Peony Pinching Tip

     Peonies are one of my all-time favorite flowers.  I have a deep pink planted in my new landscaping which is only one year old, so it will be a few more years until I can enjoy a really abundant plant with tons of flowers for cutting. I thought I'd share some tips today......

     Peonies picked in bud will open within a day or two, and then the blooms will last for up to a week in a vase.  To keep bouquets as fresh as possible, use floral food (available at hobby shops and through florists), and change the water in the vase, clipping the stems an inch or so every two to three days

     I did not know this ~ maybe you don't either? Cut several stems topped by big buds (before they open), put them in a plastic bag, and store them in the refrigerator. They will keep for 4 to 5 weeks. When they're brought out and put into a vase, they open up to be just as fragrant and colorful as those grown outdoors----plus, no ants!

     Peony for your thoughts!  Sorry, I couldn't resist.......I wanted to say that since the first sentence, lol. 

     Here's wishing you a beautiful, BLOOMING Summer!

Apple Bourbon BBQ Sauce

    

Summertime is in the air!  In honor of barbeque season, here's a unique sauce recipe for you to try. The best part?  You can make this up to 2 weeks ahead~

     This is terrific on pork, but who am I to stop you from being creative ~ feel free to share what YOUR favorite bbq sauce is. 

Apple Bourbon Barbeque Sauce

2 Tbsp. butter
1/4 C diced sweet onion
3/4 C coarsely grated peeled apple (preferably a firm, sweet-fleshed variety such as Rome Beauty)
3 Tbsp. bourbon
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
2 C ketchup
1/2 C distilled white vinegar
1/2 C cola
1/2 C brown sugar
6 Tbsp. pure maple syrup
1 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke

In a small skillet, melt butter over medium heat.  Add onion to skillet and sauté for 4 minutes.  Add grated apple, bourbon, salt, cayenne, cinnamon and cumin and sauté for an additional 2-3 minutes.  Remove from heat and set aside. 

In a large non-reactive saucepan, add remaining ingredients and mix well.  Simmer over medium-low heat for 5 minutes, stirring frequently. Add apple mixture and stir well.  Simmer for 2 additional minutes and remove from heat.  After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Pecan-Toffee Brownies

     Brownies are always a hit with my husband and he prefers his with nuts.  You can omit them from this recipe, or swap out if you don't like pecans. 

     Also---think outside of the box ---scoop this mixture into cupcake liners and a muffin tin for a change!  Just watch the time---they obviously will NOT take an hour to bake.  I would the timer at 18 minutes and keep checking until a toothpick comes out clean.  Enjoy!!

Pecan-Toffee Brownies

2 (19.9 oz.) boxes chewy fudge brownie mix
4 large eggs
34 C vegetable oil
12 C water
1 (12-oz.) bag semiswet chocolate morsels
2 C chopped pecans
1 (8 oz.) bag toffee bits
Garnish:  Caramel ice-cream topping, chopped pecans

Preheat oven to 325 degrees.  Line a 15 x 11-inch baking dish with heavy-duty aluminum foil, allowing foil to extend over sides of pan.  Spray foil with nonstick baking spray with flour.  In a large bowl, combine brownie mix, eggs, oil and water; stirring until well blended.  Add chocolate morsels, pecans and toffee bits, stirring until combined.  Spread batter evenly into prepared pan.  Bake for 1 hours, or until a wooden pick inserted 1 inch from edge of pan comes out clean.  Cut into squares.  Drizzle with caramel ice-cream topping and chopped pecans, if desired.

Serves 12 to 16

Lemon -Yogurt Crumb Cake

    


     In tribute to my love of all things lemon, I'm going to share a lemon-yogurt crumb cake recipe which calls for homemade lemon curd. Now, yes, this deal IS rather time consuming, but oh so worth it! You will end up with enough lemon curd leftover to save for another crumb cake in 2 weeks, OR fill cupcakes or miniature tart shells with what's left. 

Lemon Curd

6 lemons
1/2 C butter
2 C sugar
4 eggs

Grate zest from the 6 lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.

Beat 1/2 C butter, softened, and 2 C sugar at medium speed with an electric mixcer until blended. Add 4 eggs, one at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled)> Transfer to a heavy 4-qt. saucepan.

Cook over medium-low heat, whisking constantly, 14 to 16 minutes.

Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
Makes 2 cups

Lemon-Yogurt Crumb Cake

Crumb topping

1 1/2 C all-purpose flour
2/3 C granulated sugar
1 Tbsp. lemon zest
1 Tbsp. orange zest
1/8 tsp. salt
1/2 C cold butter, cut into pieces

Cake batter

1/2 C butter, softened
1 1/2 C granulated sugar, divided
3 large eggs, separated
1 1/2 C all-purpose flour
1/8 tsp. baking soda
1/2 C plain (I'd use vanilla) Greek yogurt
1 Tbsp. lemon zest
3/4 C Lemon Curd
1/4 C powdered sugar

Prepare crumb topping: Preheat oven to 350 degrees. Combine the first 5 ingredients; cut cold butter into flour mixture with a pastry blender or fork until crumbly. Cover and chill until ready to use.

Prepare Cake batter: Beat softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 1 1/4 C granulated sugar, beating 3 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears.

Stir together flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lemon zest.

Beat egg whites at high speed until foamy; gradually add remaining 1/4 C granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 9-inch square (2-inch deep) pan. Dollp with lemon curd; gently swirl with a knife. Sprinkle crumb topping over batter.

Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; dust with powdered sugar. Serve warm, or cool on a wire rack 1 hour.

Serves 8-10

Creamy Cauliflower Soup

     Today's recipe comes from my online friend, Elodie.  Soups are a great way to eat healthy and I love her variations at the bottom. 

      Many thanks to Elodie for sharing!  I love cauliflower and will have to try this soon. 

      ~Enjoy ~

 



Sirloin Steak w/Cabernet Blackberry Sauce

     If you love berries as much as I do, you'll appreciate any new ways to cook with them.  In this dish, sweet blackberry sauce pairs perfectly with hearty steaks and spicy black pepper.  In anticipation of warmer weather, tuck this recipe away for grilling days ahead!

Sirloin Steak with Cabernet Blackberry Sauce

2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 tsp. chopped fresh thyme
1 Tbsp. coarse ground black pepper, plus additional to taste
1 Tbsp. dijon mustard
1 tsp. olive oil
(4) 1-inch thick top sirloin steaks
Olive oil cooking spray
2 shallots, minced
1/2 C cabernet sauvignon wine
1 C low-sodium beef broth
4 C fresh blackberries, divided plus plenty for noshing on while preparing this dish!
1/2 tsp. Kosher salt
2 tsp. unsalted butter, cold

In a small bowl, combine garlic, vinegar, thyme, pepper, Dijon and oil.  Rub mixture on all sides of steaks, transfer to a re-sealable container, cover and refrigerate for 4-24 hrs.  I'd personally do this overnight---the longer you marinade, the better. 

Heat a medium saucepan on medium high and mist with cooking spray.  Add shallots and saute, stirring frequently, until soft and light golden, about 2 minutes.  Stir in wine, broth and 3 cups blackberries and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, for 10  minutes, until berries are very soft and liquid is reduced by about half.  Remove from heat.

Over top of a small bowl, strain blackberry mixture through a fine mesh strainer, gently pressing on solids with a ladle to extract juice from berries; discard solids.  Rinse saucepan; return blackberry sauce to pan over low heat, cover and keep warm.

Season steaks with kosher salt and grill for about 3 minutes per side, until an intant-read thermometer registers 145 degrees when inserted in center of steak.  Let steak rest for 3 minutes.  Return sauce to medium heat and stir in butter until melted.  NOTE:  do not use oil or pre-melted butter, as it will not emulsify).  Place steaks on serving plates.  Top with blackberry sauce and remaining blackberries, dividing evenly. 

Serves 4

Pinterest pays off!

