Category: MISC

TreeS of Happiness Award – I feel so honored

This is such a beautiful award and the sentiment is so touching too. Each day when I pray, I ask God to grant me happiness. I figure that if I am happy, then all else is falling into place in my life. If I am happy, I am likely to be healthy, have enough food on the table at least for today, have at least my basic needs met. If I am happy, then all is well. Now it’s my turn to pay it forward!

This award, given to me not once, but twice (I am so honored) in the same week by both Joy at Joy of Desserts and Shannon at Shannon’s Moments of Introspection and is a wish for my happiness.

The rules of this award are to share 6 things which bring us happiness and to share this award with 6 other bloggers. As usual, link to the person who gave you the award and link to the people you are giving the award to.

When I think of trees, I think of my dad. He had a green thumb and loved all things outdoors. We would take countless trips to Mt. Pinos or Sequoia National Park just to see the trees.

  • One of the things that brings me happiness is the memories of my dad and the special times we spent together.
  • Another thing is my FAMILY and all our time spent together. The yearly camp outs, phone calls in between and notes, letters and pictures that keep us all tied together as the family spreads all over the country.
  • Hubby makes me happy every day.
  • God and my faith bring me happiness every day.
  • My friends make me smile and happy.
  • My dogs bring lots of happiness and sticks and ….
I pass this along to:
Barbara
Jenn
Kathryn
Penelope
Sandy
Stephanie

May this little Tree of Happiness Award bring you some well deserved happiness. You have just received the tree of happiness. It will grow into a great tree and depends on you to grow firmly and strongly. Plant it on your heart and attitude, water it with smiles and kindness, smell the aroma of its flowers, feel and savor the sweetness of its fruits and protection under its shade with you love.

WWWEW collides with Tasty Thursday ~ Orange Honey Chicken – Fruit Edition ~ Hey it has an Orange in it

Watchin’ What We Eat Wednesday hosted by Lorie at Honey I Shrank Myself
and Tasty Thursday hosted by Pumpkin Patch
ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.

Tagged by the Queen

I opened my email after an incredibly stressful day to find that I’d been tagged Confessions of an Apron Queen to do a FUN cooking meme. Now I will try to duplicate her humor in my answers, but I’m just not sure it’s possible, hers were good, really witty.

When was the most recent time you were burned?
The most obvious answer was when I filled my gas tank, but I guess they mean in the kitchen! I have a burn on the back of my hand from the steam of the cherry pie I baked last Saturday.

Can you cook?
Cooking is in my blood. No seriously, my dad’s family was in the restaurant business for many years before I came along. Dad use to do a majority of the holiday cooking and I started learning at a very young age. Somewhere there is a picture of me at age 2 trying to direct the Thanksgiving buffet traffic at the restaurant. I started experimenting and developing recipes as I grew older. I think to this day my brother would prefer my chocolate chip cookies to anyone else’s. Check out these old menus. You could get an entire meal including drink and dessert for $1.85.


That’s my dad and grandfather in the picture on the bottom acting out a scene
for the Do’s & Don’ts section of Hospitality magazine in 1963.

If yes, name your specialties.
It’s easier to say what I don’t/won’t specialize in. While I love to bake, I’ll never be one to do wedding cakes. I’m a great organizer, event planner, list executor and overall have a specialty recipe in every genre’, but I absolutely hate cake decorating!

Do you enjoy cooking
I love to cook. Now that I work from home, I can cook a great menu everyday. Now that’s not to say that there aren’t days when we chuck the whole menu and make Kraft mac and cheese instead.

What color is your kitchen?
I don’t really have a color theme, but I do have a vintage theme going on and I love my UNIKAT polish pottery. We’re doing the kitchen in Farmhouse style bead board with vintage items. On top of my cabinets, I have vintage advertising tins, ball canning jars, a washboard towel holder my dad made me, coca-cola paraphernalia (they had been dad’s too) and other miscellaneous vintage kitchen items. I even have a wooden bowl and a few metal utensils that my great grandfather made by hand. Keep in mind, we’re still in the middles of that dreadful mold enforced remodel from the old owners issues.


Do you bake?
Yes. I love to bake. Chocolate runs through my veins too as does fruit and breads.

What do you like to bake?
Breads, cookies, pies, and muffins.

What color is your apron?
I have 4 right now, my orange poppies, my blue & red cherries, Rosie the riveter claiming we can do it(but I never see her lift a finger to help) and my new awesome green and white check gingham with chicken scratch!


Now everyone I know is getting a bit tagged out lately, so I’ll leave these a little more open ended. Consider yourself tagged if you’re on my blog bar and if you’re new here feel free to jump in and join the fun!

Wordless


This is my nephew Seth who can obviously sleep through anything!
There were about 30 of us all together for Brunch.
He didn’t notice any of us or the noise.

Aprons are cool!

This was the post from her site:

In 1928, Herbert Hoover promised “a chicken in every pot & a car in every garage”… Today, I’m promising a vintage apron around every waist!

Rick Rack Attack is moving on up! A year ago, if you Googled “vintage aprons”, Rick Rack Attack was literally on the 200th page. I bet ya’ll didn’t even know there was 200 page results for “vintage aprons”. Today, Rick Rack Attack has climbed to the 4th page on Google. I am absolutely tickled with our growth & success. But, I don’t want to stop until we’re on the 1st page! Unfortunately, I am sorely lacking in an important area in search engine placement- other websites & blogs with links to Rick Rack Attack. So, this is where ya’ll come in. I need your help! And I’m not ashamed to ask for it! And I’ll even bribe ya’ll with vintage aprons to help me shamelessly promote my website. Here’s the deal… If you place the above button on your blog or your website & link to Rick Rack Attack, I’ll mail you a free vintage apron! How easy is that?!

