One of my nieces can cook but rarely does. The other one loves to cook. For this past Labor Day celebration, Bethany made one of these desserts and told her sister how to make the other. I was a very good girl and didn't have any, but the recipes look delicious, and Jack assured me they were.
The rat.
Anyway, I give you Bethany's recipes:
4-LAYER DESSERT
First Layer
1 C flour
1 C chopped pecans
1 stick butter, melted
Mix together and press flat on bottom of pan. Bake at 350 until golden brown.
Second Layer
1 C confectioner's sugar
1 small container Cool Whip
12 oz cream cheese, softened
Mix on medium to high speed. When crust cools, spread this layer on top of crust.
Third Layer
2 boxes instant chocolate pudding
Mix as directed on box and spread on top of white mixture (2nd layer).
Fourth Layer
Top with another small container Cool Whip and sprinkle with more pecan pieces.
Now, my sister-in-law said she's made this, using instant lemon pudding instead of chocolate, and coconut instead of pecans on top. This version sounds equally tasty to me.
CHOCOLATE CHIP PIE
1 Graham cracker pie crust
1 pkg Chips Ahoy cookies
1 C milk
1 container Cool Whip
Dip cookies in milk and layer evenly over pie crust. Cover with layer of Cool Whip. Continue with layers of milk-soaked cookies and Cool Whip to desired depth. Crumble several dry cookies and sprinkle on top.
Could this one get any easier?
Sorry I didn't take pictures of the desserts, but I was having serious cravings and couldn't trust myself to focus on them. You'll just have to use your imaginations.
Maybe I'll make the easy one and take it to work one night...like when I have a stomach flu or something.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, September 10, 2010
Thursday, July 23, 2009
Blackberry Season
At the tailgate market last Saturday several sellers had pints and quarts of blackberries and they looked soooo yummy! I bought a quart--and then didn't know what I was going to do with them besides just eat them.
Then Kim, from work, gave me her recipe for blackberry cobbler and I tried it on Tuesday. It was super easy and super delicious and I'd show you a picture, but J-Man and I devoured it before the camera could fire up.
Well, okay, not quite that fast, but believe you me, I was not thinking of pictures after I put that first spoonful in my mouth!
So, here's Kim's recipe:
1 qt blackberries
1 cup brown sugar
1 cup flour
1/2 C butter, melted
1 C quick oatmeal
Spread the blackberries out in the bottom of a casserole dish. If the berries are still a little tart, sprinkle them with regular sugar.
In a separate bowl, mix together flour, brown sugar, and oatmeal with the melted butter until crumbly. Sprinkle over the blackberries and place in a 350 degree oven.
Bake 20-30 minutes until blackberries are bubbly and topping is browned. Top with ice cream if desired, but it's just as good without the ice cream. Mmmmmmmm.
I'm experiencing that Pavlovian drool as I type.
Come Saturday morning, I'll be at the tailgate market for more--and this time I'm going to buy enough to freeze so we can have this again post-season.
Enjoy!
Then Kim, from work, gave me her recipe for blackberry cobbler and I tried it on Tuesday. It was super easy and super delicious and I'd show you a picture, but J-Man and I devoured it before the camera could fire up.
Well, okay, not quite that fast, but believe you me, I was not thinking of pictures after I put that first spoonful in my mouth!
So, here's Kim's recipe:
1 qt blackberries
1 cup brown sugar
1 cup flour
1/2 C butter, melted
1 C quick oatmeal
Spread the blackberries out in the bottom of a casserole dish. If the berries are still a little tart, sprinkle them with regular sugar.
In a separate bowl, mix together flour, brown sugar, and oatmeal with the melted butter until crumbly. Sprinkle over the blackberries and place in a 350 degree oven.
Bake 20-30 minutes until blackberries are bubbly and topping is browned. Top with ice cream if desired, but it's just as good without the ice cream. Mmmmmmmm.
I'm experiencing that Pavlovian drool as I type.
Come Saturday morning, I'll be at the tailgate market for more--and this time I'm going to buy enough to freeze so we can have this again post-season.
Enjoy!
Monday, July 20, 2009
Deck Garden
Just so you know I CAN grow some things, here are some photos of my potted garden on the back deck. I planted dill, stevia, rosemary, flat-leafed parsley, curly-leafed parsley, mint, lemon balm, chives, and oregano.
