Another new VoxBox from Influenster!

  Can't ask for a better holiday gift than free items to try from #Influenster! In this #FrostyVoxBox I received Rimmel Gentle Eye Makeup remover, McCormick Natural Thyme seasoning,  NYC Last Lip Color in Plum, Celestial Seasonings Candy Cane Lane green tea, Strawberry Fruit Vines Bites, No 7 Protect & Perfect Advance Serum and an Eco Tools Natural bristle hair brush. Loving the brush, cuts way down on frizz.  Check out #Influenster if you get a chance, it's a great way to get free products to try and review!

  I have been lucky enough to receive several products from #Rimmel in the Frosty VoxBox and in the past. I LOVE these products, and have since purchased other things on my own from Rimmel. The Scandal Eyes waterproof Kohl eyeliner in this box is great. I have a big problem with eyeliner smudging (regardless of brand) and this liner lasts for me with a minimum of smudge. I am a very lazy eye makeup remover and have never used designated eye makeup remover. I also have sensitive skin and eyes, but I have been using the Rimmel Gentle Eye Makeup remover, and it's something that I will definitely continue with. Does a great job gently removing even waterproof eye makeup, with no irritation to my skin or eyes. Plus no morning raccoon eyes!

Influenster/ VoxBox

 Not my usual food/farm blog topics, but I wanted to share a fun program I've been doing recently for freebies and samples. The site is #Influenster (http://www.influenster.com/). I fill out surveys, write reviews and participate in special contests and programs using social media for chances to get samples and win things. I just got my first "Voxbox" of products to try out. Rimmel Scandaleyes full size mascara, Nivea skin firming hydration lotion, Kiss Everlasting French Nails, Playtex Sport tampons and a peach pie air freshener. My favorite sample is the mascara! Love getting free makeup, and this mascara is really nice. I really like the Nivea lotion too. I've been using it for afew days, and it's definitely something that I would pay money for. Free feminine products are always welcome in a house full of girls. Not so sure about press on nails. They weren't a great idea when I was in high school, not super excited about trying that again lol. Maybe they will have improved.
  If anyone would like more info about Influenster, feel free to ask, or give me your email and I will send you an invitation!

Crockpot Queso Mexilini

 The crockpot is generally not my friend. I find most slow cooker recipes to be very disappointing. The "crockpot orange chicken" recipe that was floating around on Pinterest was possibly one of the worst meals I've ever cooked. Of course probably my fault for choosing to pretend that the photo attached to it, which was of tempura orange chicken from a restaurant, would bear any resemblance to a crockpot recipe lol.
  I keep on plugging away at it, because the crockpot is so darn convenient! I came up with this recipe, and I was quite happy with it. The family all gave it thumbs up.  Very quick to put together. Mexican queso blanco cheese can be substituted for the cream cheese, and to make it vegetarian use vegetable broth instead of chicken. Salsa of your choice, so you can choose how spicy you like it

1 lb bag frozen cheese tortellini
16 oz jar salsa (of your choice)
4 oz (1/2 block) cream cheese, chopped in smaller pieces
1 cup chicken or vegetable broth
1/4 cup finely chopped fresh cilantro
1/2 medium onion, finely chopped
1 cup shredded mexican blend cheese

  Combine all ingredients in slow cooker. Cook 6 hours on medium. Garnish with sour cream and additional shredded cheese if desired

"Cinnabon" clone Cinnamon Rolls

  A friend of mine was recently having trouble with a cinnamon roll recipe and asked for advice (dough wasn't rising). I hadn't made them in years, so decided that it was time for a test run. I chose a Cinnabon clone recipe from Allrecipes I believe, but made some alterations.  Many cinnamon roll recipes call for a bread machine. I had one, but didn't care for the texture of the crust on the bread from a machine, so off to the yard sale it went. I used my Kitchenaid mixer to do most of the kneading of the dough for me, but you could do it all by hand if you would like.

