Prom Dinner 2010

Whenever you are asked by your 18 year old daughter, if you would like to make a nice prom dinner for 3 girls and their dates – you say YES!                             
 How exciting that these 6 seniors would prefer to sit at my table and eat food I have prepared vs. going out to a fancy restaurant on Prom Night. And so the planning began…first, of course, I called Kellee. We discussed themes, menus and started making our lists. With graduation just around the corner, budget was something I needed to consider.

And so, I took a few things that I had….

Added a few things that I bought…

And ended up with a dinner table set for Prom Night 2010!

The night began with 3 lovely girls, ready for fun…

and their 3 very handsome dates…

They enjoyed VIRGIN martinis with frozen grapes…

Appetizer Trio featuring Shrimp Cocktail, Spinach-Artichoke Dip with Pita Chips & Sushi

Chicken Cordon Bleu and Green Beans wrapped in Bacon

and  Walnut Maple White Chocolate Blondies with a White Chocolate Truffle

Thank you for allowing me to host this special night for you!

And much thanks to my kitchen help – Kellee and Pam! I will be there for you when you need to host prom dinner in your homes!

Chicken Bites

Tonight I tried a recipe from my Tabasco Cookbook. This is a platter of Honey Mustard Chicken Bites!

They were very moist and delicious. The Tabasco flavor was very mild, so if you like things a little more spicy…just add a little more Tabasco!  Here is the very easy recipe:

1/3 cup spicy brown mustard
3 tablespoons honey
2 tablespoons ketchup
1 garlic clove, minced
1/2 teaspoon Tabasco pepper sauce
1 pound boned skinless chicken breasts, cut into 1-inch pieces.

In a medium bowl, mix the mustard, honey, ketchup, garlic and Tabasco sauce. Set aside 1/4 cup of the mixture; add the chicken to the rest and stir to coat. Cover and refrigerate for at least 1 hour, stirring occasionally. Preheat the oven broiler. Arrange the chicken pieces on a rack in the broiler pan and broil, turning once and brushing with the marinade, until the chicken is tender, about 10 minutes. Serve with the reserved sauce as a dip.

NVCS School Carnival

 

 

 

 

 

 

 

 

 

 

 

 

Yesterday there was a carnival at  school.   It was a first for New Vision Charter School and from what I can tell it was a big success.  Of course, it was also raining/blowing/cold here yesterday so that may have helped. 

We set up a booth showcasing ideas for kids parties and gave away a gift certificate for a kids party package for 8.  Here are some pictures of what we came up with. 

 

 

Got a birthday in the near future? Give us a call!

Does this qualify as a collection?

 

Here is how I store my cookie cutters.  And I have to keep them in the garage because you just don’t keep tub like that in your kitchen. Or your pantry for that matter.  See why I think this qualifies as a collection?  If you need a cutter, I probably have it.  Except for a big alphabet, those belong to Laura :) 

Now, in order to use these effectively, you must first have the perfect sugar cookie recipe.  Oh and I have that too!  Here you go DeAnn!

Sugar Cookies

3/4 cup butter

3/4 cup sugar

2 large eggs

1 teaspoon vanilla

2 3/4 cups flour

2 tsp baking powder

pinch of salt

Preheat oven to 400.  Cream butter and sugar. Beat in eggs and vanilla.  Add baking powder and flour, one cup at a time, mixing well after each addition.  The dough will be stiff.  It may be necessary to blend the last flour in by hand.  Divide dough into two even balls.  Do not chill dough. 

Bake cookies on top rack of oven for 6-7 minutes until cookies are light brown.  Remove from cookie sheet immediately after removing from oven.

I always make a double batch of this dough. 

 

Royal Icing -  You may want to pursue the meringue powder version so as to avoid the eggs :)

3 egg whites

3 cups powdered sugar

3-4 tablespoons water

Beat egg whites and powdered sugar for 5 to 7 minutes on med to high speed.  Add water to achieve desired consistency.

This works best in a pastry bag or a squeeze bottle with a small round tip.

 

And when you use this recipe along with those cutters, here is what you end up with!  Happy Baking!

The fine line between necessary and unnecessary

 

There are quite a few things in our kitchens that we really couldn’t live without.  A meat thermometer, measuring cups, spatulas and wooden spoons would all fall into that category.  I am pretty sure my new cupcake cookie cutters fall into that category too. 

I know, it sounds kind of crazy but just look at how cute they are!  And who wouldn’t want these just hanging out, taking up space just knowing what kind of adorable cookies they could turn out?  This cutter set has definitely made my must have list.

 

 

Fancy Chicken

This is a great recipe that I tried from the Relish Magazine. Please note the suggested wine pairing.

Flower Frogs – Another Collection

Our first featured “guest” collector is Pam Bell, my niece. Pam has some wonderful collections….old scales, cake plates, metal stools…and this is her latest collection – flower frogs. She lives in Cheyenne, Wyoming, just a jog up the interstate from Loveland. There are some really great flea markets in Cheyenne.
I was especially excited about this collection after reading a feature article on flower frogs in the magazine Flea Market Style. Check out their blog.  Thanks for sharing your collection, Pam.