SAINT PATRICK'S DAY

I decided to do something for my office for Saint Patrick's Day....Yes I know it isn't until Saturday, but since I only work three days a week I do any cooking and baking on my days off, which happen to be Monday and Friday!!  I though I would make Green Velvet Cup Cakes for the office.  I was going to try and make them from scratch, but unfortunately I became engrossed in a "B" movie on the SyFy channel this morning (I know, but I love "B" horror movies! LOL), and so went to plan "B".  Which worked out very well I might add!  I try and make sweets sugar free for Celtic Man as he is not supposed to have sugar.  The Pillsbury Sugar-Free products are great.  You have to try the brownies!!! To die for!!!

Well here is what I did:

1 box Pillsbury Sugar-Free Cake Mix - yellow
1 T coco powder (dark chocolate kind or whatever you have)
3 eggs
1/3 cup oil
1 cup water (I used fat free milk instead - say that on Pintrist so gave it a try)
1T vanilla bean paste (or could use about 1 to 1-1/2 tsp vanilla)
1 bottle green food dye

Put dry ingredients into bowl.  Add eggs, oil, water or milk, vanilla and entire bottle of green food dye.  I know all that green is scary, but it is necessary for the green color.  Start on lowest speed of mixer and mix according to package directions.

Once mixed put batter in muffin pans.  One box will make 12 regular size cup cakes.  I have LARGE muffin pans (silicone) and it took 2 boxes to make 12 cup cakes and the balance of the batter I used to make 4 mini bunt cakes.  Baked at 350 for about 20 to 25 minutes for these huge ones, but if you are using a regular muffin pan, follow package directions.

After they were done, I put them on a wire rack to cool.  Then it was time to frost these puppies!!

1 can Pillsbury Sugar-Free Vanilla Frosting
1 tsp almond extract

Put frosting in a bowl and add extract.  Mix well.  Now pile that frosting onto your cup cakes.  What is a cup cake without a gracious plenty of frosting!!!  MMMMMMM  Then I sprinkled each cup cake with Green sugar sprinkles.  That is it!!  Can't wait to try one of these.  Hope you enjoy these.

Let me know how you like these and how you make yours!!! Happy baking

Squash

One of my favorite side side dishes when I was growing up was the way my mother fixed squash.  It was soooo good and flavorfull.  I know it is sooo bad for you fixed this way.  Celtic Man loves it when I fix my squash this way, but it is only about once or twice a year when I do.  This Sunday was Celtic Man's lucky day!!!  I bought some squash on Friday and decided to have it on Sunday with the Filet's he grilled.  Such a great dinner!  Well here is how I fixed the squash.

3 to 4 yellow squash
1 onion diced
1/2 lb bacon, diced
salt and pepper to taste

Wash and slice the squash.  Put in steamer and cook until done.  Then take a potatoe masher and mash the squash and set aside.

Put the onion and bacon in a pan and cook until the bacon is crisp.  Add the squash and cook until heated through.  Add salt and pepper to taste.  Enjoy.  I know, I know, it is so bad for you, but so good!!

Easy Guacamole

Sorry I have not posted in awhile.  Have been sick and busy with work.  Frankly, have just been too tired!!!  But I have been cooking and have quite a few items to post!!  Last year I did a birthday lunch for one of my best buds at work and did a Mexican feast!!  I made my Guacamole and everyone raved about it and wanted to recipe.  I was ashamed to admit how easy it was to put together!!! But here goes and I hope you enjoy it as much as I do!!

GUACAMOLE

3 to 4 ripe avocados
2 containers of Pico de Galo
1 to 3 limes (depends on size)
salt and pepper to taste

Scoop out the insides of the avocados into a bowl.  Chop into smaller pieces-this depends on how chunky you like your guacamole to be.  Add the Pico de Galo, juice of limes - Celtic Man likes alot of lime juice in his so I usually use 2 or 3 limes.  Salt and pepper to taste.  Mix together and adjust seasoning.  That is all I do!!  Simple!  It is really good.  Hope you enjoy it!

You can usually find already made Pico in the Produce section of your grocery store.  I find mine at my local Food Lion store. 

And what goes great with guacamole but a Margarita!! Yeah!!

Tamale Night

I had my first ever tamale tonight!!  I spend all day making tamale's.  I cooked the pork in the crock pot last night, made my own chili sauce this morning, made the masa, soaked the corn husks and rolled the tamale's.  I cooked them in the crock pot.  I saw a recipe online for cooking tamale's in the crock pot. I ended up using 2 different recipes to make my tamale's and I have to admit they were really good!!  I will have to write up the recipe and post it on the blog.  I now understand why they are only made for special occasions!!!  This is a really labor intensive endeavor!!  But it was satisfying when  Celtic Man said they were really good for my first effort.  Think it will be awhile before I make them again!!

