Off to Rio!

Ola (that's hello in Brazillian!)! 

Anyone who knows me well knows I'm a HUGE Olympics fanatic. How other people are around football season is how I am during the Olympics, especially the summer games. I LOVE it!

The opening ceremonies are on friday! EEk! I am SO excited! I love the color, the lights, the patriotism, and it's always a great family time for us. I always enjoy finding some recipes to show some host-country spirit, too, which is a lot of fun.

I thought it'd be fun to share some of the crafts and recipe ideas for Rio that I've found with all of you. There's still time to bring a little bit of Brazil to your homes before the opening ceremonies! ;)


Menu:

Pastel de Carne (Fried Beef Empanadas)  - Jessica and I are making these, but we're adding a slight mexican twist with some Pico de Gallo on the side for dipping instead of the ketchup. This woman's blog is fantastic if you're looking for Brazillian recipes. I learned so much about Brazil from her articles! :D

Brigadeiros (Brazillian Chocolate Truffles) - You HAVE to have some chocolate, right? ;) These look so easy, and I've made something like them before. We'll coat some in cocoa, some in sprinkles, and some in coconut...this last which is a Brazillian tradition.


And I will probably try this recipe one day for lunch, just for fun. Canja is a national food, kind of like our American version of chicken noodle soup. ;) The blogger said they have resturants where they serve soup in the evenings - only soup and bread...nothing else! :D I love soup, so this Brazillian favorite is a must try.


If you're interested, I also found these recipes I might try another time:

Limeade

Galinhada Mineira (Saffron Rice with Chicken and Vegetables)

Decorations:

For decorations mom and I printed out some posters to tape up around the house. And I found some wonderful tutorials (thanks Pinterest!) for garland.

And I found this fun banner with mini flags from 100 countries you can print/cut and make into a banner. This is going in our living room above the tv area where we can see it while we cheer on our favorite Olympians! :D

Jessica and I did some shopping at the dollar store, and found some party items like pineapple straws, more streamers, and some fun tissue paper hanging flower-balls to hang from the ceiling. Oh, and glow stick bracelets and colorful bead neckalces, so we'll fit in with the Brazillian's.

I have a Pin-Board set up on Pinterest if you'd like to see some of my favorite Olympic moments, recipes, and decoration idea's I've found so far! :D {There are some wonderful younger children's crafts if you have little ones at your house. My mom always incorporated the Olympics into our homeschool - it's a great way to learn about other countries!}

Thank you for visiting!
Ate logo! (that's goodbye) ;)

Lazy Day Sugar Cookie Bars

You know that craving for something sweet you get, but there are never the right ingredients around? 

These sugar cookie bars are so super easy – just mix and pour into a pan! You could even add your own extra ingredients before or after baking (sprinkles, M&M's, nuts, or sprinkle some cinnamon-sugar over the top before baking, etc.). 

I made a cake for my mom's library book club… 

they were reading the Cherry Cola Book Club.

See? So cute, right? I love cherries. ;)

But I had all this leftover frosting and no more cake to use it on (such a tragedy). Jessica and I had this brilliant idea to bake up some sugar cookie bars and have some fun frosting them. SO tasty, and fun to create your own little designs (great for practice of your cake decorating techniques, too). :D

Sugar Cookie Bars

adapted fromMy Baking Addiction

• ½ cup butter or margarine, room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla (you could use almond extract here, or half almond/half vanilla if desired)
• 2-1/2 cups all purpose flour
• ½ tsp salt
• ¼ tsp baking soda

Cream together the butter and sugar; add eggs and mix till combined. Add vanilla extract, mix well. In a separate bowl, whisk together the all purpose flour, salt, baking soda. Add to butter mixture and stir just until combined. Spread cookie dough into a lightly greased 7-1/2 x 11-inch baking pan. Bake at 375 degrees F. for 14-16 minutes, or until light golden brown and toothpick inserted in center comes out clean. Cool completely before frosting.

