Sunday, June 30, 2013

Corn on the Cob Cupakes



  • Vanilla Frosting

  • Yellow liquid food coloring

  • 24 , baked in white paper linersVanilla Cupcakes

  • 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly

  • 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts

  • 1 tablespoon black decorating sugar

  • 1 tablespoon white decorating sugar

  • 8 sets of corn holders (optional)


  1. STEP 1

    Color the frosting pale yellow with food coloring.

  2. STEP 2

    Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.

  3. STEP 3

    Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

    Source:  Martha Stewart Living

Saturday, June 29, 2013

Buttered Coffee Keeps you from Being Hungry...


Adding a tablespoon of butter to your morning coffee keeps you full until lunch.  I know, it's strange, but it really does work.  It's a low carb trick that would work for anyone.

Just melt your butter, pour in your coffee and whisk to combine and make it a bit foamy.  It's absolutely yummy, a little cream makes it even better!

Crockpot Chicken in a Bag, Moist, Fall Apart Tender, BEST CHICKEN, EVER!!!!



This is so tender it falls off the bone.  I've been making this recipe for years, and all of a sudden it's popping up everywhere online.  It's so simple, and you can season it the way you want to make it your own recipe.  Back in the day we used to call it "sticky chicken" because its so tender.

You just take a whole chicken, season it, put it in a Reynolds Cooking Bag, (the kind you put a turkey in at thanksgiving, but a smaller size for a chicken, or just use the big turkey bag if you can't find a small one) twist it shut with a twisty and put it in the crockpot, no liquid, nothing, don't worry it won't burn.  Cook it on low for 8-10  hours, or high 6 hours and the chicken literally falls off the bone.

I lift the bag out of the crock, snip the end and drain the chicken stock to use later.

This is a win-win recipe, you will love it!  Pinky swear you will.


Season it with fresh herbs, stuff it with lemons, apple, oranges, any kind of fruit you want.  Sprinkle ranch dressing on it, or taco seasoning, the possibilities are endless.  I like it with just salt and pepper myself.

You will never make more tender chicken than this.

Enjoy!!! ~ Jan

Saturday, June 22, 2013

Mastro's Signature Warm Butter Cake - Heather Locklear's Favorite


I read in People Magazine that Heather Lockler's favorite cake is Mastro's Steakhouse Butter Cake.  She buys two at a time, one for herself and one for everybody else.  So, of course I was intrigued and it was easy to find the recipe.  It always has rave reviews, I'm thinking this is a "must try."

Makes 4 cakes

Cake Batter
2 cups (4 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 1/4 cups granulated sugar
2 large eggs, room temperature
1/2 teaspoon fine sea salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons vanilla extract

Cream Cheese Layer

4 ounces cream cheese, room temperature
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

Preheat oven to 325.

Spray 4 mini springform pans with baking spray. You can also use oversized Ramekins or a mini soufflé pan.

Prepare the cake batter

In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat.

Prepare the cream cheese layer

In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract.

Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. Bake for 60 – 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes.

Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals.

To serve this cake a la “Mastro’s”, top with a generous scoop of vanilla ice cream, top with strawberries and top with a sprig of fresh mint.


Monday, June 17, 2013

Mason Cash Mixing Bowls as seen on Pioneer Woman...


Amazon 1 com Mason Cash Mixing Embossed Bowls  Lemon Home  Kitchen 2Jan CAN Cook



Pioneer Woman was giving these away on her blog today, which of course winning one is about as probable as winning the lottery, so I just hopped over to Amazon to check them out.

Well, they aren't cheap folks, but they are wonderful.  But they will also be sold out faster than a New York Minute since Ree featured them on her site.

Here's the link in case you want to salivate along with me.

~ Jan

Saturday, June 15, 2013

Tuna and tomato but easy...


I love tuna stuffed tomatoes, it's my go to summer lunch.  I've always laboriously cut the tomato into petals, scooped the tuna inside, a great presentation, but a bit of a pain in the patootie to eat.

But with age comes wisdom, and today when I  made my tuna salad, I precut the tomato into small bits, and it was so much easier.

My recipe is simple - 

a pouch of albacore tuna
diced scallions
diced celery
dill weed
celery salt
mustard seed
a scoop of Hellman's Mayo

And today for a change I added some shredded lettuce.  Lunch in a bowl. Works for me ;o) 

Magic Shell Chocolate Ice Cream Coating, Make It at Home!!!

Ss RU201161




1 11 - 12 - ounce package semisweet or bittersweet chocolate pieces, butterscotch pieces, white baking pieces, peanut butter pieces, cinnamon pieces, or cherry pieces

1/4 cup coconut oil or vegetable oil




Place ingredients in a medium microwave-safe bowl; stir. Cook on 50%25 power (medium) for 1 minute; stir. Continue to cook at 30 second intervals, stirring after each, until almost melted. Remove and stir until completely melted. Pour over ice cream in dishes. Allow to harden 30 to 60 seconds.

Store remaining mixture in a glass jar at room temperature up to 1 week. If mixture hardens, uncover and reheat in the microwave on 50%25 power (medium) about 40 seconds or until just softened but not war; stir.

nutrition facts


Servings Per Recipe 21, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, Fat, total (g) 7, cal. (kcal) 94, sat. fat (g) 5, calcium (mg) 5, Potassium (mg) 54, chol. (mg) 0, Monosaturated fat (g) 2, Mark as Free Exchange () 0, carb. (g) 9, iron (mg) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 2, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 0, vit. A (IU) 0, pro. (g) 1, sugar (g) 8, sodium (mg) 2

Picture and Recipe Source:  Midwest Living

Friday, June 14, 2013

Butter Bell Crocks, they're a good thing...


I've had my red Butter Bell Crock for a few years now and it works so well.  You never have to try and soften butter again.

Here's a video explaining how it works.  And here's a link if you want to buy one...


Tuesday, June 11, 2013

Low Carb Pasta


I got the niftiest little Oxo Julienne Peeler to make low carb pasta.  It's just amazing.

I posted it on my daily blog, you can read about it by clicking here.

~ Jan

Monday, June 10, 2013

Iced Tea Day



I love Fruit Flavored Tea.   Mother always put orange slices in her tea, and I've been a huge fan of doing that my whole life.  People are always surprised, they expect lemon.  But don't forget peach slices and raspberries when they are in season.  It's a good thing...




And if you don't mind the calories, Nashville Fruit Tea is just amazing.  I had it for the first time at HRH Dumplings,  a great little restaurant in downtown Franklin.  I posted the recipe a few years ago, five to be exact.   Here's the quick link...