Thursday, June 23, 2011
I thought I had a good tip to share with you today...........but my good tip went bad!! I saw it in a magazine and was eager to try it out with my daughter.The tip: use a cupcake liner to catch the drips from popsicles. Just make a small slit for the stick and slide the liner up the stick. Simple enough. I made a tiny slit just big enough for the stick, good to go! As Ivy is eating her popsicle, she says "Mom. Look!" The popsicle had started melting and running through the little slit in the cupcake liner all down her arm.....Fail.I guess if you eat your popsicle really quick you won't have a problem, but this girl takes a while! I was really hopeful for this little tip, but it was not to be. I guess I'll stick to that little plastic thing you put the popsicle stick in. I don't remember what it's called, but it's better than the cupcake liner!
Wednesday, June 22, 2011
Cool off with a WHAT?? ----A Purple Cow! What's that you ask? It's simply a tasty float made with vanilla ice cream and grape soda, like Grapico! Umm...... Yum! Really good for these hot summer days. We've been making it into the upper 90's here in AL, so we need some cool treats!
The kids gave purple cows a thumbs up! Good to the last drop!
Tuesday, June 21, 2011
I wanted to make my husband a dessert that he really likes for Father's Day and I know he is a big fan of coconut, but I do those desserts frequently,so I didn't want to do that. While I was going through my recipe files it hit me. Banana Pudding! He loves it, but I have only made it for him like one other time, long ago. I think I was content just to eat it at my grandmother's house because she makes it so good anyways and I was probably a little intimidated about making my own pudding, too. I mean it's a classic, so you gotta get it right!
Although, it's not my favorite like it is his, I do like it a lot. I guess you could even call us banana pudding snobs. Both of us will only eat it if it is homemade-like from scratch. By homemade I mean you make your own pudding and meringue. No banana flavored Jell-O pudding with bananas, wafers and Cool Whip on top. No offense to those who make it like that, but it's just so much better the real way! I guess when you've eaten it from scratch your whole life that's what you expect a banana pudding to be. I remember my grandmother letting me layer the vanilla wafers when I was young and her stirring the pudding in the top of the double boiler. Good memories. I also remember the first time I ate "the other kind" of banana pudding. I was probably about 18 years old having dinner at a friends house and we had banana pudding for dessert. One bite went in my mouth and I still remember thinking,"this is not banana pudding." I was polite and choked it down anyway.
I've rambled on and on about banana pudding, but at least you know how I feel about it now! Ha! Ha! Mine turned out pretty good if I do say so. Maybe not as good as my grandmother's, but still good! Will loved it and asked when I could make it again. He so kindly shared with the rest of us and we tore into that pudding like a pack of wolves. I didn't even get a picture of it on the plate! This recipe comes from one I already had and from calling my nanny and asking if it was right.She told me what I needed to increase or decrease and tips on making the pudding. You can get the recipe at the end of this post! I'm also sharing it at Mandy's Recipe Box for Totally Tasty Tuesdays!
I put vanilla wafers(I used mini ones because that's what I already had) along the side just like my nanny does. I think it looks pretty that way, too!
1 c. sugar
1/3 c. flour
1/4 tsp. salt
3 eggs, separated
2 c. milk
1 tsp. vanilla
1 box vanilla wafers(I used mini ones because that's what I had)
3 to 5 bananas, sliced (Depending on how much banana you like.I used 3)
3 Tbsp. sugar
Mix 1 c.sugar, flour and salt together in top of double boiler. Blend in the 3 egg yolks and milk. Cook mixture uncovered, over boiling water, stirring constantly with a wire wisk for 10 to 12 minutes or until thickened.Do not let it scorch.* Do not let your water in the double boiler boil dry* Remove from heat; stir in vanilla. Spread a small amount of pudding on bottom of 1 ½ or a 2 quart casserole dish; cover with a layer of wafers and layer of sliced bananas;to your taste. Pour about 1/3 of pudding over bananas. Continue to layer wafers, bananas and pudding to make a total of 3 layers of each, ending with pudding. Beat egg whites until they get frothy and add the 3 Tbsp. sugar. Whip until SOFT peaks form. Spread over pudding and broil until lightly browned. *I like to let the pudding cool and put it in the fridge to get cold before it is served.
