Almond Joy Bark

DONT FORGET MY $100 GIVEAWAY!!! My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit. I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light […]

KICK ASS GIVEAWAY!!!!

CLICK ON MY VIDEO FOR THE GIVEAWAY!!!! Go to Beef Its Whats For Dinner for all your beef info. Go to Natural Springs Pools for all your Tampa Pool needs!

Sirloin

DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!) I love love love steak. My favorite cut is the ribeye, HANDS DOWN. But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used […]

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? […]

Easy Beef Stroganoff

I am first going to apologize to my veggie lovin friends. My next 3 posts are going to be all about beef. But my carnivore friends will love them. However, have no fear veggie friends, at the end of the week I will be having a VERY generous giveaway.I was contacted by the Cattlemen’s Beef […]

Pound Cake for National Pound Cake Day

In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh! My mom gave me this recipe after I bitched about my failed pound cake attempt a while ago. Well this pound cake was FAR from a fail. It was moist and delicious. But don’t you dare […]

Daring Bakers- Flourless Chocolate Cake

Above: Will you just look at how moist this cake is!!!! Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 […]

BBQ Cheesy Chicken

When my husband was building our house 10 years ago, we lived here and there during construction. So needless to say I didn’t have a kitchen to cook in. We ate out 2-3 times a day(crazy, I know). I got extremely familiar with the menus from just about every restaurant know to man. This dinner […]

Cuban Pizza

Have you tried my Roast Pork with Black Beans and Yellow rice yet? No? Shame on you..I don’t want to be your friend anymore( Yeah, I am at home with sick kids and a sick self, so I am feeling a bit childish!) Well if you did make it you probably had some left over […]

Roast Pork with Black Beans and Yellow Rice

Soon after moving to Tampa, I discovered a whole new world of food..CUBAN FOOD. Tampa has a large Cuban community and their food is a staple in this town. Growing up I had never heard of chicken and yellow rice, cafe con leche, deviled crabs, plantains, etc. Was I deprived, naaaaa, I was just missing […]

Banana Split Salad

Too cold outside to run and get ice cream? In Florida, it is never too cold for ice cream. But I am sure in like Maine where you are freezing your ass off, the last thing on your mind is a big ol bowl of Rocky Road? So I present you will your alternative, Banana […]

Super Bowl Party Baking Results….

Ohhhh my word…I am sooooo darn tired. Let me run down what I baked for the two day event of for the Professional Sports Wives Association and the Professional Athletes Council. 84 Mini Banana Bread loafs with banana frosting topped with toasted walnuts99 Red velvet cupcakes with cream cheese frosting100 GIANT chocolate chip cookies I […]

ps_menu_class_0

Almond Joy Bark

almond joy bark candy
DONT FORGET MY $100 GIVEAWAY!!!

My Peppermint Bark was soooo yummy when I mad it during the holidays. It was a Huge hit.

I was watching the Food Network today, and Big Daddy’s house was on. He made a bark with cherries, almonds and something else, I just don’t remember what it was. A light bulb went off in my head, so I ran to a piece of paper and wrote down my idea. You see, if I don’t write things down, I totally forget everything! Sometime I even forget why things are on my list. Yes, It is BAD!

So my Almond Joy Bark has probably been done before. But I didn’t even check on google, because I wanted to think I came up with something original damn it! So don’t go bursting my bubble, k?

ALMOND JOY BARK

12 oz semi sweet chocolate, chopped

1/4 tsp coconut extract

1/8 tsp almond extract

1/2 cup almonds

1/2 cup coconut

Melt chocolate over double boiler. Add coconut and almond extract . Mix well. Spread over a cookie sheet lined with parchment paper. Don’t worry about spreading it to the edges. Spread it however thick you want it to be.

Sprinkle with almonds and coconut.

Throw it in the fridge for 45 minutes to harden. And chop it up into shards when hard!

This takes like 5 minutes to throw together and it is sooooooo very addicting!!!

Sirloin


DONT FORGET MY AWESOME GIVEAWAY FRIDAY!! (I’m so excited!)

I love love love steak. My favorite cut is the ribeye, HANDS DOWN.

But my favorite lean cut is Sirloin (pictured above). It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used to slather my steaks with all sorts of seasonings. But now the only thing I ever put on my beef is Kosher Salt and freshly cracked ground pepper. There is no need to hide its wonderful flavor with all the other junk.

And how do I eat my meat?? Cut of its horns, wipe its ass and slap it on my plate! Yes I like my beef rare, I always have. The second it gets cooked over medium, it is ruined in my opinion!

Sirloin is also very low in fat when it comes to red meat for 3 ounces it only has 1.9 g of saturated fat and 4.9 g of total fat. Not too shabby for such a flavorful cut of beef.

Check out this neat little cheat sheet of all of the lean cuts of beef that lists the fat content of 29 cuts of beef.

Also take a gander at this, a nifty cooking guide on how different cuts of lean meat can be prepared in a variety of ways. Very cool!

Here are a few beef recipes that I found on Beef Its Whats For Dinner that peaked my interest

Beef and Smoked Mozzarella Stuffed Focaccia

Beef Spring Rolls with Carrots and Cilantro

Stockyard Steaks with Mushroom and Peppercorn Sauce

Please take a look at Beef Its Whats For Dinner , anything and everything you ever wanted to know about beef is there, including a TON of recipes!!!!

Asian Beef with Broccoli and Noodles

Never in my life would I have ever thought I would buy another pack of Ramen noodles. Remember Ramen noodles? I ate my fair share of cases and cases of them when I moved out after High School. Spending more money on beer and alcohol was totally a priority. Who needed a well balanced meal? I am surprised I don’t have some sort of High Blood pressure issues because of them because and their high sodium content.

However, this recipe called for 2 packs of them. So I decided to throw caution to the wind and act like I was 20 again! Hey, they are still really cheap, .24 a pack. Hmmmm, maybe I should start living on them again to try to save some money.
This meal was surprisingly very good. The meat had a great flavor. I did add another Flavored Sodium packed to the noodles while they were cooking which the recipe didn’t call for. And it totally needed it

ASIAN BEEF AND BROCCOLI WITH NOODLES

1-1/4 pounds beef top round or top sirloin steak, cut 1 inch thick
2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon grated orange rind (optional)
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. **don’t forget to add a season packet to the noodles.**
Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.

Nutrition information per serving, using beef top sirloin steak: 431 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 50 mg cholesterol; 933 mg sodium; 35 g carbohydrate

Don’t forget to visit on

Friday for a GREAT Giveaway!!

Easy Beef Stroganoff

I am first going to apologize to my veggie lovin friends. My next 3 posts are going to be all about beef. But my carnivore friends will love them. However, have no fear veggie friends, at the end of the week I will be having a VERY generous giveaway.
I was contacted by the Cattlemen’s Beef Board and National Cattlemen’s Beef Association to help get the word out about LEAN BEEF. That’s right, not all beef is Fatty Patty Beef McFatty!
I don’t know about you but I often stare at the meat case, not knowing what meat is what.

So check out Beef Its Whats For Dinner for all of your life’s burning questions about beef and for some great recipes.
Everyone loved the dinner. My husband said it reminded him of a really good Hamburger Helper( I don’t think I have even bought Hamburger Helper in probably 10 years).

beef stroganoff

Sorry the photo is sooo BLAH. You see, me and beef have a beef. I cant seem to photograph it very well.

EASY BEEF STROGANOFF

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
1 clove garlic, minced
4 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound mushrooms, sliced (1/2-inch)
1 package (3/4 ounce) brown gravy mix
4 cups uncooked wide egg noodles (about 5 ounces), cooked
1/4 cup dairy sour cream
Instructions
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

*****I actually added the sour cream to the brown sauce.
Make sure to use lots of salt and peper!

Nutrition information per serving:
383 calories; 16 g fat (5 g saturated fat; 5 g monounsaturated fat); 109 mg cholesterol; 420 mg sodium; 30 g carbohydrate; 2.0 g fiber; 31 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 3.7 mg iron; 48.7 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc

Pound Cake for National Pound Cake Day

In honor of National Pound Cake day, I thought it was only fitting to post, um, Pound Cake! Duh!

My mom gave me this recipe after I bitched about my failed pound cake attempt a while ago.

Well this pound cake was FAR from a fail. It was moist and delicious. But don’t you dare put a glaze on top because it is plenty sweet enough. Next time I make it I might even decrease the sugar by just a tinsy tiny bit. I did however make some homemade vanilla bean whipped cream to make it cute since I already had the whipping cream out for the cake. I think she told me she got the recipe from an old Southern Living
Cookbook.

Come on folks, whip you up one of these bad boys in honor of the Holiday!

WHIPPING CREAM POUND CAKE
1 cup butter, softened
3 cups sugar
6 large eggs, room temp
3 cups sifted cake flour
1 cup whipping cream
2 teaspoons vanilla
Beat butter until creamy, gradually add sugar. Add eggs one at a time, beating well.
Add flour and whipping cream alternately, beginning and ending with flour. Pour into a greased and floured Bundt cake and bake at 325 for 1 hour and 15 minutes.

Daring Bakers- Flourless Chocolate Cake

Above: Will you just look at how moist this cake is!!!!


Is it possible to be in love with a chocolate cake? Is it possible to marry it? How about toasted coconut ice cream? Can I marry it too? Please tell me I can. Oh but wait, that means I would be married to 3 things, my husband, chocolate cake and toasted coconut ice cream. Welp, I guess its time to move to Utah!(I know, polygamy and polyandry is illegal, even in Utah.)
For real, what you gaze upon is quite possibly the most decedent, moist, over the top heavenly flourless chocolate cake. If I ever get put in the slammer and am on death row and need to advise of my last meal, this would be it. I will take this cake for my last meal, with a BIG ASS glass of cold milk.
Since this cake only consists of 3 ingredients, I made sure I didn’t use nasty Hershey Chocolate( yes I use it in a pinch, but there is WWWAAAAYYYY better chocolate out there to be had). I used Ghirardelli , half semi-sweet and half milk chocolate, because that is what I had on hand.
This cake was a cinch to make. As expected, it poofed WAY up during baking and then sank in the middle once it cooled. I halved the recipe because I knew there was no way I wouldn’t eat the whole damn cake. Halving the recipe gave me 3 nice sized ramekins of cake!
And the ice cream….ohhh the ice cream. Crazy good. The toasted coconut puts it way over the top! I got the recipe from The Ultimate Ice Cream Book. If you love ice-cream, I highly recommend this book!
I WILL be making this cake again, you can mark my words!!
Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
Equipment -You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins.-An instant read thermometer highly recommended.
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold
And as always check out my fellow Daring Bakers challange results!
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Toasted Coconut Ice Cream
Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 cup half-and-half
1 1/2 cups unsweetened coconut milk
1 cup heavy cream
2 teaspoons vanilla extract
Preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
Combine the half-and-half with the coconut milk in a heavy medium-sized saucepan. Bring to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Briefly rinse your saucepan and rub dry with paper towel or cloth. Pour the eggs, sugar, etc mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze for at least 3 hours. (We froze ours overnight and had perfect, scoopable ice cream the next evening.)

BBQ Cheesy Chicken

When my husband was building our house 10 years ago, we lived here and there during construction. So needless to say I didn’t have a kitchen to cook in. We ate out 2-3 times a day(crazy, I know). I got extremely familiar with the menus from just about every restaurant know to man. This dinner is my take on Monterey Chicken from Chili’s. And to be honest it tastes better, because its not some mass produced this and that delivered from Sysco, mindlessly cooked and slapped on a plate.

C
BBQ Cheesy Chicken
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A cheesy BBQ chicken that will sure have you coming back for more!
Ingredients
  • 4 boneless, skinless organic chicken breasts
  • ½ tablespoon olive oil
  • 8 slices of bacon, cut in half
  • 1 onion, caramelized
  • 1 bottle of BBQ sauce(or homemade)
  • Cheese( I used the Cheddar, Colby jack shredded cheese blend)
Instructions
  1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken.
  2. Marinate them in the fridge from about 30 minutes.
  3. Preheat oven to broil HI, with rack 4 inches from heat
  4. In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, add the olive oil then sautee chicken until mostly done, about 4 minutes per side.
  5. Pour some BBQ sauce over chicken.
  6. Place desired amount of onions on the chicken.
  7. Cover with cheese(how ever much you want)
  8. Place bacon on top.
  9. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer.
No need to go out to eat. Just make it yourself. No gas, no bitchy waitress, no spit in your food, nothing floating in your drink, no tipping. Oh wait, that gives me a great idea. I think I am going to put a tip jar in my kitchen. LOL

Cuban Pizza

caban pizza


Have you tried my Roast Pork with Black Beans and Yellow rice yet? No? Shame on you..I don’t want to be your friend anymore( Yeah, I am at home with sick kids and a sick self, so I am feeling a bit childish!)
Well if you did make it you probably had some left over pork. And here is an interesting way to use it up.
So you know my husband, the one who cant boil water, the one who doesn’t even grill?? Uh Huh, that’s the one. He said many moons ago he ate “Cuban Pizza” at a baseball game. Well it sounded totally disgusting me me. But I will give anything a try once(ok, well maybe not anything, but you get the picture). Cubans..no not the people..the sandwich is another Tampa food. The Wikipedia definition is… a sandwich created by Cuban workers, either in Cuba or in the immigrant community of Ybor City in Tampa Florida. Later, Cubans brought it to other communities in southern Florida, particularly Key West and Miami where it is very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.
So Cuban Pizza it was and I just so happened to pick up some pizza dough from the bakery, so I was ready to go.
Let me tell you how wrong it felt spreading mustard over a pizza dough! I was actually grossed out. But with an open mind, I continued……
CUBAN PIZZA
1 Pizza dough
Mustard
A bunch of Mozzarella and some Swiss cheese
Dill Pickles
Left Over shredded Roast Pork
Adobo Seasoning
Preheat your oven to 500 and put your pizza stone on the bottom rack. Preheat for a good 30 minutes.
Roll out your pizza dough.
Spread is with a nice helping of mustard( I know I know..just trust me on this one)
Cover it with the mozzarella and Swiss cheese
Put on the pork and pickles
Sprinkle with a bit of Adobo Seasoning.
Bake in the over for about 6-8 minutes or until the crust is browned.
DAMN IT, my husband was right(again), it was delicious!!!!

Roast Pork with Black Beans and Yellow Rice

roast pork with black beans and yelow rice Soon after moving to Tampa, I discovered a whole new world of food..CUBAN FOOD.
Tampa has a large Cuban community and their food is a staple in this town. Growing up I had never heard of chicken and yellow rice, cafe con leche, deviled crabs, plantains, etc. Was I deprived, naaaaa, I was just missing out on a whole bunch of yummy food.
So if you are Cuban, I am sure this is not the authentic way to make Roast Pork with Black Beans and Yellow Rice, but it my way and it tastes damn good (and it takes like the Cuban restaurants).And sorry about the photo, the food wouldn’t corporate and was being shy(kinda of a blah picture)

ROAST PORK WITH BLACK BEANS AND YELLOW RICE
PORK
4-5 pound Boston Butt
Adobo Seasoning (Goya Brand)
3/4 cup Mojo Criollo
Preheat oven to 350
Generously season meat with Adobo Seasoning. Place in a dutch oven(or large pot w/ lid) along with the mojo criollo, cover and cook per package directions on meat. I think it is 22-26 minutes per pound.YELLOW RICE
1 Package Vigo Yellow Rice (16 oz. for a family of 4)
Mojo Criollo
Cook per package directions..HOWEVER..dont use all water like the package calls for, use 1/2 water and 1/2 Mojo Criollo.
The rice already has wonder flavor, but using 1/2 water and 1/2 mojo gives it a great kick!
BLACK BEANS
1 Tbsp Olive oil
1 onion, diced
2 garlic cloves, minced
2 Tbsp cumin
2 bay leaves
1/4- 1/2 cup Goya mojo criollo
In a medium sauce pan over medium heat, saute onions in olive oil for about 10 minutes. Add Garlic and cook for 2 minutes more. Add cumin. Add Beans,bay leaves and mojo.
Simmer for about 10 minutes, until beans are soft.
Oh and don’t forget the Crystal Hot sauce! NO Cuban meal is complete without it!!!
Make this meal and your family will love you(and me ) for it!!!!
(recipe by Leslie)
Join Aggie’s Kitchen andReal Mom Kitchen and share a family favorite Winter Comfort Food recipe for the Bush’s Beans Recipe Exchange!”

Banana Split Salad

banana split salad
Too cold outside to run and get ice cream? In Florida, it is never too cold for ice cream. But I am sure in like Maine where you are freezing your ass off, the last thing on your mind is a big ol bowl of Rocky Road? So I present you will your alternative, Banana Split salad. I could literally shove my face in this bowl and lick it clean. SERIOUSLY! And it is from Paula Deen so you know it has to be ridiculously yummy!

I just had a memory pop into my head..I remember in High School, me and my dear friend Patti(rest her soul) would sit on the couch and eat a pint of ice cream(a pint each), sulking because our boyfriends didn’t call(bastards..you know who you are:) ). Countless times this happened. Remember those days of jerky boyfriends and fast metabolisms!!!???????
Enough rambling..on to the recipe….make it and you will drool! Promise!

BANANA SPLIT SALAD

1 can sweetened condensed milk (14-ounce)

1 container frozen whipped topping (12-ounce) thawed

1 can cherry pie filling (21-ounce)

3 medium bananas sliced

1 can crushed pineapple (8-ounce) drained

1/2 cup chopped pecans (toasted)

1/2 cup shredded sweetened flaked coconut

1 cup sliced fresh strawberries

Garnish: chopped pecans — shredded coconut, sliced strawberry and a drizzle of chocolate syrup

In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, coconut, and strawberry, if desired

ENJOY!

Super Bowl Party Baking Results….

Ohhhh my word…I am sooooo darn tired. Let me run down what I baked for the two day event of for the Professional Sports Wives Association and the Professional Athletes Council.

84 Mini Banana Bread loafs with banana frosting topped with toasted walnuts
99 Red velvet cupcakes with cream cheese frosting
100 GIANT chocolate chip cookies

I wish I knew or wrote down how much time I spent in the kitchen. But it was an unGodly amount of time. The cookies alone took 22 minutes a batch and I could only cook 7 at a time!
Thats over 5 hours of just BAKING time for the just the cookies.

My one little standard size oven needs a rest. Yes I was offered tons of help in the kitchen, did I accept anyones offer??? No. Do I ever accept help? Rarely! Its my own way to torture myself. Fun huh?
To get this all done in time for the party on Friday and Saturday, it took planning.
I made all the banana breads on Tuesday. I added a tiny bit of vegetable oil to the mix to keep the moisture level up. I baked them on Monday and Tuesday. Then I wrapped them individually in tin foil then put them in Tupperware and stored them in the freezer.

On Wednesday, I made the red velvet cupcakes. they are super moist, so I knew there would be noooo problem with them in an airtight container in the fridge. I baked all of the cookies on Thursday, Friday and some on Saturday morning.
Phew, that’s a whole lotta baking!
A bunch of you asked how much I charged or how much they paid me?
NADA! I didn’t charge nor did I get paid a single cent! I truly did it for the opportunity and the challenge to see if I could pull it all off.

I wish I had some good Hollywood Celebrity gossip to spill, but I don’t.
I was at the event all day long and left each day around 6 ish. It turns out that all of the “famous” people showed up after I left. There were tons of NFL players and their wives and lots of high profile executives that I met. I still had a ball!

I would do it again in a second.
I got a few marriage proposals because of my goodies, however I had to respectfully decline! 😉

Me and my sister. She was my helper on Friday. And my girl Bobcat was my helper on Saturday.

Me and one of the many nice people I met…William E. Wilson (mens clothing designer)
visit his website at http://www.williamwilsonclothing.com/ . Very Very Sweet man!

Me and the “magnificent” Michael Barber former NFL player and founder of the Pro Athletes Council

I don’t really have many photos.

I am not a big “oh can I have your autograph” person or “can I have a photo with you” person.
The experience was wonderful.
I promise to get back on everyones blogs when I get my life and house back in order. Imagine being gone for 2 days, leaving the husband and 2 kiddos to fin for themselves!!! Not a good outcome! My house was a wreck!! No back to cleaning I goooooo!!!