Welcome Fall

Happy First Day of Fall from Southern Utah

Photos were taken 3 miles above my house

Everyone must take time to sit and watch the leaves turn ~Elizabeth Lawrence

 Autumn is a second spring when every leaf is a flower ~Albert Camus

Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all ~Stanley Horowitz

A woodland in full color is awesome as a forest fire, in magnitude at least, but a single tree is like a dancing tongue of flame to warm the heart ~Hal Borland

Autumn, the year's last, loveliest smile ~William Cullen Bryant

Until Next Time,

Pam

Pecan Cider Acorn Squash

Wednesday I picked up my CSA basket and inside was a acorn squash.  With fall just a around the corner what could be more perfect than a acorn squash.  Going through my pantry I put together the ingredients below for the perfect "Fall" flavors.

Pecan Cider Acorn Squash

2 large acorn squash

2 tablespoons butter for each half of squash

2 tablespoons brown sugar for each half of squash

2 tablespoons cinnamon cider syrup or maple syrup add a couple shakes of ground cinnamon

1/2 teaspoon Worcestershire Sauce for each half of squash

2 tablespoons chopped toasted pecans for each half of squash

pinch of kosher salt for each half of squash

Pre-heat oven to 400 degrees.  With a large knife (and some muscle) cut the squash in half and scoop out seeds.  Score the squash both directions and add butter, brown sugar, syrup, worcestershire sauce, pecans and salt in the center of the squash. Place on baking dish or in a casserole dish with about 1/4 cup of water in the bottom (to prevent burning and to keep the squash moist).  Bake for 1 hour or more until completely cooked where a fork goes in and out easily.  Let sit for 10 minutes to allow the sugar to cool a bit.

Until Next Time,

Pam

Cowgirl Swank

I am in love with Cowgirl Swank I saw these darling custom made hats and visors and had to have one.  I shot them an email on ordering my hat and within a few hours I had a response back and after going over the details of what I wanted my order was placed and paid for.  In less than two weeks my hat arrived and I couldn't be more please with the quality workmanship.  The personal customer service is top notch which you don't find everyday.

Stop by Cowgirl Swank and check out their line you are going to love it!!!

Thank you Ladies I'm looking good over here at Living "Rancho Delux"

Until Next Time,

Pam

Canning Tools and Cowboy Candy

I am a beginner at canning and a year ago I bought all the tools needed to start my canning experience.

I started out slow making some bread and butter pickles and two different strawberry jelly.  It was enough to wet my whistle to expand my canning and to upgrade the tools of the trade.

At Williams-Sonoma I found the tools that I needed to make my job easier.

I love the Kilner- Stainless Steel Jam Pan it is large 8.45 qt and handle for easy carrying and a pouring lip.  However, one of the best features by far is the measurements in pints and liters printed on the inside of the pan and the encapsulated base for uniform heat distribution. Priced at $99.95 and pretty darn stylish too. 

Stock photo from www.kilnerjarsuk.co.uk

Next is from the company Progressive (which have wonderful kitchen tools).  I love the feel, design and looks of these tools.

Canning Funnel - It fits standard and wide mouth jars, headspace measurements which I love and dishwasher safe. Priced at $7.95

Canning Lid Lifter - You can easily remove the magnetic lifter from your lids just by tilting the lifter to one side.  Priced at $2.95

Canning Tongs - Hands down a Winner!  The handle is spring loaded which makes it so easy to grab those jars easily out of the hot water.  Priced at $9.95 (stock photos from www.progressiveintl.com)

With the right tools canning is so much easier for the beginner and experienced canner. 

