Tuesday, September 28, 2010

Recipes Using Abundance Yeah Product Line

I’m often asked how to jazz up everyday meals.  My answer is always the same spices my dear, spices.  I have a line of spices that can jazz up the most boring of dishes.

In this post you will find a list of my spice line that can be ordered directly from me via email and recipes that they can be used in. Even if you think you are not a good cook.  I’m telling you that you are. I have broken these recipes up into two categories, easy and well not as easy, with a sub-category of everyday or weekend.   The weekend recipes are also good ones for special occasions.  Now the easy ones are always good for a quick dinner, potluck and/or unexpected guest.

1/3 cup sour cream
2 tablespoons mayonnaise
1 Tablespoon of Abundance Yeah Ragin’ Cajun Seasoning
1 teaspoon celery salt
2 tablespoons chili sauce
1 tablespoon lime juice
1/2 to 1 teaspoon crushed red pepper flakes
1 beef flank steak (1 to 1-1/2 pounds)
In a small bowl, combine the sour cream, mayonnaise, ragin cajun seasoning and celery salt; cover and refrigerate until serving. Combine the Abundance Yeah Ragin’ Cajun Seasoning, chili sauce, lime juice, pepper flakes and salt; brush on each side of steak.
Broil 2-3 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°;medium, 160°; well-done, 170°). Let stand for 5 minutes. Cut across the thin strips. Serve with the sour cream sauce. 6 servings.

Cajun Pork Chops 
4 boneless pork chops (1-1/2 inches thick and 4 ounces each)
4 teaspoons paprika
¼ cup flour
2 teaspoons rubbed sage
2 tablespoons AbundanceYeah Cajun Seasoning
2 tablespoons butter

Make a horizontal cut through each pork chop from one side to within 1/4 in. of the opposite side. Open chops and flatten to 1/4-in. thickness;
In a large resealable plastic bag, combine flour and seasonings. Add pork, a few pieces at a time, and shake to coat. In a large heavy skillet, heat butter on medium until hot. Cook the chops for 2-3 minutes on each side or meat juices run clear.  4 servings.
16 ounces smoked ham hocks
4 cups water
4 bay leaves
1-3/4 pounds uncooked shrimp in their shells (you can take shell off if you like)
2 cups boiling water
1 teaspoon extra light olive oil with a dash of sesame oil
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1/2 cup chopped celery
1 tablespoon tomato paste
8 ounces lean ham steak
1-2 tablespoons of Abundance Yeah Cajun Seasoning (strat with less you can  always add more)
1-1/2 cups uncooked long grain rice, rinsed
1 (28 ounce) can Italian plum tomatoes, drained and roughly chopped
1/4 cup fresh chopped parsley
Cover the ham hocks with cold water. Bring to a boil and cook 5 minutes. Remove the hocks and discard the water.
Place the blanched ham hocks into 4 cups of fresh water, add the bay leaves and simmer 1 hour, or pressure cook for 20 minutes.
Remove the ham hocks, strain and reserve liquid. Cut lean meat in shreds and discard all fat and bone. Return the reserved liquid to the saucepan and reduce to 2 cups to make a ham hock stock. Skim off any surplus fat.
Cook the shrimp in 2 cups boiling water for 3 minutes. Remove the shrimp and pour the liquid into the ham hock stock.
Put the cooked shrimp directly into ice water; peel, devein and slice in half lengthwise. Put the shells into the ham hock stock and continue cooking until reduced to 3 cups.
In a large sauté pan, heat the oil and fry the onion, garlic and celery. After 2 minutes, add the tomato paste and cook 1 minute. Heat caramelizes the tomato paste into a deep brown color. Cut the ham steak into bite sized cubes and add to vegetables with the shredded ham hock meat.
Place the thyme, cloves and cayenne pepper into a coffee bean grinder or a small food mill. Grind the spices to create a wonderfully fragrant powder. Put half the Abundance Yeah Cajun Seasoning mixture in the ham hock stock and half in the vegetables.
Remove the shrimp shells from the stock.
Cook the rice in 3 cups of the ham hock stock for about 20 minutes, or until all the liquid has been absorbed. Never stir the rice while cooking—it can break its texture into a mush.
Combine the cooked rice with the vegetables and ham. Add the tomatoes and the shrimp.
Stir in the parsley. Now taste it...add more Abundance Yeah Cajun Seasoning if everyone likes it hot and spicy. Serve it hot!
Order Abundance Yeah Cajun Seasoning from me directly (
I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only

