C.D. Loken's Blog, page 33
February 9, 2014
French Country Chic Living Room
Hello again! Mom (CD) asked if I would do a guest post to help her out, so here I am.
As I stated in a previous post, my husband and I bought a townhouse several years ago. Though our new home had many 'contemporary' features I loved (granite counter tops, stainless steel appliances, and modern fixtures, it was basically a blank canvas.
That would normally be a 'good' thing, except that I
As I stated in a previous post, my husband and I bought a townhouse several years ago. Though our new home had many 'contemporary' features I loved (granite counter tops, stainless steel appliances, and modern fixtures, it was basically a blank canvas.
That would normally be a 'good' thing, except that I
February 6, 2014
In Sickness and in Health
It would appear that my 'anti-germ' protection was on hiatus this weekend. I suppose it was because I was busy cooking and cleaning for a house full of people, instead of worrying about an attack on my immune system. I might also have put aside my strange aversion to germs, because I was so happy to see my daughter and son in law. So much so, it would seem- that I ignored sonny in laws sniffling, sneezing and coughing attacks, and convinced myself it was just an allergy.
Let me be clear. It was NOT an allergy. While I was baking yummy eats and treats for Superbowl-those nasty bugs were putting up camp in our house and planning their own party.
Hubby was the first one they attacked. By Sunday night, he too was sneezing and complaining of having a scratchy throat. Once again, I blew it off. "You're probably allergic to Mel's cat," I said, while filling up plates of dip, meatballs and chicken wings. "Take one of my allergy pills and I'll vacuum tomorrow."
Monday morning we both woke up feeling as if we'd been run over by a freight train. But of course-I chalked that up to staying up way past our bedtime the night before-as well as, imbibing on a few cocktails during our party.
Let me be clear. It was NOT lack of sleep or a hangover. While I was vacuuming, dusting, washing clothes, and disinfecting our entire house Monday afternoon-Mr. Flu bug was lounging on the recliner, sipping a cocktail, and laughing his arse off at my ignorance and obsessive compulsive denial.
Tuesday morning it happened. I was forced to face the truth. I was sick-but guess what-so was hubby!
Now, I know that shouldn't be a surprise. Germs aren't picky or choosy about who they attack. Man, woman, or child-it matters not. I mean-the reality is-when one person in a household gets sick-the rest our bound to fall, one by one, like a set of domino's.
Here's the thing- I've been sick before. Hubby has too. But the truth is-we've never been sick at the same time. That's right. Even after being together for almost five years-sharing everything a married couple can possibly share-we have never-I repeat NEVER, shared the horrifying experience of being sick together.
Yes, that's right. I said, 'horrifying!' Why? Well, bottom line is-hubby and I deal with being sick in two totally different ways.
When I am sick, I prefer to suffer in silence. I don't want to be pampered, coddled or, for that matter, even talked to. I want to be left alone, for however long it takes to feel normal again. I am also a realist. The reality is-when the flu bug has taken hold of my body-I'm going to be underground for a couple of days. Why? Because I don't function well when I have a stabbing pain in my head and throughout my entire body. Nor, am I able to put a smile on my face and pretend that everything is just fine, when my chest is on fire, yet no matter how many blankets I put on-my teeth are still chattering. I'm sick and I know that no matter how much I try and fight it-the flu bug is going to take it's own sweet time. I accept that.
Let me be clear-Hubby is totally the opposite. He may sound like Donald Duck (because he's so congested) and look like The Joker (because his hair is wild and his face is pasty white)- but gosh darn it- he's not too sick to talk. He wants to know how I'm feeling (aw-so sweet-NOT!) and of course-the fact that we shared almost all the same symptoms, was quite fascinating to him. But the real kicker was-his complete and utter denial that he was just as much down for the count as I was. "I'll be fine," he was heard saying often. (TOO OFTEN). "It's just a cold. I'll be fine after resting all day and getting a good sleep tonight." That was Tuesday.
On Wednesday morning I found him curled up in a ball on the living room sofa. (Neither of us slept much Tuesday night and it was either me or him that landed downstairs) Guess who won! Anyway, I couldn't resist asking, "How are you feeling?" (Of course it was obvious-but two can play at this game). He moaned something unintelligible, and with blanket in tow, headed back up the stairs to bed.
Two hours later-he returned and we spent the remainder of the morning, lying around like zombies.
We are now on day four of the attack of the flu bug. There is some improvement. Our bodies no longer feel as if they've been run over several times by a semi truck. (More like being out of shape after a very long, strenuous work out). Our heads are still congested, but hubby sounds a bit less like Donald Duck, and more like Barry White. Our energy, and humor is slowly returning, and though still exhausted, we are both back to work.
Hopefully, within a day a two, this nasty bug will have picked up camp and chosen another home to vacation in, and this whole experience will all be just a distance memory. But regardless-hubby and I have learned many things in a time when we both were at our WORST. Things like-opposites really do attract. We were definitely meant for each other(because no one else could put up with us). But most importantly-we were reminded that our love can help us to get through and overcome, anything.
As much as I hated to admit it-I guess we have that nasty bug sonny in law shared with us-to thank for that.
