First of all, MANY THANKS to all my friends who voted for Legends PAA in the Chase Community Giving campaign! We ended up with 1610 votes...and should be receiving a grant for $25,000!!!
Thanksgiving is this Thursday...what are YOU cooking this year? The debate in my house has been " Bacon or no bacon on the turkey?"
My daughter & I both love the meat candy on ANYTHING, but my mom is a purist....crispy, golden, well-seasoned skin...sans pig. So, seeing how the hierarchy works, guess who wins? Yup, you guessed it, the one who pays for the bird gets the trump card...no bacon this year.
How will you be preparing your bird?
Be with your families, love each other, eat great food, but most of all, DON'T SHOP ON BLACK FRIDAY!! (more on that subject later!)
Be BLESSED, ALL!!
Tuesday, November 22, 2011
Tuesday, August 30, 2011
What's for dinner?
Thought I'd share a quick & easy dinner with you....just so happens, this is what I'll be serving to the BMB (Bronco Marching Band) on Thursday for their lunch...along with fresh- from- the- tree peaches, rice krispy treats, & bottled water. They have 290 people to feed, but can also very easily be done for a family of four.
Chicken & Pasta Salad for 300
40 lbs. of frozen, cooked chicken ( cubed or strips is best- chicken nuggets don't work so well)
8 - 3 lb. bags of frozen veggies (any kind you prefer)
30 lbs. of macaroni of pasta (dry)
1 gal. salad dressing (miracle whip kind)
1 1/2 gal. italian dressing
Salt & pepper to taste
All ingredients that are frozen should not be thawed ahead of time...that's what makes this fast.
Boil noodles in #5 increments. Place 1/3 of chicken in large pot or pan, and 2 bags of frozen veggies, breaking all apart. Drain noodles, but do not shock. Instead, pour hot noodles over frozen veggies & chicken & mix with large spoon. The hot noodles will thaw the frozen chicken & noodles, and cool down the noodles at the same time. Repeat with rest of veggies, chicken, & noodles & place in 4" hotel of foil pans.
Dressing:
Mix (with a whisk) italian dressing & salad dressing until smooth. split into as many batches as you have pans & pour over each. Mix well, chill, & enjoy. May also add shredded cheese or top with parmesan if desired (for extra protein).
Chicken & Pasta Salad for 300
40 lbs. of frozen, cooked chicken ( cubed or strips is best- chicken nuggets don't work so well)
8 - 3 lb. bags of frozen veggies (any kind you prefer)
30 lbs. of macaroni of pasta (dry)
1 gal. salad dressing (miracle whip kind)
1 1/2 gal. italian dressing
Salt & pepper to taste
All ingredients that are frozen should not be thawed ahead of time...that's what makes this fast.
Boil noodles in #5 increments. Place 1/3 of chicken in large pot or pan, and 2 bags of frozen veggies, breaking all apart. Drain noodles, but do not shock. Instead, pour hot noodles over frozen veggies & chicken & mix with large spoon. The hot noodles will thaw the frozen chicken & noodles, and cool down the noodles at the same time. Repeat with rest of veggies, chicken, & noodles & place in 4" hotel of foil pans.
Dressing:
Mix (with a whisk) italian dressing & salad dressing until smooth. split into as many batches as you have pans & pour over each. Mix well, chill, & enjoy. May also add shredded cheese or top with parmesan if desired (for extra protein).
Wednesday, August 24, 2011
The End of Summer...
I'm finally home! It's been a long summer, with lots of events. Some things I learned...
1. Check the propane, and all propane accessories. (I'll recount that one later...)
2. Don't be afraid to trust your instincts.
3. When things can go wrong, they generally do...but move on. "It is what it is".
4. It's ok to let others do what they do best....encourage that. You'll be pleasantly surprised at the outcome.
5.Take time for yourself, but not so much as to the detriment of future projects.
6. Realize what you've accomplished, and don't be frustrated if it's not as much as what you originally set out to do.
I could go on....and on....and on....but I'll leave it at this. (For now)
Each of these points has it's own story, and I'll get into each in future blogging endeavors, but for now, the MOST important thing I learned was to appreciate those you love, and NEVER CEASE to tell them how much they mean to you ON A DAILY BASIS!! You never know what tomorrow might bring....
Eat well. Love more. Live to the fullest.
1. Check the propane, and all propane accessories. (I'll recount that one later...)
2. Don't be afraid to trust your instincts.
3. When things can go wrong, they generally do...but move on. "It is what it is".
4. It's ok to let others do what they do best....encourage that. You'll be pleasantly surprised at the outcome.
5.Take time for yourself, but not so much as to the detriment of future projects.
6. Realize what you've accomplished, and don't be frustrated if it's not as much as what you originally set out to do.
I could go on....and on....and on....but I'll leave it at this. (For now)
Each of these points has it's own story, and I'll get into each in future blogging endeavors, but for now, the MOST important thing I learned was to appreciate those you love, and NEVER CEASE to tell them how much they mean to you ON A DAILY BASIS!! You never know what tomorrow might bring....
Eat well. Love more. Live to the fullest.
Tuesday, May 17, 2011
It's Been A While...
Hey all....been a while since I've been on. Last month I auditioned to be on a "reality" tv food show, and because of "confidentiality clauses", I didn't get on to post....long story short, I made it through 2 rounds...but alas, that was the end.....maybe.
