Thursday, June 30, 2016

Enjoy a Blessed and Safe Fourth of July

I love my country, the United States of America and I love Independence Day celebrations! May the Spirit of Lord be found with you and keep you safe over the 2016 Fourth of July, or Independence Day, holiday weekend. Enjoy the time with your friends and family!
God Bless America,
Sallee Bonham

Monday, June 27, 2016

Naked Wedding Cake Cookies and Heart Cookies

Yes, we wore clothes.The wedding cookies are naked, not the wedding party. 

My daughter, Cassie wanted a destination wedding in the Colorado mountains about an hour and a half from where my sis lives in Greeley, Colorado. 
Greeley, Colorado just happens to be about 800 plus miles from central Missouri. 

Cassie wanted rustic simplicity with immediate family members.

No fancy dress. 
No reception hall. 
No catered meal. 
No wedding cake. 

Rustic, simple, and outdoors was what she wanted. 
However, she did tell me I could make my sugar cookies for the simple, outdoor meal she wanted us to share.

Naked wedding cakes gave me the idea for making three tier, naked wedding cake cookies.

Graduated, square cookie cutters used to make the tiers for the wedding cake cookies.
Double heart cookie cutter for making the Mr. and Mrs. cookies.
Each square is cut in half cross-wise. This yields two wedding cake cookies.
Hot pan of baked cookies cooling for five minutes before the cookies are removed and placed onto the cooling rack.
Royal icing piped with a #5 decorating tip outlines the cookie tiers.
Royal icing piped with a #5 decorating tip outlines each heart. 
Royal icing flowers and leaves are piped on each tier for a naked wedding cake look. Blooms and leaves are made with a Wilton #16 star tip and a #67 leaf tip. 
 Each double heart cookie has a dozen blooms created with the Wilton #16 star tip and a #67 leaf tip. Script writing is done with a #5 decorating tip.

Sugar Cookie Recipe              Click Here            Note: I use 1/2 cup of salted butter
Royal Icing Recipe                  Click Here            Note: I use lemon juice instead of cream                                                                                         of tartar.

Friday, June 17, 2016

Thursday, June 16, 2016

Toasted Cheesy, Bacon and Egg Sandwich - A Microwave and Toaster Oven Recipe

When I was a single, Navy gal working on night shift,
I learned how to cook beaten eggs in a microwave from a shipmate.

Before I learned how to do this, cheesy breakfast biscuits were already one of my favorite things to eat and I was buying them at fast food restaurants.

After my shipmate showed me this cooking method, I started making cheesy breakfast sandwiches in the barracks because all I needed was a toaster oven and a small microwave. My room was furnished with a dorm-size refrigerator.

Cheesy Bacon and Egg Sandwich Recipe                       
Cooking time: 25 minutes                                                          Yield:  1 sandwich

Directions for Cooking Bacon for One Sandwich
  • Remove your toaster oven tray
  • Toast two slices of bread using the toaster function for your toaster oven using the manufacturer's directions.
  • Set the two slices of toast aside until you are ready to assemble your cheesy bacon and egg sandwich.
  • Preheat toaster oven to 325°F
  • Arrange two slices of bacon in the toaster oven tray
  • Place tray of bacon into the toaster oven
Cooking Tip: Cook 6 slices of bacon. Refrigerate or freeze the extra bacon slices so you can make your next two sandwiches in 5 minutes  
  • Bake for 20 minutes, or until golden brown
  • Carefully remove the hot tray of bacon from the toaster oven 
  • Place the cooked bacon strips on a folded paper towel to drain
5 minutes before the bacon is done, start preparing your eggs.

  • Crack two large eggs into a microwaveable, sandwich container.
  • Add 1 Tbsp. of water
  • Beat the eggs and water with a fork until well blended
After 30 seconds in a 900 watt microwave
  • Place the egg mixture into your microwave and cook for 30 seconds
Note: Eggs will expand as they cook. This is normal.
  • Rotate the container a half turn
After an additional 30 seconds in a 900 watt microwave
  • Cook for an additional 30 seconds
  • Place desired amount of cheese on top of cooked eggs.
  • Set the container lid on top of the container, but Do Not Seal
  • Let the covered container of eggs and cheese sit for one minute
  • Remove the lid
Assemble Your Breakfast Sandwich

  • Spread your desired condiment onto your toast.  I like to use Dijon mustard, or mayonnaise. Bill likes to spread butter on the hot toast
  • Place the cooked cheesy eggs onto a piece of toast.
  • Cut your drained bacon slices in half, crosswise.
  • Put the bacon slices on top of the cheesy eggs See the picture below
  • Top with the second slice of toast
  • Slice into halves, quarters, or leave whole


Enjoy your homemade happiness on a plate!

You can save about $180 dollars a year
 by making your own breakfast sandwiches 
 instead of buying them! 
Purchasing fast food breakfast biscuits or sandwiches can be quite expensive. Especially if you are buying them twice a week.

For Example
One bacon, egg and cheese biscuit, at a nationally know chain, is $2.99 plus .08 cents tax for a total of $3.07.   If you eat two bacon, egg and cheese biscuits a week, in three weeks you will have spent $18.42 for six breakfast biscuits. 

In contrast, the ingredients for about six bacon, egg, and cheese sandwiches cost around $8. 
Below is a price breakdown for the ingredients in US dollars and cents.

1 20 oz. loaf of bread                          1.39
7-8 oz. of cheese                                 1.79
16 oz. of bacon                                   2.99
1 dozen eggs                                       1.66
__________________________________
Total cost                                            $7.83     Total savings         about  $10.42 every 3 weeks

In a year, your savings will add up to $180.27



                                         




Planning a Red, White, and Blue Cake for July

Our church is hosting a Community Veteran's Appreciation program on July 1st. Guess who volunteered to bring a half sheet cake? Yes, ME! Here is my master cake plan:
Cake and Filling Flavors
  • White lemonade cake is a white cake with lemon juice and lemon zest  added to the cake batter.
  • Fresh squeezed lemon juice, lemon zest,  and pureed strawberries will also be in the strawberry lemonade buttercream filling.
  • Fresh blueberry compote, yum! The blueberries will be with cooked sugar and just a hint of lemon juice to balance out the sweetness. 
  • The blue velvet and strawberry cake layers are box mixes. Yep, I am taking a short cut. Applesauce will replace half of the oil and make a lower fat, moist cake. Mayonnaise can also be used for half of the oil too,  but then you won't have a lower fat cake! It's totally up to you. 
Fondant Stars and a Ruffled Border
 After searching through dozens of patriotic cake photos, this is the plan that I have decided to use
Top view of the cake
Butter cream frosting in white and blue.
Fondant stars using graduated, star cookie cutters
Side view of cake
Layered buttercream ruffles piped over white buttercream frosting. 


I will bake the cake on June 30th. Watch for the post!