Red Velvet Goodness



Picture via recipegirl.com

 Friday, I was searching Pinterst for ideas for an upcoming potluck at work. I wanted to make something delicious, as well as something I'd never made before. I finally decided on one of my old standbys, pasta salad.

Before I could click away from Pinterest, something caught me eye. Someone had repinned @Recipegirl's recipe of a red velvet cheese cake. Instead of cream cheese frosting between the two layers of cake, it's an actual cheesecake! How deliciously decadent is that?!

I wanted to leave work to get started making that cake right away! I told my coworkers about the cake, posted the link on Facebook, and shared with everyone else I came into contact with the rest of the day. I even showed them the picture of it.

My intentions were to make that scrumptious cake over the weekend, but time just didn't permit.  All the ingredients are waiting, and it's only a matter of time and opportunity.

After I make the cake I'm going to have one slice. What ever is left by the end of the evening CAN NOT spend the night in my house! I don't know where it's going, but I do know it has to go somewhere! If permitted to stay I will surely find the two pounds I lost last week.

Pray for me!

Beignet, Done That

My Daughters were crazy busy this summer traveling to Texas, Oklahoma, Illinois, Florida, and New Orleans. All summer I looked forward to the New Orleans trip. Although the the purpose of the trip was the Basketball On The Bayou tournament, my mission was beignets!

Beignet (pronounced ben-yay) is the French term for fritter, and often called a doughnut. French colonist of the 18th century brought there recipes and traditions of making them to Louisiana.

After being in New Orleans for several days, having watched several basketball games, and had authentic Louisiana gumbo, we finally made our way to the French Quarter and Bourbon St. I had every intention of having beignets from the famous Cafe Du Monde, but while on Bourbon St. we came across Cafe Beignet.

Cafe Beignet serves fresh beignets, live music with a swinging jazz  atmosphere that drew me right in.
Once we received our beignets, I couldn't eat them. It was late and wasn't feeling the best. My girls had no problem devouring my portion. They said they taste like funnel cakes. Not having them while in New Orleans, means I have to make them.

Immediately after returning from New Orleans, I was on the hunt for a beignet recipe. I've found several, but went with Paula Deen's  French Quarter Beingnets. Do I have to tell you they were DELICIOUS!
My girls said they tasted, just as good as the authentic beignets they had on Bourbon St. Watch out Paula Deen!

Below are a few other versions of beignets that may interest you.

• Yeast free beingnets
• Southern Living, Cooking Class: Beignets
• Gluten free beignets

Cooking And Cleaning

Cleaning up after cooking is just as important as cooking itself. Often it can be the most difficult part of the process. The baked and burned mess can be a nightmare. Personally, I’d rather cook, and let someone else tackle cleaning the kitchen! The following five tips will take some of the work out of the clean up... Continue reading at MyBlogalicous

Once a week, I post at MyBlogalicous. If you're not familiar with MyBlogalicious... you should! "My Blogalicious is a virtual community of multicultural bloggers serving as a destination for news, entertainment resources and op-ed content for women of color online."

Dinner Co-op

With work and the kids in school, sports along with other activities, getting dinner on the table before mid-night, is a challenge.

After a full work day, her children’s extra-curricular activities keep them busy for hours. Although a priority, there is very little time to cook a healthy dinner, or otherwise.

Recently, my friend and her mother came to an amazing agreement. In exchange for taking care of one of her mother’s needs, mom is cooking dinner for her daughter’s family of four.

I thought it was not only a good idea, but they were on to something. That something is very similar to a cooking co-op, and is nothing new. Creative homemaking describes a cooking co-op as a group of people who prepare meals for one another on a rotating basis.

Cooking co-ops can be made of groups of friends, co-workers, and even family members. It takes the stress out of dinner, and is a money ‘Saving Strategy.” With the right group, I could really enjoy a cooking co-op. I’m putting that on my “to-do” list.

Have you ever been a part of a cooking co-op, were you satisfied?

“Originally published on MyBlogalicious”

Sandwich Night At Big Daddy's House

I ended a week long project, cooking from Chef Aaron McCargo, Jr.'s new cookbook Simply Done, Well Done, with his Marinated Chicken Club With Pesto Mayo and Sun-dried Tomatoes. To accompany the sandwich, fried pickled okra using Chef McCargo's Deep Fried Artichoke Hearts recipe.

