Great Holiday Appetizer

I posted this earlier in the month without a picture. Since I posted it I have made it and took a pic of it and wanted to tell you what I did. I went by the recipe other than I added two whole jalapenos with seeds chopped and one jalapeno seeded and chopped. That may be a little too hot for you but for our family it worked well. Everyone loved it.

Quick and Easy Pasta Dish

This is a new recipe I tried. It is very easy to prepare and delicious. I was a little concerned about my husband liking this one but I will tell you about the changes I made. The recipe calls for freshly grated Asiago cheese. I love Asiago cheese but in this recipe it is pretty strong. It could have been just the block of cheese I bought that day. The second time I made it I used freshly grated Parmesan cheese and we both liked it a lot better. We also love Gorgonzola cheese and I would like to try that sometime. If you like Asiago give it a try. It's really good and a great comfort food.

Fettuccine with Zucchini and Pecans

3/4 cup chopped pecans
1 (12 oz.) package of Fettuccine
2 tablespoons of butter
2 tablespoons of olive oil
1 lb. small zucchini, shredded
3 garlic cloves, minced
1 cup freshly grated Asiago cheese
1/4 cup thinly sliced fresh basil

Heat pecans in a small nonstick skillet over medium low heat, stirring often, 6 to 8 minutes or until toasted and fragrant.
Prepare fettuccine according to package directions.
Meanwhile, melt butter with olive oil in a large nonstick skillet over medium high heat. Add zucchini and garlic and saute 3 to 4 minutes or until zucchini is tender. Toss with hot cooked fettuccine, pecans, Asiago cheese, and basil. Season with salt and pepper to taste and serve immediately.

Home Alone

In October, our last two little fledglings left the nest. Actually, they are not little anymore. Our two sons moved to the city and are living in an apartment together. They are loving the convenience of living in the city and all the amenities that are associated with that. From their mother's point of view, there are not many amenities to living in the city but I'm a country girl through and through. My occasional trip to the city is plenty of exposure to that loud hurried life style.

After the boys moved out, one day I was figuring how long we had had children in our home and it has been 35 years. I could hardly believe it. We had our first child two years after we married. We home schooled our children for 17 years so life for me was very busy. I think about it now and I can't believe I did all that I did in a day. It has been a wonderful part of my life and I'm very thankful for our children and the time that we have had with them.

I worked up until our first child was born and then I was excited about the prospect of quiting my job and staying home with her. I've always love different hobbies and when I quit my job I thought I would have time for those things as well as being a wife and mother. I did work in things occasionally but it added a lot of unneeded stress to my life so I didn't do it often.

I get up in the morning now and all I have to be concerned about is me and my hubby. I'm still trying to get used to cooking for two people and the house stays cleaner a little longer.

I do believe each of us is here for a purpose and while I was raising our children I knew I was fulfilling my purpose at that time. Now, I'm asking God about the next chapter and what does He have for me now. I'm excited to find out. In the meantime, I'm thoroughly enjoying not living on a schedule and doing what I want when I want.

Leafy Apple Pie

In mid November my oldest daughter had sent me a picture of a beautiful apple pie on the cover of Parade (a section in the Sunday paper). It was an absolutely beautiful pie and it was covered with leaves made from pie crust. The presentation was very unique and beautiful. So I stored away that little idea.

One of my customers that I cook for quite often called and her daughter and son-in-law are coming in from California and she ordered several pies, one of which was an apple. In the middle of making the apple yesterday, I thought of the pie on the cover of Parade and I thought I would surprise her with the leafy apple pie. It would be a beautiful dessert to present to her family. I was a little nervous about it, since I had not made it before but it came together beautifully. I was so excited.

The pie was made in a 10 inch foil pie plate. Put it in the oven, watch it carefully so it wouldn't get to brown. Finally it was done and it looked beautiful, I was so pleased. I took it out of the oven and a little juice had dripped over the side so I didn't want it sitting in the juice and drying so I carefully lifted it on both sides to move it to a wire rack on my table in the breakfast room. As I was moving it, the sides of the foil pie plate started to bend into the middle and I couldn't get to the table fast enough. The pie spilled all over my hands, the floor, chairs, table. I can't even remember the last time I was that mad. I wanted to cry, and fling the rest of the pie against the wall, I hate to admit it (but confession is good for the soul, right :)) but I came up with some new cus words. All of that work, gone. My positive vibes were gone. My husband helped me and we cleaned up the mess. I left to get fresh air and go to the store for more apples. I came home and my sweet husband said, "the best way to look at this is, this has never happened to you before, you could have been walking out the door to deliver this and it could have happened." That's true. I would have been up a creek without a paddle then.

