My Blog

Nevada~Arizona~Utah~California

2011-02-14T13:10:00.002-05:00

There are several pictures in the slideshow.

We had a great time and so far this has been our favorite trip - but there are many more to come. Zion National Park was beautiful. Hoover Dam is always amazing and the new bridge is unbelievable. The unplanned trip to Needles, CA was great. Sorry we couldn't find Snoopy's brother Spike - but we did get to see the Colorado River, what a way to spend a Friday.

Daniel has now added four more states to his list. There is so much more to see out there we are already talking about going back next year!

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Our Trip to Seattle and Hawaii

2010-12-05T11:46:00.002-05:00

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Be vewy vewy quiet, I'm hunting wabbits

2010-09-22T14:16:00.007-04:00

A few days ago 4 rabbits just appeared in the yard. I've only been able to capture picture of 3 of the 4. As you can see they are not your typical 'wild' rabbits. Looks like someone has decided they no longer want their pets anymore. Now we feed them and they entertain us. They remind me of several of the cats Christy and I had when we were younger.

Winter Beach Party

2010-09-02T14:29:00.004-04:00

I can't believe it a Winter Beach Party in Hawaii during November and December!

Is it to soon to start packing? You've seen my previous post of how much I love the beach and that's in Florida. I can't even imagine how much I'm going to love the beach in Hawaii.

I would go on and on but why bore you with this now because when I return you will have to sit through all the pictures and all the stories.

Picture above is of the hotel where we will be staying.

♥ Beach ♥

2010-08-13T14:35:00.004-04:00

I ♥ the beach
let me count the ways:
I ♥ the sand
I ♥ the sun
I ♥ the water
I ♥ the fun
I ♥ the food
I ♥ the friend
I ♥ the time
I ♥ the blue sky
I even ♥ the rain

Dear beach oh how I ♥ you.

I DID IT!!

2010-07-04T18:55:00.005-04:00

YAY -I completed the 2010 AJC Peachtree Road Race and here is the proof. Can't wait to do it again next year - I can't believe I just put that in writing - don't tell my sister. Hope to finish it faster next year - 2010 results: 2:23:40 - Overall place: 50558/50912

Why Oh Why

2010-07-02T09:44:00.004-04:00

1st I must explain my lovely friend BC of PS actually introduced me to this song a few years ago. Must say it's sad and creepy - but for some bizarre reason this song cracks me up. In all honesty I had not thought about this song in a long time but I was on youtube looking for a different Dolly Parton song and ran across this video and felt compelled to share and now you say - Why Oh Why did you!

Cheese, Goats, Friends and Fun (not in any particular order)

2010-04-18T15:47:00.007-04:00

WOW you say we have not all been together since last July!! Has it really been that long. How I've missed our fun times, shared secrets and lots and lots of giggles!

So why don't we get together and drive 4 hours have some good food, see a goat or 200 and have some laughs.

Tiff and I pack up the car Friday and head to Macon to meet Bobbie - let the fun begin!

1st stop Yoder's Restaurant Montezuma, GA. GREAT food and WONDERFUL pie. Yes we had our vegetables before we had our PIES. Cream corn, mash potatoes, green bean, salad, turnip greens, meatloaf, chicken breast fillets, corn bread, rolls, sweet tea, coffee and did I mention PIE! Apple, Peanut Butter, Chocolate Cream and Shoo-fly.

2nd stop Thomasville, GA Hampton Inn.

3rd stop the breakfast of champions - Chick-fil-a. Nothing says good morning like a good chicken biscuit.

4th stop Sweet Grass Dairy - Dairy tour. We learned about making cheese, milking goats and played with baby goats. I want a goat - if it stays small like a baby goat. But of course Tiff knew that -it's small of course! She can see me now showing you with my hands how small those baby goats were!

5th stop Sweet Grass Dairy - Market Place. Cheese, cheese, cheese and more cheese please. Sample them all we did - OK maybe just me! But I ♥ cheese. We also picked up some jams, jelly, and salami.

6th stop - The Bread Wagon - Amish bakery. Pies, cakes, jam, jelly, butter, ice cream, popcorn, and the list goes on. A little bit of something for everyone.

7th stop downtown Thomasville - for lunch at George & Louie's. Had a lovely lunch outside under the large oak trees.

8th stop gas station and car wash. Bobbie thanks for the wash that was the longest car wash I've ever been in. Guess you would have just had to been there.

Ladies I had a great weekend. Our time together was way too short - as always it keeps me wanting more. I ♥ you! Thanks for being such wonderful friends!!! You are both awesome!!! Here's to many more trips.

2010-02-13T20:36:00.002-05:00

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OH How I Love You!

2009-11-24T16:17:00.002-05:00

W - Loves MeMe the most I believe!

