My Favorite Guys Birthday

I may have had ulterior motives for what I did the other day. Have I ever told how wonderful my husband is to me on my birthday? Oh well, maybe it's because he is horrible. Last birthday guess what I received? NOTHING!! Not even a swift kick in the butt. No cake, no new cookbook, no love note, not even a bag of Rolo's. Not a thing. Just a "Happy Birthday Lis. You didn't want anything did you?" I've learned to not expect anything. It's my lot in life. I'll live.

James has many other redeeming qualities. He loves my guts more than most husbands love guts, but birthday's........he's the worst. So Sunday was James' birthday. He had been out of town for a few days so I figured I had plenty to do while he was gone. Maybe he'll remember this day when Dec. 12th rolls around again. I won't hold my breath though:)

Actually, no matter how bad James does birthdays he is still the best man I know. He is kind and gentle, the hardest worker I've ever seen. He works circles around me. He also knows how to play hard. He can fix anything, and I think my dad loves having Jimmy McGuiver around. James is also the most handsome man. My grandma tells me this every time she sees me. I love his guts, and I miss him in my new king sized bed. We're far away now at night. We're going to have to do something about this:) So for James' birthday I got him everything he wanted. Actually he doesn't want or need much, but I'm amazed at how much he likes little leather journals. He takes it with him everywhere and takes all sorts of notes. These little journals are going to be treasures one day for the kids, and me. He received a few other fun things that day, but we made his favorite food for Sunday dinner.

The first thing we made was Chinese Pork Roast. It is one of my Granny's recipes out of her "Sister's Favorites" cookbook and it is goooooood! The other thing we made was chocolate eclairs. James is always asking for these, and I always have an excuse not to make them. They seem so hard and time consuming, but you know, I'd do anything for James on his special day. The meal was delish! The eclairs were dynamite! We scarfed it down fast and furious. I'll post the recipe for the eclair today and the roast tomorrow. Wouldn't want to overwhelm you with too much in one day. Or me either. You know after I think about it, I'd do anything for James. No matter if he's a bad birthday-er or not. Who cares! I'm just one lucky girl to have him!!

Chocolate Eclair (Courtesy of Gale Gand at the Food Network)

Ingredients

Filling:

2 cups whole, 2 percent fat, or 1 percent fat milk

1/2 vanilla bean, split lengthwise

6 egg yolks

2/3 cup sugar

1/4 cup cornstarch

1 tablespoon cold unsalted butter

Pastry:

1 cup water

8 tablespoons (1 stick) unsalted butter

1/2 teaspoon salt

1 1/2 teaspoons sugar

1 cup all-purpose flour

3 eggs, plus 1 extra, if needed

Chocolate Glaze:

1/2 cup heavy cream

4 ounces semisweet chocolate, coarsely chopped

Directions

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full). I cut the eclairs in half and spread the pudding in.

Glaze: I doubled this part and used half semi sweet chocolate chips and half milk chocolate. In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Chocolate Love In A Cup

Last week when I was grocery shopping I came upon this perfect little recipe. My local grocer has a recipe of the week you can pick up, and there are usually some good ones. Each recipe is submitted by fellow customers and they are all tried and true. This weeks recipe was for "5 Minute Chocolate Cake In A Cup". The recipe originally came from a cookbook entitled "101 Recipes For Microwave Mug Cakes". If you click here you can go to her website and get other great recipes. YUM! is all I could think. What a fun little treat.

I ran home and as soon as E came home from school we were making a mug full of goodness. As a kid I loved things that I could make in the microwave, in a cup. I mean there was Lipton Cup of Noodles and a snappy little hot tomato drink I learned in 4H that reminds me a bit of a Bloody Mary mix. I made these things over and over and over. I soon realized there was nothing better than being able to master the microwave. The independence it brought! I have taught that skill to my children as well. My youngest can cook a mean microwave burrito with no help at all. It's a science and my children are brilliant at it.

So Sat. night as J and I were heading out the door for a little adult bonding time (Movie!) E was already getting 4 big fat mugs of chocolate cake going for the kidlets. They loved it! What a perfect treat. I may never have to buy 6 containers of Ben and Jerry's again. When you can have your own individual chocolate cake why bother with Phish Food? Actually I will never give up a good Ben and Jerry's night, but I have to be feeling skinny before we'll do that anytime soon:)

The cake is more easy and fun than actually wonderfully delicious, but hey it's quick. We doctor ours up with a little hot fudge sauce, powdered sugar sprinkle, and cream in a can. It will hit the spot, and it keeps the kids happy, happy, happy! The recipe states to microwave the cake for 3 minutes, but I think the cake becomes a bit overdone. We found 2 minute and 15-30 seconds was perfect. A little underdone, might actually be good. It would be a little lava-ish. A pinch of cinnamon would be good, or a sprinkling of chocolate chips. Experiment and enjoy the goodness of some food in a cup. I love it!

