Permanent Party Gear

Entertaining means coffee – and lots of it. If you’re having a party for eight, it’s a good idea to plug in two electric coffee makers (the 10-cup size) so you’ll be ready for seconds – even if it means borrowing one from your neighbor. For a bigger party, a large electric percolator urn may be a better answer. You can make up to 30 cups of coffee in some of these urns.

This great tip came straight out of the Betty Crocker Hostess Cookbook 1967 edition. Although today…we might like to be entertaining with one of these…

I would be happy with a good cup of black coffee at just about any party! It’s nice to know some things just never go out of style.

Today’s Little Lifesaver

If you like to make cutout cookies, put this on your must have list!  It rolls dough to the perfect thickness and you can chose your desired thickness by changing the rubber rings.  Now my cookies turn out perfect every time! KitchenKrafts 

Country Kitchen SweetArt

Here are some great rolling pins tips and pointers.

Rotisserie Chickens

 

I have cooked a few rotisserie chickens in my life.  Lets see, if I worked 5 days a week and we made 40+ chickens per day, well, you get the picture, it comes out to a lot! 

Last week, Grandma and Grandpa came for supper and they brought a rotisserie chicken from Sprouts.  If you think I have cooked a lot of chickens, you should ask Grandpa how many he has made in his lifetime. They don’t call him Deli Jim for nothing!

Today I tried the rotisserie chicken recipe from the great crock pot cookbook I got for Christmas.  The book is called Make it Fast, Cook it Slow and has all kinds of things you can make in your crock pot!  HERE is the link to the blog that goes with the book.

 

And here is the recipe!  Enjoy.

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

 

Skin the chicken and get rid of the neck and other stuff from the cavity.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crock pot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

A Practically Perfect Day

My birthday present from my husband was tickets to see Mary Poppins the Musical at the Buell Theatre in Denver.
The first time I ever went to a movie theater was to see Mary Poppins in 1964. I will never forget that day…and the following Christmas when I received a Mary Poppins board game and a Mary Poppins doll.  I also received a  Mary Poppins charm bracelet, a gift my mom bought me in New York City. I still have the board game and the charm bracelet, but the much loved doll did not survive me and both of my girls, however I did buy them each their own Mary Poppins doll a few years back. So…when my daughter Briee went to see Mary Poppins the Musical “on Broadway” over Thanksgiving break…I was very excited for her, and a little jealous. Somewhere along the way, I must have shaken hands with a chimney sweep (that brings you good luck, you know) because the touring show was coming to Denver, and the next thing I knew…I had tickets in my hand. It was a wonderful musical, so much more than I could ever imagine. If I had to sum it up in only one word, that would be supercalifragilisticexpialidocious!

Things we Collect

col·lec·tion  [kuh-lek-shuhn] –noun
1. the act of collecting.
2. something that is collected; a group of objects or an amount of material accumulated in one location, esp. for some purpose or as a result of some process: a stamp collection; a collection of unclaimed hats in the checkroom; a collection of books on Churchill.

I collect many things. Probably too many things. But I do love my collections and I love the collecting part. The search for one new piece to add to the collection…it gives us something to do and takes us to exciting places like the flea market, a collectors paradise. Some of my collectibles become my home decor, others actually serve a useful purpose. My enamelware collection started out small with a few pieces I just loved. Once I found a purpose for them, my collection started to grow. My craft room was renamed the “Craft Kitchen” once I got my collection of enamelware out in the open and serving a purpose.

My wonderful collection holds all my necessary items and tools for many of my crafts.

Like scissors…

and ribbon…
well, you get the picture.
Here is my latest piece. Thanks to Kellee who spotted this one at the Arc Thrift store, but didn’t buy it, knowing the $10 price was a little high….Fortunately the day she took me back to look at it was half-price day! Love those half-price days.

Tucked away inside this beauty is my new collection of old bias and hem tape.
Keep your eye on our blog every Saturday for a peek into our many collections. We would love to hear about your collections!

We Love Links!

 

Check out this great idea from the gal at Skip to My Lou.  She has taken her blog hopping and turned it in to something productive for the rest of us!  So, if you need ideas for Easter desserts, check it out here. 

