Monthly Archive: October 2012

Oct 29

Football Food: Beer Cheese Dip

Have you ever had beer cheese dip? My BFF Jaime introduced me to it a long time ago. I wasn’t sure about it then, but I have become obsessed later in life. Probably because it’s cream cheese based. Who doesn’t love cream cheese?!

 

This dip is the perfect football food for tailgate parties and potlucks. It’s sure to be a crowd-pleaser.  I guarantee it. And the best part is that it’s super easy to make!

Combine all ingredients in a large bowl and beat until smooth. And you’re done!

Football Food: Beer Cheese DipThis football food dip is best served with pretzels. It doesn’t taste the same with chips. Do I know why? No. It’s one of life’s mysteries. Football Food: Beer Cheese DipFootball Food: Beer Cheese DipFootball Food: Beer Cheese Dip

I got this tasty from Food.com which you can find here

2 (8 ounce) packages cream cheese, softened
3 tablespoons ranch dressing mix or 1 package ranch dressing mix
2 cups shredded sharp cheddar cheese
2 green onions, chopped,tops only
1/3-1/2 cup beer, any flavor or 1/3-1/2 cup non-alcoholic beer
Put all ingredients in a bowl and blend with a mixer. And voila! Dip if you dare…you might not stop until it’s gone.
You can check out some more football foods with these recipes:

Oct 28

Goodbye For Now, Garden

My dearest garden, you’ve been good to us this year. Our time was cut short last year with the hail storms, but by golly, all of the tender loving care we gave to you this spring/summer paid off in yummy vegetables. Now, not a lot of gardens survived the heat this summer. But, we weren’t about to lose another garden to the tough weather conditions, so we watered you three times a day if that’s what you required. Garden, you’ve taught me a lot. Not just about vegetables, but about the effort it takes to nurture something that you really love. I never thought that I would enjoy gardening until we took on this big adventure. Now I don’t know what it would be like to not have my own garden.

 

I digress. Now for the photos! In looking through my pictures this morning, I realized that we haven’t done a garden update in way too long! These photos go all the way back to August. We last told you about our very first harvest of the year here. We’ve harvested a lot more vegetables and herbs since then, made delicious recipes (like salsa and pesto), and froze/stored our surplus.

 

August:

Goodbye For Now, GardenYou have no idea how exciting this sight is….unless you garden, and then you get it. The second most exciting is walking back out another day to see all of the once green tomatoes a brilliant red. Love!Goodbye For Now, GardenGoodbye For Now, GardenThe crops got a little scraggly at times, but with a nice helping of water, they always perked back up.Goodbye For Now, GardenGoodbye For Now, Garden

 

October: The carrots were ready to be harvested!Goodbye For Now, GardenGoodbye For Now, GardenGoodbye For Now, GardenWe had to harvest all of the vegetables on this day because we were expecting a freeze that night. We didn’t get as many red tomatoes as we’d hoped for. I did pick all of the large green tomatoes and froze them for a later recipe….I’m thinking fried green tomatoes.Goodbye For Now, Garden

Unfortunately, all of our cucumbers this season were extremely bitter tasting. The owner of the local greenhouse said that there’s an old wives tale that says if you rub both ends of the cucumber before peeling, they will no longer be bitter. It didn’t quite work that way for us…

November: The potatoes were ready to be harvested.

Eric was excited for this because last year was so surprising. We had no idea how spread out potatoes grow until last year. This harvest was quite plentiful. We approximated that we got about 5 dozen potatoes. Not too shabby!Goodbye For Now, GardenGoodbye For Now, GardenGoodbye For Now, GardenGoodbye For Now, GardenGoodbye For Now, GardenThis is what the garden looked like after the first freeze. Although it’s sad to see it all wilted, we knew it was coming, thankfully.Goodbye For Now, GardenGoodbye For Now, GardenWe will be eating potatoes for months…

Oct 22

DIY Wooden Pumpkins

I think that’s it’s obvious by now that I’m obsessed with Fall- the smells, the weather and the decorations.

