Tuesday, March 29, 2011

Strawberry Cupcake Stacks

Strawberry Cupcake Stacks

Served with my adorable strawberry teacup!
This luscious dessert is so easy to prepare
and the presentation is so delightful!


Strawberry Cupcake Stacks
~*~
Prepare your favorite cupcake recipe.
I used a moist strawberry cake mix.
Mix together 2 c sliced strawberries and 1/4 c sugar.
Sit the strawberries aside to allow juices to develop.
After cupcakes are cool - slice the tops off.
Make a well in the bottom portion - I used an apple corer.
Fill each well with whipped cream.
Top each cupcake with 1-2 T sugared strawberries.
Dollop on a spoonful of whipped cream.
Place cupcake hat on top of stack.
Spoon on another dollop of whipped cream.
Garnish with fresh sliced strawberries.

This beautiful little teacup with the delicate strawberries
and blossoms was a gift to me from my beloved friend Paula.
It came from the famous Florida Strawberry Festival.

I adore this teacup -
but not as much as I adore my friend Paula!
She is truly one of the most thoughtful ladies - always
looking for wonderful ways to bless those around her.
Paula gives heartfelt gifts - but she is the true gift!


 The perfect sweet treat with tea.
PhotobucketMiz Helen’s Country CottageLark's Country Heart

Monday, March 28, 2011

Signature Salad

Lemon Poppyseed Salad

Sweet...Savory...Sublime...

This is my Signature Salad.

My go-to favorite for any occasion.

~*~

It is perfect for parties, showers, picnics, pot-lucks, BBQs,

supper side dish, brunch, dinner delivery or any other event!



I love this salad because the presentation is always beautiful.
The combination of sweet and tangy is delightful!
                                    
Lemon Poppyseed Salad
                                      
~*~

In a large bowl mix together:
6-8 cups romaine-sliced thinly
2 green apples-diced small
1 c Swiss Cheese-shredded
1 c dried cranberries
1 c cashews

Toss with dressing right before serving.
************
Lemon Poppyseed Dressing
                      ~*~
2/3 c canola oil
1/3 c lemon juice
1 T grated onion
3/4 c sugar
1 T Dijon mustard
1 t salt
2 T poppyseeds

Blend all ingredients together in food processor
until thick and creamy.
                                                             
I am linking to the following parties:
HERE!
and Vintage Recipes Thursday with Joy!


Wednesday, March 23, 2011

100-Fold Blessing

Today is the day I have been waiting for in
my little blog world - and I am so excited!
~*~
I now have 100 followers on my Blog-of-Life!
What a marvelous way to start the season of
new beginnings ~ sPrInG!
I have been planning on hosting a
Blessings' Giveaway
as soon as I reached 100 friends!
~*~
It has been such a tremendous blessing in my life
to get to know you, enjoy your blogs
and share things we are passionate about.
~*~
I thank each one of you from the bottom of
my heart for sharing this glorious life
of blogging with me.
You make my days brighter and you inspire me!
Please stay tuned for my upcoming giveaway!
A way to show my sincere gratitude and
to bless you in a very special way!
*******
These gorgeous pictures were taken in Vermont by one
of my most favorite girls in the world - the very talented Eva Orr.
Her name means "Life" and she has made my life richer than
she could ever imagine. She is a beautiful young lady - a true
treasure - a blessing beyond measure for all those she meets!
I love you Eva!


Tuesday, March 22, 2011

Gabriella's Tea


A little tea for my daughter and me!Gabriella's sweet little porcelain tea set.
I love the spring colors!
What shall we have with our tea today?
A delicious treat baked by Mommy's Little Helper!
The most delicious peanut butter cookies...
the famous easiest peasiest mouthwatering morsel!
Peanut Butter Cookies
~*~
Mix together until blended:
1 c peanut butter
1 c sugar
1 t vanilla
1 egg
~*~
Preheat oven to 350. Drop 1" rounded ball unto a cookie sheet.
Dip a fork in sugar and make a criss-cross pattern on top of the cookie.
Bake for 10 -12 minutes and be prepared to be wowed!!!
Gabriella is the best helper in the kitchen...a true joy.
I love our time together making memories!
This tea set was a gift from my beloved sister.
Aunt Kimmie gives the most wonderful presents!

