Leonidas got a new shirt tonight... apparently he only dates models, hehe...
Sunday, May 22, 2011
The family drove down to Cochiti Lake this afternoon for some dog swimming and fun in the sun. It was the first time Leonidas has been to a lake, so as you can imagine we were quite curious if he would get in. Watch the video below to see his reaction, priceless.
On the way to the lake!
How can you be mad at that face?
Nice chicken legs!
Checking out the water...
"Guys why are you in the water? Come back!"
Feels good on the feet!
Finally getting the hang of things...
All tuckered out!
Sir Sleeps A Lot, sunning himself...
at 9:02 PM
Saturday, May 21, 2011
Shera worked the floors this evening at St. Vincent's and sure created a lot of laughs and smiles! We did run into a crabby nurse on the pediatrics floor but thankfully, soon after, ran into a super nice nurse who redirected Shera and I to a little boy who desperately wanted to meet her. She also met an older woman in the inpatient rehab center that said she didn't like dogs... the next thing I knew 2 minutes later she was petting Shera and apologizing to her for saying she didn't like dogs. Her daughter then walked in and said "Mom, you're petting a dog!" Awesome!!!
at 8:49 PM
Saturday, May 14, 2011
This banana nut roll is a light and fluffy cake with a yummy cream cheese center all topped with vanilla cream cheese frosting! It takes some work, so I posted step by step photos below which I hope you'll find helpful.
Banana Nut Roll
- 1/2 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1, 8-oz package cream cheese, softened
- 1, 3-oz package cream cheese, softened
- 1/2 C. granulated sugar
- 1 egg
- 3 Tbls. milk
- 4 egg yolks
- 1/2 tsp. vanilla
- 1/3 C. granulated sugar
- 1 large banana, mashed (about 1/2 cup)
- 1/2 C. finely chopped walnuts
- 4 egg whites
- 1/2 C. granulated sugar
- Sifted powdered sugar
- 1 recipe Vanilla Cream Cheese Frosting (see below)
- Lightly grease a 15x10x1-inch baking pan and line bottom with wax paper; grease paper. Set aside.
- In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside.
- For filling, in a small mixing bowl combine cream cheese and the 1/2 cup granulated sugar; beat with an electric mixer on medium speed until smooth.
- Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.
- In a medium mixing bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored.
- Gradually add the 1/3 cup granulated sugar, beating until sugar is dissolved. Stir in banana and nuts.
- Thoroughly wash the beaters.
- In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight).
- Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
- Carefully spread the batter evenly over the filling in the pan.
- Bake in a 375 degree oven for 15 to 20 minutes or until the top springs back when lightly touched.
- Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar.
- Carefully peel off paper.
- Starting with a short side, roll up cake, using towel as a guide but not rolling towel into cake.
- Cool completely on rack.
- Spread top with Vanilla Cream Cheese Frosting and sprinkle with chopped walnuts.
Vanilla Cream Cheese Frosting
- 1.5 oz. cream cheese
- 1/s tsp. vanialla extract
- 1 C. powdered sugar
- 1-2 Tbls. milk
- In a small mixing bowl combine half of a 3-ounce package cream cheese, softened, and 1/2 teaspoon vanilla; beat with an electric mixer on medium speed until light and fluffy.
- Gradually beat in 1 cup unsifted powdered sugar.
- Beat in enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency.
I sprinkle powdered sugar on top of the cake, then a clean kitchen towel and then a large cutting board. The cutting board prevents the cake from cracking while you flip it.
This photo shows the cutting board underneath the cake and towel.
Remove the wax paper.
Slowly use the towel to roll the cake.
Cool on a wire rack then top with frosting.
I usually cut a small slice off of each end of the roll to give it a clean look.
at 5:31 PM
Saturday, May 7, 2011
I just found my mom's quiche recipe the other day and decided to give it a try... I changed the cheese blend a little but you can use any blend you'd like. You can also change the veggies or add bacon, ham, virtually anything. Enjoy!
Mary Shadow Quiche
- Single Pie Crust Recipe (or one 9" unbaked pie shell, thawed)
- 3 Eggs
- 1 1/4 C. milk
- 1/2 tsp. salt
- Dash of cayenne pepper
- 2 C. shredded cheese (I used Trader Joe's Shredded Swiss & Gruyere Cheese Blend)
- 2 Tbls. flour
- 1 10 oz box frozen spinach, thawed and drained*
- 1 10 oz box frozen broccoli, thawed and drained*
- 1/3 C. onion, chopped and sauteed
- Preheat oven to 350 degrees.
- Combine eggs, milk, onions and cayenne, mix well.
- Toss cheese with flour and layer one thin layer of cheese on the bottom of your pie crust.
- Follow with a layer of spinach and a layer of broccoli.
- Follow with another cheese layer, the remaining spinach and broccoli and the remaining cheese.
- Pour egg mixture on top and bake for 45 - 50 minutes or until lightly browned.
- Let stand 10 minutes before serving.
at 9:41 PM
Thursday, May 5, 2011
Cheddar Bay Biscuits
- 2 c. Bisquick baking mix
- 1/2 C. cold skim milk
- 3/4 C. shredded sharp cheddar cheese
- 1/4 C. butter
- 1 tsp. dried parsley
- 1/2 tsp. garlic powder
- 1/2 tsp. italian seasoning
- Old Bay Seasoning (optional)
- Preheat oven to 425 degrees.
- Combine baking mix, water and grated cheese in a bowl.
- Roll out on a lightly floured surface, until 1 inch thick and cut biscuits.
- Place biscuits on an ungreased pan.
- Melt butter and spices together and brush the biscuits with the mixture. Sprinkle with Old Bay Seasoning if desired.
- Bake for 8 to 10 minutes or until lightly golden brown.
We combined the Cheddar Bay Biscuits with corn on the cob and my Bang Bang Shrimp recipe.
at 7:05 PM