Eating in NYC - Day 4

2009-07-11T23:59:00.003-04:00

We really have to get out of this town we are eating way to much and spending way to much money shopping. OK, that might be me spending to much money shopping but BC did make some purchases this trip and I didn't even have to make her - you might have heard the story about the bath robe in Savannah. If not that's a different day and a different blog. Might have to take a trip back in time for that on one day if I ever get caught up.

So this is day 4 July 11th - flight leaves at 2PM so needless to say you will not see pictures of the crap we ate at the airport.

Always best to finish off your trip with a great brunch. Again, why mess with a good thing just mix it up a little.

Bacon and cheese omelet WOW that was some good cheese!! in those Jersey Eggs.

BC had the fried egg sandwich.

We shared the pancakes - we both just wanted a taste. If everything else was that good then you would expect the pancakes to be great - and they did not disappoint.

A view from the street so you know what you are looking for when you go to NYC.

Eating in NYC - Day 3

2009-07-10T23:59:00.002-04:00

OK so today we still had a LOT of places left on our list to eat! But some how we still had time (and room) for a snack in the middle of Time Square. Might have had to do with something about BC being ready to pass out from hunger. I just had a snack, because! Plus - I don't let my friends eat alone - that's just what kind of girl I am. July 10th - Day 3.

Why mess with a good thing - just mix it up a little. Not to mention it was down the block right on the corner from our hotel.
Pumpernickel and raisin with butter and jelly. This thing was floating in butter.
@ Ess-a-Bagel

Again forgetting to take a picture before I start eating!
A hot dog from a Central Park cart.

Papaya Juice, Coconut Champagne and a hot dog with the works
@ Gray's Papaya. Let's just say someone didn't eat here as she was still reminded of her previous hot dog.
The coconut champagne as it was called, contained no alcohol by the way, was for my Sister!
Oh and the one that did not eat only had the orange drink and she talked about it for 2 days must have been good :)

Grabbing a snack in Time Square - yes those are plastic lawn chairs in TS. And those might be Sun Chip crumbs on BC's face but they did match her outfit. Maybe she took a picture of my snack - I didn't have one on my camera.

Let's just say it was worth the $3.00 to split this meal. We had this chicken salad BLT and a side of Non-cholesterol fries (be careful if you eat those)
@ Carnegie Deli

And we shared this as dessert number 1 of the evening @ Carnegie Deli

OK here we should have waited 1 hour and 15 minutes before we were going to have to eat again. That plan did not go so well - we only ending up waiting about 20 minutes. NYC is crazy about their per person minimums in restaurants. We would have had to pay $8.95 per person and get one dessert or pay the same amount and try 2 desserts. So that's what happens in NYC when your list of places to eat is way way long.
OH by the way this is a Caramel Sundae
@ Serendipity
It was great.

This was Frozen Hot-Chocolate and it was GREAT as well. Wish I had one now.
@ Serendipity.

Eating in NYC - Day 2

2009-07-09T23:59:00.001-04:00

It's my birthday I can eat all day if I want to..... July 9th. Day 2.

Cinnamon and raisin with cream cheese bagel.
@ Ess-a Bagel

Splitting a pizza of tomatoes, mozzarella and mushrooms
@ Lombardi's

Sorry, I forgot to take the picture before I started.
The best burger and fries I've ever had!!!
@ the Burger Joint

Eating in NYC - Day 1

2009-07-08T23:59:00.004-04:00

Day 1 - July 8th upon arrival we dropped our bags off at the Pod. Then started are quest to eat our way through NYC and see a few sites as well.

First on the list FIND Blooms as fast as we can before BC eats her arm and my arm off as well. :) Seriously, how many W Hotels are in this city.

Avocado and Mozzarella BLT - enough said
BC had a ham and cheese omelet

Oriental Garden in what's left of Chinatown. A little dim sum to share. Dessert was across the street oh wait that was one of the many NYC police precincts.

Fun Day Back in May

2009-06-26T11:47:00.000-04:00

Honey, I don't think that is what they mean by counting sheep.

Want some cotton candy?

Hummingbird Cake

2009-06-25T15:32:00.015-04:00

No hummingbirds were harmed in the making of this cake!

**Notes I will double the frosting recipe next time - needs more frosting.**

Cake
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans

Ingredients

Combine first 5 ingredients in a large bowl; add eggs and oil.

Stirring until dry ingredients are moistened.

Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans.

Frosting Ingredients

Slice and Enjoy!!!

