Tuesday, September 12, 2017

Texas Sugar Cookies / #foodbloggers4tx

Today I am joining some of my fellow bloggers in a show of virtual support for all those affected by Hurricane Harvey. At the end of the page you will find a list of reputable charities, if you wish to donate money to help.
Throughout my life, I have met a lot of people from Texas, but I have never met one who wasn't proud to be a Texan. So I thought I would share this sugar cookie in the shape of the state, with a heart near where Houston is located. Our hearts go out to you and your beautiful state as you struggle with the aftermath. God bless.

Texas Sugar Cookies 
( makes approx. 5 dozen, depending on size)
(printable recipe at end of page)
5 cups Flour
3 teaspoons Baking Powder
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract
Pinch of Salt

Frosting
6 Ounces Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar



Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. 
Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.
In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.
Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.
 Add the white color as shown. Let dry for a couple hours.
Add the red color to the bottom of the cookie.
Add heart to Houston area.

Thank you for joining me today for this very special blog post! 

Keep reading to find the list of charities, lots of other wonderful food that celebrates Texas, and a printable recipe for the Texas Sugar Cookies.  


CHARITIES:



Find lots of wonderful food that celebrates Texas:


Yield: approx. 5 dozen

Texas Sugar Cookies

INGREDIENTS:

Cookies
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
  • Pinch of Salt
Frosting
  • 6 Ounces Warm Water
  • 5 tablespoons Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar

INSTRUCTIONS:

Cookies
  1. Cream butter and sugar until light and fluffy. Add eggs and almond extract and mix well. Mix dry ingredients together. Add dry ingredients to wet ingredients, a little at a time. Mix until flour is incorporated and dough comes together.
  2. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea so you can start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. Take out the first batch, cut out, and start baking at 350℉ for 8-10 minutes. Let cool completely before decorating.
Frosting
  1. In a large mixer bowl, add warm water and meringue powder. Whisk together until frothy and thickened, about 30 seconds. Add cream of tartar and whisk for 30 seconds more. Pour in all of the sugar at once. Mix on low for a full 10 minutes. Icing will be thick and creamy.
  2. Start decorating by mixing navy blue color. Use royal blue and a bit of black to get navy blue. Use a #2 decorating tip and a pastry bag. Outline the blue area, then fill in as shown. Let dry for a couple hours.
  3. Add the white color as shown. Let dry for a couple hours.
  4. Add the blue color as shown. Let dry for a couple hours.
  5. Add the red color to the bottom of the cookie. Let dry for a couple hours.
  6. Add the star to the area near Houston. Let dry.
Created using The Recipes Generator










Sunday, September 10, 2017

Apple Kielbasa Stack / #SundaySupper

I admit that I am not much for football, but I am very much for the food served at football games and parties! I am a finger food lover for pretty much any event. What is it about finger food? I think I love it because it is cute and small, and you can eat a lot of different types and not feel like you are eating too much! That is definitely the case with these Apple Kielbasa Stacks! Tons of great flavor, stacked to enjoy, and drizzled with Balsamic Glaze! 
 Apple Kielbasa Stack 
(printable recipe at end of page)

 Balsamic Vinaigrette (find recipe here)
1 tablespoons Butter
1 Granny Smith Apple
2 tablespoons dark brown Sugar
1 ounce Water (if needed)
1/2 teaspoon Roasted Cinnamon
Kielbasa
Dark Bread




Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time.  Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
 Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. You can find the recipe here.
Thank you for joining me today! I am so glad you stopped by!

Scroll down and find more recipes from #SundaySupper members to round out your game day party plans!!

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

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.   Football Party Finger Food #SundaySupper

Apple Kielbasa Stack

INGREDIENTS:


  • Balsamic Vinaigrette (find recipe here- http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html
  • 1 tablespoons Butter
  • 1 Granny Smith Apple
  • 2 tablespoons dark brown Sugar
  • 1 ounce Water (if needed)
  • 1/2 teaspoon Roasted Cinnamon
  • Kielbasa
  • Dark Bread

INSTRUCTIONS:


  1. Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time. Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
  2. Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
  3. Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
  4. Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
  5. Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. Enjoy!
Created using The Recipes Generator

Friday, September 8, 2017

Cheesy Pepperoni Pizza Dip / #15 Minute Friday

After school snacks were a necessity in our house when my son was growing up. Sometimes the snacks were a treat that I bought, and sometimes they were something I made earlier in the day. It all depended on how busy I was at work. These days I have a lot more time, but my son is grown, and not looking for after school snacks. But, sometimes I see things at the grocery, and they are just too cute to pass up. That is how this Cheesy Pepperoni Pizza Dip happened!

