Thursday, December 31, 2009
Hello to our few readers! Thank you so much for reading our blog this past few months. We've discovered that documenting our posts can sometimes turn into eating cold food, but the best part of posting is sharing with our family! Wishing you all a safe and happy New Years! We're looking forward to continuing our blog throughout the next year! Stay tuned!
Sunday, December 27, 2009
Friday, December 25, 2009
This year we had a large Christmas dinner on the the 23rd. We needed a good way to arrange everyone at the table so we created these great place cards and also doubled as ornaments as you see above. We had an army of about 11 caroling snowmen. They were great! We put the names on their caroling books and then everyone could take them home after dinner and use them as ornaments. I thought that they were quite clever. I crocheted all the hats and then added a white pom pom on top. Then there bodies were simply sticks, white foam balls, beads, and jingle bell buttons!
Made by AM, DD & EJ (sister)
Thursday, December 24, 2009
Wednesday, December 23, 2009
Tuesday, December 22, 2009
Monday, December 21, 2009
Thursday, December 17, 2009
Saturday, December 12, 2009
2 TBSP vegetable oil
2 lbs venison stew meat
3 large onions, coarsely chopped
2 garlic cloves, finely minced
3 c low-salt beef broth/or chicken
1 T Worcestershire sauce
1 T soy sauce
1 t dried oregano
1/2 t salt
1/2 t pepper
6 medium potatoes
3/4 lbs carrots
1/4 c all-purpose flour
1/4 c cold water
Heat oil in a pot over medium heat. Add venison and cook until all
sides are nicely browned.
Add onions and garlic and cook, stirring often, until onions are
softened, about 3 to 4 minutes. Stir in beef broth, Worcestershire sauce, soy
sauce, oregano, salt and pepper. Bring to a boil, reduce heat and
simmer, covered, for 1 1/2 to 2 hours or until meat is tender.
Add potatoes and carrots and continue to cook, covered, until vegetables
are tender, about 20 to 30 minutes.
In a small bowl or cup, combine flour and water until smooth; stir into
stew. Cook and stir until thickened and bubbly.
Makes 8 servings.
Thursday, December 10, 2009
Wednesday, December 9, 2009
Tuesday, December 8, 2009
Sunday, December 6, 2009
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. (secret: keep your kisses in the freezer, that way they will refrain from melting when you push them into your cookies!)
Saturday, December 5, 2009
Friday, December 4, 2009
Wednesday, December 2, 2009
Tuesday, December 1, 2009
Saturday, November 28, 2009
Made by AM.
Thursday, November 26, 2009
Made by AM.
Tuesday, November 24, 2009
Still waiting for a good dessert!? This was delicious and not too sweet. The crust was done here with graham crackers, but animal crackers are recommended. (I enjoyed the graham crust). The first layer is caramel topped with bananas. The next layer is the coconut creme filling followed by a whipped cream top. This pie is high and scrumptious. The recipe can be found here.
Sunday, November 22, 2009
Friday, November 20, 2009
Wednesday, November 11, 2009
Tuesday, November 10, 2009
Monday, November 9, 2009
Sunday, November 8, 2009
Friday, November 6, 2009
Wednesday, November 4, 2009
Tuesday, November 3, 2009
Saturday, October 31, 2009
Potato Skin Pizza with Bacon and served with sour cream. The best part about this pizza is the dough! The dough is made with half white flour, half whole wheat flour and honey! This pizza is sadly not one of my specialties but if you come over and ask GD to make it, you'll be one satisfied customer.
Tuesday, October 27, 2009
Last Saturday, my family (all the D's) and another family the S's went for a walk at Mendon Ponds Park in Rochester. Wow! What a beautiful fall day! Part of our walks adventure was to find some unique things in nature for one of the S's to bring into school. I found a beautiful vine of bittersweet and brought it back home and put in some jars on my kitchen table. I can't take credit for ripping the vine out of the wilderness but I did carry it all the way back to the car! I still have some bittersweet left...any ideas for some other crafts?
Monday, October 26, 2009
The highlight of last weekend was on Saturday morning, when my Dad made French Toast with yogurt, bananas foster and topped with a homemade candied walnut! This was the most delicious french toast I've ever had! I think the secret of this great meal was using smaller pieces of toast and a hint of almond extract. Good job Dad!
