My 1940’s Farmhouse

Facebook reminded me that I never posted after pictures of our remodel and add-on in 2010. 
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Easy Shrimp Dip and Ice Bowl

Easy Shrimp Dip and Ice Bowl
Just in time for your next party!

Ice Bowl with Boiled Shrimp garnished with lemons

Ice Bowl for Serving

Make an ice bowl to serve dips, fruit, shrimp or anything that has to stay cool.
Course: Appetizer, Party Food
Cuisine: American
Keyword: dip, cold meats, fruit

Equipment

  • glass bowl
  • stainless steel bowl
  • duck tape
  • clear under liner for bowl

Materials

  • 3 lemons
  • duct tape
  • fern or greenery

Instructions

  • Suspend glass bowl in center of stainless steel bowl and duct tape in place.
  • Slice lemons and place in bottom of stainless steel bowl. Add cold water and place in freezer overnight.
  • Remove bowl from freezer and allow to set at room temperature for a few minutes. Remove duct tape. Do not remove clear glass bowl. It will keep your dip from getting watery from the meltiing ice. Turn stainless steel bowl over and remove from ice bowl. Place bowl in clear underliner to catch water as it melts. Cover underliner with cut fern greenery to hide bowl.
  • Add dip to bowl and serve immediately. Bowl can be frozen and removed from freezer when ready to use. Bowl can be used to serve anything that needs to be kept cold such as dip, shrimp or fruit.
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Shrimp Dip

Course Appetizer, Party Food
Cuisine American
Keyword cream cheese, shrimp

Ingredients

  • 8 ounces cream cheese
  • 1 pound small shrimp cooked, peeled and deveined
  • 1/2 cup green onion chopped
  • Horseradish to taste
  • 1/2 teaspoon Worchestershire sauce
  • 10 drops Tabasco sauce

Instructions

  • Place cream cheese in a mixing bowl and add shrimp. Blend in green onions, Horseradish, Worchestershire sauce and Tabasco and mix well.
  • Cover and chill in refrigerator until ready to use. Place in ice bowl and serve with crackers or fresh vegetables.

    CASA Tour of Homes 2014- Fruitcake Cookie Recipe

    Thanks to all who came to our home during the tour.  James and I love our vintage home and were blessed by your comments.  A special thanks to Christy Foreman, Lesa Mason and her mom, Dee Hearnsburger for decorating expertise and bringing in the greens. Here is the Fruitcake Cookie recipe that we served.  Enjoy and have a blessed Christmas.

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    CHRISTMAS FRUITCAKE COOKIES

    Christmas with Southern Living 1983, page 89
    Course Dessert, Party Food
    Cuisine American
    Keyword decorated cookies, dried fruit
    Servings 7 dozen

    Equipment

    • cookie sheets
    • parchment

    Ingredients

    • 1 cup butter softened
    • 1 1/2 cups sugar
    • 2 eggs
    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 8-ounce packages chopped pitted dates
    • 3 cups chopped pecans
    • 1 8-ounce package candied yellow pineapple, chopped
    • 1 8-ounce package candied red cherries, cut into quarters

    Instructions

    • Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; graduallly add to creamed mixture, beating well after each addition. Stir in the remaining ingredients.
    • Drop dough by heaping teaspoonfuls onto parchment lined baking sheets. Bake at 350 F for 10 minutes or until lightly browned. Cool on baking sheet 1 minute then slide parchment sheet with cookies to wire rack and cool completely. Yield: about 7 dozen

      Note: This post includes affiliate inks where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

      Avocado Encharritas

      Serving the production staff of Food Network…. It is always a challenge to add a vegetarian option to a meal and make it go with the rest of the sides. We offered this entree along with our Layered Chicken Enchiladas, Mexican Rice and Avocado Black Bean Salad.

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      Avocado Encharritas

      Course Main Course
      Cuisine Mexican
      Keyword avocado, burrito
      Servings 4
      Author stevens1951

      Equipment

      • skillet
      • rubber basting brush

      Ingredients

      • 1/2 cup clarified butter total
      • 4 large flour tortillas
      • 1 yellow onion sliced thin
      • 1 red pepper cut in strips
      • 1 green pepper cut in strip
      • 2 avocados remove skin and slice
      • 1 cup mozzarella cheese shredded
      • salt
      • pepper
      • sour cream
      • salsa

      Instructions

      • Prep ingredients. Melt one stick of butter in the microwave. Let sit for a few minutes as clarified butter rises to the top and the milk solids and whey settle to the bottom. Spoon the clarifed butter into another container. Cut up vegetables. Preheat oven to 350 F.
      • Brush both sides of the tortillas with clarified butter. Add 2 tablespoons of clarified butter to a saute pan and heat on medium. Add onion and peppers to the pan and saute until tender crisp. Season with salt and pepper to taste.
      • Divide cooked vegetables evenly onto tortillas. Top with sliced avocado and mozzarella cheese. Roll as burrito leaving one end open.
      • Place on baking sheet and place in oven. Bake until starting to brown and cheese is melted.
      • Remove from oven and top with sour cream and your favorite salsa. Enjoy!

      Notes

      Try my recipe for Restaurant Salsa . 

        Meal on the Grill featuring Roasted Corn on the Cob

        My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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        Meal on the Grill

        David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
        Course Main Course, Side Dish
        Cuisine American
        Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
        Total Time 30 minutes
        Servings 4
        Author David Calhoun

        Equipment

        • grill

        Ingredients

        • 4 ribeye steaks
        • 4 ears corn on the cob fresh
        • 1 pound fresh asparagus
        • 1 yellow onion
        • 4 jalepenos
        • 1 bottle Tex-Joy Seasoning
        • 1 bottle extra virgin olive oil
        • coursely ground black pepper
        • worcestershire sauce in spray bottle
        • Pam Cooking Spray
        • kosher salt

        Instructions

        • Soak the fresh corn in water for 10 minutes.
        • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
        • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
        • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
        • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
        • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
        • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
        • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
        • Eat and enjoy!
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