Tuesday, November 29, 2011

Wordless Wednesday {{linky}}


Our tree(s) is up--is yours?

~Please follow Cookin' for my Captain via GFC!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Flower Icing Cake

I know everyone has seen this on Pinterest. I just HAD to try it out! My grandma had her 80th Birthday party, with a purple theme, so to accompany the sheet cake, I made this pretty flower cake! I just used box cake mix for the inside--alternating vanilla and chocolate layers. The purple icing was also in between the layers as well.


The details!
the inside--Chocolate and Vanilla!
This was quite easy to do, a bit time-consuming, but easy! You gotta try it out...and if you make a mistake, just use a knife and scrape/spread it away! You can't go wrong!
use the 3rd row, 2nd one down (#33)
So have fun! Let me know if you try it, I would love to see other's interpretations!

Monday, November 28, 2011

Apricot & Apple Vanilla Pie

Yes, you read these words right! This was really just a whim of flavors...and guess what? It WORKED!

I made these for my grandmother's 80th birthday--she LOVES flowers and so this was perfect for her. And this is so easy for you to do as well! Pretty much all package stuff with a little bit of creativity.


1 Pillsbury pie crust roll (uncooked dough)
5-6 apples
1 jar apricot preserves
1 large box instant vanilla pudding

  • Unroll pie crust dough and form into a greased pie plate. 
  • Make instant pudding and put a layer about 3/4 inch deep on the bottom of the pie crust.
  • Gently shave apples into strips (with vegetable peeler), WITH the skin still on. Carefully roll up the shavings into "flowers." Be creative! This takes time, so peel 1 apple at a time, shape into flower, and repeat.
  • Gently spread a little bit of apricot preserves over the apple-flowers and over the edges of the pie crust.
  • Back at 350 degrees F for 30-45 minutes, or until edges are golden brown and apples are cooked.
  • Let cool completely at room temperature!
If you aren't much of a baker, this is a great recipe to make people THINK you are! ;)

Friday, November 25, 2011

Restaurant Reviews: HEMINGWAYS

Bass Pro Shop's

We spent a good bit of time in Bass Pro Shop while waiting for family to join up in Branson. In other words, trying to kill time. Turned out that they had a whole bunch of Christmas activities going on, and it wasn't hard to spend hours in the shop! But this also gave us a chance to eat at their restaurant in the store. When the kids saw Santa, they got a coupon for free meal. 

I was a bit skeptical at first. In my experience, restaurants in stores aren't as great as others. But I was proved wrong, for sure! They had their huge fish tank for us to watch while waiting for the food--which kept the kids occupied for a good bit! The prices were actually fairly reasonable and comparable to restaurants like Applebee's and Chili's. 

The food itself....AMAZING! I got the coconut shrimp with sweet potatoes. YUMMM. I'm attempting to figure these sweet potatoes out and make them at home. Not a bit was left behind! My husband got a burger and said it was defiantly one of the better "restaurant burgers." They also have an entire dinner buffet as well, if that's what you prefer.

So I give this place a 4 out of 5 stars. Don't miss a chance to eat there if you get one!

Have you eaten there before? Tell me about it!

Don't forget you can still enter the 500 follower giveaway! 
Click on image below:

Thursday, November 24, 2011

Happy Thanksgiving!

Happy Thanksgiving everyone! I hope you all have a wonderful day filled with great FOOD, fun and family!

I can't wait to see/hear what everyone made for their Turkey Day! I'll be sure to post a picture about that on the next wordless Wednesday.

God Bless!

Tuesday, November 22, 2011

Wordless Wednesday {{linky}}


Took a trip to Bass Pro Shop and got to see Santa!
Maybe my son should ask for a new pair of jeans? HA!
The kids also got to write their wish list to Santa.

Bass Pro Shop is AWESOME this time of year! If you get the chance this year, take it!
Don't forget you can still enter the 500 follower giveaway! 
Click on image below:
~Please follow Cookin' for my Captain via GFC!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Red Curry Shrimp with Pineapple


1-1/2 cups coconut milk
2 tblsp red curry paste
1/2 cup water
2 tblsp fish sauce
1 tblsp sugar
1 cup drained canned crushed pineapple
3/4 pound large shrimp (cleaned and deveined)
1/3 cup chopped fresh basil

  • In medium skillet, heat 1/2 cup of the coconut milk over med-high hear, stirring often, until thickened and fragrant (2-3 minutes). 
  • Add curry paste and cook a minute or 2, pressing and stirring to dissolve it.
  • Stir in remaining 1 cup coconut milk, the water, fish sauce, sugar, pineapple and bring to a gentle boil.
  • Add the shrimp and basil leaves and cook another minute or two, just until shrimp are pink and cooked through.
  • Transfer to serving dish and garnish with fresh basil leaves. Serve with jasmine rice and black beans.
Don't forget you can still enter the 500 follower giveaway! 
Click on image below:

Monday, November 21, 2011

Yellow Coconut Curry Chicken

I've been making this for years now. Its a huge family hit and I like making this for guests--its easy to multiply for any number! The recipe here is enough for 6 adults. With a family of 4, I freeze the leftovers in smaller portions, and my husband and I usually fight over who gets it for lunch one day! So you must try this one. MUST.


6 boneless, skinless chicken breasts, cut into cubes
Salt & Pepper to taste
3 tblsp veg oil
1 cup white onions, chopped
5 large carrots, thinly sliced
1-1/2 cup frozen peas
2 scallions, chopped
1 tblsp fresh ginger, finely chopped (or use a grater)
3 cloves of garlic, minced
2 13.5 oz coconut milk
1/2 cup golden raisins
1 tblsp curry powder
1 tsp salt


  • Season chicken with salt and pepper. Heat oil over high heat and add chicken, browning on all sides. Remove from heat and keep warm.
  • Add onion and carrots and cover with lid. Cook for 10 minutes, or until carrots are fork-tender. Add peas, scallions, ginger and garlic and cook for 2 more minutes.
  • Add coconut milk, raisins, curry powder and salt and bring to a boil. Reduce heat and cook for another 10 minutes, until the sauce has slightly thickened.
  • Serve with cooked rice and black beans.
Don't forget you can still enter the 500 follower giveaway! 
Click on image below:

Friday, November 18, 2011

500 Follower GIVEAWAY

YEAHHHHH! We reached 500 followers! This makes me so happy--so I'm doing a giveaway!

I wanted something "different" for a giveaway, so I'm gonna give away a box full of my favorite things used in my recipes!

  1. Dr Oetker German Streusel Cake mix (seen HERE)
  2. Dr Oetker Classic Creme Brulee (seen HERE)
  3. My Family's Seasoning: Seafood Seasoning (seen HERE)
  4. Pampered Chef Season's Best Recipe Collection Booklet
  5. A surprise kitchen gadget!
So please follow the instructions below to get you chance to win this fun box of goodies!!

Give away starts on November 18th, at 12:01am and ends on November 25th, 11:59pm. Winner will be announced on the 26th! 

If winner is selected and they have not left a comment with an email address, a new winner will be selected at random!


Thursday, November 17, 2011

Grilled Lemon Chicken


1 lemon
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp chopped fresh parsley [plus extra for garnish]
1/4 tsp dried thyme
1/4 tsp dried marjoram
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts

  • Use peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. reserve and set aside. Grate the other side of the lemon to make 1 tblsp zest. Finally, squeeze the juice from the lemon into a bowl.
  • In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
  • Preheat the grill to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
Recipe from Great American Recipes "Quick and Easy Chicken Dishes"

Tuesday, November 15, 2011

Wordless Wednesday {{linky}}

**NEWS FLASH** If Cookin for my Captain reaches 500 followers on GFC and 200 on Facebook, there will be an AWESOME giveaway!! So spread the word--you don't want to miss out on this!!

The family went to Silver Dollar City this past weekend and we just had SO MUCH FUN! The kids love going because of the rides...and frankly, so do we!! =)
I look really short...but thats because i'm sitting,
not standing like the rest of the family!

I love my daughters smile when she's just so happy! Priceless!
~Please follow Cookin' for my Captain via GFC!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Monkey Bread--Different Version!

Saw this on pinterest.....of course...and OF COURSE I had to try it!! I have my own version of monkey bread, but this version is wonderful! My advice--make 2 batches...they go quick!

Recipe is from Nicole and Hannah with All Things Delicious but images are my own.


2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
  • Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
  • Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
  • Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
  • Top with remaining syrup and sugar mixtures.
  • Bake at 375 degrees for approximately 20 minutes or until golden brown.
  • Cool for 1 minute in the pan, then invert onto a serving platter and serve.

Monday, November 14, 2011

Daring Kitchen Challenge: Cooking with Tea!

Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.


6 eggs 
2 tablespoons black tea leaves, or 4 tea bags
2 teaspoons Chinese five spice powder
1 tablespoon coarse grain salt
toasted sesame seeds, to garnish [I didn't]

  1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes.
  2. Remove the eggs with a slotted spoon and keep the cooking water.
  3. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
  4. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
  5. Heat gently and simmer, covered, for one hour.
  6. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
  7. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
  8. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.
These we so freakin good. I mean, good. If they didn't take so long, I'd make them more often. But even then, totally worth it. My kids even chowed down on them! haha!

Friday, November 11, 2011

Flash Back Friday #21: Lamb & Olive Pasta

HAPPY 11-11-11 DAY & posted at 11:11am!




Click on image to see full post from 3/6/11

Thursday, November 10, 2011

Caprice Salad

A very easy and delicious way to add a "salad" to your dinner! Also perfect for a simple lunch or brunch!


Large tomato
6 leaves of fresh basil for each tomato
Fresh mozzarella cheese
Olive oil for drizzling

  • Slice the tomato up, not cutting all the way through.
  • Place a thin slice of mozzarella cheese and basil leaf in each cut.
  • Lightly drizzle with olive oil.


Tuesday, November 8, 2011

Wordless Wednesday {{linky}}


I got the pleasure to decorate our main post Chapel for the
Fall. Had so much fun and I think it turned out wonderful!

~Please follow Cookin' for my Captain via GFC!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

**On a side note, please pray for my son, Jacob. He's 5 years old and he's got pneumonia in his left lung. He is suffering horribly, and there's not much more we can do after all the meds. It breaks my heart. So if you pray, please pray for him!**

Corn Crisps

***Thanks to Pinterest, I'm getting a lot of traffic on this recipe! So, WELCOME! Please take a look around at other recipes, there are some fabulous ones (if I must say so myself)! And please "like" me on FaceBook so you won't miss anything! Thanks again for taking the time to visit and enjoy the food!***

I saw these in "family fun" magazine and had to try. We all LOVE corn and these looked like the best bite-sized side for any meal!


1/2 cup flour
1 tsp kosher salt, plus more for sprinkling
3/4 tsp baking powder
1/2 tsp cumin
1/4 tsp sugar
1/8 tsp cayenne pepper [optional]
1 large egg
1/4 cup milk
1 T [tablespoon] unsalted butter, melted
1-1/2 cups can or frozen corn, thawed if frozen [I think it could do with MORE corn, so try adding 2 cups]
1/4 cup finely chopped scallions
Canola or vegetable oil

  • In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. 
  • In a medium bowl, whisk together the egg, milk, and butter. 
  • Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
  • Pour oil in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. 
  • For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. 
  • Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
  • Repeat with the remaining batter.

Monday, November 7, 2011

Fancy Crescent Chicken

Another recipe from Gooseberry Patch's "101 Hearty Recipes Cookbook"


3-oz pkg cream cheese, softened
3 T butter, softened
10-oz can chicken, drained
1/4 tsp salt
1/8 tsp pepper
2 T milk
1 T fresh chives, chopped
1 T onion, chopped
1 T chopped pimentos
2 8-oz tubes refrigerator crescent rolls
2 T butter, melted
3/4 cup seasoned croutons, crushed

  • In a bowl, mix together cream cheese and softened butter until smooth. Mix in chicken, salt, pepper, milk, chives, onion and pimentos. 
  • Separate crescent rolls into rectangles. Spoon chicken mixture over each rectangle. Fold dough over and press together to seal edges. [I made them in the individual triagles to get "more" out of it...it worked well too!]
  • Brush with melted butter and sprinkle with croutons. 
  • Arrange on ungreased baking sheets. Bake at 350 degrees F for 20 to 25 minutes, until golden. 
  • Serves 8.
I brought these to a brunch with some ladies and they absolutely amazed me. The crouton on top just made the whole thing. These are perfect for just that--brunch with some lovely friends. These are going to be a permanent  recipe in my cookbook! Must try!!

Friday, November 4, 2011

Flash Back Friday #20: Baklava


These were SOOOOO stinkin' good...I think I ate 1/2 the pan the first day! eek! =D

Click on image to see full post from 2/17/11
If you have a flash-back post you want me to see, leave me the link in a comment!

Thursday, November 3, 2011

Peppers & Pierogies

Made this from a Gooseberry Patch Cookbook "101 Hearty Recipes Cookbook"


10-oz package frozen potato and onion pierogies
16-oz package frozen stir-fry peppers and onions
8-oz can tomato sauce
salt and pepper to taste

  • Cook pierogies according to package directions. Drain, reserving 1/2 cup of cooking liquid; cover pierogies to keep warm. [I cooked them on my grill skillet, so I didn't have any reserve juice. I used just a 1/2 cup of water instead]
  • Spray a large skillet with non-stick vegetable spray. Add frozen vegetables; cook until tender and golden and most of the liquid is cooked off.
  • Still in tomato sauce and reserved liquid; heat through. Toss vegetable mixture with pierogies; season with salt and pepper. Serves 3 to 4.

Tuesday, November 1, 2011

Wordless Wednesday {{linky}}


My Pirates Angelica & Jack! ARGGG!

Embracing the "Jack"..this look was all on his own.
We had a wonderful Halloween! Did you??
~Please follow Cookin' for my Captain via GFC!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!

Candy Corn Cupcakes (CCC!)

I made these for a Halloween party I went to this past week....they were such a huge hit!

Guess where I found this idea? YUP. Pinterest. Hi, my name is Carolyn, and I'm addicted to Pinterest.


The ones I saw also had a little bit of white in the batter...but I just kept the white as the icing. They were actually pretty easy, but learned a bit for next time I make them.

What you need:
White/Vanilla Box Cake
Food Coloring
White/Vanilla/Cream Cheese icing

Make the box cake as directed. If you're going to do the little bit of white in the cupcake, reserve about 1 cup of batter in another bowl. For the rest of the batter, put the yellow food coloring in. It takes a lot too! Use a big (icecream) scoop into cup cake pan. When you are finished filling the yellow part, add some red food coloring to the batter enough to make it a good orange color. Then put the orange batter in cupcake pan as well. If you reserved white batter add that on top. Bake according to box directions. Let cool completely and pipe the icing on top. Garnish with a candy corn and you've got the perfect treat!
Related Posts Plugin for WordPress, Blogger...