Dining Room Hutch Makeover

Projects are what get me thru the winter months.  The cabinet you see here is a two piece unit. The top portion is large curio cabinet with glass shelves, mirrored back, I will show you this redo later, its still in the garage.

Anyway, I took them apart, and sanded the bottom portion down heavily.  I have never really loved this piece as it was, but I've always thought it had really nice lines, and if I could decide on a finish, it would probably be a beauty when I was done. 

So a few weeks ago began tackling it. 

I was planning using the same aluminum leaf on it as I used on the turquoise tray show here now sitting on top of the hutch base.  After everything I read, it said to put a base coat on, before you apply the sizing liquid. 

I decided to apply a metallic silver coat, that way if the aluminum leaf didn't cover all the areas it wouldn't be a noticable as it was on the turquoise tray. 

Here is a shot after the first coat. I propped the piece up on wood blocks, as I didn't have anyone to help me move it.  The plan is to get the carpet ripped out this winter and put in handscrapped hardwood floors. So if I get any drips, well that's just more motivation to get the carpet ripped up! ;)

Change of plans.  As I applied the base metallic coats I began to like the way it was shaping up.  I did four coats of silver metallic inside and out.

Then I took 2parts raw umber and 1part glaze and stir well.  I wiped this on and then right back off, using cheese cloth.  Its important when doing this step to do it in one long  motion to cover the area you are working on.  That way the glaze doesn't bunch up in areas.  If this does happen, just lightly swipe over the area so that you remove it, without having to reapply to the whole area.  The raw umber just tones down the shine a little and in my opinion makes it look more opulent, like real silver.

I really LOVE the way it has turned out.

I feel like now its the special sparkle in the room. Just a little something to make the room seem like its celebrating us when we are in it! :)

The next project I'm contemplating, is gilding the chairs.  I'm nervous about doing the edges around the fabric, but after working with the leafing I think it is totally doable. If I mess up its ok because I really want to get rid of them anyway! ;)  

Doesn't the new hutch look perfect in this holiday setting. I'm also now in search of an 80" glass table top. Oh the plans swimming in my head. ;)

By the way, the metallic silver paint that I used on the hutch was a 16oz $4 bottle from Michaels in the craft section. It goes really far.  The glaze I already had on hand from various other projects. So this basically cost me $4 for the paint, $10.00 for the crystal handles I choose, and well I didn't even crack a sweat - its cold here you know. I still may add handles for the bottom, haven't quite found what I'm looking for, so I will just keep my eyes open.  I actually kind of like it just plain without any additional bling.

Very inexpensive way to turn this into something I now love!

How to get Paint OFF of Hinges, knobs, etc.

I have found over the years, that Baking Soda, Vinegar, & Hydrogen Peroxide can pretty much do everything! :) They have been Green for years! lol

So here's a quick tip that you might need someday.

I don't know about everybody else, but many times I'm starting a project I'm in a hurry, i'm always squeezing stuff in, in my life.  Like recently I decided to paint my vanity in my bedroom & my hutch. I did not have time to talk someone in to moving them for me, & I really didn't care about the pieces enough to truly prep them. Both are things that I have been wanting to get rid of for years, so any improvement in the items great.

One thing tho, I tend to change my mind OFTEN.  I like such a gamut of things that I tire of things easily, and my creative mind always wants to try something different.

So this tip is how to strip paint OFF of hardware, hinges, screws, knobs etc.  Anything that you might of decided to paint over without the necessary prep work, because at the time you didn't really care and it wasn't going to show anyway. 

All you need to do is...

Put a quart of water onto the stove, add in 1/4 cup of Baking soda & let it boil.
Drop in your hardware with paint, it will most likely start to fizz & you will feel like a mad scientist doing a science project! ;)  Wait about 15minutes, and then use tongs to pull out the first piece. The paint should show signs of peeling.  lay it on a paper towel, & allow it to cool for a few minutes.  Trust me that metal gets HOT - don't touch! Once it feels cool enough, You should be able to peel the paint right off.  If not, do the process over. 

This trick is something my Grams has sweared by for years. 
Her favorite motto (& mine too!) ... If it doesn't move - Paint it! lol :)

Super Easy Delicious Chocolate Pie

This is super simple & delicious. I'm posting in honor of Thanksgiving this week, so I have it handy.  Try it, your family will think you are a star!

1 & ½ C sugar
4 heaping T Flour
8 T cocoa ( or 2 packets of redi blend)
1 t vanilla
3 C milk
3 egg yolks
½ stick margarine ( 2oz)

Mix sugar, flour and cocoa, add milk mixed with egg yolks, cook until thick. Remove from heat, add margarine and vanilla

Pour into a baked 9 inch oreo crust or pie shell.  Bake 20 minutes at 325.
Top with Whip Cream.

Sweet Potato Casserole with Oatmeal Crumble Topping

My boys love yams. I'm posting so it will be handy this week.

6 cups mashed sweet potatoes (that’s about 5 or 6 sweet potatoes depending on how big they are)
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup heavy cream
1/4 cup melted margarine
1/4 teaspoon salt
2 cups of mini marshmallows (which will be used later)

Preheat the oven to 350 degrees.

