Melanie Knight

Battlestar Galactica

2011-08-20T10:33:00.001-07:00

Yes- I was casually watched tyhe show when it was on TV, but now I am completely obssesed and wathing on Netlfix. Only 10 episodes to go.

http://www.goodguycomics.com/servlet/the-103/battlestar-galactica-shot-glasses%2C/Detail

Iced Mochachino- Ice Cream Sandwiches

2010-07-03T04:54:00.000-07:00

Iced Mochachino-Ice Cream Sandwich by Melanie Knight
(courtesy of The Lancaster News)

Ingredients:
1 bag Archway® Cookies Dutch Cocoa
1.5 quart Espresso Chip Ice Cream (any coffee flavor ice cream will do)
Aluminum foil for wrapping

Directions:
Spoon about ½ inch of ice cream onto 1 cookie, work quickly to make it a smooth, even layer. Top with the other cookie, then run a butter knife around the edge to smooth it out. Wrap with aluminum foil and store in the freezer. The delicious treats can be made ahead of time so you can surprise your guests with a cool gourmet dessert!

Got your own Sweet Summer Treat in mind? It could be worth $250!
Submit your unique recipe using Archway® Cookies by August 15, 2010 to www.archwaycookies.com, and you could win! While you’re there, download a $1.00 off coupon for Archway® Cookies and browse the submitted recipes.

Sweet Summer Treats Recipe Submission Categories
1. Desserts with ice cream
2. Desserts without ice cream
3. Non-dessert creations (e.g., appetizer, muffin, etc.)
A total of three grand prize winners (one from each of the three categories) will be selected. Each grand prize winner will receive a $250 Visa® Gift Card and have their recipe featured in Archway® Cookies promotional materials, including www.ArchwayCookies.com and the Official Archway® Cookies Facebook fan page. A full listing of the official rules is available at www.archwaycookies.com.

The Hunger Games made me Hungry

2009-12-04T15:14:00.000-08:00

for more that is and the third book doesn't even have a release date yet.
So good- even my husband read it.
& now all I wanna do is sharpen my mad ninja skills.
AND buy a mockingjap pin.

Melanie Knight- Author Photo

2009-08-17T17:13:00.000-07:00

OK- So yeah- I'm doing this book thing totally in reverse. But to each her own.

Playlist- check

Photo- check

Book-I'm workin' on it -jeez!

2009-08-16T19:10:00.000-07:00

OK- So I'm going to write a book. Here's th playlist

old legends and 3rd world folklore undermine the false sense of security in a sleepy southern town

Rent MY Beach House!

2009-01-15T10:04:00.000-08:00

Location: Section N, Ocean Lakes, Grand Strand - Myrtle Beach, South Carolina, USA

Accommodations: House, 2 Bedrooms + Convertible bed(s), 1 Bath (Sleeps 4-6)

Let your family kick back and relax at Twilight, our cute and cozy beach bungalow in the famous Ocean Lakes Resort. Kids of ALL ages will LOVE Ocean Lakes! Our home is located in the family friendly N section of Ocean Lakes, it is a short walk to the beach, or seconds by golf cart.

** GOLF CART RENTAL AVAILABLE from Ocean Lakes**

This is a two bedroom / one bath ground level (no stairs!) vacation home that sleeps six. Each room is equipped with a TV and extended cable. The entire house has beautiful tile floors. The washer and dryer are conveniently located off the kitchen in the bathroom.

Living Area: Beautiful Sofa that opens up to a Queen Sleeper Sofa. Vaulted ceiling and 40" LCD TV.

Kitchen/dining: Fully furnished kitchen with coffee maker and microwave. Serving bar overlooks living area.

Beds/Bath: One bedroom with full bed, one with queen bed, bath is shower only.

Outside: Cozy wood decked patio and outside shower

Ocean Lakes is a gated community with 24-hour security and lifeguards patrolling the one-mile-long beach. Facilities include a new recreation center, indoor pool, Olympic-size outdoor pool, kiddy pool, miniature golf, shuffleboard, basketball, and playgrounds. Organized activities are offered for both children and adults. There is a camp store and snack bars. Eight fishing lakes are scattered throughout the park. They provide a kids camp (nominal fee) for the children and have lots of great activities for them to do.

ADDITIONAL RENTAL INFORMATION:
** NOT INCLUDED: Towels and linens, paper products, maid service, or golf cart (rental is available).
** There is a $3 per day parking pass required by Ocean Lakes for each vehicle.
** NO smoking and NO pets allowed.
**YOU MUST BRING: Your own linens, ( sheets, towels etc...), Bath soaps, Paper products including toilet paper and paper towels.
**Cleaning: Cleaning products are provided for you to clean at your departure. In the event the unit has not been cleaned, a portion of your deposit will be withheld to pay for a cleaning service. Cleaning service provided upon request.

Please note that because Ocean Lakes is a family-oriented community the rental of this house is intended for couples and families and not a group of young singles under the age of 25.

Weekly rentals run Saturday to Saturday.
Check in time is 3:00 pm
Check out time is 10:00 am

A deposit of $400 is required for reservation, and all money due must be paid 30 days prior to arrival date. If you would need to cancel and I am able to re-rent house, then all money would be returned to you except for $50 for administrative fee.

Easy & Secure Payments accepted by PAYPAL or check.

http://www.vrbo.com/221975

Olive Garden- Shrimp Caprese

2009-01-05T06:48:00.000-08:00

We have all heard the rumor that Lancaster will get an Olive Garden for at least ten years. This year, stop waiting for a brick and mortar restaurant and cook up some Olive Garden magic in your own kitchen. The Olive Garden website has recipes and how to videos. Pick your favorites, serve with breadsticks, garden salad and a glass of chilled Chardonnay. Enjoy the taste of the Olive Garden, without the 45 minute drive to Rock Hill.

Grilled Shrimp Caprese www.olivegarden.com

Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.

Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency. Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to serving platter and top with mozzarella cheese. Grill or Sauté shrimp until internal temperature reaches 150°F and set aside.

Place serving platter in broiler for 2-3 minutes, or until cheese has melted. Top pasta with cooked shrimp and serve.

Catawba Indians- Turkey Stew

2008-11-20T06:38:00.000-08:00

By Melanie Knight- Courtesy of The Lancaster News

Forests have traded their green leaves for a crisp fall wardrobe of gold, red and orange.
As you enjoy in this breathtaking display of natural beauty, take a moment to consider this rich land and its historic people.

The Catawba Indians have lived in this region for more than 13,000 years.
Their traditional foods include turkey, squash, pumpkins, corn, deer, nuts, beans, duck, dove, blueberries, raspberries, strawberries, sugar berries and honey.
So next time you savor any of these traditional Catawba foods, say “huwah” and “koree” which translate to “thanks” and “good.”

Beckee Garris of the Catawba Indian Nation Tribal Historic Preservation Office, said the Catawbas were a close knit, matriarchal community. Extended families lived together in round houses called “suuks” and whenever game like deer was killed, it was shared throughout the village.
“They looked after each other, especially in the 1800s and 1900s,” she said.
Garris said the Catawbas weren’t concerned with material things.

If a young man was trying to impress a young lady he was courting, he would carve a flute out of river cane and compose songs and lyrics for her. When she was out working, he would hide and serenade her from a distance.
“This way, a girl could judge a man by his heart,” Garris said. “If she liked the music, she would have her father or brother bring him to the house. He would then be allowed to play outside the house, but he would not be allowed inside until they were married.”

At the wedding, a blanket dance would be performed.
Garris said in the beginning, the bride and groom would be wrapped in separate blankets. But by the end of the dance, they would be wrapped in the same blanket.
The individual blankets would then be carried behind the new couple and filled with gifts and written blessings.

Congress has designated the annual Yap Ye Iswa festival that celebrates the Catawba Indians’ cultural heritage a local legacy.
This past Saturday, the Catawba Nation celebrated its culture during the annual Yap Ye Iswa (Day of the Catawba) festival at the University of South Carolina at Lancaster.
Activities included Native American dance and drumming demonstrations, displays of Catawba Indian pottery, storytelling and musical performances, lectures on local American Indian history and culture, children’s activities, cooking demonstrations of traditional Native American dishes.
Thanksgiving is the perfect time to share Garris’ recipe for a traditonal Catawba Turkey Stew.
And try the a Corn on the Cob Cupcakes recipe to add a Native American look to the dinner table.

Turkey Stew
Ingredients
3 1-pound cooked turkey roasts
1 16-ounce can whole tomatoes
1 12-ounce package sliced fresh mushrooms
1 pound onions, chopped
1 8-ounce package dried tomatoes
5 pounds white potatoes
1 16-ounce can crushed tomatoes
1 clove garlic
3 cans chicken broth
2 bell peppers (optional)
Salt to taste
Directions
– Wash and cut vegetables into bite sized pieces. Cut turkey into bite sized pieces. Place all ingredients in slow cookers and fill with water to cover ingredients. Simmer on high until stew begins to bubble.
– Turn cookers on low and cook overnight. Salt to taste.
Makes 12-15 servings.
– Recipe by Beckee Garris of the Catawba Indian Nation Tribal Historic Preservation Office
Corn on the Cob Cupcakes
Ingredients
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream and white colors (red, black and blue shades for Indian corn)
Optional decorations:
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking supply stores)
8 sets of corn holders
Directions
– Tint the vanilla frosting pale yellow with the food coloring. Working with three cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side-by-side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting and jelly beans.
– Optional: Cut the fruit chews into eight 1-inch squares and soften the edges slightly by hand so that they look melted. Place one square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, in each of the end cupcakes. Makes eight “ears of corn” (24 cupcakes).
– Recipe from “Hello, Cupcake!” by Alan Richardson and Karen Tack

Twilight Party Ideas & Menu

2008-11-04T05:55:00.000-08:00

She’s a clumsy seventeen-year-old girl, he’s an elegant “vegetarian” vampire. They live in the rainiest town in the U.S.A, Forks Washington. This supernatural, modern day romance by Stephenie Meyer between Bella Swan and Edward Cullen has ignited a global cult following. Originally intended for late teens and young adults, commonly referred to as “Twilighters”, this four-book saga has also inspired a fanatical married adult female following known as “Twilight Moms”.

Here are some ideas and a menu so you can host your own Twilight premier party for the movie debut on November 21st. Oh yeah, get ready to pick are you on Team Edward or Team Jacob? And they thought the Harry Potter fans were obsessed…

v Decorate the table with red delicious apples- like on the cover of Twilight, fill a fruit bowl with them, or set 1 at each place setting
v To recreate the ruffled tulip, get silk white peonies and using red nail polish or craft paint, paint in some red, use the New Moon book cover as a guide
v Tie red ribbons to the stems of the glass ware and dessert cups, match the color from the Eclipse book cover
v Scatter chess pieces down the center of the table, to incorporate Breaking Dawn
v Use black or red tablecloths, napkins, balloons and streamers
v Don’t’ set the table with any spoons, only Forks
v For music, play any Twilight playlist, the new soundtrack or just straight Muse.
v Doggie Treats-Sugar cookies shaped like dog bones in case any werewolves drop in.
v Wrap the trees in your yard with twinkling white lights to welcome your guests, Alice Cullen’s signature mark

Mushroom Ravioli with Mushroom Sauce Cathy Lowe www.foodnetwork.com
10 ounces mushroom ravioli, or cheese filled ravioli
2 tablespoons olive oil
2 ounces shiitake mushrooms, sliced
4 ounces white mushrooms, sliced
1 clove garlic, finely chopped
¼ cup brandy
1 cup heavy cream
½ teaspoon nutmeg
Salt and pepper
½ cup grated Parmesan

2 slices frozen garlic bread, prepared to package directions
Spring mix salad and dressing of your choice

Prepare ravioli according to package directions. Heat olive oil in a skillet, Cook mushrooms until tender and stir in garlic. Add brandy and cook for 2 minutes. Stir in heavy cream and bring to a simmer. Season with nutmeg, salt and pepper. When cream has thickened stir in ¼ cup of cheese. Stir in cooked ravioli and gently simmer for 1-2 minutes. Serve with parmesan, garlic bread and salad.
Makes 2 servings.

Topaz Dreams and Golden Grizzlies Melanie Knight inspired by www.jello.com
1 package Butterscotch Instant Pudding
2 cups applesauce
½ teaspoon ground cinnamon
1 cup thawed cool whip

2 cups thawed cool whip
4 cups Honey Teddy Grahams

Beat dry pudding mix, applesauce and cinnamon in medium bowl with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Alternate butterscotch mixture and cool whip in tall dessert glasses. Garnish edges with teddy grahams.
Makes 4 servings.

Mini Apple Twilights Melanie Knight inspired by The Barefoot Kitchen Witch
5 Golden Delicious apples, cored and sliced into nickel sized pieces
2 tablespoons lemon juice
1/3 cup apple sauce
1/3 cup dark brown sugar
1/3 cup sugar
1 teaspoon cinnamon

3 –9” ready to bake rolled dough pie crusts
1 egg white- beaten
2 tablespoons sugar- large crystal

Preheat oven to 450 Fahrenheit.
Mix apples, lemon juice, apple sauce, brown sugar, sugar and cinnamon and set aside. Grease muffin pan. Roll out dough and cut 12, 4-inch circles and 12, 3-inch circles out of the dough. Place the 4-inch in each muffin cup and fill with apple mixture. Top each mini-pie with a 3-inch circle and press edges together. Cut 4 slits in each pie top. Brush each pie with the egg white and sprinkle with sugar. Bake for 15-18 minutes, or until golden brown. Let cool before removing from muffin pan.
Makes 12 servings.

Newborn Melanie Knight original
1 cup black cherry cranberry juice
1 cup ginger ale
splash pineapple juice

Mix together, serve over ice.
Makes 1 serving

Recipes: Haunted Halloween

2008-10-29T06:00:00.000-07:00

Fire up your cauldron and get out your broom! Bubble bubble, toil and trouble, get ready for Halloween on the double! You don’t need a magic spell to make your home the best haunt in town, just follow these decadent decorating tips and ghastly menu.

Decadent Decorations:
Place a branch in your chandelier, stretch fake spider webs over it, top with black plastic spider. This is a must for a spooky dinner party.
Use the fake spider web to get that special “haunted house” feel. Drape on pictures, mirrors and doorways. Face it, who doesn’t get creeped out by a house full of cobwebs?
Take a 4 foot tall dead branch and shove it into a flower pot filled with dirt to stabilize. Decorate it with orange lights, spider webs, tissue paper ghosts and plastic spiders. You can use Christmas ornament hooks to hang snack size candy bars on the tree. Try two of these placed on each side of your front door to mark your house for tricker-treaters.

Ghoulish Menu

Yummy Mummy Calzone Melanie Knight inspired by Taste of Home
1 13.8 ounce can refrigerated pizza dough
1-1/2 cups shredded part-skim mozzarella cheese
1/2 cup pizza sauce
50 slices pepperoni
1/2 cup black olives (save a couple for the eyes)
optional- bacon, ham, crumbled sausage, bell peppers
1 egg, beaten

Roll out the dough into a rounded triangle shape (think slice of pizza shape), about 14-in. high x 11-in. wide at the base of the triangle. Place each on a baking sheet with the tip of the triangle toward you. Lightly score a 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom. On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head.

Inside the scored rectangle in the center, layer cheese, pizza sauce, pepperoni and black olives. Add optional ingredients at this time. Shape the top center triangle into a head. Starting at the feet, fold alternating strips of dough at an angle across filling, stopping at the last strip on each side.

Brush dough with egg. For eyes, press 1/2 olive slice for each closed eye. Bake at 350 ° for 15-20 minutes or until golden brown. Let stand for 5 minutes before slicing.
Makes 4 servings.

Shrunken Head Punch Melanie Knight inspired by Martha Stewart
4-6 Granny Smith apples
1 gallon apple cider
1-2 liter ginger ale
8-12 whole cloves for eyes

Peel the apples. Carve eyes and a frowning mouth. Push a clove in for each eye. Mix punch in equal parts apple cider and ginger ale. Let shrunken heads float in punch. Serves

Lady Fingers Melanie Knight inspired by Martha Stewart
3-5 drops red food coloring
1-zip lock bag
16 whole almonds
1-8 ounce can crescent rolls

Heat oven to 375 degrees. Place almonds and food coloring in a zip lock bag. Shake to coat almonds completely. Set aside.

Unroll crescents and separate into 4 rectangles (follow precut perforations). Press triangle perforations back together Cut each rectangle into 4 short strips (16 total). Take each strip into your hand and squeeze gently to create “knuckles”. Place on cookie sheet 1 inch apart. Position almond nails on 1 end of each finger and push into dough to attach.
Bake until lightly browned, about 12 minutes. Cool completely.
Makes 16 lady fingers.

Graveyard Cupcakes Melanie Knight inspired by http://www.pillsbury/.com
1container (16 oz) vanilla frosting
5-10 drops green food color
24 unfrosted cupcakes
1 tube (0.68 oz) black decorating gel (not food color)
24 lady finger cookies
10 Oreo cookies, remove the white stuffing and crumble the chocolate cookies

Place frosting in small bowl and mix well with green food color. Frost cupcakes. Write “RIP” on 1 end of each cookie with the decorating gel. Press other end of cookies into cupcakes to form "gravestones." Sprinkle cookie crumbs around each "gravestone".

Hippie Chicks

2008-10-15T06:00:00.000-07:00

Well, all our hard work paid off. The Lancaster Navel Academy-Home of the Hippie Chicks, put on a stellar performance at the Indian Land Fall Festival on Oct 4th for the new library.

RECIPE- Crunch Top Apple Pie

2008-10-02T06:00:00.000-07:00

There is something about fall weather that always makes you crave a hot, home cooked apple pie!

Crunch Top Apple Pie Paula Deen http://www.foodnetwork.com/

Paula's Perfect Pie Crust, recipe follows
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature

Preheat oven to 425 degrees F.
Line a 9-inch pie pan with half of dough. Combine the sugar, flour, cinnamon, and salt in a bowl. Stir in the apples, applesauce, and lemon juice. Spoon the apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.
For crunch topping:
Combine the flour, sugar and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

Paula's Perfect Pie Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, (1 1/2 sticks) cold and cubed
1/4 cup to 1⁄2 cup ice water
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the fridge for at least 2 hours. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
Yield: 2 (9-inch) pie crusts

Recipe- Shrimp and Grits

2008-09-22T06:04:00.000-07:00

inspired by Emeril Lagasse
2 pounds medium shimp, peeled and deveined
3 teaspooons creole seasoning
Salt
8 ounces country ham-diced
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
Grits- see recipe below

Season the shrimp with 1 teaspoon creole seasoning and salt. Heat a large, heavy saute pan over medium-high heat and sear the country ham, cooking for about 3 minutes. Remove the ham to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 teaspoons creole to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the ham and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over grits.
Makes 4-6 servings

Tyler Florence
Grits:
2 cups chicken stock
1 cup stone-ground grits
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
Makes 6-8 servings

Last Supper?

2008-09-11T06:11:00.001-07:00

OK- So they fired up the giant LHC atom smasher yesterday (straight out of a Dr. Who episode in my opinion) and the question comes up. Forget last lecture, if this is the end of the world- what would your last supper be?
Mine would be my mother's meatloaf, as a leftover, sliced and fried in a frying pan. She has no recipe, but it always tastes the same. I don't know what she does to the ketchup, but it forms a thick crust packed with flavor over the top. It's the only dish I can't duplicate- and the one I will one day tell my grandkids about.
http://www.cnn.com/2008/TECH/09/10/lhc.collider/index.html

Recipe: Cap'n Crunch French Toast

2008-09-03T06:09:00.000-07:00

It’s the only day you get to sleep in, so skip that early breakfast and enjoy a champagne brunch.

Crunch-atize Me Cap’n!
It’s the new rebel yell of anyone who caught the Comfort Food episode of Guy Fieri’s Diners, Drive-ins and Dives on Food Network. This episode featured a decadent double stack of French toast that had been dipped in Cap’n Crunch before it was grilled in butter, then topped with an avalanche of whipped cream and berries. Anyone who can capture the crunchy sweetness of a cartoon Saturday morning and serve it up on a plate is pure genius. They gave out ingredients on the show, but not quantities. Here’s my version of the Baltimore’s Blue Moon Café Cap’n Crunch French Toast.

Cap’n Crunch French Toast Melanie Knight- inspired by Blue Moon Café
4 cups Cap’n Crunch original cereal (no Crunch Berries)
10 slices Texas bread (thick sliced bread)
4 eggs
1/2 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon cinnamon
10 tablespoons butter
Whipped cream for topping
1 pint strawberries
½ pound seedless grapes

Place the cereal in a casserole dish and crunch it into crumbs with the bottom of a glass.
Mix the eggs, heavy cream, sugar, vanilla and cinnamon together and place in a shallow dish. Melt 1 tablespoon butter in a frying pan over medium heat. Take 1 slice of brad, dip both sides in the egg mixture, then coast with the Cap’n Crunch crumbs. Cook each side 2-3 minutes until light brown. Repeat for the other 9 slices of bread.

Stack 2 French toasts on the center of the plate. Top with a generous helping of whipped cream and strawberries and grapes.
Makes 5 servings.

Recipe: Turkish Delight

2008-09-02T06:31:00.000-07:00

This is a dainty after dinner dessert. So light, you won't notice you just ate 10!

Labor Day Twisted Recipes

2008-08-29T05:53:00.000-07:00

By Melanie Knight - Courtesy of The Lancaster News

Your summer dinners are starting to drag.
Don’t worry; you aren’t alone. It’s easy to get into a rut preparing the same meals over and over again.
But it’s just as easy to snap out of it and start a culinary revolution by twisting something old into something new. Just put a spin on your favorite recipes by doing the summertime twist.
An updated version of the tried and true All-American cheeseburger and Baked Sweet Potato Fries will keep your Labor Day cookout guests on their toes.
Switch it up by serving broccoli salad instead of coleslaw and a Cherry Sunset in place of lemonade.
Top the meal with individual Mini-Peach cobbler served with two scoops of vanilla ice cream.
Now that you’ve got a new set of kitchen tricks to try, it’s time to twist the rest of the summer away.

