feliciakw: (Eye of the Tiger)
Here be an index of some things that my readers and general passers-by might be interested in. All my Still Life research and much of my writing, all in one place. Wow.

Project Still Life Recap )

Supernatural fic )

Fun with SPN Trivia

Numb3rs fic index

Crochet projects

Recipes )
feliciakw: (Nom nom nom)
Okay. We all know that pie is a recurring theme in SPN. Dean loves pie. Pie was a comfort food Mary offered him as a child. Generally speaking, pie is a very fandom-friendly dessert (SPN, Twin Peaks, and Pushing Daisies, just to name a few).

This season, however, SPN is expanding it's culinary pallet to include cupcakes and waffles. And it's making me hungry.

Cupcakes have been mentioned in "Shut Up, Dr. Phil" . . . HEARTS IN MY CUPCAKES! (And yes, I've been trying to figure out how to create a jelly-filled cupcake that "bleeds" when you bite into it, for next Halloween.

And there was a reference to Dean's penchant for Ding Dongs Bing Bongs in "Slash Fiction." This, unfortunately, has sent me on my current culinary search for a recipe for homemade Ding Dongs. The cake, of course, is standard. The filling is easy. It's the coating that appears to prove a challenge, a challenge I now want to take on! Forward!

Waffles, of course, speak for themselves. I got Geo a fantastic waffle iron for his b-day, and we've used it almost every weekend since.

I need a pie/cupcake/waffle icon. *nods*

Success

Apr. 1st, 2011 01:00 pm
feliciakw: (Default)
The Nutter Butter Banana Pudding Trifle was a great success last night. The nine-year-old told me it was a good one and to put it "in the box" I think is what he said. (Recipe box? Maybe?) I told him I'd put a star beside it. (I put foil stick-um stars by favorite recipes in my cookbooks.)

Plus, it looked really good. I'd forgotten the elegant simplicity of presentation with trifle.

Geo and I are going to another film festival, this one in Cleveland. Since it's Ohio, much of the fam will be joining us.

I'm also back on my meds that make me drowsy. Zzzzzzzzzz . . .
feliciakw: (Nom nom nom)
A culinary question for the f-list (and any random passers-by).

So. I've moved south of the Mason-Dixon line. And in doing so, I've discovered that a very popular dish in these here parts is banana pudding. (Actually, it's a trifle, not a pudding.)

We never had this in Ohio, though it is on any given box of Nabisco 'Nilla Wafers.

Well, we're going to a potluck this week, and Geo has expressed a desire for trifle. (I love trifle. I don't know why it's been years since I made one. I used to do them frequently. One of my favorite wedding gifts, from one of my favorite of Geo's at-the-time-bachelor friends, was a trifle bowl. He said he had no idea what a trifle bowl is, but it was on my registry. I told him I was thrilled with it and thanked him profusely. Now, where was I? . . . )

Well, last year, Southern Living published a recipe that I've been very interested to try: Nutter Butter-Banana Pudding Trifle.

Now, knowing that banana pudding is a very Southern dessert/comfort food, but also knowing that we don't make it in the North (and I'm not overly fond of banana creme pie), I decided to try to find out why it's a "Southern thing."

Here's what I found. (I find the history of food fascinating.)

So I guess my question is this: Are you from the South, and if so, where, and is banana pudding popular where you are, and do you like it? (Okay, that's, like, four questions, but I think you get the idea.)

(Also, I'm feeling the need for a new "Nomnomnom" icon. Anyone interested in creating one?
feliciakw: (Nom nom nom)
A couple of f-listies have asked, "What's Texas sheet cake?" :-)

It is a delicious chocolate cake that is baked not in a cake pan, but on a cookie sheet/jelly roll pan. So it's a huge cake, though not as tall as a standard cake pan cake. The recipes I have (and the one I bought) have a very rich, sweet chocolate frosting for it, but for some reason I seem to remember my mom using a brown sugar or caramel frosting on the Texas sheet cakes she used to make. Because the frosting is so sweet, a little goes a long way.

