Friday, June 24, 2011
Shannon's Shanonigins: 4th of July Give-Away by Eco-Glam Events
Shannon's Shanonigins: 4th of July Give-Away by Eco-Glam Events: "I'm so excited to be bringing you a really fun holiday give-away from a really fun ETSY shop. One Shanonigins follower will win these fun c..."
Friday, June 3, 2011
Shannon's Shanonigins: Black & Pink Vintage Glamour Give-Away
Shannon's Shanonigins: Black & Pink Vintage Glamour Give-Away: "If you've missed my give-aways, there baaaack :) I'm getting very, very close to having 100 followers on Google Friend Connect, and to be ..."
Monday, May 23, 2011
Saucy Mama's Fabulous With Five Recipe Contest brings BIG FLAVOR.
Saucy Mama's Fabulous With Five Recipe Contest!!
Have you tried or seen Saucy Mama Products or are they new to you? Whatever the case, you are going to love the very simple recipe for Saucy Mama Pacific Rim Ginger Chutney that I have created. This chutney can be served on bread to make a great bruschetta, on a baked potato, served over pork and in so many different ways. That's the beauty of this recipe. It even makes a great gift to give to someone. This recipe has 5 ingredients, other than the olive oil and salt, and is quick and easy to make. Let's get started.....

Ingredients:
3 T. olive oil
1 green bell pepper
1 onion
1can diced tomatoes (I used Hunts diced roasted garlic tomatoes)
1/8 t. salt
1/2 cup of Saucy Mama
Pacific Rim Ginger Dressing
Chop bell pepper and onion into small chunks.
Heat skillet and add olive oil. When oil is hot, add peppers and onions.
Saute peppers and onions until soft.
Drain extra water off of the tomatoes and add tomatoes to peppers and onions.
Simmer for 5 minutes and add Saucy Mama Pacific Rim Ginger Dressing.
Simmer for 5 - 10 minutes until chutney is slightly thick.
Spoon over slices of baguette and bake for 5 - 6 minutes at 350 degrees.
It is also great to serve over a baked potato...
Give as a gift and make several....
I also am going to choose someone from this blog to win some goodies of their own from Saucy Mama. You will win a kit that will contain one bottle each of Saucy Mama Sweet Heat Marinade, Saucy MamaTarragon Lemon Mustard, and Saucy Mama Pacific Rim Ginger Dressing.
In order to win this prize, please visit the Saucy Mama Cafe and choose the product you think sounds the most delicious to you.
For a second entry, post this to your blog, website, or facebook. Leave a comment that says you've done this.
For additional entries,
Follow me (realwomanofphil) on Twitter and send a tweet about this contest. Leave a comment.
Follow Saucy Mama on Facebook and leave a comment that you've done this.
Follow saucy Mama on Twitter and comment that you've done so.
Follow Barhyte Specialty Foods on Facebook and comment that you've done this.
Follow Barhyte Specialty Foods on Twitter and comment that you've done this.
Drawing will be held on June 1st by using Random.org.
Congratulations to Marie...winner of our drawing for the wonderful Saucy Mama Products. Yea!
You can find out more about Saucy Mama products by going to the Saucy Mama Cafe. Just click on their button on my page and it will direct you to the site.
Saucy Mama's 6 newest creations:
Apricot Ginger Mustard
Tarragon Lemon Mustard
Dijon Mustard
Sweet Heat Marinade
Pacific Rim Ginger Dressing
Chipotle Ranch Dressing
Tarragon Lemon Mustard
Dijon Mustard
Sweet Heat Marinade
Pacific Rim Ginger Dressing
Chipotle Ranch Dressing
Thanks Saucy Mama!!Your products are awesome!!!
Wednesday, April 6, 2011
Meet $10,000.00 Cupcake Winner and my FRIEND, Elaine Barbee
As promised, I want to introduce you to a wonderful friend of mine from the St. Louis, MO area who I am so proud of and who I love very much. It's Elaine Barbee from St. Charles and I met her when I read her bio on RWOP and learned that she lived just a few blocks away from my husband's brother and where we had previously lived. Instantly we became friends and learned that we had so much in common. First and foremost, she is a born again Christian, and not afraid to tell you that...secondly, she is a mom and great family woman, and third, she is a FANTASTIC cook!... Now all of those things we had in common to start with and our friendship has grown from there.
