Holiday gifts

This year, instead of buying people things they may or may not like, I decided to put my heart into each and make handmade gifts.  How can you go wrong with these fabulous and easy to make presents.  I think it actually took me longer to come up with a design for the labels than to actually make and package them.  Give it a try if you are short on ideas and need that last minute surprise.  Happy holidays!!!

Sugar scrub

2 ½ c Sugar

1 c. mineral oil or olive oil

Scent oil of choice ( I used Bath and Bodyworks massage oil, but if you have a concentrated scented oil, use that)

Mix until combined and fill jars.

Here is the label template I used.  

Sugar Scrub Labels

Simply Divine Caramel Sauce

INGREDIENTS:

2 cup light corn syrup (1 bottle)
2 ½  cups packed brown sugar
1 stick butter

2 cup whipping (heavy) cream

DIRECTIONS:

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.

2. Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

Here is the label template I used:

Caramel Sauce Labels

Independence Day Favorites

Amid the traditional BBQ fair of hamburgers, hotdogs, potato salads and watermelon, one thing sticks out in my mind as an All-American winner.  Blueberry pie and homemade ice cream tops my list.  Here is my most favorite recipe for both.  Freedom and independence is the reason for the day and I am grateful to live in this beautiful country.   Happy 4th of July to you all!

All-American Blueberry Pie

1 double pie crust (store bought or homemade)

6 cups blueberries
1 cup sugar
1 cup blueberry jam
3 tablespoons corn starch
Grated zest and juice of 1 lemon
Pinch of kosher salt
2 tablespoons unsalted butter, diced

Glaze:
1/2 cup sugar
Juice of 1 orange (about 1/4 cup)

Generously coat a 9-inch pie plate with butter.  Lay first pie crust into pan. 


Preheat oven to 425 degrees.  Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, corn starch, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.


Spoon the filling into the crust-lined pie pan. Dot with the butter. Lay second pie crust over the top, folding edges under edges of bottom crust.  Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.


Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.


Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.


Remove the pie from the oven and allow it to cool overnight before slicing.  Serve with homemade ice cream.

Homemade Vanilla Ice Cream


1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
2 teaspoons vanilla
2 cups whole milk

Mix all ingredients into your ice cream freezer and whisk till combined.  Follow your freezer's instructions whether it be a table top model or an old-fashioned crank.  Once frozen, put ice cream into an air-tight container and put in freezer to harden for 1 to 1 1/2 hours more.  

Memorial Day

For the last 11 years I have had to work many holidays, including Memorial Day weekend.  Memories of times at the lake, BBQing, spending time with family and celebrating the holiday still linger in the back of my mind.  This weekend was no different than the previous ten years.  To celebrate at work, the team leads were asked to bring side dishes that went well with the typical BBQ fare.  This is what I brought and hope you all enjoy trying these recipes.  By the way, I am so looking forward to spending the entire 4th of July weekend off.  WHAT A TREAT!!!  Stay tuned for what comes next!

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 cups shredded Cheddar

Preheat oven to 350 degrees F. 

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Thanks Paula Deen!

Patriotic Berry Trifle

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 teaspoon almond extract
1 premade angel food cake, cut into 1-inch slices
1 pound cream cheese, at room temperature
2 cups heavy cream, at room temperature
2 pints blueberries
2 pints strawberries, hulled and sliced 

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.

Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.

Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.


Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Thank Sunny Anderson

Key Lime Pie

This is one of my summer dessert favorites.  This recipe is an easy one that will give you perfect results every time.

Key Lime Pie

2 cups sweetened condensed milk
6 egg yolks
2/3 cup lime juice
1 graham cracker pie shell
whipping cream


Preheat oven to 325 degrees.  With a hand-held mixer or whisk, combine condensed milk, egg yolks and lime juice.  Pour into pie shell and bake in oven on middle rack for 20 minutes or until filling jiggles only slightly when shaken.  Cover pie and chill in refrigerator for 2 hours before serving.  Top with whipping cream.

Mother's Day Dinner

My Mom, me, Abby and my Grandmother

I was missing home tonight, so I decided to replicate it in my kitchen.  If I can't see my Mom on Mother's Day, then I will cook a dinner just like her and close my eyes and imagine I am sitting at her table eating a meal she cooked with love and patience, just like she has always shown to me.  I love you Mom!  Thanks for all you taught me.  Happy Mother's Day!

Chicken-Fried Steak with Pan Gravy

3/4 cup all-purpose flour
1 teaspoon salt or to taste
Freshly ground black pepper

1/4 teaspoon garlic powder
1 large egg
3 tablespoons milk
1 1/2 - 2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil

In a shallow pan or plate, sift together flour, salt, pepper, and garlic powder.

In another shallow pan, combine egg and milk.

Coat steaks in flour mixture, dip in egg mixture, and then coat again with flour mix.

In a large frying pan, heat vegetable oil over medium-high heat.  Add steaks to oil and fry 3-4 minutes per side until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in warm oven. 

Pour off all but 3 Tablespoons of oil from pan and put back on heat for gravy.

Pan Gravy

3 Tablespoons reserved frying oil

2 Tablespoons flour

2 cups milk

salt and pepper to taste

Heat reserved oil in pan over medium-high heat.  Add flour and whisk until smooth.  While whisking constantly, add milk making sure to scrape all bits from bottom and sides of pan until the gravy begins to boil and thicken.  Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency.  Add salt and pepper.

Mashed Potatoes

4 Medium potatoes, peeled and diced

1 1/2 teaspoons kosher salt, plus more as needed
1/4 cup unsalted butter
3/4 cup whole milk
Freshly ground black pepper

In a large saucepan, combine the potatoes, 2 teaspoons salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes.  Return the potatoes to the pan. Add the butter and mash until melted. Stir milk into the potatoes and season with salt and pepper, to taste. Serve immediately.