I have a lot of catching up to do on the books for the rest of the week/ weekend. And a house that needs to be cleaned from top to bottom. But no worries. I am hoping to have a guest post this weekend, and I'll be back in full swing by Monday.
Until then- Be Healthy-and if you can't be-I hope you have someone to share your illness with! (just kidding)
Let me be clear. It was NOT an allergy. While I was baking yummy eats and treats for Superbowl-those nasty bugs were putting up camp in our house and planning their own party.
Hubby was the first one they attacked. By Sunday night, he too was sneezing and complaining of having a scratchy throat. Once again, I blew it off. "You're probably allergic to Mel's cat," I said, while filling up plates of dip, meatballs and chicken wings. "Take one of my allergy pills and I'll vacuum tomorrow."
Monday morning we both woke up feeling as if we'd been run over by a freight train. But of course-I chalked that up to staying up way past our bedtime the night before-as well as, imbibing on a few cocktails during our party.
Let me be clear. It was NOT lack of sleep or a hangover. While I was vacuuming, dusting, washing clothes, and disinfecting our entire house Monday afternoon-Mr. Flu bug was lounging on the recliner, sipping a cocktail, and laughing his arse off at my ignorance and obsessive compulsive denial.
Tuesday morning it happened. I was forced to face the truth. I was sick-but guess what-so was hubby!
Now, I know that shouldn't be a surprise. Germs aren't picky or choosy about who they attack. Man, woman, or child-it matters not. I mean-the reality is-when one person in a household gets sick-the rest our bound to fall, one by one, like a set of domino's.
Here's the thing- I've been sick before. Hubby has too. But the truth is-we've never been sick at the same time. That's right. Even after being together for almost five years-sharing everything a married couple can possibly share-we have never-I repeat NEVER, shared the horrifying experience of being sick together.
Yes, that's right. I said, 'horrifying!' Why? Well, bottom line is-hubby and I deal with being sick in two totally different ways.
When I am sick, I prefer to suffer in silence. I don't want to be pampered, coddled or, for that matter, even talked to. I want to be left alone, for however long it takes to feel normal again. I am also a realist. The reality is-when the flu bug has taken hold of my body-I'm going to be underground for a couple of days. Why? Because I don't function well when I have a stabbing pain in my head and throughout my entire body. Nor, am I able to put a smile on my face and pretend that everything is just fine, when my chest is on fire, yet no matter how many blankets I put on-my teeth are still chattering. I'm sick and I know that no matter how much I try and fight it-the flu bug is going to take it's own sweet time. I accept that.
Let me be clear-Hubby is totally the opposite. He may sound like Donald Duck (because he's so congested) and look like The Joker (because his hair is wild and his face is pasty white)- but gosh darn it- he's not too sick to talk. He wants to know how I'm feeling (aw-so sweet-NOT!) and of course-the fact that we shared almost all the same symptoms, was quite fascinating to him. But the real kicker was-his complete and utter denial that he was just as much down for the count as I was. "I'll be fine," he was heard saying often. (TOO OFTEN). "It's just a cold. I'll be fine after resting all day and getting a good sleep tonight." That was Tuesday.
On Wednesday morning I found him curled up in a ball on the living room sofa. (Neither of us slept much Tuesday night and it was either me or him that landed downstairs) Guess who won! Anyway, I couldn't resist asking, "How are you feeling?" (Of course it was obvious-but two can play at this game). He moaned something unintelligible, and with blanket in tow, headed back up the stairs to bed.
Two hours later-he returned and we spent the remainder of the morning, lying around like zombies.
We are now on day four of the attack of the flu bug. There is some improvement. Our bodies no longer feel as if they've been run over several times by a semi truck. (More like being out of shape after a very long, strenuous work out). Our heads are still congested, but hubby sounds a bit less like Donald Duck, and more like Barry White. Our energy, and humor is slowly returning, and though still exhausted, we are both back to work.
Hopefully, within a day a two, this nasty bug will have picked up camp and chosen another home to vacation in, and this whole experience will all be just a distance memory. But regardless-hubby and I have learned many things in a time when we both were at our WORST. Things like-opposites really do attract. We were definitely meant for each other(because no one else could put up with us). But most importantly-we were reminded that our love can help us to get through and overcome, anything.
As much as I hated to admit it-I guess we have that nasty bug sonny in law shared with us-to thank for that.
I have a lot of catching up to do on the books for the rest of the week/ weekend. And a house that needs to be cleaned from top to bottom. But no worries. I am hoping to have a guest post this weekend, and I'll be back in full swing by Monday.
Until then- Be Healthy-and if you can't be-I hope you have someone to share your illness with! (just kidding)
February 1, 2014
Double dipping!
Today has been exceptional! My daughter, Mel, and her hubby are here for the weekend! Mum came over this morning, as did my niece, and while the guys watched skiing, us girls have been bonding in the kitchen.
So far, (while discussing every 'girlie' topic in the book) we've made taco dip, Chocolate/Carmel brownies, barbeque chicken wings, a two of our favorite dips.
Unfortunately, with all the conversation and many laughs, I completely forgot to take pictures. But, no worries. I will take plenty tomorrow when the whole spread is laid out for Superbowl.