So much I want to tell you, like what all she did for us when we were in St. Louis when my hubby's mom was in the hospital but today I also want to share more about her and what God has done in her life lately. Here is part of her story.
So much I want to tell you, like what all she did for us when we were in St. Louis when my hubby's mom was in the hospital but today I also want to share more about her and what God has done in her life lately. Here is part of her story.
February 22nd sitting in a suicide policy committee meeting in Columbia, Mo., I see that my phone has a new voice mail waiting and the number is a different area code. I am curious and when the meeting hits a lull, I listen to my voice mail and suddenly the last year makes sense.
Hi, I am Elaine Barbee from St. Louis, Mo. I am a wife, a mom, and my job is Assistant Regional Administrator. What is that?? I supervise a high secure violent offender unit, and three alternative community based programs for juvenile delinquents, training, leadership development, community partnerships, and whatever else needs to be done.
I've been at my job for 25 years. It was a vocation, I loved working with kids and sharing my talents with them. My boss retired a year ago and his job had been promised to me by all that made those decisions. At the last moment it was given to someone else. Not only was I crushed the next year would prove to be very challenging with some very negative coworkers.
Three months after the disappointment at my job, another crisis came up, my 11 yr old son had a serious health issue and had to have a very serious surgery. We knew at some point he was going to have to have surgery. At the time we were told this the Doctors thought possibly the surgery would have a life altering impact on him. God was very good. What was supposed to be a 3-4 week hospital stay for him with weeks maybe months of rehabilitation turned into a 9 day hospital stay and only 6 weeks of recuperation. He is back to normal with no problems or ongoing treatment.
So you ask, what does all of this have to do with CUPCAKES???
It was during this time my friend Amy was telling me about the RWOP challenge with Paula Deen. She urged me to enter the contest. She was not the first friend to urge me to enter food contests. I had some time off of work to stay at home with my son and he was sleeping a lot, so with the help of family and friends, started video taping recipes for the contest. I learned a lot about writing recipes, having the kitchen and ingredients prepped, and video taping & editing. This proved to be very challenging and more than what I bargained for!
I started getting messages and friends on the site. It was crazy, thought it was a contest and here people were reaching out to me. Especially Debbie Fabre! We became friends, champions for each other, pushing each other, and especially praying for and with each other through many trials. God knew we would need each other. The friends kept coming and they were all cheerleaders in the contest and in life.
Through them I learned so much about writing recipes, editing, video taping etc.. This would lead me to a whole subculture that I did not know existed. Contest cooks!!! This whole world of food contests and people that entered them all the time! Merry Graham had a facebook page that was just for such people! What a mentor she has become to me in cooking and faith. More people to pray with and for!
God has put people in my life to help me through! There were so many avenues that seemed to lead nowhere. Yet so many wonderful people in my life praying for me and cheering me on.
February 22nd was one of those days where I was just floating and biding my time at work until I could retire, wondering where God was leading me and what the last 25 years had been about. I listen to the voicemail, its from Lisa Schiffman of Tuttifoodie. She told me that I was the grand prize winner of the Scharffen Berger Cupcake Adventure Based Contest for my You Make Me Want to Shout Cupcakes. She went on to say that the Judges loved them above and beyond 2000 entries. At this point I was so excited that I couldn't stand it. I had to ask for a break and go call Lisa back to get the details! It was evident that God had a different plan for my future and all of the events leading up to this moment were for a reason!
Plans are what you make while God is laughing!
Congratulations Elaine!
Here is the recipe:
Adventure Ingredient: Stout Beer
Servings: 36
Well, the rest is history. Keep watching Elaine for all the great things she has in store for us. I know this is just the beginning!