Texas Sheet Cake
feliciakw: (Nom nom nom)
Oh, my word, you guys. I just made the most amazing soup for dinner tonight. You know how last week I mentioned having pumpkin soup and how finding a comparable recipe was my new culinary quest? You guys. Here's what I found.

Well, first of all, I found pumpkinsoup.org. Everything you wanted to know about pumpkin soup but didn't know to ask. Lots of interesting recipes there of varying levels of complexity.

But that's not where I got tonight's dinner from.

No, one of my newest go-to sites for recipes (I also subscribe to the hard copy magazine) is the Southern Living website. Being from Ohio, I also try to find things on the Midwest Living website, but nine times out of ten, I like the Southern Living recipes better. (If I want Midwestern recipes, I usually head to the church/fundraiser cookbooks from back home.) The trick is to watch your fat ingredients, because if there's one thing Southerners like to cook with, it's fat.

But I digress.

Tonight's dinner was originally printed in the October 1997 issue of Southern Living.

Pumpkin-Corn Chowder

I used 1 cup of half-and-half and 1 cup of 1% milk in place of the 2 cups of half-and-half. And you could use vegetable bouillon cubes or other vegetarian bouillon for a vegetarian variation.

A mild, creamy soup to warm your tummy on a cold winter evening. And delightfully easy, because if you are what you eat, then I'm fast, cheap, and easy.

Also of note: Today I started burning my favorite Christmas fragrance candle. Yankee Candle's Sugared Plum (which they have since repackaged under a different name and color). I've used this fragrance for years, for as far back in our marriage as either Geo or I can remember. It's a warm, comforting fragrance that makes me content and nostalgic at the same time. It smells like Christmas at home.
feliciakw: (Nom nom nom)
The pumpkin pie is in the oven, so I'm sitting down a moment to type of the BBQ recipe for [livejournal.com profile] kimmer1227

Slow Cooker BBQ Pork )
feliciakw: (Nom nom nom)
One of my favorite cool, refreshing desserts. It's rather popular for church potlucks back home. I have this recipe in the "Family Favorites" cookbook, compiled by the Nurture Class of First Christian Church, Springfield, Ohio, in 1997. It's stupid easy and positively delish.

Sea Foam Salad

1 (6 oz.) box of lime jello (I use one 0.6 oz box of sugar-free jello, or two 0.3 oz. boxes if you can't find the larger box)
10 oz. whipped topping
6 oz. crushed pineapple (I use one 8 oz. can)
6 oz. cottage cheese

Dissolve gelatin in one cup boiling water. Add 1/2 cup cold water. Cool until slightly congealed. Add whipped topping and beat. Add pineapple and cottage cheese; refrigerate. Put in pan and cut in squares.
feliciakw: (Nom nom nom)
Last month, I made reference to a recipe for cookies that my mom makes, called snowflake cookies. [livejournal.com profile] just_ruth requested the recipe, and here I am, finally getting around to it, after making a batch. Considering the weather, I thought it appropriate. :-)

This is an old recipe from my Great-Aunt Ono. It is my bro's favorite.

Snowflake Cookies )
feliciakw: (Nom nom nom)
Every once in a while, I go on a kick where I'm in search of a specific recipe that is just as good or better than the pre-packaged stuff, but isn't too difficult. Recently, it's been macaroni and cheese. The recipe I posted previously is very easy, and quite tasty, but doesn't have the creamy cheese that we've all probably come to expect. I tried a Velveeta recipe in the crock pot, and soon discovered that while also tasty, the recipe I tried did not turn out well (too much liquid). Well, I think I've found a really good compromise.

Baked Mac & Cheese )

In other news, we've had family here this week, and we went to the Smithsonian a couple days ago. Julia Child's kitchen has been set up in the Museum of American History. What a character she was. And tall! Good grief. They had a picture of a young Julia cooking in a kitchen with regular sized appliances, and it looked almost comical. The woman was 6'2", you see. I think I shall have to read more about her, as she seems quite inspirational, though I think I'll skip the actual French cooking.
feliciakw: (Nom nom nom)
For my f-listies who claim they "can't cook" . . . [livejournal.com profile] izhilzha? I'm lookin' at you.

