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Monday, November 29, 2010

My Favorite Spot in the Rock

Yesterday, me and #3 had lunch at my fave restaurant in the Rock...The Flying Fish! We love to race down on a Sunday (as we attempt but forever fail) to beat the Baptists and get in line for some really serious food eating. My choice tends to be the Tilapia Grilled Fish Tacos with Red Beans and Rice. #3 seems to be choosing a Grilled Fish Platter of some sort these days. Along with the scrumptious side dishes like Steamed Spinach, we are able to eat wisely and watch our figures even at this fried fish haven!

Try this cool and trendy place when you are in the Rock...and don't forget to 'walk it off' in the River Market area! Lots of fabulous places to visit within walking distance and we especially love to stroll down to the Old State House to check out the historical stuff they have on display as we not only get smarter about the history of the Natural State, but burn calories to and fro. Also, be sure to ask for a FF License and eat every ninth meal free!
Flying Fish of Little Rock on Urbanspoon

Tuesday, November 23, 2010

Three Day Coconut Cake

Just made the Three Day Coconut Cake (which was always my Nannie's contribution to any special meal) and according to my limited mathematical abilities it won't be edible until Friday! Yipes, should have started earlier, but will peek at it on Thanksgiving Thursday to see if the ingredients have all soaked in which is the reason this delight is the most delicious, moist, and easiest coconut cake around!

In the horrific event that the cake has not completely absorbed all of its flavorful coconut juices, I will just have to make another signature dessert and save the cake for Saturday's celebration when the Razorbacks whoop up on LSWho at War Memorial Stadium. In the event you choose to make this special cake, do use a calculator to determine the third day...and what's your most dire holiday cooking disaster?

Three Day Coconut Cake
Cake:  1 box yellow cake mix    1 1/3 cups water    2 eggs    Mix for about 2 minutes. Pour into a couple of 9inch pans and bake at 350F for about 23 minutes. Split each layer in half to make four layers.
Icing:   2 cups sour cream    2 cups sugar    2 (9oz) packages of frozen coconut    Mix well. Refrigerate for a couple of hours in the fridge before icing the cake. When icing the cake, put layers upside down , except top layer.  This soaks up the icing and makes it moist. Refrigerate 3 days before eating!
 



Friday, November 19, 2010

Di's Cup Cakes: Appetizer...The Start To Something BIG!

Di's Cup Cakes: Appetizer...The Start To Something BIG!

Appetizer...The Start To Something BIG!

So excited about the upcoming holidays!. One of my favorite parts to any big meal has got to be the appetizer. Succulent little starters headed toward the main event! Hors d'oeuvres are often cold, hot, fresh, colorful, fancy, or plain. Pretty much anything goes, however stick to these three simple rules: 1. One to two bites per appetizer 2. Must have terrific eye appeal  3.Must taste great. If time permits watch my video below for a little history on the appetizer and be sure to make my Cheesy Sausage Mini Corn Muffins with Kickin' Philly Topping for your next big happening!  Happy Thanksgiving!


Cheesy Sausage Mini Corn Muffins with Kickin' Philly Topping
8 ounces breakfast sausage, cooked and drained
3/4 cup yellow corn meal
1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg, large
2 tablespoons butter, melted
1 cup frozen corn, thawed
3/4 cup shredded cheddar cheese

  1. Preheat oven to 400 degrees F
  2. Spray a 24 count mini muffin pan
  3. Cook sausage, drain well
  4. Combine the corn meal, flour, baking powder, baking soda, and salt in a large bowl
  5. Whisk together the buttermilk, egg, and melted butter in another bowl and then add to the corn meal mixture
  6. Fold in cooled sausage, thawed corn, and the shredded cheese
  7. Divide batter into prepared mini pan to just about 3/4 full for each one...don't overfill
  8. Cook for about 15 minutes, remove from oven and top with Kickin' Philly Topping and a whole stuffed green olive...serve warm
Kickin' Philly Topping
8 ounces Philly Cream Cheese, softened
2 tablespoons honey
3 tablespoons hot sauce
1/4 cup shredded scallions(green onions)

  1. Mix all the ingredients in a medium bowl and pipe onto mini corn muffins with a pastry bag
  2. Serve these little jewels in the same clean muffin tin with a tooth pick inserted for easy lifting