Orange Soaked Bundt Cake

For the Cake: 2 1/4 cups all-purpose flour; more for the pan 2 cups sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 6 oz. (12 tablespoons) unsalted butter, softened; more for the pan 3/4 cup canola or other mild-flavored oil (check for freshness before using) 1 1/2 tablespoons finely minced lemon zest (from about 2 lemons) 1 tablespoon vanilla extract 3/4 cup strained fresh orange juice 5 large eggs For the Syrup and Glaze: 1/2 cup frozen orange juice concentrate, thawed 1 tablespoon unsalted butter, melted 2 tablespoon dark rum 1 cup confectioners' sugar, divided

Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

FOR CAKE: Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 min.

FOR SYRUP AND GLAZE: While the cake bakes, whisk together in a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners’ sugar. When the cake is done, set the pan on a rack to cool for 5 min. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining syrup with plastic and store at room temperature.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 min. before slicing and serving.

Recipe Source : here

Shocking News

This song helped me through many different troubling times in my life as a teen. I was a teen mom and yet it helped me to hold my head high. Sadly the beautiful from Ms. Houston will no longer be heard as the news is she passed 2/2012

NuWave Oven Pro

I love anything that will make my work in the kitchen easier. After a full day of work outside of the house and then all that I have to do at home my time becomes very valuable. I love the sound of the NuWave OVen Pro and entered a giveaway on the blog Two of A Kind Working on A Full  House for a chance to win one you can as well. Giveaway ends March 12, 2012

Romantic Valentine Dessert : Pink Fluff

1 (16 ounce) package cottage cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (12 ounce) can cherry pie filling
1 (3 ounce) package raspberry flavored gelatin mix

In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.

  Foodie Friday

Weekend Blog Hopping

Friday Blog Hop

Friday Photo Flash Back Birthday

 My beautiful little princess when she was nanas only grandbaby until a year ago tommorow when her little baby brother was born.

Nana loves both her precious babies. Happy Birthday Baby Gage

Super Cute Giveaway ends 2/23

I was recently introduced to the art work of Sandra Magsamen. I love this cup yes that is right I was given the best grandmas and want so much to live up to being the best for my grandbabies as well. Perhaps it will not be the same with all of them as some may be near and some may be far but all of my grands are loved by their nana. I entered to win some great art from Sandra and you can to simply head over to the blog Piece of Me and enter the giveaway before Feb. 23, 2012

Hope There Is Lots of Help

Can you imagine you , a lady from India delivers 11 babies at the same time. First of all I wonder what it would be like to carry that many babies and second I wonder if these little ones will ever say " I Need My Own Space"

Cheesy Hashbrown Casserole

Hash Browns Ingredients:

• 1 package Simply Potatoes® Shredded Hash Browns
• 1 can (10 3/4 ounces) cream of chicken soup
• 2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese
• 3/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup butter or margarine, melted

Topping Ingredients:

• 1 1/2 cups corn flakes, coarsely crushed
• 2 tablespoons butter or margarine, melted

1. Heat oven to 350°F. Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.

2. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or until hash browns are tender.

recipe source : Simply Potatoes







Weekend Wrapup Party

 

Miss Lucy's Monograms Backpack Giveaway ends 2/29/12

Miss Lucys Monograms is no stranger to here on Annies Home. They not only monogram beautiful backpacks like these:

We were lucky enough to review a backpack. Ours was the zebra stripe and I had my daughters initials monogrammed on the backpack. I must say it looked very sharp. Now it is your turn as Miss Lucy's Monograms would love to give one of Annies Home readers a backpack as well. 

To enter this giveaway you must first visit the original review I created for Miss Lucy's Monograms and leave a comment. You must also be a follower of Annies Home.

Extra Entries:

• visit Miss Lucy's Monograms website and let me know something that catches your eye (3 entries)
• follow Miss Lucy's Monograms on twitter (2 entries)
• like Miss Lucy's Monograms on facebook (2 entries)
• make a purchase from Miss Lucy's Monograms must share with me what you purchased this will be checked (10 entries)
• follow my blog on twitter (2 entries)
• like me on facebook (2 entries)
• tweet this giveaway on twitter @shopannies (2 entries per tweet unlimited) leave link in comment
• share this giveaway on facebook (2 entries per day) leave link in comment
• blog about this giveaway (5 entries) leave link in comment must link to my blog and Miss Lucy's Monogramming

Giveaway starts now and ends 2/29/12 Good Luck Email must be in comment or on blog profile

We were sent a backpack for review purposes. The thoughts shared in this post are those of mine alone

Thursday Blog Hop

Fairy Tales Hair Care for Children and Contest Information

Our little ones love bath time. You see it is part of their schedule that they have had since they were born. First there is bath time, then night night through the house and ending with bedtime. The kids seem to do well on a schedule. Fairy Tales Hair care helps keep this routine a cheerful one by offering products that the kids love and works well.