 Cheesy Pepperoni Pizza Dip
(printable recipe at end of page)

1-13.8 ounce Pillsbury Pizza Crust
1 1/4 cup Pizza Sauce
Hormel Pepperoni Mini's
Shredded Mozzarella Cheese


preheat oven to 425℉

Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly. 
Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.
Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce. 
Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.
Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.
Cut the pizza crust into strips for dipping.
Have fun enjoying your Cheesy Pepperoni Pizza Dip!






Thanks for stopping by #15 Minute Friday!


Cheesy Pepperoni Pizza Dip

INGREDIENTS:


  • 1-13.8 ounce Pillsbury Pizza Crust
  • 1 1/4 cup Pizza Sauce
  • Hormel Pepperoni Mini's
  • Shredded Mozzarella Cheese

INSTRUCTIONS:


  1. preheat oven to 425℉
  2. Open the pizza crust and spread it out on a pizza pan. You can use a baking sheet or anything that is oven safe. Bake for 11 minutes, but watch the crust to make sure it cooks thoroughly.
  3. Remove pizza crust from the oven and cool on cooling rack. Turn oven to 325 degrees.
  4. Place half of the pizza sauce in a bowl. Add mini pepperoni pieces around the top of the sauce.
  5. Place the rest of the sauce on top of the pepperoni pieces. Just spoon it right on top. Place pepperoni pieces on top of sauce, just like the first layer. Place shredded mozzarella on to the top of the pepperoni's.
  6. Place in oven and bake for 3 minutes. Turn to broil and broil for 1 minute.
  7. Cut the pizza crust into strips for dipping. Enjoy!
Created using The Recipes Generator

Thursday, September 7, 2017

Celebrate It! Blog Link Party!


Hi! I am so glad you are here!
Share what you have been busy creating, so we can celebrate with you!

Last weeks 3 featured posts:

Brownie Stuffed Chocolate Cupcakes
from

20 Cheap But Chic Dollar Store Crafts
from

Grandpa Bob's Apple Cinnamon Nut Bread
by 

Let's party!
 

 

 

Monday, September 4, 2017

Rice and Seafood Stuffed Mushrooms / #Taste Creations


These Rice and Seafood Stuffed Mushrooms are an easy and tasty appetizer that you need at your next football party or get together! It's easy to make a lot at one time, making them a definite for large gatherings. Just cook them in a larger skillet than I used here, and when putting them under the broiler, use a baking sheet. You can really make these your own by exchanging the seafood for chicken, and switching out the 4 cheese for another favorite! No matter how you make them, I know you and your guests will love them!
I made this recipe as part of the #Taste Creations group. Today we are sharing recipes we made with rice. Find all the recipes at the end of this post.

Rice and Seafood Stuffed Mushrooms
(printable recipe at end of page)

6 pieces of Shrimp
1 teaspoon Concentrated Shrimp and Crab Boil
2-3 ounces of Crab Legs, already cooked
4 ounces Cream Cheese~softened
1-2 ounces Onion~chopped
2 ounces cooked Rice
2 ounces Butter
Shredded 4-Cheese


Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
Remove crab from shell. Chop into small pieces.
Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
Pull off the stems and wash and dry mushrooms. If you are making ahead of time for a party or get together, stop here. Refrigerate the filling and start cooking the mushrooms right before the party!
Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
Once the mushrooms are browned, add the mix to the inside of the mushrooms. 

Cover with a lid to let the mushrooms and stuffing cook. 
Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes.
 Enjoy your Rice and Seafood Mushrooms! 
Thanks so much for joining me today!

Don't they look wonderful and tasty! Stop by and visit the bloggers who made these delicious recipes. 

Cauli Rice Pudding ~ Our Good Life
Instant Pot Indian Spinach Rice Recipe~Tikkido
Italian Sausage and Vegetable Rice Casserole~ An Italian in My Kitchen

Click on the link below to find lots of other rice recipes!


An InLinkz Link-up




Rice and Seafood Stuffed Mushrooms

INGREDIENTS:


  • 6 pieces of Shrimp
  • 1 teaspoon Concentrated Shrimp and Crab Boil
  • 2-3 ounces of Crab Legs, already cooked
  • 4 ounces Cream Cheese~softened
  • 1-2 ounces Onion~chopped
  • 2 ounces cooked Rice
  • 2 ounces Butter
  • Shredded 4-Cheese

INSTRUCTIONS:


  1. Boil a pot of water. Pour in 1 teaspoon Concentrated Shrimp and Crab Boil mix. Add shrimp for 3 minutes, than remove and place in ice bath to stop shrimp from cooking.Once cooled, remove shrimp from water and chop into small pieces.
  2. Remove crab from shell. Chop into small pieces.
  3. Dice onion into small pieces. Add cream cheese, chopped shrimp, chopped crab and rice. Mix together.
  4. Pull off the stems and wash and dry mushrooms.
  5. Melt butter in frying pan. Add mushrooms on medium heat. Cook on one side for 2-3 minutes, then flip over to the other side and cook again. You might have to flip them on each side one more time to get them browned. The mushrooms are done when they are soft and tender to the touch.
  6. Once the mushrooms are browned, add the mix to the inside of the mushrooms.
  7. Cover with a lid to let the mushrooms and stuffing cook.
  8. Once stuffing is heated, add cheese to mushrooms. Cover again and let melt.
  9. Remove lid and place pan in oven under broiler. Let broiler brown up the cheese on the mushrooms. It should take 3-4 minutes. Enjoy!
Created using The Recipes Generator

