Turning Cupcakes Into Cash

I must admit it, I am beginning to be a pretty good baker and one of my favorites is cupcakes.  They're easy to bake, a delight to eat and they generate a pretty good amount of cash when I sell them.  With low cost and high yield what more could you ask of a simple business?
Here's a way to learn the cupcake business right out of the box.

.  CLICK HERE NOW 

to see what is involved in turning your passion into a business in the cupcake world.
HERE IS A VIDEO THAT TELLS MORE

Grilled Squash and Tomatoes With Spaghetti

During the colder seasons in the North it is still okay to break out the grill and do some outdoor cooking.  And, if you're into eating things that have no face (meatless food) then this recipe will suit you just fine.  Grilled Squash and Tomatoes With Spaghetti.


INGREDIENTS:
2 small yellow squash or zucchini, halved lengthwise
3 medium sized tomatoes, halved
1 1/2 tablespoos of fresh lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon dried basil
Salt
1/4 teaspoon of freshly ground black pepper
4 ounces of spaghetti, prepared according to package directions
2 tablespoons of grated Parmesan cheese

PREPARATION:
In a medium bown, combine the squash, tomatoes, lemon juice, oil, garlic, basil, salt and pepper.

Grill the vegetables over a medium-hot grill until they are slightly softened and browned, up to 20 minutes, depending on your grill.  Let cool until cool enough to handle. Cut into bite-sized pieces.

Toss the pasta and vegetables together in a large serving bowl.  Top everything with the cheese.

This should make about 8 servings providing you didn't invite  Uncle Jim over for the feast.  If you did, then perhaps you should double the recipe.

Trout On A Nail For Double Enhanced Flavor

It's primitive for sure but the taste of your freshly caught trout is enhanced and delicious when you use this method to cook your fish.
First things first:
Split the fish through the back so that it opens up like a book, with the belly as the spine.  Remove the backbone and viscera.  Rinse the fish thoroughly inside and out using cold water then dry it with paper towels.
Secondly:
Brush the fish with some melted butter.  Then nail the fish skin-side down to an untreated oak, hickory, cedar or other hard wood plank.  Ideally this should be about 10 inches wide and 3 feet long.  Use six nails to ensure a tight fit to the board.  Be sure not to nail all the way through the board as you'll need to remove them after cooking has been completed.
Third:
Combine brown sugar, mustard, paprika, salt and pepper in a small bowl.  Brush the trout again with some of the remaining butter and sprinkle the spice mixture onto the flesh rubbing it gently to be sure that it adheres.
Fourth:
Now make sure you have a roaring hot fire.  I know that usually you don't want your campfire to be so hot you can hardly stand by it but in this case you most certainly do.  You're going to use the relfected heat from the fire to cook your fish and flames are helpful in this case.  Stand the board approximately 12-18 inches away from the fire with the head of the fish toward the bottom.  Prop it up with a few sticks and it should be steady enough for your cooking session.
The cooking time for your fish should be around 15-20 minutes and  you can check to see if it is cooked to your likeing by using your fingertip.  If the flesh flakes off it is done.
And finally...
Enjoy this great fish by removing it from the board.  Use something to protect your hands from the heat and remove the nails and transfer the fish to a plate.  Garnish with fresh sprigs of dill and drizzle a little lemon juice over your fish to enhance it's flavor.

Now that wasn't so hard was it?  And best of all you've learned a new survival skill at the same time.
Get cooking!

Butternut Squash Soup

If this doesn't warm you up nothing will.  Kim's favorite soup is butternut squash and here is the recipe for you to enjoy.

INGREDIENTS:
1 peeled, seeded and chopped butternut squash
1 peeleed and quartered onion
1 peeled and quartered baking potato
1 quart of chicken broth
1/2 to 1 cup of whole milk

PREPARATION:
Preheat your over to 400 degrees.  Then, in a 9 X 13 inch baking dish, toss the butternut squash, onion and baking potato with 2 tablespoons of extra-vigfin olive oit to coat; season with salt and pepper.
Bake this until tender which normally takes around 45 minutes to 1 hour.  After it is baked transfer the vegetables and any juices to a large soup pot and add the chicken broth bringing it to a simmer over medium-high heat.
Remove from the heat and, using an immersion blender, puree untl smooth.  Stir in the milk according to the thickness you prefer and season with just a little bit more salt and pepper.

That's it.  Simple to prepare, great to eat and oh how warm your tummy will be when you finish eating this wonderfully rich and creamy soup delight.

