~ Taking a break ~

I am going to take some time to enjoy a cup of tea.

I'll be back........

We have a winner...........

This has been so much fun. When I first decided to do this giveaway my winning method would be to pick number 29......

because I started my blog on March 29th. But, I only got 25 comments so I went to plan B, which is 2 + 9 = 11. I am so happy to have my old friends as well as new friends. Thanks to you all for leaving your lovely comments.

So number 11 you are the lucky winner......

Terry from

"At Home with Terry & Dennis"

Congratulations Terry:)

Terry please contact me via email

so I can get your home address and get this in the mail for you:)

Please respond within 48 hours.

Anniversary Giveaway ~ Foodie Friday ~Butterflied Lobster on the Grill

I am celebrating my 1st year of blogging....see below how you can get into my giveaway:)

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)


Defrost the lobster tails. Grab your kitchen shears. Begin the cut with the bottom blade right under the shell. Only cut the shell and not the meat. Proceed the cut down the center all the way to the base of the tale. Cut to base of tail. Grab each side of the shell and gently pry away the shell away from the meat. Continue to pry the shell away from the meat but keep the back of the meat connected to the shell. Once the meat is freed, grab the meat, squeeze the shell together to close the gap and lay the meat on top of the shell. Cut a small slit in the top of the meat. Grab the loose part of the meat and fold over the shell.

Prepare lobster marinade of melted butter, a dash of paprika, a dash of garlic powder, a squirt of lemon juice and pepper. Drizzle lobster tail with marinade.

Prepare grill. Cook on medium-high heat. Cover grill and cook for 15-20 minutes. Grill lobster until just opaque.

Clarified Lemon Butter:

• 3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces.



• 3 lemons, zested

In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.

Yield: 1 1/4 cups

This is a perfect way to celebrate my one year anniversary in blogland:)

Be sure to stop by for a chance to win. Become a follower and leave a message. If you are already a follower just leave a message. Click below for your chance....
Anniversary Giveaway
Deadline is 5:00 pm April 5th

Anniversary Giveaway ~ Crock Pot Wednesdays ~ Frozen Bread Dough in the Crock Pot

I am celebrating my 1st year of blogging......see below how you can get into my giveaway:) Debbie, thanks for inviting me to your Crock Pot Wednesdays! Crock Pot recipes are always welcome. I found this recipe for Frozen Bread Dough. It was great. Hope you all try it:) So stop on over at "Dining with Debbie" for some more fabulous recipes:)
Spread butter all over the frozen bread dough. I sprinkled it with dry Good Season Italian Dressing. I placed it on a small pizza pan and put it in the crock pot. My bread pan would not fit.

Cover; heat on low for 2-3 hours. Bread will thaw and start to rise. Turn heat to high when bread has risen enough. Cook on high for 2-3 hours or until done.

It was great:)........................................

Remember to stop over at my original post for my giveaway for your chance to win:)

Be sure to stop by for a chance to win. Become a follower and leave a message. Click below for your chance....

Anniversary Giveaway

Deadline is 5:00 pm April 5th

Anniversary Giveaway

Join me in celebrating with an Anniversary giveaway

from my kitchen to yours:)

On March 29, 2009 I started my blog.

This is my opportunity to give back the good times I have had on blog land this past year.

A big Thank You to my sister Kendra at "Haden News" for encouraging me and my niece Jill of "The Moore's" for originally setting me up with my blog.

I didn't have a clue what I was doing in the beginning and have learned a lot from all of you.

A special Thank You to Rhonda at "Shellbelle's Tiki Hut" and Rainie at "The Project Table" for helping me figure thinks out.

I would also like to Thank Michael Lee West from

"Designs by Gollum"

for hosting

"Foodie Fridays".

My family eats better because of you:)

I will be giving away these.........

Cuisinart Vegetable Peeler, Melon Baller and Lemon Zester. All in my favorite color......RED.

One winner will be randomly selected.

To enter simply:

1. Become a Follower/Friend~(if you are already a Follower/Friend, just leave a comment)
2. Leave a comment

Deadline is 5:00 pm April 5th.

Winner will be announced Monday April 5th.

Thanks to all of you, it has been a great year:)

Foodie Friday ~ Maryland Crab Cakes

Recipe:

1 pound cooked crab meat, picked through for shells and cartilage

3/4 cup bread crumbs

2 shallots, finely chopped

1/4 cup milk

3 tablespoons mayonnaise

2 tablespoons finely chopped fresh parsley

1 teaspoon Chesapeake Bay seasoning

1/4 teaspoon ground white pepper

3 tablespoons all-purpose flour

1 tablespoon butter

In a large bowl, combine the crab meat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning, and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.

Place the flour on a sheet of wax paper; lightly coat each cake on both sides.

In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side.

Enjoy:)

Foodie Friday is presented by

"Designs by Gollum"

Visit her site for more fabulous recipes:)

Foodie Friday ~ Chateaubriand

Chateaubriand

(Beef Tenderloin Roast)


Ingredients:
3 to 4 pound Beef Tenderloin (prepared for Roast)

2 tablespoons softened butter

3/4 cup water

2 tablespoons butter or margarine

1/4 cup chopped green onions

sliced mushrooms

1 tablespoon dry mustard

2 tablespoons soy sauce

ground pepper

3/4 cup Sherry or Port wine

Directions:
Preheat oven to 425°. Place roast in shallow roasting pan (rack may also be used) fat side up.

Spread with softened butter, add water and cover loosely with foil
for first 10 minutes.

Roast for 45 minutes. Adding water keeps meat moist

while roasting.
Sauté onions in butter in small pan till tender, not brown.

Blend in soy sauce, mustard and pepper.

Stir in wine just to simmer. Baste meat occasionally while
roasting, keeping the rest warm to serve with the meat.

Sliced mushrooms may
be added to sauce and over meat.

Foodie Friday is presented by
"Designs by Gollum"
Visit her site for more fabulous recipes:)