Sweet and Sour Bavarian SupperI can't tell you how glad I was to bring this dish to the Tidewater, because Tom definitely would not have appreciated it. The girls were very happy with it, and thought it was delicious. I was pleasantly surprised. The peppers and onions weren't overpowering, and even though I enjoy the sour of sauerkraut, it wasn't too sour. Definitely something I'd make again.
- Crisco® Original No-Stick Cooking Spray
- 1 (12 oz.) jar Smucker's® Apple Jelly
- ¼ cup spicy brown mustard
- 2 tablespoons Pillsbury BEST® All Purpose Flour
- 2 pounds smoked kielbasa, cut diagonally into 1-inch pieces
- 1 (2 lb.) bag sauerkraut, rinsed and drained
- 1 (16 oz.) bag frozen onion, red and green bell pepper strips (3 cups)
SLOW COOKER METHOD
- HEAT oven to 375°F. Spray a 13 x 9 x 2-inch baking pan or 3-quart ovenproof casserole with no-stick cooking spray.
- COMBINE apple jelly, mustard and flour in baking pan. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
- BAKE uncovered 1 hour 15 minutes or until sauerkraut is tender and kielbasa is golden brown. Stir sauerkraut mixture to combine sauce and serve.
- SPRAY slow cooker with no-stick cooking spray.
- COMBINE apple jelly, mustard and flour in cooker. Add kielbasa, sauerkraut, onions and peppers, mixing to combine.
- COVER and cook on LOW for 5 to 6 hours (or on HIGH for 4 to 5 hours). Stir sauerkraut mixture to combine sauce and serve.
Monday, December 31, 2012
Sunday, December 30, 2012
Chicken Pot PieI think it turned out well. I was afraid that the filling would run out after cutting into the pot pie, but it stayed pretty well. It wasn't overly seasoned, and Tom said he really enjoyed it. His only criticism would be that I should leave it in the oven a little bit longer to brown the crust up some more (I only left it in for 15 minutes).
- 2 cooked chicken breasts, cut into bite sized pieces
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can milk
- 2 T butter
- 1 bag frozen mixed vegetables
- 1 rib celery, chopped
- ground thyme and rosemary to taste
- 1 can crescent rolls
- Heat oven to 350°. Put all items, except crescent rolls, in pot and warm up and blend.
- Pour contents of pot into a casserole dish, and cover the dish with the crescent rolls.
- Bake for 15-20 minutes.
Thursday, December 27, 2012
The colors are very pretty and springy.
Tuesday, December 25, 2012
Monday, December 24, 2012
Apple Sauce CakeTom thought the cake should have been browner (if his memory serves him correctly), and that it should be moister. But then again, he thought that it shouldn't have nuts in it either, until he saw the actual recipe.
- Sift together and set aside:
- 2 cups flour
- 1 tsp soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp cloves
- ½ tsp nutmeg
- Mix 2 minutes:
- ½ cup shortening (like Crisco)
- 1 cup sugar
- 2 eggs
- Then add and mix together:
- 1½ cups apple sauce
- ¾ cup raisins
- ½ cup chopped walnuts
- Add dry ingredients a little at a time and mix 1½ minutes
- Grease and flour pan (2 loaf pans or Bundt cake pan)
- Bake at 350° about 55 minutes
Sunday, December 23, 2012
The Ravens game today was quite a surprise. I never expected, after the way the Ravens have been playing for the last few games, for them to pull together like they did, but they defeated the Giants, 14-33. It was like watching a whole different team. Both the offense and defense played well, and it was good to see.
For our halftime show, the band played Santa Baby and Let It Snow. We did drill to Santa Baby, and stood still for Let It Snow while the cheerleaders did a routine.
This win clinched an AFC North Division title, and a playoff berth.
Saturday, December 22, 2012
After that, Tom and I worked on putting together Wanda's Christmas gift to me - two ClosetMaid Cubeical units. They're to help me get my crafting area organized. It took me a few dys to get to putting them together, and who knows how long it will take me to start getting things organized, but it's a start.
Then, at work tonight, I completed a scarf using Bernat's Boa "Nightingale."
While I was finishing it, Mel said she'd buy it off of me as a Christmas gift for her daughter. I was pleased with the colors (black and purple with a little silver metallic), and seeing how the yarn was an impulse buy, I'm glad I was able to sell the finished scarf.
Friday, December 21, 2012
I'm much happier with this hat, except after Tom tried it on, he thought it needed to be longer, so by adding more rows, the stripes aren't where I wanted them to be. Even after that, when Shawn tried it on a work tonight, he wanted it even longer! Oh, well. I started another hat for Taylor, my Secret Santa partner in the flute section, in Orioles colors. I'll move the stripes down, and see how it turns out.
