Feeds:
Posts
Comments

Despite my wishes otherwise, fall has arrived.

That means I’ll soon be craving pumpkin this and caramel apple that.

If you love the fall season (like I normally do), check out Savvy Autumn Entertaining. It’s full of autumn recipes, decorating ideas and party tips!

Anyway, if you are looking for some fun fall recipes, entertaining tips and party ideas, I invite you to download Savvy Autumn Entertaining.

Autumn Cover

It’s free!

You can find it on Amazon, Barnes & Noble, or you can download a PDF version from my writing website.

Cheesy Good Salad

I’ve shared this recipe before, but I made this again the other day and it was so yummy, I thought I’d share it again!

I must issue a warning that today’s salad might not be the most healthy you could choose -but the tastiness more than makes up for it!

Sticking with the Patriotic Theme, this salad is a fun pop of color for your 4th of July table and it comes together quickly!

Place cheese on salad and enjoy if you haven’t devoured the cheese before it makes it to the salad. Even Captain Cavedweller, who does not like cheese, ate more than his share (including some of mine).

Fried Mozzarella Salad

Sliced Mozzarella Cheese

Flour

Egg (beaten)

Panko Crumbs

Parmesan Cheese (shredded)

Salt

Spinach

Raspberries

Blueberries

Raspberry Vinaigrette

Prepare spinach and berries and set aside.

Put flour in one bowl, beaten egg in a second and the panko crumbs mixed with the Parmesan cheese and salt in a third. Make sure the bowls are wide enough your cheese slices will sit flat inside.

Heat oil in a deep fat fryer or cast iron skillet. You want it to be good and hot.

Drench cheese slices through flour, egg and panko mix. When they are all finished, start frying. It will take just a few seconds to brown each side. The smell will begin to weaken your knees. Should you give in to temptation and take a bite, you may never get the cheese onto the salad.

Drizzle dressing over spinach and berries then top with a slice or two of the cheese.

Enjoy!

grade schoolToday is Captain Cavedweller’s birthday.

Hooray!

There will be cake at our house later today (carrot, of course – his favorite) and maybe a present or two.

engagedBack when I first met this guy 21 years ago, I was so goofy in love with him, I didn’t give more than a random thought to the future. I just knew I wanted it to be with him.

Captain Cavedweller has put up with a lot from me over the years.

A lot.

Back in the days when I was a newspaper reporter, I used to drag him along to all sorts of events and interviews. Once, he ended up being the only male at a fashion show. (I still get reminded of that from time to time!) Thanks to me, he’s been nearly attacked by a cougar, gotten up close and personal with an ostrich, and lost in the hills in the middle of nowhere while attempting to locate a sheepherder. Those were fun times (not so much)!

wheat boy 1More frequently than you’d think, he gets coerced into being part of a prop in a photo. Like standing in a wheat field.

my valentineOr holding a heart (although I think he knows he’s always got mine in his hands).

I guess the point of my rambling is that CC has always been willing to help me, support me, encourage me and love me without hesitation or conditions. He’s got a huge, caring heart and is one of the most honest, upright, kindest people I know. (And I’m not biased in the least).

He’s the kind of person you can count on when the skies are blue, but also when life’s storms hit with full force. In the past year, I’ve been reminded time and again what a blessing he is to me and how blessed I am to have him in my life.

No matter what’s going on in my life, just being with him makes everything better, brighter, and definitely a lot more fun.

July PhotoHappy, Happy Birthday, Captain Cavedweller!

<3 Love you! <3

Heavenly Bundt Cake

bundt cake platedMy most wonderful mother-in-law is spending the weekend with us.

So I baked a cake.

While it was baking yesterday, I kept thinking of that catchy tune If I Knew You Were Coming I’d’ve a Baked a Cake.

Since I did know she was coming and I did bake a cake, I thought I’d share the recipe with you.

I love bundt cakes because they are so easy to make and always so moist. I decided to experiment a little and boy was that a tasty idea. Even Captain Cavedweller gave this a two thumbs up.

Ingredients

Ingredients

Mix everything together except the sweetened condensed milk.

Mix everything together except the sweetened condensed milk.

Pour the milk into a thoroughly greased bundt cake pan.

Pour the milk into a thoroughly greased bundt cake pan.

 

Top with the cake batter. Do NOT mix or stir.

Top with the cake batter. Do NOT mix or stir.

 

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

Place it in an oven preheated to 350 degrees and bake for about 50 minutes.

 

Until it looks like this.

Until it looks like this.

 

Let cool completely before inverting on a serving platter.

Let cool completely before inverting on a serving platter.

 

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

Then prepare to be dazzled as the sweetened condensed milk made the most delicious topping you can imagine.

 

Did I mention it was delicious?

Did I mention it was delicious?

 

As in you just have to have a piece good...

