Friday, February 21, 2014
I have always been a firm believer that what you have for breakfast is not nearly as important as having breakfast. I do not care if you sit down to a two egg, two link and hash browns and toast or a bowl of granola and yogurt as long as you eat something. I distinctly remember feeding my kids tortilla chips one morning (o.k. it happened probably six times) for breakfast because I had forgotten to pick up cereal at the store the day before...no I did not pour milk over them...thought about it but decided against it. Seriously, what is the difference between a bowl of corn flakes and a handful of corn chips? I don't know any red blooded American who hasn't stood over a kitchen sink cramming in a slice of last nights pizza as they head out the door to work...not exactly breakfast fare (but sooo delicious). Now with all that being said I have a hard time forcing myself to eat food before the sun is fully up, coffee yes bring the pot and do not forget the creamer food however I just can’t seem to get around that in my head or in my stomach first thing in the morning. oatmeal with dried fruit in it, and it looked almost as delicious as my moms did. I do not have time during the week to spend making creamy oatmeal or rib sticking food as I said it usually consists of instant oatmeal or yogurt, which I keep at work, but on the weekends, I do like to eat something a little more appetizing.
Thursday, February 20, 2014
I have yet another upper respiratory infection this would be number three since the end of October. Now I know what you are thinking and saying under your breath "Oh it has been a bad year for colds and flu"...Seriously? Everyone says that every year. I think it is a Gypsy curse...at least in my case anyway. recipe for my souffle and it worked like a charm. It went together really well and got nicely browned and puffy. It did have to cook a bit longer than the recipe called for, but that could be my individual oven, so keep an eagle eye on yours when cooking.
Sunday, February 16, 2014
This first time I had these delicious cookies was when I a temp receptionist for a major company in my chosen home town. The company had a Christmas Cookie competition and this cookie beat mine out. fortunately for me I was friends with the baker of these tasty tidbits and I got the recipe. Cooking Light.
Saturday, February 8, 2014
I love a good layer cake but around my house, an 8 or 9-inch layer cake is going to sit around and harden into a logger's wedge. You know what I mean you always end up with that slice or two that hangs around taunting you...frosting starting to crack…you end up shoveling it in your mouth while standing over the kitchen sink after walking in the door from work…No? Maybe it is just me. Red Velvet Cake recipe to me it tastes the closest to what I remember as a child, and it was easy to half the recipe. I have been using her recipe for years. It is always delicious. I don't make the traditional frosting we prefer Cream Cheese Frosting which is simple enough. Cream together 4 oz. of cream cheese and 1 stick of butter. Once that is creamed together add 1/2 lb of confectioner sugar a little at a time and beat well incorporating the sugar into the butter and cheese add 1 tsp. vanilla extract and blend in well until your frosting reaches a good spreadable consistency.
Saturday, February 1, 2014
I've seen some pretty horrid mac n cheese recipes in my day, and some that are so complicated and expensive to make they just seem ridiculous. Mac n Cheese around my house is a creamy, cheesy affair between two of my favorite cheeses and pasta. I don't always use the standard large elbow pasta sometimes I use chochiglie, cavatappi or rigatoni basically it is whatever I have plenty of on hand as long as the pasta can hold the cheese sauce.