Friday, May 24, 2013

Chicken Divan (Chicken with Broccoli)


My Mom got this recipe from my Aunt Ellen many years ago.  
It's always been a favorite of mine, one, because I love chicken so much it's amazing that  I don't grow feathers, and two, because I LOVE curry!!



It seems sort of "fancy" with the name and all, but honestly, it's quite easy to prepare.
I love one dish recipes, don't you?



ready to go in the oven



Chicken Divan

4-6 chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise (I use fat free and it's just fine)
1 teaspoon curry powder
2 teaspoons lemon juice
1/2 teaspoon salt
fresh broccoli spears (about one large bunch, more if desired), steamed
margarine or butter
1 large package wide egg noodles, cooked and drained

Preheat your oven to 350 degrees.
Spray a 9x13 baking dish with non-stick cooking spray.

In melted butter or margarine, in a frying pan, saute your chicken breasts for about 15 minutes.
Steam broccoli and boil and drain noodles.
In a small bowl prepare the sauce:soup, mayo, curry, salt and lemon juice.  Combine.

Place noodles on the bottom of your baking dish.  Cover with chicken breasts, then broccoli, then top with sauce.

Cover and bake for 30 minutes.

Recipe can be cut in half for a smaller crowd.

Enjoy!

Wednesday, May 22, 2013

Graduation Party - Theme: Racing, Fishing and Mexican Food

When I started planning for my son's graduation party almost a year ago, the one thing I knew we would have was Mexican food. 
He is truly Mama's boy when it comes to his food tastes!
Maybe it's all of the extra spicy Mexican I ate when I was pregnant?

Our Menu:  Taco/Nacho Bar
taco meat
soft and crunchy taco shells
nacho cheese
Mexican rice
re-fried beans
chips and salsa
and all of the trimmings to top off your creation
(lettuce, tomatoes, olives, shredded cheese, jalapenos, sour cream)

Some of you may know that my husband drives a dirt late model race car.
My son, Spencer, is his right hand in our shop and at the races.

my husband and Spencer in front of his car


We decided that due to Mother Nature and her crazy cold front ways this Spring, that it would be cool to have his party in our building.

Then the rest of my ideas were born!

I played on his love of racing and his other love, fishing.

I wanted some sort of centerpiece, and I wanted it to be fit for a boy.

This is what I came up with:


Do you suppose they know they are about to become a centerpiece??




I bought small fish bowls and rocks in his school colors.
I found fishing lures also in their school colors, and red and white bobbers.

I dug out my stash of scrapbook numbers and added a 2013 to each bowl.
Hung the lure off the side, floated the bobbers on the top and added a gold fish to each bowl.


I also had many black picture frames that I filled with pictures of Spencer at different ages.

Added a few Hot Wheels, some graduation beads and confetti, and my tables were decorated!


Some of the picture frames has a metallic spray with "2013" attached to the back



each table looked slightly different.

I alternated red and black table clothes on the tables.

The head table had a white table cloth with an overlay of a clear one with 2013 in black.
We had a large framed and matted photo for guests to sign and his scrapbook filled with photos from each year of school, Pre-School through senior year.


sign in


his scrapbook




In order to keep guests from bunching up in the doorway, we had the gift/card table inside, close to the drinks and the food.


the gift table


You cannot tell from this photo above, but the gift table and the dessert table were both round.


Last but not least we had the table of desserts.
I decided to do all sorts of bars.  
I did a round table, so people could walk around it.
I used tiered plate holders with desserts, and had back up ones to put in their place.


Keeping with the Mexican theme, I added a large margarita glass filled with assorted M&Ms.



I used the rocks I made for card holders at a past party to show what each dessert was.
I made them for a Peanuts Themed Birthday Party.
They worked great with the fishing theme!


this is a close-up shot of the river rock swirled place card holder I made and re-used.


Here is a list of the desserts, you can click on each one to be taken to it's recipe blog page.


Chocolate Brownies with Chocolate Ganache
(I made a box mix brownie and topped with this ganache, they were decadent and the first bar gone!

Nestles Chocolate Chip Cookie Bars
(from the chocolate chip package)

Chocolate Peanut Butter Chip Brownies
(box brownies with 1 bag of milk/peanut butter chips and 1/2 bag of peanut butter chips)


(decorated with his school colors!)

My Mother-in-Law made Rice Krispy Treats, but here's a twist on those:




A view from the front door of the race shop, you can get a better idea of the layout.
All of the food was set up along the work bench.



My son, Spencer, the guest of honor on his last day of High School.


Me and Spencer.  I am so proud of you, buddy!!

Love you SO MUCH!!
xxoo

Tuesday, May 21, 2013

Purple Cow Smoothie

My oldest graduated from High School on Sunday and on Monday had a morning appointment at the oral surgeon to have all of his wisdom teeth extracted.




When he thought about eating ice cream all day, I think it sounded appealing until about 3 PM.  He was tired of it.