Spring Blog Hop 2010 | Skip To My Lou

Cookie Cupcakes!

My 18-year-old daughter Tasha, asked me to make her 2 dozen cupcakes to take to school for a friends birthday.
Kellee is jealous, because in the public grade school you are not allowed to send home-made treats. There are no rules like that when you get to High School.
So of course, I saw this as an opportunity to try yet another one of Martha Stewarts cupcakes. I did not make the tops look like a peanut butter cookie as the recipe suggested, but I topped them with chopped peanuts. These were so good, I have already been asked to make them again…soon! I recommend pairing this cupcake with a large glass of milk. Enjoy!

Graduation is Just Around the Corner

 

Check out this super cute customizable idea for your graduation party. 

Don’t limit yourself to graduation either.  Think family reunions, high school class reunions, weddings, birthdays, the list goes on and on.  Jones Sodas

 

Or for your super smart scientist friends that are graduating from school, make some of these!

 

And for some cute paper accessories or thank you notes for when the party is over check out these shops.

e.m.papers

Twig and Thistle

Again, so much great stuff, so little time :)

Little Lifesavers

Simple things make my life easier. One of my favorite kitchen items is my acrylic cookbook holder, a gift I received from my mom many years ago. As you can see, mine will hold a cookbook, recipes marked in magazines, recipes sent via email, grocery lists, high altitude baking adjusts, and a cookie recipe I received in the mail today from my mom! You can find these cookbook holders in many stores, including Barnes and Noble.

All Things Pasta

 

I have been on kind of a pasta kick lately.  Not actually eating a lot of pasta but talking about it a lot. Vodka pasta, spaghetti pies, refrigerated tortellini, stuff like that. With all that talk,  I have decided to make this for supper tonight.  It looks good to eat and quick and easy to make, and it has bacon in it.  How can I go wrong?

 

Spaghetti Carbonara

From the March 2006 EveryDay Food page 95

1 pound spaghetti

8 oz bacon (8 slices)  cut 1 inch thick crosswise

salt and pepper

3 large eggs

3/4 cup grated Parmesan cheese, plus more for serving

1/2 cup half and half

1.  Set a large pot of water to boil (for pasta).  In a large skillet, cook bacon over medium heat until crisp.  Transfer to a paper towel lined plate.

2.  Salt boiling water generously; add pasta and cook until al dente, according to package directions.

3.  Meanwhile in a large bowl, whisk together eggs, Parmesan, and half and half.  Set aside.

4. Drain pasta, leaving some water clinging to it.  Working quickly, add hot pasta to egg mixture.  Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).  Serve immediately, sprinkled with additional Parmesan cheese. 

Another Quick and Easy Dessert

 
I had almost everything on hand for this quick and easy dessert. Another big hit at Ladies Bible Study.

New Orleans Food Dictionary

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong stock, meat and/or shellfish, a thickener (roux), and the vegetable "holy trinity" of celery, bell peppers, and onion. The key ingredient is okra. Gumbo is traditionally served over rice. There is also a traditional meatless lenten variety.

Boudin (bōō-dān' ) describes a number of different types of sausage used in Creole and Cajun cuisine. Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice. It is often served with cracklins (fried pig skins) and saltine crackers, hot sauce, and ice cold beer.

A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat or seafood, usually fried, served on baguette-like Louisiana French bread.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine.

Crawfish Boil: Shrimp, crab, and crawfish boils can be found across southern Louisiana, but it is the crawfish boil that is most closely associated with the region. A Crawfish Festival is a showcase for Cajun music and culture.

A beignet (pronounced [bɛ.ɲɛ] (which is the French word for fried dough)) in American English refers to a pastry made from deep-fried dough and sprinkled with confectioner's sugar. It is a kind of French doughnut. In the US, beignets are associated with the city of New Orleans, Louisiana. They are served at the well known restaurant Cafe du Monde.

So Many Parties, So Little Time

Hostess With the Mostess is pretty much the best all around party planning site out there.

They have the cutest ideas, the best resources and they cover pretty much any kind of party you might want to throw!

Here are a couple of my favorites.

A Bright and Cheery Summer Wedding

Mostly just for this!

 
 

And I like this one a lot too!

Japanese Washi Tape

And they used that tape here too!

