Monday, May 31, 2010

Doing more than just cooking!

Trying to get a little sewing project completed.

First assemble all the pieces.




Stitch them all together.







Trim all the loose threads.








And... Ta-Da!


Sunday, May 30, 2010

Blueberry Lemon cake

Time for dessert - and I wanted to try a new flavor mix for the Dutch Oven 'dump cake'.
So I decided on Blueberry Lemon.
2 cans blueberry pie filling
1 box lemon cake mix
1 (12 oz) can lemon-lime soda

Line 10" D.O. with heavy duty foil.
Spray with oil.
Dump both
cans blueberry pie filling in bottom of pan.
Spread cake mix over top of filling.


Pour soda evenly over the dry cake mix.
Place lid on pan.
12 coals on the bottom
15 on the top
cook WITHOUT OPENING for 30 minutes.
We stacked the Dutch Ovens.


Let sit until meal is done.


Open and serve!






Yum-O!








Rave reviews from Aspen!

Breakfast at AMR

Breakfast under the pavilion is a Memorial Day tradition at the AMR (At'sa My Ranch) on the East Fork of the Salmon River near Challis, Idaho.

Everyone pitches in and brings something to the table. But there is always some kind of pancake cooked on the outdoor wood fire griddle.

Today Annette made sourdough pancakes.
Prep work starts inside.
Pancakes

The Sausage Egg Muffins were baked in the cabin oven.







Tuesday, May 25, 2010

May Daring Baker's Challenge

Croquembouch
The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.






























The little french-man.... see him?

Saturday, May 15, 2010

Pea Salad


This recipe came about because Jennifer did not like anything in the 7-layer salad except the top layers... so I was a nice mom and made her a special salad that just had the parts she liked: peas, cheese, bacon and the dressing (mayonnaise & sour cream).
Voila! Pea Salad.

Salad:
1 large bag frozen peas (THAWED) - enough to feed your crowd
1/2 cup shredded mozzarella cheese (add more to taste)
2 - 4 Tbsp Parmesan cheese
1 pouch (pre-cooked) bacon bits
OPTIONAL - chopped water chestnuts
Stir together in large bowl




Dressing:
Sour cream and mayonnaise (no, do NOT use Miracle Whip)
equal proportions of each... start with 1/3 cup of each mixed together.
Use more as needed for th
e amount of peas you have.
Stir well, pour over peas, cheese and bacon and stir to mix.

Saturday, May 1, 2010

Birthday Brats & Kraut


It was Cathy's birthday, but she still had to cook the brats.







I brought the sauerkraut, because supposedly, no one else likes it.

Saute 1/2 onion in 2 Tbsp margarine over medium heat until translucent.




Add 1 can drained sauerkraut to the pan, stir and heat u
ntil steaming.

Stir in about 1/3 cup brown sugar.








Cook until sauerkraut begins to brown. Serve hot with brats or kielbasa.