Monday, July 30, 2012
Okay....so I was going to make homemade salsa the other day with our homegrown tomatoes. Turns out deer like tomatoes! The banana peppers are from our garden though. Dennis planted those by mistake. I really don't have a recipe per say for my salsa. A little of this and a little of that! This is what I added today!
3 ripe tomatoes
1/2 red onion chopped
2 banana peppers chopped
3 cloves garlic minced
a few dashes Texas Pete
salt and pepper
a little olive oil
lots of cilantro! I love cilantro
Sunday, July 22, 2012
Saturday, July 21, 2012
Monday, July 16, 2012
My son Nick turned 18 on July 12th. One of his favorite cakes is carrot cake. I made it for him for his birthday. It can be time consuming (shredding the carrots) but it is well worth it! It was delicious! The only downfall are the calories in one slice of cake...711 cal! This recipe is from the Better Homes and Gardens Cookbook.
Makes: 12 servings
Prep: 30 mins Cool: 2 hrs Bake: 350°F 35 mins
4 eggs, lightly beaten
2 cupsall-purpose flour
2 teaspoonsbaking powder
1 teaspoonground cinnamon (optional)
1/2 teaspoonbaking soda
3 cupsfinely shredded carrots* (lightly packed)
3/4 cup oil
1 recipe Cream Cheese Frosting
1/2 cupfinely chopped pecans, toasted (optional)
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8x1-1/2-inch round cake pans; line pans with waxed paper and grease the paper. Set pans aside.
2. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.
3. In another bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.
4. Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.
5. Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.
- Tip *Tip:The carrots need to be finely shredded or they may sink to the bottom of the pan during baking.
- Variation Ginger Carrot Cake:Prepare as above, except omit the cinnamon; add 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger with the eggs, carrots, and oil.
Cream Cheese Frosting
Yield: 3-1/2 cups frosting
1 8 ouncepackagecream cheese, softened
1/2 cup butter, softened
5 1/2 - 6 cupspowdered sugar
In a large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator.
Monday, July 02, 2012
"A cousin is a little bit of childhood that can never be lost."
Author: Marion C. Garretty
Jack was able to spend two weekends with his young cousins. This weekend was at Grand mama’s house. He is so good with the little ones! He has been like that since he was a toddler himself. I am not sure what he will be when he is grown…..but I hope it has something to do with children!
Sunday, July 01, 2012
Jack and I had a great time on Saturday with Chris, Jacob and Molly at the SC Children's Museum. I had never been before. It is geared for much younger children then Jack but he still had a good time. I highly recommend it if you have young children!