Tuesday, June 26, 2012

Snickerdoodle Bars


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Wow...these were better than snickerdoodle cookies and I love snickerdoodle cookies.  They were gooey and chewy.  We ate them a little warm.  Billy even commented that these bars are so good.

Things are starting to slow down a bit now that the party has past.  I am still putting stuff away and packing stuff away for the next time we have a party.

Cally and I went to her orientation at Shawnee State University this week.  We had a nice time as we were fortunate that our friends Bobbi and Morgan were also there.

Cally is so excited and can not wait for school to start.

Snickerdoodle Bars
Miss in the Kitchen

1/2 C butter
1 C sugar
1 egg
1 t vanilla
1 1/2 C flour
1/2 t soda
2 T sugar
1 t cinnamon

In a large mixer bowl beat butter and sugar until fluffy.  Add egg and vanilla and continue to beat until combined.  Add flour and baking soda and combine.

Spread batter into a 8 X 11 1/2 inch pan ( I used a half of a sheet cake pan 13 X 9.625 so mine are a little thin)

Combine 2 T sugar with cinnamon and sprinkle over dough

Bake for 20-25 minutes at 350 degrees or until wooden pick inserted comes out clean

Monday, June 18, 2012

Zucchini Bread


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Our Cousin Dudley brought us some zucchini from his garden in Georgia last weekend when he flew in for Cally;s graduation party.  So I made Zucchini Bread..... Thanks Dudley !!!

We love this bread recipe.  I have heard of people putting crushed pineapple in their bread recipe to keep the bread moist but this bread needs no crushed pineapple as it was so moist and cinnamony good!  When I shredded the zucchini it was so moist and actually really wet.  It made this bread scrumptious.  It also has 2 of my favorite spices in it.....cinnamon and nutmeg.  I also used my favorite nuts in this recipe, which are pecans.  This recipe is a Paula Deen recipe.  I just love her southern cooking!

This past weekend Bill and Billy ran their 5K race that we had been training for.  I had started the run for God program but got too busy towards the end with Cally's party and had quit walking.  I need to get back to walking again as it really does help with me blood pressure and my cholesterol.  Bill and Billy did really well.  Bill finished 3rd in his age group and Billy finished 2nd in his age group.

Zucchini Bread
Paula Deen

3 1/4 C flour
1 1/2 t salt
1 t ground nutmeg
2 t baking soda
1 t ground cinnamon
3 C sugar
1 C vegetable oil
4 eggs
1/3 C water
2 C grated zucchini
1 t lemon juice
1 C chopped walnuts or pecans

Preheat oven to 350 degrees.  In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.  In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.  Mix wet ingredients into dry, add nuts and fold in.  Bake in 2 standard loaf pans, spread with nonstick spray ( I greased and floured mine just to make sure they did not stick).  Bake for 1 hour or until a tester comes out clean.

Sunday, June 10, 2012

Cally's Graduation Party


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We made it through.  Oh what a busy and fun day it was.  We ended up with beautiful weather, could not have asked for a better day.  It was hot, near 90 degrees but we had a nice little breeze going.

All the cooking and baking went as planned.  Here is the menu that we had:

Pulled pork
Shredded Chicken
Green Beans
Hash brown potato casserole
Pasta Salad
Cheese Ball and Crackers
Fruit tray with dip
Pickles and Olives
Little Cheese Cakes
Chocolate covered Strawberries
Sweet Tea

It was all really good.  Thanks to my sister, Mom and Mother in Law for keeping all the dishes full for me!  Thanks to my Mom and Mother in Law for putting food in the roasters and bring it up to the party for me!  I kept some of the food to prepare in the roaster on Saturday morning while I gave some to my Mom and Mother in Law to get going in their roasters for me.  I had baked my cakes on Friday and iced them on Saturday morning.  They turned out just as Cally wanted.  She had a high school cake (Northwestern Warriors) a college cake (Shawnee State Bears) and then she had a little cake with fresh flowers and her graduate statue that she received as a gift from her Aunt Evelyn.  Thanks Aunt Evelyn the statue was beautiful on her cake!

