I got this recipe from my mom! Gotta love recipes like this :)
1 Cup Sugar
1/2 Cup Butter
1/4 Cup Light Karo Syrup
Boil those 3 ingredients together for about 2 minutes until golden. Then remove from heat and add:
1/4 tsp baking soda
1/2 tsp vanilla
Then toss with popcorn. For a more sticky popcorn double the recipe, or use 1 bag of microwave popcorn. I use 2 bags and less stickyness. ENJOY!
Monday, December 28, 2009
Little Kid's Pictures...November 2009
My mom and sister took my 3 youngest (at the time) to get thier pictures done the day after Thanksgiving. The last time I took them Emilee was 2 months old. I love the pictures and they were in and out of there in 30 minutes. I could not believe it. Needless to say, I will leave all the picture taking to them :) cause they are so good at it!!
Saturday, December 26, 2009
Christmas Dinner 2009...
So we kept our Christmas dinner this year pretty simple, but still good. The menu was "Gorgonsola-and Mushroom-Stuffed Beef Tenderloin with Merlot Sauce", Mashed Potatoes and Gravy and a salad. For dessert it was pumpkin pie and a triple chocolate cake (my mom bought them both from Sam's Club). It was all so good. The beef tenderloin was GREAT and is a recipe worth keeping around....and pretty easy :)
Beef Tenderloin...
1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
1 beef tenderloin (about 2 1/2 lb)
1 tablespoon butter or margarine
1 cup sliced fresh mushrooms (3 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/2 cup crumbled Gorgonzola or Roquefort cheese
1/4 cup chopped fresh parsley
1 tablespoon olive or vegetable oil
1/4 teaspoon coarse salt (kosher or sea salt) or regular salt
Merlot Sauce...
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup beef flavored broth
1/2 cup currant jelly
1/2 cup Merlot, Zinfandel or nonalcoholic red wine
1/4 cup beef flavored broth
1 tablespoon butter or margarine
1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
High Altitude (3500-6500 ft): No change.
Time-Saver...
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
5. Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
High Altitude (3500-6500 ft): No change.
Time-Saver...
Pick up a prepared sauce in a gourmet food store to save time.
Special Touch...
Use extra sprigs of parsley to garnish the beef.
Special Touch...
Use extra sprigs of parsley to garnish the beef.
Of course I made some changes...I used blue cheese inplace of gorgonzola and my beef tenderloin was almost 4 pounds and that fed my my family and my mom and step dad. Therefore, added a little bit more blue cheese and mushrooms and parsley when stuffing it cause my piece of meat was a little bit larger. It is such a great recipe :) ENJOY!!!
Christmas 2009...and much, much more...
Well, I can honestly say I am so glad that Christmas has come and gone...even though my Christmas tree has only been up for 3 weeks. There was just not a whole lot of Christmas spirit around our home this year. Just A LOT going on I guess. We were blessed with a beautiful baby girl early in the month so I concider her our Christmas Gift!! She is wonderful...they all are!!
It was GREAT to have my mom and stepdad here or Christmas. I feel spoiled to have had my mom here for both Thanksgiving and Christmas. It has been so long since I have spent the holiday's with her. I miss her not having her so near anymore.
A new year is upon us with so many things and new adventures to look forward to. First thing on the list...my baby girl's baby blessing next week....ALREADY!! She is almost 4 weeks old. I really wanting to hold off until February...but we will see what we decide to do. It seems we just go day to day anymore. Planning never seems to work out for us!!
It was GREAT to have my mom and stepdad here or Christmas. I feel spoiled to have had my mom here for both Thanksgiving and Christmas. It has been so long since I have spent the holiday's with her. I miss her not having her so near anymore.
A new year is upon us with so many things and new adventures to look forward to. First thing on the list...my baby girl's baby blessing next week....ALREADY!! She is almost 4 weeks old. I really wanting to hold off until February...but we will see what we decide to do. It seems we just go day to day anymore. Planning never seems to work out for us!!
Monday, December 21, 2009
Chapel Fudge
Very, Very Yummy!!
