Happy Friday...let's have a GIVEAWAY!

Phew! I’m slowing catching up on all my blog reading this week. There are days that go by that are so filled with the “everyday” stuff that I just can’t find the time to sit and read (and sometimes drool) over all the fantastic blogs on my list.

If you peeked into my reader, you’d find blogs about decorating, crafting, entertaining, gardening, photography and of course lots and lots of food blogs.

Sandy’s blog The Reluctant Entertainer is a little of all the things I love about a blog rolled up into one. She’s a busy Mom of 3 teenagers (I can relate to that) who maintains a garden, entertains on a budget, makes delicious meals for her family and friends, teaches the power of gracious hospitality and shows you that entertaining doesn’t have to be stressful. You can be the hostess AND enjoy the party!

Sandy is also the author of The Reluctant Entertainer.




Sandy on her book:

In my NEW inspirational book, The Reluctant Entertainer, I relate to many
apprehensive hostesses in real ways with genuine encouragement and advice.
Emphasizing the forgotten goal of entertaining – connecting deeply with others –
I show how women can use who they are and what they have to create memorable experiences.

Plus it’s packed with over 40 of Sandy’s delicious recipes.

Sandy contacted me and offered one of my readers a copy of the book! Thanks so much Sandy! Since spring is finally here and Mother’s day is approaching fast, just answer this question for me:

What is your favorite flower?

If you’d like another chance to win, follow this blog (if you do already, let me know in the comments and I’ll add another chance in for ya).

Deadline for entries is Tuesday, May 3rd, so hurry!

Please include an email address if you do not have a blog.

Can't wait to win it?? Buy it now on Amazon!

Wordless Wednesday~

Amaretto Almond Pound Cake

There are times that the end of the day calls for a cuppa tea and some pound cake.

Days, for instance, when you plant over 150 bulbs, clean out your raised beds, weed the chives, pull out all of the dead leaves from the perennials, make two trips to Lowes, make a trip to the nursery (ok John did that without me), make a trip to your favorite local growers, transplant 6 pots of lambs ear for your co-workers, and get 4 spots in the yard ready for grass seed!

That was Friday for us. We were pooped!

When we take the day off, we mean business.

There's no loafing around or watching movies, no siree, we are going to cram as much into one sunny day as humanly possible....then we'll collapse on the couch.

Sometimes you want a non-fancified dessert. No-frills so to speak. This pound cake was the perfect ending to a very busy day.

Amaretto Almond Pound Cake
1 ¼ cups butter, softened (2 and ½ sticks)

2 1/2 cups sugar
3 oz cream cheese, softened
3 tablespoon almond liqueur
1 tablespoon of vanilla
2 ½ cups all-purpose flour
6 large eggs
1/3 cup sliced almonds

Oven to 325.

Beat the butter and the cream cheese at medium speed with a heavy duty electric mixer until creamy. Gradually add the sugar beating a medium speed, until light and fluffy. Add the liqueur and vanilla, beating until just blended. Gradually add the flour to the butter mixture at low speed just until blended after each addition.

Add the eggs one at a time, beating at low speed just until blended after each addition. Sprinkle almonds over the bottom of a greased & floured 12 cup bundt pan, or 2 loaf pans.

Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Just a reminder....

There is still good in the world and it’s growing bigger and

stronger and faster than ever. If you let it.

Thanks for that Ryan.

Cheddar Stuffed Mini Meatloaves

What it is about mini foods that makes you smile?

I'm tellin' ya, I was actually grinning ear to ear when these came out of the oven. I cooed at them like they were little meatloaf babies.

I was smiling when I made them and shaped them into little loaves too.

They just look so darn cute.





I had stopped by Trader Joe's a few days ago and was walking the aisles looking for inspiration. Nothing really happened, although I did pick up a bunch of ranunculus, which is quickly becoming my favorite flower. So I grabbed a few pounds of their organic ground beef and decided I was just going to wing it.

Hmmm, now what could I make. I skimmed through one of my recipe folders and saw a few meatloaf recipes, but nothing really grabbed me so I decided I was just going to raid the fridge and look for inspiration there.

Parmesan cheese, a block of cheddar....I can make something with this.

The birth of the cheddar stuffed mini meatloaf.

It's cute.

It's little.

It's darn tasty.



Cheddar Stuffed Mini Meatloaves

recipe from Lisa@The Cutting Edge of Ordinary

½ cup panko breadcrumbs
1 medium onion, chopped

1 tablespoon olive oil
2 cloves garlic, chopped
1/4 cup ketchup, plus more for topping
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

1 tablespoon Mrs. Dash (or other seasoning of your choice)
2 pounds ground beef
2 large egg
4 ounces cheddar cheese, diced (1/2 of an 8oz block)

Oven to 400.

Heat a skillet over medium-high heat. Add in the olive oil and onions and cook until onions are tender. Add garlic in the last few minutes of cooking. Cool slightly and put in a large bowl.

Add in all of the other ingredients except the cheddar. Mix gently with your hands. Yes, go on in there and get messy. Fold in the diced cheddar.

Shape into 6 (4 x 2-inch) loaves. I tried to cover up the cheddar with the ground beef so it wouldn't burn in the oven. Line a sheet pan with parchment and place loaves on the pan. Spread about 2 teaspoons ketchup over each loaf. Bake for 35 - 40 minutes or until done.

Wordless Wednesday~ (ok so there's words!)

Fudgy Cream Cheese Cake

Oh my aching arms and back and legs!

I've been working people. Working hard.

As soon as the sun is up and the the weather is warm we hit the yard running. Almost literally.

Winters are hard here. They are long and cold and they linger. Sometimes they linger into April.

This past weekend was the first really nice weather that we've had in awhile. It was a little windy, but hey, you take what you can get this time of year in New England.

So we took advantage of our sunny Sunday by trimming up all the hedges in the front, and then raking up all the hedge clippings in the front (ehhh my aching hands) and then we decided, kinda spur of the moment that we were going to rip out a rhododendron that I've hated since the day I moved into the house over 24 years ago. Guess I wan't in a hurry huh?

So John and our neighbor Tom (who is the best neighbor on the planet) sorry other neighbors, he just is. The man owns an ice cream factory. Come on, you cannot compete. Anyhoo....Tom and John tie a big ole chain on the back of the pick up and after 6 or 7 tugs (and huge tire tracks in my lawn) that sucker is outta here.

Farewell ugly rhododendron! I can't say I'm sorry to see you go.

And now for something completely different - CAKE!

This cake has absolutely nothing to do with the story I just told. Sorry no witty segway into this recipe.

I made this a few weeks ago. It was really good. It was gone the very next day, that's how good it was. I don't even have to tell you how delicious this was. Just look at that layer of cream cheesy goodness, and the frosting. Oh my. No we didn't eat it all, we always share.



Fudge Lovers Cream Cheese Cake

For the cake
1 box devils food cake
1 box (4 serving size) chocolate instant pudding mix
1 cup hot water
¾ cup vegetable oil
1 teaspoon vanilla
4 eggs

Filling
1 package (8oz) cream cheese, softened
½ cup sugar
1 egg
½ cup semisweet chocolate chips
½ cup chopped nuts (optional)

Oven to 350.

For the cake: Spray the bottom of a 9x13 inch pan with baking spray with flour (ummm that would be Bakers Joy people). In a large bowl beat the cake ingredients with a mixer on low speed 30 seconds, then beat on medium speed for 2 minutes. Pour into pan.

For the filling: In a large bowl beat the cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in the chocolate chips. Spoon the filling by the tablespoon full evenly over the top of the batter. Using a table knife swirl the filling through the batter. Sprinkle with nuts if desired.

Bake 40 to 40 minutes or until toothpick inserted in the center comes out clean. Cool completely.

Chocolate Buttercream
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. Cover the cake with frosting. Store any leftovers in the refrigerator.