Wyoming, Cody - Walk MS 2013 presented by First Interstate Bank of Wyoming: Frontier Neurosciences: Walking For A Cure - National MS Society
Wednesday, April 17, 2013
MS Walk - Walking For A Cure!
This year my fellow co-workers and I, along with our families, are walking for a MS (multiple sclerosis) cure! Please join us in this cause by clicking on the link below and reading about our goals! Thank you in advance for your time and support!
Wyoming, Cody - Walk MS 2013 presented by First Interstate Bank of Wyoming: Frontier Neurosciences: Walking For A Cure - National MS Society
Wyoming, Cody - Walk MS 2013 presented by First Interstate Bank of Wyoming: Frontier Neurosciences: Walking For A Cure - National MS Society
Tuesday, March 26, 2013
Ham and Swiss Rolls
Perfect for Game Day, Game Night or just a quick dinner for those busy hockey practice nights, these mini Ham and Swiss rolls are easy, delicious and always a crowd pleaser.
Recipe originated from www.tidymom.net
What You Need:
Sliced Ham, about 1/2 loaf
5 slices Swiss cheese
1 package Hawaiian Rolls
1/2 cup melted butter
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1 tsp onion powder
1 Tbsp poppy seed (optional)
How To Make It:
1. Preheat over to 350 degrees F. Take the rolls out of the package leaving them intact. Slice the entire loaf in half with a knife to create a top and bottom layer. Place the bottom layer in a 9 x 13 pan.
2. Place the ham and cheese on bottom layer of rolls, then put the top layer over the ham and cheese.
3. Mix remaining ingredients together and pour mixture over the rolls.
4. Bake for 15-20 minutes. Cool before slicing.
Recipe originated from www.tidymom.net
What You Need:
Sliced Ham, about 1/2 loaf
5 slices Swiss cheese
1 package Hawaiian Rolls
1/2 cup melted butter
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1 tsp onion powder
1 Tbsp poppy seed (optional)
How To Make It:
1. Preheat over to 350 degrees F. Take the rolls out of the package leaving them intact. Slice the entire loaf in half with a knife to create a top and bottom layer. Place the bottom layer in a 9 x 13 pan.
2. Place the ham and cheese on bottom layer of rolls, then put the top layer over the ham and cheese.
3. Mix remaining ingredients together and pour mixture over the rolls.
4. Bake for 15-20 minutes. Cool before slicing.
Tuesday, February 12, 2013
King Cake
It's not Fat Tuesday in our house without slicing into a delicious King Cake. Living in Wyoming you can't just run to Kroger and grab one from the bakery. First of all, there is not a Kroger in these parts. Second, they have probably never even heard of a King Cake, or country ham for that matter, but we will save that discussion for another post! As a result I have had to suck it up and make my own in order for us to continue with our favorite Fat Tuesday tradition. I have to give credit to Homemade by Holman for sharing this delicious recipe. Happy Mardi Gras everyone! Enjoy!
2 3/4 cups all purpose flour plus more for rolling
Zest of 1 lemon
Scald half and half over medium heat, remove from heat and add butter. While mixture cools, stir together warm water, yeast and 1 TBsp of the sugar in bowl of a stand mixer and let stand until foamy. When half and half mixture is cooled, add to yeast mixture. Add remaining sugar and egg and beat until well incorporated. Add salt, nutmeg and flour one cup at a time. Stir in lemon zest and switch to dough hook attachment. Knead with dough hook for about 5-7 minutes until dough is smooth and elastic. It will still be fairly sticky. Oil a deep bowl and transfer dough to bowl, cover with plastic wrap and set in a warm place to rise for about 1 1/2 to 2 hours until doubled in size.
1/4 cup melted butter
2 TBsp bourbon ( I used Woodford Reserve)
1/2 cup raisins
Combine bourbon and raisins in a small bowl and set aside. Mix together brown sugar, cinnamon and flour and then stir in melted butter.
Punch down dough and turn out onto a heavily floured surface. Roll dough out into a large rectangle about 12x16 inches. Line a large baking sheet with parchment paper. Spread filling mixture over dough in a thin layer leaving about a one inch edge free around the whole rectangle. Drain raisins and sprinkle over filling. Begin rolling dough like a jelly roll from the wide edge. Roll tightly and transfer to baking sheet. Form dough into an oval, seam side down and pinch edges to seal. Using cooking scissors, cut slices into top of dough about every two inches approximately 1/3 of the way through dough. Cover with a towel and let rise an additional 45 minutes in a warm place.
Preheat oven to 375 degrees and bake approximately 30 minutes until golden brown.