  I like to add a pinch of sugar, brown sugar or honey to my yeast/milk (or water depending on the recipe). Seems to make the yeast proof a little better. Your proofed yeast mixture should look similar to this when it's ready to go

 This is a very stiff dough, and I found that it took a LONG time to rise. I set mine to rise at 12:30, left the house and 2:00 and it wasn't doing much. Returned at 4:00 and it was ready to go. So don't get frustrated if it takes a long time. You can probably even let it rise in the fridge overnight if time is an issue. The second rise, after the dough has been worked and the buns are made, is much faster. About half an hour.

This is what they should look like when you put them in the pan for the second rise

Risen and ready to go into the oven!

Remove from oven when they look like this. Golden brown and ready to ice

The finished product! Makes 12 LARGE buns

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 1/2 teaspoons dry yeast
4 1/2 cups AP flour
2 eggs, room temperature
1 teaspoon salt
1/2 cup white sugar
1 cup brown sugar, packed
1/3 cup butter, melted
2 1/2 tablespoons ground cinnamon
Frosting:
1/2  package (4 oz) cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 400 degrees

Combine warm milk and yeast in medium mixing bowl (I like to add a pinch of sugar or brown sugar). Let stand approx 10 minutes, until yeast is foamy

In bowl of electric mixer, add half of the flour, and the yeast mixture. Combine. Then add eggs, salt, and  white sugar. Add in small amounts of the rest of the flour until dough is all mixed

Turn dough out onto a lightly floured surface and knead into a ball (mixer will have done most of the work for you). Place in bowl sprayed with baking spray. Cover with plastic wrap or a damp towel. Set aside to rise

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Banana Berry Waffles

  I've been searching for healthy, easy, make ahead breakfast option to serve to the kids before school, and have been experimenting with my Belgian waffle maker. Waffles freeze really well, and lend themselves to all sorts of flavor combinations. I had ripe bananas and a small amount of raspberries, blueberries and blackberries to use up. Chopped strawberries would work well too. The milk of your choice can be substituted. I like almond milk and it's high in calcium. I chose to use the "white" whole wheat flour, but regular whole wheat can be used if you prefer. This recipe makes 4 large Belgian waffles, which I think of as 8 servings. Easy to freeze and heat up in the toaster oven.

1 cup AP flour
1 1/4 cup white whole wheat flour
3 tsp baking powder
1 pinch nutmeg
1/4 tsp salt
1 egg, lightly beaten
1 cup almond milk
3 ripe bananas, mashed
1 tbsp agave syrup
1 cup assorted berries (chopped if large)

  Preheat waffle iron per manufacturers instructions. Spray with cooking spray.

  In a large bowl, mix flours, baking powder, salt and nutmeg. Stir in egg milk, mashed banana and agave syrup. When combined fold in berries.

  Cook batter per waffle iron instructions for amount of batter, until waffles are golden brown and easy to remove from iron.

Vanilla Pumpkin Smoothie

  For Christmas I was given a Ninja blender, which I LOVE. I've been making a lot of smoothies. Pumpkin is one of my favorite superfoods, and it lends itself quite well to smoothies. I tend to like my smoothies on the thick side, so you can add more milk to make it thinner if you prefer.

1 cup canned pumpkin
6 oz vanilla greek yogurt
2 tbsp honey
1 tsp pumpkin pie spice
1/4 cup chopped walnuts
3 ice cubes
1/2 cup skim or almond milk

Pineapple Pecan Carrot Cake Belgian Waffles

  I find plain waffles to be very dull, so I like to spice them up with different flavors.  The carrot cake flavor in these waffles is subtle enough not to overwhelm (since it is a waffle, not a piece of cake!), but enough to be a change in pace for breakfast or brunch. This recipe makes 4-5 large waffles, and half a waffle is a good serving size.  Serve with maple syrup or powdered sugar. I heat the oven to 200 and place prepared waffles in a baking sheet in the oven to keep them warm while I'm getting everything else ready

2 3/4 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup sugar
3 tsp cinnamon
1 cup shredded carrots
3 eggs, beaten
2 tsp vanilla
1 cup crushed pineapple, drained
1 cup milk
1/2 cup chopped pecans

  Preheat Belgian waffle iron per manufacturer instructions, spray with cooking spray.

