Baked Lobster Macaroni and Cheese

1 pound box of small shell macaroni – cooked al dente
8 cups of milk
8 tablespoons of flour
1 stick of butter
4 cubes chicken bouillon
4 cups grated gruyere cheese
2 cups extra sharp cheddar cheese
2 cups Monterey Jack cheese with jalapenos
1 teaspoon white pepper
2 teaspoons of Lawry’s seasoned salt
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper – optional and if desired you may add more
2 pounds of cooked lobster
2 cups of garlic toast cut into cubes

Melt the stick of butter in large saucepan, add the flour and make a light roux.  Add on low to medium heat the milk and whisk until completely blended.  Cook the milk mixture until the milk becomes slightly thickened.  Crush cubed chicken bouillon and add to milk mixture along with the rest of the spices.  Turn off the heat and stir in all grated cheeses.  Last, cut lobster in desired size pieces.  Stir in the macaroni into the milk and cheese mixture and then add the lobster.

Place the macaroni mixture in your preference of a casserole dish which has been coated with a non stick coating spray.  Top with the cubed garlic toast.  Bake for 30 till 35 minutes at a 375 preheated oven.

Enjoy with your favorite bottle of wine, red or white, which ever you prefer.  If you want to add a wedge of iceberg lettuce dressed with cooked sliced crisp bacon and blue cheese salad dressing, do so!  Enjoy!  This could be a romantic dinner for New Year's Eve or Valentine’s Day!  Whatever you do, remember, just have fun!

Wishing you a very happy and peaceful holiday

Hello to all!  I hope your holidays have been happy and peaceful!  My apologies for not be able to post additional recipes for you to enjoy!  My family have been home for the holidays and I have been having  fun cooking, baking, and entertaining.  Making memories with my family and friends is the ultimate gift to myself! 

I hope you have a wonderful New Year's Eve celebration.  I hope your New Year's Eve is safe and everything you wish the evening to convey.  Remember, Let's Have Some Fun!

Follow me to another recipe, the one I had previously mentioned.  A family member had wanted a Lobster Macaroni and Cheese recipe, and here it is! 

Enhancing a Recipe from my Cookbook

Hello again!  I had Bunko tonight and my friend offered us a great dinner to enjoy.  She offered us a great side to her chili which could be an addition to your holiday appetizers.  Although, this recipe is not her recipe exactly, you could enhance one of my recipes from my cookbook.

Go to page 18 - Mexican Corn Dip
Mix the recipe as indicated, but right before serving add plain small Frito's or chili flavored small Frito's to the corn dip.  Start adding 2 cups at a time, until desired consistency.  If the Mexican Corn Dip appears to be dry, add an additional 1/4 cup sour cream and 1/4 cup mayonnaise along with an additional 1 teaspoon of the taco bell taco seasoning packet.

This is so good and comforting.  This time of year, the recipe can make all your guests feel special!  Remember the main important aspect of entertaining, Let's Have Some Fun!

Pecan Cheese Appetizers

2 sticks of butter (unsalted) – room temperature
8 ounce of white sharp cheddar cheese, grated
2 cups flour
1 teaspoon of salt
2 tablespoons of Worcestershire sauce
1 teaspoon cayenne pepper
10 dozen pecans halved
 

Mix the above ingredients in a bowl by hand, not a mixer.  Roll the dough into 1 inch balls.  Press a halved pecan onto each roll.  Refrigerate 4 to 6 hours or overnight.  Bake on a cookie sheet lined with parchment paper in a preheated 250 degree oven.  Bake until lightly browned, approximately 60 minutes.  The Pecan Cheese Appetizer freezes well.  Recipe makes 6 to 8 dozens.  Enjoy and have fun!

Sending my sincere appreciation to Satori!

Thank you to the owner/management and all the staff at Satori!  I had a wonderful outcome, meeting everyone working at Satori,  plus the very special customers!  I cannot thank you all enough for your kindness and warmth you gave to me.  The book signing was successful and I am humbled by the patronage you gave me.  Thank you for allowing me to be part of your great team and customers.  I have to say, we were having fun!

Book Signing - Saturday, December 10

Come on, follow me, to another Book Signing
When - Saturday, December 10, 2010
Where  Satori Hair Salon
4326 Westheimer
Houston 77027
I will offer my most prize possession - Couture Cheesecake - German Chocolate Cake Iced and baked inside a Cheesecake.  All baked not put together in layers and I have wonderful sandwiches and sweet breads offered from my cookbook.

Come on, Let's Have some Fun!  Come on over to Satori, purchase your signed cookbook plus I will also be selling my spring form pans which go along with me cheesecake recipes.  You cannot make my cheesecakes without these spring form pans!

Enjoy! Let's Have Some Fun!

Sending my Appreciation to Grace Community Church

Hello!  I want everyone to know how much I appreciate Grace Community Church located on the Gulf Freeway!  I met a wonderful lady at a book signing I had at  Bella Vita (Mistle Toe Market) in October.  That wonderful lady graciously asked me to have a book signing at Grace Community Church.  The event was an eventful one a success in many dimensions.  I am greatful for having the opportunity of meeting all who came by to see my display.  I thank each one of you humbly for patronizing me, whether your patronage came from your purchase of my cookbook or spring form pans, or your patronage of thankfulness for the breads I brought and my cheesecake will be in my memory forever!

Thank you from the bottom of my heart!

Tips for Helping Make Your Holidays Merry and Bright!

