"Wicked Good" Egg Casserole
1 (8 ounce) package Kraft Deli Deluxe Sharp Cheddar Slices
3 Tablespoons butter, cut into pieces
1 cup 1/2 & 1/2
1 Tablespoon Dijon mustard
1/4 teaspoon salt
14 large eggs
1 Tablespoon fresh chives, chopped
1 cup grated cheddar cheese
Paprika
Grease a 9" X 13" baking dish. Cover bottom of dish with cheese slices.
Top the cheese slices with dots of butter. In a small bowl, mix together
1/2 & 1/2, salt and mustard. Set aside. In a separate large bowl, beat
eggs with chives. Pour half of cream mixture over cheese. Pour eggs over
cream mixture, then top with remaining cream mixture. Sprinkle with
grated cheddar cheese and sprinkle lightly with paprika. (may be covered
with plastic wrap and refrigerated overnight at this point)
Bake in a preheated 325 degree oven for 40 minutes. Cut into squares and
serve immediately. (Serves 8)
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, January 27, 2010
Saturday, January 23, 2010
Hypertufa Pots
Hypertufa Pots
Martha Stewart
Make beautiful garden containers that will last for years with this wonderful hypertufa technique. The term "hypertufa" refers to a type of artificial stone, and is a conglomerate of the words "tufa," a natural volcanic rock, and "hyper," a prefix meaning excessively or extremely; hypertufa are extremely rock-like containers.
You can use almost anything that has an interesting shape for a mold, such as an old tub, bin, or nursery pot. Keep in mind that this mixture is an approximation, and not an exact science -- you can play around with the measurements.
This recipe will make really light pots; if you want heavier, sturdier pots, simply add more cement to the mixture.
Tools and Materials
* Rubber gloves
* Dust mask
* Perlite
* Peat moss
* Portland cement
* Cement pigment (optional)
* Acrylic fibers (if making larger-size pot)
* Plastic tub
* Water
* Spray cooking oil
* Mold (Martha used a nursery pot)
* Small wooden dowel (optional)
* Plastic bags
* Wire brush or sandpaper
* Buttermilk (optional)
Hypertufa Pots How-To
1. Wearing rubber gloves and a dust mask to avoid breathing cement dust, mix 3 parts perlite, 3 parts peat moss, and 2 parts Portland cement in a plastic tub. If desired, add cement pigment for color. If making a large pot, add acrylic fibers for strength.
2. Add water to tub, a bit at a time, until the mixture has the consistency of moist cottage cheese.
3. Spray inside of mold with cooking oil. Push a handful of wet hypertufa mixture firmly against the bottom of the mold. Repeat until you have made a bottom base that is approximately 1 inch thick. Push handfuls of wet hypertufa mixture firmly against the sides of container approximately 3/4 inches in thickness. Continue until rim of mold is reached. Press bottom and sides firmly to remove air pockets.
4. Create drainage hole by pushing finger or small dowell through the bottom of mold so that it penetrates the hypertufa mixture.
5. Cover with plastic bag, let dry for about 48 hours.
6. Take off plastic bag and remove pot from mold (pot with be slightly wet). Using a wire brush or sandpaper sponge, rough up the surface of the hypertufa for a more rustic appearance. Let sit for 2 to 3 weeks to dry completely.
7. If desired, coat pot with buttermilk and moss; the moss will grow around the pot.
Resources
Peat moss, perlite, and Portland cement are available at The Home Depot or your local hardware store or garden center. Acrylic fibers can be found at craft, hardware, and building supply stores.
Planting Succulents in Hypertufa Pots
Hypertufa pots are extremely versatile; many plants will grow well in them, including all types of succulents. Completely weatherproof, these pots work indoors or out and can freeze and thaw naturally as a result of their porous nature.
When planting, be sure to cover the drainage hole with a pottery shard to prevent soil from washing away. Half-fill container with potting soil suitable for succulents, such as Scotts Cactus Mix, or make your own with 3 parts high-quality soil-free potting soil, 1 part coarse sand, and 1 part perlite.
Arrange succulents on top of soil. Once happy with their placement, fill in around the root balls with potting mix, firming it down -- the base of the plants and the top of the soil should be 1/2 to 1 inch below the container rim; gently water. Top soil with pebbles or crushed stones for a neat finished appearance, if desired.
Martha Stewart
Make beautiful garden containers that will last for years with this wonderful hypertufa technique. The term "hypertufa" refers to a type of artificial stone, and is a conglomerate of the words "tufa," a natural volcanic rock, and "hyper," a prefix meaning excessively or extremely; hypertufa are extremely rock-like containers.
You can use almost anything that has an interesting shape for a mold, such as an old tub, bin, or nursery pot. Keep in mind that this mixture is an approximation, and not an exact science -- you can play around with the measurements.
This recipe will make really light pots; if you want heavier, sturdier pots, simply add more cement to the mixture.
Tools and Materials
* Rubber gloves
* Dust mask
* Perlite
* Peat moss
* Portland cement
* Cement pigment (optional)
* Acrylic fibers (if making larger-size pot)
* Plastic tub
* Water
* Spray cooking oil
* Mold (Martha used a nursery pot)
* Small wooden dowel (optional)
* Plastic bags
* Wire brush or sandpaper
* Buttermilk (optional)
Hypertufa Pots How-To
1. Wearing rubber gloves and a dust mask to avoid breathing cement dust, mix 3 parts perlite, 3 parts peat moss, and 2 parts Portland cement in a plastic tub. If desired, add cement pigment for color. If making a large pot, add acrylic fibers for strength.
2. Add water to tub, a bit at a time, until the mixture has the consistency of moist cottage cheese.
3. Spray inside of mold with cooking oil. Push a handful of wet hypertufa mixture firmly against the bottom of the mold. Repeat until you have made a bottom base that is approximately 1 inch thick. Push handfuls of wet hypertufa mixture firmly against the sides of container approximately 3/4 inches in thickness. Continue until rim of mold is reached. Press bottom and sides firmly to remove air pockets.
4. Create drainage hole by pushing finger or small dowell through the bottom of mold so that it penetrates the hypertufa mixture.
5. Cover with plastic bag, let dry for about 48 hours.
6. Take off plastic bag and remove pot from mold (pot with be slightly wet). Using a wire brush or sandpaper sponge, rough up the surface of the hypertufa for a more rustic appearance. Let sit for 2 to 3 weeks to dry completely.
7. If desired, coat pot with buttermilk and moss; the moss will grow around the pot.
Resources
Peat moss, perlite, and Portland cement are available at The Home Depot or your local hardware store or garden center. Acrylic fibers can be found at craft, hardware, and building supply stores.
Planting Succulents in Hypertufa Pots
Hypertufa pots are extremely versatile; many plants will grow well in them, including all types of succulents. Completely weatherproof, these pots work indoors or out and can freeze and thaw naturally as a result of their porous nature.
When planting, be sure to cover the drainage hole with a pottery shard to prevent soil from washing away. Half-fill container with potting soil suitable for succulents, such as Scotts Cactus Mix, or make your own with 3 parts high-quality soil-free potting soil, 1 part coarse sand, and 1 part perlite.
Arrange succulents on top of soil. Once happy with their placement, fill in around the root balls with potting mix, firming it down -- the base of the plants and the top of the soil should be 1/2 to 1 inch below the container rim; gently water. Top soil with pebbles or crushed stones for a neat finished appearance, if desired.
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Yoga Towel
Yoga Towel
Martha Stewart
Keep this easy-to-make towel on hand when exercising or practicing yoga.
Tools and Materials
Terry cloth bath towel (about 30 by 56 inches)
Pins
Tailor chalk
Scissors
Sewing machine
Coordinating thread
Yoga Towel How-To
1. Begin by cutting towel in half lengthwise. To establish center line, fold towel in half lengthwise and pin along crease. Open towel and draw a line along pins with tailor chalk. Cut down line with sharp scissors, removing pins while cutting.
2. Using a zigzag stitch on a sewing machine, sew along the entire raw edge of the towel. Fold zigzagged edge over half an inch and pin in place. With a straight stitch, sew folded edge in place 1/4 inch from fold.
Martha Stewart
Keep this easy-to-make towel on hand when exercising or practicing yoga.
Tools and Materials
Terry cloth bath towel (about 30 by 56 inches)
Pins
Tailor chalk
Scissors
Sewing machine
Coordinating thread
Yoga Towel How-To
1. Begin by cutting towel in half lengthwise. To establish center line, fold towel in half lengthwise and pin along crease. Open towel and draw a line along pins with tailor chalk. Cut down line with sharp scissors, removing pins while cutting.
2. Using a zigzag stitch on a sewing machine, sew along the entire raw edge of the towel. Fold zigzagged edge over half an inch and pin in place. With a straight stitch, sew folded edge in place 1/4 inch from fold.
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other
Wax Bowl Centerpiece
Wax Bowl Centerpiece
Martha Stewart
Complete any table setting with a stunning wax bowl centerpiece filled with floating candles.