Almond Buttercream

• 1 pound (2 cups unsifted) powdered sugar
• 1/2 cup shortening
• 1/4 cup milk
• 1/8 tsp pure almond extract (or vanilla, if desired)
• food coloring (I use wilton's)

Sift powdered sugar into a large mixing bowl. Add remaining ingredients and mix together with the paddle attachment {pulse a few times first, so as not to get too much powdered sugar on yourself!}. Mix for a few minutes until the shortening and all ingredients are well incorporated together and frosting is fluffy. Divide frosting into bowls and add food coloring; frost or fill icing bags and begin decorating!

Since we were using leftover frosting, we cut the bars and frosted individual bars when ready to eat.

These would be great for the holiday's, school lunch boxes, next-door neighbor gifts, any time really! ;D I hope you'll make some of these soon. You really should!

My Gooseberry Patch Recipe: Texas Taco Biscuit Bake

Since moving over to my own little spot here in the blogosphere and leaving my Young Homemakers blog, I've decided to take that one down completely and move a few things over here to the blog I frequent now.

I forgot all about this nice little neglected post, so thought I'd share it all here with you. This was first posted back in May of 2011! Here's the story...


~~ ~~~ ~~

Last year I got an exciting letter in the mail...

What was it? Should I tell you? Hmm, I don't know? ;)
Okay, I will. :)


I AM A PUBLISHED COOK!!!!! :D
That's right, my name and recipe in PRINT!!! :D
(JUADE, i.e., "Jumping Up And Down Excitedly" - as my friend Rose says). ;)



How may you ask? Well, in a Gooseberry Patch Cookbook! :D
Don't you just LOVE Gooseberry Patch Cookbooks? I sure do! :) *grin*

Last year, I decided to send one of my recipes off to Gooseberry Patch to see if they'd put it in one of their lovely cookbooks (in a half hope/hope fear that it wouldn't be good enough). I think my family was sick of Mexican for awhile as I kept testing it "just once more" to make sure it was readable and came out okay by the recipe. ;) Lol!

You see, they ask normal people like you and me to send them their family's favorite recipes that you've created or adapted or have been passed down and then if they choose your recipe, they will send you a FREE copy of the cookbook - with your name, state, and recipe in it! :D
I couldn't pass up the opportunity to get a free cookbook now could I? ;) Lol!


I've known about it for months now, but have been keeping it a secret from everyone but immediate family! ;) I expected to be notified when I'd be getting my copy or letting me know when it would be sent out...but before I knew it a package came and I opened it and there it was! *I screamed* ;) Lol! I was SOO excited! :D Now I am finally sharing my news with you all too. :)


Here it is....MY recipe...in a cookbook! :D
See my name there? ;) HeHe!
*squeals*

Yeah, it's small in the picture. :)
But still cool, right?! ;D Lol!

     The cookbook is "Mom's Best Recipes" and it's filled with recipes passed down from mother's to daughters and things mom might have made in her kitchen as well as recipes from today's cooks. The contents include: Breakfast & Brunch, Appetizers & Snacks, Soup, Bread, & Sandwiches, Sides Salads, Main Dishes, and Desserts! :D 

     I have a tried a few of the dishes in this cookbook so far and have loved them! The Saucy Beef and Macaroni dish was excellent and used ingredients we already had on hand! (love that!) As always, there are fun cooking tips and such and a few homemaking crafty type things too. :)

But, not only will I show you the page with my recipe...I'm gonna share my recipe with you all too! ;)
Cause I'm nice like that. :)
{this will be a little review of the book for you all}

Texas Taco Biscuit Bake

Created by Rachel Phillips

I created this dish one night when I was REALLY craving something "different" and tasty. We love casseroles and I had the ingredients for tacos...all except the tacos! :( So, I threw in this and that and topped it off with biscuits and then this dish was created. I love how fast it is to put this together.

