Monday, April 1, 2013

Gender Reveal Shower

The Gender Reveal Cake

In December, I hosted a gender reveal shower.  This event was an exciting time for the expectant parents as they waited to find out the gender of their little one! To start the fun, invitations were sent to the family and friends asking all guest to arrive to the shower showing their support for Team Blue or Team Pink! The guest took part in the fun as they arrived to the shower showing their support for Team Blue or Team Pink! Many of the guest arrived wearing Blue and a few wearing Pink! Team Blue was strong in numbers, even the parents-to-be wore Blue. The father-to-be was determined the new baby would be a boy, since his family had only given birth to boys for many generations.  In the end it was Team Pink, with the big reveal of the cutting of the cake! In January, the couple welcomed their beautiful little daughter into the family!

The expectant parent supported Team Blue!
Team Pink refreshments!

Team Blue refreshments!
Blue Punch and Pink Lemonade

Blue table decorations!
Team Pink table decorations!
Pink, Blue, and White decorations!
Team Pink or Team Blue
Cake table
Game "Taste It!"  baby food game
"The Dirty Diaper" game! AKA candy bars!
Game -What do the Old Wives Tales say...will it be a Boy or Girl!
Diaper Cake with Blue Elephant!
Gift table
The big reveal ... Team Pink!

The baby's Aunt shows her support for Team Pink!

Sunday, April 8, 2012

Veggie Pizza

Veggie Pizza

1 - Pillsbury crescent dinner roll 12 oz. (8 cut)
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 package dry Ranch Dressing Mix
Finely chopped fresh vegetables broccoli, carrots, green pepper. tomato, green onion

Preheat oven to 350 degrees.  In a lightly greased 9 x 13 inch baking pan, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust.  Remove the crust from the oven and allow it to cool.
In a medium bowl, mix together the cream cheese, sour cream, and dressing mix.  Evenly spread the cream cheese mixture on the crust.  Sprinkle veggies on top of the cream cheese spread.  Refrigerate for 30 minutes to allow the spread to thicken. Cut the chilled pizza into wedges with a pizza cutter to serve.

Easter Reception!

A glance at the Easter reception table!

Easter Sunday what a great time to fellowship with friends.

Easter Reception
Sausage Balls
Veggie Pizza
Mini Cheesecakes
Easter Cupcakes
Cream Puffs
Assortment of Easter chocolates and jelly beans
Potato Chips with Ranch Dip

Easter dinner would not be complete without Easter cupcakes! This tradition started when I was a little girl.  My mom is a great cook!  Every Easter, she would dye the coconut and make Easter cupcakes.  Many times these cupcakes were a hit at the school Easter party for all my siblings.  I quickly continued this tradition with my children.  These cupcakes are quick and easy to make.

1 box white cake mix ( I use Pillsbury Moist Supreme Classic white)
cupcake paper foil
3 whole eggs
1/3 cup oil
1 cup water
green food coloring
1 (7 oz.) bag coconut
2(16 oz.) can cream cheese frosting
1/2 bag jelly beans

Prepare Cake

You will need a box of white cake mix...follow the directions on the box to make cupcakes.  Mix the cake mix, eggs, oil, and water. Beat with a hand mixer for 2 minutes. Fill cupcake foil about 2./3 full. Bake at 350. I made mini cupcakes, but large cupcakes can be substituted.

Prepare cupcakes and let cool.

Prepare Frosting

For frosting, I use the cream cheese can frosting.  Mix a can of cream cheese frosting and add a few drops of green food color.  Mix well, so that all the color is evenly distributed.

Prepare Coconut

A quart jar works best, but any jar with a lid would work.  I pour the bag of coconut into the jar.  Then add a few drops of green food color.  Shake the jar so that all coconut turns green.

Assemble the Cupcakes

Add green frosting to all cupcakes, then top with green coconut and then top with a jelly bean!

Delicious and so simple to make!
Easter cupcakes with bird nest topper!

Saturday, April 7, 2012

Pink Chiffon Oreo Truffles

1 pkg., (8 oz.)  Philadelphia cream cheese, softened
1 pkg. (15.5 oz.) Oreo cookies, finely crushed
1 pkg. (12 oz.) pink candy melts, Wilton's

Use a food processor to crush the Oreo cookies.

Mix cream cheese and crushed Oreo cookie crumbs together in food processor.
Shape into 1-inch balls.
Melt the candy melts in the microwave, using the directions on the package.
Dip the Oreo balls into the melted candy.  Place on a waxed paper cookie sheet. Refrigerate for at least 1 hour.  Store in a tightly covered container in the refrigerator.

You may substitute chocolate in place of the candy melts.

Cucumber Tea Sandwiches with Radishes

8 ounces of cream cheese
5 ounces Garlic Herb Boursin
2 - 3 tbsp.  chopped fresh chives

1 English cucumber
1 bunch of radishes
pumpernickel sandwich bread

In a small food processor, combine the cream cheese and the boursin. Puree until well blended and combined. Transfer the mixture into a small bowl and stir in sliced chives. Set aside.

