Avocado Giveaway Winner...

True Random Number GeneratorMin: Max: Result:11Powered by RANDOM.ORG

Congrats to #11...Julie! I will get your mailing info from you, Miss Julie. 

Thanks to everyone who entered this giveaway. 

Have a Happy Halloween! 

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White Chaw-Moung and shrimp (Khanom Chaw-Moung Sri-Khaw sai koong)

Khanom Chaw-moung  or Steamed dark indigo flower flour with filling is another Thai dessert.  This dessert not easy to find present.  But for this recipe I didn’t  use any color filling, It is the natural color of the flour used... Because today we find it very difficult indigo flower.  But the lack of color makes the dessert  look clean and tasty.   But if you really want to taste I suggest try to do by yourself  better then out to find from somewhere else.   It’s more difficult to find.    This dessert will consist of 2 parts white is part of the flour and the mincemeat is filling….

Ingredients: Filling

• 200 grs shrimp chopped
• ¼  cup shredded coconut
• 1 tbsp shallot, diced
• 1 ½ tbsp sugar
• ½ tsp pepper
• 1 tsp salt
• 6 glove garlic, crushed
• 3 coriander root, chopped

Ingredients:  for  Flour

• ½  cup cassava flour
• 2 cups rice flour
• ½  tbs arrow root flour
• 3 cups white jasmine flower water
• ½  cup thick vine bearing dark indigo water
• 2 tsp lime juice
• ½  cup coconut cream
• 2 tsp vegetable oil

Preparation: Filling

1. Heat a pan and pour all of the ingredients filling into a hot pan.
2. Then stir the filling until well mixed.
3. Lift the pan from heat.
4. Add sugar and continue stir the filling until mixed well.

Preparation: Flour

1. Mix 3 kinds of flour together
2. Pour white jasmine flower water little by little kneads the flour for 5 minutes.
3. Then pour the whole white jasmine flower water.
4. Stir the mixture at the low heat until the cooked flour comes off easily. 
5. Then take the pan out from heat. 
6. Knead and make the cooked flour into small ball shape.
7. Make small balls into bulge shape at the bottom (Do not make it to thin) Put the filling on. 
8. Cover and make into flower by using tweezers. 
9. Steam the flower in a double boiler for 4-5 minutes. 
10. Then sprinkle the cooked flower flour with viscid

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Vanilla Pudding Cinnamon Rolls

Cinnamon Rolls are just such a luscious treat. They are so versatile, too. Eat them for a dessert, an afternoon snack, or breakfast. There are many recipes for cinnamon rolls. I found this recipe from Mel's Kitchen Cafe. She also has a recipe for Cream Cheese Frosting, but I don't like cream cheese frosting. At. All. Not on any cake or any other dessert. Never have. So I used the tub of Betty Crocker Vanilla frosting. Perfect for me.

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. 

Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency) or whatever vanilla frosting you like. You could also try adding a dash of lemon, almond, or orange extract instead of the vanilla.


 Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).


Printable Version


I linked this to Sweet Indulgences Sunday, Tuesday Talent Show, Crazy Sweet Tuesday, Whatever You Want Wednesday, This Chick Cooks, Made it on Monday, Melt in Your Mouth Monday, Seasonal Inspiration

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Shutterfly Christmas Card Winners...

Congrats to #11, April who loved the Top Moments card; #5 Meghan who also loved the Top Moments card; and #8 Kim B. who loved the Believe in Wonder card.

I love that I got to pick more than one winner! 

Meghan and April, I will email you to give you your code for 25 free cards of your choice, courtesy of Shutterfly.

Kim B- I need your email address! Please email me at mandybird208{at}yahoo{dot}com.

Be sure to enter the Avocado Giveaway that's still going on.

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Avocado Recipe Contest and Giveaway!

This giveaway is closed.
I love me some avocados. I'm not a huge fan of guacamole, but regular avocados and I are great friends. I am teaming up with The Amazing Avocado to bring you this contest and a giveaway.

What’s better than a home-cooked holiday meal with your family and friends? A home-cooked meal prepared by an award winning chef.

