Spiked White Chocolate Peppermint Steamer

     Have I mentioned how much I hate the snow?  Sure it's pretty and it looks like a winter wonderland out there but I don't like to drive in the snow and I hate to shovel the snow.  I used to just hate shoveling a little bit but now that I have some should problems shoveling is both tiring and painful.

     Last week we had several snowstorms.  That meant a lot of shoveling.  To encourage Frank and I to get out there and shovel and we would reward ourselves when we came back in.  One day we had pizza when we got back in, another day we had Arby's.  The next day I made these spiked white chocolate peppermint steamers.

     Are you wondering what a steamer is?  A steamer is simply a drink made with steamed (or heated) milk.  In this version I used Godiva white chocolate liqueur, peppermint schnapps, and homemade whipped cream to jazz it up.  This may be my favorite hot drink of all time.  The milk is velvety smooth with a little sweetness from the white chocolate liqueur and just a hint of refreshing peppermint.  The whipped cream was just lightly sweetened as well which worked perfectly on top of the steamed milk.

     This drink warmed us up after coming in from the freezing snow.  I think one of the reasons I really enjoyed it is because it's not sickeningly sweet like some of the espresso drinks I get at coffee shops.  I also might have enjoyed it because of the white chocolate liqueur and peppermint schnapps.  Either way it's a wonderful cold weather beverage.

Spiked White Chocolate Peppermint Steamer (a Hezzi-D original)
1 oz. Godiva white chocolate liqueur
1/2 oz. peppermint schnapps
8 oz. steamed milk
1/3 c. homemade whipped cream (using 1/4 c. heavy whipping cream and 1 tablespoon sugar)
1 candy cane, crushed
1/2 oz. white chocolate, shaved

1.  Prepare the homemade whipped cream using a hand mixer.  Set aside.

2.  Heat the milk in a saucepan over medium heat until it begins to steam.  Do not let it boil.

3.  Pour the Godiva liqueur and peppermint schnapps into a coffee mug.  Pour the steamed milk over top of it.

4.  Spoon the whipped cream on top and garnish with crushed candy cane and shaved white chocolate.   

This post linked to: 
Two Cup Tuesday,  Tasty Tuesday, Trick or Treat Tuesday, Tempt My Tummy Tuesday, Totally Tasty Tuesdays,

Bombshell by Mike Faricy

     Dysfunctional, bumbling, crazy babe-magnet Dev Haskell, P.I. becomes the envy of every guy with a heartbeat when he's hired to watch over a team of gorgeous English roller derby stars. Though he'd rather be standing guard in the shower room, he suddenly finds himself under arrest and found guilty before he's charged. He's got an attorney who drinks too much, a beautiful friend with a bad attitude, a feisty team of females ready to kill him - and no answers. Bombshell is another fast-paced, engrossing suspense thriller from Minnesota's master of the bizarre, Mike Faricy.  

     The book opens with Dev at a hip new club with his girl of the week.  While he's their he meets "Spanky" a roller derby babe.  After talking she offers him a job to guard the girls during the bout because a stalker's on the loose.

     Dev takes the job more to be near the girls then to be on the lookout for a stalker.  The stalker is more crazy then dangerous, leaving fingers taped to Harlotte Davidson's locker.   However, Dev gets more then he bargained for when he ends up in jail after a misunderstanding and everyone thinks he is the stalker.

      This book was a fun, fast paced, quick read.  Dev is one of those guys who wants to do the right thing but more then that he wants to have fun.  He likes the ladies and he's not afraid to show it.  I was also really interested in aspects of the roller derby because my cousin is now on a roller derby team and it seems to be a culture unto itself.

      The ladies of the roller derby were tough, sexy, and full of attitude.  I enjoyed reading about them and seeing how different many of them were from their roller derby alter egos.  It was fun to see behind the scenes of the derby.