Tuesday, October 20, 2009
Fresh baked chocolate chip cookies are one of my favorite things when I come home! Recently I made them and something went horribly wrong. They came out like flat pancakes! I couldn't figure out what was wrong so after a few trial and errors I decided to make them with an added 1 teaspoon of baking powder! That did the trick! Yummy! I wish there was still some left!
Monday, October 19, 2009
After watching a few episodes of the cooking series Top Chef, Papa D and I, AM started a "kitchen showdown" yesterday. It was around 5:30pm and we were ready for dinner. We decided to cook based upon the theme of the show. The show wanted the chefs to create a perfect pairing of ingredients. We began our own challenge and after a taste test, we were declared immunity and allowed to advance to the next round!
Wednesday, October 14, 2009
DD and I have been being very creative lately. We've both been exploring beyond the kitchen and making more than just food! Last weekend, after much trial and error DD and I tried to master the art of crochet. Despite DD's love for knitting she attempted to help me learn. With the help of this book, First Crochet by Lesley Stanfield I successfully finished a small red hat with tassels! I really feel in love with the beautiful knots from the pattern and I just started my next project! Can't wait to share! Until my next project! AM
Saturday, October 10, 2009
Macintosh is the ONLY apple for pie when baking in The RQ's kitchen, UNLESS you can find Idareds! Makes the perfect pie, every time!
MacIntosh or Idared Apples (6-8)
Lemon juice to toss sliced apples
Sugar, flour, cinnamon, nutmeg
2 cups flour
2/3 cups butter
7 Tblsp water
Bake at 400 degrees for 15 minutes, then reduce to 325 for 25 minutes.
Friday, October 9, 2009
Wednesday, September 30, 2009
Since it was DD's birthday, she wasn't available to make the famous Birthday cake! So I made a Carrot Tea Cake to celebrate hers! The icing was by far the best part! It was the perfect cream cheese frosting to top off the cake and it sat beautifully. I have to credit Martha Stewart for the recipe, however if I were to make any changes I would add raisins! I love Carrot Cake and loved spending her birthday weekend with her! Miss you!
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
Sunday, September 20, 2009
Two weeks ago I spent my Saturday afternoon picking blueberries and wildflowers! And as soon as I got home I knew exactly what to do with them! These blueberry muffins are delicious! They were originally B's favorite but they've evolved and now everyone loves them. Despite the large list of ingredients these muffins are much better than a simple Better Homes and Gardens six ingredient muffin. Courtesy of the Barefoot Contessa.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
This recipe has become my favorite "make it one day-have it all week" kinds of meals. Its perfect because its cold. So it can just be thrown into a tupperware and eaten whenever. It is also dairy free, perfect for SM! Thanks for the recipe mom!
From Christopher Idone's GLORIOUS AMERICAN FOOD (1985)
LENTIL SALAD WITH YELLOW AND RED PEPPERS
2 cups lentils
1 onion, studded with 3 whole cloves
3 cloves garlic
2 teaspoons salt
2 sweet yellow bell peppers-cored, seeded, deveined, and diced
2 sweet red bell peppers-cored, seeded, deveined, and diced
1 cup Vinaigrette*
Salt and freshly milled black pepper
Wash the lentils thoroughly and drain.
In a large pot, bring 2 quarts of water to a boil.
Add the lentils, onion, garlic, and salt.
Simmer for 30 minutes, or until the lentils are tender.
Drain, discarding the onion and garlic, Set aside.
Just before serving, toss the lentils with the peppers and vinaigrette; check for seasonings.
Serve at room temperature.
Serves 8 to 10
1/3 cup red wine vinegar
1 teaspoon Dijon-style mustard
1/3 cup safflower oil
1/3 cup olive oil
Salt and freshly milled black pepper to taste
In a small bowl, whisk together the vinegar and mstard.
Gradually whisk in the oils.
Season with the salt and pepper.
Makes 1 cup.
Monday, July 27, 2009
GD, adoring husband and loving father, while tending to his noontime exercise routine, planned his evening meal via a Men's Health recipe...inspired and capable, he put his skills to the test and graced his adoring and appreciative family with this lovely meal!