For now, let me share the dip recipes with you.
Dill Dip
1 cup sour cream
1 cup real mayo
1 1/2 tsp dill weed ( I use 2 tablespoons)
1 tsp salt
1/2 tsp Lawry's seasoned salt
1 1/2 tablespoon minced onion
1 1/2 tablespoon parsley flakes
Mix all together and serve with fresh veggies.
Shrimp Dip
8 oz softened cream cheese
1/4 cup mayo
2 tablespoons finely chopped onion
1 1/2 tablespoons ketchup
1 cup fully cooked frozen shrimp(thawed-and chopped into bite size pieces)
Beat cream cheese, mayo,and ketchup until fluffy. Fold in onion and shrimp. Chill. Serve with crackers.
Wishing everyone a great Superbowl Sunday! See you all Monday.
So far, (while discussing every 'girlie' topic in the book) we've made taco dip, Chocolate/Carmel brownies, barbeque chicken wings, a two of our favorite dips.
Unfortunately, with all the conversation and many laughs, I completely forgot to take pictures. But, no worries. I will take plenty tomorrow when the whole spread is laid out for Superbowl.
For now, let me share the dip recipes with you.
Dill Dip
1 cup sour cream
1 cup real mayo
1 1/2 tsp dill weed ( I use 2 tablespoons)
1 tsp salt
1/2 tsp Lawry's seasoned salt
1 1/2 tablespoon minced onion
1 1/2 tablespoon parsley flakes
Mix all together and serve with fresh veggies.
Shrimp Dip
8 oz softened cream cheese
1/4 cup mayo
2 tablespoons finely chopped onion
1 1/2 tablespoons ketchup
1 cup fully cooked frozen shrimp(thawed-and chopped into bite size pieces)
Beat cream cheese, mayo,and ketchup until fluffy. Fold in onion and shrimp. Chill. Serve with crackers.
Wishing everyone a great Superbowl Sunday! See you all Monday.
January 31, 2014
Sauerkraut-Cranberry Meatballs
I have been a little 'under the weather', the last few days, so I apologize for not posting. A migraine and the computer, just don't work well together for me.
But, headache or not, I have a house full of people coming this weekend, and I have to get prepared.
The first recipe I want to share with you, are these scrumptious meatballs.
I can still remember the first time I ate these at a family potluck. Most meatballs are either too bland, or too spicy for my taste. But I was told by the hostess that I had to try hers. I did, and I swear I could have eaten the whole dang crock pot! Later, I took her aside and asked her for the recipe. Imagine my surprise (okay- shock) when she said the word- sauerkraut!
Granted, I've grown up around this foul smelling gunk my whole life. (This is brat country folks)-but after one sample of it years ago, I wouldn't let my lips touch it again!
The funny (and pleasant) thing is- you can't even taste it in these meatballs! But the best thing of all is-they can be made ahead of time! Which is right up my alley today, because I'm way behind on the food preparation for Sunday's game.
So here's what you will need:
1-32 oz bag of frozen (fully cooked) meatballs (thawed)
1 14 oz can whole berry cranberry sauce
1 14 oz can sauerkraut
1 12 oz bottle of chili sauce
3/4 cup brown sugar
Drain and rinse sauerkraut and pour into 4 qt crock pot. Add cranberry sauce, chili sauce and brown sugar. Mix well. Add meatballs and stir. Heat on low for 4-5 hours, or until heated through. Makes about 5 dozen meatballs.
Print Recipe
These tangy/sweet meatballs have become one of our favorite appetizers to bring to family gatherings. And I know they will be hit for our Superbowl party.
Tomorrow I'll be sharing two of my favorite dips! Until then- Happy Friday!
But, headache or not, I have a house full of people coming this weekend, and I have to get prepared.
The first recipe I want to share with you, are these scrumptious meatballs.
I can still remember the first time I ate these at a family potluck. Most meatballs are either too bland, or too spicy for my taste. But I was told by the hostess that I had to try hers. I did, and I swear I could have eaten the whole dang crock pot! Later, I took her aside and asked her for the recipe. Imagine my surprise (okay- shock) when she said the word- sauerkraut!
Granted, I've grown up around this foul smelling gunk my whole life. (This is brat country folks)-but after one sample of it years ago, I wouldn't let my lips touch it again!
The funny (and pleasant) thing is- you can't even taste it in these meatballs! But the best thing of all is-they can be made ahead of time! Which is right up my alley today, because I'm way behind on the food preparation for Sunday's game.
So here's what you will need:
1-32 oz bag of frozen (fully cooked) meatballs (thawed)
1 14 oz can whole berry cranberry sauce
1 14 oz can sauerkraut
1 12 oz bottle of chili sauce
3/4 cup brown sugar
Drain and rinse sauerkraut and pour into 4 qt crock pot. Add cranberry sauce, chili sauce and brown sugar. Mix well. Add meatballs and stir. Heat on low for 4-5 hours, or until heated through. Makes about 5 dozen meatballs.
Print RecipeThese tangy/sweet meatballs have become one of our favorite appetizers to bring to family gatherings. And I know they will be hit for our Superbowl party.