So, when I saw some adorable diy wooden pumpkins for the porch on pinterest I knew I just had to make them! My friend Leslie and I had the same idea in mind, so we decided to have the husbands do some of the dirty work (AKA cut the wood to size). They used old wood scraps and cut the pumpkins to the size we designated. Then, they cut a hole in the top for the wooden stem. Leslie and I painted two of them orange and the middle piece stayed it’s brown shade to add some contrast. Eric screwed the pumpkins onto a black wooden piece so that the Nebraska wind doesn’t blow them over.

We decided to paint two of the wooden pumpkins sides for fall (orange) and the other two sides green and red, to look like presents! Instead of rafia on top, we will add bows around Christmas time. I love the idea that these don’t have to get tucked away in storage when winter arrives. It’s a multipurpose DIY project!

DIY Wooden PumpkinsDIY Wooden PumpkinsDIY Wooden PumpkinsDIY Wooden Pumpkins

Here’s a little extra Fall decor pic to add to the wooden pumpkins.  Now go outside, play in the leaves, throw the football around, and never stop letting your creative minds wander!!

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I just had to share this little sequence of events. Lilly has a real obsession with Barkley’s food. It’s like candy to her. So whenever it’s Barkley’s dinnertime, Lilly tries to get in his bowl to snag a few kibbles. It’s gotten to the point where Barkley takes some food from his bowl and drops them on the ground for her. What a sweet guy.

DIY Wooden PumpkinsDIY Wooden PumpkinsThis picture is hilarious to me. It’s fuzzy….mostly because it’s an action shot. Lilly came to the other side of Barkley’s dish when she realized she wasn’t going to get any food there. Instead of walking around him, she jumped over him. Crazy cat. DIY Wooden PumpkinsShe looks so innocent….DIY Wooden Pumpkins

Oct 21

Moist Pumpkin Cookies

I have been struck by the pumpkin bug. It’s officially happened. Next up, pumpkin cookies!

The other weekend, I bought two of the large cans of pumpkin puree. So far, I’ve made pumpkin bread (a family recipe, amazing!) and these pumpkin cookies. I’m slightly obsessed. Next up, pumpkin spice latte, which I’ve made before and taste just like the Starbuck’s original.

These pumpkin cookies are moist, savory and delicious. The recipe called for icing on top, but I was lazy and didn’t add it…mostly because I’m not much of an icing fan. I was surprised to find how good they were without the icing on top. How do I know this? I have been eating about 4 at a time. Woops. They’re just that good. This recipe makes a TON of cookies. I sent some to work with Eric, brought some to work with me, ate some at the house, and froze about 12 to eat later. Wow, that’s a lot of pumpkin cookies! I found the recipe on the pioneer woman’s recipe community, Tasty Kitchen. Thank you Miss Jen! I find the best recipes there!

Moist Pumpkin CookiesMoist Pumpkin Cookies

Moist pumpkin cookies (from tasty kitchen)

  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 whole Egg
  • 1 cup Pumpkin
  • 2 cups Flour
  • ½ teaspoons Pumpkin Spice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Kosher Salt
  • _____
  • FROSTING INGREDIENTS:
  • 8 ounces, weight Cream Cheese
  • ½ cups Unsalted Butter, Room Temperature
  • 4 cups Sifted Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract

Mix sugar, butter and egg. Add pumpkin; mix well.

Sift dry ingredients. Add dry ingredients to the pumpkin mixture and beat well.

Using a small rounded cookie scoop, drop cookie dough onto baking sheets. Bake at 350 degrees for about 9 to 10 minutes.

Frosting:

In the bowl of a tabletop mixer fitted with a flat beater, cream together the cream cheese and butter, scraping down the sides of the bowl and beater twice, until fluffy.

Add the powdered sugar, first mixing on low speed,
then increasing the speed to high. Beat until light and fluffy, again scraping down the sides of the bowl and beater twice.

Blend in the vanilla. The icing should be smooth and spreadable. If it is too thick, add a wee bit of milk.

Spread on top of cooled pumpkin cookies. Enjoy!

 

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