Cowboy Candy

Candied Jalapeños

by Rebecca found at Tasty Kitchen

3 lbs Fresh Jalapeños, washed

2 cups Cider Vinegar

6 cups sugar

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Remove the stems from the jalapeños and discard, slice the peppers 1/8 to 1/4 inch rounds and set aside. (note: use food grade gloves while handling peppers)

In a large pot bring cider vinegar, sugar, turmeric, celery seed, garlic and cayanne to a boil. Reduce to a simmer for 5 minutes. Add jalapeños and simmer for exactly 4 minutes. Use a slotted spoon to remove jalapeños add to sterile jars to within 1/4 inch of upper rim of jar. Turn the heat up on the syrup and boil   hard for 6 minutes.

Using a ladle pour syrup into jars over jalapeños, use a damp paper towel to remove any stickiness from the jar rim and place a 2 piece lid on and finger tightened.

Place into a boil water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars.  Remove from boiling water and let sit 24 hours before tightening the jars completely.  Let sit for one month before serving or giving as gifts.

Leftover syrup can be canned also to be used in recipes, brushed over meats, etc.

Until Next Time,

Pam

Note: I was not paid or given items by Williams-Sonoma, Kilner and Progressive to review.  All items were purchased and used by myself

Product Review - McCormick and LiteHouse

While I was at the market today in the spice section I noticed some "NEW" products and when I say new they are new to me.  I was looking to make a dip for the Bears vs Packers football game tonight.

I picked up a jar of McCormick Grill Mates Molasses Bacon Seasoning along with LiteHouse Freeze-Dried Red Onions, Chives and Jalapenos.  All these bold flavors are going to make a fantastic dip. 

After putting the dip together I did a taste test just to make sure I had all the flavors together just the way I wanted and these spices did not disappoint so much flavor.  Two hours later I taste tested again and WOW flavor town.  I highly recommend added these jars to your spice collection.

Sour Cream Bacon Dip

3 slices bacon, cooked and chopped fine

1 1/2 cups sour cream 

1 1/2 tablespoon bacon grease

1 1/2 tablespoon McCormick Grill Mates Molasses Bacon Seasoning

1 1/2 tablespoon LiteHouse Freeze-Dried Red Onion

1 1/2 tablespoon Freeze-Dried Chives

1 1/2 tablespoons Freeze-Dried Jalapenos Red

1/2 teaspoon red pepper flakes

salt and pepper, to taste

Cook bacon in a skillet until crispy, place on a paper towel to drain once cooled, chop fine.  Add bacon to sour cream along with bacon grease, McCormick Grill Mates Molasses Bacon Seasoning, LiteHouse Freeze-Dried Red Onions, Chives, Jalapenos, red pepper flakes, salt and pepper.  Mix well, cover and refrigerate for 2 or more hours. Serve with chips and veggies.

Until Next Time

Pam

Empty Nest & Comfort Food

As promised I'm back and will be posting on a more regular basis.  I have a bit more free time on my hands.  I'm sad to say that our home has become a "Empty Nest" my only child Anna has moved out.  Bill and I knew it was coming but that doesn't make it any easier and the fact that she moved out of state makes it even harder.

Bill and I are very lucky that we had and have a fantastic relationship with our daughter.  For 23 years we have watched her grow into a beautiful young woman and wish her nothing but the best for her new adventure.  We text everyday, talk every few days and once my new computer gets here we will be visiting via Face Time.

So what is a stay at home mom to do with more free time?  Cooking for one thing, my blog and working on my Etsy business HPLshop Hot Pink Lemonade.

It's been gloomy and rainy I think some comfort food is just the trick to get me out of the poor mom mood.  With the Holidays sneaking up on us fast I decided to try out a new stuffing recipe. I admire people who make their own stuffing, I'm not one of them.  I have used Mrs. Cubbison's stuffing mix for over 35 years and love it and don't plan to stop using it.  I might change which of the Mrs. Cubbison's I use or the ingredients I put in the stuffing but basically it is the same every time and my family loves it.