At this point your sweet potatoes should still be in the mixing bowl. Add in the brown sugar, the cream, the melted margarine, the cinnamon and salt. Mix well with a hand mixer until everything is mixed in. Then pour the mixture in to an 8 x 8 baking dish and spread it out equally around the dish.

Now make the Oatmeal Crumble.

1/4 cup rolled oats
2 tablespoons dark brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
2 tablespoons cold margarine

Preheat oven to 375°F.

In a food processor or blender place the oats in and pulse quickly two times; you just want to break them up just a little. Then pour the oats in to a bowl and put in the flour and cinnamon. Cut the butter up in to a few pieces and place in in to the bowl and then cut it into the oat mixture. Meaning take a fork and kind of mash it it to the mixture trying to incorporate it in to as much of the mixture as you can.
Sprinkle the topping over the sweet potatoes as evenly as possible and place the casserole in the oven and bake for about 55 minutes. Keep an eye on it though starting from about the 40 minute marker and the moment the crumble starts to get little brown remove it right away.

Then sprinkle on the two cups of mini marshmallows, cover it with aluminum foil and let it sit for 10 minutes giving the marshmallows a bit of time to melt in a bit

Gharam Masala

Have you ever tried looking for Gharam Masala in your grocery and can't find it? I have, I haven't been able to find it anywhere.

What is it? Gharam Masala from Hindi Gharam ("hot") and masala ("mixture") is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone, or with other seasonings. The word gharam refers to spice intensity, not heat; gharam masala is pungent, but not "hot" in the same way as a chili pepper.

Over time I have put together a list of spices that are in in, and thought I would share here with you.

¼ cup Black cardamon pods

5 Cinnamon sticks, broken up

2 tablespoons Cloves

¼ Nutmeg seed, grated

¼ cup Black peppercorns

¼ cup Caraway or cumin seed

½ cup Green cardamom pods, husked

2 tablespoons Black cardamom pods, husked
3 Cinnamon sticks, broken up
¼ cup Cloves
¼ Nutmeg seed, grated
¼ cup Black peppercorns
¼ cup Cumin seed
½ cup Coriander seed
1 cup Green cardamon pods, husked
2 Cinnamon sticks, broken up
¼ cup Cloves
1 tablespoon Nutmeg, grated
¼ cup Black peppercorns
1 cup Green cardamon pods
5 Cinnamon sticks, broken up
¼ cup Cloves
½ Nutmeg seed, grated
¼ cup Black peppercorns
½ cup Black cumin seed
½ cup Aniseed or fennel seeds

Here’s how to Prep everything, so that you can save & keep on hand the next time your recipe calls for a bit.

First, roast the spices in a small, heavy-based pan over a medium heat for 4-5 minutes, stirring constantly until they become a shade darker than their original color. The spices will also give out a distinct aroma and the pan will emit light fumes of smoke.

Next, remove the spices from the pan and grind them to a fine powder in a coffee grinder.

This will keep well when stored in an airtight jar for up to 6 months.

Blowing thru the JASMINE in my mind...........

I'm not sure anyone really knows how much I LOVE LOVE LOVE the smell of fresh Jasmine.  There is something about that scent that is completely intoxicating to me.  For some reason it reminds me of vacation.  As soon as I smell it I perk up and am in a better place. 

Awhile ago when shopping for vitamins, I found they also sold essential oils there.  Low & behold they had the Jasmine Essential Oil.  Open the cap and Mmmm the smell takes me to that place instantly.  It was 7.99 fo the bottle, which at first glance might seem like a lot, but you only have to use drops or half drops when putting it on. At first I was rubbing it on my wrist everyday, crazy I know but if it makes you happy well... you know the rest. DO IT

So yesterday I was at Michaels picking up more silver paint for my hutch redo, and I found these little spray bottles.  I immediately thought, perfect size.. I can make some homemade air freshner!

So in literally less than 5minutes this morning. I gathered a 3 items, the bottle, vodka, & the Jasmine oil.

I put about 20drops of Jasmine oil in the bottom of the bottle, then I took some old cheap Vodka, and poured it in the same bottle, shake well, and let sit for a minute. 

Voila, a really inexpensive air freshner or perfume, that I can't get enough of.  :)

The awesome thing with this recipe is, essential oils come in all scents.  Many have aromatherapy benefits.  Choose the one you love and follow the steps above. 

These would also make inexpensive hostess gifts, etc.  Get a pretty bottle, make a nice label, a little bit of ribbon. Today I went down the Vodka aisle at the grocery store and found you can get quite a nice size bottle for 3.99.  A bottle that size along with some essential oil could make several dozens of these. 

I so love this project. My whole house smells like fresh vacation.  I'm thinking I'm going to go back and pick up some lemon oil.  Another clean fresh smell I love.  Lavendar would be great in guest room, as Lavendar provides a cozy and restful benefit. 