   In a large bowl, combine flour, baking soda, baking powder, salt, sugar and cinnamon. Add in carrots and combine.

  In a medium bowl, combine eggs, vanilla and pineapple. Add to flour mixture and combine. Add milk and pecans and combine again. Ladle manufacturer recommended amount of batter onto waffle iron. Press and bake  until golden brown and easily removed from iron.

 

Banana Split Cheesecake Brownie Bars

A boxed brownie mix makes these delicious bars a breeze to make, and they are something a little different than plain old brownies to take to your next "bring a dessert" event. I garnish with sprinkles for more of a banana split feel, and you can also sprinkle with some chopped peanuts if you'd like. I usually skip the peanuts if I'm bringing these to a public event.

1 box 19 oz box brownie mix
1/2 cup vegetable oil
1/4 cup water
4 eggs, divided
12 oz softened cream cheese (1 1/2 bricks)
1/2 cup sour cream
1/2 cup granulated sugar
large, ripe banana, mashed (about 1 cup mashed banana)
1/2 cup Seedless Strawberry Jam
1/2 cup chopped peanuts (optional garnish)
1/2 cup rainbow sprinkles (optional garnish)

  Preheat oven to 350. Spray 9x13 baking dish with baking spray.
  In a large bowl, combine brownie mix, 1/2 cup oil, 1/4 cup water and 2 eggs. Beat 50 strokes. Pour into prepared pan.
 In the bowl of an electric mixer, combine cream cheese, sour cream, sugar, and the remaining 2 eggs. Beat on medium until combined thoroughly. Add mashed banana and beat again just until combined.
 Pour banana mixture over brownies.
  Drop random small spoons of strawberry jelly on top of banana mixture, Then swirl with a knife.  Sprinkle chopped peanuts and rainbow sprinkles at this time if desired.
  Bake approx 45 minutes, or until pick inserted in center comes out clean. Let cool, slice and serve.

Maple Cider Chicken

Fall is my favorite time of the year here in Ohio. Beautiful weather, especially in October, and so many great seasonal ingredients for cooking to choose from. I love coming up with recipes that can be cooked in one dish or pot. Less cleanup is always a good  thing! Bone in chicken breasts can be substituted for the thighs if you prefer. The leftovers from this make a nice salad, over chopped romaine, with a little balsamic vinaigrette dressing (to which you can also add a touch of maple syrup, to compliment the dish) Use only REAL pure maple syrup (http://www.purecanadamaple.com/) for this recipe!

Maple Cider Chicken

4 cups peeled and chopped (into 1” cubes) sweet potatoes
4 cups peeled and chopped granny smith apples
1 large onion, thinly sliced
3 cloves chopped garlic
2 lbs chicken thighs (with skin and bone)
1 cup apple cider
3/4 cup maple syrup
1/2 cup fresh sage, finely chopped
1 tsp salt
1 tsp pepper
1/4 cup butter, chopped in small cubes

Preheat oven to 375. Spray a 5 quart baking dish with cooking spray.

