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Archive for the ‘Baking’ Category

So last month I helped organize a breakfast fundraiser in honor of Officer Billa who was killed in the line of duty February 20th 2018.  So many people at Premier Medical stepped up and donated food items as well as money to help Officer Billa’s wife and son.  I am proud of everyone for helping out in a time of need.

I made hash brown casserole for this event and it is always a big hit.  Again I say that this recipe is easy.  I changed it up from the basic recipe I have and added my secret ingredient to make it my own.

Ingredients

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Gluten free
1 Onion, small
1 can Cream of chicken soup (I use the herbed one)
1 bag Hash, Frozen Browns
1/2 tsp Black pepper
1 tsp Salt
1 stick Butter
8 oz Cheddar cheese(I use more cause I like it cheesy)
1 cup Sour cream
Secret Ingredient- Cream cheese for a small batch like this, I use 4oz.
Ok so in a large bowl I put all ingredients except 
the cheese, and hash browns and butter.
Mix this all together.
Slowly add in the hash browns.
Now add some cheese and mix well.
Last pour the melted butter in and gently mix until combined.
In a greased pan pour the mixture and spread evenly.
Top with shredded cheese and place in a 375 degree oven and bake for about 30-34 minutes.  It will be golden brown and bubbling hot!
Grab a helping quick because this will not last long!
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I was lucky enough to be the one to deliver the money to Precinct 3.  I was able to introduce myself to Captain Parmenter and give him the check for Erin and Taylor Billa.

Between the West and East offices we raised over $700.00.  We hope that it helps in any way possible.

I am so proud to say that I knew Officer Billa and I stand with the Mobile Police Department and all of the amazing men and women who put their lives on the line every  day and night.

Thank you Officer Billa.  You gave up everything to protect your community.

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Until Then,

Wende

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What’s up?  I told you that this past week was going to be crazy busy and that the posts would be a little off but here I am starting the weekend posts.  So Friday evening I made chicken pot pie for dinner.   It is so simple and makes a good portion for a hungry Police Officer.

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So first I boil my chicken.  I use chicken tenderloins. (about 5).  I season the water with salt and pepper and a little Mrs. Dash onion and herb season.

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  While that is cooking, I drain my canned mixed vegetables and empty them into a big bowl.

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I then put a can of Cream of chicken soup in and mix it all up.

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Next I roll out my pie dough and put it in my deep dish pie plate.

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I put a baking chain in the bottom of the crust to help it cook evenly.   I now take the chicken out of the broth and let it cool a little, then I shred it and add it to the veg mix.  Once the bottom crust is golden brown I fill it up with the mixture, roll out the top crust and put it on top of the pie.

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You always make sure to cut vent holes in the top so it does not bubble up and overflow.

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With it being the Halloween season I cut a jack o’ lantern face in mine and put it in the oven to cook away!  Usually it is about 30 minutes or so.  I watch the top crust and when it starts getting brown around the edges I know it is ready to eat.

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The pot pie was hot out of the oven when Stephen got home. I watched Practical Magic while I ate my dinner and Stephen did some work on the computer for his 2nd job.

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This movie is by far one of my favorites of all time.  It is funny, sad, magical… It is just perfect.

Well tomorrow is the Making Strides Against Breast Cancer Walk her in Mobile, AL so I will post that shortly!

 

Until Then,

Wende

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Ok so Thursday evening I just relaxed.  I got 2 cheeses that I had not tried yet from Walmart.  One is a Irish cheese and the other is a sweet and spicy cheese.

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I cut a little of each poured a glass of wine and sat down to enjoy another seasonal favorite movie, A Nightmare Before Christmas.

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  Love, Love this movie. Signing, humor, love and frights. Everything you could ask for.

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 So as for the cheese, the Irish cheese is creamy and delicious.  It is like a creamy cheddar I really liked it.  The other… although it is not bad, it was a tiny bit sweet and a bunch HOT. Not a little spicy.  I mean full on fire breathing dragon hot.  I like hot stuff, but this was a bit much for me. I am sure some will love it but I will not be finishing this block.  It happens.  I can’t like everything I try, right.