Dough:
1/2 cup half and half
2 TBsp butter
1 package active dry yeast
1/3 cup warm water
1/4 cup sugar
1 egg
3/4 tsp salt
1/4 tsp nutmeg2 3/4 cups all purpose flour plus more for rolling
Zest of 1 lemon
Scald half and half over medium heat, remove from heat and add butter. While mixture cools, stir together warm water, yeast and 1 TBsp of the sugar in bowl of a stand mixer and let stand until foamy. When half and half mixture is cooled, add to yeast mixture. Add remaining sugar and egg and beat until well incorporated. Add salt, nutmeg and flour one cup at a time. Stir in lemon zest and switch to dough hook attachment. Knead with dough hook for about 5-7 minutes until dough is smooth and elastic. It will still be fairly sticky. Oil a deep bowl and transfer dough to bowl, cover with plastic wrap and set in a warm place to rise for about 1 1/2 to 2 hours until doubled in size.
Filling:
3/4 cup brown sugar
1 TBsp cinnamon
1/4 cup flour1/4 cup melted butter
2 TBsp bourbon ( I used Woodford Reserve)
1/2 cup raisins
Combine bourbon and raisins in a small bowl and set aside. Mix together brown sugar, cinnamon and flour and then stir in melted butter.
Punch down dough and turn out onto a heavily floured surface. Roll dough out into a large rectangle about 12x16 inches. Line a large baking sheet with parchment paper. Spread filling mixture over dough in a thin layer leaving about a one inch edge free around the whole rectangle. Drain raisins and sprinkle over filling. Begin rolling dough like a jelly roll from the wide edge. Roll tightly and transfer to baking sheet. Form dough into an oval, seam side down and pinch edges to seal. Using cooking scissors, cut slices into top of dough about every two inches approximately 1/3 of the way through dough. Cover with a towel and let rise an additional 45 minutes in a warm place.
Preheat oven to 375 degrees and bake approximately 30 minutes until golden brown.
Icing:
2 cups powdered sugar
2 TBsp lemon juice
2 TBsp half and half
3/4 cup granulated sugar
Food coloring in green, yellow and purple
Whisk together powdered sugar, lemon juice and half and half until smooth. Pour over cooled king cake.
In a small bowl, combine 1/4 cup sugar and a couple drops of yellow food coloring and stir together. Transfer to a small bowl or plate. Add 1/4 cup sugar and a couple drops of green food coloring and stir together. Transfer to a small bowl or plate. Add last cup of sugar and purple food coloring and stir to combine. Sprinkle sugar over icing as desired.
Saturday, February 2, 2013
Banana Pineapple Ice
Going through my pictures, I found this one of Banana Pineapple Ice that I made last Summer. This is a really bad picture, but this healthy five ingredient dessert is a delicious treat! Hope you enjoy!
What you need:
2 Cups unsweetened apple juice
2 Cups mashed ripe bananas
8 oz fresh crushed pineapple in its own juice
2 tBsp fresh lemon juice
1 tsp vanilla extract
In a large bowl, combine all ingredients. Pour into an 8 inch square dish. Cover and freeze for 1 1/12 to 2 hours or until almost firm. Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from freezer 30 minutes before serving.
Nutrition facts: 1/2 cup serving
Calories: 79 calories
Fat: 0
Sodium: 2 mg
Carbs 20 g
Fiber: 1 g
Protein: 1 g
Diabetic exchange: 1 fruit
What you need:
2 Cups unsweetened apple juice
2 Cups mashed ripe bananas
8 oz fresh crushed pineapple in its own juice
2 tBsp fresh lemon juice
1 tsp vanilla extract
In a large bowl, combine all ingredients. Pour into an 8 inch square dish. Cover and freeze for 1 1/12 to 2 hours or until almost firm. Transfer to a large bowl. Beat for 1-2 minutes or until smooth and creamy. Return mixture to dish; freeze until firm. Remove from freezer 30 minutes before serving.
Nutrition facts: 1/2 cup serving
Calories: 79 calories
Fat: 0
Sodium: 2 mg
Carbs 20 g
Fiber: 1 g
Protein: 1 g
Diabetic exchange: 1 fruit
Tuesday, December 18, 2012
Russian Tea Cakes
Also known as "Wedding Cookies". This is my mother-in-laws recipe and my first attempt at baking them. A co-worker and friend gathered on Sunday to bake and put together Christmas goodie boxes for fellow physicians and their staff members. We made a variety of treats, including these Russian Tea Cakes. They looked great in the boxes and tasted like the ones we had as children. Enjoy!
The Ingredients:
1 cup soft butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups all purpose flour
1/4 teaspoon salt
3/4 cup pecans chopped fine in a chopper
Preheat your oven to 400 degrees F. Cream together the first two ingredients, add the vanilla and then stir in the flour and salt. Add the nuts and mix well. Roll into 1" balls and place on a cookie sheet. (These will not expand so they can be placed close together). Bake for 12 minutes. After removing from oven roll each ball into the powdered sugar while hot. Set aside and let them completely cool and then roll each ball in the powdered sugar again.
