My New Toy!!!

When I was handed this incredibly heavy wrapped package on Christmas day, I thought maybe Joey had wrapped up some bricks =) I was thrilled to discover it was a dutch oven!!! I have been wanting one of these forever,now i just have to decide what to prepare first. He also gave me the entire Charmed collection too!! As well as a PSP modified to work with my tremors! It was so nice with it just being us and our kids. I'll have a pic and details on Christmas dinner soon.

I Have To Show Off My Kids

Jungle is still trying to grasp the idea of opening gifts here.



I'm sure he hates me for this, but I couldn't resist.

She wasn't biting him, he was begging and fell on her while I was snapping this pic.

How could Santa not want her as a reindeer?

He really, really posed for this perfectly didn't he?

They are just too cute to not show off!!!

Christmas!!!

Christmas Goodies Galore!!!!!!!!!!! I didn't have the chance t9o snap pics of everything, which included: 2 batches of fudge(vegetarian of course!!), 4 batches of shortbread, 2 batches of ginger bread and sugar cutouts, Oreo truffles, chocolate cake, white/coconut cake, rum cake, chocolate chip cookies, 4 different batches of muffins, and all of this was just for goodie baskets!!!! I also had to prepare snacks and then Christmas dinner. While trying to survive the drama of a pissed-off due to lack of information sister-in-law, overly anxious mother-in-law and cooking in between almost made me insane(or more so than i am already)

Anyway, pictured below is one of my goodie plates with shortbread, fudge, and muffins.

Below that is a tray that Joey put together with celery and pimento cheese and carrots with ranch.

Then the spicy tortilla roll-ups in the Christmas tree platter.

And last is the super moist chocolate cake. I will post a couple of recipes from the above mentioned treats soon!

Almost Ready for Christmas?

Here we have a leaf, which fits perfectly with the bell pepper below, I paid one dollar for the both of them, and I love the fact that they are oven safe!!!!!

Here is a plaque that is adorning my wall in the kitchen, to tie in all the elements of the kitchen(or attempt too).

These are my favorite!!!! Found at the same thrift store at varying times, I love these shrooms!! Perfect for canisters, if I find a few more I would have a complete set!!

With the Christmas season comes lots of planning!! I have to plan a schedule for what to cook when and "all that jazz". I am sure that I will have lots of pics over the next few days, along with dealing with the family drama that comes with family gatherings. Is anyone completely ready for Christmas yet??? Anyhow, I had to show off my newly acquired kitchen accessories.

I Think This Is The Last Of The Thanksgiving Pics!!

Finally the last of Thanksgiving meal pics(I think). The top photo is the finished product, while the bottom is the halfway pic. I decided to play it a little fancier than just a plain chocolate cake with the white butter cream filling, but I find that rich foods no longer appeal to my palate. While it was tasty, after one bite I was calling it quits!! No special recipe, just a devil's food with chocolate and white butter cream icings.

So what all does everyone have planned for Christmas cooking? My list keeps growing!!

A Couple of Sides I Made For Thanksgiving

Still updating from Thanksgiving, and pictured above are the roasted carrots and cranberry sauce. I prefer making my own cranberry sauce over listening to the squish and plunk of the canned version making it's way to the plate. Not that I don't eat the canned stuff on occasion, but for the special days I prefer my own. I used Alton's recipe this year with a few small adjustments. Am I the only person who cannot leave a recipe exactly as it is?

1 pound frozen cranberries

2 cups orange juice (I added some orange extract to give it a little more oomph)

3 cups ginger ale

2 tablespoons maple syrup (Used less)

2 tablespoons light brown sugar (used about a 1/2 cup)

1/2 teaspoon kosher salt

1 orange, zested

Directions

Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

I Don't Know Why I Waited!!!!

I finally jumped on the Tofurkey band wagon!!!!!!! And I feel like an idiot for not trying them sooner. I purchased some of the Italian flavored sausages and fried them with onions and peppers on a hot dog bun and slathered it with mustard after the photo was taken. I baked some tater tots to go with it, and I was in Heaven!!!!!!!!!! So much nicer than the ones before vegetarianism, I never did enjoy the real ones that much.

So Much To Catch Up On!!!!

A taste of things to come(rather be posted!). Pictured below is my new favorite dessert. Pumpkin bars that I watched Paula Deen create, after I fast forwarded past all of the nasty meat parts. These were indescribably good!! I tweaked it just slightly, and I know that it will be so easy to veganize. I am planning on trying it very soon. Joey, who despises pumpkin, ate almost half of the batch and has asked me to make It as a two layer cake. Almost eleven years now that I have been trying to encourage more pumpkin in his diet, and finally success!!!



Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil (I subbed 1/2 applesauce 1/2 canola oil.)

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon (1/2 tsp extra)

1 teaspoon salt

1 teaspoon baking soda
(1 tsp. of vanilla extract)

(I am thinking nuts, and maybe some rum soaked raisins in a future batch)





Icing:8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract



Directions

Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.


To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.





This Bean Curd soup has become my favorite cheap take-out meal!! I am trying to duplicate the recipe, it's just water flavored with the vegetables and tofu according to the chef. So tasty with the crispy noodles!!

I have plenty of things to post so keep reading.