Monday, January 24, 2011
Introducing My New Logo
Friday, January 21, 2011
White Trash
8 cups Chex cereal (I like Crispex cereal)
2-3 cups pretzels (the small round kind)
2 cups plain M&M's
2 cups peanuts (I use party peanuts)
1 1 lb. vanilla almond bark
Combine all ingredients except the almond bark in a large mixing bowl, toss till mixed. Melt the almond bark over low heat in a saucepan stirring often. Pour over cereal and toss to coat.
NOTE: Any combination of cereal and nuts can be used. Dried fruit would also make a nice addition. WARNING: Very addictive!
2-3 cups pretzels (the small round kind)
2 cups plain M&M's
2 cups peanuts (I use party peanuts)
1 1 lb. vanilla almond bark
Combine all ingredients except the almond bark in a large mixing bowl, toss till mixed. Melt the almond bark over low heat in a saucepan stirring often. Pour over cereal and toss to coat.
NOTE: Any combination of cereal and nuts can be used. Dried fruit would also make a nice addition. WARNING: Very addictive!
Raspberry Cream Cheese Bars
1/2 pound butter, softened
1 cup sugar
2 cups flour
1 cup rolled oats
12 oz. cream cheese
3/4 cup sweetened condensed milk
2/3 cup raspberry jam (see NOTE below)
Cream butter and sugar in mixer until well combined. Add flour and oatmeal and mix gently to make crumbly dough. Pat 2/3 of dough into buttered 9X13" pan, set aside 1/3 dough for topping.
Combine cream cheese and sweetened condensed milk in mixer and beat until smooth - this will be a fairly thick mixture. Drop cream cheese mixture onto crust and spread with back of metal spoon or spatula. Soften the jam (see my NOTE) in microwave until pourable, and spread over cream cheese mixture.
Crumble remaining dough onto top of raspberry preserves. Bake at 350 degrees for 30-45 minutes, or until crust is lightly browned.
NOTE: I do not use the raspberry jam - instead:
RASPBERRY TOPPING
2 (10 oz) pkgs frozen raspberries, thawed
2 T sugar
2 T cornstarch
1/4 cup cold water
Mix raspberries with sugar in saucepan and heat to a boil; stirring constantly. Mix cornstarch with cold water and add to raspberries. Cook until thickened; stirring frequently.
This sauce is also good over ice cream, crepes, cheesecake, etc. I make this a lot!
1 cup sugar
2 cups flour
1 cup rolled oats
12 oz. cream cheese
3/4 cup sweetened condensed milk
2/3 cup raspberry jam (see NOTE below)
Cream butter and sugar in mixer until well combined. Add flour and oatmeal and mix gently to make crumbly dough. Pat 2/3 of dough into buttered 9X13" pan, set aside 1/3 dough for topping.
Combine cream cheese and sweetened condensed milk in mixer and beat until smooth - this will be a fairly thick mixture. Drop cream cheese mixture onto crust and spread with back of metal spoon or spatula. Soften the jam (see my NOTE) in microwave until pourable, and spread over cream cheese mixture.
Crumble remaining dough onto top of raspberry preserves. Bake at 350 degrees for 30-45 minutes, or until crust is lightly browned.
NOTE: I do not use the raspberry jam - instead:
RASPBERRY TOPPING
2 (10 oz) pkgs frozen raspberries, thawed
2 T sugar
2 T cornstarch
1/4 cup cold water
Mix raspberries with sugar in saucepan and heat to a boil; stirring constantly. Mix cornstarch with cold water and add to raspberries. Cook until thickened; stirring frequently.
This sauce is also good over ice cream, crepes, cheesecake, etc. I make this a lot!
Truffles Made With Love
1 pkg. (18 oz) Oreo Chocolate Sandwich Cookies
1 pkg. (8 oz) cream cheese, softened
2 pkg. (8 oz each) Baker's semi-sweet baking chocolate, melted
Crush 5-8 cookies into fine crumbs in a food processor; set aside for later use.
Crush remaining cookies to fine crumbs. Place in medium bowl. Add softened cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1" in diameter.
Dip balls in melted chocolate; place on wax paper-covered baking sheet.
Sprinkle truffles with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered in refrigerator.
Makes 3 1/2 dozen or 42 truffles.
Tip: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using two forks (this will allow excess chocolate to fun off) before placing on wax paper.
1 pkg. (8 oz) cream cheese, softened
2 pkg. (8 oz each) Baker's semi-sweet baking chocolate, melted
Crush 5-8 cookies into fine crumbs in a food processor; set aside for later use.
Crush remaining cookies to fine crumbs. Place in medium bowl. Add softened cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1" in diameter.
Dip balls in melted chocolate; place on wax paper-covered baking sheet.