The Day After The Feast

One of our favorite times of the year is the morning after Thanksgiving day.  All of the dishes have been done and put away.  Family is no longer fighting for the best part of the turkey and best of all the football games are over and done with so everyone can once again become as close to normal as they usually are.
Really though the reason we like the morning after is because breakfast is our favorite meal and to be able to share it with family once in a while is a real treat.  So here we sit, scrambled eggs on the plates, a slice of ham on the the serving tray and a huge side order of hash brown potatoes just waiting to be devoured.
Now that's what we call living and hope that you do too.

Sit down now and put the napkin on your lap or just tuck it into the shirt collar and dig in.  Nobody is looking beyond their own plates right now so just enjoy.

Happy Eating to All... and now I think it might just be nap time again.  What do you think?

An Ounce Of Prevention. Safety First This Holiday Season

It is easy to take safety in the kitchen for granted.  You get comfortable doing what you always do and suddenly there's a fire, a issue with cleanliness or a cut from a sharp knife etc.  All it takes is one minute of lost focus and accidents can happen.
Here's a few tips and tricks you should be aware of while busy preparing your holiday meals.
*  Keep cold water running in the sink while you pour hot water from a pot of vegetables.  It prevents the steam from scalding your hands.
*  Don't let oil heat to the smoking point.  It may ignite.  It also makes food taste bitter and irritates your eyes.
*  Sharp knives should be kept in plain view in wooden holders - but out of reach of young children - instead of among other utensils in the drawer.
*  When broiling meat, place a few pieces of dry bread in the broiler pan to soak up dripping fat.  This not only eliminates smoking fat but also reduces the chance that the fat will catch fire.
BURNS:
*  To help relieve pain from minor burns and reduce swelling of minor bumps and bruises, keep clean, damp sponges in your freezer.  When you burn or bruise yourself, apply a frozen sponge to the affected area.
*  Soothe a minor kitchen burn by rubbing it gently with the cut surface of a cold raw potato.
*  To relieve painful burns on hands, dissolve a few aspirin tablets in a bowl of cool water and soak.
FIRE:
*  Sprinkle bicarbonate of soda over grease flare-up or blazing broiler.  If fire is snuffed out quickly, a partially burned steak could still be edible after the soda is rinsed off.
*  Never use flour as an extinguisher.
*  If fire is in your oven, immediately turn off heat and close the oven door.  Shutting off the air supply will smother the fire.

We hope you have a wonderful holiday season and we wish you all a very Merry Christmas, Happy Thanksgiving and a wonderfully Happy New Year.
Steve & Kim

Cooking The Grand Way

During this busy time of year perhaps you should consider "pre-making" some of the food and treats you'll enjoy in the coming days and weeks.  Here's a way to do just that.

  Take a close look HERE.

Grandma's Homemade Wine

Country Beef Stew

One of the things I love about the cold Winter months is that it means it is time to break out the rib-sticking recipes and start to share them with my family.  Here's one of my all-time favorites Country Beef Stew.  It's quick to prepare and makes the kitchen smell oh so good.

INGREDIENTS:
3 Tablespoons of Ms. Dash Garlic & Herb Seasoning Blend
1 pound of beef sirloin cut into 1 1/2 inch cubes
8 ounces of frozen vegetable medley mix
1 14.5 ounce can of salt-free diced tomato
1 tablespoon of canola oil
2 tablespoons of flour

PREPARATION:
Preheat your oven to 400 degrees heating a dutch oven pan for 15 minutes
Toss the meat with canola oil then dredge in flour mixed with Ms. Dash Seasoning Blend
Place the beef in a pan and bake for 30 minutes turning the meat twice
Remove the pan and add remaining ingredients.  Stir
Lower the oven heat to 325 degrees.  Place a lid on the pan and slowly bake for 2 1/2 hours or until the meat is tender.

Fettuccini With Broccoli And Garlic

For a simple yet delicious meal that takes very little time to prepare you should try this delicious recipe.  Fettuccini  With Broccoli And Garlic.

INGREDIENTS:

4 cloves of garlic, crushed
3 cups broccoli florets
3/4 cup of vegetable bouillon
1/4 cup white wine
3 tablespoons of fresh basil, chopped
1/4 cup freshly shredded Parmesan cheese
1 pound of fettuccini
A dash of salt
Freshly ground pepper to taste.

PREPARATION:
Put garlic, broccoli and bouillon into saucepan.  Bring to a simmer and cook for 3-4 minutes or until the broccoli is tender-crisp, stirring occasionally.
coarsely chop broccoli. Add white wine, basil and parmesan.  Toss to mix, then season with salt and pepper to taste.
Meanwhile, back at the ranch, cook your fettuccine until al dente and drain well.  Toss half of the broccoli sauce and transfer to serving plates.  Top with remaining sauce and garnish as desired.
This meal is great to serve with a simple salad of romaine lettuce and tomato slices drizzled with virgin olive oil and balsamic vinegar.
Enjoy!