Saturday, December 18, 2010

Twas the month after Christmas

                                        Twas the month after Christmas
                                              and all through the house
                                     nothing would fit me, not even a blouse.

                                The cookies I'd nibbled, the eggnog I'd taste...
                                  all the holiday parties had gone to my waist.
When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber)

I'd remember the marvelous meals I'd prepared;
the gravies and sauces and beef nicely rared.
The wine and the rum balls, the bread and the cheese.
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt,
and prepared once again to do battle with dirt---
I said to myself, as only I can--
"You can't spend a winter disguised as a man!"

So--away with the last of the sour cream dip,
get rid of the fruit cake, every cracker and chip.
Every last bit of food that I like must be banished,
'til all the additional ounces have vanished.

I won't have a cookie--not even a lick,
I'll want only to chew on a long celery stick.
I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore---
but isn't that what January is for?
Unable to giggle, no longer a riot,
HAPPY NEW YEAR to all and to all a good diet!!

Pineapple Cranberry Ham

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Breakfast Bread Pudding

  • 12 slices white bread
  • 1 package (8 ounces) cream cheese, cubed
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt
  •  
  • Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
  • Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Thursday, December 16, 2010

Cake in a Can ( what I sent to Brad in Iraq)

INGREDIENTS
8 oz butter
8 oz bittersweet chocolate
6 whole eggs
6 Tbs sugar
1/2 C flour
Caramel cream cheese frosting
1 1/2 pounds cream cheese
1/2 pound butter
1/2 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup caramel



DIRECTIONS
Melt butter and chocolate together.

Whisk eggs and sugar together.

Whisk melted chocolate mixture into egg and sugar mixture. Whisk in cake flour.

Pour cake mix into a tin can or container, bake at 350 degrees F for 20-25 minutes until outside of cake is set and center is still soft.

Top cake with your choice of toppings while still hot.

For icing: Cream butter and sugar. Fold in cream cheese.

Finish with caramel and vanilla.

Surprise Cookies

These cookies are awesome with either Rolo's or Milk Dud's
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Puppy Chow or Monkey munch

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Cute appetizer idea

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Friday, December 10, 2010

Scotcheroos with Chocolate topping

Yesterday I posted Kellogg's version of Chocolate Scotcheroos.  However that is not how I made them last night.  My version:

6 cups of Rice Crispies
12 oz of butterscotch chips
3/4 Cup of peanut butter
12 oz of semi-sweet chocolate chips
1 TBS  of shortening                                                                                                                                     Melt the chips and peanut butter in a saucepan on stove.  Pour this over Rice Crispies so the cereal sticks together.  Spread in a 9 X 13 pan.  Refrigerate.   Melt chocolate chips and shortening in a saucepan on stove.  Pour over cooled butterscotch Rice Crispy bars.  Refrigerate until chocolate hardens.                                                                                     

Wednesday, December 8, 2010

Bacon Cheese Pull Aparts

  • 1 egg
  • 2 Tablespoons milk
  • 1 (16.3 oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
  • 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
  • 1 cup shredded cheddar cheese
  • 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
  • 1 (4-ounce) can mushroom pieces (optional)
  • cooking spray
Preheat oven to 350. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Spinach Lasagna

I have wanted to try this for a long time.   Click on title to view