Well the next few days will be cram packed with posts from the past few days.  October is a busy month for me and I have gotten behind on my posts.  But nun the less, they will happen.

Until Then,

Wende

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Greetings!

  Well here we are on a Very rainy Sunday.  Today is my Dad’s 75th birthday.  I took him to Cracker Barrel for Brunch because he loves that place.  It was nice to just sit and talk with he an my Mom.  We don’t do that very often.  They only live about 18 miles away but we never seem to meet in the middle very often.  I should make that a goal for the months to come.   When I dropped my Parents off at their house, I got a chance to briefly talk with my Niece and Sister.  My Sister was leaving for a work Conference so I offered to drive her to her co-worker’s house since it was on my way home.

It had rained so hard that the Downtown area of my city was flooded and I had to drive down the center turning lane in order to make progress.  I delivered her to her co-workers house and they packed up in the rain and left town.  I made it home safely and I don’t plan on doing anything but watching scary movies, drinking wine and making chicken & dumplings.  Which brings me to the actual post for today.  Yesterday I made spiced pumpkin muffins as a little treat for my husband.  They only take 4 ingredients and bake up so pretty and delicious.

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So we start with a boxed spice cake mix, 1 can pumpkin puree 3 eggs and 1/4 cup of water. I put the cake mix and pumpkin in a bowl first and mix it well.

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I am using my handy dandy (Purple) Kitchen Aid hand mixer that  my husband got me for Christmas! I feel bad sometimes leaving Matilda ( my full size Kitchen Aid mixer ) in the corner, but this is a small task and it does not require all of that.  Anyway, mix these 2 items then add your eggs one at a time, mixing between each.  Last add your water and this makes the batter smooth and creamy.   I use a large pampered chef scoop for my muffins.  This way all of them are uniform in shape and size.

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I did not want a ton of muffins around the house so I only made 12 and there was just enough for one small loaf!  They are so pretty when they bake up.  I am going to take this to work in the morning as a little treat.

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Pop these in the oven for 15-18 minutes at 350 degrees.

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Tip* the loaf took longer to cook so I added 5 minutes at a time until it was firm to the touch on the top.  It was around 25 minutes.

Tip 2*  A few weeks ago I made Monkey Bread.  My secret to this treat is that I use cinnamon rolls and not biscuits!  But back to the point.  I did not use the icing from the cinnamon rolls. I kept them in the fridge for a later date. That is today.  I use the icing on the top of the muffins as they are not a very sweet muffin.  This just gives them a little extra pop of goodness!

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I had one with my coffee this morning as I was watching Sleepy Hollow.  Second favorite October movie so far.

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So I am off to make the chicken and dumplings for Stephen’s dinner.  I will have that post for you in a day or 2.

Until Then,

Wende

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Until Then,

Wende

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Good Day fine friends.

  I have found myself in a bread making frenzy.   I can not get enough of the wonderful smells and delicious flavors.  With the Fall season on or heals it make me happy to be in the kitchen baking again.

I have to say my front door has been decorated for the fall season for 2 weeks now. I could not wait any longer.

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Here in the South, we do not get much fall weather as you have heard me say many times.  I am determined to be ready for the day it shows up!

 While looking through my emails the other day I found this simple and delicious recipe for Rosemary Focaccia Bread and I had to make it!!!! So get ready because you will want make this as soon as possible.

Rosemary Focaccia Bread

1 (1/4-oz.) envelope active dry yeast

1 2/3 cups lukewarm water (100° to 110°)

4 1/2 cups bread flour

1/4 cup extra virgin olive oil

1 tablespoon table salt

2 tablespoons fresh rosemary leaves, divided

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

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Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended.

 Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary.

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Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).

Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness.

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Cover with a kitchen towel, and let rise in a warm place 1 hour.

Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.

Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.

Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

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This made so much bread! I was able to give my wonderful Sister in Law a gallon bag full. And I still had tons left.

I am working on a few projects so look forward to seeing them soon.

Until Then,

Wende

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