Sunday, October 30, 2011

The Sunday Yummy Halloween Edition

Pumpkin Spice Cupcakes

2 cups all-purpose flour
4 teaspoons pumpkin pie spice
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup canola oil
1/2 cup unsweetened applesauce
1 tablespoon pure vanilla extract
2 cups canned pumpkin
4 large eggs

Preheat oven to 350 degrees
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.
Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Cinnamon icing

  • 1/2 cup butter, softened

  • 4 (3 ounce) packages cream cheese, softened

  • 2 cups confectioners' sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cupcake

    These Cupcakes are amazing! The Pumpkin cupcakes are very moist and the Icing is the perfect compliment to them. Don't be afraid to make them because they are made from scratch, it is a simple and easy recipe

    Wednesday, October 19, 2011


    You can Save someone's life by sharing this.

    STROKE: Remember The 1st Three Letters... S.T..R ...
    My friend sent this to me ...and encouraged me to post it and spread the word. I agree. If everyone can remember something this simple, we could save some folks.

    During a party, a friend stumbled and took a little fall - she assured everyone that she was fine and just tripped over a brick because of her new shoes. (they offered to call ambulance)

    They got her cleaned up and got her a new plate of food - while she appeared a bit shaken up, Ingrid went about enjoying herself the rest of the evening. Ingrid's husband called later telling everyone that his wife had been taken to the hospital - (at 6:00pm , Ingrid passed away.)
    She had suffered a stroke at the party . Had they known how to identify the signs of a stroke, perhaps Ingrid would be with us today.

    Some don't die. They end up in a helpless, hopeless condition instead. It only takes a minute to read this...


    A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke...totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.


    Remember the '3' steps, STR . Read and Learn!
    Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster.
    The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.
    Now doctors say a bystander can recognize a stroke by asking three simple questions :

    S * Ask the individual to SMILE ..
    T * = TALK. Ask the person to SPEAK A SIMPLE SENTENCE (Coherently) (eg 'It is sunny out today').
    R * Ask him or her to RAISE BOTH ARMS .

    If he or she has trouble with ANY ONE of these tasks, call the ambulance and describe the symptoms to the dispatcher.

    NOTE : Another 'sign' of a stroke is
    1. Ask the person to 'stick' out their tongue.
    2. If the tongue is 'crooked', if it goes to one side or the other that is also an indication of a stroke.

    A prominent cardiologist says if everyone who gets this status shares it; you can bet that at least one life will be saved.

    And it could be your own

    Sunday, October 16, 2011

    The Sunday Yummy!

    These bars taste just like biting into a peanut butter and jelly sandwich. A base of peanut butter cookie dough is topped with your favorite jam or jelly, dotted with more peanut butter dough. They are every bit ooey, gooey and delicious as you’d expect. Obviously a great treat for kids  and peanut butter-loving adults as well. You pretty much can’t go wrong here. Enjoy!

    Peanut Butter and Jelly Bars

    3 cups all-purpose flour, plus more for dusting pan
    1 teaspoon baking powder
    1½ teaspoons salt
    1 cup (2 sticks) unsalted butter, at room temperature
    1½ cups granulated sugar
    2½ cups smooth peanut butter
    2 large eggs
    1 teaspoon vanilla extract
    1½ cups jam or jelly, your favorite flavor
    1. Heat oven to 350 degrees F. Grease a 9×13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside.
    2. Whisk together the flour, baking powder and salt; set aside.
    3. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add peanut butter and eggs; beat until combined, about 2 minutes. Add the vanilla and combine. On low speed, add the flour mixture and mix until just combined.
    4. Transfer two-thirds of the mixture to prepared pan; press evenly into pan. Using an offset spatula, spread the jam on top of the peanut butter mixture. Dollop remaining third of peanut butter mixture on top of jam.
    5. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about 36 1½x2-inch pieces.