Press Release Source: Scharffen Berger Chocolate Maker On Monday March 7, 2011, 9:00 am EST
HERSHEY, Pa., March 7, 2011 /PRNewswire/ -- Scharffen Berger® chocolate and TuttiFoodie.com announce the winners of the Fourth Annual Chocolate Adventure Contest® - Cupcake Edition 2010 – and this year, it's all about chocolate and stout beer. As part of the contest, daring bakers were invited to develop an original cupcake recipe using Scharffen Berger chocolate and one or more of 14 "adventure ingredients." The $10,000 Grand Prize went to "You Make Me Want To Stout" by Elaine Barbee from Missouri. A deeply rich chocolate cupcake included stout as the only adventure ingredient, used in four different ways, was unanimously chosen as the winner among over 2,000 recipe entries.![]() | ||||||||
The Famous Cupcake |
Here is the recipe:

You Make Me Want To "Stout" Cupcakes
Creator: Elaine Barbee / MOAdventure Ingredient: Stout Beer
Servings: 36
INGREDIENTS
batter:
- 2 cups flour
- 2/3 cup Scharffen Berger Unsweetened Natural Cocoa Powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups milk stout beer, room temperature and divided
- 2/3 cup unsalted butter, room temperature
- 2 cups dark brown sugar
- 2 eggs
filling:
- 1 cup heavy cream
- 1 cup milk stout beer, room temperature
- 2 eggs
- 2/3 cup dark brown sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 1 Tablespoon unsalted butter
- 1 teaspoon good quality bourbon vanilla extract
stout reduction:
- 1/2 cup milk stout beer, room temperature
- 1/2 cup dark brown sugar
buttercream frosting:
- 1 cup unsalted butter, room temperature
- 6 cups confectioners’ sugar
- 2-3 Tablespoons heavy cream
- 1/2 cup stout reduction
- 2 teaspoons good quality bourbon vanilla extract
- edible gold stars, optional
PREPARATION
- Preheat the oven to 350°F.
- For the cupcakes: Line cupcake pans with paper liners and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium saucepan bring the stout up to a simmer on medium heat.
- Leave the saucepan on the stove and turn off the heat.
- In a stand mixer or with a hand mixer, cream the butter and sugar.
- Add the eggs and mix until well combined. Scrape down the sides of the bowl.
- Set the mixer speed on low and slowly begin pouring in 1 cup of hot stout.
- Add the dry ingredients to the creamed butter mixture, 1/2 cup at a time, until all of the dry ingredients have been incorporated.
- With the motor running, pour the remaining cup of hot stout into the batter and mix until just combined. The batter should be thin.
- Pour the batter into the liners about 2/3 of the way and bake for about 16-18 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
- Poke a hole into the center of each cupcake with end of a wooden spoon and remove the cupcakes from the pans onto a cooling rack. Set aside.
- For the filling: In a medium saucepan whisk together the cream, stout, eggs, sugar, flour and salt until smooth.
- Place the pan over medium heat and bring to a slow boil, constantly whisking until the mixture thickens, about 8 to 10 minutes.
- Remove the pan from the heat and stir in the butter and vanilla until fully incorporated.
- Allow the mixture to cool slightly before spooning the mixture into the holes of the cupcakes.
- For the reduction: Place the stout and sugar in a small saucepan, stir and bring to a boil.
- Once the mixture has come to a boil, reduce the heat to medium-low and simmer for about 15 minutes until the mixture reduces by half.
- Remove the mixture from the heat and set aside. The reduction will thicken as it cools.
- For the frosting: Place the butter in a standing mixer or in a bowl using a hand mixer and cream until light and fluffy. Begin adding the sugar to the butter, 1/2 cup at a time until all of the sugar has been used. Scrape down the sides of the bowl.
- Add 2 tablespoons of cream and the vanilla to the butter mixture and continue beating on medium speed.
- Slowly pour the reduction into the frosting until fully incorporated and the frosting is light and fluffy. If the frosting is stiff add the remaining tablespoon of cream into the frosting.
- Scoop the frosting into a piping bag and pipe the frosting onto each cupcake.
- If using edible stars, place them on the top of the frosting at them time and serve.
Well, the rest is history. Keep watching Elaine for all the great things she has in store for us. I know this is just the beginning!
Labels:
Featuring Great Cooks,
Recipes
Monday, April 4, 2011
Pastor's Wives Bridal Shower Luncheon, A HUGE SUCCESS
This past weekend, I had the honor to host, along with 6 other WONDERFUL women, a luncheon for Pastor's Wives and Ladies Ministries Leaders in LaBelle, Florida. The weather was so beautiful and the setting was gorgeous as well. I wanted to share some of the photos with you so you could see how beautiful everything was. The purpose for the luncheon was to inform the ladies about an exciting upcoming event on July 16th at the LaBelle Civic Center in LaBelle, Florida. The theme of the conference in July is "Where Is My Bride" so it was easy to know that the ladies luncheon would be a Bridal Shower before the big event.