    I spend a. lot. of time on Pinterest.  I justify it because I'm running a business, therefore I often spend time pinning new inventory.
     I also find terrific ideas over there and I actually DO use them.  Today I'm sharing a creative way to decorate the front door instead of the common Spring wreath.
     I found the umbrella at Goodwill a while back.  It's from Ralph Lauren and I probably paid $2 or so!  Then I had to wait for the "right" filler to add to this creation and I found those this week.  I invented another $6.xx on these beautiful red flowers.  I rummaged through my craft room and found just the right length of silky ribbon to tie it all together. 
     Here's the end result:

    

     Be sure to check out ALL my Pinterest boards for delicious recipes, handy health tips, home decorating ideas, great gift items and lots more!   Just click http://pinterest.com/ShellyFord/

Roast Beef Sandwiches

     This is a great, healthy variation of a classic sandwich!  Lean beef is a good source of protein and iron, as well as vitamins B12 and B6, both of which play a critical role in cell metabolism and preventing osteoporosis.
     If your idea of a splurge is prime rib, you'll love this lean roast beef sandwich with a tangy, creamy horseradish spread.  Stacked with peppery arugula and sweet, juicy tomatoes, it's a sumptuous sandwich to sink your teeth into.

Roast Beef Sandwiches

1/2 C nonfat plain Greek yogurt
2 Tbsp. prepared horseradish
2 tsp. fresh lemon juice
1/8 tsp. fresh ground black pepper
8 slices whole grain bread (use ANY whole grain bread you like---sub rolls, focacia, or even a wrap.)
8 oz. all-natural, low sodium deli-fresh roast beef, thinly sliced
2 C baby arugula
1 beefsteak tomato, thinly sliced
1/2 C thinly sliced red onion

In a small bowl, whisk yogurt, horseradish, lemon juice and pepper until combined.  Spread mixture onto 1 side of each bread slice, dividing evenly.  Layer beef, arugula, tomato and onion between bread slices, dividing evenly.

Serves 4

Beef Barley Soup

     Some of you may know that since my diagnosis of Fibromyalgia in the last month, I've been focusing on eating more healthy.  I've incorporated a LOT of whole grains and fiber in my diet, not to mention vegetables and fruits.

     I stumbled upon this recipe recently, and it's on my menu to make this coming week, so I thought I'd share! I have NEVER eaten barley, but my hubby was game to try it as well, so I will be sure to post a follow-up letting everyone know how this turned out.   Hope you enjoy....

Beef Barley Soup

1 Tbsp. vegetable oil
1 1/4 lb. beef chuck for stew, cut into 1-inch pieces
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, minced
1 container (26 oz.) unsalted beef stock (such as Swanson) *I used an entire 32 oz. container
3 C water  (I cut this to TWO cups due to the increase in beef broth)
2 large carrots, peeled and sliced (I used 3 & could have used more)
2 ribs celery, sliced
1 can (14 1/2 oz.) no-salt-added diced tomatoes
8 oz. sliced white mushrooms
3/4 C barley
1/2 tsp. dried thyme
*I used several splashes of Worcestershire sauce--gave it great flavor!
1 C frozen peas, thawed (I will be omitting, as hubby detests peas--perhaps I will substitute a can of green beans)
Chopped parsley (optional)

Heat oil in a large pot over medium-high heat.  Season beef with 1/4 tsp. of the salt and the black pepper and add to pot; saute 5 minutes, turning once.  Add onion and garlic; cook 3 minutes, stirring occasionally.

Add stock, 3 cups water, carrots and celery.  Cover and simmer 60 minutes, stirring occasionally.  Add tomatoes, mushrooms, barley, remaining 3/4 tsp. of the salt and the thyme.  Simmer 30 minutes, covered, stirring occasionally.

Stir in peas (or beans!) and simmer 2 minutes.
Garnish with parsley, if desired.

Serves 6

Ham and Cheese Muffins

    Yes, I'm still working my way through my new cookbook.  If I were you, I'd look up "Mad about Muffins"  by Dot Vartan.  You won't regret it. 

    This week, I'll be making the following recipe.  I'll likely serve these muffins for breakfast, with a hard boiled egg or two and fresh fruit would really round the meal out.  OR one could serve these for lunch or dinner alongside a salad.

Ham and Cheese Muffins

1 egg
2 Tbsp. granulated sugar
1 C sour cream (I will be using LIGHT sour cream--use whatever you prefer)
1 Tbsp. corn oil
1 tsp. prepared mustard
1 1/3 C sifted all-purpose flour (again, SIFTED flour!?  Don't these people know how much I detest sifting?  Oh well....)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C diced cooked ham
1/2 C shredded Swiss cheese

Heat oven to 400 degrees.  In a large bowl, lightly beat the egg.  Add the sugar, sour cream, corn oil and mustard.  Mix well.  Add the flour, baking powder, baking soda and salt.  Stir just until the dry ingredients are moistured.  Gently stir in the hat and cheese.  Fill greased muffin tins (or use paper liners).  Bake for 20-25 minutes or until the muffins are brown.