This was my very first time cooking with, or using sun-dried tomatoes, although I've had them before. It won't be my last. They gave the sandwich an extra zing, that complimented the marinade of the chicken perfectly. I left out the pesto mayo, the kids aren't fond of mayo at all.

Chicken clubs are one of my favorite sandwiches, mainly because of bacon, it makes everything taste better. I used Petit Jean Meats smoked bacon, cooking some for the sandwiches, and a few pieces to nibble on.

Originally, the plan was to make deep fried artichoke hearts. I had everything needed, but marinated artichoke hearts. Looking through my pantry, I spotted a jar of pickled okra, and immediately remembered watching Paula Deen fry whole pickled okra. It was worth a try.

I mentioned in a previous post, how adaptable these recipes are. This one was no different! The Panko bread crumbs, paired with the tangy okra was crunchy and delicious! I'm not big on frying, but it was worth it!

After a very busy week I was happy to unwind, kick my heels up, and relax. This sandwich was a perfect finish to that week. Great no fuss food, and quality time with the family.

Pizza Night At Big Daddy's House

This week was super busy. So far we've had two basketball games, a choir Christmas concert, and play practice at church. And we're not done! Wednesday night dinner was a little late, but Chef Aaron McCargo, Jr.'s Savory Taco Chicken Pizza, with Guacamole and Chipotle Salsa was a snap to make and get on the table without a lot of fuss.

Chef McCargo's recipes being so easily adaptable, is  I like most about thi Because of our schedule, instead of grilling the chicken, I prepped it per directions, put it in the oven to bake, while I was away. Mr. Husband, my reluctant sous chef, was in charge of making sure it didn't burn.

Because my family is large, I made a double batch of packaged pizza dough. Instead of dividing and making indivual servings, I made one large pizza. My extra large pizza pan was perfect.

While the pizza was in the oven, I made the guacamole, and attempted something a little different than we're used to, fried hominy. Last week on Top Chef Texas, one of the contestants made it for a progessive dinner party. An impulse decision after seeing two cans in the cabinet, I had to make it. Instead of fried hominy, it was more like smothered hominy. Either way... I think I stumbled across something... something only I ate.

Finally, the moment we were waiting for. Although there was no sauce, my family was receptive to Taco Chicken Pizza. Three of us topped our pizza with the quacamole, and we all dug in. I left the chipotle salsa out this time, again adaptability is very important.

The first bite, everyone was very quiet... then I got the nod of approval, followed by chatter about how good it was. Dinner as usual, eating... laughing... and a lot of talking. My 15 year old daughter said it's like something that would be at Larry's Pizza. We both love that place!

Rating: 4 Fork

Disclosure: I received a copy of the book as swag gift, at a conference. I have not received any compensation for my posts about the book or recipes. My thoughts, comments, and opinions are my own.

Barbecue At Big Daddy's House

After Chef Aaron McCargo Jr.'s breakfast demonstration at Blogalicious11, I was able to interview him about his favorite recipe in his new cookbook. He had this to say...

 

Special thanks to Krystal Grant for her camera work!

Although I didn't make the short ribs first, the barbecue beef (made the same way) fell right in place on Tuesday! It was one of those days. I planned a sandwich night knowing our schedule would be hectic. After work, both Mr. Husband and I had to play taxi to our three youngest daughters. Since I'm still working on that clone thing, dinner had to be easy breezy, and literally cook itself.

Chef McCargo's Barbecue Beef recipe is ideal for the crock pot. The title of the book, Simply Done Well Done, is dead on!

Instead of searing, and simmering as the recipe dictated, I mixed all the ingredients together, added the beef, and let the crock pot do the rest. When we returned home, I whipped up the pickle slaw, added chips and dinner was served.

Before making Chef McCargo's barbecue beef, I always added my favorite barbecue sauce, after the meat was done. The combination of the ketchup, vinegar, broth, along with other simple ingredients makes the barbecue sauce, while cooking. I didn't miss my bottled sauce at all.

This is a great meal for entertaining friends. They'd be so impressed with your skills. Shhh, you don't have to tell them how simple it was.

Rating: 4 Forks

Disclosure: I received a copy of the book as swag gift, at a conference. I have not received any compensation for my posts about the book or recipes. My thoughts, comments, and opinions are my own. 

Sunday Dinner At Big Daddy's House

After Saturday's Spicy Cheeseburger Soup was a hit with my family, I was excited about Sunday dinner. The second menu item on my Dinner at Big Daddy's House project, from Chef Aaron McCargo, Jr.'s  cookbook 'Simply Done, Well Done,' Herb-Yogurt Chicken.

Before leaving for church, I got the ball rolling by starting the marinade process for the chicken, as well as, making the Herb-Yogurt sauce. Everything needed time for all the flavors to marry, (That's something Chef McCargo says.) Greek yogurt was a new ingredient for me. I was surprised at how much it taste like sour cream. I did deviate from the recipe of the yogurt sauce slightly. Not being able to find fresh dill, and forgetting to buy dried, I used green onion instead.

To prepare the chicken I grilled it, then finished by roasting it in the oven. The aromas from the lemon and garlic in the marinade made my mouth water.

Finally ready for plating, I had to taste the zesty chicken, before adding the yogurt sauce. It was as tasty as I imagined. A little dry... I should have left the chicken covered while in the oven, and maybe taken it out a little sooner.

The yogurt sauce, with the chicken is really good. It reminded me of the sauce on gyros, creamy with the flavor of cucumber. I must admit, I was a little nervous about what my family would think. They're more hot gravy type, instead of a cool sauce.

Mr. husband, said nothing about the dinner, he ate it in silence. My more adventurous middle daughter ate it with the yogurt sauce, and like it. The others bypassed the sauce altogether, but they did enjoy the chicken.

Day 2 - Leftovers

The next day, the tangy chicken took on a new purpose as lunch. Cutting it into smaller strips, I stuffed it in a pita with lettuce, and tomato along with the yogurt sauce... (ahem) extra sauce! I think I was making noises it was so good!

Mr. Husband finally made it known... he didn't care for the sauce. He thought it needed a little something extra. Later, I realized as much as I liked the creamy and cool cucumber taste of the yogurt sauce, it didn't like me back. I think I over did it on the garlic.

Rating: 3 out of 4 forks!

Next up on the menu, barbecue beef with pickled slaw!

Disclosure: I received a copy of the book as swag gift, at a conference. I have not received any compensation for my posts about the book or recipes. My thoughts, comments, and opinions are my own.

Dinner At Big Daddy's House

Picture credit - Carol Cain @NYCMama - Blogaliicous11

This week, my family and I are having dinner at Big Daddy's House. Okay, so we're not actually going to Aaron McCargo Jr.'s house for dinner. Instead, this week I'm cooking from his new cook book, Simply Done, Well Done.

Blogalicious11 attendees received a copy of Chef McCargo's book, in our conference swag bag. We also had the opportunity to meet him during an autograph session, and cooking demonstration. I love Chef McCargo, and have been a fan since he was a contestant, and  won The Next Food Network Star. Immediately I knew would cook from his book, and write about it, similar to Julie & Julia, the blog and movie.

I started this project with the Spicy Cheeseburger Soup, which was originally scheduled for Tuesday's dinner. After grocery shopping Saturday, the weather was cold and damp, and I wanted something warm and comforting. This soup it was!

I did everything by the book, except for one little thing... the diced jalapeno chile peppers. My family is not fond of spicy. I substituted a can of mild, Rotel.

Not only was this soup comforting, it was delicious!

When cooking something new, I can't tell my family what it is. They'll turn their noses up, and say "I don't like that," even before trying it. Mr. Husband is a meat, beans, potato, and rice man. He's not interested in creativity and experimenting, when it comes to food. He thinks I use them as guinea pigs. Although he always eats what I cook, doesn't mean he likes it. But this recipe, he loved!

"Now this is good chef," Mr. Husband complimented. Calling me chef was his way of letting me know just how much he liked it. I was beaming!

Not only did he get seconds... he ate it after church, while I was making dinner, and announced he'd be having it for lunch on Monday. And he did. It's safe to say, we (Chef McCargo and I) hit it out of the park.

Rating: 4 Forks

Disclosure: I received a copy of the book as swag gift, at a conference. I have not received any compensation for my posts about the book or recipes. My thoughts, comments, and opinions are my own.

Thanksgiving Leftovers

I love having Thanksgiving leftovers. My favorite part of Thanksgiving dinner is the ham, and the morning after, ham and eggs. This year, the leftover Petit Jean ham took center stage in a breakfast pizza.

