Maple Butcher Block Wood Cutting Board
Saturday, December 3, 2011
New Handmade Item in our Shop!
My husband recently began making some handmade items for our Etsy Shop, here is a brand new one just listed today! He constructs them and I finish them. It has been fun so far!
Maple Butcher Block Wood Cutting Board
Maple Butcher Block Wood Cutting Board
Thursday, November 24, 2011
Happy Turkey Day! I made the rolls
Happy Thanksgiving Everyone! I got a bread machine a few years ago as a gift, and I love it! I made the rolls for dinner today. I like to use the dough setting, then shape and bake in the oven. I use the recipe that came with the bread machine for dinner rolls (below).
Recipe - Dinner Roll Dough in Bread Machine
Yield - 2 LB or 24 rolls - add to bread machine in order suggested by manufacturer
When done the first rise in the bread machine, remove dough to a lightly floured surface, shape into 24 rolls and place on a greased baking dish or cookie sheet. Brush lightly with melted butter. Bake at 350 for 15-25 minutes, until golden brown. Enjoy!
Printable recipe
Recipe - Dinner Roll Dough in Bread Machine
Yield - 2 LB or 24 rolls - add to bread machine in order suggested by manufacturer
- 1 egg (room temp.) plus enough warm water to equal 1-1/3 cups
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tsp salt
- 4 cups bread flour
- 2-1/4 tsp active dry yeast
When done the first rise in the bread machine, remove dough to a lightly floured surface, shape into 24 rolls and place on a greased baking dish or cookie sheet. Brush lightly with melted butter. Bake at 350 for 15-25 minutes, until golden brown. Enjoy!
Printable recipe
Saturday, November 12, 2011
My New Vintage Toy Store is Featured on this Cool Blog!
What a great idea, if I had more followers I would do this too! Thank you OnesNeverTooOld!
Never Too Old
And my Toy Store, I Used to LOVE That! I need to get more listed!
Never Too Old
And my Toy Store, I Used to LOVE That! I need to get more listed!
I Used to LOVE That!Thursday, October 27, 2011
If you LOVE B movies, you MUST see C.H.U.D.
"C.H.U.D. is a 1984 American horror film produced by Andrew Bonime..."
Wikipedia on C.H.U.D.
This is one of my favorite horror films, it is so bad it is good. I recommend it to everyone, although most are not as enthralled as I am for some reason, I don't get it! Really?
Here is the trailer for the movie, if this does not draw you in, I don't know what will ;-)
C.H.U.D. trailer
I emailed the producer about 10 years ago to express my love and adoration for the movie, and he actually emailed me back! What a nice guy.
So, if you are bored, and looking for a great bad movie to watch this Halloween weekend, check out C.H.U.D., my fave.
Wikipedia on C.H.U.D.
Here is the trailer for the movie, if this does not draw you in, I don't know what will ;-)
C.H.U.D. trailer
I emailed the producer about 10 years ago to express my love and adoration for the movie, and he actually emailed me back! What a nice guy.
So, if you are bored, and looking for a great bad movie to watch this Halloween weekend, check out C.H.U.D., my fave.
Sunday, October 23, 2011
New Listing and a Contest! - Ammonite Fossil Pendant on Wood Bead Chain
Send me a message on Etsy if you know what the flower is on this pendant, and I will send you a coupon code for 20% off anything in my shop!
http://www.etsy.com/listing/84495756/ammonite-fossil-pendant-on-wood-bead
http://www.etsy.com/listing/84495756/ammonite-fossil-pendant-on-wood-bead
Thursday, October 20, 2011
Monday, October 17, 2011
Hummingbird Jewelry on Sale!
This is some nice hummingbird jewelry, hand carved and hand painted. Click on the link below the pictures if you are interested in purchasing some of this beautiful jewelry!
For Sale on my new Webpage
For Sale on my new Webpage
Saturday, October 15, 2011
Wednesday, October 12, 2011
Makin' Bread: Sweet Italian Bread
A Repost, I am looking forward to cold weather and baking some bread!