I plan to send you ideas and recipes which could help make December a little easier to enjoy!  I will start with the beginning of your entertaining.  The appetizers!  Time is of the essence and you do not need to spend time putting together an array of appetizers.  The night is young and you just want to have fun!

Think about this plan; there is no need to fill everyone’s appetite at the beginning of the event, so get out serving trays that add a razzle dazzle to your table or wherever you want to display your appetizers.  Grapes and cheese I know sounds boring, but it does not have to be.  Go to HEB, Whole Foods, or Central Market and pick up small cuts of plain and exotic cheeses.  Use your imagination and purchase all types of breads and or crackers to serve the cheese.  Add a small bowl of honey and jams to add color and taste.  And here is a recipe you could make and takes no time at all to assemble.  Remember the password, not for technology but have having a good time "Let’s Have Some Fun"!

Veggie and Fun Pizza (Appetizer)

2 - 8 ounce cans of Pillsbury refrigerated crescent dinner rolls

2 - 8 ounce packages of cream cheese (room temperature)
½ cup of sour cream
½ cup of Hellman’s Mayonnaise
1 package of Hidden Valley Fiesta Dip (If you have my book, you know by now, I love this stuff)

Toppings which you can do ahead, the day before to save time

¾ cup of chopped green and red bell pepper (not ¾ cup each, just total ¾ cup of the bell peppers)
¾ cup of green salad onions
¾ cup of chopped broccoli florets
¾ cup chopped cauliflower
¼ cup grated radish
½ cup of grated carrots
¼ cup each of black and green olives (optional)
1 cup of sharp cheddar cheese grated on the fine side of the grater

Spread and press by hand the crescent rolls onto a jellyroll pan.  This is the base of the Veggie and Fun Pizza.  Bake crust for 7 to 8 minutes at 350 degree until lightly browned.  Remove from the oven and let the crust cool.  Mix the cream cheese, sour cream, mayonnaise, and Hidden Valley Fiesta Dip Mix until well blended.  Spread the cream cheese mixture on top of the cooled crust.  Sprinkle all vegetables evenly over the top, ending with the finely grated cheese.

Cover the Veggie and Fun Pizza with plastic wrap and press down the vegetable into the cream cheese mixture.  Chill for 3 to 4 hours or overnight.  Cut into squares!  Enjoy with your grapes, cheeses, and your favorite bottle of wine or cocktail!

Now this is getting the party started and having fun!

Staying in Touch

Hello to everyone!  I sincerly hope your Thanksgiving Holidays added another year of wonderful memories.  The month of December is guaranteed to be a month filled with many goals and deadlines.  Stay with me, follow me to new ideas to help make additional memories with family and friends and those 4 legged furry friends.

I have a book signing scheduled Sunday, December 4, Grace Community Church on the Gulf Freeway starting at 8:30 am till 1:30 pm.  I will be offering my sweet breads and I will bring my couture of cheesecakes.  Just in time to give ideas for the holidays.

I will be offering my springform pans.  The springform pans have high sides, which my cheesecakes have been formualted to use with. 
These spring form pans will sell for $15.00 each,
or a special combined price, cookbook and springform pan for $35.00 a set.
My cookbook sold separately is $23.95 each.

Stay tuned, I will post recipes.  Thank you!

Happy Thanksgiving!!!!

To all my family, my dear friends, and all who have patronized me by purchasing my book and viewing my blog, you all are very dear to my heart!

Thinking of you today, I want to offer my sincere thankfulness to all of you!  This has been an exciting year in which I wanted to see my dream come true.  September 8, 2011 will be in memory forever, the day my books arrived.  There is still work to accomplish and I have plans for the future!

So come on keep following me, "Let's Have Some Fun"!  I will continue to give to you recipes which are from me and my kitchen.  My heart and my soul, my kitchen!

I love you all dearly and I give thanks to you!!!!!!  I hope your day is filled with memories that will last a life time and beyond!!

Pumpkin and Spice Bread Pudding with Whiskey Sauce

Hello!  How are you?  Have you started cooking and baking?  I have turned into a cooking and baking machine, BUT I love it, I love every bit of the standing endless hours in the kitchen, having my hands feel as if they are sand paper and feeling as if I am so tired and yet so much more to do!  This is my passion.

I share with you a recipe I have created.  I started thinking about this over the weekend and as we speak I have this recipe in the oven cooking.  So here you go, I hope you enjoy!  And by the way, if you cannot fit this in for Thanksgiving, you can make later in the season!

Step one

Slice 1 to 2 inch cubes from a loaf of French bread.  If your French bread is not stale, place in your oven to promote your pieces to dry and become stale.

Step Two

Prepare and bake recipe for a Spice Cake
Mix by hand in a bowl and you may need a wire whisk to blend
1 1/3 cup of sugar
1 tablespoon and ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
2teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
2 teaspoons vanilla
1/3 cup of butter
2 cups flour
2 eggs
1 cup milk
Grease and flour a 9 X 13 pan
Bake in a 350 degree oven for 30 minutes until done.

Once the cake is baked and cooled cut cake in 1 to 2 inch cubes and place on cookie sheet until cubes are dry.  You can promote the dryness by placing in a 200 oven until pieces become dried.

Once your bread and spice cake have become stale and or dried out.  Prepare custard sauce for baking.

Pumpkin and Spice Custard Sauce – whisk in a large bowl until well blended.
1 can pumpkin pie filling
3 eggs
2 cups heavy cream
2 cups whole milk
1 cup granulated sugar
1 cup light brown sugar
2 tablespoon vanilla
¼ cup praline pecan liquor
2 teaspoon cinnamon
2 teaspoon nutmeg
1 cup golden raisins
3 tablespoon of melted butter

Place 3 heaping cups of the French bread cubes and 2 heaping cups of the cubed spiced cake in the bowl of the Pumpkin and Spice custard sauce.