See what I mean? Too much cute stuff and great ideas.

What a Combo!

How about this, birds and cucpcakes, two of my very favorite things!

Chicken Pot Pie

Once again, the Pioneer Woman has convinced me to try something new. This time…it is pie crust. Just for the record, I have made pie crust before, and I was not very successful, so I gave it up.

But chicken pot pie is another thing. I love chicken pot pie. I have never made a chicken pot pie…for fear of the crust. But her pie crust recipe looked rather simple and so I tried it. The crust was easy to make and so I continued on with the chicken pot pie. I am sure the butter and heavy cream added to the wonderful taste of this pot pie. If you have this cookbook, you will find the step by step directions/pictures on page 126. I very carefully followed step number 10 which notes that the rustic looking crust is a good thing. Here is her recipe for the perfect pie crust.

Ingredients

1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into halves. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. (If you desire a thinner crust, divide dough into thirds.) Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Olive Garden Lemon Cake compliments of Lauren

My sister sent me this recipe after trying it for dessert one night when they were out. It is certainly not hard to make but I had a disaster in the kitchen! Maybe it was because I was trying to bake cookies and make a cake at the same time. One of these days I will learn that multitasking is just not for me.



Here is the recipe. I have not tasted it yet, as it is for Bible Study tonight but I will report back!

Olive Garden Lemon Cream Cake
"Delicate white cake and lemon cream filling with a vanilla crumb topping."


Ingredients
1 white cake mix,prepared

8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter


Directions
Prepare cake as directed in a 10" round cake pan or 10" round spring form pan.
Blend cream cheese, powered sugar, and lemon juice together. In a medium bowl, whip heavy whipping cream to stiff peaks. Gently fold into cream cheese mixture and blend by hand. Chill until needed.

Mix flour and powered sugar in small bowl. Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size. If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake is cooled, cut in half. Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. Spread rest of cream cheese mixture on the sides of cake. Press crumb topping into sides gently.

Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Chai-Tea in a cupcake

Both of my girls love Chai Tea, so when I ran across this recipe in Martha's cupcake book, I knew I had to try them. Lots of wonderful spices needed to get that good Chai Tea flavor. My high altitude adjustments are in italics.

Makes 46 mini muffins (and this is true! I tried to stretch it out to make 48 and it just wouldn't go there!)

Cupcakes:

¾ cup milk plus 3 tablespoons

2 bags of black tea

1 cup all-purpose flour plus 2 tablespoons

1 cup cake flour (not self-rising) plus 2 tablespoons

1 ½ teaspoons baking powder less ¼ teaspoon

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

¼ teaspoon each of ground cinnamon, ground ginger, ground cardamom

Pinch each of ground cloves and ground nutmeg

4 tablespoons unsalted butter, room temperature

¾ cup packed dark brown sugar less 1 tablespoon

2 large eggs, room temperature plus 1 egg

Preheat oven to 350^O. Line mini muffin tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat; add tea bags, and let steep, covered, 15 minutes. Remove tea bags, squeezing the bags over the pan, and discard. Allow milk to cool completely. Whisk together both flours, baking powder, salt, pepper and spices.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.

Divide batter among lined cups. Bake rotating halfway through, until tops spring back when lightly touched and are pale golden, 10 to 12 minutes. Turn out onto wire racks to cool completely.

To finish, dip top of each cupcake in icing, then turn over quickly, and let set. Cupcakes are best eaten the day they are glazed. Keep at room temperature until ready to serve.

Condensed-Milk Icing:

4 tablespoons unsalted butter, room temperature

½ cup plus 2 tablespoons sweetened condensed milk (7 ounces)

Pinch of coarse salt

¾ cup confectioners' sugar

With an electric mixer on medium-high speed, whisk together butter, condensed milk and salt until smooth. Whisk in confectioners' sugar ¼ cup at a time, until combined, then whisk on high speed until thick and smooth. Use immediately.

Chicken Pot Pie

Once again, the Pioneer Woman has convinced me to try something new. This time…it is pie crust. Just for the record, I have made pie crust before, and I was not very successful, so I gave it up.