Today I decided to make a nice, kind of sweet Italian Bread to go with the pork and sauerkraut I made for dinner. I also made one loaf into cinnamon bread for desert!
Sweet Italian Bread
1-1/2 cups water (at temp recommended by manufacturer)
3 TB olive oil
3 TB sugar
2 tsp salt
3 TB dry milk (you can substitute milk but reduce water likewise)
4 cups bread flour
1 packet of active dry yeast (about 2-1/2 tsp)
Put the above ingredients in your bread machine in the order suggested by the manufacturer. Set for dough cycle, this makes a two pound loaf. I made three smaller loaves instead.
Remove dough from bread machine and shape into loaves of your choice (on a well floured surface).
Cover and let rise for 40-45 minutes
Preheat oven to 400 degrees
Slash the loaves a couple of times with a sharp knife, then brush with melted butter or olive oil.
Bake loaves for 20-25 minutes until they sound hollow when tapped on the bottom, cool and enjoy!
For cinnamon bread, roll out on a floured surface, try to keep the length close to the length of your bread pan. Roll to less than 1/2" thick. Sprinkle with cinnamon and sugar, roll up and place seam side down in a greased and floured bread pan. Let rise for 40-45 minutes, then bake in preheated oven for 20-25 minutes.
The glaze is 2 cups of powdered sugar, 1/2 tsp of vanilla and a little milk. Add milk a little at a time until it forms a thick paste, I made mine a little too thin and it ran. You want it to be like cake frosting so you can spread it and it does not run.
Makin' Bread: Sweet Italian Bread
Today I decided to make a nice, kind of sweet Italian Bread to go with the pork and sauerkraut I made for dinner. I also made one loaf into cinnamon bread for desert!
Sweet Italian Bread
1-1/2 cups water (at temp recommended by manufacturer)
3 TB olive oil
3 TB sugar
2 tsp salt
3 TB dry milk (you can substitute milk but reduce water likewise)
4 cups bread flour
1 packet of active dry yeast (about 2-1/2 tsp)
Put the above ingredients in your bread machine in the order suggested by the manufacturer. Set for dough cycle, this makes a two pound loaf. I made three smaller loaves instead.
Remove dough from bread machine and shape into loaves of your choice (on a well floured surface).
Cover and let rise for 40-45 minutes
Preheat oven to 400 degrees
Slash the loaves a couple of times with a sharp knife, then brush with melted butter or olive oil.
Bake loaves for 20-25 minutes until they sound hollow when tapped on the bottom, cool and enjoy!
For cinnamon bread, roll out on a floured surface, try to keep the length close to the length of your bread pan. Roll to less than 1/2" thick. Sprinkle with cinnamon and sugar, roll up and place seam side down in a greased and floured bread pan. Let rise for 40-45 minutes, then bake in preheated oven for 20-25 minutes.
The glaze is 2 cups of powdered sugar, 1/2 tsp of vanilla and a little milk. Add milk a little at a time until it forms a thick paste, I made mine a little too thin and it ran. You want it to be like cake frosting so you can spread it and it does not run.
Makin' Bread: Sweet Italian Bread
Thursday, September 1, 2011
Saturday, August 27, 2011
Thursday, August 25, 2011
Sunday, July 24, 2011
Wednesday, July 6, 2011
Monday, July 4, 2011
Wednesday, June 29, 2011
Recipe - Blackened Salmon with Balsamic Vinegar Reduction
This is a delicious way to make salmon! We have wild caught, frozen salmon fillets available in our local grocery stores, 4 oz for $1.50 which makes for a light, delicious, inexpensive lunch!
Blackened Salmon with Balsamic Vinegar Reduction
2 TB Soy Sauce
2 TB Honey or Brown Sugar
1 tsp garlic powder (onion powder is just a good!)
