Guy Fieri Book Signing

On 12-12-09… Guy Fieri was in town with his “Roadshow”, we would have loved to go but it was just not in the budget this year. At our every weekend family breakfast my sister & brother in law asked if we were going to go see Guy, we told them that they knew we could not afford to go and they said “NO “we mean at Costco. It was true; Guy was going to be at our local Beaverton Costco signing his new book for More Diners, Drive-Ins & Dives. My husband was so very excited that we went home and got our copy of the book and headed for Costco. When you came in the front door they gave you a number and sent to back towards the book department and they grouped everyone together by numbers in the line, we were #87. We waited in line just shy of an hour to see him, while we waited my husband went up to watch him do some signings and take his picture, Guy saw him wearing his shirt and ask that he come up to the table, because Ed’s shirt was the Guy Fieri Knuckle Sandwich T-Shirt. Guy signed his t-shirt right in the middle of the knuckle, Ed came back to me in the line and he was simply beside himself with excitement. When it was finally our turn to meet Guy he signed our book and they took our picture with him, he is just as nice and fun in person as he is on TV. Ed was even more beside himself when Guy said to him....Hey, haven't I seen you before? My husband said yes, you signed my t-shirt a little while ago. I spoke up and said that they had met each other earlier in the year in downtown Portland when he was taping the episode that featured The Blue Plate. Guy was all like OMG... That’s it! I knew that I remember you from someplace else. That was so COOL just for the simple fact that he meets oh so many people in his travels and that he remembered Ed. Ed and I would like to Thank John & Cheryl for telling us about this great opportunity to meet Guy Fieri.

Turkey & Stuffing Egg Rolls

Every year we all wonder what to do with the Christmas Dinner leftovers, we all love them but we get tired of the same old leftover ideas. This year I think we came up with a real winner winner turkey leftover dinner. This leftover idea was so simple, easy and versatile that I can't believe we hadn't thought of it before. I had 2 ideas for great dipping sauce to go with these little gems but I am sorry to say that they were after thoughts. The first being a turkey gravy dipping sauce and the other a cranberry dipping sauce, I think either one would be fantastic.

8 - Large Egg Roll Wraps
1 C. -Stuffing
½ C. -Cubed or Shredded Turkey Meat
Water

Lay out the each wrap and fill with 2 Tbs. of stuffing and 1 Tbs. of turkey, seal the edges with a little water and fold like the below diagram. When all the egg rolls have been made heat the oil in your deep fryer to 350 degrees and cook only a few at a time as to not crowd the fryer. Cook on each side until golden brown and crispy, rolling periodically. Take out and drain on paper towel then serve hot with your choice of dipping sauce.

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Fruit Cocktail Cookies

On Sunday, I shared with you one of my dad's favorite cookies, today is yet another one of his favorites. When I told my husband about this cookie he simply had to try it, so of course I just had to make them for him. To be honest when I was growing up I really didn't like this cookie very much, but as we get older our taste change and I really like them now. I have not tried it but in my opinion I think a nice cream cheese frosting would be a great addition, Ed agrees. It has been really great to share these cookie memories of my loving father with my husband and all of you.

3 C. - Flour
1 Tsp. - Baking Soda
1 Tsp. - Baking Powder
¼ Tsp. - Salt
1 Tsp. - Cinnamon
½ Tsp. - Nutmeg
1 C. - Shortening
1 C. - Brown Sugar
½ C. - White Sugar
3 - Eggs
1 C. - Golden Raisins
2 C. - Drained Fruit Cocktail
1 Tsp. - Vanilla

In a bowl mix together all of the dry ingredients, in the bowl of the kitchen aid add the shortening, brown sugar, white sugar and beat until fluffy. Add the eggs and beat until smooth, stir in the fruit and vanilla then slowly stir in the dry ingredients. Drop by teaspoon onto a parchment lined cookie sheet. Bake at 375 degrees for 10-14 minutes.