     The mystery in the book was well written too.  There were details given that made me think I knew who the stalker was but then when I read the next piece of the puzzle I would think it was someone else.  

     While this was an enjoyable read and it kept me entertained I thought some of the transitions in the book were abrupt and I wasn't sure what was happening until I read a few paragraphs.  Otherwise I thought Dev and the derby babes were full of fun, laughs, and drama.

I give this book 4 out of 5 stars.

About the Author:

     Mike Faricy is the award winning author of mystery suspense thrillers woven together with a rich strain of humor and even some romance. He and his wife live in Saint Paul, Minnesota and Dublin, Ireland.

     His entertaining tales are populated with the sort of quirky, oddball characters we’d all like to know more about, but wisely prefer to keep at a distance. They serve not so much as examples as they do warnings to the rest of us. None of his characters will be saving the world from terrorism, international banking conspiracies or coups to topple the government. Rather, they’re individuals inhabiting a world just below the surface of polite society. The difficulties they find themselves in are usually due to their own bad decisions, but then, bad decisions make for interesting tales.

     All of his books are stand alone, read them in any order you wish. Russian Roulette introduces the bizarrely devilish Devlin Haskell as a PI with a foot on both sides of the law. Dev’s adventures continue in Mr. Softee and the soon to be released Bite Me. Mike is currently working on his latest top secret project. He graduated High School from St. Thomas Academy and earned a BA in history from St. Norbert College.

     His latest book is the crime fiction, Bombshell.

Connect with Mike: Twitter | Facebook | Goodreads

Purchase Bombshell: Amazon | Barnes & Noble

This post linked to:
Review Party Wednesday,

Alton Brown's Soft Pretzels #SundaySupper

     I am super excited about this week's #SundaySupper!  The theme for this week is New Year's Bucket List.  Every year I make a list of things I want to accomplish after my birthday.  You can find the list HERE.  I couldn't think of a better way to start the year then crossing something off my bucket list.

     I didn't even need to think about what I wanted to make.  Three times this year I've been prepared to make Alton Brown's Soft Pretzels and all three times I've chickened out.  This time I went with it and it was much easier then I thought it would be!  The pretzels smelled and looked amazing with a crispy golden brown exterior and a soft and tasty interior.

     In a unique twist my husband decided he wanted to make crab melts on top of the pretzels.  I wasn't sure about this idea but he made his Maryland Crab Cakes, put them on the pretzel, melted a little cheese on top, and we ate them as sandwiches.  The verdict?  Seriously delicious!

Alton Brown's Soft Pretzels (recipe from Alton Brown)
1 1/2 c. warm water (110 degrees)
1 T. sugar
1 T. kosher salt
1 package active dry yeast
4 1/2 c. all purpose flour
3 T. butter, melted
Vegetable Oil
10 c. water
2/3 c. baking soda
1 egg yolk
1 T. water
Salt (I used Hawaiian Red Sea Salt and Fleur de Sel)

1.  In a large bowl combine the wate, sugar, and salt.  Sprinkle the dry yeast on top and allow to sit for 5 minutes or until the mixture begins to foam.

2.  Add the flour and melted butter to the mixture and mix with a spoon until just combined.

3.  Turn out onto a lightly floured surface and knead for 5-6 minutes. 

4.  Coat a large metal bowl with vegetable oil and place the dough inside of it.  Cover the bowl with plastic wrap and all to sit in a warm place for 1 hour or until it has doubled in size.

5.  Preheat the oven to 450 degrees.  Line 2 baking sheets with parchment paper.  Set aside.

6.  In a large stockpot bring the water and baking soda to a rolling boil over high heat.

7.  Meanwhile, turn the dough onto a lightly oiled surface and cut into 8 pieces.  Roll each piece of dough into a 24 inch rope.  Make a U-shape with the rope and then criss-cross them to make a pretzel shape.  Press the dough where it crosses and then place the pretzels on the parchment lined pans.