So, I started all over and made it again and put it in a glass pie plate to hold the weight of the pie. It turned out great. I'll be delivering it to her today and I will be excited to get her impression of it.

If you are interested in making this. Cover the top of your pie with a regular pie crust. Cut a round circle in the top of the pie crust. Be sure to crimp the edges of your pie so the juice will not leak out when it is cooking. Find a leaf cut out and make lots of leaves to go on the top. Make a egg wash (one egg and 1 tablespoon of water, beat) and brush a section of pie crust with egg wash and arrange your leaves on the pie crust and then do another section until you have covered the top. Brush the egg wash over the leaves and bake as you normally do. Watch the pie and cover with foil if the top starts to get to brown. And if you use a foil pie plate be sure and carry the pie with your hand under the pie plate. :)

Judging

I have always been concerned about judging. I didn't want to judge anyone but it seemed like I was always falling into doing it. No one has ever been able to give me a good explanation of how to not judge, until recently. This explanation is so simple and makes sense. "Observe, just don't put a label on it."

Isn't that good!

Winter Decorating

This is a simple decorating idea. This is a concrete pot I bought at a garage sale but I decorate a lot with it in my home. I change out the greenery and flowers each season. I have a huge glass vase that I keep in the middle and a good size candle in it. At night, it creates beautiful light through the flowers and greenery.

For the winter, I have artificial evergreen and something that looks like lamb's ear. There are pine cones tipped in white paint that looks like snow. I have crocheted snowflakes that I have placed throughout the arrangement. This can stay out until the end of February. Looks like winter!

Great Holiday Appetizer

My husband and I went out with dear friends last weekend. We went on a tour of homes decorated for Christmas. All of the homes had different snacks you could sample also. The was one I had never seen and it is very festive and delicious. Sorry, I don't have a picture. I haven't made it yet.

Cranberry Relish

1 bag fresh cranberries
1 cup sugar
1 bunch cilantro
3-4 jalapenos, seeded if you don't want much heat.
1-8 oz. cream cheese, softened

Put above ingredients in blender or food processor and blend until fine to medium consistency. Pour over cream cheese and serve with Fritos.

When I tasted this, the hostess had only put in one seeded jalapeno and I couldn't taste the jalapeno. So you will need to decide how hot you want it and add your jalapenos. The hostess also said Fritos are the best with this. She had tried different crackers and it didn't do what Fritos did for this.

My Birthday

My birthday is in November and our oldest son was born the day before my birthday. Since he is older now we usually celebrate together. This year my sister surprised us with huge rib eye steaks (for our son) and her wonderful artichoke salad (for me). It was a wonderful dinner. My sister is a wonderful cook. She has a natural ability for putting foods together and making up her own recipes. This artichoke salad is one she made up years ago and I have always loved it.

Just a little information about my sister. I have never said much about her. She is 11 years older than I am. She married and left home when I was in the third grade. She is a very sweet and kind person. Like I have already said, she is a wonderful cook and had a full scholarship to Oklahoma State University in Home Economics when she graduated from high school and turned it down to marry the love of her life. She has two sons. Before I married, my sister and her husband would have me and our parents up for dinner at least one or twice a month. She always went all out with appetizers and drinks before dinner and then she always had a wonderful gourmet meal for us. Wonderful memories!

Back to the birthday dinner. One thing I have always loved about my sister's meals is she always does appetizers. For our dinner that day, she had made a yummy corn dip as an appetizer. It was a relaxed afternoon, enjoying the appetizer cooking dinner at a relaxed pace. I'm usually in a rush trying to get things done. I need to pick up her style of being relaxed and enjoying food and conversation and having the food in stages. I need to do more appetizers for my family and friends. Having appetizers before dinner just creates a relaxed mood.

The menu was steaks, salad, sauteed mushrooms and then our youngest daughter made this wonderful German Chocolate Cake. I had been wanting to make a layered German Chocolate Cake. My mother had a wonderful recipe when I was growing up and I have not been able to find her recipe. So in Southern Living in October they featured a German Chocolate Cake and the recipe was from 1957. I thought this has to be similar to my mom's recipe. It was wonderful. If you like German chocolate cake you will have to make this, it really is worth the effort of making a layered cake.

Now for the recipes.

