Happy Halloween....

I love this time of year. Halloween is the holiday kick-off from now until we ring in new year. I loved it as a little girl, and I still love it now. Thanksgiving and Christmas will be here and gone before we know it. It all goes by so fast.

I put together this fun Halloween video with a few safety tips I found on the CDC website to help keep your festivities fun and safe, and I included a delicious recipe from a previous blog post. All of my friends - with and without a badge - just love them. See below or click here for the original post.

Happy Halloween!

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Pumpkin Spice Cupcakes

Ingredients:

2 cups all purpose flour

1 (3.4 oz) package Jello brand instant butterscotch pudding mix

2 tsp baking soda

1/4 tsp salt (optional...I did not use in mine)

1 tbsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp ground cloves

1 cup butter, room temperature (2 sticks)

1 cup white sugar

1 cup packed brown sugar

4 eggs, room temperature

1 tsp vanilla

1 (15 oz) can pumpkin puree
Paper cupcake liners
2 muffin tins (holds 12 cupcakes) * Recipe makes 24 cupcakes. I do not recommend halving the recipe, but make all 24. They will be eaten!  

Directions:

• Preheat oven to 350 degrees. Line two muffin tins (12 ea) with 24 paper muffin/cupcake liners. 
• Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, and cloves in a bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.  The mixture should be noticeably lighter in color.  Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.  Beat in the vanilla and pumpkin puree with the last egg.  Stir in the flour mixture, mixing until just incorporated.  Place one paper liner in each muffin space. Pour the batter into paper cupcake liner. (see my notes below)
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.  Cool in the pans for 10 minutes before removing to cool completely on a wire rack.  NOTE: I used a double-oven and put one tin in each oven.  If you have a single-oven,  I would probably bake one tin at a time.  I’m not sure how evenly it would cook w/ two tins in one oven, so use your own judgment there.
• After the cupcakes are completely cool, frost them with the cinnamon cream cheese icing.  

Cinnamon Cream Cheese Icing (Delicious!)

Ingredients:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

3 cups confectioners' sugar

1 tsp vanilla

1 tsp ground cinnamon

Directions:

Beat the cream cheese and butter with an electric mixer in a bowl until smooth.  Beat in the confectioners' sugar a little at a time until incorporated.  Add the vanilla and ground cinnamon.  Beat until fluffy.  NOTE: You may need to add a little more confectioners' sugar to thicken the icing.  Try it with 3 cups first, and then add more if you want the icing to be thicker, but not too much, as you don't want it so sweet it won't compliment the taste of the cupcake.  I did add a little more, but not much. Make sure the cupcakes are completely cool before icing them.

Notes:  

• The first time I made this, I panicked because after I stirred in the flour, the batter was VERY thick and was NOT ‘pourable’ as the instructions given to me called for.  I scooped the mixture out using a spoon. 
• The second time I made this, I used a scoop like this and it went much, MUCH faster.  I use this scoop for my cream puffs also and it is such a time saver.  The scoop size is a 2” circle. 
• If you use the scoop, put one scoop in each of the 24 cups, then go back with a spoon and evenly distribute the mixture until cups are ¾ filled.  Keep swirling the mixture around with a spoon to get the mixture to settle down. 
• You won't use all of mixture, so don't worry. 

I used a 16" pastry bag for the frosting and the Wilton tip #1M.

October 27, 2017 - Charlotte-Mecklenburg Police Headquarters

I volunteered Friday night in the gift shop and set up my little treat table -- the first time in a long time. I thought it turned out cute. 

 ♥

Chicken Fantastic....

Need something quick, easy, and delicious? This casserole is a simple variation of an entree I ordered off the "Pike's Soda Shop" menu here in Charlotte. And if you love the popular 'green bean casserole', you will love this.

It has been 'tested and approved' by the officers I cook for - twice.

The first time I made this casserole for 2nd shift, I was a little embarrassed to serve it. It's delicious, but like most casseroles, when you plate it, it doesn't really look all that appetizing. It just looks like a a big mistake on a plate. But on this particular night, surprisingly, I ran out!

The picture on the left is of the actual dish at Pike's Soda Shop. Mine is pictured below...see, what I mean? Mine tastes just as good - and maybe even better because I don't have to pick out the mushrooms - but the presentation is so much prettier in the crock. I have some of those crocks, maybe I should use them next time.

Anytime I cook for these guys, it's a guessing game on how much to make, but that night, I think 12 officers stopped by. I had to set the table in the kitchen as an overflow. I never really know how many officers will be able to stop by, but it was that night that I decided (as a novice cook) that no matter what, I must always make three pans of whatever it is. They loved it!

Here's what you'll need:

CHICKEN FANTASTIC

1 Rotisserie Chicken, shredded (about two cups - I use white meat)
2 boxes Chicken Stove Top stuffing OR 2 packages Uncle Ben's Long  Grain/Wild Rice
2 14.5 oz can French Style Green Beans (drained).
1 small can of diced water chestnuts (drained).
1 SMALL can French's Fried Onions (located next to the green beans at the store).  My picture is of a large can, but get the small.
1 can Campbells Cream of Chicken Soup
3/4 c. Whole Milk
1/2 stick Butter (if using the stuffing)
1-1/2 c. Kraft Finely Shredded Cheddar OR Colby/Monterey Jack (Colby/Jack seems to melt better)

I have made this both ways - with the wild rice (like on the original Pikes Soda Shop menu) and with chicken stuffing. Both are delicious!

If using the Uncle Ben's Long Grain and Wild Rice:

• Microwave two packs (separately) as directed on the back of the package. 
• Spread both packs of cooked rice evenly in a greased 13 x 9" pan (I use Pam).
• Add the 2 cups shredded chicken on top of the rice.
• In a separate mixing bowl, combine the drained French Style Green Beans. 
• Add the Cream of Chicken Soup. 
• Add 3/4 cup of milk. 
• Add the drained water chestnuts. 
• Add 1 SMALL can French's Fried Onions (located next to the green beans at the store).  My picture is of a large can, but get the small. 
• Stir until the soup and onions are well mixed. 
• Pour the green bean mixture on top of the chicken. 
• Sprinkle about 1-1/2 cups of the finely shredded cheese on top of the green bean mixture. 
• Bake at 350" for about 35 minutes, or until hot.  

If using the stuffing:

Follow package directions, but use 1/2 stick of butter. Cover and let sit for a few minutes until stuffing is moist. Add a little more hot water if needed if it doesn't seem most enough. Sometimes for even more flavor, I will substitute the water with chicken broth for the stuffing. While the stuffing is softening, you can make the green bean mixture. Follow the steps above.

So you'll have four layers: 

        1- Dressing or Rice

        2- Chicken

        3- Green Bean Mixture 
        4- Cheese
    

Bake at 350 degrees until cheese has melted and casserole is bubbly (appx. 35 minutes). 

Enjoy!                                             

                                                                            ♥ 

The Heart of HCSO....

Originally from Tampa/Brandon FL, I have made my home under the Carolina blue skies for the past
26-1/2 years. But I get homesick all the time. I miss my family; friends; my best girlfriend, Linda; Frank and Diane; the drive across the Skyway Bridge....I could go on and on. The restaurants are amazing too. La Septima and Brocatos are two of my favorites. I'm not sure what or who I miss more - my family or the great Latin food. No offense, but I think it's a tie.  :)

I am proud to say that I am a Tampa native, and it was the Hillsborough County Sheriff's Office (HCSO) who was the law enforcement presence in the area where I grew up. They still are. 

While I was working on a new community service video for CMPD, I found some wonderful photos on the HCSO's Facebook page that expresses their compassion for the children in Hillsborough County, so I made them a video. I have been wanting to do something for them for a long time - albeit now three states away - to show my appreciation for their continued service to my friends and family who still live there.   

I shared this video with my HCSO contact on Wednesday and I am proud to report that he loved it and I think the sheriff did too. It is currently making the rounds on Facebook and Twitter. 

This is the Heart of HCSO.  ♥  

I thought every picture was precious, but I especially loved the expression on this little one. Whatever he was saying looked super important and he had the deputy's attention. The expression on his face and his hand gestures.... priceless. Just as cute as can be.  ♥ 
                                                           

Thinking about a visit to Tampa? Here's a great link to help get you started.  https://www.visittampabay.com/

Video photo credit: Hillsborough County Sheriff's Office

It's not about the cream puffs....

My life is perfectly imperfect. How many times have I said that! I work hard. I have two jobs. I volunteer downtown with CMPD. I live in a 56-year-old house that is literally falling apart at the seams, and the saga of the unfinished wall in the den continues. Who knew finding someone to fix it would be so hard, time-consuming, and expensive.

But my worries are over, my hero handyman has arrived!

Thanks to my friend, Rachel, I finally found an awesome handyman. His name is Jerry. He put my new paneled wall up in lickity split time and did a great job. He's coming back on Monday to finish sanding, priming, and painting it. The thought of not seeing my ottoman in the kitchen and the TV in the middle of the room makes me want to cry. I'm so happy!

The last two years have forced me to slack off from cooking for my friends -- foot surgery in 2015 and losing my job in 2016. I have tried to stay in touch the last two years by my volunteer work and  delivering my cream puffs, and I did host a lunch and dinner last November, but there are so many new officers, I feel like a stranger most of the time.

About a month ago, there was a knock on my door and two officers were out front in their cute little police UTV. I'm not exactly sure what UTV stands for, but I think it's 'utility vehicle'. Their UTV seemed a little bigger than the one pictured here (theirs had a backseat). Anyway, they were patrolling the Greenway that is not far from my home and were returning from a meal break. It meant so much to me that they stopped by to say hello.

Then Friday morning, in the midst of all the house drama and repair stress, I hear the whistle on my phone alerting me that I have a text message. It was a message from one of the officers from a division across town, and it made me smile big.

It's like they understand.

So it's not about the meals; I'm not just the 'food truck'; and it's not about how many cream puffs I make.

It's about friendship...thank you, officers!  ♥