Friday, June 13, 2014

Corn Pudding

Super easy, delicious side dish. I L.O.V.E this yummy corn pudding. So sweet and delicate with a nice crunch of corn. So glad my mother-in-law told me to make this. I can serve this for Sunday Dinners, Barbeques, Thanksgiving and anytime I need yummy side dish. A variation of this dish I may want to try would be a sweet and spicy corn pudding; by adding Chipotle or Cayenne Pepper, but I like it just like this.
 

 



Ingredients:
1/2 cup of Butter (softened)
1/3 cup of Sugar
2 eggs
1 cup of Sour Cream
1 8-1/2 ounce box of Corn Bread Mix (I used Jiffy)
1/2 cup of Milk
1 15-ounce can of Whole Kernel Corn (drain it)
1 14-ounce can of Cream Style Corn


Directions:
1. Preheat over to 325 degrees.
2. Grease 3 quart baking dish.
2. Using a hand Mixer, cream together butter & sugar until fluffy.
3. Add eggs. Beat in one at a time, mixing well before adding the other.
4. Add sour cream, and mix.
5. Gradually add in corn bread mix and milk. Alternate each, when adding into mixture.
6. Fold in drained whole kernel corn & creamed corn into mixture.
7. Pour into greased baking dish and bake for 45-50 minutes depending on your oven.

Serve while warm. Great as leftover! This recipe was adapted from the Taste of Home recipe index.


Sunday, March 9, 2014

Blueberry Banana Crepes

Hello 2014!

Finally adding a post to my blog and it feels so good to share this crepe recipe.

Sharing because, it's delicious! You must try this for dessert or anytime. Your mouth will be happy!



Not sure where I got this recipe, but it's the best I've come across for soft, chewy, simple crepes all the time.

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbs melted butter

Optional (you can add whatever you like) For this recipe, I used:
Nutella spread
2 bananas peeled and sliced
1/3 cup washed blueberries

Making Batter

- Measure and have all ingredients ready to go (mix water and milk together in a cup).
- Whisk flour and eggs, combine until large lump forms.
- Gradually add in milk and water. The secret to a smooth batter is to add your liquid to the flour mixture a little at a time, going from wet paste to a smooth batter. The goal is to get as few bumps as possible. Will require a little elbow grease.
- Finally, add salt and melter butter and beat until smooth.

Cooking Crepes

- Heat medium sized pan on low-med heat.
- Spray pan with Olive Oil Spray.
- Pour 1/4 of a cup of crepe batter into pan.
- Swirl immediately to cover pan evenly with batter.
- Let cook until edges lift off the sides, then flip.
- Cook another 1-2 minutes until lightly brown.

Serve

- Spread on Nutella
- Fill with banana's and blueberries
- Fold in two, sprinkle with powdered sugar and dig in.

So Yummy!

Sunday, September 29, 2013

Autumns Evening Breeze

Here's an awesome track I found by Sound Providers called "Autumns Evening Breeze" to help celebrate the coming of Fall. I just love this song. I love it's cheery, laid back vibe. Something about this song just makes me so happy. Hope you enjoy it!

Tuesday, March 12, 2013

Signs of Spring

I was looking out the window, saw that Spring had arrived, grabbed my camera and shot these cherry & eucalyptus blossoms.

Spring is constant, reliable, and always welcoming!







Sunday, February 24, 2013

Transformer Birthday Party

I wanted to share what I did for my son's 7th birthday party. He loves Transformers a lot, and I mean a lot. I would show you his transformer collection, but you would think mom was nuts. So for his 7th birthday party, it was only natural to make transformers the theme.
 
I started by going to Etsy to find a custom invitation, but instead I found a whole Transformer Printable Birthday Party Package. It was created by SplashBoxPrintables. The package consists of a custom made invitation, banner, water bottle covers, cupcake toppers, candy bar wrappers, food description tags, and tons of other things that you just cut out and paste to card stock for a finished look. The package was $27, which I thought was worth if for all the printouts you get. Especially since they have your child's name on it. Check out the pictures below:

 The Banner


These cupcake toppers must be cut out as well. To make it easier, use a circular cutting system that can cut 2" diameter circles. I used my Creative Memories cutting system. Glue them to card stock and then glue those to candy sticks.


