07 Dec 2011 Pampered Chef Ultimate Mandoline Kitchen Gadget Review

We reviewed one of our favorite kitchen gadgets – Pampered Chef’s Ultimate Mandoline. We had a great time filming this review and we love this mandoline. The biggest plus to buying the Pampered Chef Ultimate Mandoline is the built in safety guards and the biggest downside is that there is only a small opening, the size of a medium potato to slice. If you are looking to slice something big, you will have to cut it into smaller pieces to fit it into the hole. Let us know if there are any gadgets that you would like to see on My Mom’s Kitchen Gadget Reviews. Enjoy the video!


07 Dec 2011 Christmas Traditions
 |  Category: Holiday, Madness  | Leave a Comment

This is the time of the year when we are looking at our families Christmas Traditions. It is the time when some of us are going to make sure we keep the Christmas tradions of the past or start new one’s. This time of year is one that draw people together. With memories of our youth, family, loved ones that are no longer with with us and new one’s that are.  I feel bad that some traditions are carried out with more of a check list or things to do type of attitude.  Recently I took my family to go and see a Christmas light show.  This the same light show that I have seen almost every year since I was a child.  We got all bundled up, drove to the light show, walked around, saw the same  lights that I saw as a child.  It took about 25 minutes and then we were back in the car.  And, it felt good… because I could cross it off my list of things to do for the holiday season.  On the drive home it made me feel a little disappointed that I had viewed a fun holiday tradition as just another thing on my to do list.

So, now I decided we wont do the exact same things every year.  This year I want to mix it up!  I determined instead of seeing the same  zoo lights show we will take the kids on a fun train ride to the Polar Express.  And, along with the same cut out and frosted sugar cookies we will try some Apfel Streudal.  Not, that I’ve made Strudeal before but that its a fun tradional holiday treat and part of the holiday spirit it to enjoy things that are tradional not just for you and yours.  But, I have to admit the fruit cake may still be a thing I’m not quite ready to try this year!

No matter what traditons you may try this year.  No matter what weather and shopping the season brings you.  I hope that you and your loved ones remember this holiday.  Because this time, this holiday it will never come back but, you can always try and make it special and remembered.

17 Dec 2010 Kitchen Gadget: The Pampered Chef Food Chopper
 |  Category: Gadgets  | Leave a Comment

This is a new series we are starting called My Mom’s Kitchen Gadget Review.  Our first gadget we review is the Pampered Chef Food Chopper.  I must say that this gadget is useful and easy to use….but will it make the grade?  Watch our video to see…

 

14 Dec 2010 Learn how to make Delicious Pie Crust…
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16 Nov 2010 Thanksgiving Project: Pilgrim Hats!

A thanksgiving feast!Want to do something this Thanksgiving that is  fun and easy for your kids?  We will have 6 kids at our house this year and I wanted to do something for them that would be an easy project to make and super festive.  So, Why not Pligrim hats and Native American headdresses?  After researching the project I realized how simple it would be for the kids to make this project but also inexpensive.  One of the simple turn offs to great kids projects can be the cost.  With all the kids we will have this year, we needed a great kids project, like Pilgrim Hats and Native American Headdresses to let the kids run around in and something we could make at home with them.

I looked up the ideas on the internet of course!  I looked at MarthaStewart.com first but she does not necessarily specialize in kids crafts.  I found a great website where they demonstrate the Pilgrim hats being made.  This is a great kids project with good reviews and we are excited to have our own little Pilgrims and Native Americans join us for this Thanksgiving feast!   Please check out our video and see us making the hats!  Another project our kids will be doing this Thanksgiving is Making Christmas wish collages and watching the new animated Christmas Carol.

11 Nov 2010 How To Make a Simple Fall Wreath
 |  Category: Holiday, Projects  | One Comment

We are excited to post our fall wreath project. We got the idea from Martha Stewart’s website and love the added color it brings. This project is simple and takes about 30 minutes. I would not recommend it for kids since we use a hot glue gun. Enjoy!

Supplies:

  • 13″ Wreath
  • 5 Vines of Fall Leaves
  • Hot Glue Gun
  • Hot Glue
  • Ribbon

  • 09 Nov 2010 Pumpkin Pie Potpourri
     |  Category: Projects  | Leave a Comment

    This is our first video!  This craft was super easy and great for parties.


    13 Oct 2010 Chicken with Artichokes and Angel Hair Pasta
     |  Category: Delicious!, Recipes  | One Comment

    Chicken with Artichokes and Angel Hair

    Chicken with Artichokes and Angel Hair

    Chicken with Artichokes and Angel Hair

    Prep: 25 minutes Total: 25 minutes

    Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

    Serves 4

    • Coarse salt and ground pepper
    • 1/4 cup all-purpose flour
    • 8 thin chicken cutlets (about 1 1/2 pounds total)
    • 2 tablespoons olive oil
    • 1 cup reduced-sodium chicken broth
    • 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
    • 2 tablespoons rinsed and drained capers
    • 2 tablespoons butter
    • 8 ounces angel-hair pasta
    • 1/2 cup parsley leaves

    http://www.marthastewart.com/recipe/chicken-with-artichokes-and-angel-hair?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_1

    13 Oct 2010 Southern Black Bottom Pie
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    Southern Black Bottom Pie
    Southern Black Bottom Pie

    Southern Black Bottom Pie

    The creamy, bittersweet-chocolate “bottom” of this early-twentieth-century icebox pie rests on a graham cracker crust. The pile of ethereal meringue on top includes a hint of rum.

    INGREDIENTS

    Makes one 9-inch pie.

    • 1 1/4 cups graham cracker crumbs
    • 1/4 cup (1/2 stick) unsalted butter, melted
    • 3 tablespoons sugar
    • Pinch salt
    • 1/3 cup sugar
    • 1/3 cup unsweetened Dutch-process cocoa powder
    • 2 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1 1/2 cups whole milk
    • 3 ounces bittersweet chocolate, finely chopped
    • 2 tablespoons unsalted butter, cut into small pieces
    • 1/2 teaspoon pure vanilla extract
    • 1 1/2 teaspoons unflavored gelatin
    • 1/3 cup sugar
    • 1 tablespoon cornstarch
    • 1/8 teaspoon salt
    • 1 cup whole milk
    • 1 teaspoon vanilla
    • 2 tablespoons light rum
    • 4 large egg whites, room temperature

    DIRECTIONS

    1. Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
    2. Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
    3. Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
    4. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
    5. Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
    6. Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
    7. Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

    First published

    http://www.marthastewart.com/recipe/southern-black-bottom-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_17

    12 Oct 2010 Mississippi Mud Pie
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    Mississippi Mud Pie
    Mississippi Mud Pie

    Mississippi Mud Pie

    Prep: 30 minutes Total: 2 hours 30 minutes

    INGREDIENTS

    Serves 8.

    • 25 chocolate wafer cookies (about half a 9-ounce package)
    • 1/2 cup pecan halves, plus more for garnish
    • 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
    • 2/3 cup plus 1 teaspoon sugar
    • 1/3 cup unsweetened cocoa powder
    • 1/3 cup cornstarch
    • 1/4 teaspoon salt
    • 2 1/2 cups milk
    • 4 large egg yolks
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup heavy cream

    Directions

    1. Preheat oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
    2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks.
    3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in 1/4 teaspoon vanilla and 2 tablespoons cold butter.
    4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining 1/4 teaspoon vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans.

    Read more at Marthastewart.com: Mississippi Mud Pie – Martha Stewart Recipes