Sunday, October 2, 2011

New website that is Awesome! Pinterest

Hello everyone!
My daughter, Maegan recently introduced me to this new website that is so fun! It is at Seriously, you have to just go try it to understand how awesome it is. It is basically like a bulletin board for the internet. You can download a Pin it button into your favorites, and anytime your searching the internet, you click pin it to save it into your favorite category. The arts and crafts and book sections are fabulous!  Oh, and the food is out of this world!  So, just go take a look, you'll see! oh, and look me up-charla wilson.

Sunday, September 25, 2011

Sugar Sugar by Kimberly "Momma" Reiner and "Momma" Jenna Sanz-Agero

Title:  Sugar Sugar
Authors:  Kimberly "Momma" Reiner and "Momma" Jenna Sanez-Agero
Publisher:  Andrews McMeel Publishing
Publication Date:  25 October 2011
Pages:  312
Source:  NetGalley
ISBN:  9781449403584

My Review:

According to these two ladies, "Every Recipe has a Story"  and what a great story this compilation tells!  From the selection of recipes offered here, the story is that food should be fun and delicious and make you happy to eat it!  I love this book!  It has the best selection of sweets you will find anywhere.  The names of the recipes will crack you up.  For instance one of the Chapters is called, "Better Than Nooky Cookies."  The first recipe in that section is the 'Boobie' cookie, which looks delicious.  But, there are 16 more cookie recipes to tempt you in that one chapter.  Another chapter is titled, "Cakes to Diet For." There are some real doozies in this chapter, such as the, 'Everything But the Hummingbird Cake,'   'Strawberry Celebration Cake,' and 14 more that are as equally tantalizing as these two .  The  "Tarts and Pies Worth the Lies," is a wonderful chapter with 13 pie and tart recipes.   I could not decide which recipe looked the most appealing, as I want to make them all!  There is a 'Chocolate Puddin Pie, '  'Vanilla Puddin Pie,' 'Cooks and Kooks Key Lime Pie,' along with several others that will make your mouth water. In the "Cool Bars and Summer stars," chapter, there are 11 wonderful recipes such as 'Blueberry Buckle' and 'Peach Queen Cobbler'.  The last chapter is "Candy and Creative Confections." which has 10 recipes that includes 'Seaside Toffee,' 'Whoopie Pies,' 'Magic Marshmallow Puffs,' and 'Church Windows.'    If you love sweets, you need this book.  I think it is one of the best dessert books to hit the shelves in a long time.  I have pre ordered mine from Amazon and can't wait to get it!

This is a photo of the Blueberry Buckle from Sugar Sugar

Everything but the Hummingbird Cake

Kentucky Jam Cake

Boobie Cookies

Buffalo Chip Cookies

Vanilla Puddin Pie

Church Windows

Tuesday, September 13, 2011

Back to the Books Winner!!

To Memrie!  The winner of  the $25.00 Amazon gift card for the "Back to the Books Bloghop!!! Enjoy!!


Wednesday, August 31, 2011

BAck to the Books Blog Hop and Giveaway $25.00 Amazon Gift Card Internationa

Welcome to the Back to the Books Giveaway Hop!  Thank you I am a Reader, Not a Writer and Buried in Books for hosting this awesome Hop!  Right now there are over 300 blogs participating!  So, get hopping and have fun

Saturday, August 27, 2011

Cutie Pies by Dani Cone

Title:  Cutie Pies
Author;  Dani Cone
Sub Title:  40 Sweet, Savory, and Adorable Recipes
Publisher:  Andrews McMeel Publishing
Publication Date:27 September 2011
Source:  NetGalley
Pages:  161

My Review:

