares or wedges
• 6 bananas, sliced
• 1/2 package of Pepperidge Farms Chessmen cookies, broken into pieces (optional)
• 1/4 cup of Heath Chocolate Covered Toffee bits (optional)
• 1 (8 ounce) Cool Whip, thawed 

Instructions

Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.

In the bottom of a clear trifle bowl, add about 1 cup of the pudding mixture, 3 chopped Moon Pies, 4 broken cookies, and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped Moon Pies, 4 more broken cookies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the Cool Whip and carefully spread it evenly on top. Cover and refrigerate several hours or overnight.

 
When ready to serve, I chopped up another Moon Pie and sprinkled over the top for garnish. You can then add the Heath Toffee bits on top, if desired-to make it even more decadent. Enjoy!

America's National Bird

This is an idea I copied from pinterest (unfortunately, the site is no longer available for me to give proper credit to) and it turns out pretty cute! I used mini chocolate chips instsead of the black gel for the eyes, because, I prefer the taste of chocolate chips, don't you? The gel may look a little better, though.

To make:
12 large marshmallows (you can make more if you would like-just increase all ingredients)
2 squares of white chocolate bark
1 cup of shredded coconut
12 whole cashews
24 mini chocolate chips
12 oreo fudge creme cookies

Melt white chocolate bark in microwave, according to instructions on package. Roll each marshmallow in melted chocolate and then into coconut and place on top of cookie. Then, place one cashew in center of marshmallow for the beak and place two chips as eyes, using more melted chocolate as glue, if needed. Enjoy!

Happy Independence Day, America!

Brie Bites

Another easy appetizer that doubles as dessert! 

Frozen small phyllo shells-I used two packages

1 wheel of Brie Cheese

3/4 cup of brown sugar

1-2 TBS of cinnamon or pumpkin pie spice (to taste)

1/2 cup chopped pecans

2 TBS honey

Place shells on cookie sheet ( I used parchment paper on cookie sheet). Cube brie cheese and place one piece inside of each shell.

Mix brown sugar and cinnamon together:

Sprinkle sugar mixture on top of each pastry. Top with chopped pecan pieces and drizzle with honey.

Bake at 350 degrees for 15 minutes or until cheese is melted and shells are slightly browned.

Serve warm and enjoy!

Vintage Love

Am I the only one who has begun a love affair with most things vintage? I know it's popular in some circles. I have friends who have collected antiques for years. Maybe it's because I am getting older and appreciate things more, or am now able to take the time to look at things differently. Whatever the cause, I have begun to enjoy looking at all things old and am considering adding older furniture pieces into my home.

My grandfather dealt in antiques and "junk". I have childhood memories of going to auctions where he would bid on boxes of unknown treasures. He had the better part of an entire block in Honey Grove, Tx-two extra buildings (along with an old railroad car and a detached garage behind the house that held treasures) that he ran as a collector's paradise/store. There was so much stuff inside the shops that you merely had pathways to get around the shops. He knew EXACTLY where everything was inside. I would spend hours going through the places-of course I wanted to take home more than my wise mother would allow me to-but it was fun being a kid and visiting there.

He had a guestbook that was signed by visitors and customers from all over! It amazed me how people from far away places ever found his shops in the tiny town also known as "The Sweetest Town in Texas". But they did. It provided fellowship for my semi-retired grandfather. Almost every time I sit outside underneath the willow trees in my backyard in the summertime now, I think of him. He sat underneath the shade trees in front of his stores daily and placed extra chairs around his. It was a local informal meeting place for many of the locals to stop for a visit. Many good times were had on his corner, I am certain.

I happened upon an antique store in Handley last week. Inside were so many items that I was sure I had seen once upon a time. Even the smell of that store reminded me of Honey Grove. Funny how memories are connected to all of our senses. It's also funny how people can change to allow part of their past to become blended into their present. And, it's crazy to think of how time quickly passes by-making things from our childhood to suddenly be known as "Vintage" a.k.a. "Old/Antique"! :)

Take a moment to reflect on where you have been, where you are headed, and thank God for every second of this life. 

Steak & 'Shrooms Toast

This is a delicious hot appetizer that also doubles as dinner, if you like! There are a few steps and it does require some time to make, but the outcome is worth it!

Here's what you will need:

1 baguette loaf, sliced into thin pieces

Olive oil

1 box of button mushrooms, chopped

1 cup of your favorite red wine-I used merlot

2 shallots, minced

2 garlic cloves, minced

Salt and pepper to taste

1-1.5 lbs of good quality steak-I used filet mignon

Garlic Salt 

Montreal Steak Seasoning

1 pkg of Knorr Bearnaise Sauce (dry)

1 stick butter

1 cup milk

2 Tbs fresh lemon juice

2 Tbs Tarragon- I used dry

I would suggest omitting the whole Bearnaise sauce, if desired. I find it is delicious without it. It is nice to add, if you have the time and enjoy the smooth lemony addition to the steak. Here is a picture of the appetizer without the sauce:

Take the bread slices and brush liberally with olive oil. Toast in 400 degree oven for 10-12 minutes. Remove from oven.

Put about 3-4 TBS olive oil in skillet and saute mushrooms on high heat for about 5 minutes, stirring often. Add more oil, if needed. Add the minced shallots and garlic and saute for another 4-5 minutes. Season liberally with salt and pepper. Then, add the wine, reduce heat and simmer until the wine is reduced and sauce is absorbed into mushroom mixture. Set aside.