Monday, June 20, 2011
After being on vacation at the beach for a week, I'm trying to get back to "real" life and get some blogging in. So, I thought I would share what the kids gave their dad yesterday for Father's Day.
We picked out some hot n' spicy snack mix, imported pineapple soda and habenero hot sauce. All from World Market. I found these retro labels at Martha Stewart.com and adhered them to the containers to make them super cute for Daddy-O! He really liked what the kids picked out and he thought the labels were cute, too! Laci also made a pretty homemade card with some pretty artwork that all the kids signed. Oh, almost forgot! He also got some Dad subway art that I framed so he could put up in his office. I found it in blog land, but don't remember where.
Lastly, from me, he got money to contribute toward his Kindle fund, which is exactly what he wanted, and one of his favorite desserts, homemade banana pudding. Come back tomorrow for the recipe.
I'm so thankful to have such a great daddy myself and a great daddy for our kids. He is the Daddy-O, World's Greatest Dad, and No. 1 Dad! We love you!
Thursday, June 9, 2011
Today I have a Coconut Custard Pie to share with you and it's a good one! I first tried this pie at my grandmother's house and then made sure to get the recipe from her. This pie was something a little different for me. A different that was good! I've had coconut cream pies and coconut pies with meringue, which I call "calf slobber"( That's what my Pop always called it), but not a coconut custard. It is creamy, full of coconut and delicious! Add it to your pie list!
However, my pie might have had a bit too much nutmeg. When I was making it, something that has never happened in all my time baking or cooking happened. The mixer was going and I was measuring out the nutmeg and dropped the ENTIRE container in the mixer while it was on! What?! The mixer flung my little nutmeg bottle out and it went everywhere. Everywhere! Did I mention it was everywhere! It kinda caught me off guard! Such a mess to clean up! Needless to say, my pie miiiight have had a tad bit more nutmeg than was called for, but it still tasted great! It was all quite comical if I do say so!
Check out Miz Helen's Country Cottage for Full Plate Thursday where I'm linking up this recipe, which is at the end of this post!
Coconut Custard Pie
1 unbaked pie crust
1 c. flaked coconut
1 can sweetened condensed milk
1 ¼ c. hot water
1 tsp. vanilla
¼ tsp. salt
1/8 tsp. ground nutmeg
Preheat oven to 425. Toast 1/2 c. coconut; set aside. Bake pie crust 8 minutes at 425 degrees; cool slightly. In a medium bowl, beat eggs. Add condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining ½ c. coconut. Pour into crust. Sprinkle with toasted coconut. Bake 10 minutes at 425. Reduce temperature to 350.Bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Store in refrigerator.
Wednesday, June 8, 2011
I hosted a brunch at my house yesterday for a few friends and I. It's always nice to visit with good friends while enjoying good food. We enjoyed fresh fruit, sausage quiche(find the recipe here) and these scrumptious cream cheese muffins. I discovered this recipe at Your Homebased Mom blog and knew I had to make them seeing as I LOVE most things that involve cream cheese.
The muffins turned out so yummy! They bake up really big and light. So good! I think Leigh Anne from YHM mentions that you must use cupcake liners. I followed directions and used them. Glad I did! The yumminess that is the topping will stick to the pan and you can't get them out very well if you don't use the liners. We wouldn't want that to happen. My friends enjoyed these light muffins with a cream cheese center, as did me and the kids. Definitely on my keeper list! Recipe at end of post.
