It's beginning to feel a lot like Christmas......

It's beginning to feel a lot like Christmas around our house. We had a great weekend celebrating with friends and are looking forward to more of the same for the next couple of weeks!

Friday night, we gathered with friends at our favorite Mexican restaurant, Casa Orozco, here in Dublin. After dinner, we came over to our house for dessert, a little Wii, and chit/chat! Here's a picture of most of us.....

Lou and Paul and in the middle of a big story and you can tell that Kevin, Laurie, and Mary are getting a big chuckle out of what they are saying. John and Kristi pause for a photo, also! John, Paul, Lou, and Kevin went to high school together and have remained friends over the years. We were joined for dinner by John Glenn, another classmate, but he wasn't able to join us at the house. In addition to yummy cookies by Laurie and a lemon creme pie by Kristi, I made marbled cheesecake squares for dessert. Here's the link for the recipe:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701127
As you might imagine, we all enjoy getting together and hope to do it more often in 2010.

Saturday was a blast with a noon viewing of Avatar in the IMAX 3D theater. Amazing movie! After the show, bunco was on our dance card. We get together with our friends Lou and Mary (she's the cause of my stamping addiction), Connie and Fawaz, Stella and Steve, Susan, and Dina and Jeff. Stella and Steve hosted....and their house was absolutely beautifully decorated for Christmas! So fun and festive. I made a new appetizer and am including the link to the recipe.....it was really good:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=230886. After a yummy dinner and some egg nog, we played bunco. John and I were shocked when I won $25 and he won $15.....our winnings paid for our Avatar tickets!! Woohoooo!!!!

The kitchen was "mission control" for Sunday. I made apricot snow, Seven Layer cookies, Cherry Bars drizzled with chocolate, and biscotti. I've taken pics of some of my creations and in the collage I've also included photos of those who so generously passed along their recipe to me....Mom (with Reagan) for the peanut brittle (made last week), Madonna (with Aunt Ila) for the apricot snow and biscotti, and Aunt Allyne (with Uncle Olin) for the Seven Layer cookies.   Thank you all for sharing your sweet tooth with me! After baking, I arranged some goodies in tins and delivered to friends....wishing them a Merry Christmas.

John paid me the best compliment by saying that the house was starting to smell a lot like Christmas. I think he had no idea how wonderful that made me feel. Christmas is a time when memories are on "high alert" and so many of them are from years of wonderful time spent with family and friends. Growing up, it seemed like Christmas was the entire month of December and we were very lucky because we grew up in the town where my Grandma Bock lived....so we got to visit with and enjoy all the family that came to see Grandma for Christmas. So many laughs, great meals, card games, and jigsaw puzzles!!! While I won't see all of you this Christmas season, know that you are in my heart and I love you very much!!!  As an adult, I spent many a Christmas Eve and Christmas Day with my second family, Susan and Eddie Wilson and their family.....I'll be with them this year on Christmas Day....so grateful and fortunate!

Peanut Butter Balls

By popular demand, here's the recipe for my mom's Peanut Butter Balls (pic in earlier post):

Peanut Butter Balls (very yummy) - 1999

3 cups Wheaties
2 cups Chunky Peanut-Butter
1 box powdered sugar (or 3 1/2 cups)
1 stick butter or oleo ( I like butter) & I melt in microwave

Crush Wheaties in a zip lock bag until you measure 3 cups

Add butter, peanut-butter and mix ,then adding powered sugar, you
may think this will never mix but it will, just keep mixing.
Shape into the size balls you want, I like very small and this will
make around 65. Put wax paper on cookie sheet & ref. for 2 hrs. or longer
until ready to dip.

In double boiler Melt 2 oz. of Baking Chocolate (Semi-Sweet)plus 6 oz. pkg. of
choc. chips semi-sweet and 1/3 bar of paraffin (slice in thin slices) ( remember to put a
little water in your bouble boiler, so to melt the choc.)

