Christmas Countdown ~ 7

If you're anything like us our dance card has been a bit full with 

Christmas parties, staff parties, dessert parties, church parties and neighborly socials.  

I love this time of year, and I love to socialize.  

But as with anything, time to spare is at a premium.

I found this wonderful recipe for

Sparkling Cranberry Brie Bites

from 

Yummy Mummy by way of Pinterest.

Don't they look scrumptuous?

Very simple to make

makes about 16 

Sugared Cranberries 

2 cups fresh cranberries 

1 cup good maple syrup

1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. 

Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour. 

16 crackers

 8 oz Brie cheese

 cranberry chutney or cranberry relish

 fresh mint for garnish

 Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries.    Garnish with fresh mint sprigs. 

Enjoy!

Merry Christmas,

Sharon

participating in Dining with Debbie

Bunny Business

Chocolate Easter bunnies are an Easter basket staple,

and homemade are even more fun!

What you will need:

*  Chocolate ~ Pick your own chocolate ~ milk, dark or white

*  Bunny Molds ~ Craft store, online or favorite kitchen supply store

*  Paper Clips

And let the fun begin!

1.  Melt the chocolate according to directions.  Microwaves are fine but I prefer to use a double broiler for even melting.

2.  Carefully pour chocolate into both halves of the mold.  You may need to tip the mold to get an even coat in all of the little details of the bunny's features.  Let this layer set for a while.  Then pour more chocolate inside until you reach the top of the mold.  Let them sit for a second or two so when you put both halves together you don't get an oozing chocolate mess.

3.  Clip the molds together and let them set to harden.  You can place them in the freezer to speed up the process, and it makes it easier to remove the molds.

4.  Once set, remove from the mold, use a sharp knife to trim off any excess chocolate and WAHLAH!  Some delightfully, tasty, rascally rabbits to call your own ;0)

Enjoy!

Sharon

participating in Pink Saturday

Orange Meringue Pie

Delish!

Happy New Year,

Sharon





Red and White Cookies

Delish!

Merry Christmas,

Sharon

Christmas Apple Strudel

Delish!

Merry Christmas,

Sharon

Pumpkin Cream Tarts

with Candied Cranberries

Delish!

Merry Christmas,

Sharon

Berries and Shortcake, Oh My!

Frozen Berry Angel Shortcake

Ingredients

1 Angel Food Cake

Raspberry Extract

Liquid red food color

2/3 cup strawberry topping

3 cups slightly softened lowfat strawberry ice cream or frozen yogurt

2 cups thawed lite whipped topping

Fresh strawberries or raspberries

Recipe Preparation

1.  Prepare your favorite Angel Food cake recipe with these changes:

Line the bottom of a 9x3 inch springform pan with nonstick foil, then attach the sides of the pan.  Substitute raspberry extract for the vanilla in Step 3 and add 3 drops liquid red food color with the extract.  Spread prepared pan and bake as directed.  Cool the cake completely, in pan, upside down on a wire rack.  To loosen cake, run a thin-bladed knife around side of pan, remove pan sides.  Invert cake and remove pan bottom.

2.  To assemble shortcake: 

Using a serrated knife, cut cake into 2 layers.  Place bottom layer, cut side up, on pan bottom and spread with 1/3 cup strawberry topping.  Spoon 3 cups slightly softened lowfat strawberry icecream or frozen yogurt over topping.  Spread another 1/3 cup strawberry topping over icecream/yogurt.  Top with remaining cake layer, cut side down.  Freeze at least 4 hours or overnight.  (Once the cake is frozen, it can be wrapped and stored in freezer up to 2 weeks).

3.  To serve:

Transfer frozen cake to a serving plate.  Frost with 2 cups thawed lite whipped topping.  Decorate with strawberries or raspberries.  Refrigerate 30 minutes to soften slightly before serving

~  Yumm  ~

This recipe is easee-peesee

Hope you enjoy  ;0)

Sharon

~ participating in ~

foodie friday at Designs by Gollum

pink saturday at how sweet the sound

Pink Saturday and some Pie!

Easy Cherry Pie

Ingredients

2 packages Pillsbury Pie Crust
3 cup(s) canned, drained tart cherries
1 cup(s) fresh raspberries
1 1/4 cup(s) sugar
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 cup(s) cornstarch
1/8 tsp salt
5 tsp cold butter divided


Directions

1.  Preheat oven to 350 degrees
Cut eight 6-inch circles from the two packages of     Pillsbury Pie Crusts.  Fit five 4 1/2-inch mini pie pans with 5 dough rounds.  Cut 2 1/4-inch stars from center of remaining 3 dough rounds; set aside.

2.  Combine cherries with raspberries; then stir in sugar, vanilla, cinnamon, cornstarch and salt.

3.  Pour filling into prepared pie pans; dot each pie with 1 tsp cold butter.  Cover 3 pies with reserved dough circles, crimp edges.  Top 2 remaining pies with star cutouts.  Bake pies until filling is bubbling, 35 to 40 minutes.