 Slice the cucumbers and radishes into 1/8 thick slices.

Cut off the crust to the bread. Spread one side of each slice of bread with the  cheese mixture.  Top with cucumber and radish slices. Then top with another slice of bread. Cut the sandwich into triangles.

Chicken Salad Finger Sandwiches

 2 cups cubed, cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly chopped celery
1/4 cup chopped pecans
2 tbsp. thinly chopped  green onion
3/4 cup mayonnaise or salad dressing
2 tbsp. lime juice
1/2 tsp. curry powder
12 slices sour dough bread
Lettuce leaf

In  a bowl,  combine the first six ingredients. Combine mayonnaise, lime juice and curry powder. Add to the chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut slices of bread into triangles. Top with lettuce and chicken salad.

"Cute as a Button" British Tea Baby Shower

I love to host parties and events for family and friends. Last week, my daughter and I hosted a baby shower! What fun! Food, family, and friends gathered to shower by youngest daughter with gifts and blessings as we wait for the arrival of little one!What a blessed day!Take a peek at the photos of this special day,along with the menu and recipes to come!

Lovely pink diaper cake!
"Cute as a Button" British Tea Baby Shower Menu

Cucumber Tea Sandwiches with Radishes
Greek Salad Pinwheels
Chicken Salad Finger Sandwiches
Fresh Seasonal Fruit Display
Imported and Domestic Cheese Display
Crudites - an array of Fresh Garden Vegetables with Herb Dipping Sauce
Cream Puffs
Pink Chiffon Cupcakes with pearl beads
Pink Chiffon Oreo Truffles
Mini - cheesecakes
Cranberry Raspberry Punch
"Cute as a Button" water bottles
"So Pink" and "Cute as a Button" gifts
 to shower the expectant Mom!

"Pink" wooden box of books 
await the arrival of the Little One!

"Pink Baby Bootie" 
party favors for each guest!

Beautiful dress centerpiece 
for the expectant Mom to take home!

Another princess dress
 for the Little One! 

Handmade and smocked 
original dress for the Little One!

White and pink glider
 for the nursery.

Pink Daisy Diaper Cake!

Pink roses and carnation
 along with Pink Chiffon Oreo Truffles!

"Cute as a Button" Water Bottles!

Pink chiffon cupcakes!

Food display!

Fresh seasonal fruit arrangement!

Cucumber tea sandwiches
 with radishes!

Pink chiffon Oreo truffles!

View of the reception table!

Chicken Salad tea sandwiches!

Monday, January 2, 2012

Sour Dough Starter and Bread Recipe

I have decided to start the New Year off with a Sour Dough starter.  I started mine today and am anxiously awaiting Day 3 when I am able to use the starter to bake a loaf of sour dough bread!

Sour Dough Bread

Starter #1:
1 package dry yeast
1 1/2 cups warm water
3/4 cup sugar
3 Tbsp. instant potatoes
1 tsp. salt

Mix starter; put into a glass quart jar. Cover with cheese cloth; put holes in lid to get air.  Let stand for 3 days. On the third day feed the starter with Starter #2.

Starter #2:
3/4 cup sugar
3 Tbsp. sugar
1 cup warm water

After combining Starter #1 and Starter #2 let stand for 8 hours. Now it is ready to make a loaf of Sour Dough Bread!

1 cup starter
3 Tbsp. sugar
1 1/2 cup warm water
1 package dry yeast
1/2 cup oil
6 cups all-purpose flour

Put remaining starter in the refrigerator for later use.
Mix water and yeast. Add other ingredients and knead together well.
Put in lightly greased container with lid; let rise until doubled in size.
Form dough into loaves or rolls; let rise again until double in size.
Bake at 350 degree for about 20 minutes.
Butter top after is browns a little.
Makes 2 medium loaves.

Granny Edna's Lb Cake Recipe

I have decided to start the year off with my grandma's pound cake recipe!  I have tried this recipe many times in the pass only to be unsuccessful!  Coming from a long line of excellent cooks, this cake is a tradition for my family. Unfortunately, I have never been successful with this the pound cake recipe. Now, that I have The Kitchen Aide Artisan, I feel up for the challenge!

Granny Edna's Lb. Cake Recipe

3 sticks margarine
1 box confectionery sugar
6 large eggs
1 Tbsp.  vanilla
2 1/2 cups all-purpose flour

Cream butter, sugar, and flavoring well.
Add eggs, one at a time, beating mixture after each addition.
Add flour one cup at a time and beat 10 minutes at medium speed after each addition.
Bake 1 1/2 hours at 300 degrees.

I made a few changes in the recipe.  I used 1/2 Tbsp. lemon flavoring and 1/2 Tbsp. vanilla flavoring.  I also sifted the flour prior to adding it to the egg mixture. 

Saturday, June 18, 2011

Peach Ice Cream

Georgia Peach Homemade Ice Cream

2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer's instructions to freeze the ice cream. Recipe from