Even though I am reviewing this from a copy through NetGalley, I have pre ordered this book so that I can have a copy of my very own.  I have to admit that the cover photograph sold me on the book before I was able to see what was between the covers.  Once I got a look, I was n ot disappointed.  It contains 40 recipes adn I want to make them all.  Dani Cone's Grandma Molly's favorite saying was, "Be good, Do Well." I believe that is a wonderful saying and it is something we should all strive for.  This book is a culmination of Dani's search for the perfect pie and I believe her Grandma Molly would be proud of her, because this book is a great tribute to the pie.  Not only is there perfect pies, but there is a perfect crust for just about anyone.  She incudes The All Butter crust, The Graham Cracker Crust,  a vegan crust, and a Gluten Free Crust.  The pies include, Pettit pies, Pie Jar Pies, Flipside Pies, whole pies  and Pie Pops. Here are the names of a few of the sweet pies:  Lemon Blueberry Pie Jars, Cran Apple Flipsides, Peanut Butter n Jelly Pie, Coconut Cream Petit pie, and Cherry Almond Pie Pops.  Some of the savory pies are Good Ole Mac N Cheese, Garlic Potato  and Chive and Seet Potato Flipsides.  There is a pie here for everyone!

Thursday, August 11, 2011

The Dead Celebrity Cookbook by Frank Decaro

Title:  The Dead Celebrity Cookbook
Sub title:  A ressurection of
Recipes from more than 150 Stars of Stage
Author:  Frank DeCaro
Publisher:  HCI
Publication Date:  3 October 2011
Pages: 400
ISBN:  9780757315961

Review from Amazon:


"I adore this book so much I find myself on the horns of a dilemma--make the recipes or kill myself so I can be in the sequel." -- Brini Maxwell, author of Brini Maxwell's Guide to Gracious Living and creator of
(Brini Maxwell )

Product Description

If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!

In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.

Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to.

Elizabeth Taylor's Chicken with Avocado and Mushrooms
Farrah Fawcett's Sausage and Peppers
Liberace's Sticky Buns
Bette Davis's Red Flannel Hash
Bea Arthur's Good Morning Mushroom Tomato Toast
Dudley Moore's Crème Brûlée
Gypsy Rose Lee's Portuguese Fish Chowder
John Ritter's Famous Fudge
Andy Warhol's Ghoulish Goulash
Vincent Price's Pepper Steak
Johnny Cash's Old Iron Pot Family-Style Chili
Vivian Vance's Chicken Kiev
Sebastian Cabot's Avocado Surprise
Lawrence Welk's Vegetable Croquettes
Ann Miller's Cheese Soufflé
Jerry Orbach's Trifle
Totie Fields's Fruit Mellow
Irene Ryan's Tipsy Basingstoke
Klaus Nomi's Key Lime Tart
Richard Deacon's Bitter and Booze
Sonny Bono's Spaghetti with Fresh Tomato Sauce
And many others from breakfast to dessert.

My Review:

I could not wait to review this book when I saw it on NetGalley!  One of my great passions is old Movies, so I really wanted to see inside this book.  About the only channel I ever watch on TV is Turner Classic Movies and I have watched some of these people so many times that I feel like I know them.  This book helps me get to know them even better. When I got my hands on the book, I couldn't put it down!   It is jam packed with really wonderful recipes from all of the best stars.  Not only is it loaded with really great recipes, Frank Decaro shares some of his insight into the movies and TV shows the stars were in.  Of course most of his insights are food related, which I loved.  I really loved his writing on The Lucy Show. Also included are 6 recipes from Lucille Ball. He gives a short narration of Lucy's worst food fiasco's, and there were a lot of them.  I also loved his re-count of Batman's sidekick, Robin's expressions.  For example, "Holy Guacamole," "Holy Eggshells," etc., and about 15 more, along with recipes from the cast of Batman.  There are so many recipes in this book that I want to make, but I don't know where to start.  But, I am definitely going to make Katherine Hepburn's Brownies, Elizabeth Taylor's Chicken with Avacado and Mushrooms, Claudette Colbert's Cheese and Olive Puffs, Greer Garson's Capirotada, Vivien Leigh's Fruta Alumina, Bette Davis' Red Flannel Hash and Lucille Ball's Apple John.  These are just a few of the recipes that I want to make.  One of the main things I like about this cookbook is that even though these are recipes from Movie Stars, the ingredients are easy to find and the directions are easy to follow.  Also, Frank DeCaro gives his tips for some of the recipes.  For instance, if he thinks something needs additional ingredients or updating, he mentions that information following the recipe.  Something that I find comforting is that these stars eat the same kind of foods that I eat.  For instance, Gene Rodenberry's Lima Beans and Ham, Fred McMurray's Flemish Pot Roast, and Patrick Swayze's Chicken Pot Pie.  I could go on and on because there is no end to the wonderful treasures in this book.  Since I am reviewing this from a NetGalley copy, I am pre ordering it from Amazon.  I don't want to miss anything this book has to offer.  Thank you Frank DeCaro for writing this wonderful book.  Now I can eat  like the Stars!

