Wednesday, March 31, 2010
I have a wonderful husband. I really do.
We were driving home from church the other day and I mentioned how "the baby" must really be wanting some Peeps and a chocolate bunny .....
He bought me some.
They're only $1 at Walmart, but it made me feel so very loved and cherished. Isn't he just wonderful?
I love him.
I've posted something on the market blog again (yes, it gets updated really randomly - sorry about that). If you are interested in buying a few of the new spring pretties, you can find them here.
And we having wonderful spring weather!!! It's finally gotten into the 70s here, and I'm loving it. :) Emma wore a pair of shorts today for the first time this year.
Saturday, March 27, 2010
1 cup chunked pineapple
1 cup mandarin oranges
1 cup miniature marshmallows
1 cup flaked coconut
1 cup sour cream
Cover and refrigerate for at least an hour, until the flavors have melded.
So simple. And so good.
Thursday, March 25, 2010
Wednesday, March 24, 2010
I found a recipe a few days ago for a pork tenderloin that looked really good.
Normally I steer away from pork recipes because I'm not that fond of pork, but recently we have been buying it because it's cheap (and cheap is good). We buy tenderloins (quite a sizable portion of meat!) at Sam's Club and John cuts them down into chops (much more our size) and freezes them in packs of three or four. It ends up being an economical way to get good protein in our diets, and allows us to experiment with recipes we might not otherwise try, not wanting to ruin a large piece of meat.
For the spice rub:
2 tsp. kosher salt
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground cinnamon
2 pork tenderloins (about 2-2½ lbs. total) - we used 4 pork chops instead and had some of the rub left over
2 tbsp. olive oil
For the glaze:
½ cup packed dark brown sugar
1 tbsp. (2-3 cloves) finely minced garlic
1½ tsp. Tabasco sauce
Preheat the oven to 350˚ F. Combine the salt, pepper, cumin, chili powder and cinnamon in a small bowl. Stir together with a fork to blend. Pat the mixture over the pork tenderloins.
Heat the olive oil in an ovenproof 12-inch skillet over medium-high heat. Place the tenderloins in the skillet and brown on all sides, turning occasionally, about 4 minutes total. Remove from the heat, leaving the pork in the skillet.
Stir together the brown sugar, garlic and Tabasco in a small bowl until blended. Spread the mixture evenly over the tops of the tenderloins.
Place the skillet in the preheated oven and roast about 20 minutes, until an instant-read thermometer inserted in the center of each tenderloin registers 140˚ F. Loosely tent the skillet with foil and let stand 10 minutes before slicing and serving.
Sunday, March 21, 2010
1 Box Chocolate Cake Mix
Replace Water with Orange Juice
1/2 Orange Zested
Follow box directions with the added and replaced ingredients. For parchment cupcake papers (for the mini cupcakes that she showed on her blog - I made regular sized cupcakes with regular papers) cut 3 1/4” squares and squish down into cupcake pan.
4 Cups Powdered Sugar
8 Tablespoons Butter, Softened
3 Tablespoons Orange Juice (add more juice if needed)
1 Orange Zested
Mix all the ingredients until smooth. Use a round piping tip to pipe the icing (I used a plastic sandwich baggy with a corner cut off). Zest an additional orange for garnish and sprinkle a little sugar on top.
If you have a chance to take a look at her blog, I recommend it! She's a graphic designer at Hume Lake and her work is sweet and refreshing
Saturday, March 20, 2010
Friday, March 12, 2010
We were in the library on Monday afternoon, browsing through the gardening and home design books (gathering ideas for "someday"), when I turned around and was confronted by the dessert cookbooks, particularly one devoted to cheesecakes.
We hurried out of the library and I made one.
It was very good. Gone in 18 hours (should I admit that?) kind of good.
I used the recipe off the gigantic box of Philadelphia cream cheese from Sam's Club, making enough changes along the way that I think I can call it my own. I made up a blueberry sauce to go with it, but any berry or fruit sauce would do.
So here you go, my "On A Whim Cheesecake", or "Cheesecake To Satisfy Pregnancy Cravings"
1 lb cream cheese, softened
1/3 cup sugar
3/4 tsp vanilla
1 cup shortbread cookie crumbs
3 Tbs melted butter
1/3 - 1/2 cup lemon curd
Preheat oven to 325 degrees.
Mix cookie crumbs and butter, press into the bottom of a springform pan.
Bake 10 minutes (this will smell really good when it comes out).
Beat cream cheese, sugar and vanilla until well blended and light. Add eggs, mixing until just blended. Pour into the crust and bake for 35 minutes.
Spoon the lemon curd over the top of the cheesecake and bake an additional 5 minutes, or until the cheesecake center is almost set. Cool and refrigerate until chilled.
Tuesday, March 09, 2010
Yes, so pretty. And so out of my price range. :) A girl can dream, right?
Friday, March 05, 2010
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