Mrs Cubbison's Smoked Bacon Stuffing

1 3 to 3 1/2 lb whole chicken, rinsed and dried

1 box Mrs Cubbison's Classic Dressing - Seasoned

1 cup diced celery, including leaves

1 cup diced onion

2 8oz cans sliced water chestnuts

12 medium to large mushrooms, cleaned and sliced (I like using crimini)

8 slices a good smoked bacon (I use Nueskes) cut into bite size pieces

4 large fresh sage leaves, julienned and rough chopped

1/2 teaspoon red pepper flakes

1 cup butter, melted

1 1/2 cups chicken stock

In a large bowl add both bags of stuffing, celery, onions and water chestnuts.

Cut sliced bacon into bite sized pieces (helpful hint: freeze bacon for 20 minutes to make cutting easier). Cook bacon until done but not crispy. Remove to a paper towel to drain. Reserve 2 tablespoons of bacon grease.  Add mushrooms to bacon grease and cook for 2 minutes (if too dry add 1 teaspoon of olive oil) add sage and red pepper flakes and cook an additional two minutes. 

Add bacon and mushrooms to stuffing mixture. Add butter and chicken stock and mix all ingredients together.  Remove enough of the stuffing mixture to stuff your chicken.  Place the remaining stuffing in a casserole dish.

Stuff chicken with the mixture and place chicken in roasting pan.  Rub chicken with the reserved bacon grease and sprinkle with salt and pepper.  Place in a pre-heated 325 degree oven for 2 to 2 1/2 hours or until chicken reaches a internal 180 degrees.  Place casserole dish of stuffing in the oven the last 45 minutes of the chicken cooking.

This stuffing will be on my Thanksgiving menu.

Until Next Time,
Pam

I'm Still Around

I have not fallen off the face of the earth.  I have a new blog post with a recipe coming up tomorrow.  I wanted to let you know what has been going on.

Life has been a bit crazy.  Both my husband and I have been in the ER.  Hubby got stung and had a very scary allergic reaction and my BP got out of control.  Of course both of us ended up in the ER on a Sunday.  We are both recovered and doing fine. 

From my posts a year ago we were  having well pump problems and they are back.  Don't know what the heck is going on but our pump we replaced a year ago seized up and had to be replaced.  We were out of water for a week.  We are still having problems with the pressure and filling our tanks.  Bert thinks it is some nasty spongy enzyme attacking our pump and he is working on it.  Keeping our fingers crossed for a good out come this week.  For now we are only turning the pump on when we need water.

Until Next Time,
Pam

Baking Partners: Chocolate Almond Cake

I joined the group Baking Partners to expand my baking skills.  In honor of Julia Childs 100th Birthday our first recipe for the group was Reine de Saba avec Glacage au Chocolat.  In other words Chocolate Almond Cake.

When we were first given our assignment I cringed I'm not going to lie Julia Child intimates me.  The day I got my email I went to the market and bought all the ingredients to take my time baking this cake. Life had other plans I had some projects I needed to finish, cleaning the house (company was coming) and a house guest that we were excited to have visit us.

So here I am at the deadline making a Julia Child cake.....crazy huh!

Friends I don't care what kind of deadline you are on take the time to read the recipe completely. If you are unsure of how to do something Google it someone out there will post a video to help you through.  I did not do any of these until working on the recipe, wrong.

First video you can watch is from Rex The Adequate Chef

Another good video to watch is How to beat egg whites

I did goof on the egg whites, yep I watch the video after I beat them crazy and since I was down to the wire I did not start them over, I screwed up there.  My second screw up was over cooking this cake make sure you keep an eye on it.  I went the full 25 minutes without checking on it thinking because I usually have to bake things longer for the high altitude.  Babysit this beautiful masterpiece.

My cake was not gooey like it should have been however even with my screw ups it was light and delicious.  Can you imagine how good it would have been.

