Friday, August 28, 2009
Thursday, August 27, 2009
Wednesday, August 26, 2009
It's been so long since I have had a steak that when Rachel Ray made some on her show, I thought, "you know...tonight's the night!" So I went to the store bought my ingredients and we got it all made and even got to enjoy dinner alone while the baby took a nap. E has been meaning to order a piece for his grill but has yet to remember so our grill doesn't work. However, the broiler on my stove does work and these were awesome. Sorry about the photo again...camera phone.
Tuesday, August 25, 2009
E took my jewelry I had set out and put it on the baby as a crown. She was a HAM! She modeled and smiled for several pictures with her new tiara!
Friday, August 21, 2009
I made these Martha Stewart cookies back during the fourth of July holiday for a party we had and had a tough time actually making the cookies because I wanted to bathe the dough. Oh My these cookies were good. However, only make them if you have a crowd to feed or don't mind swallowing a dozen cookies a day by yourself because the recipe calls for FRESH strawberries and, after being cooked, start to go bad after day 2 but marvelous cookies...(secret...I like my cookies a little sweeter than shortcake so I added a little more sugar).
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Thursday, August 20, 2009
1 lb. Ground beef
1 12 oz. package egg noodles
1 T. salt
1 t. pepper
2 T. Worcestershire
3/4 cup sour cream
1 can diced tomatoes
1 onion, chopped
1 T. olive oil
4 5.5 oz small cans of tomato juice
1 T. celery salt
2/3 cups sliced mushrooms
1/4 cup chopped bell pepper (optional)
Cook olive oil, beef and onion. Drain. Dump egg noodles on top of beef mixture. Pour tomato juice on top. Cover and boil for 5 minutes until noodles begin to soften.
Add salt, celery salt, pepper and Worcestershire. Stir. Add diced tomatoes, bell pepper and mushrooms. Cover and simmer until noodles are the right consistency and mushrooms are tender.
Stir in the sour cream. Heat to boiling. Serve.
Sunday, August 16, 2009
Thursday, August 13, 2009
Wednesday, August 12, 2009
1 head cauliflower, with the head cut into pieces
3/4 cup reduced-fat sour cream
salt and pepper to taste
Steam cauliflower until soft. (I use a veggie steamer insert on my rice cooker) Drain.
Put in food processor until well blended. Add sour cream to the processor. Then add salt and pepper to taste.
Optional: Add Pesto, garlic, cheese, bacon, butter