Sprinkle truffles with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered in refrigerator.
Makes 3 1/2 dozen or 42 truffles.
Tip: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using two forks (this will allow excess chocolate to fun off) before placing on wax paper.
Simply Sensational Trufles
2 1/2 pkg (20 squares) Baker's semi sweet chocolate, divided
1 pkg. (8 oz) cream cheese, softened
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate with nuts, cake decors, powdered sugar, etc. Can also drizzle white chocolate over the top. Refrigerate 1 hour. Store leftovers in the fridge.
1 pkg. (8 oz) cream cheese, softened
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate with nuts, cake decors, powdered sugar, etc. Can also drizzle white chocolate over the top. Refrigerate 1 hour. Store leftovers in the fridge.
Pretzel Bark
1 cup chopped pretzels
1/3 cup chopped pecans
1 1/2 pkg (8 oz each) Baker's semi sweet chocolate, melted
Stir pretzels and nuts into melted chocolate; spread onto waxed paper-covered baking sheet.
NOTE: You can put any combination of things in the chocolate - nuts, chocolate hearts (white with milk chocolate, milk or dark chocolate into white chocolate), M&Ms, dried fruit, etc. Let your imagination go wild. You can also put the melted chocolate on the pan and then press the above ingredients into the soft chocolate rather than mixing it in a bowl first. Have fun! Super fast and easy and oh so yummy!
1/3 cup chopped pecans
1 1/2 pkg (8 oz each) Baker's semi sweet chocolate, melted
Stir pretzels and nuts into melted chocolate; spread onto waxed paper-covered baking sheet.
NOTE: You can put any combination of things in the chocolate - nuts, chocolate hearts (white with milk chocolate, milk or dark chocolate into white chocolate), M&Ms, dried fruit, etc. Let your imagination go wild. You can also put the melted chocolate on the pan and then press the above ingredients into the soft chocolate rather than mixing it in a bowl first. Have fun! Super fast and easy and oh so yummy!
Adams Family Chocolate Chip Cookies
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup sugar
1 cup butter, softened
2 large eggs
2 tsp vanilla
2 cups real milk chocolate chips
1 pkg. Reese's peanut butter chips
Preheat oven to 325 degrees. Whisk flour, soda and salt. In a separate bowl, beat sugars, butter, eggs and vanilla until light and fluffy. Add flour mixture and chips. Blend on low. Roll into 1" balls, flatten slightly with spoon. Place on lightly greased cookie sheet. Bake 9-12 minutes. Let rest on hot pan.
NOTE: I sometimes substitute cinnamon chips (hard to find, but usually available around Christmas time - I buy and freeze for later in the year) and combine with the chocolate or the peanut butter. Nice combination.
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup sugar
1 cup butter, softened
2 large eggs
2 tsp vanilla
2 cups real milk chocolate chips
1 pkg. Reese's peanut butter chips
Preheat oven to 325 degrees. Whisk flour, soda and salt. In a separate bowl, beat sugars, butter, eggs and vanilla until light and fluffy. Add flour mixture and chips. Blend on low. Roll into 1" balls, flatten slightly with spoon. Place on lightly greased cookie sheet. Bake 9-12 minutes. Let rest on hot pan.
NOTE: I sometimes substitute cinnamon chips (hard to find, but usually available around Christmas time - I buy and freeze for later in the year) and combine with the chocolate or the peanut butter. Nice combination.
Tuesday, January 18, 2011
On A Personal Note
This past month has been crazy! Filled with the good, the bad, and the ugly. Fortunately more of the good, than the bad and ugly. We spent Christmas day traveling to Arizona to visit our middle son, Brian, and his family. They had a new addition to the family 2 weeks before and we were anxious to kiss her cute cheeks! Briley Nicole is beautiful and so good! She joined big brother Crew - he is a bundle of energy and so much fun!!!. We were able to stay about 9 days and thoroughly enjoyed our time with family. There is nothing quite as rewarding as watching your children with their own little families and seeing the joy that it brings to them. We have been very blessed with all of our boys and their families! Wish we all lived closer, but it makes our time together that much sweeter!
On a different note - my father-in-law had a stroke last weekend. It affected his left side and we were very concerned about his condition, but he is just stubborn enough to not have any of it! He has made terrific progress and is currently in rehab. My mother-in-law fell and broke her hip in November and is still doing rehab for that - so the two of them make quite a pair! Nothing like these types of events to remind you how short life is and how quickly things can change. We are grateful to still have them both around and hope to have them for years to come!
Still really struggling with the "blog thing" as opposed to the monthly newsletter - would love to hear your comments about which method you prefer. On the plus side, I can write whenever I want to, I do not have limited space, and you can comment! I know that some will never come to the blog however and want to stay in touch. Thinking of doing a postcard every other month. Would love to hear your thoughts.....