I've also been getting quite a few catering gigs...YAY!!! Lots of cakes, some parties, weddings coming up, and a HUGE arts festival in Grand Rapids!
http://www.facebook.com/media/set/?set=a.10150217177340156.451093.885445155
We got the food trailer up & running for camp last month...in APRIL!!! That's a first! There's still some things to be done to it to be fully road worthy....but soon!
(I know...lots of exclamation marks!!)
So much to tell.....but I'll limit to a shared hint this time.....Gordon Food Service!
The best place to find bulk foods of all kinds at a reasonable price. I've been in there at least once a week for since December (the managers at the store I go to all know me when I walk in...), anyone can shop there (you don't need a membership) and the product quality is great!
Until next time...
I've also been getting quite a few catering gigs...YAY!!! Lots of cakes, some parties, weddings coming up, and a HUGE arts festival in Grand Rapids!
http://www.facebook.com/media/set/?set=a.10150217177340156.451093.885445155
We got the food trailer up & running for camp last month...in APRIL!!! That's a first! There's still some things to be done to it to be fully road worthy....but soon!
(I know...lots of exclamation marks!!)
So much to tell.....but I'll limit to a shared hint this time.....Gordon Food Service!
The best place to find bulk foods of all kinds at a reasonable price. I've been in there at least once a week for since December (the managers at the store I go to all know me when I walk in...), anyone can shop there (you don't need a membership) and the product quality is great!
Until next time...
Tuesday, March 22, 2011
Oops...continuing on...
As I was saying, we'll be having a "winter preview", and I hope you can come watch these amazing ensembles, as they perform their shows at a home setting for the only time this season. We'll also have many yummy baked offerings, proceeds going to benefit the Legends Performing Arts Association.
Speaking of bake sales, a friend of mine had a dessert calamity the other day....and I thought I'd share some tips for that perfectly iced cake.
First, make sure you don't overmix your batter...it can create air pockets which will deflate your cake when removed from the oven. I mix ALL my cakes by hand (no joke!), even wedding cakes. It makes for a more dense cake, and makes them easier to stack, not to mention much more moist!
In the baking process, don't rush your cake! If you take it out of the oven too soon, that will also cause the center to collapse.
When icing a cake, put it in the refrigerator or freezer for a couple of hours first...that will firm the cake up for icing. Next, put a thin layer of icing on your cake straight out of the fridge, then put back in the fridge to set it. This is also called a "crumb coat" and keeps crumbs from getting into the final icing. Then ice (or frost) your cake as you normally would...no crumbs!
Hope to see you this Saturday, 5 p.m., at Parchment Middle School!
Speaking of bake sales, a friend of mine had a dessert calamity the other day....and I thought I'd share some tips for that perfectly iced cake.
First, make sure you don't overmix your batter...it can create air pockets which will deflate your cake when removed from the oven. I mix ALL my cakes by hand (no joke!), even wedding cakes. It makes for a more dense cake, and makes them easier to stack, not to mention much more moist!
In the baking process, don't rush your cake! If you take it out of the oven too soon, that will also cause the center to collapse.
When icing a cake, put it in the refrigerator or freezer for a couple of hours first...that will firm the cake up for icing. Next, put a thin layer of icing on your cake straight out of the fridge, then put back in the fridge to set it. This is also called a "crumb coat" and keeps crumbs from getting into the final icing. Then ice (or frost) your cake as you normally would...no crumbs!
Hope to see you this Saturday, 5 p.m., at Parchment Middle School!
It's BAKE SALE time!!
Hi All!
I know it's been a while, but I'm still here, and gearing up for the latest...time for a bake sale!!!
This Saturday, Legends Performing Arts Association will be having a "winter preview" for some of our ensembles!
I know it's been a while, but I'm still here, and gearing up for the latest...time for a bake sale!!!
This Saturday, Legends Performing Arts Association will be having a "winter preview" for some of our ensembles!
Legends Winter Guard Friends and Family Performance.
www.legendspaa.orgFriday, March 4, 2011
More "Tummy Blankets"...
On the heels of the recipe I shared yesterday, I thought I'd share my recipe for bread pudding...it's yummy, warm, and a way to get rid of those extra doughnuts & pastries that might just be hanging around.
(Yeah, RIGHT! Like THAT'S gonna happen...)
Bread pudding
Leftover doughnuts, pound cake, raisin bread, etc.
1 dz. eggs
1/2 gal. milk
2 C. heavy cream or 1/2 & 1/2 (whichever you have)
2 C. chocolate chips
any dried fruit you may have around
2 t. cinnamon
2 t. vanilla
1/2 C. dark rum (optional)
Mix eggs, cream, cinnamon, vanilla, and rum (if you like). Rip pastries into small pieces & put in a greased 9 x 13 pan. Sprinkle with chocolate chips. Pour egg mixture over the top. Bake at 350 for 45 min. or until a knife inserted in the center comes out clean. Serve with fresh whipped cream.
(Yeah, RIGHT! Like THAT'S gonna happen...)
Bread pudding
Leftover doughnuts, pound cake, raisin bread, etc.
1 dz. eggs
1/2 gal. milk
2 C. heavy cream or 1/2 & 1/2 (whichever you have)
2 C. chocolate chips
any dried fruit you may have around
2 t. cinnamon
2 t. vanilla
1/2 C. dark rum (optional)
Mix eggs, cream, cinnamon, vanilla, and rum (if you like). Rip pastries into small pieces & put in a greased 9 x 13 pan. Sprinkle with chocolate chips. Pour egg mixture over the top. Bake at 350 for 45 min. or until a knife inserted in the center comes out clean. Serve with fresh whipped cream.
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