Thursday, December 1, 2011
I only made a half batch of these as a tester. I'll include my measurements.
Peanut Butter Toffee Bars
1/4 c butter, softened
1/4 (plus a little more) c creamy peanut butter
3/8 c packed light brown sugar
1 egg yolk (do not double this if you double the recipe to fill a 9X13 pan)
3/4 c flour
1/4 c instant oats
1/8 t salt
1-1/2 c dark chocolate chips
1/2 c toffee baking pieces
1. Heat oven to 350°. Line a 8-inch square baking pan with foil so that it extends over the edges of the pan.
2. In a bowl, beat the butter, peanut butter, sugar, and egg yolk until the mixture is smooth and creamy. Add the flour, oats and salt and beat the mixture just until the ingredients are blended.
3. Press the mixture evenly into the bottow of the pan. Bake until the crust is golden brown, 15-20 minutes.
4. Remove the pan from the oven and sprinkle with the chocolate chips. Place pan back in the oven for 1 minute. Remove the pan again and spread the chocolate evenly over the crust. Sprinkle with the toffee pieces and gently press the pieces in to the chocolate layer.
5. Allow the pan to cool on a wire rack until the chocolate has set. (May take several hours.) Using the edges of the foil, lift the bars out of the pan and cut the dessert into squares. I was able to get 16 pieces out of the 8-inch pan.
These are pretty yummy. The peanut butter flavor overwhelms the toffee flavor a little, but you definitely still get the toffee crunch on top. James liked them and asked me to keep the recipe.
Tuesday, October 18, 2011
Tuesday, September 20, 2011
We are extremely blessed and have been surprised and awed by the generosity of others. Even though we were not one of the 1000+ people that lost structures, we have been displaced and most people have been really supportive. The only group we have had problems with is our insurance company, State Farm. We are currently in the process of fighting them to cover more than what the adjustor allotted.
I hope to start posting again soon, but need some time to work out everything with our house. God bless!
Tuesday, July 19, 2011
Kat's Baked Chicken Flautas
1 boneless, skinless chicken breast
2 t taco seasoning, divided
1 T coconut oil
1/4 c salsa (we used homemade)
1/4 - 1/3 c shredded cheddar cheese
7 corn tortillas
1. Sprinkle 1 t taco seasoning over chicken. Place chicken and oil in Crock-pot. Put in enough water to cover the bottom of the crock. I used a little more than 1/4 c. Cook on low until moist and tender. I ended up cooking mine for about 7-8 hours.
2. Remove chicken from crock and use two forks to shred the chicken. Add in salsa, cheese and taco seasoning and stir together.
3. Wrap tortillas in a damp paper towel and warm in the microwave for about 1 minute.
4. Spread 1-2 T of chicken mixture on each tortilla. Roll up each tortilla and place on a lightly oiled baking pan. Bake at 400° for about 15 minutes until crispy!
I hope you enjoy!
Tuesday, July 12, 2011
Just in case those don't look enticing enough, here's a close-up!
These were so good with honey drizzled on top!
Corn Muffin Mix
Whisk together the following ingredients and store in an air-tight container. This is about 2.5 dozen muffins when made.
3 c white wheat flour
3/4 c succanat (or use 1 c sugar)
2 c cornmeal
1/8 c baking powder
1/2 T salt
a small dash of cinnamon
To make 1 dozen muffins, whisk 1 c milk, 2 eggs, and 4 T melted butter into 2-1/4 c muffin mix just until blended. Transfer to a greased muffin tin and bake at 400° for 15 minutes.
Oh, I hope you like these as much as we did!
Thursday, July 7, 2011
Beef Barley Soup
1 lb. stew beef
salt and pepper to taste
1 bay leaf
4 c beef stock
2 c water
1/2 c barley
1 c chopped carrot
1/2 c chopped celery
1 c chopped onion
1 t Italian seasoning
1 15-oz can of crushed tomatoes
1. Brown meat over medium high heat. Add salt and pepper to meat and let cook for about thirty seconds. Add one cup of stock to pan and scrape bottom of pan. Pour this mixture into a preheated crock-pot.
2. Add the rest of the beef stock, water, carrots, celery, onions, Italian seasoning and bay leaf to the crock-pot and let cook for two to three hours on low.
3. After two to three hours, add barley and tomatoes. Check the flavor of the broth to see if you need more salt or pepper. Cook for 5-7 more hours on low.
This was a pretty hearty soup and we really liked it.
4 slices bacon
2 c flour
2 t baking powder
1/4 t baking soda
scant t salt
6 T cold, unsalted butter, cut into small pieces
3/4 c grated cheddar cheese
1 c buttermilk
1. Preheat the oven to 425°. Cook the bacon until crisp, reserving two T of bacon drippings when done cooking. Chop bacon.
2. Whisk the flour, baking powder, baking soda, salt and chopped bacon together in a medium bowl. Cut butter into the flour mixture until it is in pea-size pieces. (I used a pastry blender, but you could use two knives or your hands.) Stir in the cheese. Add the buttermilk and reserved bacon drippings and gently mix just until moistened.
3. Turn the dough out onto a lightly floured surface and gently knead 3-4 times. Don't overknead! Pat out to about 1/2 inch thick, then cut into biscuits using a 2 inch round cutter. Place on an ungreased baking sheet. I was able to get 9 biscuits out of this recipe.
4. Bake for 12-15 minutes.
Tuesday, July 5, 2011
I was not a fan of this dessert. While they all had a nice flavor, especially the "Brass" cake balls, I just didn't enjoy the mushy texture in the center. Just not my thing. The "Diablo" had a nice little kick while you were chewing but again, I just wasn't a fan of the texture. James thought they were alright but nothing special.
At $5 for 3 cake balls, I would have rather spent the money on an ice cream at Amy's Ice Cream!!
Friday, June 24, 2011
I don't have a stand mixer, so I just used some arm muscle for this, but you could of course use a mixer.
These are so yummy! I accidentally forgot about the ice cream so it was a little softer than I would have liked when I made the sandwiches, but it still worked out. This recipe made 5 sandwiches (James got to one before I could include it in the picture) and one sample cookie.
Tuesday, June 21, 2011
Mock KitKat Bar Cookies
2-1/2 sleeves of Ritz Crackers
1-1/2 c graham cracker crumbs
3/4 c packed brown sugar
1 c sugar
3/4 c butter
1/3 c milk
1 c butterscotch chips
1 c semisweet chocolate chips
3/4 c peanut butter
1. Line a 9x13 pan with parchment or non-stick foil. Put a layer of crackers over the bottom.
2. In a HEAVY-bottomed saucepan, stir together graham cracker crumbs, sugars, butter, and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, set time for 5 minutes and boil for 5 minutes, stirring frequently. Once the 5 minutes are up, pour half the mixture over the Ritz crackers and gently spread evenly, then put another layer of crackers over the mixture. Top with the rest of the mixture, spread evenly, and top with a final layer of crackers. (Two layers of mixture, three layers of crackers.)
3. In another saucepan, combien butterscotch chips, chocolate chips, and peanut butter. Melt, over low heat, until smooth. Spread melted mix over top of crackers.
4. Let this cook at room temp for awhile and then transfer to the fridge until the chocolate sets. When set, remove from pan using parchment of foil and cut into bars.
If I make these again, I will increase the caramel mixture by a quarter to make sure I have enough to evenly spread over all the layers.
The graham cracker mixture burns very easily. I had a candy thermometer in it (essentially you are making a caramel) and after the five minutes it was just a little below soft ball stage.
Friday, June 17, 2011
When we first got there we were "greeted" by a rather curt, but stunningly beautiful lady. She was kind of abrupt with us at first, but it might just have been because they were coming off a rush. We were seated and started looking at the menu (which we had already perused on the web.) Our waiter showed up several minutes later, right when I started to wonder if anyone was ever going to come to our table, and took our orders for water. We decided to order an appetizer of chips, queso and salsa, pictured below.
I honestly thought this was the best part of the whole meal. The queso was so creamy and yummy. Awesome queso flavor and great texture. The salsa was a little on the sweet side, but it was still good and the chips were crispy and salty. A small order (which is what we ordered) was $5.59.
Wednesday, June 15, 2011
Saturday, June 4, 2011
One day after work I put in a movie and worked on a piece of a decoration I want to get done for Christmas. I got a pretty large portion of it completed. Eventually it will be a snow man...kind of hard to see it now, but I actually don't have a lot left to do.
I also want to share my Staples bounty. I forgot I had some earned some rewards when the store first opened, and received an email that they were going to expire. I went with the intention of being frivolous with the rewards and just getting a bunch of whatever I wanted. However, I happened to walk down one aisle in the very back of the store that had food and paper products. My plan changed and I was able to get $25.95 worth of goods that we'll use around the house.
Wednesday, June 1, 2011
Monday, May 30, 2011
Monday, May 23, 2011
Monday, May 16, 2011
As it was spur of the moment, I don't have any pictures...no camera! Snappy's was just a little local dive. Normal grease pit, but with some Greek food thrown in. I had a regular burger, James had a jalapeno cheese burger, and we split an order of fries. Nothing special with the food. Burgers were okay and the fries were your typical frozen things you can get in any burger joint, but it was okay.
I think the time to go to Snappy's might be breakfast. After ordering my burger and then seeing all the yummy breakfasts, I wish I had ordered pancakes and bacon.
While the food was just plain and uneventful, the waitstaff seemed really friendly. We could tell that there were a lot of regulars and that they were all known by name. Plus although busy, the servers were all in good moods and nice.
If we lived there, we would probably go back, but next time we visit we will try a different place.
Monday, April 25, 2011
Monday - Grilled chicken breasts and potatoes
Tuesday - Pizza (quick homemade meal after our run)
Wednesday - Sirloin steaks and skillet potatoes
Thursday - Turkey pitas
Friday - Gnocchi
Saturday - Black bean tacos
Sunday - Beef fajitas
Monday, April 11, 2011
* Defines, colors, and highlights in one easy sweep.
* Features a one of a kind applicator designed to fit the shape of your eye.
* Coordinated shadows in natural palettes to enhance your eye color.
I loved the concept of this idea, but I did not find the statements about the application to be true. No matter how many times I tried or practiced, I could not get "one-sweep" to look good on my eyes. I found that the darkest, liner, color always ended up to look like a huge blob on my eyelid rather than an enhancement. After I used brushed to blend the colors and add extra highlighting colors, I was able to make the colors work...but it was definitely not in one sweep.
Having stated that I don't love the application process, I will state that I love the color palette. When I used brushes to apply the colors to my eyes, the results were awesome. I really felt like the colors made my eyes "pop".
Overall, I probably wouldn't purchase this product on my own without a very hefty sale, but if I could purchase it on clearance I would definitely give it a second try.
The next product I got to try was the Double Extend Eye Illuminator which the website and Bzz packets described as:
* Professionally developed to enhance and illuminate your eyes.
* Lengthens, intensifies and illuminates in two simple steps.
* Clump-free, flake and smudge resistant.
* Suitable for sensitive eyes.
* Fragrance free.
This mascara is applied in two easy steps. First the basecoat is applied and second an "illuminating" topcoat is immediately applied to the lashes...no wait time necessary between the two coats. The topcoat is supposed to be infused with light-reflecting pearls to enhance your eye color.
I really like this mascara, although I question the "light-reflecting pearls" aspect of the topcoat. My lashes did seem to appear a lot longer using the basecoat (which I was extremely thankful for), but I didn't necessarily notice any "light-reflecting" aspects of the topcoat. Even though I couldn't see any appreciable results from using the topcoat, I still use it...maybe others see it?
My one problem with this product was that the length of the applicator was a little too short. I think if the length was increased I would have an easier time applying the mascara.
I would definitely purchase this mascara again and look forward to continuing to use the product.
Thursday, April 7, 2011
Sunday, March 27, 2011
Thursday, March 24, 2011
I changed the recipe a little by reducing the sugar and vanilla. I also changed or excluded the topping, which was good because I actually prefer these cookies without the topping. The last change I made was to use semi-sweet chocolate chips instead of milk chocolate since I didn't have them on hand. The cookies are pretty good and have a really nice texture. They are huge if you follow the directions. I think I will make them smaller next time. James also liked these cookies a lot, but requested raisins in them next time. I should mention that oatmeal-raisin cookies are James' favorite. My version of the recipe (with the changes) is below the picture.
Monster Marshmallow Cookies (modified from Food Network Mag)
2 c all-purpose flour (next time I am going to sub some white wheat)
1 t baking powder
1/2 t baking soda
2 sticks unsalted butter, softened
3/4 c granulated sugar
3/4 c packed light brown sugar
2 large eggs, at room temp
2 t vanilla
2 c quick-cooking oats
1-1/4 c crispy rice cereal
1 c semi-sweet chocolate chips
1 c coarsely chopped pecans
1 c miniature marshmallows
1. Preheat the oven to 350°. Line baking pan with either parchment paper or use Silpat sheets.
2. Combine the first three ingredients in a bowl.
3. In a separate bowl, beat butter and sugars together until fluffy. Add eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until combined.
4. Stir the oats, cereal, chocolate chips, pecans and marshmallows into dough with a wooden spoon.
5. Drop heaping tablespoonfuls of the dough onto prepared baking sheets, about 3 inches apart. These really need to be well spaced because they are big and do spread quite a bit.
6. Bake for 14 minutes (this may vary based on how your oven works.) Transfer to racks to cool.
If you want to make the topping, all I did was melt some chocolate chips and a little heavy cream together in the microwave. Once melted, I added in some very finely chopped pecans. I eyeballed all these, so I don't really have measurements.
If you try these, let me know what you think. Happy baking!
Tuesday, March 22, 2011
I cut the amount of pork called for in the recipe down by half (I am trying to cut down our meat intake), cut out the veggies (because I don't eat them...next time I will include some veggies for James), cut the fish sauce down a little (James isn't a huge fan), cut down the amount of peanut oil, and used a different type of rice noodle. My version of the recipe is below the picture.
1/2 pound thin boneless pork chops, sliced into 1/4 inch strips
1. Cook noodles according to package directions. Reserve a couple of T of noodle water before draining and rinsing with cold water.
Monday, March 21, 2011
Monday - Thai Pork and Noodles (new)
Tuesday - Best-ever Chicken Fajita Chowder (new)
Wednesday - Waffles or pancakes
Thursday - LO chicken enchilada soup
Friday - James will cook himself some tuna
Saturday - Black bean soup
Sunday - Sirloin and potatoes
I am also going to try a new cookie recipe called "Monster Marshmallow Cookies".
Maybelline's new SuperStay 24 lip color is brought to us after 5 years of research and 10 different patents. The SuperStay 24 lip colors have been developed with new micro-flex technology which allows the color to stay all day without caking, cracking, or fading. There are 30 runway-inspired colors in four shade families: Reds, Plums, Pinks, and Naturals.
SuperStay 24 is applied in two easy steps:
1. Apply the long-lasting base coat and allow to dry for about two minutes.
2. Apply the moisturizing top coat lip balm.
My past experiences with long-lasting lip color have not been favorable. Usually after applying the base coat, I felt like my lips were caked in mud and anytime I would talk, I could feel the "mud" cracking. I also felt like I constantly had to reapply the top coat lip gloss in order to not have the "cracking" feeling.
I am happy to say that I did not feel the same way after trying the Timeless Rose shade of SuperStay 24! (Sorry for the quality of the picture, I was in a poorly lit bathroom!) The color stayed on for a full 10 hours, before I removed it. I only had to reapply the lip balm one time and I never felt like my lips were cracking!
I shared the other three shade with my coworkers/friends and they loved them! Here's what they had to say:
Beka - "I love it! As long, as I used the lip balm, my lips never dried out. I even went to bed wearing it one night and it was still on in the morning...without rubbing off on my pillow case!"
Stephanie - " I love the lip color! It stayed on for a really long time without having to reapply."
Summer - "Thanks for sharing. I love the color you gave me and it lasts for a really long time. Plus, I like the lip balm it makes my lips feel soft."
So, if you are looking to try a new long lasting lip color, try Maybelline New York's SuperStay 24!
Saturday, March 19, 2011
We were surprised that this place wasn't packed. Don't get my wrong it was busy, and we lucked out getting a table right when we walked in, but there was not a super long line. Whew, because everyone was hungry!
Overall, I think we would eat here again. We enjoyed the food and the price was pretty normal for the type of food. Downside is that there isn't a lot of seating in the restaurant, but I guess space is limited in the restaurant. Another little clue...don't use the restrooms there...not the cleanest.
Thursday, March 10, 2011
Monday, February 28, 2011
Pictured above is the store front at the new area. Just a little background, James and I used to watch a cooking show on PBS that was hosted by Damian Mandola and his nephew Johnny Carrabba. Yep, that's right, they started the hugely successful Carrabba's Italian restaurants. We used to love to watch the show because the two men were so funny together. When we moved to the Austin area we discovered Carrabba's and liked that really well. However, now we can't eat there because it goes against our 2011 challenge of eating at locally owned (non-national) restaurants. We can eat at Mandola's though, because although it is a chain, all three stores are in the Austin area and owned locally.
Mandola's Italian Market is not only a restaurant, it is store, a gelateria, and a bakery. Pretty cool concept, right? I wish I would have had room after lunch for some gelato, but we were stuffed!
The coolest part is as we were leaving we actually ran into Damian Mandola coming in to the restaurant. He chatted with us for a couple of minutes about our meal...checking to make sure we liked it. Then he was nice enough to pose for a picture with me! I was in awe because he was like I remembered him from the cooking show...loud, jovial and friendly! It definitely made my day meeting him.
If you get a chance, you should definitely have a meal at Mandola's Italian Market. Let me know how you liked it and most importantly, don't forget to invite me!!!
Thursday, February 24, 2011
Tuesday, February 22, 2011
Here's the front of the restaurant. I've always liked their logo, it just makes me laugh.
Total OOP = ZERO ($1.18 on GC)
Total Value = $16.95
Total ECB earned = $4.79
Thursday, February 17, 2011
After looking at the cookbook, I have several recipes I can't wait to try, such as Maple-Bacon Breakfast Rolls, Peanut Butter Cookie Granola, Chicken-bacon Quesadillas, "Mamma Mia" Ravioli Bites, and Mile-High Peanut Butter-Brownie Pie! Oh, my mouth is watering just typing the names!
The 45th Pillsbury Bake-Off is now open for recipe entries and you could win a million dollars if you supply the winning, original recipe!
There are four categories of recipes that can be submitted:
1.) Breakfast & Brunches
2.) Entertaining Appetizers
3.) Dinner Made Easy™
4.) Sweet Treats
Entries are being accepted online between now and April 18, 2011, at www.bakeoff.com. You’ll also find contest details, including eligible products, prizes, how the recipes will be judged and the official rules, on the web site.
Now, here's even more good news! Pillsbury and my BlogSpark have provided me with another prize pack to giveaway! To enter please leave your name, an email address and answer one of the following questions:
1. What is your favorite Pillsbury Bake-Off recipe?
2. What Pillsbury product would you use when designing a recipe?
You'll get one extra entry for each of the following:
1. Follow my blog
2. Mention the giveaway on your facebook page.
Please leave a separate post, for each entry.
I'll leave the contest open until Wednesday, February 23.
Happy Baking/Eating to all!
Monday, February 14, 2011
We got there around 8:30 and there were still several groups of people at the restaurant. We sat ourselves and waited for a little while until a frazzled young waitress came to our table and asked us what we wanted. Only then did she notice that we didn't have menus or silverware and ran off to get them. A young man brought us some chips and salsa and they were awesome. Freshly cooked chips and a good salsa, full of onion and cilantro flavors with just the right spice level.
James ordered the #31 which had 2 cheese enchiladas, carne guisada, rice and beans. I don't eat enchiladas so I can't say much about them other than James liked them. The carne guisada was awesome! Melt in your mouth tender with tons of flavor. James' entire plate was cleaned at the end of the meal...it looked like he wanted to lick the plate. The beans had a smokey bacon flavor and the rice was pretty standard. His meal was $7.99.
I ordered the "H" dinner special which was a fajita burrito topped with chili con queso. I had my choice of chicken or beef and went with chicken. At first bite I didn't enjoy the queso, but after awhile I kind of started liking it. I like my queso a little spicy and I really like it to not taste like American or Velveeta cheese and at first that is what I tasted. I guess once I started enjoying the delicious chicken inside the tortilla, I started to like how the queso accented the chicken. My "H" dinner special was priced at $6.99.
The one thing I would say is to not expect the best service at this little joint. We had some communication problems with our waitress (I don't think she fully grasped the English language, and my spanish is very rusty), but it wasn't enough to ruin the experience. I didn't go in expecting a fine dining moment so James and I just enjoyed our food!
Two sodas, two meals, and a tip later we were out a total of $24! Pretty awesome price for the meal we ate. We will definitely be including this on our little Mexican food circuit and can't wait to go again. Sorry no pictures, but it was a last minute decision. Also, I can't find a website for the restaurant, but the address is posted at several review sites.
Tuesday, February 8, 2011
Monday, February 7, 2011
Monday - Tostados using leftover taco meat and refried beans
Tuesday - Grilled chicken and baked potatoes
Wednesday - French toast using Sour Cream Vanilla Bread from Monday
Thursday - Beef empanadas
Friday - Gnocchi in tomato sauce and foccacia
Saturday - pizza
Sunday - Pork chops and skillet potatoes
Sunday, February 6, 2011
James got the Kobe Beef Chopped Steak entree. His meal came with a Kobe beef chopped steak topped with cheese and mushrooms, a side of green chili cheese mashers, and a choice of one side. James picked corn and cheese tamales for his side. The steak was tender and had good flavor, but it was nothing special. He said the mashed potatoes tasted like regular mashed potatoes...he didn't really even taste the additions. The corn and cheese tamales were the best part of both our our meals. They had an awesome flavor and were actually really moist. James' meal was priced at $12.95.
I ordered the chicken fried steak with the gravy on the side. My entree came with the Hyde Park french fries and my choice of a side. I picked the macaroni and cheese for my other side. The fries are fresh cut potatoes dipped in buttermilk, fried and seasoned. I couldn't decide if I liked them or not. They were crispy and flavored okay, but they left a weird after taste/texture in my mouth. It's hard to explain. The mac & cheese had great flavor and was my favorite part of the meal, but it was served cold which was a big downer. I HATED the chicken fried steak. There was a weird coating on the steak. It was not a cracker breading or a batter coating, but more of a doughy thing surrounding a really gristley (I don't even know if that is a word, but I'm going with it) piece of meat. The breading was thick and doughy and disgusting. I ended up scraping it all off and just eating the beef. I actually enjoyed the tamales from James' plate more than anything on mine. My entree was priced at $9.95.
Another downer to our visit was our waiter. Either he was new or just having a bad day, but we spent a lot of time without water even though things weren't very busy. He also did not welcome us or show any personality at all. I'll give him the benefit of the doubt and forgive him, but it is always a negative when your server doesn't help make the dining experience pleasant.
I'm pretty sure we won't ever visit the restaurant again. As usual, I'll leave you with a quote from James, "It tastes like cafeteria food, but made fresh."
Bzzagent.com recently had a Bzz campaign for the new Thomas Bagel Thins and I was lucky enough to be chosen for it. As part of the campaign, they sent me manufacturer coupons for one free bag and several for $1 off. I've had the coupons for awhile, but only recently found the Bagel Thins at a local Walmart.
The new Thomas Bagel Thins come in four flavors and are only 110 calories each. I tried the 100% Whole Wheat Bagel Thins, but the other options are "Everything Bagels", plain, and cinnamon raisin. Check out the Thomas website or their Facebook page for more information about this new product.
I love bagels...I mean, I am a huge fan of bagels, so I was excited to try these. I have to say...I LOVED them. They had the wonderful flavor and texture of bagels, but weren't as doughy. The whole wheat flavor really shined through. It wasn't overwhelming or dry, but had the nice "nutty" flavor that whole wheat items usually have. My husband, who usually doesn't like bagels, actually expressed that he would like to try the thins after listening to me talk about them. I especially liked being able to eat a "whole" bagel, without the usual high caloric intake associated with them.
I will definitely be eating these again, but at $2.98 for 8 bagel thins, I will probably wait for a sale and coupon combo to present itself. If you have questions or want to talk to me about the Thomas Bagel Thins, leave a message.
Wednesday, February 2, 2011
P. Terry's uses 100% Angus beef that is hormone and anti-biotic free. The produce they use is brought in fresh every day and some of the produce is even locally grown. The french fries are cut fresh every day and fried in 100% canola oil.
The MENU is pretty small. I guess they are operating on the premise of have a small number of items, but do them well.
We liked our meal alot, and we really liked the price. I got a hamburger (Plain) combo and James got a cheeseburger combo for a total of $10.12! The burgers are kind of small, that's one thing I would have liked to take a picture of...the layers of James' loaded burger. There were more vegetables than beef, but he said he thought the mix of textures and beef was good. I liked my plain burger. I thought the flavor was good and enjoyed knowing that the beef didn't have a ton of additives. I think I might try the chickent burger next time for something different! The fries are awesome though and you receive a pretty generous portion. They are thinly cut and then nicely fried. I did have to put a little salt on them, but I like my french fries salty.
Next time we go, and we will definitely be visiting again, we are each going to get a burger and then share the fries. We want to try the milkshakes!
Tuesday, February 1, 2011
We did grab burgers at a local place in Bastrop last night called Hula Hoops/Tommy Gunn's...I'm not sure which is the real name. Burgers came with chips and I thought they were a little too pricey, but I guess for the quality of ingredients and the restaurant being on Main Street that was to be expected. My burger which was essentially just a classic burger with only ketchup on it was $8.99. James had something called "the Leader of the Pack". It was loaded with greens, tomato, onions, some kind of cream cheese concoction, bacon and jalapenos. His burger came with chips and a jalapeno popper (jalapeno stuffed with cream cheese and sausage and then wrapped with bacon, smeared with BBQ sauce and grilled). The cost of his burger was about $11.50. We both liked the flavor of our burgers because they are smoked first and then reheated on a gas grill, but we found the texture to be really weird. The burgers kept falling apart...literally, not some weird allusion to juiciness. It was like clumps of meat were crushed together to form a burger, but never really molded into a patty. James really liked the mix of flavors on his burger, but neither one of us could finish the meal...huge burgers.
Overall we will probably not be returning to Hula Hoops/Tommy Gunn's, but it wasn't terrible.
Monday, January 24, 2011
I did make muffins, waffles, granola bars, and two loaves of bread this morning...on top of doing my Monday chores.
1/3 c toasted, chopped pecans
1. Preheat oven to 350 degrees.
I was able to make 12 muffins and three mini-loaves with this recipe.
I have also substituted 1 c brown sugar and 1/2 c Splenda for the brown sugar with good results. Another substitution I sometimes use is to use 1 cup of white wheat flour for part of the total flour.
Homemade Chewy Granola Bars (No Bake) - courtesy of Heavenly Homemaker. I used toasted almond slivers and mini-chocolate chips as my add-ins, but the chips melted while mixing so we'll see what happens. These are cooling in the fridge so I haven't tasted them yet.
One loaf of Cinnamon Swirl bread and one loaf of Honey Whole Wheat Bread - both recipes from Heavenly Homemaker. These were easy to make, but like most breads a little time consuming. I just planned the rest of my baking around the rising and baking times.