Happy New Year

Have a safe and Happy New Years everyone!!!

Have a Wonderful Christmas...

My Hope to you all on this day is warm Christmas Wishes that come true.

It is very unusual for us to have cold enough weather on Christmas to have a fire so I thought I would show you I have finally have the Fireplace on...

and the packages are all wrapped and under the tree.

I may or may not update until the New Year depends on how the trip to the Cajun Heartland goes.

So until then Merry Christmas to all and don't imbib to much on New Years Eve and Be Safe .

Tuesday Night funny

VH1 TV Shows | Music Videos | Celebrity Photos | News & Gossip

Christmas Eve Menu done...

So I was having trouble coming up with an easy menu for Christmas Eve but I finally came up with one.

We are having: BLT Salad, Chunky Potato Soup and Sandwiches.

and for Dessert:  The Pioneer Womans Peanut Butter Pie 

Recipes:

Chunky Potato Soup:

INGREDIENTS:

4 medium potatoes, peeled and cubed 3/4 cup chopped onion 1 small carrot, chopped 1/4 cup chopped celery 1 1/2 cups chicken broth 3 tablespoons butter, cubed

3 tablespoons all-purpose flour 2 1/2 cups milk 1 tablespoon minced fresh parsley 3/4 teaspoon salt 1/2 teaspoon pepper 1 cup shredded Swiss cheese

DIRECTIONS:

1.	In a large saucepan, combine the potatoes, onion, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash.
2.	Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted. Courtesy of Allrecipes.com

BLT Salad

Ingredients

• 1/3 cup extra-virgin olive oil, plus a drizzle
• 6 slices thick cut bacon, chopped
• 1 clove garlic, grated or minced and crushed with flat blade of a knife
• 1 tablespoon Dijon mustard
• 2 tablespoons white balsamic vinegar or white wine vinegar
• Salt and freshly ground black pepper
• 3 tablespoons chopped chives
• 1 large heart romaine lettuce
• 1 head Traviso lettuce or radicchio
• 1 pint multi colored, red or yellow cherry tomatoes

Directions

Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels.

In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve.

Courtesy of FoodNetwork.com

Please follow the link for the Peanut Butter Pie Recipe.

I hope you all have wonderful Holiday Celebrations with 

you’re families and significant others.  Thanks for a great year here at Rants, Raves and Recipes, I am looking for a great year to come and hopefully more readers.  See ya'll next year and Be Safe with all of your travels.

Eclipse and Eclipse Movie

Christmas Day Breakfast Recipes...

These are easy plan ahead Breakfast Casseroles that you can just pop in the oven on Christmas Morning since you made them the night before.

Breakfast Casserole

Ingredients

• 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage
  10 eggs, lightly beaten
  3 cups milk
  2 teaspoons dry mustard
  1 teaspoon salt
  6 cups cubed bread
  2 cups shredded sharp Cheddar cheese
  1/2 teaspoon black pepper
  1/2 cup sliced mushrooms (optional)
  1 medium tomato, seeded and chopped (optional)
  1/2 cup thin-sliced green onions (optional)

Directions

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.

6 servings

Baked French Toast Casserole with Maple Syrup

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

8 hr 0 min

Cook Time:

40 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Its Saturday...

Good Morning lovely Rant, Raves and Recipes Followers. I hope you are all going to have a great weekend and hopefully a wonderful Christmas.

This pic is an inaccurate account of our road trips, there should be whining boys and parents yelling "Don't make me stop this car and come back there!!!" 

I may not be posting much in the next two weeks because of the Holidays and my (cough) wonderful (cough) trip to the Cajun Heartland to visit the (cough) loveable (cough) in-laws and going to a coon ass family reunion. Hubbs is all excited about it and I am dreading every single second. The eight hours long drive with two whining kids, ( I will need to up my meds for this trip ).  Staying in a crowded house with slacker brother in law his live in girlfriend and their daughter is not the way I want to spend a holiday.  Next year we are all going away, oooh a ski holiday sounds great, one with a great spa and great booze.  I'm going to need to go buy a flask I think to keep me sane. There is one thing good about South Louisiana, drive though Daiquiri Stands and hard liquor at the supermarket.   Please readers pray for me that I get through the next two weeks and if I don't return it has been fun while it lasted.

