Friday, October 31, 2008

Happy Halloween!

This week I've been keeping up the Halloween spirit with some festive recipes. Any little ghoul or goblin is sure to gobble these recipes right up!

Crescent Mummy Dogs

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese slices, quartered 10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'


Chicken Enchilada Mummies

2 teaspoons vegetable oil
6 boneless, skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1 1/2 cups sour cream
3/4 cup chopped roasted red bell peppers (from a jar)
1 can (4.5 oz) chopped green chiles
3 cups finely shredded Mexican cheese blend (12 oz)
2 cans (10 oz each) enchilada sauce
12 flour tortillas (8 inch)

Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8x8-inch (2-quart) baking dishes with cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese blend.
Spread heaping 3/4 cup chicken mixture in center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8x8-inch baking dish.
Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.

Bake about 50 minutes or until enchiladas are hot. Place reserved 2 tablespoons sour cream in Ziploc bag; cut off 1 corner of bag. Squeeze bag to pipe eyes and mouth on each mummy.

Source: Pillsbury Halloween Recipe Book

Monday, October 27, 2008

100 Things you may or may not know about me....

I'm stealing this from Sara's blog, because it looked like fun!

1. I was raised an only child with siblings.

2. I have a cat that is diabetic and needs two insulin shots a day.

3. One day I randomly bought a house, even though it was the only one I looked at.

4. I once traded in my car for an SUV so that I could drive home in a blizzard.

5. I have a gay ex-boyfriend...or two...

6. My favorite holiday is Halloween.

7. I was born on the Day of the Dead.

8. I've spent the night in a funeral home.

9. I wasn't scared.

10. I believe in ghosts.

11. but I never saw one.

12. I have a strange obsession with Coach purses.

13. I've kissed a lot of toads in search of my prince.

14. I love living in a city, even if it isn't a very big one.

15. When I was little, I lived next to a farm.

16. even though my parents are still in the same house today, there is no farm anymore.

17. I used to do pointe and my toes got all crooked.

18. they have straightened back out.

19. I could spend all day laying on a beach next to the ocean doing nothing and not get bored.

20. a psychic once told me that I need to be near water or I get stressed.

21. I have anxiety.

22. I started having panic attacks after 9-11.

23. I went to Nursing school for about 3 weeks.

24. I have a college degree in Applied Health Science - Secondary Health Education, but never used it.

25. it is harder than you think to come up with 100 things about yourself.

26. I name my vehicles.

27. I like wine, mainly reds.

28. I once successfully parallel parked a car with a large stuffed ape in my shirt.

29. I have become an aunt 12 times (through birth & marriage).

30. 9 nieces, 3 nephews

31. I am a consultant for a company called Thirty-One.

32. I played powder puff football.

33. I love my Keurig coffee maker.

34. I work for a company that sells joints.

35. I was born in the Orthopaedic capital of the world.

36. I lived with a family in France one summer.

37. I've been to Euro Disney.

38. My favorite movies include Clue, Poltergeist, & Halloween.

39. I love to burn candles.

40. My siblings and I all were given CMC as initials.

41. I love musicals.

42. I was once groped by an old man in China Town NYC and given a free Burberry knock off in return.

43. I had a beta fish named Rico that made it through most of college with me.

44. I'm an Alpha Delta Pi.

45. If you think that the greek system is a way of "buying your friends" then I say it is the best investment I ever made.

46. Oxi-clean really works like it says. Especially when a bottle of Big Red explodes all over your roommate and the carpet.

47. Phreakshow was my favorite cover band to see at the Bluebird on 15 cent beer night in college.

48. I miss college.

49. I am technically a minority by law.

50. I am a Potawatomi Indian.

51. My favorite teacher was my 6th grade teacher Mr. Hunter.

52. Since graduating from college, I've worked for 3 fortune 500 companies.

53. I am liberal.

54. I don't like when conservatives try to "convert" me.

55. I won't try to convert you if you are conservative, but I will hug you. Like a tree.

56. I ran into Carson Daly at a bar in Cancun.

57. I love to tailgate for the Hoosiers.

58. I miss Bobby Knight.

59. When I was 11 I sold enough girl scout cookies to earn a free week of camp.

60. My bestfriend Amy and I went to Camp Singing Hills that summer.

61. Amy has been one of my best friends for 23 years.

62. Penguin Point french fries are the best in the world.

63. We should have bought that bus.

64. My first concert was Vanilla Ice with my friend Jamie in 6th grade.

65. MC Hammer was sold out.

66. I loved Milli Vanilli. Still do.

67. The Rathskellar Bier Garden is one of my favorite places in the city.

68. One time a 90 ft. tree fell through my parents' house.

69. If I hadn't switched bedrooms, I wouldn't be writing this.

70. It happened the day after I wrecked my mom's Lincoln Continental. (which paled in comparison)

71. Your mother is a hamster, and your father smells of elderberries!

72. I buy DVDs and then never open and watch them.

73. I have a scar on my right leg from when I fell off the swing set.

74. It should have had stitches, but the babysitter didn't do anything about it

75. I never missed a day of school all through elementary.

76. I bit my orthodontist on purpose.

77. Going to the dentist has never bothered me.

78. My house was robbed a few years ago.

79. I still get pissed thinking about it.

80. My parents got hit by a train.

81. My parents almost died in a hotel fire when I was 5.

82. My parents are the luckiest unlucky people I know.

83. I don't like Starbuck's coffee.

84. My boyfriend makes the best grilled cheese sandwiches.

85. He also makes big messes.

86. I love him anyway.

87. I love 80's music and miss big bangs.

88. I wonder if big 80's hair will make a come back?

89. I wonder if you can still buy Aqua Net Hairspray?

90. I know you are, but what am I?

91. I love getting pedicures.

92. I've been a bridesmaid 7 times.

93. Dark Green, Champagne, Burgundy, Navy, Dark Purple, Butterscotch, & Red were the dress colors.

94. The next dress I wear to a wedding better be expensive and white.

95. I love children but can't imagine having one of my own right now.

96. Right now my sinuses are killing me.

97. I graduated from High School in 97.

98. My high school looks more like a federal prison than a high school.

99. I want to own a house with a pool someday.

100. I know all the words to the Madonna Like A Virgin CD.

Sunday, October 26, 2008

Autumn Open House

For those of you who don't know, and if you read my blog you do... (shameless plug coming*)
my dear friend Beth and I have started a little business. We are carrying two product lines:

*Please let me know if you'd like to order something, host a party, or become a consultant!

So on Saturday we decided to hold a little open house to showcase our products and give us a chance to go over all of our consultant information, since we are both very new at this.

I began searching for some good fall recipes last week and I couldn't decide between two that I found on another favorite cooking blog "Good Thinks Catered" by Katie. So I tried both, and they were unbelievably yummy! Katie is now my dessert hero!

Spiced Pumpkin Pie-lettes

1/2 recipe basic pie dough (I used 2 Pillsbury refrigerated pie crusts to save time)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk
1/2 c. cream

Place a heavy baking sheet in oven and preheat oven to 450 degrees. Spray mini muffin tin with baking spray. Roll out pie dough and using 2.5 - 3 inch circle biscuit cutter, cut dough into 24 circles. Press each circle into mini muffin tins, pressing dough up the sides. In small bowl, combine pumpkin, molasses, and eggs. Stir to combine uniformly and set aside. In large bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly. Whisk pumpkin mixture into dry ingredients. Slowly mix in cream. Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust. Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes. Remove from oven and let cool before removing from tins to serve.

Source: Good Things Catered

Apple Spice Cookie Bars

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar 1 c. white sugar
2 eggs
1 Tbsp vanilla extract 2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray. In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside. In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples. Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar. Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

Source: Good Things Catered

Chloe is doing her part to get into the Autumn spirit by becoming part of the centerpiece on the dining room table.

Cream of Crap Dinner

If you read posts on any cooking board, you will come to find that there are 2 kinds of people. Those who cook with "cream of crap" and those who don't. Being from Indiana, where Green Bean Casserole is part of every holiday meal, we are tend to fall in the "cream of crap" cookers category.
So when you open my pantry (which is way to small and over stuffed) you will usually find at least one kind of "cream of crap" on hand. Having avoided the grocery this past week in hopes to use items from my overly stuffed freezer, I looked in the pantry and found a lone can of Campbell's Cream of Broccoli soup. The can boasted that it contained 5 recipes on the label, so I decided I'd try one if I had all the called for ingredients. Thanks to some frozen chicken and broccoli spears in the freezer, I was all set to make Campbell's Chicken Broccoli Divan. It was a very easy and really tasty casserole. I served it over rice, but you could eat it alone or even over noodles.

Chicken Broccoli Divan
1 lb broccoli, cooked and drained
1 1/2 cups cubed cooked chicken
1 can Cream of Broccoli Soup
1/3 cup milk
1/2 cup shredded cheddar
4 Tbs. dry bread crumbs
2 Tbs. butter, melted
Place broccoli and chicken in a 2 qt. baking dish. Mix soup and milk and pour over broccoli and chicken. Sprinkle with cheese. Mix bread crumbs and melted butter and sprinkle over top. Bake at 450 for 20 min.
Source: Adapted from Campbell's

Tuesday, October 21, 2008

Ghoul's Night

Halloween is by far my most favorite holiday. I am so excited that it was my turn to host our monthly girl's night in October. I spend a lot of time coming up with decor and an eerie menu for my favorite ghouls. Without further ado - enjoy my freaky food and creepy centerpiece!

Set the mood with jars of body parts and piles of bones.

It wouldn't be Ghoul's Night without wine!

Spider Web Dip

1 (14 ounce) cans refried beans
1/2 lb lean hamburger
1/2 packet taco seasoning mix
1 (4.5 ounce) can diced green chilies
4 ounces medium hot chunky salsa
1 cup four cheese Mexican blend cheese
sour cream
tortilla chips

On a round dish spread out refried beans. Prepare hamburger meat as directed on taco seasoning packet. Add chilies and let liquid boil out. Mixing a few times so the burger doesn't stick. When most of the juice is evaporated put the meat mixture over the refried bean layer. Spoon on salsa and spread across meat mixture. Sprinkle with cheese. Bake in 350 oven for 15-20 minutes, or until cheese is melted. In the meantime, spoon the sour cream into a small Zip-Lock bag, and cut the corner and draw a spider web design.
Serve with tortilla chips.

Source: Adapted from

Macaroni & Sneeze

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl.oz.) Evaporated Milk
1 cup water
2 tablespoons butter or margarine
1 1/2 cups shredded Four Cheese Blend
1 cup shredded Montery Jack Cheese
Green food coloring

Preheat oven to 375° F. Grease 2-quart casserole dish.
Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups Four cheese blend until melted, liberally add green food coloring. Add macaroni; mix well. Pour into prepared casserole dish. Top with Montery Jack cheese.
Bake for 20 to 25 minutes or until cheese is melted and light brown.

Source: Adapted from

Snake Sandwich

1 can crescent rolls
Flour for dusting
4 tablespoons spicy mustard
7 ounces thinly sliced ham
7 ounces thinly sliced turkey
7 ounces thinly sliced roast beef
8 ounces Monterey Jack, grated
Liquid food coloring
3 egg yolks
2 whole cloves
2 small pimiento-stuffed olive slices
1 strip jarred roasted red peppers

Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take egg yolks, and beat lightly with a fork, add food coloring if desired. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.

Source: Adapted from

Devils Food Chocolate Cheesecake

Go to your nearest Fresh Market and buy this from the bakery!!!

Friday, October 17, 2008

A Supreme Dinner

I saw this recipe on another food blog I like, Taste and Tell. It tasted as good as it looked and although it looks like it calls for a lot of ingredients, the only things I needed were chicken and mushrooms. Everything else was in the pantry. I also had a large bag of baby spinach to use up, so I tried a creamed spinach recipe that called for things I had on hand and it was also great, but I'd probably use more spinach next time, as it was very creamy!

Chicken Supreme

6 bone-in chicken thighs
3/4 teaspoon seasoned salt
dash of paprika
1 cup chicken stock
1/4 cup white wine
1/4 cup diced onion
1/4 teaspoon curry powder
dash of pepper
2 tablespoons all-purpose flour
1/4 cup cold water
1 cup sliced mushrooms
olive oil

Preheat oven to 350F. Sprinkle the chicken thighs with the seasoned salt and paprika. Place chicken in a 9x13 baking dish. Combine the chicken broth, wine, onions, curry powder and pepper. Pour over chicken. Cover with foil. Bake for 30 minutes, then uncover and bake for an additional 45 minutes or until chicken is done.When chicken is almost done cooking, heat a small amount of olive oil in a pan. Add mushrooms and sauté until tender. Remove from heat.When chicken is done, remove from oven. Remove chicken from pan and cover to keep warm. Strain the pan juices, and reserve for the sauce. In a small pan, blend the flour and the cold water. Slowly stir in the pan juices. Cook and stir over low heat until sauce thickens, the boil for 3 to 4 minutes. Add the mushrooms and heat through. Serve chicken with the sauce.

Source: Better Home And Gardens New Cookbook
Creamed Spinach

5 Tbls. butter - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed (I used fresh baby spinach)
1/4 cup water
1/4 cup grated Parmesan cheese

In a 2-quart saucepan over medium-low heat, melt 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.

The Leaves are Fallin'

With colder weather creeping up on us, I felt like it was time for some good ol' Chicken Soup. My friend Beth and I love to cook as much as I do, and bought a neat soup cookbook. I copied a few recipes and we tried this one this week. It was very fast to throw together, and very flavorful. Perfect for any fall night!

Roasted Chicken & Noodle Soup

1 Rotisserie Chicken
2 tsp. vegetable oil
2 medium onions, chopped
8 cups chicken broth
1/8 tsp. ground black pepper
2 medium carrots, sliced (1 cup)
2 celery stalks, sliced (1 cup)
3/4 cup uncooked pasta (I used spirals)

Remove skin and cut up chicken. Heat oil in skillet over medium-high heat. Add onions and cook until they begin to brown, then reduce heat to medium and allow to caramelize. Remove from heat.

Meanwhile, heat the broth, black pepper, carrots, & celery in a pot and bring to a boil. Stir in chicken and pasta and reduce heat to medium. Cook for 10 min until pasta is tender, stir in
onions and serve immediately.

Source: Swanson Soup Cookbook

Tuesday, October 14, 2008

Quick Quiche

This recipe was very easy and tasty. Reheated well!

Bacon Cheeseburger Quiche

1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded cheddar or Swiss cheese
garlic powder to taste (optional)
white pepper

Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.

Preheat oven to 350°F.

Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)


Fabulous Feta!

I appologize in advance about the this post and the next one. Neither will have photos. :(
I took photos, but someone who shall remane nameless (and has a curly mullet in his photo on the sidebar) apparently deleted them from the camera before I posted the recipes...

This was very quick and easy!

Bacon Feta Chicken Breasts

6 thin chicken breast cutletts
6 slices of bacon
3/4 cup crumbled Feta

Sprinkle each chicken breast with some feta cheese, role up and wrap with a slice of bacon. Bake at 375 for 30 min, or until juices run clear.

Monday, October 13, 2008

Monday Night TV!

While I'm bummed for all the Brighthouse customers in my area, because they no longer get CBS (due to lots of corporate greed on both sides, but that is another blog), I'm happy because it means that Ali comes over for The Big Bang Theory and How I Met Your Mother. It also gives me a good excuse to try new recipes!

Tonight I made a recipe from Mary Ellen's blog, she always has amazing recipes, so I knew this would be great!

I made a second recipe from Blogging...It's Whats for Dinner, and it was very good as well.

Chicken Florentine Style

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Red Pepper flakes
6 tablespoons butter 2 tablespoons shallots, minced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
20 oz fresh baby spinach

Sprinkle the chicken with salt, pepper, paprika red pepper flakes. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Cheesy Broiled Tomatoes

4 large tomatoes
8 oz mozzarella, sliced
8 oz shredded Pecorino Romano cheese
garlic salt
fresh cracked pepper

Slice tomatoes into thick rings, about 1 inch thick. Place them on a greased broiling pan. Sprinkle tomatoes with garlic salt and pepper. Place a slice of mozzarella cheese on top of each tomato. Then sprinkle the tops with shredded cheese. Sprinkle the tops with paprika. Broil for about 5-6 minutes, or until the cheese is melted, bubbly, and browned.

Sunday, October 5, 2008

Big News!

No, I'm not engaged or pregnant or winning the lottery...but I am:

A new Thirty-One Gifts Consultant!

I'm so excited! I can't wait to get started, only I fear I will spend all my money on our products.

Our products can be personalized or monogramed for no additional cost and make great gifts for kids, friends, family, teachers, etc. Get all of your Holiday shopping done early! Plus if you host the party, you can earn free and half price items.

Since this is a cooking blog, I'd like to point out the ADORABLE adult and kid's aprons that are completely personalizalbe for under $30 for the chef in your family, or your fellow cooking friends.

Please check out my website,, and let me know what you think! If you are insterested in hosting a girls night, or even just a catalog party for those of you not in the area please let me know!

I'd also love to help you become a consultant yourself if you love the product as much as I do.

Wednesday, October 1, 2008

Some Like It Hot!

It was one of our first cool evenings tonight, so I thought I'd spice things up. These pork chops were awesome and very spicy. You can easily adjust the heat to your taste. I served them with Trader Joe's Vegetable Jambalaya, and it was great together. I'll definitely be making these again soon!

Cajun Pork Chops

1 lb. Pork Chops
1 Medium Onion (julienned)
2 Stalks of Celery (cut in 1 in. pieces)
1 Red Pepper (julienned)
1 Green Pepper (julienned)
Olive Oil
Cajun Seasoning
Hot Sauce

Sprinkle pork chops generously with Cajun seasoning. Heat oil in a large skillet and saute the onions and peppers until onions are translucent.Add pork chops and cook one side until browned. Turn chops and cover skillet, cook for 8-10 min. or until pork chops are done. Remove from skillet, place on platter and shake hot sauce over everything.

Source: Adapted from