Thursday, September 3, 2015

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Link up anything you would like, that shows how you are celebrating your everyday wonderful life!

 If you are cooking, link it up!
 Bake something yummy~link it up!
 DIY something cute and clever~link it up!
 Read something interesting or intriguing~link it up! 
Visit someplace fascinating or fun~link it up!

I think you get the picture!
and speaking of pictures,
Take any good ones~link them up! Haha!

Share with us, so we can celebrate with you!

Here are last weeks most clicked on links!

Summer Veggie Tart
from 

How to Make Interchangeable Curtain Panels
from 

Apple Chicken Cheddar Galette
from 

Thank you to everyone who linked up last week. The fact that you stopped by and linked up means the world to me. I appreciate the fact that you took the time! And I love seeing how creative everyone is! It really keeps me on my toes!! So thank you!

By linking up, you are giving The Freshman Cook permission to feature your post
on social media or on our blog using a photo, title and link to your site. 
Proper credit and links will be given to you! 
You may be sent an email reminder about this party.

Look for your link ups on the Pinterest  page for Celebrate It! and on Twitter and Facebook!
Let's Party!






Wednesday, September 2, 2015

Crusted Seafood Mushroom Caps/#Foodie Extravaganza

We are a house divided when it comes to mushrooms. My husband is a lover of the fab fungi, but I absolutely am not. However, I do love cooking my husbands favorite foods, and that is how these Crusted Seafood Mushroom Caps came to be. You start with a base of button mushrooms, sauteed in butter until golden brown, then stuffed with a mix of cream cheese, crab, green onion, and Queso, and topped with a tempura battered shrimp. You won't be disappointed!
Crusted Seafood Mushroom Caps
Tempura Batter
6 large Shrimp
Butter
6 large button Mushroom Caps
1 oz. Cream cheese, softened
1 oz. Queso Quesadilla
1 oz. Crab
1 stalk Green Onion

shrimp, devein and peel
Peel and devein the shrimp.
tempura batter, batter for shrimp
Make your Tempura batter. Dip the shrimp into the tempura, and then in to the fryer. Fry until golden brown. Set aside.
mushrooms, butter, grilling
Fry your mushrooms in butter until golden brown.
queso, shredded, crab sticks
Shred your cheese and chop your crab. Dice the green onion.
crab, melted cheese, green onion
Mix together the softened cream cheese, crab, green onion, and queso.
mushrooms, melting cheese
Use a small scoop to scoop the mix into the mushrooms. Flatten slightly. Let cook until cheese mix becomes slightly melty.
mushrooms, seafood, appetizers
As cheese softens, place a shrimp on to the top of each mushroom. Use some of the crusties from the tempura and add it to the mushrooms.

Enjoy!


Mushrooms are the feature of the Foodie Extravaganza group this month.
Thank you to Wendy Klik from A Day in the Life on the Farm for hosting this month!
Here is a list of all the other gorgeous and tasty mushroom recipes:

Just look at all the wonderful Mushroom recipes being shared today!

If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.




 

 

Thursday, August 27, 2015

Celebrate It! Blog Link Party!

Thank you for stopping by today! I am so happy you are here!! I hope you are transitioning well into the changes that usually happen around this time of year! School has started here in North Carolina, and it is still rather hot, but the temperatures are beginning to budge a little! I am looking forward to fall, my very favorite season! I can't wait for fall recipes and fall decor and fall weather!
How about you!?

We had a lot of great link ups last week, and it is so much fun celebrating with all of you! Thank you so much to everyone that linked up, and I hope you will do so again!! All your projects have been pinned and tweeted!

Here are last weeks three most looked at links:

 Kid Friendly Chicken Salad Recipe
from


Ultimate Lego Birthday Party
from

Canning Lid Ring Pumpkins
from
Artistic Endeavors 101


I appreciate everyone of you for stopping by to link up,
 to read and find new bloggers and friends, or just to browse.
You make my day!
By linking up, you are giving The Freshman Cook permission to feature your post
on social media or on our blog using a photo, title and link to your site. 
Proper credit and links will be given to you! 
You may be sent an email reminder about this party.




Look for your link ups on the Pinterest  page for Celebrate It! and on Twitter and Facebook!!
Let's Get to the Party!