The Runaways Teaser Trailer

Movie Trailers - Movies Blog

It is going to be released March 19th. March will be a busy month for Rob and Kristen Fans.

The Runaways

I know it is British Hottie Thursday...

But I am running out of British Hotties and Rob gets his own posts more often than not so I can't use him every Thursday so, I am turning to an Aussie Hottie today...

Hugh Jackman  no other intros necessary, right?  Right.

I can't really decide which Hugh I like the best.

nice and clean Hugh

sexy long hair scruffy Hugh

Or shirtless tatted Hugh playing Golf in a towel, oh my.

Ok so he is not British but Australia is a British Commonwealth and plus high accent is just as sexy.

I may have a need to do another Aussie next week.

I was in need of a little shoe love tonight

I was feeling a little down tonight so what always makes me happy, shoes and boots of course.  I indulged in a little retail therapy.

Aren't the adorable, they also come in brown, but I am partial to the plum

plus they were on sale at Piperlime

I couldn't justify buying these, even though I really need a pair. It will need to wait.

I just thought these were gorgeous,  they weren't on sale so I still refrained.

These were on sale and I love them so I was going to buy them and then the hubbsters asked what I was doing and then laid the guilt on me, ugh.  

Tuesday Fan Fiction Recommendation and what I should be reading

I only have one Fan Fiction Recommendation today. It is A Rough Start By Itzmegan73.

Summary:
Overnight irresponsible Edward goes from bachelor to father of a 5 yr old. Meanwhile responsible, prepared Bella begins her first job as Kindergarten teacher at Forks Elementary. When irresponsible meets the epitome of responsible, sparks will fly!


I like this story because it has a different Edward than most. He is down on his luck and becomes a father instantly, he is also very unsure of himself. The Bella in this story holds her own against him and sometimes takes care of Edward and not the other way around.


Ok I haven't started reading these yet because I am trying to finish the Mortal Instrument series, but I am highly anticipating them. I bought them all the other day and they are sitting on my bedside table haunting me.

You all know my love for tattooed vampy men.

Tuesday Funny

I got this parody off of I love boys who sparkle blog, Thank @team_sixpack for the laugh today.

Yep I am in Party mode...

and that means I ran around today like a chicken with my head cut off, yelling at the hubby and kids, I know I can be a raving bitch, especially when there are things to be done and they are sitting on their asses not helping.  Do not worry girls everything is fine as long as you don't go upstairs, he he.  So here is what I am serving tomorrow and yes I went overboard again like always, who would I be if I didn't.


Eggplant and Roasted Red Pepper Crostini

Crostini

1	loaf French or Sesame Semolina bread, sliced 1" thick
	extra-virgin olive oil
1	large garlic clove, halved lengthwise

Eggplant & Roasted Red Pepper Topping

1	medium eggplant, unpeeled
1	red bell pepper
3	garlic cloves, unpeeled
	extra-virgin olive oil
1	tablespoon balsamic vinegar
2	tablespoons chopped fresh oregano
	salt and freshly-ground black pepper, to taste

Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
Preheat the oven to 450° F. Rub the eggplant, pepper, and garlic with a little olive oil and place them on a sheet tray lined with aluminum foil. Roast the vegetables in the middle of the oven, turning occasionally, for about 40 minutes. The pepper should be charred and the eggplant completely soft.
Allow the vegetables to cool, then peel the skin off the pepper, discarding the stem and seeds. Put the roasted pepper in a food processor. Coarsely chop the eggplant, discarding the stem, and add it to the processor. Squeeze the garlic out of the skins into the processor. Add the vinegar, oregano and 1/2 cup of olive oil; season with salt and pepper. Pulse until combined but still somewhat chunky. Spoon a tablespoon of the mixture on the garlic crostini.