I never got around to finding a place for three of my bell pepper plants, so they've been eking out a living in the original flats, with the help of some Miracle Grow in the water. As my harvest has been a little puny to date, I stuck them in some pots to see if I have any better luck there. I had one large pot left, so the others had to go in smaller pots.
Somehow, I ended up with tons of chives--more than I generally use--and some haven't made it into bigger pots yet.
One of the gals at work loves chives, so I'm taking her one of my plants as well as some cuttings from the mint and lemon balm plants. I hope they take root.
Working in the yard and with the veggie garden has taken up so much time, I have been negligent in pinching back the plants so they'd bush out instead of getting so tall.
I already have some stevia drying, and lots of dill. They're hanging upside down from the closet in the sewing room right now, and when you walk in, the room smells like pickles. It's a little disconcerting at first.
This year I planted two pots of basil, and they really took off.
If you haven't been over to tipnut.com, or subscribed to their daily emails, I hope you check them out. One of the recent emails centered on salad recipes:http://tipnut.com/pasta-salad/
There are a couple of yummy-sounding pasta salads that might make it to our table this week--especially if they contain basil!
So, what are your favorite summer salads?
I never got around to finding a place for three of my bell pepper plants, so they've been eking out a living in the original flats, with the help of some Miracle Grow in the water. As my harvest has been a little puny to date, I stuck them in some pots to see if I have any better luck there. I had one large pot left, so the others had to go in smaller pots.
Somehow, I ended up with tons of chives--more than I generally use--and some haven't made it into bigger pots yet.
One of the gals at work loves chives, so I'm taking her one of my plants as well as some cuttings from the mint and lemon balm plants. I hope they take root.
Working in the yard and with the veggie garden has taken up so much time, I have been negligent in pinching back the plants so they'd bush out instead of getting so tall.
I already have some stevia drying, and lots of dill. They're hanging upside down from the closet in the sewing room right now, and when you walk in, the room smells like pickles. It's a little disconcerting at first.
This year I planted two pots of basil, and they really took off.
If you haven't been over to tipnut.com, or subscribed to their daily emails, I hope you check them out. One of the recent emails centered on salad recipes:http://tipnut.com/pasta-salad/
There are a couple of yummy-sounding pasta salads that might make it to our table this week--especially if they contain basil!
So, what are your favorite summer salads?
Thursday, October 23, 2008
Just had to pop in and let you know about a great post over at Gill's site: That British Woman
She's going into great detail about how to save money on your food bill, and she's got it down to a science. If you're like me and don't really know all that's in your freezer or pantry, this post might be just what you need to read.
She's going into great detail about how to save money on your food bill, and she's got it down to a science. If you're like me and don't really know all that's in your freezer or pantry, this post might be just what you need to read.
Saturday, May 10, 2008
Contests and Giveaways
Here is a fun one involving words of wisdom from our mothers: May's Blue Yonder First Monday Contest
Her blog is always fun to read. Besides, her name is Stefani, too, even though she spells it differently, so hey, gotta be good, right?
This one is for a $100.00 gift certificate from Target:
http://b-nn.com/2008/05/bloggedin-bounty-may-2008/
The Pioneer Woman Cooks just had a Cuisinart Giveaway and there are to be another 2 coming up soon, so you may want to watch her blog. Besides that, she has some fantastic recipes and just had about 5000 emailed in for a giveaway so there are lots to peruse!
There, that should keep you busy for a bit as I work and hash out my Mother's Day post.
Her blog is always fun to read. Besides, her name is Stefani, too, even though she spells it differently, so hey, gotta be good, right?
This one is for a $100.00 gift certificate from Target:
http://b-nn.com/2008/05/bloggedin-bounty-may-2008/
The Pioneer Woman Cooks just had a Cuisinart Giveaway and there are to be another 2 coming up soon, so you may want to watch her blog. Besides that, she has some fantastic recipes and just had about 5000 emailed in for a giveaway so there are lots to peruse!
There, that should keep you busy for a bit as I work and hash out my Mother's Day post.
Thursday, April 17, 2008
City Girl
I was grubby. I hadn't had a shower and I was stinky. So there was no way I could go.