Whether it is products like the Conditioning Shampoo that is all natural organic made for children or you need to rid a problem that has occured like lice or bedbugs Fairy Tales Hair Care has those products as well

The thought of having to have the need for such products is something that makes us all take notice and cringe just a bit. Currently Fairy Tales Hair Care is sponsoring a contest where what they are looking for is the reaction to finding out that your child has head lice.

Check out the Fairy Tales Hair Care contest by visiting their Facebook page. They are looking for the  “OH NO, I HAVE LICE?!?” reaction. Capture your best picture and enter it into their contest.  The funniest photo will win a $50 Visa Gift Card and a Rosemary Repel 5 pack, plus all entries will receive a 20% coupon code upon submission! Simply like Fairy Tales Hair Care on Facebook to post your picture! The contest will run until February 29.

Fried Dough

This sassy little recipe sounds wild at first fried dough then makes me realie we love things like this just a bit different

4 cups flour 4 tbsp. shortening
2 tsp. salt
1/2 cup warm water
2 pkgs. yeast, dissolved together with 1/2 cup warm water
 2 cups warm water

 

Use a bowl with a cover. Combine liquids; add flour, shortening and salt. Mix well. Grease top of dough lightly. Put in bowl and cover. Let air out of bowl every 15-20 minutes. Let rise 1 1/2 to 2 hours. Shape dough with fingers. Put in hot grease and fry until golden brown.

 

recipe source My Daily Moment

Orange is the color

Daddy Time

OOHHH MAMA ITS PIZZA TIME

The Second Week of February is for Pizza. While there are a great variety of pizzas that you can buy, make and eat the one I choose today is on the sweet side and can be shared as a dessert pizza

1/2 cup macadamia nuts, chopped 2/3 cup flaked coconut, divided 1 egg 1/3 cup (3 ounces) cream cheese, softened 1/3 cup (3 ounces) mascarpone cheese 1 pre-baked 12-inch pizza crust 1/2 cup pineapple pieces, drained 1 ounce chocolate, shaved or sprinkles

Dessert pizza: coconut, chocolate, nuts, pineapple. The cheeses are cream cheese and mascarpone.

Preparation

1. Preheat oven to 450°F.
2. Place macadamia nuts and 1/3 cup coconut on a baking pan. Bake until lightly toasted, about 5 minutes; set aside to cool.
3. Blend egg, remaining coconut, cream cheese and Mascarpone in a small bowl.
4. Spread cheese mixture over pizza crust. Arrange pineapple over top. Sprinkle toasted coconut and toasted macadamia nuts over top.
5. Bake for 10 to 12 minutes or until crust and top of pizza are lightly browned. After baking, top with shaved chocolate or chocolate sprinkles.

 House of Hepworths

The Second Week of February is for Pizza. While there are a great variety of pizzas that you can buy, make and eat the one I choose today is on the sweet side and can be shared as a dessert pizza

1/2 cup macadamia nuts, chopped 2/3 cup flaked coconut, divided 1 egg 1/3 cup (3 ounces) cream cheese, softened 1/3 cup (3 ounces) mascarpone cheese 1 pre-baked 12-inch pizza crust 1/2 cup pineapple pieces, drained 1 ounce chocolate, shaved or sprinkles

Dessert pizza: coconut, chocolate, nuts, pineapple. The cheeses are cream cheese and mascarpone.

Preparation

1. Preheat oven to 450°F.
2. Place macadamia nuts and 1/3 cup coconut on a baking pan. Bake until lightly toasted, about 5 minutes; set aside to cool.
3. Blend egg, remaining coconut, cream cheese and Mascarpone in a small bowl.
4. Spread cheese mixture over pizza crust. Arrange pineapple over top. Sprinkle toasted coconut and toasted macadamia nuts over top.
5. Bake for 10 to 12 minutes or until crust and top of pizza are lightly browned. After baking, top with shaved chocolate or chocolate sprinkles.

recipe source : The Nibble

Great Supper Idea : Beef

12 ounces egg noodles

2 tablespoons olive oil

1 pound flank steak, thinly sliced

kosher salt and black pepper

1 small yellow onion, thinly sliced

1 green bell pepper, thinly sliced (optional)