Ingredients:

2 pkgs pizza dough

1/2 package of ground breakfast sausage
2cups chopped Petit Jean Ham
1/4 cup bell pepper
1/4 onion
5 eggs beaten
1/2 cup spaghetti sauce
1/2 package shredded cheese (more if you desire cheesier pizza)

Directions:
Brown sausage, adding bell pepper and onion. When sausage is just about done add chopped ham.

Make pizza dough by directions, roll out and place in a pan, and start building pizza. First layer spaghetti sauce, then beaten eggs. The third layer, sprinkle meat.

Place pizza in 350 degree preheated oven, and cook until eggs are done.

Finally, top with shredded cheese. Place pizza back in oven long enough to melt cheese. Remove, and enjoy!

This recipe makes a large pizza.

I am an ambassador for Petit Jean Meats. As always the views, and opinions are my own.

Cooking Up Flava

Me & Chef Aaron McCargo, Jr., at Blogalicious

This weekend was our family's annual Soup & Salad dinner. Each year one aunt makes chili, and my mother makes her chicken ala-king. We can always count on the hosting aunt to make her bread pudding for dessert, and her sister can not show up without her broccoli bread.

My cousin and I always make a different soup every year. We're more adventurous when it comes to food. 

One of my favorite swag items from Blogalicious was a cookbook. Not any cookbook, Food Network star, Chef Aaron McCargo Jr., of  "Big Daddy's House," first cookbook, 'Simply Done, Well Done.'

Excited, I thoroughly went through the pages, one by one. His Loaded Baked Potato Soup recipe, jumped out at me. Immediately I knew it would be my soup for this year's gathering! 

I tweeted about making the soup, and the Twittersation went as follows...

latonyarich: Going to make @ChefMcCargo's loaded baked potato soup for the family #SoupandSalad dinner tomorrow. So excited!

kathysykes: @latonyarich @ChefMcCargo I am making the loaded baked potato soup for Christmas Eve dinner!

latonyarich: @kathysykes My @ChefMcCargo loaded baked potato soup is delish!!! I'm just tasting, and haven't put cheese or scallions in yet.

ChefMcCargo: @latonyarich glad you diggin my flava! Just had some last week tried to take it on plane but didn't want to risk the guards taking it.

He was so right, that soup was so full of flava! It tasted like I stood over the stove, stirring for hours. It was delicious! It has become one of my new comfort favorites.

The first week in December, I'm spending a full week at Big Daddy's House. Not really... The plan is to cook from Chef McCargo's cookbook one full week, blog and vlog about it. Similar to Julie and Julia the blog, and movie. I'm so looking forward to it! 

I've watched Chef McCargo, since he won The Next Food Network Star, and was so excited to meet him. And he autographed my book! 

For more about Chef McCargo, and Aunt Jemima at Blogalicious, read my MyBlogalicious post.

I Dream Of Food

This is my 300th post!!! This month it's been three years, and 300 post! Thanks for sharing it with me. And without further ado...

I don't know why I'm not the biggest woman in the world! I think about what I'm doing to cook for dinner today, tomorrow and next week all.the.time. Not only do I think about it, I dream about food, and cooking it.

Saturday, night instead of visions of sugar plums, I had visions of Sunday dinner. I was so excited about getting up early to start dinner before we left for church. For that reason, I cooked all night in my sleep. It's safe to say, I love to cook!

I look for new ideas when planning my menus for the week. When I started Project What's For Dinner more than a year ago, cooking had become a chore. I found a passion, and zeal for it again.

Although dinner is the meal I love cooking the most, this week I am really excited about breakfast! Because everyone is usually rushing out the door every morning, last year I started making breakfast-to-go. The first one I made was pancake and sausage sandwiches. My family quickly became burned out with it, and started making other types of breakfast sandwiches.

Yesterday, I revisited Tastykitchen.com, looking for breakfast instead of dinner, and found some great ideas. Last night I could hardly fall asleep thinking about making breakfast for my family. And yes, I did dream about it!

This morning I made french toast muffins. Instead of french bread, I used our regular sandwich bread, and powdered sugar was the topping of choice. The recipe called for syrup, which would be a little too messy for a take-along. I'm so hoping it was a hit! We shall see.

This week I'm also making breakfast pizza, and ham, egg, and cheese breakfast cups.

How do you solve the dilemma of breakfast?

