Month: November 2010

appetizers

Avocado Pesto-Stuffed Tomatoes

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Being in Florida for Thanksgiving has allowed Christi and I to look through magazines looking for different meals, quick and easy, since she is now the proud mom of a 2 month old precious little girl. We came across this one and it is a winner:

30 cherry tomatoes ( about 1 1/4 pts)

1/2 of a medium avocado, seeded, peeled and cut up

2 oz cream cheese, softened

3 tables basil pesto

1 teas lemon juice

Snipped fresh basil

Cut a thik slice from the top of each tomato. If desired, cut a thin slice from the bottom of each tomato so it stands upright.

Using a small spoon or small melon baller, carefully hollow out tomatoes. Linve a baking sheet withh paper towels. Invert tomatoes onto the towels. Let stand for 30 min to drain.

Meanwhile, for filling, in a food processor, combine avocado, cream cheese, pesto, and lemon juice. Cover and process just until combined.

Place tomatoes, open ends up on a serving platter. Spoon filling into the tomato cups. If desired, cover loosely with plastic wrap and chill for up to 4 hours. If desired, sprinkle with snipped basil before serving and serve on basil leaves. Makes 30.

Daily Thoughts

Black Friday and Sparkly Saturday

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We did it, we took Kenley (2 months old) and went to the mall yesterday for her first Black Friday. We were so proud of her. She shopped like an old pro and bought her first coat, her first pair of mittens and some winter hats. She will be going to the Panhandle of Texas for Christmas and will need this items. So Pops and I had a ball looking at all the cute little pink dresses and socks. It made Black Friday for us Pink Friday. So today, Sparkly Saturday, we are headed to Disney to see a life size carousel made completely our of chocolate with 35 hidden Mickey Mouses in it. Plus a life size gingerbread house. So what a fun day this will be. I am just like a little kid when it comes to Disney. I could live there. The lights and sounds, the music and rides, they make it easy to forget the problems in our everyday lives, which we all have sometimes. So this year, because we won’t be moving, we won’t be able to even have our Christmas decor out, as it is all packed and ready for the truck to come pick up. Being able to see all the lights and Disney characters will add so much to help us get in the Christmas spirit. This Florida visit has been so good for us to reconnect with Christi and Tim and get to know precious little Kenley. It is one of the best Christmas gifts we will be receiving.

The Almond Joy Chocolate Cake that I posted a few minutes ago is amazing. I got it from one of Christ’s recipe books she brought to Florida from Lubbock, which proves once again, that Texas is the home of the best desserts…..I am headed back to Dallas on Tuesday. It will be so great to sleep in our own house, cook in my kitchen and have people dropping over. It will be the season of sharing, I am more than ready for that. As I learn more new recipes either from California or Texas, I will be sharing them with you, my friends and family who visit this site…you are all such an encouragement to me. Let’s begin this Christmas Season with a determination to keep Christ in Christmas. Share your story of what He has done in your life with someone. What a blessed gift you will be giving.

Chocolate · Desserts

Almond Joy Cake

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1 chocolate cake mix

1 12 oz can evaporated milk

2 1/2 cup sugar

24 large marshmellows

14 oz sweetened coconut

1 stick butter

2 cups chocolate chips

1 (3 oz) slivered almonds

Bake chocolate cake mix according to directions and bake in a 9 x 13 pan, which you have sprayed with Pam.

In a saucepan, comine 1/2 of the milk (6 oz), 1 1/2 cups sugar and bring to a boil. Pour over mashmellows and stir until they are melted. Add the coconut. Pour mixture over the baked chocolate cake.

In a saucepan, mix rest of sugar and milk. Bring to a boil. Remove and add chocolate chips and butter. Stir until chocolate chips are melted. Add almonds to chocolate mixture and then pour over top of cake. Chill for at least 2 hours before serving.