5 Minute Chocolate Love In A Cup

4 T. flour

2 T. cocoa powder

4 T. sugar

3 T. milk

1 egg

3 T. oil

pinch of salt

splash of vanilla

3 T. chocolate chips (optional)

1 large coffee mug or hot cocoa mug in our case

Add the dry ingredients to large mug and mix well. Add the wet ingredients and mix thoroughly. Add the chips and mix until completely combined. Put mug in the microwave and cook for 2 mins. 15 secs. - 3 minutes tops. Cake will rise over the top of the mug, but don't worry. We actually used an enormous mug and it fit well, but in a regular mug the cake will go over the top. It won't make a mess though since the cake has already set by this time. It looks really neat. Allow to cool a little and eat. We top ours with hot fudge, powdered sugar, and cream. 1 mug can actually feed two people if you can share.

My Favorite Four Letter Word...RIBS

So my children will tell you I have other favorite four letter words, but really I don't. I probably use the other words a little too much, but I made a commitment to try a little harder to clean up my mouth. Let's move on to the "other" favorite four letter word. RIBS! Isn't it a lovely word. It actually makes your mouth water just thinking about it.

As a kid I rarely had a rib, let alone a rack. I remember my dad taking me to Tony Roma's once and I think I got chicken. Ribs were just so big, and messy, and cave man-ish. I don't feel that way about them anymore. Thanks to my sister I now am a rib maniac. We were visiting her a few years ago and she prepared these ribs one night for dinner. They seemed so easy and tasted delish! Dang! If Hollie can do it, then she can teach me how to do it I figured. She's always so kind to impart of her cooking talents. I actually get all my good stuff from her. Thanks Hollie! You're the best!

These ribs are very easy and always a hit. I buy a big package of Pork Loin Baby Back Ribs from Sam's Club. It comes with 3 large racks all packed tightly together. They're a little pricey. Anywhere from $22-$35 per package. It all depends on the price per pound. I think anything under $3.49 lb is pretty good. Don't bother with any other kind of rib. They don't work as well, and in my opinion, they are too hard to eat. I've seen these racks of ribs sold individually at the regular grocery store too. 3 racks of ribs will serve 2 families usually. That's my family of 6 plus another fam about the same size.

I take the thawed ribs out and place all three on a large silver cookie sheet. There is usually a little overlappishness going on. It's ok. I then sprinkle the racks generously with a rib rub, or just salt and pepper. I've made a homemade rub before and it was good, but the cheap stuff in the little Schilling bottle is just as good. Smoked Paprika is lovely with a little salt and pepper. I then cover the cookie sheet with tin foil and set the ribs to bake. It is different every time, but it always works. Yesterday I baked the ribs for 2 1/2 hours at 375' F and then for 3 hours at 250' F. Other times I've baked for 10-12 hours at 250' F. All work well. Just make sure that the meat can easily be pulled off the bone. Nobody wants to gnaw for their dinner. From here I usually place the cookie sheet in the fridge. You can make the ribs up to this point a few days in advanced if you want.

Right before you serve the ribs, get your grill going outside. I just use regular BBQ sauce from the grocery store and just doctor it up a bit. I use 1 c. of BBQ sauce and 1 c. of peach, apricot, or raspberry jam. That's it and it is tasty. Place the racks on the grill for about 2 minute per side. I usually do the meat side down first and then flip. Baste the ribs with the sauce and continue grilling until the bottoms are warmed up. Really it only takes a few minutes to serve these ribs from the fridge. Watch your flame on the grill because the ribs will burn quickly. I serve ribs usually with doctored up mashed potatoes, a lovely salad, and either yams or carrots. It's all about the color! I hope you love these as much as we do. Really, you will!

Ski Day

I have waited for 17 years to do what I just did today. As soon as the kids got on the bus this morning J and I headed out the door with ski boots in hand and headed up to Beaver Mountain. Pure, unadulterated indulgence. I went skiing in the middle of the week with my favorite ski partner, and I didn't have to get a babysitter. I actually felt a little scandalous.

We have had a few storms over the last few days, and it paid off. I think there were only 23 other people skiing today, and actually 21 of them were snowboarders. We had the mountain to ourselves, and at least 20 inches of new snow. J would laugh as I was making my way down the slope since the snow hit me mid thigh most of the time. There was not a groomed trail in sight. I've been skiing since I was 5, but I am not accustom to powder days quite like this. I'm a "Suzie Chapstick" kind of gal. I love groomed trails, that look like corduroy, and make you scream as you go sailing down the run. Even so, it was still a perfect day. To top off all this perfect, indulgence we had the best treat known to man when we got back to the car.

SLICED APPLES AND NUTELLA. If you're not a fan of Nutella give it another try. That's the only reason the Lord made apples I think. To be dipped in chocolate hazelnut goodness. I can't wait to post my favorite Nutella sandwich. We call it a Squashy Joshy. You're going to love it. I think we should start making them at the bakery in fact. I have decided the main reason I go skiing is to eat Nutella and apples at the car when the day is over. That's a good enough reason to go skiing don't you think.

Great Granny's Noodles

Again, another post from last year, but I couldn't resist with my new found scanning capabilities and my mom giving me a picture of my Grandma Great making my favorite food in the whole entire world. I know I say something is my favorite a lot, but this is the one. Ask my mom. She knows me well and could testify to this noodle soup being my all time love.

