Val over at picked my favorite topic this week...appetizers! :)

#1. What is your favorite appetizer?
Fast food/chain restaurants: mozzarella sticks; homemade: artichoke tartletts
#2. Do you eat enough appetizers that you get full and can’t eat your meal?
No, but I could make a meal out of hors d'oeuvres...does that count?
#3. Do you usually make frozen or fresh appetizers?
Always fresh. Appetizers are actually my speciality. I love them all...dips, crudités, tarts, antipasto, etc.
#4. Share a recipe or instructions for an appetizer.
A Texas-style appetizer for y'all to enjoy!

Cheese & Bacon Jalapeño Rellenos

from www.heb.com

18 fresh jalapeño peppers
4 oz. cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits
2 tbsp. chopped onion
2 tbsp. fresh cilantro
1 clove garlic, peeled & chopped

1. Using plastic gloves, slice peppers in half, lengthwise. Remove the seeds & membranes witha small paring knife. Rinse out the seeds with cold water and pat dry.

2. Heat oven to 375ºF. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

3. Combine the cream cheese, cheddar cheese, bacon bits, onion, cilantro & garlic in a food processor and pulse the mixture until well blended.

4. Spoon the mixture into the jalapeño halves and arrange on the prepared baking sheet, filled-side up. Bake on the center oven rack for 10 minutes or until cheese is melted.

Makes: 18 servings
(2 halves per serving)

~~~~~~~~~~~~~~~
Since this *is* my favorite food topic, a few foodie terms for you (at no extra charge) :)

amuse bouche: a tiny bite-sized morsel traditionally served before the first course of a meal. Amuse bouche are different from appetizers, in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

tapa: is the name for a wide variety of appetizer in Spanish cuisine. They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid.

apéritif: is an alcoholic drink that is usually served to stimulate the appetite before a meal. It is often served with something small to eat, such as or crackers, cheese, pâté, olives, and various kinds of finger food.

Information from Wikipedia

Labels: 4foodsfriday

If you're not playing , click the icon to start! :)

#1. When you need to serve desserts, do you buy them or make them?
I ask Aunt Kathy, Dad, Mom2, or Jeff to make them. I am only good at pies and tarts. I stink at making cakes. :P
#2. When baking do you use butter, margarine or something else?
When baking (i.e.- cookies, cakes, pies) I use real butter. In everyday cooking I use Smart Balance.
#3. What meats or veggies do you cook in the oven?
I like to roast small chickens (3-5 lbs.) with potatoes and carrots and looooots of garlic. :)
#4. Share a recipe for anything that is cooked in an oven.
Here's the newest recipe over in Sarafina's Kitchen:

Comforting Broccoli Casserole

From: Taste of Home, October/Novemeber 2006 issue

Notes: I used all chopped broccoli instead of using any broccoli cuts.

2 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 package (16 ounces) frozen broccoli cuts, thawed
1 package (10 ounces) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings. Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Labels: 4foodsfriday

If you're not playing , you should be! :)

#1. Fruits and veggies. Do you prefer them peeled or not?
Not peeled - except for those that are meant to be, of course.
#2. What’s your favorite fresh fruit or vegetable smell?
fresh fruit smell - peaches / fresh veggie smell - can't think of one
#3. What’s the worst food smell you’ve ever smelled?
rancid fish
#4. Share the recipe for the dish that you love to smell cooking in your oven.
Easy Pumpkin Bread

Labels: 4foodsfriday

Time for ! :)

#1. Cake. Buttercream, whipped cream or ice cream?
Buttercream.
#2. When entertaining do you use real, paper, plastic or styrofoam dishes?
Real.
#3. When hosting a party do you cook, have it catered or go to a restaurant?
I cook. I am the queen of hors d’ oeuvres. :)
#4. Share a recipe that you frequently serve when having a party.

Artichoke Tartlettes

recipe courtesy of the fabulous Miss Julissa!

olive oil flavored cooking spray
16 pieces wonton wrapper(s)
1/4 cup low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 Tbsp Dijon mustard
2 Tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup parsley, fresh, sprigs

Preheat oven to 350°F. Coat a 16-hole mini muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

Labels: 4foodsfriday

Better late than never for .

#1. Name your biggest cooking influence.
My grandparents. They all taught me to love food and to love to cook.
#2. What is your ultimate comfort food?
Macaroni & cheese.
#3. Name one must have tool that you think every kitchen should have.
Food processor.
#4. Share a time saving tip.
See number 3. I don't know how I'd chop some things without it.

Labels: 4foodsfriday

I know I haven't been playing for the past few weeks, but I'm back and ready to go this week! :)

#1. Name one cookbook, cooking website or food blog that you frequently use.
Cookbook - Quick Fixes from Brand Name Mixes
Website - All Recipes
Food Blog - Mine :)!

#2. Do you watch any cooking shows on tv? Which ones?
I watch Food Network A LOT. My fave shows are 30 Minute Meals, Tyler's Ultimate, Ace of Cakes, Everyday Italian
#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
I would like a good paella recipe - that's also simple.
#4. Share a recipe created by somebody else that you haven’t tried but would like to.

Tyler's 1000 Layer Quesadillas Recipe
courtesy Food Network Kitchens, 2001

1 pork tenderloin
Salt
Freshly ground black pepper
3 tablespoons brown sugar
2 teaspoons chili powder
1 tablespoon chopped garlic
1 tablespoon dried oregano
1 tablespoon onion powder
1 lime, juiced
2 tablespoons canola oil
1 large red onion, cut into 1/2-inch thick slices
4 ears corn, husked
12 10-inch corn tortillas
2 cups crumbled blue cheese
1/4 cup sliced pickled jalapenos
4 tablespoons canola oil
Sour cream, to garnish
Salsa, for garnish
Guacamole, for garnish
Cilantro sprigs, for garnish

Preheat a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro.

Labels: 4foodsfriday

#1. What snacks do you eat at the movies? Do you buy them there or bring your own?
I usually eat popcorn, but if I'm craving something sweet, Reese's Pieces. I get them there.
#2. What’s your favorite food movie, or movie that shows a lot of food?
You may laugh, but the only one coming to mind now is Ratatouille. :)
#3. What food or meal do you wish were available at the movies and why?