Wednesday, August 26, 2015

Mini Key Lime Cheesecakes

These Mini Key Lime Cheesecakes are my goodbye nod to a fun and wonderful summer! Thank you 
"Summer of  '15"!! It's been a blast and I will miss you!
If you are still celebrating summer, you will want to try these mini cheesecakes. They are tangy, sweet, and creamy plus they give a little welcome relief for the still very hot and humid days we are having here in North Carolina and everywhere else! These cheesecakes would be great to serve at a party because they can be made ahead of time and refrigerated until it's time to make the whipped cream. They are elegant enough to serve as dessert for a special dinner, and for a different look, you could make a lime sauce or even a chocolate drizzle to top them off. And they are simple enough for everyday treats! No matter what occasion you make them for, you are going to love them!

cheesecakes, key lime, summertime, dessert, tropical
Mini Key Lime Cheesecake
Crust 
3/4 cup  finely crushed Chocolate Graham Crackers
1/8 cup Butter, melted

Cheesecake 
12 ounces Cream Cheese, softened
1/3 cup Sugar
1/4 cup Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup fresh Key Lime juice

Whipped Cream 
1/2 cup Heavy Whipping Cream
1/4 cup Powdered Sugar

Preheat oven to 350 degrees.
chocolate graham crackers, butter, crust
 Pour the butter in with the graham crackers. Mix together until all graham cracker crumbs are coated. Set aside.

cream cheese, sugar, whipping cream, cornstarch, eggs
Beat the cream cheese, sugar, whipping cream, cornstarch, eggs, and egg yolk together.
key limes, juice making,
Squeeze the fresh key limes for the juice, then add the juice to the batter. Mix together. 
chocolate crust
I used this mini cheesecake pan for my cheesecakes. Each cylinder in this pan has a removable bottom, which makes it easy to remove the finished cheesecake. Put 1 tablespoon of graham cracker crumbs in to each cylinder. Then tap the crumbs down with a flat object. I like using this honey dipper because it is flat and fits easily.
batter for cheesecakes, mini cheesecakes
Spoon the batter in to each cylinder. Bake for 20-25 minutes. Check to see if cheesecake is done by testing it with a toothpick, just like you do when baking a cake. About five minutes after you take the cakes from the oven, take a toothpick around the edge of each cake. Allow to cool completely.
mini, cheesecakes, key limes, cakes 
Whip the heavy whipping cream on medium. Add the powdered sugar on low speed, then turn it up to high. Once the whipped cream is mixed, place the whipping cream in a decorator bag using a Wilton 1M tip. Garnish how you want!

Thanks for joining me today! I am so glad you stopped by!!

Here are some other cheesecake ideas you might enjoy!

















Sunday, August 23, 2015

Homemade Sushi/#SundaySupper

I am sushi lover, so when I heard that the theme of this weeks #SundaySupper was Asian Cuisine, I was super excited! Asian food is one of my favorites. I have made homemade sushi several times in the past, but it has been a while, so I was a little rusty on technique, but it came back quickly, and it was very tasty! It was also a lot of fun, and it is a great activity to do for a family meal or party with friends. When we have friends over we always end up at the kitchen counter anyway! So have fun with this ~ that's what it's all about!

Fresh homemade sushi with soy sauce and wasabi
Homemade Sushi 
 1 1/2 cups of Premium Grade Rice, medium grain, for Sushi
1/3 cup Seasoned Rice Vinegar
 2 sheets Sushi Nori Roasted Seaweed
1 Bamboo mat for rolling sushi
1 Avocado, sliced thin
1-2 Imitation Crab Meat~leg style
1/2 Cucumber, peeled and cut into sticks
4 ounces Cream Cheese, sliced, and then cut the slices in half
3 pieces of Tempura Shrimp
Soy Sauce
Wasabi
Sushi rice being mixed with rice vinegar, being spread out and covered on a baking sheet

Boil the sushi rice according to the package directions, then place the rice in a bowl and add the
rice vinegar. Gently mix the rice with the vinegar. Spread the rice out on a baking sheet. Cover with parchment paper for easy cleanup, then cover with parchment paper until it cools.

Sushi rice put on seaweed sheets
Put a seaweed sheet on top of the bamboo mat. This is necessary for rolling the roll together.
Place 1 cup of packed sushi rice on one side of the seaweed sheets. If you place the ingredients on the rice, the seaweed will be on the outside of the roll, but if you flip the sheet over, and place the ingredients on the seaweed, the rice will be on the outside. That is how I did these.