Look hard at the black and white photo. The woman in the forefront is my great grandma. She is at Como Hot Springs in Morgan I believe and they are rolling out homemade noodles. So I think I'd call this a time honored tradition. My Grandma Great was born on April 15, 1891 so I believe this photo dates back to the early 1920's. My red headed child shares this birthday with this great great grandma as well as his Grandma Clawson. The red headed child is lucky to share a birthday with two wonderful women.

(Last years post)

Now these noodles are truly tradition. The first gal I know who made them was my great granny on my moms side. Her name was Viola Telford, but we always just called her Grandma Great. My mom has an old photo of her and her sisters up somewhere near Morgan making these noodles al fresco (outside). It is a great pic. They're all in there dresses and aprons rolling and cutting noodles for another great family meal together. Grandma Great then passed this tradition onto my grandma Barker and what a treat that has been. (black and white photo above.)

My grandma Barker lived next door to me my whole life, and I realize now that I took that for granted. She was a quiet lady, who was always home. Every once in awhile she wasn't so quiet though. I remember swimming in our pool one lazy summer evening and we heard the loudest sneeze ever. It was grandma Barker out on her swing in her yard two houses away. We kids yelled back, "Bless you grandma!" and in response she yelled back, "Thank you kids!" We still get the giggles thinking about that night. How could you not love this woman. With the few choice swear words she taught us, and the noodle making tradition to pass on, she is a gem!

I would catch the school bus at her house when I was in elementary. The cousins and I would leave our homes early enough so that we could play outside together until the bus came. If it was a cold morning we would go inside my grandmas home while my grandpa would keep a lookout for the bus. Grandma always had a box of Twigs to share, and plenty of popsicles in the summertime. We lived at her house most of our childhood. We played in her trees, peed peas with her, (shelled peas) and loved to eat her noodles. I don't remember her cooking anything else really, but her chicken noodle soup was amazing. I remember going over to grandmas house to do her hair with my mom and there would be noodle sheets all over the kitchen. She'd roll out the dough balls super thin and then let them dry everywhere. Every surface was covered in newspaper with the noodle sheets on top drying. After the noodle sheets were almost dry she would cut them into strips and then cut super duper extra thin noodles out of the strips. Almost shavings. The noodles were then put in a huge pot of chicken broth and served piping hot. On the table, was placed big bowls of chopped up green onions, shredded chicken, and bug juice. That is what we call Soy Sauce. You know when you squish a bug. The guts are the same color as Soy Sauce therefore its nickname. It sound a bit gross, but you know you've ripped off your fair share of grasshopper legs! Don't deny it:). You would then place your own toppings in your bowl of noodles and slurp in up like a ziggy piggy. It was divine!

Grandma Barker wasn't the warm fuzzy kind of granny who would squeal and hug the guts out of you, but she loved you in her own way. She never gave big gifts for birthdays or Christmas, but she never forgot your birthday either. I think I was her favorite (OK so Hollie really was but that's ok) because every birthday she would call me and tell me to come over for a little something. At her house sitting on the counter would be big brown grocery bag filled with noodle especially for me!! I know it took her hours to make those noodles, but Grandma knew they were my favorite thing in the world. Just shows she really did love me best! I would take them home and my mom would fix a big pot of Chicken Noodle soup for me. I loved it. I loved Grandma Barker.

The tradition continues. I only remember my mom making noodles from scratch once or twice because it took so much time, but really it was because my mom's wrists were never the same after all that cutting. It's a wrist wrecker that's for sure. But my mom found a great replacement. Kluski Noodle at the grocery store are a great substitute for homemade when you just don't have the time or wrist power. My mom would add her special twist to the mix. She would make the soup and then we'd bake homemade blueberry muffins to go along side of the soup. That's my mom's addition to the tradition. She would always serve the soup in her best china bowls, and everyone loved that meal. You could ask any one of my siblings today and I'll bet Chicken Noodle Soup was one of their favorite meals too.

A few years after I got married I called Grandma Barker and she passed the recipe down to me.

Now Hollie was lucky. She actually got the demonstration from Grandma. Therefore she should be the master noodle maker now. I've made these noodles a few times since then, and each time it brings back floods of memories. I spent all morning Tues. making the noodles (it burned a lot of calories as an added benefit!) and we finally had them for dinner tonight. This isn't a meal you want to rush, therefore that is why it was served on Sunday not Tues. The rest of the week was just too crazy, or someone was coming for dinner and there is NO WAY I was going to share these noodles with anyone. It has to be those who know the time and tradition that goes into this meal and someone you truly love. My kids and James are those lucky eaters today. We made huckleberry muffins to go along with the soup tonight and might I say it was all I expected it to be. It brings a smile to my heart and happy thoughts in my head, and yummy sounds from my mouth. That's what food can do to us! So thanks to Great Grandma, Grandma Barker, Mom and now me. I'll teach Emma one of these days so she can pass it on to her family. What a traditions to have. The best kind I might add.

