Me and food have a serious personality conflict going on right now.

I’m sick of food in general.  Now the holiday’s are here and I’m still not looking forward to any social events that include food.

Every week, seems to be the same thing, over and over again like a wart that won’t go away.

I’m making a goal between now and the end of the year to get some versatility in the foods I prepare.  Starting with new recipes like these mini taco bowls or this four layer pumpkin cake.  Both of those make me want to run to the grocery store … like now!

I must behave I must behave.  Make a plan and stick to it.  Yes that’s it!

::: flees to grocery store secretly :::

Oh man, I had some pillsbury pizza dough I needed to use up so I created this absolutely divine masterpiece!

Apple Pizza

I spread the dough on the pizza pan then cut all the apples with the peels.  We get what they call “deer apples” up here.  Basically, it’s apples that are slightly bruised from falling from the tree.  $5 a bag for 50lbs.  Not going to complain for a bruise or two!

Anyways, I chopped up all the apples spread them out on the dough.  Then I took 3/4 cup flour, 3/4 cup sugar, 3/4 cup butter (partially melted) and mixed it up good with a fork.  Then spread that ontop of the apples.  Baked on 350 degrees like I would a normal pizza till the crust was done.

Let’s just say, YUMMMMMMMMmmMmMMmMmMmYYYYYY!!!

Another …

INGREDIENTS

* 3 eggs
* 2 cups white sugar
* 1 cup vegetable oil
* 1/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons vanilla extract
* 2 cups grated zucchini
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamom

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
4. Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

I’m really fond of anything pumpkin. I could sit and eat a pumpkin pie all by myself and not feel an ounce of guilt! Surfing my daily blogs I found this:

Pumpkin CupCakes posted by Nicole

1 stick unsalted butter, at room temp
1 c. firmly packed dark brown sugar
1/3 c. granulated sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 c. milk
1 1/4 c. pumpkin puree (this about 1 15oz can)
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Insert cupcake liners into your muffin or cupcake pan.

In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy (about 3-5 minutes). Add the eggs to the creamed mixture only one at a time. Mix well after each egg. Beat well.

In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon, nutmeg, ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix until completely integrated.

Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean.

Eat and enjoy. You can eat them alone or you can frost them with frosting. Cream cheese frosting goes VERY well with these cupcakes.

Thanks for sharing!

I’m thinking of making a bunch of my salves, soaps and all around bath & body goodies for the xmas season. I have all these supplies and my products sold well locally. I just haven’t had the time with my job of 1 year as of 9/26/07. I’m kinda missing it though. I was cleaning out all my cabinets in my soaproom and the scents, the soaps, the goodies I still have left.

maybe I will! I know I’m going to send some St. Nick gift boxes out to all my coworkers, just for fun! So we will see. I’m digging up all my recipes and organizing everything. I don’t want to buy no supplies so I will have to do with what I have for now. Never know maybe I’ll have a soap’in mama’s store! lol who knows … just probably dreaming again.

This recipe can be made with just about ANY flavor of pudding. We like the lemon, chocolate and sometimes Keylime. Very filling and yummy treat! The kids love it and it takes minutes to throw together.

1/2 stick butter
1/2 c. flour
1/2 c. chopped nuts
1 box instant lemon pudding
3 oz. cream cheese
1/2 c. powdered sugar
1/2 c. Cool Whip

Mix flour, butter and chopped nuts in a food processor. (Reserve 1 to 2 teaspoons of chopped nuts). Press into an 8 inch square baking dish. Bake at 350 degrees for 15 minutes. Cool.

Mix cream cheese, Cool Whip and powdered sugar. Spread over crust. Mix lemon pudding according to package directions. Pour over cream cheese layer. Allow to set-up in refrigerator at least 30 minutes. Then cover with a layer of Cool Whip and reserved chopped nuts for garnish. Chill and serve cut in squares.

This is what I will be doing ALL day!! My fam loves and I mean LOVES zucchini bread. We plant about 10 mounds of it in our garden and freeze it and the breads we make for over the winter. Yummy snack day or night!

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs

1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Its been awhile since I posted but I’ve not been feeling all too well.  Got bitten by a spider which took me out for a bit.  That thankfully to a Urgent care dr is much better and I’m on the mend. 

As for the rest, well nothing major just a lot of things going to hell in a handbasket and just needed some time away so I’ve been flying solo behind the scences. 

Hubby is do home the end of this week and let me tell you I am going on a much needed disappearance / hiatus.  I’m wore down, I’m tired, I just don’t care for much lately not even myself as I hardly get out of bed unless to work and even then I do it from bed most days.

This last week I’ve cleaned all my carpets with some EO’s that make the house smell lovely.  Was sick of lemongrass so I did some playing around.  My favorite is my marmalade mix that I use for my soaps.  Makes the house smell like a midsummer morning just after making orange juice.  The other is straight lime.

I’ve also painted my livingroom FINALLY.  I added about 28g of Lemon Puker FO to a gallon of paint.  WOW it’s 3 days later and I can STILL smell the FO.  Its amazing!!  Been thinking of making a few bottles for my fall fair to resell as carpet refresher’s or something.  Mix it with a bit of ps20 so it blends with water nicely and the customer has a nicer way to refreshen carpets when carpet shampooing them.

Virtual schooling for the kids also started which has taken up most of my days.  Its hard belive me just by myself so I will be elated when Noel is home and can help.

anyways, it’s 2:46 a.m. and I’m exhausted.  Ta for now!

Nonstick cooking spray
1 (18.25-ounce) yellow cake mix, divided
1/4 cup packed brown sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 1/2 cups granola
3/4 cup dried fruit, such as dried cranberries, chopped dried apricots, raisins
1 cup semisweet chocolate chunks or chips

Adjust oven rack to middle position.
Preheat oven to 350 degrees.
Spray baking sheets with nonstick spray.

In large bowl of electric mixer, combine half of cake mix, brown sugar, oil, eggs and vanilla.
Mix on medium-high speed 1 to 2 minutes or until blended and smooth.

Add remaining cake mix, granola, dried fruit and chocolate.
Mix until blended.
Drop by teaspoonfuls, 2 inches apart, onto baking sheets.

Bake 9 to 12 minutes or until set at edges.
Cool 1 minute on sheets.
Transfer to cooling racks.

Makes about 5 1/2 dozen

***Mine were tbsp. size and the recipe made 3 doz. You can eliminate the fruit and add 12 oz. of chocolate chips. I used craisons, Quaker granola cereal and semi-sweet chocolate swirl chips.

Ingredients:

Garlic Compound Butter:
In a small saucepan over low heat, combine 2 cloves diced garlic, 1 tablespoon small capers, juice of half a lemon, 2 tablespoons dry white wine and 1/4 cup unsalted butter, at room temperature. Whisk until melted and thoroughly blended. Pour into a ramekin. Use now, or cover and refrigerate for up to 1 week. Melt over low heat just before serving. Makes about 1/2 cup.