Monday, March 21, 2011

Award Winning Brownies


Welcome Spring!!
To celebrate the occasion the Kitchenettes' had a
Spring Fling BBQ and a Brownie Contest!
I would like to present to you a recipe
for a fabulous melt-in-your-mouth bite of
pure chocolate heaven!
This brownie won the award for most creative
and it was homemade by our very own ~ Kimmie.
Please stay tuned for a full post on our Kitchenettes' day of fun soon!

Kimmie's Yummy Award Winning Brownies
2 sticks butter
2 c sugar
4 eggs
1 1/2 c flour
4 T cocoa
1 T vanilla
2 c chopped pecans or walnuts
~*~
Set oven a 350 and grease a 9x13 inch pan.
Blend butter and sugar; add eggs one at a time and blend.
Stir four and cocoa and add to above mixture. Add vanilla and nuts.
Pour into greased pan and bake 25 minutes.
(This is a light cake type brownie ~ center should be moist)
During last 5 minutes of bake time,
spread miniature marshmallows on top of brownies.
Bake until marshmallows turn golden brown
Remove from oven ~ Let stand 10-15 minutes
~*~
Chocolate Frosting
1 stick butter
2/3 c Hershey's Cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla
Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk,
beating on med speed to spreading consistency.
Add more milk if needed. Stir in vanilla
Spread on top of marshmallow brownies
Enjoy!!
~*~*~*~*~*~
I am linking to the following parties:


It's a Keeper

Thursday, March 17, 2011

Gourmet Club Irish Blessings

Breaking Bread With Friends
March Gourmet Club
Irish Blessings

May the road rise to meet you.

May the wind be always at your back.

May the sun shine warm upon your face;

the rain fall soft upon your fields, and,

until we meet again, may God hold you

in the palm of His hand.

A vibrant feast to celebrate

Saint Patrick's Day!

In a word....DELICIOUS!

This menu is perfect for the holiday ~

but these recipes will be welcome at

your table for any occasion!


1 large bag baby spinach leaves

6 hard boiled eggs, chopped

6 slices bacon, cooked & crumbled

1 pkg. fresh mushroom slices

1 box of croutons

***

Mix together in large salad bowl.

Toss with dressing.

~*~

Galway Dressing

1 T grated onion

or

(1 t onion salt)

1 T Dijon mustard

1/3 c cider vinegar

1 t celery seed

2/3 c sugar

1/2 t pepper

1 t salt

1 c oil

***

Shake ingredients vigorously until well blended.

~* Compliments Of *~

Rick & Carol


3 c flour

3 T sugar

3/4 t baking soda

2-1/4 t baking powder

1/4 t salt

1/c butter, soft

3/4 c buttermilk

1 egg

3 T butter, melted

3 T buttermilk

***

Preheat oven to 375. Lightly grease a large baking sheet.

Mix together first 4 items, plus baking powder, salt and 1/c butter.

Stir in 1 c buttermilk and egg. Turn dough onto floured surface.

Knead dough slightly - form into a round and place on baking sheet.

In a small bowl combine melted butter with 1/4 c buttermilk.

Brush the top of loaf with butter and buttermilk mixture.

Cut an "X" on top of loaf with a sharp knife.

~*~

Bake for 45-50 minutes or until toothpick inserted come out clean.

Continue to brush loaf with butter mixture during baking.

May add raisins to bread dough and sugar to brush on top.

~* Compliments Of *~

Eddie & Bonnie


1 can crushed pineapples

1 small cottage cheese

8oz. whipped topping

1 small lime jello

***

Mix all together in a beautiful glass bowl.

Serve chilled.

