Monday, October 31, 2011

Happy Halloween Treats

I made these for my little ghouls and goblins!
I use leftover mini brownies (from my Ferrero Rocher treats), icing, sprinkles and ghost peeps.

In the process, I found that my box grater is PERFECT to hold the push-pops while making them!

Hope everyone has a fun and SPOOKTACULAR Halloween!

Click HERE of the image to see the other things I made for the kids' classes!

Saturday, October 29, 2011

Feature: Eating Healthy Meals that Actually Taste Good

James from Blog Content Guild in Austin, TX sent me this article and I just love it. Its so simple to make meals more healthy for our families, especially our children, in times that call everyone "obese." Instilling good food habits at an early age give the future generation a head start to living in a healthy environment!
Eating Healthy Meals that Actually Taste Good

Many of us make plans to eat healthier, and many of us have trouble sticking to those plans. Commonly, we think that it wouldn’t be so hard to change our diets if healthy meals weren’t so flavorless. Our problem is that we have to break a habit: the habit of eating fatty foods that taste great.  Well, the good news is that healthier foods can actually taste pretty good, if they’re prepared with the right ingredients. Eating right doesn’t have to be painful. Here’s how you can do your body a favor without doing your taste buds an injustice:

Mix It Up

Eating a balanced diet means you eat more than just a couple kinds of food. Focus on variety. You need to make sure you get a good amount of vegetables, dairy, protein, fruits, and grains in your daily diet. You don’t have to dramatically change the way you eat, though. In many cases, you can just substitute ingredients. Let’s say, for instance, that you are craving steak and fries. This dish provides you with a ton of protein and starch but not much of anything else. To make it healthier and more balanced, you can eat half a steak instead of a whole one and eat green beans and pasta (of the whole grain variety) rather than fries. With a little bit of effort and creativity, you can easily put a healthier spin on your favorite dishes.

Stock Your Fridge

Eat at home more frequently, and eat healthier. When you’re doing the cooking, you’re in control of ingredients. This means you can spare yourself empty calories and fattening additions to meals. Furthermore, you can make a concerted effort to cook with more whole grains and healthy veggies. If you aren’t a cooking expert, you can find thousands of easy recipes on the internet to help you. Try to prepare dishes you have never eaten before, and expose yourself to different kinds of food. You might just find healthy food options you really enjoy eating.

Eat Less and Still Get Full

If you eat too much in one sitting, you’re not alone. Many people do. And it’s often because we eat so fast. According to the expert writers of the American Journal of Clinical Nutrition, people actually end up eating a lot more than they intend to if they eat at a rushed pace. You can slow down by placing your fork back on the table in between bites. You can also make an effort to chew bites of food for longer periods of time than you normally would. If you do slow down the way you eat, you will notice that you get full from smaller amounts of food. This is because you are giving your stomach some time to start digesting what you’re taking in.

Add variety to your staple meals, cook at home more frequently, and eat less. You’ll discover that eating healthy is as easy pie (with whole-wheat crust)!  

If you would like more information, contact James at james [at] blogcontentguild [dot] com

Friday, October 28, 2011

St Louis Cardinals WORLD CHAMPS!

Shout out to my home-town CHAMPS!


Flash Back Friday #19: Ravioli Rolling Pin

My friends, I'm continuing the weekly FBF, but not the linky. I've got lots on my plate, and I can't think about 2 linkys a week. If you have a great Flash-Back, leave a comment and I'd love to see them...but in the meantime,  enjoy my flashbacks!




Click image to view post from 2/16/11
Then click HERE to see how to use it! I LOVE IT!!

Thursday, October 27, 2011

Daring Bakers Challenge: Povitica

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Daring Bakers Challenge 
(1/2 Batch)
Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)
To activate the Yeast:1 Teaspoon Sugar
½ Teaspoon All-Purpose (Plain) Flour
¼ Cup Warm Water
1 Tablespoon Dry Yeast
1 Cup Whole Milk
6 Tablespoons Sugar
1½ Teaspoons Table Salt
2 Large Eggs
¼ Cup Unsalted Butter, melted
4 cups All-Purpose Flour, measure first then sift, divided
¼ Cup Cold STRONG Coffee
1 Tablespoon Granulated Sugar
Melted Butter
Half Batch Filling Ingredients
3½ Cups Ground English Walnuts
½ Cup Whole Milk
½ Cup Unsalted Butter
1 Whole Egg, Beaten
½ Teaspoon Pure Vanilla Extract
1 Cup Sugar
½ Teaspoon Unsweetened Cocoa Powder
½ Teaspoon Cinnamon

To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes
To Make the Dough:3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, ¾ cup sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all of flour8. Divide the dough into 4 equal pieces
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.
To Make the Filling10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.
To Roll and Assemble the Dough:16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches in diameter.
19. Spoon 1 to 1.5 teaspoons of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.24. Lift the edge of the cloth and gently roll the dough like a jelly roll.25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.27. Brush the top of each loaf with a mixture of ½ cup of cold STRONG coffee and 2 tablespoons of sugar. If you prefer, you can also use egg whites in place of this.28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.29. Preheat oven to moderate 350°F/180°C/gas mark 4.30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.32. Remove bread from oven and brush with melted butter.33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Tuesday, October 25, 2011

Wordless Wednesday {{linky}}


Celebrating this time of year "Alfred Hitchcock Style"
Check out my friend Angie's FB Page and see the fabulous Photography she does! 
She specializes in Retro Pin-ups!
I'M PARTYING WITH:Home of Wordless Wednesdays...and many more! 
~Please follow Cookin' for my Captain via GFC!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

Apple Chips (HCG Friendly)

Remember those huge bushels of apples I picked a week or so ago? This was one thing I made with all those darn apples. I had to figure this out, and its a touch-and-go way of cooking. Why? It all depends on how think you slice the apples! Mine were on the "thicker" side, so it took a lot longer to make. So keep an eye on them, and trust your cooking instincts!


A hand full of apples
optional: cinnamon and sugar

Slice the apples (the thicker, the longer they will have to cook)

Place slices on a single layer on parchment paper on top of a cookie sheet

Sprinkle with sugar (I used stevia, it was great!) and cinnamon

Cook on a very low degree (250 degrees F) for a few hours (mine took more like 5 to 6 hours). Pull them out when they are crisp!

Store in an air-tight container (to keep them crisp)--they should last about 1-1/2 to 2 weeks.

*These are HCG Friendly!*
All data and information provided on this site is for informational purposes only. makes no representations as to accuracy, completeness, currentness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. Please see Disclaimer Page for more.

Monday, October 24, 2011

Raspberry & White Chocolate Treats

Check these little guys out! Saw them on Pinterest ;) and had to try. They were all gone in 5 seconds as soon as I let my kids at them.... proves they are THAT amazing! Did I mention how SIMPLE they are? Holy cow...its probably good I haven't tried them earlier...


A package of raspberries
A package of white chocolate chips

Wash and dry the raspberries and place a single chocolate chip (point side down) in each one.

Frozen raspberries don't work too well with this, so use the fresh ones! And be prepared to make a LOT!

Aren't they just so PURTY? I think so!

Thursday, October 20, 2011

Baked Potato Soup & Tips {linky}

Earlier this year, I made Paula Deen's Baked Potato Soup. It is my FAVORITE soup recipe to date. With the cold weather recently, I decided to make it again. And then I also took it to a potluck for a bible study I'm in. Its always a huge hit. HOWEVER, the hardest thing I have found is actually taking the picture. How do you take a picture of a bowl of soup? For some reason this is a huge challenge for me.

Old picture...
New pictures from the last batch I made...

Sure, they have significantly improved since last shot, but still....not where I want to be.
8 slices hickory smoked bacon
1 onion, diced
1/2 cup flour
(14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
salt & pepper to taste (optional)

In a duth oven, cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Garnish with cheese, bacon and sour cream.

As humans, asking for help can be the hardest thing EVER for us to do....but I'm asking you now...HELP! Do you have any tips and tricks?

Link up your soup recipes and show me how you've taken your pictures!

Tuesday, October 18, 2011

Wordless Wednesday {{linky}}


Remember this apron I showed off during the summer?
Very big, blah and "manly"...right?

Well, I asked a good friend of mine to "modify" it a bit....and here it is NOW!
Is that AWESOME or what?!?! I love it!! Thanks Belinda!!

I have activities going on tonight, so I'll be a little "behind" with the link away and I will when I get in tonight!
~Please follow Cookin' for my Captain via GFC!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

"Heaven in a Single Bite"

I saw these all over (on Pinterest, of course)....
And I just HAD to give these bad boys a try...
...and I named them more "appropriately" as well

Did I mention you don't need to be a novice to make these?? Really, all from a box....


1 box brownie mix (with ingredients called for)
1 tub cream cheese icing
12 pack of Ferrero Rocher chocolates (each one cut in half)
chopped almonds

Make brownie batter and pour into a mini muffin tin. Cook for about 20 minutes, or until toothpick comes out clean. IMMEDIATELY press 1/2 piece of chocolate into the brownie and let cool for 10 minutes. [yields about 24-32 miniature brownies--so get more chocolates, or use the extras in a different recipe]

Carefully remove brownies from the muffin tin, and let cool on wire rack.

When brownies are completely cool, top with s dollop of icing and sprinkle with chopped almonds.

THERE. Heaven on a stick. Now don't eat That defeats the purpose of making them for a lunch group ...

What was I saying? Oh yes...also prepare to spend the night on the tredmil.

So don't let me keep popping your bubble...go ENJOY!
.....oooo look at the inside!
I used a whole chocolate on this one...
but to make them go farther, cut in half!

Monday, October 17, 2011

German Apple Strusel

I don't like making any kind of dough--including pie finding something "in a box" makes me REALLY happy! I found this at the commissary and I couldn't wait to try it out. The box calls for a can of fruit pie filling or you can add fresh fruit. I decided to go with apples...after all, I do have a few bushels left...



6-7 red apples (I used Gala and they were great!!), peeled, cored and chopped
4 tablespoons sugar
1-1/2 teaspoon cinnamon
1 stick butter (room temperature)
1 egg

Follow the instructions on the box to make the crumb mixture (this uses the butter and egg).

[do first] For the filling: In a big bowl, combine chopped apples with sugar and cinnamon in a big bowl and stir to get them all covered, and let sit while you make the rest.

Press 2/3 of dough on the bottom of a spring-form pan, and a little up the edges. Then pour in the filling and then add the rest of the crumble mixture on the top! Bake in 350 for 1 hour (the box said 40-50 minutes, but it wasn't near long enough for me--keep an eye on the top and cook it until its slightly brown).

So, if you see this box--grab it--trust me on that one. Enjoy!


Friday, October 14, 2011

Flash Back Friday #18

This one isn't THAT old, but its defiantly a goodie!
Click on image to see full post from 8/26/11
My favorite from last week...duh duh DUM...!
Click on image to see full post
These look fantastic and I love the swirls on the inside. Ok, and I have to admit that I really like these because my husband's side of the family are HUGE LSU fans. And I mean HUGE. =)
Stop over to Tricia's page NOLA Mommy and let her know how awesome these are!!

Now its time to show me some MORE flash-backs!!

Follow Cookin' for my Captain and Cookin Mimi  on GFC [Google Friend Connect] and then Link away!
  • Please only link up the URL straight to a post--not just the blog site
  • This is a family-friendly Blog and hop, so please be respectful
  • Link back to Cookin’ for My Captain, Cookin’ Mimi or both if you’d like.
  • Please only 1 or 2 entries.
  • Visit and comment on the other entries. Spread some comment love.

Thursday, October 13, 2011

Waffle Cup Delights

This is a simple treat for everyone! You can do SO MANY different things with it--so have FUN with it!


Waffle Cups
Vanilla instant pudding
Fresh Fruit
Powdered sugar

Make the pudding and let it set for just a min, then fill up the cups.  Let it set a few minutes more and top with the fresh fruit. Sprinkle a little powdered sugar on top and whooola! These were a big hit in our house!

I would love to hear what combinations you would put together!

Tuesday, October 11, 2011

Wordless Wednesday {{linky}}


Think we have enough apples?
Home of Wordless Wednesdays...and many more! 

~Please follow Cookin' for my Captain via GFC!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Cranberry and Apple Cake

I saw Barefoot Contessa make this on the Today Show a week back, and I knew I had to make it. And it was fabulous. Its defiantly on my "to make" list for Thanksgiving!

This recipe is taken directly from Barefoot Contessa, but the images are my own.

  • 12 ounces fresh cranberries, rinsed and picked over for stems
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1/2 cup light brown sugar, lightly packed
  • 1 tablespoon grated orange zest (2 oranges)
  • 1/4 cup freshly squeezed orange juice
  • 1 1/8 teaspoons ground cinnamon, divided
  • 2 extra-large eggs, at room temperature
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
[I discovered, since I used a deeper dish than recipe called for, that it needed more time--it was a bit dough-y in the middle. So increase your cooking time to 1-1/2 hours if you choose to cook in a similar dish]

Monday, October 10, 2011

MFS Seasoning

In my busy 8 weeks of taking classes (after almost a decade of not being a student) I had to come up with a lot of quick meals. I became really close to my seasonings--closer than I ever had before in my cooking "career." This also means I was looking for more variations. Well, one day at the commissary, I saw this packet. We've been eating a lot of fresh trout and shrimp, so this appealed to me. And MAN, I'm so glad it did! IT IS AWESOME. A delicious blend of spices that took our seafood to a whole new level.

Click on the image to be taken to the MFS web site
The packet says to use on salmon, shrimp and scallops, but we put it on ALL our seafood. It was THAT GOOD. So, if you see this in your grocery store, get it! You won't be disappointed!

The also have a variety of other spice combos, and we tried the one for pork and it was just as splendid. I'm hoping the commissary with get more of the spice combinations in the future, because I'll defiantly be trying them.

These views and opinions expressed are my own, and by no means was I endorsed for this product.

Friday, October 7, 2011

Flash Back Friday #17: German Chocolate Cake

I know, I know. Its about time for another FBF. I went back to school *GASP* and I had finals and several projects to do this past few weeks, so there wasn't much time for my blogging. But thats over now and I got A's in both classes (yeah!) and I have 3 weeks until classes start up again. BUT ANYWAY....


Click on image to see post from 1/25/11
This is all from scratch and it was AMAZING.
Since its been 2 weeks since FBF, I'm gonna just start fresh. Link up and I'll make sure you are on my blogroll!
Follow Cookin' for my Captain and Cookin Mimi  on GFC [Google Friend Connect] and then Link away!
  • Please only link up the URL straight to a post--not just the blog site
  • This is a family-friendly Blog and hop, so please be respectful
  • Link back to Cookin’ for My Captain, Cookin’ Mimi or both if you’d like.
  • Please only 1 or 2 entries.
  • Visit and comment on the other entries. Spread some comment love.

Thursday, October 6, 2011

Apple Pastry

Its Apple-picking season, so what does that mean? A LOT of apple recipes! Yaahoo! Here's my first one..I've made it several times over just a matter of days, and discovered the best way to make it. Oh, did I mention that its EASY? No? Ok...ITS EASY!

3 apples, peeled, cored and thinly sliced
3 tablespoons sugar
1-1/2 teaspoon cinnamon
2 cans of Pillsbury roll-out pastry sheet
3 tablespoons powdered sugar
1/2 teaspoon vanilla
1 teaspoon milk
1 egg

Toss the apples with the sugar and cinnamon in a large bowl. Set aside.

Roll out the pastry sheets, one on top of the other, on a lightly floured surface. Lightly use a rolling pin to make them a little bit bigger, staying in the same rectangle shape. Remove it from the counter and place on a large jelly-roll pan.

Place apples in the middle, mounding them up pretty high. Cut the sides and follow instructions here:
I found this on Pinterest!
Make an egg wash mixture: whisk egg and 1/4 cup of water together. Lightly brush over the top of the pastry. Lightly sprinkle a little more granulated sugar over top.

Bake in an oven at 350 degrees F for 45-50 minutes, or until the top is lightly browned.

Let cool for about 20 minutes. Mix together the powdered sugar, vanilla and milk and drizzle over the top.

This is wonderful served just like this, or make it even BETTER with a scoop of ice-cream! Enjoy!

We sure did!
This recipe is easy to multiply! And you might want to--our disappeared (the first time) in 5 minutes, and in 3 minutes the second time! =D

Tuesday, October 4, 2011

Wordless Wednesday {{linky}}


My husband's unit hosted a "Spouses Day" that had obsticle courses, bridge-building and GUNS. =D It was a great day--and I was able to bring my mom along for the ride--she won't be forgetting this event anytime soon!

The "Weaver"--those of you who know what it is,
know how difficult it is too.
Home of Wordless Wednesdays...and many more! 

~Please follow Cookin' for my Captain via GFC!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Monday, October 3, 2011

Mistaken Identity

Boy, do I have a funny story to share. Actually, it kinda shows you how much I DON'T know about cooking. LOL my parents went on this HCG diet and its meet and veggies. So they go to Costco and get these huge bags of mini bell peppers--yellow, orange and red.

We used them all one weekend while camping and I fell in love with them--so delicious. So weekend ended yada yada yada. So then I go to the commissary looking for these bad little boys...
...and I found a pile of little orange I thought. I grab a few handfuls and finish my shopping.
That night...i'm putting dinner together and I'm about to cut these up when my husband walks in. He goes "You know those are really hot peppers, right?" and i'm like "huh? no they aren't." he goes "go ahead, try a little piece in your mouth" and me, being so stubborn and all, put a few little seeds in my mouth to prove him wrong.

Well, I was the one proved wrong. It was a habenaro pepper. I had my face in a glass of milk for at least an hour. At some points I was crying it hurt so bad.

Point of this story? Look for a label, and give your husband credit every once in a while--it is possible that they know a little. =D

But come I the only one that has done this??
Related Posts Plugin for WordPress, Blogger...