Daily Thoughts

Thanksgiving Feast

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We just got up from the talble  and went  for a walk. We are in Florida with Christi, Tim and Kenley and  when Christi and I went to the store, we found two new recipes, so we decided to venture out and try some new things. Now Randy had already decided that he wanted pecan pie instead of pumpkin and Tim and Christi wanted chocolate pie. We also wanted a new squash casserole and a new dressing recipe, so that is what we did. We made a dressing with articoke hearts, parmesean cheese and sausage. It was delicious. We also made a squash casserole with corn chowder, shredded carrots, cheese, garlic-herb butter, croutons, bacon, onion and yellow squash. It was so good. So we have decided that not only is it the traditional green bean casserole, or turkey/gravy or ham that make the day. It is the laughter that you have, everybody in the kitchen, each one putting their own spin on their favorite food to cook. Rememer this, it is not the breaths you take that make your life, it is the moments that take your breath away that makes your life. Thank you Christi and Tim for inviting us and for the sweet memories we will have this Thanksgiving Day….we love our sweet little new princess. It was a very special Thanksgiving Day. We love you, Honey and Pops

Chicken · Meats

LowFat Chicken Tostado

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We are in Florida for Thanksgiving visiting our daughter, Christi and Tim and precious new grandbaby girl, Kenley. We are already preparing for the big day of turkey and talking about maybe trying new recipes we have both seen on Food Network.Com, but some recipes are just so traditionally that we cannot steer away from them, such as Green Bean Casserole. So we are compromising and trying the new Green Bean Casserole we saw on Throw Down with Bobby Flay, at a meal on Saturday. In the mean time, we are trying to eat healthy, with low fat meals, saving our calories for Thursday.

Christi cooked me the best chicken Tostado yesterday and I wanted to share it with you. You could use left over turkey in place of chicken.

4 flour tortillas

1 cup shredded chicken or turkey

1/2 cup tomatillo sauce (we used Frontera Brand)

1/2 low fat cheese

1/2 cleaned zucchini squash, shredded

olive oil

Spray each tortilla with olive oil or spray oil. Place on baking sheet and bake at 425 and bake 4 to 6 minutes, until crisp, and lightly browned.

Take out of oven and set aside. Mix chicken or turkey, squash and tomatillo sauce in saucepan and cook for about 3 to 4 min, or until heated throughly. Season with salt, pepper and a little garlic powder.

Divide and spoon meat mixture over the 4 tortillas. Sprinkle cheese over each one and place in oven for about 4 to 5 minutes or until cheese is melted.

Cakes · Chocolate

Best Ever Chocolate Cake

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3/4 cup butter
3 eggs
2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 1/2 cup milk

Allow butter and eggs to stand at room temp for 30 min. Lightly grease bottoms and sides of 3 8x 1 1/2″ cake pans, floor each pan lightly and discard any flour that does not stick to pan. Preheat oven to 350. In medium bowl, stir the flour, cocoa, baking soda, baking powder and salt. Set aside.
In large bowl, beat butter with mixer for 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time u till well mixed. Scrape side of bowl and beat for another 2 min. Add eggs, one at a time, beating about 1 min per addition. Alternantely add flour mixture and milk to egg and butter mixture beating for about
20 seconds per addition. Spread evenly into prepared pans.

Bake for 30 to 35 min or until cake is done in center when a toothpick is inserted.
Prepare chocolate frosting, fill and frost cake. Store cake in fridge.
Chocolate frosting:
In large saucepan, combine one 12 oz. Package (2 cups) semi-sweet chocolate chips with 1 stick butter. Heat over low heat until melted, stirring often. Cool for 5 min. Stir in one 8 oz. Carton sour cream. Gradually add 1 lb box of powdered sugar, beating until mixture is smooth. Add 1/2 teas vanilla and beat until blended. Fill and frost cake. If desired, sprinkle chocolate curls on top or crushed pecans over cake.

