Kaylee’s 2nd Birthday Cake

In conjunction with Grammy, we made this cool cake for my niece’s 2nd birthday. We took a flower cake pan to make the blooms, cupcakes for the stems and then fashioned a pot and the leaves out of a piece of sheet cake

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In conjunction with Grammy, we made this cool cake for my niece’s 2nd birthday.  We took a flower cake pan to make the blooms, cupcakes for the stems and then fashioned a pot and the leaves out of a piece of sheet cake

Bruschetta

Stir all ingredients together and let sit. Refrigerate over night or for an hour or two, just to let the dry ingredients blend in. Serve at room temperature or slightly warmed so that olive oil is not congealed.

Ingredients:

Instructions:

Stir all ingredients together and let sit.  Refrigerate over night or for an hour or two, just to let the dry ingredients blend in.  Serve at room temperature or slightly warmed so that olive oil is not congealed.

Desired serving style is dipped with sliced and toasted Baguette bread. Serve separately, bruschetta will make bread soggy.

Baguette bread is long slender shaped bread that has a hard crust.  It should be sliced in ¼ to ½ inch slices when fresh.  Do not wait too long before cutting, the bread continues to dry and will become harder and more brittle, slicing will become impossible.  Bake slices at 350 degrees for 7 minutes or follow directions on loaf packaging.

Tip: Buying the Baguette bread on the day old rack is a good idea, I do it all the time to save some change, but if you’re not going to use right away.  Slice and store till your ready to use.  I recommend toasting ahead also so that the bread doesn’t mold on you.  If stored properly in airtight containers the little toasts will last a good time.

Fall Sweethearts

24” grapevine wreath with dried fall leaves, sunny sun flowers, gold chrysanthemum and a lady scarecrow with her Baugh.

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Description:

24” grapevine wreath with dried fall leaves, sunny sun flowers, gold chrysanthemum and a lady scarecrow with her Baugh.

Supply list:

  • 24″ grapevine wreath
  • dried autumn leaves
  • one bush black-eyed yellow sunflowers
  • 2 scarecrow, 6-8″
  • fall colored chrysanthemums

Approximate cost to build: $20.00

Italian Chicken Casserole

Ingredients:

  • Whole chicken cooked and de-boned, split into edible sized chunks
  • 2 boxes of noodles any shape, cooked & drained
  • 3 Tbsp Italian seasoning (I use Tone’s Italian Seasoning)
  • 1 jar Alfredo sauce
  • 2 Tbsp granulated garlic (I use Tone’s Garlic Powder)
  • 1 large can cream of chicken soup
  • shredded cheese (Monterey jack/Colby is what I use)

Instructions:

In large bowl mix chicken, noodles, soup, Alfredo sauce, seasonings all together.

Spread into large casserole dish.

Top with cheese.

Bake 350 degrees for 20 minutes to melt cheese and heat up sauces.

This fills up a 15×11 casserole, feeds 10 – 12 people, cut ingredients in half for a smaller version or event.

Cabbage Roll Dish

Ingredients:

  • 1 small head of cabbage
  • 1 lb. ground hamburger
  • 1 c. crushed, dried bread crumbs
  • 2 eggs
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 bag frozen Normandy blend vegetables, if pieces are too large, dice or chop in a food processor, chop finely enough and you can sneak the veggies past the pickiest of eaters
  • 6-8 small to medium potatoes, sliced
  • Butter

Instructions:

In large pot, place whole head of cabbage and cover with water and boil till just tender, we don’t want to boil it completely, we just want it cooked till the leave are flexible enough to come off the head without breaking. (I cut the core out before I boiled to allow the water to penetrate the core, and it opened it up to be able to test how easily the leaves came off)

While boiling cabbage, in a large bowl place ground meat, bread crumbs, eggs, veggies and all spices and knead together to mix well. (this is also a good reason to chop the veggies so they knead well)

Slice potatoes and layer a 9 x 13 casserole, place into the oven at 350 degrees while rolling cabbage.