If you try this, let me know what scents of essentials oils you love best.  Now I'm going to start looking for some pretty bottles, so I can keep this all over the house.  Can you tell I'm in love. :)


NOTE:  Another quick way to use a few drops of essential oil is to put it on a cotton ball and then wipe on to your lightbulbs. When your turn on the light, it will emit the smell.  Also works on candles, sprinkle a little bit and when you light them, it will also give off the scent.

Great Green way to freshen up your home.

Silver Vase

More silver leaf. I love the vases that I'm seeing in all the magazines.  I picked up this clear glass vase for a buck from the dollar store, and used few sheets of Aluminum leaf  inside of it, and voila I love the way it turned out!

Vanity Tray Redo

I decided to repurpose this turqoise plastic tray that I used for an "Easter Basket" so long ago.  Since I'm into the silver finishes, I decided I would try my hand at gilding.  I had help my dad Gold leaf a large floor to ceiling mirror when I was a young girl, and remember it to be a tedious yet very rewarding process.  As much as I love silver, I decided to use Aluminum leaf, because it never tarnishes, and the finish is a little brighter, which works great when you want to tone it down with a little raw umber & black glaze. 

 Here is what I did. I put the sizing liquid on it, and let it set up for 12hrs.

From everything I read, I knew it was a messy project. So I got a garbage bag and cut it open, and began.  As  you can see the silver/Aluminum is very thin

I bought a book of 500 sheets. They actually go quite far, i only used the first pack (25sheets per pack) to do the entire tray and still had 5 sheets left in the pack.

Carefully layout each piece onto the already sized surface. You can smooth out with a paint brush, or use your hands. I like to use my fingers as I felt like I had more control.  My surface had small edges, handle cutouts, and lip where the plastic went in and out, using my fingers I was able to use more of the leafing in these areas without wasting it.  I used a brush at the end to smooth the areas.

Here is the finished result.

I love it!

Metallic Cabinet Redo

I love some of the mirror furniture finishes out there. I have always been a silver girl at heart.  I also have comtemplated many times what I could do to my vanity to update it, until I replace it.  I have been considering moving walls, and now and addition which has kept me stuck from doing anything. The floor which I want changed, the vanity, the sink, the closet, etc.  If I knock walls down and or do an add on, it seems so pointless to make any kind of real changes right now.  I also have been wanting more storage, so I decided to just buy a unfinished wood cabinet that I could paint and get some of the creative urge out of my system. 

So I went to Lowe's picked up a cabinet, then I went to Michael's and picked up a bottle of silver Metallic craft paint, 16oz.  and the creating began.  You just can't imagine how much I love doing stuff like this. 

I forgot to get a before shot, but just think of a completely unfinished cabinet, and here is the after...

I wish that it was a little taller.  I would like to rip those bright vanity lights down, but I really have no idea how to do electrical work, so for now, i'm leaving them alone.

I added this decorative paper on the front in 12x12 squares to cover the "unfinished oak wood grain" that is so prevanlent in cheap unifinshed cabinets from the store.  It picks up the other colors in the room and just gives it a little pop.  Remember its just a temporary fix until I can make the real changes I'm wanting to do, and for now I'm loving it! :)

VANITY BEFORE

In fact, i loved it so much that I decided the next morning to tackle the vanity.  Since it was laminate I thought I better sand and prime it.  Because of that prep work, the finish turned out darker, but equally stunning. 

VANITY AFTER

Hot Vanilla

Last night I was craving something hot.  I am not a coffee drinker, just do not like that stuff on any level, not even the foo foo drinks my girlfriends drink! The night before I tried some hot Tea, but really that's not my thing either. I LOVE hot chocolate, but let's face it, its not great to drink that every night thru the winter, or I'm going to pick up some extra pounds.  After all... the day is finally over and I'm typically ready to collapse at this point.  Anyhow... my cravings were getting the best of me, when I had the idea, to take some French Vanilla Coffee Mate, and add it to milk.  I have one of those Bialetti Hot Chocolate makers, and trust me it is worth every dime. It makes THE BEST Hot Chocolate on earth, which is far superior to Hot Cocoa (which btw.. are really two entirely different things) nonetheless it also makes many other things, and last night I decided to go with the vanilla coffee Mate as is fat free, next time I will have to look into getting the low sugar.

Here's what I did,

10oz of 1% milk
1/4C French Vanilla Coffee mate
2tbsp of Malt Powder

mini marshmallows (optional)

Turn it on, and voila, it was literally scrumptions without the guilt. OMG, I could see drinking this every night.  Now if you don't have a Bialetti maker  to do this in, you could do the same thing with a pot on the stove, warm up the milk, add the ingredients, and stir well.  It won't be as frothy as the maker, but i'm guessing it will still be mighty delicious for a night cap without the guilt. 

I'm also betting that a little bit of white chocolate Godiva liquer could take this drink to a whole new level!  (Actually made it again tonight so I could add pics, & put the Godiva in, & YUM-O!)

Serve with or without mini marshmallows on top and even a little bit of fresh nutmeg, that stuff screams holiday goodness. :)

Enjoy!!

