Tuesday, August 30, 2011
Friday, August 26, 2011
2-1/2 cups plain flour
1-1/2 cups sugar
1-1/2 cups Wesson Oil
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 T cocoa
1 tsp white vinegar
1 1 oz bottle red food coloring
Pinch of salt
Mix all ingredients at once until smooth.
Grease and flour baking pans (one 9" X 13" rectangular pan or 2 - 9" round pans).
Bake at 350 degrees for approximately 30 minutes.
1-1/2 boxes powdered sugar
12 oz cream cheese
1-1/2 cups chopped pecans
1-1/2 sticks margarine
1 tsp vanilla
Blend together all ingredients except pecans until smooth and creamy.
Mix in pecans.
Wednesday, August 24, 2011
Tuesday, August 23, 2011
Friday, August 19, 2011
- 3 tablespoons Butter Flavor Crisco
- 1 1/2 cups Martha White yellow cornbread mix
- 1 egg
- 1 1/2 cups buttermilk
- Preheat oven to 500°
- Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
- In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
- Bake at 500° until it is deliciously golden brown.
Thursday, August 18, 2011
My best friend was the teacher since she has made one before. She made my husband a Stafford High School T-shirt Quilt a few years ago.
Here are some pictures from the day:
After about 15 hours it's finally done:
Here is a picture of the finished quilts:
Mine is in the middle, my little sisters is the VCU one and my best friends is the JMU one.
If you would like to know how to make a T-shirt Quilt yourself feel free to e-mail me at BMiller@wfls.com and I will send you a tutorial. :)
Wednesday, August 17, 2011
Tuesday, August 16, 2011
Monday, August 8, 2011
Friday, August 5, 2011
Come on out to Westmoreland Berry Farm for their Annual Peach Festival and help us raise money for the Oak Grove Volunteer Fire Department. Saturday and Sunday hours are 10 to 6.
There will be lots of great food, peaches, live music, games and rides for the kids. :)
Stop by tomorrow from 11am till 1pm and come say hi to me. Also be sure to spin the WFLS prize wheel to win some cool WFLS prizes! Hope to see you tomorrow. :)
Recipe: Smoked Whole Ribeye
1/2 cup sea salt
1/4 cup black pepper
1/3 cup thyme dried
1/2 cup rosemary
1/4 cup granulated garlic
1/4 cup dehydrated oion
3 kinds of dried mushrooms - 1 cup total mixed, Chef's Choice - Oyster, Porcini, etc.
Soak whole ribeye in red wine (such as a strong cabernet) in a plastic bag for 1 hour. Next, put all ingredients in blender and blend until fine. Pack mixture on ribeye and rub until all is packed on.
Make sure smoker has a fire box. With wood in box, keep meat away from heat and a pan of water underneath meat to keep moist. Smoke overnight with dampers partially open until fire is out. Let meat cool, should be black on outside. Put in convection oven with thermometer until internal temp is 160 - 165. Rest for 10 min and slice.
Dipping Sauce (optional):
1 large container of sour cream
1/2 cup hot horseradish
1 tbsp salt