Saturday, November 19, 2011
Birthday Cakes - Bringing out the Picasso in Yourself!
0 comments Posted by SouthShore Chick at 6:35 PM
Hooray for Birthdays!
We just celebrated my daughter’s 15th Birthday!
Her birthday is actually on Tuesday, November 22nd, and she was born at 7:20 p.m.
KtBug is a fan of author Stephanie Meyer. For her 15th birthday, I baked my KtBug a three tiered Red Velvet Twilight cake.
Her father and I paired up to decorate this lovely cake. Isn’t it gorgeous?
I love decorating cakes! I’ll have to dig up pictures of some of the other cakes I’ve done!
You don't have to be an artist to decorate your own cake. As a matter of fact, if you look a little closer, you'll notice that this cake was easily put together!
I used:
2 Boxes of Dunan Hines Red Velvet cake mix, plus ingredients to prep cake
Three cake pans of various sizes
1 box Wilton's Whipped Icing
1 can Wilton's Spray Color Mist
1 package Wilton's Sugar Sheets
2 boxesWilton's Sugar Roses
Cake Topper (Walmart Bakery)
I was thrilled to receive the Cake Topper for free! Usually, Walmart will sell their cake toppers for about $6. The Sugar Sheets can be easily cut with art scissors for fun effects! Just make sure to dip your scissors in cornstarch or confectioners' sugar prior to use.
Enjoy putting your artistic side to the test! I promise you'll have lots of fun!
Love ya!
Sunday, October 23, 2011
Boo!
Halloween is just a week away and we’ve got our Jack ‘O Lanterns carved! Instead of throwing away your seeds, bake them for a scrumptious treat!
Roasted Pumpkin Seeds
- 2 cups Pumpkin Seeds
- Water (enough to cover seeds)
- 2 – 3 Tbsp Salt
- Olive oil
1. Rinse out the pumpkin seeds and pick out the pulp and strings.
2. Place seeds in a bowl and cover with water.
3. Stir in Salt and let soak for 24-48 hours.
4. Preheat oven to 325°F.
5. Drizzle baking sheet with oil.
6. Drain water from seeds in a colander and spread in a single layer over baking sheet.
7. Bake for 20 minutes.
8. Lightly drizzle pumpkin seeds with more olive oil and sprinkle with salt. Toss to coat.
9. Bake for 10 minutes longer, until seeds are golden brown.
10. Remove from oven and cool before eating.
Sunday, September 25, 2011
Comfort food on a breezy Sunday afternoon makes this beautiful
autumn weekend feel that much more relaxing!
Love & Peace,
-Rebekah
Chicken Pot Pie
Pastry for Two-Crust Pie
Source for pie crust: The Lady & Sons Savannah Country Cookbook by Paula Deen
For Extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; Then cut in the remaining shortening until it is like small peas.
2 cups sifted all-purpose flour
1 tsp salt
2/3 cup Crisco shortening
5 to 7 tablespoons cold water
Sift together flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on lightly floured surface by pressing with edge of hand three times across in both directions. Roll from center to edge until 1/8 inch thick.
Pot Pie Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
14 ½ ounce can chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey (boned Deli Rotisserie Chicken)
2 cups frozen mixed vegetables (Peas/Carrots), thawed if you remember, or frozen for the forgetful cook
2 medium potatoes, baked and diced (to save time, throw your potatoes in the microwave!)
Directions:
- Heat oven to 425°F. Make pie crusts as directed above for Two-Crust Pie using 9-inch glass pie pan.
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken, mixed vegetables and potatoes (let simmer for about 5 extra minutes if veggies are thrown in frozen). Remove from heat.
- Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving.
*Tip- If using your Williams-Sonoma Breville Pie Maker: preheat it while preparing the filling. Press bottom crust into wells, fill with pie filling, cover with thin round of crust and close lid. Bake for 10-12 minutes or until edges of crust are golden brown.
Wednesday, September 21, 2011
Brown & White Crispies
Source: The Mason Jar Cookie Cookbook, by Lonnette Parks
These cookies make an excellent snack in your child's lunchbox,
or even as an after school treat!
Ingredients:
1 ½ cups all-purpose flour
½ cup brown sugar
½ cup sugar
½ cup quick-cooking oatmeal
½ cup crisped rice cereal
½ cup white chocolate chips
½ cup semi sweet chocolate chips
¾ teaspoon baking soda
¼ teaspoon baking sugar
½ cup butter, softened
1 egg
2 Tablespoons water
Directions:
1. Preheat oven to 350°F.
2. Combine, in a medium-sized bowl, flour, sugars, oatmeal, crisped rice cereal, white and semi-sweet chocolate chips, baking soda & powder. Stir until well combined. Set aside.
3. Place the butter, egg and water in a large bowl, and cream with an electric mixer set on low speed or with a fork.
4. Add the dry ingredients to the butter mixgture, and mix with a spoon until well combined.5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
Yield: 3 Dozen Cookies
Monday, August 22, 2011
I spy with my little eye... Summer Squash!
And boy do I love Steamed Zucchini smothered in lots of butter!
 | ||
| Zucchini Blossoms are so pretty! Interesting Fact: The male blossoms are narrow-stemmed, while the female blossoms attach to the stem with a large bulge that is, in fact, the nascent squash! |
Zucchini Blossoms are also edible!
Ingredients:
1 medium sized Zucchini or Yellow Squash (Summer Squash)
Butter
Salt & Pepper to taste
 |
| Did you know that Summer Squash is merely a young Zucchini or Yellow Crookneck Squash that is harvested immaturely when its rind is still tender and edible? |
Directions:
Wash your zucchini.
Slice your zucchini into 1/2 inch thick rounds,
and cut each round in half (quarter up if rounds are too large).
Fill a pot with enough water where it just barely reaches the bottom of a steamer basket.
Once the water comes to a boil, add vegetables and place a loose fitting lid on top to cover.
On the stovetop, steam zucchini for six to seven minutes.
In the microwave, steam for six to eight minutes.
When done, transfer zucchini to a bowl and smother in butter
and add a little salt and pepper for flavor!
 |
| Summer Bounty from the SouthShore Ranch |
Sunday, August 21, 2011
By the look of this meal, you'd think I knew what I was doing when throwing it together,
but once again, I don't.
It turned out good too!
And it was super easy to prepare!
And the kids et it too!!
 |
Yee-haw! Your cowpokes will love this meal! |
Cowpoke Stew
A SouthShore Ranch Original
Serves 6-8
Ingredients:
3 lbs lean ground beef
1 clove garlic, minced
3 medium red potatoes, peeled & diced into small bite-size pieces
1 can beef broth
1 8-ounce can tomato sauce
1 to 2 cans Green Beans (optional)
1 to 2 cans Green Beans (optional)
Seasoned Salt, to desired taste
Directions:
- Brown beef until fully cooked.
- Drain off excess fat.
- Add minced garlic, potato pieces, beef broth, and tomato sauce.
- Stir, cover with lid and let cook on Med to Med-High heat for 35 – 40 minutes (stirring occasionally), or until potatoes, are fork tender and liquid has cooked off, turn down heat to Low setting.
- Stir in 1 - 2 cans of cut green beans during last 5-minutes of cooking, (replace lid).
- Add desired amount of seasoned salt for flavor.
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