Homemade is Best! National Can It Forward Day August 1, 2015!

The best part of summer, for me is my garden.  I loathe summer for any other reason.  I hate the heat, I hate the humidity and heck, I can't even say I like the beach that much.  I am much more an autumn/winter kind of girl, but summer does have one perk and that is the satisfaction of seeing hard work come to fruition through the garden.  This time of year we have lovely offerings coming out of our garden in the form of tomatoes, cucumbers, eggplant, squash, peppers and berries.  We have plums and lemons as well.  While we can all year long, this time of year is really crunch time because you want to can at the peak of freshness.  So while summer may seem endless and canning may never seem to end this time of year, the good folks at Ball have made it a fun celebration of an age old tradition!  

National Can it Forward Day will be celebrated and observed on August 1st this year and is an homage to home canning.  A way to bolster those of us who may have been canning for many years and a way to encourage those who have an interest but just don't know where to start!  So I hope you will join me and others on Saturday to celebrate National Can it Forward Day!  You can tune into the Ball website for a live demonstration and lots of great presentations all day long.  You are going to love the learning opportunities that will be presented!  Here is some information on what you will be able to see and learn on this fun day celebrating home preserving!

Join us on Saturday August 1st for International Can-It-Forward Day! Now in its 5th year, Can-It-Forward Day will broadcast live from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana, celebrating the joys of fresh preserving. To showcase the simplicity of home canning and spotlight “Made From Here” recipes, four blogger ambassadors from across the country will share their preserving expertise during the live webcast: Food in Jars’ Marisa McClellan of Philadelphia, PA, Hoosier Homemade’s Liz Latham of LaPorte, IN, Southern Plate’s Christy Jordan of Hunstville, AL and Yesterday on Tuesday’s Malia Martine Karlinsky of Seattle, WA. Viewers will also get a behind the scenes look at recipe testing and development and the science behind ensuring safety and the highest quality of all home canning recipes.

In addition to American favorites, the International event also features flavors from Australian Chef Rebecca Sullivan demonstrating recipes from down under. Participating via web internationally, canners in South Africa, Australia and the UK, will also join by making and sharing their own favorite canning recipes!

DETAILS:

• Tune in to the live webcast of canning demonstrations from 11:00am – 4:00pm EST, featuring an integrated chat function to submit your home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!


• Share what Made From Here means to you by hosting a home canning party on Saturday, August 1!


• Share your home canning creations, tips and tricks via social media with the hashtag #canitforward.

All Hail The Power of the Pizza!

Those of you who have been following me for any length of time know that every Thursday in our house is pizza night.  We rotate between homemade, frozen and our favorite take out joints.  This is something that simply happened.  A very long time ago, about 10 years ago, to be precise, Rick and I were in the early stages of our relationship.  You see, pizza night was born out of the television schedule.  Thursday nights were for Survivor in the fall and winter and Big Brother in the summer.  Reality T.V. is something that Rick told me he "Loathed", when I first met him, but that is another story for another time.  Needless to say he no longer loathes some of it.  On Thursday nights we would order, buy or make pizza.  My girls were very young and this just became a tradition.  In fact it has woven it's way into our family life so much so, that Rick has decided that if we do not have pizza on any given Thursday, that a hole will be torn in the space time continuum and the earth may just be thrown off it's axis.  This in turn could set in motion a course of events that would eventually wipe out mankind.  So we eat pizza on Thursday nights.  Just to be safe.  I have yet to point out that for the last eleven Thanksgivings we have been safe.  I don't know if he realizes that or not.  Best to just let sleeping dogs lie.

 

In any case, pizza is something that most people enjoy.  It is so simple in its construction that you really can go anywhere with it.  In our house we have many favorites from the simple cheese pizza which must always be served a la Kevin McAllister to Rick's favorite, pepperoni, my favorite sausage, Molly's favorite Hawaiian or anything in between.  We love pizza.  Pizza is good food.  It is cheap and it is nutritious and it can be made even more nutritious by making it at home and adding more great stuff to it.  We have had very bad pizza and we have had very good pizza.  But in the end pizza is comfort food and no matter how you slice it, it's just plain good!