Thursday, December 20, 2012
I'm not real crazy about it, I don't like how the top isn't smooth, and the fit was bigger than I wanted. I found a new pattern from Lion Brand to try out, and will see how it turns out.
Wednesday, December 19, 2012
I misplaced my recipe, so I had to wing it. Regardless, they turned out well, and were fairly popular. I made them up last night, but took them to the Tidewater to get them fried up, where I left a sampling for my co-workers. They enjoyed the spring rolls, too.
Sunday, December 16, 2012
What a disappointing game. The Ravens lost to the Denver Broncos, 34-17. I had hoped that with the Raven's most recent personnel change, that things would turn around for them. Not likely. It was still a fairly decent game, and it didn't rain!
For halftime, the band performed our Queen medley, and I think it turned out well. We sounded good, and I don't think there were any huge mistakes in our drill.
After returning home, I completed a scarf that Janet had ordered recently - to match the ones she got for her daughters a while back.
I feel a sense of completion with that, because it means that I have only one more scarf to complete (which is 3/4 of the way done), and all of my orders are up to date, just waiting for payment and delivery. The pressure's off, since now it's not my fault if someone's Christmas gift falls through.
Saturday, December 15, 2012
Julie asked for flowers with Washington Redskin's colors for the black headbands, and thought that the purple yarn I was using at the time would look good with the grey headbands.
Mel asked for black flowers. I thought straight black flowers on the black headbands would get lost and not have enough contrast, so I used the grey with those flowers. On the purple headbands, I added purple to the flowers to add contrast, but still coordinate.
All of the flowers were made as pins, so that the wearer could attach the pin to whatever side of the headband is most comfortable for them, not use it at all, or even attach it the their coat or jacket as a coordinating accessory. This project was a lot of work, but Julie and Mel both loved what I had to show them, and were happy with the end products.
Thursday, December 13, 2012
I don't know how I did in the contest, but in my honest opinion, the only competition was an apple pie.
Tuesday, December 11, 2012
RosettesI burned a bunch, but eventually, I got enough good ones to take to work. I think they were pretty tasty.
- Vegetable oil
- 1 egg
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup all-purpose flour
- ½ cup water or milk
- 1 tablespoon vegetable oil
- Heat oil (2 to 3 inches) to 400°. Beat egg, sugar and salt. Beat in flour, water and 1 tablespoon oil until smooth. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron. Dip hot iron into batter just to top edge of iron (do not go over top). Fry about 30 seconds or until golden brown; remove rosette. Invert to cool. (If rosette is not crisp, stir small amount of water or milk into batter.)
- Heat iron in hot oil and tap off excess oil before making each rosette. (If iron is not hot enough, batter will not stick.) Sprinkle rosettes with powdered sugar just before serving if desired.
Monday, December 10, 2012
Eggnog French Toast BakeI thought it was pretty tasty, but ended up more like a bread pudding than French Toast. The flavor was really good, with just the right amount of spice, and not too sweet.
- 1 loaf texas toast style thick sliced bread (or a loaf of French bread) cut into 2 inch cubes (about 4-5 cups)
- 4 cups eggnog
- 6 eggs
- 1/3 cup brown sugar
- ½ tsp nutmeg
- 1 tsp cinnamon
- Arrange the bread cubes in a 9x13 inch baking pan.
- In a separate bowl, whisk together the remaining ingredients. Pour over the bread.
- Cover and refrigerate for at least 3 hours, and up to 24 (I recommend refrigerating overnight).
- Preheat oven to 350. Bake french toast uncovered for 35 minutes or until golden brown. Serve warm.
At breakfast, Santa joined us, and we sang Christmas carols after eating. What a way to start spending my last full week of work before the end of the year!
Sunday, December 2, 2012
What a crazy game! The Ravens lost to the Steelers, 23-20! The game was a real nail-biter, with the Ravens only barely holding on to a lead for most of the game, but losing it in the last minute.
The band had a good show, I thought. We did a Metallica themed show, playing Enter Sandman and No Leaf Clover. There were, of course, some slight mess-ups, but overall, it went well.
Saturday, December 1, 2012
Those are some beautiful colors!
Thursday, November 29, 2012
Crescent Pepperoni Roll-UpsI used regular pepperoni, and didn't have any dipping sauce, but they were still good on their own. Tom loved them, too.
- 1 can refrigerated crescent rolls
- 40 slices turkey pepperoni
- 4 pieces of mozzarella string cheese, cut in half
- garlic powder
- pizza sauce
- Preheat oven to 375.
- Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
Tuesday, November 27, 2012
I think it turned out well, and she loved it. I know you can't see it very well in the picture, but it looks just like Kayla's, only black.
Thursday, November 22, 2012
I made a vegetable tray earlier in the day, which we nibbled on all day, but for dinner we had turkey, ham, mashed potatoes, sweet potatoes, stuffing, gravy, cranberry sauce, and crescent rolls. After a few hours of football, pumpkin pie for dessert topped it all off.
It was a wonderful time with the family. Donnie leaves tonight, and Mom and Dad tomorrow, but, as always, it's wonderful to spend time with them!
Wednesday, November 21, 2012
Slow Cooker Bourbon Banana BreadAt first I thought it hadn't cooked all of the way through, but I'm guessing that it was probably the mashed bananas that made the bread look like it wasn't cooked through. The flavor was good, and the glaze wasn't too sweet. And the bourbon flavor wasn't overpowering, which is something that I worry about whenever cooking with alcohol.
- 2 2/3 cups Original Bisquick® mix
- 1 1/2 cups mashed very ripe bananas
- 3/4 cup granulated sugar
- 1/3 cup butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
- 3/4 cup chopped toasted pecans
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon hot water
Makes 16 servings
- Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
- In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
- Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
- Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
- In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.
Sunday, November 18, 2012
Saturday, November 17, 2012
Kayla said she loved it. Rachel even said she wanted one, but in black.
The second, I have been working on for a few days, and when Julie and Mel saw the finished product, they each ordered six, in a variety of colors! Please excuse the scary picture, I modeled this one.
Thursday, November 15, 2012
I won a wine gift basket from the Tidewater Grille and a gift certificate from the Greene Turtle in Aberdeen. A fun idea for a date night!
Also, today, I made a recipe that I found on Pinterest.
Cilantro Thai Grilled ChickenI made the marinade this morning before work, and marinated the chicken when I got to work this evening. I thought it was pretty good. It was flavorful and tender, but personally, if I try this recipe again, I'd decreaase the amount of sesame oil.
- 2 garlic cloves, coarsely chopped
- 1/2 cup cilantro
- 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
- 1 tablespoon toasted sesame oil
- Place all the ingredients above in a food processor and process until smooth.
- 4 boneless skinless chicken breasts
- Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
- Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.
Wednesday, November 14, 2012
I just love the color, hopefully I’ll get around to making one for myself!
Sunday, November 11, 2012
Since this was the Veteran’s Day game, our halftime show consisted of one song, the Armed Forces Salute. During the song, we played each military branch’s song and formed letters on the field that coincided with each (like for the Marine Hymn, we formed USMC). During the pregame show, there were also some really nice salutes to veterans, live feed from Afghanistan, and an A-10 Warthog fly-over.
Thursday, November 8, 2012
I think it will suit her well. She said she likes darker colors, she likes the Baltimore Ravens (hence, the purple), and I think she likes some bling. This yarn, Red Heart's Boutique Midnight, has silver threads running through it. The color is Aura, which has some beautiful grays, purples, and blues that I love. The pattern is called Sophisticated Scarf.
The second scarf that I completed is another Frilly Crochet Scarf, this time using Red Heart's Boutique Sashay in Salsa.
Julie ordered this one as a Christmas gift for her mother. This one is 6 feet long, my usual length is 4 feet, on request.
Only two more pending orders, a scarf for Brit's grandmother, and a headband/earwarmer for Kayla. Then, I can move on to different crafts, or scarves to sell on Etsy. By the way, I relisted some items on my Etsy shop this afternoon, so my shop is officially open again. I'll list some scarves after I get some good pictures.
Tuesday, November 6, 2012
In other news, Nicole ordered two scarves from me yesterday. This one will be difficult, since she's giving me no guidance except that one is for her, and I know her style (the other is for her aunt). Hopefully, she'll like what I have planned for her.
Sunday, November 4, 2012
I spent most of the morning, and any extra time during work finishing up a third scarf for Linda.
On Friday, I gave Linda the two scarves she had ordered, and she ordered another one, this time in "Hip Hop." Luckily, I had a sample in my car that she could look at. Hopefully, this scarf thing will prove fruitful in the near future.
Saturday, November 3, 2012
Okay, I admit, this is the same picture I posted for the last scarf from this trio, but they're all the same. I hope to bring them to work tomorrow, and hopefully Ellen will be there so that I can deliver her order. I'll keep my fingers crossed.
Tuesday, October 30, 2012
Monday, October 29, 2012
The second was the second and final scarf for Janet.
The third was a completely random scarf that I made because I liked the yarn. It's made from Red Heart Boutique Magical "Wizard." It's got green, red, purple, and gray colors, and several different textures, which is part of what made it so cool for me. The pattern is called Spectrum Scarf.
I'll put it on my shop and see what happens.