Combine  sweet potatoes, apples, onion and garlic in the baking dish. Place chicken thighs on top.Combine apple cider and maple syrup and pour over chicken. Season the whole dish with salt and pepper and sprinkle the chicken with chopped sage. Sprinkle butter cubes over everything. Bake for 60-75 minutes until chicken is cooked through (larger thighs will take a little longer)

Raspberry Sangria

  Carrabba's restaurant makes a delicious Blackberry Sangria that I wanted to replicate at home. I found a copycat recipe online, and set out to gather ingredients. Due to difficulty in finding some of the ingredients and/or the cost, I decided to pretty much scrap that recipe and come up with one of my own. I liked it even better than the blackberry. I found the raspberry syrup at World Market, they have quite an assortment of flavored syrups (Not pancake syrup!) If you want it to be a little bit stronger, use 4 cups of cran-raspberry juice instead of 6

1 bottle sweet red wine (I used Sutter Home Sweet Red)
1 cup Chambord Raspberry liquor
1/2 cup raspberry syrup
6 cups cran-raspberry juice
Sliced lemons and oranges, fresh raspberries

  Combine all of the liquid ingredients in a large pitcher. Add fresh fruit. Chill for at least 2 hours. Serve over ice

Pineapple Shrimp Fritters

  Just in time for Lent, this recipe is a twist on a traditional crabcake, using chopped shrimp and rice. If you have rice leftover from something else, this would be a great way to use it.  White or brown rice will both work. Pineapple adds a tropical flair for February days, which can be dreary.

1 lb cooked shrimp (tails removed, deveined), chopped in small pieces
8 oz can crushed pineapple, drained
1 tsp seafood seasoning
1 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp pepper
2 cloves finely minced garlic
3 cups cooked rice
1/2 cup mayo
1/2 cup seasoned bread crumbs
1/4 cup olive oil

  Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.

  In a large bowl, combine all ingredients. Form into 12 equal size patties. Place on prepared baking sheet. Drizzle fritters with olive oil (if you have a spray bottle, even better). Bake for 20 minutes.

Fairy Tale Pumpkins

This project couldn't be easier, and they make great holiday decorations. Fun to do with the kids too, but be prepared for a huge mess. Spread lots of newspaper!
  All that you need is a bottle of all purpose craft glue,  paint brushes, an assortment of glitter, and small pumpkins.
  Wash and dry your pumpkins. Pour the craft glue into a small bowl. Using a paintbrush, brush the glue onto you pumpkin, then start sprinkling with glitter. Make sure it's thoroughly covered. Rotate the pumpkin by the stem. I like to let them dry on an old plate or non-stick tinfoil. Don't let them dry on the newspaper, too much chance of the glue sticking to the paper.

Chicken Enchilada Cornbread Dumpling Soup

I am very excited, my Chicken Enchilada Cornbread Dumpling Soup was chosen as the grand prize winner in the 2012 Dei Fratelli Ripened contest. I was a runner up in this contest several years ago. Part of the prize is a monthly delivery of Dei Fratelli products for a year. It's a lot of fun to get those boxes every month. They make an excellent pizza sauce, and their salsa is great too. I use their products a lot, so that will come in handy.

  I had a lot of fresh cilantro from my garden and wanted to make good use of it. If you wanted to really spice it up, you could substitute a hotter chili pepper for the green chiles

https://www.facebook.com/DeiFratelli/app_106171216118819

  Chicken Enchilada Cornbread Dumpling Soup

3 tbsp canola oil
1 lb boneless, skinless chicken breast, cut into small pieces
1/2 cup diced onion
1 clove garlic, minced
1 chopped red bell pepper
2/3 cup chopped fresh cilantro
1/2 cup finely chopped green chiles
28 oz can enchilada sauce (about 3 cups)
2 14 oz cans chicken broth
2 cups chopped tomatoes

Dumplings:
2 8.5 oz boxes corn bread mix
2 eggs
1/2 cup milk

Garnish:
1 cup shredded Monterey Jack cheese
1 cup sour cream

  Heat oil in large skillet. Add chicken breast. Cook over medium heat, stirring occasionally, for 5 minutes. Add onion, garlic, pepper, cilantro. Saute for 5 more minutes. Pour into large stockpot. Add chilies, enchilada sauce, broth and tomatoes. Cover and simmer over low heat for 15 minutes.

  In a bowl, combine corn bread mix, eggs and milk. Spoon onto top of soup mixture. Cover and simmer on low for 25-30 minutes, or until pick inserted in dough comes out clean.

