PINTEREST PARTY???

Have you ever attended a "Pinterest Party"?

Abby and her friends have been hosting these parties for the past few months...and I finally had the opportunity to join in the fun.

What is a Pinterest Party, you say?  

Each hostess chooses a SIMPLE craft or (two, or three) from Pinterest. She gathers the needed materials and has them ready, with instructions, for all who attend. 

Each guest brings an appetizer, dessert, etc. made from recipes found on Pinterest....

Here's some of the foods brought to this Pinterest Party:

Cinnamon Wonton Crisps

(Cut each wonton wrapper in half and place on a Silpat/Perforated Baking Tray...or on a baking sheet lined with parchment paper.  Spritz each crisp with canola oil and top with cinnamon/sugar mixture. Bake for 6-7 minutes at 350 degrees. Place on a cooling rack. When cool, store in an airtight container. ***Watch the crisps when baking.They cook quite fast... Serve with fruit salsa.)

Fruit Salsa (my personal recipe) to go with the Cinnamon Wonton Crackers

(Mix diced and peeled apples, chopped strawberries and chopped bananas - or any combination of fruit - a little lime juice, a sprinkling of sugar or sweetner, and a couple of dashes of ground cinnamon. Refrigerate for at least 30 minutes, to allow the flavors to blend.)

Delicious Trifle

Chocolate Chip/Peanut Butter Cup Brownies (in a mini muffin pan)

Using a brownie mix, spoon batter into a mini muffin baking tray (I use the Demarle at Home mini muffin flexipan and the Perforated Baking Tray). Top with a miniature Reese's Peanut butter cup. Bake according to the directions on the mix box. The batter encloses the PBC for bites of deliciousness!

Strawberries dipped in White Chocolate, drizzled with blue 

Cheesy Artichoke Bread
Oh this was sooo good! (and I don't like artichoke!)

Wrapping Pool Noodles with torn denim jeans...Hot glue and persistence. 
(And a few burned fingers!)

Done! Now to add decorations...

Bow-making 101

Wrapping is "dangerous" work...that glue is HOT!

One of the finished wreaths...

We also made cool flip flops...gift card holders...rice candles...and more. Mostly, we laughed and ate and just enjoyed being together...

This is a fun evening to share with your girlfriends. 

Give it a try.....

A SHARED CUP OF COFFEE...or TEA

This morning, I read an interesting question...

    "If you could share a cup of coffee with any woman in the world, who would it be?"

The answers were quite interesting... Most said they would love to share a cup of coffee with their mother or a special friend.

As I pondered this question, I had a similar answer...

I would love to share coffee with a friend. 

Sharing coffee time or tea time with friends has been a huge part of my life. These special friends have lived through each and every stage of life with me...

 This was especially true when I lived in Pennsylvania, Tennessee, Arkansas, and Texas. At least one day a week, I met with a friend...at her house or mine...and shared a warm cup of friendship. This was a time of sharing...of dreaming...of encouragement...a break from the rigors of a job and motherhood.

 And it was a time of hospitality!

My friend, Josephine, taught me a lot about sharing tea...and time...with a friend. She was married to a Brit and learned the importance of taking time out of her day to spend with a friend and a cuppa. In the spring, we often set a table under the blooming lilacs, using lovely linens and china. She always made me feel special. It didn't matter if the cookies were store bought...or if we nibbled on PBandJ sandwiches (cut into triangles and without crusts, of course). It was all about friendship.

My neighbor, Betty, and I would just pop into each others' kitchens whenever we needed a moment...coffee was always ready. And in the summertime, there was always a pitcher of iced tea. She is the friend who got me through the early stages of motherhood...and she was my "family" in that far off land of UP NORTH. We laughed...we cried...we SHARED life! 

Ann's kids and my boys were the same age, so we shared many a cup of coffee while watching the kids play...or while they were in preschool. We talked about our dreams...for our kids, our husbands, and ourselves. She also helped me live through my last pregnancy with lots of joy and laughter.

Muffy and Louisa were there to encourage me when I began home-schooling my boys. They were always ready with tea and tissues. These women taught me so much...They encouraged me in my Christian walk...in motherhood...in being a wife...through devastating circumstances...They were always there, no matter what time it was. They were...and still are the sisters of my heart.

For the past few years, I sadly have not continued spending time over coffee with my friends. Maybe it's my new stage of life...grown kids, work, or just being comfortable with myself... I definitely MISS it! I guess time just slips away, along with my good intentions.

Well....that's going to STOP.RIGHT.NOW! I'm going to stop and smell the coffee...and invite my girlfriends to join me.

We women NEED to have these coffee times...these woman-to-woman connections. It's part of our DNA (not literally, but it sounds good).

Pick up that phone and invite a special friend over for coffee or tea next week. Start a new tradition!

Ask yourself...

  "If you could share a cup of coffee with any woman in the world, who would it be?"

Recipes for my favorite...Cafe con Leche

1/3 cup fresh ground coffee, such as a French Roast ( or Cuban coffee, if you can get it)

1 cup boiling water

1 cup whole or 2% milk

1.  Place coffee in bottom of a prewarmed French press. Add boiling water, replace lid (without lowering the filter) and allow to brew for 5 minutes.

2.  While coffee is brewing, place milk in a small saucepan. Bring just to the boiling point, then reduce to barely simmering. Simmer gently for a few minutes, stirring occasionally, until the coffee is done.

3.  After the 5 minutes are up, depress the plunger on the press to strain the grounds. Divide coffee into 2-4 cups (depending on the size of your cup) Add hot milk to each cup...a ratio of 1/2 mug/cup coffee, 1/2 mug/coffee milk

4. If desired, sweeten to taste (I prefer my without sugar)

*You can also make this with Fresh Brewed Coffee from your coffee maker...again, a dark roast is preferable. And you can heat your milk in the microwave, then pour your coffee over the milk.

I do this in a "venti" Starbucks mug...half milk, half coffee.

For a REALLY QUICK CAFE'...

     Heat 2 cups milk...on stove or in the microwave. Do not bring to a boil. Add 2 tsp. instant coffee (or more, if desired), preferably a dark roasted instant coffee, and stir. Sweeten to taste.

***I like to froth my milk a little, using a hand-held frother. 

AND...for a REALLY, REALLY QUICK CAFE'....order a "Misto" at Starbucks. It's pretty close!

Jane

Visit Foodie Friday for some wonderful "goodies" to go along with your Cafe'

PRIZE PEACH COBBLER (and a giveaway)

My favorite cookbook is 50 years old! I read about it in the local paper today...

50 years ago, a group of women in Tampa's Junior League were looking for a way to raise money to help with their civic projects. They decided to write a cookbook. Little did they know that this book would become iconic...a staple gift for a young (or old ) bride, a housewarming gift, a tourist souvenir... Even Jackie Kennedy Onasis bought a copy at the Florida Pavilion at the 1964 Worlds' Fair. Her photo, carrying the cookbook, spurred nationwide sales of the cookbook!


What I love about this cookbook, is the glimpse it gives to the way of life in Tampa during the early 1960s.  Each chapter is prefaced with beautiful stories of family, food, and the culture of the day. An example of this is the story telling of the manner in which Cuban bread was delivered...
"Long ago, when the 20th Century was still young, Cuban bread was delivered in a horse-drawn bakery wagon, and the deliveryman, swinging the loaf of bread like a bat, would impale it on a nail hammered to the side of the customer's house." 
Another favorite example of the times is "Here in Tampa we women look forward to the Fall of the year when our men go forth in the morning as hunters, and return in the dusk as providers....There is something primitively satisfying in receiving from your man food for the table."
Throughout the book, recipe contributors are identified by their MARRIED names...such as Mrs. Joe Black. There is also a wonderful mixture of  Spanish, Italian, Greek, Cuban, and Southern recipes found in its pages, reflecting the diversity of Tampa...and Florida. I especially love the recipes from favorite restaurants of my childhood...places that closed many, many years ago.