We set up at my friend Louise's beautiful home on the river and the sun was shining so brightly. Her veranda opens up to a beautiful view of the river and there was a warm, balmy breeze blowing just for us.
The tables were simply decorated with fresh plants wrapped in lace and beautiful stemware to enjoy our refreshing drinks. Pastel tablecloths were used covered with beautiful white lace. Lunch was served on delightful china...Only the best for our ladies.
We served some wonderful Southern Ice Tea and delicious Lemonade. It was cool and refreshing!
We also served some delicious Raspberry Creme Filled Cupcakes which were beautifully displayed on two cupcake towers.
Here are some more of our beautiful tables before they were filled with beautiful ladies!
Our Menu:
Homemade Chicken Salad
Fresh coleslaw
Fresh Fruit Salad
All served on a bed of fresh greens
Croissant
Cupcakes
Last, but not least, I wanted to share the view. All during the luncheon boats would go by and check out what we were doing...
What a beautiful day we had.
Let me share my cupcake recipe with you. I know you'll want to make them yourself.
Raspberry Creme Filled Cupcakes
1 white cake mix
3 egg whites
1/4 c. vegetable oil
1 1/4 c. water
Prepare cupcakes according to package directions on the cake mix.
Cool the cupcakes and fill with the following filling.
4 ounces softened cream cheese
1 t. raspberry extract
1 c. confectioners sugar
1/4 c. raspberry jam
Mix together until smooth and creamy. Place in piping bag with filling tip. Place tip in the center of the cupcake about 1/2 inch deep and squeeze filling in until it starts to bulge the cupcake slightly.
Icing:
Ice cupcakes with the following.
8 ounces softened cream cheese
1 stick butter
2 lbs. confectioners sugar
1 t. raspberry extract
1 t. almond extract
Mix together until smooth and creamy. Place in piping bag with desired tip and frost cupcakes.
I used eatable pearl decorations and sprinkled with purple pearl dust. I served them in Wilton Pedal cupcake liners. I first baked them in regular cupcake liners.
Enjoy!
Our gift table....Love the Lace Umbrella! |
The tables were simply decorated with fresh plants wrapped in lace and beautiful stemware to enjoy our refreshing drinks. Pastel tablecloths were used covered with beautiful white lace. Lunch was served on delightful china...Only the best for our ladies.
We served some wonderful Southern Ice Tea and delicious Lemonade. It was cool and refreshing!
We also served some delicious Raspberry Creme Filled Cupcakes which were beautifully displayed on two cupcake towers.
Here are some more of our beautiful tables before they were filled with beautiful ladies!
Our Menu:
Homemade Chicken Salad
Fresh coleslaw
Fresh Fruit Salad
All served on a bed of fresh greens
Croissant
Cupcakes
Cupcake Close Ups |
I love these towers to display cupcakes |
Last, but not least, I wanted to share the view. All during the luncheon boats would go by and check out what we were doing...
What a beautiful day we had.
Let me share my cupcake recipe with you. I know you'll want to make them yourself.
Raspberry Creme Filled Cupcakes
1 white cake mix
3 egg whites
1/4 c. vegetable oil
1 1/4 c. water
Prepare cupcakes according to package directions on the cake mix.
Cool the cupcakes and fill with the following filling.
4 ounces softened cream cheese
1 t. raspberry extract
1 c. confectioners sugar
1/4 c. raspberry jam
Mix together until smooth and creamy. Place in piping bag with filling tip. Place tip in the center of the cupcake about 1/2 inch deep and squeeze filling in until it starts to bulge the cupcake slightly.
Icing:
Ice cupcakes with the following.
8 ounces softened cream cheese
1 stick butter
2 lbs. confectioners sugar
1 t. raspberry extract
1 t. almond extract
Mix together until smooth and creamy. Place in piping bag with desired tip and frost cupcakes.
I used eatable pearl decorations and sprinkled with purple pearl dust. I served them in Wilton Pedal cupcake liners. I first baked them in regular cupcake liners.
Enjoy!
Wednesday, March 23, 2011
What's Coming UP????? Lots..check it out and see.
Hey followers.....
You might ask "what's coming up?" Or at least I hope you are asking that...
Well!! I am going to be featuring a VERY Special lady who just won $10,000 for a delicious cup cake recipe. I'll ask her what her secrets are and how we can do the same thing.....You are going to love this interview.
