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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Friday, July 15, 2011

Baked Ice Cream

Ok, I hope I never stop bragging about my husband, because not only is he a great hubby and father, but an awesome cook and when he wants to try something new he just goes looking on the Internet for a recipe!


Doesn't it look so yummy?  It is and I wanted to share the recipe with you!

4 slices* (1 oz. each) angel food cake
2 Tbsp. peach** jam
4 scoops (1/2 c. ea) light vanilla ice cream
2 extra-large egg whites
3 Tbsp extra-fine sugar

-Preheat oven to 400
-On cookie sheet, arrange cake slices in single layer, leaving some space between each slice; spread each slice with 1 1/2 tsp. jam.  Top each slice with a scoop of ice cream; freeze at least 5 minutes***
-Meanwhile, prepare meringue.  In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form.  Continue to beat, gradually add sugar; beat until glossy
-Remove cookie sheet from freezer.  Immediately spread meringue over ice cream, working quickly to cover entire scoop AND being sure meringue touches edges of cake slices on all sides to SEAL.  Bake until meringue is lightly brown, about 5 minutes; serve immediately.

Makes 4 servings, 220 calories, 0g fat, 0g fiber
*-slices should be flat, don't cut them at a wedge angle otherwise ice cream slides off!
**- we have not actually tried the peach jam, but apricot, and that has been delicious!
***- Tom has found the longer it is in the freezer the better it works, even up to 20 minutes!

Enjoy!  It is so delicious, warm on the outside and then the scoop of ice cream is still formed and cold in the middle!


Wednesday, June 8, 2011

The First Birthday Celebration & Our Big Boy!

Titus turned 1 on Sunday and we had a great barbecue birthday party for him on Saturday at an awesome park in town.  The park was complete with a huge wood castle basically for playground equipment, a splash deck to cool off from the hot summer sun and our charcoal grill equipped with dad for some perfectly tender & juicy barbecue chicken and some juicy hot dogs for the kids.

Titus also had his 1 year check up today with the Doctor!  She had nothing but good to say about him, his development is coming along just great and his weight today was 20 lbs. 5 oz. and he is 31 3/4 in. long, putting him in the 10% for his weight and the 95% for his height!  Which she said would be expected for him with two tall and slender parents, thanks for that compliment Dr. Rogers, I will take it! :)


Titus thoroughly enjoyed his cupcake, neck first, then cupcake and then the head of the horse!


These are the cupcakes I made, vanilla & chocolate cupcakes with both flavors of frosting, vanilla & chocolate creme wafers for the neck, chocolate covered pretzels for the tails, white chocolate dipped circus peanuts for the head and chocolate frosting for the mane!  From a book called, Hello, Cupcake!


Titus opened his presents the following day after his party, look at my little sweetie!


Look at the way he is sitting on daddy's leg, so cute, he did this while they opened a couple of presents.


He got a Radio Flyer soft rock and bounce pony that also makes sound by touch from Grandpa and Grandma Johnson!


And his Auntie Daisy made him an "Aunties Purse", whenever she holds him in church, she has to get things out of her purse to entertain him, so she made him his own without making it embarrassing for him with the label!  So cute, and she filled it with random things for him and it came complete with a key chain picture of Mia on it, so sweet!

Sunday, March 20, 2011

Gyoza (Pot Stickers) & Green Beans with Rice

Ok so here is the recipe that a couple of you asked for, finally here, sorry for the long delay :(

Gyoza
Add 2 Tbsp Oil to pre-heated frying pan (med-high)
Add Gyoza and cook 1 minute
Add 6 Tbsp water, cover and simmer 6 minutes
Remove lid and cook until browned on the bottom

Fried Green Beans
In a small skillet heat a small amount of oil or butter
Add frozen green beans and then soy sauce to taste
Toss frequently, coating the beans
Cook until heated through

Enjoy, compliments of my Tom Tom

I almost forgot about the rice, but Tom has a rice cooker which he says is just a method of cooking it.  But he said the kind of rice you use determines how good it will taste and turn out.  He mostly uses a rice called Niko Niko Calrose Rice (Extra Fancy) by SunLuck Family.  He also likes Thai Jasmine Rice (Long Grain).  He says it is also important to rinse the rice well, he swirls it around in a bowl of water a few times before he cooks it.