1 4- to 4.5-ounce can or jar sliced mushrooms, drained

1 8-ounce container sour cream

2 1/2 tablespoons steak sauce

1. Cook the noodles according to the package directions.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper.
3. In 2 batches, cook the steak until browned, about 1 minute per side. Transfer to a plate.
4. Return the skillet to medium heat and add the remaining tablespoon of oil. Add the onion and bell pepper (if desired); cook until softened, 6 to 8 minutes.
5. Add the mushrooms and beef and cook until warmed through, about 2 minutes.
6. In a small bowl, combine the sour cream and steak sauce and stir the mixture into the beef and mushrooms. Serve over the noodles.

recipe source : Real Simple

2 cups graham cracker crumbs (about 6 or so crackers)

1 stick melted butter

2 eggs

2 sticks of butter, softened to room temperature

2 cups powdered sugar

4 bananas, sliced

2 large boxes frozen strawberries, drained

2 cups drained crushed pineapple

Cool whip

Chopped pecans (optional)

1. Use a food processor to make the graham crackers into crumbs. Mix graham cracker crumbs and melted butter. Pat into bottom of a 9x13 baking dish.
2. Place the 2 sticks of softened butter, powdered sugar and eggs in bowl. Beat with electric mixer for 20 minutes (a must!). Spread this over the crust. Layer bananas, strawberries and pineapple onto filling. Top with cool whip, sprinkle with finely chopped pecans. Refrigerate at least one hour before serving.

recipe source : here

Red Velvet Parfait

4	containers (6 oz each) Yoplait® Light Fat Free red velvet yogurt
4	containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt
4	teaspoons seedless raspberry jam
1	package (0.81 oz) chocolate thin crisp cookies, crushed

	In each of 4 tall parfait glasses, place 1/2 container red velvet yogurt; top with 1/2 container vanilla yogurt. Spoon 1 teaspoon jam over vanilla yogurt in each. Repeat with remaining yogurts. Top each with 1 tablespoon crushed cookies.
	Serve immediately, or refrigerate before serving. Recipe Source : Eat Better America shared on Tackle It Tuesday

Dora DVD giveaway ends 2/22

We have a big Dora fan in our house. She goes by the name of princess Katelynn. She loves her Dora and because she loves her Dora I entered a giveaway to try to win her an extra special Easter treat for her. The giveaway is hosted at the blog Mom and More and ends February 22, 2012

Valentine Dessert For Two

when I saw this great recipe I knew I had to share it . I must tell you though that it was found on the blog Real Mom Kitchen go there to see what other great goodies she has shared

1/8 cup sugar

1/4 cup water

2 tsp cornstarch

1 cup frozen raspberries

2 Twinkies

1. In a small sauce pan, whisk together the sugar and cornstarch. Whisk the water into the sugar mixture until well blended. Cook over medium heat until the mixture thickens. Remove from heat and gently stir in raspberries. Allow the mixture to cool.
2. Cut Twinkies in half diagonally (A sharp diagonal), starting about 1 in. down from top left to 1 in. from bottom of opposite side. For each heart, put 2 halves together on 1 serving plate. Spoon raspberry mixture on top and around hearts.

Grapefruit Tart

February is grapefruit month and thus I went on a search for a wonderful grapefruit recipe and found this awesome tart recipe

http://www.epicurious.com/recipes/food/views/106187

My Little Lady Turning 21

shared here

Its A Whopper

Have you heard about the little baby born recently? He was not very little when he was born at 15.5 lbs You can read about this little giant here

Yummy Chicken Appetizer

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Sunset JUNE 2008

    Delicious Dishes @ Its A Blog Party

Chicken Appetizer

1/2 cup soy sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Asian chili paste
2 pounds chicken wings, tips removed, cut apart at joint
1/2 cup honey
1 1/2 teaspoons hoisin sauce
2 tablespoons toasted sesame seeds
1 green onion, trimmed and chopped

In a medium bowl, combine soy sauce, ginger, garlic, and chili paste. Add chicken and let marinate for 15 minutes, stirring often. Set up a gas or charcoal grill for medium heat (350° to 400°; you can hold your hand 5 in. above the cooking grate only 5 to 7 seconds). Put chicken on grill and cover with lid. Cook, turning often, until golden brown, 10 to 15 minutes. In a small bowl, combine honey and hoisin sauce. Using a pastry brush, generously baste chicken wings with honey glaze. Cover grill with lid and cook till honey glaze starts to caramelize, about 3 minutes. Turn chicken wings over and baste again, using the remaining honey glaze. Cook 3 minutes more, being careful not to let the glaze burn, removing pieces from the grill as they're done. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Sunset JUNE 2008

    Delicious Dishes @ Its A Blog Party

       DIY by Designs