1/4 tsp red pepper flakes (use less if you don't like things hot)
1 TB lemon juice
1 TB butter for marinade, plus 1 TB to blacken fish in pan
splash of balsamic vinegar
Blackened Salmon with Balsamic Vinegar Reduction
2 TB Soy Sauce
2 TB Honey or Brown Sugar
1 tsp garlic powder (onion powder is just a good!)
1/4 tsp red pepper flakes (use less if you don't like things hot)
1 TB lemon juice
1 TB butter for marinade, plus 1 TB to blacken fish in pan
splash of balsamic vinegar
- Combine above marinade ingredients in a small sauce pan, and let come to a boil. Remove from heat and marinate thawed salmon for 10 - 30 minutes.
- Heat a non stick pan and add 1 TB of butter. When butter is melted, add fish skin side up to pan and saute on medium heat for 3 minutes. Turn fish and saute for an additional 3-4 minutes, until done to your liking (I like my salmon well done, so adjust according to your taste)
- Meanwhile, return excess marinade to sauce pan and bring to a boil for 2 minutes (this will make it safe after it was in contact with the raw salmon). Keep boiling until the mixture reduces and thickens, about 3-4 minutes.
- Pour the reduction over the salmon and enjoy!
Tuesday, June 28, 2011
Wednesday, June 22, 2011
Tuesday, June 7, 2011
Wednesday, June 1, 2011
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Wednesday, May 18, 2011
Smokers BBQ Finksburg, MD Well worth it!
Wow, I must live under a rock, like that insurance commercial. I just had a great lunch at Smokers BBQ in Finksburg, MD. The rare pit beef sandwich reminds me of my favorite from The Canopy in Ellicott City, MD which I have not been lucky enough to have since I stopped working down there in 2000.
I had no idea we had a place only 10 minutes away that made melt in your mouth pit beef sandwiches! And it has been in that location for 4 years! Good golly.
We had a coupon for buy one sandwich get one free, so we each had a regular rare pit beef, and a cup of MD crab and cream of crab, two drinks and the total was around $15. Not too shabby! I just wish I would have taken a picture.
Smokers BBQ
I had no idea we had a place only 10 minutes away that made melt in your mouth pit beef sandwiches! And it has been in that location for 4 years! Good golly.
We had a coupon for buy one sandwich get one free, so we each had a regular rare pit beef, and a cup of MD crab and cream of crab, two drinks and the total was around $15. Not too shabby! I just wish I would have taken a picture.
Smokers BBQ
Sunday, May 15, 2011
Sticky Buns
Always a favorite, I love these ooey gooey sticky buns! I make the dough in the bread machine, and this recipe is the one that came with it. I do add extra butter, hey why not?
Sticky Breakfast Bun Dough
Add to bread machine in the order suggested by your manufacturer:
1 large egg, room temperature (very important!!) plus enough warm water, 80F to equal 1 cup
3-1/2 tsp oil
1/3 cup sugar
1-1/2 tsp salt
3-1/2 cups bread flour
2 tsps active dry yeast
Select Dough cycle
Filling
1/2 cup softened butter
1/3 cup sugar (I like to use half sugar, half light brown sugar)
1 TBL Cinnamon
1/2 cup pecans or walnuts, chopped (optional)
Topping
1 cup melted butter
3/4 cup brown sugar
1 cup pecan or walnut halves (optional)
1. Place on a lightly floured surface, roll dough into a 12" by 16" rectangle and spread with filling butter. Combine the remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly roll style, starting with the longest side and cut into 1" slices.
2. Combine topping mixture and spread into a 13" x 9" baking dish. If using nuts, arrange halves in the bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or more, until doubled in size.
3. Bake at 350 F for 35 minutes or until golden brown. Use oven mitts to carefully invert onto a heat proof tray. Syrup will be very hot!!!
Printable Version
Enjoy! I like them best when they are warm, you can heat in the microwave for 15 seconds later, yummy!
