Tuesday, January 28, 2014

Southern Creamed Corn

This past Christmas I tried two new recipes, the sweet potato casserole  and this creamed corn. Both recipes were amazing and I prepared them over and over during the span of the Holidays. I got amazing reviews from the family, however, there is definitely no "healthy" in this veggie dish!


1 lb frozen corn
2 Tbsp sugar
1 Tbsp flour
1 cup whipping cream
1/2 cup water

Mix all the ingredients in a skillet and cook covered for 20 to 30 minutes until corn is tender and somewhat creamy. Make sure to mix it every few minutes.
Season with salt and pepper to taste.

Monday, January 20, 2014

Northern lights

I saw this technique on Splitcoaststampers and fell in love with it. It involves a lot of sponging but it's way worth it if you like the effect of the northern lights.
You can find the tutorial for this wonderful technique HERE. Happy stamping!


Thursday, January 16, 2014

Rum cake

Yes, it's true, at the end of the day there is not much rum in this delicious cake as most of it cooks out but boy is this delicious and moist. If you do want a lot of rum in it, just make sure not to boil the sauce for too long so the alcohol doesn't boil out. Enjoy!

1 box yellow cake mix
1 (3.75 oz) instant vanilla pudding
4 eggs
1/2 cup oil
1/2 cup rum
1/2 cup water
1/2 cup chopped walnuts

1 cup sugar
1/4 cup water
1/4 cup rum (honestly, I think that pour a whole cup myself)
1/2 cup butter

Turn oven to 350 degrees. Mix cake mix and pudding in a large bowl. In another bowl beat eggs, oil, rum and water and add it to the cake and pudding mixture. Mix well. generously spray a bunt pan and place walnuts at the bottom of it. Pour batter over the walnuts and bake for 50 to 55 minutes.

While the cake is baking, mix all the sauce ingredients in a pan and cook it just enough for the sugar to melt.

After taking the cake out of the oven and while still in the bunt pan and warm, pour the sauce over the cake. It will look like it's drowning in it but worry not, it shall all be absorbed and you will be rewarded with a delicious, moist rum cake. Enjoy!

Tuesday, January 14, 2014

Bean Dip

Found this recipe at Taste of Home and absolutely love it. You can make a lighter version of this dip by using reduced fat cheeses and low fat sour cream, however, I usually use regular cheese in it.




In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables.                                        

Monday, January 13, 2014

Coffee anyone???

I can't believe that after years of owning Pun Fun I have never used this stamp before. How do you like the liquid applique for the foam?! Of course copics were used for coloring, primarily E31 and E35. Enjoy!!

Thursday, January 9, 2014

Creamy mashed potatoes

Since I introduced the potato ricer yesterday, here is a recipe for the creamiest mashed potatoes to go with it.

3 lb Yukon gold potatoes
1 cup whipping cream
4 tbsp. butter
Salt to taste

Peel and boil the potatoes. Run them thru the potato ricer. Heat up butter and whipping cream  so the butter is melted and add it to the potatoes. Add salt to taste. So there, take that!

Wednesday, January 8, 2014

Potato Ricer


potato ricer
I’ve tried different methods of making mashed potatoes: squashing with a masher and using a potato ricer. Each method gives potatoes a different texture.
I reach for a masher when I don’t mind if the potatoes are a bit lumpy .My best mashed potatoes (the ones that were perfectly smooth, light and fluffy) were the result of using a potato ricer, a kitchen tool that forces the cooked potatoes through little holes.
Ricer: This  tool forces cooked potato through small holes, resulting in rice-like pieces of potato (hence the name). It’s constructed of a hopper into which you put a cooked potato and a plunger that forces the potato through the holes. Because air is incorporated into the potato as it’s pressed, this tool gives you the lightest mashed potatoes possible. A ricer guarantees no lumps, and your potatoes will be very smooth. The only downside is that it can be a bit time-consuming.
Masher: Hand mashers get a bad rap for leaving lumps which actually are desirable by some people. Don’t expect mashers to deliver light or fluffy potatoes, though. If you keep on mashing them until they are smooth, yes, they will be gooey and that's not good eats.
The bottom line: Which tool you use depends on your definition of ideal mashed potatoes. If you’re after a bowl of textured spuds, especially good when adding extras like herbs or cheese, a masher should be your choice. If fluffy and smooth is your idea of potato nirvana, go with a ricer. Either way, be sure to buy a durable model that feels good in your hand. When you have a pile of potatoes to work through, you don’t want a flimsy tool that’s going to cause a hand cramp.

Tuesday, January 7, 2014

Sweet Potato Casserole - Boston Market Copycat Recipe

This recipe  is compliments of Slow Roasted Italian blog. I can't even tell you how delicious this casserole is and apparently just like the Boston Market recipe. I made it probably three times this holiday season and it was a hit every single time.


Sweet Potatoes
3 ½ - 4 pounds sweet potatoes, peeled and cut into 1” pieces
4 tablespoons (½ stick) unsalted butter
¾ cup packed light brown sugar
½ cup heavy cream
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

2 cups marshmallows
½ cup flour
4 tablespoons butter unsalted butter
6 tablespoons packed light brown sugar
¼ cup old fashioned rolled oats
¼ teaspoon ground cinnamon

Fill a large pot with sweet potato pieces and water.  Bring to a boil over high heat.  Cook until fork tender.  Drain potatoes and place back into pot.  Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth.  Add remaining ingredients (except topping ingredients).  Mix until combined.

Preheat oven to 350°F.  Grease an 8”x10” casserole dish (8x8 or 9x9 works too). 

Spoon sweet potatoes into casserole dish and smooth out.  Sprinkle top of sweet potatoes with marshmallows.

Melt butter in a medium microwave safe bowl.  Add remaining ingredients.  Mix with a fork.  Sprinkle over top of casserole.

Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.

Serve and enjoy!

Monday, January 6, 2014

You are too kind - Lovely As Tree

Lovely As A Tree in action once again. This time around with Chocolate Chip and Always Artichoke. I used markers for stamping and I love it! Enjoy!

Friday, January 3, 2014

Ground beef gyros

I absolutely love gyros and this ground beef version is very simple to make and very delicious to eat.


1 lb ground beef
1 1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
3/4 tsp pepper

8 oz plain yogurt
1/3 cucumber finely chopped
1 garlic clove minced
Salt to taste

4 pitas or any other middle eastern bread

Mix all the meat ingredients together. Form little meat loafs (3 in. by 4 in.). I usually get around 4 small loafs from one pound of meat. Bake them in a 350 degree oven for 25 minutes or until done. While the meat is baking mix all the yogurt ingredients together and adjust taste to you liking. Take the meat out of the oven and let it cool slightly. Slice the loafs, put the slices inside pitas, put  yogurt sauce on and top, along with lettuce, tomato and onion.
Finger-licking goodness, I tell you!

Thursday, January 2, 2014

Get Whale soon, please!

Happy New Year Everyone!!
I had the busiest Holiday season and therefore have not been blogging. Now I have learned my lesson: I need to create Holiday goodies and blogs in September so that I have them all ready for December!
 Here is something to start you off since a bunch of us are running around sick. Do you remember this stamp set? Yeap, it's Pun Fun once again.