Hummingbird Cake

This is an easy fake out of a traditional Hummingbird cake.  My boys do not like nuts, so I added in mini choc. chips instead for a little bit of crunch. This is really different, and ice cream added to a cake sounds crazy, it is really good.  All the fat in the ice cream works to bring a rich flavor to this cake.

1 box Pineapple upside down cake
1C. Carmel Salted Ice cream
1C. Vanilla Ice Cream
3 Eggs
3 lg. bananas
mini choc. chips (you can substitute nuts if you prefer)

Put all ingredients in your kitchen aid mixer, beat for 1min. on low, scrape down the sides and beat 2additional minutes on high, until well mixed and thick.

Spray bundt cake pan well with pam.  Bake at 350 for 45minutes.  Test cake for doneness, I like to use a strand of spaghetti, if it comes out clean, then its done, if not, Add 5-10 extra minutes to baking time, doing it in 5minute intervals. 

Let cool for 30minutes,  then invert cake. Cool for 20 additional minutes before serving.

NOTE:  VARIATIONS: You can use 2C of your favorite flavors of ice cream with

white, yellow, or Chocolate cake, and the possibilities are pretty endless. 

*****************************************************************

Amaretto Cinnamon Glaze

1/2c Confectionary sugar
2 capfuls of Amaretto
3Tbsp of milk
1/2 capful of Starbucks Cinnamon Dolce Syrup
2 handfuls of mini marshmallows

Mix well, nuke in microwave for 1minute, stir, and nuke for another 30seconds. Watch to make sure it does not bubble over.
Pour over cake, or if you prefer over each individual slice.

Panzanella Soup

This is excellent choice if you are craving a hearty veggie soup.  I myself do not care for traditional vegetable soup.  I came up with this version as its a lot like my chicken noodle soup, but today I just wasn't feeling like I wanted to put any chicken in.  I even had the chicken all cooked and prepped, but I kept thinking it would taste better as a Chicken Blt Wrap to go with the soup. So I went this route, and Ooooh La La, so glad I did, it was a total hit.  The bread or Panzanella part of this soup, is like when you dip your bread into the gravy on your plate, but in this case its a whole bowl full. 

Did I mention yet, how souper easy this is? Seriously, it takes under 20minutes, and then just a little simmer and voila, you are ready to serve up a tasty bowl of goodness.

2 Zucchini's
2 Yellow Squash
1 Large Onion
2 Tbsp Butter
1/4 tsp Garlic Powder
Tone's Canadian Steak Spice
1 Pkg Tones Chicken Gravy
1 Can Cream of Chicken Soup (I use reduced fat)
2 boxes of Chicken Broth (again I use 1box reduced fat & 1 box low sodium)
Panetini (Italian Bread Toast) If you can't find this, Croutons will work also.
Shredded Swiss Cheese or Shredded Parmesan (for Garnish)


First cut all your veggies into slices.  I like to use the food processer so they are all the same thickness.

Melt Butter in your pot, and then add in Zucchini, Squash, and Onion.  Let it saute  nicely till its almost browned.  

Next add garlic powder, & a healthy dash (I go kind of heavy, because we like it spicy) of Canadian Steak Spice (you can purchase this in buld at Sam's Club) its great to have on hand for many dishes.  This really adds a lot of flavor. Stir, and mix the veggies all in it.

Now Add the Cream of Chicken Soup, mix well, then add in the chicken broth, then add in the chicken gravy. If you like you can reserve a coffee cup full of chicken broth and add the gravy mix to it, so that you can get it all mixed in with no lumps.  I on the other hand just stir really fast and mash any lumps I see forming. Either way works.

Let this simmer a bit, and then pour in about 2cups of Panetini. You can add more or less as you like. Let it all simmer a little longer, and then serve it up. 

Crumble a few extra Panetini pieces/croutons, & sprinkle a little parmesan or swiss cheese over top, the cheesy ooey goeyness mixes in with the bread nicely.

I'm telling you this Panzanella Soup is really delicious!

Ten + One Surprising Uses for Lemons

In my home, I almost always have a big bowl of bright yellow lemons. Partially just because I love the way they look, they just bring a little "zest" into a space. Really lemons, aren't just for show- lemons serve a million purposes around the house from cooking ( I use the frquently) to cleaning. Here are just some of the myriad things you can do with them.

This is my favorite tip as it can be a real life saver, so I'm calling it THE Plus One Tip:

Truly it is one of the best tips I have ever come across, as I used to have chronic ear infections. My Allergist (Dr. Kriendler) once told me to mix equal parts of lemon Juice & Rubbing Alcohol, and put into my ears after I bathe, or swim. I started using this so much that I put the mixture into a little squeeze bottle, & kept it in the medicine cabinet. I stopped having ear infections ever since, and when I feel one coming on, I start using this immediately. The Lemon juice kills the bacteria, & the rubbing alcohol dries any water in your ear canal. This worked for my niece at Disney a few years ago, when they couldn't get to a doctor fast enough, my kids, and countless friends.

