My First Giveaway!

I've had this blog for years now and have never done a giveaway.  Yep, I've had plenty of opportunities but either the product wasn't a match for my blog or I just didn't like the product.  Finally I found one that I like and feel I can stand behind...

 The people at Comet sent me an amazing Cleaning Caddy filled with everything you need to clean and shine your stainless steel.   Your fridge, your stove, sinks but my favorite use for this was my BBQ GRILL!!!

Before:  The Florida climate is kind of tough on metal inside and out...my poor dirty and rusty grill

After:  All clean and shiny!!!

The nice folks at Comet have a gift caddy waiting for one lucky winner from my blog!!  In it you'll get everything included above and also some coupons for the winner to share with their friends.

To enter the giveaway all you have to do is leave a comment on this post telling me what you plan to clean using the Comet Stainless Steel Cleansers. Don't forget to leave a way for me to contact you, in case you're the lucky winner!

US residents only, please!

The giveaway ends on Sunday 7/1/12 at 12:00 Noon EST. At that time I will randomly pick a winner and will announce it here!

**DISCLAIMER** Comet provided me with a gift pack of the products described, for me to try. As always, any thoughts and opinions given on "No Fear Entertaining" are my own.

Mango and Lime Pie for Pie Party 2012

Happy Pie Day!  I've been waiting for ages for this day to come and I had it all planned out.  I was finally going to attempt to make some really good pie crust using my MIL's amazing recipe but somehow it just never came to be.  I guess I enjoy playing with the kids more than anything right now and even with a couple of cloudy days the pool has still been calling my name.

Then last night hubby walks in the door with a grocery bag filled with mangoes.  Nice, juicy, beautiful mangoes fresh off of one of his clients trees.  Now I knew exactly what I was going to make! 

Mango and Lime Pie

INGREDIENTS

• 1/4 c. lime juice
• 1 can sweetened condensed milk
• 2 egg yolks
• 1 1/2 c. mango puree (peel and puree mango in food processor)
• 2 egg whites
• 1 (9 inch) graham cracker crust (how to make your own)

 INSTRUCTIONS

• First of all thoroughly mix lime juice, condensed milk, egg yolks and mango puree. 
• Then beat egg whites with dash of salt to stiff peaks.
•  Fold in mango mixture. 
• Add to crust and chill until firm. 

Scalloped Potato Gratin

I was passing through the kitchen yesterday trying to come up with a quick and easy side dish to go with the steak we were going to cook Tony for Father's Day on Sunday.  My mind instantly went to potatoes and I realized that I didn't get around to posting the delicious scalloped potatoes that I made for him for his birthday!

Super easy side dish especially if you use the slicer attachment on you food processor.  He loved them and might just be seeing a repeat performance on Sunday!

See all the cheesy goodness with the delicious little browned bits that everyone fights over?

Scalloped Potato Gratin (Food Network - Tyler Florence's recipe)

Ingredients:

• 1 1/2 cups heavy cream 
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling

Directions:

• Preheat the oven to 375 degrees F.
• In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
• While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. 

The Birthday Boy's Bourbon Country Style Ribs

Tony loves meat.  I mean he really loves meat.  I think if he were pressed to answer,  pork would come first, beef second and then everything else just because. 

I knew for his birthday he would want some meat.  As luck would have it I found some very reasonably priced boneless country style ribs when I was shopping.  Lucky Tony!

I made the marinade the night before and added the meat to it in the morning.  Once we tasted it I realized this marinade would be perfect for just about any meat that is being grilled. 

Can't wait to try it on some pork chops and chicken thighs! And I think this long weekend is just the time to try!

Bourbon Marinaded Country Style Ribs

Ingredients

• 1 cup brown sugar
• 1 Tbs molasses
• 2/3 cup bourbon
• 1 cup soy sauce
• 4 cloves garlic
• 3 pounds country style pork ribs

Directions

1.   Combine brown sugar, molasses, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Place ribs on grate, and cook ribs until cooked to your liking.  When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.
   
   
   

 

Strawberry Cake with Strawberry Cream Cheese Frosting

So I am staring down the barrel of another birthday, Tony's this time, and I realize that I never got to post the strawberry cake that I made last month for my birthday!!!  And that's a real shame because it was so good.  Luckily the northern part of the country is coming into strawberry season and I am posting this for you just in time.

Now, I made this cake twice.  The first time I made it as a one layer cake in a sheet pan and it turned out perfect.  We ate it all though before I could get a single picture of it!  So being the good blogger that I am I made it again.  I made a 2 layer cake this time.  And I had high hopes for this one.  It was going to be beautiful and as light and fluffy as the first one.  It was close but not exactly the same.  I use whole eggs in this one and should have used the 6 egg whites like I did in the first one...lesson learned.

I really would have made another one for the perfect pic but I got the worse sore on the end of my tongue from all of the stinkin' strawberries I had eaten that I couldn't face another one...LOL!!!  But now that my tongue is all healed I want one and I want one bad!!!

Strawberry Cake with Strawberry Cream Cheese Frosting (from Confections of a Foodie Bride)

Ingredients

• For the strawberry puree:
• 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
• 1-2 tsp sugar (optional)
• For the cake:
• 1/4 cup milk, at room temperature
• 6 large egg whites, room temperature (4 whole eggs can be substituted, but it will not be as pink or as light and fluffy!  I recommend the egg whites)
• 2 tsp vanilla extract
• 2 1/4 cup cake flour, sifted
• 1 3/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 Tbsp unsalted butter (1 1/2 sticks), at room temp

Instructions

1. If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard.
2. If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
3. Place strawberries in a food processor or blender and puree.
4. Reserve 3/4 cup puree for the cake.
5. Use leftover puree to fill the cake or fold into the frosting, if desired. It's also fabulous spooned over ice cream... and eaten straight with a spoon.
6. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans, or muffin pan, or 13"X9" pan: spray inside with baking spray with flour (or use some sort of grease/flour combination).
7. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
8. Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
9. Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
10. Divide the batter evenly among the pans and smooth tops.
11. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary)I found that it was about 40 minutes for the 13X9 pan and it would be about 20-25 for the cupcakes. Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
12. To make the frosting use your favorite cream cheese frosting or this one. 
13. Once the frosting is made I added some of the leftover puree to it.  But not too much or it will become too thin.  If you wanted more pink (we avoid red dye) add some red dye to the frosting now.
14. Frost your cake and enjoy!!!

 

Strawberry Muffins

So April was a really busy month for us here.

We had a 5K run that both the girls did...

We had BMX races...

Friends that we visited...

We went fishing...

And finally we went strawberry picking and that's what this post is about!  Strawberries...

And we picked a lot of strawberries.  I made cake (post to come on that one), strawberry puree for ice cream and finally I made strawberry muffins.

I made strawberry muffins many, many times.  You know why?  The recipe that I found was awesome.  Simple, no mixer and all ingredients that you have on hand...

Strawberry Muffins (Taste of Home)

preheat oven to 375°

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 2 eggs, lightly beaten
• 1/2 cup fat-free plain yogurt (I used papaya flavored yogurt because that's what I had on hand and it was delicious so use what you have...)
• 1/4 cup butter, melted and cooled
• 1 teaspoon vanilla extract
• 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries

Directions

• In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries.
• Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

These were good.  I mean really, really good.  So good that I made them for a friends birthday and I frosted them with cream cheese frosting.  Everyone liked them...

Pecan Pie Muffins

And trust me on this.  They taste just like pecan pie.  Maybe not as ooey and gooey as pecan pie but the flavor is still there…And these are good.  Very, very, very good!

I had been looking for a simple recipe to make.  Something with minimal time invested, few ingredients and no mixer required.  I stumbled across these somehow and baked them up that day.  With only 5 ingredients how could I resist right?  Sadly they were gone that night…might have to double the next time!

Pecan Pie Muffins (Tastykitchen.com)
Ingredients:

• 1 cup packed light brown sugar
• ½ cups all-purpose flour
• 1 cup chopped pecans
• ⅔ cups melted and cooled butter
• 2 whole eggs, beaten

Directions:
Preheat oven 350 F.
Grease your muffin pan (whatever size) really, really well, or use the silicone cups. I grease my muffin cups with Crisco or lard. and it still wasn’t enough.  I had some stickage trouble.  Next time I will grease them with lard but also spray them with cooking spray.
In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together until smooth. Stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups.
Cups should be about 2/3 full. I was able to fill 8 muffin cups.
Bake for 20 to 25 minutes. Cool on wire racks when done.
Option: when you take them out of the oven, place a slice of butter on top and eat warm. You may also use walnuts instead of pecans.