Sometimes it helps to start with a theme or a basic idea when building a pizza.  We usually go with the basic cheese and pepperoni for regular pizza nights.  However we have been known to jazz things up from time to time.  Here is a list of some of the pizzas I have made over the years:

I am currently working on sharing how to make your own, homemade frozen pizza.  There are a couple of tricks to it, but it is a really simple process.  I know you are going to love it.  So be sure to stay tuned to the channel for that!

If you are looking for inspiration to make an out of the box pizza, all you have to do is look to your favorite sandwich or meal and think of how you would turn that into a pizza.   The truth is, you can make a pizza out of anything you like.   In the end, you are the only one who has to love it!  So go make some pizza and enjoy every bite!

Till next time, I'll see ya!

Making Your Thanksgiving As Easy As Possible!

Some of you may have spent many years preparing your Thanksgiving meal.  However there are those who are new, up and coming cooks, homemakers, wives and mothers who have yet to take on this task.  This can be a rather daunting thing to face.  If you have never so much as purchased a turkey, you may be wondering how on earth you are going to cook an entire meal!  I am here to help you.  I have some tips and tricks that will be helpful for you to consider when getting ready to make your Thanksgiving debut.
 
I am going to share an excerpt from my cookbook, Noreen's Kitchen Holiday Helper.  These are some important time and stress saving tips and tricks that I always employ, year after year to make my holiday preparations much easier.  I have often said that it matters not, if you are eating Pizza, Chinese food or a full blown, meal with turkey, stuffing and all the trimmings.  What matters is that you are sharing the meal with people that you love.  It does not matter how meager or grand your meal may be, you should give thanks for what you have and for those who you are sharing it with.  You should always find room at your table for one more and revel in the day and those who are around you.
 
Here are my tips and tricks for a happy and stress free holiday meal:
 
The key to a successful holiday dinner is time management!  If you follow these steps you will be able to get your dinner on the table with little stress, strain or hair pulling.
 
Make a menu plan.  If you don’t do anything, do this!  Stick to the plan and you can’t go wrong.
 
Get out all of your recipes and take an inventory of what ingredients you have on hand and what ingredients you will need.
 
Make a shopping list and do the shopping for your meal at least 5 days in advance if possible.  
 
Make a schedule based on the recipes you choose to prepare.  This will help you know what takes the longest and what takes the least amount of time.  The hardest part of any meal is making everything ready at the same time.
 
Prep your ingredients you will need such as celery, onions and herbs one or two days before.  Place them in zip top bags or plastic containers in your refrigerator so when you get ready to make a recipe that calls for those ingredients, you can just reach for them.
 
Cranberry sauce can be made up to 5 days before you need it,  cook it, store it in an airtight container and when the day of your celebration arrives, take it out about 1 hour before serving.
 
Make all of your desserts a day before.  This will free up oven space as well as save you time.  Desserts take a bit more time and concentration.  They require more precise measurements than roasting a turkey or mashing potatoes.  Doing these a day before will help you manage your time on the day of your celebration.
 
If you will be using the “good” china for your holiday meal, take it out a week before, make sure you have all the service pieces you need, wash everything, use the dishwasher if you can.  Anything you can do ahead of time will save you stress later.
 
Set your table the night before if you are able to.  It saves a lot of trouble on a day when you will be doing a lot already.
 
On the day of your big meal.  Start the day with a good breakfast.  It will help you get off on the right foot.
 
Assign others to make sure everything gets done.  For instance, give one of the kids the job of taking out the trash, wiping up the counters or making sure the pets stay out from underfoot.
 
Promise yourself to clean as you go and you will not be under a pile of dirty dishes.  Fill one side of your sink with soapy water so you can quickly rinse out measuring cups and spoons that you may need to use again.
 
Use disposables like paper plates, bowls and aluminum pans for prep work, cooking and easy clean up.  In the end, you will spend less time stressing and more time enjoying when you don’t have to go back to a stack of pots and pans to scrub after a giant meal.
 
