Archive for the ‘Food & Recipes’ Category

Honestly, I’m not findng anything amazing, that I couldn’t find on any other sale.  Maybe I’m just less interested.  Wait, who am I???

Avon is having sales and free  S&H  on all orders with code cyber13.  Many litle stocking stuffers here.  I’ve been using the Soft & Sensual body wash in the shower, and like it,.  I also like that it hangs.  http://shop.avon.com  This set is a decent deal.  They don’t have Soft and Sensual right now, but I’ll bet this one is good.

SKIN SO SOFT Signature Silk 4-Piece Silky Comfort Collection

more info
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special offer!

SKIN SO SOFT Signature Silk 4-Piece Silky Comfort Collection
A $31 value!

Stocking Stuffers


Famous Footwear.com is having a buy one get one half price with code MONDAY20.   http://www.famousfootwear.com


I brought this cake Thanksgiving, and don’t know if everyone preferred it to my eggnog cake, but my cousin and I did.  I’m not an icing person, but it is traditionally a layer cake.

Italian Cream Cake
Servings 12

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup or 2 sticks butter
2 cups sugar
4 eggs
1 cup buttermilk (or a cup of milk with a squeeze of fresh lemon)
1 teaspoon vanilla
1 cup chopped pecans
1 cup shredded coconut

Preheat oven to 350 degrees F..

Grease and flour 3 (9-inch) round cake pans.  (I use bundt pan and don’t ice)  Hint:  Use Bakers Joy instead of grease & flour.
Sift dry ingredients together and set aside.  (I whisk)

Beat butter and sugar until fluffy. Add eggs, one at a time, incorporating each one well before adding the next.

Add vanilla to buttermilk and mix.

Alternate adding wet and dry dry ingredients and stir until well mixed. Fold in nuts and coconut. Pour batter into prepared cakepans. Bake for 25 minutes.  (About 50 minutes for bundt pan.  Check with toothpick.)

Let cakes cool in the pans for about 10 minutes. Remove from the pans to wire racks to cool completely. Frost as desired.


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You may recall that I make cookies for the holidays.  I got this recipe in my email this week, I believe from Kraft.com.  I liked it enough to print it, and think I’ll bring these bars on Thanksgiving.  Maybe I’ll substitute apricot preserves.  I really like apricot.

Czech Bars 
Czech Bars (24)

  • 1/2 lb. (2 sticks) butter (salted or unsalted—not margarine)
  • 2 cups all-purpose flour
  • 2 egg yolks
  • 1 cup white granulated sugar
  • 1 cup chopped pecans (or walnuts)
  • 1 cup strawberry jam
1 Cream butter (better to warm up in microwave for about 10 seconds). Do not melt butter, just soften to cream.
2 Add all other ingredients slowly, except jam. Mix well.
3 Use 1/2 of batter to spread onto 8″ x 8″ or 9″ x 13″ cake pan. Pat down.
4 Spread approximately 1 cup of strawberry jam over this first layer evenly. Crumble remaining batter over jam layer. Pat down slightly.
5 Bake at 350° F. for approximately 25-30 minutes. Cool slightly before cutting into bars.

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I hope you’ve all survived Sandy in good shape.  I know a lot of you are from NJ and NY, and some of you have lost power.  I hope it comes back soon, if it hasn’t yet, and since we were super lucky here, you’re welcome to come wash with hot water and eat.  Speaking  of eating, I tried a new recipe today.

I originality saw this made on Paula Deen’s show.  I love cabbage and potatoes (I think original recipe from Ireland is made with kale), so I went for it.  Due to my total inability to follow a recipe true to form, I sauteed a thinly sliced onion, a chopped clove or garlic, and a chopped small shallot with the cabbage.  I also added some butter and half & half to the potatoes, and less broth.  What can I tell you???  It’s good, and I’ll use leftovers to make potato pancakes tomorrow.


  • 4 russet potatoes, peeled and cubed
  • Salt
  • 3 cups thinly sliced green cabbage
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 cup Chicken Broth
  • Ground pepper
  • (+ onion, shallot & garlic if desired)
Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Chicken Broth, 1/2 cup at a time, using only what’s needed to make them creamy. Add salt and pepper to taste.

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I saw sun yesterday afternoon for about a half hour.  Hate all this gloominess.  Makes me want to just curl up and sleep.  Does the weather effect you like that, or is it just me?

I keep having nightmares about bad things happening to Ray-Ray, though in last night’s, he was a German Shepherd.  They say that if you dream someone dies it means they’re going to have a long life.  I sure hope so.  BTW my Rags was a German Shepherd who died mysteriously when she was 14.  All very strange and depressing.


A real good one from Giveawayoftheday.com today.  Zoner Photo Studio 14 Pro.  If you’re not sure, read the reviews from people who actually know, (unlike myself), a lot about software.



I’m not sure how I got on Jif’s mailing list, but I got this recipe from them,.  I roast my own peppers once a week (so yummy on sandwiches).  I think I’ll try this.

Creamy Peanut Butter and Roasted Red Pepper Macaroni
  • No-Stick Cooking Spray
  • 2 (12 oz.) cans Evaporated Milk
  • 1/2 cup Creamy Peanut Butter
  • 2 cups shredded aged white cheddar cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 teaspoon smoked paprika, divided
  • 1/3 cup jarred roasted red peppers, drained and diced
  • 3 tablespoons chopped fresh chives
  • 4 cups cooked elbow macaroni (2 cups dry)


  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Olive Oil
    1. HEAT oven to 350°F. Coat 1-1/2 quart oval casserole dish with no-stick cooking spray. Bring evaporated milk to a simmer in a medium saucepan over medium heat. Add peanut butter, cheddar cheese, Worcestershire sauce, salt, pepper and 1/2 teaspoon paprika. Whisk until cheese is melted and sauce is smooth. Stir in red pepper and chives.
    2. COMBINE cheese sauce and cooked macaroni, stirring to coat. Place in prepared dish. Combine bread crumbs, Parmesan cheese, oil and remaining 1/4 teaspoon paprika in small bowl with a fork until crumbly. Sprinkle evenly over top of macaroni mixture.
    3. BAKE 20 to 22 minutes or until bubbly and light golden brown. Let rest 10 minutes before serving.


Personally, I love my My Cafe from Bunn, and use Melitta pods with it, as they are strong enough for a full mug, but, if you’re a K-Cup person, this is a great deal from MyPoints.com on a limited edition Keurig.


 Keurig B60 From $55 After Rebate & GC

Posted on Thu Sep 27 11:38:00 PDT 2012

For a limited time, grab this Keurig B60 Special Edition Coffee Brewer, regularly $189.99 for as low as $55 ($77 for non-cardholders) after rebates and Kohl’s cash at Kohls.com.  Here’s how it works:  Add the B60 to your cart.  Code FALLFUN  drops it from $149.99 to $127.49.  If you are a Kohl’s cardholder, use code FALL20 instead to save 20% or check your mailer for a possible 30% code (making it $104.99).  In addition, use this rebate for $30 cash back.  Better yet, you’ll receive an email with $20 Kohl’s cash to spend on a future purchase (watch for redemption dates).  This is the best price we’ve ever posted on this popular model, which also comes with a variety coffee and tea 12-pack to get you started.  This machine is highly-rated across the internet and has earned a 4+-star rating from 419 reviewers on the Kohl’s site.  It ships free, but sales tax is charged in most states.

Enter code: FALLFUN (15% Off Sitewide) AND Enter code: FALL20 (20% off with Kohl’s Card)

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Review:  I broke down and decided to try Dermastore’s SmartLash.  It’s not supposed to have the side effects of Latisse, so I felt pretty safe trying it.  I used it once a day (not recommended twice) for about 3 weeks.  I woke up last Sunday morning and when I went to put on my mascara, I saw dark rings around the iris’ of both eyes.  It looked like someone took a magic marker and drew a circle around them.  Very scary, monsteresque looking.  I could have done an episode of Supernatural, if I could act.  I called Dermastore Monday, and the customer service rep insisted that the product was all natural and couldn’t do any harm.  I mentioned that hemlock is all natural.  She may or may not have gotten the message.  She kept saying it couldn’t discolor my eyelids.  My eyelids aren’t discolored, so that may be true.  She apparently doesn’t know what the iris is.  I asked to speak to someone in charge.  Got a call back Thursday.  The person said she never heard any complaints like this before, but would surely keep on top of it, and asked me to contact her after I see my opthamologist, credited my card for the original purchase, and cancelled auto delivery.  She couldn’t understand why the person I originally spoke to didn’t do that.  Apparently she never met her.  Okay, I know this has worked for some, but, I do not recommend this product.  Just for the record, since I stopped using SmartLash, the thick dark rings have become thinner.  I’m really hoping they go away.


This recipe is from Giada, and I call it a cheat recipe because it includes jarred marinara sauce (I used Newman’s because it was on sale, and is really good)  My chopped carrots never got soft enough, and in the future I will use only ones I’ve teeny tiny diced, or perhaps a cup of frozen mixed vegetables.  The pasta I used was small whole grain elbows.  It is really delicious, and for me it’s a meal.

Quick and Spicy Tomato Soup
3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped (diced tiny)
1 clove garlic, minced
1 (26-ounce) jar marinara sauce
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.
Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for at least 10 minutes.
My friend Patty sent this.  All my health conscious friends need to relax and read it.

