Pre-Trick or Treat dinner...the plan...

For three years now I have selfishly invited my friends and their sweet babies over to my house for dinner before they head out to find treats.  I realize it is a win-win situation...I get to enjoy children who still like to dress up (since Tater & Tales don't anymore) and they don't have to plan or make dinner.  When you want to steal (not really physically...mommy moments that I don't get anymore) peoples kids you have to feed them first...funny how that works.

Every year I try to do something new and this year is no exception.  I will say this though...I don't feel as prepared as I do some years!!!  I haven't even done my shopping (lunch hour chore) and the desserts are going to have to be store bought items that I "dress up".  It is crazy how huge life changes can do that to you. 

The menu is always where I start.  I have to do something that both parents and kids will like.  It has to be something that I can throw together pretty quickly or prepare ahead.  Most importantly...it has to be something that I can name something seriously gross (cause it is Halloween and it is a requirement).

Here is my plan:

Dinner-

 

Crock Pot Chili Bar w/yummy fixings

(Fritos, sour cream, shredded cheese, avocado & onion)

 

Mini Corn Dog Muffins w/ketchup

aka-Dead Dog Muffins w/blood

 

Olives aka Witch Warts

 

Mini Dill Pickles aka Ogre Toes

 

Cheese Puff Curls aka Petrified Pig Tails

 

Dessert-

 

Brownie Bite Spiders

 

Marshmallow Pops
 

I'm not sure that all of the kids will love the Chili but it will be nice for adults to grab a bowl and fix it however they like.  It will also be nice to throw everything in the crock pot before I leave for work.  I find that the kids are so hyped up for trick or treating that they can't even think about dinner too much.  Hopefully they will eat a Dead Dog Muffin or two.

So there you have it.  Tune in Friday to see how it turns out.  Sweet dinner-

a HUGE thank you...

On the weekends I take a break from the computer.  I will occasionally get on to look for a recipe but other than that...NOPE.  So when I opened my computer early this morning I was a little taken back and emotional. 

I really just can't even thank all of you enough for all of the amazing support I have received since announcing that I was buying the Happy Horse Deli.  When you do something like this you hope that it will be accepted well...but you never know.

I had hoped that you would be happy for me...I had hoped that you would still want a Saucy Turkey (or whatever your Happy Horse vice might be) after I took over...I had hoped that you would be grateful that another Lakeview business would not be closing its doors but I am honestly so teared up by the reaction that all of you gave me.

I couldn't have asked for anything more and now I hope that I can make it as great (or even better) as Bill and Prairie have done for so long because I know that is a tall order.

I am seriously scared to go on this adventure but somehow all of your kind words have made some of that disappear and melt away.

I just wanted to pop in and tell you how grateful I am.  Every comment, conversation, text, phone call and message meant the world to me.  Thank you!!  Sweet community-

Exciting Announcement...

For a few months this has been in the works and because I'm not very patient, it has been REALLY hard to not spill the beans. 

I'm pregnant!!  Haha...just kidding!!  Seriously!!  No more babies for this gal...at least not in the form of a human.  Though I do have a new baby in a sense...

I am purchasing the Happy Horse (HH) Deli here in Lakeview.  I hope you are as "happy" as I am!!

It is a huge leap of faith for me, as I will be quitting my 8-5 job at the beginning of the year, to make this work (insert...scared happiness).  Leaving a job that you have been at for years, with people that have become like your family is a very difficult thing. 

I am not a risk taker...routine and stability are two things that I love. 

I also believe that you need to follow your dreams.  We only get one life on this earth, there are no second chances.

As a teenager I worked for Bill & Prairie at the Happy Horse every day at lunch and on Saturdays.  It has always held a special place in my heart.

That combined with fact that I love to cook...it just seemed like a perfect fit.

Here is my plan of action (so far)-

The HH will be closed the first few days of January and will officially be open for business on January 6th, 2014.

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I will not be making changes to the deli menu...why mess with a good thing.  In fact I will be using the same products, right down to the mustard.   

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I will not be changing the name...again...don't mess with a good thing.  I had thought about it (Sweet Taters and Tales has good ring to it) but lets face it...what would everyone call it anyway?  The Happy Horse.

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I will be making the inside my own.  I can't help it...decorating is too much fun!

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I will be adding desserts.  Did you hear my heart skip a beat?  Custom order cakes, cookies, cupcakes and other yummy desserts are only a phone call away.  I will also have fresh baked goodies to enjoy while you visit or to take home.

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The HH will be available at night and on weekends for private parties. 

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The HH will have two private rooms available during lunch, upon reservation.

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I will offer made to order Deli Trays.

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I will also be available for catering.

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Our hours will be 10-4 Monday-Friday, in the beginning.

I have a ton of other ideas but this is what I am starting with.  Tune in for other exciting details.

So what does this mean for Sweet Taters and Tales?  It might mean that my posts are fewer and farther between for a little while but I promise to try and keep up.

I am beyond excited to be doing this.  I look forward to seeing you soon.  Sweet adventure-

Broccoli and Mushroom Twice Baked Potatoes...