Try to make sure the components of your meal are ready 1 hour before you are going to serve.  Place the sliced turkey, the veggies, the sweet potatoes etc. in foil pans covered in a warm oven.  If you choose to do this with mashed potatoes, just make sure you add a bit more milk because they will thicken up as they sit.
 
When you are ready to serve, plate up and lay out your spread.  You won’t believe what a difference a little time management and thinking ahead can do for you!
 
So there you have it!  An  excerpt from my first cookbook, Noreen's Kitchen Holiday Helper.  I hope this is some good information you can use and apply to preparing for your upcoming holiday events.  Whether you are new to cooking the holiday meal or you are an old pro, hopefully there are some things here that can help your holiday be much more beautiful!
 
If you would like to get your own copy of my Holiday Helper cookbook or my Cocoa's Cookies and More, Galore cookbook, you can find them here: at Lulu.com 
 
So sit down and start planning your Thanksgiving meal!  The earlier you start, the easier it will be and the more you will be able to enjoy your family on that special day!


Till Next time, I'll see ya!


You can find my cookbooks here:

Shhh! Secret Giveaway Underway!

a Rafflecopter giveaway


If  you saw my most recent video you will know that I am holding a giveaway for a Roburn Micro Torch provided to my channel by BuyLighters.com!

All you have to do to enter is follow the instructions here, on Rafflecopter and your entry will be registered!

Good Luck to everyone!

Don't forget to check out BuyLighters.com they have some awesome lighters for all your needs!  Enter the coupon code COOKING for up to 10% off your purchase!

Giveaway Rules

NO PURCHASE IS NECESSARY TO ENTER OR WIN.  A PURCHASE WILL NOT INCREASE YOUR CHANCES OF WINNING.  ALL FEDERAL, STATE, LOCAL AND MUNICIPAL LAWS AND REGULATIONS APPLY.  VOID WHERE PROHIBITED.

Eligibility

This giveaway is for  one (1) Roburn Micro Torch.  Provided by Buylighters.com.  This giveaway is open to legal residents of the fifty (50) United States and the District of Columbia who have completed some or all of the tasks set forth in the Rafflecopter Widget.

The contest will begin on April 4, 2014 at  12:00 a.m. and run through April 12, 2014 at 12:00 a.m.

A winner will be selected on Sunday, April 13, 2014 using Rafflecopter.com

One (1) winner will be selected to receive the Roburn Micro Torch.

This giveaway has been made possible by BuyLighters.com and CheapHumidors.com.

Participation in this giveaway constitutes entrants full and unconditional agreement to and acceptance of these Official Rules and the decisions of a winner, which are final.  Winning this giveaway is contingent upon being compliant with these Official Rules and fulfilling all other requirements set forth herein.

Easy BBQ for You!

Who doesn't love a good plate of barbecue?  I know in our house we love it.  I love it my kids love it and my husband Rick loves it too.  BBQ is one of those very satisfying meals.  No matter what it is, pull pork, shredded beef or chicken, on a bun or on a plate, we all love BBQ.  

There is quite a variety of barbecue, everything from sweet to tangy, vinegar base, tomato base, even mustard base.  Depending on where you hail from, you have your personal favorite.  BBQ is as personal as some other unmentionable things!  People get very defensive about their particular favorite types of sauce and flavors.  In the end, no matter what is your favorite, is what you should enjoy.

We have a favorite commercial sauce in our house but we try very hard to avoid high fructose corn syrup as well as other artificial flavors and preservatives.  The answer is to make your own.  A friend of mine shared her version of our favorite commercial sauce on her YouTube channel and I wanted to give it a try.  I did and with a few tweaks here and there to make the sauce my own and to make it friendly for my family's tastes, we were left with an amazing sauce that we are so excited to have in our fridge!  

The sauce is awesome and starts with things you already may have on hand.  Ketchup, molasses, Worcestershire, dry mustard, paprika, salt, pepper, brown sugar and some liquid smoke.  The other amazing ingredient is pineapple juice!  Of course apple cider vinegar can be subbed out for the juice, but I am telling you, when you try this you are never going to want to go back down the vinegar road again!  I can tell you, I have tried to make my own barbecue sauce for a long time and every time I came up short, too salty, too tangy, too flat, too sharp.  I gave up, but now I have an amazing recipe that I want to share with you!  

Give this a try the next time you want to have an amazing sauce for your cookout or slow cooked pulled meat sandwich!  You are going to love this.  

Almost Sweet Baby Ray's BBQ Sauce

Noreen's Kitchen

Ingredients

1 1/2 cups ketchup 1 cup dark brown sugar 1/4 cup molasses 1/2 cup pineapple juice or apple cider vinegar 1/4 cup water 2 tablespoons Worcestershire sauce 1 tablespoon ground mustard 1 tablespoon paprika 1 teaspoon garlic powder

1 teaspoon Chipoltle pepper Tabasco sauce 1 teaspoon salt 1 teaspoon cracked black pepper 2 teaspoons liquid smoke Optional for a Thicker Sauce 1 tablespoon corn or Tapioca starch 2 tablespoons water

Step by Step Instructions

Combine ingredients in a saucepan.

Stir well to combine.

Allow to come to a simmer over medium heat stirring occasionally to avoid scorching.

If you would prefer a thicker sauce, mix corn or tapioca starch with additional water and add to the mixture, stirring constantly until the sauce has reached the desired thickness.

Remove from heat and allow to cool.

Store in a jar in the refrigerator for up to 1 month.

I used this in a quick and simple baked BBQ chicken dinner and simply marinated some chicken breasts in 2 cups of sauce then tossed everything in a baking dish covered with foil for about an hour on 350 degrees.  The results were amazing, tender, falling apart chicken, that could have easily been shredded and served on a bun or on a plate and rounded out with some mac and cheese or baked beans and some steamed broccoli or a tossed salad.

I hope beyond hope that you will give this amazing BBQ sauce a try because I know it is going to knock your socks off!

Happy Eating!

If you would like to see how I made the sauce, check out this video!

Here is how I made the Baked BBQ Chicken

Amazing, Alfredo, Chicken & Bacon Pizza!

Thursday night means pizza night in our house.  In an effort to make at least three more meals from the roasted chicken dinner that we made on Sunday, I am using some of that chicken in a fabulous pizza for our pizza night!  Pizza is a wonderful use for leftover meats and veggies because you can really stretch a little to go a long way.  Add a bit of dough, either store bought or homemade and you have pizza.  You could even sub out the dough and use some sliced French bread to make this pizza.  Whatever you choose, you are going to love this deeply flavorful and decadent pizza that you make using leftovers!

This is no ordinary pizza, and required only a few ingredients that I had on hand.  I made my dough earlier in the day in a double batch and divided it into four balls, each of which I wrapped in a plastic bag and then placed them all in the fridge to "rise" before dinner.  Then I pressed the dough into an oiled pizza pan.

In advance of putting the pizza together, I cooked cut bacon in my skillet low and slow to assure a crispy product.  Removed that from the pan and removed all but a tablespoon of the rendered bacon fat which I sautéed 8 ounces of Crimini mushrooms, 1 medium sliced onion and four cloves of chopped garlic.  I removed those from the skillet and then tossed in about two cups of cubed dark meat chicken which I pulled from the remaining leg and thigh quarters from Sunday's dinner.  I tossed those around in the warm pan just to take the chill off the chicken.

I used some prepared Alfredo sauce on the bottom, topped with some shredded Mozzarella cheese and then topped that with the warm chicken, some of the sauteed onions, mushrooms and garlic and topped that with a bit more cheese.  Then for the piece' de' resistance, the crispy crumbled bacon, strewn across the top of the beautiful pie.  I sprinkled a bit of grated Parmesan as well as a bit of pizza seasoning to top everything off just right.  If you like, you could apply a light drizzle of a high quality olive oil if you like, Who would complain about that?

Baked at 425 degrees for just under 20 minutes until the cheese was lightly browned and bubbly, the crust was browned and crunchy and the house was permeated with the amazing aroma of this luscious pizza.  I allowed this to cool for about 10 minutes before cutting into it and enjoying a taste.  I was not disappointed!  This pizza was amazing!

The flavors in this pie are incredible.  Bacon, onion, garlic, herb roasted chicken, cheese and crunchy crust.  My mouth is watering just writing this and I'm wondering if there is a slice left this morning to enjoy with my coffee. 

So with a little effort, I can tick another meal off of my list in which I used the chicken from Sunday evening.  So far that makes two meals, including the Mexican Style Chicken Lasagna, which really will end up feeding us for two dinners for four people, so you could easily say that I have made three extra meals from that chicken.  I plan on at least one more project with the chicken that I have leftover now, which really consists of the carcasses and the wings.  I suppose a soup of some sort is in order and I know you are going to love what I have planned. 

Creating meals from leftovers can be a challenge, especially if you are like me and cannot really stand to eat some types of leftovers. So the challenge is even bigger for me.  I love to "makeover" the original meal so that it is not evident that we are actually eating leftovers.  It takes some doing, and it takes some creativity, heck, it even takes some "outside the box" thinking.  Give it a try.  Cook one large protein a week and see what you can get out of it.  I think you'll have a blast creating dishes your family will love and in the end you will increase your recipe repertoire. 

Remember that if you don't have any leftover chicken and just can't wait to give this a try, then get yourself a rotisserie chicken and use some of that meat for your pizza.  See how many meals you can make for yourself out of one chicken.  You'll have fun and your family will love you!

I hope that you are going to give this recipe a try and I hope you love it! 

Happy Eating!

If you would like to see how I made the pizza, you can watch here:

The Magic of Herbes De Provence!

When you hear the phrase "Herbes De Provence"  do you get a little confused or intimidated?  No worries!  Today I'm here to help explain what they are, how easy you can mix them together yourself and how delicious you are going to find them on chicken, fish, beef, pork and even scrambled eggs!

This French spice blend which hails from the Provence region of France has it's roots in convenience.   History records that ladies in the region would pick herbs from the countryside as well as their own well maintained gardens and dry and blend them together to make this wonderful verdant blend.  Over time, this has evolved into a very prized addition to many a chef's spice shelf.

The basics in this are simple.  All Herbes De Provence blends have fennel seed, oregano, marjoram, savory, thyme, rosemary and basil.  Some people add lemon zest, lavender, garlic, chervil, parsley, and more.  I like to add salt and pepper to mine to make it an easy to reach for all purpose seasoning that can take you from breakfast all the way through dinner!

Sprinkle this in your scrambled or over easy eggs for a real treat in the morning.  Toss a pinch into your vineagrette or into your mixed greens for a powerful herbaceous punch to your green salad!  Crust your chicken, steak or pork tenderloin with a generous portion of this blend and roast for an amazingly flavored main dish that will have you asking for more!

Hands down, this spice blend in one of my favorites to go to in the kitchen.  It has everything for a simple roasted meat. Mix it in with some olive oil and a little more salt and roast some potatoes with it and you will just love them.  This has all the wonderful notes of every herb you put in there.  Everything from the garlic to the rosemary to the savory is easily recognized.  You are going to love this basic kitchen wonder as well!

If you want some great resources for getting herbs and spices to build this blend, you can go to these places that I frequent because of their quality, service and price:

Rose Mountain Herbs:

http://bit.ly/1alNKeA

San Francisco Herb and Tea Company

http://bit.ly/1hpRvZF 

The Spice Barn

http://bit.ly/1doibTE

I hope that you will give this a try sometime soon and I hope you love it!

Happy Eating!

If you would like to see how I made my own blend of Herbes De. Provence, have a look here:

In The Spirit for Spirits? How to Make a Classic White Russian Cocktail and a Little History on Where It Came From!

Today we are starting our new series of Classic Cocktails!  We are excited to share these simple recipes for grown up drinks with you.  A little secret that you may not know about Rick and I is that we enjoy a well made cocktail from time to time and believe that there really is no substitute for a well made, libation with excellent spirits and mixers and shared in excellent company.