Avocados from Mexico has partnered with an all-star line-up of chefs to put some flavor into three lucky winner’s holiday entertaining. Throughout the month of October (just a few more days!), avocado fans can enter at facebook.com/theamazingavocado to win one of the three holiday parties in their own homes prepared by:

• Roberto Santibanez: Restaurateur and author of “Truly Mexican” (dinner on Thursday, December 1)
• Iliana de la Vega: Culinary educator and restaurateur (dinner on Friday, December 2)
• Rick Bayless: Bravo’s Top Chef Masters Season One Winner and Chef/Owner of Chicago’s Frontera restaurant  (dinner on Saturday, December 3)

These holiday feasts will feature a menu of authentic Mexican recipes and new ways of incorporating avocados into traditional holiday menus.  The recipes are sure to become a favorite, as Chefs Rick, Iliana, and Roberto share their personal favorite holiday recipes with your friends and family.

In addition, three second-place winners will receive a one-year supply of avocados. Visit the Amazing Avocado Facebook page facebook.com/theamazingavocado to enter.


I'm also sharing a recipe using avocados from each chef.

Guacamole con Granada

© Iliana de la Vega, 2011

Serves 6 

Ingredients:

  

2 large avocados

1-2 chile  jalapeño chopped

2 tbsp. diced onion

1 pomegranate (kernels only)

3 tbsp. fresh cilantro leaves, chopped

½ tbsp. olive oil

lime juice, to taste

salt to taste

Garnish

1 jicama, medium

In a molcajete (mortar and pestle or in a cutting board); mash the chiles. Reserve.

Scoop the flesh of the avocados into a bowl, mash with a fork or a potato masher.

Add chile to taste, onion, pomegranate kernels, cilantro, lime juice and salt to taste.

Peel the jicama, cut it in half. Cut the jicama in thin slices to serve with the guacamole con granada.

“Courtesy of Iliana de la Vega.”

Apple-Tequila Guacamole (Guacamole con manzana y tequila)

For the Apple

1 large crisp, sweet apple, such as Gala or McIntosh, peeled, cored and finely diced

1 tablespoon silver (blanco) tequila

1 tablespoon freshly squeezed lime juice

For the Pecans

¼ cup pecan halves, sliced crosswise or coarsely chopped

1 teaspoon butter

teaspoon of fine salt, or ¼ teaspoon kosher salt

For the Guacamole

1 fresh Serrano or jalapeño chile, stemmed

2 tablespoons finely chopped white onion

1 teaspoon coarse salt, or ½ teaspoon fine salt

3 tablespoons chopped cilantro, divided

1 large or 2 small ripe Mexican Hass avocados, halved and pitted

Directions:

Toss the apple with the tequila and lime juice in a bowl and let the mixture stand for 30 minutes to 1 hour.

Preheat the oven or toaster oven to 350˚F. Spread the pecans on a small baking pan and bake until golden and fragrant, 7 to 8 minutes. Add the butter to the pan and toss to the butter and coat the pecans. Sprinkle with salt, tossing to coat.

Heal a comal, griddle, or heavy skillet over medium-low heat and roast the chile, turning it over with tongs once or twice, until tender, blistered all over, and blackened in spots, 10 to 15 minutes. Remove the skin from the chile (you might have to use a paring knife).

Mash the chile, onion, salt (the coarseness of kosher salt will help you make the paste), and 2 tablespoons of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or fork, and then transfer the paste to a bowl.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon in the mortar or bowl Toss well, mashing the avocado coarsely with a pestle or fork.

Stir in the apple mixture and most of the pecans. Garnish with the remaining pecans and cilantro.

Serve right away with tortilla chips.

Makes: 2 cups

“Courtesy of Truly Mexicanby Roberto Santibanez.”

Mexican-Style Shrimp Cocktail

Cóctel de Camarón

Working Ahead: The sauce can be made, covered and refrigerated for several days before serving. Finish the cocktail within an hour or so of serving.

      Make 4 cups, serving 6 to 8 as a starter

1 pound (71 to 90 pieces per pound) peeled, cooked small shrimp

¾ cup ketchup

¼ cup Mexican hot sauce (such as Valentina or Tamazula)

½ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)

2 to 3 tablespoons fresh lime juice

1 small white onion, cut into ¼-inch pieces

¾ cup clam juice, shellfish stock or water

Salt

1 ripe avocado, pitted, flesh scooped from the skin and sliced

2 to 3 dozen crackers (standard-issue saltines or artisanal crackers) OR 8 to 12 ounces of tortilla chips

2 limes cut into wedges

In a large bowl, combine the shrimp, ketchup, hot sauce, cilantro, lime juice and onion. Stir in the clam juice, stock or water. Taste and season with salt if you think it needs it. Refrigerate until you’re ready to serve.

Serve the cocktail in small bowls topped with slices of avocado, accompanied by saltine crackers (for a very authentic touch) or tortilla chips and lime wedges for your guests to squeeze on.

“Fiesta at Rick’s by Rick Bayless”

Now for the giveaway...

How pretty is this platter?

How cool is this avocado 3-in-1 tool that pits, scoops and mashes them?


Plus some avocados to go with it all?

Maybe you'd like to win them?


Ok!


Just leave a comment on this here post telling me anything you want. How your day was, what you ate for lunch, your favorite book? Anything. Let me hear it.


Be sure to leave your email address as well so I can contact you if you win.


Contest goes until Sunday 10/30 at midnight Mountain Time. I'll announce the winner on Halloween. (Cue spooky music)

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Gluten-Free Pumpkin Pie Bread

Tender, delicious tea bread that tastes like pumpkin pie.

I'm feeling a tad, shall we say, under the weather, lately. Nothing serious. Just an autumnal cold that has knocked the stuffing out of me. I feel like a rag doll. An achy, cranky, ratty old rag doll with matted squirrelly hair and baggy sweatpants.

It ain't pretty is all I'm sayin'.

So forgive my delay in sharing the promised new pumpkin bars recipe. Soon, Babycakes. Soon.

In the meantime, here's an easy gluten-free pumpkin bread recipe- a lovely tea bread you can bake in a bread machine. Or in your oven, if you prefer.

As mentioned earlier the oven here in our temporary studio isn't exactly a cook's dream. So I was inspired by a reader who mentioned baking my banana muffin recipe as a banana bread in her bread machine (how brilliant is that?).

For my first excursion into bread machine tea bread baking, I converted my Big Banana Muffins recipe to a banana bread. And holy tap-dancing zombies- it worked! The trick (for a vegan egg-free bread, at least) is to use two teaspoons of baking powder. For those of you using eggs in your gluten-free baking, you may not need the extra oomph of a little more baking powder- but, please, as always, use your best judgment.

For this scrumptious pumpkin pie flavored pumpkin bread, I used a Breadman bread machine, but I don't see why any bread machine wouldn't work- as long as it has a rapid cycle and can accommodate a 2-lb loaf. Double check your manufacturer's instructions for baking an un-yeasted sweet bread.

Pumpkin pie bread.

Gluten-Free Pumpkin Pie Bread Recipe

Originally published October 2009.

I kept tasting pumpkin pie with every bite of this moist and delicious tea bread, hence the name. I baked it in my Breadman bread machine but you could also bake it in a conventional oven. Just be sure it bakes long enough- I'm guessing, about 50 to 55 minutes up to an hour at 350ºF. This is a large loaf.

Ingredients:

Add to the bread machine:

1 cup packed organic light brown sugar
4 tablespoons pure maple syrup
1/4 cup light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs, beaten)
1 tablespoon bourbon vanilla extract
1 cup pumpkin puree (canned pumpkin is fine)
1/4 teaspoon light tasting apple cider vinegar or lemon juice
1/2 cup GF buckwheat flour
1/4 cup GF millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch or potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon or gluten-free Pumpkin Pie Spice blend
1/2 teaspoon nutmeg

As needed for liquid as it mixes:

Pure apricot or peach juice

Instructions:

Using the 2-pound setting with light or medium crust (not the dark setting or it may create a tough crust) program the bread machine for the Super Rapid setting.

As it begins to mix the ingredients, use a soft silicone spatula to scrape down the sides. After a minute or two of mixing check the consistency. If the batter is at all like my batter, it will be a bit thick and stiff. Add a tablespoon at a time of your favorite unsweetened pure apricot or peach juice until the batter becomes slightly thinner than muffin batter but thicker than cake batter. Not too thin, but not too thick. You'll know it when you see it. When you are happy with the consistency, close the lid and let the paddle beat the batter.

When it pauses to let the batter rest and rise, reach in and remove the paddle; smooth the top. Cover and let the rapid cycle do its thing (rest and bake the loaf).

When it beeps done reset the program to Bake. Set a timer and bake for an additional 10 minutes. It's a large loaf.

*(Now, if for some unknown reason your bread looks ready at this point, test it before you add on ten more minutes baking time; I'm at sea level now, so I imagine my baking times are in the normal range, but as we all know, humidity and temperature and ambient weirdness- not to mention, the fickle baking faeries- can affect gluten-free baking times.)

When the top is domed and the loaf is firm to the touch, and a wooden pick inserted into the center emerges clean, this is a good sign it's done. Using a pot holder, remove the bread pan from the machine and cool it on a wire rack for five minutes or so, until it's a tad cooler to handle.

Using a clean tea towel and a pot holder, grasp the pan and carefully tip it upside down to release the pumpkin bread onto the wire rack; set the loaf upright on the rack and continue to cool.

Although you'll be tempted to slice and eat it warm, wait if you can. This moist bread only gets better as it cools. In fact, I did an experiment.

Half the bread- we ate that day. It was tender and moist. The other half we wrapped in foil, bagged and froze. Although the fresh loaf was tasty, I thought the frozen and thawed half tasted even better, and had an improved (less fall-apart) texture.

Makes one generous loaf.

Karina's Gluten-Free Bread Tips:

If you'd rather bake this pumpkin bread in the oven, use a large loaf pan and  bake in a preheated 350ºF oven, for 50 to 55 minutes, until the top is firm but gives slightly to a gentle touch.

If your gluten-free baking is gummy in the middle, try cutting back on the amount of liquid- one tablespoon at a time. Your flours may be damp from humid weather (or from storing them in the refrigerator).

I also find that using too much agave or honey can create gumminess. When I develop a recipe with fruit puree (such as pumpkin or banana) I prefer to use a little less olive oil in the recipe, and no agave or honey. This improves the texture.

At sea level you need less honey or agave than you would need at dry higher altitudes; adjust the liquid-to-dry ratio to see what works best for you.

If your ingredients are cold, allow the batter to rest and come to room temperature.

Check your oven calibration; several readers have reported that their pre-heated ovens had not- in fact- reached baking temperature when they tested their ovens with an oven thermometer.

I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. 

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Totally Tasty Tuesdays

I'm almost done with the potato harvest and it will be nice to be a stay home mom again. My hat's off to those of you who work outside of the home. You are super women! 

I'm excited to show you this week's featured recipes. Take a look...

Witches' Brooms

from Crazy for Crust

Bacon Jalapeno Corn Chowder

from Crumbs and Chaos

The Perfect Spinach & Artichoke Dip

from Sumptuous Spoonfuls

Don't those look mouthwatering?

I hope you have a Happy Halloween!

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Shutterfly Holiday Cards Giveaway

I was contacted by Shutterfly to let you know about their holiday card collection. I used them last year and had so much fun choosing which design to use on our Christmas cards. They turned out great! All I had to do was upload a photo and choose the card and they send the cards and envelopes to you. It really couldn't be any easier. That's important, right? Who has time to fiddle around with Christmas cards during the busy holiday season? By using Shutterfly for you holiday cards, that's one less thing you have to worry about. 

More time for holiday baking!

Not only do they have Christmas cards, but there's birth announcements, photo books, and greeting cards. How fun would it be to send out other photo cards besides Christmas? I love the Halloween cards. 

I get to choose some to use again this year. I'm loving these...

See? And these are just the tip of the ice burg in cute designs.

Also, I get to give 3 of you a code for 25 free cards, courtesy of Shutterfly. How awesome are they? 

All you need to do to enter is visit Shutterfly and leave a comment telling me which card you love best. Tough to choose, I know, but give it a try.
You are responsible for the shipping cost, but it's not much. 

Contest ends Thursday Oct. 27th at midnight Mountain Time.

I will choose 3 random winners by random.org and announce them Friday. Be sure to leave your email address so I can get a hold of you if you win.

*disclaimer* Shutterfly did offer me 50 free Christmas card to write this blog, but the thoughts and opinions  on this product are all mine.

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Chicken Fried Steak

Chicken Fried Steak is one of those easy hearty dishes. You can't really mess it up, unless you don't have enough breading on it. That's no good. I have found recipes out there in cyber land and they are generally the same. I chose to use The Neely's recipe since 1. I love them and their recipes, and 2. It has a gravy recipe to go with the steak. I served it up with mashed potatoes and was in pure heaven.

• 1/2 cup vegetable oil
• 6 (4-ounces each) cube steaks
• Salt and freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 4 eggs, beaten
• 1 1/2 cups whole milk
• Chopped parsley leaves, for garnish
• 
  
• Heat a medium-high skillet over medium-high heat. Add oil.  Note: Oil is heated when you drop a little flour in and the oil spits.
  Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
  Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
  When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

Printable Version

I linked this to Tuesday Talent Show

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Wiiner of the Yoplait Gift Pack

The winner of the Yoplait Gift Pack goes to #18...amberbe24.

She said, "Our favorite is bananna milkshakes made with bananna flavor pudding, bannanas, milk and ice!"

Congrats and I will email you. Be on the lookout for more giveaways!

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Totally Tasty Tuesdays

Welcome to another week of great recipes! I love all the Halloween treats that were linked up this week! So fun. 

Here are a couple of Halloween goodies I've made in the past...

Candy Corn Cupcakes

Halloween Snack Mix

Please link up some more Halloween goodies if you have more to share. Otherwise, your favorite recipes are very welcome.

Halloween Jello Jars

from Something Swanky

Oh. The adorableness if out of control!

Pumpkin Pillows (Wontons)

from the REAL Housewives of Riverton

Deep fried pumpkin wontons? Yes, please.

Caramel Cinnamon Hot Chocolate

from Little Mommy, Big Appetite

What a perfect way to end the night of Trick-or-Treating. Especially where we live and it requires thermal undies and coats for the kids under their costumes. Kinda limits what they can dress up as.

There you have it. My picks for the week. 

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Yoplait Smoothie Gift Pack

I can't help myself. I have another giveaway for you. It's just cuz I love you all so much.

Yoplait through MyBlogSpark is providing this giveaway to one lucky reader.

Since September, Yoplait Chocolate Banana Smoothie joins four delicious flavors of Yoplait Frozen Fruit and Yogurt Smoothies: Triple Berry, Strawberry Banana, Blueberry Pomegranate, and Strawberry Mango Pineapple.

Yoplait Chocolate Banana Smoothies have live and active yogurt cultures, and deliver 50% of the recommended daily value of calcium.

Available in your grocer’s freezer, each package contains enough frozen fruit and real Yoplait yogurt to make two 8 oz servings, when blended with 1 cup of skim milk.

Go here to get your coupon for $1 off one package of Yoplait Chocolate Banana Smoothie.

Onto the giveaway. One of you will win this fun little package:

It contains the following:

A VIP coupon for a sample of Yoplait Chocolate Banana Smoothie
Neck pillow
Smoothie tumbler
Lavender eye mask

All you need to do to enter is leave a comment telling me your favorite thing to make in a blender. Be sure to leave your email address in the comment so I can let you know that you won!

Contest ends Thurs. 10/20 at midnight Mountain time.

I will announce the winner on Friday.

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