German Chocolate Cake
2 (4-oz) packages Baker's German's Sweet Chocolate Bar
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup buttermilk
Parchment paper
Coconut-Pecan Frosting
Preheat oven to 350 degrees. Lightly grease 3 (9 inch) round cake pans, line bottoms with parchment paper, and lightly grease paper.
Microwave chocolate baking bars and 1/2 cup water in a large microwave safe bowl at High for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.
Combine flour and next 2 ingredients in a medium bowl.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form, gently fold into batter. Pour batter into prepared pans.
Bake at 350 for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven from, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire rack 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.

Coconut-Pecan Frosting

2 cups chopped pecans
1 (12-oz) can evaporated milk
1 1/2 cups sugar
1/4 cup butter
6 eggs yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3 quart sauce pan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling and reaches a pudding like thickness.
Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally 45 minutes or until cooled and spreading consistency.

Artichoke Salad

1 head of Romaine, torn or cut
1 head of Red Leaf lettuce, cut
2 jars marinated artichoke hearts, sliced, reserve liquid from artichokes
1 can black olives, sliced
1 purple onion sliced thinly
Fresh Parmesan cheese, grated
Red wine vinegar
Olive oil
garlic salt
Freshly ground pepper
salt to taste

Cut up greens in a salad bowl. Add olives and purple onion. In a separate bowl, mix about 1/2 cup red wine vinegar, salt, pepper, 1/2 to 1 teaspoon garlic salt, 1/2 to 1 cup olive oil and liquid from artichokes. Whisk together and pour over greens. Top with grated Parmesan cheese and toss. My sister doesn't measure anything so I'm guessing on the measurements. You might want to add more or take away according to your personal taste. I also thought fresh garlic would be better and I personally like Kalamata olives better than black olives.

I always forget to take pictures. The cake was devoured when I thought of pictures and that was left over salad.

I had two favorite gifts for my birthday. One was a pair of shoes curiosity of daughter number two and daughter number one gave me this adorable piece for my garden "blackbirds in the pie". It is in our breakfast room until spring when I will have a perfect spot for it in my flower garden. Blackbirds in the Pie came from Wilshire Garden Market. Go and check out all the wonderful pieces they have for your garden. I promise you, you won't be able to leave without something you'll fall in love with.

Turkey for the Holidays

Thirty years ago, my mom showed me how she prepared our Thanksgiving turkey. I have always prepared ours the same way she taught me. Clean and wash out the turkey, make a flour mask to coat the turkey with. Which is butter and flour. Season with salt and pepper rub on the mask and wrap up in foil. Then turn on the oven and start cooking about 2:00 a.m. and let it cook at 250 for about 8 hours. We always have 18 to 20 pound turkey. It was good and we always enjoyed it.

This year I was watching how a lot of the chiefs on the Food Network Channel prepared their turkey and decided to try something different. Since the Barefoot Contessa happens to be one of my favorites, I decided to try her version and let me tell you it was the best turkey I have ever cooked. This is what I did. Always wash the turkey with warm water inside and out and clean the turkey up. Zest and juice one lemon, 1 1/2 sticks of butter, softened, 1 heaping teaspoon of fresh chopped thyme. Mix these together and run your fingers between the skin and the breast meat to loosen the membrane and then put the butter mixture under the skin covering as much of the breast meat as possible. Salt and pepper the outside skin and rub the rest of the butter mixture over the skin. Now, inside the cavity cut a small onion in half and lay it inside the cavity along with half a lemon, a large bundle of garlic cut in half, and about 12 stems of fresh thyme. Tie the legs together with cooking twine and lay turkey in a roasting pan with a rack in the bottom. I cooked it at 400 degrees for 4 hours and after about 2 hours, once the turkey was golden brown, I layed foil over the top to keep it from burning. I let it rest after cooking for about 20 minutes before it was carved.

My family loved it and they thought it was the best turkey we have ever had. I think next year I will do the same thing but I may lay the turkey on a bed of carrots, celery, onions and apples. I saw someone do that and thought that might be interesting. Happy Cooking!!

I'm back!

It was a long hot summer for me and I didn't have much inspiration. But the cool breezes of autumn and the beautiful colors have revived me. I'm full of stories and ideas that I want to share with you.

I've been putting edging around my flower beds. Old red bricks are the edging around my flower beds and with my old yellow house in the country it really looks good. My husband and I have started creating an area behind our barn for star gazing parties. I have wanted to do this forever and there was so much to do it was almost overwhelming. But once again, we have taken a little at a time and we are making progress. It is going to be beautiful. I have transplanted a climbing rose bush and put a trellis behind it to cover some of the back wall of the barn. In one corner, we are putting up an old weathered pasture gate for morning glories to grow on.

I will show pictures before long.

Celebrating my husband's birthday tomorrow and will have two new pie recipes to share with you.