1. Sanitize: Lemons are acidic enough to kill most types of bacteria. Rub a half a lemon over a cutting board, countertop, or butcher block to sanitize and disinfect without putting nasty chemicals near your food.

2. Whiten: Add a 1:1 mixture of water and lemon juice to fade tough stains (like those yellow underarm ones), or add 1/2 cup of lemon juice to the washer to whiten a whole load.

3. Shine: Sprinkle half a lemon with salt and scrub to shine up the insides of copper and stainless steel cookware or sinks.

4. Soothe Your Throat: Mix a 1:1 ratio of lemon juice and hot water for a tea that will soothe a sore throat. Follow with a teaspoon of honey.

5. Freshen Your Breath: for an impromptu mouthwash when you feel like you've been sucking on dirty gym socks, rinse your mouth with lemon juice- the acid will kill the stinky bacteria. Afterward, be sure to rinse with water to protect your teeth from the acid. Or, chew on a bit of the rind.

6. Clear the Air: When you follow your nose to find last month's Chinese leftovers in the back of the fridge, or the garbage can starts getting rank, soak a cotton ball in lemon juice and put it in the fridge or can. After a few minutes the bad smells will have disappeared.

7. Highlight Your Hair: Mix a 1:3 ratio of lemon juice to water and wet your hair with it. Sit in the sun until your hair dries completely. Results will be subtle. (Not recommended for brunettes).

8. Drive Away Pests: Wash your floors with a 1:10 ratio of lemon juice and water to drive off ants and roaches (no, it won't make the floor sticky).

9. Heal Bug Bites and Cuts: Rub lemon juice on bug bites to kill the sting or itch, or into cuts (if you can stand the pain) to disinfect and heal.

10. Fix Up Your Hands: Rub a lemon wedge on your hands to remove the odor from cutting onions or garlic, or stains from beets or berries. This also works to whiten fingernails that are yellowed from polish.

In other words, when life gives you lemons, clean your house, beautify, and heal yourself. Or, you could just make Lemoncello, I will post this recipe next time! :)

CHOCOLATE GRAVY

What could be better than, Chocolate Gravy! This is a rich, dark chocolate sauce is quite a traditional accompaniment for biscuits in the South. It’s also great on pancakes, ebilskivers, waffles, fruit.

Mmmmm an excuse to eat chocolate for breakfast? Don't you just wanna give that person a hug down south that came up with this! I'm betting she was also voted by her kids & their friends as best Mom on the planet! ;) Try it, you too can get the vote!

8 tbsp. unsalted butter
1 cup sugar
1⁄2 cup cocoa powder
1⁄4 cup flour
2 cups milk
1⁄2 tsp. vanilla extract

1. Melt the butter in a 2-qt. -saucepan over medium-high heat. Whisk together the sugar, cocoa, and flour in a bowl; add to the melted butter; whisk. Slowly add milk, whisking constantly, until smooth.


2. Bring to a simmer; cook until thick, 2–3 minutes. Whisk in vanilla.

MAKES ABOUT 2 1/2 CUPS

Katharine Hepburn’s Brownies

I saw this recipe and had to share. As it explains down below, it uses a VERY small amount of flour as compared to a regular recipe. I loved them as they are really chewy with the right blend of Chocolate-ness.

A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe (shown in the middle), which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor

8 tbsp. unsalted butter,
plus more for greasing
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
1⁄2 tsp. vanilla extract
1 cup roughly chopped walnuts
1⁄4 cup flour
1⁄4 tsp. fine salt

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

MAKES 9 BROWNIES

This article was first published in Saveur in Issue #113

Tres Leches Cake

This is delicously moist and rich cake served in or out of the pan. You poke a lot of holes in the baked cake, then pour a lot of milk syrup (made with three milks, and thus the name) over so that it seeps down into the cake.

Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs

Milk syrup:
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum, if desired

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 34 minutes. Remove the pan from the oven and place it on a wire rack to cool for 2 hours.

4. When cake has thoroughly cooled, pierce it all over the top with the tines of a fork or a wooden skewer. The holes should completely cover the top.

5. For the syrup, whisk together the milks, cream, vanilla, and rum (okay to omit) in a medium bowl. With a large spoon or ladle, spoon this milk syrup over the cake and let it soak into the cake before spooning on more. Continue spooning on syrup until all has been used.

6. Cover the cake with plastic wrap and chill for 2 hours before serving.* Slice and serve with a dollop of sweetened whipped cream, or just as is.

*NOTE: I actually like to refrigerate overnight and let cake absorb leches.

I also like to sometimes substitute the rum, & add a dash of cinnamon, dash of grated orange peel, and 2 tbps of Grand Marnier Liqueur.  The orange flavor balances out the sweetness, with just the right amount of tang.

Cooking Grains

Use these guidelines to prepare grain varieties for a simple side dish or in place of pasta or white rice in your favorite recipes.