Inside-Out Bacon Cheeseburgers
Ingredients
8 slices bacon, fried and crumbled
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef
1 tablespoon Worcestershire sauce
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound sharp cheddar cheese, shredded
4 hamburger buns
Sliced tomatoes and lettuce
Mayonnaise, ketchup, mustard, onions, pickles (optional)

Directions
– Preheat grill to high.
– In a medium pan, brown bacon over medium high heat and drain on paper towel lined plate. Crumble when cool to touch. Divide bacon and cheese into 4 equal parts.
– Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in 1/4 of cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all four patties are formed, drizzle burgers with oil and place on hot grill.
– Cook for 2 minutes on each side over high heat, reduce heat to medium low and cook burgers for 7 to 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
– Assemble burgers, buns and your choice of condiments. As you bite into the burgers, you will find the cheesy-bacon surprise at the center. Makes 4 servings.
– Recipe by Rachel Ray (http://www.foodnetwork.com/)

Baked Sweet Potato Fries
Ingredients
2-3 tablespoons olive oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4- inch strips
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika

Directions
– Preheat oven to 450 degrees.
– Line a sheet tray with aluminum foil. In a large bowl, toss sweet potatoes with just enough oil to coat. Sprinkle with salt, pepper and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
– Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving. Makes 3-5 servings.
– Recipe by Paula Deen (http://www.foodnetwork.com/)

Broccoli Salad
Ingredients
1 large bunch broccoli florets (cut off florets before smooth stalk begins)
8 strips bacon, cooked and crumbled or 1/2 cup bacon bits
1 cup chopped pecans or walnuts
1/2 cup chopped onions
Optional:
1 cup raisins
1/2 cup shredded cheese
1/2 cup sesame seeds
1 cup chopped tomatoes
Dressing:
1/4-1/2 cup sugar (to taste)
1/2 cup mayonnaise
2 tablespoons vinegar

Directions
– Mix together broccoli florets, bacon, nuts, onions and any optional ingredients.
– Mix together dressing. Pour on top and stir to combine. Makes 4-6 servings.
– Recipe by Frankie Pate

Mini-Peach Cobblers
Ingredients
1 box yellow cake mix
1-14 ounce can sliced peaches in juice
1/2 cup orange juice (can substitute apple juice)
Cinnamon for sprinkling
Nonstick cooking spray

Directions
– Preheat oven to 375 degrees.
– Spray 12-unit cupcake/muffin pan with non-stick cooking spray.
– Open can of peaches and reserve juice. Mix peach juice, orange juice and cake mix by hand in large bowl until mixed. Fill muffin cups half full with batter (discard excess). Divide peach slices between 12 muffin cups and sprinkle with cinnamon. Push slices into muffin cups, covering with batter.
– Bake for 40-45 minutes, or until golden brown. Serve each cobbler with 2 scoops vanilla ice cream (optional).
– Recipe by Melanie Knight, inspired by Roy Cross

Cherry Sunset
Ingredients
16 maraschino cherries and juice
4 cups lemonade
2 cup orange juice
Maraschino cherries, lemon slices and orange slices (for garnish)

Directions
– Place four cherries in the bottom of each glass. Pour in 1/2 cup orange juice, then 1 cup lemonade.
– For garnish, slice cherries in half, then cut a slit from the center to the side so it can sit on the side of the glass. Cut the same slit in the lemon and orange and slices. Place cherry on the side of the glass, so the slit straddles the glass edge and follow it with the sliced lemon and orange. Makes 4 servings.
– Recipe by Melanie Knight

Recipe: Road Kill

2008-08-28T06:10:00.001-07:00

OK-so I can't find my recipe for road kill. But I think my brother has it...

Will Ride for Food- UPDATE

2008-08-26T06:30:00.000-07:00

Remember the story I did about the Star Riders' bike rally for Feed the Children? Well- they qualified for an 18 wheeler food truck from FTC and it will be here @ Nov 8th. Hope Food Bank will screen the families. Should be enough food for 400 families to get 1 box of food and 1 box of general goods (soap-etc). How awesome is that! Thanks again for all your help!

Star Riders ROCK!!!

Miss Leslie’s Ham Salad on Biscuits

2008-08-26T06:00:00.000-07:00

Best ever!- even better the next day after all the juices stew in the fridge-

Miss Leslie’s Ham Salad on Biscuits Rachel Ray http://www.foodnetwork.com/

2 tubes, 6 pieces each, large bake-off biscuits
1 pound cooked ham from the deli, 1/4-inch thick slices,
diced 3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped (wear gloves)
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish Salt and black pepper

Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
Split cool biscuits and fill with Leslie's ham salad. Salad is even better on the second day.Makes 6 servings (2 biscuits each).

I'm dreaming of a white pizza...

2008-08-25T06:00:00.000-07:00

Just like the ones I used to know-
Rachel Ray- http://www.foodnetwork.com/

1 store bought pizza dough - or pick one up from your favorite pizzeria
Extra- virgin olive oil, for drizzling
2 cups whole or part skim ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped
2 cups shredded mozzarella or provolone

canadian bacon-optional
1 pouch 10 fresh basil leaves, 1/2 cup, shredded

Preheat a pizza stone if you use one along with the oven to 425 degrees F.
Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Recipe: Cherry Sunset

2008-08-21T06:00:00.000-07:00

Why oh why does summer have to end? Let us take the next several weeks and say goodbye with a Cherry Sunset. I top mine off with cheap champagne- you know- the Grand Spumante $4/bottle stuff. Po' Man's champagne is white wine mixed with gingerale- also a delicious drink for derelicts.

Team USA Olympic Cupcakes

2008-08-20T06:00:00.000-07:00

Team USA Cupcakes
Decoration inspired by Peggy Trowbridge Filippone, www.about.com

1 package butter recipe cake mix
3 eggs
2/3 cup water
1 stick butter- room temperature
1-2 cans coconut supreme pre-made frosting (any white icing will work)
1 cup small fresh blueberries, washed and dried
1 roll red-colored fruit snack or fruit leather (Fruit Roll-Ups) cut into 1/8 inch strips by 2 inches longPreheat oven to 350 degrees. Line standard-size muffin tin with paper muffin cups. Combine softened butter, eggs, water and cake mix on low speed for 30 seconds. Increase to medium speed and beat another 2 minutes.Divide batter evenly into 24 paper-lined muffin cups. Bake 15 to 20 minutes, until lightly browned. Cool to room temperature on wire racks before proceeding or cool quickly 10-15 minutes in the freezer. Spread frosting on tops of cooled cupcakes. Use blueberries to stud cupcakes in rows (for stars) over the upper left quarter of the cupcake. Place red fruit strips across the remainder of the cupcake surface in rows (for stripes) over frosting. Trim fruit strips where they hang over edges. Makes 24 cupcakes

Sultan's Delight

2008-08-19T06:00:00.000-07:00

Sultan’s Delight/ Turkish Delight

It’s the daily question every mother dreads, “Mom, what’s for dinner?” You’ve already jaded your family with every fried meat, casserole and pasta dish in your arsenal, so what’s left? Don’t despair-Turn to a country known for hundreds of years for turning out succulent meals, the Republic of Turkey.

Turkish cuisine is the result of 600 years of the Ottoman Empire rule where hundreds of the Sultan’s Chef’s would perfect their specialties and compete to please the royal family in the Imperial Kitchen of the Topkapi Palace. Here, thirteen hundred kitchen staff were housed in several buildings under ten domes with elaborate kitchens. How else could they have come up with such enticing desserts as twisted turban, sultan, saray (palace), lady's navel and nightingale's nest? Even little Edmund Pevensie couldn’t resist the White Witch when she offered him Turkish Delights. The Sultan also had the benefit of controlling the Spice Road and the crossroads of the Far East and Mediterranean. In this fashion, the taste of the royal family became the taste of the people.

"To drink one cup of coffee together guarantees forty years of friendship". This Turkish saying sums up the ancient pastime of socializing over coffee and sweets. Once the coffee is gone, the hostess reads each guests fortune by placing the saucer over the coffee cup, swishing and inverting both the cup and saucer. The patterns of the coffee ground remaining in the cup are then “read”.

Elaborate rituals and social customs emerged as coffee fused itself into the culture. According to Burak Sansal, a tour guide for Turkey, when a man wishes to marry a lady, he and his family pays a visit to her family’s home. Her efficiency as a potential wife is judged by her preparation of the coffee. It is also her chance to make her opinion known. A definite yes is conveyed by serving sweet coffee. A no is conveyed by serving coffee with no sugar, or even serving coffee with salt.

In Turkey, food is a way of life. Our American lifestyle of eating on the go or grabbing a bite to eat would be an alien concept in Turkey. The food protocol of the Turkish Embassy states that “It is inconceivable for the household members to eat alone”. They are expected to enjoy three sit down meals a day where they share the events of the day. They also enjoy elaborate picnics, which they refer to as "stealing a day from fate."

Take a tip from the Turks and steal your own day from fate. If you can’t live like a king, with these recipes, you can at least eat like a Sultan.

Chicken Shish Kebab (Tavuk Sis Kebap) www.turkishcookbook.com
2 pounds chicken breast, boneless, cut in medium sized cubes1/2 cup plain yogurt
1/2 tsp cumin
1 tsp red pepper, powder
1 garlic clove, smashed with salt
1 tablespoon lemon juice
2 tablespoons olive oil

Mix ingredients in a gallon size zip lock and marinade. Overnight is best, but 30 minutes will do. Divide up the chicken cubes and place on four to six skewers. Grill the chicken until the juices run clear. Make sure to turn the skewers so that all sides are cooked equally.
Makes 4-6 servings.

Sultan Reshad's Pilaf (Sultan Reşat Pilavı) www.turkish embassy.org
2 cups basmati rice
4 cups water
6 tablespoons butter
1 ½ teaspoons salt

1 medium onion- chopped
1 slice bread, make wet with water
1 pound ground hamburger
1 ½ teaspoon salt
½ teaspoon ground black pepper
½ cup flour
3 tablespoons olive oil
1 large tomato, diced

Put water, butter and salt in a saucepan, bring to a boil. Stir in rice; mix slowly. Cover and simmer for 15-21 minutes or until rice is tender. Remove from heat. Let stand covered for 15-20 minutes. Set aside.
Combine ground meat, bread (made wet with water and squeezed dry), diced onions, salt and pepper; in a bowl; mix well. Shape into balls 3/4 inch in diameter. Put flour in a shallow bowl and roll the meatballs to coat them. Heat oil in a non-stick pan. Brown meat balls on all sides in oil. Remove from skillet. Add minced tomatoes into drippings; mix well. Cover and simmer for 10 minutes. Stir in meat balls. Cover and simmer for 5 minutes. Arrange rice pilaf on a serving plate in circular form (donut shape). Place meat balls with sauce in center. Serve hot. This dish was prepared in the kitchens of Sultan Reshad’s Court.
Makes 6 servings

Turkish Delight (Lokum) www.recipezaar.com

1 ½ tablespoons unflavored gelatin (2-packages -7 grams each)
¼ cup cold water
¼ cup boiling water
1 cup sugar
2 tablespoons flavored extract-(recommend raspberry)
1/8 cup pistachio nuts, chopped
½ cup confectioners' sugar
Food coloring (Use appropriate color to match flavor.)

Soften gelatin in cold water. Add sugar to boiling water. Bring to boil. Stir in softened gelatin. Simmer, uncovered, 20 minutes. Add flavoring and coloring. Pour into ungreased, 4-inch square pan (or plastic storage container). Add nuts and stir gently. Chill in fridge for @ 30 minutes. When firm, remove from container and invert onto confectioner sugar dusted cutting board. Cut into 1/2 inch cubes. Roll in confectioners' sugar. Store in a jar at room temperature.
Makes 8 servings

Nightingale's Nest (Bülbül Yuvası) www.yemek-tarifi.info

1 cups walnuts, finely chopped
1 tablespoon sugar
¼ teaspoon ground cinnamon

6 frozen filo pastry (strudel) sheets
1/4 cup unsalted butter, melted

1/4cup white corn syrup
3 tablespoons lemon juice
Optional toppings- ground walnuts & whipped cream

Mix walnuts, sugar and cinnamon in a bowl. Set aside. Place one sheet of filo pastry on a clean surface. Brush with butter. Sprinkle 1 tablespoon walnut filling evenly over the sheet. Place a thin 1-inch rolling pin (or thick handled spatula) at the narrow end of the sheet and roll up the pastry on the pin. Gently push the rolled-up pastry from both ends towards the center to compress. Pull out the rolling pin. Form into a spiral/nest shape and place on a buttered baking tray. Repeat with the remaining pastry sheets. Bake in the oven at 375 degrees for 25-30 minutes, until golden brown. Add lemon juice to syrup and mix to combine. Pour syrup over hot nests, allow time to absorb syrup and cool. Transfer to a serving platter. Garnish with ground walnuts and whipped cream

Makes 6 servings.

Turkish Coffee (Türk kahvesi ) www.epicurious.com

The sweetness can be adjusted to your liking. This version falls somewhere between orta and sekerli. Depending on the amount of sugar added per cup, Turkish coffee is served in four variations: Sade -without sugar, Az Sekerli- 1/2 sugar cube, Orta- 1 sugar cube, Sekerli- 2 sugar cubes.