Grandmas Noodles

3 c. flour

7 eggs

2 t. salt

Mix all the ingredients together and form into 5 balls. Let the dough rest a few minutes. Roll each ball into a thin sheet. Let sit until almost dry. When dry cut into 2 1/2 in. strips and then cut into super thin noodles. Let dry. When ready to cook, bring a pot of water to a boil. Add noodles and cook 5 mins. Drain noodles and add to chicken broth. Serve with shredded chicken, green onions, and bug juice. (soy sauce) Serve with blueberry muffins.

The Best Loaf of Bread Ever

I am re-posting this recipe from last Feb. because today I'm going to teach it on TV! I even went out and bought four tubes of lipstick so my lips will show up on TV. I tried to lose 10 pounds in the last 4 days, but that didn't work and one of my lovely little running buddies reminded me that TV makes you look 10 pounds heavier. I thanked her for reminding me smiled and I'm wearing black. I called my granny yesterday to tell her. She's in Palm Springs. I called my parents, but they're in another warm sunny location far from KSL's broadcasting area. And how about the siblings that are on honeymoons and other vacations. I know they say they love me, but in my time of need they aren't around. I will still pray for them.......I think.

So if you are around a television today may I suggest KSL's Studio 5 program from 11am to 12. My segment will be about 11:45am. Wish me luck, and please do try this bread.

I love making this bread. I found this recipe about a year ago inside the covers of a Williams-Sonoma catalog. I love this catalog. It is chock full of all sorts of kitchen gidgets and gadgets, and I savor every issue. I even take it to bed at night for some great bedtime reading. Every page is earmarked with my hearts desire, and maybe throughout the year I may purchase an item or two, but of course I must save up to shop at Williams-Sonoma. Sometimes if I'm lucky, TJMaxx will have what I like.

That leads me to my dutch oven. It is not just your regular pan, but a "Le Crueset" royal blue 5 1/2 qt. beauty. This pan is what was being advertised on the pages of the Williams-Sonoma catalog when I found this amazing recipe. The pan turns the bread making into magic. Now, I have since learned that you don't have to have a brilliantly colored $300 enameled pan, (but it sure does make it fun!) but a trusty, rusty black cast iron dutch oven that is hiding in your camping gear does the same trick. It just has to be a cast iron pot with a lid. After you make this bread you will feel like a champ. No one makes bread like this at home, but now you do.

I know this may sound like a funny post from a girl whose husband bakes bread for a living, but we don't make this kind of bread. This is the kind I would imagine you picking up at your little local European bakery. The crust is crisp and crunchy and chewy and the inside has lots of airy holes and tastes delish. Even my Macey's class ladies loved this recipe. It really is quick and easy, (not counting the 12-24 hours of waiting) and you will become a bread rock star tonight. You have to be a little organized in the fact that you have to decide you're going to make it a day before you eat it. Once you get that down, you'll make it all the time. Let me know if you make it and if you love it is as much as I do. If you have a magic pan use it, but if not, use the rusty trusty one in your camping gear. You're going to love this bread!!

I Can't Believe I Made This Bread, Bread

3 c. all purpose flour

1/2 t. (yep only 1/2 t.) yeast

1 3/4 t. salt

1 1/2 c. water (not hot and not cold. Just water)

Add in's of choice: I used 3/4 c. dried cranberries and the zest of 1 lemon today, but you can use raisins, cinnamon, any cheese, garlic, herbs, spices, Montreal Steak Seasoning is great. Let you imagination take you where ever you want to go. Sweet or savory, you decide.

In a large bowl combine all the ingredients together and stir until blended. Only a minute. It doesn't look pretty, but don't worry. Cover with plastic wrap and let dough sit for 12-24 hours. It will rise a little and start to look really wet and bubbly. This is good. I have used the dough as early as 8 hours and as late as 36 hour later. It always works. This is a very forgiving recipe. After the long rest, turn dough out onto a floured surface. Lightly turn the dough onto itself a few times. Don't knead this, your more or less just roughly forming the dough. Let it sit for 20 mins. and rest. In the mean time place your dutch oven in a 450'F. oven while it is preheating. The pan needs to stay in the hot oven about 20 mins. Take the hot pan out of the oven and place the dough ball in the pan. You don't need any grease, or butter for the pan. The dough will kind of wrinkle up and look terrible, but trust me it will look amazing in about an hour. With a sharp knife cut an X into the top of your dough. This will help it "tear" in a real rustic way. Place the lid on top of the dutch oven and place the pan back in the oven. Bake for 30 mins. at 450'F. with the lid on. Take the lid off and bake another 20 mins. The crust should brown nicely and when you tap the top of the bread it should sound hollow. Remove the bread from the pan and let cool. Yeilds 1- 1 1/2 lb loaf

My Idea Of A Sunday Dinner

I do believe that it is Sunday Dinner's in general that started me loving food. Sunday's were the one day a week that we sat in the dining room with the fancy dishes. Hollie and I learned early how to set the perfect table, and we all had our assigned seats. I sat to the right of my dad every Sunday the entire time I was growing up. Sitting to the right of your dad is a great place to sit. I would eye his plate as each item was passed. The potatoes at 12 o'clock, the meat at 10, broccoli with Velveeta at 3, and finally the carrots or yams at 6. Sunday dinners were always like this. Then the gravy was passed and the perfect sprinkling of pepper and my dad had created a masterpiece. I copied everything he did, down to the perfect pepper sprinkle. My dad's plate always looked so appealing and downright delish. My mom did a great job of having a variety of colors on the plate too. Thank you parents of mine for fostering a little food creativity into me. I will always love Sunday dinner at my mom's house.

