Showing posts from September, 2008

Apple Turnovers

The bonus recipe this month was chosen by Anne of Anne Strawberry . It was Apple Turnovers. I was supposed to make these by mid September but it didn't really feel like Fall to me at that time. Today is Johnny Appleseed Day and thought this would be a great recipe to make in honor of that . I had great intentions of making these for my kids teachers but forgot to get the puff pastry out of the freezer this morning. I made them after school instead and shared with my neighbors. They were delicious. I drizzled some icing over the top and enjoyed hot out of the oven. I did add dried cranberries instead of the dried cherries. I also doubled the recipe this time so it would make enough to share. A couple weeks ago my neighbor and I took our kids on an outing to the Apple orchard to pick apples from the tree. Breezy Acres Fruit Farm had so much to offer. The kids had fun picking apples off the trees and we ended up with over 1/2 a bushel of wonderful crisp Gala apples. The farm not only…

Barefoot Bloggers Mushroom Soup

This week for Barefoot Bloggers we made Mushroom Soup. I love mushrooms and soups. I have made Hungarian Mushroom soup (my sister Jennys recipe) a dozen times and always loved it. I was excited about trying this soup. Chelle of Brown Eyed Baker chose Cream of Wild Mushroom Soup. It was so good! I loved how creamy it was and the texture between the mushrooms was perfect. This made allot of soup for 2 of us. My daughter tried a little bit and loved the base of the soup but didn't care for the mushrooms at all. I froze several small servings for future lunches.
Cream of Wild Mushroom Soup by Ina Garten Barefoot Contessa At Home
5 oz fresh shitake mushrooms
5 oz fresh portabella mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 T good olive oil
1/4 lb + 1 T unsalted butter
1 c chopped yellow onion
1 chopped carrot
1 sprig fresh thyme + 1 tsp chopped minced thyme leaves,
Kosher salt and fresh ground black pepper
2 c chopped leeks (white and light green parts)(2 leeks)
1/4 c all-purpose flour

Tip Junkie Question

I found a really fun blog through my friend Jeni of At Home in Georgia. It is called Tip Junkie For Talk To Me Tuesday this week, the question asked was, "Who or What was your inspiration to start blogging?"
My friend Ellyn started it. She started an awesome blog about recipes and cooking. Her and her husband are both great cooks. I started checking it everyday. We were neighbors over 3 years ago. We were really good friends that shared allot of the same interests: cooking, BAKING, running, attending the same church...
Then Jeni got the bug and started a blog about cooking, scrapbooking, cards and decorating her first beautiful home. Jeni is the craftiest person that I know. Our kids are the same age and we could get together in Germany to make cards. She taught me so many things from embossing to stitchery.
When we moved back to the States this summer I decided I wanted to start one too. I discovered some fun blog groups to join! I loved reading …

Dimply Plum Cake

This week for TWD we made Dimply Plum cake chosen by Michelle of Bake-en. I wasn't sure about the texture of the cake. I thought it would turn out like a Kuchen but instead it was a denser crumb almost like a coffee cake and sugar cookie combined. I made it in 3 individual pans. I cut up plums for the first two and peaches for the third. I had to reduce the baking time by 15 minutes. We had friends over for dinner and they helped us eat it. I made maple whipped cream to serve on the top of each one. We were all so full from dinner that I quartered each piece. 3 out of 4 of us loved it but my husband didn't like the orange zest. I thought that it added a little extra something to the batter. I would make this again but serve it warm instead of room temp. This is a recipe I would normally skip. I have never been a huge plum tart fan but it was good. And change is always good! If you want to try something a little different then....maybe it is the recipe for you. I agree that it …

AF Marathon

Thanks for all of the well wishes for my marathan. It was an experience I will never forget. I had the best day today running in the marathon. I had set a goal of trying to get my run down to 4 hours. I missed it by 2 minutes but had a great time doing it. I met a great gal that ran with me for over 20 miles. We had fun out there which is what I enjoyed the most. The first sets of hills I floated over. I had so much adrenaline and excitement for this day. We started at 7:30 and the temp was great. By the time I was done it was really starting to warm up. I saw some ambulances go out to help people. I prayed God with give me strength to get through the toughs spots and He did! I never really hit a wall this time. The last 4 miles were tough and I took 3 walking breaks to get up 2 sets of hills. During one of my walking moments I spotted my hubby and kids. They were holding signs and jumping up and down. Adorable! My husband told me to get running again. It gave me the strength I need t…