Panettone Bread Pudding with Cinnamon Syrup
Recipe courtesy Giada De Laurentiis, 2007

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

8 servings

Ingredients

Cinnamon Syrup:

• 1 cup water
• 1 cup (packed) dark brown sugar
• 2 tablespoons whipping cream
• 1/2 teaspoon ground cinnamon

Bread Pudding:

• Butter
• 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
• 8 large eggs
• 1 1/2 cups whipping cream
• 2 1/2 cups whole milk
• 1 1/4 cups sugar

To make the syrup:

Directions

Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before serving.)

To make the bread pudding:

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in prepared dish.

In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly.

Spoon the bread pudding into bowls, drizzle with the warm Cinnamon Syrup, and serve.

Asian Meatballs

1 Pound of Ground Beef

1/2 cup of finely chopped water chestnuts

1/3 cup of plain bread crumbs

1/4 cup of milk

1 tablespoon of soy sauce

1/2 garlic salt

4 medium green onions

1 egg slightly beaten

1/2 cup of BBQ sauce

1/4 cup of plum sauce

2 tablespoons of Hoisin sauce

Heat oven to 375 degrees spray pan with cooking spray.  Mix beef, water chestnuts, bread crumbs, soy sauce, milk, salt, green onion and egg in large bowl and into 36 meatballs, place on pan. Bake uncovered 25 to 30 minutes until meatballs are pink in center and juice runs clear.

Spray slow cooker with cooking spray place meatball in in there.  Mix together remaining ingredients and gently cover meatballs.  Cover and cook on low heat setting for 2 to 4 hours.  Meatballs will hold on low heat setting for two additional hours.

Sorry I don't have any pictures of these recipes right now but I will take some tomorrow.  Until then, I am relaxing until the meatballs get done with a Blue Moon ale and then I am putting my tired ass to bed. 

The adventures of Mini E Episode 6...Christmas Shopping

Mini E went on a shopping excursion that even Alice would be proud of.

He visited Dooney & Bourke

Giorgio Armani and Betsy Johnson

He rubbed noses with Ralph Lauren

and got Hip with Tattoo lingo with Ed Hardy

Then he needed a break with some homecooking food at the local Cracker Barrel, where someone we know went into a gravy coma.

My Christmas Tree and decorations...

are finally up.

See Kim I told you I would get it done. Ye of so little faith.

British Hottie Thursday... Danny Boome

You all know I like British men, but British men who cook, well lets just say it is not just the accent that turns me on.  Danny Boome is another British Chef I love and he is an extreme cutie. 

He loves to promote healthy eating for children and families.

He currently hosts Rescue Chef on the Food Network and is starting a cooking school in NYC.

Holiday Cookie Recipe... Peanut Butter Cup Cookies

Peanut Butter Cup Cookies


Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Comfort food tonight since I am freezing...

I love Danny Boome, he's British of course I do, here is his version of Tortilla Soup that I am cooking tonight.



Chicken Tortilla Soup

Recipe courtesy Danny Boome

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
25 min

Level:
Easy

Serves:
4 to 6 servings

Ingredients

* 2 tablespoons vegetable oil
* 1 small onion, diced
* 2 tablespoons minced garlic
* 2 jalapenos, finely diced
* 6 cups low-sodium chicken broth
* 1 (14.5-ounce) can fire roasted diced tomatoes
* 1 (14.5-ounce) can black beans, rinsed and drained
* 3 chicken breasts, boneless and skinless
* 2 limes, juiced, plus wedges for garnish
* Salt and freshly ground black pepper
* 1 cup roughly chopped fresh cilantro leaves
* 1 (8-inch) flour tortilla, grilled, cut into thin strips
* 1 avocado, pitted, sliced
* 1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

An afternoon funny...

This is hilarious, these guys are great.  I needed a laugh this afternoon.

Holiday Cookie Recipe... Sugar Cookies

You can't have Holiday Cookies without the traditional Sugar Cookie, here is a great recipe from Real Simple Magazine.

Makes 4-6 dozen cookies, depending on shapes
Hands-on Time: 1hr 15m
Total Time: 3hr 30m

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoons teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1/3 cup vegetable shortening (such as Crisco)
• 2  large eggs, at room temperature
• 2 teaspoons vanilla extract
•   colored or coarse sugar, for decorating

Directions

1. Combine the flour, baking powder, and salt in a large mixing bowl; set aside.

2. Combine the butter and shortening in the bowl of an electric mixer and cream until smooth. Slowly add the sugar, beating on medium. Add the eggs, one at a time, beating well after each addition. Add the vanilla. With a wooden spoon, stir the dry ingredients into the creamed mixture 1 cup at a time.

3. Turn the dough onto a floured surface and divide in half. Place each half on a large sheet of plastic wrap. Flatten into disks about 1 inch thick. Wrap separately then refrigerate at least 2 hours or up to 1 week.

4. To bake, preheat oven to 350° F. Roll to 1/8 inch thick on a well-floured surface. Cut into shapes. Sprinkle with the colored sugar, if desired. Using a spatula, transfer to a large greased baking sheet, sugared-side up. Bake 12 to 14 minutes or until light golden brown around the edges. Transfer to a cooling rack. 

The Z-man's Christmas List

The Z-man's list is a little varied this year, he is only six so take that as you will.

Lego Bionicles, to me these are kinda scary looking but he loves them.

A lego Police Station. He loves all things lego, I hate all things lego especially when I step on them in the dark because they don't pick them up.

What is it this year with these Bakugan toys, the J-man wants them too, I don't understand them, but of course I am not a boy.

He wants this car, it is called an Anti-Gravity Nano, it runs up the walls and can even go on the ceiling if they are smooth, thank goodness mine aren't.

And finally a little techno gear, he wanted an Ipod but I think he is still to young for one because he still can't or really won't pick up after himself so we got him an off brand cheap MP3 player

I think I am going to get him some inline skates and a hockey stick so they can use up some of their boundless energy.

A little Jacksper Love this morning

I love Jackson Rathbone, I think he is genuine and a very down to earth guy. Here is a video of him talking about The Last Airbender and a little Twilight Saga talk.

Holiday Cookie Recipe... Eggnog Spritz & Chocolate Peppermint Cream Bars

Eggnog Spritz

Cookies
3/4 cup granulated sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 teaspoons rum extract
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon ground nutmeg

Rum Drizzle
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon water
1/2 teaspoon ground nutmeg, if desired

1. Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

2. Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.

3. Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

4. In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies.

 Chocolate Peppermint Cream Bars

	1 bag (12 oz) semisweet chocolate chips (2 cups)
	1 bag (12 oz) dark chocolate chips (2 cups)
	1/3  cup whipping cream
	1 cup butter
	¼ cup dry pudding mix from 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
	½ cup whipping cream
	½ teaspoon peppermint extract
	½ teaspoon vanilla
	1 bag (2 lb) powdered sugar
	½ cup coarsely chopped peppermint candy canes
	Spray 15x10x1-inch pan with cooking spray. Reserve 1/2 cup of the semisweet chocolate chips. In 2-quart saucepan, heat remaining semisweet chocolate chips, the dark chocolate chips and 1/3 cup cream over medium-low heat, stirring constantly, until melted. Pour into pan; spread evenly. Refrigerate.
	Meanwhile, in 3-quart saucepan, heat butter, pudding mix and 1/2 cup cream to boiling over medium heat, stirring constantly. Remove from heat; stir in peppermint extract, vanilla and powdered sugar, beating well, until mixture is smooth. Spread evenly over cooled chocolate layer; freeze until firm, 15 to 20 minutes.
	Place reserved 1/2 cup chocolate chips in small resealable freezer plastic bag. Microwave on High 45 to 55 seconds, turning bag over after 30 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over top. Immediately sprinkle with chopped candy. Cut into 15 rows by 5 rows.