My husband, Mike, and I moved from NJ to Southwest Florida in September 2006. I currently work at the Punta Gorda Library and fill my free time with crafts, reading and my experiments in the kitchen. Our fur kids, Buddy the dog and Nibbles (aka Brutus) the cat, keep us entertained all day.
Sunday, October 13, 2013
Monday, October 7, 2013
Check out the website here: Epcot Food and Wine Festival
Stay tuned for blogs from the festival. You may want to cover your keyboard with a towel...you will be drooling.
Friday, September 6, 2013
One day, I was on Tophatter and came across an auction for caramels from Poisoned Apples. I was lucky enough to win the auction for a pound of orange caramels. When they came, very well packaged and looking beautiful, I bit into one and have been a fan ever since.
You do not have to wait for another caramel auction. You can purchase items right from The Poisoned Apples Etsy store. Go and check them out. You won't be sorry.
I'm currently attending a Tophatter action to try to get some more yummy caramels. Wish me luck!!!
Monday, August 19, 2013
Poached pears with raspberry sauce
For the poached pears
2 pears (I used bosc), pealed, cut in half and cored
1/4 cup white wine
1/4 cup water
1 tbsp. honey
1 cinnamon stick
3 small pieces of candied ginger
Place the pears in a small saucepan. Add the remaining ingredients. Bring to a boil. Once boiling, lower temperature and cover until sauce is reduced and pears are tender. Remove cinnamon stick. Refrigerate until ready to serve.
For the raspberry sauce
1 pint raspberries
1 tbsp. honey
Put ingredients in a small saucepan. Bring to a boil. When berries have started to burst, stir. Simmer for 3 minutes. Remove from heat. Pour into a fine strainer over a boil and remove to remove all of the seeds. Taste. If not sweet enough, add 1/2 tbsp. honey. Refrigerate until ready to serve.
Serve 2 halves of pear in a bowl with cooking juices. Drizzle with the raspberry sauce. DELISH!
I served them with a spoonful of vanilla ice cream and some fresh raspberries.
Sunday, August 4, 2013
Stay tuned for some blogs on my experiments in the kitchen.
Saturday, February 23, 2013
Wednesday, February 13, 2013
One of the best things I've ever made is Baked Shrimp with Feta. It is an easy and very flavorful recipe.
In a sauce pan, heat 1 tablespoon of olive oil over medium heat.
Dice one medium onion and cook for three minutes, or until onions are soft.
Heat the oil in skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley and dill. Spray baking dish with cooking spray and place shrimp in dish. Season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 20 to 30 minutes.
Monday, February 4, 2013
Put one pound (yes, that is ONE POUND) of powdered sugar in a large ziplock bag. Add 3 ounces of cream cheese.
Two tablespoons of butter
Measure out 1/2 cup of cocoa powder and put it in the bag
Squish all the ingredients together in the bag.
It is not as easy as it sounds. Mix until smooth. This next picture is after 10 minutes of smoooshing.
Keep smooshing until smooth. This is after 15 minutes.
You can now eat your fudge out of the bag or press into a flat container.
Mash the contents of one 15.5 ounce can of pinto beans. I did mine in the food processor until smooth.
Add 3/4 cup of cocoa powder
Melt 1/2 cup margarine (or butter) and pour into food processor.
Add 1 tablespoon of vanilla and 2 pounds of powdered sugar.
Add the equivalent of 1 pound of sugar substitute*.
Turn on food processor and mix until all ingredients are incorporated.
Doesn't that look yummy? Hard to believe there are pinto beans in there!!!!
Pour the mixture into a greased 9" x 13" pan and spread evenly.
Chop up 4 ounces of walnuts (optional)
The recipe I have from www.food.com mixes the walnuts into the fudge. I thought it would be nicer sprinkled on top. What do you think??
No Bake Pinto Bean Fudge
1 - 15.5 ounce can of pinto beans
3/4 C cocoa powder
1/2 C margarine/butter, melted
1 tbsp vanilla
2 pounds powdered sugar
1 pound sugar substitute (or equivalent to 1 pound of sugar*) I used splenda baking blend
4 ounces walnuts, chopped (optional)
- Mash beans (I did mine in the food processor)
- Mix together all ingredients
- Grease a 9' X 13" pan, spread mixture into the pan
- Put in the refrigerator and chill thoroughly
- Cut into squares and enjoy!
In a microwave safe bowl, mix 1 cup of cake mix with 1 cup of confectioners sugar.
Add 1/4 cup butter, cut up, and 1/4 cup of milk to the bowl. DO NOT MIX...yet.
Stir immediately until completely combined.
Add 1/4 cup sprinkles and 1/4 cup of chocolate chips. Fold in gently as to keep sprinkle from bleeding into cake mix.
Spread mixture into a greased pan and refrigerate for 1 hour.
Cake Batter Fudge
1 C cake mix of your choice
1 C confectioners sugar
1/4 C butter, cut into small squares
1/4 C milk
1/4 C chocolate chips (or white chocolate, butterscotch, cinnamon. Make it go with your cake mix choice)
1/4 C sprinkles
- Mix cake mix and confectioner's sugar in a microwave safe bowl. Add butter and milk. Don't stir.
- Microwave for 2 minutes. Stir immediately until completely mixed. Add sprinkles and chocolate chips. Do not over mix as sprinkle color may bleed.
- Spread into greased pan. Refrigerate for 1 hour. Cut into squares and enjoy.
Note: If the batter comes out too runny, stir in 1 tsp of sugar or cake mix at a time until stiff. If too thick, slowly add 1/2 tsp of milk at a time. The batter is supposed to be thick.