Light the Way!

New house means new lighting!  I love great lighting.  Really love crystal (modern) chandeliers.  Looky Looky at the ceiling shadows the crystals leave.  Pretty darn happy with my office and dining room lights!

Dining Room Light

The electrician loved the light so much 

he is posting on this on their company website!

Office Light
Crystal Flush Mount Chandelier 

Backyard Paradise Lights

5 strands of lights found at Crafter's Warehouse for the Patio 

(brown, orange, and yellow lights - perfect for summer nights)

MVP's Sweet and Smoky BBQ Rub

My recipe for a simple BBQ rub is the perfect gift to give to friends and co-workers at Christmas time.  I found the perfect jars (with spoons) at Hobby Lobby, and I also found 1/4 cup mason jars at Joanne's Fabric.  It was fun making a large batch of my Rub and thinking of the friends I am giving it too, hoping they have a fun BBQ or tailgater to give their favorite ribs or pulled pork a bit of spicy flavor from my kitchen!

MVP’s  Sweet and Smoky BBQ Rub

·         ¼ cup brown sugar

·         ¼ cup white sugar

·         3 T course ground pepper

·         4 T kosher salt

·         ½ cup smoked paprika

·         2 teaspoon garlic powder

·         2 teaspoons onion powder

·         1 teaspoon dry mustard

·         1 teaspoon ground cumin

·         1 teaspoon ground ginger

·         1 teaspoon chili powder

Combine all ingredients in a mixing bowl and mix well (fingers work great)!  Store in an airtight jar and away from heat.    Place your meat in a plastic Ziploc bag, and add 1 tablespoon of Rub per pound of pork, beef or chicken.  Shake/rub well and let stand 30 minutes before grilling or smoking.   

M. V. Prouty

December 2014

Pecan Pie Bark

Love me some good pecan pie.  I don't always want to make an entire pie because more times than not I could, accidently, eat more pie than I should!  I discovered Pecan Pie Bark and LOVE it!   I made two batches and my friends will be getting Pecan Pie Bark in cute little Christmas treat boxes!

Many recipes call for white sugar and the sugar mixture makes your bark "cloudy".  Using brown sugar and this recipe solves that!

• 1 C unsalted butter
• 1 C brown sugar
• 1 C chopped pecans
• 2 pkg graham crackers

Preheat oven to 350'

• Like large jelly roll pan with foil.  Spray with cooking spray.
• Place graham crackers on jelly roll pan in one layer.
• Sprinkle pecans over graham crackers.
• In a small pan, melt butter.  Add brown sugar and stir until mixture begins to boil.
• Pour sugar mixture over pecans and graham crackers.
• Bake 10 minutes at 350'.
• Remove from oven, and place in freezer for 1 hour.
• Remove foil, break into pieces while still cold.

Pecan Pie Bark

Prouty Pumpkin!

Using all of my "gently used" craft supplies (actually, I haven't had the stencils out in ...errr...15 plus years), I created a little Prouty pumpkin for our front porch for the trick or treaters to enjoy on Halloween.  

The World Series is on this very minute, and the Red Sox are ahead of the St. Louis Cardinals 6-0, so little pumpkin only got a dash of ribbons on her stem.  Back to the TV and the World Series!

Momma's Chicken and Cream Cheese Roll-Ups

Whoa, these chicken roll-ups are so tender and yummy!  Did I say tender?  Crescent rolls do that to me every time.  It's like a pillow stuffed with chicken and cheese that melts in your mouth!

These would make a great dinner for a busy Christmas Eve.

Chicken and Cream Cheese Roll-Ups with Chicken Gravy

3 chicken breasts, cooked and chopped
2 pkg of Pillsbury Grands Big & Buttery Crescent Rolls (pkg of 8)
1 small can mushrooms, drained
1 8 oz pkg soft cream cheese (cubed)
2 T melted butter
1/2 teas. oregano
1/2 teas. garlic salt
1/2 teas. onion salt
1/2 teas. poultry seasoning
1/4 teas. pepper
1 pkg McCormick Chicken Gravy Mix 

Mix together cooked chicken, softened cubed cream cheese, mushrooms, melted butter and spices.