BEST EVER RECIPE FOR BOURSIN SPREAD

Many years ago, more than I like to remember, I was walking thru what use to be Miller and Rhoads department store.  As I was going through the Housewares Department there was a table with some crackers and this wonderful cheese spread.  It was so creamy and tasty.  The store was kind enough to have the recipe on the table so this piece of heaven could be made at home.  I have held on to this recipe for probably over 40 years!!  I usually only make this once a year, around the holidays.  It gets better tasting after it sets in the frig overnight.  I usually use low fat cream cheese when I make this, have to save some calories somewhere!!!

BOURSIN

8 oz butter
(2) 8 oz packages cream cheese
1 clove garlic, mashed (optional-I leave this out)
1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp dill

Put all the ingredients into the bowl of a food processor and pulse until smooth and completely mixed.  You will have to scrape down the bowl once or twice.  Serve at room temperature with crackers of your choice.

You can make this with a mixer if you don't have a food processor.  This is so much better than what is available in the grocery store!!  Enjoy!!

JANUARY BLUES!!

January seems to be my sick month.  I have been fighting a virus all month.  But I think I am on the mend so I will be back updating my posts on a more regular basis.  I have made a great salad that I want to share!  I got the inspiration from the restaurant across the street from where I work.  I changed the dressing because the one on the original salad was too tart for my taste.  I changed it from a Raspberry Vinaigrette to a Champagne Vinaigrette. 

For the dressing you can use Champagne Vinegar or Orange Muscat Champagne Vinegar available from Trader Joe’s.  When I make the dressing I use more honey than the recipe calls for because I like it to be mellower and less tart.  I also left out the clove of garlic and the 2 tablespoons of fresh lemon juice.  I felt the lemon juice just added to the tartness and didn’t do anything for the dressing.  Feel free to make the dressing to your taste.  This may seem like a lot of steps, but you can do the pears the day before you want to eat the salad or in the morning.  The dressing will keep on the counter or you can put in the refrigerator (just take out an hour before you want to use it).  Well, here is my take on this great salad.

Poached Pears and Fried Goat Cheese Salad

POACHED PEARS

4 pears, peeled and sliced

1 cup apple juice (100% juice)

1 ½ cups water

1 tsp anise seeds

5 cardamom pods

3 cloves

2 cinnamon sticks or 1 long one

1 ½ tsp vanilla extract (the real thing!)

2-5 tablespoons honey

Pour liquids into pan and add the spices vanilla.  Bring to a boil, reduce to simmer, and add the sliced pears.  Continue to simmer until the pears are just tender.  Remove the pears from the liquid and place on a plate.  At this point you can drain the liquid and return to the pan and simmer until liquid is reduced and thickened.  I used a couple of tablespoons of this liquid in the dressing recipe to tie all the flavors together.

 CHAMPAGNE VINAIGRETTE

1 shallot finely chopped

4 tablespoons of Dijon Mustard

½ cup Champagne vinegar

2 tablespoons of honey (or to taste)

Pinch of salt

Pepper to taste

1 cup extra virgin olive oil

Add all ingredients to a bowl and whisk until emulsified.  Taste and adjust seasoning to taste.  This is a really simple dressing and is great on your favorite salad!

FRIED GOAT CHEESE

1 egg

½ cup Panko bread crumbs

1 log goat cheese

1-2 tablespoons olive oil

Scramble egg in a bowl.  Place bread crumbs in a dish.  Slice the goat cheese into thick slices.  Put olive oil in a pan and heat up.  Dip the goat cheese slices into the egg then bread crumbs, and place in hot pan.  When underside is brown and crisp, flip cheese over and brown the other side.  This process should take no more than 2 to 3 minutes per side.  Remove cheese slices from pan and set aside.

ASSEMBLE THE SALAD

1 cut cherry tomatoes cut into halves

1 bag mixed greens

Poached pears

Fried goat cheese

Place cherry tomatoes in a bowl and add 2-3 tablespoons of dressing and let marinate while preparing dressing and cheese.  Place mixed greens on salad plate; place pears on plate, marinated tomatoes, then fried goat cheese.  Spoon 2-3 tablespoons of dressing over salad and enjoy!

Guilty Pleasures!!

Life if full of guilty pleasures!!  I have a few I use to enjoy before my bypass surgery-sitting on the sofa and eating a pint of Ben and Jerry's ice cream (usually something chocolate!! Which is a food group, right?), or eating chocolate icing out of a can (of course after you put the leftover icing in the refrigerator and eat some the next day it is like eating fudge...mmmmmm).  Of course now I can't eat anything that sweet...but I have my memories!!! LOL

Now one of my guilty pleasures is Cheese Toast...I know, not very original, but soooo good...hot melty cheese on bread...wow!!! so good.  For those of you who have never had it, here is how I make mine, although I can't imagine no one ever eating this wonderful thing!!

Cheese Toast

Bread or chibatta roll
Butter
Shredded Mild or Sharp Cheddar Cheese

Set over to broil.  If using a roll, slice in half.  Spread light coat of butter on the bread and put cheese all over.  Put on oven safe  cookie sheet and place under the broiler.  Keep in the oven until cheese is melted and brown.  This is so good as a snack!!!  Makes my mouth water.

So indulge yourself!  Enjoy that Guilt Pleasure!! Maybe not too often..but once in awhile, you deserve it!!