Tomorrow I'll be sharing two of my favorite dips! Until then- Happy Friday!
January 28, 2014
Pioneer Woman to the Rescue...AGAIN!
Have I told you that I am Ree Drummond's biggest fan? I know- you are all probably shaking your heads and saying, "No way! You can't be, because I am!"
Well, okay-to avoid any bad feelings, I'll concede that I'm probably not alone! But, I bet your DVR isn't filled with as many episodes of 'The Pioneer Woman', as mine is! (Unfortunately, the show is on Saturday mornings in our neck of the woods, so I can't tell you how grateful I am for that magic box connected to our TV!)
Ree's infectious smile, and genuine love for cooking is so inspiring to me! Never mind the fact that she is 'SUPERWOMAN'! (Did you see that episode where she cooked up lunch for football camp?) 120 sandwiches!! I would have been a basket case cooking for all those hungry children. But not Ree!
Okay-so I'll stop gushing about one of my favorite mentor's, and get back to the purpose of my post.
Salted Carmel Sauce!
Yes, that's right. Ree saved me by sharing her recipe for the most amazingly delicious, and....wait for it....yes- you got it- SIMPLE Carmel sauce!
So, what makes The Pioneer Woman's recipe so simple?
Well, first off- you don't have to stand over a pot of sugar and wait for it to become that 'perfect' shade of carmel. You also don't have to watch that glorious pot of sweetness-change in mere seconds to a crystallized mess!!
Yes. That is what happened to me,(twice in fact) when I tried another, 'not so simple' recipe. Frustration doesn't even come close to what I was feeling that day! All I wanted to do is make up a batch of special Carmel sauce to add to my Christmas baskets, and I was failing miserable.
I was just about to give up when Da-da-duh- Enter....SUPERWOMAN aka Ree Drummond- who came to my rescue, via The Pioneer Woman blog! Of course Ree would have a carmel sauce recipe and easy to boot! Why didn't I think of that before I ruined 2 cups of perfectly innocent sugar?
Let's make a batch together shall we?
You will need 5 ingredients (all of which, you already have on hand.)1/2 cup half & half4 Tablespoons butter1 cup brown sugar1 tsp vanillaPinch of Salt
I added the butter to a large saucepan first, and let it melt a bit, because it was hard as a brick!
Add the sugar, salt and half and half-and begin whisking! (Funny looking whisk I know-but after this picture I did switch out the spoon for one!)
Look at that bubbly, yummy, deliciousness! (It will start to thicken after it cooks for 5-7 min on medium heat.)
Add the vanilla and let cook for about 1 minute more.
Pour into a jar and let cool.
As you can tell- I am not a patient person. But a cook has to taste test it first- Right?
This sweet/salty sauce goes with everything, including my apple crisp-or check out Ree's ice cream pie!
Print Recipe
I'm heading out this afternoon with a basket of goodies for my mom. I think I'll add a jar of this sauce! She already devoured the one I gave her for Christmas!
Wishing you success in your cooking-but if all else fails....remember-SUPERWOMAN is just a few taps of your finger, away!
Well, okay-to avoid any bad feelings, I'll concede that I'm probably not alone! But, I bet your DVR isn't filled with as many episodes of 'The Pioneer Woman', as mine is! (Unfortunately, the show is on Saturday mornings in our neck of the woods, so I can't tell you how grateful I am for that magic box connected to our TV!)
Ree's infectious smile, and genuine love for cooking is so inspiring to me! Never mind the fact that she is 'SUPERWOMAN'! (Did you see that episode where she cooked up lunch for football camp?) 120 sandwiches!! I would have been a basket case cooking for all those hungry children. But not Ree!
Okay-so I'll stop gushing about one of my favorite mentor's, and get back to the purpose of my post.
Salted Carmel Sauce!
Yes, that's right. Ree saved me by sharing her recipe for the most amazingly delicious, and....wait for it....yes- you got it- SIMPLE Carmel sauce!
So, what makes The Pioneer Woman's recipe so simple?
Well, first off- you don't have to stand over a pot of sugar and wait for it to become that 'perfect' shade of carmel. You also don't have to watch that glorious pot of sweetness-change in mere seconds to a crystallized mess!!
Yes. That is what happened to me,(twice in fact) when I tried another, 'not so simple' recipe. Frustration doesn't even come close to what I was feeling that day! All I wanted to do is make up a batch of special Carmel sauce to add to my Christmas baskets, and I was failing miserable.
I was just about to give up when Da-da-duh- Enter....SUPERWOMAN aka Ree Drummond- who came to my rescue, via The Pioneer Woman blog! Of course Ree would have a carmel sauce recipe and easy to boot! Why didn't I think of that before I ruined 2 cups of perfectly innocent sugar?
Let's make a batch together shall we?
You will need 5 ingredients (all of which, you already have on hand.)1/2 cup half & half4 Tablespoons butter1 cup brown sugar1 tsp vanillaPinch of Salt
I added the butter to a large saucepan first, and let it melt a bit, because it was hard as a brick!
Add the sugar, salt and half and half-and begin whisking! (Funny looking whisk I know-but after this picture I did switch out the spoon for one!)
