Category Archives: Food

Turkey Treat FAIL!

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Turkey 10

This turkey treat sounded so easy. Certainly Princess M (aged 8) and I could handle this. The directions on TheBestDessertRecipes.com (http://bit.ly/2jD1aoz) were easy to follow. It should have been a piece of cake (so to speak!). Read the rest of this entry

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HaHa Cookies & Gift Label

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I am extremely fortunate to have a group of eight of us who have known each other at least since high school. (Carol and I just celebrated our 60th year of friendship; we’ve known each other since kindergarten!) We call ourselves the HaHa’s because we laugh so much when we’re together. This weekend, we had our annual holiday cookie exchange. The event has evolved over the years — we now bring frozen dough so we can each bake what we want when we want. In addition to our dough exchange and lots of laughter, we might have stuffed ourselves with good food and wine. I’m not confessing to anything!

My cookies were extremely easy to do, and I was able to fairly quickly make eight batches for sharing. The recipe comes from the Magnolia Days blog, and I followed the recipe almost to a tee. (Find the recipe here:  https://magnoliadays.com/lemon-sour-cream-cookies.) The directions called for grating a lemon and rubbing the zest into the sugar with your fingers. What a brilliant technique! The lemon fragrance spread through the kitchen and flavored the sugar perfectly. The recipe is straightforward and the blog post is well-explained, so I won’t give any more comment on it.

But I did do a quick craft project to decorate the slice-and-bake logs and to give written directions for baking. Using a large purchased tag, I sprayed each side with red watercolor spray. I printed the baking directions on one side…

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… and used scrapbook paper, a fine-tipped Sharpie pen, and ModPodge to decorate the other side.

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CRAP ALERT: I glued the trees too far up onto the tags, and they weren’t centered to my liking. Pieces of green washi tape fixed the problem in a hurry.

To finish the packages, I used red and white bakers twine to tie the tag onto each log. Quick, cute, and fun!

Fast and Fabulous Pho

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Asian flavors are rarely my go-to selection. When it’s a choice between Chinese, Mexican, Italian, or a good hamburger, the continent of Asia and its flavors are left in my dust! But I’ve always been fascinated by the idea of a Vietnamese chicken soup, and when I saw this recipe described as “cheater pho,” I decided to give it a try. Read the rest of this entry

Corn and Fettuccini Salad

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Last week, I had several friends over for a Crafts & Cocktails day. We made mixed media art, drank some mango mimosas, and ate this easy lunch salad. Dan the Man and I have had the recipe forever; it first came out of the Houston Cronicle. It’s yummy, and it makes a perfect lunch with a side of salad (fruit salad, this particular day, but green salad would work well, too).

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I first put on a big pot of water to boil for one pound of fettuccini.  While the water was coming up to temperature, I added one cup of frozen corn, uncooked, to a big bowl.

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In a smaller bowl, I combined one cup of mayonnaise (Hellman’s, of course), 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and 2 teaspoons cracked black pepper.

Once the fettuccini had cooked according to package directions, I drained it and drenched it in cold water to stop the cooking.

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I dumped the pasta into the big bowl with the corn, and then mixed the mayonnaise goop into the pasta.

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I then put the delicious yumminess into a serving bowl, added a sprinkling of black pepper for garnish, and chilled it for several hours before serving.

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Try it.  It’ll be a new family favorite, I promise.  And you’ll like the simple ingredients and assembly process!

CORN AND FETTUCCINI SALAD

1 pound fettuccini

1 c. frozen corn

1 c. mayonnaise

1/2 c. grated Parmesan cheese

1 tsp. garlic powder

1 tsp. Kosher salt

2 tsp. cracked black pepper

Cook fettuccini according to package directions.  While pasta is cooking, add corn to large bowl.  In a small bowl, combine mayonnaise, cheese, garlic powder, salt, and pepper.  Drain the pasta and run cold water over it.  Put fettuccini in the large bowl with the corn.  Combine the mixtures and mix well.  Refrigerate for a couple of hours before serving.

Beef Tips Recipe — with easier directions!

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Beef Tips

Nearly two years ago, I blogged about an easy recipe for beef tips (https://crapsmanship.com/2015/07/22/our-favorite-beef-tips/).  It’s one of Dan the Man’s favorite meals, but though it’s easy, it involves a few steps that annoy me so much, I don’t like to cook it. The last time I made it, though, I was able to simplify the bothersome steps into a technique that appeals to my lazy side. Read the rest of this entry

M-m-m-m Mojitos!

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I planted a variety of mint called “Mojito,” and how could I resist using it for its intended purpose?!  First a hint: Grow this in a pot; as with most mint, it will take over  your garden.  It’s a very pretty plant, but it is exceeding prolific!

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Usually when making a mojito, you muddle the mint with the sugar in a single glass.  That’s great for one-drink-at-a-time drinking, but I was making mine for a dinner party of six.  I wanted a pitcher full, and I didn’t want to have to do such serious muddling.  Instead, my base was a mint simple syrup.  I first boiled 2 cups sugar with 2 cups water, stirring occasionally .  (You could use 2 cups Splenda if you wanted a sugar-free mojito).  Once the water was boiling, I turned it off and put in about 20 mint leaves.  I allowed this to cool completely, and then put 1-1/2 cups of the syrup into a pitcher.  I added 2 cups of light rum and 1-1/2 cups of lime juice.  Yes, I probably should have used freshly-squeezed juice, but I cheated and used Real Lime (and I couldn’t tell the difference).

Once this concoction was stirred, I filled each glass with ice, poured them about 2/3 full of the mint mixture, and then topped each off with ginger ale.  (Sugar-free works here, too.)  Club soda is the traditional topper, but I like the extra flavor from the ginger ale.

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I garnished each drink with a lime wedge and some extra mint.  M-m-m-m!

NOTE:  This post is dedicated to Martha!