Ingredients for a 8 inch pan

4 oz or 4 squares of semi-sweet baking chocolate

2 tablespoons rum or coffee

1/4 lb or 1 stick softened butter

2/3 cup granulated sugar

3 eggs (yolks and whites separated)

pinch of salt

1 tablespoon of granulated sugar

1/3 cup pulverized (ground) almonds (I used Bob's Red Mill Almond Meal)

1/2 teaspoon almond extract

1/2 cup cake flour, scooped and sifted

Ingredients for Chocolate Icing

2 oz or 2 squares of semisweet baking chocolate

2 tablespoons rum or coffee

5 to 6 tablespoons unsalted butter

almonds sliced or slivered to decorate your cake

Preheat over to 350 degrees.  Butter and flour 8 inch cake pan. In a double boiler place chocolate and rum or coffee over simmering water. While the chocolate mixture is melting continue with recipe. 

Cream butter and sugar together for several minutes until they form a a pale yellow fluffy mixture. Beat in the egg yolks until well blended.

Beat the egg whites and salt in a separate bowl beat until soft peaks are formed.  Sprinkle 1 tablespoon sugar and continue to beat until stiff peaks (watch video link).

With a rubber spatula add the melted chocolate mixture to butter and sugar mixture, blend together. Stir in the ground almond and almond extract.  Immediately stir in one-forth (1/4) of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining egg whites and when partially blended add a third of the sifted cake four repeat egg whites and flour a third at a time until egg whites and flour are incorporated. 

Place batter in the 8 inch buttered and floured cake pan, pushing the batter up to it's rim. Bake in the middle level for 25 minutes. Cake is done when it is puffed and when a toothpick stuck in the middle comes out with just a few moist crumbs on it. Cool for 10 minutes.  Run a knife along the edge and turn over to cool completely on a wire rack (about 2 hours)

Directions for icing: Fill a bowl with ice cubes and water and set aside.  In a double boiler add chocolate and rum or coffee while water is brought to a simmer.  Remove pans from heat let chocolate melt for 5 minutes.  Remove bowl with mixture from heat.  Add butter to mixture 1 tablespoon at a time mixing until melted repeat until all the butter has been used. Put bowl in ice water and beat until chocolate mixture cools to a  spreadable consistency.  Spread over cake and sides and use almonds to decorate cake.

Excerpted from Mastering the Art of French Cooking by Julia Child - 50th Anniversary reprint can be found online at Amazon

Until Next Time,

Pam

Baking Partners: A New Baking Group

Baking Partners: A New Baking Group

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and  right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe  and send it out to the group by 16th of every month and  the reveal date will be 15th of the next month . On that day we will  blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at  a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email me   at favoriterecipes12@gmail.com.

We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo.

If you want to make it a gluten or vegan free diet, you can do those modifications also.

Baking Partners are

Reeni (Cinnamonspiceandeverythingnice) 

 Julie Erivum Puliyumm 

Tina  ( Pinay in Texas Cooking Corner) 

Priya (Priya's Versatile Recipes)  

 Suja ( Kitchen Corner Try It) 

 Archana  ( Tangy Minds)

 Reshmi  ( EasY Cook) 

 Prathibha ( Cook Ezee)   

Sweatha ( Tasty Curry leaf)

Priya R ( Cook Like Priya)

Vidhya (  A Portion to Share)

Usha Rao ( My Spicy Kitchen) 

Divya Prakash( Divya’s Culinary Journey) 

Swasthi Blank ( Swasthi The Health Freak) 

Sanoli Ghosh ( Sanoli’s Kitchen) 

Jayasiri ( Samayalarai )

Pam Capone ( Live Ranch Delux)

and 

Swathi ( Zesty South Indian Kitchen) 

Until Next Time,

Pam

Road Trip with my Daughter

On July 12th my daughter and I left Utah en route to Nebraska for a wedding.  Our road trip ended up being 10 days of fun and a ton of driving in a Mini Cooper.  

 We got up at 3:00 am and were on the road by 4:30.  The drive through the Utah Desert was stunning.