But chicken pot pie is another thing. I love chicken pot pie. I have never made a chicken pot pie…for fear of the crust. But her pie crust recipe looked rather simple and so I tried it. The crust was easy to make and so I continued on with the chicken pot pie. I am sure the butter and heavy cream added to the wonderful taste of this pot pie. If you have this cookbook, you will find the step by step directions/pictures on page 126. I very carefully followed step number 10 which notes that the rustic looking crust is a good thing. Here is her recipe for the perfect pie crust.

Ingredients

1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into halves. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. (If you desire a thinner crust, divide dough into thirds.) Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Family Room Redo

5 Simple Steps to a Room Redo

1. Find Inspiration – Mine was my birdhouse collection
2. Choose a color palette – I continued my warm kitchen colors into my family room
3. Budget – We included new carpet, an entertainment center and a new TV
4. Shop for Décor – This is the best part for me! It was called a couple of days at the flea market with Kellee
5. Have a work party – My room needed tall, willing friends
   

I love my new family room. It is warm and cozy and even in the cold winter, the little touches of outdoor decor makes me feel like I'm sitting on my porch.

Best White Cupcakes from Scratch!

I have multiple cookbooks that are dedicated solely to cupcakes. Is anyone surprised by that? Here is the recipe I made to take to Pastor Burhop's church a few weeks back. They turned out great and the frosting was equally as yummy.

Classic White Cupcakes -         
the notes in italics are the high altitude adjustments I made

 
 

1 3/4 cups sifted cake flour      plus 3 tablespoons (I used regular flour and did not actually sift it)

2 teaspoons baking powder      less 1/2 teaspoon

1/4 teaspoon salt

3/4 cup milk                            plus 2 tablespoons

2 teaspoons vanilla extract

1 3/4 cups sugar                     less 3 tablespoons

1 stick unsalted butter, room temperature

3 egg whites                             plus 1 egg white

 
 

Preheat oven to 350 and prepare the muffin pans with non stick spray and flour or paper cups.

Resift the sifted cake flour with the baking powder and salt.   Combine the milk and vanilla.   Cream the butter and sugar until fluffy. 

Alternating the flour mixture with the milk mixture, blend half of one, them the other into the butter mixture.  Mix well after each addition and repeat.  Mix until well blended.

 

In a separate bowl beat the egg whites until stiff, but not dry.  Fold them into batter.

 

Pour the batter into the muffin pans, filling at least halfway.  Bake for 15 to 20 mintues, until the cakes test done.

 

Remove  the pans and turn out the cupcakes onto a wire rack to cool. 

 

Yeild 24 cupcakes. 

 

 

Classic Buttercream Frosting

 

1 1/2 cups unsalted butter, softened

2 1/4 cups powdered sugar

liquid food coloring

2 tablespoons milk

 

Place the softened butter in a large bowl.  Gradually add the sugar by sifting a small amount over teh butter and stirring to incorporate.  Continue until all the sugar is blended in .   Beat hard with a wooden spoon or an electric mixer  until the icing is pale and fluffy. 

Beat in the milk.  Add food coloring if desired.

Irish Frosting

St. Patrick's Day is coming up...so the recipe search for "Irish Food" brought me back to Martha Stewart's Cupcake Cookbook. Her suggestion for St. Patrick's Day cupcakes is a batch of Brown Sugar Pound Cakes with Baileys Irish Cream Frosting. Here is my opinion. I don't think it matters what kind of cupcake, or sandwich or beer you plan to enjoy on St. Patrick's Day...just be sure to include this frosting. Lucky for me, butter was on sale this week! Enjoy this recipe.

Baileys Irish Cream Frosting

3 sticks of unsalted butter, room temperature

1 pound (4cups) confectioner's sugar, sifted

3 tablespoons Baileys Irish Cream liqueur

1/2 teaspoon pure vanilla extract

1. With an electric mixer on medium-high speed, cream butter until smooth. Reduce speed to medium. Add the confectioner's sugar 1/2 cup at a time, beating well after each addition and scaping down sides of bowl as needed, about 5 minutes total; after every two additions, raise speed to high and beat 10 seconds (to aerate frosting).

2. Add Baileys and vanilla, and beat until combined and smooth. Use immediately, or refrigerate up to 5 days in an airtight container, bringing to room temperature and beat on low speed until smooth before using.