I'd been working at cleaning the yard of leaves, trash, sticks, etc., taking frequent breaks since my knees still bother me. The groomer called to say Tandi was finished early, but was having a good time, so I wouldn't need to rush over to get her. Tandi needs all the socialization she can get, so I kept working awhile more and soon it was 2:45, later than I'd planned. Rather than jump in the shower, I just jumped in the truck, pink garden shoes, straggly hair, dirty clothes and all. The groomers didn't care--they'd been dealing with dirty dogs all day.
On the way back, Tandi trying to climb into my armpit, I heard a guy on the radio interviewing some guy from The Grand Re-Opening of The Tailgate Market. In my little town. I didn't even know there was one, but the guy said he had prawns. Prawns?! My husband LOVES prawns! I don't ever remember having any myself, but I am the original shrimpaholic, and ginormous shrimp HAS to be better than regular!
When I was pregnant with DD, my dad used to take me over to Catfish Cabin in Birmingham. On Mondays they had All the Boiled Shrimp You Can Eat. Tuesdays were All the Froglegs You Can Eat, don't remember Wed. Thursday was All the Fried Shrimp You Can Eat, and Fridays they provided you with All the Catfish You Can Eat. I know they hated to see my dad coming. My dad could put away all of the above and I was my dad's daughter when it came to shrimp. On Mondays we would peel and eat and peel and eat and call for another plate and peel and eat. On Thursdays, we would just eat. We could not be distracted by the plates of hush puppies and bowls of cole slaw. We were on a mission. Did I mention they went out of business long ago?
I SO love shrimp! Remember in Forrest Gump, when Bubba is explaining all the things you can do to shrimp? Bubba: "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
Well, not exactly; he forgot shrimp scampi. And shrimp and grits, which I'd never had before moving here. Omigosh, that stuff is wonderful!
Sorry. I was momentarily distracted. The radio. So I listened a little more closely to the announcer; the tailgate market is open every Thurs. from 3-6pm from now til October. It was 3:15. I was a good 20 minutes away from home, 25 minutes away from the tailgate market and I was grubby. What to do?
I opted for home. J-Man barely got "hi" out of his mouth before I was telling him the prawn story. "I know how much you love them," I said. Psychology. "They are really advertising on the "Q". I don't know how much longer the prawns will be there."
"How much are they? Where did they come from? How big are they? What time do they close?" He can be maddeningly DENSE sometimes. "Come on, let's go on down there."
See?
"Look at me," I told him. "I can't go like this and it's almost 4:00. You go. Get however many you want. I'll put the chicken back in the fridge and we'll have shrimp instead."
It took three times for him to understand the directions, but he went--and came back with six pounds of prawns. SIX pounds! Right now the shrimp are coming from Florida, but later they will come from up the coastline. J-Man said the place smelled like a wharf, the shrimp were so fresh. He was about the 7th person in line, but he came home with 6 pounds. "Oh, yeah," he said. "The guy beheaded and deveined them for us."
Beheaded? Deveining I knew--I usually had to do a little of that with boiled shrimp at restaurants. But beheading? They have heads?
I opened the plastic bag. HOLY COW!
Do you see the SIZE of those things?
Dang! They looked really real! I mean, they didn't look like the little pink shrimp I usually peel and eat. Thank goodness J-Man had the guy behead them. I would hate to go shrimpless the rest of my life. Never mind the waste of good Prawns tonight.
Got out the Zaterain's--enough to cook 4 pounds of shrimp, it said.
Well, we were eating about 1 1/4 pounds, but there was no way to divide the bag of seasonings. I put on my gloves (no WAY I was touching those big gray things with blue-green tails and long antennae with my bare hands--are you nuts?) washed the shrimp, put the remainder in bags in the freezer, and cooked 14 prawns in enough seasoning for 4 times that many. Oh, well.
Noowww, they looked like the pink, curled up shrimp I usually eat--only bigger, of course.
Add brown rice, (frozen french fries for hubby), a big tossed salad and cocktail sauce. Aahhhhh.
I still haven't had a shower. I'm sporting blue slippers instead of pink garden clogs, and I'm sunburned.
But oh, so content....
And there are 4 more pounds in the freezer.
Heaven.
I'd been working at cleaning the yard of leaves, trash, sticks, etc., taking frequent breaks since my knees still bother me. The groomer called to say Tandi was finished early, but was having a good time, so I wouldn't need to rush over to get her. Tandi needs all the socialization she can get, so I kept working awhile more and soon it was 2:45, later than I'd planned. Rather than jump in the shower, I just jumped in the truck, pink garden shoes, straggly hair, dirty clothes and all. The groomers didn't care--they'd been dealing with dirty dogs all day.
