Holiday Guide for the Cincinnati/N.KY Area

Here are some links I have come across that will help people find fun activities during the holiday season in the Cincinnati/N.Ky Area.

http://www.maysville-online.com/entertainment/happenings----uptown-and-around-the-corner/article_615baf0b-b95d-596b-859f-6771a228ef25.html

http://rodeo.cincinnati.com/ent/events/catresults.aspx?c=52

http://www.thechristmasranch.com/contact.html

http://www.cincyplay.com/

http://www.local12.com/content/special_coverage/story/Your-Complete-Holiday-Events-Guide/ytlvKMHDhUKfUc1j-gNhIQ.cspx

I will add more as I run across them.  Enjoy :)

Mini Pear Pies

  

I have always LOVED my mom’s pear pie that she makes, so I decided to downsize it and tweak it just a tad.  I have used the muffin tin to make mini apple pies as well.  They are something different and are easy to whip up when company is over.

Ingredients (this is for a 12 cup muffin tin)
1 box of Pillsbury pie dough (it has 2 pie crusts in it and you will use both)

2 Bartlett pear cut into small pieces (it depends on how big of chunks you want)

2 tbs all purpose flour

½ cup sugar

1/8 tsp salt

1 cup vanilla yogurt

¼ tsp nutmeg

½ tsp cinnamon

2 tbs margarine

Whip cream (optional)

1.  Preheat oven to 400°F.

2.  Lightly spray muffin tin with cooking spray.  Open and unroll both pie crusts in box.  Divide dough into 12 equal parts (or as close as you can get to being equal).  Roll each piece into a ball and then use your hands or a rolling pin to roll out into a mini circle.  You want it to be pretty thin but not so thin that it falls apart.

3.  Push each mini pie crust down into a muffin tin cup a mold it to the cup.  You can even take your fingers and pinch the sides so it looks like a mini pie.  The crust should come to the rim of it (if it’s a little higher that is okay).  Bake the mini pie crusts for about 5 minutes and remove from oven.

4.  Mix the pears, flour, sugar, salt, yogurt, nutmeg, cinnamon, and margarine together in a small mixing bowl with a large spoon.

5.  Evenly spoon out the mixture into each mini pie crust in the muffing tin.  Put in the oven.

6.  I usually let mine cook for about 20 minutes, but my oven isn’t the greatest.  Start checking on them at about the 20-minute mark and take them out when the crust is golden.

7.  Let cool for about 10 minutes.  You can add whip cream on top if you want.

8.  Enjoy!

Back From Falling Off the Face of the Earth :)

The last time I posted was like.....I don't know....over a year ago...maybe?  I intend to keep up with at least posting a weekly entry, but right now life is just way too hectic.  Since my last blog post I had another child and am quickly wrapping up my bachelor's degree (YAY!).  Insert: let the job hunt begin!!  I love sharing recipes and hope to share more local (Cincinnati) events as well.  Hopefully I you will seeing more from me in the next few months (no promises...hee hee).

Spinach and Artichoke Salad Pizza

My sister made this on Easter, and it was delicious!  She left out the red onion because no one in our family is a big fan of it.  Feel free to add or omit any ingredient.  Let me know if you do and how it turned out!

1 package of 2 prepared pizza crusts or you can make your own
1 8oz package of herbed cheese spread (I believe she used onion and chive cream cheese)
1 5-ounce package ready-to-use baby spinach, roughly chopped
1/2 cup basil leaves, washed and chopped
1 small red onion, finely chopped
1/2 cup cherry tomatoes, cut into thin slices
1 10-ounce can marinated artichoke hearts, chopped
1 tbsp marinated artichoke oil, reserved from the jar of artichoke hearts
1 tbsp olive oil
2 tablespoons red wine vinegar
salt and pepper


1. Place pizza crusts on a baking sheet.  Bake the crusts according to package directions.
2. Meanwhile, prepare salad and salad dressing.  In a large bowl, combine the spinach, basil, cherry tomatoes, and artichokes.  Whisk together the olive oil, marinated artichoke oil, and red wine vinegar.  Season the dressing with salt and pepper to taste.  Drizzle over spinach salad and toss to coat.
3. When the crusts are completely cool, spread the herbed cheese spread on the crusts and top with the spinach salad.  Slice and serve.
Photo courtesy of www.buttermilkpress.com

U.S. Grant Celebration April 28—May 1, 2011 - Georgetown, Ohio

Schedule Thursday-Sunday: "Lincoln at the Gaslight": Adults $8 Students $4, Children 12 and under Free Grand Ball: Adults $15 Students $5 Tickets for all events may be purchased at Purdy & Ring Attorneys (937-378-4119) or at Donohoo Pharmacy on the Square Click here for the PDF version of the schedule Thursday, April 28 Free Admission  7:30 PM  - The 70th Ohio Volunteer Infantry in Story and Song with Ned Lodwick and Deann Kelley. Brown County Historical Society Meeting at the United Methodist Church. The public is welcome. Refreshments will be served.  Friday, April 29 Admission $8, Students $4, Under 12 Free  7:30 PM - War Clouds Fritz Klein as President Abraham Lincoln. Music by the Liberty Band, Harriet Jackson and Glenna Smith. Gaslight Theater.  Saturday, April 30 Free Admission for Day Events (Grand Ball $15 adults, $5 students)  9:00 AM History Walk with Dr. Ned Lodwick. 1 hour. Starts at the U. S. Grant Boyhood Home. Get a special U.S. Grant postal cancellation.  9AM-noon. Georgetown Post Office.  10:00 AM Carriage and pony rides. Carriage $20, pony $3.  10:00 AM - 4:00 PM. Thompson House yard.  10:30 AM Call to Arms with 35th and 70th Ohio Volunteer Infantry. ½ hour. Tannery yard.         Teacher, John D. White with Robert Boyd. ½ hour.   Grant Schoolhouse.         Dulcimer Music with Banks of the Ohio. 1 hour. Homestead yard.  11:00 AM River Queen Meeting with Lincoln, Grant, and Sherman. 1 hour. Living history tent.  11:30 AM Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill field.  12:00 PM Cavalry Demonstration with Eric Tapp. ½ hour. Tannery yard.  nbsp;     Flags of the Civil War with Bill Nordan. ½ hour. Living history tent.  12:30 PM Thomas Hamer with Lynn Gardner. ½ hour. Living history tent.         Suffrage Rally with U.S. Grant Reenactors. ½ hour. Homestead yard.  1:00 PM Women Suffrage with Judge Margaret Clark. ½ hour. Living history tent.         Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill field.  1:30 PM The War Begins with President Lincoln (Fritz Klein). ½ hour. Living history tent.          Village Band Concert with the Williamsburg Community Band. ½ hour. Homestead yard.  2:00 PM Ladies Tea. 1860s fashion show with Charen Fink. Sponsored by the Thyme Will Tell Herb Club. 1 hour. Floral Hall, County Fairgrounds.          Civil War Navies with Ernie Parnell. ½ hour. Living history tent.          Court Martial. 35th and 70th OVI. ½ hour. Tannery yard.  2:30 PM Civil War Spies with Russell Dickson. ½ hour. Living history tent.          Infantry Drill with 35th and 70th Ohio Volunteer Infantry. ½ hour. Drill Field.  3:00 PM The 70th OVI with Stan Purdy and Tom Stern. ½ hour. Living history tent.  3:30 PM 70th OVI Memorial 35th and 70th OVI. ½ hour. U.S. Grant Boyhood Home.  7:00 PM Carriage Ride to Ball. Free to those with paid admission to the Grand Ball.  8:00 PM Grand Ball. Admission $15 adults, $5 students. Period costumes required. Jim's Red Pants Band and Caller Mike White. 3 hours. Floral Hall, County Fairgrounds.  Sunday, May 1  10:30 AM 1860 Church Service with Russell Dickson. 1 hour. Living history tent. Courtesy of http://www.usgrantboyhoodhome.org/grantcel.htm

The Country Cook

Please go and check out my friend Emily's channel on Youtube.  Here is the link:
http://www.youtube.com/thecountrycook
She offers tons of step-by-step videos on how to make some great food!  Here is her video on how to make Old Fashioned Scalloped Potatoes.

Spring and Summer Events

I love going to events around the Cincinnati/Northern Kentucky area, especially if they are cheap or even FREE!  I found this wonderful website that highlights upcoming events for spring and summer in our area. If you attend any of them, please email me pictures so I can post them here for everyone to enjoy :)

http://www.cincinnatiusa.com/festivals/

Cheeseburger Casserole

This casserole is a big hit at my house.  I think it originally came from a cookbook , and my mom always made it when we were growing up.  I make it a little different than she does.

1 lb ground chuck (or beef)
1 medium yellow onion
1 green bell pepper
1 8 oz. can tomato sauce
1 12oz. package egg noodles
1 8 oz. package shredded cheddar cheese (mild or sharp)

1. In a large pot, brown meat and drain grease.
2. Chop onion and pepper into small pieces, and add to beef.  Also add tomato sauce and half a can of water.
3. Cover with a lid and let simmer for about 30 minutes or until onion and pepper are tender.
4. In a separate pot, boil noodles until tender.
5. Drain water and add noodles to beef mixture.
6. Stir in shredded cheese and serve.
Photo courtesy of http://tammysrecipes.com

Chicken Artichoke Casserole

Here is another recipe from Jess.  I can't wait to try this because I love artichokes!

2 cups uncooked bow tie pasta (She used the mini)

2 cups cubed cooked chicken

1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp. onion powder

1/2 tsp. pepper

1 cup onion and garlic salad croutons, coarsely crushed

1. Cook pasta according to package directions.

2. Meanwhile, in large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper.

3. Drain pasta; add to chicken mixture.

4. Transfer to a greased 2-qt. baking dish.

5. Sprinkle with croutons.

6. Bake, uncovered, at 350 for 25 to 30 minutes or until heated through.

Photo and recipe courtesy of www.tasteofhome.com

White Chicken Chili

My friend Jess sent me this recipe, and it sounds delicious.  I will probably make it in my slow cooker because I make almost everything in it!

1 1/2 cans 12.5 oz. chicken breast - drained

2 cans great northern white beans

1/2 jar salsa  

2 1/2 cans chicken broth

1 tablespoon cumin

Salt and pepper to taste.

2 cups mexican blend cheese

(She says she also adds a can of "Hoppin' John"  - black-eyed pea mix and it is very good!)

1. Combine all ingredients and cook either on top of stove on low or in crock pot on low.  The longer it cooks, the better it is. 

2. Add cheese approximately 15 minutes before serving.

3. If you like, you can garnish with a small dab of sour cream when served.

Photo courtesy of http://homemakingadivinecalling.blogspot.com