meghie's Profile

I agree with emilysell - cute table, where's it from?

texas sheet cake with scrambled eggs - alas made by someone else but i was so looking forward to it *I* cried. Personally though it was a few batches of new Christmas cookies in a row. Needless to say not a happy camper

this sounds sneakily like the carmel frosting in our family. With such amazingly vague notes as "egg-sized butter" and "sweet milk". It's also made on the stove to a not quite hard-ball stage, but a soft-ball results in subpar frosting, which means the trick is to walk the delicate balance so your frosting sets and retains some of the grainy texture, but will still flow when you break into it.

coming from a family that loves to can applesauce, peaches, and chili sauce as well as make freezer jam - it is a well ingrained notion that all jars will be returned once finished in time for the giver in question to refill the following season. If one wishes to contribute a new package of lids or rings, sugar or even fruit the following season when returning the jars smiles and thanks will be given.

Nothing is more upsetting than getting ready to make strawberry jam and having no jars. And no one wants to get a kindly call asking how many empty jars might be residing in their laundry room/ basement/ cupboard.

my Easter Bunny likes to give umbrellas, or pajamas.. and then there was the year he bought all the college kids/new grads frying pans and turned them into our baskets.

Ice cream cake - seriously - crush a few cups of oreos in a 9x13 pan, cover with a layer of fudge (butter, few egg yolks, chocolate chips, powdered sugar) the once that's set, 1/2 gallon vanilla ice cream softened and the coconut milk, poured on top, toast some coconut to dust, allow it to set and enjoy. Family fav - though the original top layer is vanilla ice cream with 2 shots of creme de mint... sometimes you need to switch it up

oh... so pretty and so wonderful!

i love making them in the crockpot/slow cooker. Scrub clean, dry, poke with a fork, then wrap in foil. Throw in the crock on low on the way out the door to work 8-10 hours later amazing potatoes. (or on high for 4ish hours). The insides are creamy and have a huge potato-essance flavor and the skins become crispy

And always make extra that way I have leftovers to make baked potato soup later in the week - plus no wasted energy/time since your crock is already running.

quiche!!!!

I have my monthy dinner party with this girls, and the theme this time is "Heels, Hoops, Sticks & Suits" a product of "Caliente" July gone completely loco!!! Since the requirement is that the food be on a stick (wear your heels, biggest hoop earrings and bring your bathing suit) I was at a bit of a loss... the hostes was doing kabobs, all of the obvious things we're boring until I embraced the season - Caprese Salad on a stick!!! Sweet cherry tomatoes from the farmers market, basil from my balcony and fresh mozzarella all threaded on skewers and drizzled lightly with reduced balsamic vinagear and olive oil - I wish I had remembered to take a picture.