Grandma's Christmas card
Friday, November 27, 2009
Christmas card pictures....
Grandma's Christmas card
Friday, November 13, 2009
November
Friday, October 30, 2009
Halloween, halloween, my favorite time of year
Monday, October 26, 2009
Tea for 6
Tuesday, October 6, 2009
My birthday surprise
Monday, September 28, 2009
Gramma Nina
Thursday, September 10, 2009
Do you hear water running? cause I hear water running!
Monday, August 31, 2009
Thursday, July 16, 2009
Wednesday, July 1, 2009
Alien plants
Wednesday, June 10, 2009
Thieve's oil
Thursday, May 28, 2009
Copper Country Supper Club
Tuesday, May 12, 2009
Tom's 6!!
Thursday, April 30, 2009
Monday, March 30, 2009
Irish Cream Pie
Irish Cream Pie
A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie!Prep Time: 25 minTotal Time: 5 hours 30 minMakes: 8 servings
Chocolate Pat-in-Pan Pie Crust
3/4 cup plus 2 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons unsweetened baking cocoa
Filling
1/2 cup milk
32 large marshmallows
1/3 cup Irish cream liqueur
1 1/2 cups whipping cream
Grated semisweet baking chocolate, if desired
1. Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
2. In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoo n. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.
Special TouchTop pie slices with chocolate curls for a restaurant-fancy finish.
SubstitutionNo liqueur in your house? Use 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the liqueur.
Thursday, March 26, 2009
Irish Potato Soup
The soup:
1 stick unsalted butter
1 med onion, thinly sliced
3 leeks, white and pale green parts only, rinsed and thinly sliced
3 large potatoes, thinly sliced
2 cups of combination of kale, parsley and spinach, chopped
6 cups good quality vegetable stock/broth
salt and pepper to taste
1) In a heavy bottomed soup pot over low heat, melt butter and add onion and leeks. Cover and let "sweat" for 20 minutes.
2) Add potatoes, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste. Bring to boil, reduce heat and simmer 20 minutes just until potatoes are tender.
3) Add greens and continue cooking 10 minutes or until well wilted.
4) Process soup in batches in food processor or with a hand-held immersion blender. Return to soup pot and heat through.
5) Top with chopped scallions, fresh chives or shredded sharp Irish cheddar cheese.
Thursday, March 5, 2009
i'm baaack!
Tuesday, February 24, 2009
Italian Sausage Soup Recipe
Italian Sausage Soup
Nora Olson made this in January for our Italian Night. It's absolutely delicious, I've made it at home and Rob and I loved it!
It's great with fresh bread or warmed store bought bread.
1 lb Italian Sausage
1 clove minced garlic
2 (14 oz) cans beef broth
1 (14.5 oz) can Italian Style Tomatoes (slice up a little if large-cut)
1 cup sliced carrots
1 (14.5 oz) can of Northern Beans, undrained
2 small zucchini, cubed
2 cups of torn spinach leaves
1.4 t pepper (or more)
1/4 t salt (I didn't think it needed it, so I didn't use)
In stockpot, brown sausage with garlic. Stir in broth, tomatoes, carrots and pepper. Cover and simmer for 15 minutes. Stir in beans and zucchini. Cover and simmer for 15 minutes more, or until zukes are tender. Remove from heat and stir in spinach, replacing the cover to allow the heat of the soup to cook the leaves. Ready in about 5 minutes.

