Chicken Pesto Pate
Ingredients:
1 can (15 oz) canned chicken, drained and flaked.
4 oz cream cheese
2 tsp fresh sage leaves
1/4 cup pesto
8 oz cream cheese
1/4 cup butter
2 tbs fresh thyme leaves or 2 teaspoons dried
1/4 tsp pepper
2 tbs Walnuts for garnish
1 box Snack crackers
Directions:
1. Line the bottom and sides of a 3-cup mold with plastic wrap.
2. In a medium mixing bowl stir together chicken, 4oz. cream cheese and fresh sage. Spread evenly on the bottom of the mold and chill for 10 minutes.
3. Spread pesto sauce over the chicken mixture.
4. In the same mixing bowl, combine 8oz. cream cheese, butter, thyme and pepper. Spread evenly over the pesto.
5. Cover and chill for 6 hours.
6. To serve, dip mold into warm water for 30 seconds. Invert the mold onto a serving platter and remove plastic wrap. Let stand at room temperature for 15 minutes. If desired, garnish with walnuts and more sage leaves.
7. Serve with assorted crackers.
Servings: 20
Yield: 2 cups
Cooking Times
Preparation Time: 30 minutes
Inactive Time: 6 hours and 10 minutes
Total Time: 6 hours and 40 minutes
Nutrition Facts
Serving size: 1/20 of a recipe (1.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 153
Calories From Fat (73%) 111.86
% Daily Value
Total Fat 12.73g 20%
Saturated Fat 6.04g 30%
Cholesterol 28.18mg 9%
Sodium 150.34mg 6%
Potassium 57.27mg 2%
Total Carbohydrates 6.3g 2%
Fiber 0.4g 2%
Sugar 0.22g
Protein 3.85g 8%
Recipe Type
Appetizer, Dips
Source
Author: Susan Ewing
Recipe Cost: $7.66
Serving Cost: $0.38
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What's For Dinner?
Friday, December 31, 2010
Chicken Pesto Pate
This layered chicken dip is perfect for any holiday table and at $0.38 per serving, you can't go wrong! I am bringing it to a New Year's party tonight:-)
Thursday, December 30, 2010
Organizing Your Calendar
My friends have asked me a couple times about organizing my calendar. They wonder that with everything I have going on, how do I keep everything straight? That inspired me to do a series on what it is that I do to manage it all. So, I have to come clean with the ugly truth...my calendar:
Pretty scary looking, isn't it? Well, Rome wasn't built in a day. I have been working on perfecting my system for over 10 years. Now, you can benefit from my time well-spent. Let's take it one step at a time.
1. I use Google Calendar and therefore, this series will be in that format. The platform doesn't matter but the steps do. So, if you prefer another electronic version or even if you are a pen and paper person, you can find success with this method.
2. Write down everything you do daily. I mean everything. Showers, meals, work, working out...EVERYTHING. It will look something like this:
Pretty scary looking, isn't it? Well, Rome wasn't built in a day. I have been working on perfecting my system for over 10 years. Now, you can benefit from my time well-spent. Let's take it one step at a time.
1. I use Google Calendar and therefore, this series will be in that format. The platform doesn't matter but the steps do. So, if you prefer another electronic version or even if you are a pen and paper person, you can find success with this method.
2. Write down everything you do daily. I mean everything. Showers, meals, work, working out...EVERYTHING. It will look something like this:
Sorry it is hard to read. I couldn't figure out how to post a day view:-(
3. Next, duplicate your daily schedule for the whole week, month and year. In Google, you simply go into the event that you have created and select "Edit Event Details" and then "Repeat". Next "Repeats"= Daily and "Repeat Every"= 1 Days. If you follow these steps, it will look something like this:
Now, you have the basis in which to springboard into true time management. From here, you can see where you have pockets of time to fill with tasks. You can also add calendars for everyone and everything that you are responsible for and color code it!!!! The possibilities are endless!!! Yahoo!! Sorry...I got carried away there:-)
Next week, I will break the calendar down into chunks of time. This shift in thinking will have you looking at your calendar and your time in a whole new light:-)
Wednesday, December 29, 2010
Time for Renewal
New Year's is a time for resolution. Make sure that you are on your list. Pamper yourself with a spa day at home. Candles, lemon water, homemade scones and jam and homemade manis and pedis...That is a great way to reward yourself for reaching your goals!
