Wilton Cake Pans for Sale!!

Wilton Bundt Cake Pan 
Price: $8

 










Wilton Precious Moments Pan 
Price: $8
  
 










Wilton Tazmanian Devil Pan
Price: $8
  

 










Wilton Book Pan
Price: $8

  










Wilton Carousel Bake Set
Price: $5

 Wilton Decorating Cake Stand
(Rotates both directions)
Price:  $8

  









Wilton Christmas Cookie Kit
Price: $5

  










Wilton Teddy Bear 
Stand-Up Pan Set
Price: $10

 















Wilton Mini Bears Pan 
(Unopened, still in original sealed packaging)
Price: $8

 Wilton Easter Bunnies Mold
(never used)
Price: $1

  










Wilton Halloween 
Cookie Cutters
Price: $3

 Wilton Valentines Day
Cookie Cutters
Price: $3

  










Wilton Alphabet Cookie Cutters
Price: $3
 
  









Wilton Easter Cookie Cutters
Price: $3

  










Wilton Hearts, Stars, & Circles
Cookie Cutters
Price: $3

  








Wilton Eggs Pan
Price: $5

Wilton Valentines Day Mold
(never used) 

Price: $1

  










Wilton Army Set
Price: $0.50

Wilton Easter Mold
(never used) 

Price: $1 

 Wilton Loaf Pan
Price: $5
2 available

 Wilton Bunnies Pan
Price: $5

  









Wilton Bunny Pan
Price: $8

  










Wilton Christmas Trees Pan
Price: $5

  









Wilton Christmas Tree Pan
Price: $8

  










Wilton Bunny Cake Picks
Price: $0.50

Mirrs Springform Pan
3 Piece Set
(Unopened, In original packaging)
Price: $8

  









Wilton Bugs Bunny Pan
Price: $8

 Wilton Troll Pan
Price: $8

  










Wilton Upright Train Pan Set
Price: $10

  










Wilton Upright Pumpkin Pan Set
Price: $10

  










 Wilton Mickey Mouse Pan
Price: $8

Wilton Super Hero Pan
Comes with Batman and Superman Pieces
Price: $8

  










Wilton Music Notes Mold
(never used) 

Price: $1
 

  








Wilton Teddy Bear Mold
(never used) 

Price: $1

  










Wilton Heart Mold
(never used) 

Price: $1
 

  








Wilton Ninja Turtle Mold
(never used) 

Price: $1

  










Wilton St. Patty's Day Mold
(never used) 

Price: $1

 Wilton Football Team Set
Price: $0.50

Kabobs w/ Marinade

This is my take on an all-purpose marinade for meat and veggie kabobs. You can always do straight veggie kabobs also, delicious either way. Depending on the meat you prefer, the marinade time will change. Beef, chicken, pork, lamb, or even something more exotic like duck, buffalo, or ostrich would all work really well with this marinade. If you are using poultry, especially chicken, keep the marinade time to 1-4 hours or so. For pork I would recommend 6-8 hours, and of course beef or lamb can be marinated overnight or up to a day or so. Just depends on how strong of a flavor you'd prefer.

Makes about 3 cups, maybe a little more.

· 1.5 cups oil [EVOO, Canola, or Safflower]

· 3/4 cup low-sodium Soy sauce

· 1/4 cup Worcestershire sauce

· 1/2 cup Rice vinegar

· 1/4 cup Teriyaki or Ponzu sauce

· 1/4 cup Honey [Cactus Honey Powder also works]

· 1.5 Tbsp Garlic powder

· 1 Tbsp Italian seasoning

· 1 tsp Seasoned salt [Lawry's, etc]

· 1 tsp ground Black pepper

· 1 tsp Chili powder

· 1/2 tsp Cayenne powder

· 1/2 tsp Cumin powder

· 2 small green onions [chopped]

Combine acids and sauces with seasonings and whisk. Whisk in the honey, followed by the oil. Or, just toss in the blender and give it a few quick pulses. The extra marinade can be refrigerated for 2 or 3 days after mixing.

I like to use red and green bell pepper, button mushrooms, red or white onion, pineapple chunks, and 1" cubes of the meat. You'll want to roughly cubed the veggies slightly larger than the meat so that everything cooks evenly.