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Chocolate Caramel Pudding Cookies

I have decided that this year I will share 2 of my Dad's (god rest his soul) favorite Christmas Cookies. This is the first time I have made these cookies since I was a little girl in the kitchen with my mom & sisters. It brought back such wonderful memories of my Dad just by looking at the recipe, let alone making and eating these wonderful, simply easy and light cookies.

1 ½ C. - Bisquick Mix
1 - Large Box of Chocolate Caramel Pudding (you can use any flavor)
2 - Eggs
½ C. - Cooking Oil

In a bowl mix all of the ingredients together, shape into a ball about the size of a walnut. Place the cookie ball down onto a baking sheet lined with parchment paper and slightly flatten with the palm of your hand. Bake in a 350 degree oven for 8-10 minutes, when cool you can place onto a platter and serve or layer with wax paper into a Tupperware container and freeze for at least 2 months.

Makes About 2 dozen cookies

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Pumpkin Apple Pie

I had heard a story of a pie that simply sounded out of this world good, my husband and I had been told by his niece about a pie that was a combination of an apple pie and a pumpkin pie. We were very intrigued by the sound of it that of course we had to try one for ourselves. We loved the pumpkin custard that we made so very much that we decided to use it instead of the standard pumpkin pie filling. I did change it a little to give it more of a pie constancy which I thought made it just wonderful. My in-laws loved it so much that we all decided to make another for our Dunkin Christmas Dinner. When buying the ingredients yesterday, we came across a caramel apple pie filling that we will use this time instead of the country apple pie filling we used last time. I am sure whichever way you make it they both will taste simply amazing.

1 - 9 inch - Graham Cracker Shell
1 - 21 oz. - Caramel Apple Pie Filling
1 Envelope - Unflavored Gelatin
4 Tbs. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar

In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes (Do not boil). Remove from heat and stir in the sugar. In the bottom of the pie crust spread the apple filling evenly then top with the pumpkin custard. Place into the fridge to chill for 6 – 24 hours.

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Christmas Cranberry Gelatin

I have never been a homemade cranberry kind of a girl. I know there are those that say “ Ban the Can “ and that of course the jellied cranberry sauce is not REAL cranberry sauce, but that is what I grew up on and what I still love to this day. Now that being said I am as you know all about changing things up and making them more my own, so here is a wonderful alternative to whole berry cranberry sauce or if you are like me and love the jellied this is an even better way to go.

2 Packets - Gelatin (unflavored)
1 – 15oz. - Can Mandarin Oranges
1 – 15oz. - Can Fried Apples W/ Cinnamon
1 – 16oz. - Jellied Cranberry Sauce

In a medium sauce pan drain the mandarin orange juice into the pan along with the gelatin, stir and let sit for 5 minutes to soften the gelatin. Add the oranges, apples and cranberry sauce and simmer for about 10 minutes or until the cranberry sauce has melted, stir constantly. Place into a ring mold or a pretty dish and refrigerate for 12-24 hours or until completely firm. Serve cold and enjoy!

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Mt. Hood Trip 2009

A look at Timberline Lodge in 1991...

Over Thanksgiving weekend my husband took me to Mt. Hood, it was a wonderful drive and only took about 90 minutes to arrive. He took me to Timberline lodge; the closest I have ever been is over the mountain but never stopped to see anything. We stopped in at government camp to see some of the wonderful rental homes (maybe we will rent one some holiday season), farther up the road was the turn off to the lodge and it was so busy with a wedding and skiers that we actually had to wait 30 minutes before they would let us up because the parking was full. The view was breathtaking and the inside of the lodge was gorgeous, Timberline lodge may look familiar to some of you, the front of the building was used as the front of the Overlook Hotel in the Movie, The Shining (1980). We had such a great time spending the afternoon at the lodge and in the wonderful fluffy snow. On our way back home we stopped in the town of Sandy to have dinner at Calamity Jane's Hamburger Parlour, neither of us had ever been. They had so many types of burgers that it was very hard to choose. I went way out of my box and tried what I would say was the most extreme burger they offered, it was simply called the hot fudge/ marshmallow , once you can get your head around the concept of this burger it was really very good. I will never try it again, cause once was enough but I am very glad that I did give it a try, Ed had their Super Egg & Pastrami, he did change it a little by swapping the American cheese for cheddar and pepper jack and of course by adding bacon. Our final stop of the night was in beautiful downtown Portland to see the Pioneer Courthouse Square Christmas tree, if was so lovely and festive. I want to thank my husband for taking me on this adventure in our wonderful Pacific NW and for treating me to such a great day.