4 Cups sugar
1-1/3 Cups canned milk
20 large marshmallows
2 tsp. vanilla
1 Cup margarine
1 12 oz. pkg. semi-sweet chocolate chips
In a large saucepan, cook sugar, milk and marshallows on medium-high heat, stirring constantly. When mixture comes to a rolling boil, set timer for 10 minutes and continue to sti constantly. If the mixture starts to burn, slightly reduce the heat. After cooking, remove from heat and add vanilla. Place margarine and chocolate chips in a large mixing bowl. Pour the hot marshmallow mixture over the margarine and chocolate chips, and beat for 5 minutes. Spread into a lightly greased 9 x 13-inch pan. Let cool. Makes 35-40 pieces of fudge.
Variations:
You can use milk chocolate, butterscotch, or peanut butter chips instead of semi-sweet chocolate chips. Mini marshmallows, nuts, or coconut may be added to the mixture right before spreading it in the pan.
When I made this I forgot to add the vanilla....oops!! I also used milk chocolate chips! It still tastes great. Oh yes....and everything is better with butter...I did not use margarine :) ENJOY!!!
4 Cups sugar
1-1/3 Cups canned milk
20 large marshmallows
2 tsp. vanilla
1 Cup margarine
1 12 oz. pkg. semi-sweet chocolate chips
In a large saucepan, cook sugar, milk and marshallows on medium-high heat, stirring constantly. When mixture comes to a rolling boil, set timer for 10 minutes and continue to sti constantly. If the mixture starts to burn, slightly reduce the heat. After cooking, remove from heat and add vanilla. Place margarine and chocolate chips in a large mixing bowl. Pour the hot marshmallow mixture over the margarine and chocolate chips, and beat for 5 minutes. Spread into a lightly greased 9 x 13-inch pan. Let cool. Makes 35-40 pieces of fudge.
Variations:
You can use milk chocolate, butterscotch, or peanut butter chips instead of semi-sweet chocolate chips. Mini marshmallows, nuts, or coconut may be added to the mixture right before spreading it in the pan.
When I made this I forgot to add the vanilla....oops!! I also used milk chocolate chips! It still tastes great. Oh yes....and everything is better with butter...I did not use margarine :) ENJOY!!!
Heavenly Chocolate Mousse Bars UPDATE....
The "Heavenly Chocolate Mousse Bar" Recipe that I posted a few days ago is AMAZING!! SO GOOD and EASY!! Right up my lane! These were so good. We had company over Saturday night for dinner and I made these for dessert....and they were a hit. My husband asked me to please keep that recipe handy. Therefore it had to be good :) The only thing I did was used my own homemade sugar cookie dough. SO GOOD!! Gotta try them...you will love them too!!!
Monday, December 14, 2009
Thanksgiving Day Breakfast
This breakfast recipe is really YUMMY! I wish I would have had the time or remembered to take pictures of it all.
Swiss Woods Souffle and Hashbrowns
Swiss Woods Souffle Ingredients:
8 to 10 slices bread, torn in pieces
5 eggs
2 cups milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese
Directions:
Arrange bread in an ungreased 9 x 13-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings, pour over bread and set aside.
Meanwhile, in a large skillet, cook sausage over medium heat unitl no longger pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk, spread over sausage.
Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. About 6-8 servings (we doubled this recipe).
Swiss Woods Souffle and Hashbrowns
Swiss Woods Souffle Ingredients:
8 to 10 slices bread, torn in pieces
5 eggs
2 cups milk, divided
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup shredded Gruyere cheese
1/2 cup shredded Emmenthaler Swiss cheese
Directions:
Arrange bread in an ungreased 9 x 13-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings, pour over bread and set aside.
Meanwhile, in a large skillet, cook sausage over medium heat unitl no longger pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk, spread over sausage.
Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. About 6-8 servings (we doubled this recipe).
Thanksgiving Eve...
This was a CRAZY, packed day!! Tate had to dress up like a pilgrim for school and take part in a Thanksgiving Feast. The family members were invited to attend and we were bringing a ham. We were to dress up as indians. Thank goodness for my mom!! She got an outfit together for Tate and the girls. The looked GREAT. Of course I did not take pictures but she did. I will post them once I get them from my mom. They all looked GREAT!! The kids loved it....even Tate!