Lucille Ball's Apple John
Easy, Quick  and Delicious!

Saturday, August 6, 2011

Plum Gorgeous by Romney Steele

Title:  Plum Gorgeous
Author:  Romney Steele
Publisher:  Andrews McMeel Publishing
Publication Date:  19 July 2011
Pages:  193
Source:  NetGalley
ISBN:  9781449402402

My Review

In Romney Steele's own words, she describes this book as, "Plum Gorgeous is surely a book about the sensuous and enchanting nature of fruit and what to do with it in the kitchen.  But, more than that, it's about the pleasures and joys of the table..."

This Beautiful book has so many mouth watering recipes.  Not only are there great recipes using plums, but there are numerous other fruit recipes included.  Some of the fruits included are Plums(of course), Apples, Apricots, Oranges, Lemons, Quince, Cherries, Peaches, Figs, Pears, Rhubarb, etc.
The recipes that I want to try are :  1.  Rasberry, Rhubarb Jam, 2.  Spiced Plums, 3. Cherry Clafoutis, 4.  Fresh Peach Gelato, 5.  Rustic Fruit Gallette, 6.  Plum Gorgeous Tart, 7.  Slow cooked Apple Butter, 8.  French Apple Tart, 9.  Honey lime Peaches with Creme Fraiche, 10.  Fig Relish and Ham Sandwiches, and last but certainly not least, 11.  Blenheim Apricot Jam(part of the inspiration behind the book)  Actually those are just a few of the wonderful treats inside this book.  There are many more recipes that sound equally delicious.

It was important to Romney Steele to write a Beautiful book about food, and she certainly has achieved that with this cookbook.  She encourages the cooks to play with the recipes and make them their own.  Part of her inspiration came from her Uncle Kaffe Fassett.  He is famous for his beautiful books and works of art in the knitting and Quilting world.  In Plum gorgeous, I believe Romney Steele has managed to give us the same beauty with fruit that Kaffe Fassett gives us with textiles.  I highly recommend this book especially for the upcoming fall season and the bounty of fruit that comes with it.

Plum Blackberry Sorbet
1# plums, pitted and chopped
1 cup blackberries or black currants
1/2 cup sugar
1TBS Cassis
1 tsp lemon juice
Simmer plums with blackberries, sugar and about 1/4 cup water in small saucepan over low heat until soft and pulpy, about 5-10 minutes.  Let cool slightly, then puree and press through a seive to remove seeds and skin.  You should have about 2 cups puree.  Stir in the Cassis and lemon juice to taste.  Chill thouroughly, then churn in an ice cream freezer.  Freeze until hardened, about 1 hour.

Friday, August 5, 2011

Miette by Meg Ray

Miette by Meg Ray

I am still here! I  wish I could have been here more this Summer, but things have been unusually busy and emotional.  We lost a very dear friend, and dealing with the loss has been difficult.  But. things keep moving forward even though you don't feel  like dealing with them.  Unfortunately, I have pretty much been doing only what had to be done.  But, I now think I can get back on track.  I want to start by showing you this most wonderful cookbook!


Ok folks, this is THE lovliest cookbook that I have ever come across!  The photographs are beautiful and the book itself is beautiful!  Look at the edges of the pages-they are scalloped!

Here is a photo of the Lemon Debutante Cake

Princess Cake

Coconut Mousse Cake

Bumblebee Cake

Here is the recipe for the Bumblebee Cake

1  Butter Cake
1/4 cup simple syrup
about 2 cups chocolate ganache
Butter Cake
1 3/4 cup All Purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3/4 cup plus 2 TBS unsalted butter, at room temp
1 cup sugar
10large egg yolks, room temp
2/3 cup buttermilk
1tsp vanilla extracts

Butter two 6x3tcake pans and dust with flour, tap out the excess.  Preheat oven to 350 degrees.  Sift together the flour, baking powder, and salt into a bowl and set aside.  In the bowl of a stand mixer, combine butter, and sugar and beat on medium until light colored, 10-12 minutes.  Add the egg yolks in 3 additions, beating until completely combined after each, about 2 minutes.  In a bowl, stir the buttermilk and vanilla.  With the mixer on low, add the sifted dry ingredients in 3 additions alternating with the buttermilk, in 2 additions.  Beat until just combined.  Divide the batter between the prepared pans equally.  Bake 35-40 minutes until tester comes out clean.  Transfer to wire racks and let cool in the pans or about 20 minutes.  When they are cool enough to handle, and remove pans.  Let cool 20 minutes longer.

If you need to reheat the ganache, do it in the microwave in 30 second increments.  Using an ice cream scoop, scoop about 1/4 cup of the ganache onto the cake.  Using an offset spatula, smooth the ganache to the edges.  Arrange the next layer and repeat. Apply the crumb coat of icing.  Then using the offset spatula, finish frosting the cake.  Use the simple syrup to infuse the baked cake.  Pour 2-3 TBS over the cake.  The book offers a very detailed description on how to make a picture perfect, delicious bakery cake.

Chocolate Ganache
10oinces 62 percent cacao chocolate, chopped
2/3 cup sifted powdered sugar
3/4 cup plus 1 TBS heavy cream
2 large egg yolks
3 TBS unsalted butter, at room temp
Combine the chocolate and powdered sugar in a heatproof bowl.  In a saucepan over medium heat, bring cream to a simmer.  Pour the hot cream over the chopped chocolate and stir until dissolved.  Nest the bowl over a pan of simmering water to make a bainmarie.  Heat, stirring until all of the chocolate is melted and the mixture is smooth.  Remove from heat.  Whisk the egg yolks in a small heatproof bowl.  Pour half the melted chocolate into the egg yolks while whisking, to temper them.  Pour the tempered mixture back into the pan of melted chocolate and whisk.  Add the butter and stir until smooth.  Pour the mixture through a sieve into a clean bowl.  Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks.  Ganache does not freeze well.
Simple Syrup
1 cup sugar
1 cup water
In a small saucepan, combine the sugar and water and bring to a boil over medium heat, stirring to dissolve the sugar.  When the sugar is completely dissolved and clear, remove from heat and let cool to room temp..  It wil keep tightly sealed in the refrigerator for 1 month.

Note:  I actually made this cake and it turned out pretty and delicious.  But, before I could photograph it, My new Weimaraner got to it and ate half of it, leaving it a pitiful blob.  In her defense, we recently adopted her and she came with a few bad habits.  But we love her! Bad habits and All!
Happy Baking!


Monday, July 18, 2011

Please vote for Cooper on Jones Soda!!

Please use the link below to vote for Cooper!! He has a chance to be printed on a Jones Soda label!! Thanks so much![category]
=7&offset=37  Thank you!!