 We took the I-70 route through Colorado.  The Rockies were beautiful, it rained through Vail. Anna made an appointment at a darling retro salon to get her bangs cut and we both got our eyebrows waxed that was a treat it had been a year and half since these gerbils were tamed.  

We were again on the road since Anna wanted to go to as many states she could we headed north to Wyoming to spend the night.  I made reservations at the Historic Plains Hotel in Cheyenne, WY.  Thinking I would give my daughter a wonderful experience at a historic old hotel was a good thing....NOT!  The sheets had stains on them and hair stuck to them.  We had already been up for 20 hours and I was way to tired to even do anything about it.  We took the top bedding off and just laid on the top of the bed.  I was happy to leave early in the morning.

 Not going to lie the drive through Wyoming, Nebraska and Kansas pan-handle has got to be one of the most boring drives ever.  I could not wait for corn fields, farms and trees.  Anna and I did a lot of singing, in depth conversation about coloring and building a hotel in Kansas panhandle of the Emerald City from the Wizard of Oz.  We have some great ideas if anyone would like to back us on building it.

 Finally we started to drive past farms and seeing something other than flat land.

 Highlight of the trip all the Cabela's we drove by (and went into) I love Cabela's.  I will have to share some of the photos that are also on my iphone.  Here is the Mecca of Cabela's the World Headquarters in Sidney, Nebraska

This is my daughter Anna taken at Cabela's - geese and ducks all over the grounds of Cabela's

 This was taken right after the wedding going to the reception.  Doesn't Anna look beautiful in her Bettie Page dress.  (Bettie Page Clothing Company)

 My sister Kim and daughter Anna at the wedding

 Anna, myself, my stepmother Janet and sister Kim

Anna standing in a corn field in Illinois

After Nebraska we went to Illinois for a visit.  OMG the Mississippi is amazing and huge.  Loved all the farms through IL.  This was my first time to IL and I got to check off another state I have not been to, 24 more states until I have seen all 50.

We drove through Iowa.  We stopped in Bettendorf to visit Deb and friend I met on the internet many years ago.  I didn't even think about taking photos however we had a wonderful visit and seeing her two dogs Shelby and Stella.  We spent the night in Pella, Iowa and darling Dutch town.  I saw the Pella plant where my windows were made for our house in CA.

These cute little guys were at a Amish Country Store in Iowa right at the Missouri boarder.  They were close to the bridges of Madison and I'm kicking myself now for not stopping.

I finally got to get off the highway and drive the back roads of Missouri.  I was very excited when we came across a Amish buggy.  Anna spotted horse poo on the road and said it's fresh I bet the buggy is close and it was just around the bend.

We stayed with my sister a couple of nights and visited with her.  While we waited for her to get off work we went for a drive and to get dinner since we had not eaten since that morning.  My sister is just 7 or so miles from Kansas.  I would have liked to have gotten a better photo of Leavenworth Prison it was beautiful and spooky at the same time.  I will have to see if our iphone's have a better photo.  Please excuse the typo on the photo, to lazy to change it.

After leaving my sister's house we headed home through Kansas, to Colorado and then on to Utah.  I will close here for now.  I do have iphone photos to share and our adventure on the day we spent with my sister Kim.  

Until Next Time,

Pam

Anna's Favorite Pasta

My daughter Anna loves wheat pasta and pesto sauce. She asked me to make her a pasta dish for dinner.  As we walked through the market together we picked the ingredients to go into her dish.  While I was writing this blog I asked her what we should name the dish her response was "Crack Pasta" I laughed and she said "no mom, it's that good, I could eat it everyday" music to a moms ears.  So in honor of my daughter I give you...