I do have a dish to share with you today..... Cally and I made this Pasta Salad.  It was a hit.  It is so easy to make and on a hot day getting this out of the fridge to eat is a real treat!

Here are a few more pictures I have to show you before I leave you to go clean up and put more stuff away.

 Here are the desserts 
(my Mother in Law made the cookies and brownies ..... yummy!)

This is the buffet table (also my Mom and Dad and Niece Marley)

A shout out of thanks to our friends, Todd for supplying us with our buns and The Kaffenbarger family for allowing us to use their sheets to hang up in our garage. Greg for helping us get our chairs and the Ray family for allowing us to use their tent and games!

These are Cally's pictures, awards and accomplishments

Pasta Salad

Pasta of your choice
Red, Yellow and Orange Pepper
Block cheese cubed
Zesty Italian Salad Dressing

Boil pasta to desired tenderness.  Drain and cool.  Cut up peppers, cheese and pepperoni.  Add all together and pour Italian dressing over top.  After being in the fridge overnight, the dressing may absorb a little into the pasta so I just keep an extra bottle on hand and pour a little bit more on if needed.

I made a big batch for the party and I used 6 boxes of pasta, 6 blocks of cheese, 3 peppers, 4 bottles of dressing, 3 regular size bags of pepperoni.  You can adjust the amounts to the size dish of salad you need.

Thursday, June 7, 2012

Veggie Pizza


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There is just not enough time in the day.  I am running in circles and making list after list trying to make sure I do not forget anything for the party this Saturday.

I made this Veggie Pizza as a quick lunch for Bill and my Father in Law this week.  He has been up here helping Bill get ready for this weekend.

Veggie Pizza

2 rolls crescent rolls
1 C sour cream
1  8 oz cream cheese
1 t dill weed
1/4 t garlic salt
1  1oz pkg dry ranch dressing
3/4 C shredded cheddar cheese
3/4 C shredded mozzarella cheese

Spread crescent rolls on a jelly roll pan and bake for 10 min at 350 degrees

mix sour cream, cream cheese, dill weed, garlic salt and ranch together

spread on top of the cooled crescent roll crust

put veggies and cheese on top.

You may add whatever veggies or cheese you would like.  I am just picky and only like broccoli and cauliflower but use your imagination and you can come up with your favorite toppings.
Sunday, June 3, 2012

Congratulations Cally......You did it!


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So proud of my baby girl.....Love You Cally Marie <3
Friday, June 1, 2012

Sweet and Saltines


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Trisha Yearwood calls this Crack....It is so addictive!  The butter toffee with the saltiness of the saltines is awesome!  Cally made this last night and we can not quit eating it.  Especially Bill, he loves this stuff.

Cally and I saw Trisha Yearwood make it a few weeks ago on her cooking show.  There are 2 cooking shows that we will DVR they are Trisha Yearwood and Pioneer Women.  We both love watching these gals, they seem to cook a lot like we do so we can relate  :o)

Well tomorrow it is official, Cally will be a High School Graduate.  It is both exciting and sad at the same time.  I have taken off work the whole next week so it is lots of cleaning and cooking for me to get ready for the graduation party.  I will have lots to blog about by the end of next weekend so stay tuned.....

Sweet and Saltines
slightly adapted from Trisha Yearwood

40 saltine crackers
1 C butter
1 C light brown sugar
bag of milk chocolate chips

Preheat oven to 425 degrees.  Line a large jellyroll pan with foil and the saltine crackers.  In a medium saucepan melt the butter and brown sugar together and bring to a boil.  Boil for 5 minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jellyroll pan in the oven and watch it closely.  Bake for 4 to 5 minutes or until just bubbly.  Remove from oven and sprinkle chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife.  Transfer the pan to the freezer for 15 to 20 minutes or until completely cold.  Break into pieces and store in an airtight container.