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.

Garlic-Wine Pasta with Shrimp

OK, so this one is pretty easy, I adapted this from a magazine article, but my wife and I have grown tired of tomato based sauce (it's really hell on my ulcer too).

You can do the prep work yourself, or simply buy the prepared, pre-cooked frozen shrimp, either way.  Personally, if you get larger shrimp, raw, and then peel, devein and cook them yourself, I think the taste is much better.

4-5 cups whole wheat pasta 

(I prefer rotini or penne, but the presentation looks a little nicer with angel hair or fettucini)

1 pound shrimp 

(10-12 or 15-20 count)

2 whole cloves garlic 

(finely chopped)

1 chopped whole scallion

(green and white)

1/2 - 3/4 cup white wine

1/4 tsp. crushed red pepper

1/2 tsp. seasoned salt 

(or sea salt, or seafood seasoning blend, your choice)

1/2 red bell pepper

(diced)

2 Tbsp. butter

Cook pasta in boiling water according to instructions on box/package.

While pasta is cooking - heat EVOO in large skillet/fry pan over medium-medium high heat.

Add bell pepper and cook until just browned around the edges, about 2 minutes.

Add garlic and cook for another minute, stirring continually.

Add shrimp, crushed red pepper, scallions and 1/2 tsp. seasoned salt - cook for 2 minutes.

Add white wine and simmer for another 2 minutes, or at least until shrimp are opaque, add butter and stir until melted.

Drain pasta and return to empty pan, toss pasta in pan with shrimp and seasonings.

[On a totally different feel, you could add 1/2 tsp. of rosemary and substitute red wine for the white.] 

Scrambled Eggs & Salsa

I got this recipe off another food blogger website, can't remember where. . . tried it, liked it, made some changes to better suit my taste.

So, here's my version of eggs & salsa for the rise-n-shine festivities.

Jalapeño, minced, 1
6 whole eggs
2 tbsp olive oil
Sliced mushrooms – ½ cup
Sliced negi (scallions) – ½ cup
Diced red bell pepper – ½ cup
Diced yellow (or orange) bell pepper – ½ cup
Chopped tomatoes – ½ cup
Diced red onion – ¼ cup
2% milk – ¼ cup
1 tbsp lime juice
1 bunch cilantro (½ cup cilantro leaves)
1 tsp. salt
1 tsp. black pepper

(Fried ham and/or bacon go really well with this, whether chopped and added to the mix or served as a side.)

Combine ½ tbsp. EVOO with jalapeno, lime juice, and pepper. Wash the cilantro (this is optional, some people find that cilantro overpowers other flavours and choose to omit the ingredient). Pinch the leaves off the stems and coarsely chop. Toss thoroughly in seasoned EVOO/lime juice mix. Cover and refrigerate.

Smear a non-stick medium sauté pan with ½ tbsp of the EVOO, place on medium heat. Sauté mushrooms, onions and peppers, tossing them occasionally, about 2 minutes, or just until the onions begin to caramelize.

Whisk the eggs, salt and milk together in a small bowl until uniform. Add the remaining 1 tbsp. EVOO to a separate pan, and place over low-medium heat. Pour in the egg mixture, and cook, stirring occasionally, for 2-3 minutes (you’re just looking for them to start firming up, and no longer be runny or see-through).

Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for another 1-2 minutes, stirring consistently.

Serve the eggs with toast or fruit on the side, and have plenty of thick salsa to pour on top.

Surf & Turf Menu

I made this for some holiday or family get together, can't really remember which. No one complained, regardless of reason. While this 'menu' is admittedly a little more pricey, each of the recipes can easily be made seperately.

(I made this menu without a grill, obviously, everything here can easily be grilled, even the sweet potato fries if you put them in a foil packet)

Beef Tenderloin

1-2 lb. loin (or individual filets, 1-2” thick)
½ lb. proscuitto (or bacon, I prefer turkey bacon here)
2 c. brown sugar
1 c. soy (low Na)
1 Tbsp. Worchestshire

Marinade for 1-2 hrs.
Wrap loin in proscuitto/bacon, using toothpicks to pin ends in place
Wrap individual filets around the circumference
Sea salt and course ground black pepper

Roast for 20-40 min. @ 350 F – depending on desired doneness (I always like my beef more juicy, so I would usually roast for 20-25 minutes only)

For individual filets, with about 2 minutes remaining, place a small slice (~ ¼”) of butter on top of each filet (herbed butter works really well here! but plain is quite good too)


Crab Cakes

2 lb. crab (jumbo lump, backfin preferred)
½ c. oyster crackers (finely crushed)
1 large egg
½ tsp. Tabasco
2 tsp. seafood seasoning
1 tsp. Worchestshire
2 tsp. dry mustard
1 tbsp. lime juice
1 tsp. prepared spicy brown mustard
1 tbsp. mayo (light works fine)
½ tsp. chopped green onion (completely optional, I just like the little extra, plus the color)

Place on sheet or plate, drizzle with drawn (or clarified, your choice) butter
Broil on low for 8-10 min.


Roasted Sweet Potato Fries

1.5 lb. sweet potato (cut into wedges or strips)
3 tbsp. EVOO
1 tsp. Mrs. Dash
½ tsp. paprika
1 tsp. garlic powder
½ tsp. white pepper

Coat sweet potatoes in EVOO and seasonings evenly
Spread on a baking sheet in a single layer
Roast for 40 min. @ 350 F


Basil and Garlic Sea Scallops

1-2 lbs. sea scallops
1 tsp. chopped, dried basil
1 tsp. chopped, dried oregano
½ tsp. garlic powder

Skewer 3-4 scallops together (use bamboo or wood skewers that have been soaked in cold water for at least an hour)

Drizzle with drawn butter and seasoning mixture
Fry (or grill, everything is really better on the grill) on medium-high heat until the edge just starts to get opaque (~30-45 seconds)
Flip and repeat
Bake for 5-7 min. @ 350 F

Omnivore Quiz

The Just Hungry Omnivore’s Hundred



This list is copied from the blog/website http://www.justhungry.com/, one of my favorites. Really great recipes, especially if you, like myself, love all culinary things Japanese and Asian-inspired.


1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out/italicize any items that you would never consider eating.
(I’ve marked ones I really love in red)
4) Optional extra: Post a comment at Very Good Taste linking to your results.

So, here goes…

1.Venison
2.Nettle tea (I don't really know what this is, certainly never had it, but of course I'd try it, it's tea)
3.Huevos rancheros
4.Steak tartare (No, surprisingly, since I love beef, and rare at that.)
5.Crocodile (Especially crocodile poppers, breaded fried chunks, perfect coastal bar food.)
6.Black pudding
7.Cheese fondue
8.Carp (Can't say that I have, catfish is probably the closest.)
9.Borscht
10. Baba ghanoush (I despise eggplant, so this is definitely out for me.)
11. Calamari (This may be my favorite appetizer of all time.)
12. Pho (If you've never had traditional, home-made Pho, I suggest making friends with some Vietnamese people as fast as possible.)
13. PB&J sandwich (Not in many years, they kind of seem gross to me now.)
14. Aloo gobi
15. Hot dog from a street cart (All I'm going to say, and those of you in the know will understand, is CHICAGO.)
16. Epoisses
17. Black truffle
18. This one was missing, so I'll just say, I'm usually up for whatever new and interesting comes along.
19. Pistachio ice cream
20. Heirloom tomatoes (Is anybody else out there like me? The taste of raw tomato, not only overpowers anything else eaten with it, but often brings me to physical nausea. . . and no, it's not an allergy, as I love tomato sauce and cooked/stewed tomatoes.)
21. Fresh wild berries (My grandmother used to make fresh blackberry pie!!)
22. Foie gras
23. Rice and beans (In so many different configurations and recipes, still delicious - Oishi desuyo!)
24. Brawn, or head cheese (I don't like those kinds of textures, and the idea is a little repulsive.)
25. Raw Scotch Bonnet pepper (Everyone who loves spicy peppers probably does this once, and ONLY once.)
26. Dulce de leche
27. Oysters (Fried only.)
28. Baklava (This was my first introduction to Greek cuisine, and I've yet to get over my instant and massive infatuation.)
29. Bagna cauda
30. Wasabi peas (They're ok, I much prefer Edamame for a good snack.)
31. Clam chowder in a sourdough bowl
32. Salted lassi
33. Sauerkraut (Used to hate it, but then I had a Rueben, and it's been all down hill ever since.)
34. Root beer float (Not since early adolescence, somewhere around 14 or 15, I lost my taste for sweets.)
35. Cognac with a fat cigar
36. Clotted cream tea
37. Vodka jelly/Jell-O (I went to college, enough said.)
38. Gumbo (Creole cooking, Cajun cooking, New Orleans may be dirty and smell bad, but the food is so rich and unbelievable, I just don't care.)
39. Oxtail (No, but it does sound interesting.)
40. Curried goat
41. Whole insects (Only the chocolate covered kind, and not in a great while.)
42. Phaal
43. Goat’s milk
44. Malt whisky from a bottle worth £60/$120 or more (Everyone should try it once.)
45. Fugu (NO, and I'm still not happy with my wife about it, Fugu definitely topped my list of foods to eat when I went to meet the in-laws. . . oh, well, looks like we'll have to go back =).
46. Chicken tikka masala
47. Eel
48. Krispy Kreme original glazed doughnut (It's quite the experience, if you've never been nauseated, gaining weight, and on a sugar high at the same time, maybe you should try it. . . I for one, won't do that to my body again.)
49. Sea urchin
50. Prickly pear
51. Umeboshi (My mother-in-law fed this to me with NO warning my first day in Tokyo, everyone else thought it was hilarious, me, not so much.)
52. Abalone
53. Paneer
54. McDonald’s Big Mac Meal (Although I always feel sick afterwards.)
55. Spaetzle
56. Dirty gin martini
57. Beer above 8% ABV
58. Poutine
59. Carob chips (Not very good though.)
60. S’mores
61. Sweetbreads
62. Kaolin
63. Currywurst
64. Durian (Might try it, but I'm just not sold on anything that 'smells like diapers'.)
65. Frogs’ legs
66. Beignets, churros, elephant ears or funnel cake
67. Haggis
68. Fried plantain
69. Chitterlings, or andouillette
70. Gazpacho
71. Caviar and blini
72. Louche absinthe (Very interesting flavor, and quite potent, at the least the stuff my wife bought for my birthday last year.)
73. Gjetost, or brunost
74. Roadkill (If the venison is fresh, does it matter if you shot it or hit it with your car??)
75. Baijiu
76. Hostess Fruit Pie
77. Snail
78. Lapsang souchong
79. Bellini
80. Tom yum (Still looking for my own recipe by the way, but quite amazing.)
81. Eggs Benedict (Although I prefer to use parmesan-hollandaise and fried eggs.)
82. Pocky (The 'Mens' version, with dark chocolate.)
83. Tasting menu at a three-Michelin-star restaurant (No, but wouldn't I love to!)
84. Kobe beef (Again, not yet, but I WILL before I die. And, this is for all you baka gaijin like me, no matter what the menu says, THERE IS NO SUCH THING AS 'AMERICAN' KOBE!!! What they're advertising is a cross-breed between Angus and Wagyu cattle most of the time, and even if it's straight Wagyu, it hasn't been raised and kept in the traditional Kobe manner, so it's NOT Kobe!)
85. Hare
86. Goulash (I miss my grandmother's goulash, even if we arrived for Christmas break at 3AM, she always had some hot and waiting, really wish I had that recipe.)
87. Flowers
88. Horse (Not on purpose, but Taco Bell doesn't serve 100% beef all the time, at least they didn't used to. Whatever, it could be rat for all I know, still gives me the runs.)
89. Criollo chocolate
90. Spam
91. Soft shell crab (Not a chance, that's just gross.)
92. Rose harissa
93. Catfish
94. Mole poblano
95. Bagel and lox (Amazing little place called Spiro's on Solomon's Island, reminds me I need to stop back by.)
96. Lobster Thermidor
97. Polenta (Of course.)
98. Jamaican Blue Mountain coffee
99. Snake (I'm pretty sure I've had rattlesnake out west, seem to remember it was pretty good, if a little chewy, might have been the preparation, since I've no other experience to compare it to.)

So, I've had some good culinary experience, obviously lacking in a few important categories, and with some exceptions, am pretty open to trying and experiencing new foods . . . it's an adventure on a plate. How about you?