Chicken is easiest, but do yourself a favor and pick up the pork tenderloin, it's well worth it. A good start is 2 bell peppers, 12-15 medium button mushrooms, and 1-2 large onions. I usually take the easy road and just buy the prepared pineapple cubes. Using these ratios I estimate about 2 pounds or so of meat. Any extras can be stand-alone kabobs, sometimes I like to just make straight mushroom skewers. For easier handling, the half length bamboo skewers are nice. Remember to soak them in water for an hour or so prior to skewering everything.

Two ways to do this, the easiest is to assemble your skewers, then snip the sharp points off and put the whole thing into a big Ziploc bag with at least a cup of the marinade. Lay it over, and squeeze out as much of the air as possible, seal and toss to coat. I like to flip the bag over a few times during the marinade process.

Obviously, kabobs are meant for the grill, but you'll want to let give the skewers a quick shake to rid them of excess marinade to prevent flare-ups or charred spots. Again, depending on the meat choice, the cooking time will vary somewhat, but I like to grill them over medium-medium high heat, turning every 3-4 minutes until evenly cooked.

Fish Tacos

This is my version of a recent Food & Wine featured recipe for fish tacos with lime guacamole and cabbage slaw. I've spiced mine up slightly, and reduced the lime juice by half, cutting the lime flavor with the rice vinegar keeps the proper acidity balance, but doesn't over power the fish with too much lime. This is a great summertime recipe, everything is light and fresh tasting. The crisp and just slightly spiced fish goes well against the acidity and crunch of the slaw and the creamy texture of the guacamole. Cheese is an optional add, but is not necessary for these tacos.


Ingredients
1. 2 lbs tilapia filets - about 8 or 9 individual filets, can use the frozen pre-packaged filets - thaw in a bowl of cold water for 2 or 3 hours in the fridge
2. 10-20 small tortillas - warmed, either in a small pan over low heat or put them in the microwave for 30-45 seconds, covered with a slightly damp paper towel
3. 1 cup prepared guacamole - use fresh or organic if available, it's much better than the jar off the shelf
4. 1/4 large red or white onion - minced
5. 2 small wax peppers - or if you prefer spicy, 2 small poblano chilies - sliced/julienned
6. 2 medium tomatoes - thinly sliced
7. 1 small head of napa cabbage - shredded (about 4 cups)
8. Seasoning for napa slaw - 2 Tbsp EVOO or canola oil, 1 Tbsp lime juice, 1 Tbsp rice vinegar, 1/2 tsp seasoned salt, 1/2 tsp ground black pepper, 1/4 tsp onion powder
9. Seasoning for fish - 2 tsp lemon-pepper blend, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp cumin, 1 tsp seasoned salt
10. Hot sauce - to taste

Directions
1. After thinly slicing the napa, peppers, and onion into long shredded strips - toss them all in a large salad bowl with the oil, lime juice, and rice vinegar, salt and pepper.
2. Wash the fish under cold water and pat dry with a paper towel. Brush the filets with a little bit of extra oil and sprinkle with the seasoning, both sides.
3. Either pan fry the fish on the stove top, or grill over medium-high heat. For this recipe the fish should be crispy but not dry. Flip as needed to avoid burning, and cook for about 10-12 minutes. After removing the fish from the pan or grill (if pan frying plan on cooking the fish in 2 or 3 batches), let rest for a few minutes, then slice length-wise into thin strips.
4. Assemble the tacos - 1 tsp of guacamole in each tortilla, top with 2-3 slices of fish, a slice of tomato, and a large spoonful of the napa slaw. Hot sauce to taste.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are my ALL TIME FAVORITES!  Today when Noelle was napping, I just decided that I should have my own recipe!  They turned out super yummy, so this recipe is a keeper!