Let the custard sauce soak with the cubes bread until the breads are fully soaked.  Mash with hands or spoon to entail bread has been thoroughly soaked.

Place Pumpkin and Spice Custard Sauce and Bread into a 9 X 13 casserole dish which has been greased with butter.

Bake at 350 degree preheated oven for one hour.  Let cool and refrigerate.  Maybe served cold or heated in microwave along with whiskey sauce.  Recipe for whiskey sauce follows;

 

Whiskey Sauce

1 cup heavy cream
1 tablespoon cornstarch and 1 ½ tablespoon of water – blended together
4 tablespoons light brown sugar
1/3 cup whiskey and bourbon

Place heavy cream in a double boiler and bring to boil, add the cornstarch and water mixture, whisk until cream becomes thickened.  Make sure the bottom of the pot does not burn.  Once the cream has been thickened, remove pot from heat and stir in sugar and bourbon.  Let the whiskey sauce cool.  Serve with bread pudding, enjoy and have fun! (If you feel as if sauce has not thickened to the right consistency place sauce in a microwaveable bowl and heat slowly, whisking in between heat settings until the sauce has thickened to your performance).

Fresh Apple Cake and a Brown Paper Bag!

Bunko was great at my friend’s home last Friday, November 18, 2011.  For dessert my friend offered us an Apple cake baked in a Bundt pan along with a brown paper bag.  The apple cake is baked in a Bundt pan and when the cake is done, straight from the oven you place the Bundt pan and hot cake into a brown paper bag, folding over the sides until the next morning.  Remove from the pan and enjoy! 

Okay I went through my recipes which date back forever, and when researching the recipe anything involving a brown paper bag is not environmentally friendly at this point in our lives.  So my oldie but goodie recipe books found a recipe which could be much like my friends.  I changed the recipe making it my own by using half oil and half butter.  Forget the half oil and 1 stick of butter, use 2 sticks of butter.  The apple cake will taste like an apple streudel! Delicious! Enjoy! Have Fun!
Butter makes everything better!

Place in a bowl and following these instructions;

Mix by hand
2 cups of granulated sugar
1 teaspoon salt
¼ teaspoon baking soda
(Please make sure to always use fresh spices, do not use spices which were used last year and placed in your pantry until you use again a year later.  Always freeze your spices once the winter months are over and use again the next fall)
½ teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon ginger
2 sticks of butter room temperature
2 cups flour
3 eggs
2 teaspoons of vanilla
1 cup of sliced toasted pecans
3 granny smith apples, peeled cored and sliced
And 1 large grocery brown bag. 
Okay I was at HEB Sunday, and when checking out I could find a brown paper bag.  Spec's is a great resource for acquiring large brown paper bags. 

Mix all ingredients by hand and pour into a greased and lightly floured Bundt pan.  Bake at 350 degrees for 1 hour, no longer.  While the cake is still hot from the oven, place the whole cake with the Bundt pan and place into brown paper bag, fold under the top of the bag and let cool over night.  The cake will continue baking, so please just bake for an hour.

Now when I looked at the Bundt this morning, (bringing the cake to celebrate someone in my office their birthday), I thought, this cake is not going to come clean from the Bundt pan.  I was wrong, once I turned over the cake the cake come out effortlessly onto my serving dish.  Enjoy and remember “Let’s Have Some Fun”!

Hot and Spicy Saltine Crackers

Okay I attended Bunko tonight, and all my Bunko girls are extremely awesome women.  I love them dearly and we have been friend s forever.

My dear friend Patti had Bunko at her home tonight and she had these awesome crackers on her appetizer tray.

I share with you a recipe which is inspired by her, by her Bunko night at her home!  Love all my Bunko girls dearly.

If you have my cookbook, you will know that I love spicy in the kitchen!  These are extremely fun and are so enjoyable!

Mix in a bowl

1 ¼ cup Canola Oil

3 Tablespoon crushed Red Pepper Flakes
1 package of Hidden Valley Ranch Dressing (dry)
1 package Hidden Valley Fiesta Ranch (dry)
1 teaspoon of granulated garlic

Open a box of Saltine Crackers – 4 sleeves

Place crackers in a gallon size zip lock plastic storage bag.  Do not get discouraged, all crackers will fit in the gallon size zip lock plastic bags.

Pour the mixture over the crackers and zip lock the bag.  Flip the bag every 2 hours turning in different until all crackers have been coated with the oil flavored mixture.  Overnight will bring the best results.  Remember just have fun!  Enjoy!

Sugar n' Spice Pickles

These pickles are awesome and so easy!  Okay they are a lot of fun!  Super simple, please enjoy!

1 gallon of Del Dixie Hamburger Dills – You can purchase these at Sam’s or Walmart. 
Of course Sam’s cost less
6 cups of granulated sugar
4 tablespoons of crushed red pepper – in the spice isle
1 whole bulb garlic which has been peeled and large coarsely chopped for optimal results

Drain the entire jar of pickles.  Once well drained, place all ingredients in a large bowl.  Mix by hand until all ingredients are incorporated.  Refrigerate for a week and then ready to serve. 

I prefer saving all jars from my jams, picante sauce, all glass jars.  Place marinated pickles in these left over glass jars.  Refrigerate pickles and can be given to persons you know will thoroughly enjoy these.