2 cups water
1/4 cup finely ground strong coffee beans (Arabica ground for espresso)
2 tablespoons sugar
optional- sugar cubes, half & half
Combine water, ground coffee, and sugar in small saucepan or Turkish coffeepot. Stir over low heat until sugar dissolves; bring just to simmer (coffee will foam and rise to top edge of pan). Divide half of coffee among 6 small cups, pouring slowly to avoid breaking foam on top. Return pan to low heat and let mixture foam again to top edge of pan. Carefully pour remaining coffee into cups, leaving grounds in saucepan. Serve immediately. Gingerly sip coffee, but stop before you get to the grounds at the bottom of the cup. You can also put a sugar cube in your cheek to sweeten the coffee as you sip it.
Makes 6 servings.

Fun while it lasted- time to pop the cork!

2008-08-15T10:01:00.000-07:00

Thanks for all your votes! However- I didn't make the top 4 :( in the Bush Beans Recipe Contest.
Top 12 still ROCKS though!!!!

It was still a wild ride-now I am addicted

Thanks again for all your support! I'm popping a bottle of homemade Knight Castle Chardonnay...

Latitude Adjustment

2008-07-23T09:29:00.000-07:00

By Melanie Knight – posted courtesy of The Lancaster News
School’s out for summer, it’s blistering hot and the natives are getting restless. Instead of dreaming about a tropical getaway, why not enjoy your own mini “stay-cation” at home?
Grab a Tiki torch, Hawaiian shirt, pina colada and get ready to limbo. With these simple ideas and recipes, you can host your own backyard luau and hula dance into the sunset.
According to the Polynesian Cultural Center, a traditional luau is the Hawaiian way of celebrating a major event, such as a life milestone, graduation or wedding, by enjoying several days of food, music and dance with family and friends. It was originally a way to unite the guests and with each dish having a symbolic meaning, like strength and virtue.
Your luau doesn’t have to be on an island to harbor the same feelings of goodwill.
Just keep the words of Benny Kai, the PCC “Ambassador of Aloha” in mind.
“Whenever you’re at a Hawaiian luau, you are ohana (family),” he said.
Getting ready
To get guests ready for a “latitude adjustment,” transform your backyard into a tropical paradise with these decorating ideas from ww.eHow.com that use supplies from a party supply store.
– To decorate, use anything with flowers, palm trees, fake parrots, fruit and sea shells. Arrange flowers down the center length of the table and accent with pineapples, coconuts and seashells. Perch a plastic parrot in your chandelier or on top of the refrigerator.
– Make simple leis out of colorful crepe streamers twisted together and taped into individual 30-inch loops.
– Drawstring trash bags become adjustable grass skirts by cutting 1-inch wide strips vertically from the bottom to 10 inches below the drawstring (heavy-duty bags work best). Use several of these to top your patio umbrella, or use them as a grass skirt along the edge of the table.
– Dig out those Christmas lights and string them up around your patio.
– Tiki torches work double duty – adding atmosphere to your party and keeping the mosquitoes away if you use citronella oil.
– Serve frozen cocktails and mocktails (non-alcoholic). Pina coladas and pineapple iced tea will instantly chill out your guests.
– Download some traditional Hawaiian music. Mix it up with some Elvis Presley’s “Blue Hawaii” and Don Ho’s “Gold.”
– Greet each guest as they arrive with a hearty “aloha” (hello/goodbye and love), a “honi” (kiss) on the cheek, and a “lei” (garland of flowers). You can pick up some more Hawaiian words and phrases at www.aloha-friendsluau.com. They even have the Lord’s Prayer in Hawaiian.
– Dancing is an integral part of a luau, so get a lively round of limbo going. A bamboo stalk works best for this game, but a broom will do. Two people hold the stick and each person has to bend backward and dance under the stick without touching it. Once everyone goes under, the stick is lowered 2 to 4 inches and the next round starts.
– Give the natives a chance to grab a frozen drink, then round them up again for and see who can hula like a “kama`aina” (true Hawaiian native). Being the host, you should practice before hand by checking out some hula dancing on www.youtube.com.
Now that you’ve got the tropical fever, here’s a sample menu to keep get you started. Aloha!

Luau recipes
Grilled Pineapple Pound Cake a la Mode
Ingredients
1 20-ounce can sliced pineapple
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 slices pound cake
Strawberries or raspberries, for topping
Nuts, for topping
Whipped cream, for topping

Directions
– Drain pineapple, reserving 1/3 cup juice and six pineapple rings (save remaining juice and pineapple for another use).
– Combine juice, brown sugar, vanilla, cinnamon and nutmeg.
– Brush half of the mixture on both sides of pineapple and cake slices.
– On an uncovered grill over medium heat, cook pineapple and cake for 1 to 2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture. Top each slice of cake with a pineapple ring. Top with berries, nuts and whipped cream, if desired. Serve immediately. Makes 6 servings.

– By Paula Deen (www.foodnetwork.com)

Beef Teriyaki
Ingredients
1 pound steak, cut into 1-inch cubes (round, sirloin or rib-eye will work)
1 15-ounce can pineapple chunks with juice
1/2 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 teaspoon minced ginger
2 teaspoons sesame oil (can substitute olive oil)

Directions
– Combine all ingredients, including liquid from pineapple. Marinate, cover and refrigerate for 3 hours.
– Thread beef and pineapple alternately on skewers. Discard leftover marinade. Place on hot grill, turn every 5 minutes so meat cooks evenly. Cook to your preference – rare, medium, well done. Makes 4 servings

– By Rhonda Parkinson (www.about.com)

Pineapple Iced Tea
Ingredients
6 tea bags
1/2 cup sugar
4 cups boiling water
Fresh mint
Juice of 3 lemons
5 tablespoons pineapple juice

Directions
– Place tea bags and sugar in a 2-quart pitcher. Add 4 cups of boiling water. Steep for 15 minutes. Remove tea bags.
– Steep fresh mint leaves in tea for at least three minutes. Remove mint leaves. Add lemon and pineapple juices.
– Add cold water to the pitcher. Serve over ice. Garnish with pineapple and fresh mint leaves.

– By John Fischer (www.about.com)

Aloha Sweet Potatoes
Ingredients
1 15-ounce canned yams/sweet potatoes
1/2 cup butter
1 cup brown sugar
1/2 cup water
1/4 cup shredded coconut

Directions
– Slice sweet potatoes about 1/2-inch thick.
– In a large skillet, melt butter. Stir in brown sugar and water and cook on medium heat about 5 minutes. Reduce heat and add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed. Sprinkle with coconut before serving. Makes 4 servings.

– From www.hisurf.com

Huli Huli Chicken
Ingredients
4-6 chicken breasts
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons sherry or white wine
1 piece ginger root, crushed
1 clove garlic, crushed
Grilled pineapple slices and maraschino cherries (optional)

Directions
– Combine ketchup, soy sauce, brown sugar, sherry, ginger root, and garlic. Stir well.
– Place chicken on a hot outdoor grill. Baste the chicken frequently and continue grilling for about 10-15 minutes on each side or until juices run clear. Double check by slicing into the thickest part of chicken breast. The inside should be white, not pink. Garnish with grilled pineapple slices and cherries (optional). Makes 4-6 servings.

– By John Fischer (www.about.com)

Pina Colada
Ingredients
2.5 ounces light rum
3 ounces pineapple juice
2 ounces cream of coconut
3/4 cup crushed ice
Pineapple chunks (for garnish)

Directions
– Place ingredients in blender, reserving pineapple chunks for garnish, and process until smooth, about 10-15 seconds. Pour into a chilled glass and garnish with reserved pineapple chunks, if desired. Leave out rum for a non-alcoholic “mocktail.” Makes 1 serving.

– www.Recipezaar.com

I'm on Dan Miller's 48 Days Website!!!!!

2008-06-27T14:01:00.001-07:00

I never imagined I'd get to be a Dan Miller Success Story- but HERE I AM!!!!

Vote for me-
http://www.perfectpaircontest.com/vote.asp?meid=25&guid=

Your invited to the party when I win!

2008-06-14T04:24:00.001-07:00

http://www.perfectpaircontest.com/vote.asp?meid=25&guid=

I love this stuff! I'm in the top 12!
Don't just vote for me 'cause I'm the obvious winner, Vote for me 'cause I'm the best.

Don't make me backsplash you!

2008-06-11T07:31:00.000-07:00

Kitchen makeover gone wild- we bought the wrong box of metallic tile, but it looks like some mistakes are better than the original idea.
Oh yeah- my contractor is hot.

Interested in learning the 'dance of the orient'?

2008-06-04T06:17:00.000-07:00

By Melanie Knight – For The Lancaster News , photo by Aaron Morrison

Chingy-ching, chingy-ching. Hundreds of dangling gold coins ring out as Ashley Pate, with her arms outstretched and her hands in cutsie pose, swings her hips in a tight Egyptian shimmy, then a low American cabaret. As the exotic drums beat, she moves on to Nile hands and snake arms, then traveling Arabics and Baladies. It's Raks Sharki, Arabic for "dance of the orient," and Pate's practicing the techniques taught in the beginner belly dance class at Springdale Recreation Center.Forget the Hollywood image of a harem girl writhing to seduce the sultan, the real origins of belly dancing are family oriented. According to class instructor Cassidy Switzer, this 1,000-year-old dance began as a way to prepare the body for childbirth and was not performed in front of men. It later evolved into a dance of celebration and is still a central element of weddings in modern-day Egypt. It is a dance that is flattering to all female shapes and ages – it's the great-grandmother of line dancing.Switzer carefully laid out each move to show its grace and elegance to avoid crossing the line and being "skanky" because that's not what belly dancing is about. There is a hands-crossed, over-the-chest move known as "giving your heart away, then taking it back" that is designed to keep the performer from flashing the audience during a Big Mama, a move where you draw a huge circle with your hips.Each student had her own reason for taking the class – curiosity, fun and exercise topped the list. Patty Davidson, 56, was delighted to see this offered in Lancaster. She had previously attended classes in Charlotte as part of her recovery from a hernia operation and talked her granddaughter, Amanda Green, 26, into signing up. Davidson designed and sewed a pink hip scarf with black fringe and hand-beaded silver beads for Green. Green wore it for the last class as she showed off her favorite move, the figure-eight bicycle hip.The class also had some welcome side effects, according to students. "It's helping me lose my muffin top," said Bobbie Stewart, referring to her love handles. Teresa Boyd said she noticed that after a few classes, her waist resembled a Co-cola bottle, it just went in." Annette Rape could feel her muscles toning up and felt the class was "fun " not like exercise." From the small talk gathered before and after class, husbands aren't complaining either.If you think you are up for the challenge, the next belly dancing class begins June 6 and ends July 18. Classes are from 6:30-7:30 p.m., on Tuesdays or Fridays. Cost is $55. For details, call the Springdale Recreation Center at 285-5545.

Oh Tarah!

2008-06-01T18:28:00.000-07:00

I just love Tarah! This is my new friend. She has ears, but got shy and hid them when we took this picture. She is an 11 month old baby Alpaca.

Palmetto Thunder= -Air Show

2008-05-25T05:48:00.000-07:00

Will Ride to Feed the Children

2008-05-17T04:00:00.000-07:00

The Star Riders of Lancaster beat their goal of $2000 and raised $2325 for Feed the Children. Thanks to everyone who came out to support.

Another MAson Masterpiece

2008-05-17T03:58:00.000-07:00

Another fantastic shot from my 2 yr old photographer.

Stranded with only marshmellows to eat

2008-05-17T03:56:00.000-07:00

Yes, we were really stranded. Stranded with a couple of 1st time campers. If I had a mute button, I would have used it.

Perfect Pair-Hot & Sweet Grilled Chicken and Bush's Bourbon & Brown Sugar Baked Beans

2008-04-25T20:54:00.001-07:00

What can I say?

Beans, beans, they're good for your heart...

The more you eat 'em, the more you-

get everyone on Earth to vote for you so you can pass GO, collect $5000, redo your backyard courtesy of Bush's Baked Beans :) and throw 1 heck of a Barbie-Q.

Fabulous Model Poses with Old Timey Car

2008-04-23T03:56:00.000-07:00

Some pics from Cleveland, SC.

Have hips, will travel- I mean shimmy.

2008-04-23T03:54:00.000-07:00

Yes ladies and gentlemen, I can dance too. Where does my talent end? Right now it's with a head shimmy and some lotus hands, then a transition to temple hands and a little traveling. Am I speaking Greek? No, It's a blend of Egyptian and Amercian Cabaret Belly Dance vacab that I picked up in my 1st belly dance class hosted by Cassidy Switzer at the Springdale Rec Center in Lancaster, SC.

1st impression- the class ages had a broad range
Result- an enthusiastic group of women eager to learn and quick to cut up

This was the most fun I have had with a group of women since my cheerleader days at RNHS. It was so much fun, I hated to see the class end.

We will have recital. Date and location TBD.

Korean Filets, Kimchee, Rice and Stirfry

2008-04-23T03:53:00.000-07:00

Awsome meal. This recipe has me hooked on sririchi sauce.

Peaches 'N' Pies is the SC State featured Blog!!

2008-04-18T03:04:00.000-07:00

http://www.thestateonline.com/bloggers/

Oh- the sweet, sweet smell of victory...

Cinco de Mayo- Mexican Rice & Spinach Enchiladas

2008-04-16T19:50:00.000-07:00

I'll write it up later- but this meal rocked.
If you fix this, take my suggestion and put the enchiladas on top of the rice and let the cheese melt into the rice too. Left overs taste 10 better the next day as a lunch dish.
5000 stars

Expressions in Art- Jenny Hartley

2008-04-14T19:29:00.000-07:00

Just when you think you know someone...

These paintings are done by Jenny Hartley, someone I have known for several years, but I was oblivious to her talent. Of the few peices I have seen, her macaw is my personal favorite. It takes me to a tropical place where I am sipping a pina colada and someone is playing steel drums in the background.

She is currently working on a Zodiac series and does pet portaits by commision.

Winemaking: Australian Chardonay Day 9

2008-04-14T19:22:00.000-07:00

Somewhere around day 5-7 I should have racked the wine, but if you keep up with this blog, you know I had a busy weekend.

Sterilize 2nd fermentor, air lock, wine theif and stopper. Place primary fermentor up on table or counter. Prime wine theif and begin pumping into secondary fermentor. Apply stooper and air lock. Wine will continue to ferment here for another 10 days.

Kitty Litter Cake-Wikihow is Awesome!

2008-04-14T18:54:00.001-07:00

Sometimes- you just can't make this stuff up. Wikihow is awesome!
This is a completely edible and realistic kitty litter cake- perfect for any cat lover (or hater).
I'm not sure what kind of parasite your cat's ever had, but mine never had the big brown slugs- Thank GOD for the small stuff-

How to Make Kitty Litter Cake
If you want to make a real cake for a cat lover, with a good sense of humor, this will do the trick. Not only does it look frighteningly realistic (without any actual litter or litter box contents, of course), it also tastes wonderful.

[edit] Ingredients
1 spice or German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
New, cleaned litter box
New, cleaned litter scooper

[edit] Steps
Prepare the cake mix according to the directions on the box. Use any size pan. Allow the cake to cool to room temperature.
Prepare the pudding mix and put it in the refrigerator for now.
Crumble the white sandwich cookies in small batches in a food processor (scrape often to get every little piece) or by hand. Set aside all but about 1/4 cup.
Measure 1/4 cup of cookie crumbs and add a few drops of green food coloring to it. Mix with a fork or shake everything in a jar.
Crumble the room temperature cake into a large bowl. Toss it gently with half of the remaining white cookie crumbs and enough chilled pudding to moisten (not soak) the crumbs.
Put the cookie crumbs and pudding mixture into a brand new, clean litter box.
Heat three unwrapped Tootsie rolls in a microwave safe dish and until they're soft and pliable. Pinch the ends so they are no longer blunt--you want them to look convincingly like what cats put in the litter box, right? Repeat this process with as many Tootsie rolls as you'd like to add, microwaving them in batches of three.
Bury the shaped Tootsie rolls in mixture and sprinkle them with the other half of the cookie crumbs.
Scatter the green cookie crumbs lightly over the top. This will mimic real litter, where many of the grains are often blue or green.
Shape 3 more Tootsie rolls and scrape them on top of the cake. One can hang over the side of the litter box. Sprinkle them lightly with cookie crumbs.
Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a brand new, cleaned litter scooper for that extra touch!

[edit] Tips
Stir the batter well! Although you may find clumps in a litter box, clumps in delicious cake aren't very good.
If you decide to skip the green food colouring, drip a few drops of yellow colour onto one spot of the cookie "litter" to make it look like the litter box had been used recently!

[edit] Warnings
Keep your cat/dog away from the cake. They might try to eat it and could get sick from the Tootsie rolls. They probably won't mistake it for a real litter box, but it's better to be safe than sorry in this case!
Make sure that the litter pan and scoop are NEW and most certainly are NOT USED. Also, do NOT bake the cake in the litter pan. Bake in a similar sized cake pan and then flip the cake, when cooled, into the litter pan.
If you want to preserve the look of using a real litter box, but are worried about the plastic, it couldn't hurt to line the inside of the litter box with plastic wrap, and just lean the scoop against the side as a decoration.
For safety reasons, (i.e.toxic plastic) rather than use the real litter box, you may want to use an aluminum baking pan, which you could place into the kitty litter pan. It has the same gross effect.

http://www.wikihow.com/Make-Kitty-Litter-Cake

Recipe: Steak Fajitas

2008-04-13T14:34:00.001-07:00

Another recipe on your journey to the ultimate Cinco de Mayo celebration-steak fajitas.

This dish was invented when the ranch owners would give the skirt steak- very tought to the field hands to eat in appreciation for their hard work.

2 lbs thin beef round steaks- trim fat and slice into thin strips
1/4 cup lime juice
3 tbls crushed garlic
3 tbls chopped cilantro
2 tbls olive oil
3 tsp Worchestershire sauce
1 tsp oregano
1 tsp crushed red pepper flakes
1 tsp cumin
1 tsp coriander
2 tsp salt
1 tsp ground black pepper
1 red bell pepper, cored and thinly sliced
1 green bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 onion- thinly sliced
1 tbl crushed garlic
lime wedges
flour or wheat tortillas
optional, sour cream, pico de gallo, lettuce, tomatoes, etc

Mix Steak and 1st 11 ingrediants together. Marinate overnight in a zip lock bag in the fridge. No time to marinate? Mix together and get ready to cook.

Heat frying pan over high heat, add contents of bag. Stir until meat is cooked through. Add bell peppers, onions and garlic. Cook most liquid is gone and everything gets a caramel glaze.

Heat tortillas in microwave according to package directions and serve.

Recipe: Seven Layer Dip

2008-04-13T14:24:00.000-07:00

Cinco de Mayo is coming- so I'm gonna prep you over the next few weeks so your party can be fab.

1 lb. Chorizo- Mexican sausage
1 tbl garlic
1/4 tsp cumin
1/2 tsp red pepper flakes
1-16 oz can fat free refired beans
1-16 oz fat free sour cream
1-16 oz jar salsa-hot
1 bunch chopped grren onions
1 pkg shredded lettuce
2 cups shredded cheddar cheese
tortilla chips or scoops

Peel casing off of chorizo, crumble sausage and cook over medium heat. Add garlic, cumin and red pepper flakes. Drain fat- if any.

Layer dip as follows in clear glass dish- refried beans, sour cream, salsa, green onions, lettuce, chorizo, cheddar cheese. Serve with tortilla chips.

Tip- as you sprad each layer- wipe glass down with a paper towel.

1st Annual Kickstand Foundation Bike Rally

2008-04-13T13:57:00.000-07:00

This was 4-12-08, the 1st Annual Kickstand Foundation Bike Rally in Lancaster, SC. The rain held off for the most part and everyone had a blast. Drinks, food, music and friends-all together to raise money for a good cause. The quilt my father-in-law made for the auction went for $290!

Recipe: Strawberry Guava Glitter Cake

2008-04-13T13:53:00.000-07:00

Take any basic cake to new, unchartered territory with some elegant, yet simple improvements.
1 yellow cake mix- cook to box directons
1 can strawberry frosting
1/4 guava jelly
large sugar crystals- I got these at Michael's

Instead of doing your basic, boring 2 layer cake- I baked 3 thin layers. While they were still warm, I spread guava jelly between the layers as I stacked them. The warm cake kinda melts the jelly. Then frost it as usual and top with sprinkles.

I'm on Food Network!!!- Check It Out!

2008-04-10T18:19:00.000-07:00

I can't believe it- I'm on FOOD NETWORK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

http://www.foodnetwork.com/food/show_gt/text/0,3195,FOOD_31139_67192,00.html?sortby=recent&pn=1&pageref=Photo_Video-885058&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT

Trend- My consumer tip of the day

2008-04-06T06:02:00.000-07:00

If all the doomsday economists are right and we are headed into a depression, please familiarize yourself with this brand of detergent. It is the broke man's detergent, and works quite well. If you don't recognize this brand, please stop acting like you ever had it rough growing up, because you obviously didn't. Anyways, once you feel the economy's pinch and can't afford your $14 Tide anymore, take comfort in knowing boxes on $2 Trend are sold all across the country and contrarty to popular belief, poor people do not stink. Can't you read the box? They have a fresh clean scent.

I don't think this is OSHA approved...

2008-04-06T05:53:00.001-07:00

When we went to the opera, ever restaurant had a 2 hour wait due to one of the final four b-ball games being played. Since we didn't have that kind of time to spare- we ate at Fuel Pizza and it was delicious. The price was @$6/ person and the pizza came in huge slices. If you have never been here- it is decorated like a mechanic shop, complete with the typical chainsaw suspended from the warehouse-like ceiling. This was directly over the table next to us, exactly over one of the ladies heads. She didn't even know it was there.

Opera for Dummies

2008-04-06T05:34:00.000-07:00

The definition of insanity is to keep doing the same thing and expect different results. With this in mind- I plan on doing a dizzying myriad of unconnected and bizarre things in 2008. Here is a prime example.

Opera for Dummies- I got this book on tape at the library so I wouldn't be totally ignorant. After listening to it while driving, I decided opera was worth trying. Once I looked it up- Don Giovanni- the greatest lover of all time was playing the next weekend. My kind of opera- full of sex, lies and murder.

If you have never been to the opera, I suggest you try it once, but pick something juicy like this. The opera was completly in Italian, but they project the tranlations in English over the stage in super titles (like sub titles- only on top).

Winemaking: Australian Chardonay-Day 1

2008-04-06T05:23:00.001-07:00

This is winemaking 101. The secret is to follow the directions. Don't have any directions? Visit www.ebrew.com and they can put you on the right path. This particular kit cost @ $150 for the equipment, bottles and corker. The individual concentrate kits cost anywhere from $50-100 and make @24 bottles of wine in 45 days, keep @ 6 months before drinking. We get 3 year corks- after that the wine goes bad- curiously- we've never kept a bottle that long, so I can't vouch for the theory.

Day1- Clean and sanitize all equipment. Add benzoate to 1 gallon water. Pour wine concentrate in primary fermentor. Rinse bag with 1 gallon water-add to fermentor. Fill fermentor up to 6 gallon mark. Add oak chips and stir vigorously for 30 seconds. Sprinkle yeast on top of must (liquid in fermentor). Cap primary fermentor and install airlock. Fermentation will begin- let sit for 5-7 days.

The 1st pic is of me and my helper. Second pic is very rare- me being bossy.

How do you know when you're famous?

2008-04-06T05:18:00.000-07:00

This is an artist's rendition of my portrait. That's when you know you have made the big time, your fans start creating art in your image. This particular peice is done on a clay tile by Crystal Knight.

Recipe-Strawberry Shortcakes

2008-04-02T18:16:00.000-07:00

1 box yellow cake mix

1/2 cup butter or margarine-room temperature

1/4 cup Eggbeaters or 1 egg

1 pint strawberries

whip cream

Preheat oven to 350 degrees

1-Using an electric mixer, mix cake mix, butter and Eggbeaters until blended.

2-Place rounded spoonfull 2 inches apart on ungrased cookie sheet

3-Bake for 9-15 minutes, depending on whether you like chewy or crunchy "shortcake".

4-Rinse and slice strawberries.

5-Arrange shortcakes- cookies topped with sliced strawberries and whip cream on top.

Recipe: Semi-Homemade Southwest Bacon Chicken Wraps

2008-04-02T06:44:00.000-07:00

Semi-Homemade Video Tip

1 pkg. Southwest steak seasoning (where sauce mixes are)
1 cup Ranch dressing
3 tbls. olive oil
2 pks. frozen grilled chicken strips
2 pks. microwave bacon
1 cup sharp cheddar cheese- shredded
1 pkg. shredded lettuce
2 tomatoes- diced
(optional) 1 can black beans
1 pkg. 8-10 large wheat tortilla wraps

Semi-Homemade Tip: You can easily make a signature dressing by combining steak marinade dry seasoning and bottled salad dressing. This recipe makes my spicy “Southwest Sauce”, Southwest seasoning +ranch. It’s perfect on these chicken wraps, or as a vegetable dip. You can also experiment at home and make up your own combinations like taco seasoning + ranch, chili seasoning + ranch, spicy Caribbean + catalina or my new favorite, sweet & sour + Catalina for an exotic flavor.

1- Mix ranch dressing and Southwest seasoning in small decorative bowl. You control how spicy this dressing gets by how much seasoning you use. I use the whole package.
2- Heat a olive oil in a large skillet over medium heat. Add the frozen chicken strips and turn up the heat to high. Keep stirring until chicken is heated through @ 15-20 minutes. I like my chicken a little crisp too.
3- Meanwhile, cook both packs of bacon in microwave according to directions. Since you can only microwave @ 4 slices at a time- this takes a couple of minutes.
4- Dice tomatoes. (Optional-open can of black beans and drain).
5- Heat tortillas according to package directions.

Assemble your wraps as follows: chicken, cheese, bacon, lettuce, tomatoes (and black beans), dressing. Roll up like a burrito and enjoy!

Recipe: Paella de Marisco

2008-03-31T06:31:00.000-07:00

For me, cooking is a inexpensive way to take a culinary excursion to an exotic land and savor their delectable cuisine in the comfort of my own home and without the hassle and expense of travel. Yeah, I’m a cheap date. If you are game for an adventure, I dare you to try this famous dish from Spain, Paella.

According to Damian Corrigan, Spain travel advisor for http://www.about.com/, “Paella comes from the Latin 'patella' The Latin word 'patella' means 'pan' and it is from this word that the Valencian word 'paella', which also means 'pan', is derived.” Paella is traditionally a rice dish cooked by laborers in a low flat pan, much like a frying pan, over an open fire. From here, there are several variations and everyone has their favorite version. Every recipe calls for a different list of ingredients- like lobster, clams, chicken, pork, rabbit and even squid and snails. But every paella dish has saffron, the spice that gives it a distinct flavor and its yellow color.

¡No lo imagine, disfrútelo! (Don’t imagine it, enjoy it!)
The paella we are going to explore is Paella de Marisco, or seafood paella. The shrimp are cooked in this dish with the shell on, this seals in the flavor. Your guests will peel their shrimp as they get to them when they are enjoying your masterpiece, so have a few empty bowls on the table for the shrimp and mussel shells. If you really want to set the mood, eat our doors with a couple of tiki torches, a red table cloth and have Spanish guitars playing flamenco music in the background. Just get an mp3- don’t actually hire a band.

Paella de Marisco (Inspired by Emeril Lagasse’s Paella)
Prep time: 30 minutes
Cook time: 30-40 minutes
Serves: 6-8 people
Taste: Incredible

Ingredients:
1/2 cup olive oil
2 lbs. chicken breasts, cut into small pieces salt & black pepper ½ lb. country ham chunks
1 medium/large chopped yellow onion1 chopped green bell pepper3/4 cup chopped celery (2-3 stalks)4-6 tablespoons minced garlic (your choice)3 cups uncooked white rice 1 1/2 cups chopped peeled tomatoes or 1-15 oz. can diced tomatoes1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 9 bay leaves 3 tablespoons Creole seasoning 1/2 teaspoon saffron threads (very expensive seasoning, but worth it)6 cups chicken stock (OK to make with chicken bullion)1 lb raw shrimp in their shells
36 mussels (Wal-Mart frozen seafood section- they are already scrubbed and debearded)

Directions:
1-Cut up the chicken and chop onion, bell pepper, celery, tomato and garlic. These items get added 1 after another, so save time by having them all ready before you start.

2-Heat olive oil over high heat in a large deep saucepan. Olive oil smokes at high temperature, so make sure the chicken is ready when the oil gets hot. Sprinkle chicken pieces with salt & pepper, then add to hot oil carefully (cook 8-10 minutes). Cook chicken until brown on all sides, then add ham chunks (cook 3-4 minutes).

3-Add onions, bell peppers, celery, garlic and rice (cook 2-4 minutes).

4-Add tomatoes, Worcestershire sauce, hot sauce, bay leaves, Creole seasoning and saffron. Cook 2 minutes.

5-Add chicken stock and stir. Bring to a boil. Then reduce heat to medium, cover and cook 12 minutes.

6-Add shrimp and mussels on top of rice mixture. If rice mixture starts to look dry, it is OK to add another ½ cup water and stir. Cover and cook 4-6 minutes. Shrimp shells will turn pink when cooked and the shrimp meat will be white. The mussel shells will open when cooked. Throw away any mussels that do not open.

Scoop your paella into a big bowl and arrange the mussels on top in a circular pattern. Hey, it’s your paella, make any shape you want. I don’t actually eat mussels, but in my house, it’s not paella without them. Place the bowl in the center of the table and let your guest help themselves- ¡Olé!

Tortured Artist- Savannah Cudd

2008-03-30T18:02:00.001-07:00

I don't know what happenned, but it must have been bad for Savannah's art to be so good.

This is a freaky self portrait by Savannah Cudd. Very trippy.

If you love this red flower like I do, check out my quickie store and get it on a tote!

Guess who's on the cover of College Mom Magazine? Me Me Me!

2008-03-30T07:54:00.001-07:00

http://www.collegemommagazine.com/knight.html

Here it is- read it and weep!

Vegas & Me

2008-03-26T03:49:00.000-07:00

These are just a few pics of me in Vegas.

Egg Eyes

2008-03-23T14:14:00.000-07:00

Happy Easter! JIC you didn't notice, I have eggs for eyes. By now- I think people are tired of hearings me say egg-cellent in by best Mr. Burns impression.

Kodak is sooo easy

2008-03-21T04:11:00.000-07:00

Kodak camera's are so easy-my 2 yr old can point and click. Granted- he began by holding the camera to his forehead before he realized there was an LCD screen to look at-but what can I say? He was barely 2 then.

Granted- he cuts my head off half the time- but if it wasn't for him- I'd never get to be IN the pic- since I am always the one taking the pics.

Mooned in Vegas

2008-03-20T20:30:00.000-07:00

This was midnight in the garden of good & evil- strike that- it was Vegas- so the garden of evil. We were feasting on filet mignon in 40degree weather on the Vegas strip enjoying merlot and the Bellagio water display. Unless you have lived like a high roller- it is hard to explain. NEWays- a car zooms past honking full blast- the all the restausrant guest look up from their meal- and we are all simultaneuously mooned by some young punk with a hairy butt. This pic was taken minutes before.

Child Labor - My secret to being a Super-Mom

2008-02-09T08:51:00.000-08:00

OK- you asked "Melanie- how do you do it all? Fantastic career, awsome physical shape, incredible weekly menus, immaculate house- Well- here is one of my most precious secrets- child labor. This tiny human does tha majority of my cooking- and he can't even touch the ground! See those little hands? They are perfect for measuring out a multitude of ingredients and then taste testing them to perfection. Although its not the most sanitary procedure-it is the best.

Spooky Old House with Devil Dog

2008-02-09T08:50:00.000-08:00

This is my favorite spooky old house. When I drive by it- I want to sneak a peak inside and see what old creepy stuff is in there. I also imagine myself sitting in the chair on the front porch waving to passing cars creeping other people out. Last time I drove by this house, I was having that day dream and when I looked at the chair- there was this white German Shephard sitting in it- (who will now be referred to as "Devil Dog" 'cause there is no such thing as a white German Shephard). I screamed 'cause it scared me and in turn scared my son- who naturally assumed we were going to crash.

Man- I look good in this dress!

2008-02-09T08:45:00.000-08:00

Yes- No need to comment- I know I look good in my new dress. Don't hate.

Pooh & Baby

2008-02-09T08:44:00.000-08:00

This is at the library- probably before he screamed like an insane monkey then hid an baked me some brownies (not the edible kind).

Greek Chicken Pitas

2008-02-09T08:43:00.000-08:00

Well- even though I broke up with Rachel LY, I still use her when its convenient. I tweeked Ms Rays recipe to cut out the raw chicken.

1 bag tyson cooked-grilled chicken tenders

Salt and pepper

8 pita breads

1 ripe lemon, zested and juiced

3 tablespoon red wine vinegar, eyeball it

1/2 cup extra-virgin olive oil, eyeball it

2 tablespoons fresh chopped oregano, 4 stems, stripped of leaves and chopped

3 cloves garlic, chopped

2 hearts Romaine lettuce, chopped

1/2 cup pitted Kalamata olives, coarsely chopped

8 ounces feta cheese, crumbled

2 vine ripe tomatoes, seeded and diced

1/3 seedless or English cucumber, diced

1/2 red onion, chopped

1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter. To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

Unusual Theatre

2008-02-09T08:41:00.001-08:00

This place looks so spooky/scary/cool/fun. I am going to rent it out ant through a party here in May- if you want to come- email me @ melanie@peachesnpie.com. It is a drive in.

Girl Gone Wild

2008-02-09T08:40:00.001-08:00

Yeah- it's not THAT kinda wild, it's the I went mountain-biking with my boys kinda wild. I thought this trip would kill me, but it was so much fun we are doing it again today. All that treadmill stuff has got me in shape because we rode for 2-3 hrs that day an I was not even sore or tired.

Yo- Fred Sanford! Somebody done stole yo truck!

2008-02-09T08:40:00.000-08:00

Yo Fred- They done tore it up too.

Creamy Potato Soup- SOOO EASY!

2008-02-09T08:39:00.000-08:00

My sister-in-law Crystal Pitmon gave me this recipe. Easy to make and perfect for a cold winter night.

2 cans sliced potatoes

1 large can cream of mushroom soup

1 cup dry coffee creamer (trust me)

Bacon & Cheese optional- but recommneded

Heat ingredients together on stove. This takes @ 20 minutes-add your toppings. Serve and enjoy

General TSO's Chicken

2008-02-09T05:22:00.000-08:00

This is the best ever- am since I made it at home, I can 100% guarantee it is chicken and not some mystery meat (aka rat). FYI- the oil get HOT- when I was cooking this it popped at burnt a perfect circle at the top of my forehead so now I am a cyclops ot triclops? Whatever- food was awsome!

Again Tyler Florence- he is soooogood!

Marinade:

2 pounds boneless, skinless chicken, thinly sliced

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut oil

2 cloves garlic, smashed

2 slices fresh ginger, smashed

1 handful fresh cilantro leaves

Kosher salt and freshly ground black pepper

Peanut oil, for frying

1 large egg, lightly beaten

1/2 cup cornstarch, plus 2 tablespoons for slurry

1/2 cup water

1 teaspoon toasted sesame oil

4 dried red Thai chilies

4 scallions, thinly sliced, plus more for garnish

2 cloves garlic, finely chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

3 thick strips orange zest

1/2 cup low-sodium soy sauce

1 1/2 cups chicken stock

2 tablespoons rice vinegar

1 tablespoon honey Cilantro leaves, for garnish

Steamed white rice (or brown), for serving

Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.

Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.

Peach Cobbler Mix

2008-02-09T05:20:00.000-08:00

WOW! The people have spoken! I created these Peach Cobbler Mix Gifts as a promotional tool to expand my customer base and entice more traffic to my website. Like I said- the people have spoken- THIS is what I am getting more requests for. Can you blame them? When you can't beat 'em- you join 'em.

Peach Cobbler Mix $6, with charm bracelet $9.

Oh Billy Blanks- Just Kill Me Know

2008-01-29T17:26:00.000-08:00

I mean really dude- do you have to torture me for a WHOLE 45 minutes? I actually heard my own abs creaking in the middle of one of your medeival double-time back-breaking torso twist orgies. I guess they were creaking because they were too tired to scream.

Southernisms

2008-01-28T18:22:00.000-08:00

I got these from an email, but I think it originated here.

1. Only a true Southerner knows the difference between a hissie
fit and a conniption fit.
2. Nobody but a true Southerner knows how many fish make up a mess.
3. A true Southerner can point you in the general direction of
cattywumpus.
4. A true Southerner knows exactly how long "directly" is -- as in
"Going to town, be back directly."
5. Even true Southern babies know that "Gimme some sugar" is not a
request for the white, granular sweet substance that sits in a pretty
little bowl in the middle of the table or a request for heroin.
6. All true Southerners know exactly when "by and by" is.
7. No true Southerner has a problem handling his (or her) "pot likker."
8. True Southerners know instinctively that the best gesture of
solace for neighbor who's got trouble is a plate of hot fried chicken
and a big bowl of cold tater salad. (If the trouble is a real crisis,
they also know to add some hot biscuits and a nanner puddin'.)
9. True Southerners grow up knowing the difference between "pert'
near" and "a right far piece."
10. True Southerners both know and understand the differences
between a redneck, a good ol' boy, and po' white trash.
11. True Southerners never go snipe hunting twice.
12. No true Southerner would ever assume that the car with the
flashing turn signal is actually going to make a turn.
13. True Southerners sometimes wear long sleeves, but only if they
roll 'em up past the elbows.
14. True Southerners are born knowing that you should never loan
your tools, pickup, or gun to anybody.
15. True Southerners have always known that the South is more American
than America.
16. To this list, add: begins a friendly conversation with the phrase,
"How's mama an 'em".
17. And any Southerner knows where "over yonder" is - or just when
to insert "I reckon" into the conversation.

Man- Grandma was HOT!

2008-01-27T13:18:00.000-08:00

OK- so it's not Grandma. This is us- a few years ago for Old Timey day at a local church.

Ostrich Kisses

2008-01-27T11:58:00.000-08:00

Yesterday we went to my brother's house for my neices 2nd birthday. On the way- this cheeky ostrich kissed me behind a gas station.

Recipe-Foil Wrapped Salmon & Fried Rice

2008-01-25T12:04:00.000-08:00

This was delicious- Thanks Emeril.

2 1/2 to 3 pounds salmon

2 teaspoons kosher salt

1 teaspoon freshly ground white pepper

1 teaspoon coarsely chopped fresh rosemary leaves

1 lemon, very thinly sliced

1/2 small red onion, thinly sliced

8 cloves garlic, thinly sliced

1/4 cup extra-virgin olive oil

Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.

Fried Rice- Ellie Krieger

1 tablespoon plus 1 teaspoon canola oil, divided

2 large cloves garlic, minced

4 scallions, greens included, rinsed, trimmed and thinly sliced

1 tablespoon minced ginger

4 cups leftover cooked brown rice

3/4 cup finely diced red pepper

3/4 cup cooked, shelled edamame (soy beans)

1/2 cup fresh or frozen, thawed, corn

6 ounces firm tofu, cut into 1/4-inch cubes

2 eggs, beaten (or egg beaters)

3 tablespoons low-sodium soy sauce

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Recipe- Banana Nut Muffins

2008-01-24T12:03:00.000-08:00

This is Tyler Florence's recipe ( but ironically he is from Darlington- go figure).

I of course- tweeked it.

2 cups whole wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs (or egg beaters)

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Recipe- It's the Cry of the Tiger

2008-01-23T12:03:00.000-08:00

Actually- it's called Seur Rong Hai (Crying Tiger).

I only used 7 peppers- so mine was just kinda whining. Food Network- of course-Courtesy Su-Mei Yu's Cracking the Coconut (Morrow, 2000)

This dish is a true Bangkok creation because of its intense flavors. The chiles must be hot enough to make one howl like a tiger but, at the same time, balanced with a blend of sweet-salty flavors to lessen the fire. Fresh peppercorns give a lingering sense of warmth.

2 teaspoons dried green peppercorns

1 tablespoon Big Four Paste (recipe follows)

10 cloves garlic, 5 minced, 5 unpeeled, lightly crushed

2 to 15 serrano chiles, minced

1 pound boneless, skinless large chicken breasts, rinsed and patted dry

1/4 cup vegetable oil

1 teaspoon fish sauce (namm pla)

1 tablespoon sugar

Water as needed

2 tablespoons crispy pork rinds, crushed to the consistency of coarse cornmeal 20 sprigs cilantro, coarsely chopped

Serve with brown rice

Optional: Thai sweet chili sauce

In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes. Set aside to cool.
Put the Big Four Paste and the minced garlic in a food processors and blended into a paste. Add the unpeeled garlic cloves and blend until the garlic and peels are blended into the paste. Do not worry if the membrane is separated from the cloves. (You may want to remove the peel; I encourage you to try it the authentic Thai way. It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.) Add the chiles and continue. Add the green peppercorns. Transfer the paste to a small bowl and set aside. The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks.
Trim any fat from the chicken breast. Cut the breast in half. Working with one half breast at a time, slice horizontally almost but not quite in half. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces. Try to keep the pieces the same size and thickness. Set aside on a plate.
Arrange the ingredients near the stove in the order they will go into the skillet: oil, chile paste, chicken, fish sauce, sugar, and a small cup of water.
Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat. Add the oil, then add the chile paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes. Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning. Try to keep the chicken pieces flat as you saute them to ensure even cooking. When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet. Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated. If needed, sprinkle a bit more water to prevent sticking. Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot.

Recipe- Carribean Salmon with Mango Salsa

2008-01-22T12:01:00.000-08:00

FYI- this salsa was HOT. We had so much salsa left over- I used it to make fajitas that same weekend.

For the barbecue sauce:

3 tablespoons vegetable oil

2 yellow onions, chopped

8 ounces guava paste, cut into chunks

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

1/4 cup light or dark brown sugar

2 whole star anise

1/2 teaspoon ground allspice

1/4 teaspoon curry powder

2 tablespoons lime juice

1 tablespoon dark rum

For the salsa:

1/2 cup olive oil, plus extra for greasing the baking dish

3 garlic cloves, finely minced

1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving 1 teaspoon salt

1 teaspoon freshly ground black pepper

2 mangoes, peeled, fruit cut off seed and diced

1 red bell pepper, halved, seeded, and finely diced

1 green bell pepper, halved, seeded and finely diced

1 yellow bell pepper, halved, seeded and finely diced

1 large red onion, halved and finely chopped

1 serrano chile, finely chopped

optional 1/2 cup finely chopped fresh cilantro leaves

1 (15-ounce) can black beans, drained and rinsed
1 whole side salmon (about 3 1/2 to 4 pounds)

For the barbecue sauce: Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
For the salsa: Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.

Heat your broiler to high. Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray. Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.

FYI- this salsa was HOT. We had so much salsa left over- I used it to make fajitas that same weekend.

Recipe: Ginger Ale Pork Loin

2008-01-21T11:59:00.000-08:00

Ginger Ale Marinated Pork Loin- once again- an Emeril masterpiece. No tweeking necessary.

3 pounds center cut boned pork loin roast, patted dry

2 1/2 cups ginger ale

1/2 cup soy sauce

1 cup sherry

1/4 cup honey

1/4 cup chopped ginger

1 small yellow onion, chopped

5 cloves garlic, peeled and crushed

6 cardamom seeds, crushed

1 teaspoon red pepper flakes

Salt and freshly ground black pepper

Steamed small green beans, baked beans and instant mashed potatos for sides.

Mix the following ingredients in a gallon size zip lock and marinate the pork loin for 12-24 hrs. Combine the ginger ale, soy sauce, 1/2 cup of the sherry, honey, ginger, the onion, garlic, cardamom, and red pepper flakes.

Preheat the oven to 350 degrees F.
Remove the meat from the marinade and reserve. Pat the roast dry with kitchen towels, season lightly with salt and freshly ground black pepper, and place in a roasting pan. Cook uncovered until an instant-read thermometer registers an internal temperature of 155 degrees F, about 1 hour.
Remove the roast from the oven and place on a platter. Tent with aluminum foil and let rest for 10 to 15 minutes before carving.
Meanwhile, pour any remaining marinade into a medium saucepan and bring to a boil. Cook at a brisk simmer for 5 minutes. Drizzle with the sauce and serve immediately.

Recipe: The Darker the Chocolate, The Sweeter the Mousse

2008-01-20T11:57:00.000-08:00

I got this from Food Network and tweeked it- You might want to use semi-sweet chocolate because the bittersweet is STRONG.

1 (12.3-ounce) package silken tofu, drained

3 ounces high quality bittersweet chocolate

1/4 cup unsweetened cocoa powder

1/4 cup water 1 tablespoon brandy

1/2 cup sugar or Splenda

1 cup Fat Free Cool Whip

1 1/4 teaspoons shaved chocolate

In a blender or food processor, puree the tofu until it is smooth.
Put the chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan on LOW heat. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar/Splenda, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
Top each serving with a dollop of Cool Whip and a sprinkle of chocolate shavings and serve.
Yield: 5 servings

Optional- mix 1 tablespoon coffee liquer in when mixing chocolate and tofu

Recipe- Tiramisu for YOU!

2008-01-19T05:47:00.000-08:00

I got this from a the Jello website and tweeked it to be less calories & fat

1 pkg. (8 oz.) Fat Free Cream Cheese, softened
3 cups cold 2% milk
2 pkg. JELL-O Sugar Free-Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP-fat free thawed, divided
48 NILLA Wafers
1/2 cup brewed strong Coffee (or coffee liquer), cooled, divided
2 squares Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

BEAT cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.

LINE bottom and sides of a 2-1/2-qt. bowl with half of the wafers; drizzle with half of the coffee. Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate.

Repeat all layers starting with the wafers and coffee. Top with remaining whipped topping and raspberries.

REFRIGERATE at least 2 hours (or immediately dig in).

Store leftovers in refrigerator. (What leftovers?)

Recipe-Guilt Free Fried Chicken

2008-01-19T05:13:00.001-08:00

OK- So this is the Oven-Fried version of a Southern Sunday Tradition. I got this from Food Network- best recipe source ever.

1 1/3 cups Crispex cereal
2 1/4 cups broken bagel chips-by the deli counter
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light Duke's mayonnaise
1 teaspoon Dijon mustard
4-6 skinless chicken breats

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature.

Serve with honey mustard or barbeque sauce.

Recipe-Best Veggie Pizza

2008-01-19T05:13:00.000-08:00

I got this from Food Network and tweeked it slightly- more veggies & added wine.

1 tablespoon olive oil
16 ounces mushrooms, sliced
1 medium red onion, sliced
2 cloves garlic, minced
1 (10-ounce) baked pizza crust
1 cup spaghetti sauce
1/4 cup sun-dried tomatoes
1/2 cup chianti wine (or any other red wine)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
1/4 cup thinly sliced fresh basil leaves

Preheat the oven to 450 degrees F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates, about 5 minutes. Stir in the garlic and remove from the heat.

Reconstitute the tomatoes in the 1/2 cup red wine @ 5 minutes. Toss remaining red wine- do not attempt to drink- I tried and it tasted like blood. Place the pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and sun-dried tomatoes. Sprinkle with the mozzarella and Parmesan cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve. This pizza is also divinely good topped with crisp bacon crumbles.

My fountain was iced out

2008-01-19T05:10:00.000-08:00

We awoke Thusday morning to the remains of our "winter storm". This pic is of my fountain before the rain came and melted it all away

Play and Feed Hungry People Rice!

2008-01-17T06:38:00.000-08:00

Yeah- it's not a joke.

Play the vocabulary game (click the pic to the left) and for every word you get right- they donate 20 grains of rice to a hungry person.

How totally awesome is that?

Since I am ultra smart- I figure I can end world hunger all by myself- but I wouldn't mind letting you help me out.

STOP- Hummertime!

2008-01-15T18:46:00.000-08:00

Everyone needs a little R & R sometime. Everyone also needs to kick back in a limited edition Hummer. This is mine. OK- maybe it's not mine- but it IS in my driveway-so posseion is 9/10ths of the law- or so my law school drop out brother keeps telling me.

My waffles are better than yours

2008-01-15T18:43:00.000-08:00

That's becasue MY waffles are made with my Cinderella waffle maker. Only a REAL Disney princess gets to eat the likeness of Cinderella and Prince Charming in their royal carriage. How does it taste you ask? It tastes like money, all of the interest- none of the depreciation.

FYI- I stole this plate off of Wonder Woman's airplane.

I love the old Bi-Lo, but not enough to marry it

2008-01-13T18:35:00.000-08:00

Yes. It's true. I love shopping at Bi-Lo #41. It's obvious lack of selections due to location and square footage make my shopping sprees brief, kinda like a retail therapy quickie. I know I've been accused of "using" the old Bi-Lo when I am too tired to go to Walmart, but that's not entirely true. Lately Walmart's been kinda on the retail rag and I'm tired of standing in line for "self checkout". I mean- why do I even bother stopping by anyway? Yeah- you lure me in with your cheap "tricks" and every day low price strategy, but where is the love? My dollar doesn't seem to stretch like it used to Walmart- no offense.

Anyway- like I was saying. The old Bi-Lo- ('cause there are 2 in town and I don't want to confuse you with the "new" Bi-Lo 'cause I hardly EVER go there- I hear it is "enhanced") is like my grocery sweet spot. I can be in and out in less than 10 and still be home by 6 with just 2 registers open. Can I get this kinda service anywhere else? No. Nowhere. Well maybe CVS- but they don't got it goin' on like da OLD Bi-Lo.

It's also like a mini- adventure. I get tired of watching weird crap on tv, I want to see it LIVE. Old Bi-Lo's got it all. Want to see something like Fear Factor? Visit the meat center. One time I saw chicken feet packaged for sale right next to the chicken breast (like that's anatomically possible- musta sold outa the thighs that day). Another time it was ox tails. Who raises oxen these days anyway? Maybe it taste good with the chicken feet. They also carry rabbit. I don't eat rabbit, but it's nice to know I CAN. See, this strange food variety stimulates my brain and makes me think of things like voodoo, New Orleans, the Amish and Davey Crocket.

Besides all the fun I have shopping here, the old Bi-Lo likes to give me holiday presents. Last Year I got a turkey AND a ham. When was the last time Walmart gave me anything? I mean, besides making me wait in excrutiatingly long lines that make my baby scream from sheer boredom.

Like I said, I love the old Bi-Lo, but not enough to marry it. If we were married, I wouldn't get to drop in at Harris Teeter on my lunch break and try all the fresh fruit samples.

Recipe: California Salad

2008-01-11T14:59:00.000-08:00

Best Salad Ever- You have been warned!

2 bags spring mix salad
1 & 1/2 bag Tyson frozen-grilled chicken strips
4 oz blue cheese crumbles
3/4 cup dried cramberries
2 -15 oz cans mandarin oranges- drianed
2 pints strawberries- washed and sliced
1 pkg center cut bacon- fried, drained & crumbled
2 cups sugarged walnut pieces (recipe follows)

Sautee frozen chicken in a frying pan until hot.

Arrange ingredients as shown in picture. Makes 4 large salads. Enjoy!

Sugared Walnuts
3 cups walnut halves or walnut pieces
1 cup sugar
1/2cup water
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla

Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently. Remove from oven and set aside.

Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results.

Remove from heat and stir in the vanilla and the nuts.
Stir gently until the nuts are well coated and mixture has begun to cool down.
Turn out onto a greased cookie sheet, separating any pieces that have clumped together.
Cool completely.

I am so not from around here-

2008-01-09T17:35:00.000-08:00

Yeah- you can save your breath because I am so not from around here. Where am I from? Well here's the long and short of it.

Short: My dad was from Alabama and met my mom on his Army tour of duty in Panama. Now I live in Lancaster, SC- my husband's hometown.

Long: I was born in Ft. Davis, Panama, moved to Ft. Benning, GA when I was like 2, then Ft. Ord, CA when I was 6, back to Ft. Sherman, Panama when I was 9, then Ft. Jackson, SC when I was 12. The best part of this was the stretch between 9 & 12 in Panama.

During this time- we lived in Upper Sherman- @ 25-50 Duplex style homes on cement block stilts. My mom was horribly ill and very pregnant with my sister. My mom had these giant blisters/boils all over her body-even the soles of her feet- that the doctors couldn't diagnose or treat since she was pregnant. She was hospitalized and this left me so unsupervised in a tropical paradise. I don't remember 1 single meal while we lived in Panama or even what the inside of our house looked like.

It was the coolest thing ever. I didn't even miss my mom- I am quite self sufficient and totally self- absorbed. Here is a list of how I spent my days-

-riding my BMX bike to the airfield and watching the helicopters take off
-cutting through the swampy air fields to get to the library
-then washing the foul black mud off in the library sink-sorry!
-spending my money on giant Sweet Tarts at the PX
-break dancing to Thriller on the Juke Box
-praticing my moonwalk in the carport
-watching sloths in my backyard
-busting open clams (maybe they were oysters) trying to find pearls
-climbing the rocks at the lighthouse
-playing in chest deep water at the lighthouse tring to catch colorful fish with my hands
-catching hermit crabs only to take them home and they died
-picking my way through the swampy jungle to get to the beach
-tight-rope walking on this huge pipe to get to Devil's Beach- lots of undercurrent
-hiding out in an old underground bunker complete with camoflauge stuff and barbed wire
-exploring what used to be a zoo and imagining what animal's used to live there
-catching royal blue butterflies and making display cases out of milk cartons
-catching jellyfish in old pudding cup cans and wondering why my hands burned
-covering myself head to toe in mud at the dirt bike track and earning the name "diarhea head" (thanx bro)
-daring and drinking water out of this deep well with all this slimy stuff growing in it
-checking out dead snakes that cars had run over
-busting coconuts open with a machete, drinking the milk and making coconut popsicles
-playing with Stephanie- older kid with glasses- just like me- thanx for buying me Brainy Smurf!
-walking to the movies in the dark with flashlights
-repeatedly falling off my bike and limping to Doc's house for a patch up (I assume he was a doctor)
-watching movies in the theatres with bats flying overhead
-stuffing myself with anything gummie- first bears- then worms
-playing hide and go seek with the big kids- who spit guava seeds into each others mouths to determine team captains- they were soooo cool
-trying to hold my breath as the truck came by spewing mosquito repellent everywhere ( I'm sure I looked like the bugs in the Raid commercials)

So yeah- I am so not from around here.

Thanks Ed for the commnets! ALL brats should register at www.militarybrat.com

The Re-BOURNE Ultimatum

2008-01-08T18:55:00.001-08:00

OK- this is for your guys out there that keep asking for a masculine resolution giude to 2008.

Here it is- The Re-BOURNE Ultimatum

1. Learn a Martial Art

That's right- fulfill your childhood dream and get schooled in the art of ninja-or karate- kung fu- whatever. It doesn't matter as long as you get in shape and learn to defend yourself. You never know when the CIA will hunt you down like a dog. Be prepared.

2. Learn a New Language

May I suggest Spanish- but dude it's your life so you pick. This will help dramtically when you are forced to go incognito in a foreign country. Will also help when you get a "job" as part of your disguise.

3. Be Self-Sufficient

Come on man, stop whining. I can barely hear myself think with your constant Blah Blah Blah. Do you think Jason Bourne has time to figure out why the dude in the elevator didn't speak to him? Get a life! JB was too busy trying to stay alive. Remember- God helps those who help themselves. Oh yeah- it is OK to accept help from the lady who was trying to kill you 5 minutes earlier-But only if she's hot.

4. Have Secrets

Like- it's not necessary to let everyone know the deep dark secret foods that give you odious gas or make your inerds wiggly. Or the story about how you puked until you busted a vein in your eye. These little things keep you mysterious. Please- less IS more.

5. Be a Hero

Volunteer somewhere and help someone. Any one- feed the hungry, shelter the homeless - or just clean out your closets and donate your extra crap to Goodwill. It's all good. Besides- you have to make amends for your past( remember #4? This adds to your sexy mystery quality!).

6. Your Choice

This is like a wild card- make it what you want. Some suggestions- take flying lessons, skydive, white water rafting, horseback riding, rock climbing, camping, hunting, fishing, brewing, kayaking, spelunkering, diving, skiing, snowboarding, sharp shooting, archery or any thing else-

Oh yeah- and practice your long jump. That hopping from rooftop to rooftop looks kinda hard.

How do I get this straight jacket off?

2008-01-07T18:47:00.000-08:00

This morning I was reading an article by Stephen Covey- yeah the 7 habits guy- and there was this line- It was something about how we choose the road well travelled and find ourselves trading creativity and freedom for a safe straightjacket- or somehting like this. Anyways- Does anyone know how to get this straight jacket off? I had so much help getting it on...yet as I try to take it off...people keep acting as if I am crazy not to love it-

Outdoorsy

2008-01-06T19:58:00.000-08:00

Another 1 of my 2008 resolutions, to be more outdoorsy. So here is my pic of the sunset over the lake.

Movie Review: Don Juan DeMarco

2008-01-04T18:11:00.000-08:00

Just a cute, romantic comedy? Not quite- from what I hear- this Johnny Depp movie has to power to transform your life. It turns dull housewives into sultry divas and geeks into- well geeks with good pick up lines. You may need to watch this movie several times before you get the full effect-it is pre-POTC Johnny Depp (Pre- Pirates of the Carribean) and may have lost some of its potency over the last few years.

I give it 5/5 STARS

Johnny Depp & I are SOOO tight

2008-01-03T19:13:00.001-08:00

I mean, he’s not like- my boyfriend or anything, and I’m like married, but we are sooo tight.
Don’t believe me? Let me review some points with you.

1-We smoke-
JD- actually wishes he had more mouths to smoke out of
MK-I smoke in my dreams. Especially when I have ultimate control over someone and must decide their fate. This is also why Mr. Burns and I are so tight. Kinda makes JD a little jealous.

2-We like scissors-
JD- used to wear his Edward Scissor hands –hands when he was off set to get a realistic feel for what it would be like to have real scissor hands
MK-I can’t find a pair of scissors in my house – so forget ever getting to run with them. Scissors are so scarce in my house, my family members actually hoard them like gold.

3-We like the French
I eat french fries, he eats french…Let’s move on shall we?

4-We like pirates
JD- plays the charmingly decadent Jack Sparrow in Pirates of the Caribbean inspiring thousands to try and pass off fake pirate accents
MK-wear a small gold hoop earring at the top of my left ear. Keeps me pleasantly amused as I daydream about robbing and pillaging as I tidy the house. FYI- the fake pirate accent only works for my husband-sometimes

5-We are internationally known
JD- for his daring choices in movie scripts and the insanely strange and fantastically odd characters he chooses to play
MK-every race under the sun beats a path to my door to ask me the age old question- "Where are you from?" Then they explain to me how they were so sure I was (fill in the blank). So far, these are some of the races and nationalities that have tried to claim me: Indian, American Indian, Phillipino, Puerto Rican, Mexican, African American, Brazilian, Colombian, Spaniard, etc.

What do 2 dead opossums look like? You had to ask...

2008-01-02T17:42:00.000-08:00

I have had several people ask- "What do 2 dead opossums look like?"
Well here is an example. God only knows how long they've been dead.
Please, please buy this woman a new bra.