Sunday, October 28, 2012
Blackberry Cobbler #1It was pretty delicious. The tartness of the blackberries offset the sweetness of the sugar that was sprinkled on top. Tom said this is one of his favorite things I've ever made.
- 1 stick Butter
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
- Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
- Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Saturday, October 27, 2012
If Adrienne's Secret Sister likes the Orioles, it's hers, but otherwise, I'll try to sell it to some other Orioles/Clemson/Harley Davidson fan.
Friday, October 26, 2012
The second scarf was for Linda at Huber. She ordered two Frilly Crochett Scarves for two of her step-daughters, both in "Shuffle."
Thursday, October 25, 2012
The second was for Chris. He ordered a Frilly Crochet Scarf for his mother, in the color "Hip Hop," which are kind of Eagles colors (at least in fluorescent light).
Things are moving along pretty well.
Sunday, October 21, 2012
Eggplant RouladeI think that this dish had a lot of potential, but, in my opinion, it needs more filling for each eggplant slice. It could be that I bought eggplants that were just too big, but they were the smallest ones available at the store early this morning. They had graffiti eggplants that were smaller, but I wasn't sure how the flavor would be affected.
- 2 italian (or 2 small almost seedless american) eggplants
- 1/3 cup oil for frying
- 1/2 cup all-purpose flour for rolling
- 1 tablespoon mayonnaise
- 1/2 tablespoon sour cream
- 2 garlic cloves, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon walnut (optional)
Or you can use: chopped fresh tomatoes, garlic, chopped cilantro, minced garlic
- Trim eggplants and cut lengthwise into 1/3-inch-thick slices. Put slices in salted cold water for half an hour to remove bitterness and prevent excessive oil adsorption during frying.
- Remove the slices from water and dry them with paper towels. Roll the slices in flour until coated.
- Place the eggplant slices in a skillet of preheated oil. Fry until crisp and golden brown (big heat) on both sides. Check the tenderness of the slices with a fork.
- Remove from skillet and let drain on a plate lined with paper towels.
- For filling: mix mayonnaise, sour cream, garlic and cilantro in a small bowl.
- Spread 1 teaspoon of filling on each eggplant slice and roll up the slice, enclosing the filling. Make the remaining roulades in the same way.
- Garnish with cilantro.
Wrapped Tenderloin with Gorgonzola-Mushroom GravyThis dish was really tasty, and Tom loved it. It was a version of Beef Wellington, which I've only ever had at the Tidewater off of the banquet buffets, and they aren't really fabulous. Tom liked the biscuit surrounding the beef much better than the phyllo dough that the Tidewater uses. I think the phyllo is the best part of the Tidewater's banquet Beef Wellington. The Gorgonzola-Mushroom Gravy was surprisingly good, too.
- 2 tablespoons olive oil
- 2 beef tenderloin steaks, about 1 inch thick (4 oz each)
- 1/2 teaspoon Montreal steak seasoning
- 4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
- 1 egg yolk
- 1 tablespoon water
- 1 cup crumbled gorgonzola cheese (4 oz)
- 1/8 teaspoon pepper
- 1/2 cup whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 1/2 teaspoons chopped fresh parsley
- Heat oven to 400°F. In 8-inch skillet, heat oil over medium-high heat. Pat steaks dry with paper towel; sprinkle both sides with steak seasoning. Add steaks to skillet; cook 1 to 2 minutes on each side or until browned. Remove steaks from skillet; place on plate.
- Place 2 biscuits on microwavable plate. Microwave on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Repeat with remaining 2 biscuits.
- Spray cookie sheet or 13 x 9-inch baking dish with cooking spray. On cookie sheet or in baking dish, roll or press 2 of the biscuits into 5- to 6-inch rounds. Place 1 steak on center of each flattened biscuit. Press remaining 2 biscuits into 5- to 6-inch rounds; place over steaks. Flute or crimp edges with fork to seal. In small bowl, beat egg yolk and water with fork until blended; brush over top biscuits. Bake 14 to 18 minutes or until golden brown.
- Meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and Worcestershire sauce. Heat to boiling. Reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted. Stir in mushrooms. Keep warm over low heat.
- Serve half of mushroom gravy over each wrapped steak; sprinkle with parsley.
As with Holly's and Lyn's benefits, $1 from the purchase of every drink in the bar was donated to the cause, and there were raffle and silent auction items in the banquet room. For my part, I crocheted some scarves, and put them up for sale, with everthing except for the cost of materials going to the charity.
Kristen, who organized the Lyn Comer benefit, did the same, but with football team themed wreaths. A couple of bands donated their time and talents, and the Tidewater donated some free hors d'oeuvres. Unfortunately, I had things to do, so I couldn't stick around for the actual event, but I did my part and purchased some raffle tickets.