Sunday, January 29, 2012

Cupcake Gore

Last week my lady friends boy was having a book signing. He had written a book called "The ABC's of Serial Killers" and was going to be reading it to all who came. We decided to make some cuppycakes to feed that masses and to establish ourselves in the catering world. (or at least that was my idea) 
He wanted something that would go with the murder theme so we decided to attempt to make these...

The recipe we used is from The Zombie Ate My Cupcake, I dont have the book with me or I would share it with yall. No the finished product wasnt even close to looking that cool but its ok, I think ours looked pretty darn cute anyways. We made about a million of them and I will tell you piping icing on that many cupcakes is a darn work out for the hands/arms.

Wednesday, January 25, 2012

Getting Cheesy

Guys if you are looking for a low fat foodorama blog this is not the one for you. But if you are wanting some delicious recipes, then you found your home big girl and you can stay as long as you want. I made a delicious Mac and Cheese a few months ago and thought that I had reached the Mecca of all Mac and Cheese but oh yes I was wrong, gloriously wrong and now I am sure I have found the true best cheesefest of all time! Oh and be warned this makes a buttload and a half so youll be eating it for a long time to come. YOU ARE WELCOME!!

I couldn't find my really awesome pictures that I took of us digging in so this finished pan will have to do.


1 stick of unsalted butter
6 slices of bread cut into small pieces 
5 1/2 c of whole milk
2 tsp salt
1/4 tsp nutmeg, pepper, and cayenne pepper
sharp white cheddar cheese
fresh mozzarella
1lb pasta

You can kinda use what cheese you like but this is what I like so you should like it too. Also I just got two pack of the cheddar and one of the mozzarella...and I grated it all myself which Im sure if you are lazy and dont want the full experience then you can buy it already like that....cheater.

Step ONE
Preheat your oven 375, Butter the pan youll be cooking your dish in. I used a big casserole pan. Place the bread chunks in a bowl, melt 2 tablespoons of butter and pour over the bread. Mix it all in then set it aside.
Step TWO
Warm your milk over medium heat. Melt the remaining butter in another skillet also over medium heat, when it starts to bubble add the flour. Cook for a minute and keep stirring it.
While stirring, slowly pour the hot milk a small amount at a time to keep the mixture smooth. Keep cooking, stirring continually until the mixture bubbles and is thick. It took me 12 minutes. I know its a long time but keep your head up lady and enlist your children to help you do it.
Take your pan off the heat. Add the salt, nutmeg, both peppers, 3 cups of cheddar and 1 1/2 cups of mozzarella. Leave it alone for a minute.
Boil your could multi task and have already done this but hey like I said its your kitchen do what you want. Dont cook your pasta too long, about two minutes should do. It needs to be only cooked on the outside. Drain and rinse in cold water...then drain some more. Add the pasta to the cheese sauce.
Step SIX
Pour it into your casserole pan, 1 1/2 cups of cheddar cheese on top and 1/2 cup of mozzarella also the bread crumbs. Bake it 30 mins or until golden brown.
Pour a glass of wine, STUFF YO FACE!!

I hope you try it. If you do let me know how much you love me for sharing and all that fun stuff.
Your welcome.

Tuesday, January 24, 2012

Roasted Chickens

Last week I made my first roasted chicken. It was good enough to want to make it again this week so Im going to leave yall the recipe. If you are vegan you can close your eyes and hum loudly. 

  • roasting chicken
  • salt
  • black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • carrots cut into small bite sized pieces
  • Fingerling potatoes 
  • Olive oil

Now you gotta preheat your oven to 425. Remove the giblets (I like to boil and eat them cause waste not want not and all that but you can be selfish and throw them away if you want to, I dont judge you.) 
Rinse your chicken all out, remove any extra fats then dry the whole chicken off with some paper towels. Salt and pepper the inside of the bird then stuff it with the thyme, lemon and all the garlic. Brush the outside with butter then salt and pepper. Tuck the wings and tie the legs together so the insides dont fall out. Put all the veggies/thyme in the pan, pour some olive oil, salt and peppers in the pan and toss then lay the chicken on top
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Then go ahead and stuff your whole face cause this meal is up there with one of the best I have had.

Sunday, January 22, 2012

Long time no Type

Hey yall,

I know I haven't posted in forever but a lot of stuff has gone on and changed and happened and occurred the past however long its been since I stopped blogging. My point is I'm going to give it another go. I have some bike adventures and recipes and life events that I need to share.
Lets the bad grammar and horrific spelling commence!!