Look at that bubbly, yummy, deliciousness! (It will start to thicken after it cooks for 5-7 min on medium heat.)
Add the vanilla and let cook for about 1 minute more.
Pour into a jar and let cool.
As you can tell- I am not a patient person. But a cook has to taste test it first- Right?
This sweet/salty sauce goes with everything, including my apple crisp-or check out Ree's ice cream pie!
Print Recipe
I'm heading out this afternoon with a basket of goodies for my mom. I think I'll add a jar of this sauce! She already devoured the one I gave her for Christmas!
Wishing you success in your cooking-but if all else fails....remember-SUPERWOMAN is just a few taps of your finger, away!
January 27, 2014
Printer friendly recipes
I've been working on the books all day, and will be until late tonight. I apologize-but I promise I'll make it up tomorrow with TWO special posts!
I just wanted to let you know that I've added the "PRINT" feature to all my posts, so now you can print each and every recipe!!!
Until tomorrow...be safe and stay warm! BRRRR!
I just wanted to let you know that I've added the "PRINT" feature to all my posts, so now you can print each and every recipe!!!
Until tomorrow...be safe and stay warm! BRRRR!
January 26, 2014
Homemade Peppermint Foot Soak
As I promised in yesterday's post-I'm going to share a different kind of recipe with today. (Even though it smells delicious- I wouldn't recommend eating it.) That is because it's for your feet!
There is so much information out on the internet stating the amazing benefits of Epsom salt. It is soothes, relaxes, and even detoxifies!
Dr. Oz even had a special episode a few weeks ago, praising this magical salt! To prove his point, he had a woman bathe for 20 minutes in a mixture of Epsom salt and baking soda. The claim he wanted to disprove was, that the by soaking in this solution, you could lose an inch off your waist and thighs! To his, and everyone in the audiences surprise- it actually worked!
Of course, it is a temporary fix. (Like Cinderella, only instead of losing your shoes, you'd have buttons flying everywhere and hitting people in the head.) That would be my luck, but I'm still keeping it in the back of my mind for future reference.
I started using Epsom salt two years ago, when my chiropractor recommended it for my back problems. Although I eventually had to have surgery, it really did do wonders for soothing my sore muscles.
But, like most people, my feet were ignored. Until now! Now, I have the perfect cure for achy, tired, swollen feet. Peppermint Foot Soak!
Here is what you will need:
2 cups Epsom salt
2 cups baking soda
5-10 drops of peppermint essential oil
In a large mixing bowl- add Epsom salt and baking soda. Mix together.
Add essential oil. (Peppermint invigorates- Lavender soothes- eucalyptus helps your immune system.)
Mix together thoroughly and pour into tightly covered jar.
I love mason jars-and this one is my favorite because it's blue!!!
I loved this soak so much-that I added a jar of it to my Christmas gift basket this year. (I used wide mouth mason jars tied with Christmas ribbon and a peppermint stick.) I got the idea from Echoes of Laughter blog. She even has cute labels you can print off, so check her blog out!
I was also thinking this jar of magical powers would be a great, inexpensive addition to a Valentine's basket!
I bought this plastic tub at the dollar store-$2.00. It's the perfect size for both my tootsies! (It would also make the perfect vessel to add some pedicure items, lotion, nail polish and a fluffy towel for a gift basket!)
I'll be posting some other "homemade" soaks, scrubs, etc- later- until then- I hope you take some time for yourself and ENJOY a good foot soak! I know I will !
There is so much information out on the internet stating the amazing benefits of Epsom salt. It is soothes, relaxes, and even detoxifies!
Dr. Oz even had a special episode a few weeks ago, praising this magical salt! To prove his point, he had a woman bathe for 20 minutes in a mixture of Epsom salt and baking soda. The claim he wanted to disprove was, that the by soaking in this solution, you could lose an inch off your waist and thighs! To his, and everyone in the audiences surprise- it actually worked!
Of course, it is a temporary fix. (Like Cinderella, only instead of losing your shoes, you'd have buttons flying everywhere and hitting people in the head.) That would be my luck, but I'm still keeping it in the back of my mind for future reference.
I started using Epsom salt two years ago, when my chiropractor recommended it for my back problems. Although I eventually had to have surgery, it really did do wonders for soothing my sore muscles.
But, like most people, my feet were ignored. Until now! Now, I have the perfect cure for achy, tired, swollen feet. Peppermint Foot Soak!
Here is what you will need:
2 cups Epsom salt
2 cups baking soda
5-10 drops of peppermint essential oil
In a large mixing bowl- add Epsom salt and baking soda. Mix together.
Add essential oil. (Peppermint invigorates- Lavender soothes- eucalyptus helps your immune system.)
Mix together thoroughly and pour into tightly covered jar.
I love mason jars-and this one is my favorite because it's blue!!!
I loved this soak so much-that I added a jar of it to my Christmas gift basket this year. (I used wide mouth mason jars tied with Christmas ribbon and a peppermint stick.) I got the idea from Echoes of Laughter blog. She even has cute labels you can print off, so check her blog out!
I was also thinking this jar of magical powers would be a great, inexpensive addition to a Valentine's basket!
I bought this plastic tub at the dollar store-$2.00. It's the perfect size for both my tootsies! (It would also make the perfect vessel to add some pedicure items, lotion, nail polish and a fluffy towel for a gift basket!)
I'll be posting some other "homemade" soaks, scrubs, etc- later- until then- I hope you take some time for yourself and ENJOY a good foot soak! I know I will !
January 25, 2014
Quick and Easy Sausage Quiche
It's been a very busy day for hubby and I. First we ran errands. (Not so much fun) Then stopped for a quick lunch. (Cheese curds were very naughty and very yummy) Later, we went to a few stores and did some 'bargain' hunting. That's what I call it, because I don't like to pay full price for anything. It's a good thing that hubby has a lot of patience. Bargain shopping takes time!! A lot of time! But luckily I was able to check off a few items on my 'want' list. Since I had a gift card for Home Depot (received it on a paint promotion they had last fall) I was able to pick up some more paint for our dining room project. (I'll be sharing that with you from start to finish)
Once we were home and had put everything away, I was reminded just how exhausting shopping can be!!! My tootsies are killing me!!
Thankfully, the main dish I'm making for tomorrow's brunch is so easy! I'd already browned the sausage and made up the croutons last night. So I was way ahead of the game!
Here is what you'll need:
3 3/4 cups seasoned croutons. ****Tip (I make my own- by using day old french bread. I cut the bread into small cubes, drizzle with olive oil, and sprinkle 1/4 tsp Italian seasoning, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 1/4 tsp ground pepper. I spread the seasoned cubes out on a baking sheet-and bake at 400 degrees for about 15 min.)
1 lb sausage, browned and crumbled
2 1/2 cups milk
3 cups shredded Cheddar Cheese
6 eggs
1 tsp dry mustard
1 tsp pepper
1 can cream of mushroom soup
Once you have all the ingredients at your disposal- Grease a 9x13 pan.
Arrange croutons evenly in pan.
Sprinkle sausage and 2 cups of cheese on top of croutons.
Beat eggs, milk, and soup. Add dry mustard
Pour egg mixture over top of crouton mixture.
Top with remaining 1 cup of cheese
Cover with aluminum foil and refrigerate overnight.
See! How easy was that? Now all I have to do tomorrow is- Preheat my oven to 325 and bake the casserole for 1 hour and 15 minutes. Than remove foil and bake for 15 minutes more.This cheesy egg dish will pair well with my blueberry muffins, and fruit parfaits!
Now that I have everything done-I think it's time to soak and energize my feet! I'll share my secret with you in tomorrow's post!
Until then- have a safe and relaxing evening!
***Updated 1/26/14*** Just out of the oven and right on time!
Once we were home and had put everything away, I was reminded just how exhausting shopping can be!!! My tootsies are killing me!!
Thankfully, the main dish I'm making for tomorrow's brunch is so easy! I'd already browned the sausage and made up the croutons last night. So I was way ahead of the game!
Here is what you'll need:
3 3/4 cups seasoned croutons. ****Tip (I make my own- by using day old french bread. I cut the bread into small cubes, drizzle with olive oil, and sprinkle 1/4 tsp Italian seasoning, 1/4 tsp garlic powder, 1/4 tsp kosher salt, and 1/4 tsp ground pepper. I spread the seasoned cubes out on a baking sheet-and bake at 400 degrees for about 15 min.)
1 lb sausage, browned and crumbled
2 1/2 cups milk
3 cups shredded Cheddar Cheese
6 eggs
1 tsp dry mustard
1 tsp pepper
1 can cream of mushroom soup
Once you have all the ingredients at your disposal- Grease a 9x13 pan.
Arrange croutons evenly in pan.
Sprinkle sausage and 2 cups of cheese on top of croutons.
Beat eggs, milk, and soup. Add dry mustard
Pour egg mixture over top of crouton mixture.
Top with remaining 1 cup of cheese
Cover with aluminum foil and refrigerate overnight.
See! How easy was that? Now all I have to do tomorrow is- Preheat my oven to 325 and bake the casserole for 1 hour and 15 minutes. Than remove foil and bake for 15 minutes more.This cheesy egg dish will pair well with my blueberry muffins, and fruit parfaits!Now that I have everything done-I think it's time to soak and energize my feet! I'll share my secret with you in tomorrow's post!
Until then- have a safe and relaxing evening!
***Updated 1/26/14*** Just out of the oven and right on time!
January 24, 2014
Blueberry Streusel Muffins
It is a balmy 22 above here today! This unexpected 'heat' wave may be short lived, but it already has done wonder's for my winter blues! That's a good thing, because we have a busy weekend ahead, and there's no time for feeling down.
Since I have a little time this afternoon, I thought I would prepare some goodies for our family brunch on Sunday.
I thought I'd start, by making up a batch of muffins. There are plenty to choose from. Pumpkin spice, apple cinnamon, banana nut...just to name a few. But, after a visit to my local grocery this morning, I found some plump, juicy blueberries, and decided I just couldn't pass them up.
Don't they look scrumptious? I thought so, that's why I bought two cartons. I can always freeze what I don't use today. Than I can put them in yogurt, pancakes, or even a dessert next week.
I chose this blueberry streusel recipe, because those darn berries deserve to be put in something pretty and special. Not just some plain, boring muffin mix. Don't you think? And the great part is- it doesn't take anymore time or effort, to mix these fancy looking muffins up.
Here's what you'll need:
Muffins
1 cup fresh or frozen blueberries
1 egg
1/3 cup canola oil
1 cup sour cream
1/3 cup milk
1 3/4 cup flour (set aside 1 Tablespoon)
1 tsp baking powder
1/2 cup white sugar
1/2 tsp baking soda
3/4 tsp salt
1 tsp nutmeg
Streusel
1/4 cup flour
2 tablespoons packed brown sugar
1/4 tsp cinnamon
2 tablespoons butter
Preheat oven to 375. Grease muffin tin, or line with muffin cups.
Place the blueberries in a small bowl with the 1 tablespoon of flour. Toss to coat.
In a large mixing bowl, beat egg, sour cream, oil, and milk together.
In another bowl, combine dry ingredients.
Slowly mix dry ingredients with wet. Fold in blueberries.
In a separate bowl- combine flour, brown sugar, and cinnamon for streusel. Add butter-using fork or pastry cutter to combine.
Spoon batter into 12 muffin tins. Batter should divide up so that each tin is 3/4 full.
Top muffins with streusel-(about a tablespoon per muffin).
Bake in oven for 20-25 minutes.
I just had to show you one of these gigantic, fluffy morsels up close! They are so light, fluffy and ever so moist on the inside-and crunchy and sweet on the outside. I can't tell you how hard it was, not to devour one of these before they even cooled. But I didn't.
I decided I didn't want to burn my mouth. So I waited. (about a minute). But no worries, there are just enough left for the family brunch!
Now, if only I can keep hubby away from them until Sunday!
More yummy breakfast baking tomorrow! Until then- Happy Friday!
Since I have a little time this afternoon, I thought I would prepare some goodies for our family brunch on Sunday.
I thought I'd start, by making up a batch of muffins. There are plenty to choose from. Pumpkin spice, apple cinnamon, banana nut...just to name a few. But, after a visit to my local grocery this morning, I found some plump, juicy blueberries, and decided I just couldn't pass them up.
Don't they look scrumptious? I thought so, that's why I bought two cartons. I can always freeze what I don't use today. Than I can put them in yogurt, pancakes, or even a dessert next week.
I chose this blueberry streusel recipe, because those darn berries deserve to be put in something pretty and special. Not just some plain, boring muffin mix. Don't you think? And the great part is- it doesn't take anymore time or effort, to mix these fancy looking muffins up.
Here's what you'll need:
Muffins
1 cup fresh or frozen blueberries
1 egg
1/3 cup canola oil
1 cup sour cream
1/3 cup milk
1 3/4 cup flour (set aside 1 Tablespoon)
1 tsp baking powder
1/2 cup white sugar
1/2 tsp baking soda
3/4 tsp salt
1 tsp nutmeg
Streusel
1/4 cup flour
2 tablespoons packed brown sugar
1/4 tsp cinnamon
2 tablespoons butter
Preheat oven to 375. Grease muffin tin, or line with muffin cups.
Place the blueberries in a small bowl with the 1 tablespoon of flour. Toss to coat.
In a large mixing bowl, beat egg, sour cream, oil, and milk together.
In another bowl, combine dry ingredients.
Slowly mix dry ingredients with wet. Fold in blueberries.
In a separate bowl- combine flour, brown sugar, and cinnamon for streusel. Add butter-using fork or pastry cutter to combine.
Spoon batter into 12 muffin tins. Batter should divide up so that each tin is 3/4 full.
Top muffins with streusel-(about a tablespoon per muffin).
Bake in oven for 20-25 minutes. I just had to show you one of these gigantic, fluffy morsels up close! They are so light, fluffy and ever so moist on the inside-and crunchy and sweet on the outside. I can't tell you how hard it was, not to devour one of these before they even cooled. But I didn't.
I decided I didn't want to burn my mouth. So I waited. (about a minute). But no worries, there are just enough left for the family brunch!
Now, if only I can keep hubby away from them until Sunday!More yummy breakfast baking tomorrow! Until then- Happy Friday!
January 23, 2014
Slow Cooked Barbecue Pulled Pork Sandwich
It is only January, and I'm already coming down with a severe case of the winter blues! I suppose another week of record low temperatures, and blizzard like conditions, might have something to do with that!
All of this icky weather sure has me daydreaming about warm summer days. Day's where we would be sitting out on the back deck right now, barbecuing and watching the fireflies light up the night.
But, the reality is, that isn't going to happen for at least a few months. So what to do?
Well, I decided to 'cook' up some of that summer magic, that's what! And what better way to do it, than some good old fashioned barbecue pulled pork.
My love of pulled pork began about three years ago, when hubby and I visited a quaint restaurant in our area called the Train Station. Sure, I'd had pulled pork before, but not like this. Tender, juicy pork, smothered in a sweet, yet tangy barbecue sauce-and covered with creamy coleslaw! Oh goodness! It was to die for.