I use these pickles on sandwiches, hamburgers, in tuna salad, and chicken salad.  The possibilities are endless.  Add on top of an 8 ounce cream cheese about 1/2 cup, serve with my hot n' spice saltine crackers, following this post.  Remember, just have fun!

Cherry Delightful Salad

Here is a recipe you can add to your Thanksgiving planning!  Remember you have to have some fun!
This is my rendition of a cherry salad I used to make when I was first married.  Adding the cream cheese and Amaretto, makes this fruit salad extra special;  and are you not, extra special!
1 can Comstock Cherry Pie Filling
1 can Eagle Brand Sweetened Condensed Milk
1 can 8 ounce crushed pineapple – drained
1- 8 ounce Cool whip
1 cup sliced toasted pecans

Mix the above ingredients and add the Amaretto and cream cheese  which has been creamed with the cream cheese.

¼ cup Amaretto

1 - 8 ounce cream cheese – room temperature
Mix the amaretto and cream cheese until well blended and cream cheese is creamy and not lumpy.

Chill before serving, enjoy!

Honey “n” Crunch Chicken Strips

Hello!  I share with you a new recipe for oven baked sweet and tangy chicken strips!  My recipe is easy and so good!  I know you will enjoy!  Remember a phrase to work with in the kitchen,  “Let’s Have Some Fun”!

Prepare a cookie sheet with sides lined with parchment paper

3 boneless skinless chicken breast – trim the edges from fat and cut into approximately 1” wide and 4” long strips

Lightly salt and pepper chicken

Set aside chicken while you mix the dipping ingredients for the coating

Mix in a bowl;

Honey and Tang Coating Sauce
2/3 cup of mayonnaise
1/3 cup prepared mustard
4 tablespoons of white balsamic pear infused vinegar, if you do not have this vinegar, use any flavor of a white vinegar.  Apple cider vinegar would be a good choice.  Get creative, use your imagination, and that one phrase I love, have fun!
1 teaspoon of granulated garlic
¼ teaspoon of cayenne pepper – If you cannot take the heat use black pepper instead.  If you have my cookbook you have read I like having some spice in the kitchen, heat is good.
3 tablespoons of honey
½ teaspoon of Lawry’s seasoned salt

Kikkoman Panko Japanese Style Bread Crumbs – 1 Box 8 ounces

Coat each piece of chicken into the Honey and Tang Coating Sauce
Then roll each piece into the Panko Bread Crumbs.  Do not pour the entire bread crumbs in a bowl, just pour as needed.  You may have some bread crumbs left over for future recipes.

Place chicken gently on your prepared cookie sheet

Bake in 350 degree preheated oven.  Bake for 25 minutes, gently turn each piece and bake another 25 minutes.  Enjoy!  These are crunchy, moist, and delicious.

Okay, enjoy with a glass of wine, salad, you could make a marinara sauce with pasta to serve, or prepare my special baked potatoes I have posted on my blog.  The sky is the limit, just have fun!  To re-heat, keeping the crust crunchy, best to use your oven or if you have a toaster oven.  The microwave will result in a soggy crust!  Keep the crunch! 

Pasta and Peas

This recipe was introduced to me by my husband.  We were young and living in our apartment and he had a craving for Pasta and Peas.   If you have my book, you have read, pasta was not a regular dish made at my home.  The thought of pasta and peas intrigued me.  Mike helped to teach me what he was used to eating.  Since those early years of experimenting, I share with you my version.  The main thing, just have fun, “Let’s Have Some Fun”.

1 can Le Suer Peas
2 cups raw pasta – choose from the following, small shells, elbow macaroni,
small bow ties or even angel hair spaghetti
1  onion - chopped
3 tablespoons olive oil, you can also add a couple of tablespoons of butter, if you wish a richer base
2 teaspoons granulated garlic
1 cube chicken bouillon
A pinch of Lawry’s Seasoned Salt
Pepper to taste
½ cup Grated Asiago Cheese

Saute the chopped onion and olive oil until tender, along with adding a pinch of salt, to help make the onions sweat and cook with the olive oil.

Add the liquid from the canned peas and 1 cup of water.  Season with the garlic, chicken bouillon and pepper to taste.   Simmer while the water is getting prepared to boil and cook the pasta.

Cook the pasta in boiling water, you can salt or not salt, whatever you prefer.   Cook the pasta just until cooked, less than al dente.  Drain the pasta but do not rinse.  Add the undercooked pasta in the flavored water which has been simmering with the chopped onions.  Add the peas, continue until the pasta has cooked.  Most of the water should be absorbed at this point.  Turn off the fire and set aside until pasta has been absorbed, but do not cook out the liquid completely, and then add Asiago Cheese. 

This is a warm and comforting dish.  Growing up this was a main dish which was enjoyed by my husbands family.  I would say, a bottle of wine, a salad and if you dare a fresh loaf of Italian or French crusted bread and butter would be awesome.  Remember the rule;  Just have fun!

Almost Guilt Free Oatmeal Cookies

I have created an Oatmeal Cookie Recipe using Splenda Brown Sugar and Wheat Flour.  The cookies are delicious, and yes, I use butter!  As stated, in my last post, I use salted butter.

I hope you enjoy!  You know the secret, you hear it time and time again, Let’s Have Some Fun!

