National Don't Put All Your Eggs in One Omelet Day!!!

HAPPY OMELETTING!



No...I am not kidding! You don't see the purpose of such a wonderful day?!?!? DUH! Like if you put all of your eggs in one omelet, besides being incredibly full and possibly gassy...you'd have no eggs left to uhmmm...bake a cake! Or make cookies. That would be a tragedy...

Read on for a couple of great EGG-tastic recipes! {Yes, I am aware that was corny}

Rum-Peach Ice Cream Sundaes with Pound Cake Croutons

Drooling already aren't you! I don't blame you, this was a DELICIOUS after dinner treat! Think of it as a sweet, rich, flavorful party in my mouth! This is a grown up version of an ice cream sundae and it does not disappoint! OK, stop drooling, of course I'll share the recipe with you!

INGREDIENTS
Serves 6

4 tablespoons unsalted butter
8 oz pound cake, cut into 1/2 inch cubes
6 ripe peaches, cut into thin wedges
1/2 cup light brown sugar
1/3 cup rum
1 tablespoon fresh lemon juice
2 pints vanilla bean ice cream

DIRECTIONS

1. Preheat the over to 350 degrees F. In a large pan, melt 1 tbsp of butter, add pound cake and toss to coat. Spread pound cake cubes on a baking sheet and bake until toasted. About 10-15 minutes.
2. Meanwhile, add remaining butter to pan, toss in peaches and cook over high heat, stirring occasionally until the peaches are slightly softened.
3. Add the brown sugar and stir to melt. Remove pan from the heat and add the rum and lemon juice. Tilt the pan slightly and carefully ignite the alcohol.
4. Return pan to fire cook over medium heat until the peaches are softened and the sauce has thickened slightly, about 10 minutes.
5. To serve, scoop ice cream into bowls and spoon peaches and sauce over the ice cream. Garnish with the pound cake croutons and serve immediately.

National Strawberry Sundae Day

I haven't lost my mind...well, that may be open to discussion but these really are National Day's that I am sharing with you. Don't worry, I will only share ones that involve yummy deliciousness of every kind! And with that we will celebrate NATIONAL STRAWBERRY SUNDAE DAY!!! (Note: It was yesterday but I wasn't feeling well and didn't get a chance to take pictures or eat my sugary confection {sad face}

I feel that it is my duty to honor delicious food holidays {no matter how ridiculous or pointless they are} and it so happens that I have some leftover strawberries from my Patriotic Red Velvet Flag Cake from the 4th of July, so it's only right that I do something with them. 

At first I was going to just make a simple strawberry sundae...but why stop there. I also had a box of strawberry cake mix staring me in the face so today we will be making Strawlicious Sundaes with Strawberry Cake Short Cakes! Please note that I just made this up and am not responsible for any euphoric sugar highs that might be associated with the making and eating of this recipe!

All I really did, since I was lazy and not really feeling well, was made strawberry pound cake loaves (four of them) and cute into 1/2 inch cubes and placed them in a bowl. Top them with ice cream, I used vanilla and top ice cream with strawberry topping. VIOLA!

For the strawberry topping, simply cut up a dozen or so strawberries and place in a container. Top with about 1/4 cup of sugar, put top on container and shake to mix. Place in refrigerator for about 15 minutes. When ready serve on top of ice cream!

Okay, now VIOLA!

Happy Fried Chicken Day!

As unhealthy as fried chicken may be, who can deny that it is the absolute best way to eat chicken?!?!? All those denying this statement must have never had fried chicken so good that you don't even care if people see you lick your fingers! It is definitely something that needs to be eaten in moderation, but NOT ON THIS DAY!!! Today I invite and encourage you to indulge in this American classic! It would be unpatriotic of you to not participate since it IS after all NATIONAL FRIED CHICKEN DAY!!!

Who cares why this day was invented, let us celebrate accordingly! Here are a few different ways you can enjoy this national treasure today!

• Cheat like my mother, who by the way is the official fried chicken cook in our family...I should say WAS because she now cheats and goes to Publix and BUYS her fried chicken. CHEATER! Cheaters never prosper so don't take her lead...unless of course it is as hot at your house as it is at mine right now.
• Go to your favorite restaurant and throw down.
• Ask your mother or grandmother to make some for you.
• Make it yourself.

Frying chicken is somewhat of an art. Not everyone can do it and some just shouldn't even attempt to. You know how you are! But for those brave souls that would like to properly honor this day, I'll give you a couple of recipe options for you to try.

SPICY FRIED CHICKEN
Recipe from The Neelys

Ingredients

2 1/2 pounds fryer chicken, cut into 10 pieces
Salt and pepper
1 quart buttermilk
2 tbsp Franks Red Hot
1 tsp cayenne pepper
Peanut oil, for frying
3 cups all purpose flour
1 tbsp cayenne pepper
2 tsp garlic powder
1 tsp paprika

Directions

1. Season chicken with salt and pepper and set aside in a shallow baking dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator for 2 hours.
2. Preheat deep fryer to 350 degrees F.
3. In a large paper bag, add flour, cayenne, garlic powder, paprika, salt and pepper. Close bag and shake to mix. Shake off excess buttermilk mixture from chicken and begin placing a few pieces of chicken into the bag. Shake to coat chicken. Continue until all chicken is coated.
4. Place chicken into the deep fryer basket and fry for about 8-10 minutes for white meat, 13-15 minutes for dark meat. Drain on a paper towel and serve!