Quinoa

* Has more protein per serving than any other grain

* Is considered "complete" because it contains all eight essential amino acids

* Can be easily added to soups, salads, and baked goods

* To cook: Rinse in cold water before cooking. Bring 1 cup quinoa and 2 cups broth or water to a boil. Reduce heat and simmer 15-20 minutes or until liquid has been absorbed. Yields 3 cups.



Barley

* Has a chewy, mild taste

* Is protein-rich and contains a type of fiber called beta-glucan, which helps lower cholesterol

* To cook: Bring 1 3/4 cups broth or water to a boil. Add 1 cup barley; reduce heat to low. Simmer, covered, for 10-12 minutes. Yields 2 cups.



Polenta

* Is made from ground yellow or white cornmeal and is traditionally a slow-cooked grain

* Its high starch content makes it smooth and creamy when cooked

* To cook: Bring 4 cups water to a boil. Stir while adding 1 1/3 cups instant polenta in a steady stream, continuing to stir to prevent lumps. Add water as needed. Cook for 5 minutes or more. Yields 4 cups.



Brown Rice

* Rice that is stripped of its inedible outer husk but retains its vitamin-rich bran layer

* Has a nutty flavor and a chewy texture

* Takes longer to cook than white rice but is available parboiled or precooked

* To cook: Bring 2 cups water or broth to a boil and add 1 cup of rice. Reduce heat and cover. Cook for 40 to 50 minutes. Let stand 5 minutes; fluff with a fork. Yields 3 cups.



Bulgur

* Is made from wheat kernels that have been steamed, dried, and crushed

* Has a tender, chewy texture, is versatile and cooks quickly

* To cook: Add 2 1/2 cups boiling water to 1 cup bulgur. Reduce heat to low, cover and simmer for 10-15 minutes or until liquid is absorbed. Yields 2 1/2 cups.



Whole Wheat Couscous

* Made of granular semolina flour

* Staple of North African cuisine; cooks in 5 minutes

* Can be made to be sweet or savory as it has a mild flavor

* To cook: Bring 1 1/2 cups broth or water to boiling; stir in 1 cup couscous. Cover and let stand off heat for 5 minutes. Fluff with a fork. Yields 3 cups.

Originally published in the October 17, 2008, issue of Family Circle magazine.

Jamie's Loaded Potato Soup

Or as my kids call it... Love in a bowl!  This soup is really easy and souper delicous. (sorry couldn't help myself on that one!) ;) It definitely is comfort food, perfect easy meal for football Sunday.

5lb bag of Potatoes
4oz reduced fat sour cream (Kroger brand with chives in it good too)
1/2 stick of butter (I use salted)
8 oz low-fat buttermilk
bacon bits (hormel work fine)
Salt & Black Pepper to taste (I also add a healthy dash of white pepper)
2c Cheddar or Colby Cheese (shredded) reserve a bit for topping
1/2 tsp Tarragon (optional)
1/2 tsp Onion powder (optional)
Fresh chives (for garnish)

Scrub potatoes well. Then Halve potatoes, and cut in half again so that they are in chunky quarters.  Add all the potatoes in the pot, fill with water till covered.  Boil till soft, and potatoes can be poked with a fork.  Pour potatoes in to colander and drain all the water.  Put all the potatoes into Kitchen Aid mixer, mix in butter, buttermilk, sour cream mix most of the chunks out.  Pour back into stock pot that you cooked them in, and add the rest of the ingredients.  Let simmer on the stove.  Sometimes I add corn to this recipe to and its more like a chowder. If you like your soup more soupy add a bit more milk. Top with a little more cheddar cheese & a few fresh chives.

Enjoy!

SHRIMP BEINGETS

Ok You guys know by now, I'm always recreating recipes that I enjoy out to eat.  This is my spin on the Chart House's Shrimp Beingets. They are really easy, and quite tasty.  I like dipping them into my Lemon Basil Aioli sauce, but its traditionally served with a Remoulade Sauce, and sometimes its even spiced up. 

1 tablespoon vegetable oil


1/2 cup chopped onions

salt

cayenne

1/8 c red peppers

2 tbsp chopped garlic

1/2 c chopped green onions

1 pound medium shrimp, peeled, deveined and rough chopped

3 eggs, beaten

1 1/2 c milk

2 tsp baking powder

3 1/4 c flour

dash  Worcestershire Sauce

dash Hot Sauce

Solid vegetable shortening for deep-frying

Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Saute for about 2 minutes, or until slightly wilted. Add the pepper and 1 tbsp garlic & continue to saute for 1 minute.

Season the shrimp with Creole Seasoning. Add the shrimp to the pan and saute for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set aside to cool.

Make a batter by:

Combining the beaten eggs, milk and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.  (Wondra works nice for this)

Add the seafood mixture to the batter and fold to mix. Season with salt and cayenne.

Heat the shortening. Season with a dash of Worcestershire & hot sauce. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.

Season the beignets with cajun or creole powder, Serve the beignets with traditional Remoulade Sauce, or my lemon basil aioli. YUM, these make great appetizers, or even what appears to be a nice fancy dinner, serve with rice or baked potato & aspargus.

Yields: approx. 2 dozen.