Daily Thoughts

An Apology to My Children

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I have learned something since moving to California. I admit that I have watched a little more television than I normally do since being here the last 3 weeks, and because I had not seen this certain commercial before, it was just unknown to me that my children were probably hiding resentment toward me for taking potty breaks during those most important days in their lives. After watching the commercial where the daughter looks at her mother with this horrid look on her face for having to go to the bathroom while she, the daughter, was trying on her wedding dress for alterations, and, if the mom would have taken a certain medication, would not have had to miss one minute of this momentous moment, I, with tears in my eyes, began to think of all the memories I probably ruined because I had to take a minute to go
to the bathroom.
So this is my public apology, to Jason, Jamin and Jodi, Christi and Cameron, for the
time I might of been in the bathroom when, in fact, you might have been in line,
along with 300 other children waiting your turn to walk on that stage to get your
diploma from school, or when I left the waiting room during your 12 hours of labor,
just to go potty, never knowing that while I was gone for 3 min, that you, or your
wife, were going from being dilated from a 3 to a 4. Just remembering the time I
left the gym to go to the bathroom, during the 4 hour band and choir concert when
you were 9, well, the lists just goes on and on. It’s just almost to painful to think
about, knowing that all these years, you were holding such painful memories of your
mom, thinking that she didn’t care about you during those special times. The good
news is that at this day in time, if you cannot forgive me, there is a drug for that, and a drug for me to help me forgive you for not forgiving me. Gotta close, it is time
for me to go take my pill that helps me adjust to the change of time of rolling back
the clock.

Daily Thoughts

Pumpkin Cream Cheese

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Ok, my daughter, Christi, just asked me if I had tried the new pumpkin flavored cream cheese? I have not seen it yet, but since I’m in a corporate apartment, with no baking pans, I have not been down the grocery isle, other than the frozen food isle. But if you are able to buy it, do so. You could use it in place of plain cream cheese for frosting on carrot cake, spice cake cupcakes, cream cheese pound cake. Wow, this will open up a whole new world of cream cheese flavor in holiday recipes. Write in and let us know of any recipes you are using it in place of regular cream cheese. Caramel-apple cream cheese dip, yum…..

Desserts

Pumpkin Pecan Pie

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1 pie crust
1 can (16oz) pumpkin
1 cup packed light brown sugar
3 eggs
2 oz softened cream cheese
1 1/2 teas pumpkin pie spice
1 1/2 teas vanilla
1/2 cup dark ( I use light) corn syrup
3 tbs. Melted butter
3/4 cup chopped pecans
1 cup pecan halves
Place jellyroll pan on lower rack in oven. Preheat oven to 425. Place pie crust in 9″ pie pan.
On medium speed, beat pumpkin, 1/2 cup sugar, 1 egg, cream cheese, pie spice and vanilla, until smooth. Pour into crust. In separate bowl, whisk together corn syrup,butter, remaining sugar, 2 eggs, and 1/2 tsp vanilla; stir in chopped pecans. Spoon over pumpkin filling. Arrange pecan halves over top. Bake on jellyroll pan 15 min. Reduce oven to 350. Bake another 35-40 min or until center is firm. Cool on wire rack.

Daily Thoughts

Sage-Rubbed Roasting Turkey

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For newly celebrated cooks who have always been a little leery of cooking a turkey for your relatives, please please try this recipe. It is a no fail and oh so easy recipe that will bring you smiles and compliments this Thanksgiving or Christmas season.

Makes 12 servings
1 whole turkey, thawed (12-14 lbs) fresh or frozen( frozen is always a little cheaper than fresh)
Be sure you take out any giblets package inside of turkey.
1 tbsp vegetable oil or olive oil
2 tbsp rubbed sage
2 tsp paprika
2 tsp garlic powder
1 tsp black pepper
Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tables seasoning inside turkey. Spread remaining seasoning over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover loosely with heavy duty foil.
Roast in preheated 325 oven for 1 hr. Roast 2 to 2 1/2 hrs longer or until internal temp reaches 165 degrees. Baste occasionally with pan juices. Remove turkey from oven and let stand 20 min before slicing. Reserve pan juices to make gravy.