Wax Bowl Tools and Materials
3/4 pound paraffin
1/4 pound beeswax
1 teaspoon Vybar
One ivory colorant chip
Double boiler designated for candle-making
Metal mixing bowl
Oven mitts or hot pads
Tub of cold water
Chopsticks
Dried greenery
Mini pine cones
Dried star anise
Dried berries or rose hips
Warm skillet or heated cookie sheet
Floating candles (homemade or store-bought)
Wax Bowl How-To
1. Melt paraffin, beeswax, Vybar, and colorant chip together in a double boiler to make wax.
2. Pour hot wax into metal mixing bowl, almost to the top. Using oven mitts or hot pads, carefully place mixing bowl to float in tub of cold water. Wax will begin to set.
3. Using chopsticks, place greenery, mini pine cones, and star anise or other natural embellishments in wax in desired design. Toss in berries for pop of color.
4. Let wax cool about 2 1/2 to 4 minutes, until film forms over top of bowl.
5. Cut through film with chopsticks and pour out excess wax.
6. Pour a small amount of hot wax back into bowl. Swish wax around bowl to melt off excess wax from greenery and berries; pour out excess wax. Cool in freezer for 15 minutes until wax bowl cleanly pops out of mixing bowl.
7. Finish bowl by pressing rim for a few seconds onto a warm skillet or heated cookie sheet that is used only for wax and crafts.
8. Fill wax bowl with room temperature water, and add floating candles.
Floating Candles Tools and Materials
Muffin tin
Cooking spray
Double boiler
Wax
Candle wicks with base
Floating Candles How-To
1. Spray muffin tin with cooking spray.
2. Melt wax in double boiler. Pour hot wax into muffin tin.
3. Add wicks to wax when bottom of wax begins to deepen in color. Let cool. Pop out candles.
Resources
Wax bowl-making kits are available at waxenmoon.com. Greenery, such as dried cedar, is available at flowermart.com. Other tools and materials can be found at most crafts stores.
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Martha Stewart
Complete any table setting with a stunning wax bowl centerpiece filled with floating candles.
Wax Bowl Tools and Materials
3/4 pound paraffin
1/4 pound beeswax
1 teaspoon Vybar
One ivory colorant chip
Double boiler designated for candle-making
Metal mixing bowl
Oven mitts or hot pads
Tub of cold water
Chopsticks
Dried greenery
Mini pine cones
Dried star anise
Dried berries or rose hips
Warm skillet or heated cookie sheet
Floating candles (homemade or store-bought)
Wax Bowl How-To
1. Melt paraffin, beeswax, Vybar, and colorant chip together in a double boiler to make wax.
2. Pour hot wax into metal mixing bowl, almost to the top. Using oven mitts or hot pads, carefully place mixing bowl to float in tub of cold water. Wax will begin to set.
3. Using chopsticks, place greenery, mini pine cones, and star anise or other natural embellishments in wax in desired design. Toss in berries for pop of color.
4. Let wax cool about 2 1/2 to 4 minutes, until film forms over top of bowl.
5. Cut through film with chopsticks and pour out excess wax.
6. Pour a small amount of hot wax back into bowl. Swish wax around bowl to melt off excess wax from greenery and berries; pour out excess wax. Cool in freezer for 15 minutes until wax bowl cleanly pops out of mixing bowl.
7. Finish bowl by pressing rim for a few seconds onto a warm skillet or heated cookie sheet that is used only for wax and crafts.
8. Fill wax bowl with room temperature water, and add floating candles.
Floating Candles Tools and Materials
Muffin tin
Cooking spray
Double boiler
Wax
Candle wicks with base
Floating Candles How-To
1. Spray muffin tin with cooking spray.
2. Melt wax in double boiler. Pour hot wax into muffin tin.
3. Add wicks to wax when bottom of wax begins to deepen in color. Let cool. Pop out candles.
Resources
Wax bowl-making kits are available at waxenmoon.com. Greenery, such as dried cedar, is available at flowermart.com. Other tools and materials can be found at most crafts stores.
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Cookie-Press Cookies
Cookie-Press Cookies
Martha Stewart
Treat the cookie lover on your holiday gift list to a batch of these sweet sugar cookies, adapted from "The Martha Stewart Living Christmas Cookbook."
Ingredients
Makes 2 to 3 dozen.
* 1 1/2 cups (3 sticks) unsalted butter
* 1 cup sugar
* 2 large egg yolks
* 3 3/4 cups sifted all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon pure vanilla extract
* 6 ounces semisweet chocolate, melted
* Confectioners' Sugar Glaze
* Food coloring, preferably gel-paste, for decorating
* Sanding sugar, for decorating
* Nonpareils, for decorating
* Silver dragees, for decorating
Directions
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix until well combined.