Anna's Favorite Pasta

1 package Delallo Organic Farfalle No. 87 100% Whole Wheat Pasta

1 2 oz jar Delallo Pine Nuts

6 medium to large baby portabello mushrooms, sliced thick

1 1/2 orange bell pepper, sliced thin

2 cloves garlic, minced

4 tablespoons olive oil, divided

1 6.35 oz jar Delallo Pesto Sauce in Olive Oil

4 links Italian sausage

1/2 cup Delallo Italian Bread Crumbs

3 tablespoons butter, cubed small

1/4 cup Parmesan cheese, grated

Cook pasta according to package directions shortening cooking time by 3 minutes, drain and put back into pan.

Toast pine nuts in skillet just until they start to lightly brown, remove from skillet and set aside.  In the same pan add 2 tablespoons olive oil, saute mushrooms on medium low heat for 10 minutes, remove from skillet and set aside.  Add 2 tablespoons olive oil and saute bell pepper and for 8 minutes add garlic the last 40 seconds of cooking, add to mushrooms.  Slice sausage and cook in the same skillet until browned.

Put pine nuts, mushrooms and bell peppers in the pot with the pasta.  Add pesto sauce and mix together.  Place in a baking dish and sprinkle with bread crumbs and top with butter cubes. Bake in a 375 degree over for 30 minutes.  Sprinkle with grated cheese and bake for another 10 minutes.

Until Next Time,

Pam

Happy Birthday Dad, I miss you 

French Onion Soup Potatoes

I have been wanting some french onion soup but it has been to darn hot to make soup.  To combat my craving I made French Onion Soup Potatoes.  I love how easy this recipe is to put together and simple to clean-up.  You can also put these in individual bundles of foil and place on the BBQ or in your camp firepit.

French Onion Soup Potatoes

6 large red potatoes, cubed into bite size pieces

2 large onions, cubed into bite size pieces

1 teaspoons fresh rosemary, minced
1 teaspoon fresh thyme, minced

6 beef bouillon cubes
1 stick butter, cubed
fresh cracked black pepper, to taste

Place 2 large piece of foil criss-crossed in a baking dish. In the center of the foil add potatoes, onions and rosemary.  Push bouillon cubes into the potatoes and onions. Top with the cubes of butter.  Pull up the foil making making a tight basket not to let steam escape.  Bake at 375 degrees for 1 hour or until potatoes are fork tender.

Until Next Time,
Pam

Cucumber Season

It's cucumber season.  This is a easy cucumber recipe (this is not a canning recipe) perfect for snacking or to take to a picnic.

Sweet and Sour Cucumbers

3 cucumbers, peeled and sliced thin (I used English cucumbers)

1 large sweet onion, sliced

2 cups white vinegar

1 cup sugar

2 teaspoons dried red peppers

Peel and slice cucumbers and slice onion place in bowl.  In a sauce pan add vinegar, sugar and peppers bring to a boil for 10 minutes, remove from heat, cool for 30 minutes add to cucumbers and onions. Place in jar or plastic container with lid refrigerate for 24 hours before serving.

Until Next Time,

Pam

BLT Pasta Salad

Today is the big day Laura's Wedding - Enjoy this recipe while I am with family

***

Back in June I made this BLT Salad and it was delicious. This salad is perfect for a family reunion, pot-luck or picnic.  The dressing is so good that I am now making it for other salads.

BLT Pasta Salad

With Creamy Bacon Dressing

Cuisine at Home - Issue No. 94 July/August 2012

Cook

1 lb dry campanelle pasta

1 lb thick sliced bacon, diced

Whisk

1/2 cup mayonnaise

2 Tbsp minced shallots

2 Tbsp minced fresh basil

2 Tbsp cider vinegar

2 teaspoon sugar

3 tablespoons bacon drippings

salt and pepper to taste

Stir In

4 cups chopped romaine lettuce

4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions. Transfer pasta to a bowl of ice water; drain well.  Cook bacon in a large nonstick skillet over medium heat until crisp. Transfer bacon to a paper towel lined plate. Reserve 3 tablespoons drippings, set aside to cool.