Makes 1 dozen muffins

Cherry Yogurt Muffins

     As I work my way through my new muffin cookbook, I found THE. PERFECT. muffin for my husband.  Doug loves cherry pie, so I just know he will wolf these down.  Plus, I've not seen him turn down but one or two things I've ever cooked....it's sure to be a winner!

Cherry Yogurt Muffins

1/2 C softened butter
3/4 C granulated sugar
2 Large eggs
1 tsp. baking powder
1/2 tsp. baking sodea
1 tsp. almond extract
2 C sifted all-purpose flour (dang! ~I hate sifting flour....oh well, hubby's worth it)
1 C plain yogurt (though I think I will use vanilla yogurt for added flavor)
1 (12 oz.) can cherry pie filling
1/2 C pecan halves

Heat oven to 350 degrees.  In a large bowl, beat butter with a mixer until creamy.  Beat in sugar until the mixture is pale and fluffy.  Beat in the eggs, one at a time.  Mix in the baking powder, baking soda, and almond extract.  Fold in half of the flour with a spatula; then add the yogurt and the remaining flour.

Line muffin tins with paper baking cups or spray with cooking spray.  Spoon one heaping tablespoon of batter into each cup and smooth the batter to distribute it evenly.  Add one teaspoon of cheery pie filling to each cup.  Cover the filling with another heaping tablespoon of batter.  Break pecan halves and sprinkle on top of the batter. 

Bake 25 minutes or until the muffins are lightly browned. 
Makes one dozen muffins

Chunky Granola Muffins

     I purchased a new cookbook titled, "Mad about Muffins"  from a fellow Ebay colleague & I have bookmarked about a half dozen recipes to try. 
     I highly recommend this cookbook--there are 11 different categories and 128 pages of sweet to savory muffins ~ something for everyone!
     The one I will share today seems healthy and I believe I might have all the ingredients on hand, so I hope to make these tomorrow.  This should use up that half box of granola which has been sitting in the cabinet....

Chunky Granola Muffins

2 C granola
1 C all-purpose flour
1/3 C firmly packed light brown sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt 1/2 C milk
1/3 C butter, melted
1 egg, slightly beaten
1 tsp. vanilla
1/2 C golden raisins 
1/3 C slivered almonds (or chopped walnuts or pecans if you prefer)
1/2 C flaked coconut  (if you don't care for coconut, add mini chocolate chips, some finely chopped or shredded apple, etc.  Use your imagination and taylor these to suit YOUR taste!)

Heat oven to 400 degrees.
  
In a larg bowl, stir together the granola, flour, brown sugar, baking powder, cinnamon and salt. 
In another bowl, blend together the milk, butter, egg and vanilla. 

Make a well in the center of the dry ingredients.  Add milk mixture and stir just to combine.  Stir in the raisins, almonds and coconut.

Fill greased muffin tins or use paper/foil liners.  Bake 15 to 20 minutes, or until a tester comes out clean.  Cool.

Makes 12 muffins

Fruit & Yogurt Smoothie

     I've made it my intention to eat super healthy from here on out, due to my recent diagnosis of Fibromyalgia, but also just because I'm getting older & I know it's the right thing to do. 

    Sooooo---for those who care, here is the Fruit Smoothie recipe I made today----I adapted one I found so you can do it my way or YOUR way....lol!  

     From now on, my breakfast will consist of a smoothie.  I'll snack on something healthy around lunchtime or mid-day & then eat a nice big salad LOADED with vegi's and/or protein for dinner.

     Have no fear, however....that this is going to become a blog filled with diet recipes.  I still plan to indulge once in a while--I feel that is completely normal & most things are fine moderation.  I will still be posting delicious things so don't you dare go anywhere!

Fruit & Yogurt Smoothie

1 C yogurt (I used Vanilla)
1/2 C frozen strawberries (I used 3/4 c. assorted frozen berries)
1/4 C frozen blueberries (see above---I just used 3/4 c total of assorted berries)
1 apple, cored and sliced (I did NOT use the apple)
1 banana (this is BEST FROZEN--mine was not today 'cause I spaced it yesterday--I've already put some in the freezer for tomorrow!)
1 Tbsp. raw sugar (NOT needed--I didn't use)
1 tsp. vanilla
Dump everything into a blender and puree.
Comes out THICK like a shake. SOOOO good---even my hubby Doug loves it!