Then I have been really into baking some good things for you lately...I'm going to give you a preview today, but you'll have to wait for recipes and more to come. Are you entering baking contests??? I am and I am so excited to see what the future has to hold.
Watch for the interview...and more great recipes and photos!!! What would you like to see a recipe for???
Leave me a comment as to what you want me to bake next....I'll do my best.
You might ask "what's coming up?" Or at least I hope you are asking that...
Well!! I am going to be featuring a VERY Special lady who just won $10,000 for a delicious cup cake recipe. I'll ask her what her secrets are and how we can do the same thing.....You are going to love this interview.
Then I have been really into baking some good things for you lately...I'm going to give you a preview today, but you'll have to wait for recipes and more to come. Are you entering baking contests??? I am and I am so excited to see what the future has to hold.
Rasberry Burst Cupcakes..so good and so pretty. |
Creamy and fancy. |
I LOVE cupcake towers! Don't You?? |
How about a little taste of Peanut Butter and Chocolate? |
I Love making desserts...this one is NO BAKE!! |
Leave me a comment as to what you want me to bake next....I'll do my best.
Sunday, March 20, 2011
Is Your Home Healthy? Find out how to protect your family from hidden household dangers.
Hi Followers!
I hope you had a wonderful St. Patrick's Day. It won't be long until Easter and I am busy preparing some wonderful dishes to share with you. Hopefully I can give you some inspiration and share with you what Easter was like at my house as a child and as I was growing up. It is a very important holiday in our house.
But today, I want to share something very important with you about making sure your home is safe and healthy. I have been reading the book, The Healthy Home, by Dr. Myron Wentz and Dave Wentz and learning so much. The Wentz's are a father and son team who have come together to write a book that walks it readers room by room through a typical house, point out surprising health risks that we see everyday. It has great colorful illustrations and quizzes. It's really interesting and informative. I've already made some changes in my own household. Take two minutes to watch this video that is so interesting and will be a little teaser to the book.
http://www.youtube.com/watch?v=T-GGiziJvFI&feature=player_profilepage
You can also find out more at the website www.myhealthyhome.com. You can purchase the book on Amazon and they even have it for the Kindle.
Now for us foodies...there is alot of information about safety in the kitchen and helping to get the very best nutritional value out of our foods. Here is a sample of what you'll find.
Cut Less, Retain More
If you've ever cut up an apple only to have it turn brown in a manner of minutes, you've witnessed the depleting effects oxygen has on fresh produce. By exposing fruits and vegetables to oxygen, you're reducing the nutrient value of the food exponentially. Your taste buds have probably also noticed this -- bags of shredded carrots hardly have any flavor at all, whereas biting into a fresh, whole carrot is a completely different, and more satisfying, experience.
To prevent losing the nutrients in your foods, simply put down the knife. Give your children whole apples in their lunches instead of cutting them up. Skip the cartons of pre-sliced carrots and celery -- cut up your own vegetables for a party tray instead. You'll begin to see that many fruits and vegetables come prepackaged in their own skin, and don't need to be prepared in any way to be enjoyed. And if you must cut up your fruits or vegetables before you eat them, do the cutting right before you plan on eating, and cut larger pieces to prevent exposing too much of the produce to the air.
And great news.. "One simple rule to remember; The less work you need to do while you're in the kitchen, the more nutrient value your food typically will have...reduce the amount of slicing, dicing, cooking, blending, boiling and peeling.
Cook with Care
How you decide to cook your vegetables will have a big influence on how much of the food's vitamins are retained to feed and fuel your body. Most research supports microwaving, baking, and steaming as the methods that are the least destructive and most efficient at protecting the nutritional content of your food. That's right, microwaving is on the ‘good' list.
In fact, studies show that vitamin C losses from broccoli due to boiling exceeded 30 percent, as opposed to about 20 percent for steaming and less than 10 percent for microwaving.
Table of Contents:
Bedroom
Chapter 1: There's the Rub
Chapter 2: The Body Electric!
Chapter 3: Sleepytime
Bathroom
Chapter 4: Let's Get Personal
Chapter 5: Bright, White, and Pearly
Chapter 6: Don't Be a Dope
Kitchen Chapter 7: For the Love of Food
Chapter 8: Let's Get Cooking
Chapter 9: Drink Up!