8.  Place the pretzels into the boiling water, one at a time, for 30 seconds.  Remove the pretzel using a spatula.  Place back on the parchment lined pan.  Repeat with remaining pretzels.

9.  In a small bowl beat the egg yolk and water together.  Brush the egg mixture onto a pretzel and then sprinkle with your choice of salt.  


10.  Bake for 12-14 minutes or until the pretzels are golden brown in color.  Remove from the oven, transfer to a wire cooling rack, and wait 5 minutes before serving.  

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichokes by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People Love
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

This post linked to:
Mealtime Mondays, Melt in Your Mouth Monday,  Mop it Up Monday, The Bulletin Board, Meatless Mondays,

Broken City by D.D. Chant

Deeta Richards has never seen the outside world. Before she was born a banking crisis brought civilization to an end and now no one leaves the safety of the compounds unless they need to, but Deeta still dreams of seeing more than the building she was born in. 

Tom is in the guard, this group are the only people that the tribal elders allow to leave the compound and tom knows only too well that Deeta could never survive the harshness that exists outside. Then tragedy strikes and Deeta and her sister Jan find themselves captured by a hostile tribe. Why does Tom know so much about these people? And why do they know so much about him? As this mystery draws to a climax, they discover that their friend Tom is not quite what he seems...  (synopsis from Goodreads)

Broken City is a dystopian novel where the characters are trying to rebuild a world they once knew.  Tribes have sprung up in buildings all over the city.  Each Tribe occupies a building or a compound.  Deeta lives in a building where she will never see anymore then she can see from on top of the roof.  The world she lives in is a dangerous one and only those trained in battle go outside.

Deeta lives with her parents and two sisters but takes care of Uncle Jep and his adopted children.  The other person who lives with Uncle Jep is Tom.  Tom is silent and calm under pressure.  He and Deeta have been friends since he first came to the complex but lately things between the two of them seem to be changing.  Plus Tom has been keeping a secret that will make everyone he knows see him in a different light.

When Tom's secret is revealed everything is turned upside down and the world Deeta has always known will now be left behind.  She is scared of leaving but even more scared of the distance growing between her and Tom.  Will things ever be the same between them again?

The characters in the book are well developed and realistic.  Deeta is sweet, kind, and fiercely loyal.  Her sister Jan is bold and brave.  Uncle Jep and the children each have their own personalities and it's easy to keep the many characters in this book straight because each comes to life on the pages.

The book is fast paced and detailed.  There is a lot of action and fighting but not so much that it overwhelms the plot in the story.  The book held my interest from beginning to end and I couldn't wait to see how it all ended.  I especially wanted to know if Tom and Deeta would end up together.

I give this book 4 out of 5 stars.

Three Tiered Wedding Cake

     In case you haven't been able to tell from my posts, I love to make cakes.  A few years ago I took the Wilton 1 and Wilton 2 cake decorating classes and I learned a lot.  Ever since I've enjoyed making cakes for my family members birthdays, parties at work, and even for a few friends.  I  enjoy making different combinations of cake flavors, frosting, and fillings. 

     To date I have never made a wedding cake.  I'm way to terrified of making a cake with stackable layers.  A  wedding is one of the most important days in a person's life and there will always be pictures of the cake.  Not to say I haven't wanted to make a wedding cake, I was just to nervous to try.

     Now, let's go back a few weeks to a typical Thursday night.  I had just gotten home from work and was getting ready to start dinner.  I received a phone call from a friend of mine telling me that she was eloping this weekend and she was wondering if I could make her a wedding cake.  She told me she just needed a small one, enough for 10 or so people.

     I agreed thinking that a small wedding cake wouldn't be too bad and that I could bake the cakes that night and then go shopping for the toppings and decorate it Friday after work.  Then my friend said she was getting married the next day and that she would be picking up the cake before the wedding.