 The artwork throughout the book is quite special. It was done by a local celebrity...Lamar Sparkman. His drawings were found in the pages of the Tampa Tribune, for years. This is one of his drawings of the pirate, Jose Gaspar, and his (decorated for the Gasparilla festival) pirate ship.






(You can read more about this festival at: http://artfullygraced.blogspot.com/2010/01/pirates-are-coming.html )

OK....why am I telling you about this cookbook...besides the fact that I love it so much that my copy is beginning to fall apart (It is 35 years old...)? 


On September 25, I am going to give away a 50th Anniversary edition to one lucky winner. Here's how you enter...
   1.  Leave me a comment.
   2.  Become a follower of Artfully Graced
   3. Tell others about this giveaway.


Here's one of my favorite recipes from the cookbook...


Prize Peach Cobbler  
from Mrs. Julian Lane (Frances and her husband, Sen. Julian Lane, were very dear family friends. I have used her cobbler recipe for 35 years...and ALWAYS receive raves!)

3/4 cup flour                            
Less than 1/8 teaspoon salt
2 teaspoons baking powder
1 cup sugar
3/4 cup milk
1/2 cup butter or margarine
2 cups fresh sliced peaches
1 cup sugar


Sift flour, salt, and baking powder. Mix with 1 cup sugar; slowly stir in milk to make batter. Melt butter in 8 x 8 x 2-inch baking pan. Pour batter over melted butter. Do not stir. Carefully spoon over this the peaches and sugar, mixed thoroughly. Bake 1 hour at 350 degrees. Serves 6. Delicious hot or cold. Serve with cream, if desired.
***I have cut the sugar in half... 3/4 cup in the batter, and 1/4 cup in the peaches. I also use the batter recipe with different fruits or fruit mixtures, such as blueberry and peaches, together. Yum!

I am linking with Foodie Friday

IT'S ALMOST HERE...

COLLEGE FOOTBALL BEGINS THIS WEEK!!!
ARE YOU READY?


Two bits, four bits, six bits, a dollar
All for FOOTBALL, stand up and holler!

More importantly....at least around our house...

AUBURN FOOTBALL BEGINS!


Bodda Getta Bodda Getta Bodda Getta Bah!
Rah Rah Rah!
Sis Boom Bah!
Weegle, Weegle
War Dam Eagle
Kick 'em in the butt Big Blue!
Hey!

Can you tell I am excited? Around here, my husband has been giving us all the Auburn stats...who's the starting QB...who's the fastest...which high school recruit is showing the most promise...and so on, and so on.

Track 'em Tigers

Just like beagles!

Give 'em hell

You War Damn Eagles!

Hey!

Our flag and banner are waiting to be hoisted onto the house and into the trees (we're even taking one to St A!)...orange and blue dishes have been washed and are ready to hold their goodies...

And I already have a bet going on with "Constant Chatter..."

Now, all I need are some delicious "tailgating" recipes...
If I could figure out this "link" thing, I'd start a "Tailgate Recipe" party. But, I am computer-challenged...so here's the deal...
If you have any special tried and true, favorite recipe that would be a great addition to a football tailgate, please send it to me. I promise, I'll post it...and I'll share my recipes, too.
Email is fine.


Here's one of our favorites:

Jalapeno Popper Spread

2 blocks cream cheese, softened

1/2 jar diced jalapeno peppers*, plus some of the juice (more or less, to taste)

Parmesan Cheese, shredded (I use freshly grated cheese, adding some to the spread and enough to cover the top.)

1/4 cup Panko bread crumbs (actually, I just sprinkle on top until the spread is covered)

Fold the peppers and juice into the softened cream cheese. Put the mixture into an oven-proof baking dish. Sprinkle the Parmesan Cheese on top, to cover. Sprinkle the Panko crumbs on top. Bake at 350 degrees until warmed through. Serve with pita chips, baguette slices, tortilla chips, etc.

*I use Mt. Olive Diced Jalapenos.

**There are many versions of this dip online...some call for mayo and green chilis, some add cheddar or Mexican cheese blends. They're all very good. Since I am not a big fan of mayo in spreads, I try to leave it out. The result is a lighter version of the spread. Just play with this recipe...make it your own.

ENJOY THE GAMES!
and 
WAR EAGLE!

(Can you tell I was a cheerleader...)

Hugs!

Jane

1905 Salad...Muy Delicioso!

The Columbia Restaurant has been a fixture in Ybor City, the Latin Quarter of Tampa, FL, since 1905. It is the oldest restaurant in Florida and the largest Spanish restaurant in the world. Not only will you experience wonderful foods like, Boliche Criollo, Paella "a la Valencia", and Pompano en Papillot, you can even see Flamico dancers perform. And of course, there is music...everywhere. It's truly an experience!
(Other locations are in St. Augustine, Clearwater Beach, Riverwalk in Tampa, Celebration, St. Petersburg, and Sarasota.)

With all the fabulous foods offered here, my favorite has always been...and still is...the 1905 Salad. This is a simple salad...but the combinations of flavors are superb!


Columbia's Original "1905" Salad^TM 
The Columbia's legendary salad tossed at your table. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100 year old family recipe of fresh garlic, oregano, wine vinegar and Spanish extra virgin olive oil). (from the website)


Over the years, the Columbia has graciously allowed this recipe to be shared. It's found in many Florida regional cookbooks and online. And the fabulous dressing is available for purchase in many gift shops all over the state.

This past week, I made this salad, along with Chicken Salteado, Yellow Rice with Black Beans, and Plantains. for a group of friends. And they all LOVED it...

Here is a photo of "my" salad... and my "Girl's Night" version (in parentheses) of the recipe.


1/2 head of iceberg lettuce, torn into bite-size pieces
  (I used mixed organic greens)
2 ripe tomatoes, each cut into 8 wedges
1/2 cup thin strips of Swiss cheese
1/2 cup thin strips of ham (2 ounces)
   (I used Boar's Head Black Forest Ham...it was on sale)
1/4 cup pitted green Spanish olives



Dressing: 
               
               4 garlic cloves, finely chopped                                                                                                                      
               1 teaspoon dried oregano
               1 teaspoon Worcestershire sauce
               1/2 cup extra-virgin olive oil, preferably Spanish
               2 tablespoons white wine vinegar
               2 teaspoons fresh lemon juice
               Salt and freshly ground pepper
               2 teaspoons coarsely grated pecorino Romano cheese                                                                                    


In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham and olives. Set aside.
In a small bowl, whisk together the garlic, oregano and Worcestershire sauce. Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice and season with salt and pepper. Pour the dressing over the salad just before serving and toss well. Add the pecorino, toss and serve. 


You can find the recipes for Chicken/Steak Salteado and Black Beans (Frijoles Negros) by clicking on their names.
Enjoy!


Jane

*** I am linking with Foodie Friday at Designsbygollum... be sure to stop by for some fabulous recipes shared by our fellow bloggers. I have to tell you that some of my new favorites are recipes I have found here. Thanks to all my blogging friends. 

Grilled Chipotle Chicken...YUMMY!

I don't know who "Pete" is, but he sure has a wonderful recipe for grilled chicken!

Last week, one of my cooking sites shared this recipe...

Pete's Favorite Chipotle Chicken.

Well, my family loves grilled food...and spicy food...and new ideas... so for our family gathering on Sunday, we experimented with this new recipe. It was a HIT!!!

Many thanks to Elizabeth Karmel, who shared this recipe on kitchendaily.com...

Ingredients:

2 - 3 cups mayonnaise

1 small can chipotles in adobo sauce

1 white onion, chopped

1/2 jalapeno pepper, seeded and chopped (add more to taste)

2 chickens, cut into pieces

4 limes, juiced

Kosher salt

1 lime cut into wedges

Fresh cilantro (optional)

Directions: In a blender, mix chipotles with adobo sauce, white onion, jalapeno and lime juice. Add a pinch of salt. Remove to a large, non-reactive bown. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too "hot", add more mayonnaise. Add chicken pieces, cover and marinate 2-4 hours, turning occasionally.

Remove chicken from refrigerator and place chicken, bone-side down, in the center of cooking grate. You do not need to turn the chicken pieces (but my husband did)

Grill-roast until the chicken registers 165 degrees, near the bone. (About 45 minutes) If you do not have a meat thermometer, cook until no longer pink and the juices run clear. Remove from the grill with tongs and a spatula, to preserve the crust on the top of the thighs. Let sit 5-10 minutes before serving. Garnish with sliced lime and cilantro, if desired.

*I suggest using a whole jalapeno for a little more kick. Also, I marinated the chicken for 2 hours, but will do it for 4 next time, to allow more flavor to permeate the meat.

** I used 10 thighs (bone-in) and 3 breasts, cut in half.

To compliment the meal, we enjoyed a mixed baby greens salad, Mexican rice, and cold watermelon. Wine Guy served Terra Noble, Reserva Cabernet 2007 (from Maule Valley in Chile). It was the PERFECT wine for this meal!

MacDaddy, Wine Guy, and Drummer Boy said this was a "keeper" and suggested that I make it again soon.

Have a wonderful holiday weekend...

Jane

Be sure to check out all the fabulous Foodie Friday recipes this week .

Ice Cream Toppings: Hot Fudge Sauce

My family LOVES ice cream sundaes...with our own homemade sauces. While we love making our own ice cream, we rarely do so. We just head to our neighborhood Publix and pick up BLUE BELL Ice Cream...usually homemade vanilla (MacDaddy's favorite!). We discovered this ice cream while living in Texas. We were so disappointed, when we moved to Florida, that the local stores here in the Bay Area did not carry it....until just a few years ago.

Music Guy called me from Ocala, one day, telling me that he was following a delivery truck with a photo of a Blue Bell Ice Cream carton on it. He followed it to the store, then went inside and bought a pint of chocolate ice cream and ate it right there in the parking lot. Then he went back into the store and bought a cooler and bought 2 more pints to bring here for me. (BIG SMILE!!!). It was a little soft when he got here, but oh... it was SOOOOOO GOOD!!!!!!!

Below is our favorite sundae topping. This recipe was given to my mother by an old, long-gone friend. It's one of the best fudge sauces I have ever tasted....and it's a killer in an ice cream pie! Enjoy!

Grandma's Hot Fudge Sauce
2 1-oz. squares unsweetened chocolate (Baker's)
2 cups 10x confectioner's sugar
2/3 cup evaporated milk
3 tbsp. butter
1/8 tsp. salt
1/2 tsp. vanilla extract

In a saucepan, melt chocolate over low heat. Gradually add sugar and milk, alternately, to chocolate. Stir over low heat until smooth. Add butter and salt. Cook until butter is melted, stirring constantly. Remove from heat and add vanilla. Stir. Serve warm over ice cream.

(Our hot fudge sundaes are usually topped with toasted, buttered pecans on top. Put a little butter into a saute pan. Add chopped pecans and cook over medium heat, until the pecans are covered in butter and toasted. MMMMMMM.....delicious!)


Be sure to stop by http://designsbygollum.blogspot.com for all the Foodie Friday recipes. And visit www.kitchenbouquet.blogspot.com to join the Ice Cream Social. You'll find some great recipes and ideas for ice cream...

Have a wonderful weekend...and EAT SOME ICE CREAM! (And read my previous post...try to enjoy your ice cream AROUND the TABLE and enjoy being with your family and friends!)

Jane