Easter Egg Hunt 2015

I thought it would be great fun to host an Easter Egg Hunt this year despite the 3 feet of snow we still had left on the ground and ice-cold temperatures.  It was a B.Y.O.B.B. event.  Bring your own baskets and boots! Better bring mittens, hats, parka and snow pants too!  We have the perfect setting, lots of farm fresh eggs and two resident rabbits that could help hide them so I set about planning, decorating and baking.  I’d like to share some of the things I did with you. First came the decorating.  I admit I am a Pinterest addict and almost all of the creative ideas I have come from there.  Take this adorable jelly bean tree.  It is so basic in design, the supplies are easy enough to find and you can make one in under an hour!  My kind of project. Find yourself a good branch…

Snickerdoodle Bundt Cake & Stand

I have a few odd pieces of china hanging around, mixed matched plates, cups and saucers. So today I thought I would try to do something with them.  I found lots of ideas on Pinterest but the one I liked the most was this cake stand made from a plate and teacup.  It was super easy to do, so easy that I didn’t think to take any pictures.  Shame on me!! You will need: Plate – big enough to hold a cake teacup or coffee cup heavy duty adhesive like E6000 sandpaper Basically you are just going to glue the cup upside down, to the bottom of your plate.  Make sure it is centered (eye-ball it) and then rough up the two surfaces that will be touching with the sandpaper.  This will help them to stick together better.  Apply adhesive to cup and stick it to the plate.  Let dry…

Tomatoes in the Rouladen?

My mom is German and moved to the United States after she married my dad who was stationed there during the war.  My mom is also an amazing cook.  One of her specialties is a German dish called Rinderrouladen or Rouladen for short. Braised beef rolls.  They are a family favorite at our house and often times enjoyed only on special occasions.  It was my daughter’s birthday yesterday and I wanted to make her something special for dinner so this was a perfect choice. Rouladen is not hard to make and the flavor combination of these simple ingredients is a real winner.  There are many different variations of this recipe but I am going to share the one I grew up with and the one I continue to make for my family. The one that has absolutely no tomatoes in it at all.  Never has and never will. (family joke)…

Buffalo Superbowl Sandwiches!

With the Superbowl only a few days away I thought I’d share this quick, easy, delicious sandwich idea with you.  It’s a Rachael Ray 30-minute meal that I’ve been making for years but I never thought to make it for Superbowl until now. This is one of those recipes that you have carte-blanch.  It is very flexible so if you don’t have one ingredient you can use something else.  It can also be embellished with almost anything in your fridge.  It’s perfect!! To start take your chicken breasts and season them well with chili powder, paprika, salt and pepper.  OR.. whatever your heart desires.  I used Lawry’s season salt, pepper and a Cajun seasoning blend this time because that’s what I had on hand.  Really anything hot and spicy would work ( think buffalo! ).  Then take out your big fry pan and get it nice and hot.  Add olive…

Big Val’s Buttermilk Pie

Today my friend came over to show me how she makes her buttermilk pie.   It’s sweet It’s creamy and oh so dang good.   Big Val’s Buttermilk Pie 1 1/2 cups sugar 1 stick of soft butter (1/2 cup) 3 eggs 1 teaspoon of vanilla 1/2 cup of buttermilk 1/4 cup flour  unbaked 9″ Pillsbury ready-made pie crust Unroll pie crust and place in 9″ pie plate. Cream together sugar and butter until light and fluffy.  Add eggs one at a time and mix well.  Add flour and continue mixing.  Then add buttermilk and vanilla and mix until blended. Fill unbaked pie crust with buttermilk mixture and bake at 350 degrees for 1 hour.  If pie seems to be browning too fast turn oven temperature down to 325. That’s it!  Nice and easy and absolutely perfect for this time of year.  You will definitely want to add this one…

Dandelion Jelly

When I was growing up dandelions were very popular.  Every house had them.  Our house was no exception. I remember picking them by the handfuls for my mother and she would keep them in a jelly jar on the kitchen window.  I would tell my younger sister to smell how sweet they were only to pop the top off as she came close.  I would make chains out of the stems or put them into cold water and watch as they curled up onto themselves. I would wear them around my neck or in a crown on my head. How many wishes had I made by blowing away the seeds?  By the end of summer all my clothes had the tell-tale signs of my love for dandelions, the little round circle that never come out  in the wash.  I wore it proudly. Over the years my beloved dandelions became the…

French Pancake

I woke up this morning with one thing on my mind.  French Pancake!! With strawberries and Cajeta maple syrup! If you have never had one you are in for a real treat.  They are so crazy easy to make and only require 4 ingredients. French Pancake 2 eggs 1/2 cup milk 1/2 cup flour 4 Tablespoons butter Preheat your oven to 425 degrees.  In a ovenproof skillet melt 4 tablespoons of butter.  Beat 2 eggs in a bowl than whisk in 1/2 cup of milk.  Add 1/2 cup of flour to the egg mixture and mix well.  Pour into skillet and bake for 20 minutes until puffed and golden brown. Puffed, golden brown and De~Lish! That’s all there is to it! Now you don’t have to tell everyone how easy it is.  Let them believe you were up all morning working to make them a special treat for breakfast and…

Fermenting Fun!

I have big plans for this summer.  We moved our garden and made it a little bigger for this year.  I am hoping to be able to plant a larger variety of fruits and veggies with better success.  I also want to use more of my herbs, learning to make oils, teas, tinctures and syrups taking a more holistic approach.  I’d like to be able to incorporate my herbs, fruits and vegetables into my homemade goat soap and candles.   My goal this year will be to put up more of my crop to last us longer through the winter months and to feed my family and animals healthier.  One way I’d like to do this is through fermentation. I’ve been reading a lot about natural fermentation and all its many health benefits.  I want to learn to culture vegetables, fruits and to make my own condiments.  Lacto-fermentation increases the…

Banana Bread

I had some over ripe bananas. Time to make banana bread! 1/2 cup butter, softened 1 1/2 cups sugar 2 eggs *1 cup buttermilk 1 1/2 tsp. baking soda 2 cups flour 2 over ripe bananas, mashed 1/2 tsp. salt 1/2 cup chopped nuts 1 tsp. vanilla Cream together butter and sugar.  Add eggs, bananas and vanilla.  In a separate bowl combine flour and salt.  Add baking soda to the buttermilk and stir to dissolve.  Add flour mixture alternating with the buttermilk to the butter and banana mixture.  Mix well.  Stir in chopped nuts if desired.  Pour into greased and floured bread pan, bake at 350 degrees for 1 hour or until center is cooked. * If you don’t have buttermilk on hand you can always add a little vinegar or lemon juice to milk and let it sit for about 5 minutes.  Works just as well as buttermilk. This…

Homemade Cavatelli

Ok maybe I’m on a pasta making kick AND a bread making kick these days. But really is there anything better? Except cookies…that’s coming next.. I love cookies.  I made my own ricotta cheese the other day just so I could make up some homemade ricotta cavatelli.  It was good…I mean seriously good, and it doesn’t take long at all if you have a handy dandy BeeBo Cavatelli maker!! Meet The BeeBo!! I just followed the recipe that was included with my BeeBo.  I did need to make a few minor adjustments ( I added 1 more egg and a tad of olive oil) but it turned out great.  Just ask the hubs. Making Cavatelli: 4 cups flour 1 egg slightly beaten 1 lb. ricotta cheese 1 teaspoon salt 1/4 cup of milk Sift the flour into a large bowl.  Make a well in the center and add the remaining…