Makes one smoothie (tall glass)

Mini Brown-Sugar Cheesecakes

     Count me as one of those who has vowed to eat more healthy this New Year.....but.....in MY world that doesn't mean I've sworn off all sweets.  That would ensure failure right out of the gate. Every once in a while a girl just needs some chocolate, ya know?  Or something decadent.  What we DON'T need is the entire package of cookies or the whole enchilada.  I mean pie.  Or cake.  Or box of donuts......don't act like you can't relate. 

     Here's a great recipe for those times when you just need a little something at the end of your dinner.  Or between meals....I promise I won't tell.

Mini Brown-Sugar Cheesecakes

1 1/4 C graham cracker crumbs (about 1 sleve of 4-section graham crackers from a 14.4 oz. box)
3 Tbsp. granulated sugar
1/4 tsp. salt
5 Tbsp. PLUS 1 tsp. unsalted butter, melted; PLUS more butter for the pan
2 (8 oz.) pkgs. cream cheese, softened
2 large eggs
2 Tbsp. fresh lemon juice (about 1 lemon)
1 Tbsp. lemon zest (from about 1 lemon)
1 Tbsp. vanilla extract
1 tsp. ground ginger (I use less--NOT a ginger fan here)
1 C light-brown sugar

Preheat oven to 350 degrees.  Meanwhile, in a small bowl, combine graham cracker crumbs, granulated sugar and the salt.  Add butter and stir until combined.  Spoon about 1 Tbsp. mixture into each cup of a buttered 24-cup mini muffin pan;  press down to form a solid bottom layer.  Bake for about 5 minutes.  Transfer pan to a wire rack to cool.  Reduce oven to 300 degrees.

In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes.  With beater running, add aggs, one at a time.  Add lemon juice and zest, vanilla, ground ginger and brown sugar and beat until combined.  Divide filling equally among muffin cups and bake until firm, 15 to 20 minutes.  Transfer to a wire rack and let cool completely.  Refrigerate until set, for a least 4 hours or overnight.

Gently run a knife around the cheesecakes' edges to loosen them, and invert pan to release the cakes.  Transfer to a cake pan.

*Before serving, you could add a big dollop of whipped cream, but I'm sure I don't have to tell you that it changes the calories. OR drizzle your favorite caramel or chocolate sauce across the tops, OR add about 3 mini chocolate (or your favorite flavor) morsels to the top.   Again, I won't tell ;-)

Makes 24 cheesecakes
Per cheesecake:  120 calories (see, ONE is ok!!!!)

Mayonnaise Cake

     Here's a blast from my past!  I remember my mother making mayonnaise cake when I was young---since I'm a BIG chocolate fan, this was something I really looked forward to.  My mother didn't serve dessert for the most part unless we were having company over for dinner.  Suffice to say, I relished those few times she made this.

Mayonnaise Cake

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1-1/3 cups water

Preheat oven to 350°.
Grease and lightly flour two 9-inch round cake pans*; set aside.

In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture.

Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean.
On wire racks, cool 10 minutes; remove from pans and cool completely.
Frost with your favorite chocolate frosting. *My favorite, Chocolate Buttercream, follows

    *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.
Serves 12

Chocolate Buttercream Frosting

Chocolate Frosting:

 

6 oz. good semisweet chocolate

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Taco "Pie"

     If you're like me, this is kinda a crazy week.  I always take our Christmas tree down on the 1st, but this year that didn't happen.  I do plan to pack the ornaments away later today, and I started putting away the inside decorations yesterday. Since we have packed snow on the ground and it's BRRRRR degrees outside, I'm not sure when the house lights and porch decorations will be put away but that's not my department anyway.........

     Here's a simple dinner for busy times and a real kid-pleaser as well!

     *Feel free to mix it up with YOUR family's favorite ingredients---like spread refried beans over the crust before adding the first layer of crushed chips.  Add diced tomatoes and/or shredded lettuce to the top, after it comes out of the oven and a dollop of guacamole, if desired. 