To see a picture of the finished product visit the post called "Oh The Places You Go...!" in February.

Monday, February 14, 2011

Our Weekend Celebration!

So this weekend we kind of celebrated our "little" anniversary and Valentines all through the weekend with food!  Lol!  And we still have more to come tonight!  But most of you may know that Tom does 95% of the cooking in this home if not more.  I am more of a baker but I don't do it as often as I should.  I do make our own bread with this great bread recipe I got from a ladies Bible study years ago, but that is another post, maybe soon as I need to make some today if possible!  Anyway, Tom made us this awesome Crab dinner on Friday night for our anniversary, as our anniversary is more important to us than Valentine's Day.  He surprised me when I came to the table to find this whole crab "staring at me" from my plate.  We also love asparagus and he got some nice Rosemary spiced bread and sauteed some garlic to put in olive oil to dip the bread in.  To top it off, we had some Sparkling Cider.  I did make a Cherry Chocolate Brownie cake later in the evening for us to enjoy too.  It had Cherry Pie filling in it, and I actually made it wrong because during the process it didn't look right to me so that is why I'm not putting the recipe on here yet because I don't know how it would taste the right way.  It still turned out awesome though, no worries!


Tom made us a special breakfast on Saturday morning of French toast and fried plantains, we still need to perfect that recipe, we don't think the plantains were ripe enough.  Then on Sunday morning I made us a Mixed Berry French Toast with Sauce casserole.  So yummy and I wanted to share the recipe with you.


Ingredients:  12 slices day old bread, 2 pkg. (8 oz. each) cream cheese, 1 c. fresh or frozen (thawed) fruit of choice, 12 eggs, 2 c. milk, 1/3 c. of maple syrup or honey
Ingredients for sauce: 1 c. sugar, 2 Tbsp. cornstarch, 1 c. water, 1 c. fresh or frozen (thawed) fruit of choice, 1 Tbsp. butter or margarine.

we didn't actually have day old bread so I just put the slices of bread on cookie sheet and put them in oven to bake at 200 for 10 minutes and it gave them the perfect "day old" feeling.

Cut bread into 1 in. cubes, place half in greased 13x9x2 in. baking dish.  Cut cream cheese into 1 in. cubes, place over bread.  Top with fruit of choice and remaining bread.  In a large bowl, beat eggs.  Add milk and syrup or honey, mix well.  Pour over bread mixture.  Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.  Cover and bake at 350 for 30 minutes, uncover and bake 25-30 minutes more or until golden brown and the center is set.  In a saucepan, combine sugar and cornstarch, add water.  Bring to boil over medium heat, boil for 3 minutes, stirring constantly.  Stir in fruit of choice, reduce heat to simmer for 8-10 minutes or until berries (if chosen) have burst.  Stir in butter or margarine until melted, serve over French toast! Makes 6-8 servings.

We used mixed berries (strawberries, blueberries, blackberries and red raspberries) with the honey sweetener and it was so delicious.  This is a recipe from my mother-in-law and she made it for us over Thanksgiving with peaches and that was also so delicious.  Enjoy!

Friday, December 3, 2010

Pumpkin Dump Cake

I have to share another recipe with you that was introduced to me at a birthday party on Halloween. I loved it almost better than pumpkin pie. Maybe you would want to try a new holiday dish?! We did, I made it in CO and I plan on making it in IL for our Christmas parties there.

