Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake! | Taste of Home Community  
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Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

Last post Mar 27, 2012 6:25 AM by JMartinelli13 . 43 replies.


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  • Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Good morning and happy birthday sweet friend~ Wishing you an abundance of health and happiness today and through out the year. You'll have to let us know what you'll be up to today but starting with sleeping in and then on to loads of fun & great food the rest of the day.

    Well start off with cake even though I think you'd prefer to dig right in with the meal. But this sounded so spring like.

    Have a great day sweetie, big birthday hugs!

     

    Lemon Curd Trifle with Fresh Berries

    Recipe courtesy Tyler Florence

    Prep Time:
    30 min
    Inactive Prep Time:
    3 hr 0 min
    Cook Time:
    10 min
    Level:
    Intermediate
    Serves:
    6 servings

    Ingredients

    • 6 large egg yolks
    • 1 cup sugar
    • 4 lemons, zested and juiced
    • 1/2 cup (1 stick) unsalted butter, cut in chunks
    • 1 pint fresh strawberries, stemmed and halved lengthwise
    • 1 pint fresh blueberries
    • 1 pint fresh blackberries
    • 2 cups sweetened whipped cream
    • 1 prepared lemon pound cake, sliced
    • 1/4 cup Limoncello or Grand Marnier liqueur (optional) (NOT)
    • Fresh mint leaves, for garnish

    Directions

    To make the lemon curd: Bring
    a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar,
    lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until
    smooth. Set the bowl over the simmering water, without letting the bottom touch,
    and continue to whisk. Keep working-out that arm and whisk it vigorously for a
    good 10 minutes, until the curd has doubled in volume and is very thick and
    yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a
    couple of chunks at a time, until melted. Refrigerate until the custard is cold
    and firm.

    To build the trifle: put the berries in a mixing
    bowl and toss them together so they are evenly distributed. Fold the whipped
    cream into the chilled lemon curd to lighten it up into a mousse. Line a glass
    trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the
    Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of
    mixed berries. Repeat the layers until the ingredients are used up, the last
    layer looks best if it's the berries. Chill before serving. Garnish with fresh
    mint.

    False

     

     

  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Wish you happiness not only today but through out the year
    Happy birthday to our dear friend and sweet Lady.

    I am bringing in 2 cakes for you to celebrate.

    White Birthday Cake with Italian Meringue Icing

    This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.

    White Birthday Cake with Italian Meringue Icing
    • YIELD: 16 servings (serving size: 1 slice)
    • COURSE: Desserts, Cakes/Frostings

    Ingredients

    • Cake:
    • Cooking spray
    • 2 cups sugar
    • 3/4 cup unsalted butter, softened
    • 3 large eggs
    • 1 teaspoon clear vanilla extract
    • 1/2 teaspoon almond extract
    • 3 cups cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup low-fat buttermilk
    • Icing:
    • 1/4 teaspoon cream of tartar
    • 3 large egg whites
    • 1 cup sugar
    • 1/4 cup water
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract

    Preparation

    Preheat oven to 350°.

    To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

    Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.

    To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.

    Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.

    Nutritional Information

    Amount per serving
    • Calories: 310
    • Calories from fat: 28%
    • Fat: 9.7g
    • Saturated fat: 5.8g
    • Monounsaturated fat: 2.6g
    • Polyunsaturated fat: 0.5g
    • Protein: 3.8g
    • Carbohydrate: 52.4g
    • Fiber: 0.3g
    • Cholesterol: 63mg
    • Iron: 1.5mg
    • Sodium: 202mg
    • Calcium: 33mg

    Cooking Light MAY 2005

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Banana Split Cake

    Banana Split Cake Photo by: Photo: Charles Walton
    • YIELD: 1 (10-inch) cake
    • COURSE: Desserts, Cakes/Frostings

    Ingredients

    • 3 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 cup vegetable oil
    • 1/2 cup buttermilk
    • 2 cups mashed banana (5 medium)
    • 1 cup chopped pecans
    • 1 cup flaked coconut
    • 1 1/2 teaspoons vanilla extract
    • 1 (20-ounce) can crushed pineapple, undrained
    • 1 (16-ounce) jar maraschino cherries, drained
    • 1 (8-ounce) package cream cheese, softened
    • 1 1/2 cups powdered sugar
    • Garnishes: toasted flaked coconut, long-stemmed maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce

    Preparation

    Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.

    Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased and floured 10-inch tube pan.

    Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack.

    Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired.

    Southern Living FEBRUARY 1999

    False
  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Cheers!!

    recipe image

    Strawberry Shortcake Drink
        
     source-allrecipes

    Submitted By: sanzoe

    Prep Time: 5 Minutes
        
    Ready In: 5 Minutes
    Servings: 1

    "This yummy pink ice cream-based cocktail blends the flavors of amaretto liqueur, vanilla ice cream, and strawberries."

