Posts Tagged ‘ baking ’

Busy Busy Thursday

May 13, 2010

I’ve got a lot going on today. All week really, but today my kitchen is going to get very warm. Yesterday I made five dozen Monster Cookies and some red velvet cupcakes. I also sliced up some apples for the pie I’m going to bake today. This morning the boys and I went to our last MOPS meeting for the year. We had lots of fun, as always, but we’re bummed that the group is taking a summer break. We’ll see some of them at church and get together now and then for playdates and such, but I’m really going to miss the group setting. Lunch has long been accomplished, but now I need to get busy in the kitchen with more baking. Yay! On the list for this afternoon are: Apple pie Potato Cheese Casserole 2 Lemon Pies (no baking required, I cheated with store-bought crusts) 5 dozen more Monster Cookies Pork Roast (for dinner), and Crash Hot Potatoes Wow, think I can get all this done before bedtime? I certainly hope so. The casserole, lemon pies, and cookies are all going to a big ol’ dinner party tomorrow evening and all of my contributions to the pot...

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Jell-O Cookies

August 19, 2009
Jell-O Cookies

I don’t know why it’s been so long since I’ve made these Jell-O Cookies. From the archives of my old journal, it appears to have been since Thanksgiving! According to Jason, we need to make these every day. I am inclined to agree. Each batch makes about 4 dozen and they last about 4 minutes after pulling them from the oven. As soon as they’re cool enough to handle, they are promptly gobbled down by every person in the house. This evening we made lemon, but I’ve got four more boxes of Jell-O in my cupboard begging to be fashioned into cookies instead of their intended gelatin state. Next time I can choose from orange, cherry, raspberry, or tropical fusion (cherry/orange/pineapple blend). Tropical Fusion is a double size box, so it would be enough for two batches. Yay! Today’s batch was intended to go to work with Jason tomorrow. It seems that most of his coworkers are jealous of his homemade leftovers lunches. How weird is that? In San Diego he got poked fun of for his leftovers when other guys went off-base for lunch. Now all the guys ask whether he brought enough for everyone. To make up...

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Independence Day weekend

July 2, 2009

I know, I know, I need to get around to writing up my wedding day post. My brand new husband has been reminding me daily, it’s just going to take some time to put those experiences down into words. Not to mention that I don’t have any photos yet. Jason showed me a few that a friend put on her MySpace page, but since I no longer have an account there, I can’t grab them. I don’t want to put up my wedding post without pictures, that just wouldn’t be right. So, I have to wait. Anyhow, I want to stay at least somewhat relevant after having taken almost all of this week off from posting, so I’m going to toss out our plans for the holiday weekend. I’m off work at 2 pm today (which explains why I’m typing this up just after 2:00), so I’ll be getting home two hours earlier than usual. Hooray for free time off from my employer’s CEO! Once I get home, we’ll enjoy the wonderful beef stew that Jason and I prepared last night and he turned on in the crock pot this morning. Then we’ll pack an overnight bag and load...

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Jen’s Lemon Pie

June 11, 2009
Jen’s Lemon Pie

As my very first post on my brand new blog, I’d like to share my absolute favorite pie in the entire world. I love Baker’s Square’s Lemon Supreme Pie, I go wild for it. Unfortunately, the closest Baker’s Square is a few cities away from where I live now and I can’t just take a walk to get a slice of pie like I could when I was a kid. So, I decided to make a copycat recipe. I must say, my first attempt was fantastic! I hit it on the nose on the first try. Without further ado, here is my recipe for the very best lemon pie you’ll ever eat.   This pie is created in three layers: crust, cream, lemon curd (with a little whipped cream for garnish). Layer 1: A Simple Pie Shell, 9″ or 10″. You can use a boxed mix, your grandma’s recipe, (LifeasMom’s Gramma John’s Pie Crust is really fantastic), prebaked, or the refrigerated kind that you unroll and put in the pan. Whichever crust option you choose, just make sure you let it get completely cool before adding the next layer.   Layer 2: The Cream Filling. - 8 oz. of softened cream...

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