Wednesday, September 30, 2009
Tuesday, September 29, 2009
Monday, September 28, 2009
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.
Friday, September 25, 2009
A Note From The LL: If you want to save time while still using fresh veggies, buy a bag of the stir fry veggie mix in the produce section. While I always prefer fresh over frozen (and actually very rarely rely on frozen), I must admit that this worked extremely well with frozen veggies.
Thursday, September 24, 2009
There are two heroines here: Vida Winter, a famous author, whose life story is coming to an end, and Margaret Lea, a young, unworldly, bookish girl who is a bookseller in her father's shop. Vida has been confounding her biographers and fans for years by giving everybody a different version of her life, each time swearing it's the truth. Because of a biography that Margaret has written about brothers, Vida chooses Margaret to tell her story, all of it, for the first time. At their initial meeting, the conversation begins:
'You have given nineteen different versions of your life story to journalists in the last two years alone.'
She [Vida] shrugged. 'It's my profession. I'm a storyteller.'
'I am a biographer, I work with facts.'
The game is afoot and Margaret must spend some time sorting out whether or not Vida is actually ready to tell the whole truth. There is more here of Margaret discovering than of Vida cooperating wholeheartedly, but that is part of Vida's plan. The transformative power of truth informs the lives of both women by story's end, and The Thirteenth Tale is finally and convincingly told." --Valerie Ryan
Wednesday, September 23, 2009
This recipe has been passed to me from my family, and to my family from a good friend who made it famous. These are delicious. The Mr. hates shrimp, but loves these. Although he still won't touch other shrimp, he gobbles these up with the rest of us.
1-2 lbs. raw shrimp, peeled, deviened, and tails removed
1 bottle Tiger Sauce (see picture below for visual)
1 lb. pkg. raw bacon
Cut bacon slices in half. Wrap each shrimp with a bacon slice, and secure with a toothpick. Marinate in Tiger Sauce for 4 hours, or overnight. Grill over medium heat until shrimp is cooked and bacon is crispy.
Tuesday, September 22, 2009
A Note From The LL: This pretty little pepper found it's way into the dip when I was browsing produce at the local farmer's market. I wasn't really sure what its official name was when I bought it, but I assumed it wouldn't be terribly hot, and its little size made it perfect for the dip.
Monday, September 21, 2009
A Note From The Little Lady: To make standard Butter Gooey Bars, simply eliminate apple pie filling and cinnamon from Layer #2.
Friday, September 18, 2009
Thursday, September 17, 2009
This is a summertime classic, and up there as one of my favorites of all time. The salty, buttery pretzels with the sweet middle layer is, in my opinion, the best part. But it is definitely complemented by the strawberries and Jell-O. It's technically a "side dish," labeled a "salad," but one could easily be just as satisfied having it for "dessert."
Wednesday, September 16, 2009
This project was in Martha Stewart Living, January 2008. The first batch adorns my own refrigerator, but I've also made these as gifts before. This is an easy, inexpensive project that doesn't leave you feeling like, "Now what do I do with it?" In fact, you will find that they bring you continued smiles.
Tuesday, September 15, 2009
Makes approximately 3 dozen.
These cookies originated because of my dear father-in-law, The Mr.'s dad! He was always buying those "Chinese Cookies" from the grocery store and raving about them. That's when I set out on a mission to create a homemade version that he would love even more! After researching multiple recipes, I came up with this one. Now, whenever I bring him a batch, he hoards them from everyone else! Which, although unfortunate for everyone else, is the best compliment to me! :)
1-1/2 c. shortening
1-1/2 c. sugar
1 T. pure almond extract
3-1/2 c. flour
1-1/4 t. baking soda
3/4 t. salt
can of chocolate frosting
In a mixing bowl, cream shortening and sugar. Add egg and almond extract and beat. In a separate bowl, combine the flour, salt, and baking soda. Slowly add flour mixture to the mixing bowl, combining well.
Separate dough into three sections, rolling each section into a log (about 2" in diameter). Do your best to keep the ends from coning out (you'll avoid wasting dough later on when slicing). Wrap dough logs in plastic wrap and refrigerate for at least 4 hours.
Preheat oven to 350 degrees. Slice dough (I typically slice every 1/2" or slightly larger, but slice at whatever thickness you prefer), and place on cookie sheet. Bake for 10 minutes. Cool on a wire rack.
But wait! They're not complete without the chocolate drizzle! Remember when we made Summer Citrus Muffins and used the technique of placing the wire rack over the sink? Welp, we're doing it again, to save time spent on clean-up!
Monday, September 14, 2009
Serves 4 (entree) or 8 (side dish).
This is a great option for a light summer meal or side dish at a picnic. It's flavorful, crunchy, and satisfying. When The Mr. and I eat this as the main entree, I top it with some grilled chicken for extra protein and substance.
(2) 14-oz. pkg. broccoli slaw (see note below)
1 bunch green onions, chopped
1 pkg. Oriental Ramen noodles
1 c. almond slivers (I used peanuts for allergy purposes)
1 c. shelled sunflower seeds, optional (I omitted)
1/4 c. sugar
1/4 c. vegetable oil
1/6 c. white vinegar
1/2 c. water
1 flavor packet from Oriental Ramen noodles
Prepare and mix dressing. Toast nuts and Ramen noodles in 450 degree oven for approximately 5-6 minutes. Watch carefully so they don't burn! In a large bowl, mix broccoli slaw and green onion. Top with nuts and noodles (and sunflower seeds, if using). Toss with dressing, and serve.
A Few Notes From The LL: Broccoli slaw (found near the bagged lettuce) comes in 14 oz. packages in my grocery store. With the amount of dressing, one package is never enough, but using all of the two can sometimes lead to a dry salad. Start out using 1.5 packages of the broccoli slaw, and then, after you've tossed the dressing, check to see if it would be appropriate to add more. You could also slightly increase the amounts of dressing ingredients, but just be careful, as to not upset the balance between the Oriental Ramen flavor packet.
Also, if you are making this ahead of time, wait to toss nuts/noodles/seeds and dressing until just before serving. You don't want to end up with soggy noodles!
Friday, September 11, 2009
Thursday, September 10, 2009
Wednesday, September 9, 2009
The Mr.'s entree. He seemed to really enjoy this, especially the load of toppings that came on the steak. I did catch him successfully working around the button mushrooms, but for all you other mushroom-scaredy cats, do not fear, because there were too few mushrooms to really worry about. I always prefer a filet mignon over a strip steak (even if I have to pay for it), but this was a nice option.
The Little Lady's grouper and fried bleu cheese grits. The fish was great -- it tasted blackened, which I wasn't really expecting, but had no complaints. The caramelized onions were a delicious addition. The fried bleu cheese grits were probably what sold me on ordering this as my entree, but I was a little disappointed. It seemed that there was a hunk of bleu cheese in the middle, surrounded by the grits, and then deep fried. While it was still good (how could it not be?), I wish the bleu cheese had been evenly distributed throughout the grits.
Tuesday, September 8, 2009
Friday, September 4, 2009
Thursday, September 3, 2009
Wednesday, September 2, 2009
A summer classic you can't beat.