myjaxon September 24th, 2008
So our Open House/Housewarming Party is this weekend and I’m going to be spending the next couple of days cooking and we finally figured out the menu. Here it is, what do you guys think?
Entrees:
- Sloppy Joes
- Macaroni Salad
- Biscuits
- Watermelon
- Tostidos with Salsa & Guacamole
- Potato Salad (provided by Marcia)
- Veggie Tray (provided by Lori)
- Ham Muffins (provided by Adrian)
Deserts:
- Chocolate Cheesecake
- Peanut Butter Cheesecake (recipe to follow)
- Dark Chocolate Cake w-German Chocolate Cake type filling (recipe to follow)
- White Cake w-Lemon filling (recipe to follow)
- Oatmeal Cookies
- No-Bake Cookies
myjaxon June 1st, 2008
This is the cake I made for Ian’s first birthday and I know Jesse was sharing the description around at work, so I decided to make it for them this weekend. It’s a really delicious cake that’s fairly easy to make as long as you have a little patience or not quite the perfectionist that I can be.
myjaxon May 12th, 2008
So I decided to do a little baking today for the guys at Jesse’s work. I love using them as guinea pigs since it allows me to indulge my vice of cooking and baking without having to gain all the extra pounds. Although Jesse has been told that I have a secret agenda to fatten up all of his coworkers. Honestly, this isn’t the case, but I’m glad they are willing to eat my efforts.
For this time, I’ve made three different types of bread. I actually had four types planned, but I decided to hold off on that one a little bit longer.
- Jamaican Coconut Bread
- Strawberry Walnut Bread
- Oatmeal Cinnamon Bread
Anyway, that’s what I planned, so I hope they enjoy it.
myjaxon May 10th, 2008
This is actually a really quick and easy dessert to make. You can actually use any kind of peach you want (fresh, frozen, or canned), but I ended up using diced canned peaches and it worked out really well. Sliced peaches are fine, but then you have to mess with cutting the peaches while you’re trying to eat it and that can be a pain. Using the diced peaches worked perfectly because they were already read to eat and no cutting was involved.
The original recipe used toffee chips and my mother uses white chocolate chips, however, I use the semi-sweet chips and they add a very nice bittersweet taste that balances well with the peachy taste well. The recipe makes an 8×8 pan and, according to Jesse’s portions, probably about 5 servings. 
At least, Ian and I only got two servings each and Jesse ate the rest.
One other thing I should mention, I can’t remember what the original recipe said, but I’m pretty sure I doubled the amounts for the crisp topping. I really like the crisp topping and this had the perfect amount for me, so I’m 99.9% sure that I doubled the original amount into this recipe.
Jesse did want me to mention that he wasn’t crazy about the peaches I used. The diced part was great, but he said there was a taste to the peaches that he didn’t like. His exact words are “they had a funky taste to them.”
Ingredients:
5 medium (2lbs) peaches – peeled and sliced (5 cups), or 5 cups frozen (thawed) sliced, or 2 cans peaches with light syrup
2/3 cups Oats, quick cooking
1/4 cup brown sugar
1/2 cup bisquick
1/4 cup semi-sweet chocolate chips
1/4 cup butter or margarine
1 tsp cinnamon
Directions:
- Heat oven to 375 degrees. Spread peaches in ungreased square pan, 8x8x2 inches.
- Mix remaining ingredients until crumbly; sprinkle over peaches.
- Bake 35 to 40 minutes or until peaches are tender and topping is golden brown. Serve warm.
Variation:Â Substitute sliced peeled all-purpose apples for the peaches; substitute toffee bits for any kind of chocolate chip; substitute blueberries (or other fruit) for peaches.
Substitution for Bisquick:Â 1/2 cup bisquick = 1/2 cup flour + 1 tsp baking powder + dash of salt
myjaxon May 9th, 2008
Have anyone tried the Ziploc Zip ‘n Steam bags yet? I have and I love them. That’s the only way I’ve been cooking veggies lately and they come out great. There not shoggy or nothing. I was looking up some recipes and came across these.