Now that I'm the mom though our Sunday dinners are sometime a little less traditional. I do like a good Sunday roast beast and potatoes, but in all actuality there are other things I like tons more! I don't especially like mashed potatoes, or meat. I'm not a vegetarian, but to me, turkey at Thanksgiving is only a side dish. It is meant to be there for the leftover sandwiches and a token slice to be eaten very last after all the other good stuff is gone. I like other special Sunday Dinners. Yesterday was one of those days. I knew I had a hit when J kept making the comment, "This is sooooo good! Oh this is dang good Lis." I love that man. Especially when he had coconut noodle soup on his nose. It was that good.

My photo from dinner yesterday, and the photo from the magazine. I'm working on getting better.

(Now if you saw this picture as a full page photo in a mag wouldn't you start to salivate? I thought it looked absolutely beautiful. I had to make it. Thank you Bon Apetite!)

Spicy Curry Noodle Soup with Chicken and Sweet Potato

INGREDIENTS

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)I don't use this.
• 2 tablespoons minced peeled fresh ginger I use a bit of ground ginger instead.
• 2 tablespoons Thai yellow curry paste
• 2 tablespoons curry powder
• 1 teaspoon hot chili paste (such as sambal oelek)
• 2 13.5- to 14-ounce cans unsweetened coconut milk, divided
• 5 cups low-salt chicken broth
• 2 1/2 tablespoons fish sauce or soy sauce or just salt(such as nam pla or nuoc nam)
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 3/4 pound skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced red onion
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
• 1 lime, cut into 6 wedges

PREPARATION

• Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
• Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
• Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
  
  
  **When I make this soup I saute the garlic, and shallot until soft and then I just throw everything into the pot except for the snow peas. Throw them in the last couple of minutes. You have to make this recipe a little simpler and I think it tastes just as good.

I found this recipe a few years ago in a Bon Apetite magazine. It may seem a little complicate, but if you've been to the local Asian market and bought some of the Thai staples that I've written about before, then you're set. (That would be you Angie! I know you've got $80 of Thai ingredients just waiting to be use in something. This would be a good recipe for that extra bottle of coconut milk.) The Sunday Coconut Soup was delicious. The kids even loved it. We did have to make homemade ice cream and apple crisp to top off the night, but heck it's Sunday and I don't have to diet again until Monday.

New Year

So what do you do on New Years? I love staying home with the kids, the same New Years dinner, cold shrimp, and roast beast, Speed (the card game, not the drugs), bacon wrapped water chestnuts, drinking nasty apple juice at midnight, kissing James and all my children at midnight, a cold winter walk in the morning after my long winter's nap, and finally taking pictures of everyone as they sled down the 1.1 mile hill. Traditions!

Really- the sled hill is 1.1 miles long and a blast. I don't sled. I'm a giant chicken, plus someone has to drive the truck down after them to pick up any blood and carnage and bring the happy sledders back up the hill. I took one for the team. I'm the best mom!

And finally the best New Years tradition.........Bacon Wrapped Chestnuts. I'm sure you've had them, and if not, you are a poor unfortunate soul. I'm sorry. You could always make them for Martin Luther King Day.

Bacon Wrapped Water Chestnuts

2-3 cans whole water chestnuts drained

1 1 lb. package of bacon

I usually place the bacon in the freezer for a few minutes to really get it firm. I then cut the slices into 3 pieces right through the plastic. You're going to need a lot of toothpicks. Wrap each little chestnut in a coat of bacon and secure it with a toothpick. Place the chestnuts in a

9 x 13 inch pan. Once all of your chestnuts are wrapped top with BBQ sauce or make your own like we do.

BBQ Sauce

1-2 c. ketchup

1/2 c. brown sugar

squirt of mustard

1 t. Worcestershire sauce

vinegar splash

Stir all ingredients together and pour over the chestnuts. Bake in a 375 ' F. oven for 30-45 mins. or until the bacon is done. The tops of the toothpicks will turn brown so watch out for that. Enjoy every New Years Eve or Day for the rest of your life.

The Best of 2009

#3 Danish Ris Ala Mande (Rice Pudding)

I have had this rice pudding every Christmas since I can remember. My dad served a Latter Day Saint mission to Denmark 40 years ago. (Oh daddy-o......that make you sound really old!) For almost 3 years he lived among the Danish people and I think he loved every minute of it. (Ok my dad just read this post and has corrected me. He was in Denmark for 30 months and he has nightmares to this day that he is being sent back. So maybe he didn't love every minute.) Since that day, Danish traditions and food have been a part of our lives. I have to admit this dessert is my favorite.

