I received an Award - and I'm passing it along!

First: I need to clarify this - I did not actually receive this award for anything special I did. Rita from over at One 2 Try actually received the award, and has graciously passed it along to anyone who needs a smile! I would never turn down the opportunity to give, or to get a smile - so here it is - for all of you to share. Here's the deal, you snag the picture for your next post, tell readers where you got it or link back to this post, then list 10 things that make you happy in the post, and pass along the award to 10 other bloggers. Or, I guess since the rules have already been bent/broken - you can offer it to anyone you think needs a smile. Great idea, isn't it?

Here are 10 things that make me happy:

1. My favorite days are the ones where my kids and my husband are all home at the same time. It doesn't happen very often any more so it always makes me happy when it does.

2. It makes me happy when my kids are happy.

3. I'm happy when I can have a few hours to do what I'd like to do, instead of just doing what I have to do.

4. Having a good book to to read on a Sunday afternoon makes me happy.

5. Finishing a painting or drawing for someone always makes me happy.

6. I'm happy when I can sit in the shade at our farm and play with the dogs on a hot summer day.

7. The volunteer work I do makes me happy.

8. Being able to spend time meeting people, and learning new things on this blog makes me happy.

9. Curling up on the couch doing absolutely nothing makes me happy.

10. Holding hands with my husband on a long walk is pure happiness.

So now it's up to you - grab it and run! Go spread some smiles and happy thoughts all over your blog! Sure made me feel good to pass it along to you!

A Shimmy In My Spirit: Dancing To Paris - Day 3

A blogging friend of mine has come up with the most wonderful thing I've tried lately. Dancing Around My Kitchen. After I thought about it, it makes perfect sense. We all spend so much time in our kitchens because it makes us happy, so why not celebrate that little piece of happiness with a little dancin'?

It only took a minute before I decided to join her. And I'm so glad I did - it was so much fun! After I got past feeling just a bit self conscience, I turned up the music and really had a blast!

For something so simple, it sure makes you feel good! She's taking it a little further and rewarding herself with a trip to Paris! I'm going to have to find a different way to reward myself, but I'm sure I'll figure out something.

Follow the link to her blog and get all the details, I think you're going to love it!

A Shimmy In My Spirit: Dancing To Paris - Day 3

Hostess Cupcakes to Smores Cupcakes to Cupcake Madness!

When you look at that first picture you're probably thinking, OK, big deal she made cupcakes. Thousands of women on these blogs make cupcakes - good cupcakes - pretty cupcakes - award winning cupcakes. My cupcake story is not good, it's not pretty, and it will never win an award! When you read a bit further, you'll see what I mean - actually those three cupcakes in that picture are the lone survivors of the cupcake madness that happened in my kitchen today. I started out with the best intentions. I wanted to make Hostess Cupcakes for my husband. Should have been simple enough - I'm not an idiot, and I have a kitchen with an oven. And I have made cupcakes before. Lots of cupcakes. In the beginning, everything went as expected - devils food cake mix, mix it, put it in cupcake pans. Put them in the oven. Take them out in 18 minutes. Simple enough.

After they cooled, I put together the marshmallow cream and icing. Got out my cookie press with the tip to fill the cupcakes and one by one, I filled them. So far nothing out of the ordinary.

Then, I got a call from my daughter. While we were talking she mentioned she hadn't had Smores Cupcakes for a while, and how good she thought they would be on a dreary January day. So, I started thinking - I can do this - and make both my husband, and my daughter happy. A Smores Cupcake starts out about the same as a Hostess Cupcake. Chocolate cupcake with marshmallow filling. But with the Smores, I would add a bit more marshmallow to the top, sprinkle on some graham cracker crumbs, then frost them. Usually I frost the Smores with a swirl of chocolate icing and the marshmallow/vanilla blend I use for the filling. Finished they look a little like the swirls you get on a Dairy Queen ice cream cone.

Apparently, the cupcake fairies (or whoever is in charge of this kind of nonsense) had other ideas. From the time I changed the plan, and tried to get clever - it all flew to **xx??>>***.

My pretty swirls fell, and ran, and literally came undone! The marshmallow refused to stay on a cupcake, and the chocolate was too afraid not to follow! It was a complete mutiny - all in about a minute and a half. They were turning into little chocolate marshmallow blobs right before my eyes. So what are you going to do? At my house, you laugh! There was no point in trying to make it something it wasn't. It was Cupcake Madness - plain and simple. Some days it just isn't going to work!

