It's Christmas Time in the....Rental.... Bah Hum Bug!

I love Christmas... it's my favorite time of year.  I love the lights, the smells, the hustle and bustle and all the happy faces at the toy stores... I love it all.  So, this year being in a temporary rental house with no place to put anything and all my good stuff still in storage bins, my Christmas spirit has been dampened.  I have, however, managed to display a few of my favorite red and white pieces and a few of my new thrift store finds.  Take a look.... just ignore the bare walls..... a renters nightmare.... not being able to put holes in the walls.

My Santa collection- the locomotive Santa and the Fishing Santa were found last week at the Goodwill by my mom. She is a good finder.

My Santa Collection on top of my antique china closet.... I hate the bare wall.....YUCK

My dried arrangement in the foyer with a hint of red for the Christmas season.

My new bookcase and my collection of red and white Santa mugs and other pretties.

I love my Harry and David cups and plates. 

A better view.

The mantel.... don't know why I hung 2 stockings... ONLY one of us has been good.

My Santa tree.

My new Santa vase.... A gift from my mom... I love her!

Two of my favorites.... The red one was a gift from my daughter. Love her too!

The kitchen beverage station... ready for Christmas.  Well almost, I need some goodies for the cake stands.

Merry Christmas and Happy New Year!

He really is my "Old" man...

On January 7th, 2013 my younger man finally joined us in the "Over the Hill" club.  I wanted to give him a surprise party but if you knew him you'd understand why I didn't go that route.  He embraced 50 much better than I did. I was curled up on the sofa on my big day SICK!  I wondered how he was gonna take all the gag gifts we got him so I asked my daughter if she thought it was too much and she reminded me of her 20th birthday party when he gave her dog poop wrapped up in a box.... I guess I had my answer.... Pay backs are.... well you know.

Here's the party table.

 

 

 

 

 

 

And this is the beautiful cake my talented cake baker daughter made for Billy....and my attempt at a sucker bouquet. 

 

 

 

 

 

I must give credit to my sister for giving me a new recipe to try for the party. She found it on pinterest

adapted via kendallboggs.com

These were super easy and I had no leftovers.  All you need is:

3 pkgs. mini fillo shells {in the frozen aisle}

1 can Rotel, drained almost all the way {I used Mild}

1 bag real bacon bits

1 1/2 cups shredded colby & monterrey jack cheese

1 cup mayonnaise

 

In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended.

Add in the cheese and stir until mixed.

Now go ahead and fill your shells.

 

Pop these in the oven and cook at 350 for about 15-20 minutes.

 

Hmmmm.... oh yeah... back to the party.  This is Billy opening his age appropriate gifts.

 

DIAPERS.... and

 

 

 

 

 

A Pill Reminder Box

 

 

 

And explaining the diapers to the grandkids....

 

 

 

 

My beautiful grandbabies...... plus one...patiently waiting to eat.

 

 

 

I love parties.... minus all the work .  Glad this one only happens every 50 years.  

 

 Happy Birthday Billy Head!

Pumpkin Parfaits

Okay so October is almost here and I guess that means I should start planning my Thanksgiving meal, I mean after all I only have 21 people coming to dinner that day.  I tried this recipe out on my parents and hubbie a couple months ago and they voted it a keeper.  Looks like I have made a start...this will make its way to my Thanksgiving table.

Pumpkin Parfaits

12 Biscoff Cookies, crushed into crumbs

1 tablespoon butter, melted

8 oz. cream cheese, softened

1 cup pure pumpkin puree

1 teaspoon pure vanilla extract

½ cup sugar

2 tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. ginger

1/8 tsp.nutmeg

1 large tub (12 oz) whipped topping, thawed, divided

Directions:

1.       In a medium bowl, combine Biscoff cookie crumbs and butter.  Divide the crumbs into the bottoms of your trifle glasses.  Gently press crumbs to form an even layer crust.

2.      In a large bowl with an electric mixer, beat cream cheese until smooth.  Add pumpkin, vamilla, sugar , brown sugar, cinnamon, ginger and nutmeg.  Beat until well combined and creamy.

3.      Use a spatula to fold in half of the whipped topping.  Gently combine ingredients until no streaks remain.

4.      To assemble the trifles:  Pipe or spoon a layer of pumpkin cheese onto the Biscoff crust followed by a layer of whipped topping.  Repeat layers until your trifle reaches the top of the glass or jar.

