Halloween 2013!!!

Another great Halloween complete with 2 Power Rangers, a Princess, and a Cowboy!

With everything set, we're ready to party!

 

More Cowboys... and Indians too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

'Til next year!

 

 

 



Spinach Quiche and a Sewing Weekend!

This quiche recipe is from Paula Deen... so it's no surprise that it is made with lots of cheese...heavy cream... and bacon... fabulous!

 

 

So my sisters and I and our mom had a whole weekend at the cabin, all to ourselves, to sew sew sew!



And we did!



We all felt like we had to make use of every second we had, even eating seemed superfluous!

So many projects were begun and finished...

 

a cute sewing machine cover...

 

 

 

an apron... baby bib... and purse...

 

 

 

an adorable baby quilt...

 

 

 

another purse... kids drawing case... and shirt...

 

We were productive!

 

 

 

And Mom just hopped around from station to station helping solve problems one after another!

 

 

 

To top it off, Rach brought these cute jars for everyone to make their own pin cushion jars,

too cute!!!

 

 

 

F-u-u-u-u-n!

 

 

 

 

 

 

 

It was soooo nice to be at the cabin too!

 

 

 

 

 

 

 

That's a lot of sleeping bats!

 

 

 

I can't wait for next year!!!

 

 

 

Spinach and Bacon Quiche- Paula Deen

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. 

Lemon Zucchini Bread!

 

This version of Zucchini Bread is from Cooking Light, and has a nice light texture.

 

 

I love Zucchini Bread, it's so... green. : )

 

 

To add a little pop it is topped with a lemon glaze...

 

 

To which I added a little bit of rum to warm up the glaze.

 

Enjoy!

 

 

 

 

Lemon-Glazed Zuccini Bread- Cooking Light

 

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini -- finely shredded
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
2 tablespoons grated lemon rind
1 large egg
Cooking spray

1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

 

Directions.
1. Preheat oven to 350 degrees.

2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist.

3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

 

 

 

 

 

 

 

 

 

 

 



Happy Easter!

 

Happy Easter to everyone!

 

 

Every year it is such a treat to go to my sister's house for Easter, and this year was no different!

 

 

Always something new, and so adorable!

 

 

 

 

Not to mention delicious!

 

 

 

 

Every year we dye eggs with the kids for the Easter Bunny to hide... and they are usually forgotten in the fridge until it's time to throw them out.

Terrible!

 

 

Not this year!

 

Deviled Eggs it is!

 

This recipe has sweet peppers, green onions, dill pickle, parsley, curry, mayo, and paprika.

I still might be the only one eating the eggs at home, but I'll enjoy them while I'm at it!

 

 

I bought this book in college at a bookstore when I was supposed to be studying : )

It doesn't have phenomenal pictures, and it's kind of "old school", but it has all of the good standbys.

 

 

 

I have my eye on the homemade applesauce for the near future : )

 

 

 

 

 

I think this guy may have hit his sugar limit!

 

'Til next time!

 

 

 

 

Church Supper Deviled Eggs- Down Home Cooking

 

12 large eggs

2 green onions, finely chopped

1/4 cup finely chopped sweet red pepper

1/4 cup dill pickle, finely chopped

1/4 cup mayo

1 tsp. curry powder

1/4 tsp. hot red pepper sauce, or to taste

 

Optional garnishes:

Paprika

Parsley

 

Place the eggs in a large saucepan, cover with cold water, and bring to a full boil over high heat. Remove from the heat, cover, and let stand for 15 minutes or until hard-cooked. Cool eggs immediately under cold running water and peel. Slice the eggs in half lengthwise, then remove the yolks. Refrigerate 6 half yolks for another use.

 

Arrange 18 of the egg white halves on a serving platter. Place the remaining 6 egg white halves and the 18 egg yolk halves in a large bowl. Using a fork or pasty blender, mash the eggs, then blend in the remaining ingredients.

 

Spoon or pipe the mixture into the 18 egg white halves. Sprinkle with the paprika and parsley if you wish. Cover and refrigerate for up to 6 hours.