Tuesday, June 28, 2011

Midsummers Eve Winners!!+

Hello everyone! The winners of the Midsummers Eve Blog Hop have been chosen through The winner of the $15.00 Amazon Card was Jennifer and the $10.00 card winner was leebee! They have both responded and the cards have been sent. Happy Reading!!

Sunday, June 26, 2011

Midsummer Blog Hop

The Midsummer Blog Hop is over! I will announce the winners soon. I will notify the winner via email and they will have 48 hours to respond before another winner is chosen. Thank you everyone for participating!

Monday, June 20, 2011

Wlcome to the Midsummers Eve Giveaway Hop.  Thank you so much to I am a reader Not a Writer and Too Busy Reading for hosting this awesome blog hop!  Please be sure and visit the other blogs listed!  I am giving away 2 Amazon gift cards.  The first one is for $15.00 and the 2nd one is for $10.00.  Please fill out the form below to enter.

On a Stick by Matt Armendariz and Corn Dog Recipe

This book is awesome!  It has so many recipes that I want to try.  I did make the Corn Dogs and sharing the recipe below.  The other things I want to try, (not in any order) are, Deep Fried Ravioli, Breakfast Pancake Dogs, Chicken and Waffles, Deep Fried Mac 'n' Cheese, Fish and Chips, Fried Mozzarella, Fried Pickles, Moletes, and the last one I will mention is called 'Son in Law Eggs' and hmm you woulf need to see the picture, but they look like a male private part!  These are just a few of the ones that look good to me, but there are many more  even dessert on a stick such as Frozen Elvis and S'mores!

Here are my corndogs!  Though not as pretty as the ones in the book, they were delicious!

Corn Dogs
4 wooden skewers
1 qt vegetable oil(i used sunflower oil)
3/4 cup all purpose flour
3/4 cup cornmeal
2TBS sugar
1/2 tsp baking powder
1/8 baking soda
1 tsp salt
1/8 tsp black pepper
3/4 cup whole  milk
1 egg
4 jumbo hot dogs(I used Ballpark Angus low fat)
ketchup and yellow mustard for dipping

Preheat oil in a large, heavy pot over medium high heat.
Mix flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a bowl.  Stir in milk and egg and whisk gently until combined.  Once oil reaches 360 degrees, thread hot dogs onto skewers.  Dip each in batter, rolling until fully coated, and quickly drop entire stick into oil.  Fry 2 at a time for 4-5 minutes.  Drain on paper towels .  Repeat for remaining corn dogs.  Serve warm, accompanied by ketchu[ and mustard.

You can use all types of sticks and this photo shows a few ideas.

                                                         Deep Fried Mac 'n' Cheese

                                                             Deep Fried Ravioli

                                                               Fish and Chips

Spaghetti and Meatballs

                                                            Margarita Jell-O Shots

I hope you enjoyed peeking into this book.  It really is one of my alltime favorites!

Friday, June 3, 2011

Well Preserved by Mary Anne Dragan/ Blueberry Jam & Apple Butter Recipes

Well Preserved: Third Edition: Small Batch Preserving for the New Cook

 It  is time to start thinking about all the fresh fruit and vegetables for the season. Oh, how I love this time of year and always want to make these wonderful treats last longer.  My all time favorite food for the summer is a fresh, vine riped tomatoe sandwich.  But, it has too be made with white bread and really good mayonaise and salt and pepper.  The only thing that can make this better is a thinly sliced fresh picked cucumber added to the sandwhich.  I guess this is a dead giveaway that I am a true southerner.  But, seriously if you have never tried one of these sandwhiches, you really need to because they are awesome!

Anyway, I also like to turn some of the berries and fruit that are availabe into jams and jellies.  I recently picked 5 gallons of blueberries.  I really enjoy picking berries.  I get up very early and start picking before the sun gets really hot.  It is a good time for reflecting on life.  It is usually just me, the berries and the birdies.  The birds usually are not too glad to see me.  This time I had a mockingbird that followed the entire time I was picking.  She would land in  the tree right at head level and just fuss and fuss.  I guess she was afraid that I wasn't going to leave her any berries.