I Scream, You Scream, We All Scream...

As a kid, one of my favorite things about summer was making homemade ice cream with my granddaddy, and cousins.

Granddaddy's  ice cream freezer wasn't electric, but an old hand crank. It was cool watching him turn, turn, turn... until that liquid inside that cylinder was delicious ice cream. He was the man!

As we got older, the task of turning the ice cream became ours. There were a lot of us, and making ice cream turned into a game, and contest. It was all about who could turn the longest without stopping. There were some other contest going on with the ice cold water. We were creative!

This week, my youngest daughter, nephew, and I made homemade ice cream. It was good! I must admit, it wasn't as good as my grandmother's recipe, but it ran a close second.

Of course I took pictures!

Soup's On!

Project What's For Dinner is officially back on, and in full affect!

While planning my menu for the week, I scour through recipe websites, as well as the websites of cooking shows, blogs, Twitter... you name it!  I can spend hours looking for new dinner ideas that are affordable, interesting, and most importantly, that my family will eat!

One of my favorite sites is Foodnetwork.com. With so many chefs and shows, there are a ton of recipes, and different types of cuisine (I love that word) to chose from. Last nights dinner was Paula Deen's Taste Like Lasagna Soup.

I absolute love Paula Deen, and as always, her food never disappoints my family. I had no complaints what.so.ever! When planning my menu, our weather was unseasonably warm, in the mid 60s and sunny. I had no idea it would be so cold a few days later. When the kids left the house for school yesterday morning, it was 54 degrees. By the time they came home, it was 32 and dropping. That soup was right on time, and hit.the.spot!

Although, no one thought it taste like lasagna, they did like it.

When I started Project What's For Dinner, around this time last year, I was trying to cook three new meals a week. That was a strain! This go around, it's only one new meal a week.

My rating system hasn't changed...

Fork Rating System:

1 - Don't Ever cook that again

2 - Not bad, not good, just okay

3 - Pretty good, I ate it all

4 - Delicious, cook this again

My family gave the Taste Like Lasagna Soup... 4 Forks! I'm off to a pretty good start!

Breakfast-To-Go

Usually, when I blog about food, it's always dinner. Today, it's all about breakfast!

Each morning, I almost have to drag my three youngest out of the bed. They have exactly one hour to get up, get ready, and get out of the house to make their bus. There has literally been a few mornings where one of them, take your pick, is running with a shoe or belt in hand, while the bus is waiting at the corner. Mr. Husband and our son are also strapped for time each morning.

No one has time to sit down, or stand to eat breakfast. I started making their breakfast to go. Mr. Husband's breakfast has always been to go. For years it's been a bacon, egg and cheese sandwich, and every once in a while, I'd change up the meat. BORING!!!

If I don't make them breakfast they can grab, and eat on the bus, or once they get to school/work... my family wouldn't eat breakfast. And I can't have that.

Lately I've tried to be more creative in providing them with a variety. I made my take on the McDonald's, McGriddle breakfast sandwich. The first time I made it, I mixed and made pancakes. This week, I chose to work smarter, not harder.

I bought prepared pancakes and maple sausage from the grocery freezer, they're the perfect size. I played short order cook, and made eggs for the three that wanted it.

Bibity-bobity-boo, and it's Breakfast-To-Go! My family loves it!

Mr. Husband called home a few mornings ago, after eating his breakfast, "That breakfast sandwich was really good."

Yeah, I felt like a big deal. If your family is like mine, they let you know when something I cook bombs. And every now and then, it gets in my feelings. But when something is good, and they enjoy it, they let me know that too. And that is better than ANY payment!

Life Lessons

Baby girl's 4th of July cake. (I took the picture backwards)

Since becoming a mother, one of my greatest fears has been dying young, and leaving my children to grow up without me. Recently, that fear has changed a little. I'm now afraid to die young, and my children not be able to take care of themselves.

It's always been important that my children clean up, and do chores around the house. I've even taught them how to sort and wash clothes. But it occurred to me recently, they need to know how to cook. This summer, they will learn.

A few months ago, I had a meeting that kept me away from home until about 8 p.m. When I  walked in the door, everyone, including Mr. Husband asked... "What's for dinner?"

I was livid! Instead of them checking the refrigerator, or buying something, they waited for me.

This summer my mission is to teach my 17-year-old son, and my 14, and 13-year-old daughters how to cook some of their favorite meals, along with a few basics.

So far 14, and 13-year-old daughters have prepared their meals, both were chicken dishes, and turned out pretty good. Fourteen year-old daughter is excited, and is planning her next meal. She wants to make shrimp scampi.

On the other hand, 13 year-old daughter would rather eat cereal than cook. When I told her she had to wash and clean the chicken before cooking it, I thought she would pass out!

Let me give you a visual. Not wanting to touch the chicken, she reached into the sink very slowly, jerking her hands back a time or two, before actually finally touching it. It was like she was reaching into a dirty toilet to retrieve a prized possession.

I can't wait to teach them how to cut up a chicken. I'll be sure to video that! I'm going to send it to America's Funniest Home Videos. Is that show still on?

Fourth of July, I got the whole family in on preparing dinner. My son cleaned the grill, and started the charcoal. Mr. Husband watched the meat on the grill. Thirteen and 14-year-old daughters helped wash greens, make the baked beans, shuck the corn, and make the kabobs. Baby girl made and decorated the cake pictured at the top of the page.

Instead of being met with "What's for dinner," one of these days, I'll be able to tell the kids to cook dinner. I'm looking forward to that day!

What's That Smell?

Project What's For Dinner # 4 - North Carolina House Ribs

Recipe from Sunny Anderson, Cooking For Real, Food Network

"What's that smell?" My son asked with attitude in his voice.

"My sauce. And it doesn't smell bad."

We were both coughing from the strong smell of cider vinegar, liquid smoke, and Worcestershire, combined to make the marinade for my North Carolina House Ribs. I tried to act like the smell didn't have me by the throat.

The recipe called for the ribs to bake on a rack over a cup of beer, and liquid smoke. I mentioned beer, and my daughter thought I was trying to "get them drunk." I was just going to sneak and buy and can, and not tell the family. The less they know what goes into making a meal, the better. I couldn't shake them long enough to slip off and buy a beer. Instead I used the vinegar concoction in the bottom of the pain. After the pungent aroma of vinegar wore off, it actually started to smell like barbecue sauce. I learned something new!

Those ribs slow cooked Saturday night for a few hours, and Sunday. While finishing dinner, and letting the ribs sit Mr. Husband, oldest daughter, and even my son picked at the corner of the ribs. In the above picture one bone is missing!

After dinner was over I asked my rating. Mostly receiving 3s. Even Miss I don't eat that, liked them. My son said, "They were good, but they had a vinegar after taste."

Project What's For Dinner, started last week out of desperation. I really needed to get out of this cooking rut. For the rest of the year, three times a week I will cook (1) something my family has never had before, (2) something I've never cooked, or (3) a new spin on an old favorite.

After my family has either enjoyed, or boycotted my dinner, they will rate it:

One fork = Don't Ever Cook That Again!

Two forks = Not bad, not good, it's okay.

Three forks = Pretty good, I ate it all.

Four forks = Delicious! Cook it again!

PWFD #1 - Grilled Baja Citris Talapia, asparagus and Barilla tortellini.
Rating - 3 Forks!

PWFD #2 - Crispy Rosemary Chicken & Fries, recipe from allrecipes.com
Rating - 3 Forks

PWFD #3 - Turkey Sliders
Rating - 4 Forks

PWFD # 5 - Chicken Piccata, recipe from Ina Garten, foodnetwork.com.
Rating - 1 Fork. Don't Ever Cook This Again!

OMG! I started to get upset, and give them a good talking to, you know the one... I'm trying to give you something different, and you should appreciate me working all day, and coming home to cook you all a descent meal. Instead, I realized, they won't like everything I cook during this project.

I was so surprised, they all didn't like it! They even laughed, and made jokes about how much they didn't like it. I think it was the capers. I won't EVER cook with them again! I think capers are an acquired taste.

Mr. Husband, not knowing that a project going on, and that he's a test subject simply said, it wasn't good, or bad. He just ate it.

On to the next dinner!

What's For Dinner???

Every day, it's the same question, "What's for dinner?"

I used to say, "Lirocatchamella," and smile. I know, what in the world is liro-catch-a-mella (broke it down so you could pronounce it)? Short version, it's a word my Grandmother used to use when my mother and siblings would ask. It means none of your business.

