Foodie Friday

OK everyone I have gone from a Garden Blog to a Sewing Blog even to a Pet Blog, but now to a


Cooking Blog!



Gollum is Hosting the first ever " Foodie Friday" At "Designs by Gollum". She has this magical Blog I have gotten hooked on. It has absolutely beautiful Tablescapes and Food to die for...
http://designsbygollum.blogspot.com/

SO HERE WE GO....

You never know what is going to be next here since it is winter and there isn't much to talk about with the gardens. I thought it would be fun to play along. So many Bloggers have different things they do like Wordless Wednesday, Tablescape Thursday and now Foodie Friday! You know I love food, so I thought

WHY NOT!!!

OK as soon as I finish stirring the frosting for the cake we will get started!!!

Just one quick jump and I'll be on my feet again... LOL

WHILE I'M COOKING HERE'S A LITTLE APPETIZER TO START US OFF...

On yet another snowy week in the North East.....

These little penguins are so quick and easy...

Just slice an opening down the front of some large olives and stuff with cream cheese....


Slice some carrots and cut a small wedge out of each, saving it for the beak

Now put a toothpick in your carrot, add your large stuffed olive, next are your small olives with the beak inserted.....

Tie a chive or some sliced green onion tops around his cute little neck and we are ready to dig in!!!

Line them up and it is HAPPY FEET ALL OVER AGAIN!!! CAN YOU HERE THE MUSIC?

I THINK THEY'RE DANCING!!! LOL

Maybe we can start with a little bit of Ribs....

Barbecue Ribs....


4 lb. baby back or meaty spareribs
1/4 tsp. pepper
salt
1 tsp. chili powder
1 tsp. celery seed
2 tbsp. brown sugar
1/4 c. vinegar
Few drops of hot sauce (more if you want ! )
1/4 c. Worcestershire sauce
1 c. catsup
1 c. water
"I always at least doubled this to
have enough to add extra or dip."
IN FACT I USUALLY MAKE 4-5 RECIPES AND MAKE LOTS!!!!

Marinade:
2 pkg. McCormick Grill Mates Montreal steak Marinade

Mix Marinade with 1/4 c. water, 1/4 c. vegetable. oil, 2 tbs. vinegar
Pour over ribs and let set 1 hr.
If using baby back ribs set ribs up right, in pan with apple wedges between to separate ribs. Add about 2 inches of water to pan, cover and let cook for about 3-3 1/2 hrs. until ribs are really tender. I usually do this day before and refrigerate over night.

Rib Sauce: Mix all ingredient for rib sauce, bring to a boil and let simmer on med/low for about 4 hrs.

Put your ribs on the grill just until warm. Brush on rib sauce, cooking on low for about 30 minutes on grill, turning often, until heated through nice.


I could fix this one every weekend and no one would complain here...

Add a little bit of bread...

This Braided Onion filled loaf will do the trick with the ribs...

Braided Filled Onion Loaf

1 pkg. active dry yeast rapid rise
1/4 cup lukewarm water
4 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp. salt
1/2 cup hot water
1/2 cup milk
1/4 cup butter, room temperature
1 egg
1/4 cup butter, melted
3/4 cup finely chopped onion
1 Tbs. freshly grated Parmesan cheese
1 Tbs. sesame seed
1 tsp. garlic salt

In a large mixing bowl, dissolve yeast in water. Add 2 cups of the flour, sugar, salt water, milk,1/4 cup butter, and egg. Stir until all ingredients are blended. Gradually stir in remaining flour until dough leaves sides of bowl. Place dough in an oiled bowl; turn to oil dough. Cover loosely and place in a warm area to rise until doubled in bulk, about 1 1/4 hours. (Grandma taught me a long time ago to set your bread on a heating pad to rise and it works beautifully every time. Thanks Grandma!!) Preheat oven to 350 degrees. In a bowl, mix together melted butter, onion, Parmesan cheese,sesame seed, and garlic salt. Punch down dough. On a lightly floured board, kneed dough until smooth and elastic. Roll dough to a 12x18 inch rectangle. Spread filling on dough.(not quite all the way to the edges) Cut dough lengthwise into three 4x18 inch strips. Roll up each strip lengthwise; seal edges. On a buttered cookie sheet, braid strips, keeping seam sides down. ( I always start braid in the middle and work my way out). Set bread aside to rise in a draft free area for 1 hour. I brush top with mix of 1 egg and 1 Tbs. water and sprinkle with extra sesame seeds and even garlic if you like. Bake for 45-50 minutes. Cool on a wire rack.

Throw in a little bit of Cream Cheese and Chive Potatoes...

" What guy doesn't like a little Meat and Potatoes"

4 lbs. potatoes ( about 12 medium potatoes)
1 8oz. Cream Cheese
1 c. sour cream
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/3 c. chopped chives
1/2 tsp. paprika
1 stick oleo

Spray pan with Pam
Pre-heat oven 350 degrees

Cook potatoes and mash.

Add sour cream, salt, pepper, garlic, chives, cream cheese, Beat until fluffy.
Add Butter and mix.

Spoon into casserole.
Sprinkle with paprika

Bake covered 350 for 30 minutes.
They are great to make even 2 days early, than just reheat and serve.


Keeping with the theme of a Snowy Winter Day...

Desert for all...

This could be any cake of your choice, made in a bundt pan...


Drizzle with some powdered sugar frosting, sprinkle with some very snow like sprinkles and make a few white chocolate snowflakes, to make it look like the snow has been falling softly all day sliding down the slopes of some yummy icing....



Now just sit down at that beautiful table you've just sit, grab a beautiful bottle of your favorite wine and enjoy a delightful evening.

It's been fun serving you one of my favorite meals...

I hope you enjoyed this delightful Foodie Friday! It's been so much fun....

On a snowy day in the Mountains of West Virginia when things are quiet and there isn't much going on in the Flower Gardens.

We can "MAKE BELIEVE"

"LIFE IS GOOD TODAY"

God Bless and have a wonderful evening,

Lynn