     I was slightly panicked as I asked her to describe what she wanted.  I figured I had 7 hours to bake the cakes, cool the cake, frost the cakes, and then decorate them before I absolutely had to be in bed at midnight so I could wake up for work the next day.

     After making a plan I checked my pantry.  Thankfully I keep baking supplies well stocked.  Also lucky for me was the fact that my mom had just purchased me some fancy edible glitter for my birthday which would look lovely on the cake.  The only thing I needed was sliced almonds so I called my husband, who was out, and he picked up a bag of them for me on his way home.

     I got to work baking the cake.  I went with Dorie Greenspan's perfect party cake for my vanilla layers and then made a chocolate layer as well.  While they cooled I made a large batch of swiss meringue buttercream frosting.  The bride to be wanted a whipped frosting that wasn't too sweet so swiss meringue fit the bill.   I scooped a portion of it out to make the Nutella buttercream for the chocolate layer and then set the frosting aside.

     Next I cut the layers to the appropriate sizes.  I used my glass bowls to guide me in my cutting.  I then sliced the layers in half with a serrated knife.  I filled the vanilla layers with the vanilla swiss meringue buttercream and the chocolate layer with Nutella buttercream.  Each layer was also filled with sliced almond.  They were then covered in buttercream and stacked on top of each other.  Then I hand placed each sliced almond on the sides of the cake.

     Finally I made American buttercream to decorate the cake with.  I piped borders around the cake and dotted the tops with edible pearls.  I sprinkled everything with edible glitter.  Then I piped several red roses for the top.  I was quite impressed with the cake and was thrilled it came out so well.  The bride was really happy with it as well!

Three Tiered Wedding Cake (cake and swiss meringue buttercream frosting recipes adapted from Dorie Greenspan's Baking From My Home to Yours, decorator's buttercream recipe from Wilton)
For the cakes:
4 1/2 c. flour
2 T. baking powder
1/2 t. salt
2 1/2 c. buttermilk
2 eggs
4 egg whites
3 c. sugar
2 sticks butter, softened
2 T. vanilla
1/4 c. cocoa powder 

For the swiss meringue buttercream frosting:
1 1/2 c. sugar
6 egg whites
4 1/2 sticks butter, softened
2 T. vanilla
1 vanilla bean
3 T. Nutella

For the decorator's buttercream:
1/4 c. Crisco
1/4 c. butter
2 c. powdered sugar
1 T. meringue powder
2 T. milk

For decorating:
1 lb. sliced almonds
White edible glitter
Silver edible glitter
Edible pearls
1 cake board

1.  Preheat the oven to 350 degrees.  Line the bottom of two 9 x 2 inch round cake pans with parchment paper.  Line the bottom of a 5 inch round pan with parchment paper.

2.  In a medium bowl whisk together the milk, egg, and egg whites.  Set aside.

3.  In another medium bowl combine the flour, baking powder, and salt.  Set aside.

4.  In the bowl of a stand mixer combine the sugar and butter.  Beat on medium speed for 3 minutes or until the butter mixture is light and fluffy.  Mix in the vanilla.

5.   Add one third of the flour mixture to the bowl and beat on medium speed.  Continue mixing while adding in half of the milk mixture.  Then beat in half of the remaining flour mixture.  Mix on medium for 1 minute.

6.  Add in the remaining milk mixture, mixing until it is well incorporated.  Finish off by adding the remaining flour mixture and beat for 2 minutes.

7.  Remove one third of the batter to a medium bowl.  Add the cocoa powder to the smaller portion of batter and mix well.

8. Pour the chocolate batter into one of the two prepared 9 inch cake pans.  Pour 3/4 of the vanilla batter into the other 9 inch pan and the remaining batter into the 5 inch round pan.

9.  Bake the cakes for 30-35 minutes or until the cakes are springy to the touch and a toothpick inserted into the center comes out clean.

10.  Allow the cakes to cool in their pans for 5 minutes before running a butter knife around the edges and unmolding them.  Remove the parchment paper from the bottoms and turn them right side up on a wire rack.  Allow to cool completely.