Not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)
Tuesday, December 28, 2010
Peppermint Latte
My Peppermint Latte is one shot of espresso with peppermint syrup and steamed milk topped with milk foam.
I got an espresso maker for Christmas:
I got an espresso maker for Christmas:
So, I put myself through barista school:-) Learned the difference between a latte (with milk and a little foam) and a cappuccino (a lot of foam and a little milk) and a macchiato (espresso on top of milk). I also made some flavored syrups to go in them and my favorite for this season is peppermint.
So, here is my recipe for Peppermint Latte. Enjoy:-)
Peppermint Latte
Ingredients:
1 shot espresso
1 tbs Peppermint Syrup (See Recipe Below)
3.5 oz milk, to steam and foam
1 Candy Cane (for garnish, if desired)
Directions:
1. First, make the peppermint syrup (see recipe below).
2. Next, brew the espresso per your manufacturer instructions. Pour 1 oz into your coffee mug.
3. Add 1 tablespoon of the syrup to the espresso.
4. Steam and foam milk per your manufacturer instructions. Add the milk to the espresso mixture and top with foam.
5. Garnish with a candy cane and enjoy.
Servings: 1
Cooking Times
Preparation Time: 10 minutes
Total Time: 10 minutes
Nutrition Facts
Serving size: Entire recipe (6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 132.59
Calories From Fat (15%) 19.53
% Daily Value
Total Fat 2.16g 3%
Saturated Fat 1.37g 7%
Cholesterol 8.54mg 3%
Sodium 48.24mg 2%
Potassium 195.65mg 6%
Total Carbohydrates 25.05g 8%
Fiber 0g 0%
Sugar 25.44g
Protein 3.56g 7%
Recipe Type
Christmas, Drinks
Source
Author: Susan Ewing
Recipe Cost: $1.37 (And how much do you pay Starbucks????)
Peppermint Syrup
Ingredients:
1 cup water
2 cups sugar
2 tsp peppermint extract
Directions:
Make the peppermint syrup by dissolving the sugar in water over medium heat. Bring to a boil and turn off flame. Add peppermint extract and let slightly cool. Pour into glass jars and enjoy in your beverage. Refrigerate the leftovers up to 30 days.
Servings: 20
Cooking Times
Preparation Time: 5 minutes
Total Time: 5 minutes
Source
Author: Susan Ewing
This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !
Monday, December 27, 2010
Zuppa Osso Buco
Zuppo Osso Buco is Rachael Ray's intrepretation of this classic Italian stew. I was looking for an easy "stick to your ribs", "warm your insides" one-pot meal to serve a crowd this week and this seemed to flip the bill:-)She makes hers with veal but I will make mine with beef.
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.99 lb. (normally $2.93/lb.
Zuppa Osso Buco
Ingredients:
1 lb ground beef
1 large egg, beaten
1/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup, a generous handful, grated Parmigiano or Romano
1/4 to 1/2 tsp freshly grated nutmeg, eyeball it
Coarse salt and black pepper
2 Tbs extra-virgin olive oil, 2 turns of the pot
2 carrots, peeled
2 ribs celery and their greens
1 medium yellow skinned onion, peeled and halved
1 fresh or dried bay leaf
1/2 cup white wine
1 (14-ounce) can white beans, cannellini, drained
1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes
3 cups chicken stock, available in re-sealable boxes on soup aisle
2 cups beef stock, available in 1 cup small boxes on soup aisle
1 cup egg pasta, broken egg fettuccini or medium egg noodles
2 cloves garlic, cracked away from skins
1 (2-ounce) tin flat fillet anchovies, drained
Handful flat-leaf parsley, about 1/4 cup loosely packed
1 lemon, zested
Directions:
1. Combine the beef and the next 5 ingredients then reserve mix and rinse off your hands.
2. Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of beef dumplings directly to the pot. When you are done adding the beef stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
3. Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
4. Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (26.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 886.1
Calories From Fat (38%) 337.69
% Daily Value
Total Fat 37.05g 57%
Saturated Fat 12.86g 64%
Cholesterol 145.01mg 48%
Sodium 1367.33mg 57%
Potassium 2360.18mg 67%
Total Carbohydrates 84.15g 28%
Fiber 13.81g 55%
Sugar 6.34g
Protein 51.39g 103%
Recipe Type
Beef, Italian, Main Course, Simple Supper
Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/zuppa-osso-buco-recipe/index.html
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.99 lb. (normally $2.93/lb.
Zuppa Osso Buco
Ingredients:
1 lb ground beef
1 large egg, beaten
1/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup, a generous handful, grated Parmigiano or Romano
1/4 to 1/2 tsp freshly grated nutmeg, eyeball it
Coarse salt and black pepper
2 Tbs extra-virgin olive oil, 2 turns of the pot
2 carrots, peeled
2 ribs celery and their greens
1 medium yellow skinned onion, peeled and halved
1 fresh or dried bay leaf
1/2 cup white wine
1 (14-ounce) can white beans, cannellini, drained
1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes
3 cups chicken stock, available in re-sealable boxes on soup aisle
2 cups beef stock, available in 1 cup small boxes on soup aisle
1 cup egg pasta, broken egg fettuccini or medium egg noodles
2 cloves garlic, cracked away from skins
1 (2-ounce) tin flat fillet anchovies, drained
Handful flat-leaf parsley, about 1/4 cup loosely packed
1 lemon, zested
Directions:
1. Combine the beef and the next 5 ingredients then reserve mix and rinse off your hands.
2. Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of beef dumplings directly to the pot. When you are done adding the beef stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.
3. Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
4. Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (26.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 886.1
Calories From Fat (38%) 337.69
% Daily Value
Total Fat 37.05g 57%
Saturated Fat 12.86g 64%
Cholesterol 145.01mg 48%
Sodium 1367.33mg 57%
Potassium 2360.18mg 67%
Total Carbohydrates 84.15g 28%
Fiber 13.81g 55%
Sugar 6.34g
Protein 51.39g 103%
Recipe Type
Beef, Italian, Main Course, Simple Supper
Source
Author: Rachael Ray
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/rachael-ray/zuppa-osso-buco-recipe/index.html
Recipe Cost: $10.49 ($9.55 on sale)
Serving Cost: $2.62 ($2.39 on sale)Search for Coupons
Thursday, December 23, 2010
Wednesday, December 22, 2010
Beef Wellington
Beef Wellington is the perfect "ta da" main course for your Christmas table. I have been making mine for years but I just realized, I have never posted the recipe. Well, here it is and I hope it makes your holiday meal spectacular:-)
Beef Wellington
3 to 4 lb beef tenderloin
1 tsp salt
1 tsp pepper
1/2 cup butter
1 lb fresh mushrooms, chopped
4 green onions, finely chopped
1 sheet frozen puff pastry, thawed
1 egg yolk
1 tsp water
1. Preheat oven to 400 degrees. Rub beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook beef in a roasting pan for 30 minutes. Cover and chill.
2. In a medium skillet, melt butter over medium-high heat. Stir in mushrooms, onions and remaining salt and pepper. Saute 2 minutes.
3. On a lightly floured surface, roll out pastry to a 10x13-inch rectangle. In a small bowl, mix egg yolk and water. Spread mushroom mixture evenly over the pastry within 2 inches of each edge. Center beef on the pastry. Fold the pastry around the beef and seal with the egg mixture. Place beef seam side down on a greased baking sheet. Brush the top of the pastry with the egg mixture. If desired, cut out shapes with the leftover pastry for garnish. Place the shapes on the top of the pastry and brush with the remaining egg mixture.
4. Bake 30 minutes. Cool 15 minutes. Slice and serve:-)
Servings: 10
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 minute
Total Time: 1 hour and 10 minutes
Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 293.27
Calories From Fat (77%) 225.93
% Daily Value
Total Fat 25.07g 39%
Saturated Fat 11.93g 60%
Cholesterol 87.98mg 29%
Sodium 278.63mg 12%
Potassium 357.17mg 10%
Total Carbohydrates 4.53g 2%
Fiber 0.93g 4%
Sugar 1.13g
Protein 12.98g 26%
Recipe Type
Beef, Christmas, Main Course
Source
Author: Susan Ewing
Web Page: http://www.susieshomemade.blogspot.com/2008/12/tackling-christmas-main-dish.html
Recipe Cost: $31.60 (I buy my tenderloin when it is on sale for $5.99/lb then the recipe is $28:-)
Serving Cost: $3.16 ($2.80 on sale)
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Not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)
Beef Wellington
3 to 4 lb beef tenderloin
1 tsp salt
1 tsp pepper
1/2 cup butter
1 lb fresh mushrooms, chopped
4 green onions, finely chopped
1 sheet frozen puff pastry, thawed
1 egg yolk
1 tsp water
1. Preheat oven to 400 degrees. Rub beef with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook beef in a roasting pan for 30 minutes. Cover and chill.
2. In a medium skillet, melt butter over medium-high heat. Stir in mushrooms, onions and remaining salt and pepper. Saute 2 minutes.
3. On a lightly floured surface, roll out pastry to a 10x13-inch rectangle. In a small bowl, mix egg yolk and water. Spread mushroom mixture evenly over the pastry within 2 inches of each edge. Center beef on the pastry. Fold the pastry around the beef and seal with the egg mixture. Place beef seam side down on a greased baking sheet. Brush the top of the pastry with the egg mixture. If desired, cut out shapes with the leftover pastry for garnish. Place the shapes on the top of the pastry and brush with the remaining egg mixture.
4. Bake 30 minutes. Cool 15 minutes. Slice and serve:-)
Servings: 10
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 minute
Total Time: 1 hour and 10 minutes
Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 293.27
Calories From Fat (77%) 225.93
% Daily Value
Total Fat 25.07g 39%
Saturated Fat 11.93g 60%
Cholesterol 87.98mg 29%
Sodium 278.63mg 12%
Potassium 357.17mg 10%
Total Carbohydrates 4.53g 2%
Fiber 0.93g 4%
Sugar 1.13g
Protein 12.98g 26%
Recipe Type
Beef, Christmas, Main Course
Source
Author: Susan Ewing
Web Page: http://www.susieshomemade.blogspot.com/2008/12/tackling-christmas-main-dish.html
Recipe Cost: $31.60 (I buy my tenderloin when it is on sale for $5.99/lb then the recipe is $28:-)
Serving Cost: $3.16 ($2.80 on sale)
Search for Coupons Not so Wordless Wednesday at 5 Minutes for Mom today but more Wordful Wednesday on parenting By dummies:-)
Tuesday, December 21, 2010
Christmas Appetizers
This weekend we tackled attending a family get-together. We always do appetizers for this side of the family. It keeps the event light and casual and really nice. We brought our normal holiday fair:
http://susieshomemade.blogspot.com/2009/12/holiday-cocktails-mocktails-and.html
This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !
Monday, December 20, 2010
More Meal Planning
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have chicken on sale for $1.99/lb. (normally $4.49/lb.) I bought some to make my Garlic Chicken Risotto and to freeze for later use.
I don't have a new recipe this week because I am swamped with Christmas celebrations galore! . If your week is anything like mine, check out my simple suppers for some more meal planning ideas.
Search for Coupons
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have chicken on sale for $1.99/lb. (normally $4.49/lb.) I bought some to make my Garlic Chicken Risotto and to freeze for later use.
I don't have a new recipe this week because I am swamped with Christmas celebrations galore! . If your week is anything like mine, check out my simple suppers for some more meal planning ideas.
Search for Coupons
Friday, December 17, 2010
Meet The Newlyweds Likes Me:-)
Sweet Pea over at Meet the Newlyweds is featuring my Pumpkin Pie Cocktails! I told her that she should do my tutorials all the time because she did such a great job!! Go check it out:
http://www.newlyweds-blog.com/2010/12/17/pumpkin-pie-cocktail/
http://www.newlyweds-blog.com/2010/12/17/pumpkin-pie-cocktail/
Thursday, December 16, 2010
Holiday Lights
After years of pleading from my youngest, we finally gave in and put lights on the outside of our house:
I am actually really glad because I think it looks good! Very festive:-)
Wednesday, December 15, 2010
Girl Scout Ornament Exchange 2010
Every year, the Girl Scouts at my youngest's elementary school participate in an ornament exchange. The girls make three of the same ornaments: one to keep, one to trade with another Girl Scout and one to give to charity. It is a crazy loud event but one that reall speaks to the holiday and the spirit of Girl Scouts.
Here is what we made/traded this year along with the participation patch:
Here is what we made/traded this year along with the participation patch:
Tuesday, December 14, 2010
Cookie Day 2010
Cookie Day 2010 came and went without my annual sharing:-) Shame on me!
For my newer readers, Cookie Day is when my MiL and SiL get together and for hours bake enough cookies to fill a bakery. I wrote about our special day in 2008 and 2009 but neglected to post this year.
So, without further adieu, here is a third of what we accomplished:
For my newer readers, Cookie Day is when my MiL and SiL get together and for hours bake enough cookies to fill a bakery. I wrote about our special day in 2008 and 2009 but neglected to post this year.
So, without further adieu, here is a third of what we accomplished:
This is definitely a happy Tackle It Tuesday with 5 Minutes for Mom !
Monday, December 13, 2010
Menu Planning
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.99/lb. (normally $2.49/lb.) I bought some to make my Spaghetti and to freeze for later use.
I don't have a new recipe this week because I am swamped with Christmas celebrations galore! I will be hitting that slow cooker pretty hard. If your week is anything like mine, check out my simple suppers for some more meal planning ideas.
Search for Coupons
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.99/lb. (normally $2.49/lb.) I bought some to make my Spaghetti and to freeze for later use.
I don't have a new recipe this week because I am swamped with Christmas celebrations galore! I will be hitting that slow cooker pretty hard. If your week is anything like mine, check out my simple suppers for some more meal planning ideas.
Search for Coupons
Wednesday, December 8, 2010
Copper Cookware to Help with Holiday Cookies
Did you know that there are uses for copper cookware other than hanging on the wall or from a pot rack? As an amateur baker, I was mostly interested in how copper cookware could help me in the kitchen with my holiday cookies:
Bain Marie: a fancy word for a double boiler. Copper heats evenly and that is important if you want your melted chocolate to be perfectly tempered (a.k.a shiny).
Egg White Beating Bowl: for whipping up egg whites into a frenzy. You need frenzied eggs for meringue and for some reason, the copper really aids in this. It's like science and stuff:-)
Sugar Saucepan: for caramelizing sugar. Apparently, copper maintains it's temperature better than other metals. My interest in sugar art is pique by the idea of this. If I had a nickel for every caramel I have broken, I could buy a bakery:-)
Zabaglione Bowl: for beating egg yolks and sugar together. Again, evenly conducted and maintained heat makes the perfect lemon curd (or any other curd for that matter).
I did not know that such beautiful things existed and I found a place to buy Ruffoni Copper Cookware. Now, I need to figure out how to make one of those wish lists for my side bar...
Bain Marie: a fancy word for a double boiler. Copper heats evenly and that is important if you want your melted chocolate to be perfectly tempered (a.k.a shiny).
Egg White Beating Bowl: for whipping up egg whites into a frenzy. You need frenzied eggs for meringue and for some reason, the copper really aids in this. It's like science and stuff:-)
Sugar Saucepan: for caramelizing sugar. Apparently, copper maintains it's temperature better than other metals. My interest in sugar art is pique by the idea of this. If I had a nickel for every caramel I have broken, I could buy a bakery:-)
Zabaglione Bowl: for beating egg yolks and sugar together. Again, evenly conducted and maintained heat makes the perfect lemon curd (or any other curd for that matter).
I did not know that such beautiful things existed and I found a place to buy Ruffoni Copper Cookware. Now, I need to figure out how to make one of those wish lists for my side bar...
Tuesday, December 7, 2010
Christmas Cocktails
The best thing a hostess can do is to greet her dinner party guests at the door with a cocktail. It says "Welcome and relax in my home" and Christmas is one of the best times to extend this nicety. To that end, I am always looking for unique cocktails to serve at my parties.
Leave it to Apple to have the perfect application to fill this need. It's organized by Champagne Cocktails, Punches, Martinis & Toddies. Any one of these would make a great signature cocktail for a party. There's also glossary of various spirits and ingredients and tips on how to make your own ingredients (like infused vodkas, etc.). What a great tool.
Since I am party planning right now, this is a happy Tackle It Tuesday with 5 Minutes for Mom !
Disclosure: This post was brought to you by your friends at Apple.
Leave it to Apple to have the perfect application to fill this need. It's organized by Champagne Cocktails, Punches, Martinis & Toddies. Any one of these would make a great signature cocktail for a party. There's also glossary of various spirits and ingredients and tips on how to make your own ingredients (like infused vodkas, etc.). What a great tool.
Since I am party planning right now, this is a happy Tackle It Tuesday with 5 Minutes for Mom !
Disclosure: This post was brought to you by your friends at Apple.
Monday, December 6, 2010
Tortellini Alfredo with Peas and Ham
Three cheese tortellini, peas, and ham combined with delicious Alfredo sauce make this recipe a perfect simple supper for a busy schedule:-) I have a busy schedule so, I am making this my featured recipe because...
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have BUITONI® products on sale 2/$5 (coupled with this coupon it is 2/$4!)I bought some of their Three Cheese Tortellini and Alfredo sauce to make one of my husband's favorites:
Tortellini Alfredo with Peas and Ham
Ingredients:
1 package (9 ounces) Refrigerated Three Cheese Tortellini
1/2 cup Frozen Peas
1 10 oz container (10 ounces) Refrigerated Alfredo Sauce
6 slices ham, deli, cut into one-inch squares
Directions:
1. Pour pasta into boiling water. Right before it is done, add the peas and let those cook for 1 minute. Drain. Sprinkle with ham.
2. Meanwhile, heat sauce in microwave until warm. Add sauce to pasta combination. Toss.
3. Serve.
Servings: 4
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (6.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 474.87
Calories From Fat (54%) 255.62
% Daily Value
Total Fat 28.55g 44%
Saturated Fat 14.09g 70%
Cholesterol 99.11mg 33%
Sodium 1019.11mg 42%
Potassium 323.43mg 9%
Total Carbohydrates 36.69g 12%
Fiber 1.97g 8%
Sugar 1.57g
Protein 18.29g 37%
Recipe Type
Main Course, Pork, Simple Supper
Source
Author: Jeff Ewing
Disclosure: I was not paid or asked to review these products by anyone. It was just a great deal/coupon that I found and just my humble unsolicited opinion:-)
I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:
Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have BUITONI® products on sale 2/$5 (coupled with this coupon it is 2/$4!)I bought some of their Three Cheese Tortellini and Alfredo sauce to make one of my husband's favorites:
Tortellini Alfredo with Peas and Ham
Ingredients:
1 package (9 ounces) Refrigerated Three Cheese Tortellini
1/2 cup Frozen Peas
1 10 oz container (10 ounces) Refrigerated Alfredo Sauce
6 slices ham, deli, cut into one-inch squares
Directions:
1. Pour pasta into boiling water. Right before it is done, add the peas and let those cook for 1 minute. Drain. Sprinkle with ham.
2. Meanwhile, heat sauce in microwave until warm. Add sauce to pasta combination. Toss.
3. Serve.
Servings: 4
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (6.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 474.87
Calories From Fat (54%) 255.62
% Daily Value
Total Fat 28.55g 44%
Saturated Fat 14.09g 70%
Cholesterol 99.11mg 33%
Sodium 1019.11mg 42%
Potassium 323.43mg 9%
Total Carbohydrates 36.69g 12%
Fiber 1.97g 8%
Sugar 1.57g
Protein 18.29g 37%
Recipe Type
Main Course, Pork, Simple Supper
Source
Author: Jeff Ewing
Recipe Cost: $9.34 ($6.56 on sale and with this coupon)
Serving Cost: $2.33 ($1.64 on sale and with this coupon)Search for Coupons
Disclosure: I was not paid or asked to review these products by anyone. It was just a great deal/coupon that I found and just my humble unsolicited opinion:-)
Thursday, December 2, 2010
Fancy Flours
Many have asked where I got my chocolate transfers that I used to make my Ladies' Night cookies.
Answer: I got them at this site:
http://www.fancyflours.com
Happy shopping:-)
Answer: I got them at this site:
http://www.fancyflours.com
Happy shopping:-)
Christmas Cactus
This is what my Christmas cactus looked like last year:
It does not look like that this year:-(
It does not look like that this year:-(
Wednesday, December 1, 2010
Ladies' Night Cookies
Welcome new readers from Ladies' Night. I hope you enjoy looking around and if you see anything you like, email me at sewing@wi.rr.com for a custom order:-)
For my regular readers, I was asked to make these cookies for a Ladies' Night event last night. I just made sugar cookies, dipped them in chocolate and topped them with a chocolate transfer. Chocolate transfers are designs that are made in coco powder and put on acetate sheets. When you put them on melted chocolate and peel away the sheet, it transfers the design...hence the name:-) Anyway, here is what I came up with:
For my regular readers, I was asked to make these cookies for a Ladies' Night event last night. I just made sugar cookies, dipped them in chocolate and topped them with a chocolate transfer. Chocolate transfers are designs that are made in coco powder and put on acetate sheets. When you put them on melted chocolate and peel away the sheet, it transfers the design...hence the name:-) Anyway, here is what I came up with:
White Chocolate Floral
White Chocolate Purple Shells
White Chocolate Rose
Chocolate Lace
Chocolate Damask
White Chocolate Blue Lace
Happy Wordless Wednesday at 5 Minutes for Mom and Wordful Wednesday on parenting By dummies!
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