Taco "Pie"

1 1/2 lb. ground beef
1 pkg. taco seasoning mix
1/2 C water
1 Can sliced olives (4 oz.) OPTIONAL
1 can crescent rolls
1 C sour cream
1 C shredded cheddar cheese
2 C crushed corn chips

Heat oven to 400 degrees.

In a large skillet brown ground beef until no longer pink.  Drain and return to the pan.  Add the taco seasoning mix, water and olive.  Simmer 5 minutes.

Separate the crescent rolls into triangles and lay them in a greased 9" pie dish, placing the points toward the center of the dish.  Press the seams together to seal, forming the crust.

Sprinkle 1 cup of the crushed corn chips onto the crust.  Spoon meat mixture over the top of the corn chips, spreading evenly.

Stir sour cream until smooth, then spread over meat.  Top with shredded cheese and the remaining 1 cup of crushed corn chips.

Bake until the crust is golden brown, about 20-25 minutes.

Red Onion Pinwheels

Turn store-bought dough into treats pretty enough for any breadbasket.
This is SUCH a time-saver as you use your oven to speed up the rising process!

Red Onion Pinwheels

1 lb. thawed frozen bread dough
4 Tbsp. unsalted butter
1 C finely chopped red onion
Salt and pepper (I like Kosher salt)
1/2 C finely grated parmesan cheese
3 Tbsp. finely chopped flat-leaf parsley

Preheat oven to 200 degrees.  Grease a baking sheet.  Place the dough onto a floured work surfac; press to flatten.  In a medium skillet, melt 2 Tbsp. butter over medium-high heat.  Add the onion.  Season and cook, stirring, until soft, 5 minutes.  Cool.

Stretch the dough into a 10-inch square.  Sprinkle with the cooked onion, parmesan and parsley.  Roll up jellyroll-style, starting at the short end; cut crosswise into 8 slices.  Place on the baking sheet, spacing evenly.  Turn off the oven; let the dough rise in the oven for 15 minutes.  Remove the baking sheet from the oven; place in a warm spot to rise for another 15 minutes.  Increase the oven temperature to 400 degrees.

Bake the rolls until they are golden, about 20 minutes.  Melt the remaining 2 Tbsp. butter and brush on top of the rolls.  Sprinkle lightly with salt.  Let cool at least 15 minutes before serving.

Happy New Year!!

I'd like to wish all my readers a very Happy New Year!! 

Last year was a rough one for me, health-wise, but my hope is to bring more GREAT RECIPES and blog posts this year.

I'd love to see my membership grow, and the best way to do that is to bring great, consistent quality to my blog.

I thank you ALL for following me and want you to know I value each and every one of you.  I know time is limited for all of us and that you choose to read and follow MY blog means the world to me!

Cheers!

Gingerbread Souffles

I hope everyone is enjoying a Winter Wonderland like we are......so beautiful!  We had a lovely Christmas, just the hubby and I. 

I had back surgery on Dec. 20th, so at this point I'm just past the one week mark of recovery.  It's going to take a full 6 weeks before I can lift anything more than 5lbs., but otherwise, I'm getting stronger every day~I can see and feel my progress.  With any luck, I'll be back walking those trails this Spring and/or Summer!

In the meantime, I'm spending a lot of time reading, catching up on movies I never got around to watching and just resting. 

Here's a nice dessert for this time of year:

Gingerbread Souffle

This impressive dessert isn't difficult, but do plan ahead.  Preheat the oven, and just before sitting down to dinner, pop the souffles in.  When done, serve them all puffed up and gorgeous!

1 C milk
1/2 C sugar
1/4 C all-purpose flour
1/4 tsp. salt
1/3 C molasses
2 Tbsp. butter, softened
2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 tsp. vanilla extract
6 large eggs, separated
1/8 tsp. cream of tartar
Sweetened whipped cream, crushed gingersnaps

Preheat oven to 350 degrees.  Whisk together first 4 ingredients in a medium saucepan until smooth.
Bring to a boil over medium heat, whisking constantly.  Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients.  Cool 15 minutes.  Whisk in egg yolks.

Butter 10 (7 oz.) ramekins; sprinkle with sugar to coat, and shake out excess.

Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form.  Fold one-third of egg mixutre into milk mixture until well blendd.  Repeat twice with remaining egg white mixture.  Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.