Living Areas
Chapter 10: Clean Living
Chapter 11: High Tech, High Risk
Garage and Yard
Chapter 12: Gremlins in the Garage
Chapter 13: Going Green in Your Yard
So you can see that there is much more than just the cooking part...
Let me know what you think about the book and the web site please. I would love your feedback.
I was provided a copy of this book, but was not paid to give a review. The opinions are my own.
I hope you had a wonderful St. Patrick's Day. It won't be long until Easter and I am busy preparing some wonderful dishes to share with you. Hopefully I can give you some inspiration and share with you what Easter was like at my house as a child and as I was growing up. It is a very important holiday in our house.
But today, I want to share something very important with you about making sure your home is safe and healthy. I have been reading the book, The Healthy Home, by Dr. Myron Wentz and Dave Wentz and learning so much. The Wentz's are a father and son team who have come together to write a book that walks it readers room by room through a typical house, point out surprising health risks that we see everyday. It has great colorful illustrations and quizzes. It's really interesting and informative. I've already made some changes in my own household. Take two minutes to watch this video that is so interesting and will be a little teaser to the book.
http://www.youtube.com/watch?v=T-GGiziJvFI&feature=player_profilepage
You can also find out more at the website www.myhealthyhome.com. You can purchase the book on Amazon and they even have it for the Kindle.
Now for us foodies...there is alot of information about safety in the kitchen and helping to get the very best nutritional value out of our foods. Here is a sample of what you'll find.
Cut Less, Retain More
If you've ever cut up an apple only to have it turn brown in a manner of minutes, you've witnessed the depleting effects oxygen has on fresh produce. By exposing fruits and vegetables to oxygen, you're reducing the nutrient value of the food exponentially. Your taste buds have probably also noticed this -- bags of shredded carrots hardly have any flavor at all, whereas biting into a fresh, whole carrot is a completely different, and more satisfying, experience.
To prevent losing the nutrients in your foods, simply put down the knife. Give your children whole apples in their lunches instead of cutting them up. Skip the cartons of pre-sliced carrots and celery -- cut up your own vegetables for a party tray instead. You'll begin to see that many fruits and vegetables come prepackaged in their own skin, and don't need to be prepared in any way to be enjoyed. And if you must cut up your fruits or vegetables before you eat them, do the cutting right before you plan on eating, and cut larger pieces to prevent exposing too much of the produce to the air.

Cook with Care
How you decide to cook your vegetables will have a big influence on how much of the food's vitamins are retained to feed and fuel your body. Most research supports microwaving, baking, and steaming as the methods that are the least destructive and most efficient at protecting the nutritional content of your food. That's right, microwaving is on the ‘good' list.

In fact, studies show that vitamin C losses from broccoli due to boiling exceeded 30 percent, as opposed to about 20 percent for steaming and less than 10 percent for microwaving.

Table of Contents:
Bedroom
Chapter 1: There's the Rub
Chapter 2: The Body Electric!
Chapter 3: Sleepytime
Bathroom
Chapter 4: Let's Get Personal
Chapter 5: Bright, White, and Pearly
Chapter 6: Don't Be a Dope
Kitchen Chapter 7: For the Love of Food
Chapter 8: Let's Get Cooking
Chapter 9: Drink Up!

Living Areas
Chapter 10: Clean Living
Chapter 11: High Tech, High Risk
Garage and Yard
Chapter 12: Gremlins in the Garage
Chapter 13: Going Green in Your Yard
So you can see that there is much more than just the cooking part...
Let me know what you think about the book and the web site please. I would love your feedback.
I was provided a copy of this book, but was not paid to give a review. The opinions are my own.
Tuesday, March 15, 2011
Happy St. Patrick's Day to My Followers
Hi, Happy St. Patricks Day everyone. I have a couple of great recipes for you and some beautiful photos. I wanted to post them a day ahead so you'll have time to go to the store if you want to make these tomorrow. I know you all love to eat great food and I love to cook it. I have been experimenting a lot lately and will share those recipes with you. The people my hubby works with and my neighbor are really loving this phase of my cooking. I make it, they eat it. I got some good comments about St. Patty's Day from some of my followers. Marie, Shannon and Nancy, you will all be getting something special soon. Thanks for following and for commenting. I am really working on making this a site you want to visit every day!!