Unfortunately, the Train Station closed the following summer. It was a sad day for a lot of the locals in our community, especially hubby and I.
Hubby was certain we'd never find another sandwich quite like the one we'd had at the station. (That's what I call a challenge). So, I had to prove him wrong.
Here's my recipe:
Step #1
Take 1-3-4 lb pork butt or pork shoulder roast and cover with dry rub.
Dry rub:
Mix together:
1 tsp salt
1 tsp ground pepper
1 tablespoon dark brown sugar
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
Rub roast with mixture.
In large skillet, put 2 tablespoons of olive oil. When hot, place roast in skillet and brown roast on all sides.
Melt 1 tablespoon of butter and put in bottom of slow cooker. Place roast on top of butter. Cook on low for 6-8 hours (or until tender)
You can make this barbecue sauce ahead of time. It can be stored in refrigerator for up to 2 weeks, or frozen. It makes about 3 1/2 cups.
Barbecue sauce:
In a medium saucepan, combine:
1 1/2 cups ketchup
1 cup cider or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed light brown sugar
2 tablespoons dry mustard
4 tablespoons chili powder
1 tablespoon fresh, grated ginger (can also use ground-1 tsp)
2 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons lemon juice
Bring to boil. Let simmer on low for 15 minutes.
Remove pork roast from slow cooker. Shred with fork. Place roast back in slow cooker.
Pour barbecue sauce over shredded pork. (Use enough to coat thoroughly-about 1 1/2 cups.) Simmer in cooker for 1 hour.
Serve on Sourdough buns with Creamy Coleslaw
Creamy Coleslaw:
1 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons sugar
1 small head cabbage (shredded) (6 cups)
2 carrots (shredded)
2 tablespoons red onion
1/2 tsp salt
1/4 tsp pepper
For a side dish, I made up a batch of sweet potato fries. Perfect compliment to the spicy barbecue and tangy coleslaw!!
Sure, we don't have the ambiance of the rustic station. Nor, are we able to watch the passengers get off and on the train, and wonder where they might be going. But, we can savor the memories, and yes, after a whole lot of experimenting, the flavors of that special summer day.
If you have a special meal that brings back summer memories, I'd love to hear it! Until then-Think warm thoughts!
All of this icky weather sure has me daydreaming about warm summer days. Day's where we would be sitting out on the back deck right now, barbecuing and watching the fireflies light up the night.
But, the reality is, that isn't going to happen for at least a few months. So what to do?
Well, I decided to 'cook' up some of that summer magic, that's what! And what better way to do it, than some good old fashioned barbecue pulled pork.
My love of pulled pork began about three years ago, when hubby and I visited a quaint restaurant in our area called the Train Station. Sure, I'd had pulled pork before, but not like this. Tender, juicy pork, smothered in a sweet, yet tangy barbecue sauce-and covered with creamy coleslaw! Oh goodness! It was to die for.
Unfortunately, the Train Station closed the following summer. It was a sad day for a lot of the locals in our community, especially hubby and I.
Hubby was certain we'd never find another sandwich quite like the one we'd had at the station. (That's what I call a challenge). So, I had to prove him wrong.
Here's my recipe:
Step #1
Take 1-3-4 lb pork butt or pork shoulder roast and cover with dry rub.
Dry rub:
Mix together:
1 tsp salt
1 tsp ground pepper
1 tablespoon dark brown sugar
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
Rub roast with mixture.
In large skillet, put 2 tablespoons of olive oil. When hot, place roast in skillet and brown roast on all sides.
Melt 1 tablespoon of butter and put in bottom of slow cooker. Place roast on top of butter. Cook on low for 6-8 hours (or until tender)
You can make this barbecue sauce ahead of time. It can be stored in refrigerator for up to 2 weeks, or frozen. It makes about 3 1/2 cups.
Barbecue sauce:
In a medium saucepan, combine:
1 1/2 cups ketchup
1 cup cider or red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 cup packed light brown sugar
2 tablespoons dry mustard
4 tablespoons chili powder
1 tablespoon fresh, grated ginger (can also use ground-1 tsp)
2 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons lemon juice
Bring to boil. Let simmer on low for 15 minutes.
Remove pork roast from slow cooker. Shred with fork. Place roast back in slow cooker.
Pour barbecue sauce over shredded pork. (Use enough to coat thoroughly-about 1 1/2 cups.) Simmer in cooker for 1 hour.
Serve on Sourdough buns with Creamy Coleslaw
Creamy Coleslaw:
1 cup mayonnaise
2 tablespoons white vinegar
3 tablespoons sugar
1 small head cabbage (shredded) (6 cups)
2 carrots (shredded)
2 tablespoons red onion
1/2 tsp salt
1/4 tsp pepper
For a side dish, I made up a batch of sweet potato fries. Perfect compliment to the spicy barbecue and tangy coleslaw!!
Sure, we don't have the ambiance of the rustic station. Nor, are we able to watch the passengers get off and on the train, and wonder where they might be going. But, we can savor the memories, and yes, after a whole lot of experimenting, the flavors of that special summer day.
If you have a special meal that brings back summer memories, I'd love to hear it! Until then-Think warm thoughts!
