Stacey's Favorite Books

Tuesday, December 31, 2013

There's this really cool book...

     There's this really cool book out right now called, Humans of New York by Brandon Stanton. We just got it here at the library and I just got my turn to look at it. It's a book full of photographs of New Yorkers with little stories attached to each one. The pictures tell the stories of New York and its people; of a big city and the life within.
   
 The book came out of the blog http://www.humansofnewyork.com/...
   
 Check it out and then come check out the book!

Happy New Year's Eve Everybody!

Monday, December 30, 2013

Book Trailer Monday....

     Here is a book that is on the New York Times Bestseller list. It had such an interesting title, I was intrigued...


Friday, December 20, 2013

From Our Recipe Box to Yours....

       Today, I asked Kate what special treats she was making or had made for Christmas and she said, Kringla. What? I'd never heard of this before. She said that it was Norwegian and that her husband's grandma gave her the recipe and it is one of her favorites!
     So, in honor of the holidays and trying new things, here's Kate's recipe for Kringla.

1 1/2 c. sugar                1 tsp. baking powder
1 stick margarine           1 tsp. soda
1 egg                            1/2 tsp. salt
1 c. buttermilk                2 tsp. vanilla
4 c. flour
 
Mix together well.  Refrigerate dough at least two hours, can be overnight.  Take a ball of dough the size of a walnut and on a floured board roll out to pencil size.  Make a figure 8 or a pretzel on the cookie sheet.  Bake@ 400 degrees for 12 minutes.  Remove from pan, dampen a paper towel and lightly swiping it on the tops of the kringla.  They stay softer with the water.



Enjoy!

Tuesday, December 17, 2013

A Book Trailer on Monday...

     This novel got turned in the other day with the recommendation....

     "I haven't read a book in years and I couldn't put this book down!! I couldn't help but cry at the end! It was amazing!"



 Check it out and see what you think...

Friday, December 13, 2013

From Our Recipe Box to Yours...

     I saw this recipe the other day when I was looking for new candy to make for Christmas and it looked particularly yummy and easy. What more could you ask for?

From, who else, but the Pioneer Woman! www.thepioneerwoman.com

Pretzel Turtles

Added by Ree on December 4, 2013 in CandyDesserts
Prep Time 
Cook Time 
Servings 24Difficulty Easy

Ingredients

  • 24 whole Mini-pretzel Twists
  • 24 whole Individually Wrapped Caramel Squares, Unwrapped
  • 8 ounces, weight Good Quality Milk Chocolate, Melted
  • 24 whole Pecan Halves

Preparation Instructions

Preheat oven to 325 degrees.
Place the pecan halves in a single layer on a baking sheet and put in the oven for 5 to 6 minutes, shaking the pan once halfway through, until they’re lightly toasted. Remove them after they’re toasted and put them on a plate to cool.
Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 4 to 5 minutes, or until the caramels are softened (but definitely not melting.) Remove the pan from the oven.
Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set them aside to cool completely.
Meanwhile, melt the chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet. Spoon small dollops (1 1/2 teaspoon helpings) of chocolate all over the baking mat, then lightly drop each pretzel onto the middle of each dollop, making sure they’re centered.
Allow them to cool completely before serving (you can hasten this along in the fridge.)
Variation: Spoon a little melted chocolate all over the tops of the turtles to cover the whole thing in chocolate.

Monday, December 9, 2013

Friday, December 6, 2013

From Our Recipe Box to Yours....

     Recently, I went out to dinner at Pete & Shorty's restaurant in Clarksville. I just got a hamburger, but it had the most amazing bun! It was a pretzel bun. Ever since I've wanted to recreate this and every recipe I look at just seems like it would take a lot of work and time. Last  night, I decided I should look and see if I could do it in the bread machine. Voila! Here are two different recipes that look pretty good and pretty easy all at the same time!:) Just what the doctor ordered....

Here's one I actually found on about.com

Soft Pretzels from the Bread Machine


Ingredients:

  • 1-1/2 cups water
  • 1 tsp. kosher salt
  • 1 Tbsp. firmly-packed light brown sugar
  • 3-1/2 cups flour
  • 2 tsp. active dry yeast
  • 2 quarts water
  • 1/3 cup baking soda
  • kosher salt

Preparation:

  1. Place the first five ingredients in your bread machine in the order specified by the manufacturer.

  2. Set the machine to the dough cycle.

  3. When cycle is complete, turn dough out onto a lightly-floured surface,
    and let it rest a few minutes. Meanwhile, preheat the oven to
    475 degrees F. Get out two baking sheets, and place a rack over
    a third baking sheet.

  4. Divide dough into 12-14 equal pieces. Roll each piece out to a
    15-inch rope.

  5. Make a U with each rope, then cross the ends. Pick up the ends and twist,
    then fold up to make a pretzel shape. Pinch to seal. To see what this looks like,
    check out this step-by-step tutorial of how to make soft pretzels.
    Place the pretzels on the salted baking sheets.

  6. Place the 2 quarts of water in a large saucepan. Bring to a boil.
    Add the baking soda, then reduce the heat to a simmer.

  7. Slide 2-3 pretzels at a time into the baking soda bath. Let them simmer
    about 2 minutes. Use a slotted spoon to remove the pretzels.
    Transfer to the cooling rack. Sprinkle with kosher salt.

  8. When all of the pretzels have come out of the baking soda bath,
    transfer them to the salted baking sheets.

  9. Bake 8-12 minutes until golden brown.

Or this one from www.foodiewithfamily.com


Soft Pretzel Sandwich Rolls
Rating: 5
Yield: 12 Sandwich sized rolls.
Soft Pretzel Sandwich Rolls
Crusty, chewy, deep brown, salty Soft Pretzel Rolls are the ultimate in sandwich bread.
Ingredients
    Ingredients for dough:
  • 4 cups (1 pound 1 ounce, by weight) bread flour
  • 1 tablespoon non-diastatic malt powder (preferably) or sugar
  • 1¼ teaspoons kosher salt
  • 1 cup whole milk
  • ½ cup hot tap water
  • 2 teaspoons SAF or instant yeast
  • Ingredients for pretzel boil:
  • 2 quarts water
  • 2 tablespoons baking soda
  • Ingredients for toppings:
  • 1 egg white, whisked until frothy
  • Coarse sea salt, kosher salt or pretzel salt
Instructions

To Make the Dough by Hand:

In a large mixing bowl, whisk together the flour, salt, malt powder or sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and tap water until a soft dough forms. Turn onto a generously floured surface and knead, adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough… it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.
To Make the Dough by Stand Mixer:
In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, malt powder or sugar and yeast. Mix on low just to combine dry ingredients. With mixer still on low, carefully pour in the milk and water. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove bowl from the mixer, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.
To Make the Dough by Bread Machine:
Add the milk, water, flour, malt powder or sugar, and yeast to the pan of your bread machine in the order recommended by the manufacturer. Select the “Dough” or “Dough Only” cycle and hit start. Allow the cycle to complete.
To Form Soft Pretzel Rolls:
Line a 11×13-inch baking sheet with a silicone or teflon pan liner. Alternatively, use an unglazed stoneware pan. Set next to your work area.
Turn the dough out onto a very lightly floured surface. Use a bench knife to cut the dough into four pieces. Cut each of those quarters into 3 pieces. Working with one piece at a time, form the dough into a ball, then cup your hand around the outside of the ball and roll clockwise until the top of the roll is perfectly smooth and the dough is tensely stretched over the top.
Transfer the dough balls onto the lined baking sheet, three to a row. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pan with a tea towel and let rise in a warm, draft-free place until puffy looking, about 20 minutes.
To Cook the Pretzels:
Preheat oven to 400°F. Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc…) When water boils, add the baking soda. Gently lift the pretzel rolls one at a time into the boiling water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil. Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds-1 minute.
Use a slotted spoon to drain and return each piece to its place on the pan. Continue until all rolls have been boiled and returned to the pan. They will look a little puckery and shriveled. Do not fear! This will all work out!
Brush all of the rolls with the frothy egg white and sprinkle with coarse salt. Use a sharp knife or lame to cut an x 1/8- to 1/4-inch deep.
Place pans in oven and bake at least until golden brown, about 25 minutes, but you can bake until they are deep brown as I prefer them, closer to 35 mintues. It’s up to you!
Remove the pans from the oven and transfer the rolls to a cooling rack. Cool completely before slicing and serving.

Notes
You can cut the dough into 24 equal sized pieces for slider sized rolls, if you prefer.

Wednesday, December 4, 2013

How about a Book Trailer on Wednesday?

     I just got this book in my mailbox to read. I've heard great things about it and it looked like it would be amazing! So, I am going try it...How about you?


Friday, November 22, 2013

From Our Recipe Box to Yours...

     In honor of Thanksgiving week, here's a recipe from Food Blogga (http://foodblogga.blogspot.com/2009/11/thanksgiving-leftover-recipes-turkey.html ) for your leftovers that sounds sooo good you'll want to eat it first!:)
leftover thanksgiving turkey pot pie DSC_0014

Thanksgiving Leftover Turkey Pot Pie with Mashed Sweet Potato Topping
Serves 6-8 
Print recipe only here.

1 tablespoon butter
1 cup diced yellow onions 
1 cup diced peeled carrots
1 cup diced celery
3 cups whole milk
1/4 cup all-purpose flour
5-6 sage leaves, finely diced
1 medium sprig rosemary, finely diced
1/4 teaspoon each salt and freshly ground black pepper
3 cups cooked diced turkey meat 
1 cup frozen peas
3 cups cooked mashed sweet potatoes (If they aren't already seasoned, then add 1/2 cup milk and 2 tablespoons butter to the mashed potatoes and heat a for a couple of minutes on the stove top.)

1. Preheat oven to 375 degrees F. Coat a large baking dish, such as a 10-12 inch round or an 11 X 7 rectangular dish with cooking spray. (You could also make individual pot pies in small dishes or large ramekins.)

2. In a large skillet over medium-high heat, melt butter. Add onions, carrots, and celery and saute 5-7 minutes, or until just tender.  

3. In a medium bowl, whisk milk and flour, until flour dissolves. Add herbs, salt, and pepper. 

4. Add turkey to the vegetables. Add the milk-flour mixture. Stir occasionally until the sauce begins to thicken. Stir in the peas. Transfer to the prepared baking dish. Top with mashed potatoes, leaving about 1/2-inch space between the potatoes and the dish. Cook for 20-25 minutes, or until the sauce begins to bubble around the edges and the potatoes are lightly browned.

Wednesday, November 20, 2013

What's In Your Library Bag Wednesday?...

     It's Wednesday and I'm here to see What's In Your Library Bag today? I have been reading in the young adult genre again. I just finished  All Our Yesterdays by Cristin Terrill. I guess you would classify this as a dystopian novel, however, it also incorporates time travel which adds a unique twist.
     Each chapter of this novel changes narrative between two of the main 3 characters and it also switches time. So, Marina is one of the main characters and Finn is another and the chapters alternate between what is happening presently to Marina or Em as she refers to herself in the present time and what is happening when she goes back in time 4 years earlier and she still calls herself Marina. Finn is Finn in both times. Since it is written from both of their perspectives and multiple times, you learn more about each of them and can piece more of the story together as it goes along. The third main character is both of their best friends, James. Not only is she his best friend, but Marina is also in love with him. A catalyst for the story is an unspeakable tragedy that actually happens to James and in many ways is the beginning and the end. The haunting questions become, can you kill the one you love most? and Does sacrificing one life to save many justify the means to that end?
     As a reader, you get so caught up in the story, it is hard to put down. By the end, there is closure, but still questions as we await the second installment.
     So, if you are in need of a change from your typical read, check out All Our Yesterdays, by Cristin Terrill and see what you would choose.

Monday, November 18, 2013

Book Trailer Monday...

     Here's what I am reading right now...Quite intriguing concept....

Friday, November 15, 2013

From Our Recipe Box to Yours...

Here's something fun to try! Plus, sweet potatoes are really good for you and it's the time of year where we think more about using them. This is a twist on your traditional sweet potato dish, instead of the super sweet marshmallowy gooey kind...try this more savory recipe.
Spiced Sweet Potato Fries
serves 2
4 medium sweet potatoes
1/2 tsp ground cumin
1/4 tsp chilli powder
2 sprigs fresh thyme
2 tbsp olive oil
freshly ground black pepper
sea salt
Preheat oven to 200°C (392°F).
Peel and cut the sweet potatoes into thick batons. If you wish, parboil them in boiling water for a couple of minutes, drain then toss them about in the colander so the sides fluff up a little. Leave to air dry for 15-30 minutes or so.* Pat away any excess moisture with kitchen towels, then mix with the cumin, chilli powder, olive oil, fresh thyme leaves and a few twists of black pepper, then toss well to coat.
Spread out in one layer on a large baking tray (don’t over crowd them or they will turn out soggy), and bake in the preheated oven for 30-35 minutes, or until golden and crisp at the edges (do note though that they won’t come out as crunchy as potato fries).
Remove from the oven, sprinkle with a good amount of salt and serve while still hot.
* this step isn’t essential, but I find the spice mixture adheres better this way however it does mean the fries aren’t as crisp due to the added water content so if you want them crispier don’t bother with the parboiling.
Taken from http://gourmettraveller.wordpress.com/2010/02/25/spiced-sweet-potato-fries/

Monday, November 11, 2013

Book Trailer Monday...

     Here's a case where I saw the clip for the movie on T.V. and thought, "Hmm! I need to read that book!" But, before, the book wasn't even on my radar.




 Here's an interview with the author, too...

Friday, November 8, 2013

From Our Recipe Box to Yours....

Here's one Jillian recently shared with me and I am going to put in the crock pot the next night I will be gone for supper...