So after all that - I ended up with 3 semi-pretty cupcakes - and a whole bunch of really ugly, messy, runny cupcakes at our house! But my sweet (or maybe just smart) husband and daughter told me how good they were - anyway. You gotta love em! So for all you fabulous cup cake artists out there - I will always be in awe of your talents! I will never again take for granted the time, experience and patience it takes to make a beautiful cupcake - because clearly - I can't do it!

Blackberry Margarita Hand Painted Glasses

Fort Worth, Texas! Some of the best times of my life have been in Fort Worth. I get it - you may not have Fort Worth on the top of your list of dream vacation spots. It's not a beach get-away destination, and it's probably not considered exotic - but until you've spent some time in Sundance Square enjoying a slow dance with your favorite Cowboy, you won't understand how romantic it can be!
Picture this: a quiet, candle lit, private table - fresh salsa, guacamole, and a Blackberry Margarita. Your handsome husband in his Wranglers and Cowboy hat. Ahhhh - it's heaven in my world!
What does this have to do with Hand Painted Blackberry Margarita Glasses? Well, I'm going to tell you - I love to save the memories, so this time, I decided to always remember that evening by painting margarita glasses we could use again and again when we made the Blackberry Margaritas we had that night.

Here's the recipe for the Blackberry Margaritas we got from the bartender:

Put about 6 fresh blackberries and 2 fresh mint leaves in the bottom of a shaker. Muddle them together until crushed. Fill the shaker with ice.

Add 1 and 1/2 oz good Tequila.

Add 1 oz fresh squeezed lime juice.

Add 1 oz simple syrup  (equal parts sugar and water).

Shake well, then strain into glass.

Here's how I paint my glasses:

Wipe the outside of glasses you're going to use with alcohol to remove any fingerprints, dust or oil. I use any craft enamel paint that's made specifically for glass. The craft stores have lots of colors and several brands. I've used most of them and have gotten good results. Most are water based and clean up easily. Now the fun part - what's your design going to be?  While you're thinking about your design, consider how it will also look from the inside. You'll want to be able to get the detail work to be visible from the inside, and the outside, so it takes a little planning.

I like to work from the top down just because it's easier for me to keep a steady hold on the glass while I'm painting. One of the most important things to remember is not to paint all the way to the top of the glass. Leave about a one inch space from the top. While these paints are non-toxic, they state on them that they are not "food safe" unless they are fired in a kiln. But you won't need a kiln to make these glasses ready to use. They will be safe, and hand washable, when you're finished. You simply "bake" them in your oven after the paint is dry to stabilize it.

I used a Blackberry and Lime theme on mine because I was making them to remember a specific drink and special night, but you can also make them to coordinate with your other glasses and serving pieces.

I've also done sets of Margarita, or Wine glasses as gifts for birthdays, and weddings. Coffee mugs are always fun for someone you'd like to give a more personalized gift. You can do these in just a couple of hours - less time than it takes to go to the mall - and your friends will love them!

When you've finished your design, let the paint dry at least an hour. Place your glasses on a cookie sheet in a cold oven (I usually place mine upside down so I don't tip them over when I'm moving them). Turn the oven on and set it to 350 degrees. Let your glasses warm up as the oven does, and let your glasses bake about 30 minutes. Important - if you put your glasses in a hot oven they will break. After 30 minutes, turn the oven off and let your glasses cool down gradually. They will now be safe to use, and hand washable. Email me if you'd like to know more about painting some of these - I don't claim to be an expert - but I would be happy to help you if I can. It's easy - really!

These are my memories from a night in Fort Worth with my Cowboy.

Carrie's Cooking and Recipes: Cobb Salad

Carrie's Cooking and Recipes: Cobb Salad

This may be the next recipe I try for my family this week - it looks so delish!

Stormy January Sky in Texas

This past week Texas had gotten through the icy cold temps we had the first part of January, and the weather had warmed up to near normal. For a few days earlier in the month it was way below freezing and we were breaking ice off of water troughs for the horses. Then just a few days later, it was back in the 60's. It seemed like everywhere I went people were venturing out in shorts and t-shirts again. I even saw flip-flops, which just seems wrong for January - anywhere. Then about mid week, while it was still warm, we were hearing about tornado watches. Tornado watches and warnings are not unusual, but it is a little early in the year for us. While I was coming back from the barn late one afternoon, I could see the sky changing by the second. I grabbed my camera and took these photos because I was so interested in how blue the sky was behind the storm clouds. It was still a while before sunset, but some of the clouds were picking up the bright orange of the sun, and some of the clouds were reflecting black from the storm.