On the way back, Tandi trying to climb into my armpit, I heard a guy on the radio interviewing some guy from The Grand Re-Opening of The Tailgate Market. In my little town. I didn't even know there was one, but the guy said he had prawns. Prawns?! My husband LOVES prawns! I don't ever remember having any myself, but I am the original shrimpaholic, and ginormous shrimp HAS to be better than regular!
When I was pregnant with DD, my dad used to take me over to Catfish Cabin in Birmingham. On Mondays they had All the Boiled Shrimp You Can Eat. Tuesdays were All the Froglegs You Can Eat, don't remember Wed. Thursday was All the Fried Shrimp You Can Eat, and Fridays they provided you with All the Catfish You Can Eat. I know they hated to see my dad coming. My dad could put away all of the above and I was my dad's daughter when it came to shrimp. On Mondays we would peel and eat and peel and eat and call for another plate and peel and eat. On Thursdays, we would just eat. We could not be distracted by the plates of hush puppies and bowls of cole slaw. We were on a mission. Did I mention they went out of business long ago?
I SO love shrimp! Remember in Forrest Gump, when Bubba is explaining all the things you can do to shrimp? Bubba: "Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
Well, not exactly; he forgot shrimp scampi. And shrimp and grits, which I'd never had before moving here. Omigosh, that stuff is wonderful!
Sorry. I was momentarily distracted. The radio. So I listened a little more closely to the announcer; the tailgate market is open every Thurs. from 3-6pm from now til October. It was 3:15. I was a good 20 minutes away from home, 25 minutes away from the tailgate market and I was grubby. What to do?
I opted for home. J-Man barely got "hi" out of his mouth before I was telling him the prawn story. "I know how much you love them," I said. Psychology. "They are really advertising on the "Q". I don't know how much longer the prawns will be there."
"How much are they? Where did they come from? How big are they? What time do they close?" He can be maddeningly DENSE sometimes. "Come on, let's go on down there."
See?
"Look at me," I told him. "I can't go like this and it's almost 4:00. You go. Get however many you want. I'll put the chicken back in the fridge and we'll have shrimp instead."
It took three times for him to understand the directions, but he went--and came back with six pounds of prawns. SIX pounds! Right now the shrimp are coming from Florida, but later they will come from up the coastline. J-Man said the place smelled like a wharf, the shrimp were so fresh. He was about the 7th person in line, but he came home with 6 pounds. "Oh, yeah," he said. "The guy beheaded and deveined them for us."
Beheaded? Deveining I knew--I usually had to do a little of that with boiled shrimp at restaurants. But beheading? They have heads?
I opened the plastic bag. HOLY COW!
Do you see the SIZE of those things?
Dang! They looked really real! I mean, they didn't look like the little pink shrimp I usually peel and eat. Thank goodness J-Man had the guy behead them. I would hate to go shrimpless the rest of my life. Never mind the waste of good Prawns tonight.
Got out the Zaterain's--enough to cook 4 pounds of shrimp, it said.
Well, we were eating about 1 1/4 pounds, but there was no way to divide the bag of seasonings. I put on my gloves (no WAY I was touching those big gray things with blue-green tails and long antennae with my bare hands--are you nuts?) washed the shrimp, put the remainder in bags in the freezer, and cooked 14 prawns in enough seasoning for 4 times that many. Oh, well.
Noowww, they looked like the pink, curled up shrimp I usually eat--only bigger, of course.
Add brown rice, (frozen french fries for hubby), a big tossed salad and cocktail sauce. Aahhhhh.
I still haven't had a shower. I'm sporting blue slippers instead of pink garden clogs, and I'm sunburned.
But oh, so content....
And there are 4 more pounds in the freezer.
Heaven.
Thursday, November 08, 2007
Productive day
Just finished roasting 10 pounds of green chiles ordered from New Mexico Catalog and received a precarious 2 weeks ago--or was it 3? I kept them in the fridge, but still had to throw away about a dozen. But oh, the house smells so good right now.
I did this once before, a couple of years ago, but didn't write down the directions, and when I started roasting them, J-Man was on the computer, so I just had to wing it.