SWEET TEA FRIED CHICKEN
Recipe from Paula Deen

I am including this because I live in the south and it just seems right. This one is a little more elaborate but well worth the effort! The recipe also included Biscones but I have not tried them yet so I left that part out.



Ingredients

Sweet Tea Brine

1 quart cold water

2 gallon-size tea bags

1 cup sugar

1 lemon, quartered

1/3 cup kosher salt

6 chicken breasts, skinless and boneless 

Oil, for deep-fryer

1 cup all-purpose flour

2 tablespoons cornstarch

1/2 teaspoon coarsely ground black pepper, optional

1 teaspoon House Seasoning, recipe follows

Buttermilk, for dredging

1 teaspoon hot sauce

Directions

For the brine:

Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and kosher salt; stir to dissolve. Put in a nonreactive bowl and refrigerate to chill for 8 to 12 hours. Cook's Note: Make sure the brine is good and cold before adding the 6 chicken breasts.

Put the chicken in the brine, cover and refrigerate for 4 to 8 hours. Drain the chicken.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Put the flour into a shallow bowl. Add the cornstarch, black pepper, if using, and House Seasoning. Add the buttermilk and the hot sauce to a second dish. Dredge the chicken in the buttermilk, and then the flour mixture. Carefully add the chicken to the hot oil and fry until golden and fully cooked. Transfer to a serving platter and keep warm until ready to serve.

House Seasoning

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together. Mixture can be stored in an airtight container for up to 6 months.

You should be hungry now and heading to the store so you can FRY THAT CHICKEN!!!

Thank you.

Happy 4th of July!!!

My fondest 4th of July memories include eating ice cream or a popsicle while waiting for the the annual parade on Grand Island, NY and growing up in San Francisco and shooting off fireworks at the elementary school playground down the street from my house. No matter what, fireworks of some sort are a MUST!

And if you know anything about San Francisco, you know that actually getting to see the fireworks is a feat in itself and is only allowed if the fog feels like being nice and decides to hold off for a little while.

These days, my child doesn't get that excited about fireworks and we would have to drive somewhere to see them where we live now, so we have had small 4th of July gatherings the past couple of years. The main event...sparklers and my Patriotic Red Velvet Cake!

This cake is PERFECT!!! I make it as a simple red velvet sheet cake, top it with a cream cheese frosting and decorate with strawberries and blueberries. It's super easy, super yummy and a definite crowd pleaser!

Happy 4th!!! Enjoy the day and remember to honor the reason we celebrate this day!

Patriotic Red Velvet Cake

It's that time again! Time for my decked out red velvet sheet cake! It's delicious if I do say so myself!!! I make this every year for the 4th of July. Here is this years cake, recipe below.

INGREDIENTS
Yields 12 servings

2 cups sugar
2 sticks unsalted butter, at room temperature
2 eggs
1/4 cup cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1/2 teaspoon salt
1 cup buttermilk, shaken
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon white vinegar
Cream Cheese Frosting, recipe to follow
2 dozen Strawberries, halved
1 lb Blueberries

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Whisk the cocoa powder, cake flour, baking soda, and baking powder together, set bowl aside.
3. In a separate bowl, cream the sugar and butter together until light and fluffy. Add eggs one at a time and mix well then add the dry mixture.
4. Mix until smooth then add the buttermilk, vinegar, vanilla and food coloring. Continue beating until well combined.
5. Pour batter into well greased sheet cake pan and bake for 20 to 25 minutes, or until toothpick inserted into center comes out clean.
6. Cool pan on wire rack. When completely cool, add the Cream Cheese Frosting.

Cream Cheese Frosting
1 8oz package cream cheese
1 stick butter, at room temperature
1 box confectioners' sugar

Beat cream cheese and butter together in a bowl. Add sugar and blend well. Spread on top of cooled cake. Add strawberries and blueberries in whatever pattern you like. Remember to thoroughly wash and dry your fruit before adding to cake.

Cover and refrigerate until ready to serve.

~ENJOY!~

Prankster Wankster

I loved telling jokes and doing pranks as a child but I can't really think of an ultimate prank that I pulled. I was an only child, raised by a single mother, which didn't leave me with a large audience to prank! What I do remember fondly is all of the cool prankster toys and gadgets that we had growing up in the 80's.



We had cigarette bubble gum, gum that tasted like dirt, can of farts, gum packs that would shock you, green slime, fake blood...the options were endless! I thankfully have never had the horror of biting into gum that tastes like dirt but I have definitely given out a few of those packs. I know, I'm naughty.

I think food pranks are the easiest to pull off because no one really expects to bite into something that looks normal and be knocked out by whatever ridiculousness is lurking inside. That's why I think I'll plan a nice little prank for the hubs. The guise? BACON! Bacon-themed items seem to be all the rage right now and just my luck, what did I come across?!?!?!? Bacon Frosting!!!

Just imagine his face when I present him with this beauty!

I'll have to tell you when I successfully pull this off. SHHHHH...don't tell him! Happy Pranking!!!