I had to add these. The three photos are of my dad on his mission in Denmark. I have tons of them and my kids and I love looking at them. They're a treasure to have. I love technology!

When I was in 9th grade I had a group project in World Geography where we had to do a report on a country. We picked Denmark (Of course. My dad had all sorts of pictures of Denmark, and I quickly became an expert on anything Danish.) We also made this rice pudding as our food from the country. There is something with 14 year old children and the texture of rice pudding. Anyway, nobody ate much and I remember sitting in the locker hall after school with spoons in hand with one friend Jenny B. and we ate the entire bowl.

The tradition that goes along with this dessert is also very fun. In Denmark they serve this dessert at Christmas time. A whole almond is put in the pudding and the person who get's the almond in their pudding has lots of good luck for the coming year. My mom always bought a huge Hersey's bar and the person who got the almond in their pudding won the candy bar. We have eaten this rice pudding on Christmas Eve with a big roast beast dinner, but it is just as lovely for Christmas morning breakfast. The rice pudding is served cold with homemade raspberry jam or cherry pie filling on top. It's wonderful!

My mom used to make the first part of the rice pudding without the whipped cream a lot during the winter on week nights. The recipe is just the basis for a baked custard type warm rice pudding. It is really good with raisins stirred in and then sprinkled with cinnamon before baking. If you don't stir the rice mixture while it is baking a custard forms on the top and a warm rice pudding is in the middle. We would eat it hot with cold milk poured over the top.

Danish Ris Ala Mande

1 c. uncooked rice cooked according to directions

4-5 c. milk

1 c. sugar

4 eggs

Place all the ingredients in a large pot and whisk until combined. Bake in a 375' F. oven for about 1 hour. I stir the rice pudding with a whisk every 20 mins. or so, so the custard gets mixed in with the rice. Take out of the oven when the rice has absorbed most of the milk. Cool completely. Whip 2-3 cups of cream and sweeten to taste. You can add vanilla extract or a little almond extract. Fold the whipped cream into the cooled rice mixture. Serve cold with a small dollop of raspberry jam or cherry pie filling. Don't forget to add the whole almond for luck.

#2 Carrot Pudding

Finished Christmas Carrot Pudding. I loved every bite of it.

All the ingredients in my giant Tupperware. Just mix and bake.

Now don't stick your nose up at this too fast. It is a wonderful dessert, it just has an old fashioned reputation. This recipe came from my grandma Barker. I don't actually remember ever eating it at her house. My mom would make it every Christmas and my Grandma and Grandpa Barker would come over to eat it with us. As a kid I actually thought this dessert was sick. I never tasted it, but come on, Carrot Pudding just doesn't sound good at all. Boy was I wrong.

This year my oldest child has found that Carrot Pudding is delicious. Maybe you just have to grow up a bit to get the nerve to try it. Once you do though you'll be hooked. Hey if you like bread pudding you would love this. I've seen many Carrot Pudding recipes, and they all are made with flour. This recipe is made with bread crumbs instead. And of course I only use Great Harvest Honey Whole Wheat bread crumbs. I'm sure that's why it tastes so good:)

Serve this dessert with a hot lemon sauce and whipped cream. This year year I was out of raisins and I found a great substitute. Dried blueberries. I loved it and so did James and my dad. I think I will make it with blueberries every year. Now if anyone out there in blogging world actually tries this recipe please let me know. I want to see if I can make some converts here. Heck I'll actually give you the loaf of Great Harvest Honey Whole Wheat to make this delicacy. Now that's a deal don't you think? And especially all you Barker relatives. Come on this is Grandma's recipe.......it's got to be good. Love you all!

ps- my handwritten recipe for granny's pudding is on back of the recipe card for Frog Eye salad. Funny thing. At least that recipe card gets used for this recipe!

Grandma Barker's Christmas Carrot Pudding

1 c. grated red potato

1/2 t. baking soda in the potatoes

1 c. grated carrots

1 c. sugar

2 T. molasses

1/2 c. shortening

1 egg

1 t. baking powder

2 c. Great Harvest Honey Whole Wheat bread crumbs :)

1 t. lemon extract

1/2 t. cinnamon

1/2 t. nutmeg

1/2 c. raisins or dried blueberries

1/2 c. chopped pecans

I place all the ingredients in a giant Tupperware bowl and use a hand mixer to combine all the ingredients. Place in a greased casserole dish. Mine is an oval 3 qt. casserole dish with a glass lid. It works perfect. I bake in a 350' F. oven for about 1 hour. You can always put the pudding into a metal coffee can and put tinfoil over the top and then steam it for 3 hours, but I've found baking for 1 hour does the same thing. Hey and by the way, where did the coffee can come from?

Serve warm with lemon sauce, and fresh whipped cream. The carrot pudding reheats perfect. When you need a bowl just pop it in the microwave and 45 secs. later you'll have a steaming bowl of Christmas goodness.

Lemon Sauce

1 c. sugar

2 c. water

1/4 c. butter

1 T. corn starch

1/4 c. or more lemon juice

dash of nutmeg

Bring to a boil and let it boil a minute or two. It will thicken up slightly. I like it cooled, but it's good warm on top too.

