Friday, August 31, 2012
Witchy Fingers
Thursday, August 30, 2012
Ephesians 4:32 (NAB)
Sent via iMissal
Sunday, August 26, 2012
Glam Girls
Monday, August 13, 2012
Special Agents
Sunday, August 12, 2012
Peaches are on the way
Friday, August 10, 2012
School begins Aug 15th
Thursday, August 9, 2012
Saturday, August 4, 2012
Meatloaf
Cajun Meatloaf
Makes 1 loaf
SEASONING MIX
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2 whole bay leaves
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1 Tablespoon salt
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1 teaspoon ground cayenne pepper
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1 teaspoon ground black pepper
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1/2 teaspoon ground white pepper
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1/2 teaspoon ground cumin
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1/2 teaspoon ground nutmeg
MEATLOAF:
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4 Tablespoons unsalted butter
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3/4 cup onions, finely chopped
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1/2 cup celery, finely chopped
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1/2 cup green bell pepper, finely chopped
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1/4 cup green onion, finely chopped
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2 teaspoons garlic, minced
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1 Tablespoon Tabasco Sauce
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1 Tablespoon Worcestershire Sauce
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1/2 cup evaporated milk
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1/2 cup catsup
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1 and 1/2 pounds ground beef
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1/2 pound ground pork (or more ground beef)
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2 whole eggs, lightly beaten
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1 cup dry breadcrumbs, very fineCombine SEASONING MIX ingredients and set aside.
Melt butter in a 1-quart saucepan over medium heat. Add onions, celery, green bell pepper, green onion, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking, about 6 minutes, stirring occasionally and scraping the bottom of the pan well. Stir in milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Put ground beef and pork into ungreased 13”x9” pan. Add eggs, cooked vegetable mixture (remove bay leaves), and bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape mixture into a 1 ½” high x 6” wide x 12” long loaf. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking (about 35 minutes)
Cajun Sauce for Beef excellent with Cajun meat loaf, roast beef sandwiches, hamburgers, and pot roast. Makes 3 1/2 cups or about 6 servings
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3/4 cup chopped onions
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1/2 cup chopped green bell peppers
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1/4 cup chopped celery
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1/4 cup vegetable oil
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1/4 cup plus 1 tablespoon all-purpose flour
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3/4 teaspoon ground red pepper (preferably cayenne)
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1/2 teaspoon white pepper
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1/2 teaspoon black pepper
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2 bay leaves
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1/4 cup minced jalapeño peppers (see Note)
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1 teaspoon minced garlic
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3 cups [beef stock]
Note: Fresh jalapeños are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown, Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 degrees F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250 degrees F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white, and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock. Stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediate.
Friday, August 3, 2012
Happy Birthday Lisa
Hayli and Kylie awoke this morning to put the finishing touches on the Dirt Cake... including the last minute addition of sprinkles. Dirt Cake
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2 (20 oz.) pkgs. Oreo cookies
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1/2 stick butter
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1 (8 oz.) cream cheese
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1 c. powdered sugar
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3 and 1/2 c. milk
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2 sm. French vanilla instant pudding boxes
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1 (12 oz.) Cool Whip
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture. Crumble the Oreo's in a blender, leave the cream in the Oreo's. Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower. Enjoy!