Monday, November 29, 2010

Kickin' Mashed Potatoes

After a two year, 24 game winning streak, our Boise State Broncos suffered the agony of De-feet. Ranked 4th in the nation, heading for the national championship, it was a heartbreaking finish for the proud and astonished Bronco Nation.

Associated Press Photo

Boise State Broncos kicker Kyle Brotzman #35 reacts after missing a field goal in overtime against the University of Nevada at Mackay Stadium in Reno, NV on Friday night Nov. 26. The Nevada wolfpack won the game.

Brotzman's two missed kicks was shocking because he is a phenomenal kicker, but that wasn't the only loosing factor in the Black Friday game his teammates were quick to acknowledge.

Big fans of the Broncos here, they will continue to make us proud along with our famous potatoes. We may be down cause we got bashed, but true to the Idahoan spirit, we dined on

Mashed Potatoes With a Kick

along with grilled ribs this weekend.

My good friend Marj first shared this recipe with me several years ago. They are creamy with a little bite, a perfect stand alone side-dish. There's no cover-up needed here!

By now, you know the drill, wash and peel 10 big Idaho russets, then cube them up...cook till tender.

Drain well. Whip 'em up with cream cheese, butter salt and pepper and give 'em a little kick, horseradish...add a little cream for a creamy consistency if desired!

Pile 'em high for those that need some creamy, dreamy, love.  Mine are going out with hugs to Kyle Brotzman!

Kickin' Mashed Potatoes

  • 10 medium potatoes (3 pounds), peeled and cubed
  • 1 (8oz.) package cream cheese
  • 1/4 cup butter, cubed
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • a little cream if desired
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mash potatoes with remaining ingredients. Makes 8 servings.

Sending love to our beloved Broncos, still making Idahoans proud!

    Sunday, November 28, 2010

    A Light to the World

    "As we contemplate how we are going to spend our money to buy gifts this holiday season let us plan also for how we will spend our time in order to help bring the true spirit of Christmas into the lives of others.

    The Savior gave freely to all. And His gifts were of value beyond measure. Throughout His ministry, He blessed the sick, restored sight to the blind, made the deaf to hear, and the halt and the lame to walk. He gave cleanliness to the unclean. He restored breath to the lifeless. He gave hope to the despairing, and He sowed light in the darkness.

    He gave us His love, His service, and His life.

    What is the spirit we feel at Christmastime? It is His spirit—the spirit of Christ."

    ~ President Thomas S. Monson
    The Spirit We Feel at Christmastime  New Era  December 2010

    This quote is from a true prophet of God.  One of the things I love the most about my faith is that our leaders encourage us to look outward and bless others lives.  May this thought touch your heart as it has mine, and bless your lives too.

    Friday, November 26, 2010

    Five On Friday


    Frilly and fabulous, Oh Christmas Tree - Ruffled was made by Mel for her festive mantel. Go check out her how to for this frosty tree @ Bliss Boom {blog}. There's so much more to see!


    Here's a project all will enjoy making, especially the kids, that will be treasured through the years, especially by the moms and grandmas. I'm lovin' Lucy @ craftberry bush and her tutorial for Gingerbread Decorations that can be saved and used year after year. I'm all about gingerbread boys anyway, add in some hearts and they will be merry and bright anywhere you place or hang them...and I'm going to tie some on my packages!


    Saving herself over $150.00, savvy Sarah @ Welcome To The Good Life used two white tops she had hanging in her closet, plus some cute lace ribbon to create this adorable knock-off! At a time of the year where we are stretching our dollars and creating gifts for others, check out your closet too. Maybe you can make her romantic Anthropologie Lace Chemise DIY.


    Beary pink bow and oh so soft, who else will petition Lisa S. @ Spare Time Sanity to share her pattern for this cute, minkie, Teddy Bear? Please leave her a comment so we can all make a new snugly friend that would be a perfect Christmas gift for grands or grandmas!


    Here's a shout-out for Amy @ American Quilting. She's created several beautiful quilts and is hosting a silent auction, Cancer Fundraiser Quilts. Through November 27th, you can call American Quilting in Orem, Utah, (1.801.802.7841) and place a bid. Just think, you can check a gift (for your favorite quilt lover) off your Christmas list, and help cure cancer all at the same time. Thanks for all your hard work, Amy. For the rest of us, we have just two days left to help Amy give her gift of love!

    Have an inspired weekend all!

    Thursday, November 25, 2010

    Soaring Sentiments

    "Write your worries in sand and carve your blessings in stone."

    ~ unknown

    "A grateful heart, then, comes through expressing gratitude to our Heavenly Father for His blessings and to those around us for all that they bring into our lives. This requires conscious effort - at least until we have truly learned and cultivated an attitude of gratitude. Often we feel grateful and intend to express our thanks but forget to do so or just don't get around to it. Someone has said that 'feeling gratitude and not expressing it is like wrapping a present and not giving it.' "

    ~ President Thomas S. Monson,

    "Divine Gift of Gratitude," Ensign November. 2010

    Thanking God for faith, family, and friends, counting my blessings, and sending love your way.

    Wednesday, November 24, 2010

    Cranberry Orange Cornmeal Cake

    Cranberries and oranges are terrific together. Now add some cornmeal, ricotta cheese and maple syrup for a cake that is a Fall holiday favorite. We like to serve it with our family's traditional fruit cup, (watch for it soon) and Tuscan Brunch Casserole. It also makes a divine dessert accompanied by a scoop of vanilla ice cream. You may want to serve it along-side your Thanksgiving pies for a glorious dessert buffet.

    Follow directions carefully when making the cake batter making sure not to overmix. Top with fresh cranberries and a good sprinkling of sugar. Bake at 375 for 1 hour 15 minutes.

    Rustic, moist and full of flavor with a hint of vanilla, orange and maple. All it needs is a scoop of ice cream..."to market, to market, giggly gig," after they plow our roads. We had a huge blizzard hit yesterday...inspiration for baking!

    I enjoy so many blessings and give thanks to all of you,my bloggy friends. I hope you enjoy this lovely cake along with a Happy Thanksgiving. I'm sending my best with lots of love from Idaho.

    Cranberry Orange Cornmeal Cake
    courtesy of Rustic Canyon
    • 2 cups flour
    • 1 cup cornmeal
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3 eggs
    • 1/4 cup maple syrup
    • 1/4 cup plus 2 tablespoons canola oil
    • 1-1/2 tablespoons vanilla
    • 3/4 cup plus 2 tablespoons butter
    • 1-1/2 cups plus 2 tablespoons sugar, divided
    • 2-1/4 teaspoons salt
    • Zest of 1 orange
    • 2 cups ricotta cheese
    • 2-1/2 cups cranberries, divided
    1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.

    2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.

    3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.

    4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined.

    5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.

    6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.

    7. Bake the cake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.

    Serves 18.

    Send lots of love your way!

    Thursday, November 18, 2010

    Great Pumpkin Cookies

    HEY Charlie Brown.... 

    Great Pumpkin Cookies

    Looking for a Great Pumpkin Cookie?

    Great Pumpkin Cookies
    Well, here it is my friends! Moist, chewy and soon to be one of your favorites.

    Great Pumpkin Cookies

    Hope you enjoy. These are easy to serve with love!

    Libby's Great Pumpkin Cookies
    • 2 cups all-purpose flour
    • 1 1/3 cups quick or old-fashioned oats
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) butter or margarine, softened
    • 1 cup packed brown sugar
    • 1 cup granulated sugar
    • 1 cup pumpkin
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 3/4 cup chopped walnuts
    • 3/4 cup raisins
    • 1-1/2 cups butterscotch chips
    PREHEAT oven to 350° F. Grease baking sheets.

    COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop ¼ cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.

    BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 20 extra-large cookies.

    Ahhh: I like to use a regular cookie scoop; less is more, about 30 cookies.

    Happy Baking Charlie Brown, enjoy all...

    Tuesday, November 16, 2010

    LA Times Best Ever "Judy Bird"

    If you've not ever brined a turkey, you've got to try it this year.

    I'm giving you lots of time to prepare for this one. I love doing this and can take no credit for the method. I got it straight from the LA Times 3 years ago. It's amazingly wow!

    Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.

    The Judy Bird

    1 (12- to 16-pound) turkey
    Kosher salt

    The Low Down:

    1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

    2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

    3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

    4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

    5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

    6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

    7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

    8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

    9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.