Irish Coffee
This version of Irish Coffee is non-alcoholic for those of you who do not drink liquor. It's delicious and easy.
A deliciously smooth flavor inspired by traditional Irish crème.
The enchanting flavor of Irish crème is captured in a deliciously rich flavor experience. Enjoy warm Irish charm in every creamy sip. Stir up a moment of sweet inspiration and make each cup your own with International Delight®.AVAILABLE:
At grocery stores in pints and quarts, and at your local convenience store coffee bar. Also available in convenient creamer singles

1 tsp brown sugar
1/4 cup International Delight Irish Cream
1 heaping tbsp. vanilla ice cream or whipped cream
Combine coffee and brown sugar and stir until sugar is dissolved. Add International Delight Irish Crème in a mug and stir to blend. Float softened ice cream or whipped cream on top. Serve immediately.
Pot Of Gold Cheddar Soup
5 tsp. butter
1 small onion
1/3 cup flour
1 1/4 cups chicken broth
1 cup milk
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Hidden Valley Dry Ranch Dressing Mix
1 tsp. dry mustard
8 oz. shredded sharp cheddar cheese
1. Begin by chopping onion and set aside. Melt butter and saute onion until translucent (approx. 5 minutes).
2. Stir flour into the butter and onion mixture. Mix well and add chicken broth, milk, salt, cayenne pepper, ranch dressing, and mustard. Stir ingredients together and simmer for 5 minutes.
3. Add cheddar cheese to soup mixture and stir until cheese is melted and well incorporated.
4. Serve and enjoy!
5 tsp. butter
1 small onion
1/3 cup flour
1 1/4 cups chicken broth
1 cup milk
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. Hidden Valley Dry Ranch Dressing Mix
1 tsp. dry mustard
8 oz. shredded sharp cheddar cheese
1. Begin by chopping onion and set aside. Melt butter and saute onion until translucent (approx. 5 minutes).
2. Stir flour into the butter and onion mixture. Mix well and add chicken broth, milk, salt, cayenne pepper, ranch dressing, and mustard. Stir ingredients together and simmer for 5 minutes.
3. Add cheddar cheese to soup mixture and stir until cheese is melted and well incorporated.
4. Serve and enjoy!
So you have a meal fit for a leprechaun. Or your family, which ever you'll be serving today. Now don't forget that the traditional dish for St. Patty's Day is corn beef and cabbage. I went to the farmers market in Immokalee, FL and found the most beautiful head of cabbage to cook. I haven't cooked it yet, but I wanted you to see it. It's so BIG and beautiful and I only paid $1.00 for it. It will feed an army...
Sunday, March 13, 2011
Masterbuilt is on QVC today...watch and see what they are offering!!!
Hey everyone, Masterbuilt, the company who gave us the awesome Turkey Fryer before Christmas is on QVC beginning at noon today. Go and see what they are offering...I can't wait. Check them out on Facebook and get in on the livestream during the show.
Here is where you can find them:
Here is a photo of the fryer if you weren't following at the time....
Today they are talking about their wonderful smoker and the great cookbook I told you about.
Be sure to drop in to QVC for a little while to purchase a smoker!!! That's on my mother's day gift list....hint hint hubby.
Here is the smoker...he's showing it right now on QVC, it's Sunday at 12:30 p.m.
You can cook an entire meal at once in the smoker...Meat, veggies, mac & cheese...wow, awesome!!
Here is where you can find them:
Twitter: @JohnMcLemore, @DadgumThatsGood, @Masterbuilt
Here is a photo of the fryer if you weren't following at the time....
Today they are talking about their wonderful smoker and the great cookbook I told you about.
Be sure to drop in to QVC for a little while to purchase a smoker!!! That's on my mother's day gift list....hint hint hubby.
Here is the smoker...he's showing it right now on QVC, it's Sunday at 12:30 p.m.
You can cook an entire meal at once in the smoker...Meat, veggies, mac & cheese...wow, awesome!!
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Strawberry Heaven
“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.
Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips
Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.
Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips
Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.
Strawberry Heaven
This pie is for the true Strawbery ADDICT and lover.
Using My Blog
This blog is intended to show you some wonderful recipes and highlight what is happening in the food world. In order to see the recipe demonstrated that is pictured. Click on the photo and you will get to see just how you can make this in your own kitchen.