Have enjoyed your interaction on my blog - thanks so much! Would love to hear things you would like to see me post.....Happy 2011 - hope it is going well for you all!
On a different note - my father-in-law had a stroke last weekend. It affected his left side and we were very concerned about his condition, but he is just stubborn enough to not have any of it! He has made terrific progress and is currently in rehab. My mother-in-law fell and broke her hip in November and is still doing rehab for that - so the two of them make quite a pair! Nothing like these types of events to remind you how short life is and how quickly things can change. We are grateful to still have them both around and hope to have them for years to come!
Still really struggling with the "blog thing" as opposed to the monthly newsletter - would love to hear your comments about which method you prefer. On the plus side, I can write whenever I want to, I do not have limited space, and you can comment! I know that some will never come to the blog however and want to stay in touch. Thinking of doing a postcard every other month. Would love to hear your thoughts.....
Have enjoyed your interaction on my blog - thanks so much! Would love to hear things you would like to see me post.....Happy 2011 - hope it is going well for you all!
Wednesday, January 12, 2011
Neiman Marcus Cookies (shared for Meredith!)
2 c butter
2 c sugar
2 c brown sugar
4 eggs
2 tsp vanilla
4 c flour
5 c blended oatmeal (blend in blender to a fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Add: 24 oz chocolate chips, 1 8-oz grated Hershey bar, and 3 cups chopped nuts. Bake at 375 degrees for 10 minutes.
This can be cut in half (it makes a ton). The oatmeal flour seems to help these be soft, but firm. If you just soften the butter rather than melting it, that will also help it to not go flat. If the first tray is not nice and fluffy, refrigerate dough for an hour and try again.
2 c sugar
2 c brown sugar
4 eggs
2 tsp vanilla
4 c flour
5 c blended oatmeal (blend in blender to a fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Add: 24 oz chocolate chips, 1 8-oz grated Hershey bar, and 3 cups chopped nuts. Bake at 375 degrees for 10 minutes.
This can be cut in half (it makes a ton). The oatmeal flour seems to help these be soft, but firm. If you just soften the butter rather than melting it, that will also help it to not go flat. If the first tray is not nice and fluffy, refrigerate dough for an hour and try again.
Monday, January 10, 2011
Molten Spiced Chocolate Cakes
4 oz. semi-sweet baking chocolate
1/2 cup butter
1 T red wine (I substituted water)
1 tsp vanilla
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 T flour
1/4 tsp Roasted Saigon cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
Microwave chocolate and butter in large microwavable bowl on high 1 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or souffle dishes. Place on baking sheet.
Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but centers are soft. Let stand one minute. Carefully loosen edges with knife. invert onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately. Makes 4 servings.
NOTE: These are very rich and my family suggested going to a smaller ramekin (custard cup) - so I did them in the 4 oz size the second time I made them. Seems to be the perfect size! These are yummy, elegant and super easy!!!!! Makes 5-6 with the smaller cups.
1/2 cup butter
1 T red wine (I substituted water)
1 tsp vanilla
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 T flour
1/4 tsp Roasted Saigon cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
Microwave chocolate and butter in large microwavable bowl on high 1 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or souffle dishes. Place on baking sheet.
Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but centers are soft. Let stand one minute. Carefully loosen edges with knife. invert onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately. Makes 4 servings.
NOTE: These are very rich and my family suggested going to a smaller ramekin (custard cup) - so I did them in the 4 oz size the second time I made them. Seems to be the perfect size! These are yummy, elegant and super easy!!!!! Makes 5-6 with the smaller cups.
Friday, December 31, 2010
Happy New Year!
"Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." — Mark Twain
I love starting a new year! It causes me to look back at successes and failures - and to look forward for a fresh new start in every area of my life. I try not to set a bunch of resolutions, but rather to vow to do better each day. As long as I keep getting up - that's progress! Here's wishing you - my clients, friends and family a New Year filled with love, health, happiness and a bit of prosperity. May we always remember those things/people that matter most...
"Cheers to a New Year and another chance for us to get it right." – Oprah Winfrey
I love starting a new year! It causes me to look back at successes and failures - and to look forward for a fresh new start in every area of my life. I try not to set a bunch of resolutions, but rather to vow to do better each day. As long as I keep getting up - that's progress! Here's wishing you - my clients, friends and family a New Year filled with love, health, happiness and a bit of prosperity. May we always remember those things/people that matter most...
"Cheers to a New Year and another chance for us to get it right." – Oprah Winfrey
Wednesday, December 22, 2010
Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
¼ c water
1 pkg (8 oz) cream cheese, softened
1 can cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained (I use fresh sliced mushrooms)
Hot cooked rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve with rice or noodles.
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