Snowy Trees...


A Couple Rental Homes on Mt Hood...




Entrance to the Parking area...


Mt. Hood...


Looking East from Mt. Hood...


Timberline Lodge Front Present Day...



From the movie: THE SHINING...


Dining Room...


Feast inside at the Buffet...


Second Level of the Dining Room...


Leaving for Dinner in Sandy...


Front of The Menu at Calamity Janes's Hamburger Parlour Restaurant...


My Burger is the one Right In the Middle...Hot Fudge/Marshmallow


My Yummmmy Burger...


Downtown Portland at the Pioneer Court Square Christmas Tree...



It was a long and fun filled day and we were glad that we can share it with you !!!

Mashed Potatoes Supreme

My husband and I were playing around with new ideas for Thanksgiving mashed potatoes, we love all kinds of mashed potatoes but at the same time we really wanted to try something different. I think we really hit the spot with this combo and they were real winners at the Dunkin table. If you are looking to change up your plain old mashed potatoes for Christmas I really think you should consider giving these a try. My husband really does not like sweet taters and I truly love them so we compromised on mixing them in with our regular mashed taters and WOW did they really turn out fantastic.

8 Large - Red Potatoes (cubed)
1 Large - Sweet Potato (peeled & cubed)
1 - Stick of Unsalted Butter
½ C. - Half & Half
1 Tbs. - Garlic Powder
½ Tbs. - Nutmeg
Salt & Pepper

Boil the potatoes until fork tender, drain and return to the hot pot. Add in the butter along with the half & half and use a potato masher to get the desired consistency you would like. Stir in the spices then salt & pepper to taste.

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Pumpkin French Toast

While I was on the Closet Cooking site I found that Kevin had a homemade Pumpkin French Toast recipe that sounded simply fantastic. I thought this would make a wonderful breakfast for the family, especially alongside the homemade pumpkin butter I had already made that everyone fell in love with. Kevin's recipe was wonderful but I did change the spices just a little, the french toast was simply heavenly. This would make the best quick and easy Thanksgiving morning breakfast for the family, one I know we will make year after year.

4 - Eggs
½ C. - Milk
½ C. - Pumpkin Puree
½ Tsp. - Vanilla
1 Tsp. - Cinnamon
¼ Tsp. - Pumpkin Pie Spice
¼ Tsp. - Nutmeg
4 Tbs. - Brown Sugar
12 - Slices of Bread

Mix the eggs, milk, pumpkin, vanilla, brown sugar and spices into a dish for dipping. Dip the bread into the egg mixture until evenly coated on both sides, cooks on a grill heated to 350 degrees for about 2-3 minutes per side or until golden brown. Serve hot with butter and maple syrup or as we did with pumpkin butter.

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Pumpkin Pie Custard Tarts

With Thanksgiving just around the corner I wanted to give everyone a new dessert to think about instead of Pumpkin Pie. I found this cute custard recipe that just sounded so simple yet at the same time so elegant, my husband and I did make a few changes to the original recipe that we think made it even more extra special.

1 - Envelope Unflavored Gelatin
4 Tsp. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar
2 - Molasses Cookies Crumbs
12 - Graham Cracker Tart Shells

In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes. (Do not boil) Remove from heat and stir in the sugar. Place 1 ½ tsp. of the cookie crumbs into the bottom of each tart shell then fill the shells with the custard. Place into the fridge to chill for 6 – 24 hours.

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