That in mind, we would love to share our love of the classic cocktail with you.  We are beginning with one of Rick's favorites, the White Russian.  This one is a simple and delicious drink that has three ingredients.  It is simply poured together and then the drinker will stir to mix.  You mix 2 ounces of vodka, 2 ounces of Kahlua or coffee liqueur along with an equal part of heavy cream and you have a White Russian.  The way you mix this drink will render you a different result.  If you pour the liqueur in first then float the vodka then float the cream there will be distinct separation and a lovely presentation.  If you did as I did and pour the vodka and then the liqueur and then float the cream, it will be a beautiful black and white drink.  Serve with a stir straw and a few chocolate covered coffee beans on top for a great service.

Some interesting history and background on the White Russian cocktail that you may or may not know include the fact that the cocktail is actually a derivative of another precursor known as the "Black Russian" which is a similar drink sans the cream.  It appeared around 1949 when some smart bar back added the cream and the rest is, as they say, history!  There is nothing Russian about these cocktails except for the fact that vodka is known to be a Russian spirit and thus the origin of that name being associated with the cocktail    

Many variants of the cocktail exist, both localized and widely known, such as a White Canadian (made with goat's milk), a Blind Russian (made with Baileys Irish Cream instead of cream – the “Blind” comes from the drink being made with all-alcoholic ingredients), a White Mexican (made with Horchata), an Anna Kournikova (made with skim milk, i.e. a “skinny, low-fat White Russian”), a White Cuban (made with rum instead of vodka), a White Belgian (made with chocolate liqueur instead of coffee liqueur), and a Dirty Russian (made with chocolate milk instead of cream). This is one of the things that makes cocktails so much fun!  If you don't like one thing or another, you can change it to suit your own tastes or available ingredients and you have created a whole new libation!

I hope you will enjoy these videos as much as we are going to enjoy making them for you.  Being a grown up has it's perks.  One of which is enjoying well made distilled spirits in the way they were intended.  We hope that you will always remember to drink responsibly and never over indulge, and if you do happen to do that, be responsible and don't drive home.  Call a cab or call a friend.  The safest way to ensure that you don't hurt yourself or others is to be your own mixologist in the privacy of your own home.  

Be safe, be well and Happy Sipping!

If you would like to see how we made a classic White Russian, you can take a peek here:

Quick Caramel Sauce! Hit Your Sweet Spot!

Caramel Dip!  Easy and delicious!

Anyone who knows me, knows that autumn is my favorite time of year.  I wait with deep desire and anticipation for the first crisp mornings to make their debut.  Living in North Carolina, I sometimes have to wait a bit longer than other places I have lived but the feeling is always the same!  I breath in that crisp morning air and let the stresses of summer leave my psyche.  Ah, sweet autumn, welcome once again!  Once the leaves begin to fall and blanket the earth for her long winter's nap, it brings to rise certain necessities in our home.  Candles change their fragrance, the garden goes to sleep, warmer clothes come out of hiding and requests begin to come from members of the family for things that they love this time of year.

Caramel is one of those beloved flavors of the season.  Caramel is a favorite the year round, however in the cooler months, especially in the fall, it is essential.  Drizzled over ice cream, as a sweet dip for apples or as a chewy moment of satisfaction on the go, this is the flavor of the month for sure!  I have recently been playing around with those little cellophane wrapped caramels that we all grew up with just to see what I could do with them.   I also was trying to recreate a caramel dip similar to those found in the produce section but without all the garbage ingredients.  I was successful on many levels.  One thing led to another and the results spoke for themselves!  O caramel, I we love thee!  

I made a plain caramel dip with just a bag on unwrapped caramel candies and some heavy cream popped it in the microwave and let it melt, gave it a stir and voila', beautiful caramel dip for my girls to dip apple slices in, after school!  My husband of course covered a bowl of vanilla ice cream with the stuff and was in heaven!

Next up, I wondered what would happen if I threw  a cup of chocolate chips in that mix.  Wonder no more!  This made the most amazing chocolate caramel sauce you will ever put in your mouth!  It has the texture and consistency of the best hot fudge you have ever tasted and I really mean that.  When this cools, it is perfect for dipping pretzels and enjoying that sweet and salty combo.  