1 cup butter – room temperature
½ cup of Splenda Brown Sugar - packed
¼ cup regular granulated sugar
2 Eggland Best Eggs
1 teaspoon salt
1 teaspoon baking soda
2 heaping teaspoons of cinnamon
2 teaspoons vanilla
1 cup raisins
½ cup cranraisins
1 cup sliced pecans
3 ½ cups of oatmeal
1 ¼ cup of wheat flour
½ cup of flour

Mix in a large bowl all ingredients.  The recipe works best if you add the ingredients step by step, mixing by hand.  Do not use a mixer.  You can place the cookie dough in the refrigerator for about an hour.  Scoop and roll into a ball, about 1 inch size balls.  Bake in a 350 degree oven  for  10 to 15 minutes.  Do not over bake.  Cool on wire racks and enoy!  They are almost guilt free!

A Revision and Extra’s Added to my Recipes from, Let’s Have Some Fun!

Hello!  This portion is for you, the customer; whether you are family, friend, or someone who has purchased my cookbook, you are important to me.  My cookbook is filled with recipes that I share with you honestly and sincerely.  The recipes represent an important part of my life.  Having fun with family and friends and making memories are priceless.

I have to explain a revision which should be made in my cookbook.  First and foremost please understand self publishing this book was a complete experience.  There were many joys and heart aches in order to have my cookbook in hand September 8.  I have learned a great deal and my experiences will help make book number 2 a smoother process.  Page 122, under the Graham Cracker Crust I noted 6 teaspoons of butter, this should state 6 tablespoons.  I want to convey this to you, in order for you to make the change in your cookbook.  I do apologize for the inconvenience.

Please note all cheesecake recipes will need a 9” diameter and 4” deep sides to make my cheesecakes.  I am researching to find a place for you to order the spring form pans.  Having this size of spring form pan is mandatory in order to make these cheesecakes.

I would like to update you weekly on added tid bits on my recipes in order to give you additional ways to make my recipes the best they can be.  I would love to have the opportunity to offer cooking classes in order to teach you all there is to know about techniques I use to make so many of my recipes.  You never know, I may be offering cooking classes.  Stay tuned…………………………………….

Page 16 Cheese Olive Balls, you can use these at a baby shower or wedding shower, adding a bit of cayenne pepper to the cream cheese mixture before rolling in pecans.  The cayenne pepper will turn the cream cheese pink without having to use food coloring.  You could also add little bit of chili powder to enhance the color pink without a lot of heat.  For the holidays or Saint Patty’s Day you can roll the olive balls in dried parsley and pecans.

Page 24 Party Punch, make an ice ring with lemonade.  The lemonade will add flavor as the ice ring melts.  If you are having an adult party, add rum or vodka to the punch.  You could also add a bottle of dry champagne instead of ginger ale. Excellent!  If you use a clear vanilla you can color your punch green, purple, pink, apricot, whatever you’re fancy.  The recipe was created when homemakers only had brown vanilla.  Now we have clear vanilla and the sky is the limit on the color.  The red does not have to be used in order to cover the tan color from the brown vanilla.

If you watch the food channel they continuously inform us not to use salted butter.  The mere fact that we can over salt our cooking when using salted butter.  Having unsalted food is not as pleasing as well.  I always purchase salted butter, especially when baking, unless a recipe seriously refrains from the salted butter.  There has to be a balance of sugar and salt.

Stay tuned, I will continually send you ideas to enhance all my recipes.  My thoughts are always  on cooking and baking and I truly enjoy the kitchen.  The main thing is, just have fun!!!!!!

Au Gratin Potatoes Let's Have Some Fun Cooking with Sandy

Okay, my husband and I have ate at a couple of restaurants which prepare this wonderful potato dish.   One restaurtant is a great steak house downtown and a great seafood restaurant in Galveston.  There is this dish of paper thin sliced potatoes stacked perfectly, moist and delicious and has a precision cut showing all layers.  These potatoes go well with steak, seafood, chicken or with a salad, and a great bottle of red wine.  One kitchen tool I encourage you to use is the Mandolin Slicer.  Please be careful with the use of this kitchen tool, I sliced the slide of my finger Sunday, preparing these potatoes.  The main thing to do is just have fun!
 

Ingredients

1 ½ pounds of red potatoes, do not peel until you ready to assemble the potatoes.  I used 3 red potatoes which were about the size of a closed fist.  If you peel too early they will brown, these potatoes should not be soaked in water until ready to use. 
4 tablespoons of butter, cold and sliced
6 tablespoons of olive oil – place the olive oil in a small bowl, such as ramekin
2/3 to 3/4 cup Asiago grated cheese
Black pepper to taste
¼ cup of heavy cream
 

Spray a Teflon coated 7 ½ X 3 ¾ X 2 ¼ loaf pan with a non stick spray

Peel and slice the potato one at a time, paper thin with your Mandolin Slicer.  Place a thin layer of the potatoes and brush the layer of potatoes with the olive oil, sprinkle the layer with the Asiago cheese and black pepper.  Keep layering the potatoes as indicated, always adding the Asiago between the layers, but trading off with the butter and olive oil each time you layer. 

Approximately,  every 3^rd layer add 2 tablespoons  of the heavy cream.  Note this recipe is not overflowing with oil, butter, and cream.  You want the layers to be moist but not soggy.  Layer as many potatoes as you can until you can longer add additional potatoes.  End your last layer brushing the potatoes with the olive oil, black pepper, and Asiago cheese. 

Bake at 350 degrees until tender. Place on cookie sheet.   I covered my potatoes until the last 15 minutes of cooking time.  Bake approximately about an hour, no longer.  Once they are tender, let your potatoes cool and then drain the excess liquid.  You can slice in the pan and serve. 

The potatoes slice better when they have been cooled somewhat.  This is a small amount to make, but it can be a way to figure out what you will want to do next as far as amount and dish.  I would use a dish with high sides, the more layers the better. For color you can add parsley on top.  This recipe will serve 3 to 4.