Fried Ham & Cheese Crepes

When I was a little girl, and visiting my Dad in Richmond Va., there was a restaurant we used to go to called the Magic Pan.  Oh how I loved it. It was a Crepe restaurant, and it was so delicious.  Any fans out there?

My favorite dish was the Crispy Ham Palancitas (Aka - Fried Ham & Cheese Crepes)

They were scrumptious! I have always wanted to figure out how to make these and once again taste a little bit of this heaven.  Here is a recipe that comes close as I can remember.

Crepes3 eggs
1/8 cup sugar
1/2 tsp. vanilla extract
1 1/2 cups milk
1 cup flour
2 Tbs. butter

Ham Stuffing
1/2 pound Ham — cooked, ground (honeybaked style)
1/2 cup sour cream
1/8 cup swiss or cheddar

Breadcrumb Coating
1 cup bread crumbs
2 eggs
2 Tbs. milk

Mustard Cream Sauce
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 tsp. lemon juice
1/8 tsp. white pepper

Directions:

1. Place eggs, sugar and vanilla in electric blender.
2. Cover and run on low speed for a few seconds.
3. Add milk slowly while still running on same speed.
4. Add flour in same manner at same speed.
5. Melt butter and add slowly to mixture at same speed.
6. Refrigerate 30 minutes.
7. Using a small Teflon crepe pan, tip pan slowly pour in batter, just to coat bottom of pan. Tilt the pan so the batter will spread completely over the entire bottom; brown one side, flip, brown other.
8. Carefully stack crepes on plate with second brown side up. (Brush pan with oil occasionally.)
9. Stir ham stuffing ingredients well into a consistent texture.
10. Spread 1 tsp., rounded, of ham filling on top of one crepe. Keep at least 1 inch from the edge.

1. Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
2. Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg mixture, and crumbs in separate containers in that order in a row.
3. Take each pancake and cover well with flour, then egg, then roll in crumbs.
4. Fry in cooking oil until puffy and golden brown on all sides. Fry slowly.

1. Serve with mustard cream sauce.

For mustard sauce:

1. Melt butter in a saucepan over low heat; add flour and stir until smooth.
2. Cook 1 minute, stirring constantly.
3. Add broth and half-and- half gradually.
4. Cook over medium heat, stirring constantly, until thickened and beginning to bubble.
5. Remove from heat and stir in mustard, lemon juice, and pepper.
6. Keep warm.
7. Arrange palascintas on a serving dish and top with sauce.

Hope you enjoy this as much as I do! If anyone out there has a better recipe that pays homage to this wonderful dish, by all means contact me! :)

Frozen Chocolate Truffle Pie

If you don’t like chocolate, stop reading right now. If you like “a little chocolate now and then,” go away. This recipe is for serious chocolate fiends only.

Now, imagine the darkest, richest truffle you’ve ever had. Imagine taking more than a pound of the centers and pouring it into a pie shell. ‘Cause that’s about what this recipe is. Trust me that this will be the most ridiculously rich chocolate pie you’ve ever tasted.

12 ounces bitter sweet or semi sweet chocolate

1-1/2 sticks butter

6 large egg whites

4 large egg yolks

3 tablespoons cocoa

1/3 cup sugar

pinch of salt

pinch cream of tartar

pre-baked pie crust


Make a double boiler by bringing a half pan of water to a boil, turning the heat to low, and setting a large stainless bowl over it.

Even if you already have a double boiler, do it this way. You’ll be able to mix everything in this one bowl and save on clean-up.

Put the butter in the bowl, and once it’s melted add the chocolate, cocoa, sugar and salt.
Ingredient notes: I used half bittersweet and half semi-sweet chips, both Ghirardelli. You can find them in the baking section at some grocery stores. They’re the best domestic chocolate I’ve tried. (And I’m not saying that just because I’m a chocolate snob. Try them for yourself.)

And for the sugar, I decided to use raw instead of white. Just because I saw it in the cupboard and decided to give it a shot. More on this below.

While the chocolate melts, separate the eggs (see here for tips). Start mixing the chocolate and butter together as soon as you see the chips start to melt.

If you’ve never melted chocolate before, you might want to separate the eggs first so you aren’t distracted. When the chocolate is completely melted, and the sugar and cocoa are incorporated, remove it from the heat and mix the yolks in one at a time.

Set the chocolate mixture aside and let it cool to room temperature. While it’s cooling, add the cream of tartar to the egg whites and beat until it forms stiff peaks.

For the first minute the egg whites will just foam up a little. Then all at once they’ll turn pure white and look like a whole different food.

Congratulations, you just made meringue. Add about a third of the meringue to the chocolate and mix it in. Then add the rest and fold it in gently.

Try not to deflate the eggs while folding. Once the meringue is completely incorporated, pour the mixture into a pre-baked pie crust.

Spread the chocolate evenly. If you’re fussy about this stuff (like I am), make sure the top looks nice.