    Friday, October 14, 2011

    I don't need no stinkin' Halloween costume

    Apparently I don't need to purchase a Halloween costume this year. As I have been informed I am a Real life Training Nazi. I can just go out as myself this year and scare rookies just by being in the crowd.
    I don't understand the way things have changed in the 11 years that I have been doing this job. I would have never considered arguing with my trainer, insisting that I be allowed to read non work related items or play on the Internet, or that I was above listening to what they told me to do. My trainer was a no nonsense, no bull shit trainer. Do it or go home. I can thank my trainer for expecting the best out of me everyday, because that is what I give daily. There was no whishy washy, baby steps, sugar coating!!
    I understand that we are a kinder and gentler 911 center. However when did expecting people to do their jobs become asking too much? When did asking people to study their weaknesses between busy times become too much? When did learning codes and protocols become too much?
    Maybe I am a Nazi, because I expect people that want to work in an Emergency Center to take this job seriously! I want people to be the best that they can be every single time they pick up a phone or answer a radio! I have consistently turned out excellent dispatchers, many of which are still working in this line of work. I guess being a Nazi is something I will be proud of even if others think it is fun to gang up and complain about it.
    I may expect too much in your eyes, but if giving your all is not what you're about then you're in the wrong line of work. I know the people I want answering the phone when it is my family member calling in on 911.

    This is a thankless job, if we can't thank each other who the hell can we look to?

    I'm sure that this post will piss off more than 1 person, however if your pissed off look to yourself first. Are you pissed cause I expect people to do their jobs, or are you pissed cause I hit a nerve when you looked in your own mirror?

    Monday, October 10, 2011

    The Sunday Yummy, on a Monday

    The Sunday Yummy is a day late this week! Sorry folks it has just been one of those weeks.

    In honor of my Grandmother that passed away on Monday Oct 3rd I will post a MEATLOAF recipe. Now for anyone that knows me they know I HATE meatloaf!! Just the mention of if makes my stomach queasy! This life long problem was cause by my Dear Grandmothers MEATLOAF. Her MEATLOAF was only compared to a burned cinder block soaking in a tub of grease and covered in ketchup.
    Now I do not own a recipe for MEATLOAF and do not plan to make a copy for myself. I will be adding one that I located on the internet. Enjoy!

    Rest In Peace Nana Folwer. I hope your not incharge of MEATLOAF production in the kitchens of Heaven!!


    • 1 1/2 pounds ground beef
    • 1 egg
    • 1 onion, chopped
    • 1 cup milk
    • 1 cup dried bread crumbs
    • salt and pepper to taste
    • 2 tablespoons brown sugar
    • 2 tablespoons prepared mustard
    • 1/3 cup ketchup


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
    3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
    4. Bake at 350 degrees F (175 degrees C) for 1 hour.

    Hearts, Promises & Friendships

    How many times have you had your heart broken? Or broken someones heart? It seems the older I get the harder this is to heal from, If you ever heal completely. I think that a heart of ice is a much better investment than flesh and blood hearts. If Ice shatters you can melt it down and remold it. Flesh and blood remains torn, scared and deformed forever more.
    Promises, I must admit I am guilty of this. How many times a day do I catch myself saying I will do something in just a minute or I will be right there. I feel especially guilty for saying this to my children. There seems like there are not enough hours in the day and we are always saying I will get to it tomorrow, next week or sometime.

    Where would we be in life without our friends?? Some have lifted us up and some have watched us crash and burn. All of them have taught us something at some point and time or another. Good lessons or bad we learn something from all of them. I do not profess to have never broken a friendship, I have. Sometimes you have to walk away to save the respect and or love you hold for someone. I never burn that bridge however cause you never know when things will change and you want to walk back over it.

    Sunday, October 2, 2011

    The Sunday Yummy

    This has been a weekend of good eats!

    Yesterday we threw a Baby shower for one of our coworkers that is expecting a bouncing baby boy any time now. We had a buffet of finger foods and cake, Baby shower games and prizes and of course presents. I love a good surprise!

    Today's lunch is good old fashioned pot roast with all the trimmings. I cant wait.

    Since we are having our first days of fall here in the south I figured my Sunday Yummy should be comfort food. I love winter meals especially thick stews, chili's and anything you can pour over mashed potato's.
    I didn't get these hips eating rabbit food!

    Corn Chowder

    2 Tbs Butter
    Extra virgin olive oil
    1 diced onion
    2 garlic cloves, minced
    1/4 cup all purpose flour
    6 cups canned veggie stock
    1 tsp thyme
    2 cups heavy cream
    2 lg potatoes, peeled and diced
    6 ears of corn fresh or 4 cups frozen corn
    salt and pepper
    1/4 cup chopped fresh parsley leaves


    Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the veggie stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
    Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.