Then, one evening as I was sitting with my husband and doing research for a few new projects.  I asked him if he thought that caramel dip would work with some peanut butter chips.  Rick said what he always says,  "Only one way to find out!"  And so it was that we created this delicious, decadent peanut butter flavored warm and gooey caramel dip that was just as amazing as the other two.  It has a distinct thickness about it and it is perfect after it cools for dipping crisp sticks of carrots and celery into.  Probably not diet worthy, but definitely kid friendly and who doesn't want to get just a few more veggies into their kids?  Am I right?!

I think I will be making batches of these dips/sauces to share for the holidays.  I think jarring them up in jelly jars and giving in trios would be a welcomed and thrifty gift for friends and neighbors and a little bit different from the ubiquitous cookies and banana bread, not that there is anything wrong with those things, but sometimes it is nice to be a little different!

So the next time you have a yen for something sweet, give these sauces/dips a try!  Eat them warm or let them come to room temperature so they get thick and gooey.  Either way you do it they will be devoured right before your eyes.  You can be happy in knowing that you made it yourself, you know whats in it and your family will love it!

I hope you try these and I hope you love them!

Happy Eating!

Check out the videos for the sauces here:

Caramel Sauce

http://www.youtube.com/watch?v=UqHp4a4szyk

Chocolate Caramel Sauce

http://www.youtube.com/watch?v=AB-deoymA9I

Peanut Butter Caramel Sauce

http://www.youtube.com/watch?v=AjJ65RCJ9xo

K.I.S.S. and Get Ready for Valentine's Day!

This post is a collaboration with Williams-Sonoma, but all words and opinions are my own.

Valentine's Day is just around the corner and this is the perfect time to think about how you want to surprise your sweetheart with something for that special day.

While flowers are a lovely gesture, they are really expensive and with the economy being what it is, they can be off the table for some people.  Jewelry is always a welcomed option for the ladies in your life, but again, can be expensive.  I don't know many people who have the extra money to plunk down on a diamond heart for the February holiday.  What to do?  Food is always a wonderful option! We all have to eat like it or not (who doesn't like it?)  Whether you plan to cook a meal for your sweetheart or make something even more creative,  the folks over at Williams Sonoma have compiled some great ideas and resources to help plan your Valentine's Day.

There are lots of ways to show your loved one that you care.  You don't have to spend a ton of money, but you do want to make sure that whatever you do, you do it with quality and care.  Think about what you want to make and do it as simply as possible.  Remember, if you have never made a recipe before, you might want to give it a try before you make it for your wife or fiance'.  Just to make sure you know what you are doing.  The evening can quickly become a disappointment, mostly for yourself, if you don't have confidence that what you have chosen to make is going to be a smash!

The best advice I can give you is this;  K.I.S.S. (fitting no?).  Most of us know this little gem as Keep It Super Simple.  Maybe not how you remember it, but a bit nicer and still imparts the same message.  Keeping things simple is the key to being successful at anything!  In this case, planning a simple, yet romantic meal for your special someone can be easy with a bit of planning and a little finesse.    

 Start your night with a romantic appetizer of a shared shrimp cocktail.  Move on to bacon wrapped filet mignon that are the star of the show and super simple to create for your main course.  Then, finish off with a molten chocolate cake, delicious and decadent.  All of these dishes are simple, yet will knock the socks off of anyone you choose to share them with.  The best part of this type of romantic meal is the fact that you have made it yourself!  Cooking for someone is, after all,  the ultimate expression of love, in my opinion.

You can find the recipes for the bacon wrapped filet mignon as well as the molten chocolate cake on the Williams-Sonoma website here: 

http://www.williams-sonoma.com/recipe/menu/valentines-day-dinner-for-two.html

If making a whole meal is not your preference, you can always make a sweet treat for your honey.  Below are a few suggestions for Valentine's day, I've come up with that you might consider.  The most important thing to remember is being together, in the moment and making a beautiful memory is priceless.  Here is hoping you have a priceless Valentine's day, sealed with a K.I.S.S.

Hazelnut Mousse!  Quick and Easy and Impressive!

Fun Valentine Krispy Treats!  Super Fun for the Kids!

Valentine Chocolate Orange Meringue Kisses

Check out other Ideas on my website:

http;//www.noreenskitchen.com