11.  Meanwhile, place the sugar and egg whites for the frosting in a large heatproof bowl and fit the bowl over a pan of simmering water.  Whisk constantly until it feels hot to the touch and the sugar is dissolved.  Remove the bowl from heat.

12.  Pour the sugar mixture into the bowl of a stand mixer and beat on medium speed for 5 minutes or until it is cooled.  Add in the butter a stick at a time, beating until smooth.  Once all the butter is mixed in, beat the buttercream on high for 8-10 minutes.

13.  Gradually add in the vanilla.  Scrape the insides out of the vanilla bean and add them as well.  The resulting buttercream should be white and shiny.

14.  Remove 1/4 of the buttercream to a small bowl.  Add the Nutella and mix until well blended.  Set the frosting aside.

15.  Using a serrated knife, cut the chocolate cake and the smaller vanilla cake to the desired size.  (My chocolate cake was 6 inches round and the small vanilla cake was 4 inches round).  Then cut each cake layer in half length wise. 

16.  Spread frosting on the bottom half of large vanilla cake and then top with the sliced almonds.  Place the top half on top of the bottom half of the cake.  Spread the Nutella frosting on the bottom half of the chocolate cake and top with the sliced almonds.  Place the top half of the chocolate cake on top of the bottom half.  Spread frosting on the bottom half of the small vanilla cake and then top with sliced almonds.  Place the top half of the vanilla cake on top of the bottom half.

17.  Place a large dab of frosting in the middle of the cake board and spread in a circle.  Place the large cake layer in the middle of the cake board.  Cover with swiss meringue buttercream,  Gently press sliced almonds onto the sides of the cake.

18.  Place the chocolate cake on a cake lifter.  Cover with swiss meringue buttercream.  Gently cover the sides of the cake with sliced almonds.  Carefully lift the cake and place on top of the vanilla cake in the center.

19.  Place the small vanilla cake on a cake lifter.  Cover with swiss meringue buttercream.  Gently cover the sides of the cake with sliced almonds.  Carefully lift the cake and place on top of the chocolate cake in the center.

20.  Gently place edible pearls on top of the cake layers in a pretty pattern.  Sprinkle the layers with the white edible glitter.

21.  To make the decorator's buttercream mix the butter and Crisco together.  Add in the powdered sugar and meringue powder and mix well.  Stir in the milk and vanilla.  Mix until you get the desired consistency.

22.  Place all but a quarter cup of the buttercream in a piping bag with a star tip.  Pipe shell borders around all the cake layers.

23.  Dye 2 tablespoons of the remaining buttercream red.  Stripe a pastry bag with the red buttercream then carefully fill the bag with the remaining buttercream.  Using a rose tip, pipe several red and white roses.  Place the roses on top of the cake and decorate with green leaves if desired.

24.  Sprinkle the top layer of the cake with silver edible glitter.  Touch up as needed.  Place in the refrigerator until time to transport the cake to its destination.

This post linked to:
Foodie Fridays, Foodtastic Friday, Foodie Friends Friday, Shine on Friday, Gingerbread Sweets,

Baked Quinoa and Chicken Parmesan

     For the past month my brother has been talking about his quinoa lasagna.  I've heard about how good it is and how the next time I go home to Pittsburgh we have to make it together.  I'm dying to try it because of how much he seems to enjoy it but I have a little secret.  I've never made quinoa before;  crazy right?

    On a whim I bought a box of quinoa last week and then pondered what to do with it.  I began searching some of my favorite blogs looking for a recipe that used it.  Since my brother uses it as a replacement in a pasta dish I was looking for pasta recipes when I found a chicken parmesan dish that used quinoa instead of pasta.