Yields approximately 4 dozen.
The Ingredients:
1 cup soft butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups all purpose flour
1/4 teaspoon salt
3/4 cup pecans chopped fine in a chopper
Preheat your oven to 400 degrees F. Cream together the first two ingredients, add the vanilla and then stir in the flour and salt. Add the nuts and mix well. Roll into 1" balls and place on a cookie sheet. (These will not expand so they can be placed close together). Bake for 12 minutes. After removing from oven roll each ball into the powdered sugar while hot. Set aside and let them completely cool and then roll each ball in the powdered sugar again.
Yields approximately 4 dozen.
Friday, December 14, 2012
White Chocolate Candy Cane Martini
'Tis The Season...for fabulous holiday drinks! Recently at a local restaurant I was served a Candy Cane Martini. Instantly, I was hooked and searching for a recipe so that I could enjoy this drink in the comfort of my own home. The recipe I am using originated from One Martini At A Time. I am actually sipping on one as I blog...yum! Sit back, relax, and enjoy this Ridiculously Delicious Holiday Drink. You deserve it!
Makes Two Drinks
The Spirits:
2 ounces of Vodka
1 ounce of Peppermint Schnapps
4 ounces of a White Chocolate Liqueur
3 ounces of half and half
Mini candy cane for garnish
Red sugar sprinkles for cuteness
In a cocktail shaker combine the spirits and half and half with ice, shake and strain into a martini glass. Garnish your glass with the miniature candy cane and sprinkle in some red sugar sprinkles for a little extra Christmas.
The Spirits:
2 ounces of Vodka
1 ounce of Peppermint Schnapps
4 ounces of a White Chocolate Liqueur
3 ounces of half and half
Mini candy cane for garnish
Red sugar sprinkles for cuteness
In a cocktail shaker combine the spirits and half and half with ice, shake and strain into a martini glass. Garnish your glass with the miniature candy cane and sprinkle in some red sugar sprinkles for a little extra Christmas.
Thursday, December 13, 2012
The Great Food Blogger Swap 2012: Cake Batter Chocolate Chip Cookies
This year I was excited to be able to participate in The Great Food Blogger Cookie Swap. Money collected by each participate went to support Kid's Cancer through the organization Cookies For Kids Cancer. The cookie swap was a really fun event in that I received names and addresses of three fellow bloggers, and three bloggers received all of my information. No one knew who got who's name until you received your packages of cookies in the mail. As the deadline grew closer my boys waited patiently for our cookies to arrive and once they did we were treated to some delicious tasting treats and I have been introduced to some pretty amazing bloggers.
The cookies I made, packaged and mailed were Cake Batter Chocolate Chip Cookies. The recipe I used was a new to me recipe that I discovered from the blog Six Sisters' Stuff. Not only are they the easiest cookies to make, they are very yummy too!
For these cookies you will need:
1 (18.25 oz) box cake mix, any flavor
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips
Preheat your oven to 350 degrees F. In a medium bowl, stir together the cake mix and baking powder. Add the eggs and oil. Mix until blended well and then stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheet and bake for 10 minutes. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Be sure to check out these fabulous blogs that have been introduced to me through The Great Food Blogger Cookie Swap:
Meet Claire at www.claireknudsen.wordpress.com (your chocolate-peppermint cookies are delicious!)
Carrie can be found at www.kissmywhisk.com (the Chewy Pumpkin Cookies with Chocolate and Caramel were AMAZING!)
Kelli blogs at www.thecornerkitchen.blogspot.com (the Snickerdoodles with White Chocolate Chunks instantly disappeared!)
Say Hi to Toni at www.atasteofalaska.blogspot.com
Laura's blog is www.ringfingertanline.com
Stephanie can be found at www.munchimunch.blogspot.com
A HUGE Thank You to Love and Olive Oil and The Little Kitchen for organizing the event! Now, what to bake next year...
The cookies I made, packaged and mailed were Cake Batter Chocolate Chip Cookies. The recipe I used was a new to me recipe that I discovered from the blog Six Sisters' Stuff. Not only are they the easiest cookies to make, they are very yummy too!
For these cookies you will need:
1 (18.25 oz) box cake mix, any flavor
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips
Preheat your oven to 350 degrees F. In a medium bowl, stir together the cake mix and baking powder. Add the eggs and oil. Mix until blended well and then stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheet and bake for 10 minutes. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Be sure to check out these fabulous blogs that have been introduced to me through The Great Food Blogger Cookie Swap:
Meet Claire at www.claireknudsen.wordpress.com (your chocolate-peppermint cookies are delicious!)