Getting Ready for the Holidays

Tips to get through the holidays, so Let's Have Some Fun!

October is a time to plan for the holidays which will be here as soon as you blink your eyes.  Make the most of October and get ahead of planning and shopping.  Yes, shopping, is good when it comes to purchasing gifts for family and friends.  Planning those special family holiday dinners can be a chore as we all get closer to Thanksgiving and the Holiday Season.

Right now, start writing down all the foods you will be preparing for Thanksgiving and Christmas/the Winter Holidays and New Years.  I like to purchase the items such as canned goods in order to purchase and have on hand.  Perhaps you may want to chop your celery, onion and bell pepper, place in a freezer zip lock bag and freeze until ready to use.  This will save you a huge amount of time and money if vegetables are purchased on sale.

As a young girl, I had always gone grocery shopping with my mother, and I remember her telling me, "before Thanksgiving you will notice all kinds of items to buy on sale".  Once Thanksgiving is over, the month of December you will pay for those sales.  Most of your holiday grocery shopping will increase in cost.  One such item I have noticed as long as I can remember is celery.  Watch the sales before Thanksgiving, definitely the grocery stores will make up the sales cost in December.

So, start planning, and making a list of items you will need.  Watch for sales and purchase all you need on sale.  Do you get tired of purchasing items that are heavy and bundle some such as canned good items.?  Start making those lists and whenever you go to the grocery store, place 3 to 4 of those items now.  Purchasing these heavy items will help you during the rush.  I personally get extremely tired of buying all these items in a 2 week period before needed.  You have to shop and place in your basket, unload for checking, unload to your car and then unload again into your home and then to the cabinet/pantry  where they belong.  A lot of work, but if you plan ahead and time manage shopping can be enjoyable and you can have more fun during the special holidays to come.

Come on, make the most of your time, enjoy, and Let’s Have Some Fun!

Another Book Signing

I welcome you to another Book Signing!
Saturday, October 15, 2011
5:00 till 8:00 pm
Allegria Wine Bar
Nasa/Clear Lake
15210 Hwy 3 Suite 105
Webster TX  77598

Taste Testers from my Cookbook will be Offered

Come on Let's Have Some Fun!

Creme Brulee French Toast NOLA Style

Crème Brulee French Toast NOLA Style
A friend asked me if I had a French Toast recipe, because she wanted to help to make her boyfriend feel special for his birthday, offering him a comforting birthday breakfast in bed.  I was confirmed by my friend, this recipe offered a warm and friendly good morning darling, you are special!
Custard Batter
5 eggs
1 ½ cups of half and half
2 teaspoons vanilla
5 tablespoons salted melted butter
Pinch of salt
2 teaspoons vanilla
½ teaspoon butter flavoring extract
½ teaspoon of almond extract
1 teaspoon cinnamon
1 teaspoon all spice
½ cup brown sugar
2 teaspoons of grated orange rind
¼ Grand Mariner or rum, and if have not either add bourbon or whiskey
Whisk by hand the above ingredients until well blended.  You can use a blender or food processor if you so wish.
1 loaf of stale French Bread thickly sliced
Dip bread completely in custard batter.  Place in a Teflon coated skillet which has about a couple of tablespoons of butter melted in the skillet.  Brown until golden brown on both sides.
Pre heat oven to 350 degrees and line a cookie sheet which has sides with parchment paper.  Single layer your bread dipped in custard batter and bake in the oven until golden brown. 
Sprinkle with powdered sugar if you would like to and serve with maple syrup.
You can also garnish the French Toast with blueberries and raspberries.
Enjoy with a cup of hot coffee, cream, and a splash of Grand Mariner you added to the pancakes.
Bacon or ham on the side goes well also.

First Day of Fall, September 23, 2011

Fall always reminds me of food and gathering with family and friends.  October and November always brings thoughts of pumpkin to mind.   I would like to share with you a favorite Pumpkin Pie Bar.  I love making pumpkin pie and pumpkin bread.  This is different and this recipe is added to my favorites.  Have fun and enjoy!

Crust

1 1/3 cups flour
½ cup firmly packed brown sugar
1/4 cup of granulated sugar
1 cup of butter
1 cup of granola
1 cup of pecans chopped

Filling

8 ounce cream cheese – room temperature
1/4 cup granulated sugar
3 eggs room temperature
1 (15 ounce) can of pumpkin (I use Libby’s)
1 tablespoon and 2 teaspoons pumpkin pie spice
2 teaspoons vanilla

Preheat your oven to 350 degrees.  Line a 13 X 9 inch rectangular cake pan with foil and spray the foil with a non stick coating spray.

Crust Layer

Mix flour, brown sugar, ¼ cup granulated sugar, 1 cup of cold butter cut into cubes, I cup of granola and I cup chopped pecans.  Mix thoroughly with your hands until well blended.  Save 1 cup for topping.  Press the crust mixture, saving the 1 cup for topping.  Bake the crust in a 350 degree preheated oven for 15 minutes.

Filling

Beat cream cheese lightly with a mixture, add 1/4 cup granulated sugar, and add eggs one at a time making sure each egg is well blended.  Beat in pumpkin, pumpkin pie spice, and vanilla.

Pour over crust, add remaining granola topping and bake in preheated 350 degree oven for 30 minutes.

Cut into desired slices and refrigerate any leftovers in an airtight container.