     The quinoa was easy to make and it tasted similar to couscous.  The great thing about quinoa is that it's gluten free and it's a whole grain so it's fairly healthy.  I ended up really enjoying the quinoa mixed in this dish with the chicken.  It was very filling and I didn't miss the pasta at all.  Now that I've had it I can't wait to try my brother's quinoa lasagna!

Baked Quinoa and Chicken Parmesan (adapted from Elly Says Opa as seen on Prevention RD)
1 T. olive oil
1 medium onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
4 garlic cloves, minced
2 T. balsamic vinegar
1 (15 oz) can tomato sauce
1 (15 oz) can fire roasted diced tomatoes
1/2 t. red pepper flakes
1/4 c. fresh herbs (I used oregano, parsley, and thyme)
1 c. quinoa, uncooked
2 c. water
1 lb. boneless, skinless chicken breast
3/4 c. mozzarella cheese, shredded
1 oz. Parmesan cheese, grated

1.  Preheat the oven to 375 degrees.  Spray a 9 x 13 pan with cooking spray.

2.  Place the quinoa and water in a sauce pan and bring to a boil over medium high heat.  Cover with a lid and reduce heat.  Simmer for 20-25 minutes or until fully cooked.

3.  Meanwhile, heat the olive oil in a large skillet over medium high heat.  Add in the onion, red pepper, and green pepper.  Saute for 5 minutes or until the vegetables are tender.  Add in the garlic and cook for 1 minute.

4.  Pour the balsamic vinegar into the skillet and scrape any bits off the bottom of the pan.  Cook for 3 minutes.  Add the tomato sauce, diced tomatoes, red pepper flakes, and fresh herb.  Bring to a low boil and then simmer while preparing the rest of the meal.

5.  Fill a saucepan with 1 inch of water.  Bring to a boil over medium high heat.  Add the chicken breast and simmer for 5-7 minutes on each side or until just cooked through.  Remove from the water and chop into small pieces.

6.  Add the chopped chicken and cooked quinoa to the tomato sauce in the skillet.  Mix until well combined.

7.  Place half of the quinoa mixture in the prepared baking dish.  Sprinkle with half of the mozzarella cheese.  Top with the remaining quinoa mixture.  Sprinkle with remaining mozzarella cheese and then the Parmesan. 

8.  Place in the oven and bake for 20-30 minutes or until the cheese is melted and bubbly.

This post linked to: 
Thursday Treasures, Tasty Thursdays,   Full Plate Thursday, Seasonal Inspiration,

Taco Sauce

     Canning season has come to a close.  Once again I made a ton of jams and jellies which I ended up using in my Christmas baking and giving as holiday gifts.  Last year I used all the tomato sauce and salsa I canned so I made extra of both this year. 

     This past weekend was perfect canning weather and I had a great recipe in mind.  I wanted to make taco sauce this year because we eat a lot of Mexican food.  The recipe didn't include fresh tomatoes so it was perfect for winter canning.  I was doubtful as to how it would taste based on the ingredients but I was pleasantly surprised!  It had the same flavor as the store bought sauces but it was so much better!  I was able to add in extra spices to our liking.  I can't wait to try it out on some tacos next week.

Taco Sauce (slightly adapted from Ball's Blue Book Guide to Preserving)
3 c. tomato paste
2 T. chili powder
1 T. salt
1 T. cumin
2 t. garlic powder
1 t. black pepper
2 t. hot sauce
5 c. water
1 c. cider vinegar
1/2 c. light corn syrup

1.  Prepare your boiling water canned, 6 half pint jars, and lids.

2.  Combine all ingredients in a large saucepan.  Bring the mixture to a boil.  Reduce heat and simmer for 20 minutes or until the sauce has thickened.

3.  Ladle the taco sauce into hot jars, leaving 1/2 inch of headspace.   Remove the air bubbles and adjust the headspace.  Wipe the rims and put on the lid.  Tightened the screwband to fingertip tight.

4.  Process in a boiling water canner for 30 minutes.   Remove the canner from heat and let sit for 5 minutes.  Remove jars and let cool for 12 hours.  Check seals and store in a cool place.