Sticky Breakfast Bun Dough
Add to bread machine in the order suggested by your manufacturer:
1 large egg, room temperature (very important!!) plus enough warm water, 80F to equal 1 cup
3-1/2 tsp oil
1/3 cup sugar
1-1/2 tsp salt
3-1/2 cups bread flour
2 tsps active dry yeast
Select Dough cycle
Filling
1/2 cup softened butter
1/3 cup sugar (I like to use half sugar, half light brown sugar)
1 TBL Cinnamon
1/2 cup pecans or walnuts, chopped (optional)
Topping
1 cup melted butter
3/4 cup brown sugar
1 cup pecan or walnut halves (optional)
1. Place on a lightly floured surface, roll dough into a 12" by 16" rectangle and spread with filling butter. Combine the remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly roll style, starting with the longest side and cut into 1" slices.
2. Combine topping mixture and spread into a 13" x 9" baking dish. If using nuts, arrange halves in the bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or more, until doubled in size.
3. Bake at 350 F for 35 minutes or until golden brown. Use oven mitts to carefully invert onto a heat proof tray. Syrup will be very hot!!!
Printable Version
Enjoy! I like them best when they are warm, you can heat in the microwave for 15 seconds later, yummy!
Monday, May 2, 2011
Saturday, April 30, 2011
Recipe - Slow Oven Roasted BBQ Chicken Wings
These fall off the bone wings have to be the best I have ever made. I usually bake them or grill them at a higher temperature, but decided to try something new today, and boy am I glad I did!
Fall Off the Bone Tender Slow Oven Roasted Chicken Wings
I started with whole wings that were completely thawed, about 4 pounds worth.
Preheat oven to 450 F
Prepare wings by cutting off the wing tips (I don't like to separate the sections, I think that holds in the juices better if you don't).
Sprinkle with a dry rub of your choice. I had one that I made up a few weeks ago, but any BBQ rub would work, Stubbs is always good! Go lightly on the dry rub unless you want them spicy!
Cover baking dishes or cookie sheets with foil for much easier cleanup later.
Arrange chicken wings in a single layer, making sure they are not touching.
Reduce heat to 275 F. Put wings into oven.
Do not open the oven for an hour and 15 minutes. After one hour 15 minutes, baste lightly with BBQ Sauce. In another 30 minutes, baste lightly with BBQ sauce again. (if you put on too much sauce they will not get crispy)
Raise oven temp to 350 F after the second basting. Bake for an additional 15-25 minutes. (Total cooking time approx. 2 hours, 10 minutes).
Wings will be slightly difficult to remove, you kind of have to finesse them off the foil, or buy non stick foil.
This recipe was edited because of my friend Alan, who is wonderful, for clarity.
Enjoy with some friends and perhaps some baked beans and macaroni salad!
Fall Off the Bone Tender Slow Oven Roasted Chicken Wings
I started with whole wings that were completely thawed, about 4 pounds worth.
Preheat oven to 450 F
Prepare wings by cutting off the wing tips (I don't like to separate the sections, I think that holds in the juices better if you don't).
Sprinkle with a dry rub of your choice. I had one that I made up a few weeks ago, but any BBQ rub would work, Stubbs is always good! Go lightly on the dry rub unless you want them spicy!
Cover baking dishes or cookie sheets with foil for much easier cleanup later.
Arrange chicken wings in a single layer, making sure they are not touching.
Reduce heat to 275 F. Put wings into oven.
Do not open the oven for an hour and 15 minutes. After one hour 15 minutes, baste lightly with BBQ Sauce. In another 30 minutes, baste lightly with BBQ sauce again. (if you put on too much sauce they will not get crispy)
Raise oven temp to 350 F after the second basting. Bake for an additional 15-25 minutes. (Total cooking time approx. 2 hours, 10 minutes).
Wings will be slightly difficult to remove, you kind of have to finesse them off the foil, or buy non stick foil.
This recipe was edited because of my friend Alan, who is wonderful, for clarity.
Enjoy with some friends and perhaps some baked beans and macaroni salad!
