Tuesday, November 18, 2014

Giving Thanks

For the hay and the corn and the wheat that is reaped,

For the labor well done, and the barns that are heaped,
For the sun and the dew and the sweet honeycomb,
For the rose and the song and the harvest brought home --
Thanksgiving! Thanksgiving!

For the trade and the skill and the wealth in our land,
For the cunning and strength of the workingman's land,
For the good that our artists and poets have taught,
For the friendship that hope and affection have brought --
Thanksgiving! Thanksgiving!

For the homes that with purest affection are best,
For the season of plenty and well-deserved rest,
For our country extending from sea unto sea;
The land that is known as the "Land of the Free" --
Thanksgiving! Thanksgiving!

-Author Unknown

As we prepare for our annual celebration of Thanksgiving, we wish you and yours a wonderful holiday season and many blessings. I am thankful for every day I receive!

I am sharing a recipe that I posted in 2008. It is one of my all time favorite, fun appetizers.  For Thanksgiving, I will be using a turkey cookie cutter instead of the pumpkins, acorns and fall leaves. 

1 box (15 oz.) refrigerated pie crusts
6 oz. sliced Black Forest or Virginia ham
8 oz. sliced extra-sharp Cheddar, Swiss or Gruyere cheese
1 large egg, lightly beaten

1. Heat oven to 425. Line a rimmed baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the two crusts into 12 shapes.

3. Put ham and cheese in the center of each of the 12 leaves. I added dijon mustard which the recipe didn't call for. With a small brush, brush beaten egg around edges.

4. Top with remaining leaves, carefully pressing on edges to seal. (I just pick
them up and press the edges together).

5. Place on prepared pan, and brush tops with beaten egg. I also made veins
in the leaves. Bake 10-12 minutes until light golden. Let cook on a rack for
a couple of minutes before serving. I think they are best served warm, but you
can make them ahead and just cover with plastic wrap until ready to bake.

Thanks for stopping by! I am joining Foodie Friday at Rattlebridge Farm.


Sunday, November 9, 2014

Pistachio Bundt Cake....National Bundt Day!

How many bundt pans have you collected over the years? I am thinking about doing a wall of bundt pans in my kitchen. LOL  I twisted my own arm to bake for National Bundt Day, and this pistachio bundt cake brought back childhood memories! My birthday is in August and mom would make this cake every year for my birthday for as long as I can remember. She made it in a "regular" bundt pan and frosted it with 1/2 pt. heavy cream, 1 box instant pistachio pudding and 9 oz. whipped topping. I NOW prefer a glaze and use the Nordic Ware Heritage Bundt Pan.  

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 eggs
3/4 cup vegetable oil

1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk

Directions In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Yield: 12 servings.

The recipe is also on the Taste of Home website. http://www.tasteofhome.com/recipes/pistachio-bundt-cake#ixzz3GvI5d5Ux

The Other Mary's Frozen Bundt Wreath
Boy do I feel like a Bundt genius after doing some Googling. If you live in a cold climate like I do, you can  make a Frozen Bundt Wreath as seen on Food Librarian.

Or you use your bundt pan to roast a chicken. The obscene way to roast a chicken in a bundt pan.

I found another bundt pan that I would like. The Nordic Ware Jubilee. Santa, are you listening? Amazon

I made a White Chocolate Bundt Cake in 2012 which we loved, and the recipe came from the November-December 2012 "Tea Time" magazine. I brushed raspberries with egg white, then sprinkled with sugar and let them dry overnight. Mr. Mountain Breaths gave the raspberries 10 stars. I sugared some fresh thyme by spraying lightly with Pam, then I sprinkled with extra fine sugar.

Last year, I made the marble pound cake from the Beekman 1802 Heirloom Dessert cookbook. The cookbook has vintage recipes reflecting the "Four Seasons".  The cake was easy enough to bake as a weeknight treat, or even to have on hand during the holiday season for unexpected guests. The recipe was different than other marble pound cake I have made. It included bourbon and lemon zest. 