I can't think of anything off the top of my head. If I want "real" food, I go to Alamo Drafthouse where I can have a meal with the movie. :)
#4. What’s your most favorite way to make popcorn? Hot, cold, buttered, air, microwave, chocolate, caramel, you get it.
Hot and buttered. I'm a simple gal. Occasionally I'm in the mood for kettle corn, though.

Labels: 4foodsfriday

#1. What’s your favorite white beverage? If you don’t have one, what’s your favorite beverage with something white in it?
Alcoholic - White Russian (ok, it's "off-white")/Non-alcoholic - vanilla milkshake
#2. What’s your favorite white gravy, sauce, condiment, dressing or topping?
Sauce - Mornay sauce (Béchamel sauce with cheese added)/Dressing - Ranch/Condiment - Hellman's Mayo
#3. What’s your favorite white item from the refrigerated section?
Currently it's Fontina cheese. I love the smooth, creamy texture.
#4. Share a recipe for something white.

Coconut Macaroons

from Everyday Food Collectible Cookie Edition, 2006

Makes 30

Ingredients

* 3 large egg whites
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)

Directions
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
2. In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
3. Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

Labels: 4foodsfriday

#1. What’s your favorite beverage containing chocolate or chocolate flavoring?
Café Mocha
#2. What’s your favorite chocolate bar? OR Share a pic of your favorite candy, chocolate or otherwise.

These are WAY better than Whoppers! :)
#3. What’s the most unusual thing you’ve ever eaten that had chocolate in it?
Gosh, I honestly can't think of anything unusual...except maybe chocolate liqueur.
#4. Share a recipe using chocolate.
don't let this being a WW keep you from trying it...it's really good.

Chocolate Marshmallow Fudge

from WeightWatchers.com

POINTS® Value | 2
Servings | 36
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Easy

Ingredients

1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semisweet chocolate, chopped, (about 1 1/2 cups)
14 large marshmallow(s)
Instructions

1. Coat an 8- x 8-inch pan with cooking spray.

2. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 minutes, stirring constantly.

3. Stir in chocolate and marshmallows. Remove from heat and stir until smooth.

4. Pour into pan and refrigerate until firm, about 2 hours. Cut into 36 squares and serve. (Leave fudge in refrigerator or freezer for a firmer consistency.)

Labels: 4foodsfriday

#1. How do you make chicken salad?
I actually don't make chicken salad, which is strange because I love salads. I make tuna and egg salad a lot.
#2. Fast food chicken. What fast food restaurant makes the best chicken?
Popeye's
#3. What’s your favorite way to eat chicken?
Roasted with lots of garlic.
#4. Share a recipe using chicken or take a picture of a chicken dish.
Country French Chicken Skillet

from: Quick Fixes from Brand Name Mixes

notes: I usually use more sour cream than the recipe calls for. I found that the sauce isn't as thick as Dustin and I would like with only 1/2 c sour cream. Adjust it to your tastes. I also sometimes use 1/2 c of white wine combined with 1/2 c water instead of the 1 c of water to give it more flavor. I also use whatever soup mix the store has (Lipton works well, too).

Prep Time: 5 minutes
Cook Time: 16 minutes

2 tbl margarine or butter
1 1/2 lbs. boneless, skinless chicken breast halves
1 c water
1 package KNORR Recipe Classics Vegetable or Spring Vegetable Soup, Dip, and Recipe Mix.
1/4 tsp dried dill weed (optional)
1/2 c sour cream

In a large skillet, melt margarine over medium-high heat and brown chicken, turning occasionally, 5 minutes.

Stir in water, recipe mix and dill weed. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. Remove only chicken to serving platter, keep warm.

Remove skillet from heat; stir in sour cream. Spoon sauce over chicken and serve, if desired, with noodles.

Labels: 4foodsfriday

#1. What brand of frozen dinners do you think are the best and why?
If we're talking skillet meals...Bertolli hands-down. The simplicity of just tossing everything in the bag into a skillet for 10 minutes AND great flavor.
#2. What is your favorite frozen waffle or breakfast food?
Frozen breakfast food would have to be the bean and cheese breakfast tacos made by our local grocery chain, H-E-B.
#3. Frozen appetizers. Which one is your favorite?
Again, H-E-B's chicken spring rolls. I cook them on my small stoneware bar pan and they come out so crisp and flaky.
#4. Share a recipe or meal made from at least one frozen food.
Spaghetti Pie and Creamy Lemonade Pie

Labels: 4foodsfriday

Val...so sorry I'm late again this week. It's been one of *those* weeks...but I am making time now because I love your meme so much. :)



#1. When going out to dinner what items do your order? Appetizers, soup, salad, dinner, dessert.
Unless it's a special occasion, I normally only get a salad and dinner.
#2. How predictable are you when eating out? Do you usually order a meal that you’ve had before or do you like to try new things?
If it's somewhere we go a lot, I tend to order the same thing. I'm usually only adventurous at new restaurants.