Second Book Signing Saturday, October 1, 2011

Hello to all!
This comes to you with information, asking if you would please pass along to anyone you know which would be interested. And if you were not able to make my first book signing, here is another one. I will be giving tasters of some of my recipes featured in my cookbook along with tasting my Party Punch. This gathering is planned to have some fun! Great ideas in my cookbook for the up and coming holidays! Please help me by letting anyone know that maybe interested in this great event!
Mistetoe Market
When:  Saturday, October 1, 2011
10 am till 5 pm
Where:  BellaVita Clubhouse

1548-A N. Riviera Circle, Pearland TX  77581

Book Signing September 21, 2011

Hello!  Thank you to all that attended my first book signing, last night at Patrenella's Italian Restaurant.
Many thanks to Sammy Patrenella, his son, and work staff.  They helped to host an event which is memorable and dear to my heart.
The event was successful and could not have been successful without everyone attending!

Thank you thank you thank you!

I love you all!  Let's Have Some Fun!

Eggplant Casserole

Eggplant Casserole

 I love to create new ways of making a recipe easy and delicious.  The Eggplant Casserole in which I created yesterday is just that, easy and delicious.  Follow my steps and you will have a new side dish that can be served with chicken or fish, and what the heck serve it with my meatloaf recipe.  Add a salad and wine and you have an enjoyable meal.

 Prepare a 9 x 13, spray with a non stick coating

Ingredients

4 Japanese Eggplants which are in length approximately, 12 to 15 “ or longer.  If the eggplant is longer that is fine, but not short in length, not miniatures. 
1 onion chopped
1 - 8 ounce Mozzarella Cheese grated
1  cup grated Asiago Cheese

 1 jar of Traditional Ragu – yes Ragu, I do use this when I want to put a dish together quickly and I do not have time to start a sauce by scratch.  If you have purchased my book there are many sauces which I make from scratch.  I do like to have my sauces readily available in the freezer, but sometimes the sauce is just not there in the freezer to use.  A girl has to do what a girl has to do, you know what I mean?

Add the following to the Ragu before layering the eggplant.

2 teaspoons of granulated garlic
1 teaspoon of black pepper
1 tablespoon of dried sweet basil leave

Instructions
Rinse well the eggplant with water.  Cut off the ends, do not peel, and make medallion shaped circles about ½ ‘ thick.

Place the medallions one layer into a Teflon coated skillet, 20”.  Place about 1 tablespoon of olive oil and ¼ cup of water.  Lightly season the eggplant with Lawry’s Seasoned Salt and granulated garlic.  Cook on both sides until tender.  You will need to add ¼ cup water as the eggplant cooks.  Do not add too much water, just enough to keep moist and not sticking to the skillet.

Layer the eggplant, one layer at a time, adding all the remaining ingredients, Ragu, chopped onions, Asiago and mozzarella cheese.  Layer ending with Ragu, onions and cheeses.

Bake in a 350 degree oven for 40 minutes or until hot and bubbly all over.  Let the Eggplant Casserole cool for 20 minutes before slicing.

 

The main thing, just have fun!  Enjoy!

9/11

I remember!  I will never forget!

Blueberry Breakfast Bread

Blueberry Breakfast Bread

I love this bread.  I have been making this bread for approximately 10 years.  This recipe is very good and has healthy ingredients.  Enjoy, but mainly have fun!

Prepare 2 – 7 ½ X 3 ¾ X 2 ¼ loaf pans with a non stick spray coating, place aside until ready to fill

 

Mix the following ingredients

¼ cup packed brown sugar
1/3 cup of sweet n low
1/3 cup olive oil – I only purchase Extra Virgin Olive Oil
1 large egg – I use Egglands Best
1 ½ cups fat free half and half
2 teaspoons vanilla
 

In separate bowl measure and stir by hand

1 ½ cups whole wheat flour
1 cup of cake flour – do not sift before measuring.  Using cake flour makes the bread light and not too heavy.
1/2 teaspoon of soda
1 teaspoon salt
1 tablespoon fresh baking powder
1 cup of coarsely chopped pecans
2 teaspoons of cinnamon
2 cups of fresh blueberries

Gently mix the wet and dry ingredients by hand until well incorporated.  Add the blueberries last, fold gently as to not beating up the blueberries into pieces.

 

Pour batter equally into the 2 separate loaves.

Bake in a 350 degree preheated oven for 30 minutes until tested with toothpick comes out clean.  Do not over bake.  Bread will be nicely golden brown.

 
This is so good in the morning, you can slice and place in the microwave to warm, or in a toaster oven.   This is very good as is or if you wish, you can add butter, or cream cheese to your bread.

Keep the bread in the refrigerator.  I like to make multiple loaves and keep one in the refrigerator and freeze the remaining loaves until ready to use.

Books Have Arrived

I am so excited, my first cookbook order has arrived!!!! 
Let's Have Some Fun!
The cost for the books are $23.95 plus sales tax

Texas Wildfires

Going off the subject of cooking and recipes.  Please keep in your heart all the families and animals suffering right now due to the Texas Wildfires!  My heart goes out to all. 

Receiving Your Comments

Hello to all!

How are you?  I hope you are having a wonderful fabulous day!

I am concerned, because many of you have expressed through my separate e-mail account comments have been posted.  Unfortunately, I have yet to read only 1 comment.  Could I please ask whomever has time, please try again to send me a comment.  I feel it is important to communicate with you in order to answer your questions and connect with you.   By doing this I know we are going to have some fun!

I sincerely thank you for your time. 

September 2, 2011

Love to hear from you!  Below each post is a comment section!  Let's have some fun, send me your comments!  I know you are there!