~* Compliments Of *~

Rick & Carol

1 pkg. frozen spinach thawed - squeeze dry
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese

red pepper flakes to taste
1/2 onion finely chopped

8 oz. sour cream
1/2 c mayo

1 stick butter

***

Sauté onions in butter until soft and translucent.

Add ingredients to pan and blend well after each addition.

Add ingredients in this order:

Spinach - Cream Cheese - Sour Cream - Mayo

Parmesan - Artichoke Hearts - Red Pepper Flakes.
***

Remove from heat and put in a casserole pan.

Top with Monterey Jack Cheese.

Bake @ 350 until cheese is melted and bubbly.
Serve hot with chips or bread.

~* Compliments Of *~

TJ & Concetta


Use a "shamrock" cookie cutter to cut these cutie toasts.

Baste with melted butter and sprinkled on parsley.

Bake @ 350 until golden and crispy.

~* Compliments Of *~

TJ & Concetta


OLD-FASHIONED CORNED BEEF AND CABBAGE
~*Compliments Of - Chris & Mary Ann ~*~

Prepare by putting meat in a large pot covered with water.

Add spice packet. Cover and bring to a boil.

Reduce heat and simmer for 2-1/2 ~ 3 hours - until tender.

With 15 minutes remaining, add 1 small onion,

6 medium carrots, and 3 potatoes (halved). Cover and simmer 15 mins.
Remove meat only to warm platter and cover.

Add 1 cabbage (quartered) to other vegetables.

Simmer uncovered for additional 15 mins.

Cut meat across the grain for tender slices.

Serve meat and vegetables for a complete, hearty meal.



12 large red potatoes

(scrubbed clean & cut into bite sized pieces)

1 large sweet onion

2 T minced garlic

1/8 c olive oil

seasoning salt to taste

~*~
Bake 45 min to 1 hour @ 350 until golden and tender.

~*Compliments Of *~

Chris & Mary Ann


1 gallon green punch (Hawaiian)

1 - 2 liter lemon-lime soda

1 container lime sorbet
***

Mix punch and soda together.

Add small scoops of sorbet - stir.

May garnish with slices of lime.

~* Compliments Of *~

Eddie & Bonnie


BLACK MOUSSE

8 oz. chocolate (semi or bittersweet)

(chop or grate chocolate)

1 stick butter

1/4 c sugar

3 large eggs

1 c heavy cream

3/4 c Guinness

***

Combine chocolate, butter and sugar in a double boiler.

Stir until chocolate has melted and mixture is smooth.

Stir in Guinness and whisk in egg yolks.

Remove from heat. Whip cream until soft peaks form.

Fold cream into chocolate mixture.

Using clean beaters - mix eggs whites into stiff peaks.

Fold into the chocolate/cream mixture.

Fill glasses 3/4 full and chill.

~*~

WHITE CHOCOLATE MOUSSE

6oz. white chocolate, grated

1 c heavy cream

***

In a small pan over medium heat combine

the chocolate and 1/2 cup cream.

Stir until melted and smooth.

Remove from heat and chill 30 minutes.

Stir a few times until thickened.

In a small bowl, whip remaining cream and

and fold into white chocolate mixture.

Spoon over chocolate mousse in glasses.

Chill for at least 2 hours or overnight.

~* Compliments Of *~

Fred & Tanya


FOODIE FRIENDS FOREVER!

Thank you for joining our celebration!

The Cook with a Book

I am linking to the following parties:
Tidy MomPhotobucket

It's a KeeperPhotobucket




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CONCETTA'S RECIPES

The Kitchenettes ~ A Hospitality Club

Romans 12:13
Pursue the practice of hospitality.

The Kitchenettes is all about teaching and mentoring young girls in the art of hospitality. It is so much more than cooking or doing domestic tasks ~ hospitality is the very heart of God ~ a demonstration of pouring His love onto others. This group of young girls are learning the very nature and character of God as they serve people and sharpen their skills in homemaking.

NAME LEGACIES

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