Whisk together mayonnaise, bacon drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper. Stir in pasta, romaine, tomatoes and bacon.  Add dressing and toss to coat; season again if needed with salt and pepper.  If you are taking the salad to an event put everything together toss with dressing just before serving.

Until Next Time,

Pam

I Can Hear Willie Nelson...On The Road Again

Before going to bed last night I could check the following off my list, pedicure, packed suitcase, coffee ready to turn on in the morning and travel cups out.

Right now my daughter Anna and I are on a road trip to Nebraska for my Niece Laura's wedding.

I am looking forward to seeing my extended family it's been 7 years since I have seen many of them. I will be taking a lot of photos to and from this trip.  Not sure what day we will be back we are going to take our time driving and seeing the sights.  I will be stopping in Rock Port, Missouri so Anna can see where I spent my summers growing up.  

I made sure that I put together some food blog posts before I left.  I am going to try and blog about our trip along the way, internet permitting.

Until Next Time,

Pam

Pina Colada Dump Cake

I was in the mood for cake however, my husband does not like cake.  Personally I love cake but I don't want to make a big cake if I'm the only one eating it.  I decided to make a dump cake I figured my husband would like it with fruit that way it's more like a cobbler.  There are only 3 of us so I decided to scale it down.

Pina Colada Dump Cake

20 oz can crushed pineapple, do not drain

10 oz jar maraschino cherries, drained and stems removed

2/3 cup shredded coconut

1/3 cup Malibu Coconut Rum

1/2 a bag of yellow cake mix

4 tablespoons butter, sliced

In a 8 x 8 baking dish dump pineapple, cherries, coconut and rum and mix together.  Sprinkle cake mix on top and lightly pat down.  Place slices of the butter on top of bake mix place in a preheated 350 degree oven.  Bake for 40 to 45 minutes.  Serve with whipped cream or vanilla ice cream.

My family loved it and are looking forward to having it again.

Until Next Time,
Pam

ps...I didn't even know yesterday was Pina Colada Day

Banana Bread

Anna and I leave on Thursday morning for our vacation.  I'm making sure Bill has enough food so he doesn't starve.  Tomorrow I'm making a big pot of chili for him.  I'm going to put it in freezer containers that way if he gets sick of eating chili he can just pop it into the freezer.  He has his favorites pickled eggs, pepperoni, cheese, crackers, bagels, Pepsi's and ranch flavored sunflower seeds.

I noticed that the bananas are not going to make it a few more days, time to make a loaf and it is one of Bill's favorites.  I love the smell of banana bread baking,  just might have to sneak a slice with a nice amount of butter or maybe some pineapple cream cheese.

Banana Bread

Inspired by a recipe at Cooks.com

1 1/2 cups sugar

1/2 cup softened butter

2 eggs

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1 1/2 cups all purpose flour

3 large bananas, very ripe and mashed

1 teaspoon vanilla

Cream together sugar, butter and eggs.  Sift baking powder, soda, cinnamon, ginger, nutmeg and flour and add to wet ingredients, mix together.  Add bananas and vanilla and mix until incorporated.  Pour into a greased loaf pan and bake at 375 degrees for 1 hour.   Optional: chopped nuts 3/4 cup.

Until Next Time,
Pam

Never Ending Fire Protection

Last year Bill worked on clearing brush and trimming up trees around our house in order to help protect our house in case of a fire.  The Forestry and BLM were also on and around our property clearing trees and brush too.  We have scrub oak growing all over our property and it is taking over.  Last year Bill cleared it all out.  This year it came back with a vengeance.  We are going to cut it all back again by fall. There is a poison the BLM suggested we use to kill it.  We only want to get rid of the oaks that are close to the house and in the area we want to keep clear for a park like setting.  

