Monday, July 28, 2014

Need a Chocolate Fix?? Whoopie Pie Cake...

Whoopie Pie Cake

1 box Chocolate cake mix (prepared per package directions) + 1 extra egg
cocoa powder for dusting the pan
1 cup butter, room temperature
2 cups Marshmallow Fluff
3 cups powdered sugar
1/2 cup heavy cream
1 cup semisweet chocolate chips

Preheat oven to 350°.  Grease 2 9x13 sized pans with butter and dust with cocoa powder, set aside.  Prepare cake according to package directions, but add in an extra egg to the mix.  Split the batter evenly between the 2 pans and bake for 15-20 minutes until a toothpick comes out clean.  Allow cakes to cool completely.

In stand mixer beat butter and Fluff together until smooth.  Turn mixer to low and slowly add in powdered sugar. Turning mixer back up, continue mixing for 30-60 seconds until smooth.  Spread the filling on top of one of the cakes. Top the filling with the other cake.  In small saucepan bring the heavy cream to almost a boil. Remove from heat and stir in chocolate chips. Allow to cool for 10 minutes and then pour over top of cake.   

Friday, July 25, 2014


As the photo says...I'm closing my Etsy Shop and the Sale Began this Morning!  Make sure you use the Coupon Code PINK30 {on a minimum $30 order} when you check-out you'll save 30% on everything in my shop!!  There are 245 Items in my Shop, including HandMade Jewelry and Vintage Pyrex, so these are just a few of them!!

Monday, July 21, 2014

Home Tour - Mid Century Modern, Door County

Beautiful Surroundings for This Week's Home Tour!

Photography by Richard Steinberger

Most of you know that I have a passion for Door County Wisconsin Vacations.  While searching various things in Door County on line...I found this lovely home.  It's for sale!  But, alas, it's way over my budget.  But who says we can't dream?  So, I am sharing it with all of my Home Tour Dreamers!  Enjoy!

For additional information, please email or call him at 773-206-0302

12676 Door Bluff Park Road

Ellison Bay, Wisconsin 54210 

Built into the side of a bluff in the secluded wooded community adjacent to Door Bluff Headlands County Park, this mid-century modern gem was designed by Wisconsin Architectural Hall of Fame "Green" pioneers Willis and Lillian Leenhouts. Wraparound decks are on both levels of this totally rehabbed home. The high end teak kitchen boasts fossilized Ontario limestone countertops, stainless steel SubZero refrigerator, 6 burner WOLF range, Viking hood, Miele dishwasher, and separate SubZero beverage cooler. The baths feature German porcelain Duravit sinks and commodes. 

There's over 400' of Lake Michigan frontage with a new 120' steel and concrete pier with 60' dogleg and 60' extension with extra wide dredging built before the state-wide moratorium. Moorings for 4 boats are possible. 

The buildable adjacent parcel and teak furniture designed for the original home are included in the offering. 

For additional information, please email or call Kurt at 773-206-0302. The photography is by Richard Steinberger.

This is a Single Family Home of:
2,000.00 Sq.Ft.
on a lot of 3.40 Acres

ThisSingle Family Home has:
2Full Baths
1Partial Bath
and was built in1965

Asking Price:  $2,450,000

More information Here

Saturday, July 12, 2014

The Past TWO Weeks...

have not been Everything I Could Have Ever Wanted - NOT EVEN CLOSE!

I can't believe how fast this summer is going...the day just fly by.  I hope you're all enjoying your summer.  
I've had questions about my painting project...the decorating project...our garden and about our mattress.  I think that's it.  I don't have anything wonderful to tell you about all of that.  I'm pretty down about things not rolling along as I'd hoped.

We only had a day to paint our Master Bedroom - and we started it on Friday - 2 weeks ago...and finished the 2nd coat about an hour after our mattress set arrived on Saturday.  I was so happy to have a new mattress set and couldn't wait to see how I'd like spending an entire night on it.  They give their customers a 30 night trial of their new mattress, after which you can trade evenly or up for a different mattress.  The way I woke up the next morning, I wanted to return it already.  We're going on night #14 and I tell you, I don't think I can sleep on it one more night.  I've been in so much pain...constantly...since the first night we slept on it.  We had a phone call in to the District Manager of the Art Van Sleep Store in Toledo...and he kept putting us off, so we called him!  The manager eventually said that we could return to the store and reselect...but didn't tell hubby if he'd definitely NOT charge us the restocking fee of 15%, which I think is ridiculous!

We went to the store and found out that our salesperson was not working and won't be until Monday.  The salesguy we did speak to had alot of troubles understanding our well-thought-out questions.  We wanted to know if they had different bases for the adjustable be precise...the bed that I was laying on.  He then went ahead and quoted us a price on the adjustable base for the bed we're returning. I finally walked out.  Tom came out just moments later.  

Between the pain for 2 weeks straight (and I had 7 pain-free years, sleeping on our precious mattress!) and the lack of sleep (2-3 hours a night - for 13 nights) I wasn't putting up with that guy!  Now, we'll go back on Monday.  That means after tonight, we'll have 4 or 5 more nights of pain before we could maybe...hopefully......possibly get our new mattress.