This book has a recipe for just about any type of jam, jelly, preserves or chutney that you can imagine.  I made blueberry jam and plan to make blueberry jelly soon.  Here is the recipe for blueberry jam.

True Blueberry Jam
Makes about 4-5 8oz (250ml) jars
6 cups or 1.5L blueberries
4 cups or 950ml sugar
1/4 cup or 60ml lemon juice
Prepare the preserving jars. ( I use my dishwasher to wash the jars and lids on the hottest setting)
In the preserving pot, crush the blueberries thourghly with a potato masher.  Add the sugar and lemon juice.  Bring to a boil over medium high heat and boil rapidly, stirring often, for 15-20 minutes.

Remove from the heat.  Stir and skim off foam from top.  pour the jam into hot, sterilized jars, leaving a 1/4"  head space.  Wipe the rims clean.  Seal according to manufacturesm directions.  Process the jars in a boiling water bath for 10 minutes.

Here is a photo of my jam made using this recipe. (i doubled the recipe)

Here is a recipe for Apple butter from this book.  I didn't pick the apples fom (unless you count picking them up from the grocery)  This is so easy and delicious that I will never buy it again.

Apple Butter
Makes 6-7 8oz. (250ml) jars

In the past, people cooked apple butter outside in massive kettles slung over an open fire.  Luky you!
5lb or 2.25 kg tart apples(I used a combo of granny smith and fuji)
2 cups or 4.75ml apple juice or cider
2 TBS or 30ml lemon juice
1 TBS or 15 ml cinnamon
1/2 or 2.5 ml each ground cloves, allspice and nutmeg
 1 1/2-2 cups of brown sugar(I have used white sugar before, but the best apple butter has brown sugar in it)
Core apples and chop them coarsley.  Combine the apples and apple juice or cider in your preserving pot.  Bring to a boil over medium heat.  Reduce the heat to low, cover loosely and simmer for 20 minutes or until the apples are tender.  stir occasionally.  Remove heat.  Pass the mixture through a sieve or food mill.

Measure the puree back into your pot.  Add 1/2 to 2/3 cup of sugar for each cup of puree, depending on the tartness of the apples.  Add the lemon juice and mix well.  Cook over low heat, stirring almost constantly for 35-45 minutes, or until thickened.  Stir in the spices during the last 10-15 minutes of cooking time.  Test for doneness if desired.  ( put a TBS of the apple butter in the center of a plate and if it doesnt separate after a few minutes, it is ready)

Remove from heat.  Spoon butter into sterilized jars, leaving a 1/4" head space.  Wipe the rims clean.  Seal according to manufactures directions.  Process jars in a boiling water bath for 10 minutes.

I think that anyone interested in preserving food would benefit from this book!Copyright

Copyright 1998 by Mary Ann Dragon
3rd edition 2009
Whitecap books
282 pages

Wednesday, June 1, 2011

Splash into Summer Winner!!

Congratulations to Serene! She won the Perfect Scoop Book and Ice Cream Scoop!  Thank you everyone for participating!!!


Tuesday, May 24, 2011

Splash into Summer Giveaway Blog Hop /The Perfect Scoop by David Lebovitz & Ice Cream Scoop

Thank you to I'm A Reader, Not A Writer, and Page Turners Blog for hosting this great Blog hop!!  I  am giving away a brand new cook book and a new Wilton Ice Cream Scoop.  The winner will be drawn randomly and announced June 1st.  I will email the winner and list nthe first name or alias here.  Thank you for participating and Good Luck!!  Please fill out the form below.

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

WILTON ICE CREAM SCOOP ASSORTED COLORS 2104-1133 The one you can win is Green!

***It appears that Google Friend CONNECT IS HAVING PROBLEMS.  Please look at the top of the blog and the follow button there will work.  I have noticed this problem on many blogs the last few days.