So, after the feast at the school we headed home to get cooking and baking for the next several day's of our company. My sister and her family arrived that evening. BUT...on Tuesday after we picked Tad up from the airport we went to this International Market and my mom got so much STUFF...so much asian stuff that she had no idea what it was or how to use it. She knew Tad would. So, for dinner Wednesday night we had all sorts of Asian food...of course Tad's culinary skills came to good use. It's a good thing he likes to watch Iron Chef :) Tad was in charge of dinner and mom and I took care of dessert...I was supposed to do it, but I got busy cleaning floors and left it my mom to tend to.
For dessert we made a Caramel Chocolate Trifle. I love trifle's cause they are easy and feed a large group. This one was really good.
Ingredients:
1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces eaech) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions:
Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. About 16 servings.
So, after the feast at the school we headed home to get cooking and baking for the next several day's of our company. My sister and her family arrived that evening. BUT...on Tuesday after we picked Tad up from the airport we went to this International Market and my mom got so much STUFF...so much asian stuff that she had no idea what it was or how to use it. She knew Tad would. So, for dinner Wednesday night we had all sorts of Asian food...of course Tad's culinary skills came to good use. It's a good thing he likes to watch Iron Chef :) Tad was in charge of dinner and mom and I took care of dessert...I was supposed to do it, but I got busy cleaning floors and left it my mom to tend to.
For dessert we made a Caramel Chocolate Trifle. I love trifle's cause they are easy and feed a large group. This one was really good.
Ingredients:
1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces eaech) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips
Directions:
Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions.
Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. About 16 servings.
Thanksgiving 2009
Well, I was very blessed to have my mom and my sister and her family here for Thanksgiving. My aunt Cinda, uncle Jay and cousin Lindsay also joined us for dinner. It was GREAT to have such a house full and enjoy every minute of it. So my mom got here the night of November 21st. Tad flew out to Wisconsin the morning of November 22nd. So my mom was here to stay with my incase I was to go into labor or something....(yea right, like that would have happened). That morning after I got Tad to the airport my mom and I sat on the couch looking through recipes for a few hours and we got our whole menu planned for Thanksgiving Day all the way through Sunday. It was fun and of course all the food was GREAT!!!! LOVE IT ALL!! So, I am going to start posting the recipes...they are all so yummy. Although I am rather late posting them...I hope someone can find some use for them maybe for Christmas dinner or just wait till next year!!
Heavenly Chocolate Mousse Bars
I am going to make these tomorrow. They sound GREAT and look GREAT too!! Anything with Chocolate Mousse sounds good to me! Plus I need to try out some new recipes so I can decide on what Christmas goodies to deliver to friends this year. I love baking during the holiday's :)
Ingredients:
1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream
Directions:
1. Make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool.
2. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
3. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
2. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.
3. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.
I cannot wait to make these :)
5 wonderful children....
Ok...so it finally HIT me this morning that I have 5 children and 4 under the age of 4. YEP...I AM NUTS!! So, at 7:09 this morning they were all still sleeping and I did not have the heart to wake them up, or maybe I was just enjoying the piece and quiet. That was probably it!! I love quiet time. Anyways. We need to leave the house no later than 7:40 - 7:45 in order to get Tate to school on time. Since he brought home his report card and it showed 7 tardies I have been trying to make it a goal to not have so many. So by 7:15 this morning Shaelee wonders out of bed, then finally I decide to wake up Emilee and Tate around 7:20, but they did not want to get out of bed. It was great. Needless to say he was about 10 minutes late to school this morning and I have not yet made it to Costco today...which was at the very top of my to-do list for today. Now, I am going to go after I get Tate from school....with my 5 wonderful children :) WOW...5 kids!! I cannot believe it!! They are all well worth it though (it's a good thing, too :)
Tuesday, December 8, 2009
Kaylee Jane Moats...
Wednesday, December 2, 2009 I went to the my regular doctor's appointment. Once again, my blood pressure was high for the 3rd week in a row, so we agreed that that day was a good day to have a baby. I was excited!! So at 3:14 that afternoon we welcomed Kaylee Jane Moats. She is beautiful! She weighed 7 lbs 2 oz and 20" long. A HUGE difference from my last one...nearly 10 pounds and 23". I am still amazed at her size. She has quite a bit of hair....thank goodness. She is loved so much by her brothers and sisters. Not to mention that her mama and daddy are pretty fond of her too :)
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