Three Holiday Desserts #1 Gingersnap Fruit Pizza

A little bit of summer in a slice.

I think the pomegranates look like rubies.

I'm on a Sweets overload about now. I'm going on an extreme diet Sat. or at least I have good intentions. I have three desserts though that I am excited to share. These are treats only made for Christmas therefore making them all the more special.

I thought everyone has had fruit pizza in there life, but we had a neighborhood Christmas gathering the other night and one of my neighbors had never had this delicacy before. (Now those of you who know where I live, please notice I use the word neighbor loosely. I realize I don't have neighbors in the way most people do, but I do have people that live relatively close. They can at least hear me when I am screaming at my children or worse a husband. Any house in my line of sight is considered a neighbor. There's only a few of us up this little canyon.) The neighbor who had never tasted fruit pizza is from North Carolina. Maybe that has something to do with her never tasting the delights of fruit pizza, or maybe she's just never lived. Well now she has.

This was a holiday inspired/Hollie inspired Gingersnap Fruit Pizza. My sister Hollie came up with the idea last Christmas. It's wonderful. The Gingersnap crust is delicious as a cookie, but add fresh fruit to that, and you're remembering warmer days in the sun. You forget that it's -2' F. outside, and that your boogers freeze the minute you step outside to jog. You're in a state of bliss for a few minutes. You could always make this at your next neighbor gathering, or maybe you're gathering for New Year's. I've actually heard you can consider Fruit Pizza a health food. There's so much fruit involved we won't worry about the frosting or cookie crust. You know it's kind of like my favorite vegetable of all......Carrot Cake!

Gingersnap Fruit Pizza

Gingersnap cookie:

3/4 c. butter

1 c. sugar

1 egg

1/4 c. molasses

2 3/4 c. flour

2 t. baking soda

1/2 t. salt

1 1/2 t. cinnamon

1/2 t. ginger

Combine the butter, sugar, egg and molasses together until creamy. Add the dry ingredients. Mix completely. Pat the cookie dough into a large silver cookie sheet. Bake in a 350 'F oven for 10-15 mins. Until the crust is puffed in the middle. Don't over bake. That's bad. Once the crust is cool top with frosting.

Frosting:

1 8 oz. package of cream cheese

1 c. powdered sugar

Beat until combined. Fold in 1 8 oz. container of Cool Whip. Mix until combined. Spread on top of cooled crust and top with your favorite fresh fruit.

Kiwi

Strawberries

Raspberries

Blackberries

Mandarin Oranges

Fresh Pineapple

Pomegranate Seeds

Grape

Sliced Bananas

Whatever tickles your fancy.

Merry Christmas

All is calm, all is bright.

Creme Brulee French Toast (My Uncle Brad needed this recipe. It was lovely this morning.)

1/2 c. butter

1 c. brown sugar

2 T. light corn syrup

Bring these three ingredients to a boil in a small saucepan. Spoon the syrup into a 11x 15 inch casserole dish. A 9x13 inch pan would work too.

1 loaf french bread (maybe part of a second loaf)

5 eggs

1 1/2 c. half and half

1/4 t. salt

1 t. vanilla

Slice the loaf of french bread into 1 inch slices. In the casserole dish with the brown sugar syrup place the slices of bread covering the whole pan. I had to use a few slices of a second loaf to cover the whole pan. Mix the remaining ingredients together and pour over the bread. Cover and refrigerate overnight. The next morning preheat the oven to 350'F. Place the casserole dish in the oven and bake for 30 mins. Take the foil off and test to see if the bread is done. It shouldn't feel soggy, but a little firm. Serve immediately by cutting into slices and inverting on a plate. Serve with Buttermilk Syrup and whipped cream.

I love Christmas! It is finally here and all the days and weeks of hustling and bustling have finally brought about the most perfect day of the year. Our bakery has given a huge sigh of relief. I swear you can actually hear it. I love that bakery. For the last two weeks the ovens, lights, mixers, mill, and employees have been going 24 hours a day. Last night at 5pm James put her to bed. She'll get a well deserved nap. We aren't opening our doors again until Monday morning. We are all content.

Christmas morning was perfect. Santa found us, we have enjoyed playing with our toys, being together, reading books, and taking long winters naps. Seth has loved being able to wear jammies all day. We stayed home today. I love just staying home sometimes. Home is my favorite place on earth. It's beautiful, it a happy place, full of happy sounds of kidlets playing, covered in wrapping paper and packaging, and James has built a warm fire in the fireplace. I'm never leaving. I think I have enough food to last for the long haul. James replenished my year supply of chocolate chips last night. Both semi sweet and milk. I should be set for a while.

My oldest believes that Christmas breakfast this morning was Manna from heaven. He's had it for all 3 today. That is, all three meals. Breakfast, lunch, and dinner. He's content. There's enough Creme Brulee French Toast to make him happy for at least one more meal. Maybe we'll just stay home tomorrow too. Merry Christmas to all those I love. I feel blessed to have you in my life. I am blessed to know the real meaning of Christmas too. I am grateful for my savior, and the blessings I recieve from following his example and teachings. Happy Christmas!