 Q: Doctor, I’ve heard that cardiovascular exercise can prolong life. Is this true? A: Heart only good for so many beats, and that it… Don’t waste on exercise. Everything wear out eventually. Speeding up heart not make you live longer; it like saying you extend life of car by driving faster. Want to live longer? Take nap.
Q: Should I reduce my alcohol intake?
A: Oh no. Wine made from fruit. Brandy distilled wine, that mean they take water out of fruity bit so you get even more of goodness that way. Beer also made of grain. Bottom up!
Q: How can I calculate my body/fat ratio?
A: Well, if you have body and you have fat, your ratio one to one. If you have two body, your ratio two to one.
Q: What are some of the advantages of participating in a regular exercise program?
A: Can’t think of single one, sorry. My philosophy: No pain…good! Q: Aren’t fried foods bad for you?
A: YOU NOT LISTENING! Food fried in vegetable oil. How getting more vegetable be bad?
: Will sit-ups help prevent me from getting a little soft around the middle? A: Oh no! When you exercise muscle, it get bigger. You should only be doing sit-up if you want bigger stomach.
Q: Is chocolate bad for me?
A: You crazy?!? HEL-LO-O!! Cocoa bean! Another vegetable! It best feel-good food around!
Q: Is swimming good for your figure?
A: If swimming good for figure, explain whale to me.
Q: Is getting in shape important for my lifestyle?
A: Hey! ‘Round’ is shape! Well… I hope this has cleared up any misconceptions you may have had about food and diets.
And remember: Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways – Chardonnay in one hand – chocolate in the other – body thoroughly used up, totally worn out and screaming “WOO-HOO, what a ride!!”
For those of you who watch what you eat, here’s the final word on nutrition and health. It’s a relief to know the truth after all those conflicting nutritional studies.
1. The Japanese eat very little fat and suffer fewer heart attacks than Americans.
2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans.
3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans.
4. The Italians drink a lot of red wine and suffer fewer heart attacks than Americans…
5. The Germans drink a lot of beer and eat lots of sausages and fats and suffer fewer heart attacks than Americans.
CONCLUSION: Eat and drink what you like. Speaking English is apparently what kills you.

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I’m sorry I haven’t been around for a while.  Not feeling great, and really being lazy about everything.  Some kind of crazy stomach thing.  May actually break down and see a doctor, eventually.


I do have a great recipe for you today.  Made it yesterday.  This is originally from the Hellman’s site.  I made a couple of small changes, and will give you my version.  I’ve always been kind of potato saladly challenged, but am so proud of this one.

Honbee’s Potato Salad
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch slices
1 cup mayonnaise
2 Tbs. vinegar
1-1/2 tsp. salt
3/4 tsp. sugar
1/4 tsp. ground black pepper
1/4 cup thinly sliced celery
1 cup finely chopped red onion
2 hard-cooked eggs, chopped (optional-I didn’t use them)
Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add celery, and onion and mix to combine.
Add potatoes and mix gently till thoroughly coated. 
Serve chilled or at room temperature.  It was wonderful freshly made and warm.
This is WOOT’s deal of the day.  I think it would be a great gift for someone going into their first home/apt, or someone replacing old with new.
Staying in the kitchen theme, and knowing you feel guilty about all those plastic water bottles, this is a great idea.  If you speak Japanese you may enjoy the audio, but all you need to do is watch.

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Buzz & Recipe

Needed prescriptions, and my ribs have been a little bit of hell, so I went to the doctor Monday.  He’s new (to me, rather mature though) and very thorough.  I liked him a lot.  I don’t say that often.  He said I’d need x-rays of my ribs.  I had an appt already set up for my shoulder with the orthopedist for Wednesday, so knew I’d get an xray there.  He’s pragmatic though.  Told me what I already knew.  Ribs are like a nose or toe.  They’ll tell you if it’s broken, and send you home.  Nothing they can really do for it.  Will get my mamm and dexa scans, and bloodwork.  I like his style.  Isn’t sending me to a dozen doctors.  Think I’ve found myself a doctor.  As for my ribs, not broken, but apparently badly bruised.  I can'[t imagine how painful a break is if this is only a bruise.

I got a new waffle maker.  Anyone have a super duper recipe?


Got this recipe in email this morning.  I’m going to try it.  Of course some onion and some garlic may get into the mix, but that’s just me.

Chicken and Mushrooms
  • 2 chicken breast halves, boneless, skin-on
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces fresh mushrooms, sliced 1/4 inch thick
  • 1 pinch salt
  • 1/2 cup water
  • 1 tablespoon butter
  • salt and ground black pepper to taste
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season chicken on all sides with salt and ground black pepper.
  3. Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
  4. Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
  5. Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
  6. Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
  7. Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
  8. Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Link to video:  Video: Chef John’s Chicken and Mushrooms – Allrecipes.com

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