I also loved how the trees were in silhouette against all this color. I took as many photos as I could, but it wasn't just a few minutes before the sky turned completely dark and it started pouring down rain. No tornados anywhere, just rain for the next few days. I guess the old saying about Texas weather has some merit - it will jump from one extreme to another in a blink.

Pioneer Woman Rosemary Rolls - Crazy Good!

I had some time today to try The Pioneer Woman's recipe for Rosemary Rolls - and I'm ever so glad I did! They are even better than I expected. I started with the recipe I use for bread and rolls (one of my first posts on this blog) instead of using the frozen dough so they took a while, but were well worth the time.

I let the dough rise as I would normally do, then punched it down. I decided to do one cast iron pan of the Rosemary Rolls, and 2 pans of the regular rolls I usually make. I had a 10" cast iron pan so it held 8 golfball size dough rounds.

I used olive oil to coat the bottom of the pan, but I'm sure a spray would also have been fine. I covered the rolls and let them rise again for about 2 hours.

When they had about doubled in size, I brushed them with melted butter. I then added the chopped fresh rosemary, and brushed with melted butter again (just like the original Pioneer Woman recipe). Next I sprinkled with a course ground sea salt. I admit, I was a bit hesitant to add too much, but I'm glad I went ahead and added a good sprinkle - I think it made a lot of difference in the end.

                              

I did let them rise again about 20 minutes after this picture. Brushing with the butter seemed to deflate them a bit. Popped them in a 400 degree oven for about 16 - 18 minutes because the cast iron pan I used was bigger than the one in the recipe. They were also beautifully browned on the bottoms when they came out.

They were absolutely melt-in-your-mouth delicious! It would be very easy to finish off the pan before anyone even knew they were in the house!

Check out how the butter melted down into the first layer of the roll - you'll love this recipe!

Amaretto, Kahlua, and Cream - How could this be wrong?

Maybe it's the weather, maybe it's simply because it's January, but a light and fruity drink right now just doesn't seem quite right. Over the Holidays I made a White Chocolate Bread Pudding with a bit of Amaretto, so when I glanced up at the shelf and noticed the Amaretto had hardly been touched, I decided I needed to do something with it! Years ago I remember having a drink that was so simple - but was a delight to sip after dinner, or in place of dessert. This is a version of that drink.

I rubbed a bit of water around the rim of a martini glass and dipped it into a mix of cocoa powder and sugar sprinkles for a little added chocolate and sweet flavor. Added a few ice cubes, then equal parts of Amaretto and Kahlua, with a splash of half and half. I loved how the cream floated on top - so pretty! I also tried one with a White Chocolate Mocha coffee creamer (instead of the half and half) that was also good. Experiment with your coffee creamers, and have fun!

My Crockpot Rocks Yankee Pot Roast!

We're all feeling a bit worn out at my house this weekend so the first thing I thought of was the crockpot - it doesn't get much easier to feed my husband, my kids coming and going with friends and significant others, and anyone else who stops in hungry! Although I admit I did tell them all I slaved for hours over this "melt in your mouth" pot roast especially for them because I love them - it really is one of the easiest ways to have a meal ready all weekend. Although I am a Texas woman - and true to most things southern - my Mama  called this Yankee Pot Roast so I always have, too. Which confused me a bit since so many other things in our world were tagged "Texas", or "Tex-Mex", or "Southern Style", or "Southern Fried". So here's our family version of Yankee Pot Roast from Texas (that doesn't even sound right, does it?):

Lately I've been using an Angus shoulder roast - not much more dollar wise, but it seems to be more tender and flavorful. I seasoned the roast with McCormick Beef Stew Seasonings (2 pkgs.) added to about 3 cups of water. Then simply started layering 1 white onion, cubed, a package of baby carrots, and about 8 Yukon Gold potatoes, also cubed. I seasoned with salt and pepper between each layer.

The last thing I added was a small head of cabbage, trimmed and sliced into wedges (without the core), seasoned again with salt and pepper, and paprika. Covered, and cooked it all on high for about 5 hours.

                   

While this is cooking, the house fills with a wonderful aroma all day. Everything comes out of the crockpot brown and melt in your mouth good. I also made up a quick batch of dinner rolls to complete dinner. This is now Sunday and we're all looking forward to leftovers for dinner again today! That's the thing I also love about crockpot meals and stews - they seem to get better the day after. If they last that long for you!

                                                                                  

Lemon Rosemary Chicken Breasts

So, so easy and so, so good! The fresh rosemary in the grocery store looked especially nice today so we're having Lemon Rosemary Chicken Breasts at our house tonight.

Start with bone in, skin on chicken breasts. I usually do 6 at a time, but this recipe will adapt to any number.
Fresh Rosemary
Half stick of butter
1 - 2 lemons (depending on how many chicken breasts you're doing)
McCormick French Herb Roasting Rub
Olive Oil
Paprika

Soften a half stick of butter.
Add a squeeze of fresh lemon juice to the butter (as much or as little as you like).
Add about 2 Tablespoons of McCormick French Herb Roasting Rub.
Combine until smooth, and set aside.

Rinse and pat dry the chicken breasts. Place on foil covered shallow pan. Slice a lemon or two into enough slices for each chicken breast to have one slice. Place about a teaspoon of the butter, lemon, herb blend under the skin of each chicken breast. Top with a slice of lemon and a piece of fresh rosemary.

Pull the skin back in place to seal in the butter and lemon. Lightly cover each chicken breast with a bit of olive oil. Rub in more of the McCormick French Herb Roasting Rub, and add a sprinkle of paprika for color.

Roast in oven on 400 degrees for 45 minutes to 1 hour (depending on their size) until the herbs are brown and crispy. The herb butter will keep the breasts moist and very flavorful. Your whole house will smell wonderful while they're baking, and dinner is ready in no time. Add a salad, or I will sometimes put whole sweet potatoes into the oven at the same time the chicken breasts are baking.

Tuscan Wedding Soup

Growing up in an Italian-American neighborhood, I had been to many weddings, but not once did I see anything called Italian Wedding Soup (Minestra Maritata) at any of them. So when I started my family and began collecting recipes I was a bit confused about exactly what people were referring to when they talked about Italian Wedding Soup. After some research (pre-Google days) this is the explanation I found - not nearly as romantic as some of the Wedding Soup stories, but apparently more accurate. The phrase Wedding Soup is actually a mis-translation. The soup has nothing to do with a marriage, or a wedding. The words "minestra maritata" in Italian are loosely translated to mean two things go well together - as in the greens and meat in the soups go well together. We have all seen hundreds of variations of Wedding Soup, but the one thing that remains consistent is the use of greens and meat (usually meatballs). So I'm going to add one more recipe to the many you've already tried - but I will also say this - I've used this one for many years and it's always been a favorite when I've made it for 2, or made it for 20. Enjoy!

Meat Balls:

1 lb. lean ground round

1 egg

1 Cup Kraft 5 Cheese Blend (or a combination of grated Parmesan and Romano cheeses).

1 Cup Italian bread crumbs

4 Tbs. McCormick Italian Herb Blend

1 clove minced garlic

1 Tbs. Worchestershire sauce

splash of milk as needed to bind together.

Form meatballs into smaller-than-golfball size meatballs and place on oiled (or Pam sprayed), foil lined, cookie sheet.

Bake at 375 degrees for about 20 minutes.

Soup:

3 - 4 Tbs. olive oil

1 medium white onion, diced

1 cup petite baby carrots, cut in half

1 cup sliced mushrooms

1/2 red pepper, diced

1 clove garlic, thinly sliced

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 teaspoon dried red pepper flakes

1 Tbs. dried celery flakes

3 - 4 Tbs. dry red wine

10 cups chicken stock - preferrably your own, not canned.

4 cooked chicken breasts - cut into approx. 1 inch pieces.

3 cups baby spinach (fresh or frozen)

Shredded parmesano reggiano for garnish on individual bowls.

Putting it together:

Calphalon Contemporary Nonstick 6.5 Quart Soup Pot

Using a heavy soup or pasta pot, saute onion, mushrooms, carrots, red pepper, and garlic in olive oil until tender and just starting to carmelize.

Season with salt, pepper, dried pepper flakes, and celery flakes.

Add the diced chicken, and stir to cover well.

Add the red wine and continue to simmer until wine is reduced.

Add the chicken stock and warm through.

Add the spinach and the meatballs.

Simmer about 20 minutes until all the flavors have combined.

When serving, top with a generous handful of parmesano reggiano.

Pfaltzgraff Pistoulet Blue Open Stock Deep Soup/Cereal Bowl

**I have also added pasta to this soup for an extra hardy meal. If you choose to use pasta, I would suggest you cook a small pasta (piccolini or mini farfalle) according to directions in a separate pan, keep warm and add to individual servings. The pasta can get gummy if it's in the broth of the soup too long.

Mama's Hot Chocolate (not for the kids!)

This evening, after a full day of cleaning up all the after Christmas stuff, and taking care of everything we normally do around here, I sat down with my Cowboy husband and finally took a deep breath. I think we are both a bit wistfull (if Cowboys can actually get wistfull), about all the friends and family we were so fortunate to spend time with over the Holidays. Sometimes we get so wrapped up in all the small slights we see (or perceive), the arguments that have been going on forever, and the sister-in-law who everybody has had it up to here with, we miss the the bigger picture. Some of the misunderstandings we've had in our family seem a bit silly in hindsite - but of course - there are those relatives who have annoyed me to no end who I will never get along with! (sorry, just needed to get that off my chest) But what's the alternative - being by yourself for Christmas?  I can't imagine that would appeal to many of us. So, we'll do it all again next year - but be forewarned - if my sister-in-law says one thing about my decorations, my cooking, or my dog - it's going to get ugly!

I decided I needed to mellow out a bit this evening so this is what I put together - Mama's Hot Chocolate. This is a grown up version of the old comfort favorite - but it will make Mama much easier to get along with tonight!

Fix your favorite hot chocolate recipe. I like regular whole milk with Ghiradelli chocolate added.

Add a splash of Amaretto

Add a splash of Kahlua

Top with whipped cream (I used it right out of the can)

Sprinkle the whipped cream with cinnamon chips

This was so yummm - and got even better as the whipped cream and cinnamon chips melted.

After everyone goes home......the tree comes down.

Most of you are probably feeling the same way I am this weekend. It's a little bit of a let down after all the packages are opened; wrapping paper has gone to the trash; all your friends and relatives have gone home; and the final sign it's all over for another year - the tree is coming down. I've carefully wrapped all of our favorite ornaments in tissue and stored them in the wonderful plastic storage tubs I've come to love and depend on. I'm finished putting away all the holiday linens and the wreath on the front door is back in the attic for another year. I'm not sure if I'm relieved, or just plain worn out!

We did have an unexpected fun (maybe not so fun for some) thing happen - we had a white Christmas here for the first time in more than 80 years! It snowed on Christmas Eve and again Christmas Day - but it didn't last long. By the end of the day it was warm again, and all of it was melted. I'm just now getting caught up with some of the pictures I took so I'm going to post a few from last week. Probably not so spectacular for most of you who get snow every year - but even the adults around here got excited about it! The horses were definately not enjoying it - and we had a calf born in the middle of it who probably wished it had waited another day to greet the world! Every year I wonder the same thing - what is it about storms that makes horses and cattle have their babies? It certainly never seems like the best time.

a Blue Moon Martini for a Blue Moon New Year's Eve

Happy New Year to everyone - and best wishes for a healthy and prosperous year!  As we were preparing for a small New Year's Eve party last night, I thought about making a little different Martini to celebrate not just New Year's Eve, but also the Blue Moon we had last night. This one hit the exact sweet, sour, and fresh flavors we were looking for. It's not quite "blue", but a deep purple/red was close enough for us once we found the taste we liked! It's similar to a Blackberry Kiss Martini I made last summer, but more lemony. Keep it in mind - I think we'll be using this one all year long at my house!

Run a cut lemon around the rim of a martini glass and dip into sugar sprinkles. For Martini:

1 part Grey Goose vodka
1 part Black Haus blackberry schnapps
1 part Chambord
4 parts lemonade (I used the frozen concentrate mixed with water)
Shake in a Martini shaker with ice to chill completely.

Carefully pour into your sugar rimmed glass and enjoy! The glass pictured is from Swank Martini.