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Sunday, November 25, 2012

Merry Christmas & Happy Holidays!!

Hi everyone!

I just wanted to say a hello and take a moment to wish every single one of you a very safe, wonderful Christmas and Happy Holidays!

This blog started as a hobby brought on from dear Friends asking for me to share my cooking ideas and recipes.  After some time I thought about not doing it anymore because it was deemed as a quarter of a million dollar a year enterprise (lol!) I have decided to continue to share as I used to do before.

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v. deemeddeem·ingdeems
v.tr.
1. To have as an opinion


An apology is in order to my loyal readers.  I won't leave you hanging on old posts again!

So hang on and enjoy the ride ~  and Happy Winter ;)

Christmas Cookie Gifts


Hello Loyal Cookie Customers!

As the Christmas holiday draws near, we at BBMC want to thank you for your past business and let you know about our gift box options for 2012.  Our cookies make the perfect treats for gatherings, and even better gifts for those on your shopping list.  

So please take a look at the attached photo of our holiday packaging, and keep us in mind if you need a gift sent out of state or delivered locally.  Our dozens ($18) and half-dozens ($11) are stuff of local legend - at least in our minds.  Also, our gift boxes can be shipped anywhere in the U.S. for an additional $11.50.  If you need lots of cookies for a family or work function, we can do that too!   

Contact us at 248.625.6737 for more info, or email at bbmcookies@yahoo.com.   You can also view more photos and "like" us on our Facebook page.

Again, we thank you for your business and wish you a Merry Christmas and a Happy New Year!

Sincerely,

Rick Jr. (Britt's Brother) 

Monday, November 12, 2012

Amaretto Peach Cobbler

I know I have been a way for a while.  After taking a break to take care of Family I am now starting to ease back into cooking and sharing new and exciting recipes with you!

Lucky Leaf has sent us a wonderful package of goodies and recipes to test and share with you.  Today we are going to make Amaretto Peach Cobbler.

Amaretto Peach Cobbler

Ingredients you will need:

2 - 21 ounce cans Lucky Leaf Pie Fillings Premium Peach filling.

1/2 cup Amaretto

1 17.5 ounce package sugar cookie mix

1 cup sliced almonds

1/2 cup butter, cubed

Preheat your oven to 350.

Spread pie filling onto an un-greased 13 x 9 inch baking dish.  Drizzle with Amaretto.

Sprinkle cookie mix and almonds over top and dot with butter cubes.

Bake for 30-35 minutes or until filling is bubbly and topping is golden brown.

Serve warm topped with whip cream or vanilla ice cream.

Serves 15.

We made this for Sunday dinner and everyone loved it.  I had to put it in the kids lunch box on Monday!  Big hit at our house.  Thank you to Lucky Leaf Pie Fillings!

Happy Fall ;)

Thursday, April 19, 2012

Party Food Table Scapes


This last March my Friend Jalenne held a dual Birthday Party for a couple Friends.  She wanted a St. Patty's Theme.  With a couple simple tricks we jazzed up the hourdouve' table.

Remember tall center pieces for the table are fine if no one is going to sit at it.

Pick a theme and use all the same sort of serving pieces.  Example here we used crystal and clear glass serving pieces that goes with any theme.  We then covered her gold table cloth with a white piece if material found at any fabric store.

We added height by stacking cake plates and used tall serving pieces to balance it out.  Staggered the candle sticks and added some St. Patty's Day color.

Parties Made Easy!

Monday, April 16, 2012

Champagne, Did you know?

Did you know that wine bottled outside of the Champagne Appellation of France con not be called Champagne?  It's true, it has to be called Sparkling Wine.


Champagne (French: [ʃɑ̃.paɲ]English /ˌʃæmˈpn/) is a sparkling wine produced from grapes grown in the Champagne appellation of France following rules that demand secondary fermentation of the wine in the bottle to create carbonation [1]. Some use the term champagne as a generic term for sparkling wine,[2] but many countries, including the United States,[3] reserve the term exclusively for sparkling wines that come from Champagne and are produced under the rules of the Champagne appellation.[4].







Going to the movies



Thanks for the post, Bernard Vasquez

With two small children at home, my wife and I never get a chance to go to the movies anymore. Before we had kids we would go to the movies two or three times a month. I would say that I have been to the movies five times in the last five years. The problem is that it is so difficult to find people to watch our children. Plus going to the movies has become so expensive. Two tickets to the movies is the same price that it costs to rent ten movies from the local video store. I still love watching movies, but now we watch movies on television. We have satellite TV fromhttp://www.directstartv.com/ and have access to a number of movie channels every month. It is amazing how much our lives have changes since we had children. I would not trade my children for anything, and I love them both more than life itself. However, it is true that you sacrifice much when you take on the responsibly of parenthood. While it is exciting and rewarding, our ability to go out and catch a movie has changed significantly.

Thursday, March 22, 2012

Start Your Grill Engines Muscle Car BBQ Grill Has Arrived


Start your Grills!

The Summer checker flag is right around the corner. Time is waisting and Grilling time will be here before you know it.

I had to share this photo from Facebook and GIC Car Clinic this morning. This is to funny! It is actually a grill engine. It caught my eye and couldn't resist.

So for all you race fans this ones for you!

Happy Spring

Tuesday, March 13, 2012

Sandwich Shop


Authored by Raymond Whitney

My favorite sandwich shop is within walking distance from my house. I go there so often that everyone who works there knows what I like to order. Sometimes I like to change it up just to keep them guessing. The owner of the shop has become a good friend of mine. We often talk business because I am in marketing and we both have an interest in the other’s job. One day we were talking about the need for reliable internet and phone for a small business and I told him that he should look into gettingT1 Bronx because it is supposed to be good for small businesses. He was concerned that it would take a while to get it set up, but I told him that I did not think it would take long and that he could keep most of his current equipment. One day he hopes to expand his shop. Business has been pretty good for him lately, so I hope that he will be able to expand soon. As long as he is within walking distance from my house, I’ll be happy.


PI (Pie) Day Wednesday March 14th with Lucky Leaf Pie Fillings























Lucky Leaf is honoring "Pie Day".

Hop on over to their FaceBook page and click on their Easy-As-Pie tab for helpful tips and hints today!


Click link here:


Happy Cooking!

Enjoy!


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Friday, March 2, 2012

There Is Only One Word "Wine".

There is a lot of History when we think about Wines. Just think about it. Wine has been around for a very long time. Jesus drank wine. Caesar drank it. Pharaoh's, Kings, Knights, Indians, Presidents, You and I were and are all wine lovers.

It's amazing that a small round fruit can produce such a beautiful thing. Red, green, pink the possibilities are endless. With bubbles or without. You can choose light, heavy, oaky, smokey, fruity, sweet or dry. Even some made from Cherry's! I'm starting to sound like Dr. Seuss here a little bit.

Over the years the vintages have changed, some good some bad. The French say they had it right first but then California fought for their title. Bottles come and go, names a dime a dozen. You can even have your very own wine named after you when you get married. It's a whole other ball game when we get to the cork topic. Real cork, plastic or the plain ol' twist off top. Oh yes and don't forget the wine in the box!

The best part is we have certain wine to drink with specific meals. And there is someone available to tell you what goes with what.

Have fun. Try something new.

Cheers!

Monday, February 6, 2012

Chocolate Cherry Cake with Rum Ganache


With Valentines Day right here knocking at our door Lucky Leaf has brought us a new recipe just in time for this special occasion!

The recipe is easy and so full of cherry's and chocolate it makes your mouth water. My Daughter and I made this and had so much fun! The best part was everyone wanted it before dinner! Yes, they had to wait! We all rated it a big thumbs up!

Here is the recipe and a video to follow along while your preparing this amazing dessert for that special someone.

I love using Lucky Leafs Cherry Filling because it is full of flavor and each can is jam packed full of Cherry's. I recommend you use this product for this recipe.

Chocolate Cherry Cake with Rum Ganache

Ingredients

  • 1 package 2-layer-size chocolate cake mix
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 0.23-ounce packages unsweetened lemonade-flavored drink mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 21-ounce can LUCKY LEAF ® Cherry Pie Filling
  • 1 8-ounce carton dairy sour cream
  • 2 teaspoons almond extract
  • 1 4-ounce bar sweet baking chocolate, chopped
  • 1 cup whipping cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 tablespoons dark rum
  • Preparation
    1. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.

    2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.

    3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up. Makes 12 to 16 servings.

    Servings: 12

    Cooking Time: 60

    www.luckyleaf.com


    Happy Valentines Day!

    Enjoy!!!!!


    Like Karen B's on FB to get a chance to win a recipe book package from Lucky Leaf! Make a comment, and let me know you have liked us!

    Karen B.


    Happy Valentines Day!


    Monday, January 30, 2012

    What Every Kitchen Needs

    Chefs’ Secret Ingredients that Every Kitchen Needs

    Chef Dale Talde, who competed in Top Chef Season 4, is a whiz at using Asian spices and condiments to coax maximum flavor out of his dishes in breakneck speed. "In many Asian countries it's too hot to use an oven, wok cooking is quick cooking," Talde told Yahoo! Shine. "'Low and slow' means an hour, versus seven hours in European cuisine."

    Related: Yahoo! Shine: What's For Dinner

    At his brand new Brooklyn restaurant, Talde, he uses savory pantry ingredients, such as fish sauce and dried shrimp, to attain deep flavors in his dishes, a technique home cooks can adopt for quick weeknight meals. "Chefs understand that salt is the basis of most flavor and you can't be afraid of it," says Talde. He explains that home cooks can give their food a salty richness by reaching for kitchen basics such as soy sauce, mustard, andWorcestershire sauce.

    We asked Talde and other great chefs to share their magic ingredients with Yahoo! Shine. Here are their best-kept secrets; now we'll have to kill you.

    Fish sauce. This Vietnamese condiment is made from fermented fish. Don't be scared: Talde calls the Asian cooking staple his "number one ingredient" right now. He recommends adding just two or three drops to a seafood risotto or other fish dish to enhance flavor. It can also be used in soups, dressings, sautés, and dipping sauces.

    Dried shrimp. Adding a small amount of dried shrimp will give speedy entrees and broths a caramelized richness. Talde likes to use dried shrimp in gumbo and beef stir-fry. He says mixing salty fish flavors with meat is what makes "surf and turf" so delicious. If you don't have access to an Asian market, you can purchase dried shrimp online.

    Parmesan rind. Buy wedges of Parmesan cheese instead of pre-grated. Not only does it taste better when you grate it yourself, Talde says adding a chunk of Parmesan rind to any soup will give it a "whoa" flavor. Store inch-long pieces of rind in the freezer.

    Tomato paste. Chef Quinn Hatfield, of Hatfield's in Los Angeles, which was named one of Bon Appetit Magazine's 10 best new restaurants of 2010, says tomato paste is a pantry must. You can use it to make a quick tomato sauce or spread it on fish before grilling to add sweetness. Tomato paste gives dimension to other mild proteins such as grilled chicken breasts without many calories and no fat. Look for tubes, which are more convenient to use and store than small cans.

    Greek yogurt. Hatfield also recommends keeping a tub of Greek yogurt in the fridge. He suggests using it in place of mayo in pasta and potato salads. He also uses it to "finish marinades, vinaigrettes, and soups—pretty much across the board," he says. "It adds texture and a nice tang."

    Sherry Vinegar. Chef Jesse Schenker, of Recette in New York City, recommends a splash of sherry vinegar to "brighten up" the flavor of savory dishes from soups to grains to vegetables. He also offers this tip: "More importantly, it can be used to correct a dish that is too salty or too sweet."

    Balsamic Vinegar. Dan Silverman, chef at the Standard Grill in New York City, likes balsamic vinegar for its "sweet/sour acidic punch," which he says can liven up any meat sauce or braise. It's especially good with dried beans such as lentils. He thinks it makes the perfect vinaigrette, and he also reduces balsamic vinegar to a syrupy sauce for pork and poultry.

    Apple Cider Vinegar. This tart but mellow vinegar is popular with award-winning southern chefs Harrison Keevil, of Brookville Restaurant in Charlottesville, Virginia, and James Boyce, of Cotton Row in Huntsville, Alabama. Boyce adds a splash to creamy soups to cut the fat and add a layer of flavor. Keevil uses it to round out the bitterness of winter greens such as collards and cabbage.

    Honey. Americans love sweet flavors and a small amount of sweetener can make almost any dish from vegetables to stews more appealing. Keevil adds a bit of honey or Virginia maple syrup to most of his savory dishes for complexity. Another Top Chef alum, Manuel Trevino, of Marble Lane in New York City, adds honey to soups, stews, and sauces to balance out acidic flavors.

    Fennel Pollen. This spice sounds esoteric, but Chef Laurent Tourondel, of BLT American Brasserie,assures Yahoo! Shine it is super versatile. He adds it to seasoning mixes for meat, poultry, and seafood, and sprinkles it on roasted vegetables, pizzas, and salads. Tourondel says, "Fennel pollen has delicious notes of licorice, honey, and curry and works well on just about any food." If you can't find fennel pollen at a gourmet market, you can purchase it online. It's pricey, but all you need is a tiny dusting.

    Quatres épices. Another spice that's not commonly used in American kitchens, but should be, is a blend of nutmeg, white pepper, ginger, and ground cloves. It's a staple in France and the Middle East. Philippe Bertineau, Executive Chef at Benoit in New York City, says, "This simple secret ingredient is a magical seasoning for meats. It gives them a kick and draws out their essential flavors in earthy stews, soups, and ragouts." You can purchase quatres épices, which literally means "four spices" online.

    Salt. The simplest way to get maximum flavor from your food is to add enough salt. Chef Benjamin Lambert of Wit and Wisdom, at the Four Seasons Hotel in Baltimore, says, "Salt is an essential ingredient that the body needs. Adding salt by a ratio of just one percent of the weight of your other ingredients will bring out their natural flavors. Two percent is actually what most restaurants use." If you are concerned about your sodium intake for health reasons, Lambert suggests cutting back salt in your recipe, but using a light sprinkle of good quality, flakey sea salt, such as Maldon salt, to finish the dish before serving.

    What are your favorite "secret ingredients?" Please share in the comments below.

    Also on Shine:

    Best Recipes of the Year

    Top Chef Interviews: Karen and Quinn Hatfield

    Fabio's Perfect Pasta


    Super Bowl Game Day Party Snack

    Out of ideas for what to make on Super Bowl Sunday? Well her you go! The stadium that is edible as well as cool to look at.

    Some took the time to be creative and build the best Super Bowl Party Snack. You have almost everyone's taste covered.

    Have fun be safe :)

    Monday, January 23, 2012

    SuperBowl Cherry Bliss Brownies

    Over the Holidays I needed something to make for two classroom parties at my Kids school. I needed a bite size treat that every one would love. So I made these Cherry Bliss Brownies. They were a hit and talk of the parties!

    I used a basic brownies mix by Ghiradelli with those huge chocolate chips and Lucky Leaf Premium Pie Filling.

    These brownies are so easy to make and they are the best I have ever had! We are planning on making them for our Superbowl Party this year. All my Friends keep asking me for the recipe since I brought them to several dinner parties last month.

    This recipe is definitely a keeper!

    Ingredients

  • 1 19.5-ounce package brownie mix
  • ½ cup vegetable oil
  • 3 eggs, lightly beaten
  • ¼ cup water
  • 1 8-ounce package cream cheese, softened
  • 5 Tablespoons butter, softened
  • 1/3 cup sugar
  • 2 eggs, lightly beaten
  • 2 Tablespoons all-purpose flour
  • ¾ teaspoon vanilla
  • 1 21-ounce can Lucky Leaf or Premium Cherry Pie Filling
  • Preparation
    Preheat oven to 350ºF.

    In a large bowl prepare brownie mix according to package directions, using oil, eggs, and water. Spread batter in a 13”x9” greased baking pan. Set aside.

    Beat cream cheese and butter in large bowl until fluffy. Add sugar. Beat in additional 2 eggs, flour, and vanilla. Drop spoonfuls of the mixture over brownie batter in pan. Use a knife to gently cut through batters to create a marble pattern.


    Spoon Lucky Leaf Cherry Pie Filling over top. Bake for 50 to 60 minutes or until toothpick comes out clean.

    Cool completely before serving.

    Servings: 24

    Cooking Time: 60 minutes

    Enjoy!

    Sunday, January 1, 2012

    Moving Is A Hassle

    Thanks for the guest post by Eugene Fulton

    Moving is such a hassle as everyone knows but it was even worse for us because we’ve got three kids. I love the idea that we’re moving into a great big house with room for everyone but for me it’s more about getting everyone in and settled in the shortest time possible. I love my family but being the matriarch is exhausting at times and between thewww.SatelliteTVFamily.com and the movers and the boxes upon boxes I’ve got my hands full. I’m still working part time but my husband’s working 12 hour days wrapping things up on hi project before we move so he hasn’t been able to help all that much. I love him to death but it’s almost like I’d rather have him move out of the way than try to help…he always makes things worse rather than better! I can’t imagine what it’s going to be like waking up in our new homebut I guess it’s only a matter of time until I find it out!

    Internet Rate Plans


    Guest post by Jewel Cole

    So I just recently moved out of the city in to a more rural area so that I can have a taste of, as I call it, the country life. I really loved living in the city and everything it had to offer. Takeout food delivered at whatever time of day or night I wanted it. I was within walking distance to my favorite coffee shop and boutiques. It was time for me to make a change though, so I decided to head out to the country where I can live for a while and clear my head of all the city noise. When I moved out there I found out that my utilities are not the same as they were in the city. For instance I am on well water instead of city water. The other thing that changed for me was my internet connection. It was important for me to really check out the prices and compare and see what I could find that was a good deal. I have to have the internet but I don’t want to pay an arm and a leg for it. I used this linkhttp://www.satellitestarinternet.com/hughesnet_plans_pricing.html to find out the most recent rate plans for the internet in my area. Check it out.

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