My First Recipe Shared with You

Recipe # 1

September  1, 2011

I share with you my first recipe posted on my food blog.  I am excited and I hope you enjoy this as much as my family and I have.  I would love to read your comments and answer any questions or concerns you may have!  Come on send me your comments.  I know you are out there!  You can stay anonymous if you wish.

The Love for Meatloaf

Okay, I am going to pass along a recipe I created from memories of what my mom used to make our family.  She always used hamburger meat, onion, bell peppers and oatmeal.  Yes oatmeal for the binding.  Growing up mother never used bread crumbs or bread soaked in milk.  She topped the meatloaf with ketchup and the leftovers were wonderful.  I made many meatloaf sandwiches for school. 

I have a rendition to the meatloaf and leftover meatloaf sandwiches.  How about meatloaf sliders!!!!  You gonna love this!  Here goes!

The Love for Meatloaf

2 pounds hamburger meat (please use a lean hamburger meat)

1 large egg – I use Egg lands Best
1 cup of oatmeal – I use quick cooking oats
1 cup chopped onion
1 bell pepper chopped
½ can Campbell’s Tomato Soup, save the other half for the topping – I prefer using the name brands instead of generic
2 tablespoon of Worcestershire Sauce
1 tablespoon granulated garlic
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon black pepper

 Mix by hand gently until well blended.  Place in a casserole dish sprayed with non stick coating. 

You can place in a preheated oven at 375 degrees and bake while you prepare the red sauce topping.

Now as I said, momma used ketchup, but we’re going to have some fun and make our own irresistible sweet savory red sauce for the top, which you will have left over for the sliders, yum!

Red Sauce Topping

The rest of the ½ can of Campbell’s Tomato Soup
1 small can of Hunts Tomato Paste
1 can of water from the soup can
3 tablespoons of brown sugar
2 teaspoons of Worcestershire Sauce
2 teaspoons of Lawry’s Seasoned Salt
1 teaspoon black pepper
And if you like a little spice and heat add a teaspoon of cayenne pepper
½ cup of chopped onion
4 bay whole leaves
 

Mix all the ingredients and pour over the meatloaf once it has baked long enough and has browned on top.  Make sure you are using a casserole dish that allows you to add liquid once the casserole is heated.  You do not want your casserole dish to crack when the liquid is added.  It has happened to me before!

Fact one; error made in the kitchen is most likely never made again.  Thank goodness!

Bake the meatloaf for an hour, after browning for 15 minutes.  Bake your meatloaf for a total of 1 hour and 15 to 30 minutes.  Brown the meatloaf at 375 degrees for 15 minutes then turn your oven down to 350 degrees and cook for one hour and 15 minutes.  Let the meatloaf sit for 15 or 20 minutes before serving.  You may want to cover the last 30 minutes, as to not dry out the sauce.

 

Serve with your favorite vegetables on the side and a salad.  Growing up my mom always made mashed potatoes and my mother in law bakes her meatloaf with potatoes and carrots around her meatloaf.  My mother in laws meatloaf recipe is in my cookbook.

Now here come the sliders:

Go to your grocery store and purchase any type of small rolls.  Just the right size for sliders.  Slice your meatloaf and place the meatloaf in a Teflon skillet sprayed with a non stick coating.  Brown the sliced meatloaf  lightly and get ready to layer goodness for your sliders.

 
Spread your roll with the red sauce left from the meatloaf, and you could add a dab of ketchup, but you may not want to.

Add caramelized onions, recipe follows.  Use a smoked Gouda or Smoked Provolone Cheese.  Stack all of these toppings and place the sliders placed on the buns in the oven until the cheese has melted.  OMG Enjoy!  I bet you cannot eat just one!

Caramelized Onions

Chop one onion and place in a non stick pan which you have melted slowly 4 tablespoons of butter.  Stir until well incorporated and add salt about a teaspoon.  Being careful not to over salt.   Keep the fire on low to medium and cook the onion stirring often until the onions have turned golden brown and caramelized.  You may need to add butter if your onions are sticking but do not add to much butter, you do not want your onions floating in butter.

I hope you enjoy this recipe.  This recipe brings me back home!  Memories, that is what we have to make for our family and friends.  Memories are what we pass on from one generation to the next.  Memories are binding and priceless.  Come on have some fun!

First Recipe Posting

Hello to all!  How are you?  I thank you for logging in and connecting with me.
I have a great plan of recipes to share with you.  They are alot of fun!  I will have these recipes posted tonight for your viewing.  The recipes that I will share with you are not in my cookbook.  All new!

I am so excited!

Also, I was informed Tuesday, that I should receive my books next week.  Stay tuned, you will be the first to know when my cookbooks arrive!

Let's Have Some Fun!  Sandy

Introducing my First Cookbook

Hello everyone, welcome to my first entry of my food blog.  I am looking forward to chatting with you and sharing everything I know in the kitchen.  This is a great time of year to begin this food blog.  The holidays are so much fun to make memories with family and share wonderful recipes.  I will keep you posted on easy ways to prepare and enjoy!

My first cookbook will be arriving in September, 2011.  I cannot wait! 
My book has a southern flair with Czech and Italian influences.  I have many stories to share with you. 
I hope to inspire your dreams to become reality.

My first book signing will be held, Wednesday, September 21, 2011
6 till 9:00 pm
Location Patrenella's Italian Restaurant
813 Jackson Hill
Houston, TX  77007
713-863-8223
You and your guests are welcome to attend
Complimentary Hors d'oeuvre and Wine

Testing

Testing, new posts coming soon!