Easy Chocolate Cake

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack. 

Butter Cream Frosting

1 cups (2 sticks) butter, room temperature
1/2 pound confectioners' sugar, sifted
1 teaspoon vanilla extract

In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

 

Easter Dinner

Easter symbolizes many things to many people.  Springtime, fresh flowers, bunnies, newly hatched chicks and most importantly, the resurrection of Jesus Christ.  Time with family celebrating the ultimate sacrifice that our Lord gave to us for the forgiveness of sins and promise of an everlasting life is a momentous occasion.  I have so many memories of Martha Miniature dresses and little boys in suits donning Easter baskets with eggs and chocolate bunnies running through my grandmother's backyard in search of the hidden eggs.  Each year I attempt to recreate those memories on one level or another.  This year it is my Mom's Bourbon glazed ham, Potato Gratin, Orange Scented Green Beans, Deviled Eggs, Cucumber Salad and Cold Oven Pound Cake.  With each bite, memories flood through my mind as I recollect my favorite moments of this blessed day.  Hope your Easter is as memorable and fulfilling as mine has been.

Mom's Bourbon Glazed Ham

6-7 lb. bone-in Butt portion Ham, fully cooked NOT spiral cut
1 lb. brown sugar
1 tsp. ground clove
1 tsp. allspice
3/4 c. bourbon

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Line your roasting pan with a couple layers of foil to ease clean up.  Place ham, fat side up, on a rack in a roasting pan.  In a small bowl, mix together brown sugar, clove, allspice, and bourbon. Pack on the sugar mixture with your hands covering the ham completely.  Bake until ham reaches 140 degrees on a meat thermometer, about 2 hours.  Let rest for 30 minutes before serving.


Potato Gratin

2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
1 1/2 pounds Yukon gold Potatoes, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream

Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Layer potatoes sprinkling each layer with salt, pepper and about 2 T. heavy cream.  Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

Orange Scented Green Beans

Peel of 1 orange
2 pounds trimmed fresh green beans
2 tablespoons butter
Salt 

Pepper

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter and salt then transfer to a serving dish.

Deviled Eggs

8 large eggs
1/3 cup light mayonnaise
1 tablespoon mustard
1 tablespoon sweet pickle relish
1 tablespoon minced shallot
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, shallot, and relish.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Cucumber Salad

2 cucumbers
1 small red onion
1/4 cup vinegar

1/4 cup water
1 tablespoon sugar 

Peel and chop cucumbers.  Thinly slice red onion.  Mix vinegar, water and sugar in a bowl and add cucumbers and onion and let marinate for 2 hours before serving. 

Cold Oven Pound Cake

1 lb. (4 sticks) butter, softened

2 3/4 c. sugar

6 eggs

3 3/4 c. flour

1/2 c. milk

1/4 tsp. grated nutmeg

1/8 tsp. salt

1 tsp. vanilla

1 tsp. almond extract

Beat butter and sugar on medium high for 5-7 minutes until light and fluffy.  Add eggs one at a time.  Combine flour, salt and nutmeg in large bowl.  Add flour mixture alternating with milk, ending with flour until combined.  Add vanilla and almond extract.  Grease a bundt or tube pan and add cake batter.  Place in a cold oven and set temperature to 325 degrees.  Bake for 1 hour 15 minutes without opening oven.  When tester comes out clean.  Let cool for 15 minutes then turn out on cake platter to cool completely before serving.

Cheesecake (Aunt Terri's Secret Recipe)

As I was digging through my piles and piles of papers trying to get organized, I found a recipe I thought I had lost forever.  I was like a kid on Christmas morning when I discovered this most prized recipe.  This cheesecake has to be one of the creamiest, best tasting one I have ever had.  And trust me, living in NY I have had plenty to compare with. How I originally obtained this recipe is a secret too.  SHHHH!!!!!

Cheesecake (Aunt Terri's Secret Recipe)

3 - 8 oz. packages cream cheese, softened
12 oz. sour cream
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
3 T. flour
1/2 c. + 1 T. milk
1/8 t. salt

Preheat oven to 350 degrees.  Prepare a spring form pan by greasing and flouring bottom and sides of pan.   In a mixer with a paddle attachment, beat sour cream and cream cheese until smooth.  Add sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

Add eggs, vanilla, flour, milk and salt and beat until smooth, scraping sides to ensure all are incorporated.  Pour into pan and place in oven and bake for 1 hour.  Turn the oven off and open the door for one minute. Close the door for one more hour.

Remove from oven and refrigerate until completely cooled, approximately 6 hours.  Unmold cake before serving.  To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Toasted Marshmallow Cupcakes

Oh my golly gee whiz!  Nothing is better than homemade cupcakes made from scratch.  Duncan Hines in a box just doesn't cut it.  These are reminiscent of a smore-type cupcake with the toasted marshmallow "frosting" on top.  Get your kids to help on this one.  They will have a blast.

Toasted Marshmallow Cupcakes

FOR THE CUPCAKES
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
FOR THE TOPPING
1 bag of jumbo marshmallows 

Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.


Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.

Let cake cool slightly and change the oven to broil.

Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.

When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Toasted Marshmallow Cupcakes - Martha Stewart Recipes

White Chocolate Cookies

I'm always making the traditional chocolate chip cookies.  I decided to change things up a bit and make these yummy chocolate cookies with white chocolate chips.  Soooo good!

White Chocolate Cookies

2 1/4 cups all-purpose flour

2/3 cup Ghirardelli Cocoa Powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounce) package white chocolate chips

Preheat oven to 350 degrees F.  Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.