Thanks Lisa!! Confessions of an Apron Queen ROCKS!!

Tuesday's Romance of Cookery & Housekeeping ~ Cherry Pie Filling

CHERRY PIE FILLING

3 cups cherries, pitted
1 cup sugar
1 tablespoon flour
1 tablespoon lemon juice
1/2 teaspoon nutmeg
2 tablespoons water
4 tablespoons butter, softened
1 egg, beaten

  • Mix cherries, sugar and flour, let rest 30 minutes
  • Mix remaining ingredients together until well blended.
  • After 30 minutes fold the two together.
  • Pour into pie shell.
  • Put on top crust.
  • Bake 45 minutes until crisp. I put foil over the top to prevent burning from the 15-30 minute mark.
  • At the 30 minute mark uncover and brush with beaten egg
Recipe (page 114) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron


I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

SIMPLICITY is my new name

I helped a friend do her rummage sale yesterday and it really inspired me to get on the ball. I had been working towards having one too. Hubby doesn’t want to do a rummage sale, but instead wants me to donate to the VFW for their rummage sale. I’ll give the clothes to ST. Vincent DePaul’s and the craft items to the scouts and after school programs.

We had soooooooooooooooo many things that had been boxed and stored that date back to the Northridge earthquake, my dad’s death, my grandfather’s death, moving my mom from her house to her condo and then out of state, moving my grandmother out of her house and into managed care, the problems with this house and having to leave so many things boxed and toted until walls went back up, and now with the discovery of yet another wall we can’t save from the mold I’m going to lose the great built in china cabinet and be left with just a couple of glass doors and a knick knack curio cabinet which is okay too. I’ll get an extra 25 square feet or so in the bathroom.

Anyway, I started pulling it all out (AND I DUG SUPER DEEP) and am boxing it up. I got busy and went through all the boxes, cupboards, drawers, closets, etc… and came up with this plus the 2 dozen boxes in the barn that I’ve already packed up. I’m ONLY keeping the family items that have special memories and the rest is all going. I feel better already. Ironically this was all behind closed doors and there was no clutter until now!!


Swedish Meatballs

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!

MEATBALLS
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced

1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30.
  • Heat oil in 10-inch straight-sided sauté pan over medium-high heat.
  • Add meatballs in single layer and fry, turning several times, until lightly browned on all sides, 7 to 10 minutes.
  • Adjust heat as needed to keep oil sizzling but not smoking.
  • Transfer browned meatballs to paper towel-lined plate.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Pour off and discard the oil in pan.
  • Return pan to medium-high heat and add butter. Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth, scraping pan bottom to loosen browned bits.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

Scrumptious Sunday Bonus Recipe ~ Caramel Brownie Cheesecake


Hosted by Meredith at Mercedes Rules
It’s pouring down rain here and I got a little bored so thought
I’d post a holiday favorite recipe as a bonus.

Start with a pan of:

CHOCOLATE FUDGE BROWNIES
1/2 cup butter
4 ounces unsweetened chocolate
4 eggs, room temperature
1/4 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup flour, sifted

  • Preheat oven to 350 degrees.
  • Melt butter and chocolate together slowly so it doesn’t burn in a double boiler. COOL. Cooling this mixture will help keep brownies moist.
  • Beat together eggs and salt until light and foamy.
  • Add sugar and vanilla alternately and gradually to the egg mixture.
  • Add flour until uniform in texture and color.
  • Quickly and with as few a strokes as possible, MANUALLY beat in the cooled chocolate mixture to the egg mixture.
  • Baked in a greased 9×13 pan for about 25 minutes
  • Cool
  • If making just the brownies either sprinkle them with powdered sugar when they first come out of the oven or frost as soon as they cool.

CARAMEL & CHEESECAKE layers
2 eggs, room temperature
1 tablespoon cold water
1-14 ounce bag caramels
1-5 ounce can evaporated milk
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla

  • Melt caramels with milk in saucepan over low heat, stirring frequently until well blended.
  • Pour 2/3 over cooled brownie crust. The remainder will be used as topping.
  • Beat the cream cheese, sugar and vanilla in a large mixing bowl until smooth.
  • Add eggs, one at a time and blending well between each addition.
  • Pour over caramel layer and spread smooth without pressing into the caramel layer.
  • Bake 40 minutes.
  • Run a knife around the outer edge.
  • Chill.
  • Heat reserved caramel mixture until warm.
  • Drizzle over cheesecake before serving.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Another day in the Garden


I took this picture of the poppies with just a hint of red showing through one afternoon and then the next day they looked like this. I guess a little sunshine goes a long way!

And now the apple tree has these awesome blooms EVERYWHERE!
YUMMY – lots of applesauce this year!

Monday's Musings

Hosted by Barbara at Candy Hearts and Paper Flowers

You gain strength, courage, and confidence by each experience in which you really stop to look fear in the face. You are able to say to yourself, “I have lived through this horror. I can take the next thing that comes along.” You must do the thing you think you cannot do.

Eleanor Roosevelt (1884-1962) American columnist, lecturer and humanitarian.

Menu Plan Monday

MONDAY ~ Swedish Meatballs & Salad
TUESDAY ~ Meatloaf with a Kick & Twice Baked Potatoes
WEDNESDAY ~ Hot Wings & Home Made Bleu Cheese Dressing
THURSDAY ~ Chicken Pot Pies & Glazed Carrots
FRIDAY ~ Mexican Baja Casserole & Salad
SATURDAY ~ Spaghetti & Meatballs & Salad
SUNDAY ~ Cranberry Chicken & Cheesey Au Gratin Potatoes

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!