To Dip: I use toothpicks or two forks.  (Carolyn's note:  to allow the dipped balls to dry, I cut a large baking potato in half....place the cut side on waxed paper and then stick the toothpicks in the potato half....silly, but it works like a charm.)

Good Luck.
From:Jane McNabb, Butler, Mo.

Happy 53rd birthday, John!!! Here he is in the birthday hat eating his yummy chocolate cake. We had a fun birthday party with Cathy, David, Allison, Richard, and Viki on Sunday night (John's birthday was Tuesday). We met for dinner at Hap's in downtown Pleasanton. Highlights included a very yummy Vox vodka martini for me and delicious prime rib for John. After dinner, we call came over to the house for presents and chocolate cake...and, of course, the Birthday Hat!!!

For John's actual birthday, we had a nice dinner here at home. I made his favorite meatloaf and am including the recipe in case you'd like to try it.

Country Meat Loaf (Carolyn’s)
Ingredients:
2 T. salad oil 1 ½ t. salt
1 medium onion – chopped ½ t. pepper
1 celery stalk – chopped 1 egg
3 white bread slices 8 oz. tomato sauce
2 lbs. Ground beef (I like sirloin) 1 T. light brown sugar
1 med. Carrot, finely shredded 1 T. cider vinegar
1 T. chopped garlic 1 T. prepared mustard

Instructions:
2 hours before serving – or day ahead:
(1) in 2 qt. Saucepan over medium heat, heat salad oil and cook onion, celery, and garlic until tender (10 minutes or so)
(2) in large bowl, tear bread into small pieces, add onion mixture, ground beef, carrot, salt, pepper, egg, and ½ of tomato sauce. Mix well
(3) in a 12 x 8 baking dish, shape mixture in 8 x 4 loaf (or 2 smaller ones). Set aside.
(4) In a cup, mix brown sugar, vinegar, mustard, and remaining tomato sauce. Spoon mixture evenly over meat loaf in the baking dish.

Bake @ 350 degrees for 1 ½ hours. 8 servings

Oh, I made a new Happy Birthday sign for John's birthday....yes, you guessed it.....it involved stamping.

Also this week, we celebrated Allison's birthday (John's youngest niece). She turned sweet 16! We went over to Cathy and David's for a dinner celebration, presents, and an entertaining evening watching Allison and her friend, Jen, figure out a way to go to the midnight showing of Twilight. The key to the strategy was talking Jen's dad into picking them up after the midnight show.

Speaking of keys, Allison did get a new "used" car for her birthday....and from her Uncle John, she received an engraved keychain from Tiffany. We do love those Tiffany blue boxes.

We're sending "Happy Birthday" wishes to Spencer Wilson and Mary Scott....both will have birthdays right after Thanksgiving!

Saturday night stampin'

Saturday night was Stampin' on Crossridge Road night! Neighbors Tina, Quinn, Terry, and Maureen were joined by my friend Mona from Half Moon Bay. We all had a great time eating, drinking wine (and ginger ale), and stamping, of course.

I'm including recipes for some of our snacks: Spicy Grilled Shrimp and Sweet Potato-Feta Rounds. Here they are:

Spicy Grilled Shrimp

1 large clove garlic
1 T. coarse salt
½ t. cayenne
1 t. paprika
2 T. olive oil
2 t. fresh-squeezed lemon juice
1 ½ to 2 pounds shrimp, in the 15-to-18-a pound range
Lemon wedges

Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get and put the rack close to the heat source.
Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.
(TIP: I usually make the paste, smear it on the shrimp, and let it “marinade” for a few hours (refrigerated) before putting on the grill. Also, if using wood skewers, I usually soak them in water for 10 – 20 minutes before assembling the dish.)
Makes 4 servings

Sweet Potato-Feta Rounds

3 long, thin sweet potatoes, peeled (about 1 ½ pounds)
1T. plus 1t. extra-virgin olive oil
1 garlic clove, minced
4 ounces reduced-fat feta cheese, crumbled (3/4 cup)
2 T. chopped fresh chives
Freshly ground black pepper

Heat oven to 450 degrees. Line a baking sheet with parchment paper or foil.
Cut potatoes into 30 (3/4-inch-thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.
Combine potato pieces, 1 T. of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.
Meanwhile, mash feta, chives, and remaining 1t. oil together in a small bowl. Season with pepper to taste.
Remove potatoes from oven and fill each pocket with a heaping ½ teaspoon cheese mixture. Return to oven and back until heat through, about 5 minutes. Serve warm.
(Make-ahead note: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill the cheese mixture and warm through just before serving. )

In addition, I also served a Roasted-Mushroom, Lentil, and Balsamic Vinegar Pate (no organ meats). Since this posting is a bit lengthy, just let me know if you'd like that recipe.

Now, on to the stampin' samples.....Mona is pictured with her first card (yeah, Mona!!). She did fall in love with the "indulge" stamp set that Terry brought over. Next, Maureen, (who has tried to pass herself off as being 'not crafty') had a production line of birthday "thank you" cards going. Very impressive, Maureen!!! You're a natural!!!

Next, up, we have Quinn and Tina (aka, the Bennett girls). Magnificent job on your cards.....Tina's has a Christmas theme and Quinn's features the power of blooms. Gorgeous!

Terry wowed us with her creativity and her generosity.....she surprised us with good bags filled with buttons, ribbons, small gift cards....and more! And, she brought the stamps and supplies to make the wonderful "indulge" cards (see the one by Mona above). Here she is with her new chef:

As you might guess, we had a great evening chatting, creating, and sharing great ideas!

Halloween and the day after

We've had a busy October! In early October, we went to Denver for the weekend to attend the Clive Cussler Collector's Society conference. What fun!!! We met Clive, all of his co-authors, and his family....super great people! Highly recommend for any Cussler fans.....also met Steve Berry!

After being home for a few days, we then flew to Maui. I know, rough life. Cashing in frequent flyer miles and Marriott points proved to be a great strategy for a wonderful week in Maui......it's worth splurging at Mama's Fish House for dinner if you're planning to go over any time soon.

Halloween was great fun on Crossridge Road!!! Kick-off party Tina and Richard's (our neighbors) featured many scary kids, pizza, goodies. We came home to hand out candy to 40+ little ones. This was the first Halloween I've been home in about 15 years (was always on the road), so it was great fun for me. I dressed as Glenda the Good Witch....and handed out these great treats to our special neighborhood trick-or-treaters. Oh, the best quote from a little one re: bookcases......"wow...wow.....you live in paradise". Out of the mouths of babes!

Last night, we hosted two couples who won the bid for "dinner at John and Carolyn's" at a P.E.O. silent auction. I set the table with some spiffy gift bags filled with truffles....hopefully, this picture gives you some detail:

Walt & Anne Hayden and Irv & Patty Stowers won the bid and here they are with John toasting their winning bid:

The menu for the evening featured:

Pureed Wild Mushroom and Potato Soup

Beef Tenderloin with Cracked Black Pepper Coating and Red Wine-Thyme Pan Sauce

Asparagus Spears

Sauteed Cherry Tomatoes with Garlic and Basil

Roasted Red Potatoes

The dinner menu was straight out of Pam Anderson's "Perfect Recipes for Having People Over" cookbook. For dessert, I served the most yummy chocolate cake (Beatty's Chocolate Cake) with some vanilla bean ice cream. This recipe is from the Barefoot Contessa at Home cookbook and here it is:

Story of this cake as told in Barefoot Contessa at Home…..
Michael Grimm from Bridgehampton Florist made this wonderful chocolate cake for me (Ina Garten). His grandfather used to have a milk route in Pennsylvania Dutch country and his grandmother baked this chocolate cake for him to deliver to customers with their milk. It’s so chocolaty and the secret is a cup of hot coffee in the batter.

Beatty's Chocolate Cake

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

We're both anxious and eager for the election on Tuesday. Wishing you all a peaceful and relaxing Sunday!

Sigh of Relief

I'm breathing a sigh of relief now that the VP debate is over. Biden did a great job, so full speed ahead!

My friend Heather (from Brooks/Cole days down in Monterey) was in town for business and she joined John and I for dinner last night here at home. Since it was a "school night", we kept dinner pretty simple. In case you're in need of a quick meal, here are a couple of recipes.....orange roughy and a peppery zucchini pasta. I served asparagus with these dishes and we finised up with chocolate pudding with whipped cream. Of course, all South Beach Diet friendly.

Orange Roughy in Scallion and Ginger Sauce
NOTE: Great with whole wheat pasta, tortellini, or ravioli and a salad or green veggie
Serves 2Ingredients1⁄3 cup dry sherry or vermouth (or white wine)3 tablespoons low-sodium soy sauce 2 teaspoons sesame oil 1⁄4 cup finely chopped green onion 1 teaspoon freshly grated ginger 1 teaspoon finely chopped garlic 2 orange roughy fillets InstructionsPreheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl. Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily. Cod, sole, or flounder may be substituted for the orange roughy.

Peppery Zucchini Pasta
Goes great with chicken, pork tenderloin, or fish
4 servingsDescriptionWhen zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives. Prep time: 10 minutes Start to finish: 20minutes Ingredients2 teaspoons extra-virgin olive oil 1 small onion, finely chopped 3 garlic cloves, minced 3 pepperoncini (from a jar), minced 1⁄4 teaspoon salt 1⁄8 teaspoon freshly ground black pepper 8 ounces whole-wheat penne pasta 1 large zucchini, shredded 2 ounces reduced-fat goat cheese, crumbled (1⁄3 cup) 1 cup cherry or grape tomatoes, halved 1⁄4 cup chopped fresh basil InstructionsIn a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.
Nutritional Information:280 calories5 total fat (1.5 g sat)46 g carbohydrate13 g protein6 g fiber400 mg sodium


NOTES FROM CAROLYN: This is a great one for leftovers if you take your lunch. Also, John doesn’t really like goat cheese, so I substitute with a mixture of feta and mozzarella….it’s still yummy!

Hostess gift

We had a couple of parties to attend last weekend, so I put to use my baking and stamping skills. I made these wine crackers and put a baker's dozen in a cello bag and stamped the label for the enclosure. Here's a picture of the final products:

Recipe.....Wine Biscuits with Cracked Black Pepper
Makes 3 dozen

½ cup red wine
1 cup bread flour
3 T. sugar
1 t. ground black pepper
1 t. minced fresh rosemary
½ t. salt
½ t. baking powder
3 T. extra-virgin olive oil

Bring wine to boil over medium-high heat in a small saucepan. Continue to boil until wine is reduced by half, 2 – 3 minutes. Meanwhile, adjust oven rack to center position and heat oven to 325 degrees, and process flour, sugar, pepper, rosemary, salt, and baking powder in a food processor to combine (or use a hand held mixer).

Mix wine and oil; add to dry ingredients and process until dough just comes together. Turn onto a lightly floured work surface; roll to a generous 1/8- inch thickness. Using a 1 ½ inch cookie cutter (or screw-cap from vegetable oil or similar bottle) cut out dough rounds and place on a parchment- or silpat-lined cookie sheet, rolling scraps once or twice more to make 3 dozen rounds.

Bake until golden and crisp, about 30 minutes. Transfer to a wire rack to cool. Can be stored in an airtight tin for up to a month.

Yummy with a little goat cheese on top!

From Pam Anderson’s “Perfect Recipes for Losing Weight and Eating Great”

These crackers along with a bottle of Danza Roja from Stevenot Winery made a very nice hostess gift for Elizabeth and for Mimi!