I will admit that making twice baked potatoes can be a little time consuming.  Let me also say this...it is worth it!!  These might not be feasible on a weeknight, but for Sunday dinner, I think...YES!  For some reason I don't cook potatoes very often.  The fact that I suffer from a huge case of "side dish brain freeze" doesn't make that seem very logical.  Potatoes=side dish...I need to remember that and add them to my shopping list...like ASAP.

Most of time I see twice baked potatoes with sour cream, cheese and bacon but I wanted to do something a little different.  I was serving them with a roast so I thought that veggies would be a great idea.  I happened to have broccoli and mushrooms on hand...so that is what I went with.

To make them you will need 4 baking potatoes, 4 oz. of softened cream cheese, 1 cup of chopped mushrooms, 1 cup of broccoli (cut in small florets), 1 clove of garlic and 1/2 cup of shredded cheese...

To make the process easier I baked my potatoes early in the day at 375° for 45-50 minutes but you could certainly bake them right before dinner.  Let them cool completely...

When it is dinner time you need to cut a small hole in the top of the potato...

It makes it so much easier to scoop the insides of the potatoes out...

I just put the inside of the potato in a bowl as I scrape them out with a small spoon...

I sautéed the mushrooms and broccoli over medium heat in about a tablespoon of olive oil until they were soft and added a clove of minced garlic to them the last minute of cooking...

Add the vegetable mixture and the rest of the ingredients to the potato in the bowl, add salt and pepper to taste...

Mix until the cream cheese is incorporated through out the potatoes...

Take the potato mixture and stuff it back into the empty potato skins, top with additional cheese and bake at 350° for about 25-30 minutes or until heated through...

I'm ready for Sunday to get here already...they were too good not to make again.  Sweet taters-

Rustic Wedding Cake...

This past weekend I had the privilege of baking, decorating, and displaying the wedding cake for the sweetest couple.  When the bride and I had first talked about the cake she knew that she wanted a rustic feel.  A year ago I had made cupcakes for a wedding that we both attended and she wanted something along the same line.  Here are a few photos of the cupcake display that was our inspiration...

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This time it was going to be a three tiered cake.  The bride had given me free rein to do whatever I wanted.  It is nice to have such a easy bride but it can be hard at the same time.  Her wedding day is one she will remember forever and you don't want to screw it up.  There can be a little pressure.

I will admit that it wasn't until the day of the wedding that I knew exactly what I wanted to do.  I had thought about having each layer be separate and then decided that wouldn't make the statement I wanted and I went ahead and stacked them.

I wish that I had taken photos of the actual reception area because the decorations were so simple and yet perfect.  Hay bales, deer antlers, old brown and purple bottles, wheat, white lights and flowers filled the room so sweetly. 

Here is what I did...

 

The cake topper and flowers were provided by the bride.  I loved the topper because it was different and fit the décor of the reception perfectly.  The little burlap banner was so cute and the band of burlap on the middle layer of cake really made it come together...

 

Instead of putting the cake directly on the table I decided to put it on top of a couple of old crates.  It really made the cake the focal point.  Mason jars filled with coordinating flowers, deer antlers, a grape vine wreath and another small crate completed the table...

 

 

 

I really love the way it turned out and so did the bride.  Congratulations Justin and Denise!!  Sweet couple-

Blast from the past...Halloween Party Menu...

I'm still trying to figure out what I will be serving the little ghosts and goblins that I will be feeding on Halloween.  For me the planning is sometimes the most fun.  I love coming up with new ideas but here are a few easy and fun Halloween theme foods that would be perfect for any little sweetie on Halloween Eve...

 

Candy Corn Pizza-I used frozen pizza dough, jarred pizza sauce, diced pepperoni, cheddar cheese and mozzarella cheese to make this pizza.  By putting the mozzarella cheese in the middle of the pizza, followed by the pepperoni and then the cheddar cheese you are making a yummy candy corn pizza once it is cut into wedges...

 

 

Halloween dinner is never complete with out some blood.  Red Jello and gummy worms work perfectly together for this crazy treat...

 

 

Sometimes even the most everyday food can be made "scary" just by adding a fun name...

 

 

Deviled Eggs with black olives that have been cut in half and then half of that cut into 8 wedges, make a yummy spider on top...

 

 

Witches Fingers (aka baby dill pickles) are always necessary...

 

 

Curly Puff Cheetos look just like Petrified Pig Tails, if you ask me...

 

 

Hot dogs wrapped in refrigerated crescent roll dough, look like mummies and wormy apples are both creepy and delicious...

 

 

I hope this gives you some dreadfully scary ideas for your Halloween dinner table or any day.

Sweet Halloween-

Pumpkin Pound Cake...

Fall is here.  The leaves are turning and the days are cooling off.  I talk a whole lot about how much I love summer but the truth is that fall is not far behind.  My only problem with fall is what comes after...Winter...and the fact that I never feel like it lasts long enough.  Fall does not include snow in my book...period!!  Around here you are almost guaranteed a snow in October (which sucks)!!

One of the reasons I do love fall is because of the flavors.  Pumpkin, apples, cinnamon, nutmeg...these flavors mean comfort to me.  I also love wearing a sweater on a cool night, starting a fire at home and of course baking.

I realize that it is just the middle of October but I just couldn't help but jump in with a awesome pumpkin treat.  This recipe is so moist and absolutely delicious.  I also love that it a little more figure friendly than other pound cakes and you will never know it.

To make it you will need 1 1/2 cup all-purpose flour, 1/2 tsp. cinnamon, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/4 tsp. cloves, 1/4 tsp. nutmeg, 1 1/2 cup sugar, 1/2 cup fat free vanilla yogurt, 3 egg whites and 1 cup of canned pumpkin.

 

I just used regular Light Vanilla yogurt...

 

Begin by combining the dry ingredients (flour, cinnamon, salt, baking soda, cloves and nutmeg) in a bowl and set aside.

 

In a large bowl combine the sugar, yogurt and egg whites.  Whisk until it is completely blended and then stir in the pumpkin.  Add the dry ingredients to the pumpkin mixture and stir until incorporated...

 

Pour into a greased loaf pan...

 

Bake in a 350° preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes and remove from pan...

 

You could serve it just how it is or drizzle it with a glaze of butter, powdered sugar, vanilla and milk...

 

You can see how deliciously moist the cake is...

 

Baking with pumpkin is upon us...I am a happy girl.  Sweet pumpkin-

Mummy's on a stick...a blast from the past

Each year I try to come up with a fun and festive idea for the sweet kids that join me for dinner on Halloween.  It can't just be a candy bar...it has to be something cute and yet easy.  Last year I made Mummy's on stick...using Twinkies, white chocolate melts and edible eye balls.  They were so simple and cute that I wanted to share them again.  So here is my little blast from the past for the week...

 

 

Insert a sucker stick into each Twinkie and them dip/cover in white chocolate...

 

 

Let the chocolate dry for few minutes and then using fork, dip the tines into the chocolate and drag over the Twinkie back and forth.  Add two eye balls and let dry completely. 

 

 

And there you have it.  A yummy mummy for someone sweet.

 

 

You can also get the same affect using Oreos...

 

 

Now I just have to come up with an equally precious idea for this year.  Hmmmm.

Sweet mummies-

Homecoming 2013...

It is hard to believe, but my Tater just finished his sophomore homecoming week.  For a boy it is really just like any other week...but fun nonetheless.  I feel like any week that ends with a football game can't be too bad.  Going to a dance with a pretty girl...that's good. 

 

I'm sure as Tales enters high school next year this week will take on a whole new meaning.  I think I will enjoy Tater's "take it as it goes" attitude while I can. :)

I do notice that as the kids and their friends get older, the less they like their picture taken.  Some of these photos I had to beg for...maybe even bribe them for!  I have no shame...someday they will be glad I took them.  Here are a few of my favorite shots...

Parade Time..."Hi, Mom!"

 

Fun with friends...
 

 

Huddle before the game...love me some #57...

 

Making the block...

 



 

On the line...

 

 

My handsome boy...

 

Getting his boutonniere...

 



 

Valerie & Tater...

 

Looking Good...

 

 

Best Buds...

 

 

It is so great to be able to post things about my life on here for family & friends that are far away.  Thank you for letting me share.  Sweet Tater-

Banana Crumb Cake...

When I run I eat a banana before I hit the pavement...every.single.time.  Now, because I don't like bananas that are the least bit mushy or brown that means that there is always an abundance of bananas on my counter that I will not touch.  I hate to throw them away...so I am always looking for ways to use them.  Banana Bread is one of Tater and Tale's favorite breakfast items but this time I wanted to do something a little different.  I decided to use the bananas to make more of a coffee cake...mostly because I am a sucker for the topping.  Butter, brown sugar, cinnamon, and a little flour...what could be wrong with that?

To make the cake you will need 2 cups sugar, 1 cup milk, 2 cups self rising flour (or 2 cup flour, 2 1/2 tsp. baking powder & 2 tsp. salt), 1 stick of softened butter/margarine, 2 eggs, 3 bananas & 1 tsp. vanilla.  For the crumb topping you will need 1 stick of softened butter/margarine, 1 cup of light brown sugar, 1 cup of flour & 1/2 tsp. cinnamon.

 

Put the sugar and the bananas in the mixer and mix on medium speed until they are liquefied...

 

 

Add butter/margarine to the banana mixture and cream together until mixed well...

 

 

Then add all of the additional ingredients and mix until well combined.  For the topping cut together the crumb ingredients until they are it comes together like this...

 

 

In a greased 9x11 pan or two loaf pans add half of the banana mixture, followed by half of the crumbs and another layer of banana mixture...

 

 

Add the rest of the crumb mixture to the top and bake in a preheated 350° oven for 40-45 minutes for a 9x13 or 60 minutes for loaf or until a toothpick inserted near the center comes out clean...

 

 

Serve for breakfast or eat half (like Tater & Tales) before you go to bed...

 

 

How was it you ask?  Let me just say this...FABULOUS!!  If you are looking for a delicious way to use up your brown bananas then I highly recommend this recipe.  Sweet cake-

P.S.- I just have to wish our Lakeview Honkers good luck tonight at their Homecoming Game...go #57!!!