Between the pain and the lack of sleep over the past 2 weeks, I'm not functioning at optimum performance.  Heck...I'm barely functioning.  At least lastnight...after buying a memory foam (thick) mattress topper, I fell asleep...and actually got some sleep.  I went to bed around midnight...woke at 2am...then again at 4:30am but then slept until 8am.  WOW!!

When I've been on the computer, I've been trying to update all of my Recipes.  Several months back...I think it was still 2013...I found a wonderful site to upload my Recipes and have a special LINK on my Blog.  I don't even have half of my recipes uploaded yet, even though I started uploading them in January...but I've added alot of them just recently.  If you click on my LINK bar, beneath my BLOG name, on RECIPES, you'll find all of the recipes.  They are alphabetically listed.  They are also listed by KEY Ingredients, CUISINE,  food COURSE and COOKING METHOD.

It's called RECIPAGE and very simple.  It's easy to get started, just click on the LEARN MORE button above.  It gives you the ability to store your Recipes in a very easy to read manner...and they can be printed, directly from your blog.  Take a look at mine and see what you think.

I know it will help me when I'm looking on my Blog for one of my Recipes!

One other thing...along with the Mattress problem, we've had our Bedroom Furniture stages.  Ughhh.  Let's see, they delivered our Dresser and 2 Night Stands one trip.  Then they brought the Bed on another, since the first time, it was damaged and undeliverable.  After damaging the NEW Bed, by pounding on the wooden side-rail while assembling it, we had to have SERVICE come out to look at that and another big area that was damaged.  The repair person was remarkable, as most are.  Normally, when finished with a repair, customers can't even find the spot where the damage was...and we were no different.  The repair was impeccably finished.  However, the side rail that was damaged, was not something that could be repaired.  So, now...we have Art Van Furniture making another stop with the NEW side-rails.  That means removing all the linens, moving the mattress and foundation (we're letting them do that - it's SOOOOOOOO heavy)...taking the bed apart, then reattaching the side-rails to the headboard and then to the footboard and moving it back into place.  Replacing the mattress and foundation is next and then I get to make the bed AGAIN!!  Phew!!  Too many times to see the delivery people for 4 pieces of furniture.  

I think it's time for a short nap or BioMat treatment with the off I go.

Enjoy your weekend!     

Thursday, July 10, 2014

Pizza Made on the Grill

How To Grill Pizza

Grilled pizza! This is probably the best way to cook a good thin-crust pizza.
Your grill will get so much hotter than your oven, and in the end, that is the real benefit to grilling pizza. Your kitchen isn't heated up by the oven, and a blazingly hot grill means a crisper bite and those deliciously charred spots on the bottom of the crust. Not too charred, of course, but hopefully just enough for your taste!

What You Need

Pizza dough (like our thin crust pizza recipe - it doesn't even need time to raise! Just mix, knead, and go!) 
Pizza sauce (check out these tips for great sauce or try one of these tomato sauce alternatives)
Toppings (keep them light: Cheese, ricotta, greens, prosciutto or whatever else you like) 
Olive oil

Grill, gas or charcoal
Metal tongs
Metal spatula


1. Heat the grill. You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.
2. Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!
3. Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.
4. Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)
5. Brush the dough with olive oil.
6. Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.
7. Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.
8. Put the lid on and cook for about 5 minutes.
9. Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

Additional Notes:
• Of course, you need to keep an eye on the heat. This method works perfectly every time on my own grill. But it depends on thin you stretch your dough, and how hot your grill gets. Flipping the dough gives you an extra measure of control and certainty, though, that the crust will be cooked through by the time your toppings have melted and warmed.
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Note from Jan...
I've always wanted to know how people Grill Pizzas...and now I know and I love them grilled!  Now I have my Oven to bake them in and can also make them on my outdoor grill.  Best to be prepared, as the Recipe states...that's the most important thing about cooking on the grill.
My favorite Thin Crust Pizza Dough Recipe can be found here at
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Potato Salad - The BEST Southern Potato Salad!

I found this Recipe over at Estelle's Blog and it looked so good, I thought I'd try it.  Oh, it is D.E.L.I.C.I.O.U.S.  Estelle features many great Recipes on her blog, so go HERE to visit her.

Estelle’s Best Southern Potato Salad

5 lb. bag of white potatoes (boiled then peeled and cooled)
1 med. Onion diced
1/2 Green Pepper diced
1 small jar of Pimiento
1/2 cup sweet relish
4 hard -boiled eggs diced
3 Stalks of Celery diced
1 1/2 cup of mayo ( Estelle’s recommends Hellman’s)
3 T. Yellow Mustard
1 T. Lemon Pepper Seasoning
2 t.  Tabasco Hot Sauce
1 t. of Salt
1 t. Black Pepper
1 t. minced Garlic

Boil potatos with skin on, when soft drain and chill potato. Peel potatoes.  Dice Potatoes add rest of ingredients mix together and chill.  You might need to add more mayo depending on how moist you like it.