04 December 2010
The first batch of Christmas cookies are complete, and this is by far one of the easiest recipes you'll come across. There is something I love about the taste of butterscotch and then add in a little salt and crunch and I'm in heaven. Yum yum!!! I came across this recipe and while I can't pinpoint where I've had these, I know I've had them many, many times and each time, they are just as wonderful.
I hope the next few weeks will bring loads of many more cookies, cakes, and baked goods for me to taste and share, considering I've already been planning some almond spritz cookies and some chocolate peppermint cookies. Here's a good way to start the holiday cooking!!!
1 Bag (11 oz) butterscotch chips
1/4 Cup creamy peanut butter
3 - 1/2 Cups corn flake cereal
Melt butterscotch chips in a double boiler, stirring until melted. Add peanut butter and continue to stir (spray measuring cup with Pam first will help it release). Fold in corn flakes. Drop by spoonfuls onto parchment paper to cool. Once set, enjoy!
02 December 2010
Don't forget about the little ones! They can enjoy Scentsy too. And you have until December 18th to order and get delivery by Christmas. Check out the monthly special and close-out specials for even more deals.
Meanwhile, I'm heading back to my wonderful daughter who is suffering now from Strep Throat. New job means new center which also means new germs. Hopefully this is the worst of it. Poor thing, but we're now off until Monday. Guess it is going to be lots of Mickey Mouse Clubhouse and Dr. Seuss books for the next couple days.
And for the finale, here is a quick look at how much fun she has with her daddy! They would run down the hallway and dive into the pile of pillows. The pictures don't really do justice but you get the idea.
26 November 2010
Growing up, I was never a big fan of stuffing (or dressing as you may call it). We always had Stovetop Stuffing that I remember and I avoided it at all cost. It wasn't until a few years ago that I tried it again, mixed it with some mashed potatoes, turkey, gravy, and cranberry sauce - and quickly realized it had a place. Thanksgiving meals have never been the same! Being the stubborn cook I am, I had to find a homemade recipe since boxed mix just wouldn't do - and this one is my winner.
- 1 pound sage bulk breakfast sausage
- 4 tablespoons butter
- 3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
- 2 apples, cored and chopped
- 1 cup chopped celery with leaves
- 1 tablespoon poultry seasoning
- 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh rosemary
- 6 cups boxed bread cubes
- 1/3 cup chopped fresh parsley leaves
- 2 to 3 cups chicken stock
- 1 tablespoon salt
- 2 teaspoons ground black pepper
Preheat the oven to 375 degrees F.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish.
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
25 November 2010
Lots of changes going on in my career life right now, and I'm loving it! I have decided to join the world of Scentsy as an independent consultant and will be selling these amazing warmers and scents through my website (click here). If you are not familiar with these, they are similar to candles, but so much more! The melt scented wax with a light bulb so you never have to be worried about open flames again. Plus, the wax cools quickly so that chance of getting burned is also very slim. They offer over 80 different scents, a variety of warmers from plug-ins to full size, as well as hanging fresheners, room sprays, travel tins, and Scentsy buddies. Check out the website and feel free to contact me with any questions - I am always looking for people who want to host parties or join my team.
Another big change is that yesterday was my last day as a teacher since Monday I am starting as an assistant director at a new center. I am extremely excited about the opportunity it offers, although I'm a little nervous since it is all brand new to me - new location, new staff, new teacher for Ruby.
Meanwhile, I hope everyone has a wonderful Thanksgiving!
29 August 2010
Join the fight to end breast cancer!
As the world's leading breast cancer organization, Susan G. Komen for the Cure® is committed to ending breast cancer forever. On October 16, 2010, I will join thousands of others playing a part in the annual Komen Dallas Race for the Cure®. It’s a 5k run/walk event to raise money for breast cancer.
My goal is to raise at least $200 this year. Please make a donation to help me reach that goal. Online donations are simple, and the donation page is secure. Please go to my fundraising page to make a tax-deductible donation. Or, you can join me and team Pink United for the 5K run/walk at North Park Mall.
The deadline to have my donations collected is by November 12, 2010. By making a donation on my behalf, you are supporting local breast cancer education, screening, treatment, and outreach along with international research that will someday lead us to a world without breast cancer.
Thank you for your support of this cause.
If you have questions or need help please don't hesitate to call the Komen Dallas Race for the Cure office at 214-750-RACE.
15 August 2010
Finally, there is another location over off 360 that is nice as well, but I still prefer the original. Yum yum!
It is a shame they are not open on Sunday because I could definitely go for some sushi now!
I've never been a huge cake person, as I prefer brownies, ice cream, cookies, and cheesecake, but these are freaking amazing - FREAKING AMAZING! Not only is the frosting moist and creamy, but so is the cupcake. They are sweet without being too sweet and it is almost impossible to eat just one. Consider yourself warned.
Recipe courtesy Cupcakes from the Cake Mix Doctor by Ann Byrn.
1 pkg (18.25 oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
1 1/4 C milk
3/4 C vegetable oil
3 large eggs
1 Tbl + 1/4 tsp ground cinnamon
1 Tbl sugar
CINNAMON CREAM CHEESE FROSTING
1 pkg (8 oz) cream cheese, softened
4 Tbl butter, softened
3 C powdered sugar
1 tsp ground cinnamon
Mix cake mix, pudding mix, milk, oil, eggs, and 1 Tbl cinnamon. Fill lined muffin pan about 3/4 full. Bake 18-22 minutes at 350 degrees. Allow to cool prior to frosting.
Mix cream cheese and butter in a large bowl, slowly add powdered sugar and cinnamon until completely combined.
Mix 1 Tbl sugar and 1/4 tsp cinnamon for sprinkling.
Use cinnamon cream cheese frosting and them top with cinnamon sugar mixture. Eat and enjoy!
Until a few days ago anyhow. While watching Food Network (as is on so often in our house), Alton Brown was talking about them - and the craving hit me, so I searched high and low for a recipe, and came across this one. Yum! And now, thanks to blogger, I am going to immortalize it so I will never lose it again.
1 C water
10-12 ice cubes (or more depending on their size)