A Good Day to Celebrate!

October 27, 2009 in Crafts, Creativity, Recipes, Staff

October 27 is Caramel Apple Day and there is no better way to celebrate than with some yummy caramel apples. We've had the privilege of sampling Jackie's apples on a few occasions and we can attest to their deliciousness!

6-8 Small to medium clean, tart, apples (Apples from the store usually have a waxy finish that needs to be washed clean. Dry very well; caramel will not stick to a wet apple.)

Craft sticks for handles
1 can sweetened condensed milk
1 stick (1/2 cup) butter
2 cups brown sugar
¼ cup Karo syrup

Combine all ingredients in a heavy saucepan. Cook on medium heat-- a too hot burner will scorch easily. Stir mixture constantly, scraping the bottom often. Do not walk away from the cooking caramel!! If you use a candy thermometer heat to 240 degrees or when tested in cold water to firm ball stage. When mixture hits the right temperature, add 1 tsp real vanilla stirring quickly.

Dip clean apples in caramel and place on parchment paper. The apples will not stick to parchment paper which is a very good thing. You will have a little caramel left in the bottom of the pan that you can not dip into so I drizzle this caramel over the already carameled apples for a little extra goodness.

Enjoy!!

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Can I get your Recipe?

August 30, 2009 in Crafts, Creativity, Quilting, Recipes

Whenever I make my (almost) Homemade Salsa, I get yummy responses and inquiries about my recipe. I almost prefer they don’t ask me, because then I have to reveal my shortcut, cheater secret and they realize it’s not exactly homemade.

The cheating part is that you start with a jar of your favorite prepared salsa (or whatever is on sale!)

Chop up and add fresh avocado, tomatoes and cilantro. (In my opinion, all that chopping qualifies this recipe as almost homemade) Squeeze the juice from a fresh lime and stir. Lime is the secret ingredient that makes it taste fresh and tangy and keeps the avocado from turning brown. Now don’t let anyone spill on your new Salsa Tablecloth!

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Cheery Cherries

July 19, 2009 in Food and Drink, Recipes

It’s Cherry Pickin’ Season here and one of our favorite local pastimes is to visit Greenbluff Orchards for the Annual Cherry Festival.  I’ve been out picking with the little girls and it’s entertaining to see how many more of them make it into their mouths rather than in the bucket.  Even if you don’t get a chance to pick your own, there are ample at the local produce stands and the grocery store. 

I found a great recipe from Taste of Home for a “Cheery Cherry Crisp” that you might give a try. When you dish this one up, don’t forget to dollop with a large scoop of vanilla ice cream and top with a cherry (of course!). Decorate your table with a painted terracotta bowl that you embellish with red glass “cherries” and tin leaves, or have your own Cherry Festival by posting our “A bowl of Cherries” desktop background on your computer screen.

Cheery Cherry Crisp

INGREDIENTS

• 3 1/2 cups frozen pitted dark sweet cherries, thawed
• 3/4 cup sugar, divided
• 2 tablespoons cornstarch
• 1 cup chopped fresh or frozen rhubarb, thawed*
• 2 tablespoons minced fresh basil
  
  Topping
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 cup reduced fat stick margarine

DIRECTIONS

1. Drain cherries, reserving juice. Add enough water to measure 1/2 cup. Set cherries aside. In a microwave-safe 8-in. square baking dish, combine 1/2 cup sugar, cornstarch and reserved juice until smooth. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring occasionally. Gently stir in the rhubarb, basil, reserved cherries and remaining sugar.
2. In a bowl, combine the flour, oats, brown sugar and salt. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over cherry mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until golden brown.

FOOTNOTES

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Analysis: One serving (1/2 cup) equals 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 115 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.

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The Perfect Evening

July 16, 2009 in Food and Drink, Friendship, Recipes

You know how when you’re watching a movie and a group of people are dining outdoors in a lovely setting, eating wonderful food, laughing and drinking wine and it all looks so ideal? Then you dream about doing something just like that (but without having to do all the work that goes with it). That’s exactly what I got to do this weekend. A local Winemaker and Chef pooled their talents together to present the most magnificent meal to 10 very lucky people. We started at the Tasting room at Townshend Winery before we headed up to winemaker’s home to enjoy an incredible meal paired with a chosen wine for each course. With a clinking of a wine glass at the beginning of each course, the chef and winemaker introduced and described the upcoming dish and wine. To top it all off – it was a warm and glorious evening, set on top of Greenbluff, with a panoramic view enhanced by a gorgeous sunset. I couldn’t resist taking some photos of the food. It was all so perfect, that even the mosquitoes and bees even left us alone. Now that I’m describing it, I feel like I was in a movie!

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Sweet & Pink Popcorn Crunch Recipe

February 1, 2009 in Food and Drink, Recipes

• 24 cups popped popcorn (unsalted, no butter)
• 3 cups white chocolate wafers, melted
• 2/3 cup finely crushed candy cane (use up your leftovers from the Christmas holiday)

1. Pop 24 cups of popcorn (1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.)
2. Put candy canes into a food processor and finely crush. Or put candy canes into a zip lock bag and crush with a meat tenderizer or small hammer.
3. Melt dipping wafers following the package instructions.
4. Put popcorn into a large  bowl.
5. Add melted dipping wafers to popcorn and stir to coat.
6. Add crushed candy canes and gently mix.
7. Spread popcorn mixture onto wax-paper lined cookie sheets.
8. Place cookie sheets in frig for approximately 30 minutes or until coating hardens. Remove from frig/freezer and break into medium-sized pieces.
9. Store in airtight container in a cool, dry place for up to 1 week, or in the freezer for up to 6 weeks.