    Ingredients:
    1/4 cup frozen strawberries, thawed
    1 1/4 fluid ounces amaretto liqueur
    2 (1/2 cup) scoops vanilla ice cream
    1 dash vanilla extract
    1/2 cup crushed ice
    1/4 fluid ounce vanilla-flavored vodka
    (optional)
    1 tablespoon whipped cream
    1 fresh strawberry

    Directions:
    1.     Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
    2.     Cover and blend until smooth.
    3.     Pour into a glass and garnish with whipped cream and a fresh strawberry.

    False
  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    I thought I'd pay tribute to all the great recipes you've posted over the years Skip. So many have become my favorites and " go to" recipes for special events or family gatherings. Thank-you for all you've contributed here sweetie pie.

    We'll start with my favorite breakfast dish, then on to the main course.

     

    SCRAMBLED EGGS WITH ASPARAGUS, PROSCIUTTO, AND PARMESAN
    (Source: Rosie, TOH bb, her source American Test Kitchen)
    (This is sooooo good!)
    Serves 4 to 6 (can easily cut back for our smaller families)

    12 large eggs
    3/4 teaspoon table salt 
    1/4 teaspoon ground black pepper 
    6 tablespoons half-and-half  (sour cream)
    1 teaspoon vegetable oil 
    8 ounces asparagus, bottoms trimmed, each spear halved lengthwise, then cut on bias into 1/2-inch lengths (about  1 1/2 cups)
    1/2 cup grated Parmesan cheese (1 ounce) (used havarti~ yum)
    3 ounces thinly sliced prosciutto, cut into 1/2 inch squares (I had some high quality thinly sliced ham off the bone~ delish)

    1. Crack eggs into medium bowl; add salt, pepper, and half-and-half. Beat with dinner fork until thoroughly combined.
    2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add asparagus and cook, stirring occasionally, until lightly browned and tender but still crisp, 3 to 4 minutes. Spread asparagus in single layer on small plate; set aside.
    3. Wipe out skillet with paper towels, add butter, and set over medium heat. When butter foams, swirl to coat bottom and sides of skillet, then pour in eggs. With heatproof rubber spatula, stir eggs constantly, slowly pushing them from side to side, scraping along bottom of skillet and then around sides, and lifting and folding eggs as they form curds. Do not over-scramble eggs, as curds will be too small. Cook eggs until large curds form but eggs are still very moist, 2 to 3 minutes. Off heat, gently fold in cheese, prosciutto, and asparagus until evenly distributed; if eggs are still underdone, return skillet to medium heat for no longer than 30 seconds. Divide eggs among individual plates and serve immediately.
    If your asparagus spears are very fat, after halving them lengthwise, cut them on the bias into 3/8-inch lengths, slightly smaller

    False

     

     

  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Yowzer Salsa, I thought those cakes looked great, but I think I'll start with that drink. Yummy!!!

     

    Another one of Rosie's, in fact just had this again the other night.

     

    SMOKED GOUDA-STUFFED CHICKEN WRAPPED IN BACON
    (Source:  Rosie, TOH website. This has become my favorite)

    4 boneless chicken breasts
    3 tablespoons butter
    Salt
    1/2 teaspoon pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon paprika
    1/4 teaspoon cayenne
    1/2 cup smoked gouda cheese
    4 slices bacon

    Preheat oven to 350 degrees F.
    Flatten each chicken breast to 1/4-inch thickness. Combine pepper, garlic powder, paprika and the cayenne together in a small bowl and spread evenly on both sides of the chicken
    breasts. Salt to taste. Cut the smoked Gouda into small pieces and place one quarter of
    the cheese on each breast. Press down firmly and roll the breast starting with the narrow end. Wrap each chicken breast  with one piece of bacon. Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp. Place the four chicken rolls in a baking dish and bake at 350 degrees for 20 minutes. Serve immediately. Yield: 4 servings (I used toothpicks to hold chicken breasts together)

    Per Serving: 218 Cal (49% from Fat, 49% from Protein, 1% from Carb); 26 g Protein; 12 g Tot Fat; 1 g Carbs; 0 g Fiber; 17 mg Calcium; 1 mg Iron; 150 mg Sodium; 95 mg Cholesterol

     

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    And one new one just for the fun of it. Still want one of those drinks first....lol. My gosh that looks and sounds so great that I don't care what time it is, as Rosie would say it's 5 o'clock somewhere.

     

    Roman-style Chicken

    Recipe courtesy Giada De
    Laurentiis

    Prep
    Time:
    20 min
    Inactive Prep
    Time:
    --
    Cook
    Time:
    40 min
    Level:
    Easy
    Serves:
    6 servings

    Ingredients

    • 4 skinless chicken breast halves, with ribs
    • 2 skinless chicken thighs, with bones
    • 1/2 teaspoon salt, plus 1 teaspoon
    • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
    • 1/4 cup olive oil
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 3 ounces prosciutto, chopped
    • 2 cloves garlic, chopped
    • 1 (15-ounce) can diced tomatoes
    • 1/2 cup white wine
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon fresh oregano leaves
    • 1/2 cup chicken stock
    • 2 tablespoons capers
    • 1/4 cup chopped fresh flat-leaf parsley leaves

    Directions

    Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

    Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.


    If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the
    chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

    SERVES 6; Calories: 266; Total Fat 13 grams; Saturated
    Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams;
    Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

     

     

    False

     

     

  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Oh my ! what a tribute Jill your favorite Rosie's recipe are good

    the Roman-style Chicken is wonderful

    False
  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Can't help it ~ i picked the same cake ~  Imagine my surprise  Salsa !

     

    Happy Birthday Sweetie, lol  Salsa Imagine that ~  We both picked the same cake and post #2 was my second choice. 

     

    Rosie may your day be filled with sunshine and laughter and Much Love.  Just remember I still an the Lil Sis ~ Wink   lol  Hugs  and Kisses ~  Janie

     

    Roman Chicken is wonderful  Hail Caesear !

     

    White Birthday Cake with Italian Meringue Icing

    This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.

    White Birthday Cake with Italian Meringue Icing
    • YIELD: 16 servings (serving size: 1 slice)       
    • COURSE:          Desserts, Cakes/Frostings       

    Ingredients

    • Cake:
    •   Cooking spray
    • 2 cups sugar
    • 3/4 cup unsalted butter, softened
    • 3  large eggs
    • 1 teaspoon clear vanilla extract
    • 1/2 teaspoon almond extract
    • 3 cups cake flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup low-fat buttermilk
    • Icing:
    • 1/4 teaspoon cream of tartar
    • 3  large egg whites
    • 1 cup sugar
    • 1/4 cup water
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract

    Preparation

    Preheat oven to 350°.

    To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.

    Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.

    To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.

    Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.

    Nutritional Information

    Amount per serving
    •         Calories:                  310       
    False

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Lol, that's amazing you guys picked out the same cakes, probably cuz they look soooooooo delicious! Nice to see you Ms. Janie, now what's your favorite drink we'll be sipping on. I'll post my bestest one later.

    Have a nice day & evening you two.

    Huggie Bears

    False

     

     

  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!


    Chocolate Chip Cookie Dough Cheesecake

    from melskitchencafe.com

    *Note: this cheesecake, like any good, baked
    cheesecake, tastes best after being refrigerated overnight.

    Crust:

    4 tablespoons butter, melted

    2 1/2 cups chocolate cookie crumbs (I
    like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie
    or even Oreos)

    Filling:

    4 (8-ounce) blocks cream cheese, softened to room
    temperature

    1 cup sugar

    4 large eggs

    1 teaspoon all-purpose flour

    1 teaspoon vanilla

    1 cup sour cream (I used light and it
    worked just fine)

    Cookie Dough:

    ½ cup butter, softened

    ½ cup sugar

    ½ cup packed light brown sugar

    2 tablespoon water or milk

    2 teaspoon vanilla extract

    1 cup all-purpose flour

    1/4 teaspoon salt

    1 cup mini chocolate chips

    An additional 1 cup mini chocolate chips to fold into the
    batter with the cookie dough balls

    Garnish:

    1 cup heavy whipping cream, whipped to stiff peaks
    (add 1 tablespoon powdered sugar while whipping if you
    like a bit of extra sweetness)

    Mini chocolate chips, for sprinkling

    For the cookie dough: In a medium bowl, combine the butter and
    sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in
    the flour, salt and the chocolate chips. The dough will be fairly soft. Gently
    roll the dough into small balls (about a teaspoon size, maybe a bit larger) and
    place them on a wax paper lined plate or baking sheet. Place them in the freezer
    to harden while making the rest of the cheesecake.

    For the crust: Lightly grease the bottom and sides of a
    10-inch springform pan. In a medium bowl, combine the butter with the chocolate
    cookie crumbs (you could easily use a food processor to crush the cookies and
    incorporate the butter). Press onto the bottom and about halfway up the sides of
    the prepared pan.

    For the cheesecake: Using an electric mixer on high speed,
    beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and
    sour cream and mix just until blended. Be careful not to overmix - incorporating
    too much air into the batter can contribute to a cheesecake cracking on top
    during baking.

    Pour half the batter into the prepared crust. Gently stir in
    the cookie dough balls and the additional 1 cup mini chocolate chips into the
    remaining batter. Pour into the pan, spreading the batter to the sides of the
    pan and evening it out across the top (it is ok to see bumps of cookie dough
    here and there, smooth it the best you can). Bake the cheesecake at 325 degrees
    for one hour. Turn off the oven and prop the door open several inches. Let the
    cake sit in the oven for an additional 30 minutes. Remove the cake from the oven
    and let it cool completely on a wire rack. Refrigerate until chilled (ideally,
    overnight). To serve, cut into slices and top with whipped cream and mini
    chocolate chips.

     

     

    LOl  This cake is beyond words !  Its  just plain Out of this world Wonderful ~  Janie

    False

     Taste of Home member since 2004. Taste of Home field Editor since 2009*

    Enjoying  every Minute.

  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

     

    Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

    Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes Recipeenlarge
    Randy Mayor

    A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans.

    4.03

     

    Ingredients

     

     

     
    • 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices
    • Cooking spray
    • 1/4 cup packed brown sugar, divided
    • 1 bacon slice, cut into 1-inch pieces
    • 1 teaspoon vegetable oil
    • 1 medium red onion, sliced and separated into rings (about 1 1/2 cups)
    • 1/4 cup water
    • 1/4 cup balsamic vinegar
    • 1 tablespoon grated peeled fresh ginger
    • 1 pound pork tenderloin
    • 1/2 cup all-purpose flour, divided
    • 1/3 cup ground pecans
    • 1/2 teaspoon cracked black pepper
    • 2 large egg whites, lightly beaten
    • 1 tablespoon butter or stick margarine
    • 4 teaspoons finely chopped pecans, toasted

    Preparation

    1. Preheat oven to 400°.
    2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.
    3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.
    4. Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
    5. Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.
    6. Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with
    False

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Happy Birthday Rosie!!

    Isn't it great to be another year YOUNGER!Wink

    I was doing fine this morning until I saw all the delicious looking cakes posted for your birthday now my cup of coffee is missing a piece of cake to go with it!

    I found these burgers online and thought they sounded wonderful.

    Enjoy!

    Rochelle (chefly)

    The New Englandah Burgah
    Serves 2 large burgers

    This is a burger that requires a ravenous appetite and begs to be eaten in generous mouthfuls, each including all of the different components. Recipe courtesy of the cooks at food52.com. Photo by Melanie Einzig, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52.
    Ingredients

    1 pound 80-85% lean ground beef
    1/4 cup pure maple syrup, plus more for basting
    4 thick slices applewood smoked bacon
    1 MacIntosh apple (cut into thick rings, use a crisp-tart apple that holds its shape when cooked)
    4 slices Vermont cheddar cheese
    2 hamburger rolls
    Salt and pepper to taste
    Method

    In a medium bowl, combine the beef, 1/4 cup maple syrup, and salt and pepper to taste. Mix well using your hands. Form into 2 8-ounce patties. Set aside in the refrigerator.

    Cook the bacon on the grill, in a skillet, or in the oven. Peel and slice the apple. Place in small bowl and sprinkle lemon juice over the slices to prevent browning.

    Place the apple slices on grill and cook for about one minute on each side. Remove and set aside.
    Grill the burgers over high heat, turn after 3 or 4 minutes and move to a cooler part of the grill. Drizzle some maple syrup over the burgers as they cook. Toast the buns as the burgers cook.
    When the burgers are cooked to your liking, take two slices or more of bacon and place on top of each burger. Arrange some apple slices on top of the bacon.

    Place a slice of cheese on top of each burger, cover the grill and let melt for about a minute.
    Place the burgers on the buns. Enjoy.

    http://www.wholefoodsmarket.com/recipes/images/2759_new_englandah_burgah.jpg
    http://www.wholefoodsmarket.com/recipes/2759#comments

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    Page 1

    Rosie, It's one of my favorites as well !  I know all there is to know about this recipe !! Devil

    Janie ~  Drinks

    Beau Rivage Bloody Mary Mix

    1 6 -oz. can tomato paste
    2 c. water
    1 12-oz. can V8 veg.juice
    1/3 c.white vinegar
    1/4 c. worcestershire sauce
    2 tsp. Lawry`s seasoned salt
    1 1/4 tsp. black pepper
    1/2 tsp. Tabasco

    Combine all in a bottle or pitcher,stir well.Mix with vodka to make Bloody Mary`s.

    Makes 1 qt. of mix.

    False

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  • Re: Happy Birthday Sweet Rosie Girl, TIme to blow out the candles and eat some cake!

    lolol  Looks like the party went to Rosies Head !  lol  Janie

     

    Hey Chef, Great to see you !  Hope all has been well .  Janie Right Hug

    False

     Taste of Home member since 2004. Taste of Home field Editor since 2009*

    Enjoying  every Minute.