Remember when I mentioned the raw sugar? You can see a little bit of a speckled texture on the surface. Because raw sugar isn’t ground as fine as refined white, it didn’t completely dissolve in the melted chocolate. Once it’s frozen, you’ll barely notice the difference. As it thaws you’ll notice a slight crispy granularity. Personally, I liked it, but if you’re expecting silky-smoothness you’d be better off using powdered sugar.

Freeze for at least two hours, four would be better. Cut with a very sharp knife, not a pie spatula. Serve with fresh whipped cream.

And that’s it - Enjoy!

Delicious Meat-loaf Muffins

I loved this recipe because I typically don't like making meat loaf.  This takes the regular dish, & makes delicious meat loafs muffins.  It also allows you to sit down to a meat loaf in a half hour. I served with Peas & roasted potato wedges for an at-home version of a blue-plate special. The leftover muffins make great sandwich for the next day, perfect portion size.  Try it, I think you will find it a keeper!

Yield: 12 servings

1 teaspoon olive oil

1 cup finely chopped onion

1 teaspoon dried oregano

2 garlic cloves, minced

1 1/2 pounds ground beef, extra lean (raw)

1 cup crumbled Town House Crackers (about 20)

3/4 cup ketchup

6 TBSP Brown Sugar

3 Tsp prepared mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

2 large eggs

Cooking spray


Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Make Ketchup glaze - Mix Ketchup, mustard & brown sugar.  Mix 1/4c glaze into raw meat, use 1/4c for glaze for topping, reserve a 1/4c for topping at the table.

Combine onion mixture, 1/2 C cheddar cheese, 1/2 cup ketchup mixture, and the remaining ingredients except cooking spray in a large bowl. 

Use an Ice Cream Scoop to spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with a dollop of  ketchup mixture, &  Bake at 350° for 25 minutes.  When you take them out of the over, use a knife to gently go around the muffin edges, & then add another dollop of ketchup glaze to the top.  Bake for another 5minutes.  Take out of the oven and let cool for 5 minutes.

Serve & enjoy.

Rid Your Dog of Skunk Spray Smell

Caution: DO NOT seal or store this concotion in a container or spray bottle as it can explode.

Mix in an open, plastic pail and use immediately. Wear latex gloves when applying.

1 quart of fresh (not old or out-dated) 3% hydrogen peroxide (from a pharmacy)
 store bought is only 1.5%

1/4 cup of baking soda (sodium bicarbonate) – to act as a buffer

1 to 2 teaspoons of liquid soap – to alkalize the peroxide
(use Soft Soap or Ivory Liquid, don’t use shampoo)

NOTE: For a LARGE DOG, add 1 quart of lukewarm water.

Be careful to keep this formula out of your pet’s ears, eyes and mouth. Lather thoroughly and deeply into pet fur. Let sit for 5 to 10 minutes. Rinse well with water.

Do this cleaning procedure outside, and if you have plastic goggles–wear them. Dogs especially are notorious for shaking their fur out when wet, you don’t want this stuff spraying in your eyes.

This recipe can be used on people, pets, clothing, or outdoors where needed.
Be careful when applying and don’t let it get into eyes, ears or mouths.

NOTE: Skunks can carry rabies, so probably a good idea to take to vet immediately if you find any bleeding or open wounds while washing your pet.

Garlic Trick

It's frustrating to wrest a garlic clove from its skin only to have half of it stick to the knife when you chop it. Try this: sprinkle a pinch of kosher salt and a drop of olive oil over the cloves before chopping; the salt acts as an abrasive, helping to pulverize the garlic, and the oil lets it slide off the blade. To make a paste, lay the side of the knife on the garlic and, applying even pressure, drag it across the garlic several times.

Semi-Homemade Pop-Tarts

Here's my short cut recipe for semi-homemade batch of pop-tarts real quick. You can even do all the prep the night before and pop them into the oven in the morning. 
These are quick & delicious!

1) Store bought pie crust

2) flling of your choice, I used jam

3) egg

4) sugar for sprinkling on top

Rll out your dough real thin, and cut out rectangle shapes.

 

Use your favorite Jam, preserve or Pie filling.

Spread filling on one half

 

 
 
 
 
 
 
 

Fold over to make the Pop Tart shape.

 

 

 
 
 
 
 
 
Seal edges with fork, and cut of extra edge.  Make a few vent holes on top for baking.
 
 

 
 
 
 
 
 
 
 
Brush with egg wash and sprinkle with sugar on top. 

Place in a 400 degree F oven on cookie sheet with parchment paper for 15 minutes, or until golden brown.

The sky's the limit with these babies--you could fill them with jam and top them with a thin icing with sprinkles for the traditional look and feel of the pop tart. 

This is the same Icing recipe that I use to make homemade Cinnabuns.

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

1.In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Spoon mixture into a ziploc baggie, twist one end to force icing into one corner, snip off the end of the baggie & pipe icing over the Pop-tart. You can also just put a spoonful on the poptart & spread with a knife. Add sprinkles.

Another yummy way to make is to go straight for the fatty jugular as my kids like filling them with decadent dark chocolate & topping them with peanut butter icing (photo to come). You're welcome.  Use your imagination, possibilities are endless!