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Wow!!! It has been awhile since I blogged and so much has changed!! I’m excited that the dust has begun to settle and I can get back to photography- with my newest model- trying new home cooked meals and exploring Alaska with my family 🙂 YAY!!! Stay tuned, life is pretty damn good 🙂
It is almost time for October’s cake. I do not have a solid idea of what I want to do yet. I know that this cake should be a carrot cake, mainly because I have a bunch of fresh carrots that need to be eaten ASAP. I can use a cream cheese frosting and some food coloring to make it orange. I am thinking that the decorations should be either witches, cats, or pumpkins. Here are some ideas….
I think these carrot broom sticks would be very cute on a cake, and easy to do!
I love this idea for a witch’s hat!

If only i could make this chocolate cat!!
This cookie cutter would help a lot.
So…..I am decided!! This Sunday I will make a carrot cake with cream cheese frosting. I will tint the cream cheese frosting to a nice orange color with food coloring. I will make a witch’s hat from a Hershey kiss and cookie. I will also have a pretzel and carrot broomstick on the cake. I will have to go to the local bakery shop and try to find a cat cookie cutter as well. I can fill the cutter with melted chocolate and then freeze it. Then all I have to do is place everything very neatly on the cake. I am getting excited!!
Ingredients:
- 1 pkg Puff Pastry Shells
- 1 chicken breast
- 1 tbsp thyme
- 1 tbsp rosemary
- Pinch Parsley
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/2 onion chopped (this time i used 4 pearl onions)
- 1 can chicken broth
- 3 tbsp butter
- 3 tbsp flour
- Prepare Puff Pastry according to directions.
- Melt butter on bottom of a small baking pan. Sprinkle in thyme and rosemary. Coat each side of chicken breast in butter and then bake in oven at 350F for 10-15 minutes or until cooked.
- Meanwhile on the stove saute veggies. Set aside
- Pour chicken broth into a large pot. When chicken is done shred chicken up and add to chicken brother, pour in butter and seasonings as well for extra flavor.
- Bring to a boil
- Add veggies and bring to a boil again. Reduce heat and add 1 tbsp at a time, until nice and thick.
- Remove tops of pastry shells and spoon in filling. Replace tops and serve!
Ingredients:
- 2 potatoes, cubed into 1″ squares
- 2 tbsp oil
- 2 tsp lawyres seasoning salt
- Let potatoes soak in a bowl of water for 5-10 minutes
- Pour oil into bottom of a baking sheet.
- drain potatoes and dry on a towel. It is VERY important to get the potatoes as dry as possible
- Spread potatoes out flat in bottom of pan and sprinkle with seasoning salt
- Bake in oven at 400F for about 10 minutes or until golden brown.
- Enjoy!! Eat alone or add to a breakfast skillet 😀
Ingredients:
- 2 cups instant white rice
- 1 1/2 cups water
- 2 tbsp oil
- 2 stalks fresh celery, sliced thinly
- 2 carrots, sliced thinly
- 1 onion, sliced and diced to 1/4″ pieces
- 1 pepper, sliced and diced
- 1 stalk broccoli, chopped
- 2 stalks fresh chives, chopped
- ham, sliced and diced
- 1/4 cup soy sauce
- 2 tbsp sugar
- 1 tbsp ginger
- 1 tsp lemon pepper
- 1 tsp garlic powder
- In a small pot bring water to a boil. Add rice, cover, and remove from heat.
- In a large sauce pan combine all the fresh veggies, except for chives, with oil. Saute. Add the ham.
- In a small sauce pan combine soy sauce and sugar. Bring to a light simmer.
- Add soy sauce to veggies.
- Add seasonings to rice, mix thoroughly.
- Slowly add rice to veggie mix. Top rice off with fresh veggies. Serve warm.
Ingredients:
- 2 cups instant minute rice (white)
- 2 tbsp butter
- 1 can rotilla diced tomatoes
- 1/4 can enchilada sauce
- 1/2 onion, sliced and diced
- 2 small peppers- sliced and diced
- Cumin – to taste
- Saute dry rice in butter
- Add onion and peppers
- Season with Cumin to taste (1-2 tsp)
- Add can of tomatoes and enchilada sauce, bring to a simmer for 5 minutes
- Serve warm with Enchiladas.
I love a good rhubarb pie. When I was growing up we had a ton of rhubarb to use, so I was always making a rhubarb pie. This recipe is not the recipe that I used to use, but it is the closest one that I have been able to find. It was delicious, and I am looking forward to making more pies and trying a few experiments with this recipe.
Ingredients:
- 4 cups fresh rhubarb
- 1 1/3 cups white sugar
- 6 tbsp all purpose flour
- 1 tbsp butter
- 2 puff pastry pie shells (any pie crust will work but these are extra flakey, you can find them in the frozen section of the grocery store next to the pies)
- Preheat oven to 450 F
- Unwrap the pie crusts and let them thaw at room temperature, when thawed place one pie crust in pie pan.
- Mix sugar and flour together in a bowl.
- Sprinkle 1/4 of the mixture onto the bottom of the pie crust. This will help give it a nice crisp texture as the sugars carmalize while the pie bakes
- Fill pie with rhubarb
- Sprinkle the rest of the sugar mixture over pie.
- Cut the other pie crust into thin strips
- Weave the strips on the top of the pie to make a nice pattern and dot or brush with butter. This will give the pie crust a nice golden color and help keep it from drying out.
- Serve hot with some vanilla ice cream!