What Do You Call These Cookies?

Well when our family was in New York a few years ago visiting the Food Network Studio and Kitchens, Emeril called them Russian Tea Cakes. I've heard them called Mexican Wedding Cookies, Snowballs, Pecan Sandies........same cookie, just different names. I don't really care what they're called. I just wanted to eat one the other day. I have only made these a few times. You have to be in the mood for them, and even then, you need to have a place to take them because they aren't the kind of cookie you could eat the whole batch like say a Gingersnap. I was craving them the other day though. The reason for the crave was the famous Christmas Recital was that day.

Each year for Christmas my boys have a recital to showcase their amazing talents:) Each family is asked to bring a plate of cookies to share after the recital. Last year as I was eyeing the cookie table I spied these little Mexican Wedding cookies. I usually only have them at Christmas time, and I was excited. I walked over to the table and gently grabbed a cookie. My friend must have seen the whole scenario because right as I was opening my mouth to take a powdered sugar bite she said, "That's not what you think it is!" She knows me well.

Pew! Yuck! Sick! It was actually a day old powdered sugar doughnut hole sneakily masquerading as a Mexican Wedding cookie. The bite went into the garbage as well as the rest of the doughnut hole. I could have said a swear word, but I didn't since we were in the church, but I lost my appetite. I didn't eat anything else. I was dis-a-point-ed! So this year I made sure there were Mexican Wedding cookies at the recital. I made them, and I ate one or two. That's all I needed to satisfy my hankering.

Russian Tea Cakes according to Emeril

Recipe from Food Network

• 1 cup butter, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
• 2 cups flour
• 1/4 teaspoon salt
• 1 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Who Invented Frog Eye Salad?

Pretty layers!

Last week my mother called with my assignment for the annual Garner Family Christmas party being held Sunday night at her home. I love getting assignments! Is it going to be a lovely salad or a fantastic holiday dessert, or maybe a drop dead appetizer? But alas, I was assigned to bring the Frog Eye Salad. I ABSOLUTELY HATE FROG EYE SALAD! Really, who invented the crap. It's not a texture thing because I love rice pudding, and tapioca pudding. I don't know. I've just hated the stuff my entire short legged life. It's sick! As my mom was asking me to make this all I could think of is, "Well it will at least make a good blog post if nothing else."

So I committed to make it. I didn't tell my mom I hated the stuff, but a few days later my daddy-o called just to tell me that I'm his favorite daughter, and he loved me stinking guts (Hollie's in Africa for a few days so she'll never know I just said that about the favorite daughter thing. It's true though.) and I confessed my hatred of Frog Eye salad to him. He laughed and told me to make what I liked and then he became a traitor. He told my mom. She called saying I could make any kind of fruit/jello-y salad. Truth be told I just don't do well at those kind of salads. I just don't make them, or maybe they're just not my fave at a buffet table full of all sorts of other goodies. First off they usually get mixed with your funeral potatoes, and that's gross, and second if you're going to eat something sweet why bother with jello, when you can have a coconut tart, or chocolate love sheet cake, or super delicious egg nog! Anyway I made the salad.

I had to prove I made the stuff.

James said he took a spoonful, just so he could remember why he hated the Frog Eye too. It's not just me. I didn't take any, but some folks did. Thanks for taking the Frog Eye family. You took one for the team. I did make another jello salad too. I'll give you that recipe, because it's actually a good salad. It really should be called a dessert, but if you call it a salad you can eat something else for dessert! The good jello salad is just called Pretzel Salad, but that title doesn't give you the full effect. It should be called Raspberry Jello Goodness On Top Of A No Bake Cheesecake Filling On Top Of A Pretzel Cookie Crust. It's good, and quite pretty to boot. Next time your asked to bring Jello, bring the Pretzel Salad. People will actually eat it because it's good, not because they pity you.

Pretzel Salad

2 c. pulverized pretzels

1/4 c. sugar

1 cube butter melted

Combine these together and press into the bottom of a 9x13 inch pan. Bake in a 350'F oven for about 10 mins. Cool completely.

1 8oz. package cream cheese

1 c. sugar

1 8oz. container of Cool Whip

Combined the cream cheese with the sugar and whip until smooth. Fold in the Cool Whip. Top the pretzel crust with the cream cheese mixture.

1 large box of Raspberry Jello

2 c. boiling water

2-3 16 oz. bags of frozen Raspberries

Combine the Jello and water and stir until gelatin is dissolved. Pour in the frozen raspberries. I have tons of raspberries from my garden so I used about 1/2 gallon of berries. You can use blackberries, or strawberries too. My favorite is at Thanksgiving I grind up a 16 oz. bag of fresh cranberries and use them instead of raspberries. Use whatever you like. I let the jello thicken up a bit with the frozen berries. Make sure that your cream cheese layer is completely sealing up the edges of you pan. You don't want your jello soaking down into the pretzel. Pour the jello and berries on top and refrigerate for a few hours to set. It's delicious. I ate the last bit for breakfast today:)