Carrie can be found at www.kissmywhisk.com (the Chewy Pumpkin Cookies with Chocolate and Caramel were AMAZING!)
Kelli blogs at www.thecornerkitchen.blogspot.com (the Snickerdoodles with White Chocolate Chunks instantly disappeared!)
Say Hi to Toni at www.atasteofalaska.blogspot.com
Laura's blog is www.ringfingertanline.com
Stephanie can be found at www.munchimunch.blogspot.com
A HUGE Thank You to Love and Olive Oil and The Little Kitchen for organizing the event! Now, what to bake next year...
Wednesday, December 12, 2012
Raspberry Santa Hats
So once again it was time for our family to provide snack to 35 little munchkins at Jaxon's pre-school. Since it was December I decided to make a basic chex mix with rice cereal, goldfish, pretzels and M&M's along with some precious little raspberry Santa hats! Strawberries would work beautifully, but in December in Wyoming those are impossible to find.
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To make these cute little hats I pipped a small amount of Pillsbury peppermint icing into the bottom of mini silver cupcake papers, placed a fresh red raspberry on the top of the icing and then pipped a small ball on the top to the raspberry to finish off the hat. I placed them in the refrigerator over night so the icing would firm up a bit and to keep the raspberries cold and fresh.
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Friday, December 7, 2012
Homemade Strawberry Jam
Here we go. Another 2012 DIY project I was able to cross off my list this year. Homemade Strawberry Jam. This Summer, from Bountiful Baskets, I purchased a large amount of strawberries at a very cheap price. I made jam, a topping for strawberry shortcakes which I froze, cut up and froze strawberries, kept for some for snacks and even made the cutest strawberry ice for fruity summer drinks. This Strawberry Jam was a huge hit and my most favorite part about this particular recipe is that you do not use Pectin. It is completely natural! I had never made jam before and after looking at several recipes, most of them containing pectin, I wondered how this one would gel or set, but it did and it tasted amazing!
This recipe was found at Scientficially Sweet. Hop on over there and check out more delicious recipes!
The THREE Ingredients:
1 lb strawberries, quartered
3/4 cup granulated sugar (don't skimp on this)
2 TBS fresh squeezed lemon juice
How To Make It:
Place strawberries in a large sauce pot over medium-low heat. Cover and cook gently until they begin to release their juices, about 5 minutes. Stir in the sugar, increase the heat to medium and bring the mixture to a boil. Reduce heat and simmer until it has thickened, which takes between 10-15 minutes. Using a potato masher, break down the large pieces of fruit, leaving it a little chunky. Stir in your freshly squeezed lemon juice (love any excuse to use my grandma's glass juicer) and continue to boil gently until very thick and syrupy (takes about 15-20 minutes). Be sure to stir often! You will know that the mixture is thick enough when you are able to see the bottom of the pot as you stir and it sets up quickly when dripped onto a cold plate. If using a candy thermometer, the mixture is done when the temp reaches 215 degrees F.
Immediately pour your jam into a sterilized mason jar and let it seal tightly. Cool completely before storing in the refrigerator. Pop an English muffin in the toaster and enjoy!
Sunday, December 2, 2012
Pumpkin Butter
I had some left over pumpkin from our Thanksgiving dinner and with it I decided to make some pumpkin butter. If you love pumpkin, you will love this butter. It is great on french toast, bagels, wheat toast, in oatmeal, as a dipping sauce for your kids' apple slices or just straight out of the jar by itself. Actually, I think I will have some on a bagel when I am done with this post!
*of note: this makes a small amount, so the picture shown of what I made is a tripled recipe!
What you will need:
1/3 cup canned pumpkin
1/2 tsp cinnamon
1 TBS peanut butter (almond butter would be tasty too. I even added a little extra to give it a more nut butter taste)
1 TBS brown sugar to sweeten
Pinch of salt
Optional: After tasting I decided to add
1/2 TBS of honey. But this is optional.
How to make it:
Combine all ingredients together in a bowl and mix with a spoon. You can use a food processor if you wish. Once combined put in a jar for an store in the refrigerator for up to two weeks.
*of note: this makes a small amount, so the picture shown of what I made is a tripled recipe!
What you will need:
1/3 cup canned pumpkin
1/2 tsp cinnamon
1 TBS peanut butter (almond butter would be tasty too. I even added a little extra to give it a more nut butter taste)
1 TBS brown sugar to sweeten
Pinch of salt
Optional: After tasting I decided to add
1/2 TBS of honey. But this is optional.
How to make it:
Combine all ingredients together in a bowl and mix with a spoon. You can use a food processor if you wish. Once combined put in a jar for an store in the refrigerator for up to two weeks.
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