The Social Poets: Funny Obama Inauguration Photo Bombs and Late Nite Jokes

The Social Poets: Funny Obama Inauguration Photo Bombs and Late Nite Jokes: From Denny:  Since President Obama's second inauguration the web has had a lot of fun with the various amusing inauguration photos - including a few hilarious photo bombs, most unintentional.  President Clinton's is the most recognized but the funniest are of Sen. Chuck Schumer (D-NY) hamming it up for recognition.

And the late night comics just had to make us laugh at every moment, especially comments about the First Lady Eye Roll at annoying GOP House Speaker John Boehner.

We all enjoy a good laugh when we discover our politicians are more human than they let on in front of most cameras and on talk shows.

Just check out this latest photo (January 2013) of the President running along the White House Colonnade with the active children of his newest Chief of Staff, Denis McDonough.  Give it 20 years and we may see one of the McDonough kids running for the presidency.  Nothing like getting in some election run practice with a presidential veteran!

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A Truth Journal: Stupid Grilling of Sec. Clinton on Benghazi: Funny Colbert and Jon Stewart Weigh In

A Truth Journal: Stupid Grilling of Sec. Clinton on Benghazi: Funny Colbert and Jon Stewart Weigh In: From Denny:   .... Both sides were overkill.  In the end, the Democrats looked a bit silly.  It was the Republicans that came across smelling like 10 day old roadkill on a hot summer's night.

Sec. Clinton handled herself with diplomacy, strength of conviction and principles - and smart political maneuvering.  She's ready for a run in 2016.  And these idiot Republicans may just have given her cause to do so.  Those guys never learn.

Here's a news clip from the hearing.  Following are three clips featuring Stephen Colbert's and Jon Stewart's hilarious reactions to the political parade at the hearing.  Of course, their clips contain portions of the footage from the actual hearing to prove their point:  Too many Republicans end up members of The Total Putz Clan.  4 video clips.

Christmas Peace Star Round Compact Mirror

Christmas Peace Star greets the holiday season

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Sticky Bun Cake

During the week before Christmas at my husband's work there is a lunchtime potluck.  Everyone brings something to share.  Since I'm always interested in food I usually ask him what dishes were there and what he ate.  He told me about this delicious Sticky Bun Cake.  He liked it so much that he asked for the recipe! 

Ingredients (printable recipe)
18 frozen Rhodes White Dinner Rolls
1 pkg. cook and serve (not instant) butterscotch pudding mix
1 cup pecans, whole or pieces
1/2 cup (1 stick) butter
3/4 cup brown sugar (dark is best!)
1 tsp. cinnamon
Directions
1. Grease a bundt pan or a 9x13' pan  and sprinkle pecans on the bottom.
2. Place frozen rolls on top. Sprinkle dry pudding mix on top of rolls.
3. Heat together butter, brown sugar and cinnamon till butter melts. Pour over rolls and cover with plastic wrap sprayed with cooking spray.
4. Let sit overnight or about 6 hours. After they've risen, bake at 350 degrees for 30-40 minutes, covering with foil the last 10 minutes.
5. Remove from oven, allow to cool 10 minutes before inverting onto a platter, allowing the goo to drip onto the rolls.

This recipe is from someone that works with my husband

I put everything together in a bundt pan in the morning. Rolls are still frozen.

I'm glad I checked on this a little early. This is after 5 1/2 hours. It looks ready for the oven to me!

I baked it for 20 minutes and it was already brown on top. So, I covered the top with foil and baked an additional 15 minutes.

I let it rest for 10 minutes in the pan before I turned it out onto a platter. Hold the pan over the cake for a minute or so to let everything drip out.

A close up of the delicious stickiness!

The Results...
5 out of 5 stars!  Or as my little 5 yr. old would say, "a millions stars!"  Everyone gave it 5 stars and that rarely happens around here.  This is definitely a family favorite recipe that we will make again and again.  I've already had a request for this to be a special birthday breakfast.  Valentine's Day is coming up and this would be a sweet surprise for someone special.

I don't like to be bossy, but I'm telling you---make this Sticky Bun Cake!  And make it soon.  You won't be disappointed. :)

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Green Smoothie (For Beginners)

There are A LOT of recipes out there for Green Smoothies.  I decided to try this recipe by Vitamix* because in their description it says, "a great starter recipe for those who are new to Green Smoothies."  We are definitely new since none of us have tried a Green Smoothie.

I'm not telling anyone that there's spinach in this smoothie.  Let's see if my family can guess the "secret" ingredient. :)

Ingredients (printable recipe)
1 cup green grapes
1/2 cup pineapple chunks (I used canned)
2 cups fresh spinach, packed
1/2 ripe banana, peeled
1/2 cup water
1/2 cup ice cubes
Directions
1. Place all ingredients into your blender's container in order listed and secure lid.
2. Blend until smooth.
3. Serve immediately 
Makes about 2 glasses

Adapted slightly from vitamix.com

The Results...
I didn't say a thing about the spinach in this smoothie.  Of course when I handed them their smoothies, they asked what was in them. My reply was, "banana, grapes, pineapple (all things they like) and a secret ingredient.  Can you guess what it is?"

Everyone finished their smoothies, but no one could guess the secret ingredient.  Not even my husband.  My son guessed kiwi---wrong!  They were surprised when I told them about the spinach.  The ripe banana and pineapple were the strongest flavors.

My husband thought it was pretty good.  My teenage son didn't mind drinking it.  My oldest daughter was a little suspicious and gave this smoothie only 2 stars (out of 5).  My little 5 yr. old and toddler loved this smoothie.  My toddler drank all of her smoothie and then climbed up on the table and tried to sip any leftovers out of the cups left there. :)

This was a great way to sneak some fruits and spinach into the kids' day.  They get a tasty smoothie and I know they are getting some extra vitamins and fiber.  Win! Win!  I will make this again, especially for my two youngest who don't always eat their veggies.

*I am not being paid by Vitamix.  I don't even own a Vitamix blender.  I just thought this would be a fun recipe to try and add some more fruits and veggies into my family's day.

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Easy Chocolate Peanut Butter Cookies

Do you love chocolate and peanut butter together?  We do!  That's why I wanted to try these Easy Chocolate Peanut Butter Cookies.  

Ingredients (printable recipe)
Cookies
1 box Duncan Hines Milk Chocolate Premium Brownie Mix
1/4 cup butter, softened
4 oz. cream cheese, softened
1 egg
Peanut Butter Filling
1 cup powdered sugar
1 cup peanut butter
Chocolate Drizzle
1/2 cup chocolate chips
2 Tablespoons heavy cream
Directions
1. Heat oven to 350 degrees F. In medium bowl beat brownie mix, softened butter, softened cream cheese and egg by hand or with a mixer.  
2. Roll 1 tablespoon of dough into balls and place on a lightly greased or parchment lined cookie sheet about 2 inches apart.
3. In a small bowl mix together powdered sugar and peanut butter. Roll into small balls using about a teaspoon. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie. Bake for about 12 minutes or until edges are set. Do not overbake. Cool on cookies sheets for about 3 minutes and transfer to a wire rack.
4. For easy clean-up, place wax paper or parchment paper under the wire rack before drizzling cookies. Add chocolate chips and cream to a small microwaveable bowl. Use 50% power for 1 minute. Stir. Microwave in additional 30 second intervals until you get the right consistency for drizzling. Be careful not to overheat! Drizzle melted chocolate over cookies. Cool.

Adapted from Duncan Hines

I'm not sure why, but the chocolate cookie dough wasn't the right consistency to roll into balls. It was too sticky. I just dropped it onto the cookie sheet and pressed the rolled peanut butter balls on top.

These cookies are ready for some drizzled chocolate!

The Results...
Easy Chocolate Peanut Butter Cookies have a chocolate brownie bottom and a soft, sweet peanut butter middle.  The drizzled chocolate on top adds extra "chocolatey-ness."
  
These cookies didn't last long.  Every cookie was eaten, but to be honest, they didn't blow us away.  They were good, but not outstanding.  Our average rating was 3 1/2 stars (out of 5).  These cookies were easy to make and if you love chocolate and peanut butter together, they are worth a try.

Here are a few other chocolate and peanut butter recipes that are definitely worth a try:
Peanut Butter Popcorn with Melted Chocolate
Peanut Butter Frosted Brownies
Heath Bits Peanut Butter Cookies


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Mocha Hazelnut Cupcakes

Chocolate, coffee and hazelnut are some of my favorite ingredients in baking. Combine all of them in one recipe, and you end up with the most amazing chocolate decadence. I decided to try this combination into cupcakes. Although I am not a cupcake person, I do make them whenever I'm short on time and patience.

These little cakes were deliciously decadent. The addition of ground hazelnuts and the hazelnut spread (Nutella in this recipe) made them super rich and chocolaty. Biting into these little cakes felt like biting into a chocolate bar full of hazlenut flavor. I made the cupcakes using my favorite chocolate cake recipe with the addition of other flavors and ingredients. 

The rich and soft mocha buttercream was really the icing on the cake. Although it is the hardest part of the recipe, it was all worth the effort and the steps. I tried a Pierre Herme's buttercream recipe for the first time ( I just added the flavors I wanted) and it is a delicious one: light and fluffy which is not the case with most buttercreams. I kept having spoonfuls of it...... yes it is that good, especially with the addition of coffee.

You can use your favorite buttercream recipe if this one is too much work for you. I made mine the night before, kept in the fridge and took it out for couple hours. If your buttercream is still stiff, put it in s bowl over a double boiler for 10 seconds then whisk. Repeat this process until the cream is fluffy again. If you are not a buttercream lover, you can ice the cupcakes with ganache to which you add some of the hazelnut spread or use the spread itself as the icing.

Mocha Hazelnut cupcakes (makes 24 )

200g bittersweet chocolate, chopped
140 g unsalted butter
2 teaspoons instant coffee granules
4 tablespoons Nutella
4 large eggs, room temperature
150g granualted sugar
1 tsp vanilla extract
100g self rising flour
100g ground hazelnuts (peeled, toasted and ground)

1- Preheat the oven to 350 degrees F. Line 2 cupcake pans with liners and set aside
2- Melt the chocolate, butter and instant coffee over a double boiler. Add the nutella and set aside to cool.
3- In a bowl of a mixer, combine the eggs and sugar and whisk until light and fluffy, about 5 minutes. Add the vanilla. Sift the flour over the egg mixture and fold it in gently.
4. Gradually, add the melted chocolate to the egg mixture. Use a spatula to fold the chocolate mixture. Do not over mix.
5- Divide the batter between the liners which should not be filled  more than 2/3. Bake for 15 to 20 minutes. Let the cupcakes cool completely before icing.

Coffee Hazelnut Buttercream (Courtesy Pierre Herme)

This recipes yields a lot of buttercream. A third of the recipe will be enough to frost 24 cupcakes. The buttercream could be made a day before. Any extra can be frozen for few weeks. 

Creme anglaise
90g whole milk
70g egg yolks
90g granulated sugar

Italian Meringue
4 egg whites
250g granulated sugar
75g water

450g soft unsalted butter ( I used only 400g)
4 Tablespoons strong coffee
4 Tablespoons Nutella

Make the creme anglaise: In a sauce pan, combine the egg yolks and sugar. whisk to combine. Bring the milk to a boil and gradually add it to the egg mixture. Heat the mixture over low heat until slightly thick. The cream should have the consistency of heavy cream and should coat the back of a wooden spoon. Set a side to cool slighlty.

Make the italian meringue: In a sauce pan, combine the sugar and water and cook to soft ball stage (239 degrees F). If you do not have a thermometer, bring the sugar to a boil and cook for 6 minutes. while the sugar is cooking, place the egg whites in a bowl of a mixer and whisk until soft peak. Gradually  add the hot sugar to the whipped whites while whisking. Continue to whisk until the meringue is cool and shiny.

Assemble the cream: Place the creme anglaise in a bowl of a mixer and mix until it becomes light and fluffy. Whisk the soft butter and add it to the whipped creme anglaise. whisk until light and fluffy. Add the meringue and whisk until combined. Add the coffee and the nutella.

Ice the cupcakes with the buttercream and sprinkle with crushed hazlenuts for more hazelnut goodness!

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Dennys Funny Quotes: Funny Lion Dog Pranks Passing Motorists

Dennys Funny Quotes: Funny Lion Dog Pranks Passing Motorists: From Denny:  Well, folks like me with the last name "Lyon" pay close attention to all things "lion" and this hilarious viral video was no exception.  It's a natural just like this awwww, too cute lion dog, Charles the Monarch.

Instead of laughing hard and moving on to start my day I decided it was about time I start sharing these funny videos. There is just something about this dog that warms your heart.  2 video clips here.

Make Merry and Carry On! iPhone 5 Case

In honor of funny lion dog, Charles the Monarch, says: Make Merry and Carry On!

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French Toast Casserole

We love French Toast for breakfast.  Sometimes we even have it for dinner.  When I found this recipe for French Toast Casserole, I thought this might be something my family would enjoy.  I like that this recipe looks simple to make with simple ingredients and I won't have to stand over the griddle making individual pieces of french toast.

Ingredients (printable recipe)
1 loaf French bread (about 10 cups) cut into 1-inch cubes
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt
For the Topping:
2 Tablespoons butter or margarine, cubed
3 Tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup or pancake syrup
Directions
Place bread cubes in a greased 9x13x2 baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over top.

*Cover and bake at 350 degrees F. for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes. Serve with syrup.

*I realized after writing this post that I did not cover this casserole when I baked it. That's why it turned out toasty on top. I liked it toasty, but next time I want to cover and bake and see how it turns out that way, too.

Source Cooking.com

Helping Hands :)

Dig in!

The bottom is soft and custard-y, but the top is crispy and toasty

The Results...
French Toast Casserole was very simple to make.  It had a soft, custard-y bottom and a toasted cinnamon-sugar top.  We ate it warm with syrup drizzled on top. 
 
Most of us really liked this recipe.  I made this for breakfast during the week and my teenage son ate two servings before heading out to school.  When he came home from school he asked if there was anymore left that he could have for an after school snack.  My two little ones that aren't in school yet both loved this dish.  They ate this for breakfast and asked for more at lunchtime.  French Toast Casserole was a hit with these three kiddos.  I also thought it was tasty.

My 8 yr. old daughter didn't really like this dish.  She ate it, but she didn't enjoy it.  My husband hated it.  He couldn't even finish his French Toast Casserole.  He thought it was gross, but he also hates bread pudding or anything with soaked bread in it.  

Our family's opinion was divided on this recipe.  I still think it is worth a try.  If you give this recipe a try, let me know what side you're on..............................Love it or Hate it! :)   

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Bacon Ranch Chicken (or Turkey) Mac n Cheese

Happy New Year!  I hope you had a wonderful holiday!  We did and now we're all getting back to our normal schedules.  No more sleeping in.....Boo! 

It is great to be back with a new recipe to share with you.  I know a lot of us are making goals at this time of year to get in shape or at least eat healthier after consuming all those holiday treats.  This recipe doesn't sound healthy or light, but it originally comes from Cooking Light.  I plan on adapting this recipe by using ingredients that I already have on hand.  It won't turn out as light, but I hope it will be flavorful and still a little lighter than traditional Macaroni and Cheese.  Baby steps...  

Ingredients (printable recipe)
1 lb. box of uncooked elbow macaroni
4 slices bacon
16 oz or about 3 cups of cooked chicken or turkey, cut into 1/2 inch pieces
OR you can use uncooked skinless, boneless chicken breast, cut into 1/2 inch pieces
freshly ground pepper
2 Tablespoons butter
2 Tablespoons flour
3 cups fat free milk
2/3 cup condensed cream of chicken soup, undiluted
1 1/2 cups shredded mozzarella, provolone, parmesan mix or shredded Italian blend
2 teaspoons Ranch seasoning
cooking spray
1 cup shredded colby-jack cheese
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook Bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Chop bacon; set aside. Increase heat to medium-high. Add chicken or turkey to drippings in pan; Sprinkle with freshly ground pepper; Just heat through if the chicken or turkey is already cooked. If chicken is uncooked, saute 6 minutes or until done.
3. Preheat oven to 350 degrees F.
4. Combine milk and soup, stirring with a whisk; set aside near the stove top. You will need this mixture in the next step.
5. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 1 1/2 to 2 minutes, stirring constantly with a whisk. You are making a roux. The butter and flour will turn a golden brown, be careful not to let it burn! Gradually add the milk mixture to saucepan, stirring with a whisk. Bring to boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155 degrees. Add Italian cheese blend and Ranch seasoning, stirring until cheese melts. Stir in pasta and chicken.
6. Spoon mixture into a 9x13 baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-jack cheese. Bake for 15-20 minutes until heated through and cheese is melted.
Makes 8 servings

Adapted from Cooking Light

I call it Macaroni

I used leftover Turkey. Reheating the turkey in the bacon drippings really added a lot of bacon flavor!

All mixed up and ready for the baking dish

Bacon and cheese are so GOOD together!

Hot and Gooey, can't wait to try it.

The Results...
We all agreed this was tasty.  My husband thought that this is a great way to use extra turkey.  We roasted a 22 pound turkey on New Year's Day.  That's why we used cooked turkey in this recipe. Rotisserie chicken should work, too.  The original recipe asks for uncooked, skinless, boneless chicken breasts.  So, cooked or uncooked chicken, either one will work in this recipe.

My toddler especially loved this dish.  She loves pasta, cheese and bacon, so I wasn't too surprised.  She even ate seconds!

I could tell that this is lighter than regular Mac n Cheese.  It wasn't as rich and creamy, but it was still flavorful.  I was surprised how much flavor just 4 pieces of bacon gave to this whole dish.  The Ranch flavor was mild, but it was there.  Overall, a good dish and my family would be happy if I make it again.


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