Preparation
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting (see below) between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Yield
16 servings
Nutritional Information
Calories: 642
Fat: 34.2g
Cholesterol: 71mg
Sodium: 312mg

Ultimate Southern Living Cookbook, Southern Living, JANUARY 1999

Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Preparation
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Yield
3 cups
Nutritional Information
Calories: 71
Fat: 3.6g
Cholesterol: 10mg
Sodium: 34mg

Southern Living, JANUARY 1999

Better Late than Never

2009-06-16T16:00:00.007-04:00

OK so it took me a while to find the website again.

www.photofunia.com

To Much Fun

2008-08-17T14:00:00.001-04:00

Granny Turns 90!

2008-07-23T11:29:00.001-04:00

Happy 90th Birthday Granny!!!

Happy Father's Day

2008-06-15T19:41:00.004-04:00

Well on Mother's Day Mom got a different version of the fruit tart but on Father's Day Dad got his own fruit tart. I would really call it a fruit pie. In addition to Dad's fruit pie he also got a Peanut Butter Fudge Cake. Because Dad always says anything taste better with a little (or a lot) of peanut butter.

On the fruit pie - we made our own graham cracker crust with graham crackers about 20 (full cookie sheets) and 1/4 cup butter. You really just have to know the consistency you want. Or you can always buy the box of ground up graham crackers for the graham cracker crust. So ignore the part of the recipe that calls for the cake as the crust if you make your own. I'm sure it's just as good with the cake as the crust but I wanted more of a pie feel instead of the pizza look/feel. Soon to follow will be a sugar free butter cookie curst with the same pie. Stay tuned. On the fruit* I just used what I wanted and what I had on hand.

Fruit Tart/Pie

1 box Betty Crocker® SuperMoist® lemon cake mix

½ Cup butter or margarine, softened

1 egg

3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt

1 box (4-serving size) vanilla instant pudding and pie filling mix3 cups sliced fruits, berries and/or mandarin orange segments*

3 tablespoons apricot preserves

1 cup fresh raspberries*

Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.

In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.

Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula.

Arrange fruit on yogurt mixture.

Heat preserves over medium heat until melted; brush over fruit.

*Mound raspberries in center.

Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.

Peanut Butter Fudge Cake
Makes: 16 servings (those would be really small servings)

Prep: 15 minutes

Chill: 1 hour

Bake: at 350 degrees F for 34 minutes

Ingredients

1 box (18.25 ounces) devil's food cake mix

3 eggs

1 cup buttermilk

1/2 cup vegetable oil

2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish

8 ounces dark chocolate, chopped (I used Starbucks Dark chocolate)

1 cup heavy cream

1/2 cup creamy peanut butter

Directions

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

Happy Mother's Day

2008-05-11T15:24:00.001-04:00

Sweet Flaky Pastry
1 ¾ cup all-purpose flour
1 pinch fine salt (kosher)
1 stick plus 1 tablespoon unsalted butter (9 tablespoons), CHILLED
1 cup confectioners’ sugar, sifted, plus additional as needed
1 large egg, lightly beaten

Special Equipment
Food processor
9-inch tart pan with removable bottom
Parchment paper silicone baking mats
Rolling pin
Pie weights (dried beans)

1. In large mixing bowl, sift together flour and salt.
2. In add all dry ingredients to food processor mix in the butter.
3. Add the egg and process until it forms a dough ball.
4. Turn the dough out onto a lightly floured surface (or silicone mat), and divide into two disk; wrap each disk in plastic wrap and refrigerate for minimum 2 hours or up to over night.
5. Before rolling out, remove the disks from the refrigerator, and let stand at room temperature for 20 to 30 minutes to soften.
Rolling out and blind baking tart shells:

1. On a lightly floured surface or silicone mat, roll on dough disk into a ¼ inch thick circle, approximately 12 inches in diameter.
2. Fold the dough in quarters, then place the point of the dough in the center of a buttered 9-inch tart or pie pan. Gently unfold the dough, and press into the sides of the pan. Chill 30 minutes before pre-baking
3. Prick the bottom of the pastry with a fork, and line it with parchment paper. Fill to the brim with pie weights (dried beans).
4. Bake in a preheated 350-degree oven for 15 – 20 minutes.
5. Remove the parchment paper and weights, and return to the oven until fully baked, about 15 to 20 minutes more. Remove the crust from the oven when it is about 5 minutes left to bake. Brush the warm glaze over the bottom of the crust and about an inch up the sides. Bake for 4 to 5 minutes more to set the glaze and brown the crust. Then, remove the tart pan from the oven, and cool the crust thoroughly on a cooling rack. The pastry sell will remain crisp for up to one day if left uncovered on the rack.