Mexican Meat Loaf

This is another comfort food for Fall. I have been meaning to try this recipe for years. I found it in a favorite cookbook called Hay Day Country Market. I have made tons of recipes from this book over the years and have had this recipe earmarked to try. My family enjoyed it. Let me rephrase that. My daughter and husband enjoyed it. It mades lots and we have now have leftovers. It is not a traditional meatloaf and mashed potatoes kind of dinner. Here is the recipe.
Mexican Meat Loaf
2 pds ground beef
2 large eggs
16 cured olives chopped
3/4tsp cumin
1 tsp chili powder
1tsp salt
1 garlic clove crushed
5 oz jack cheese shredded
2 cups salsa
1 cup bread crumbs
3 corn tortillas shredded
1 head chopped lettuce
1/2 cup sour cream
1 chopped tomatoes
1/2 chopped onion
preheat oven to 350
combine beef, eggs, olives, cumin, chili powder, salt and a heaping cup of cheese in large bowl. Measure 1 cup of salsa and add bread crumbs. Blend thoroughly. Press into 9 inch round pan. Spread 1/2 cup salsa over …

Chocolate and more chocolate..

The good life!

Chocolate goodness
My helper testing the melted chocolate.
This week for TWD Claudia of Fool For Food chose Chocolate Chunkers. These were a very chocolate filled cookie. I halved the recipe and froze the dough until next week. I am on my taper for the marathon this week and am avoiding extra sugar and sweets.
This is dough is mainly melted chocolate, chocolate chips, more chocolate and nuts. My daughter helped me make them. We added the peanuts, skor chips and melted dagoba dark chocolate. I omitted the raisins in the cookie. After Anna tried the batter she decided there was too much chocolate in them. My kids must take after there Dad because I have never tasted anything with too much chocolate before. I can't wait until next week to try these cookies.
We had severe wind storms on Sunday and the schools have been without power for the week. That means no school for the kiddos. I am hoping that life will be…

Comfort Food

This week as part of our Barefoot Bloggers, Heather from Randomosity and the Girl chose Grown Up Mac and Cheese. This was a great comfort food recipe for us. I chose not to use the blue cheese but substituted dubliner Irish cheese instead along with some grated cheddar and Parmesan. I loved the combination of cheese in the recipe. I would like to try it with blue cheese at some point but have to wait until I have someone around that would eat it with me : ) My husband and daughter loved it. Our son wouldn't even try a bite since it didn't come out of the blue box. I have been trying to use more whole grain in our diet so I also used whole wheat Penney pasta instead of the macaroni noodles. The only problem with the switch was the pasta sucked up all of the sauce and it ended up being a little on the dry side. I loved the crumb topping. It was my favorite part of the dish. I will be making this again! Thanks for choosing a great recipe Heather.
Ina Garten courtesy of Food Networ…


Hill-top town
Isle-sur-la-Sorgue is — called the "Venice of Provence" The river runs through the town in Provence.

We went to an open air market to shop! Market days are huge here selling everything from food to linens. It was very fun seeing what
people were selling. I wanted to buy a little of everything. We did buy stuff for a picnic at the park. My favorite treat was Creme Brulee from a bakery. CREME BRULEE
1 pt. heavy cream6 egg yolks1/2 c. sugarPinch of salt2 tsp. vanillaLight brown sugar (granulated)
Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set b…


This was a baking day for me. Stephany at Proceed with Caution chose the recipe for our baking group TWD. We made yummy Chunky Peanut Butter and Oatmeal Chocolate Chipsters. This was a simple cookie batter with lots of opportunities to add your own favorites. I love having my Kitchen Aide back to mix up quick batches of cookies. I don't know how I lived without it for 3 years. The only change I made was by decreasing the amount of cinnamon that went into these. Instead of 2 tsp, I added 1. I also added raisins because my kids love chocolate covered raisins. These are a hearty cookie that will travel well in the lunch box. I did end up freezing part of the dough for a second batch of cookies at a later date. They always taste best straight out of the oven with a tall glass of milk. The kids helped me sample these and we all decided this is a great recipe that we will be making again.

Butterflied Chicken

I am a little late in posting my Barefoot Bloggers recipe for Butterflied Chicken.
Thank you so much to Stefany over at Proceed with Caution, this was a great end of summer pick! The recipe can also be found at
Butterflied Chicken
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied (I used 4 large boneless skinless breasts)
1/2 lemon, thinly sliced
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
Turn the chicken skin side down and scatter the l…