I season my steak with garlic salt and Montreal Steak Seasoning and cook in a pat of butter. You should cook for about 5 minutes on each side on medium high to high heat and then remove steak and let rest for 10 minutes to allow juices to stay inside the meat. 

Then, thinly slice steak and set aside.

If you make the sauce-do so now. Put the milk and packet in a saucepan and whisk until mixed well over medium high heat. Then, remove from heat and add lemon juice. Whisk and keep warm.

Assemble your toasted bread with a teaspoon of the mushroom mixture followed by one or two slices of steak on top. If using the sauce, drizzle a teaspoon of sauce over each piece. Finally, sprinkle the tarragon on top of each appetizer and enjoy! 

Quick and Easy Dessert

Remember those Ginger Cookies we used for our easy appetizer? Well, I had some left in my pantry so I made a very quick dessert that I wanted to share. You only need 2 ingredients and about 5 minutes to make-and no baking!

Take your ginger cookies and liberally spread Philly chocolate cream cheese on one cookie and top with another. Bam! An instant, delicious, chocolate ginger sandwich! 

Household Helper

I really like the Magic Eraser product. I have found it works well for cleaning just about anything-from taking ball point ink off of my leather sofa at the office to removing stains and scratch marks from my white kitchen sink at home. It removes marks from walls, doors, shoes and more. 

My latest discovery is for my glass shower. I have hard water and it leaves unsightly spots all over the glass walls. I used to use Kaboom and it works well. But, I don't like breathing fumes from the chemicals when I use the cleaner and I have to take an extra step to rinse the product off of the walls and then dry it by hand. Below is a picture of the product Kaboom-it does work-I am just trying to stay away from chemicals whenever possible. Also-there is a before and after shot of the glass shower walls.

With the eraser, you simply wet the sponge, wipe down the walls and then I use a microfiber towel to dry off. The spots are gone, shower walls sparkling clean and I am done in minutes! 

See if it helps you tackle your cleaning jobs!

Brie with Ginger Crackers

Here's another easy appetizer for company or that you can make for yourself. Of course you can make it the traditional way by baking the brie cheese in the oven, but this version is made in the microwave. Quick and delicious!

Depending on the size of your group, you can make a large or small version of this dish. I made the small version for our get together. Here's the recipe.

Ingredients:

1 wedge of creamy Brie cheese from grocery store

Small jar of your favorite jelly-I used an apple pomegranate jelly

I used Anna's ginger thins-very light and crispy

Directions:

Unwrap cheese wedge and cut off rind

Place cheese on microwave safe serving tray and soften in microwave for 30-45 seconds, depending on your microwave wattage. You don't want the cheese to melt but to be warm and soft.

Spread jelly over top and sides of cheese wedge. Serve with ginger thins and enjoy!

Caprese Bites

Here's a tasty summer appetizer that is both healthy and super easy to make!

If you like Caprese salad, you will love these.

Ingredients:

Basil Leaves-I used fresh ones from my container garden

Grape tomatoes or cherry tomatoes

Mozzarella cheese-I used balls that I sliced in halves

Balsamic Vinegar 

Olive Oil

Toothpicks

Salt, if desired

To make the appetizers:

Take one tomato and one piece of cheese. Wrap a basil leaf around the bottom of the cheese and tomato-making a cradle. Skewer with a toothpick to secure. Place on serving tray and repeat until you have made the desired number of appetizers. I made 15 for a small gathering of friends. Note: this was not enough-everyone LOVED them! 

Drizzle vinegar and oil over each one. Salt to taste. Enjoy!

Chicken Pad Thai

I decided to try to cook Thai food and searched multiple recipes to find a method to make my own version. I wanted to make it extra lean and load it up with veggies.

First I bought the noodles-it comes with a sauce packet, too.

Here's a list of ingredients I used-mix and match as you wish:

3-4 Large chicken breasts, cubed

*I often add a dozen shrimp or some organic lean chicken sausage*

1 egg

Olive oil-1 TBS

Prepare noodles per package instructions-I let noodles sit in the water while I prepare the rest.

Brown the meat in olive oil in an extra large fry pan or wok and set aside

Crack egg into pan and scramble

Add Vegetables:

1 cup raw spinach leaves, torn

1 cup broccoli slaw

1/4 cup shredded carrots

1/3 each of diced bell peppers-I use red, orange and yellow

1/2 yellow onion, diced

1 small bunch of fresh asparagus-I use the tips 

6-8 Basil Leaves, chopped (approx)

2 TBS chopped fresh cilantro

1 small lime, cut into wedges, if desired

1/4 cup fresh pineapple, chopped

* Can add water chestnuts, mushrooms or whatever you like-can also omit any of the ingredients-you should make it however your family will eat it.

I saute all veggies (stir fry) and add back in the meat. 

I add extra sauces while cooking (you may do without or use less or more-according to your specific taste) :

1-2 TBS Sriracha Sauce, to taste

2 TBS Fish Sauce

1 TBS Hoisin Sauce

2-3 TBS Soy Sauce

Once vegetables are done to your liking-add in the noodles and the sauce packet from noodle kit, and stir all together. Squeeze a lime wedge on top, if you wish. 

Enjoy! It's delicious!