Sunday, September 3, 2017

Sushi Roll Rice Bowl / #SundaySupper

 If you are a rice lover, I know you will love this Sushi Roll Rice Bowl!  It's sushi, without the roll! It's easy! It's fun! The best part is that you can customize it to your taste. Don't like crab or shrimp? Add some chicken! Don't like avocado? Add some tuna! 
The base of this yummy bowl is sushi rice. It's incredible! It's sticky and sweet and awesome!
I know there are a lot of ingredients in this recipe, but the thing to remember is prep, prep, prep! Prep is king in a recipe like this one. Make the rice, boil your shrimp, toast the sesame seeds, cut your vegetables for the bowl. Have everything ready~then assemble your bowl. That makes it easy, and helps you feel organized!
Scroll down for lots more rice recipes after reading this one!
 Sushi Roll Rice Bowl
 (printable recipe at end of page)
1 1/2 Cups of Rice
2 cups Water
Vinegar
sugar
Salt
3-4 pieces of Shrimp
Shrimp and Crab Concentrate
2 tablespoons Sesame Seeds
Cucumber Slices
Carrot Shreds
Meat from 3-4 Snow Crab Legs
Avocado Slices
Sliced Green Onions
Pickled Ginger
Roasted Seaweed  
1/4 cup Soy Sauce
1/4 to 1/2 cup Sugar
1 tablespoons Rice Vinegar

Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath.  Let cool completely. Set aside.
Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside.
 Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. 
Enjoy!
Thanks for joining me today!

Join us in celebrating rice today at #SundaySupper! Scroll down a bit to see lots of creative and tasty ways to make rice a part of your meals!

Simple Rice Recipes for Dinner #SundaySupper

What's for dinner?

Rice is for dinner!

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.

Sushi Roll Rice Bowl

INGREDIENTS:

1 1/2 Cups of Rice
  • 2 cups Water
  • Vinegar
  • Sugar
  • Salt
  • 3-4 pieces of Shrimp
  • Shrimp and Crab Concentrate
  • 2 tablespoons Sesame Seeds
  • Cucumber Slices
  • Carrot shreds
  • Meat from 3-4 Snow Crab Legs
  • Avocado Slices
  • Sliced Green Onions
  • Pickled Ginger
  • Roasted Seaweed
  • 1/4 cup Soy Sauce
  • 1/4 to 1/2 cup Sugar
  • 1 tablespoons Rice Vinegar

INSTRUCTIONS:

  1. Start making the sushi rice by making short grain white rice according to the package directions. Sometimes the package will state that it is "perfect for making sushi rice". Once the rice is cooked, lay it out on a baking sheet to cool. While it is cooling, put your mix together. Heat the vinegar, sugar and salt in a small pot. Stir to dissolve the sugar and salt over low heat. While it is heating, make an ice bath, and cool the mix by placing the mix in a bowl, and that bowl into the bowl of ice and water. Once the mix is cooled, pour it over the rice, a little at a time, carefully mixing it with a spatula or a flat spoon. I like to wear gloves and carefully fluff the rice as I am adding the mix. Then continue to mix over and over. The rice will continue to absorb the mix, giving it a great flavor. Put rice in a safe container until you are ready to use.
  2. I cooked 5 shrimp for this bowl, but only 4 are needed. Peel and devein the fresh shrimp. Add a teaspoon of Shrimp and Crab concentrate to a small pot of boiling water. Cook shrimp in pot for 3-4 minutes. Remove shrimp from pot and place them into a small water bath. Let cool completely. Set aside.
  3. Toast a teaspoon of sesame seeds by placing them into a dry pan. Turn temperature to medium low and allow seeds to start to brown. Keep careful and watch so they don't burn. Move the seeds around the pan every couple minutes. Remove from heat and cool. Set aside. Make the soy drizzle by combining the the soy sauce, sugar and rice vinegar in a small sauce pan. You may not want all the sugar, so use the 1/4 cup, then try the taste to see if you want to add more. Bring to a boil for approx. 3 minutes, whisking the entire time. Reduce to a light syrup consistency. Set aside.
  4. Fill your bowl with the sushi rice. Begin adding your ingredients in to the bowl. Sprinkle the bowl with the toasted sesame seeds. Crumble a piece of roasted seaweed in the center of the bowl. Add the soy drizzle. Enjoy!
Created using The Recipes Generator