Cream Cheese Muffins
via YHM blog,originally from Bake or Break
3 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/2 c. vegetable oil
2 large eggs
8 oz. cream cheese, softened
1 c. sugar
Preheat oven to 375 degrees. Line your muffin tin with cupcake liners. Mix together the flour, 1 c. of sugar, baking powder, and salt in a large bowl. In another bowl stir together milk, oil, and eggs. Combine with the dry ingredients. Stir until just moistened. Combine cream cheese and 1 c. sugar. Gently mix half of this mixture into the muffin batter. Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture into each muffin.
1/2 c. all-purpose flour
1 c. sugar
1/4 c. butter, softened
Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.
Monday, June 6, 2011
It's less than a month until the 4th of July so I've started to get out some of my things and make our mantel a little more patriotic. My family loves the 4th! A great time to remember how blessed we are to have our freedoms,that we live in this great country, to teach our children about how we got our independence,and to show them how to be patriotic! Not to mention the parades, bbq's, watermelon and fireworks that go with it! I'm just sayin'!
I thought my mantel could use a little something different this year so I made a piece of 4th of July subway art! I was happy with it! I think it turned out pretty cute! It goes well beside my apothecary jars all decked out for the 4th!
You can print out your own, too! A printable copy is at the end of this post!Just click on the link
"4th of July Subway Art." Enjoy!
4th of July Subway Art
Thursday, June 2, 2011
I have a great recipe to share with you today. It's Cheesecake For a Crowd! It. Is. Yum!
Now, it's not the traditional cheesecake you make in a spring form pan with 4 hunks of cream cheese, so don't let the name fool ya. It's a white cake with a cream cheese mixture on top, but still oh- so- good!
Like the name says, it does feed a crowd. You can get about 24 to 30 servings. I love having recipes like this that feed a lot op people in my file and have acquired quite a few of them now. This is great for pot lucks or parties. That's how I discovered this recipe. I first tasted it when a friend brought it to a bridal shower I was attending. I proceeded to find out who brought it and ask for the recipe.She was happy to share it with me! So, last week I took it to a potluck we had after church and every last bit of it was eaten! Happy Baking! --Recipe is at the end of this post.
I'm also sharing this recipe today for Full Plate Thursday at Miz Helen's Country Cottage.
1 pkg. white cake mix
1 8-oz. pkg. cream cheese, softened at room temperature
4 c. powdered sugar
1 pint whipping cream, whipped
2 16-oz. cans cherry, raspberry, strawberry or blueberry pie filling
Preheat oven to 350. Grease and flour two 9x13 baking pans.Prepare cake according to package directions, and pour half of cake batter in each pan. Bake for 20 minutes or until cake tests done. Remove from oven and cool completely. Whip cream cheese and powdered sugar together until fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. Refrigerate until ready to serve. Makes 24 to 30 servings.
Wednesday, June 1, 2011
This year we have two girls that we go to church with that are graduating from high school and both of them are "smart cookies!" I had seen some ideas for "one smart cookie" themed graduation parties done with cookie buffets(which I'll file away for my future graduates), so I decided to do a gift version of that. I think it turned out darling!
We still gave the traditional card & money, but added a can full of cookies! I had two clear paint cans, which I found at Michael's, left over from my daughter's b'day party and they were just waiting for something fun like this. It came together very easy: I cut a 12-inch long by 1-inch wide piece of scrapbook paper and wrapped it around the center of the can, attached with sticky strip. The strip didn't go all the way around, so that is where I stuck my center "smart cookie" label. I made the label on my computer, printed it out and then punched out the center part with my circle cutter and then mounted it on a coordinating piece of card stock I punched out with my scalloped cutter. It also has the same type of label on the top of the paint can that says, "Way to go!"(which I, of course, forgot to get a pic of. I do that a lot lately) Then I filled it with my family's favorite chocolate chip cookies! It's just the Nestle Tollhouse Chocolate Chip Cookie recipe. We love those and have been using that recipe for years. I've tried many CCC recipes, but can't find one I like better. You can find it here! I'm happy to say these were a hit with the two graduates!