We had bunko here last night and also did a little Christmas movie exchange. It was lots of fun- as it always is and we were able to celebrate the season together. It doesn't get any better!
Can you guess who this is? Nice jugs!Thursday, December 11, 2008
Christmas with the Bunko Babes!
I thought it was time to push down that whole post from my birthday months ago...
We had bunko here last night and also did a little Christmas movie exchange. It was lots of fun- as it always is and we were able to celebrate the season together. It doesn't get any better!
Can you guess who this is? Nice jugs!
We had bunko here last night and also did a little Christmas movie exchange. It was lots of fun- as it always is and we were able to celebrate the season together. It doesn't get any better!
Can you guess who this is? Nice jugs!
Thursday, August 7, 2008
Orange Mini Bundt Cakes with Orange Cream Cheese Frosting
Orange Mini Bundt Cakes with Orange Cream Cheese Frosting
Ingredients
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 12 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1 cup fat-free buttermilk
Preparation
Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, and coconut over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon batter into each mini Bundt cup. Bake at 350° for 18 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans. Cool completely on a wire rack.
Yield: 13 mini Bundt cakes (serving size: 1 cake)
Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 40mg; CALCIUM 34mg; CARBOHYDRATE 58.3g; SODIUM 154mg; PROTEIN 4.7g; FIBER 1.6g
Cooking Light, DECEMBER 2006
Brooke’s Orange Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
3 ½ cups powdered sugar
3 Tbsp. frozen orange juice concentrate
½ tsp. vanilla
Combine cream cheese and butter. Add powdered sugar and combine well. Add frozen orange juice and vanilla.
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 12 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1 cup fat-free buttermilk
Preparation
Preheat oven to 350°.
To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, and coconut over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Spoon batter into each mini Bundt cup. Bake at 350° for 18 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes. Remove cakes from pans. Cool completely on a wire rack.
Yield: 13 mini Bundt cakes (serving size: 1 cake)
Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 40mg; CALCIUM 34mg; CARBOHYDRATE 58.3g; SODIUM 154mg; PROTEIN 4.7g; FIBER 1.6g
Cooking Light, DECEMBER 2006
Brooke’s Orange Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
3 ½ cups powdered sugar
3 Tbsp. frozen orange juice concentrate
½ tsp. vanilla
Combine cream cheese and butter. Add powdered sugar and combine well. Add frozen orange juice and vanilla.
Sunday, July 13, 2008
Saturday, July 12, 2008
Cream Cheese Grape Salad
Sorry it's taken me so long, computer problems.
1 8 oz cream cheese softened
1 cup sugar
3/4 cup brown sugar
3/4 cup sour cream
1 tsp vanilla
1 cup walnuts
Mix all of these ingredients until smooth
1 bag red-seedless grapes
1 bag white-seedless grapes
wash and mix with cream cheese mixture.
Enjoy.
1 8 oz cream cheese softened
1 cup sugar
3/4 cup brown sugar
3/4 cup sour cream
1 tsp vanilla
1 cup walnuts
Mix all of these ingredients until smooth
1 bag red-seedless grapes
1 bag white-seedless grapes
wash and mix with cream cheese mixture.
Enjoy.
Sunday, July 6, 2008
Squash Casserole
6 cups large diced yellow squash and zucchini (2 large yellow and 2 large zucchini)
Vegetable oil
1 large onion chopped
4 T of butter
1/2 cup sour cream
garlic powder
1 cup sharp grated cheddar cheese
1 c crushed butter crackers (Ritz)
Preheat oven to 350. Saute the squash in a little vegetable oil over med-low heat until it has completely broken down, about 20 min. Line a colander with a clean paper towel. Place the cooked squash and onion in colander and drain excess moisture from veggies. Set aside.
In med bowl, mix all wet ingredients together except for cracker crumbs. Pour mixture into buttered dish with cracker crumbs sprinkled on top. Bake for 25 min. Enjoy!
Saturday, July 5, 2008
The Lady and Son's Smoked Boston Butt Roast Recipe (Brooke’s Version)
Here is my take on this delicious dish.
1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
4 tablespoons liquid smoke
Barbeque sauce of choice, for serving
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with liquid smoke. Place the roast in a crock pot on low before you go to bed the night before. I placed it in the crock pot at midnight. Turn the roast over in the morning and pull it out when you’re ready to have dinner.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Because I cook my roast in the crock pot for so long it will not slice as shown in the picture.
Here is Paula Deen's original recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23501,00.html
1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
4 tablespoons liquid smoke
Barbeque sauce of choice, for serving
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with liquid smoke. Place the roast in a crock pot on low before you go to bed the night before. I placed it in the crock pot at midnight. Turn the roast over in the morning and pull it out when you’re ready to have dinner.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Because I cook my roast in the crock pot for so long it will not slice as shown in the picture.Here is Paula Deen's original recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23501,00.html
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