Monday, October 24, 2011

My parents are in Florida this week, so I'm hanging with The Boys. The Boys are my 17 year old brother Rob, 21 year old brother Bruce, and these boys (who are currently surrounding me).

These boys are Woogie (26.4 pound kitty cat), Gus (a stinky, stinky poodle), and Woodrow (a very goofy bulldog). I'm surrounded by LOTS of good boys here at 424 <3

Tuesday, October 18, 2011

Just because :)

For the record, I'm a purist when it comes to icing, frosting, glaze and ganache. I believe it should be homemade and that store bought frosting just isn't the same. I almost always make my own frosting, even if I'm making a cake from a box. There's just something about the butter/powdered sugar/milk/vanilla/whatever else combination that is unlike anything you can find anywhere else. But today, I did something I haven't done in EVER!
I bought this:

Which I then used to frost these little darlings, made entirely from a box:

In all honesty, I was being lazy. I mean, no matter what kind of baked good is brought to school for a birthday it is always gobbled up completely (even if it is clearance cake from Walmart -- true story) and I wasn't feeling the greatest today. But I found out that for some reason, these chemical filled quick fixes totally hit the spot. OMG, the one that I accidentally ruined by dumping the batter everywhere was SO darn tasty when I ate it (I couldn't include it, it was really ugly ;) )!

I guess occasionally there is something to be said for those Rainbow Chip cupcakes. I know these will be a hit tomorrow! I'll be back later this week with the full rundown of our fun fall break :)

Monday, October 10, 2011

Fall break quickie!

My family (and friends) and I are in the mountains of North Carolina for a much needed break, and all we can say is WOW! While the drive up to our house was a little daunting, once we arrived the view was amazing.

The picture SO doesn't do the colors of the trees justice! As soon as my brother discovered the hot tub (or "cuzzi" as he calls it), it was on. We've been loving the view and the relaxation ever since.

Man, we've got a hard life ;) Hope you are having a good week or good fall break!

Sunday, October 9, 2011

Start Spreadin' the News...

It's fall break!!! I had great intentions for today (like cleaning, packing, bathing my dog) but ended up spending over half of the day watching The Outhouse Blowout down in Forkland ;) Then I needed a nap because, well, that wore me out. After that I headed on over to the Village Inn Restaurant in little ole Burgin (an even tinier town adjacent to mine) for a fried dinner that was DEE-licious! Oh, and listen to this: I got a salad, chicken fingers, fries, mac-n-cheese, and Texas toast all for.....$4.95!!!
Anyway, I'm leaving today for a mini-vaca in North Carolina! I am so ready for a change of scenery. I'll take pictures and let you know how our trip goes, but it should definitely be fun. I'll post a new entry when I get back, but in the meantime please gaze upon the face of my family's hilarious bulldog puppy, Woodrow.

Picture courtesy of Robin Moler

Woodrow is at doggie boot camp this week while we go on vacation. He'll be "reminded" of what the command "COME!" means as he seems to have forgotten ;) Anytime you are having a bad day this week, just gaze on this face and be thankful you don't have his jaw. Hope you have a wonderful week!

Monday, October 3, 2011

Recipe: Jalapeno Cornbread

I had this the same night I decided to make Onion Dip. My parents were having some family out to their lake house, and I was doing part of the cooking! Mom made Taco Soup (which I LOVE, by the way) and I made the appetizer and the cornbread. Now, if you are having a Mexican soup then you also need a funky kind of bread. Mexican Cornbread seemed to fit the bill. By the way, this recipe was submitted to our school system's cookbook by my all time favorite history teacher, Ms. Newman! Fun fact :)

Ms. Newman's Mexican Cornbread
**NOTE: I doubled this recipe, which is reflected in the pictures.**
1 1/2 c. self-rising corn meal
1 c. cream-style corn
1 c. sour cream
1/2 c. oil
2 eggs
2 jalapeno peppers, sliced
4 oz. chopped green chilies
1 c. grated sharp cheddar cheese

Mix all ingredients but jalapeno and cheese. Pour 1/2 of mixture into a greased 13x9 pan, and add half of the cheese. Pour in the rest of the cornbread mixture and top with remaining cheese. Garnish with slices of jalapeno and bake at 350 for 35 minutes.

Here are the ingredients you'll need (I kind of feel sacreligious using Ree's "Cast of Characters" line). Notice you see onion in it, but not in the recipe. I added onion because I like it and I had about half an onion left over from another "project". I liked it in the dish, but feel free to leave it out.

The lovely batter all mixed together.

After I poured half the batter in (actually I'd say that is more than half), I layered it with half the cheese.

Next, I poured in the rest of the batter, rest of the cheese, and topped with some pickled jalapeno slices I like to keep in my fridge. I didn't get a picture of the full dish after it was baked, so this is as close as it gets :)

This was what was left of the bread! Next time, I will put all of the cheese into the batter instead of layering it. I'd also add another can of green chilies for some extra pizzaz, and maybe some cumin, too!

This dish was definitely good, but I do love to add and subtract when it comes to cooking :) I'll jazz it up a little more next time I make it, but it is definitely good as-is. Hope you're having a great week so far!

Sunday, October 2, 2011

First Recipe: Onion Dip :)

I am SO excited to post my first recipe! I am going to work on improving my pictures, but this is a start. I am a huge HUGE HUGE fan of the blogger Ree Drummond, otherwise known as The Pioneer Woman, and this is my attempt to be Ree-like :)

As Ree would say, the "Cast of Characters" AKA the ingredients.

Judy's Onion Dip

3 bags of frozen chopped onions
3 8 oz. blocks of cream cheese, softened
3/4 c. mayonnaise
1 c. parmesean cheese, divided
1 c. panko breadcrumbs (I used Italian flavor)

Combine onions, cream cheese, mayonnaise, and 1/2 cup of parmesean in a large bowl. Pour into a greased 13x9 dish and spread evenly. Pour on the remaining 1/2 cup of parmeasean, followed by the panko. Bake at 350 degrees for about 30 minutes.
I think some fabulous additions would be: bacon, garlic, different kinds of cheese, green chilies, or jalapenos.

This was all that was left! I promise I'll add more pictures to the next recipe...I'm new at this!

I liked this recipe, but I'd definitely add something else to it next time. My guests gobbled it up though, so it is definitely a crowd pleaser. Hey, anything that has a mayo and cream cheese base is A-OK in my book!