This post linked to:
Recipe Box Wednesday, Wonderful Food Wednesday, Back For Seconds,

Happy 2013 and Melt in Your Mouth Pork

     Happy New Year!   Can you believe that it's 2013?  I can't!  Last year flew by so quickly I wasn't quite ready for 2013 to be here.   Now that the new year is here I was looking for a pork dish I could make today.  In my family we have a tradition of eating pork on New Year's Day for good luck in the new year.  Generally we have pork and sauerkraut but this year I just wasn't feeling it.

     I wanted something easy to make but delicious.  I saw a recipe for melt in your mouth chicken and decided to turn it into a pork chop recipe.  This recipe is super easy.  Simply mix up the ingredients, spread them on the pork, and bake.  That's it!

      While the pork wasn't quite melt in your mouth it was totally delicious.  The cheese mixture begins to get crispy and forms a nice coating on top of the pork.  We served it with pearl couscous and corn which went nicely with the bold flavor of the pork.

       Happy 2013!

Melt In Your Mouth Pork Chops (recipe adapted from Food. com)

4 boneless pork chops

1/2 c. mayonnaise (I used half mayo and half Miracle Whip Light)

1/2 c. freshly grated Parmesan cheese

1 t. black pepper

1/2 t. salt

1 t. oregano

1 t. paprika

2 garlic cloves, minced

1.  Preheat the oven to 375 degrees.

2.  In a small bowl combine the mayonnaise, cheese, garlic, and seasonings.  Mix well.

3.  Spread the cheese mixture over both sides of the pork chops and place in a baking dish.

4.  Bake for 45 minutes.

What are you serving for New Year's Day?

This post linked to:
Totally tasty Tuesdays, Tempt My Tummy Tuesdays,  

Happy New Year Book Giveaway Hop!

     Happy New Year!  Can you believe it's 2013?  I can't!  To celebrate the New Year I am giving away a few fabulous books!  As part of the Happy New Year 2013 Giveaway Book Hop, hosted by I Am A Reader, Not A Writer and Babs Book Bistro, I am giving away 4 books to help you ring in the New Year.

     What books am I giving away?  I'm glad you asked!  I'm giving away 2 cookbooks, one very funny book, and a book by Tana French.  Have you read Tana French before?  If not you are going to want to win these!  One winner will win:

• Gifts in a Jar (Muffins and Breads)
• 150 Best Donut Recipes by George Geary
• Faithful Place by Tana French
• Heads You Lose by Lisa Lutz and David Hayward

a Rafflecopter giveaway

My Top 15 Recipes and Top 4 Books of 2012

    Can you believe it's almost 2013?  I can't!  As I was looking over my posts for the year I wanted to make a list of my top 10 favorite recipes and top 3 books for the year.  However, when I realized I have posted 392 posts this year I knew that only having 10 favorite recipes would be next to impossible!  I can't believe I've posted more then one post a day all year.  Craziness!

     After taking a good look I was able to narrow it down to my top 15 recipes of the year and my top 4 books.  Unfortunately I've only reviewed 2 of my 4 favorite books but I blogged all 15 of my favorite recipes.  I hope you enjoy my recap of 2012 as much as I did!

15.  Ravioli with Apples, Bacon, and Spinach.  This is the perfect fall pasta dish.  The salty bacon combined with the sweet and tart apples made for an amazing combination of fall flavors. 

14.  Mini Fruit Tarts with Nutella Pastry Cream.  This was my first experience with Nutella and it was great!  The chocolate hazelnut pastry cream paired wonderfully with the strawberries and cherries.  The fact that they are pretty didn't hurt either!

13.  Chipotle Beef Chili.   This recipe mixes the perfect amounts of beef, tomatoes, beans, and spice.  I also won the Giant Eagle Market District Chili Cook-off with this recipe!

12.  Caramel Apple Cheesecake.  Fluffy cheesecake filled with spiced apples and topped off with homemade caramel.  What's not to like?

11.  Brined, Basted, and Roasted Turkey Breast.  Until this year I had never made a turkey.  I've now made this recipe three times.  The turkey stays moist from the brine and has a delicious flavor from the butter, wine, and herb baste.

10.  Individual Angel Food Cakes with Lemon Curd and Fresh Fruit.  I made these for my birthday this year.  The cake was light and fluffy paired with fresh lemon curd and then topped with different fresh fruits.  Each cake had it's own flavor.

9.  Award Winning Black Bean Burger.  This black bean burger will make any meat lover change their mind amount veggie burgers.  Topped with avocado cream, roasted red peppers, mozzarella cheese, and arugula these are amazing!  The judges at the Market District thought so as well since they named my burger the winner in their contest!

8.  Cherry Amaretto Jam.  I once again had a fabulous summer filled with canning.  My favorite jam of the summer was this one filled with sweet cherries and Amaretto.

7.  HomemadePierogies.  For years my dad has been making the best pierogies I've ever tasted.  They are filled with cheese and potatoes.  This summer my parents came down to visit and my dad and I spent the day making these delicious pierogies.

6.  Vanilla Bean Cupcakes with Fresh Blackberry Frosting.   These cupcakes are rich and flavorful with a gorgeous blackberry frosting that is both sweet and tart.  I made these for the Global Day of Epilepsy Awareness for my cousin who has epilepsy and they quickly became my new favorite cupcake.

5.  Jack Daniel's Glaze.  I had this recipe pinned for months before I finally tried it.  The time I put into it was well worth the time.  The glaze is sweet and tangy and goes perfectly with chicken, beef, or shrimp.

4.  Turtle Cookie Cups.  I'm particularly proud of this recipe because it's one of my only original cookie recipes.  Sugar cookie cups filled with chocolate chips, pecans, and caramel, then topped off with a pecan and chocolate drizzle.

3.  Lamb Pita Sandwiches with Tzatziki Sauce. I love lamb but until this year I had never cooked it.  The lamb patties were moist and flavorful and paired nicely with the feta cheese.  The tzatziki was cool and worked well with the sandwiches.

2.  Chocolate Covered Strawberry Cupcakes.  These cupcakes are show stoppers.  Moist chocolate cupcakes filled with fresh strawberry filling then topped with strawberry buttercream.  On top is a single chocolate covered strawberry.

1.  Perfect Party Cake Filled with Lemon Curd, Orange Rhubarb Jam, and topped with Vanilla Bean Frosting.  My favorite recipe of the year was my brother's birthday cake.  This vanilla cake was the perfect blank slate for my homemade lemon curd and orange rhubarb jam fillings and then it was topped off with vanilla swiss meringue buttercream.  Everyone at the party loved this cake and it was deemed an instant favorite.

     My favorite books of the year were easy to choose.  One is the second book of a trilogy, one reminded me of my childhood in the 80's, one placed me in the middle of a magical and beautiful circus, and the other took me back in time.

4.  Ready Player One.  This young adult novel is set in the future but goes back into the 80's and the beginning of video games for a virtual reality spins on some of my favorites.

3.  Insurgent.  The second book in the Divergent series found Tris and Four running for their lives in a world without Factions.

2.  11/22/63.  Never a history buff I wasn't sure how I would feel about Stephen King's book of time traveling back to the Kennedy assassination.  Not only did I learn a lot about that period in history it was an amazing book that left me thinking what if?

1.  The Night Circus.  My favorite book of the year.  The author's words create such a complete picture of this magical circus that I felt as though I were in the world with them.  This is a story of love, loss, and magic that kept me wanting more until the very last page.

This post linked to:
Mealtime Mondays, Melt In Your Mouth Mondays,  Mop It Up Monday, The Bulletin Board, Mangia Monday, Meatless Monday,