I am joining these wonderful hostesses:

Between Naps on the Porch for Tablescape Thursday
Rattlebridge Farm for Foodie Friday

Thank you for stopping by! 

Sunday, November 2, 2014

Woodland Wonderland

I look forward to Walmart's Christmas ornaments each year and spotted some nice antler ornaments for 1.99 that I knew I could use for a Woodland themed dinner party at our camp. Came home and immediately switched from pumpkins to antlers within 24 hours of Halloween. Yes, October was filled with wonderful memories, and I'm glad I started decorating and planning mom's party in September but it's time to move on to Fall d├ęcor.
The antler fork in the photo above has been at our camp for 45 years. I think it came from one of my grandparents, and I absolutely love it. When my parents built the camp, friends and family were very generous and gave us items to furnish it. We still have the vintage kitchen table and chairs that a neighbor gave us. I didn't care for it as a child, but I love it now.

Dinner Plates: Pfaltzgraff - Naturewood Serenity (now retired)
Salad Plates:  Big Sky Carvers (Cabela's two years ago)
Leaf Bowls:  TJ Maxx (several years ago)
Chargers:  World Market
Bottom Chargers:  Pier One
Camo Cutlery:  Cabelas two years ago)
Gold water goblets:  Tuesday Morning (few years ago)
Rustic Coasters:  Gift
Don't you agree that the Woodland Wonderland theme is fitting for our cabin in the woods? It's our little slice of paradise, and our backyard is FOREVER WILD. We saw a moose on our property three years ago. Joe has a wildlife camera attached to a tree, and we've captured just about every living creature.  We started a journal at the camp several years ago, and have filled three of them so far. Many wonderful memories. 

Thanks for stopping by! I am joining 


Monday, October 27, 2014

Mom's Halloween Bash 2014


My niece Chelsea with some creative face painting.
My sister Diane and brother John.
My sister Diane and me.

Mom has carved approximately 125 pumpkins over the last seven years. I did a post on her pumpkins from 2009, explaining that Mom uses the "carvable" foam pumpkins and Pumpkin Masters patterns. 

The trick or treaters and neighbors look forward to the display each year. Our local TV station also features them. This year, she set them up in her three stall garage so the kiddos can visit and stay warm and dry! Halloween weather is very unpredictable in our area. 

I was so distracted with all the fun happenings that I didn't take many photos of the food. Our menu consisted of:
Chicken Riggies with Joe's famous garlic bread 
Pulled Pork with Dinosaur BBQ Sauce
Tomato Pie
Hummus, Stuffed grape leaves, and Greek olive platter
Orange and black torilla chips with warm cheese dip
Nutella cheesecake stuffed brownies
Frosted pumpkin cookies
Bourbon Slushies for the adults

Mom's buffet decorated for Halloween.

Mom carved all the pumpkins that are on display. Have you picked a favorite pumpkin yet? Mine is the owl, of course.

To those that know me well, you knew that my mom would carve an OWL pumpkin for me didn't you.

Thank you for stopping by! I am joining Between Naps on the Porch for Tablescape Thursday.

Wednesday, October 22, 2014

I Found More Rooster Plates


Once in a while, I check the stats on my blog. It tells me what is popular, and these rooster plates with MacKenzie-Childs chargers are very popular. The plates have a wonderful scalloped design with tassels.

I was in a second hand store last week, and they have six of the Dinner rooster plates that you see in this photo. I don't need them but I have received many emails from ladies that would like some. I'd be happy to buy and ship them if you still want them. I wish I had saved all the emails, but I didn't think I would find these dishes again. This table setting consists of Pinzon chargers, MacKenzie-Childs Courtly Check, and the Rooster plates.

The centerpiece hen is nesting in a MacKenzie-Childs strainer. 
Thank you for stopping by! I will be joining Between Naps on the Porch for Tablescape Thursday.