I can no longer use lirocatchamella on my children, the cute factor wore off a few years back. It doesn't keep them from asking every.single.day. Now I just answer, dinner, or food. When I tell them I hear, "I don't want that," "I don't like that," or the one I hate the most "Not that again."

Mr. Husband asks every blue moon, but it doesn't keep him from huffing, rolling his eyes, or asking, "This is dinner?" Recently he's eaten a bowl of cereal after I've cooked.

I.have.had.enough!

Every once in a while, a woman feels like she has to reinvent herself. And this is one of those times! I love to cook, but lately I've run out of ideas, and my family is no help. When I ask what they want to eat, when I'm making my menu, before going grocery shopping, no one has any ideas. Twelve year old middle daughter always says macaroni and cheese.

I love cooking shows. When my family sees me taking notes, they immediately chime in, "We don't want that."


Rachael Ray, Paula Deen, the Neely's, are a few of my favorites, along with Top Chef, Emeril, Martha Stewart, and a few others.

I relate more to Paula, and the Neely's style of cooking. I like a lot of what Rachael does, and aspire to cook like a Top Chef. Martha's food is always pretty, and I like pretty. Some of her dishes, I'd never cook. In the South, we don't eat dandelion greens, we mow them. And collard greens are not steamed, but slow cooked for hours! But, I like her style.

Sunday, I was watching Rachael Ray, and I guess I was too into it, and Mr. Husband says, "Don't even think about it." He tells our friends I use them as guinea pigs. If he had it his way we'd have pinto beans, plain white rice or mashed potatoes every day.

Because I've run out of ideas, cooking hasn't been fun for a while. It's becoming more of a chore. I want to try new things, and the old things new ways. I want out of this rut! While in Wal-Mart I ran across a cook book, Rachael Ray's Book of 10. This book has more than 300 recipes. With 333 days left in the year, I'd never have to cook the same thing twice.

If I cooked three new dishes a week for the next 47 weeks, (including this one), from one source or another that's 141 new meals. That's doable! Project What's For Dinner is in affect, starting tonight!

My friend Leslie and I have the same problem, and we're doing this together.

I'll keep you all posted through blog posts once a week, Twitter and Facebook. This is going to be fun. We'll see how many nights, Mr. Husband eats cereal. Get ready guinea pigs!

Christmas Candy/Cookie Swap

For a few years now, I've wanted to host a Christmas candy/cookie swap. Due to scheduling problems, it's never happened, life in general it never happened. Then I had this GREAT idea, I'll host a cookie swap from my blog.

Get in on the fun. Post a recipe of your candy or cookie on your blog, come back and link it here (way at the bottom of this post). Don't forget to visit others who link their recipes. Try as many recipes as you can stand to make. Please comment later on how your candy, and/or cookies turn out.

Candy and cookies are great gifts, and are fun family projects. The following are two recipes my family will make this holiday season. Will they be a gift? We'll just have to see.

Toffee Butter Crunch

1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 4-1/2-ounce bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted
Melt butter in a large saucepan.

Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer) - watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces.


Gingerbread Cookies in a Jar

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter

Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.Attach these directions to the jar:Gingerbread Cookies Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 egg. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.

Recipes were taken from www.christmas-cookies.com

My Thanksgiving Pies

Another 40s First!

My very first pecan pie! Actually there were two. The other was missing almost ALL of the pie.

My husband had the first taste, only minutes out of the oven. He gave me a Hi-5. My daughter got the next piece, and my Dad had a thin slice, (just in case it wasn't good). Daddy gave me "the nod," when he asked for a second, larger piece.

My family can be harsh when it comes to their picky tastes.

Usually, for family gatherings, they look for me to make a punch bowl cake. Not this year. I wanted to try my hand at pecan pies. Although they liked my pies very well, (there was NONE left), they missed the punch bowl cake.

No, I didn't use an old family secret recipe. I used the recipe from the package of pecans:

3 eggs
1 c. sugar
1 c. light corn syrup
1 tsp. vanilla
1 1/2 c. pecan halves
2 (9 in) unbaked or frozen pie crusts (not deep dish)

Preheat oven to 350 degrees. Beat eggs, sugar, syrup, butter and vanilla until well blended. Stir in pecans. Pour into pie crusts. Bake pie on a cookie sheet 50-55 minutes or until a knife into the center of pie comes out clean. Let cool. Serve at room temperature.

As simple as that!