5.      Store trifles in the refrigerator until ready to serve.  If desired, garnish with cookie crumbs.

 

 

Breakfast Meeting

I was given the job of planning a breakfast for a meeting at work last week.  Of course I knew I could count on my favorite website for some awesome ideas.... I love you Pinterest!

I found this recipe for Cinnamon Toast Crunch Cupcakes which I served on my yard sale stand and Goodwill plates...
http://www.yourcupofcake.com/2011/10/cinnamon-toast-crunch-cupcakes.html

My favorite idea from Pinterest... the strawberry garnish on the orange juice. 

 

And the fruit kabobs were a cute idea too.

Thank you Pinterest...I don't know how I would spend my day without you!

Cowboy Pintos (Crockpot Style)

I fix beans at least once a week.  According to my husband he can eat the whole pot....funny that I always wind up throwing some out at the end of the week... Anyway, I have a Marlboro Cookbook with lots of western style meals and this one for pinto beans looked really good... so I adapted it for the crockpot.


1 lb package pinto beans, picked thru for stones
8 cups water
1 small sweet onion, chopped
1 to 2 tablespoons bacon grease
1 jalapeno, seeded and minced
1 small piece of fat meat
1/8 teaspoon cumin
salt
pepper


Place sorted beans and water in crockpot.  In a small pan, saute onion in bacon grease till tender.  Pour into the crockpot.  Add jalapeno, fat meat.  Season with cumin, salt and pepper.  Cook on high for 5 to 6 hours.

Chicken Tortilla Soup

I found a recipe online for this soup but when I started to fix it I realized I didn't have all the ingredients. I love the word improvise....

Here's my version which I will proudly confess.... was very TASTY.

1 medium onion, chopped
olive oil
1 jalapeño, seeded and minced
4 cups chicken stock
1 chicken breast, cooked and shredded
1 can white corn, drained
1 can whole tomatoes, chopped
1/2 to 1 cup pinto beans (I used some leftover Cowboy Pintos)
kosher salt
1 teaspoon southwest seasoning
1 teaspoon garlic salt
freshly cracked pepper
lime juice, a few squeezes, optional
1 pint grape tomatoes
4 corn tortillas, sliced into strips
Monterey Jack cheese, shredded

In a large pan or dutch oven, saute onion in olive oil until tender, add jalapeño, chicken broth, shredded chicken, corn, tomatoes and pinto beans. Season with southwest seasoning, garlic salt,salt, pepper, Let simmer for 15 to 20 minutes.  Add a few squeezes from the lime if desired.

While soup is simmering, place grape tomatoes on a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in oven at 350 degrees for approximately 15 to 20 minutes or until they begin to pop open.  Remove from oven and let cool.

In a small skillet, heat enough olive oil to cover the bottom of the pan, add tortilla strips and fry until they become crisp.  Be careful not to burn them.  Drain on paper towels.

To serve, ladle soup into bowls,  top with shredded Monterey Jack cheese, roasted grape tomatoes and crispy tortilla strips.

Thrifty finds at the 3 hour store

I guess we all have stores we frequent more than others....my store of choice happens to be the Goodwill or as we refer to it... The 3 hour store.  I'm sure no explanation is needed.

On a recent trip I found this:

So I picked it up and walk around browsing and thinking... what sort of plates would I ever find to fit a rectangle shape like that. I thought some more and then I placed it back on the shelf at the store. No, I would never find anything that would work on it.  Up and down the aisles I go still thinking about the cute rack I just placed back on the shelf.  All of a sudden something white catches my eye...

Looks like the right shape, the right size. Now where did I put my rack?  It better still be there or else....

Whew.... a match had been found. What are the odds.... well, my theory is it was a set that somebody had taken it apart and they just needed somebody to find and put back together.

 I'm glad I was the matchmaker... cause look what a little soap, water and spray paint did for my little find....

A nice addition to the coffee bar on my counter....

Winebottle to Pumpkin

It's amazing what my neighbor can make from a wine bottle.  This was her latest creation she gave me last Halloween.  Pretty clever huh?

Looks like she took a green wine bottle, spray painted the body orange and left the top green.  Added some black paint for the eyes and mouth and added a raffia bow.  Why didn't I think of that????

Beef and Black Bean Chili

I went to yard sales this past weekend and have to admit it was the worst day ever for finding junk.  I had my $20 yard sale cash in my pocket and was ready to bargain shop and after wasting a half a tank of gas I came home with a small wicker table, a white pitcher from Pier 1 and last but not least..... 2 COOKBOOKS!  For those of you who know me know I am cookbook obsessed.   Turns out one of them actually had a recipe I found interesting and decided to give it a try Saturday night.  My quarter was well spent.

(Adapted from Prevention's Quick and Healthy Low-Fat Cooking Cookbook)

Beef and Black Bean Chili 

Chili Puree
1 chipotle pepper (I used the canned ones with adobo sauce)
1 cup beef stock
1/2 cup diced sweet red peppers
1/4 cup diced onions
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 teaspoon cumin seeds ( I used ground cumin and you may want to use less and add more later if needed)
1/8 teaspoon ground cinnamon


Beef and Black Bean Chili
1 teaspoon olive oil
12 oz beef tenderloin, cubed ( I used sirloin fillet)

1/2 teaspoon cracked black pepper
1 cup diced onions
1 cup diced tomatoes ( I used canned tomatoes)
1 cup beef stock
1 can (15 oz) black beans, rinsed and drained

To make the chili puree:  In a food processor combine the chipotle pepper, stock, red peppers, onions, garlic, oregano, oil, cumin and cinnamon.  Puree and set aside.

To make the beef and black bean chili:  In a Dutch oven over medium high heat, heat the oil for 2 minutes and then add the beef.  Cook until no longer raw looking, about 3 minutes.  Season with the popper and removed the meat from the pan.  Add the onions and tomatoes to the pan and cook for  5 minutes. Add the stock, beans and chili puree.  Mix well and simmer for 5 minutes.  Add the reserved beef and cook for 5 to 10 minutes more. 

** The original recipe called for 2 chipotle peppers and that is what I added but it was a tad spicy even for me so I added sour cream to mine and it cooled it down and tasted great.  Enjoy!

Thrifty finds

I love summer and summer activities.... like yard sales and thrift store shopping. I took Friday off this week and my intent was to clean my house for a cookout on Saturday but I got side tracked and I spent the day hopping from the thrift stores to the consignment stores to the Goodwill stores. What a fun day and I found some really neat and cheap items. Take a peek.


I can't believe I found this. I had just looked at one at Amazon and was seriously considering buying it but the $42 price tag said hold off.... and I'm so glad I did cause this little gem was only $7.98 at the consignment store. Yay me!

I found this at a yard sale on Saturday morning.... It just screamed BUY ME! So I did. The girl having this sale had at least 35 designer purses and all of them were $35 or less. She had Dooney and Burkes, a small Coach bag, and Kenneth Cole ones. I think she was purse obsessed but I don't care... I made out.

Stir-Fried Pork Tenderloin with Vegetables

I am always looking for recipes for left over pork and this one was a keeper.

1 cup diced cooked pork tenderloin
6 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp. cornstarch
2 tsp. sugar
1/4 tsp minced fresh gingerroot
3 tbsp canola oil
1 small onion, diced
1 cup sliced mushrooms
1 cup carrots, thinly sliced
1 pkg. frozen stir fry vegetables ( you can also use fresh veggies like broccoli and snow peas)
1 tbsp water

Stir Fry Sauce- In a small mixing bowl combine the soy sauce, rice vinegar, sesame oil, cornstarch, sugar and gingerroot. Set aside.

In a cast iron skillet or wok over high heat, add 3 tablespoons canola oil and cook onion, mushrooms, carrot and frozen stir fry veggies. Stir quickly and frequently until vegetables are coated with oil. Add water and stir fry till vegetables are tender-crisp. Add diced pork and continue to stir. Pour stir fry sauce over vegetables and stir well for a couple minutes.

Serve over cooked linguine.

Fabulous Fajitas

I don't know why but when the weather turns cold and everything is brown and gray outside, I loose the desire to cook. I think it is probably due to the fact going to the grocery store is like a trip to the artic. Last Saturday when I went grocery shopping it was actually warmer outside than in the store. The poor cashiers and stockers were bundled up in coats and scarfs and gloves. Geesshhh. I don't know about you but I can't think when I'm cold. Hubbie and I made it thru half the store when he finally said, I'm freezing. So I knew it was cold if he was cold. I did manage to grab a package of skinless chicken breasts while in the store. Not wanting to brave the elements and the cold store again, I decided to try to find a recipe for chicken that I could make with what was in the pantry.
What a great idea that turned out to be. Liquid Smoke is a MUST!

(Recipe adapted from www.ourbestbites.com)

1 lb. boneless, skinless chicken breasts, cut into bite size pieces
2 green or red bell peppers, julienned
1 large onion, sliced thin

Marinade
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons canola oil
1 clove garlic, minced
3 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon onion powder

Place meat in a zip-lock bag, place veggies in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for a couple hours.

Preheat skillet (Highly recommend a cast iron skillet and I added a little canola oil) Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil and keep warm. Add vegetables and cook until crisp tender. (You may need to add a little oil to keep from sticking). Add chicken to vegetables and continue to cook for a couple minutes. Add reserved marinade. Serve in warm tortillas with your favorite fixings.

Cheesy Spicy Rice

I love rice. I think I love it best as a main course which is probably why when I fix this I eat the whole pan.


1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon olive oil
1 (15 oz ) can diced tomatoes (do not drain)
1 teaspoon chili powder
1 tablespoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
2 to 3 dashes hot sauce
1 regular size boil n bag rice- cooked
1/2 cup shredded cheddar cheese
Parmesan cheese to taste

Saute green pepper and onion in 1 tablespoon olive oil until tender, add tomatoes and next 5 ingredients. Let simmer for 5 minutes. Add rice and mix well. Let simmer for about a minute. Remove from heat and add cheddar cheese, sprinkle with Parmesan cheese.

Note: Play around with the spices. You may find that more is better. Also I sometimes add a few shakes of red pepper flakes.

Heinz 57 Casserole

I found this recipe years ago in a magazine or on the bottle of Heinz 57 Sauce. I used to make it on a regular basis but then as things happen....time went by and I forgot how to make it. So I thought surely I could find the recipe online but after hours of searching for it I gave up. One day about a year ago I was browsing thru one of my few cookbooks ( please sense sarcasm here) and there it was. YAY!


1 lb. ground beef
1/2 cup chopped onion
! Tbsp. oil
2 cups hot water
1 can (15 oz) diced tomatoes
1/4 cup Heinz 57 Sauce
2 tsp. salt
1 tsp. sugar
dash pepper
4 oz. uncooked elbow macaroni, (about 1 cup)

Brown ground beef and onion in oil. Drain off excess fat. Stir in water and next 5 ingredients. Add macaroni, mix well. Bring mixture to a boil, then reduce heat to low. Simmer uncovered 15 to 20 minutes, stirring occasionally until macaroni is tender.

Winnie's Chicken Cacciatore

Billy Head helped a friend move some furniture last week and they thanked him by fixing dinner for him. He came home and said "You're Italian, right"? I said, "yeah....so" and he said..."then you know how to fix Chicken Cacciatore, right"? "Huh" I uttered. Well, Italian blood is in my veins but I must confess that during my 48 years I have never made Chicken Cacciatore. Thanks to Winnie Schamerhorn and her family recipe.... I have now scored brownie points with my husband and have made him Chicken Cacciatore. Here's the recipe plus my notes:

6 lbs chicken, cut up ( I used a package of breast tenderloins)
1 cup flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, chopped (I used 1 onion- only b/c that's all I had, but 2 would be great)
2 cloves garlic, minced
1 cup oil
2 cups water
1 can (16 oz) tomato sauce
6 tablespoons vinegar
6 tablespoons sugar (this sounded like a lot of sugar for me, so I started with approx 2 and I would add from there, if you like things sweet, keep adding until you get it the way you like it)
2 teaspoons Italian seasoning
2 teaspoons oregano
2 tablespoons worcestershire sauce

Dredge chicken in flour, salt and pepper and paprika. Saute onion and garlic in 1 tablespoon oil, remove and set aside. Brown chicken in the remaining oil, using as little as possible, until all pieces are browned. Remove and set aside.

Place tomato sauce and remaining ingredients in pan and blend well. Bring to a boil and add onions and chicken. Simmer 40 minutes to 1 hour covered. Serve over pasta. (I used linguine).

Note: Use red wine vinegar instead of cider for a better taste.

Some good ole baked beans

I've never really followed a recipe when I make baked beans, I just open a can of pork and beans and add a little of this and a little of that.... and they are never anything to write home about. So, I thought outside the box and found a recipe..... what a difference a written recipe makes. (Recipe courtesy of The Shiloh United Methodist Church's Country Cookbook)

Hearty Baked Beans

1 cup chopped onion
1 Tbsp. mustard
1/4 tsp. salt
2 (No. 2) cans pork and beans
3/4 cup brown sugar
1 cup drained tomatoes (I used the petite diced tomatoes)
3 to 6 slices bacon

Mix all ingredients, pour into a greased casserole. Bake in 300 degree oven for 2 to 2 1/2 hours.

And you know the rest..... beans, beans, good for the heart..... beans, beans...... lol

Asian Salmon

My sister gave me this recipe a long time ago and it is one of the best salmon recipes I have tasted. And to make it even better it's an easy recipe for seafood novices like me.

Enjoy!

2 lbs. salmon filets, with skin
1 tbsp. olive oil
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. brown sugar
2 cloves garlic, minced
pinch of black pepper
2 tbsp. minced onion
1 tbsp. sesame oil

Make several shallow slits in the skinless side of the salmon filets. Place filets skin side down in a glass baking dish.
In a medium bowl. whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat oven to 350 degrees. Remove cover from salmon and bake in the marinating dish for about 30 minutes or until the fish can be flaked with a fork.

Desperate Housewives cook?

I guess the answer is yes.... since I found their cookbook at a yard sale and hopefully it will be worth the 2 bucks I paid for it. Let's see what the gals on Wisteria Lane eat. Hmmmm....Shopping Bag Chicken sounds interesting. Maybe it will make it to my table on Woodlawn Circle this weekend. (Just make sure you use a paper bag, not plastic)

4 medium potatoes, scrubbed and cut into quarters (about 3/4 lb)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
3 links sweet or hot Italian sausage, cut into 1 1/2 inch lengths
1 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
one whole chicken, cut into pieces
3 small zucchini, trimmed and cut into 1/2 inch rounds

1. Preheat oven to 425, Toss the potatoes together with the olive oil in a large roasting pan. Season with salt and pepper and toss again. Mix in the sausage pieces and scrape the potatoes and sausage toward the center of the pan.

2. Put the thyme, oregano, paprika and 1 teaspoon salt and 1/4 teaspoon pepper into a brown paper bag, Stir the spices and spread them out in a more or less even layer over the bottom of the bag. Trim any excess fat from the chicken pieces and pat them dry with paper towels. Add them to the bag, crimp the top to seal it tightly and shake the bag to coat the chicken evenly with the spices. Arrange the season chicken pieces skin-side up around the edges of the pan. Roast 15 minutes.

3. Add the zucchini to the center of the pan and stir to mix with the sausage and potatoes. Be as fussy (or not) as you like now and the next time you stir the vegetables. Turn them one by one to brown each piece evenly or just give them a big stir. Roast 15 minutes.

4. Stir (or turn) the vegetables and sausage one more time, keeping them in the center of the pan. Roast till no trace of pink remains at the thickest part of the chicken, about 20 minutes.

5. Remove the chicken to a serving platter and scatter the vegetables and sausages around it. Depending on the chicken and sausage, you may want to make a brief pit stop on a paper towel lined baking sheet to drain the meats and vegetables before putting them on the platter.

My almost "REDNECK" wedding

People who know me well know that my neck turns red when I'm A) mad, B) excited or C) nervous. It's one of those things that just happens and as hard as I try I have no control over it. Dealing with this for as long as I can remember, I certainly expected to have a "REDNECK" (beside Alan) at my wedding last Sunday. Needless to say, I was definitely items B and C.

Maybe love does cure all that ails you...cause guess what... I had no redneck. See...

not before...








Not during....

And not after...

Champagne Salad

My neighbor across the street is a very talented lady. She keeps her yard nicely manicured, she decorates for every season, she makes the neatest crafts and come to find out, she is a great cook too. She came over yesterday to check on our bathroom repair that her husband is helping us do and she mentioned that she was trying a new recipe called "Champagne Salad". Well with a name like that... I had to know more. "What's that?" I asked. So she told me all the good stuff that went in it and all the time I was thinking I need that recipe. The men were at a stopping point and decided to take a break to let the adhesive dry. So she and her husband went home for most of the afternoon. When he returned I asked him if his wife had made the salad yet and his eyes widened and a smile lit up his face and he said, Yeah, it is really good. Hmmm... just what I needed to hear. Now I knew I needed that recipe and I told him so. A couple hours later my phone rang and it was my salad making neighbor asking me to come over and get the recipe and some salad to boot. Yipeee. And he was right... this stuff is GOOD. Try some.

Champagne Salad

• 1 (8 ounce) package cream cheese, softened
• 3/4 cup white sugar
• 1 (15 ounce) can crushed pineapple, drained
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen strawberries with juice, thawed
• 3 bananas, sliced (cover with pineapple juice till ready to use)
• 1/2 cup chopped walnuts

1. In a large bowl, cream together the cream cheese and sugar. Add the pineapple, whipped topping and strawberries and mix well with a mixer. Stir in bananas and walnuts with a spoon.
2. Pour into a 9x13 dish. Freeze for 4 to 6 hours or overnight. Cut into squares to serve. Return unused portion to freezer.