We make smoothies around her, but they are like "kitchen sink smoothies" that we throw in whatever is laying around.  I haven't ever followed a recipe.

So I thought I would ask for inspiration.  
I got some yummy ideas... all of which I am sure we will try this week.

I was headed to the store and asked which one I should make first, and this was his first pick!

It was easy and I whipped it up right when I got home.

He slurped it down...sans the straw...no dry sockets please!!


Thank you to Ingrid Stephenson Rodgers for sending me the recipe!!

Purple Cow Smoothie
Ingrid Stephenson Rodgers

2 cups of grape juice
1 cup of blueberries (I used frozen ones)
2 cups of vanilla yogurt
I added about a cup of ice cubes

Blend and serve with a dollop of whipped cream and purple sprinkles!


When I handed it to him he said "OOOOooooo even whipped cream!"

He LOVED it!! 

Thanks, Ingrid!



Teacher Gift - "Welcome Summer -- Soak it Up!"


Last year for the kids' teachers and teacher aids I made super cute 


I knew they would be hard to beat!

But I had this cute idea while I was out shopping one day.

When I think summertime I think of sitting by the water and sipping lemonade to keep cool.

thus, this idea was born!


Here they are, all lined up!



I bought each teacher a different beach towel, these large bottles of lemon and lime aids to match, 
and found these colorful flexible straws.




I made this up from a google image, and tweeked it in Microsoft Publisher.


I rolled the towels, looped some tulle through holes punched on either side of the car, and tied it all together.


Ta-Da!! Who couldn't use this??

Hope they enjoy them!!


Iced Snickerdoodle Bars


I did a trial run on these bars a couple of weeks before my son's graduation party.

My family loved them!!

I decided they would be gracing my dessert buffet for sure!

I thought and thought about what I wanted for desserts and I decided to do an assortment of cookie bars.


Here's the recipe for these.

Iced Snickerdoodle Bars
recipe from Betty Crocker

2 1/3 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter softened
1 1/4 cups sugar
1/2 cup brown sugar
3 eggs 
1 teaspoon vanilla

Cinnamon Filling
1 Tablespoon cinnamon
1 Tablespoon sugar

Glaze
1 cup powdered sugar
2 Tablespoons milk
1/4 teaspoon vanilla

Preheat oven to 350 degrees.  Spray a 13x9 pan with non-stick cooking spray.
Combine dry ingredients in a bowl and set aside.

In your mixer combine butter, sugar, eggs and vanilla until creamy.
Slowly add in dry ingredients until combined.

Spoon and spread half of the batter into the bottom of the pan.
Sprinkle with cinnamon sugar mixture.

Dollop the rest of batter evenly in teaspoon sized amounts over the top of the cinnamon sugar.
Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Cool for one hour.

Stir mixture for glaze and drizzle over the top of the bars.  
Cut into squares.

Makes 24 bars.




Wednesday, May 15, 2013

Chocolate Ganache


My son Spencer thinks I should pay him a dollar every time they say "chocolate ganache" 
on 
Cupcake Wars.

Ha!!

I would be BROKE!!

They use it A LOT!!


I have used it quite a few times myself, this is the basic recipe I use, with a couple of variations.

Chocolate Ganache

8 ounces of semi sweet chocolate
( I have used squares and chips)

1/2 cup of cream

Optionals:
1 teaspoon of instant coffee
or 
1 Tablespoon of rum

Melt chocolate and cream in a pan over low heat, stirring constantly.
When it is melted and glossy looking it's ready.
Pour over the top of dessert and place in the fridge for a bit for it to set.


Sunday, April 14, 2013

Peanut Butter Cup Ice Cream Cake


Tonight we celebrated my daughter's boyfriend, Austin's birthday.

Austin loves peanut butter... even more so when it's wrapped in chocolate!

His birthday cake was a no brainer!!

He loves the other ice cream cakes that I make:














Austin got a Peanut Butter Cup Ice Cream Cake.
The bottom is a peanut butter cookie.  The next layer is hot fudge.
Top it with Reeses Peanut Butter Cup Ice cream, 
More hot fudge and mini peanut butter cups!!





Happy Birthday, Austin!!







Peanut Butter Cup Ice Cream Cake

1 package of ready to mix peanut butter cookie mix
(I used Betty Crocker)
Or you can use your own recipe

1 jar of hot fudge ice cream topping

1 container of Reese's Peanut Butter Cup Ice cream

1 package of Reese's Peanut Butter Cup Minis

Line the bottom of a spring form pan with parchment paper,  
Mix cookie dough according to package instructions.
Press into the bottom of the pan, bake according to package directions.
Top with half of the hot fudge (warm in the microwave)
Scoop softened ice cream over the top.
Drizzle with remaining hot fudge and top with peanut butter cups.

Freeze for 24 hours.

Remove from pan and let sit for 15 minutes before cutting.