As in you just have to have a piece good…

Heavenly Bundt Cake

1 vanilla cake mix

3 eggs

1 1/2 cups water

1/2 cup oil

1 cup sour cream

1 small pkg. instant cheesecake

1 can sweetened condensed milk

Preheat oven to 350 and thoroughly spray a bundt pan with non-stick cooking spray.

In a large mixing bowl, beat eggs. Add in cake mix, water, oil, sour cream and pudding. Beat on medium speed about three minutes. 

Open the sweetened condensed milk and pour into the bundt pan. Yes, the whole can.

Spoon cake batter over the milk. Do not mix or stir!

Bake for about 50 minutes, until cake starts to pull away from the sides of the pan and a toothpick inserted near the center comes out clean.

Remove from oven and let cool completely.

Invert over a serving plate. All that deliciously yummy sweetened condensed milk has made the most glorious topping on your cake and soaked into the top layer.

If you can refrain from eating it right then, chill until ready to serve.

She Who Will Make This Again

Happy Labor Day Weekend everyone!

To me, this weekend is the last big hurrah before everyone’s schedules settle back into a routine and fall is upon us.

I don’t know about you, but summer flew by at warp speed and I’m not quite ready for it to end. Although I love the fall season, I’d like to put off its arrival for just a while longer.

Here are a few of my favorite summer salad and dessert recipes, to help prolong the fun!

caprese platedTomato Caprese Salad

 

potato salad finishedChunky Potato Salad

butterfly fruit salad finishedButterfly Fruit Salad

watermelon-saladWatermelon and Feta Salad

 

raspberry pie platedRaspberry Cream Pies

 

orange pie finishedOrange Dream Pie

crisp-in-panRaspberry Crisp

blackberry bar finishedButtery Blackberry Bars

banana ice cream bowl 1Banana Ice Cream

Happy Labor Day Weekend everyone!

To me, this weekend is the last big hurrah before everyone’s schedules settle back into a routine and fall is upon us.

I don’t know about you, but summer flew by at warp speed and I’m not quite ready for it to end. Although I love the fall season, I’d like to put off its arrival for just a while longer.

Here are a few of my favorite summer salad and dessert recipes, to help prolong the fun!

caprese platedTomato Caprese Salad

 

potato salad finishedChunky Potato Salad

butterfly fruit salad finishedButterfly Fruit Salad

watermelon-saladWatermelon and Feta Salad

 

raspberry pie platedRaspberry Cream Pies

 

orange pie finishedOrange Dream Pie

crisp-in-panRaspberry Crisp

blackberry bar finishedButtery Blackberry Bars

banana ice cream bowl 1Banana Ice Cream

coconut tart platedI made these fast, easy, and unbelievably scrumptious lovelies for a dessert potluck last week. Judging by how few were left I think they were a hit!

If you like coconut, you’ll love these simple to make bites.

Ingredients

Ingredients

Mix the pudding with milk and set aside.

Mix the pudding with milk and set aside.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Add softened cream cheese to the pudding and blend.

Add softened cream cheese to the pudding and blend.

Divide the whipping cream in half and add pudding mixture to one half.

Divide the whipping cream in half and add pudding mixture to one half. Blend carefully.

 

You can cover and refrigerate the filling overnight or serve immediately.

You can cover and refrigerate the filling overnight or serve immediately.

Fill mini tart shells. These came in a package of 12 - so you'd need four boxes. You can also use a graham cracker pie crust. Either way is tasty!

Fill mini tart shells. These came in a package of 12 – so you’d need four boxes. You can also use a graham cracker pie crust. Either way is tasty! Just fill tarts with filling and top with whipped cream.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds  and it got a little too crispy, so 8 would probably be sufficient.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds and it got a little too crispy, so 8 would probably be sufficient.

Coconut Cream Pie Bites

1 small box Coconut instant pudding

2 cups milk

3-4 ounces cream cheese

2 cups heavy cream

1/2 cup powdered sugar

coconut

48 mini fillo shells (or a 9-inch graham cracker pie crust)

* Note – You can use tart shells or a pie crust, your choice.

Mix the pudding and milk together. Let pudding set.

Use softened cream cheese (if you have a small package, great, if not, use half of a large package) and mix it into the pudding until thoroughly blended in medium speed. (You don’t want to beat the pudding to death). Set aside.

Whip the heavy cream until it forms stiff peaks, add the powdered sugar and stir it in. Add half the cream to the pudding mixture and carefully blend.

My preference is to cover this tightly and refrigerate overnight before serving. If you are in a hurry, you don’t have to wait.

Fill tarts or pie crust. Top with remaining whipped cream.

Sprinkle with coconut. You can toast it or not, whatever floats your boat. You could also add slivered almonds or a drizzle of chocolate. I chose to add dark chocolate curls. That turned out to be a good decision.

Makes 48 mini tarts or one yummy pie.

She Who Loves Creamy, Cool Coconut Treats

 

 

Follow

Get every new post delivered to your Inbox.

Join 183 other followers

%d bloggers like this: