Sunday, December 27, 2009

My Valentine Heart Giveaway




Just because you all mean so very much to me I am hosting my first blog giveaway. To enter and win your very own Monogramed Cake Carrier, just join my blog and leave me a comment. Make sure you include your email address so I can contact you when you win.
Your cake carrier will be in color of your choice with your monogram. Deadline to enter is January 15TH.

My Word for 2010...COURAGE

My word for the new year: COURAGE

The "courage" to dream again
The "courage" to let go and let God have complete control
The "courage" to face and overcome my fears
The "courage" to step out of my comfort zone
The "courage" to trust again and allow people in to my life
The "courage" to be myself and not worrying about what others think
The "courage" to let my past hurts go and to begin to live again...
Posting these needs took courage today, but I did it! The people in my life would be shocked to read this, they think I have it all together, but the one thing I am really good at is letting people see only what I want them to. I may look brave on the outside, but the heart has a story that has never been told. This is the year I will have the courage to overcome the hurts. This is the year I will begin to dream again.

The Courage to Dream Again


As I reflect on this past year and look ahead to the new year I can't help but to think that my fondest memories were made on our family vacation to Lake Lure. Especially the ones we created when we went horseback riding. Even though as a child I had been exposed to horses and learned to ride my husband and boys had never experienced how exciting and fun it could be. I remember how nervous they all were, including myself since it's been over 28 years since I had ridden. But when all was said and done we agreed that it was one of the most memorable things we had ever done together. The memories that we created that day will keep is warm in the winter of our lives...
As I approach the new year I want to embrace it with the same excitement and courage that I did riding that day. I want to step outside my comfort zone and take chances on dreams that until now I have only hidden in my heart. The worse thing that could happen is I fail, but at least I will have tried and the greatest thing that could happen is that I succeed, something I will never know if I never try. The bible says that without a vision people perish; because of hurts and failures in my past I have all but stopped dreaming, so my prayer for the new year is for God to renew my dreams and give me the strength and courage to get back up on the horse and to ride again in the direction that He would have me go. If there are dreams in your life that you have put on hold, I pray that you will have the courage this year to a step towards fulfilling them and that God will give you the strength and courage that you need to see them come true. Ephesians 3:20 Now unto him that is able to do exceeding abundantly above all that we ask or think, according to the power that worketh in us.

Aunt Ellens' Butterscotch Haystacks


BUTTERSCOTCH HAYSTACKS


2 (6 oz.) pkg. butterscotch morsels
1 (6 1/2 oz.) can peanuts
1 (5 oz.) can chow mein noodles

Melt morsels over medium heat. Stir in peanuts and noodles. Spoon onto wax paper. Shape into haystacks.

Sharing God's Love with a Loaf of Bread




What an ablsolutley wonderful day! I had so much fun delivering homemade bread to neighbors and friends. I also carried a jar of my orange marmalade along with each loaf. I told my husband that I had Christmas today...One of my neighbors that I normally just send a card to had been on my mind a lot lately so I decided to carry her some bread. She had seen me from the window as I walked up the driveway and tears filled her eyes as she realized I was bringing her a gift. She just couldn't beleive that I would think to bring her something, especially since she is caterer and is always cooking for everyone else. As I wisherd her Merry Christmas she begin to cry harder and then told me that she has just found out that the doctors had found another spot on her dads liver. God opened the door for me to pray for her and we then we laughed and cried together. We never know when God has an apppointed time and place for us to be to do his work and share His love. Always keep your hearts open to hear His voice and allow Him to use you...

Cake Carriers for my Sisters




Just finished two cake plates and a cookie jar for my sisters. Now I just have to finish my cookies and cheesecakes and then I can't wait to give them. I'm already excited about what I might make them next year! I just love homemade gifts, I honestly think I like giving them better then anyone likes getting them.

Favorite Recipe with left over Turkey





TURKEY TETRAZZINI





1/2 c BUTTER
1/8 ts PEPPER
1 CUP OR 2 CANS  SICED MUSHROOMS
8 0Z PASTA
 1/2 CUP CHOPPED GREEN PEPPERS
1/4 CUP FLOUR
3 CUPS SHREDDED TURKEY
2 1/4 CUPS CHICKEN / TURKEY BROTH
1 CUP HEAVY CREAM
1 CUP SHREDDED SHARP CHEDDAR, PROVOLONE, MOZZARELLA, SHREDDED PARMESAN
1 ts SALT

COOK SPAGHETTI PASTA WITH GREEN PEPPERS, DRAIN AND SET TO SIDE

MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES. ADD
FLOUR AND COOK UNTIL LIGHT BROWN
ADD  2 CUPS BROTH, CREAM, SALT, PEPPER. COOK OVER LOW HEAT,STIRRING UNTIL
THICKENED.

BUTTER A 2 QUART CASSOROE DISH AND PUT DOWN A LAYER OF NOODLES
COVER NOODLES WITH 1/2 OF TURKEY AND THEN 1/2 OF MUSHROOM SAUCE
COVER THIS LAYER WITH CHEESES OF CHOICE AND THEN REPEAT LAYERS STARTING WITH NOODLES AND ENDING WITH CHEESE
POUR THE REMAINING BROTH OVER THE CASSOROLE
BAKE IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.

**IF YOU'VE NEVER REALLY COOKED WITH A ROUX OR MADE HOMEMADE CREAMS YOU CAN USE A CAN OF MUSHROOM SOUP AND CREAM OF CHICKEN SOUP AND SKIP THE MUSHROOM CREAM MIXATURE.

**I'M A CHEESE LOVER SO I JUST LISTED SOME OF MY FAVORITES TO USE, YOU CAN USE YOUR FAVORITE AND THE AMOUNT CAN VARY, AS LITTLE OR MUCH AS YOU WANT.

Saturday, December 12, 2009

10 Layer Chocolate Cake


4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
Pecan halves, for garnish
Position racks in the center and bottom third of the oven and preheat to 375°. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.

To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.

Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.

Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.

To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.

Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)

Foodie Friday ~ Peanut Butter Brownie Bites




1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.