  Garnish with cheese and sour cream

Summer Berry Goat Cheese Grilled Sandwiches

Where has the time gone... Summer is really busy here. Horse shows and outside chores are keeping us really busy. Of course summer is the best time for fresh produce, and it's berry season! It's always fun to come up with new recipes to use fresh berries in. Muffins are great, but sometimes you want something a little different.

My fresh herb plants are doing great this summer, and I never miss an opportunity to use them in cooking. Dried herbs can be substituted for fresh, just use 1/8 tsp. Any hearty bread will work. I chose a multi grain. This recipe is for one sandwich, but it can be easily multiplied to make as many as you would like.

Summer Berry Grilled Goat Cheese Sandwiches

2 thick slices of crusty bread
1 tsp butter, plus extra to butter bread
1/4 tsp finely chopped fresh basil
1/4 tsp finely chopped fresh rosemary
1 tsp honey
1/2 cup fresh blueberries
1/3 cup crumbled goat cheese

Butter bread slices on one side, set aside.

In a small saucepan, melt 1 tsp butter. Add chopped herbs, honey and berries. Simmer and stir over low heat for 3 minutes.

Spray a non stick skillet with cooking spray. Put one slice of bread, butter side down, into skillet. Place crumbled goat cheese on bread, then spoon berry mixture on top. Top with remaining slice of bread, butter side out. Push down slightly.

Brown each side over low heat until bread is golden and cheese is melted. Approx 4 minutes each side (will depend on exact heat of skillet and thickness of bread)

Red Hot Ranch Meatballs

Just in time for the Superbowl - Red Hot Ranch Meatballs. I suggest using pretzel sticks instead of toothpicks to serve these as appetizers, so that your guests don't have to worry about what to do with the toothpicks. These are hot! Serve a side of ranch for dipping.

Red Hot Ranch Meatballs

1 lb ground chicken or turkey
.4 oz packet of ranch salad dressing mix
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tsp minced garlic
3/4 cup Frank’s Red Hot Sauce
3/4 cup seasoned bread crumbs

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a large bowl, combine all ingredients. Form into equal sized meatballs. Bake for 25 minutes.

Serve with celery sticks and ranch dressing for dipping.

Strawberry Snowflake Cupcakes

Red and white for Valentines Day. Strawberries and snow! These light and fluffy cupcakes are very simple to make. I started with a cake mix to make them even simpler. Don't be intimidated by the meringue icing. If you have a stand mixer, it's a breeze. A hand mixer would also work.

Strawberry Snowflake Cupcakes

18.25 ox box of white cake mix
1 can lemon lime soda
2 cups chopped strawberries (divided)
1 1/2 cups seedless strawberry jelly

Frosting:
5 large egg whites
1 cup sugar
1/4 tsp cream of tartar

Preheat oven to 350. line 2, 12 cup muffin pans with paper liners. In a large bowl, combine the cake mix and soda. Mix until just combined. Fold in one cup of chopped strawberries.

Bake cupcakes for 25-30 minutes until pick inserted in center comes out clean. Allow to cool.

When cupcakes are cool, fill a pastry bag with a tip withe the strawberry jelly. Using a paring knife, cut a small hole in the cucake. Press the pastry tip into the cupcake and squeeze in a small amount of jelly. Note - If you don’t want to do this step, you can wait until after you frost the cupcakes. Make a small indentation in the frosting, and put a tsp or so of jelly under the chopped strawberry garnish.

To make the frosting -Put afew inches of water in a saucepan the right size to hold the bowl of your electric mixer slightly above the water. Bring the water to a boil. Combine the frosting ingredients in the mixer bowl and set it over the boiling water. Whisk it constantly until the sugar is totally dissolved, mixture is smooth and it feels hot to the touch. About 2-3 minutes.