TACO SOUP

-Brown 1 lb hamburger as you normally would for tacos (I like to use chili powder, cayenne pepper, garlic powder (not garlic salt!), cumin, etc. You can kind of wing it and make it as hot/mild as you'd like).
-Drain, but don't rinse, once it's cooked and throw it in the crock pot.

In your crock pot add the following: 

-1 can (15 oz) Mrs. Grimes Original Chili Beans
-2 cans (10 oz) Rotel, don't drain these (you can go whatever "temperature" you'd like, I usually just do the Regular kind, but you can go Mild or Hot).  
-1 can sweet corn (drained)
-1 can sliced black olives (optional, but if you're anything like me the more black olives the better)
-1 can El Pato tomato sauce (found in the Hispanic aisle, comes in a yellow can, 7 3/4 oz)
-1 packet of Fiesta Ranch dry mix (found in the salad dressing aisle. You can use Spicy Ranch, too, but I like the Fiesta better)
-1/2 packet of taco seasoning (you could use the other half to brown the meat, I just like to use my own spices)

You can also add in whatever other taco toppings you like (onions, jalapenos, etc). 

Cook on Low all day or High for a few hours.  Top with crunched up Doritos or tortilla chips, shredded cheese and sour cream.

Freezes well.

Tuesday, November 5, 2013

A Book Trailer on Tuesday instead of Monday....

     The second installment of the Hobbit is coming out in movie theaters soon, but have you ever thought about reading the book?
     Here is a short clip of J.R.R. Tolkein reading some of it himself!


Monday, October 28, 2013

Book Trailer Monday...

     I can't wait to read this one, Allegiant, the last in the Divergent trilogy! Divergent is one of my favorite dystopian series that's come out! Grabs you from the beginning and keeps getting better and better.








 Here's a refresher in case you need it :)...






 And Insurgent...



Saturday, October 26, 2013

What's In Your Library Bag Wednesday?... Special Saturday edition

         Welcome to What's In Your Library Bag Wednesday! What are you all reading? I recently read a gritty novel about bullying. The Beckoners by Carrie Mac brings bullying to the forefront of your thoughts and won't let you go. Now, I've read books about bullying before, but it's been some time.
     Maybe, this time was different because I now have school aged children; maybe this particular novel is just that good, but by the end of it I was pulling my hair saying, "This is awful. I don't want to read anymore, but I have to know what happens. Oh my goodness, I can't read a novel like this again!" I am sure my children thought I was crazy at that point, but oh well, better a crazy reader than not a reader at all, I always say.
     The novel actually begins with a flashback to a horrible scene of bullying and how a girl gets the nickname "Dog," and then the next chapter, seemingly non related, shows an argument between Zoe, a high schooler, and her mother about moving. We learn from the outset that this family moves around a lot and Zoe's single mom isn't very stable.  After the move, Zoe is unhappy and needs to find a way to fit in at her new school. The first person she encounters is Beck, who rules the school. By rules, I mean everyone is afraid of her and her gang of Beckoners, so they either steer clear of them or do what she says. Beck decides, for whatever reason, that she likes Zoe, and so it begins. Throughout the novel, there are several situations where Zoe can either choose to bully or be bullied herself. We, as readers, empathize with being a teenager and the desire to fit in. But, we along with Zoe, also know deep down what is right about how to treat people. By the end of the novel, the violence escalates and the price you can pay to stand up for what you believe in is high.

Bullying happens way too often in schools today. It is a very real problem in our society and The Beckoners by Carrie Mac really makes you confront the issue and see it for what it is...

   

Friday, October 25, 2013

From Our Recipe Box to Yours...

     This looks a little involved, but at the same time oh so amazing!! From The Pioneer Woman of course! She always makes her recipes look so tasty!:)


Pumpkin Cinnamon Rolls

Prep Time:
 
 
Cook Time:
 
 
Difficulty:
 Easy
 
Servings:
 24

Ingredients

  •  Dough
  • 1-1/2 cup Whole Milk
  • 1/2 cup Vegetable Oil
  • 1/2 cup Sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 cup Pumpkin Puree
  • 4 cups All-purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 cup (additional) All-purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon (heaping) Baking Powder
  • 1/2 teaspoon Salt
  •  Filling
  • 1 stick 1/2 Cup Butter, Melted
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 cup Finely Chopped Pecans
  •  FROSTING
  • 8 ounces, weight Cream Cheese, Softened
  • 1/2 pound Powdered Sugar
  • 1/4 cup Whole Milk
  • 2 Tablespoons Butter, Melted
  •  Dash Of Salt
  •  Extra Flour, For Rolling
  •  Extra Milk, For Thinning
  •  Extra Butter, For The Baking Pans

Preparation Instructions

MAKE THE DOUGH
In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.
Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.
MAKE THE ROLLS
Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.
Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.
FINISH THE ROLLS
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.
Delicious!