Roll out crescent rolls, place a big spoonful of chicken mixture on the wide-end of the roll, and roll it up, tucking the ends in.

Place roll-ups point side down - on a cookie sheet (I lined mine with my Silpat baking liner).  Bake at 350' for 12-14 minutes until golden.

Makes 16 roll-ups.
Serve with chicken gravy or cream of chicken soup if desired, pour over the roll-ups.

My Anti Bucket List

Bucket Lists are everywhere.  Here is a list of things I'll never do.    There are some things I DO want to do but here is what comes to mind of things I DON'T want to do. 

• I Will Never Go On A Cruise.    It's not a vacation when I am stuck with 3,000 people in a small space where I can't see land.  Ick.
• I Will Never Run a Marathon.   I am happy for my daughter and my husband who have both completed many marathons.  I am good at taking pictures at the start line, and again at the finish line.  I feel great, while they are throwing up.
• I Will Never Donate Blood.   The needle is too big.  And I have a weak stomach.  But I am glad others donate.
• I Will Never Own a Bird.   Birds are too unpredictable with ugly pointed beaks.  They flap around and scare me.  If I ring your doorbell, and see a bird sitting on the back of your chair, I will run in the opposite direction.
• I Will Never Wear Pointed High Heels.   Been there, done that, and my feet still hurt.
• I Will Never Jump Out of  Plane.    My brother-in-law died in a skydiving accident.  Enough said.
• I Will Never Get a Tattoo.   I think tattoos are very artful, beautiful, and expressive BUT how I feel today about a quote, flower, or dragon may not be the same as I feel in 10 years.  I wore neon green earrings with matching socks in the 80's, and thankfully, have donated those years ago, and they are NOT a permanent part of my life now. 

I could add more later to this Anti-Bucket List as age related wisdom takes over my brain.   I am not afraid to share this and I have no fear that I won't be a whole person by making this declaration!

Bacon Potato Bisque

Bacon Potato Bisque

This was a hit today!   Creamy potato and bacon bisque with an savory addition of tomatoes.  The tomatoes made it extra creamy and rich.  LOVED it!

5 T butter
6 Yukon gold potatoes, cut into 1 inch pieces
1 med onion diced
4 gloves garlic diced
12 oz bacon, sliced and cut into pieces
1 box reduced sodium chicken broth
1 can diced tomatoes with garlic and onion
1/2 cup flour
1 cup whole milk

1. Fry bacon in pieces until crisp in large dutch oven.  Drain and reserve fat.
2. Add 5 T butter, melt.  Stir in 1/2 cup flour, stir and cook for 5 minutes.  Add onion and garlic, cook until softened. 
3. Add chicken broth and tomatoes.  Bring to boil.  Add potatoes and bacon.  Cook until potatoes are tender.  Add milk.  Heat and stir for 5 minutes.  Serve with warm bread and enjoy!

Vicky 

Bronco Bustin' Tailgate Chili

This is the chili I make for the Boise State Bronco football games.  I make it the day before and have it ready to load and reheat on game day.

Bronco Bustin' Tailgate Chili

Ingredients

• 2 lbs. ground chuck
• 1 lb sausage
• 3 15 oz cans chili beans, drained
• 1 15 oz can Ranch beans
• 4 cans diced tomatoes with juices
• 1 6 oz can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 Tablespoon bacon bits
• 4 cubes, or 4 teaspoons, beef bouillon
• 8 oz. beer
• 2 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon minced garlic
• 1 Tablespoon dried oregano
• 2 teaspoons dried cumin
• 1 teaspoon dried basil
• 1 teaspoon coarse salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar

• Fritos and shredded cheddar cheese

Directions

1. Heat a large stock pot (I use my 5 1/2 qt LeCreuset pot) over high heat.  Crumble the chuck and sausage into the hot pot, cook until browned.  Drain. 
2. Pour in the chili beans, ranch beans, tomatoes.  Add the onion, celery, peppers, bacon bits.  Pour the beer into a measuring cup, and to the beer add the tomato paste, chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, paprika, and sugar.  Stir to blend, add to bean mixture, cover and simmer on low for 2 hours, stirring occasionally.
3. Taste and adjust for salt, pepper and chili powder if needed.  Remove from heat and serve, or refrigerate and serve the next day.
4. Ladle into bowls, top with corn chips and cheese.  

Go Broncos!

Pumpkin Cake

Fall is my favorite time of year, and I am ready for pumpkin delights!  I made this pumpkin cake and took it to work, and it earned rave reviews!    I'll make it again for Thanksgiving.

Pumpkin Cake

• 1 15 oz. can pumpkin
• 1 10 oz. can evaporated milk
• 1 cup light brown sugar
• 3 eggs
• 3 teaspoons pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter, melted
• 1 cup coarsely crushed graham crackers
• 1/2 cup toffee bits (optional) - I left out

1. Preheat oven to 350'
2. Spray 9x13 pan with cooking spray
3. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice.  Stir well.
4. Pour into prepared 9x13 pan
5. Sprinkle entire box of cake mix on top, followed by crushed graham crackers (and toffee bits if desired)
6. Pour melted butter evenly on top
7. Bake for 40-45 minutes until center is set and edges are lightly browned.
8. Serve with whipped cream or ice cream.

Crock Pot Chicken Taco Chili

I needed something yummy for our work pot luck, a main dish that most everyone would like on a cool fall day.  This is an easy recipe, and Weight Watchers to boot!

• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, chopped and seeds removed
• 2 cans kidney beans, drained
• 2 cans black beans, drained
• 2 cans corn, drained
• 2 14 oz. cans diced tomatoes with spices or chilis
• 1 8 oz. can tomato sauce
• 1 packet taco seasoning
• 1 tablespoon cumin
• 1 tablespoon chilpolte chili powder (or regular chili powder)
• 3 boneless chicken breasts, cooked and shredded
• Fresh cilantro - optional 

Combine all ingredients.  Cook on low for 6 hours or high for 4 hours in crockpot.  Top with chopped cilantro, and serve with sour cream or low fat cheese if desired.

Chocolate, Peanut Butter, & Caramel Rice Krispies Treats

Let's call these "Adult" Rice Krispies treats because of the layers of chocolate, caramel and peanut butter on top!   They are simply, divine!   Pass the milk!

• ·         3 Tablespoons butter
• ·         1 10 oz. bag marshmallows or mini-marshmallows
• ·         1 Tablespoon vanilla
• ·         7 cups Rice Krispies
• ·         1 bag of caramel pieces (similar to chocolate chips)
• ·         2 Tablespoons water
• ·         1 ½ cup peanut butter – divided
• ·         12 oz. bag semi-sweet chocolate chips

Spray or butter a 13x9 pan.  

Place 3 tablespoons butter in large microwave bowl.   Microwave until melted, about 30-45 seconds.  Add marshmallows, stir until well coated.  Return to microwave for 1 minute.  Stir, microwave another 30-45 seconds until marshmallows are melted.   Stir in vanilla.   Add rice krispies, stir until well coated.  Pour into buttered 13x9 pan.  With buttered or wet hands, pat mixture firmly.   Place in refrigerator to chill.

Microwave caramel chips and water until melted, about 45-60 seconds.  Stir.  Add 1 cup peanut butter to the caramel, and stir until completely blended.  Pour onto the rice krispies mixture and spread to the edges.   Place back in the refrigerator to chill.

Microwave chocolate chips until melted, about 45-60 seconds.  Stir.  Add ½ cup peanut butter , stirring until smooth.  Pour the chocolate mixture over the caramel mixture, spreading to the edges in an even layer.  Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch.  Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled.

Fall Front Porch

I love fall...the leaves changing color, the cooler temperatures and anything pumpkin and spice!   I worked on my front porch for fall this weekend, and even used some of the pumpkins from Ironman's garden.   Sweet!

Here's my fall porch, pumpkins resting in our grand kids rockers and lining the steps with a few of the summer plants that are still hanging on.

 

 

My DIY Red Wreath Project 

One grapevine wreath, spray painted red, and wrapped in a garland of fall leaves.  

It may get nailed to the tree with ribbon, or I might hang it from the fence.  I love it!

Almond Sheet Cake

I knew I had a winner when my 17 year old grandson took one bite of this Almond Cake, and said it's the best cake he has EVER eaten!  He wants it for his next birthday, and then said, he could eat it everyday for breakfast!   As I type this recipe and enter it in my blog, the cake is half gone.  Best compliment I've had in days!  It melts in your mouth!

Almond Sheet Cake

Cake

1. 1 cup flour
2. 1 cup water
3. 2 cups flour
4. 2 cups sugar
5. 1 tsp. baking soda
6. 1/2 cup sour cream
7. 2 eggs
8. 1 1/2 tsp. pure almond extract

Preheat oven to 375'.

In a small pan, add 1 cup water and 1 cup butter (2 sticks) and bring to a boil.

In a mixing bowl, combine the flour and sugar.  Pour boiling water/butter mixture over the flour/sugar mixture.  Beat well.

Adding baking soda, almond extract, sour cream and beaten eggs.  Beat well until blended, about 1 minute.

Pour batter into a greased 13x0 pan, or jelly roll pan.  Bake for 20-25 minutes until set.  Cool cake completely before icing.

Icing

• 1/2 cup butter
• 1/4 cup milk (I used almond milk)
• 2 cups (plus 1 cup) powdered sugar
• 1 tsp. pure almond extract

Bring butter and milk to a boil in a small sauce pan.

Add the sugar and almond extract to a large mixing bowl.  Once the milk and butter are boiling, pour into the sugar and almond extract mixture.  Stir until well mixed and no white lumps.  Add more powdered sugar if want a thicker consistency.  It should be pourable.  Warning - I did not use all of the icing - it was way too much but so good you could drink it!

Pour icing over cooled cake.  Let set for 20 minutes.   And try not to lick your place!

Warm.  Chocolate.  Homemade brownies from my kitchen to yours.  People have been known to take not just one brownie, but two or three and ask for the recipe!  They are that good.   Don't be scared, they are easy and SO much better than boxed brownies.

Double Chocolate Brownies

Ingredients

• 1 1/3 cup melted butter
• 2 cups granulated sugar
• 2/3 powdered cocoa
• 4 eggs
• 1 oz. Chambord (black raspberry liqueur) optional
• 1 1/3 cup flour
• 1 cup semisweet chocolate chips

Directions

1. Melt butter over low heat, do not let it bubble.
2. Mix sugar and cocoa in a large mixing bowl.  Added melted butter and stir until completely mixed.
3. Add eggs (and Chambord), stir thoroughly.  Add flour and chocolate chips into the chocolate mixture.  Do not over mix.
4. Pour batter into a greased 9x13 pan and bake at 350' for 25-30 minutes.  Cool at least one hour before cutting.

Eat and enjoy responsibly, or not!!

 See the little crusty edges around the pan....the best part!

Cowboy Casserole

It's Rodeo Time in Idaho!   Time to make a favorite western dish that always reminds me of being on a ranch, or sitting around a campfire.  Beans, beef and biscuits.  A great combination any cowboy would love! 

Ingredients

• 1/2 lb. bacon
• 1 lb. ground beef
• 1 small onion, chopped
• 1 glove garlic, diced
• 2 cans Ranch, Pinto or Chili Beans or your favorite two combo
• 1/2 cup Sweet Baby Ray's Original BBQ Sauce (or more if you like)
• 1/2 cup cheddar cheese
• 1 package Texas style biscuits (10 biscuits)

Directions

1. Cook bacon in Dutch Oven until evenly browned.  Drain and cut into bite size pieces.    Set aside.  Add hamburger and onion to the Dutch Oven and cook until no longer pink and onion is tender.  Drain.
2. Stir bacon, beans and BBQ sauce into the ground beef, and bring to a boil.  Reduce heat to medium low.  Place biscuits in a single layer over the top of the beef/bean mixture.  Cover, and simmer for about 12-14 minutes on low, or until the biscuits are done.  Sprinkle with shredded cheddar cheese and put the lid back on until cheese is melted. 

  I am saying I had every thing in the house for dinner.

Do you have the Pampered Chef Mix and Chop?  It's the only way to brown ground beef and unchunk it!

 Biscuits ready to be cooked

 Biscuits are dumpling textured, and with cheese on top....heaven!

 I think I could make 3 batches of Cowboy Casserole and it would disappear in a day!

My single serving.  My Ironman's serving (see the plate load above).