Transfer to the standing mixer, fitted with a whisk attachment, and beat on medium high speed until the meringue is shiny and will hold stiff peaks. About 5-7 minutes.

Spread the frosting on the cupcakes with a spoon or spatula. Use the back of the spoon to make it “spiky”. Garnish with remaining chopped strawberries.

Mini Strawberry Cannoli Cream Puffs

Mini Strawberry Cannoli Creampuffs

Puffs:
1/2 c. water
1/4 c. butter
1/8 tsp. salt
1/2 c. flour
2 eggs

Combine water and butter in saucepan, bring to a boil. Add the salt and flour at the same time, stir until mixture forms a ball. Remove from heat, beat in 1 egg at a time, beating well until mixture is smooth. Refrigerate for one hour. Place in teaspoon size balls on lightly greased cookie sheet.. Bake 400 degrees for 15 to 18 minutes until brown (they will sound hollow when you tap them with a spoon). Cool, cut off tops, fill with filling, then replace tops. Dust with powdered sugar


Filling:
1/2 cup powdered sugar (plus 1/4 cup for garnish)
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup mini chocolate chips
1 cup ricotta cheese
1 cup diced strawberries

The Late Spring Garden

Late spring is one of the best times in my flower garden. Irises and peonies, my favorites. I went to the plant nursery this morning to buy vegetable plants for the vegetable garden. Picked up afew perennials, then came home and weeded the flower gardens all morning. Very therapeutic.

Rhododendrons


Red Rhododendron. Very pretty flowers, but this plant has never grown very large.


Spiderwort. Just planted this today


White iris


Variegated Weigela


The first peonies


Lavender Iris

Pineapple Confetti Cake

I enjoy making cakes from scratch, but every once in awhile I need to make something faster, or I feel lazy, and a box comes in handy. This cake is a lazy example. I could have shaved the top layer to make it flatter, but that would have been far too much effort!

Pineapple Confetti Cake

Filling:
1/2 cup sugar
1 tbsp cornstarch
1 tbsp butter
8 oz can crushed pineapple, drained (press into strainer and retain juice)
pinch salt
pinch nutmeg

Cake:
1 box white cake mix
1 cup water
retained pineapple juice
1 tbsp vegetable oil
3 large egg whites
1/4 cup colored sprinkles

1 can white frosting (or 2 cups homemade buttercream frosting)
1 1/2 cups sweetened coconut flakes


Preheat oven to 350. Combine all filling ingredients in medium saucepan. Simmer and stir over medium heat until mixture thickens and no longer looks cloudy (about 5 minutes). Set aside to cool.
Spray 2 9” round baking pans with baking spray. Combine cake ingredients in mixer (or by hand) and mix until smooth and thoroughly combined. Pour equal amounts batter into pans, smooth out with a spatula. Bake 25-30 minutes or until golden brown and pick inserted comes out clean.
Let cool, remove from pans. If desired, trim layers to make them more flat and even. Spread thin layer of frosting on top of first layer. Spread pineapple filling on frosting. Place second cake layer on top.
Frost cake and sprinkle with coconut flakes.

Blue

Blue is one of my favorites, but it's rather difficult to find true blue in nature, other than in birds. Most things that are "blue" seem to be more purple than truly blue.

Obviously, there is the blue sky


I want a peacock. One of these days I may get one, although I know that they are extremely noisy and tend to be unfriendly!


Our blue point Ragdoll cat Iris has beautiful blue eyes.


After the ice storm. I wish that the camera would have captured how beautiful everything looked when the sun came out after this ice storm. It looked as if the trees had been sprayed with liquid diamonds.


I have mixed feelings towards large marine mammals in captivity. They should NEVER be taken from the wild unless it is to rehabilitate them from an injury. However, I also see an educational value in keeping some captive born/can't return to the wild marine mammals in situations (non performing situations in which they can be properly cared for) where the public can view them. Seeing an animal up close does raise awareness, and can spur more donations to charities that help wild populations to survive.