Paige: Minutes and a half!
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Monday, August 23, 2010
Sunday, August 22, 2010
Kate Lately
This is her latest face. She does this all the time. I think it's cute.
Even if it doesn't all make it into her mouth. 
She fell asleep like this the other day. So cute!
She is the sweetest little baby. I can't get enough of her. It's interesting how children are born with their own personalities and temperments. Kate is so much more active than Paige was. She is already into everything. She can roll across the room to get to whatever looks fun to suck on. I think she will be crawling in no time.
She just started eating rice cereal and loves it.
Even if it doesn't all make it into her mouth. 
She fell asleep like this the other day. So cute!
She is the sweetest little baby. I can't get enough of her. It's interesting how children are born with their own personalities and temperments. Kate is so much more active than Paige was. She is already into everything. She can roll across the room to get to whatever looks fun to suck on. I think she will be crawling in no time. Saturday, August 14, 2010
Grilled Corn Dip
I thought this was soooo good! I found it in a Taste of Home magazine. I know that Our Best Bites has a Corn Dip recipe, but I was told that this one is a little better. :)
GRILLED CORN DIP
6 medium ears sweet corn, husks removed (or about 4 cups frozen)
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese (or Mexican blend)
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups (8 ounces) shredded Monterey Jack cheese (or Mexican blend)
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips
Directions
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.
NOTE: I used frozen corn from Costco and it was still really good.
Best frosting ever!
This is probably the best frosting I have ever had. I don't know if it's the cream (instead of milk) or the fact that you whip it for 3 minutes with a standing mixer that makes it so delish, but you need to try this recipe next time you need frosting.
Quick Vanilla Buttercream
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
I added a bit more cream and then a bit more sugar until I got the perfect taste and consistency.
Quick Vanilla Buttercream
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
I added a bit more cream and then a bit more sugar until I got the perfect taste and consistency.
I made these for a baby shower.
Sunday, August 1, 2010
Amazingly delicious cookies
I used to make these a lot, but I had forgotten about them until recently. They are REALLY good. The best oatmeal cookies you will ever have. A lot of ingredients, but they're worth it!
Paula's Loaded Oatmeal Cookies (click for the link)
Ingredients:
2 1/2 cup quick-cooking oatmeal
2 1/2 cup quick-cooking oatmeal
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cup all-purpose flour
1/2 cup buttermilk
2 eggs
1 1/2 cup packed light brown sugar
1/2 cup vegetable shortening
1/2 cup (1 stick) butter, softened
1 cup raisins
1 1/2 cup chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons of water
Directions
Preheat oven to 350 degrees. Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Preheat oven to 350 degrees. Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Recipe courtesy Paula Deen
Servings: About 5 dozen cookies
Servings: About 5 dozen cookies
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