#3. When eating at a restaurant, what beverage do you like to order with your meal?
Usually iced tea. If I want something "adult" in nature, it's usually a margarita or a cosmo.
#4. Name a meal that you ate at a restaurant that you liked so much you tried to recreate it, as well as the name of the restaurant and the recipe.
I honestly can't think of anything off the top of my head. I would like to recreate Red Lobster's Crab Alfredo, though. The consistency of the sauce is amazing.

Labels: 4foodsfriday

Four Foods Friday - If you don't already participate, start now! :)


#1. Cottage cheese. Small curd, large curd, chunk or whipped?
Small Curd, no low-fat stuff, either.

#2. Burgers. Made fresh, preformed fresh or preformed frozen?
Made fresh at home.

#3. If you could only buy one kind of salad dressing what would it be?
Ranch. You guys do know it sits on tables in Texas like ketchup and salt & pepper, right? ;)

#4. Share a crockpot or slow cooker recipe.

Slow Cooker Cheese Dip

from: Home-Tested Slow Cooker Collection

1 pound ground beef
1 pound italian sausage
1 pound velveeta, cubed
11 ounces jalapeño chile peppers, drained
1 medium onion, diced
1/2 pound cheddar cheese, cubed
8 ounces cream cheese, cubed
8 ounces cottage cheese
8 ounces sour cream
8 ounces diced tomatoes, drained
3 cloves garlic, minced
salt
black pepper

1. Cook and stir ground beef and sausage in medium skillet over medium-high heat until no longer pink. Drain fat. Transfer beef and sausage mixture to slow cooker.

2. Add processed cheese, jalepeño peppers, onion, cheddar cheese, cream cheese, cottage cheese, sour cream, tomatoes, and garlic to slow cooker. Season to taste with salt and pepper. Cover; cook on HIGH for 1 1/2 to 2 hours or until cheeses are melted. Serve with crackers or tortilla chips.

Labels: 4foodsfriday

Four Foods Friday - If you don't already participate, start now! :)

#1. What’s your favorite food smell?
Vanilla or Cinnamon...so I guess that would be cookies. On the savory side, I love the smell of garlic and onions cooking together.
#2. What’s your favorite kind of apple?
Pink Lady
#3. What veggies do you like in your salad?
Butter lettuce, olives (black and/or green), mushrooms, carrots, red onions
#4. Share a recipe that uses beef.
It's a bit longer, and I have some good pics of Rachael Ray's Super Nachos, so follow the link to my recipe blog. :) I warn you...this makes a *massive* amount of food. That's a small serving platter I show the nachos on, not a normal dinner plate.

Labels: 4foodsfriday, meme

Four Foods Friday - If you don't already participate, start now! :)

#1. American cheese. Sliced fresh or prepackaged processed cheese product?
Sliced fresh.
#2. What is your favorite cracker?
Vegetable Thins or Water Crackers
#3. What hot breakfast cereal do you like? Think oatmeal, farina, grits, etc.
Maple brown sugar oatmeal
#4. Share a recipe that uses corn.

Creamy Corn
from: Rachel Ray's 30 Minute Meals

4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half

Scrape corn from cobs.

Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.

Labels: 4foodsfriday, meme

Four Foods Friday - on Sunday this week...sorry, Val!

#1. What’s your favorite form of potatoes?
Smashed with cheese and garlic.
#2. Pie crust. Premade or from scratch?
Premade. I am *way* too lazy to make one from scratch. Well, I take that back. I do make crumb crusts (like graham cracker) from scratch.
#3. Vegetables. Fresh, frozen or canned?
Usually frozen or canned. BUT...yellow squash has to be super fresh. I prefer it from my friend Karen's garden, actually. I can never seem to find it in good condition at the store anymore.
#4. What one dish do you wish you could prepare better?
Gah...any kind of cake. I am terrible at baking. Something always goes wrong! Let's not even talking about trying to ice said cakes. I usually make a thin glaze or use powdered sugar to top my cakes. :p

Labels: 4foodsfriday, meme

Four Foods Friday - Week #6!

#1. What’s your favorite fruit and how do you like to eat it?
Pears are my fave. I prefer them fresh (not canned) and just peeled and sliced.
#2. What is the one spice in your kitchen you use more than any other?
Fresh black pepper. Behind that are garlic powder, onion powder, crushed red pepper flakes, and oregano.
#3. Pudding. Instant, stovetop or premade?
Instant - and preferrably butterscotch. :)
#4. Share a recipe using potatoes.

Cream of Broccoli Soup

from Everyday Food Magazine, September, 2007

Notes: I used chopped frozen broccoli to save time and I used a hand blender rather than the regular blender.

Serves 6
Prep Time: 15 minutes
Total Time: 30 minutes

1 tablespoon olive oil
1 medium onion, diced
coarse salt and ground pepper
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large head broccoli (about 3 pounds), trimmed, stalks peeled, stalks and florets roughly chopped
1 medium baking potato, peeled and finely chopped
1/2 cup heavy cream
1/4 cup fresh lemon juice (from 2 lemons)

1) In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.

2) Working in batches, purée soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.

Labels: 4foodsfriday, meme

Four Foods Friday - 5th week already! :)

#1. What type of m&m is your favorite?
Peanut
#2. Peanut butter. Smooth, chunky, creamy. How do you like it?
Creamy
#3. Do you usually drink out of glass, acrylic, Tupperware type or paper cups?
Glass usually...or my gigantic mug from Lambert's Cafe in Sikeston, MO.
#4. Share a chicken recipe.
Chicken-Stuffed Crescents

This is from a recipe I quickly glanced at and then used my own ingredients.

1 T garlic, chopped
2 T onion, chopped
1 5oz can of chunk white chicken, broken apart
1 6oz jar of marinated artichoke hearts, chopped
1 T capers
1 T mayo
4 oz log of goat cheese (your favorite flavor, I used Mediterranean)
1 can of 8 crescent rolls

Sauté onion and garlic in olive oil until soft. Mix with next 5 ingredients. Open can of crescent rolls and lay out on a cutting board or other surface. Divide filling evenly between each roll, being careful not to put too much so that it leaks out in the oven. Bake rolls according to directions on can. Enjoy!

Labels: 4foodsfriday, meme

Four Foods Friday time again. This is really becoming a highlight to my week. :)

#1. Do you ever use scissors to cut any foods? Which? Raw or cooked?
I love my kitchen shears. I use them to cut up cooked spaghetti before putting it into casseroles, I use them to cut up raw chicken if I need bite-sized pieces, and I use them most often to snip chives from my garden.
#2. Popcorn. Homemade, microwave, bagged, hot, cold. How do you like it?
I used to only make microwave, but since I found out how easy it is to do on the stove, I do it that way now so I can flavor it anyway I want. This is my favorite way, even though I make it on the stove like in my second fave.
#3. Sushi. Love it or hate it?
The jury is still out. I love seafood, but I can't get past the texture of the seaweed and the cold rice. I think if I tried more sushi without some of the textures I can't get past, I would like it.
#4. Share a dessert recipe.
I love tarts. They are my favorite thing to make. They are a little bit fancy, and the serving sizes aren't huge.

Apple and Almond Custard Tart
from Everyday Food, December 2007

for the crust:
3/4 c all-purpose flour (spooned and leveled)
1/4 t baking powder
6 T (3/4 stick) unsalted butter, at room temperature
1/2c sugar
1 large egg
1/2 t pure almond extract

for the filling:
4 T (1/2 stick) unsalted butter, at room temperature
1/2 c sugar
1 large egg
1 1/2 t finely grated lemon zest and 1 T fresh lemon juice (from one lemon)
3 T all-purpose flour (spooned and leveled)
1/2 c heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 c sliced blanched almonds

1) Make the crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

2)Using an offset spatula or table knife, spread dough in a 9-inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

3) Meanwhile, preheat oven to 350, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 c sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

4) In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 c sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

Labels: 4foodsfriday, meme

Four Foods Friday time again. TGIF, baby!


#1. Steak. Plain, steak sauce, hot sauce, ketchup or something else?
If it's good steak, it doesn't need anything (except Bread Crumb Salsa); but if it's mediocre steak, I have to have some steak sauce.
#2. Water. Flavored, plain, carbonated. How do you like it?
Plain with lots of ice.
#3. What’s your favorite kind of waffle?
Just plain with butter and syrup...even though I'm more of a pancake gal.
#4. If you could have any one new small appliance for your kitchen what would it be and why?
I really want a new, larger food processor. I love my small one, but it's just not big enough for most things.

Labels: 4foodsfriday, meme

Four Foods Friday post...yay! :)


#1. What’s your favorite potato chip?
Lay's Ketchup Chips (only available in Canada)
2nd fave - Miss Vickie's Lime and Black Pepper

#2. Do you use butter, margarine, both or neither?
everyday use - Smart Balance Margarine
special recipes - real butter, baby!

#3. What’s your favorite mixed alcoholic (or virgin) drink?
pomegranate martini

#4. What’s your favorite vegetable and how do you prepare it?
yellow squash - just boiled or sautéed with a little chopped onion and butter

Labels: 4foodsfriday, meme

This is my first time to participate in Four Foods Friday. Thanks to Corrin for the linkie. :)

#1. What is your favorite kind of juice to drink?
Pomegranate.

#2. Pizza. What’s your favorite?
Fast food - Pizza Hut thin crust beef & mushroom
Homemade - Rachael Ray's Mushroom and Garlic.

#3. Mustard. Yellow, brown, depends.
Brown and spicy!

#4. Share a side dish recipe that uses rice or pasta.

Macaroni & Cheese
from: Autumn from the Heart of the Home by Susan Branch, pg. 76
Serves 4-6

10 oz elbow macaroni
2 eggs
1 tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 cups half & half
1 lb. sharp cheddar cheese, grated

Preheat oven to 375. Cook & drain macaroni. In a lg. bowl, lightly beat eggs with mustard, salt & pepper. Stir in half & half, then cheese, then macaroni. Pour into buttered 2-qt. casserole, bake 25 min. Put under broiler 1 min. to make top brown and crisp.

Labels: 4foodsfriday, meme