Ingredients:

3/4 Cup Butter
1&1/3 Cups Brown Sugar
1 Egg
4 Tbsp Water
1 Tsp Vanilla Extract
4&1/3 Cups Rolled Oats (I used Quick Oats today)
1 Cup All-Purpose Flour
1 Tsp Salt (I usually use a bit less)
1/2 Tsp Baking Soda
Bag of Chocolate Chips (I usually mix equal parts semi-sweet and bitter-sweet) 

Preheat oven to 350degrees and grease cookie sheet.  Cream the butter and sugar together in a mixing bowl.  Beat in the egg, water, and vanilla extract until the mixture is smooth.  In a separate bowl, mix the oats, flour, salt, and baking soda together.  Gradually stir the oat mixture into the butter mixture until thoroughly combined.  Put tablespoonfuls of mixture onto cookie sheet (I had to flatten and shape mine to make the shape more uniform and flat instead of like a ball).  Bake for 15 minutes or until golden brown.

Roasted Asparagus with Garlic Balsamic Glaze

This picture doesn't do these asparagus justice!  These were the most delicious asparagus I've ever had and Bill said the recipe was so simple!  I may even try it myself...

Ingredients:

1 bunch Asparagus -
cut lower 1-1.5" off stems (just until above woody area  - I use a knife to lightly tap the stems until it sinks in easily) - cut there and discard bottom of stem
1 Tbsp Canola or EVOO or Safflower Oil
1 Tbsp Balsamic Vinegar
1 Tbsp McKormick Roasted Garlic and Herb Seasoning

Arrange the asparagus spears in a single or double layer on a baking sheet or in a shallow baking pan.  Breifly whisk the Oil, Balsamic, and seasoning together and pour over the spears.  Jostle the pan/sheet to roll and coat evenly.  Let stand for 20-30 minutes.  Preheat oven to 450 degrees.  Just before putting the pan into the oven, sprinkle with 1-2 Tsp of Sea Salt to taste.  Roast, uncovered for 8-10 minutes.  10-12 minutes for thicker spears.

Fruit Pizza

Here is my fruit pizza recipe.  It's super easy and it's always a crowd pleaser!  In this picture, I used small cookie cutters to cut the fruit out into flower shapes, but you can cut the fruit however you please.  You can also add as much of and any kind of fruit you wish

Ingredients:

1 pkg/can of Crescent Roll Dough (I use Pillsbury)
1 pkg of Cream Cheese, softened
1/4 cup Sugar
1 can Mandarin Oranges, drained
2 cup Kiwi, peeled and sliced
1 cup Strawberries, sliced
Handful of Blueberries

Press crescent roll dough on bottom of 12-inch pizza pan or 13x9-inch baking pan lined with non-stick aluminum foil.  Bake at 350degrees for 10-14 minutes or until light brown.  Cool to room temperature.  Beat cream cheese and sugar in medium bowl until smooth and blended.  (If you choose, stir in 1/2 cup lightly chopped mandarin oranges.)  Spread over crust.  (I usually heat this mixture slightly in the microwave for easier spread-ability)  Arrange kiwi, strawberries, and remaining mandarin oranges over cream cheese.  Cover; refrigerate until ready to serve.

Easy Chicken Provencal

2 Tbsp. EVOO

2 Md. sweet onions - diced

6 cloves garlic - minced

4 boneless, skinless chicken breasts - halved

1 can fat free, low sodium chicken broth (16 oz.)

2-3 cans stewed tomatoes (30 ozs. total)

1 small celery heart - chopped

2 sprigs thyme - chopped, save stem

2 sprigs rosemary - chopped, save stem

1 tsp ground thyme

1 tsp ground rosemary

2 bay leaves

1/2 tsp ground black pepper

1/2 tsp sea salt

1/2 c. red wine vinegar

2 Tbsp. paprika

Parsley - chopped, for color

In a large soup pot, heat 1 Tbsp. EVOO over medium-high heat.

Season the chicken breasts with the paprika, chopped sprigs of rosemary and thyme.

Add the seasoned chicken breasts to the bottom of the pot, searing until just solid white around the edges, turning once - about 5 minutes.

Remove the chicken and set aside, add the onions, celery, and peppers to the pot, along with 1 Tbsp. EVOO. Season with remaining spices.

Saute for 10 minutes, add garlic and cook for another 2 minutes, stirring frequently to prevent burning.  Deglaze the bottom of the pot with the red wine vinegar.

Add stewed tomatoes, broth and chicken breasts, reduce heat to low, cover and simmer for 60 minutes, stirring lightly every 15 minutes.

Serve in bowls with freshly toasted bread, a tomato-herb italian or asiago cheese bread works very well here.