 Jerk Boneless Chicken Breast
3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
3 garlic cloves, minced
2 tablespoons of Abundance Yeah Kickin Jerk Seasoning
1 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)

In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature.
Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate 40 minutes. Transfer remaining marinade to a small bowl; cover and refrigerate for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 4 servings.

Herb Grilled Pork


2 tablespoons dill seed, crushed
1 tablespoon fennel seed, crushed
2 tablespoon Abundance Yeah Herb Rub
1 teaspoon lemon-pepper seasoning
1 boneless whole pork loin roast (3-1/2 to 4 pounds)

In a small bowl, combine the seasonings; rub over pork roast.
Prepare grill for indirect heat; place a pan of water in the center. Grill roast, covered, for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 10-12 servings.

This can also be cooked in the oven 350 degrees for 1 ½ hour covered to hold the juice.

Farfalle with Spinach Pesto

1/3 cup blanched almonds
8 ounces fresh spinach
4 tbsp unsalted butter
4 scallions, cut into 1-inch lengths
2 medium garlic cloves, split in half
4 tablespoons of Abundance Yeah Herb Seasoning Rub
1/2 cup olive oil
½ teaspoon salt
1 teaspoon freshly milled black pepper (optional)
1 cup freshly grated Sardo cheese or 1/2 cup Romano and 1/2 cup Parmigiano cheese
1 lb farfalle (bow pasta)

1 – To toast almonds, place them on a cookie sheet and toast on center rack of pre-heated 350 F oven for 5 to 7 minutes. Remove from oven and let cool to room temperature. Place in food processor fitted with metal blade. Run machine nonstop until coarsely chopped. Set aside.
2 – Wash spinach several times in lukewarm water. Remove stems. Blot leaves dry with paper towel and snip into 1-inch pieces; set aside.
3 – In a small saucepan, melt 3 tbsp butter over low heat. Add scallions and garlic and cook, covered, Abundance Yeah Herb Seasoning Rub until tender, about 3 minutes.
4 – Place scallion-garlic mixture in food processor fitted with metal blade. Add spinach, parsley, olive oil, 1/2 tsp salt and pepper. Turn machine on and run nonstop for 30 seconds. Stop machine once or twice and scrape down inside of work bowl with a rubber spatula. Run machine until you have a smooth, thick paste. Transfer to a bowl and blend in Sardo cheese or Romano-Parmigiano mixture with a fork.
5 – Cook cook in 6 quarts boiling water with 1 tbsp salt until al dente. Before draining pasta, take about 1/2 cup of pasta water and set aside. Drain pasta in colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss half of the pesto sauce and half of the almonds with pasta. Add about 6 tbsp of the pasta water and toss. Add remaining pesto sauce and toss well again. Garnish with remaining almonds and serve with additional freshly grated cheese.
Order Abundance Yeah Herb Seasoning Rub from me directly (

I recommend you order the spice kit (1oz) of 6 for $20.00 picture below. You can choose from a list of spices. Shipping is $4.95 US $11.95 Canada
Curry Sesame Asparagus Salad


1 pound fresh asparagus, cut into 1-inch pieces
1/4 cup water
8 cups torn romaine
1 green onion, chopped
2 tablespoons chopped pimientos
1-2 teaspoons of Abundance Yeah Curry Sesame Salt
2 tablespoons lemon juice
2 tablespoons vegetable oil
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/8 teaspoon salt