Pull a cabbage leaf off and lay flat, place meat mixture about a 1/4 c. in center and fold leaf over meat.  if smaller leaves you can use two leaves, place a second leaf over the top and turn and fold over.  set aside.

Once you have enough filled to fill pan, pull potatoes out and put spoonfuls of butter over potatoes, about 6 heaps.  then place rolls in pan completely covering potatoes, mashing butter down if needed to be under the rolls.  loosely cover the dish with foil, leaving a vent on one end, to allow air to escape and heat to get in, but we don’t want the rolls to dry out.  Bake for one hour.

let sit 5 minutes and serve.

Tip: serve with optional soy sauce, spicy mustard or honey mustard as accents to filling.

Vineyard Cake

This cake would be for a large function, this was for my church

vineyardcake

Description & supplies:

This cake would be for a large function, this was for my church

  • cup cakes and lots of them, 3-4 cake mixes all different flavors
  • purple/grape colored frostings, green frosting for the stem and the special grape
  • decorating bags and the writing tip
  • 14 clear 6 inch plant saucers, these hold the cupcakes in perfect circles for frosting
  • green sheer wired ribbon to wrap around the grapes to cover the plant saucer, wrap around and hot glue before adding cupcakes and frosting. place saucers on card board wrapped in brown paper or whatever color, in the position you want them then hot glue into place so not to slide off during transport.
  • use extra ribbon and some silk grape ivy to accent and decorate the board

Approximate cost : $20.00

Baked Beans

Ingredients for beans:

  • 1 small pkg. dried pinto beans
  • 1 small onion, sliced thick
  • uncooked bacon, the fattiest end of a package or pkg. of salt pork
  • black pepper

Instructions for beans:

In slow cooker, combine the above ingredients, cover with water and cook on high 5-6 hours or low for 12 hours, till done.

Remove beans, bacon & onions from crock into a casserole, do not move any juice.  Leave about 2 cups of bean juice in crock, toss the rest.

Add to the 2 c. of bean juice:

  • 1/4 cornstarch
  • 1/4 c Worcestershire sauce
  • 2 c any flavor barbecue sauce (note: this will never taste like mine due to the secret barbecue sauce recipe I make myself, store bought will have to do for you ;-D )

If needed add 1 c of brown sugar if your sauce isn’t already flavored with.

Whisk together to break up any cornstarch chunks, pour into the beans, stir together till beans are coated.

Bake at 350 degrees for 1 hour.

Kaylee’s 3rd Birthday cake

A guitar fashioned after the purple child star, the theme of the party.

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A guitar fashioned after the purple child star, the theme of the party.  The flowers and “S” curve are cupcakes, 2 sheet cakes created the arm & the base of the guitar.  The purple is colored fondant, the frets on the arm are Hershey bars. the string tighteners and knobs on base are candy stuck in with toothpicks.

Bacon Shrimp

Ingredients:

  • olive oil
  • course black pepper (I use Tone’s Black pepper)
  • 1 lb. 41-60 frozen/peeled shrimp (thawed & tails removed if desired)
  • 6-8 strips of bacon cooked & coarsely chopped in 1/2 – 1 inch pieces.
  • 3 small to med. zucchini, sliced & then halved
  • 1 can Italian diced tomatoes, drained
  • 1 tsp garlic powder (I use Tone’s)
  • 1 tsp Italian seasoning (I use Tone’s)

Instructions:

Pour olive oil in large skillet to thinly cover bottom, heat on medium, once hot add shrimp, if raw cook to pink or till well heated if precooked.

Add bacon, prepared zucchini, drained diced tomatoes and seasonings.  Stir together thoroughly heat on medium to where the juices boil, reduce and simmer for 10-15 minutes. Cover or not, if you cover more liquid will form, so take into advisement if it comes out too soupy, that’s why. You want it more like a stir fry, kind of dry but not dried out. Serve.

Can be served over rice or pasta.