Right now Bill is working the sage brush and trimming up more trees.  This summer it has been 10 to 15 degrees hotter than last year I really feel for Bill.  It doesn't look like the BLM and Forestry are going to be clearing the next stage of land.  There have been so many fires in Utah that it has taken them away from the plans they had this year.  The times we have seen them they have been training by doing timed walks up the livestock trail with loaded packs on their backs and carrying chainsaws.  I hope these guys get a break from being sent all over the state fighting fires.

With the sell of fireworks in Utah they are on high alert.  

The area around the house is looking so beautiful. All this hard work not just for beauty but to keep our home safe from a forest fire.

Until Next Time,

Pam

Blog Love

I follow over 100 bloggers, some everyone has heard of like The Pioneer Woman some are like me a couple dozen followers.  I follow these people not by how many followers they have but how they inspire me. Today I am highlighting a few bloggers - visit them and send your Blog Love.

Blog posts and bloggers that inspire me to get creative, cook, craft, write

The Life & Loves of Grumpy's Honeybunch

Circus Popcorn

Bakers Royale

Melon Berry Diablo Cocktail Popsicle

Happier Than a Pig in Mud

Pickled Beets

Mad Rantings of Andrew's Mom

I love Jenny's gift of writing

Flea Market Finds with Matthew Mead

For the Home

Surviving in a Small Town

My Daughter's Blog

The Hungry Housewife

Homemade Creamed Corn and Check out her post on the Kino Sandals

Celebrate Creativity

Patriotic Pillow Project (Lisa oozes creativity)

Blooming on Bainbridge

Another creative blogger that does it all and her dog Doogan makes me smile

Until Next Time,
Pam

Cheesy Baked Mashed Potatoes

The Utah summer games are going on this month.  Today's event is cycling and our road will be closed from 10am until 6pm.   There is no other way in or out so we will be shut-ins for the day.  This will be perfect day to start making my to-do list and packing for our trip next week.  It is nice to have a day that you do not have to rush around you can just take your time and get things done without any distractions.

I made this mashed potato dish the night before all I have to do is heat it up tonight along with some leftovers.  

Cheesy Baked Mashed Potatoes


4 large russet potatoes, peeled and cubed
1 onion, grated
1 stick of butter, cut into cubes
2/3 cup milk
1 teaspoon Slap Yo Mamma seasonings
1/2 teaspoon pepper
1 1/2 cups cheedar cheese, shredded
2/3 cup Italian bread crumbs
extra butter

Boil potaotes until fork tender, drain and add to large mixing bowl. Add onion, butter, milk, pepper and seasonings beat until smooth. Stir in cheese. Place in a baking dish sprinkle with bread cumbs and dab with butter over top of bread crumbs. Bake at 350 degrees for 40 minutes or until heated through and bread crumbs have browned.

Until Next Time,
Pam

Baileys Irish Cream Hot Fudge Sundaes

My husband is not a fan of "Sweets" I'm always trying to come up with something he will like without making the same thing over and over.  I love Baileys Irish Cream I put it in coffee both hot and cold. I wanted to make hot fudge sundaes and decided to put the Irish Cream and Hot Fudge together how delicious would that be.  I'm happy to say he loved it.

Baileys Irish Cream Hot Fudge Sundaes

2/3 cup graham cracker crumbs

2 tablespoons sugar

2 1/2 tablespoons butter

1/2 cup Smuckers Hot Fudge Sauce

2/3 cup Bailey's Irish Cream

Vanilla Ice Cream

Whipped Cream

Preheat oven to 375 degrees. Melt butter in a microwave safe bowl.  Add graham cracker crumbs and sugar to butter mix together.  Press into a small baking dish. Bake for 20 minutes, set aside to cool.

Heat hot fudge sauce over medium low heat in a sauce pan until melted.  Remove from heat add Baileys Irish Cream and whisk together until incorpated.

Cumble graham cracker crumbs in the bottom of the ice cream dish and then again after each scoop of ice cream.  Top with hot fudge sauce, whipped cream and some more of the graham cracker crumbs.




Until Next Time,

Pam