A version of the California roll and the ingredients.
To make my version of a California Roll, I placed the crab, avocado, cream cheese and cucumber sticks on the seaweed.
Rolling the sushi roll
This is my husband rolling the roll. He actually learned this in a Japanese restaurant when he worked there as a Teppan Chef, many years ago. To roll, hold the ingredients in place with your fingers, and use your thumbs to push up and turn the end of the bamboo mat, up and over. Press to keep the ingredients in place, while lifting the mat so it does not become stuck in the roll.
Getting the sushi roll wrapped and round
Gently press the roll to keep the round shape. If you are making a lot of rolls, wrap the finished roll in plastic wrap while you make the others.
Cutting the sushi roll
 To cut your roll, cut it in half, then each half in half, and then again cut each half in half. Cut with the seam down.
close up of my version of a California Roll
Here is a close up look at the California Roll, which is really not a California Roll, but I like the cream cheese in it. Maybe I should rename it!
Making a Lisa Lisa
These are the ingredients for the Lisa Lisa roll. I have seen several variations of this roll, but never this exact one. A friend, who owns a sushi restaurant, had me try one of these rolls about 12 years ago, and I have been hooked ever since. It is definitely my favorite! Make the shrimp tempura according to the package directions, and let the shrimp cool. Place the rice on the seaweed just like before, then place the shrimp tempura, cream cheese, avocado, and cucumber in the center. Roll just like the first roll.
close up of a Lisa Lisa sushi roll
Here is a close up of the Lisa Lisa.
California roll, and a Lisa Lisa roll with soy sauce and wasabi
Serve your sushi with soy sauce, and wasabi. Enjoy!

Sunday Supper Movement

Thank you to Amy from Kimchimom for hosting today!

Here's what other #SundaySupper family members created today!:


Small Bites
Soupy Goodness
Big Plates
On the Lighter Side
Cheers!


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.






Thursday, August 20, 2015

Celebrate It! Blog Party!

Thank you for stopping by Celebrate It! I am so happy that you are here!

What have you been celebrating? I hope you will share it here!
I have a big event I am celebrating! Today is my 33rd wedding anniversary! I actually can't believe it has been that long. It truly seems like just yesterday, and time does really fly!

Link up whatever you would like. Recipes, books you are reading, pictures you have taken, DIY's,
baking, stories, anything you want to talk about! Share it with us so we can celebrate with you!
I am getting excited for fall, how about you?! There are so many activities going on, the air is cooler, the food is fun and tasty, the colors are so pretty, I could go on and on. I love fall! Can't wait!

Here are last weeks most clicked link ups:

Roasted Tomatoes Caprese
by 

Tips for Enjoying Fall
by

Hershey's S'mores Parfait
by

I appreciate everyone of you for stopping by to link up,
 to read and find new bloggers and friends, or just to browse.
You make my day!
By linking up, you are giving The Freshman Cook permission
 to feature your post on social media or on our blog using a
 photo, title, and link to your site.  Proper credit and links will
 be given to you! You may be sent an email reminder about this party.

Look for your link ups on the Pinterest  page for Celebrate It!
and on Twitter and Facebook!!
Let's Get to the Party!

 




Strawberry Sprinkled Bundt Cake/#BundtBakers

It is time for #BundtBakers again, and this month we are celebrating "SPRINKLES"! Can you think of anything more fun! The idea is that the sprinkles can really be anything that you sprinkle on or in your bundt. I wanted to make something that is fun and colorful, and of course, tasty! So I made a Strawberry Sprinkled Bundt Cake. I started with a white cake, added some strawberry jello for color and some crushed fresh strawberries for the yummy taste. I topped it with a lemon glaze, like on a donut, and let loose with the sprinkles! Fun~Fun~Fun! I hope you enjoy it!


Strawberry Sprinkled Bundt Cake
2 cups Flour
1 tablespoon Baking Powder
3/4 cup Shortening
1 1/2 cups Sugar
1 1/2 teaspoons Vanilla
1 cup Milk
1-3 oz. box Sugar Free Jello
1 1/2 cups Fresh Strawberries
5 Egg Whites

Clear Lemon Glaze 
3/4 cups Confectioner's Sugar 
2 tablespoons Warm Water
1 teaspoon Lemon Juice

Preheat oven to 350 degrees to bake bundt cake.


Mix the flour and baking powder together in a bowl and set aside. Beat the shortening in a mixer for 30 seconds. Mix in sugar and vanilla. Add the milk and dry ingredients that you set aside, alternating between the two, and mixing after each addition. Add jello mix and mix until combined. Beat the egg whites in a separate mixer until stiff peaks form.  Take the tops off of the strawberries. Cut each berry in half and then in half again. Place on a plate like above, and use a fork to smash down each piece. Add smashed berries to the cake batter. Fold egg whites in to the cake batter.
Grease and flour your bundt pan. Pour batter in and cook cakes for 20-25 minutes. Let cool for fifteen minutes, but take a toothpick to the sides of the bundt right after taking it from the oven.
Whisk the confectioner's sugar, warm water, and lemon juice together. If the glaze seems too thin, add more confectioner's sugar, a little at a time, to get the consistency you want. Drizzle over the cakes.

Add sprinkles and fun! Enjoy!

Thank you to Terri Truscello Miller from Love and Confections for being our host this month.

Here are this month's "Sprinkles" Bundts:



BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage