A recipe-of-sorts...

... kinda... maybe.

No papercrafting post today.  Nope, still missing that creative spark.  So, to fill space, I've decided to share a fabulous summertime recipe.  Well... kinda.

I'm one of those people who doesn't really measure anything when I cook.  Well, unless it's a baking recipe... you really kinda HAVE to then.  So, this deviled egg "recipe" may drive you a little bit crazy if you want exact measures... not gonna happen... 

... that's just how I roll.

Pictured above is everything I used to transform a dozen eggs into something even tastier:

large bowl

pastry blender

mayo (NOT Miracle Whip... ewww)

mustard

white vinegar

ground rosemary

granulated garlic

chives

sea salt

Homemade Gourmet Garlic Basil

Homemade Gourmet Dill seasoning

not pictured:  Pampered Chef Chillzanne egg tray & Easy Accent Decorator

The pastry blender is perfect for breaking up the cooked yolks... much quicker than the traditional dinner fork Mama uses :)   I add all of the herbs & spices to the yolks prior to adding any liquid & blend well.  Then, a few dollops of mayo and small squirt of mustard.  To prevent adding too much vinegar, I cover the top with two fingers and kind of sprinkle it... don't ask why... that's just what I learned from my mama  :)  

Had I any prepared horseradish, I would add just a bit of that for more zing :)  Then I add more herbs, mayo or vinegar depending on the desired taste.  You know you've had deviled eggs before that had too much of one thing... mayo makes it too blah, vinegar makes it too wangy, etc.

Well, after the filling is JUST right, I fill the ol' Easy Accent Decorator with the large star tip... LOVE IT for deviled eggs & mini-cupcakes.  After filling all of the egg halves, I sprinkle more of the dill seasoning in-lieu-of the traditional paprika.

Don't they look tasty?!

Swim dude...

Hard to believe I even made this card today... it was far too chilly for swimming around here!  But isn't he cute?  Nothing says summer like fins & floaties :)  And look at that hair... crazy.  I always pictured this little dude a redhead... don't ask... I don't know :)

Stamps:  Summer Boys, That Guy (retired)

Paper:  Frutti Fushion (retired), DCWV orange & lime, and white ultrasmooth cardstocks

Ink:  Memento Tuxedo

Other:  Crystal Lacquer, foam tape, misc. ribbon (HL), circle punches

Copics:  E00, E11, E57, YR04, YR18, YR23, YG01,YG05

I added a little lacquer to his goggles, fins & floaties... adds a little sumpin' sumpin' I think.

Well, tomorrow I've got a full day prepping & serving at the Shrine Ladies' Spring Tea... I even baked cookies today!  {GASP}  While you are hauling your hiney back into your chair after THAT newsflash, I'll share the super easy recipe for Lemon Crackle Cookies:

1 lemon cake mix

1 egg

1 8 oz. tub Cool Whip

1 Tbs. lemon extract (optional... but oh so good)

Mix together, drop into powdered sugar & roll into balls, place on greased cookie sheet, bake at 350 degrees for 10-12 minutes (14-16 minutes if using stoneware)

Yeah... I know... not REALLY that homemade, but at least I actually had to turn on the oven :)

What do you think?

OMG... Barb ACTUALLY cooked...

Yes... yes it's true :)  I made enough potato soup to feed a small country!

Barb Foster's Potato Soup




Ingredients:

• (1) 5 lb. bag o' yellow potatoes
• (1) 16 oz.  bag o' carrots
• 1 large white onion
• 1/2 large brick o' Velveeta
• 1-1/2 sticks o' butter
  
• 1% milk (I just pour until I get it right, so you are on your own!)
• granulated garlic
• fresh cracked pepper
• sea salt
• 1 tbs. Mock Spinach (dill mix) pantry staple (Homemade Gourmet)
• 2 tbs. Garlic Basil pantry staple (Homemade Gourmet)

Directions:
Wash potatoes well... no need to peel 'em!!  Cut into small cubes and cover with water in HUGE Dutch Oven pot (trust me, it will need to be a biggie) and start boiling.  Meanwhile, shred or finely dice carrots & onion and saute with 1/2 stick butter, healthy sprinkling of garlic, pepper, sea salt, the Mock Spinach mix, and 1 tbs. Garlic Basil mix in deep skillet.

Potatoes should be cooked so that a fork can easily poke through.  Drain so that most of the water is gone, leaving about "three fingers" of water in the bottom.  Add stick of butter & cubed Velveeta to melt.  The carrot-onion mixture can be added at this time to speed up melting process.

Start adding milk after butter & cheese are melted (or close to it).  I added a lot... it all depends on how thin of a base you want.  Add one more tbs. of Garlic Basil, and simmer until piping hot.

We like thicker soups & stews and this soup almost has a bisque base... a result from the mixing & melting process.  Yummy.

I plan to freeze most of this so we can have it throughout the winter.  If you decided to try this, may I suggest you half the recipe, and let me know how you like it!!

What do you think?
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OMG... Barb's in the kitchen... almost cooking... gasp!

Hello, hello [que music from the movie Party Girl, and Parker Posey sashaying across the room] ... I don't know what just made me think of that, but there ya' go.

Awhile back, when I showed a little hang tag, several people emailed me for my seasoned olive oil recipe. So, without further ado, let us enter Chez Barb (Seleise, did I spell that right?).

Disclaimer #1: please don't laugh at the horrible blue faux marble laminate countertops... they were here when we bought the house, and we just haven't had the cash to replace them!!

Disclaimer #2: typically I don't measure anything, so tonight I tried to for you! I usually just keep adding herbs until it 'looks right' [yeah, whatever THAT is] and move on!

Disclaimer #3: I am not a chef, nor do I pretend to be one :) ... I just make what I like. This is a VERY HEAVILY SEASONED oil. You could probably use the same amount of oil and cut the herbs in half and it would STILL be yummy! The herbs settle at the bottom of the container, so shake well prior to each use.

Disclaimer #4: the photos are not very good, but it is a winter evening and the lighting sucks, so I'm sorry they're not pretty.


Barb Foster's Seasoned Olive Oil:
2 tbs. granulated garlic
1½ tbs. Italian blend seasoning
1 tbs. chives
1 tsp. ground rosemary
1 tsp. dill weed
1 tsp. Cajun blend seasoning
¼ tsp. orange peel
½ tsp. sea salt
4 cups extra light tasting olive oil
containers of your choice

You'll notice that I cheat by using some pre-blended herbs. I love these blends and it cuts down on space in the cupboard. I don't have a specific brand I use, just as long as the label says 'Italian blend' and 'Cajun blend'. I place all of the herbs and spices in my mortar and grind away.

[grind the Italian blend first since it is very woody... and even then you won't get a fine powder, but it releases a fantastic aroma]

I picked up these inexpensive glass containers at Wal-mart and sanitized them. I divided the herb mixture among them and filled the containers about half way with oil.

[ I couldn't find my funnel, so I improvised by using a tip from the Pampered Chef Easy Accent Decorator... worked like a charm :) ]

I then vigorously shake the container to mix everything well. I finish pouring in the rest of the oil, give 'em another couple of shakes, and VOILA...

Barb's Seasoned Olive Oil. This oil is great for dipping bread and makes a GREAT Pasta Toss when paired with some shredded Parmesan cheese (yummy).

Here is a shot with the tag, but for my holiday gift-giving, I'm going to do a much snazzier label and tag with more of a wintery feel.


So, what do you think?