_I was in search of a yummy appetizer that pairs well with wine.  Olives + cheese = winner.  Here's what I learned:

1. Definitely make this at least 24 hours ahead of time so the flavors can do their thing.  Give it a stir occasionally.
2. I used mozzarella and sharp cheddar.
3. Definitely take it out of the refrigerator well in advance of serving.  Directions say it should be served at room temp.
4. I set a small jar of tooth picks on the side for easy olive/cheese access.
5. Makes a ton!
6. Daune - if you are reading this, make it.  It's so up your alley.

_Recipe can be found here:  Marinated Olives and Cheeses

_This is one of our favorite meals!  Because they do take a little more effort than your everyday dinner we don't make them often.  But when we do it's such a treat!  Here's what I learned...

1. The recipe calls for 1/2 tablespoon of chili paste with garlic.  I usually double that to give it the perfect amount of heat.
2. Since we are on the topic of chili paste with garlic...make sure it's paste.  I have tried using chili sauce with garlic before and it's very mild in flavor.  I have no trouble finding the paste at Target.
3. Don't crowd the wok when frying so they all have a chance to get nice and brown.  It's tempting to dump them all in and be done with it.
4. I serve them with rice and a few dipping sauce options (usually soy and sweet and sour sauces).

Chicken Egg Rolls

20 oz ground poultry (I use 95% lean ground chicken)
3 tablespoons soy sauce
3 teaspoons sesame oil
4 large eggs, scrambled and cooked
4 cups coleslaw mix
1/2 tablespoon chili paste with garlic
green onions to taste (I usually have about 1/2 cup)
1 package egg roll wrappers
Oil for frying

Brown the ground chicken and drain well.  Place in a container with a lid.  Mix together the soy sauce and sesame oil and pour over the ground chicken.  Cover and marinate for at least 30 minutes.

In a wok over medium heat saute the coleslaw mix until limp.  Stir in the chili paste with garlic, green onions, scrambled eggs, and marinated ground chicken.  Let mixture cool before wrapping.

To wrap:  I use egg to moisten all edges of the egg roll wrapper.  Make sure one of the corners of the wrapper is facing you.  Place one heaping spoonful of filling onto the top corner of the wrapper.  Fold the top over the filling and then fold in each side.  Roll it up and wala you have an egg roll.  If that makes no sense look it up on YouTube.  There are plenty of homemade videos that show you how to do it.

To cook:  I fill the wok about 1/3 full with oil and heat it on medium high.  Drop a tiny bit of water into the oil and if it crackles the oil is ready for frying.  They take about 2 minutes per side.  After they are browned on all sides I place them on a paper towel lined plate while I finish the rest.

_I purchased The Hummingbird Bakery Cookbook at a book sale last year.  It has been perched on my shelf making googly eyes at me ever since.  On Sunday it was time for us to officially meet.  While going through the book I wanted to eat the yummy baked treats right off the page!  Here's what I learned:

1. Because it was my first time making the recipe I followed the directions exactly.
2. I even made sure to put the butter out earlier in the day to get it to room temperature.
3. It took them 20 minutes to bake perfectly in my oven.  But I always seem to follow the lower end of the range on baking times.
4. I tried using a fancy frosting piping bag and tip but it was a big ugly mess.  Good old knife and jar of sprinkles worked much better!

Vanilla Cupcakes

1 cup all-purpose flour
a scant 3/4 cup sugar
1.5 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/4 teaspoon pure vanilla extract
edible sprinkles (as opposed to poisonous ones?)
12 hole cupcake pan lined with paper cases

Preheat the oven to 325 degrees.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.  Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).  Continue mixing for a couple more minutes until the batter is smooth.  Do not over mix.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When cupcakes are cold, frost and decorate with sprinkles.

Cream Cheese Frosting

2 1/3 cups confectioners' sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, cold

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.  Add the cream cheese in one go and beat until it is completely incorporated.  Turn the mixer up to medium-high speed.  Continue beating until the frosting is light and fluffy, at least 5 minutes.  Do not overbeat, as it can quickly become runny.  I used a bit of coloring to make the frosting lavender.

_I grew up going to the Minnesota State Fair.  Every year we would plot and plan how we'd eat our way around the fair.  And as a kid I looked forward to my yearly trip down the big yellow slide.  Now that Penelope is almost two I decided to revisit the tradition take her down with me.  I don't remember it being that fast.

_And in the end there were tears...

_...because she wanted to go down the slide again!  She's fearless.

Besides the going down the slide she enjoyed many cheese curds, visiting the animals, and missing her nap!

_Can't wait for next year!!

_Trying to savor every last moment of grilling season.  This gem is from Simply Recipes and it turned out delicious!  Here's what I learned...

1. 1/2 teaspoon chipotle chile powder = very mild in spice.  I would at least double that if you want any sort of heat.
2. Topped our sandwiches with Monterey jack cheese, avocado slices, crispy bacon, and a little bit of mayo.  YUM!

_Recipe can be found here:  Grilled Chicken Sandwiches

_This is something my husband would never eat.  It's been in the "make when Alan is out of town pile" for a while now.  I invited my guinea pigs over for dinner and here's what I learned:

1. I used Rotel instead of plain diced tomatoes.  Original Rotel is spicy!  Next time I think I will go with mild.
2. I love olives.  Love.  This recipe calls for an entire jar.  I can't believe I am saying this but I think it was too much!  Maybe 1/2 - 3/4 jar next time?
3. Velveeta makes everything better.  Maybe add a few cubes for extra creaminess.
4. The sour cream and tortillas chips on top are a must.

_Recipe can be found here:  Nacho Beef Bake