31 May, 2010

Reeses PB bars

I got this recipe about 5 yrs. ago from a friend.  It was called PB fudge.  While I was browsing through some blogs I found the familiar recipe but this one was called Reeses PB cup bars.  So I decided to make them for Memorial Day and attach this name to them.  Although everyone liked them before, they seem to even be more interested when I called them Reeses PB bars.  Easy, decadent, and addicting.  
1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup 
peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
Line a 8×8 pan with foil.
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store bars in refrigerator.

28 May, 2010

Lemon Yogurt Cake

I also had plain yogurt left over from the Indian food.  I haven't used my oven in awhile due to the heat but today I decided to make a lemon yogurt cake.  It's a recipe from one of my Ina Garten cookbooks and I really like it in the summer time.  It is a lighter recipe using only 1/2 c. oil and 1 c. plain yogurt in place of any butter.  The yogurt makes the cake so moist and the lemon glaze makes it nice and tart.
Lemon Yogurt cake
1 1/2 all purpose flour
2 t. baking powder
1/2 kosher salt
1 c. plain yogurt
1 1/3 c. sugar, divided
3 extra large eggs
2 t. grated lemon zest
1/2 t. pure vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
for the glaze:
1 c. confectioners' sugar
2 T. freshly squeezed lemon juice
Preheat oven to 350.  Grease an 8 1/2 X 4 1/4 X 2 1/2 loaf pan.

Sift together the flour, baking powder, and salt into one bowl. 
 In another bowl, whisk together the yogurt, 1 c. sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.  Pour the batter into the prepared pan and bake for about 40-45 min.  or until knife in the middle comes out clean.  Meanwhile, cook the 1/3 c. lemon juice and remaining 1/3 c. sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.  The the cake is done, allow it to cool in the pan for 10 minutes.  carefully place on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool.  For the glaze, combine the confectioners sugar and lemon juice and pour over the cake.

Friday lunch

It's been a nice Friday at home with all 3 of my boys.  Nobody ate breakfast so by the time noon rolled around we had some hungry tummies.  I had marinated chicken in my fridge we were supposed to eat last night but something else came up and with the weekend not sure when it would be eaten.  So a big lunch we all had.  This is a supper I make often.  I grill marinated chicken and serve it with Naan, couscous, and salad.  My two older boys are crazy about couscous.  I made Indian food a couple weeks ago and had the Naan in my freezer.  I'm also going to make a lemon yogurt cake with the leftover yogurt. 

27 May, 2010

kitchen rah

 Yesterday while shopping I found a bright green Chantal (what a great name :) dish.  I placed it up in my cupboard with my turquoise plates ( to the right of the microwave) and Blue Willow dishes.  It looked so lovely I had to snap a couple pics.  I think it's such a pretty color combination.  It definitely looks like summer especially with the pineapple.

26 May, 2010

I love Denby stoneware.  I found this beautiful mug today while doing some shopping.  My new favorite coffee vessel.   I'd love to have a whole set of Denby dishes. Maybe someday.


25 May, 2010

                           The most beautiful clouds were in the sky late this afternoon. What do you see?

The Lollipop Guild

Doesn't their hair look like the Lollipop Guild munchkins from Wizard of Oz?


24 May, 2010

                                          Where did 17+ years go?

18 May, 2010

Yay! I finally have a little studio all of my own! I am so excited! I still have more work to do but I'm pleased with my progress so far.

17 May, 2010

photo: from trothome.com

I'm on the hunt for some vintage canisters like these. I'd love them to be turquoise and copper like the top picture. Any suggestions on where I might go to look??...please comment or send me an email. :)

French toast with strawberry syrup and whipped cream
Saturday mornings are usually "big breakfast" mornings that serve as breakfast and lunch for us. I either make pancakes, french toast, or DLP cooks up his famous tators with eggs, bacon, and toast. With the abundance of strawberries now I've been making strawberry syrup. The kids love it and I know it has to be better for them than high fructose syrup in a bottle.
Strawberry syrup
quart of strawberries, cleaned, hulled, and chopped
1/2 c. sugar (you can adjust this to your taste)
1 1/2 c. water
In a heavy pot combine all ingredients. On medium heat bring to a low boil. Let it continue to low boil for 30 minutes or until it cooks down to a consistency you like. take off burner and cool.

