Monday, February 21, 2011
1 2 3 Ready or Not Here I Come...
Thursday, February 17, 2011
Valentine's Day
Wednesday, February 16, 2011
Home-made Valentines
Monday, February 14, 2011
Wednesday, February 9, 2011
Apparel Design

Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) Red Food Color
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
1. Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.
Apple Pork Chops and Sauce
1 tablespoon flour
2 teaspoons Sage, Rubbed
1 1/2 teaspoons seasoned salt
1 teaspoon Thyme Leaves
1/2 teaspoon Nutmeg, Ground
6 boneless pork chops, 3/4- to 1-inch thick (about 2 pounds)
1 tablespoon olive oil
2 Gala apples, cut into thin wedges
1 large onion, thinly sliced
1/2 cup apple juice
1. Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet; stir until well mixed. Return pork chops to skillet.
3. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter; keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chops.
The sauce was also really good as a gravy for the potatoes. The salad was good too... spinach & mardian orange salad with huckleberry vinaigrette and almond slivers.