1 can Libby's pumpkin pie filling
then all the ingredients you need to make filling according to directions on can.
(eggs, sugar, salt, ground cinnamon, nutmeg or ground ginger, ground cloves, & evaporated milk)
1 box of yellow or white cake mix
1 stick of butter, melted

Make filling according to directions on can. Pour batter into greased 9x13 pan. Top with pkg. of cake mix. Melt butter & pour over dry cake mix. Bake 1 hour @ 350. May serve topped with whip cream.

NOTE: Personally I like it better if the cake batter is just mixed in with the pie filling instead of just on top of filling. It tasted better to me and looked more appetizing but you could do either and it would be good.

Taco Soup Anyone!

I made this really great Taco Soup this week for the first time, a recipe I got from Tom's side of the family when we got married. So I thought I would share it with you since it was so good.

2 Lbs. Hamburger
1/2 onion chopped
2 qt. Tomato juice
1 pt. or 16 fl. oz. whole kernel corn
1 c. chili beans (Mexican style, we just used black beans)
1 pkg. Taco seasoning

Brown meat, drain & add rest of ingredients and simmer, (I just brought it to a boil on a medium setting since my instructions didn't say how long to simmer.) Serve with sliced black olives, grated cheese, sour cream, chopped tomatoes and Mexican corn chips. We also made corn bread to go with it! Mmmmm really yummy. Enjoy!

Friday, October 8, 2010

Redhead Genetics

So my sweet little man, Titus, has red hair and I have found that he is not only a magnet for attention due to this blessing of color but everyone always asks, "Where does it come from?" My hair is what I would call a strawberry blonde and Tom has a small reddish tint to his beard. But other than that Tom's brother is a redhead and Titus does have a cousin, Gracie, that is a redhead! So I went searching today and wanted to find for myself some understanding and this is what I found from the website listed below the article.
It's All in the GenesThe answers came to scientists in the late 1990's. The focus of their studies was chromosome 16 and in particular one of its genes, MC1R. Now the job of MC1R is to make a protein called MC1R receptor (melanocortin 1). This protein plays a key role in the conversion of phaeomelanin to eumelanin. When there are two mutated versions of the MC1R gene, the conversions are not as frequent and so there is a build up of phaeomelanin in the pigment cells. Consequently a person will have red hair and fair skin, they are also prone to freckles.
To understand why this happens we need to cover some basic genetics. You inherit two copies of every gene from your parents, one from your mother and one from your father. So you have two copies of the MC1R gene. If both are mutated in the same way, the respective individual is likely to have red hair.
Inheriting Traits
Of course many people wonder how a child with red hair can be born to parents who are brunette or blonde. That too can be explained by simple genetics, and a pattern of inheritance known as autosomal recessive.
The parents will both have a functioning and a mutant version of the MC1R gene. They are said to be carriers and there is a 1 in 4 chance of them having a child who is a redhead. That's the probability that the mutant versions from both parents will come together in the next generation. It doesn't of course mean that if a couple have four kids, one of them will have a child with ginger hair. Odds and probabilities do not work like that. They are not reliant on what went before. It means that each child has a 25% chance of having red hair.
Medical Implications
There is much more to this subject than its curiosity factor. There appear to be medical implications for people with red hair. Although here, like many areas of science, the research is contradictory. In 2002 researchers from Louisville University showed that redheads are more sensitive to pain, and need more anaesthetic during surgery than people with blonde or dark hair. However, in 2005 scientists from the University of Edinburgh found that a MC1R mutation gives redheads a higher tolerance for pain. Research into these aspects of red hair genetics continues.
Redheads should though be more careful about their exposure to sunlight as they are at an increased risk of contracting skin cancer. One theory suggests that melanin, the pigment responsible for tanning (it darkens as a protective mechanism) may be chemically different from the melanin of people with dark hair. Researchers have found that UV rays interact with phaeomelanin, creating molecules that cause damage to DNA, which can lead to cancer.
If you are a redhead, the advice is not to stay out of the sun, but to be careful about how much exposure you get, and to cover yourself with a high factor sunscreen.Read more: http://www.brighthub.com/science/genetics/articles/4704.aspx#ixzz11mvhK9HH