Have a wonderful 4th of July!

Enjoy,
Sharon


Participating in a patriotic Pink Saturday with Beverly and my Pink friends at How Sweet the Sound

Go Bananas!

As a child my favorite part of the banana was peeling off the chiquita banana sticker and putting it in the middle of my forehead and doing the chiquita banana dance across the kitchen floor in my sock feet.  Today, I appreciate its nutritional value and enjoy them in my cereal, yogurt, smoothies and breads.  Oh, and every now and again I will cut loose across the kitchen floor for ole times sake.

Double-Banana Pound Cake

Ingredients

Cooking spray

3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar


Preparation

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

Enjoy,

Sharon

Participating in Foodie Friday

Edible Easter Decor

What could be sweeter than a decoration you can eat?

Easter Cookie Ornaments

To transfer your favorite Easter image design onto a cookie,

reduce it to 65 percent of its original size on a standard color photocopier

(at any Office Depot, Kinkos, etc)

Take the smaller image to your favorite bakery where it can be reproduced with edible inks on thin, sticker-like sheets of paper made from rice, potatoes or cornstarch.

1. 
   
   Roll out store-bought or homemade sugar cookie dough to 1/4 inch thick.  For vintage postcard images, cut dough into 3 3/4 x 21/2-inch rectangles.  Use a cookie cutter to create the egg-shaped cookies
2. 
   
   Carefully punch holes for the ribbon at the top of the raw cookies with a drinking straw
3. 
   
   While the cookies are baking, cut out the images from the edible paper.  Make matching ribbon holes in the paper with a hole punch

Let cookies cool, then top them with a thin, even layer of white icing.

Peel the edible paper from its backing and gently smooth onto the cookies surface.

Allow the images to set for a few minutes, then pipe pastel-hued frosting along the edges.

Dust with edible glitter and thread with thin ribbon to hang from a whimsical feather tree for a fun centerpiece.

If you do not have a tree they look just as adorable on your favorite vintage plate.

Happy Good Friday!

Enjoy,

Sharon

Participating in Foodie Friday

images and recipe from countryliving.com

A Weekend with Girls!

What could be more fun than a weekend with your best girls? 

Oh I am sure there are a number of things that could fit in right up top but every once in awhile a good get together with girlfriends, letting your hair down and giggling till your belly hurts is always a sweet treat.

This weekend I had many reasons to celebrate but the one that deserved our attention the most was our dear friend Letitia (aka Outdoors Lady) joined hands in marriage with her best beau John at this beautiful Bed and Breakfast.

The wedding gathered by close family and friends, the blushing bride and the handsome groom made for a lovely day!

After we left our dear friend in the loving hands of her new husband we went on a BIG adventure.  We were brave and daring and a little wild and crazy....

C ~ A ~ S ~ I ~ N ~ O

Yep, pretty much a first for all of us and most likely a LAST!

As our eyes were widely opened to what was on the other side of our quilting world we learned very quickly that ten dollars goes very fast and that it would have bought a nice yard of fabric to last a life time of unfinished projects.

But the VERY best thing to the "new experience" portion of our weekend was our lunch at Paula Deen's restaurant.

 

Can you say "YUM"?

Oh it was so good and if we should ever be in the area again I am pretty positive you will find us there again ;)

How about a sweet Paula Deen recipe for some sweet blogging friends

Lemon Blossoms

Ingredients:

4 large eggs
3 1/2 ounce package instant lemon pudding mix 18 1/2 ounce package yellow cake mix 3/4 cup vegetable oil

Glaze:
4 cups confectioner's suger
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Directions
Preheat the oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
 To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.


With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.


Servings: 5 dozen
Prep Time: 1 hour 12 min
Cook Time: 12 min

NOW can you say "YUM"?

Enjoy,

Sharon

Candy Cane Cocoa and a Tour

How about a warm cup of Candy Cane Cocoa and a house tour!

Ingredients:

4 cups milk

1/3 cup semi-sweet chocolate chips

4 mini candy canes, crushed

1 cup Whipping Cream, whipped

4 mini candy canes

Cooking Directions:

heat milk until hot, but not boiling.  Whisk in chocolate and crushed candy canes until melted.  Pour into four mugs; top with whipped cream and garnish with a candy cane.

Now for some amazing houses!  Gingerbread houses that is!!

Okay - this is too funny!

and of course...the White House!

Aren't these just amazing!!

Is designing a gingerbread house a tradition for your family?  My daughter Billie has made it a tradition at our house a few years ago and she does such a wonderful job.  I can't wait to see what transpires this year.  But of course we won't discuss it until finals are over ;)

Oh I just love Christmas and all the anticipation that comes along with it.

Participating in Foodie Friday!