Four Ingredient, No Pre-Cooking Baked Mac & Cheese )
feliciakw: (Nom nom nom)
I'm delighted to say that I figured out a rather simple yet complicated piece to a crochet pattern. Yay me.

In other news, if you want a stupid easy key lime pie recipe, I has it for ya's.

My mom's key lime pie )
feliciakw: (Nom nom nom)
[livejournal.com profile] just_ruth asked for the recipe to the molasses cake Geo made me for my b-day. So here it is. :-) It's from the Pillsbury's Best 1000 Recipes: Best of the Bake-Off Collection, copyright 1959. The cake was the Junior Winner, submitted by Margaret Mary Flesse of Youngstown, Ohio.

Molasses Whisper Cake )
feliciakw: (Default)
As tagged by [livejournal.com profile] kerravonsen:

THE HAPPINESS MEME
Rules: For eight days you have to post something that made you happy that day. Tag eight people to do the same.
*

I'm fighting my second illness of the season, which just is not normal for me. I'm at the point where it's not really enough to completely incapacitate me, but it is enough to make me miserable. I've done nothing today but laze around and surf the 'Net. I didn't even make it to church this morning. I'm not going to work tomorrow, and I've been told to stay home on Tuesday and watch the inauguration (which I was going to ask permission to do anyway because, regardless of how one feels about the incoming president, this is a very historic occasion).

So, what makes me happy today?

Ginger Peanut Soup, which [livejournal.com profile] whitemartyr introduced me to.

It's yummy and good for clearing the head.

*I don't think I have eight f-listies that haven't been tagged already. But if you feel like taking part, have at!
feliciakw: (Nom nom nom)
It's that time of year. And this year I've been more inclined to bake than I have in years past. Thus I have been perusing my recipe box today.

My recipe box is not organized in any traditional way. It's not alphabetical, and it's not by type of food (appetizer, main dish, dessert). No, because in my mind recipes are so closely associated with the person who makes the item, or gave me the recipe, my box is organized by person. I have a section for recipes from my mom, from my cousins, from my SiL, from my MiL, from my school days, from bridal showers, from co-workers, etc. Recipes are like a history of my family. I often have my mom point out which handwritten recipes are from my Grandmama M. or my Grandma K. or my Great Aunt Ono. My dad likes the springerles (I'm hoping to inherit the springerle rolling pin someday), Little Bro likes the sugar cookies, and I'm partial to molasses cookies and date pinwheels.

I've often suggested putting together a family cookbook, but no one else seems to be interested. Which is a bit of a pity, because my cousins could include recipes from their Italian grandmother (from the other side of their family).
feliciakw: (Default)
I love my slow cookers (I have 3 different sizes of slow cookers). It's so easy to make really hearty meals without a lot of effort. Throw in the ingredients, turn it on, and let it sit for however many hours the recipe calls for. It's the only way I've ever made pot roast, and it's pretty much the only way I've ever cooked whole turkey breasts (though I did roast turkey in the oven for Thanksgiving). You can even make cake in a crock pot.

But tonight's recipe was so good I have to share. Chicken and rice. I love it because it's stupid easy, hearty, and really tasty.

The suggested crock pot size for this recipe is 4 quarts.

1 can of cream soup (the recipe calls for cream of chicken, but I used cream of mushroom)
1 pkg. dry onion soup mix
2.5 cups water
1 cup long grain rice, uncooked (I used converted rice)
6 ozs. boneless, skinless chicken breast tenders (I used 4 chicken breasts)
1/4 tsp. black pepper

I added some Italian seasoning.

Combine all ingredients in slow cooker.
Cook on low 5-6 hours.
Stir occasionally.

I sprayed my slow cooker with non-stick spray because I wasn't home to stir the pot. And when we got back from The Dark Knight, dinner was ready.

Yummy!

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