Fruit Tart with Lemon Curd
Lemon Curd:
6 large egg yolks, lightly beaten
¾ cup granulated sugar
½ cup freshly squeezed lemon juice (about 5 small lemons)
2 tablespoons finely minced lemon zest, divided (about 4 small lemons)
1 stick of unsalted butter, chilled, cut into ¼ inch cubes (8 tablespoons)

Fruit:
½ cup apricot preserves
2 tablespoons water
1 fully baked Flaky Pastry Shell*
2 cups ripe seasonal fruit **

1. For the lemon curd: whisk together the eggs, sugar, lemon juice and half of the zest in a large metal bowl.
2. Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, about 20 – 25 minutes. (Can use Double Boiler if you prefer)
3. Add the butter, one piece at a time, stirring o=constantly, until the butter is incorporated.
4. Strain through a course strainer into a bowl, then stir in remaining zest. Cool completely, then cover with plastic wrap and place in the refrigerator until needed. (make sure the plastic wrap touches the top of the lemon curd to prevent ‘crust’ from forming on top)
5. For the fruit: in a small sauce pan, mix the preserves and water over low heat until melted. Half of the glaze will be spread on the bottom of the tart shell, and half will be used to glaze the fruit.
6. Spread 1 cup of Lemon Curd over the bottom of the prepared, fully baked pie shell; arrange the fruit in an attractive pattern on top. Lightly brush the remaining melted preserves over the fruit, and serve immediately. (Note: Reserve the remaining half cup of curd for another use.)
Fresh seasonal fruit may include bananas, nectarines, strawberries, blueberries, raspberries, oranges, kiwis, apricots, grapes, mangoes, pears or any combination of fruit that you choose.

Easy as Pie

2008-04-20T17:06:00.000-04:00

Used:

1 Box Pillsbury Pie Crust

2 Cans of your favorite pie filling

1 Biscuit cutter

1 Set of decorative cookie cutters (small)

1 mini muffin tin

In the Box

2008-03-23T15:02:00.001-04:00

Some times good things come in a box!

Happy Easter and Happy Spring.

Buffalo Pizza

2008-03-15T15:23:00.001-04:00

The amount of each ingredient is really up to you and your taste. I just made this up from something I saw on Food Network. I did not follow a recipe – but I’ll give you an estimate of how much of each item I used.

2 bags of Publix Pizza Dough (ours is in the bakery counter)
4 pre-cut celery sticks chopped into small pieces (reserve 1)
Texas Pete Buffalo Sauce
Mozzarella Cheese (I used two kinds pre-shredded and a block, Just so I could see if there was a taste difference – I did use the low fat of both)
Marie’s Blue Cheese Salad Dressing (the one in the produce section)
2 Boneless Skinless Chicken Breast

Follow directions on pizza dough. I don’t think I need to tell you how to place the pizza dough in a pan – I did not have a pizza stone so I just used the cookie stone to make the 2 pizza’s I don’t know why the dough was so high but it was good - I don’t like thin crust. But again you can follow the directions on the pizza dough bag for how to make thin crust.

Boil chicken breast and one celery stick (broken into 3 pieces), salt and pepper to taste. After chicken is done slice or shred with 2 forks. In small bowl combine shredded chicken and buffalo sauce to taste (1/3 cup).

Spread chicken mixture over pizza dough, sprinkle with celery, cover with cheese (to your liking), and then drizzle with blue cheese dressing (1 ½ large tablespoons).

Bake according to pizza dough directions.

I served it with a side of blue cheese dressing for dipping.

Enjoy.

Most Requested Chocolate Cake

2008-03-04T17:44:00.008-05:00

4 eggs
1-2/3 cups granulated sugar
2 tsp. vanilla, divided
2 cups flour
1-1/3 cups water
1 cup MIRACLE WHIP Dressing
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
¼ tsp. CALUMET Baking Powder
6 Tbsp. butter or margarine, softened
1 pkg. (16 oz.) powdered sugar
¾ cup unsweetened cocoa powder
½ cup milk

PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper.

BEAT eggs, granulated sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add flour, water, dressing, 2/3 cup cocoa, the baking soda and baking powder; beat until well blended. Pour evenly into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans. Immediately remove wax paper. Cool completely on wire racks.

BEAT butter and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until creamy. Add combined powdered sugar and 3/4 cup cocoa alternately with the milk, beating well after each addition. Use to fill and frost the cake layers.

Prep Time: 20 min Total Time: 55 min Makes: 16 servings

Kraft Foods

Cream Cheese Pound Cake

2008-02-20T12:02:00.003-05:00

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup milk

1 package (3 ounces) cream cheese, softened

1 teaspoon vanilla

3 Eggs

Powdered sugar, if desired

Heat oven to 325°F. Generously grease and flour, or spray with baking spray with flour, 10- or 12-cup fluted tube (bundt cake) pan. In medium bowl, beat dry cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.

Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.

Place cake on serving plate; sprinkle with powdered sugar.