Water bottle covers. Nice touch.



Transformer cake, made by me. I borrowed the Classic Birthday Cake recipe from CupcakeandCashmere's pretty little blog. Everyone loved the yummy almond flavor of this cake. The buildings around the cake are made out of store bought fondant. Which is so much easier and neater to use. I've made fondant out of mashmallows & confectioner's sugar, but found it very sticky and messy. With the ready made, you just roll out the piece, cut it into the shapes, and lay them to dry overnight. The transformers toys were laid on top a piece of parchment paper to keep it clean.


Just a few ideas in case you ever decide to throw a transformer themed party.

Party Games Played:

- Energon eating contest (purple Jello cut into cubes), served in bowls; first kid to eat it all wins. My nephew won this one. He was amazingly fast.
- Pin the Autobot symbol to Bumble Bee's chest (Party City)
- Transformer Pinata (Party City)
- Musical chairs
- Balloon popping race
- Back-to-back balloon race
- Freeze Dance- this is hilarious, especially if you have 5-8 year olds.
- The kids also had a bounce-house

Overall, we had a fun day!

Sunday, January 13, 2013

Angel Eggs


I make Angel Eggs (Deviled eggs) a lot for family and friends. It's a highly requested item that I often serve and bring to parties. They're usually gone pretty fast and they're really simple to make. I never tire of making them because I know people love them. The dish I serve my eggs on is from Crate&Barrel. I love the classic style of this dish for serving my eggs. I use the little center spot to fill with olives or chives. Today, I sliced a few sweet whole pickles and placed them there.

Here's my recipe for you to try at home. Hope they come out well, if not, leave a comment and I will help where I can.

Ingredients:
  • 17 eggs
  • 3/4 cup of Mayonnaise
  • 1/4 cup Yellow mustard
  • 1/4 cup Sweet pickle relish
  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher salt
  • Paprika
(I prefer to use certain brands for my recipes, but you can use whatever you have available. For this recipe, I used Best Foods Mayonnaise, French's Mustard, and Delmonte Sweet Pickle Relish for my recipe. I believe good quality ingredients make good food.)

Preparation:
  1. Boil eggs using what ever boil technique you like. I start with my eggs in cold water, bring them to a boil for 10 minutes, then I drain the water and let them cool on their own. I notice when I rush this process, the eggs peel badly. You want happy eggs, so take your time. 
  2. Peel eggs. Rinse them so they are free of shells and membrane.
  3. Begin slicing eggs in half. As you slice the cooked eggs, separate the yolks from the whites.
  4. Place the yolks in a medium bowl and the sliced whites can go directly onto the egg platter (any extra eggs, can be put on separate plate). 
  5. Add the Mayonnaise, Mustard, Relish, Black Pepper, & Kosher Salt to the yolks. 
  6. With a hand mixer, beat the yolk mixture until smooth and creamy. 
  7. Taste for flavor.
  8. Begin scooping the yolk mixture into the egg whites using a teaspoon and your finger. Don't load too much, just fill the egg white holes (use photo as a guide). 
  9. Sprinkle paprika over the tops of eggs.
  10. Eat and enjoy.

Tuesday, January 8, 2013

Gumbo on New Year's Eve



I meant to post this on New Year's Day, but didn't get around to it. However, I still wanted to share. Gumbo on New Year's Eve has been a tradition for my husband and I for fifteen years now. I can only thank my lovely mother-in-law for making it for us over the years. I have watched her make it time and again, and I have almost perfected it. I don't think I can ever make it quite as wonderful as she can, she has a special hand.

I guess you can call what I make a combo version of gumbo. It contains chicken, seafood, and sausage. I don't really measure when I cook so it will be hard for me to write out a recipe, but I'll try to soon. When I eat this, I transport to another place and time. I can almost picture myself eating my gumbo on a porch overlooking a river somewhere in the Bayou. This is comfort food that feeds the soul. You have to put this on your bucket list of foods to eat, at least once a year.