Friday, April 29, 2011
Monday, April 18, 2011
Tuesday, April 12, 2011
Sunday, April 10, 2011
Tuesday, March 29, 2011
Friday, March 18, 2011
Shrimp Scampi via Foodnetwork Recipe So Delicious!
Delicious and Easy, especially if you get shrimp that are already peeled and deveined!
I did add two additional tablespoons of butter at the end, and since I did not have any white wine or vermouth, I substituted chicken stock. We love this recipe, it goes together so quickly and is just great!
http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-scampi-recipe/index.html
I did add two additional tablespoons of butter at the end, and since I did not have any white wine or vermouth, I substituted chicken stock. We love this recipe, it goes together so quickly and is just great!
http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-scampi-recipe/index.html
Thursday, February 10, 2011
Spring Fever
So, I blame it all on that darn groundhog, he did not see his shadow for the first year in many that I can remember. That is supposed to mean an early spring, I am so ready for that!
It has been colder than average by about 20 degrees here in Maryland this winter, and I have to say enough!
I started my spring cleaning today, which is good except I did not get anything new listed on eBay or Etsy.
Oh well, there is always tomorrow!!
Julie
It has been colder than average by about 20 degrees here in Maryland this winter, and I have to say enough!
I started my spring cleaning today, which is good except I did not get anything new listed on eBay or Etsy.
Oh well, there is always tomorrow!!
Julie
Sunday, February 6, 2011
Tuesday, February 1, 2011
Sooo, I have the flu.
This is the first year in five that I have not had the flu shot, but the first year that I got the flu.
Next year a flu shot is in order!
Next year a flu shot is in order!
Tuesday, January 18, 2011
Move over Domino's make your own Supreme Pizza, Dough and All
Make your own New York Style Pizza at home, with easy pizza crust from the bread machine!
1 cup warm water (30 sec's in microwave is perfect),
1/2 tablespoon sugar,
2 tablespoons olive oil (vegetable oil works too),
1-1/2 teaspoons salt,
3 ...cups bread flour,
2-1/4 teaspoons (1 pkg) dry active yeast.
Set on pizza dough cycle, or dough cycle. I only let it knead for about 15 minutes total and it makes a less tough crust. Check the dough after about 6 minutes and add water or flour if it looks too dry or too wet. It should form a nice dough ball.
Let rise for 45 minutes then roll out or stretch and use, awesome! This recipe makes 1 large or 2 medium pizzas.
This dough can also be frozen, just let thaw overnight in fridge before using and it is still great!
To bake, preheat oven to 500 degrees, stretch dough, add sauce and toppings and bake for 10 to 16 minutes on bottom rack of oven or to desired done-ness. The less toppings you have the quicker it will be done, the pizza pictured had sausage, bacon, onion and green pepper in addition to pizza sauce and mozzarella cheese and took a little longer to bake.
Delicious!
This pizza turned out even better than expected. I have found the perfect pizza dough recipe, perfectly stretchable and wonderful, and bakes up great every time, much better than the recipes that came with the bread machine itself.
New York fold-able dough recipe:
1/2 tablespoon sugar,
2 tablespoons olive oil (vegetable oil works too),
1-1/2 teaspoons salt,
3 ...cups bread flour,
2-1/4 teaspoons (1 pkg) dry active yeast.
Set on pizza dough cycle, or dough cycle. I only let it knead for about 15 minutes total and it makes a less tough crust. Check the dough after about 6 minutes and add water or flour if it looks too dry or too wet. It should form a nice dough ball.
Let rise for 45 minutes then roll out or stretch and use, awesome! This recipe makes 1 large or 2 medium pizzas.
This dough can also be frozen, just let thaw overnight in fridge before using and it is still great!
To bake, preheat oven to 500 degrees, stretch dough, add sauce and toppings and bake for 10 to 16 minutes on bottom rack of oven or to desired done-ness. The less toppings you have the quicker it will be done, the pizza pictured had sausage, bacon, onion and green pepper in addition to pizza sauce and mozzarella cheese and took a little longer to bake.
Delicious!
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