Merry Christmas,

Sharon

Crock Pot Wednesday

I love pasta, and what a wonderful comfort food on a cool Fall day.  Did I mention I loooove pasta!   ;)

Bolognese Sauce

Ingredients
5 strips bacon, finely chopped
2 Tbsp fresh basil, finely minced
1 1/2 tsp fresh thyme, finely minced
1 1/2 tsp fresh rosemary
3/4 cup(s) onion, chopped
1 1/2 pound(s) ground chuck
1 cup(s) dry red wine
1 can(s) (28 ounce) whole peeled tomatoes, roughly chopped
2 Tbsp garlic, finely minced
2 Tbsp sugar
1 bay leaf
1 tsp salt
1/2 tsp ground pepper


Directions
To make the sauce:  Cook the bacon and herbs in a large skillet over med-high heat until the bacon is soft (about 4 minutes).  Add the onions and continue to cook until they aregolden brown.  Add the chuck; stir occasionally until browned.  Add wine, bring sauce to a simmer and cook for 2 to 3 more minutes.  Transfer the mixture to a clow cooker and add the remaining ingredients.  Set at high and allow to slow-cook for 5 to 6 hours.  Serve hot over pasta.  YUM!


Joining Debbie @ Dining with Debbie for a little "Crock Pot Wednesday"




Enjoy,
Sharon

A Little Yum to go with Your Cranberries!

Cranberry-Orange Tart

Ingredients
CRUST:
1 1/2 cups all purpose flour
2 Tbsp sugar
1/8 tsp salt
6 Tbsp chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray

FILLING:
1/3 cup orange juice
2 1/2 Tbsp cornstarch
1 cup sugar
1/4 cup orange marmalade
2 Tbsp chopped walnuts, toasted
1 Tbsp grated orange rind
1 (12 ounce) package fresh cranberries

Preparation
Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.

Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.

To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.

Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.


Joining Designs by Gollum for a little "Foodie Friday"

Delish!
Sharon

Going Banana's!

Something warm and yummy on a nice Autumn day. A sweet favorite from Cooking Light

Banana Pudding

Yield
10 servings (serving size: 3/4 cup)

Ingredients
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar

Preparation
Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.

Enjoy,
Sharon

Posted for Magazine Monday's hosted by Cream Puffs in Venice

Magazine Mondays ~ Buttermilk Pancakes

Welcome to "Magazine Mondays" hosted by Ivonne at Cream Puffs in Venice. Please pay her a visit where you are sure to find some mouth-watering, lip-licking, hip-hugging goodies!


In my attempt to weed through my piles of magazines to find that just so right recipe for this week I am being called back to an old favorite that when the recipe is misplaced I begin to hyperventilate and feel nervous tremors ;) It is a simple but classic buttermilk pancake recipe from Cooking Light.


We are a simple family and enjoy simple meals. I have been blessed with two family members (you know who you are) that are very picky eaters. So every once in awhile we like breakfast at dinner (or as they say in the South - for supper).

Buttermilk Pancakes

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield
9 (4-inch) pancakes (serving size: 1 pancake)


Served with warm maple syrup, thick sliced bacon (baked of course) and a little oj.....now that's some comfort food!

Enjoy,
Sharon

Magazine Mondays

Welcome to Magazine Mondays hosted by Ivonne over at Cream Puffs in Venice (isn't that a cute name!)

I wanted to share with you a wonderful recipe that my daughter found and made for me for my birthday. It was so yummie I wished you could have been there ;)

Georgia Peach Barbecued Chicken

Ingredients

4 Tyson® Fresh Boneless, Skinless Chicken Breasts
2 teaspoons onion salt
1/3 cup peach preserves
3 tablespoons barbecue sauce

Cooking Instructions

1. Preheat grill to medium. Wash hands. Sprinkle chicken with 1 teaspoon onion salt.


2. Combine peach preserves, barbecue sauce and remaining 1 teaspoon onion salt in a small bowl.


3. Grill chicken, turning and brushing frequently with peach-barbecue sauce, for 15 to 20 minutes or until done (internal temp 170°F).
   

This was so delicious! I hope you enjoy it.

Sharon

A Craving for Blackberries

We have been blessed with a large blackberry patch this year and I found this wonderful recipe in one of my Cooking Light magazines that is just scrumpous!

Blackberry-Lemon Pudding Cake

Ingredients
1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons butter, melted
2 large egg yolks
3 large egg whites
1/4 cup granulated sugar
1 1/2 cups blackberries
Cooking spray
3/4 teaspoon powdered sugar

Preparation
Preheat oven to 350°

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.

Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.

Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.

It's delish!
Sharon

A Sunday Staple

I loooove pot roast on Sunday and this is my ALL time favorite mix for pot roast! I have tried slow cookers and roasting pans but they just can't top a good cut of beef in the skillet with this mix. In about 1 1/2 to 2 hours you can cut your roast with a fork.

It is hard to find in my area but when our local grocery store has it in I stock up. My husband laughs at me because I rarely leave any for anyone else (LOL).

It is deee-lish!

Sharon

Gone Bananas!

It always seems as if we have more bananas than we can eat so on this rainy, cold and damp day something warm sounded very tasty.

Banana-Oatmeal Bread

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Preparation
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yummm - Enjoy!

Sharon