3. Fit cookie press with desired disk and fill with dough. Press out shapes onto prepared baking sheets. Transfer to refrigerator until chilled, about 30 minutes.
4. Preheat oven to 350 degrees. Bake until cookies are lightly browned, 7 to 10 minutes. Transfer to a wire rack to cool.
5. To decorate, tint confectioners' sugar glaze as desired (dividing it among a few bowls to make different colors, if desired). Dip cookies in glaze and decorate with sanding sugar, nonpareils, or dragees. Or place glaze in a small pastry bag fitted with a small plain tip (such as No. 3) and decorate as desired. To pipe another color glaze on a glaze-dipped cookie, let glaze set before piping the second color. Let set, at least 2 hours before serving or storing. Cookies can be stored, between layers of parchment, up to 1 week at room temperature in airtight containers.
Martha Stewart
Treat the cookie lover on your holiday gift list to a batch of these sweet sugar cookies, adapted from "The Martha Stewart Living Christmas Cookbook."
Ingredients
Makes 2 to 3 dozen.
* 1 1/2 cups (3 sticks) unsalted butter
* 1 cup sugar
* 2 large egg yolks
* 3 3/4 cups sifted all-purpose flour
* 1/4 teaspoon salt
* 1 tablespoon pure vanilla extract
* 6 ounces semisweet chocolate, melted
* Confectioners' Sugar Glaze
* Food coloring, preferably gel-paste, for decorating
* Sanding sugar, for decorating
* Nonpareils, for decorating
* Silver dragees, for decorating
Directions
1. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix until well combined.
3. Fit cookie press with desired disk and fill with dough. Press out shapes onto prepared baking sheets. Transfer to refrigerator until chilled, about 30 minutes.
4. Preheat oven to 350 degrees. Bake until cookies are lightly browned, 7 to 10 minutes. Transfer to a wire rack to cool.
5. To decorate, tint confectioners' sugar glaze as desired (dividing it among a few bowls to make different colors, if desired). Dip cookies in glaze and decorate with sanding sugar, nonpareils, or dragees. Or place glaze in a small pastry bag fitted with a small plain tip (such as No. 3) and decorate as desired. To pipe another color glaze on a glaze-dipped cookie, let glaze set before piping the second color. Let set, at least 2 hours before serving or storing. Cookies can be stored, between layers of parchment, up to 1 week at room temperature in airtight containers.
Sugar Cookies
Sugar Cookies
Martha Stewart
Use this recipe along with our Royal Icing to make the following decorated holiday cookies:
Ingredients
Makes about 2 dozen 4-inch cookies.
* 4 cups sifted all-purpose flour, plus more for surface and more if needed
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 8 ounces (2 sticks) unsalted butter, softened
* 2 cups sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
Directions
1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing. (Cookies can be stored at room temperature for up to 1 week.)
http://www.marthastewart.com/recipe/royal-icing-living
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=9249eb7411e74210VgnVCM1000003d370a0aRCRD&vgnextchannel=6e23f6b8ec073210VgnVCM1000003d370a0aRCRD&vgnextfmt=print¤tslide=1&page=1
Martha Stewart
Use this recipe along with our Royal Icing to make the following decorated holiday cookies:
Ingredients
Makes about 2 dozen 4-inch cookies.
* 4 cups sifted all-purpose flour, plus more for surface and more if needed
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 8 ounces (2 sticks) unsalted butter, softened
* 2 cups sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
Directions
1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing. (Cookies can be stored at room temperature for up to 1 week.)
http://www.marthastewart.com/recipe/royal-icing-living
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=9249eb7411e74210VgnVCM1000003d370a0aRCRD&vgnextchannel=6e23f6b8ec073210VgnVCM1000003d370a0aRCRD&vgnextfmt=print¤tslide=1&page=1
Fudgy Chocolate Brownies with Green Sprinkles
Fudgy Chocolate Brownies with Green Sprinkles
Martha Stewart
Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the "Martha Stewart Baking Handbook."
Ingredients
Makes 2 dozen.
* 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
* 12 ounces bittersweet chocolate, coarsely chopped
* 2 1/4 cups sugar
* 6 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* Green sprinkles, for topping
Directions
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
Martha Stewart
Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the "Martha Stewart Baking Handbook."
Ingredients
Makes 2 dozen.
* 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
* 12 ounces bittersweet chocolate, coarsely chopped
* 2 1/4 cups sugar
* 6 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* Green sprinkles, for topping
Directions
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
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