Bake at 350 degrees for 25 minutes or until puffy and set.  Serve immediately with whipped cream and crushed gingersnaps.

Note:  You may also bake this in a 2-1/2 qt. souffle dish, if you don't have ramekins.  Bake 55-60 minutes or until pufy and set.

Makes 10 servings

The magical world of miniatures

                           If you don't have a mantel, make a little scene underneath your tree~


     You may remember me talking about my love of miniature Christmas villages last year.  I have a small collection of the Lemax store shops and residential homes and a few little accessories which, until last year, I would place atop the fireplace mantal and call it a "display".  What can I say?  I didn't have a CLUE how creative one can get with these little buildings and when I look back now I'm sure my presentation looked lame.

     Our new home which we moved into last summer doesn't have a fireplace.  Oh no!!! Where was my holiday village going to go?  We settled on my husband's beautiful hutch which he inherited from his parents.  I used two shelves of the hutch and ended up being pleased with how my display turned out.  This year we purchased a few new buildings at deeply discounted prices and some new accessories too so I've been looking forward to this Winter and playing with my growing collection!

      Recently we were discussing not even setting up my village due to my upcoming back surgery in mid December and of course the recovery period afterwards.   Naturally, the more holiday decorating we do now requires dismanteling later and I knew that work would all fall on Doug.  In the end we both sucummbed to what's become a mutual fetish, and the boxes of collectibles were unearthed from the garage & a card table brought into the office, where we'll be setting the village up.  With the extra buildings purchased this year, the collection has expanded to beyond what the hutch can accomodate. 
   
     My excitement to set up  my village turned into something else when we attended the local Festival of the Trees last night.  It's been a tradition in my life to visit these festivals in each city I've lived in.  My husband, Doug, had never seen one so we HAD to go even though it's hard for me to physically walk or stand for too long.  Where there's a will, there's a way, right!?  LOL...so true.  Suddenly I could feel no pain!  I should say that we both had read a newspaper article about this festival and knew that there would be a big model train exhibit and that was a huge factor in going.  Since I was a little girl, I've been fascinated by model trains....I'm unsure why, as nobody I knew HAD one, but at some point I discovered them and have always felt a sense of magic when viewing a really elaborate display.

     We began by checking out all the themed and decorated trees which were lovely, as usual.  Then we went to the other floor......the floor where they had the train exhibit.  One very large room was devoted to ONE fellow's obsession.  Doug and I were nearly speechless ~ this guy greeted everyone at the door & it was really easy to see that this is not just a hobby, but that he loves to share it with people and it seemed to make him happy to see folks of ALL ages gaze in wonder at his creative gift.

     

 

This is just one area of the room--each table or section of a table had it's own theme

 

This area was "Back to the 50's" and a favorite for Doug.  We both loved the flat screen tv as the "drive in movie theater"

 

 

 There was a carnival theme and a tribute to the Twin Towers as well...can't capture all of it in a picture and pictures don't do it justice anyway!

 

     

 

      To say we came back inspired is such an understatement.  While viewing these displays, we realized that we can use the same kinds of accessories and creative ideas in our Christmas village.  Immediately we were on the computer checking out Ebay and other sources for everything from basics like material used for "roads" and "sidewalks" to die cast miniature vehicles like a postal truck.  I want it all!   The fellow who designed the exhibit told us of a shop in another city where he claims they sell *everything* under the sun for this hobby, so we made a mental note to visit that store sometime soon. We also talked about visiting Santa Claus, Indiana....a little city devoted to Christmas year round, I believe.  Neither my husband nor I have ever been there and we now have justification so perhaps we'll plan a short trip next year! 

 

      I'm quite certain we won't go to the lengths depicted in these pictures, but it seems we've found another hobby that we can share as a couple and that's always fun.

 

      I would love to hear how YOU decorate and whether or not you collect Christmas villages or train sets.  How did you develop your love for collecting?  Please share your memories and any tips you may have; I'm sure lots of us would benefit from others' creativity. 

 

      If anyone knows of a great model railroad catalog, I'd appreciate your posting the information here.  I'm having trouble locating one online that doesn't cost money to receive.  If you're aware of any good websites out there devoted to this hobby I encourage you to post the direct link so those of us interested can check them out.  Told you I'm now crazy for all things miniature........

 

      Happy Holidays to all my readers ~