French toast:
loaf of French or Italian (day old is best) cut in thick slices
4 eggs
3/4 c. milk
2 t. sugar
1 t. flour
1 t. vanilla
canola oil
mix eggs, milk, sugar, flour, and vanilla
Heat a heavy skillet on medium heat. Add 1 T. canola oil and 1 T. butter and swirl around pan. You may need to add more canola oil and butter depending on how many pieces your making.
Take your bread and dip both sides quickly in egg mixture (don't let it soak) Put right into the pan (don't crowd slices) Brown for 1-2 minutes on first side (check on it since stove temps may vary). Turn over and let the other side brown well. Drain on paper towels.
Serve with strawberry syrup and whipped cream.

"Mom, you make the best sandwiches. You should open up a sandwich shop." my middle boy Cayd tells me right before wrapping his mouth around this.
Is there anything better than a sandwich with lettuce and tomato on it? Nope..not in my opinion there isn't, and if I happen to have some red onion on hand - all the better.
Boars Head makes a good capicola ham. This sandwich is Hellman's mayo and yellow mustard on a Kaiser roll. Capicola ham, Havarti cheese, lettuce, and tomato.

13 May, 2010

In my hometown of Lincoln, NE there is a mexican restaurant called Ticos. It's not authentic mexican mind you, but it is a place with loads of memories for my family and I. I have to visit whenever I get back home. I suppose the pints of Dos Equis and the chili powdered chips are part of the draw too for sure. My favorite thing on the menu is the Chile Rellenos. A year or two ago they put a recipe in the local paper for them. My mom printed it out and sent it to me. I've been meaning to make them for awhile, and tonight, I finally did. I think the results were quite delicious.
My favorite is the plain chile rellenos with just chiles and cheese. I did follow the recipe and made the Rellenos Royale (my dad's usual).
We enjoyed them, but next time I'll leave out the chorizo. Chiles and cheese only. The green chile sauce is very good though. You may want to adjust spices to your liking. I think some fresh cilantro would be a great addition, but I'm a big cilantro fan.
Rellenos Royale:
10 egg roll skins, 6 1/2" square
1 # chorizo, fried brown and drained (sausage style not the junk in a tube)
shredded swiss cheese, about 8 oz.
shredded sharp cheddar cheese for topping
green sauce with pork (recipe below)
8 medium mushrooms (I didn't use)
Lay the squares of egg roll skin on a flat surface. top each with chorizo, mushrooms, and swiss cheese. Flatten each mound slightly. Paint edges of the skins with water, and fold in two opposite corners, sealing the tips. paint the remaining edges well and press out excess air as the opposite remaining ends are folded in and edges are sealed. MAKE SURE ALL EDGES ARE SEALED COMPLETELY. let dry a little, till the excess water is absorbed. deep fry for three minutes. drain. Top with green sauce and cheddar cheese. Melt cheese under the broiler. Serve with fresh tomatoes.

Green pork sauce:
1 T. canola oil
1 # lean pork pieces, cut into small chunks
1 med. onion, diced
3 large garlic cloves, minced
1 4 ox. cans chopped green chiles, drained
1 1/4 c. water
1/2 t. salt
1/2 t. pepper
In a heavy sauce pan or Dutch oven, over medium heat, in hot oil, cook the pork pieces, in hot oil, cook the pord pieces, ionion and ;garlic until the meat is browned, stirring occasionally. Do not let the garlic burn. Stir in chopoped green chiles along with water, salt and pepper stirring to loosen brown bits from the pan bottom. Heat to boiling. Reduce heat to low, cover and simmertill meat is very tender and begins to fall apart about 1 1/2 hours, stirring occasionally.
This week I've been working on getting my new studio room organized. I've come across quite a few old projects that I'd forgotten about. I started this apron in '08 for a wedding shower gift and forgot all about it. The fabric is just adorable. I noticed in going through my fabric how much brown/blue I have. Had a mad crush on brown/blue in '07-'08 I guess. I still love this fabric tho'. It's very delicate and sweet.
I'm so excited to have a space to work. No more kitchen table project fiascos till 1 am!I'm usually too tired to clean up everything that night, and the kids wake up to a Modge Podge covered breakfast table!