First, I put on my gloves! It's way too easy to forget and rub the corner of your eye or something, so I keep several pair of gloves available for handling the chiles. Then I wash them, and, taking a sharp knife, cut slits in the skin down the length of the chili.
Next, I layer them on a cookie sheet
and put them in a 400 degree oven for about 15 minutes, turning them as needed, until they "blister".
Then I place them in a gallon-sized freezer bag, to lie flat on the shelves until all are frozen.
Ta-dah! 12 bags of chiles, ready to pull out individual ones as needed for green chile stew, spinach enchilada casserole, whatever. I will probably give DD a couple of bags when she next comes down.
This morning, I took Tandi over to a new groomer's, recommended to me by a friend. Remember the experience with the last groomer? Well, this was a whole different ballgame.
I checked the place out last Saturday morning on the way home from work. Lauri was very helpful, very knowledgeable, and seemed very competent. Her philosophy is that if it takes 6 weeks to get Tandi groomed, so be it. She won't push my pup any farther than she can handle.
So today I took Tandi over there for a short visit. There must have been 6-7 dogs, all crowding up to the doggie gate, trying to get a look (or a sniff) at the new kid on the block. Tandi was excited at all the potential playmates, and had no problem milling around with them, playing with the stuffies and squeakies available, and checking out all the equipment. She even permitted Angie and Lauri to pet her and hold her, though she was just a bit anxious. I went off and left her for about an hour and all went beautifully. She was wearing her big doggie grin when I came to get her, and didn't scramble over me trying to get out the door. SUCH a change from our last groomer. This one looks to be a beautiful fit! So tomorrow, I take her back for grooming, and they really think they'll be able to get it all done.
They let the dogs run around as they want, as long as they behave, and just work on them all day long. If and when one gets a little stressed, they stop, scoop up another and go from there. There are fenced areas outside so the dogs can run and play, and they'll separate the large dogs from the small ones so no one gets trampled. Even when it rains, they have a fenced in, covered patio the dogs can play on. And it won't cost me an arm and a leg, either. I'll try to post pics tomorrow of my little furbaby, all nicely fluffed and puffed!
I did this once before, a couple of years ago, but didn't write down the directions, and when I started roasting them, J-Man was on the computer, so I just had to wing it.
First, I put on my gloves! It's way too easy to forget and rub the corner of your eye or something, so I keep several pair of gloves available for handling the chiles. Then I wash them, and, taking a sharp knife, cut slits in the skin down the length of the chili.
Next, I layer them on a cookie sheet
and put them in a 400 degree oven for about 15 minutes, turning them as needed, until they "blister".
Then I place them in a gallon-sized freezer bag, to lie flat on the shelves until all are frozen.
Ta-dah! 12 bags of chiles, ready to pull out individual ones as needed for green chile stew, spinach enchilada casserole, whatever. I will probably give DD a couple of bags when she next comes down.
This morning, I took Tandi over to a new groomer's, recommended to me by a friend. Remember the experience with the last groomer? Well, this was a whole different ballgame.
I checked the place out last Saturday morning on the way home from work. Lauri was very helpful, very knowledgeable, and seemed very competent. Her philosophy is that if it takes 6 weeks to get Tandi groomed, so be it. She won't push my pup any farther than she can handle.
So today I took Tandi over there for a short visit. There must have been 6-7 dogs, all crowding up to the doggie gate, trying to get a look (or a sniff) at the new kid on the block. Tandi was excited at all the potential playmates, and had no problem milling around with them, playing with the stuffies and squeakies available, and checking out all the equipment. She even permitted Angie and Lauri to pet her and hold her, though she was just a bit anxious. I went off and left her for about an hour and all went beautifully. She was wearing her big doggie grin when I came to get her, and didn't scramble over me trying to get out the door. SUCH a change from our last groomer. This one looks to be a beautiful fit! So tomorrow, I take her back for grooming, and they really think they'll be able to get it all done.
They let the dogs run around as they want, as long as they behave, and just work on them all day long. If and when one gets a little stressed, they stop, scoop up another and go from there. There are fenced areas outside so the dogs can run and play, and they'll separate the large dogs from the small ones so no one gets trampled. Even when it rains, they have a fenced in, covered patio the dogs can play on. And it won't cost me an arm and a leg, either. I'll try to post pics tomorrow of my little furbaby, all nicely fluffed and puffed!
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