Make 24 cups of popcorn.

Valentine e-cards!
We have two new "lovely" Valentine's e-cards. No time to mail cards to everyone you're feeling fondness for? This is a super easy way to spread the love!

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Best Carrot Cake Ever

November 13, 2008 in Recipes

Jackie loves to bake and aren’t we lucky? This is one of her favorite recipes and I can vouch for its deliciousness!

Best Carrot Cake Ever!

INGREDIENTS:

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Directions

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Cream Cheese Frosting

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

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Pumpkin Bread

October 31, 2008 in Recipes

Pumpkin Bread
4 c. canned pumpkin
4 c. sugar
1 c. oil (I use light olive oil)
5 c. flour
4 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 1/2 c. chopped walnuts (optional)

Mix pumpkin, oil and sugar. Add other ingredients. Grease and flour pans.
Makes approximately 3 loaves.

Bake at 350º for 45-60 minutes (depending on pan sizes)
(Yeah! – this takes care of your veggies for today – Ha!)

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Baking Experiment Ends Well

October 15, 2008 in Recipes

My maternal instincts were running high and I decided to send some homemade cookies to Murphy at school. I sent him a dozen and brought the rest to the office. I wanted to eat some too and decided to experiment with creating a semi healthy version of the classic oatmeal cookie. After I got the thumbs up at the office, (and I clearly liked them since they made up the entire contents of my dinner the night before) I thought I should write up the recipe so I could share it with you. Of course by the time I had arrived at that decision there were only three cookies left. I nabbed them for Tom to take a quick photo. 

Apple Cranberry Oatmeal Cookies

1 cup butter (2 sticks)
1 rounded cup brown sugar (packed firm)
2 eggs
1 tsp vanilla
1 1/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3 cups rolled Oats
1/2 cup chopped dried cranberries
1 medium Granny Smith apple (finely chopped)

Heat oven to 350 F.
Beat together butter and sugar until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda & powder, cinnamon and salt.
Mix in oatmeal.
Fold in cranberries and apples.
Drop rounded tablespoonfuls onto cookie sheet.
Bake approximately 12 minutes.

I highly recommend having a couple when they’re warm as a reward for your baking efforts!

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You say “To-mayto,” I say “To-mahto”

September 4, 2008 in Recipes

We are ending our summer with cool temperatures which is certainly pleasant, but I sure hope it doesn’t interfere with my anticipated Tomato harvest. I do confess that I personally didn’t plant any myself this year – but I have an empty basket and I’m eager to receive any surplus that my zealous gardening friends may have to offer. I got to taste test this savory recipe from my friend Terri and now I can’t wait to try it. If you’ve got some ripe tomatoes, I recommend that you give this simple recipe a try. It makes for a tasty side salad.

Marinated Tomatoes
3 large tomatoes, thickly sliced
1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 tbsp. fresh onion, finely chopped
1 tbsp. chopped fresh parsley
1 tbsp. fresh basil (or 1 tsp. dried)

Place tomato slices in a large shallow dish. Combine remaining ingredients in covered jar and shake well. Pour over tomato slices. Refrigerate until well chilled.

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14 Things to do before Summer is over

August 15, 2008 in Books, Food and Drink, Friendship, Recipes, Resolutions, Travel, Well-Being

1. Loose the swimsuit weight - ha!
2. Sit in the canoe by the waterfall at Horseshoe Lake and sip Lemon Drops
3. Get one of those European Pedicures that Carolyn keeps raving about
4. Have an old fashioned picnic with fried chicken, potato  salad and strawberry jello (wow, that one brings me back to my childhood) 
5. I need at least four more “floats” in the pool. Crystal, come on over!
6. Be the willing recipient of all the homegrown tomatoes and zucchini that I’m offered by my zealous gardening friends.
7. Finish up my fun summer reading before they're due back to the library. Currently enjoying Nancy Martin's Blackbird Sisters Mysteries including, "Cross your Heart and Hope to Die," "Have  your Cake and Kill Him Too,"  "A Crazy Little Thing called Death."
8. Take a ROADTRIP to Seattle to see the Mariner's play. (and win, hopefully - however, I hear you can get tickets cheap)
   
   
   
9. Have an old-fashioned double scoop chocolate ice cream cone. If I'm going for all those calories, it's gotta be chocolate.
10. Drive up to Greenbluff to pick ripe Peaches. Just slice the peaches, sprinkle with powdered sugar and arrange in pre-baked pie crust - Yum!
11. Talk Murphy into a day at Silverwood Theme Park to get soaked on the Thunder Canyon water ride. (forecast is 100 degrees on Sunday)
12. Go up to Priest Lake, lay on the beach and watch the Meteor Shower on August 18 
13. Throw the final pool party of the season - but make it easy - Pizza and beer!
14. Meet girlfriends at Anthony's to watch the Falls from the patio - if I leave right now, I can make it for the earlybird dinner special.

What's on your List? Write up 14 ideas and do AT LEAST 3 of them. 

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