This is kind of in honor of all my Texan friends too. One day I'll get down there for a visit where my friends say the REAL Mexican food is. ;) {Since then I have visited, and it's delicious!!}

• 1 medium Onion

• 2 TBSP. Oil

• 2-1/2 pounds ground turkey

• 1-2 Tsp. Salt

• 2 (8 oz.) cans Tomato Sauce

• 1 (6 oz.) can Tomato Paste

• 1/2 Salsa (mild or spicy, your choice)

• 1-1/2 tsp. Italian Seasoning

• ¾ tsp. Oregano

• 1 can Corn, drained (or 1 cup frozen corn, thawed)

• 1-1/2 cups Cheddar Cheese

• 1 can Pillsbury Buttermilk Biscuits (10 pack)

1. Pre-heat oven to 350 degrees F. Heat oil and cook onions on med/low heat in a large frying pan until onions are tender. Add ground turkey; cook until meat is no longer pink; drain.

2. Add Salt, tomato sauce, tomato paste, salsa, Italian seasoning and oregano to meat mixture; stir and cook until mixture is bubbly. Stir in corn, diced tomatoes, and 3/4 cup of the cheese.

3. Pour meat mixture into a 2-1/2 quart casserole dish; top with remaining cheese. Separate and place biscuits around edge of the casserole pan on top of the meat mixture and cheese. Bake 20-25 minutes or until biscuits are golden brown and meat mixture is hot and bubbly.

Feel free to spice this up with diced tomatoes w/ green chilies, Monterey or pepper Jack cheeses, etc. ;) We don't like spicy foods, so we keep this rather mild. :D

Enjoy!

*Note* Although I have listed canned biscuits here, I usually like to make my own unless I'm in a time crunch...you may do the same if you like. :)


Watch the video to see more recipes in this cookbook!

Mmm, after that I think I'll go find the recipes and do some baking... ;D
You can make them too if you'd like -
...buy an inexpensive copy of this wonderful cookbook here.
And you can also find it available for Kindle here if you have one. ;)

(isn't it nice to have options?)
*smile*

Thanks for stopping by! :)
I pray you have a blessed day!

Pumpkin Dump Cake with Cream Cheese Frosting

If you're looking to save your calories for Thanksgiving pie, or are trying to eat healthy altogether... well, you'd better look away now, because this is not a calorie-saving recipe. *grin*

My brother and I wanted something sweet so he went browsing through my “stash” of neglected pantry items I keep on hand for such a purpose. What can you make with a can of pumpkin and a cake mix? Hmm... perhaps a tasty pumpkin pie crumb cake with a little cream cheese frosting drizzle? Yes!!

 
Unfortunately (or fortunately...take your pick), I wasn't following the directions carefully enough and entirely forgot to add the sugar until after it was ready to go into the oven. This particular recipe called for sprinkling the cake mix over the pumpkin mixture and then drizzling butter over it all, thus creating a fun layered pumpkin pie-cake. And I'd messed it up by leaving out the sugar! So, out came all the cake batter mess into a bowl where I mixed everything up (including the forgotten sugar!) and dumped it into a clean pan. See, I'm not a *perfect* baker. ;) Lol. Oh well. But now that I'd “ruined” it, how would it turn out?

Ta-da! It's still a delicious, yet dense pumpkin cake, now with a layer of cream cheese frosting (who wants only a little drizzle anyway?!). The flavor is a delectably intense flavor created by the pumpkin pie spice and the tangy cream cheese. This Pumpkin Dump Cake is so scrumptious, it's hard to say no to a second piece! ;) We cut fairly large slices this time, and even with the density of the cake it wasn't overly rich (um, so that means you can feel justified with that second piece right?). The nuts add a nice texture, and the flavor is supreme!

Our family loved it and they've already asked for me to make it again this year. So much for “mistakes”! :D Try it for your next gathering or just for a special family treat – they'll love it! {And you're totally allowed to thank me for making your work load easier by simply “dumping” in all the ingredients at once. Clever, huh? ;) *curtsy}


Pumpkin Smash/Dump Cake with Cream Cheese Frosting

adapted from duncan hines “pumpkin pie crunch” recipe

Cake:
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
3 large eggs
4 tsp. pumpkin pie spice, homemade or store bought
½ tsp. salt
1 cake mix (with or without pudding in the mix is fine)
1 cup margarine or butter, melted
1/2 cup chopped pecans, optional

Frosting:
4 oz. cream cheese, softened
4 Tbsp. (½ stick) butter or margarine, softened
2 cups powdered sugar, sifted
½ Tbsp. milk
½ cup additional chopped pecans, optional

1. Preheat oven to 350 degrees F.; grease a 9x13 pan and set aside. Combine all cake ingredients in a medium bowl and stir until just combined. Pour into baking pan and bake for 50 -55 minutes, or until toothpick inserted in center comes out mostly clean and center is no longer jiggly. Set aside to cool.

2. To make the Frosting: Combine cream cheese and butter in a stand mixer and mix till fluffy. Add milk and sifted powdered sugar; mix until smooth. Spread frosting on cooled cake; top with additional chopped pecans if desired. Makes 12-24 servings. Keep stored in the refrigerator.

{My family suggested maybe having more of the cream cheese frosting, so next time I'll probably add another 1/2 recipe to the frosting above to give it a little extra more than is pictured.}

* * *

I hope you and your family enjoy this scrumptious pumpkin dessert this Autumn!

Flourless Peanut Butter Cookies & Being a Princess

I've felt like a princess this week!

My mom and sister went up for a visit with my grandmother for ten days and because of other circumstances I stayed at home with the fellas. Even two years ago I wouldn't have been as excited about this prospect... ;)
...but it's turned out to be a lovely week and a great time spent with the guys.They have been super sweet to me and it's been fun to take care of the guys and cook for them.

I've had our bedroom all to myself and that's been SO nice, though I have missed my lil' sis. I've been cross stitching some new bookmarks and a new strawberry sampler piece all bright and summery! And I've been reading too: Sarah Holman's new “A Different Kind of Courage” {5 stars}; Holley Gerth's “You're Going To Be Okay”, “10 Things Jesus Never Said” by Will Davis Jr., and Max Lucado's “A Love Worth Giving” all of which I'm so encouraged by, but haven't finished yet.

Being the only girl in the house the boys have been treating me a little extra special and we've had some good talks and I've spent a lot of time especially with my youngest brother who's still at home. So to treat the fellas I whipped up a batch of these yummy peanut butter cookies – a new recipe thanks to a FREE magazine Jessica and daddy found for me at our new favorite used bookstore. Of course, I adapted it just a little...I just can't leave a good recipe alone!

These are a little bit gooey, nicely chocolatey and filled with crunchy peanuts. The dough is a bit crumbly, but don't worry, it comes together because of the peanut oils and with a little patience. When baked they're not crumbly at all and their texture makes them a wonderful take-along snack for picnics or lunches. My dad labeled them his favorite peanut butter cookie. We love them because of their full-peanut flavor, thanks to teh lack of flour... plus a little chocolate never hurt either. ;)

* * *

Flourless Peanut Butter-Chocolate Cookies

adapted; recipe via Everyday Food Magazine issue 2005
 

1-1/4 cups Creamy Peanut Butter

3/4 cup Crunchy Peanut Butter

1-1/4 cups Sugar

¼ cup Brown Sugar

2 large Eggs

½ tsp. Vanilla Extract

1 tsp. Baking Soda

½ tsp. Salt

1-1/2 cups Semisweet Chocolate Chips

1 cup Roasted Salted Peanuts

1. Preheat over at 350 degrees F. In stand mixer, mix together creamy and chunky peanut butter peanut butters, regular and brown sugars, eggs, vanilla extract, baking soda, and salt until well combined - but not overmixed. Add in the chocolate chips and peanuts and mix together until incorporated as evenly as possible.

Using a cookie scoop (or just your hands... or a couple of spoons), roll dough into 1-1/2” balls. These don't spread too much, so you can make them a little on the big size if you'd like. Place 2-inches apart on a baking sheet.

3. Bake at 350 degrees for 12-14 minutes or until lightly golden brown. Cool on cookie sheets for 1 minute before transferring to wire racks to cool completely.

Makes about 2-1/2 dozen cookies.

Brown Sugar Shortbread Cookies

These intriguing cookies use only 3 ingredients! Perfectly tasty with a cup of tea, whether you prefer chai or with a hint of lemon, and just right for dipping. With a light sweetness and a nice crispy “crunch”, the flavor takes you right back to grandma's kitchen.

Brown Sugar Shortbread Cookies

adapted slightly from McCall's cookbook by Random House, published 1963

1 cup soft butter or margarine

½ cup light brown sugar, firmly packed

2-1/2 cups sifted all-purpose flour

¼ tsp. vanilla extract, optional

1. In a stand mixer, beat butter and sugar together until smooth. Carefully stir in flour until combined and; mixture will crumble at first but then become a stiff dough. Separate dough into two equal parts, flatten slightly, and refrigerate for at least 2 hours.
   
   
2. Preheat oven to 300 degrees. Prepare one part of dough, storing the other in the refrigerator until ready to use. Roll dough 1/3” thickness on lightly floured surface. Use 1-1/2” or 2” cookie cutters of your choice. Place 1” apart on lined cookie sheets. Bake 18-20 minutes, or until lightly browned – times will depend on how dark/light and crisp you prefer your cookies to be. I found about 18-19 minutes to be perfect. Remove cookies immediately to wire rack to cool completely before serving.
   
   
3. Serve cooled cookies with your favorite tea blend, dip, and enjoy!
   
   
   

Variation: Substitute regular granulated sugar instead of brown sugar for a lighter flavor cookie!

Grandma's Scalloped Potatoes

There were three very good reasons for me to try out this recipe: one, tight finances call you to more creative uses for using the same ingredients over and over again (like potatoes). Two, I'd yet to master the art of making the perfect, classic, from-scratch scalloped potato dish. We have always used a box mix from the store. :/ And three, any excuse to use my grandma's old, red-bound cookbook is more than enough reason to try out a new recipe!

Even though I don't know if my sweet Nan ever used this recipe in her home, it always makes me feel closer to her whenever I use this well-loved and worn cookbook that belonged to her. Thus, I decided to call these “Grandma's” scalloped potatoes in her honor.

Grandma's Scalloped Potatoes

adapted slightly from McCall's cookbook by Random House, published 1963

Recipe:

3 lb. Potatoes (about 8 med.-large)

1 large Onion, thinly sliced

3 tsp. Salt, divided

3 Tbsp. Butter or Margarine

2 Tbsp. All Purpose Flour

1/8 tsp. Pepper

1/8 tsp. Paprika, optional

2-1/4 cups Milk

2 Tbsp. chopped fresh Parsley, or ½ Tbsp. dried Parsley

Directions:

1. Preheat oven to 400 degrees. Lightly grease 2-quart casserole dish. Prepare a medium pot half-full with water; set to boil.
   
   
2. Thinly slice the onion. Wash, peel, and thinly slice the potatoes (about 1/16” thickness) with a sharp knife; they should measure 8 cups when sliced.
   
   
3. Cook potatoes and onions, covered, in a medium pot of boiling water with 2 tsp. salt, about 5 minutes, or until slightly tender. Drain; set aside.
   
   
4. While potatoes begin to cook, melt butter in a medium cast-iron skillet, on low. Be careful not to allow the butter to burn, so keep an eye on it! With a wire whisk, stir in flour, pepper, remaining 1 tsp. salt, and paprika until smooth. Slowly pour the milk into the skillet, gently stirring to avoid lumps – pause in your pouring, if you need to, to ensure the flour is well-stirred together before adding the remainder of the milk, or it will clump together. 
   
   
5. Cook sauce on medium heat till lightly bubbling, or until mixture is thickened and a smooth consitency. *This point is when I usually pause to drain the potatoes while I wait for the mixture to thicken. If desired, pour sauce into a more manageable large measuring cup with a pouring spout to help evenly pour in the next step.
   
   
6. In prepared 2-quart casserole dish, layer one third of the potatoes and onions, next sprinkle with some parsley, then top with one third of the sauce mixture. Repeat layering, ending with sauce on top and sprinkle with the remaining parsley.
   
   
7. Bake, uncovered, for 35 minutes, or until top is browned and potatoes are tender when peirced with a fork.