In a saucepan, combine asparagus and water; bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion and pimientos. In a small bowl, Abundance Yeah Curry Sesame Salt, lemon juice, oil, pepper, basil and salt; pour over salad and toss. Yield: 10-12 servings

Southwest Burger

1 can (15 ounces) black beans, rinsed and drained
1 small red onion, finely chopped
1/2 cup frozen corn, thawed
1/4 cup dry bread crumbs
1 can (4 ounces) chopped green chilies
2 tablespoons Abundance Yeah Southwest Seasoning
2 tablespoons Worcestershire sauce
1 pound lean ground beef  or 1 pound extra-lean ground turkey
1/2 cup fat-free mayonnaise
1/4 cup Abundance Yeah Sassy Salsa
8 slices pepper Jack cheese (1/2 ounce each)
8 whole wheat hamburger buns, split

In a large bowl, coarsely mash beans. Stir in the onion, corn, bread crumbs, chilies,
Worcestershire sauce and seasonings. Crumble beef or turkey over mixture and mix well.
 Shape into eight patties. Refrigerate for 1 hour. Combine mayonnaise and salsa; refrigerate  until serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.  Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with toppings if desired. 
Lettuce leaves, tomato slices and red onion rings

Aroma Asian Shrimp

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 to 2 tablespoons of Abundance Yeah Aroma Asian Seasoning
1 to 2 tablespoons Thai chili sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons chopped green onions
1 head bok choy, trimmed
Hot cooked rice, optional

In a small bowl, combine cornstarch and broth until smooth; stir in the Abundance Yeah Aroma Asian Seasoning soy sauce, vinegar, chili sauce, ginger and garlic. Set aside. 
In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
Stir soy sauce mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in artichokes and onions; top with bok choy.
Reduce heat; cover and cook for 5 minutes or until bok choy is wilted. Return shrimp to the pan; heat through. Serve with rice if desired

Curry Sesame Beef Stir Fry

3 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
4 tablespoons vegetable oil, divided
1 pound beef top sirloin steak, cut into 1/8 inch strips
1 large onion, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
2 large celery ribs, sliced
1 cup cold water
5 teaspoons cornstarch
1 to 2 teaspoons Abundance Yeah Curry Sea Sesame Sea Salt
Hot cooked rice or noodles

In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes.
In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and Abundance Yeah Curry Sea Sesame Sea Salt until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles. Yield: 4 servings.

Remember to start light with curry because you can always add more.

Shrimp Creole

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1-2 Tablespoons of Abundance Yeah Creole Seasoning
2 bay leaves
1 ½  pounds medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, Abundance Yeah Creole Seasoning and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.  6-8 servings.
Order Abundance Yeah Creole Seasoning from me directly ( I will send you a Paypal invoice
I recommend you order the spicy spice kit (1oz) of 6 for $20.00 picture below. Shipping is $4.95 US Only

Jalapeno Salsa Beef Casserole
2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 jar (2 ounces) sliced pimientos, drained
3 tablespoons Abundance Yeah Jalapeno Salsa
1-1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1 package (8 ounces) medium egg noodles, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. 4-6 servings.


Fried Catfish Topped w/Tomatillo Salsa
1/2 cup dry bread crumbs
1-2 tablespoon Abundance Yeah Lovely Lemon Sesame Sea Salt
1/2 teaspoon dill weed
3/4 cup plain yogurt
1 pound catfish fillets
1/4 cup canola oil
1- 4oz jar of Abundance Yeah Tomatillo Salsa
Lemon wedges, optional

In a shallow bowl, combine bread crumbs, Abundance Yeah Lovely Lemon Sesame Sea Salt, and dill. Place yogurt in another bowl; stir until smooth. Dip fillets in yogurt; shake off excess, then dip in crumb mixture.
Heat oil in a large nonstick skillet. Fry fillets over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Top with Abundance Yeah Tomatillo Salsa Serve with lemon if desired. 4 servings

Sunday, September 26, 2010

Many Flavors of Salsa (Jalapeno, Carrot & Tomatillo) Giveaway


These are the rules for the giveaway. Mandatory entries are numbers 1 & 2.  The rest are optional and count for more entries  Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.

GIVEAWAY ENDS OCTOBER 10, 2010 At Midnight

United States Only
1.  Follow this blog publicly  1 entry
2. Visit and leave a comment on this post 1 entry

Additional Entries

3. Like me on Facebook!/pages/Washington-DC/Abundance-Yeah/145176392173548?ref=sgm 1 entry

4.  Heart my  2 entries
5. Comment on what you would like to see more of on this blog 1 entries
6. Make purchase from  10 entries

United States Only

This is what you can win

Jalapeno Salsa 
Spicy but not too spicy. This is a very flavorful salsa. It can be served with all kinds of chips. Also this makes an excellent topping for grilling steaks on the grill or in the oven. Pepper, tomatoes, and onions are all from my garden and have a nice little kick.  It not to spicy but it does have a nice kick.
Ingredients: jalapenos, tomatoes, onions, cider vinegar, garlic, cilantro, dried oregano, salt and ground cumin.

Tomatillo Salsa
This is a mild and delightful tasting salsa. It is loaded with wonderful favors! This good with chips or as a topping.
Tomatillos, garlic, salt, mild peppers, onions, tomatoes, vinegar, cumin, cilantro

Carrot Salsa
Party over here! Sweet and savory! This will be the hit of the party. The mixture of brown sugar and cider vinegar give this salsa great flavor. It is also wonderful as a topping for fried chicken or fish. All the carrots, tomatoes, peppers, and onions are from my garden. Try this instead of mumbo sauce. Ingredients: carrots, peppers, tomatoes, cider vinegar, onions, brown sugar, salt, and cilantro

These are the rules for the giveaway. Mandatory entries are numbers 1 & 2.  The rest are optional and count for more entries  Leave a separate comment for each entry. Each option counts as an entry. So take advantage of as many as you like. Remember to number each option in the comment.

United States Only

1.  Follow this blog publicly  1 entry
2. Visit and leave a comment on this post 1entry

Additional Entries

3. Like me on Facebook!/pages/Washington-DC/Abundance-Yeah/145176392173548?ref=sgm 1 entry

4.  Heart my  2 entries
5. Comment on what you would like to see more of on this blog 1 entries
9. Make purchase from  10 entries

United States Only

Tuesday, September 21, 2010

Pumpkin You Say

Now, I love pumpkin.  A few years ago I went to a restaurant and had a great five course pumpkin meal.  Yes, it may sound a bit much but everything was just so full of flavor that it just made you want for more.  So as I reflected on that meal I thought I would share some pumpkin recipes with you.  I promise you will never look at pumpkin the same again.

Please remember to check back often.  I plan to do a Thanksgiving Day dinner around the world blog entry sometime some.  It will be full of all types of recipes.
Remember to order some Abundance Yeah Pumpkin Butter $6.00 for a 16oz jar.  Email me
I would love to hear your comments.

Pumpkin Stew

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil, divided
1 cup water
3 large potatoes, peeled and cut into 1-inch cubes
4 medium carrots, sliced
1 large green pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
1 medium onion, chopped
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pumpkin (10 to 12 pounds)

In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut to 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

    Pumpkin Lasagna

         1/2 pound sliced fresh mushrooms
         1 small onion, chopped
         1/2 teaspoon salt, divided
         2 teaspoons olive oil
         1 can (15 ounces) solid-pack pumpkin
         1/2 cup half-and-half cream
         1 teaspoon dried sage leaves
         A Dash pepper
         9 no-cook lasagna noodles
         1 cup reduced-fat ricotta cheese
         1 cup (4 ounces) shredded part-skim mozzarella cheese
         3/4 cup shredded Parmesan cheese

         In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender;
         set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and
         remaining salt.

         Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with
         cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2
         cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture,
         1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers.
         Top with remaining noodles and sauce.

        Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining
        Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand
        for 10 minutes before cutting.
      Pumpkin Polenta

5-1/3 cups water
1 teaspoon salt
1-1/3 cups yellow cornmeal
1/2 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup cream cheese, cubed
Salted pumpkin seeds or pepitas, optional

In a large heavy saucepan, bring water and salt to a boil.
Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

Pumpkin Baked & Stuffed

1 small pie pumpkin (about 2 pounds)
1 tablespoon olive oil
1/2 cup uncooked brown rice
1 cup water
1/4 cup coarsely chopped pecans, toasted
3 dried apricots, chopped
2 tablespoons raisins
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom, optional
1/8 teaspoon ground cumin

Wash pumpkin; cut into six wedges. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. Brush wedges with oil. Place onto an ungreased 15-in. x 10-in. x 1-in. baking sheet. Bake at 400° for 35-40 minutes or until tender.

Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed and rice is tender. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and cardamom if desired.

Set four pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.

Pumpkin Curry Chicken Soup

4 bacon strips, diced
1/4 cup chopped onion
2 cups cubed peeled pie pumpkin
2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon curry powder
3/4 cup cubed cooked chicken breast
1/3 cup frozen corn
1/3 cup cooked small pasta shells

In a large saucepan, cook bacon and onion over medium heat until bacon is crisp; drain. Add the pumpkin, broth, tomatoes and curry; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pumpkin is tender. Stir in the chicken, corn and pasta; heat through.

Pumpkin Butter Pecan Pie
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.

Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Pumpkin Gingerbread Trifle

2 packages (14-1/2 ounces each) gingerbread cake mix
1 package (4.6 ounces) cook-and-serve vanilla pudding mix
3 cups whole milk
1 can (29 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided

Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.

Saturday, September 18, 2010



12HOURS 8am to 8PM
6 Jar Sampler Set .5oz Jars and recipe cards
This is a 12 hour giveway.  US Only

The giveaway must have 50 entries for a winner to be selected.  SO tell everyone.

Each one of these count as an entry.  You must entry a separate comment for each one you pick.

1.  Follow my blog and make a comment
3.  Comment on one item in my shop
4.  Make 2.00 purchase from this listing get 5 entries

Sunday, September 12, 2010

Introducing JaneMarieFoods!

What is the name of your shop and how did you come with the name?

The name of my shop is Janemariefoods. The name was derived from the pen name I used for the Cuban cookbook my 85 year old mother and I wrote a few years ago.
This link will take you to the hardcover which is expensive due to ‘print on demand’; paperback copies are a little more reasonably priced.

To promote the book I built a web page , then I began to sell breads made from the fruits and vegetables sold at the corner farmers market (Cedar Creek Produce) 
and the tags read ‘janemarie loaves’. One of my stepdaughter’s told me about Etsy and….I realized I had my own little ‘janemariefoods’ thing going on. Realization is a strange feeling. Good and scarey!

What is your product line?
My total product line is very diverse, but on Etsy I keep it to loaves, muffins and a pecan pie.

How did you decide what items to put in your shop?
Initially I decided to showcase my shop with the same products I sell at Cedar Creek Produce. Live and learn that some products do not sell the same online as they do at the farm stand. Then there’s the shipping; whoa, that still has me in a whirl. The shipping for one loaf costs more than the purchase price for a single loaf. Since the loaves and muffins have a long freezer shelf life, I try to encourage customers to order in quantity and freeze for future use.

What challenges did you encounter when you opened your shop and how did you over come them.
The challenges were many when I started janemariefoods on Etsy. I was extremely lucky to find a shop owner, This lady turned into my mentor and helped me in every facet on Etsy. I found that some people wanted things for free, there are those that request a special item which they never pick up. I became very cautious and it has paid off with a small, but top of the line customer base.

Then there are the issues with shipping…..

Because of the bumps that were padded by the help of pomegranite80; I will do my best to help any new shop owner get started.

What advice would you give to someone trying to get started?
Be patient and do what you can to the very best of your ability, keeping it pleasurable for yourself and all those around you.
If someone reaches out to help you, let them and if someone reaches out for your help, help them.

What would you say makes you passionate about what you do?
I am the happiest when creating in my kitchen, even more when I know I am creating for someone who is going to enjoy my creation.

Do you feel the social networking is helpful in making your business a success?
Of course, but social networking is not my forte, so I am very grateful that somehow the interviewer of this questionnaire fell into my shop! Thank you Lynda,  May your shop thrive!

What are some of the local venues you have had success in with your edibles?
As mentioned above selling my loaves at Cedar Creek Produce has been successful. Also I have a friend who is a crafting queen and between her and I we started baking cakes for special occasions. This is a picture of a cake we created as a caricature of my girlfriend’s yard for her 60th birthday.

Everything on this cake is edible!

There have been football cakes, race track cakes, but the latest, greatest and funniest is the Burrito Cake. Again everything is eatable!

Where does your inspiration come from?
Anything, everything and everywhere! My latest creation the ‘Strawberry Colada’ loaf comes from the drink!

How long have you been baking, who taught you and what was the first thing you baked?
My first memories of cooking and baking come from watching a cousin who lives in Louisiana; it was mesmerizing watching her in the kitchen. I was very young and had to go to bed early, but she would stay up all night cooking and baking. The smells I would wake up to and the tastes are still ingrained in my mind and sometimes I think I try to replicate those.

The first time I remember actually baking was when I was a teenager and my mother would make chocolate chip cookies. She only put one chocolate chip in each cookie. One day while she was gone, I pulled out the packages of chocolate chips, followed the recipe and dumped 2 packages of the chips in the batter. I still overdo it when it comes to chocolate. My motto is if you’re going to be decadent, really be decadent; like these double chocolate chunk cookies.

If you had to pick a favorite from your shop, what would it be and why?
My favorite is usually whatever my latest creation is, right now my fleeting love is the Strawberry Colada Loaf; but that’ll change tomorrow.

What is janemariefood’s bestseller?
Probably the sampler packs. They started out as packs I put together for people to sample the loaves. They have turned into party foods, gifts and some people just like to keep them in the freezer in case guests pops in!

Do you have special names for your edibles and how did you come up with them?
I try to name my loaves so that they describe the actual product. It just makes it easier when people are browsing.

What are some of the unique items you sell?
I think most of my products are unique since the recipes have evolved through years of trial and error.

What does it take to get your edibles delivered freshly? 
Shipping is my worst nightmare. I only ship Monday, Tuesday and Wednesday otherwise, you get an extra sitting in an unknown place day!

Baking also involves cooling, packaging warm loaves results in the ‘m’ word, a baker’s worst nightmare. I bake the night before shipping, let them cool under a fan overnight, get the boxes, packaging and labels ready, in the morning I finish packaging and wait for the mail carrier to pick them up.

Then I sit and worry for 3 days.

What has been the overall reception your shop?
I think I have been very lucky, my customers are all wonderful, patient, and communicative. They love my products, which is an unexplainable wonderful feeling.

What do you have special for the holidays?
I do not put a lot of different things out for the holidays since most of my products make good gifts; but I do try to put one or two special items, I just posted the Death by Fudge Crypt for Halloween.

For all holidays the Chocolate Peanut Butter Bars sell well.

What would you like our readers, potential customers, to know about you and your store?
I love my little shop, I am very excited with every order I receive because I get to play in my kitchen, which warms my heart and soothes my mind. So thank you for giving me the opportunity to bake for you.

Is there anything I haven’t covered in this interview that you would like to add?
Yes, a toast of thanks to Lynda alias abundanceyeah for taking this on.

Where can the readers find you?

And always in or near a kitchen!

Thursday, September 9, 2010

Lil' Miss Sis

Aimee Weis is very blessed with a great family and friends that push her to achieve her goals.  She grew up in the suburbs of Pittsburgh and was very active with sports (swimming, soccer and volleyball) and of course, baking! Throughout high school she took foods classes that deepened her love and passion for her baking and advanced her skills in the art.  When she entered college, she still found time (even with a full schedule and early morning and afternoon swim practice) to make treats for her roommates and teammates.  Of course they loved the taste of homemade treats when they were away from home.  A few years after graduation, she decided to take Wilton Cake Decorating classes to further her knowledge of cakes and design - this is when it hit her – she wanted to open a small pastry business! After the passing of her father and her grandmother, she knew that they would want her to pursue any dream that she had set in front of her and the thought of them pushed her to excel into the Etsy world.  Now, with the love and support of her family, friends and fans, her dream became a reality.  One of her favorite quotes is "Even if you're on the right track, you'll get run over if you just sit there."  So, she continues to bake and make new delicious treats weekly - no slowing down.  She will continue to advance her knowledge of pastries and design and hope to find support and new ideas with the new customers/friends/fans she finds on Etsy and around the world; Baking is her passion.

What is the name of your shop and how did you come with the name?
The name of my Shop – Sis Miss – stemmed from my Grandmother.  We used to call her Sis (short for Cecelia) and since I would always make ‘nicknames’ for my family members, she was called ‘Sis Miss.’ Since she was the person who had taught me to bake and concoct recipes, I thought it would be perfect . . . and here we are!

What is your product line?
Sis Miss offers numerous baked goods and sweets, ranging from cookies, muffins, sweet breads, pastries, cakes, pies and truffles. Even if an item is not listed on my shop, I accept all requests; catering to everyone’s needs, so any specialty items can be made to suit any specifications.

How did you decide what items to put in your shop?
It’s all about freshness and shipping – the two main things I have to think about when delivering the goodies. The weather and season plays a big factor in my items listed.  I am a huge fan of cookies and I love to try a new recipe each week.  I have my family and friends – a.k.a ‘my guinea pigs’ – try them, and if they make the grade, then they go up for sale.  A big family favorite is the muffin tops or mini muffins, since they go great with a hot tea or coffee.

What challenges did you encounter when you opened your shop and how did you overcome them.
One problem I had was with shipping the items.  With cookies and other pastries, they are very fragile and need to be packaged appropriately. After an order for lady locks (which are VERY fragile), I stocked up on bubble wrap and larger boxes to ensure a safe delivery.

What advice would you give to someone trying to get started?
Test everything – from recipes to shipping and pricing.  You have to know every step your order goes through before sending it to a customer.  Work out the kinks to get it right!

What would you say makes you passionate about what you do?
When I am in the kitchen baking up some treats, it takes all of the stress away from the day.  I concentrate on all ingredients and directions, and when it is done baking/cooking (and actually turns out right), it is a huge sense of accomplishment.  Plus, when I hear the Ooo’s and Ahh’s of tasters, that’s when I know, for just one second, I made their life a little sweeter! 

Do you feel the social networking is helpful in making your business a success?
Social networking is definitely helping business.  I post my cake photos on Facebook and receive comments on each post.  Also, word-of-mouth advertising through sites and through friends, family and co-workers has been a tremendous help in generating business throughout my local community.

What local venues have you had success with your edibles?
I have sold items for a few parties/events; everything from a Wine Tasting (mini cupcakes/cookies) to a few Bridal Showers (tiered cakes/truffles).  Since Sis Miss just got started in June of 2010, we hope to expand into local Farmer’s Markets and competitions within the next several years to market the company and the quality products.

Where does your inspiration come from?
Inspiration comes from everything; my friends and family foremost, since they help me pick out recipes or make their suggestions for an item.  Also, I have a running imagination and I pick up ideas from my surroundings and combine them with a theme or decoration and then the creativity just flows from there.  I do a lot of research as well, with cake decorating and cupcake design.  I love to see new and sometimes wild innovations in the pastry world – it keeps me moving!

How long have you been baking, who taught you and what was the first thing you baked?
My grandmother and my mother both taught me how to bake and decorate cakes, cookies and pies.  They were always making a family ‘specialty’ for each weekend and/or holiday.  I loved to get involved in the baking process, so I could reap the benefits of when the sweets came out of the oven.

I think the first time I made my first batch of sugar cookies, I was about 5 years old – we were making Christmas cookies and I painted them with egg wash and didn’t take my eyes off of them while they baked in the oven.  The smell and the taste were just wonderful! I knew then that this tradition was going to stay with me for a long time.

What equipment do you use while baking and what kind of kitchen?
I actually like to make the treats by hand – not using a mixer, but sometimes I have to give in and pull out the Kitchen Aid mixer once in a while. I like to manually mix and concoct my items; it gives me the feel of how my Grandma would do it when she was baking for her family. 

I have terrible luck with silicone baking items, so I mainly use aluminum (with parchment), glass and stone bake ware.  The baking action occurs in my Grandma’s kitchen, so it’s actually a great feeling for me, to know that I can bake the items that she used to, in her own kitchen.

If you had to put a favorite from your shop, what would it be and why?
My favorite would have to be the Apple Pie Muffins – they taste exactly like a homemade apple pie, but with half the calories! J  Another favorite would be the Chocolate Covered Peanut Butter Sandwiches.  I am a huge PB fan, and this hits the spot.

What is Sis Miss’ bestseller?
I would have to say the Glazed Pineapple Cookies and the Lady Locks have been a family, fan and friend favorite.  They are a moist cookie with a hint of real pineapple and vanilla, and then topped of with a Pineapple Glaze.  These are requested in every season!

Do you have special names for your edibles and how did you come up with them?
I usually just work with the ingredients and flavors to add into the titles.  So, what you see is what you get, no surprises.

What are some of the unique items you sell?
The one that makes me laugh and crave is the Ugly Christmas Sweater Cookies.  They were an order from a friend who was throwing a holiday party with the theme of ‘Ugly Christmas Sweaters.’  So, of course I had to make the cookies match the guests!  I have an old recipe from my grandmother called ‘lady locks’ that are a little difficult to make and require a special baking utensil, but they are well worth it when they melt in your mouth. YUM!

I am also working on some Vegan items, which should be featured in mid-September.

Can you tell readers why they should shop at Sis Miss?
Quality, freshness, care and FREE SAMPLES!  With each order, you not only receive baked goods with fresh ingredients and full of seasonal flavors, but also the aromas of my kitchen to your table. Each order you place, you also receive a FREE SAMPLE of a Sis Miss creation (samples changes monthly).

What does it take to get your edibles delivered freshly? 
It’s all about timing! When I receive an order, my items are made within 24-hours from time of purchase and sent the next day via Priority Mail (2-day).  Since I do not use any preservatives, I need to ensure quality and freshness with quick shipping options.

What has been the overall reception your shop?
Since I am a new ‘edible’ Etsy shop, the first few months have been pretty good to me!  I hope to pick up a few new customers in the holiday months coming up, so they can fall in love with Sis Miss and the splendor of the Fall/Winter flavors.

What do you have special for the holidays?
I have a few Vegan items I am trying right now for the holidays.  Also, I am going to add cookie samplers, some winter flavors (pumpkin and cinnamon), nut rolls and throwing in some old favorites, like lady locks and gingerbread treats.

What would you like our readers, potential customers, to know about you and your store?
Is there anything I haven’t covered in this interview that you would like to add?
All Sis Miss baked goods are prepared in a licensed commercial kitchen.  From a delightful array of sweet breads, muffin tops, mini cupcakes, to decorated cakes, pastries, brownies and cookies - I love to make them all.  And let’s not forget your pooch - I make dog treats as well. I will gladly cater to any specific requests or custom orders -Your wish is my oven's command!

I would like to welcome everyone into my kitchen and I hope that you can find something that fits your taste buds.  Try one or try them all - it’s hard to choose, but enjoy every bite of it! We look forward to baking for you & yours . . .
Where can the readers find you?
My main site:

Where you can purchase items:

All of my trial and error baking/cooking photos: