■ WELCOME TO "SEMI-HOMEMADE.
"I'M SANDRA LEE, AND I'M HERE WITH MOST OF MYFAMILY, AND WE ARE CELEBRATING THE HOLIDAY SEASON.
WE'RE HAVING A GREAT TIME.
KIMBER AND I ARE GONNAGET BUSY IN THE KITCHEN.
WE'RE GONNA SHOW YOUA FANTASTIC HERB PORK ROAST, AND WITH THAT, WE'RE GONNA SERVEA GREAT CRANBERRY CHUTNEY, AND ON THE SIDE, GREEN BEANSWITH BROWN BUTTER AND PINE NUTS.
AND THEN I'VE GOTA DELICIOUS HEIRLOOM CAKE, MY GRANDMA LORRAINE'S NOEL CAKE.
AND FOR THE KIDS, WE'VE GOTA MOON AND STARS MOCHA, AND FOR THE ADULTS,A SILENT NIGHT COCKTAIL.
AND I CANNOT WAIT TO SHOW YOUMY BEAUTIFUL TABLESCAPE.
WE'LL SEE YOU IN THE KITCHEN.
(Sandra) "SEMI-HOMEMADE"SAVES YOU TIME AND MONEY WHILE MAKING EVERY MEAL SPECIAL.
COMBINE 70% READY-MADE FOODS WITH 30% FRESH INGREDIENTS, AND YOU'LL HAVEAMAZING RESULTS IN MINUTES.
I KNOW.
WE HAVE A GREATHERBED PORK ROAST FOR YOU WITH A FANTASTICCRANBERRY CHUTNEY.
WOULD YOU GRAB THE PORK ROASTOUT OF THE FRIDGE? SURE.
AND I'M GONNA START THE RUB.
IT'S SUPER SIMPLE.
IT'S JUST 2 TABLESPOONSOF HERBES de PROVENCE AND, OF COURSE,SAGE, THYME, ROSEMARY, MARJORAM.
AND THEN IN HERE,I'M ALSO GONNA PUT IN 1 TABLESPOONOF ONION POWDER.
THIS IS SO DELICIOUS.
YOU KNOW WHAT? I'M GONNA PUTSOME BROWN SUGAR IN HERE.
OKAY.
JUST ABOUT A TABLESPOON OF THAT,BECAUSE THAT'S GOING TO CARAMELIZE ON THE TOPOF THE PORK ROAST.
OKAY.
AND GIVE IT REALLYSWEET FLAVOR.
THAT'S A GREAT IDEA.
OKAY, THIS IS 2 TABLESPOONSOF OLIVE OIL.
I NEED A TABLESPOONOF LEMON JUICE.
A TEASPOONOF CRUSHED GARLIC.
AND GIVE THATA WHIRL.
NOW SEASON THE PORK LOIN FIRSTWITH A BIT OF SALT AND PEPPER, THEN SPREADTHE RUB ON TOP.
I'M JUST GONNA HAVE YOU TAKETHAT SPATULA.
WE'RE JUST GONNA CREATE A BEAUTIFUL COATINGON THE TOP OF THIS.
AND I'VE CRANKED THE HEAT UPIN THE OVEN.
IT'S AT 450.
I LOVE THE HOLIDAYS.
WE GET TO BE TOGETHER.
I DO, TOO.
WE GET TO COOK.
WE GET TO BAKE.
WAIT TILL YOU SEE THE CAKE.
THE NOEL CAKEIS UNBELIEVABLE.
OKAY, SO YOU PUTTHIS ON THE TOP.
YEP.
AND THEN THIS IS GONNA MAKE ITA LITTLE BIT CRISPY? YEAH.
OKAY.
AND THEN WE'RE GONNAMAKE THE CHUTNEY.
SO IF YOU WOULD DO ME A FAVOR.
I'M GONNA HAVE YOU OPEN THE CAN OF CRANBERRY SAUCE,WHOLE CRANBERRY SAUCE.
OKAY.
LET ME MOVE THIS.
THAT'S FORTHE GREEN BEANS IN A MINUTE.
I'LL PUT THIS IN THE OVEN.
OVEN IS AT 450.
OKAY.
BUT WHAT I'M GONNA DOAFTER I PUT THIS IN HERE IS TURN IT DOWN TO 350 BECAUSE I JUST WANT TO GETA NICE SEAR ON THE TOP OF IT, AND THEN IT'S GONNA COOKNICE AND SLOWLY.
IT GOES IN THEREFOR ABOUT AN HOUR, SO IT'S VERY, VERY QUICKFOR A HOLIDAY FAMILY DINNER, SO WE CAN HAVE MORE TIMETO BE TOGETHER AND GOOF OFF, INSTEAD OF INTHE KITCHEN COOKING.
YES, THAT'S RIGHT.
SLAVING.
OH, YEAH.
WE'RE SLAVINGWITH THE SEMI-HOMEMADE.
AM I GONNA PUT THIS IN HERE? (whispers) I DON'T THINK SO.
(normal voice) YES, PLEASE.
WELL, THAT'S WHY I LIKEYOUR RECIPES SO MUCH, BECAUSE YOU SPEND LESS TIMEIN THE KITCHEN AND MORE TIME ENJOYING THE KIDS,LIKE YOU'RE SUPPOSED TO.
LITTLE BITOF LEMON JUICE.
THANK YOU.
KIMMY IS, LIKE,ONE OF MY BIGGEST FANS AND MY BEST FRIEND.
JUST A LITTLE BITOF GARLIC IN HERE, A 1/4 OF A TEASPOON, LIKEA TINY, TINY LITTLE BIT.
I LOVE GARLIC.
AND YOU WANTCRUSHED GARLIC.
YOU WANT THE FLAVOR, BUT NOTTHE GRAINS OF THOSE PIECES.
AND THEN A TEASPOONOF HERBES de PROVENCE.
YUM.
DEPTH OF FLAVOR.
AND I ALREADY PUT A TEASPOONOF LEMON JUICE IN THERE, AND THAT'SALL YOU NEED.
COVER IT WITH PLASTIC WRAP, AND THEN IT GOES INTO THE FRIDGE.
NOW FOR MY GREEN BEANS WITH BROWN BUTTER AND PINE NUTS.
OKAY, SO WHAT AREWE DOING HERE? PAPER TOWEL GOES OVER THESE, GONNA GO INTO THE MICROWAVE,ABOUT FIVE, SIX MINUTES.
ALL RIGHT.
AND THESE ARE TWO PACKAGESOF GREEN BEANS, A LITTLE BIT OF WATER TO STEAM 'EM UP.
AND THEN PINE NUTS IN HERE.
OKAY.
BROWN BUTTER.
IT'S GONNA BE DELICIOUS.
OKAY, SO YOU PUT FROZEN PEASIN THE BOWL? AND NOW YOU PUT 'EMIN THE MICROWAVE.
NO, GREEN BEANS.
THEY'RE GREEN BEANS.
THEY'RE FROZEN? YEAH.
YEAH, 'CAUSE BLAKEY WON'T EAT PEAS,SO WE'RE DOING GREEN BEANS.
EVERYBODY'S GONNA BEHAPPY ON THE HOLIDAY.
OKAY.
I'VE NEVER DONE IT THAT WAY.
NO.
IT'S A GREAT IDEA.
REALLY? IT'S REALLY EASY.
THAT'S GONNA MAKE IT QUICK.
LICKETY-SPLIT, BUT NOPLASTIC IN THE MICROWAVE.
FAST.
NO PLASTIC.
NO.
YOU KNOW I HATE PLASTICIN THE MICROWAVE.
BUT ANYWAY, WHEN WE COME BACK,WE'RE GONNA FINISH UP THAT BROWN BUTTER FOR THOSEGREEN BEANS WITH THE PINE NUTS AND, OF COURSE, TAKE THATPORK ROAST OUT OF THE OVEN.
THAT WONDERFUL CRANBERRYCHUTNEY IS ALREADY DONE.
AND THEN WE'RE GONNA MAKEYOU THE MOST SPECIAL HEIRLOOM NOEL CAKE.
IT WAS GRANDMA'S RECIPE.
THEN WE'VE GOTTWO GREAT COCKTAILS, A KIDDIE COCKTAIL CALLEDMOON AND STARS MOCHA, AND WE'RE GONNA DOAUNT SANDY'S SILENT NIGHT.
SO STAY RIGHT HERE WITH US.
■ WELCOME BACKTO "SEMI-HOMEMADE.
" I'M SANDRA LEE, AND THISIS MY SISTER KIMBER.
AND WE PUT THE--LET'S SEE-- THE HERB ROAST--PORK ROAST IS IN THE OVEN.
WE ALREADY MADECRANBERRY CHUTNEY.
THE GREEN BEANS ARE DONE.
YOU GOTTA GET THE BUTTER ON.
OKEYDOKE.
WE'RE GONNA HAVE BROWN BUTTERAND PINE NUTS WITH GREEN BEANS.
IT'S DELICIOUS.
OKAY, SO THE BUTTERIS SUPPOSED TO BE 6 TABLESPOONS? 6 TABLESPOONSOF BUTTER, BUT YOU'RE GONNA JUST PUTALL OF IT IN THERE, ALL 8.
YEAH, IT'S CHRISTMASTIME,WHAT THE HECK? IT'S CHRISTMAS.
THAT'S RIGHT.
WE'RE GONNA PUT A 1/2 A CUPOF PINE NUTS, NORMALLY JUST A 1/4 OF A CUP,BUT WE'RE PUTTING IN A 1/2 A CUP BECAUSE WE HAVETHAT EXTRA BUTTER.
OKAY.
OKAY.
THESE ARE NICEAND DONE STEAMING.
THEY WERE IN THEREFOR LIKE FIVE, SIX MINUTES, A LITTLE BIT OF WATER.
THEY WERE FROZEN, SO THEY ALREADY HAD WATER IN'EM.
AND KIMMY, HONEY, THIS IS HOT, SO I'M GONNA PLACETHIS OVER HERE FOR YOU.
OKAY.
I--YEAH, CAREFULWITH THAT.
I'M GONNA GET THE PORK ROASTOUT OF THE OVEN WHILE THAT BUTTER BROWNS UP.
OKAY, HOW MUCH GARLIC DO YOUWANT ME TO PUT IN THE BEANS? WAIT TILL THE BUTTERBROWNS UP.
WHOO.
WE'RE GONNA WAITTILL IT BROWNS.
OKAY.
AND LOOKAT THIS PORK ROAST.
ALL THOSEHERBES de PROVENCE.
WOW, THAT LOOKS SO GOOD.
LEMON JUICE, GARLIC.
OKAY.
OKAY, SO I WANT TO WAITTILL THE BUTTER'S BROWN BEFORE WE ADD ANYTHING ELSE? YEAH.
AND WHILETHAT'S HAPPENING, I AM GONNA GET, ALSO,THE CRANBERRY CHUTNEY OUT OF THE FRIDGE.
I BOUGHT CUTELITTLE BOWLS TO SERVE THESE IN.
OH, THOSE ARE CUTE.
THOSE ARE CUTE.
HOW SWEET IS THAT?AND LOOK AT THE SHAPE.
REALLY SWEET.
THOSE ARE PRETTY.
CRANBERRY SAUCE NICE--OR CHUTNEY, I SHOULD SAY, NICE AND ICE-COLD.
A LITTLE BITOF LEMON JUICE IN THERE, A LITTLE BITOF HERBES de PROVENCE AND A LITTLE BITOF GARLIC.
YOU DON'T EVEN HAVETO COOK THAT.
VERY EASY.
VERY SEMI-HOMEMADE.
OKAY.
NOW THIS IS BROWNED,AND IT IS READY TO GO.
IT'S GETTING THERE.
SO WE'RE JUSTGONNA PUT IN ABOUT A TEASPOONOF CRUSHED GARLIC.
(sizzling) WHOO! OH, THERE WE GO.
I LOVE GARLIC IN EVERYTHING.
THE MORE GARLIC, THE BETTER.
OKAY, NOW FORTHE GREEN BEANS.
LET'S TOSS THESE INREAL QUICKLY.
(sizzling) AND THEN IN THERE, WE'RE GONNA PUTA 1/2 A CUP OF PINE NUTS.
PINE NUTS ARE GREAT.
AND YOU KNOW,I REALLY LOVE YOUR IDEA OF PUTTING ALL SORTS OFSMALLER DISHES ON THE TABLE, INSTEAD OF, LIKE, ONE BIG BOWLOF MASHED POTATOES OR ONE BIG BOWLOF GREEN BEANS.
YEAH, THAT WAY WE DON'THAVE TO PASS IT AROUND.
THERE'S ONE AT EACH END.
IT'S EASIER FOR THE KIDS.
YEAH.
VERY, VERY SMART.
AND YOU DOTHIS ADVENT CALENDAR EVERY YEAR.
I DO.
YOU SHOULD SHARE THAT STORY.
THAT IS JUST SO GREAT.
I LOVE THAT THING.
EVERY YEAR,THE ADVENT CALENDAR-- MY GIRLFRIEND MONIQUEAND I STARTED DOING IT ABOUT FOUR YEARS AGO, AND THEKIDS REALLY LOOK FORWARD TO IT.
I HANG IT UP ON THE WALL,AND WE DO CUTE LITTLE THINGS LIKE A CHRISTMAS TREEHUNT.
MM-HMM.
AND ONE NIGHT,WE DRANK HOT CHOCOLATE AND-- TELL ME ABOUTYOUR BAKING.
THE BAKING.
DON'T YOU HAVEA BAKING DAY, TOO? WE DO.
CHRISTMAS COOKIES.
SHE DOES COOKIES.
WE USUALLY DO THAT LIKETHREE DAYS BEFORE CHRISTMAS, THAT WAY THE COOKIESARE--YEAH.
REALLY? SO DON'T EATTOO MANY OF THEM.
YEAH, BUT DON'T EATTOO MANY OF THEM.
I KNOW YOU TOO WELL.
BUT IT'S KINDOF A WHOLE DAY PROJECT.
OKAY, SO WE'RE GOING TOPUT THOSE INTO THE BOWLS.
YEAH.
I'M GONNA HAVE YOUPUT THE GREEN BEANS JUST INTO THESE PLATES,TWO OF THESE PLATES.
OKAY.
AND I AM GONNA PUTTHE CRANBERRY CHUTNEY INTO THE SMALL ONES.
THE KIDS LOVE THIS.
IT'S VERY FESTIVE.
OKAY, SO THE BEANSARE ALREADY COOKED, SO ALL WE'RE DOING IS SAUTéING'EM WITH THE BUTTER AND THE PINE NUTS ANDTHE GARLIC, RIGHT? SO THAT'S DONE?OKAY.
EXACTLY.
HEY, HOW DO YOU LIKEMY DECORATIONS? THE KITCHEN LOOKS FABULOUS,ACTUALLY.
IT'S REALLY CUTE.
WAIT TILL YOU SEETHAT TABLESCAPE.
I CANNOT WAIT TOSHOW YOU THAT ONE.
LITTLE SIGNS, LIKE"BELIEVE" AND "DREAM," ALL THOSE GREAT THINGSTHAT, YOU KNOW, YOU DO DURING THE HOLIDAYS AND THATKIDS LOVE AND THEY'LL REMEMBER.
THAT'S A LOT OF BEANS.
JUST ENOUGH FOR EVERY BODY.
I KNOW.
YOU WANT TO DUMP IT IN THERE? HERE, LET ME FINISH, AND YOUHAVE COCKTAIL TIME, RIGHT? I DO.
I BROUGHT YOUA SPECIAL DRINK.
OKAY.
SPECIAL COCKTAILFOR AUNT SANDY.
COCKTAILS.
OKAY, SO THISIS A REALLY EASY DRINK.
THIS IS THE ADULT DRINK.
LET'S CALL IT-- AUNT SANDY'SSILENT NIGHT.
I THINKTHAT'S A GREAT IDEA.
SILENT NIGHT.
OKAY, SO FOR THIS DRINK,IT'S REALLY EASY.
WHAT I DO IS I JUST POUR THEORANGE JUICE IN THE PITCHER.
MM-HMM.
JUST REGULARORANGE JUICE.
AND THEN I USE EITHERA CAN OR A CONTAINER FULL OF PINEAPPLE JUICE.
SO IT'S-- VERY TROPICALFOR THE HOLIDAYS.
IT IS, ACTUALLY.
AND THEN, UM, WE'RE GONNAUSE THREE FLAVORED RUMS.
SO WE'RE GONNA USETHE PINEAPPLE RUM, THE COCONUT RUM AND.
PASSION FRUIT.
PASSION FRUIT.
ANOTHER THING WE'RE GONNAADD IS COCONUT MILK, LIKE SWEETENEDCOCONUT MILK.
AND I'M GONNA NEED SOME ICE,TOO, FROM THE REFRIGERATOR, OR THE FREEZER.
AND I'M GONNAADD TWO GLASSES-- LOOK AT THESE GLASSESI PICKED UP, KIM.
OH, THEY'RE REALLY CUTE.
AREN'T THOSE BEAUTIFUL? I LOVE THE TREES.
I KNOW.
THEY LOOK GREATON THE TABLE.
I LOVE THESE.
OF COURSE THEY LOOK GREATON THE TABLE.
AND THEY WERE NOT EXPENSIVE.
I GOT 'EM ON SALE AFTER CHRISTMASLAST YEAR.
OKAY, SO THIS DRINK--WE'RE GONNA ADD TWO SHOTS OF THE COCONUT SYRUP, TWO SHOTSOF THE PINEAPPLE RUM.
SO LET'S JUST DOOUR BEST GUESS HERE.
GOOD STIR.
THAT LOOKS ABOUT RIGHT,FOR TWO SHOTS? YOU KNOW, IT'S STARTINGTO LOOK LIKE EGGNOG.
ACTUALLY, IT DOES.
♪ SHAKE, SHAKE, SHAKE ♪ ♪ SHAKE, SHAKE, SHAKE ♪ THIS IS A GREAT DRINK.
♪ MERRY CHRISTMAS ♪ YES.
I LIKE THE ICE--KEEPS IT COLD.
OKAY.
THERE WE GO.
OKAY, SO THREEDIFFERENT KINDS OF LIQUOR.
YES.
AND THEN WE'RE JUST GONNA PUTA SPLASH OF THE CRANBERRY JUICE.
LET'S SEE.
WE'LLJUST DO JUST ENOUGH.
WHAT DO YOU THINK? OKAY.
NOW THE TASTE TEST.
YOU'RE GONNA LOVE IT.
I'M GONNA SHARE THIS--WAIT TILL RICH TASTES THIS.
OUR BROTHER RICH AND LEE,KIM'S HUSBAND, ARE IN THE LIVING ROOM.
DO YOU WANT THE ICE INTHE GLASS, OR DOES IT MATTER? IT DOESN'T MATTER.
OKAY, WE'LL DO 'EMLIKE MARTINIS.
WE SHOULD CALL THISA SILENT NIGHT-TINI.
YES.
THAT LOOKS GREAT.
ALL RIGHT.
TASTE TEST.
WHOO.
WHOO.
AND AN ICE CUBE.
YOU GOT AN ICE CUBE,BABE.
OKAY, SO.
WOW.
YUM.
ISN'T IT GOOD? HONEY, THAT'S AWESOME.
I KNOW.
WOW, THAT IS SUPER, SUPER GOOD.
I HOPE YOU MAKE THIS SOMETIME.
NOW WHEN I COME BACK,I AM GONNA MAKE MY GRANDMA LORRAINE'SHEIRLOOM NOEL CAKE.
IT IS GLORIOUS.
AND THEN I'VE GOTA KIDDIE COCKTAIL.
WE'VE GOTSTARS AND MOON MOCHA.
YUM.
AND THEN FOR THE BEAUTIFULTABLESCAPE.
WE'LL SEE YOU RIGHT BACK HERE INJUST A SECOND.
MERRY CHRISTMAS.
■ WELCOME BACK TO "SEMI-HOMEMADE.
"I'M SANDRA LEE, AND I'VE GOT A VERY SPECIALNOEL CAKE FOR YOU, MY GRANDMA'S HEIRLOOM NOEL CAKE.
BUT MISS STEPHANIE,WHO SOON SHOULD BE COMING-- STEPHANIE? STEPHANIE? COMING.
HI, BABY.
HELLO.
HI.
WE ARE GONNAMAKE YOUR WHAT? MY NOEL CUPCAKES.
THIS IS MY NIECESTEPHANIE.
SHE HAS THE CUTEST IDEAFOR NOEL CUPCAKES.
SO HERE ARE OUR CUPCAKES-- STORE-BOUGHT,JUST LIKE THE CAKE I'M GONNA BUILDTHAT NOEL CAKE WITH.
FIRST THING WE'RE GONNA DOIS ICE IT, RIGHT? YEP.
OKAY.
SO YOU WANT TO CUT THATRIGHT ABOUT THERE.
YOU GOT IT.
UPSIDE DOWN.
AND WE'RE GONNA GO ALLTHE WAY AROUND, RIGHT.
YEP.
ON TOP--OH, YEAH.
BRYCE IS GONNA LOVE THAT.
LOOK AT THAT.
OKAY.
PERFECT.
NOW WHAT IS YOURCOCONUT FOR? MY SNOWDRIFTS THAT'S GOING ON TOPOF THE FROSTING.
PERFECT.
OKAY.
SO GRAB SOMEOF THAT COCONUT, AND I'M GONNA GRABA CANDY CHERRY.
AND YOU KNOW WHAT THISCANDY CHERRY'S GONNA DO? YOU'RE GONNA PUT THE CANDLEINSIDE THE CHERRY AND PUT IT ON TOP.
AND PUT IT RIGHTIN THE CENTER, RIGHT? YEP.
GOTTA FIND THE ICINGSO IT STAYS PUT.
HOW CUTE IS THAT? YOU ARE SOME SMARTLITTLE PRINCESS.
THANK YOU.
MERRY CHRISTMAS, HONEY.
MERRY CHRISTMAS.
MWAH.
I LOVE YOU.
OKAY, SO HERE YOU GO.
TAKE THE PLATE,TAKE THE CUPCAKE, AND GO GIVE YOUR LITTLEBROTHER BRYCE A KISS.
ALL RIGHT.
I'LL SEE YOU IN A MINUTE.
BYE.
NOW IT'S TIME FOR MY GRANDMA'SHEIRLOOM NOEL CAKE.
THIS IS SUPER SIMPLE.
IT IS ASSEMBLY, BASICALLY,AND DECORATING, SO IT'S REALLY FUN.
NOW WHILE I WAS AT THE STORE, THEY HAD A COUPLE DIFFERENTCAKE FLAVORS AVAILABLE.
THEY HAD CHOCOLATE AND SPICE, SO I PICKED UP BOTH OF THOSE.
AND I'M GONNA NEED SOME ICING.
NICE GREEN ICING--JUST REGULARSTORE-BOUGHT ICING, GREEN FOOD COLORING.
NICE PALE COLOR.
LOTS OF ICING.
THIS IS A BIG TALL CAKE,ALMOST LIKE A WEDDING CAKE.
AND THE FIRST THING YOU WANTTO DO, EVEN YOUR LAYERS OUT.
TAKE A SERRATED EDGE,AND JUST CUT YOUR CAKE SO YOU HAVE NICE EVEN LAYERS.
NOW FOR MY SPICE CAKE,SAME THING.
IT SMELLS SO GOOD IN HERE, AND I DIDN'T EVENHAVE TO BAKE A THING.
OKAY, NOW FOR THE CUPCAKE.
THIS IS THE TOP OF THE CAKE.
AND I JUST WANTTO TAKE THIS TOP OFF.
NOW IT'S TIME TO BUILD THE CAKE.
I'VE CUT SOMEPARCHMENT PAPER OUT, AND THAT'S GONNA KEEPMY LITTLE SERVING PLATTER FROM GETTING ALL YUCKYFROM ICING.
AND YOU DON'T WANT TO GOTOO FAR UNDERNEATH THE CAKE BECAUSE WHEN YOU GO TO PULL IT, THE CAKE IS SO MOIST THAT YOUDON'T WANT IT TO PULL YOUR BEAUTIFULLY DECORATEDCAKE APART.
NOW THE FIRST THING I'M GONNA DOIS JUST GIVE MYSELF A LITTLE BIT OF ADHESIVEIN THE CENTER OF THE CAKE.
AND THEN I'M GONNAPUT ON MY SECOND LAYER, BUT WHAT I'M GONNA DO WITH THIS IS I'M GONNATURN IT UPSIDE DOWN.
THAT WAY,I HAVE PERFECT CORNERS.
AND LINE THAT UP.
AND THEN I'M GONNATAKE MY ICING, AND I'M GONNAGO ALL THE WAY AROUND.
COME IN HERE WITH YOUR BAG, AND WORK YOUR ICING AROUND.
NOW WITH AN OFFSET SPATULA, WORK YOUR ICING TOGETHER.
THESE ARE JUSTLITTLE CAKE ROUNDS, AND THESE SUPPORT THE WEIGHTOF THE ENTIRE CAKE, WHICH IS GREAT.
♪♪♪ ANOTHER LITTLE CAKE ROUNDRIGHT ON TOP THERE.
AND THEN FOR MY CHOCOLATE LAYER.
♪♪♪ AND THERE WE GO.
LAST LAYER.
THIS GOES UPSIDE DOWN.
AND GUESS WHAT? MORE ICING.
THE TOP NEEDSTO BE EXTRA FLAT, TOO, BECAUSE ON TOP OF HERE, I AM GONNA PUT ANOTHER TREE.
THIS IS A SUGAR CONE THATI HAVE COATED IN WHITE CHOCOLATE THAT I PUT JUST GREENFOOD COLORING IN SO IT MATCHES.
AND I WANT TO PLACE THATRIGHT HERE.
NOW ON THE BOTTOM, I JUST WANTTO PULL OUT MY PAPER.
IT'S JUST SUPERIMPORTANTTHAT YOU DO THIS VERY GENTLY.
THERE WE GO.
OKAY, NOW FOR THE DECORATING.
THESE ARE MY STAR TIPS.
FIRST THING I WANT TO DO IS JUSTGO AROUND THE BOTTOM OF THE CAKE AND PUT LITTLE STARS.
AND EVERY SINGLE LAYERON THE VERY INSIDE OF THE LEDGE, YOU'RE GONNA WANTTO PUT WHITE STARS.
AND THESE CANNED ICINGSARE PERFECT.
AND A LITTLE WHITE STARAT THE TOP OF THE CAKE.
PERFECT.
NOW I'M GONNA USE SOMETHINGVERY SMART TO DECORATE THIS WITH TO MAKE PRETTY LITTLE STREAMERS.
I HAVE CUT LITTLE PIECES OF VERY THIN LICORICE STRIPS UP, AND ALL YOU DO IS TAKE THEM, AND YOU JUST PUSH 'EMIN A LITTLE BIT.
AND YOU GO ALL THE WAYAROUND THE REST OF THE CAKE, ATTACHING THEM TOGETHER.
WHEN YOU PUT THESE ON,I JUST WANT YOU TO MEASURE THEM SO THAT WHENTHE STRINGS COME UP, THEY COME UP RIGHT IN THE CENTEROF THE STREAMER ABOVE IT.
SO YOU HAVE OFFSET GARLANDS.
THAT MAKES IT REALLY CUTE,REALLY SPECIAL, AND NOT EVERYTHING LINES UP, WHICH IS EXACTLY HOW IT ISON A NORMAL CHRISTMAS TREE.
NOW FOR THE BOTTOM,I HAVE EVEN LONGER ONES BECAUSE THEY ARE GONNASTRETCH OUT WIDER.
BUT I'M GONNA MATCH UP THE TOPWITH THE VERY, VERY BOTTOM.
AND ONE LAST ONE.
PERFECT.
AND I'M GONNA USE JUSTA STAR TIP AND YELLOW ICING.
AND THAT IS WHAT I'M GONNAMAKE MY LITTLE STARS WITH.
AND THIS IS ALSO WHEREMY CANDLES ARE GONNA BE.
AND A LITTLE TINY YELLOW STARON THE VERY, VERY TOP.
AND THERE IS MY STAR.
NOW FOR THE ATTENTION TO DETAIL, I'M GONNA PUT HOLIDAY BALLSALL OVER THIS IN RED ICING, JUST CANNED ICINGWITH A LITTLE STRAIGHT TIP.
NO BIG DEAL.
BUT ALL THIS ATTENTION TO DETAILIS WHAT MAKES IT SPECIAL, JUST LIKE MY GRANDMA-- AT THE HOLIDAYS,MADE EVERYTHING SPECIAL.
JUST A COUPLE MORE HOLIDAY BALLSHERE AND THERE.
AND THIS IS VERY FESTIVE, BUT I HAVEONE MORE THING TO ADD, AND THAT IS CANDLES,NOEL CANDLES.
AND A YELLOW ONE.
THERE IS MY BEAUTIFUL NOEL CAKE.
NOW COCKTAIL TIMEIS COMING UP NEXT.
I GOT A MOON AND THE STARS MOCHAFOR MY NIECES AND NEPHEWS, AND THEN IT'S TIMEFOR A GREAT TABLESCAPE.
■ WELCOME BACK TO "SEMI-HOMEMADE.
" MERRY CHRISTMAS.
HAPPY HOLIDAYS.
IT'S COCKTAIL TIME.
I'VE GOT A KIDDIE COCKTAIL FOR MY NIECES AND MY NEPHEWS.
IT STARTS OFFWITH VANILLA SOY MILK AND, ALSO, JUST SOMENONFAT PLAIN YOGURT, A LITTLE BIT OF ICEAND CHOCOLATE SYRUP.
I CALL THISMY MOON AND STARS MOCHA, BECAUSE MY NIECE DANIELLE AND I,WHENEVER WE SAY "I LOVE YOU," WE SAY, "I LOVE YOU MORETHAN THE MOON AND THE STARS.
" AND THAT IS WHY WE CALL THISTHE MOON AND STARS MOCHA.
NOW TO THIS IS JUST GONNA BE 2 CUPS OF PLAIN YOGURT-- NICE CREAMY TEXTURE, ABSOLUTELY DELICIOUS, TANGY.
AND THE KIDS ARE THINKINGTHEY'RE DRINKING A LITTLE SMOOTHIE.
AND THEN I'M GONNA PUT INA CUP OF VANILLA SOY MILK.
THIS IS SWEET, AND, OF COURSE,IT'S HEALTHY, BUT IT ALSO ADDS GREAT TEXTURE--NICE AND THICK.
AND THENJUST A COUPLE TABLESPOONS OF CHOCOLATE SYRUP, LIKE 3 OR 4, DEPENDING ON HOW CHOCOLATYYOU WANT IT.
AND THAT IS IT.
TOP GOES ON YOUR BLENDER.
AND THEN.
NICE DELICIOUS, REFRESHING,FROTHY, FROSTY.
THE KIDS ARE GONNA LOVE THESE.
AND LOOK AT THE CUTE LITTLE MUGSI GOT TO SERVE THIS IN.
THEY ARE GOING TO LOVE THIS.
NOW BEFORE I MAKEJUST A COUPLE MORE, COME WITH ME BECAUSEI HAVE TO SHOW YOU THE MOST BEAUTIFUL TABLESCAPEAND CHRISTMAS TREE.
THOSE KIDS ARE CALLIN'.
DINNER'S DONE.
(all) YAY! THIS IS GONNA BESUCH A LOVELY HOLIDAY.
I WANTED SOMETHINGVERY HEIRLOOM AND FESTIVE, AND THAT'S EXACTLYWHAT I GOT ON THE TABLE.
NOW THESE ARE NOT AUTHENTICS.
THEY ARE REPLICAS.
I GOT 'EM AT THE CRAFT STORE,BUT CHECK OUT WHAT I'VE DONE.
JUST HOLIDAY BALLSAND BEAUTIFUL CRYSTALS AND PEARL WHITES, GORGEOUS LITTLE GLITTER PIECES.
AND THEN EACH PLATE SETTING--VERY SIMPLE-- JUST A RED GLASS PLATE ON TOPOF A WHITE CLEAR CHARGER WITH GOLD RIMS.
THEN, OF COURSE, THOSE GORGEOUSLITTLE DECORATIVE PLATES THAT I SHOWED YOU EARLIER.
AND THEN EVERY SINGLE PLACE CARDIS A PICTURE OF ONE OF OUR FAMILY MEMBERS INSIDE OF A HALF OF PLASTICHOLIDAY BALL, YOU KNOW, THOSE HOLIDAY BALLSTHAT SNAP APART AND SNAP BACK TOGETHER AGAIN? WELL, JUST A LITTLE BITOF SPRAY GLUE WITH GLITTER-- ABSOLUTELY ADORABLE.
EVERYBODY WILL LOVE THEM.
AND THEY'RE ORNAMENTS LATER ON.
NOW ALL THE RECIPES I MADE TODAY ARE AVAILABLEON FOOD NETWORK'S WEB SITE, SO LOG ON AND DOWNLOAD THEM, AND YOU CAN HAVE ANY OF THESEGREAT HOLIDAY DISHES ON YOUR TABLE IN NO TIME.
UNTIL NEXT TIME,I WANT YOU TO REMEMBER TO KEEP IT SIMPLE,KEEP IT SMART, KEEP IT SWEET, AND ALWAYSKEEP IT SEMI-HOMEMADE.
FROM EVERYONE IN MY FAMILYTO YOURS, THIS IS ONEOF MY DEAREST FRIENDS JEFF.
WE ARE OUT HERECAMPING AWAY.
GUESS WHAT WE'RE GONNA HAVE? RIBEYES.
RIBEYES, THAT'S RIGHT.
EXCELLENT.
THIS IS "SEMI-HOMEMADE,"I'M SANDRA LEE.
IT'S GONNA START OFFWITH THE MOST AMAZING, TART, TANGY RIBEYE STEAKSYOU HAVE EVER SEEN.
ALONGSIDE THAT,BARBECUED ROASTED POTATOES WITH SOUR CREAMAND BACON SAUCE.
THEN, WAIT 'TIL YOU SEEMY VEGGIE STUFFED ONIONS.
THOSE ARE FANTASTIC ON THE GRILLAS IS DESSERT, MY S'MORITOS.
THEN IT'S COCKTAIL TIME.
I'VE GOT A PERFECT SUNSET DRINKCALLED RISKY WHISKEY.
I CANNOT WAIT TO SHOW YOUMY CAMP INSPIRED TABLESCAPE.
YOU'RE GONNA LOVE IT.
SEMI-HOMEMADE SAVES YOUTIME AND MONEY WHILE MAKING EVERY MEAL SPECIAL.
COMBINE 70 PERCENTREADY-MADE FOODS WITH 30 PERCENTFRESH INGREDIENTS AND YOU'LL HAVEAMAZING RESULTS IN MINUTES.
JEFF IS DOWN THERE FINISHINGSETTING UP THE CAMPSITE.
THIS IS SO BEAUTIFUL.
THIS IS HARRIMAN STATE PARKIN UPSTATE NEW YORK, SO GORGEOUS, RIGHT NEXT TOBIG BEAR MOUNTAIN, BEAUTIFUL.
MR.
JEFF DOESN'T KNOWTHIS YET, BUT HIS GIRLFRIEND CORYIS COMING HERE TO SURPRISE HIM, HIS SISTER SHELLY,HIS MOM JUDY.
WE'RE GONNA HAVE A GREAT TIME.
SO THESE TART AND TANGY RIBEYESARE REALLY GONNA HIT THE SPOT, AND THEY'RE JEFF'SFAVORITE RECIPE.
THEY START OFF WITH JUSTA LITTLE BIT OF STEAK SAUCE, A QUARTER OF A CUP,AND THIS IS GONNA BEA FANTASTIC MARINADE.
IT JUST COATS THE STEAKSSO WELL.
THEN 1/4 CUP OF MUSTARD.
IT GIVES IT A NICE TANGY FLAVOR, AND A TABLESPOONOF PARSLEY GOES IN THERE.
AND JUST A TABLESPOONOF CRUSHED GARLIC.
YOU ALWAYS GOTTA HAVECRUSHED GARLIC, EVEN WHENYOU ARE CAMPING.
IT'S LIKE MY FAVORITEINGREDIENT.
I THINK THATAND PUMPKIN PIE SPICE.
OKAY, JUST REALLYWORK IT TOGETHER IN THE BAG.
AND BY THE WAY, THESE RIBEYES,THEY DON'T HAVE THE BONEIN THERE.
I'M GONNA MARINATE THESEFOR AS LONG AS I CANIN THE COOLER.
WHAT'S GREAT ABOUTNOT HAVING THE BONES IN THE RIBEYES, BY THE WAY,THEY COOK FASTER.
JUST REALLY WORK ALL THEMARINADE ALL OVER THE STEAKS.
THESE GO INTO THE COOLERFIVE MINUTES OR OVERNIGHT,WHATEVER YOU LIKE.
OF COURSE,IF YOU DO IT OVERNIGHT, YOU'RE GONNA GET A LOT MOREFLAVOR IN YOUR STEAKS.
NOW IT'S TIME FOR A SIDE DISHTHAT IS AMAZING.
VEGGIE-STUFFED ONIONS,SO DELICIOUS.
I'LL TELL YOU WHAT,WE'RE GONNA TURN THESE ONIONS INTO SWEET LITTLE BOWLSTHAT HOLD VEGETABLES AND CHEESEAND ALL SORTS OF GOOD THINGS.
NOW WHAT YOU WANNA DO.
BY THE WAY, THIS IS GONNA BE THE TOP AND THAT'SGONNA BE THE BOTTOM, BECAUSE IT LAYS FLATAND WE NEED A FLAT SURFACE.
SO YOU'RE GONNA JUST CUTABOUT A THIRD OF THE WAY DOWN.
NOW KEEP YOUR TOPSOFF TO THE SIDE, BECAUSE THOSE ARE GONNABECOME YOUR LIDS.
♪♪ NOW COME IN HEREAND JUST SCORE.
MAKE A LITTLE "X" INSIDEOF THE ONION JUST LIKE THIS.
THEN WHAT YOU WANNA DOIS COME IN HERE WITH A SPOON AND JUST SCOOP OUTTHE INSIDE.
GO ALL THE WAY AROUNDAS DEEP AS YOU CAN MAKE IT.
THE ONION IS GONNAADD GREAT FLAVORFROM THE INSIDE OUT.
LOOK AT THAT, PRETTY SWEET.
♪♪ NOW YOU WANNA GET THESE PIECESJUST ABOUT THE SIZE OF YOUR OTHER VEGETABLES,AND THAT IS PRETTY DARN SMALL.
THESE ONIONS ARE GONNA ADDSUCH A BEAUTIFUL SWEET FLAVOR.
THEY REALLY DO COMPLEMENTTHOSE VEGETABLES.
IF YOU FEEL LIKEYOU HAVE A BIT MUCH, YOU CAN ALWAYS SAVE THESE,MAYBE PUT 'EMIN A LITTLE SAUTE PAN AND THEN PUT 'EMON TOP OF YOUR STEAKS.
THAT MIGHT BE NICEOR SAVE 'EM FOR OMELETS OVER THE CAMPFIRETOMORROW MORNING FOR BREAKFAST.
NOW I'M GONNA PUTA CUP OF MIXED VEGETABLES.
THESE WERE FROZEN,NOW THEY'RE THAWED.
THAT'S ABOUT HALF THIS BAG.
THEN IN HERE, 1/2 CUPOF SHREDDED CHEDDAR CHEESE.
THIS IS REALLY GONNABIND EVERYTHING TOGETHERWHEN IT MELTS.
ABSOLUTELY DELICIOUS.
THEN I'M GONNA PUTA LITTLE BIT OF HERB GARDEN SEASONINGIN HERE.
THIS IS JUST ONION, TOMATO,CITRUS, ROSEMARY, THYME, GARLIC, OF COURSE,AND THAT'S ABOUT 2 TABLESPOONS.
IT ADDS ALL THE FLAVORTHAT YOU'RE GONNA NEED.
THEN JUST TOSS THIS TOGETHERAND IF YOU DON'T WANNA MAKE ITON THE GRILL, YOU CAN CERTAINLYMAKE IT AT HOME VERY QUICK.
IT ONLY COOKS UPIN ABOUT 20 MINUTES, JUST UNTIL YOUR ONIONSGET SOFT, THE CHEESE MELTS,AND EVERYTHING HEATS UP,THAT'S IT.
NOW JUST FILL UPEACH ONE OF MY LITTLE ONION BOWLSAND NOT ALL THE WAY.
YOU DON'T WANT A HEAPING,BECAUSE REMEMBER, YOU'RE GONNA PUTTHOSE LIDS BACK ON.
NOW I'M GONNA PUT A LITTLE BITOF BUTTER ON HERE, A LITTLE PAT OF BUTTER.
I LIKE TO USE BUTTER, BECAUSEIT HELPS EVERYTHING COOK.
IT ADDS LOT OF FLAVORAND, OF COURSE, BUTTER TASTES GREATON EVERYTHING.
OKAY, I'M GONNA WRAP THISIN TWO DIFFERENT WRAPPINGSOF ALUMINUM FOIL.
I'LL TELL YOU WHY.
FIRST OF ALL, WHEN YOU'REPUTTING THESE ON THE GRILL, YOU MOVE 'EM AROUND A LOT,RIGHT? SO YOU HAVE THESE TONGS,AND THAT'S GONNA BREAK YOUR ALUMINUM FOIL,SO YOU WANNA MAKE SURE YOU HAVE TWO LAYERSOF THAT ALUMINUM FOIL FOR EVERY SINGLE ONEOF YOUR ONIONS.
PLUS, WHEN THE CHEESE MELTS,IT DOESN'T GET ALL OVERTHE PLACE, ESPECIALLY IF IT'S IN YOUROVEN, THAT WOULD BE A NO-NO.
BUT IF IT'S IN YOUR OVEN,NOW YOU MIGHT EVEN PUT THESE ON A COOKIE SHEET.
THIS GOES RIGHT ONTOTHE GRILL, AGAIN, ABOUT 20, 25 MINUTES,JUST UNTIL THAT ONION GETS NICE AND SOFT.
NOW I'M GONNA FINISH THESE UP,GET 'EM ON THE GRILL.
GET MY STEAKS ON THE GRILLWHEN I COME BACK.
THEN I'M GONNA MAKEBARBECUE ROASTED POTATOES WITH SOUR CREAM, BACON SAUCE.
WAIT 'TIL YOU SEE THOSE.
THEN, OF COURSE,DESSERT TIME IS S'MORITOS.
THEN COCKTAIL TIME,I GOT RISKY WHISKEY.
SO STAY RIGHT HERE WITH ME.
WELCOME BACK TO "SEMI-HOMEMADE,"I'M SANDRA LEE.
IT IS A CAMPFIRE COOKOUT,WE ARE CAMPING.
THE MOST AMAZING MENU TOO,BY THE WAY.
MY FRIEND JEFF IS STILLDOWN BY THE CAMPFIRE.
HE'S GONNA BE UP HEREIN JUST A SECOND.
HE IS GONNA PUTMY TART AND TANGY RIBEYESRIGHT ON THE GRILL.
I'M GONNA SHARE WITH HIMMY SECRET INGREDIENT THAT I PUT ON THE TOP RIGHTBEFORE IT GOES ON THE GRILL.
THOSE ARE IN THE COOLERMARINATING.
NOW IT'S TIME FOR MYBARBECUE ROASTED POTATOES WITH THAT INCREDIBLESOUR CREAM BACON SAUCE AND SO EASY TO DO,BY THE WAY.
JUST A COUPLE OF INGREDIENTS.
FIRST OF ALL, 3 TABLESPOONSOF OLIVE OIL GO INTO A BOWL.
THEN WHAT'S GONNA GO IN HEREIS JUST 2 TABLESPOONSOF BARBECUE SEASONING.
ALL OF THIS IS GONNACOAT MY POTATOES AND MAKE ITABSOLUTELY DELICIOUS.
NOW IN THIS BARBECUE SEASONINGIS JUST BROWN SUGAR, SALT, RED PEPPER, TOMATOES,GARLIC, PARSLEY, AND SMOKE FLAVOR, IT ISTHE MOST INCREDIBLE STUFF.
YOU HAVE TO HAVE THISIN YOUR PANTRY.
THEN A TABLESPOONOF CRUSHED GARLIC.
YOU KNOW,I LOVE MY CRUSHED GARLICIN ALMOST EVERYTHING.
SO THAT'S GOING IN HERE.
ADDS GREAT FLAVORTO THE POTATOES.
AND ALSO 2 TEASPOONSOF LEMON JUICE.
OF COURSE, YOU COULD USEFRESH SQUEEZED IF YOU WANTED TO, BUT THAT'S ABOUT A CAPFUL.
THEN I'M JUST GONNAMIX THIS AROUND.
BY THE WAY, I'M GONNACOOK THIS OFF ON THE GRILLIN A POUCH.
SO THIS IS ALSO SOMETHINGYOU COULD MAKE YEAR-ROUND IN THE OVENIF YOU WANTED TO.
THESE ARE BABY WHITES,THEY'RE A NICE, CREAMY POTATO.
I'M JUST CUTTING THESE IN HALF.
IF THEY'RE A LITTLE BIT BIGLIKE THIS ONE, YOU MIGHT WANNA QUARTER THEM.
BUT JUST MAKE SURETHAT THEY'RE ALL EQUAL SIZES, SO THEY COOK NICEAND EVENLY.
♪♪ ANOTHER GREAT THINGABOUT THE BABY WHITES IS THE SKIN IS NICE AND SOFT,YOU DON'T HAVE TO PEEL 'EM.
THEY ARE DELICIOUS, DELICIOUS.
GET 'EM ALL INTO THE BOWL,AND WE'LL GIVE 'EMA QUICK TOSS.
BEFORE I DO THAT THOUGH,I WANNA JUST MAKE A BEDOF ALUMINUM FOIL, BECAUSE I'M GONNA COOK 'EM,REMEMBER, IN A NICE POUCH, JUST LIKE I DID THE ONIONS.
BY THE WAY, I CAN SMELL THEM,THEY ARE ALMOST READY TO GO.
I AM ALSO GONNA MAKEA DOUBLE BED HERELIKE I DID FOR THE ONIONS.
MY SISTER HAS A VERY CUTETHING SHE DOES.
SHE JUST FOLDS UP THE EDGES,SO YOU HAVE ALMOST LIKE A TRAY.
LOOK AT THAT, MMM, MMM, MMM.
YOU KNOW THOSE ARE GONNABE GOOD.
AND ANYTHING YOU HAVELEFT OVER, ANY OF THIS NICE SAUCE,JUST COAT THE TOP.
OKAY, NOW ONE MORE PIECE OFALUMINUM FOIL, WRAP IT AROUND, AND WE ARE READY TO GOONTO THE GRILL.
I LIKE COVERING IT UP,BECAUSE IT MAKESA NICE LITTLE POUCH AND ALL THAT STEAM'S INSIDE,COOKS IT BEAUTIFULLY.
RIGHT ONTO THE GRILL IT GOES.
NOW IT'S TIMEFOR THOSE RIBEYE STEAKS.
I GOTTA GET THOSEON THE GRILL TOO.
HEY YOU.
HEY, THE FOREST IS CLEAR,THE WOOD IS CHOPPED.
WITH WOOD FOR TWO MONTHS.
YEAH, FOR THEWHOLE CAMPGROUND.
OKAY, I'M PUTTIN' YOU TO WORK.
OKAY, WHAT ARE WE DOIN',WHAT ARE WE DOIN'? THE RIBEYES ARE IN THE.
THERE YOU GO, GRAB THOSE.
NOW I'VE ALREADYMARINATED THOSE.
IN HERE THEY'RE MARINATEDIN MUSTARD, A LITTLE BIT OF STEAK SEASONING,SOME GARLIC.
DELICIOUS.
I LOVE GARLIC AND PARSLEY.
DELICIOUS.
SO PUT THOSE ON THE PAN,AND I'M GONNA PUT ONMY FINAL INGREDIENT.
NOW YOU ALWAYS WONDEREDWHAT MY FINAL INGREDIENT WASON THESE STEAKS.
RIGHT, YOU DON'T BLENDYOUR OWN HERBS? NO, I GROW THEM.
STEAK SEASONING, THAT'S IT.
THAT'S IT? THAT'S IT, IT'S GOT PEPPER,SALT AND GARLIC, CARAWAY SEEDS, PAPRIKA,ADDS ALL THE EXTRA FLAVOR.
YOU WANNA FLIP 'EMREAL QUICK? YEAH.
LOOK AT THOSE, OH, MY GOSH,THESE ARE GONNA BE BEYOND.
THEY LOOK FANTASTIC.
IT IS MY FAVORITE STEAK,I HAVE TO SAY, I KNOWIT'S YOURS TOO.
IT'S MY FAVORITE STEAK TOO.
OKAY, ONTO THE GRILL THEY GO.
ON THE GRILL.
NOW, MY SOUR CREAM BACON SAUCE.
THIS IS INCREDIBLEOVER THOSE POTATOES.
THOSE POTATOES COOK UPLICKETY-SPLIT, LET ME TELL YOU.
FIRST THING I NEEDIS SOME SOUR CREAM.
ABOUT 1 CUP OF THATGOES IN HERE.
JEFF, I CAN SMELL THOSE ONIONS.
IF YOU WANNA JUST PUT 'EMUP HERE AND UNWRAP 'EM, GREAT.
PERFECT.
ALL RIGHT,SO 1 CUP OF SOUR CREAM, MAYBE 1 1/4 CUPS.
THEN 2 TABLESPOONSOF REAL BACON BITS.
BACON.
YEAH, BACON.
MMM, EVERYTHING'S GOODWITH BACON.
♪♪ OKAY, SOME FREEZE-DRIED CHIVESARE GONNA GO IN HERE.
YOU COULD USE FRESHIF YOU WANTED TO, OF COURSE, AND JUST A HIT OF HOT SAUCE,THIS IS FOR YOU, BABE.
THANK YOU,EVERYTHING'S BETTER SPICIER.
OKAY, LOOK AT THIS.
THAT LOOKS DELICIOUS.
DOESN'T THAT LOOK GREAT? TOSS SOME HOT POTATOESIN THIS.
ALL RIGHT, HERE'S ONE MORE.
I GOTTA FLIP THE STEAKS,I THINK.
ALL RIGHT, THAT'S PERFECT.
AH, THESE ARE PERFECT.
OKAY, NOW WHEN I COME BACK,WE ARE GONNA TASTE THESE STEAKS AND THEN I'M GONNATAKE OFF THE POTATOES AND PUT THAT SOUR CREAMBACON SAUCE ALL OVER IT.
THEN, OF COURSE, DESSERT,WE'VE GOT S'MORITOS AND COCKTAIL TIME,I GOT RISKY WHISKEY.
THEN I'VE GOTA CAMP-INSPIRED TABLESCAPE THAT IS SO EASY TO RECREATE.
WAIT 'TIL YOU SEE THIS ONE.
VO: Hurry!Old Navy Funnovations Inc.
isin sweater overdrive WELCOME BACK TO "SEMI-HOMEMADE,"I'M SANDRA LEE.
WE ARE CAMPING,A WHOLE GROUP OF US.
THIS IS MY FRIEND JEFFTAKING THOSE WONDERFUL STEAKS, RIBEYES RIGHT OFF THE GRILL.
YEP, DELICIOUS.
DELICIOUS, AND I'VE GOTTHE MOST INCREDIBLE BARBECUE ROASTED POTATOESTHAT ARE RIGHT IN HERE.
I ALREADY MADE THE SOUR CREAMBACON SAUCE.
THIS IS JUST BACON BITS,SOUR CREAM, A CUP OF THAT,CHIVES.
ALL DELICIOUS.
GARLIC, EVERYTHING,BARBECUE SAUCE.
NOW THESE ARE THE POTATOES,YOU READY? CHECK THIS OUT, JEFFIE.
WHOO! ISN'T THAT GREAT? THOSE SMALL DELICIOUS.
HAVE A LITTLE TASTE.
YEP, BURN MYSELF.
NO, NO, NO,DON'T BURN YOURSELF, BE CAREFUL.
I'M PUTTING THOSERIGHT INTO THIS BOWL.
THOSE ARE GREAT.
NOW NORMALLY YOU MIGHTWANNA SERVE THIS WITH THE SOUR CREAM SAUCEON THE SIDE.
BUT YOU KNOW ME,I'M GONNA SMOTHER THEM.
BECAUSE THE MORE THE BETTER,RIGHT? MORE IS MORE,MORE IS NOT LESS.
LOOK AT THAT, JUST BACONAND SOUR CREAM, RIGHT? BACON, SOUR CREAM, CHIVES,BARBECUE SEASONING.
THAT'S AWESOME.
IT'S GOT THE SMOKE FLAVORIN IT.
I CAN SMELL THAT.
WOULD YOU HAND METHE LITTLE BABY PLATE? YEP, ABSOLUTELY.
AND LOOK AT THIS,STEAM COMING OFF THAT.
WE'RE GONNA HAVE A LITTLE BIT,I THINK, ON A PLATE TOGETHER.
PERFECT, PERFECT.
I MIGHT HAVE TO MAKEANOTHER BATCH OF THIS.
ALL RIGHT, WHERE'S A PLATE? HERE WE GO.
YEAH, PERFECT.
NOW SOME POTATOES FOR US.
STEAK.
I'VE GOT A FORK, A KNIFE.
OKAY.
CHECK THIS OUT, I'M GONNAGIVE YOU THE REST, I PROMISE.
MMM.
GOOD? TOGETHER? CAN'T DO IT, HERE.
THERE WE GO.
I LOVE YOU.
THAT LOOKS FANTASTIC.
YOU CAN TASTE THE STEAKSEASONING WITH THE MUSTARD.
IT'S DELICIOUS,YOU CAN TASTE THE GARLIC AND TASTE ALL OF IT,TART AND TANGY.
WILL YOU GO PUT WOODON THE FIRE, BECAUSE EVERYBODY'S GONNA BE HEREIN JUST A SECOND,I'M GONNA MAKE DESSERT.
TAKE THIS WITH YOU, HONEY.
THANK YOU.
DON'T TELL ANYBODY YOU PRE-ATE.
ALL RIGHT, SEE YOU LATER.
BYE, THANKS.
NOW I'VE GOT A GREAT DESSERTCALLED A S'MORITO.
IT'S KINDA LIKE A QUESADILLA.
IT'S REALLY COOLAND EASY TO MAKE.
FLOUR TORTILLAS,JUST REGULAR SIZE, BANANAS,BABY CHOCOLATE CHIPS, BUT ANY CHOCOLATE CHIPSWILL WORK.
SOME MARSHMALLOW SPREADAND GRAHAM CRACKERS, RIGHT.
HERE'S WHAT YOU'RE GONNA DO.
TAKE YOUR TORTILLAS,LAYING THEM FLAT.
THESE ARE THICK LITTLE BABIES.
I'M GONNA MAKE FOUR,AND WHEN YOU MAKE THESE, YOU ONLY WANNA MAKE 'EMON ONE SIDE, BECAUSE YOU'RE GONNAFOLD THESE OVER AND PUT 'EM RIGHT ON THE GRILL.
SO THE FIRST THINGTHAT GOES DOWNIS THE MARSHMALLOW SPREAD.
NICE AND SWEET.
IF YOU HAD WHOLE MARSHMALLOWS,THAT WOULD BE NICE TOO.
BUT THIS MAKES LIFEA LOT EASIER.
REMEMBER, WHEN THIS HEATS UP,IT'S GONNA OOZEALL OVER THE PLACE.
SO THAT MIGHT BEA BIT TOO MUCH.
THERE WE GO, GOOD.
THIS MARSHMALLOW SPREAD REALLYHOLDS EVERYTHING TOGETHER, AND IT JUST MELTSIN YOUR MOUTH.
NOW I'M GONNA PUT ONSOME BANANAS.
YOU NEED ABOUT 1/2 BANANAFOR EACH ONE OF MY S'MORITOS.
YOU WANNA CUT THESEINTO JUST LITTLE PIECES.
PERFECT, AND LAY THEM ON TOPOF THE MARSHMALLOW SPREAD.
THIS IS ANOTHER RECIPE,BY THE WAY, THAT YOU CAN MAKEIN THE OVEN.
IT DOESN'T HAVE TO BEON THE GRILL OR YOU COULD DO ITRIGHT OVER THE CAMPFIRE.
NOW GOES THE CHOCOLATE CHIPS.
REGULAR ONES, BABY ONES,WHATEVER YOU HAVEWILL BE PERFECT.
THAT'S PROBABLY ABOUT2 TABLESPOONS ON EACH.
THERE WE GO.
NOW, FOR THE FINAL TOUCH,THE GRAHAM CRACKERS.
TAKE THEM AND JUST CRUMBLE THEMOVER THE TOP OF EACH.
THEN ALL YOU'RE GONNA DOIS FOLD THIS OVER.
THEN I WANNA WRAP THEMIN ALUMINUM FOIL.
THAT'S IT,HOW SWEET ARE THESE? ♪♪ NOW IN JUST ABOUTSIX MINUTES, I'VE GONNA HAVE THE MOSTDECADENT CAMPING DESSERT, MELTED CHOCOLATE, MARSHMALLOW,BANANA, CRUNCHY GRAHAM CRACKERS.
BUT FLIP THESEAT THREE MINUTES SO YOU GET A NICE EVEN HEATON THOSE.
NOW FOR THE CARAMEL SAUCE,SUPER-EASY SAUCE.
YOU CAN SERVE IT WITH ITOR WITHOUT IT.
I LOVE THE CARAMEL SAUCE,I THINK IT MAKES IT A LITTLE BIT MORE DECADENTAND SPECIAL.
IT'S THE SAME STUFF THAT YOUPUT OVER YOUR ICE CREAM.
THEN A TEASPOON OF VANILLAREALLY GIVES IT A NICEHOMEMADE FLAVOR.
THAT'S A CAPFUL.
AND 1/2 TEASPOON OF CINNAMON.
THEN, OF COURSE,IF YOU WANTED TO, YOU COULD CERTAINLY USEPUMPKIN PIE SPICE.
GIVE THIS A STIR,MIX IT ALL TOGETHER.
THAT'S GONNA BE DYNAMITEON MY S'MORITOSIN JUST A MINUTE.
COMING UP,I'VE GOT A RISKY WHISKEYYOU'RE GONNA LOVE AND THEN, IT'S A VERYEASY CAMPFIRE TABLESCAPEYOU'RE NOT GONNA WANNA MISS.
THIS IS MY FRIEND JEFF.
WE ARE TAKINGTHESE S'MORITOS OFF THE GRILL.
THIS, OF COURSE,IS GOING TO BE DESSERT IN HERE.
JUST FLOUR TORTILLAS,MELTED CHOCOLATE CHIPS,BANANA SLICES, SOME WONDERFUL MARSHMALLOWSPREAD, AND GRAHAM CRACKERS.
WHOO! STICKY, STICKY.
LOOK AT THAT, CARAMELIZESON THE BOTTOM SIDE,GETS CRUNCHY.
THAT'S DELICIOUS.
OKAY, LET'S GET THESEOPENED UP.
I'LL HELP YOU OUT.
READY, I THINK"SEMI-HOMEMADE" FIGURED OUT HOW TO TAKE 'EMOUT OF THE PACKAGING.
BEAUTIFUL.
YOU KNOW WHAT TOO,IF YOU WANT THESENICE AND CRUNCHY AT HOME, GO AHEAD AND JUST OPENTHE WHOLE THING UP FOR ABOUT WHAT,HALF THE COOKING TIME, AND THEY'LL GET NICE AND CRISPYON THE TOP AND BOTTOM.
WILL YOU PUT SAUCE ON IT? ALL RIGHT.
AND I'M MAKING YOUA COCKTAIL, SWEETIE.
PERFECT, THAT'S WHATI'VE BEEN WAITIN' FOR.
DO YOU KNOW WHAT IT'S CALLED? NO.
RISKY WHISKEY.
RISKY WHISKEY.
HE NEVER REMEMBERED THE NAMEOF MY COCKTAILS, WHY IS THAT? OKAY, NOW IN A PITCHER,YOU JUST WANNA PUT THREE PARTS WHISKEY,AND THEN WE'RE GONNA PUT A QUARTER PART OFMAPLE SYRUP TO SWEETEN IT UP.
MAPLE SYRUP, HUH? ISN'T THAT SMART? YEAH, THAT'S A GREAT IDEA.
AND TOMORROW YOU'RE GONNAMAKE US PANCAKES ON THE GRILL? PANCAKES ON THE GRILL.
LOOK AT THAT SAUCE,THAT'S BRILLIANT.
A SPLASH OF SWEET VERMOUTH,RIGHT.
A SPLASH OR TWOOF LIME JUICE.
MAYBE A LITTLE MORE.
A LITTLE MORE.
AND THEN A BIT OF BITTERS.
BITTERS? NOT BECAUSE YOU'RE BITTER,YOU'RE SWEET ACTUALLY BUT.
THANKS.
GIVE THAT A WHIZ AND POUR USA COCKTAIL, SWEETNESS.
ALL RIGHT, HERE WE GO.
ALL RIGHT, TASTE TEST,CHEERS! THAT'S DELICIOUS.
HOLY MOLY,THIS WILL LIGHT YOUR FIRE! IT DEFINITELY WILL.
OKAY, MEET YOU DOWNBY THE CAMPFIRE.
IF THEY'RE LEFT.
WOW! OKAY, COME WITH ME, I WANNASHOW YOU A GREAT TABLESCAPE.
THIS IS PROBABLYONE OF THE SIMPLESTTABLESCAPES YOU'LL EVER SEE, BUT IT CERTAINLY IS BEAUTIFULAND ELEGANT, ESPECIALLY IF YOUARE CAMPSIDE.
FIRST OF ALL, IT STARTSWITH A VERY SIMPLE FABRIC.
LOOK AT THIS.
BLUES AND BROWNS,REALLY MODERN AND WONDERFUL.
LET'S TALKABOUT THE CENTERPIECE.
THIS IS SUPER SPECIALAND EASY.
JUST BLUE AND WHITE HYDRANGEAS,BUT LOOK AT WHAT MY VASE IS.
ALL I'VE DONE IS JUST GOTSOME BARK HOLLOWED OUT LIKE THE LOGS, AND USED THIS AS MY CONTAINER.
YOU CAN GET THESEAT ANY CRAFT STORE, BY THE WAY, OR PROBABLY EVEN PICK THEM UPAROUND YOUR CAMPSITE.
THE PLACE SETTINGSALSO VERY EASY.
JUST A BROWN CHARGERWITH A BLUE PLASTIC PLATEON TOP OF THAT.
BROWN PLASTIC BOWLAND THESE PLACE CARDS ARE JUST FAUX WOODI GOT AT THE CRAFT STORE.
WITH A LITTLE CRAFT KNIFE,I JUST CARVED EACH GUEST NAMEIN THERE.
THEN USED A CLOTHESPINTO SECURE IT WITH A LITTLE BITOF TWINE AND THAT'S IT.
SUPER SIMPLE, SUPER ELEGANT,AND SUPER SEMI-HOMEMADE.
NOW I'VE GOTTA GET TO JEFFDOWN BY THE CAMPFIRE AND HAVE A LITTLE BIT MOREOF THAT COCKTAIL.
COME WITH ME.
NOW THIS IS CAMPING.
THERE YOU GO.
THANK YOU.
SURE.
WOW, EVERYBODY GONNA HAVESO MUCH FUN AND THAT FOOD.
IT'S FANTASTIC.
FANTASTIC, BY THE WAY,ALL THESE GREAT CAMPSITE RECIPES ARE AVAILABLEON FOOD NETWORK'S WEBSITE.
SO LOG ON AND DOWNLOAD THEM,YOU ARE GONNA LOVE THEM.
UNTIL NEXT TIME,I WANT YOU TO REMEMBER TO KEEP IT SIMPLE,KEEP IT SWEET, KEEP IT SMART, AND ALWAYS KEEP ITSEMI-HOMEMADE.
CHEERS! CHEERS! CHEERS, BABY! Closed Captions Provided byScripps Networks, LLC THAT I CREATED FOR YOU,STARTING WITH THE PRIME RIB-- THIS ALL STARTED,OR WAS INSPIRED, I SHOULD SAY, BY THE FABRIC BEHIND MEIN THE WINDOW TREATMENT.
I SAW THIS FABRIC,AND I THOUGHT, ARE YOU KIDDING? THAT'S A WHOLEMENU.
IT'S BEAUTIFUL.
ENGLISH FOOD IS SO DELICIOUS.
IT'S LIKE COMFORT FOODON A PLATE.
IT'S HEARTY, IT'S FILLING,AND IT IS SO SIMPLE TO MAKE.
THIS PRIME RIB-- A LOT OF PEOPLE ARE REALLY,REALLY CHALLENGED BY PRIME RIB.
THEY'RE AFRAID OF IT.
NO REASON TO BE.
IF YOU CAN MAKE TURKEY, YOU CANMAKE THE BEST PRIME RIB EVER.
LET ME SHOW YOU A GREAT TRICK.
I'M GONNA PUTINSIDE OF MY PRIME RIB LITTLE SLIVERS OF GARLIC.
TO PUT THIS INTO YOUR PRIME RIB, ALL YOU NEED TO DOIS TAKE A KNIFE, PUT A HOLE IN HERE LIKE THIS, AND THEN GO THE OTHER WAY.
THE DEEPER YOU CAN GETYOUR PIECE OF GARLIC, THE BETTER, AS WELL, SO ALL THE GARLIC FLAVORINFUSES INTO YOUR MEAT.
AND THERE WE GO.
NOW YOU'RE GONNA TURN THISON ITS RIBS, AND YOU DO THATSO ALL THAT GREAT FLAVOR DRIPS DOWN THROUGH THE MEATAND KEEPS IT MOIST AS IT COOKS.
NOW I'M GONNA WASH MY HANDS.
WHENEVER YOU'REWORKING WITH MEAT, YOU GOTTA WASH YOUR HANDS.
LOTS OF SOAP.
NOW HERE'S WHATYOU'RE SEASONING THIS WITH-- BROWN SPICY MUSTARD.
AND YOU JUST WANT TO GO OVERYOUR PRIME RIB LIKE THIS AND BASTE IT ON.
THIS ADDS FLAVOR, AND IT ALSO ACTS AS AN ADHESIVEFOR YOUR SPICES.
WHAT'S NICE ABOUT THIS, TOO,IS AFTER YOU GET DONE, YOU'RE GONNA SERVE THIS,TAKE ALL THE CREDIT FOR IT.
NOW BY THE WAY, THIS IS A PEPPERCORN AND GARLICSEASONING PACKET.
GIVE IT A LITTLE SHAKE INSIDESO EVERYTHING COMBINES, AND THEN I WANT YOUTO GO OVER THIS EVENLY.
THAT'S A LOT OF FLAVOR FOR A LITTLE BIT OF MONEY.
COME IN HERE AND USE YOUR HAND, AND YOU WANT TO PAT IT.
I ALWAYS ASK FOR THE END CUT.
SEE? EASY.
WASH YOUR HANDS AGAIN.
NOW I HAVE PREHEATED MY OVEN TO 350 DEGREES.
THAT'S ABOUT 6, 7 POUNDS.
THIS IS GONNA GO IN FOR ABOUTTWO AND A HALF, THREE HOURS.
KEEP YOUR EYE ON IT.
YOU WANT TO MAKE SURETHAT WHEN IT'S DONE COOKING, THE INSIDE TEMPERATUREIS 130 DEGREES.
THEN YOU'RE GONNA TAKE IT OUT, LET IT REST FOR A LITTLE WHILE.
IT'LL COME UP ANOTHER 5 DEGREES, AND IT WILL BE PERFECTION,I PROMISE, AS WILLYOUR ENGLISH PUDDING CAKE, AND IT'S MADEIN THE SLOW COOKER.
IN THIS BOWL, I HAVEONE DICED GALA APPLE.
YOU GOTTA CHECK THE TEMPERATURE.
130 DEGREES, REMEMBER,SO HERE'S YOUR THERMOMETER.
PUT IT RIGHT IN HERE.
NOW THIS IS AT 130 DEGREES.
IT'S GONNA COME UPANOTHER 5 DEGREES BECAUSE WE'RE GONNA LET ITSIT ON THE COUNTER, SO TAKE IT OUT-- BEAUTIFUL THING.
YOU HAVE NO IDEAHOW HARD IT IS FOR ME NOT TO CUT INTO THIS ROASTRIGHT NOW.
I LOVE PRIME RIB, BUT WHEN I COME BACK,I AM GONNA CUT INTO IT.
I'M ALSO GONNA SHOW YOU MY SMART TWISTON AN ENGLISH HOT TODDY, ■ ♪♪♪ A DECADENT, TRADITIONALENGLISH DINNER IS SO SIMPLE IF YOU HAVEA SEMI-HOMEMADE PANTRY.
NOW I STARTED EVERYTHINGOFF MY MENU WITH PRIME RIB.
LOOK AT THIS--6, 7 POUNDS.
THIS WAS IN THE OVEN FORABOUT 2 1/2 HOURS, 350 DEGREES.
CAME TO 130,THE TEMPERATURE ON THE INSIDE, WITH THE MEAT THERMOMETER.
NOW IT'S BEEN RESTINGFOR A LITTLE BIT TO LET THE JUICES REDISTRIBUTE.
THAT IS GONNA BETHE ROCK STAR OF MY TABLE.
I WANT TO START THE AU JUS.
THE PAN DRIPPINGSMAKE THE SAUCE.
FIRST THING YOU WANT TO PUT INIS WORCESTERSHIRE SAUCE.
JUST 2 TEASPOONS OF THISIS ALL YOU NEED.
(sizzling) BE CAREFUL.
NOW YOU CAN'T DO THIS OUTSIDEYOUR ROASTING PAN BECAUSE THAT'S WHEREALL THE TIDBITS OF GOODNESS ARE FROM YOUR PRIME RIB.
THEN YOU'RE GONNA PUT IN HERESOME RED WINE.
THAT 1/2 A CUP IS GONNA GIVE YOU GREAT FLAVOR.
AND WE'RE JUST DEGLAZING THE PANWITH THIS, BRINGING UPALL THE BITS OF FLAVOR.
USE A WOODEN SPATULA.
LET'S PUT OUR BEEF BROTHIN HERE.
I WANT THIS TO COOK DOWNA LITTLE BIT.
THE FLAVOR'S GONNA INTENSIFY,AND IT'S GONNA BE AMAZING.
YOU'RE GONNA LOVE THIS RECIPE.
LET'S TALK ABOUTOUR MASHED POTATOES.
THEY'RE STILL IN HERE,STEAMIN' HOT.
I THINK SO.
I DON'T THINKI CAN WAIT ANYMORE.
I LOVE PRIME RIB.
IT IS MY FAVORITE THING.
IF I GO TO A BUFFETAND THERE'S A CARVING STATION, AND THERE'S NOT PRIME RIB ON IT,I AM COMPLETELY DISAPPOINTED.
COME IN HERE AND JUST WORK IT THROUGHWITH YOUR KNIFE, AND LOOK AT THAT.
THAT IS A ROCK STAR PRIME RIB.
ON THE OTHER SIDE OF THE BONE, AND THERE'S FOUR BONES ON THIS.
OHH, LOOK AT THAT.
I'M GONNA TAKE JUSTA LITTLE PIECE OFF FOR ME, 'CAUSE I CAN.
THIS IS SOME TENDERLITTLE PIECE OF MEAT.
LOOK AT THAT.
MMM.
THREE INGREDIENTS--YOU CAN'T GO WRONG WITH THAT.
IF THAT'S THE ONLY THINGYOU MAKE FROM THIS WHOLE MENU, MAKE THAT FOR YOUR FAMILY.
LET'S TALK ABOUT COCKTAIL TIME.
I'M SANDRA LEE.
TODAY, WE'RE GOING TO HAVESO MUCH FUN.
WE'RE GOING TO MAKEAN OATMEAL DATE SPICE COOKIE THAT'S UNBELIEVABLE! WE'RE ALSO GOING TO MAKEA CHOCOLATE THUMBPRINT COOKIE, USING KISSES.
YOU'RE GOING TO FIND OUTHOW TO MAKE INCREDIBLE STRAWBERRY CREAM CAKE AND ALSO BOSTON CREAM CUPCAKES FILLED WITH PUDDING --FUN, FUN, FUN.
AND FINALLY,I'M GOING TO SHOW YOU THE MOST CREATIVE CENTERPIECEYOU'RE EVER GOING TO SEE -- A CUPCAKE BOUQUET.
BUT FIRST, WE'RE GOING TOSTART IN THE PANTRY.
SO LET'S GO.
YOU KNOW, I HAVE BEEN COOKINGAND ENTERTAINING FOR YEARS THE TRADITIONAL WAYTHAT MY GRANDMA TAUGHT ME.
BUT IT IS A LOT OF WORKTO GET EVERYTHING DONE, SO I CREATED SHORTCUTSFOR MYSELF THAT ALL MY GIRLFRIENDS LOVED AND I'M THRILLED TO BE ABLETO SHARE IT WITH YOU.
I JUST NEED TO GRABSOME STRAWBERRY JAM, SOME STRAWBERRY FROSTING.
BUT I WANT TO TAKE A SECOND AND TALK TO YOUABOUT YOUR PANTRY.
ALL THE THINGS THAT YOUREALLY SHOULD HAVE ON HAND FOR SPLIT-MOMENT TREATS.
THINGS LIKE CAKE MIXESAND BROWNIE MIXES.
YOU COULD MAKE GREAT COOKIESOUT OF THESE.
ALSO, EXTRACTS, THESE ARE GREATFOR FLAVORING FROSTING.
SO YOU CAN MAKE THEMANY FLAVOR YOU WANT, WHETHER IT'S LEMON,STRAWBERRY, OR ALMONDS.
AND MY STRAWBERRY CAKE --I'M GOING TO MAKE THAT WITH A SPECIAL,SPECIAL INGREDIENT -- JUICE.
THESE NEW JUICES ARE AVAILABLEAT ANY GROCERY STORE.
IF YOU WANTA WHOLE FLAVOR THEME, THIS IS WHATYOU GOT TO PICK UP.
BUT ANYWAY, LET'S GO MAKESOME CAKES AND COOKIES.
THESE ARE GOING TO BEGREAT FOR LATER, BUT RIGHT NOW, I AM GOING TOSHOW YOU HOW TO MAKE AMAZING OATMEAL DATESPICE COOKIES.
AND IT STARTS WITH THIS.
QUICK INSTANT OATMEALAND CAKE MIX.
YOU'RE NOT EVEN GOING TOBELIEVE WHAT YOU SEE.
CAKE MIX IS PERFECT.
THIS IS WHY YOU WANTTO KEEP IT IN YOUR PANTRY.
THIS YELLOW CAKE MIX,YOU CAN DO ANYTHING WITH.
AND IT'S FANTASTIC,IT'S LIKE THE PERFECT PRODUCT.
THEN, WHAT I WANTTO ADD TO THIS IS MELTED BUTTER.
AND 2 TABLESPOONSOF PUMPKIN SPICE.
NOW, I WANT TO ALSO ADD1/3 CUP OF FLOUR.
AND, BECAUSE THIS ISA CAKE MIX, WE WANT TO MAKE SURE THATWHEN YOU STIR THIS UP, YOU BLEND IT.
AND WE JUST NEED 2 TEASPOONS OF VANILLA.
THIS ADDS AMAZING FLAVOR TO ANYTHINGTHAT YOU'RE MAKING.
AND, THAT'S IT.
NOW, JUST A COUPLE MINUTES.
ON "LOW.
" OTHERWISE THE FLOUR WILL BEALL OVER THE KITCHEN.
I DON'T WANT THAT.
ALL RIGHT!THIS IS NICE AND THICK.
NOW, TO THIS,YOU ARE GOING TO ADD JUST SOME WALNUTS.
AND SOME DATES.
THOSE ARE FANTASTIC.
AND I WANT TO PUT A CUP OF MY OATSIN HERE.
YUM! COMBINE ALL THIS TOGETHER.
SURPRISINGLY ENOUGH, CAKE MIXES MAKEFANTASTIC COOKIES.
AND I WISH I COULD TAKE CREDITFOR THIS LITTLE IDEA, BUT I CAN'T -- MY GIRLFRIENDWHO OWNS A BAKERY ACTUALLY TAUGHT ME THIS.
SHE HAS THE MOST FANTASTICCOOKIES EVER.
NOW, YOU'RE GOING TO PUT9 OF THESE ON A SHEET, AND I WANT TO TELL YOUSOMETHING -- YOU DON'T EVEN NEEDTO GREASE THE SHEET, BECAUSE THERE'S SO MUCH BUTTERIN THESE COOKIES THAT THEY WILL COME OFF ALL BY THEMSELVES.
I LIKE MY COOKIESA LITTLE LARGER.
YOU MIGHT WANT YOURS SMALLER,YOU COULD ALSO DO INDIVIDUAL, LIKE BITE-SIZED COOKIESIF YOU WANTED TO.
YOU CAN REALLY IMPROVISE, YOU CAN MAKE IT EXACTLYWHAT YOU WANT IT TO BE.
AND YOUR RECIPES ARE STILLGOING TO BE CONSISTENT AND TURN OUT PERFECTLY.
WHAT I LOVE MOSTABOUT THESE COOKIES, I HAVE TO TELL YOU, IS, EVENIF YOU ARE AFRAID OF BAKING, THESE ARE THE PERFECT COOKIES BECAUSE ALL THE LEAVENINGIS RIGHT IN HERE -- YOU CANNOT SCREW THESE UP,I PROMISE.
YOU'RE JUST GOING TOPOP THESE IN THE OVEN ON 375° FOR 10 MINUTES,AND YOU ARE DONE.
SO, ANOTHER GREAT RECIPETHAT WE CAN MAKE WITH THINGS RIGHT OUT OFTHE GROCERY STORE IS USING FROSTINGS.
AND WE ARE GOING TO USE THISTO MAKE THE MOST AMAZING COOKIE.
JUST PUT THIS IN A BOWL,AND WHAT I WANT YOU TO DO IS TAKE SOME ROOM-TEMPERATUREBUTTER, 1/2 STICK.
HAS TO BE ROOM TEMPERATURE SO THAT IT BLENDSALL THE WAY.
AND THEN,WE'RE JUST GOING TO USE 1/2 TEASPOONOF ALMOND EXTRACT.
AND THEN,ALL YOU HAVE TO DO IS JUST TAKE YOUR MIXER AND MIX THIS TOGETHER.
NOW -- WHOO! BE CAREFUL WITH THAT.
TAKE THIS, ALL THIS OFF.
YOU WANT EVERY BIT OFCHOCOLATE YOU COULD GET.
THIS IS THE PERFECT RECIPE FOR ALL OF YOU CHOCOHOLICSOUT THERE LIKE ME.
NOW, WE'RE GOING TO PUT INSOME GRAHAM CRACKER CRUMBS.
THESE YOU CAN BUYALREADY CRUSHED AT THE GROCERY STORE.
ANOTHER TERRIFIC SECRET.
AND THEN COMBINEALL OF THIS TOGETHER.
ONCE THIS ISCOMPLETELY COMBINED, WHAT I WANT YOU TO DO IS JUST TAKE SOME PACKAGED NUTSFROM THE GROCERY STORE, PUT THOSE INA LITTLE FOOD PROCESSOR, POP THESE INTOA BAKING DISH, AND THEN HERE'S THE MAGIC.
VERY EASY.
TAKE TWO SPOONS.
MAKE LITTLE TINY BALLS.
DROP THEM IN HERE AND JUSTROLL THAT INTO A BALL.
PLACE THAT ONTO ANOTHER PLATE.
TAKE A HERSHEY'S KISS, PUT IT RIGHT IN THE CENTER,PUSH IT DOWN, AND THAT IS A COOKIE.
IF YOU WANT ITABSOLUTELY PERFECT, ONCE YOU ROLL THISINTO YOUR CRUSHED NUTS, HERE'S WHAT I DO,I'LL PICK IT UP AND I WILL JUST ROLL ITIN MY HANDS, RE-ROLL IT PERFECTLY ROUND.
POP THAT ON YOUR PLATE.
THERE'S YOUR KISS.
AND IT LOOKS BAKED,LOOK WHAT HAPPENS HERE.
AND JUST ONE MORE HERE.
AND BLESS ITWITH A KISS.
THESE GO INTOYOUR REFRIGERATOR.
AND I HAVE SOME IN HEREALREADY SETTING UP.
THESE ARE FANTASTIC.
THEY'RE GOING TO LOOK LIKE THEY'RE RIGHT OUT OFTHE PACKAGE.
SO THAT'S THE FIRST THINGI'M GOING TO TASTE.
BUT YOU KNOW WHAT?I WANT TO TASTE THESE COOKIES.
THESE ARE DELICIOUS, THEY ARE PERFECTLY BAKED,WONDERFUL.
SEE -- TOLD YOU.
CAN'T MESS THESE UP.
I CAN'T WAIT TO TASTE THAT.
BUT FIRST, I GOT TO LET IT COOLFOR JUST A SECOND.
I WANT TO TRY THESE.
THE BUTTER HAS HARDENED UP,ONLY TAKES ABOUT 15 MINUTES, AND THAT'S WHAT GETS THESENICE AND HARD.
LOOK AT THE INSIDE.
INCREDIBLE.
AND THAT ALMOND FLAVOR.
IS PERFECTIONWITH THE CHOCOLATE.
REALLY GOOD.
OKAY, NOW.
MMM! LOVE, LOVE, OATMEAL COOKIES.
LOVE DATES.
SO GOOD.
MMM! WHEN WE COME BACK,WE'RE GOING TO MAKE AN AMAZINGSTRAWBERRY CREAM CAKE.
YOU'RE NOT EVEN GOING TO BELIEVEHOW WONDERFUL THIS IS.
BUT,I GOT TO GET SOME MILK.
■ THIS IS THE MOST AMAZING STRAWBERRY CREAM CAKEYOU'LL EVER SEE.
IT'S JUST, AGAIN, CAKE MIX.
THIS IS STRAWBERRY CAKE MIX.
AND YOUR OIL, 3 EGGS,YOU KNOW, YOUR BASIC CAKE MIXINSTRUCTIONS, NOTHING FANCY.
BUT I'LL TELL YA -- INSTEAD OF ADDING WATER,WHICH YOU WOULD NORMALLY DO, I'M GOING TO ADD MY SECRET,WHICH IS STRAWBERRY JUICE.
JUST PUT ALL THAT IN THERE,THAT JUST ADDS A FLAVOR! IT'S WONDERFUL, EVERYBODY'S GOING TO WANTTO KNOW WHAT YOU USED.
NOW, YOU WANT TO BLEND THESE,ALL THIS TOGETHER.
AND THERE WE GO.
ALL RIGHT.
GOOD, GOOD, GOOD.
NOW, I WANT TO SHOW YOUA LITTLE TRICK.
WHEN I PREPARE MY PANSFOR BAKING, I'LL JUST USE A LITTLE BIT OF COOKING SPRAY IN EACH.
AND THEN, I HAVE SAVED A LITTLEBIT OF THE CAKE MIX, BECAUSE INSTEAD OF DUSTINGTHE PAN WITH FLOUR, I LIKE TO USE THE CAKE MIX.
THAT WAY, YOU DON'T GETTHAT WHITE BOTTOM.
YOU KNOW WHATI'M TALKING ABOUT? SO JUST SPRINKLE THAT IN THERE.
AND MAKE SUREYOU GET IT AROUND ALL THE EDGESAND THE SIDES OF YOUR PAN.
OKAY.
DUMP YOUR EXCESSINTO THE SINK, AND YOU ARE READY TO BAKE.
50% IN EACH ONE.
GET EVERY BIT OF ITOUT OF THE BOTTOM OF THE BOWL.
AND, OF COURSE, YOU COULDALWAYS SAVE YOUR SPATULA TO LICK LATER.
THESE GO IN THE OVEN FOR JUST 20 MINUTESON 350°.
NOW THE FUN PART.
I HAVE TWO CAKES ALREADYWAITING FOR ME OVER HERE.
AND I WANT YOUTO WATCH SOMETHING.
LOOK AT THIS.
THE CAKE, BECAUSE YOUCOOL IT IN THE PAN, THEY WILL ACTUALLY SHRINK DOWN SO THAT THEY COME OUTMUCH EASIER.
JUST FLIP IT OVER.
AND THERE YOU GO, THAT'S ALL.
AND OUR SECOND ONE HERE.
NOW, WHEN YOUR CAKECOMES OUT, IF YOU FIND THAT YOU'RE MISSINGA LITTLE BIT, THAT IS FINE.
I MEAN, IT'S PERFECT.
I WANT TO MAKE FOUR LAYERS.
AND IN BETWEENMY LAYERS OF CAKE, WE'RE GOING TO PUTSTRAWBERRY JAM.
AND HERE IS HOWYOU CUT YOUR LAYERS.
YOU'RE GOING TO TAKEA SERRATED KNIFE AND GO INTO YOUR CAKE.
BE PATIENT, BE GENTLE.
AND REMEMBER, IT DOESN'THAVE TO BE PERFECTLY CUT.
AND IT'S NOT,AND THAT IS JUST FINE.
NOW FOR THE OTHER SIDE.
AND THIS CAKE, BECAUSE OFTHAT STRAWBERRY JUICE, IS SO MOIST.
OKAY, SO NOW I HAVEMY FOUR LAYERS.
HERE'S WHAT WE'RE GOING TO DO.
LAY THIS RIGHT ON HERE.
BECAUSE I DON'T WANT TO MESS UPMY PRETTY CAKE PLATE.
AND HERE'S ANOTHERLITTLE TRICK FOR YOU.
WHENEVER I FROST MY CAKES, I ALWAYS GETTHE CAKE PLATE MESSY.
WELL, YOU CAN FIX THATVERY EASILY IF YOU JUST TAKESOME PARCHMENT PAPER AND CREATE A LITTLE SQUARE.
AND START WITH THE BOTTOMLAYER, THE IMPERFECTION.
SEE HOW THAT'S GOING TOPROTECT THE PLATE? AND THEN, ONCE WE FROSTTHIS WHOLE THING, WE'RE GOING TO PULL THESE OUT AND OUR CAKE PLATE IS GOING TOBE PERFECT, FANTASTIC.
NOW, IN THE CENTER,INSTEAD OF FROSTING -- BECAUSE THIS IS GOING TO BEA VERY SWEET CAKE -- I WANT TO ADD SOMETHINGA LITTLE BIT DIFFERENT.
I WANT TO PUT INSOME STRAWBERRY JAM.
AND JUST SPREAD THIS AROUND.
AND IT'S GOING TO SOAK INTOTHIS WONDERFUL CAKE AND MAKE IT VERY SPONGY.
JUST LIKE THIS IS PERFECT.
AND THE TOP PART.
OKAY, HERE WE GO.
PUSH THIS DOWN.
AND YOU SHOULDN'T FEELONE BIT GUILTY ABOUT USINGA STORE-BOUGHT CAKE MIX.
WHOO! ALL RIGHT.
NOW FOR THE TOP.
WE'RE GOING TO FROST THIS.
ROLL YOUR SLEEVES UPFOR THIS ONE.
NOW, TAKE IT OUT OF THE PACKAGE,AND WHAT I WANT YOU TO DO IS JUST STIR THIS UP SO IT'S NICE AND FLUFFYAND EASY TO SPREAD.
TAKE YOUR SPATULA AND A NICE BIT OF THIS AND JUST SPREAD ITAROUND THE TOP.
AND YOU KNOW WHAT,WHENEVER I AM DOING A CAKE, I ALWAYS BUYTWO CANS OF ICING.
LOTS AND LOTS OF THICK ICING.
JUST THE WAY I LIKE IT.
NOW, I WANT TO SHOW YOU HOW TO TAKE YOUR CAKE AND MAKE A STRAIGHT EDGE AROUND THE BASE OF THIS SO THAT JUST THE TOPIS DECORATED.
THAT'S GOING TO MAKE YOULOOK LIKE A PRO.
WHAT YOU'RE GOING TO DO ISTAKE YOUR OFFSET SPATULA, YOUR LITTLE BABY ONE, AND YOU WANT TO GO AHEAD AND GO FROM ONE SIDE AND JUST DRAG IT ACROSS.
AND NOTICE HOW THIS IS SO MESSY DOWN HERE? HA-HA-HA.
READY? [ Humming ]FEEL SO SNEAKY.
SO BEAUTIFUL! OKAY, NOW.
WE ARE GOING TO DO STRAWBERRIES.
FRESH STRAWBERRIES ON THE TOP.
JUST TAKE YOUR LITTLESTRAWBERRIES, LAYER THEM ANY WAY YOU LIKE TO.
THERE'S NO RIGHTOR WRONG WAY TO DO THIS.
I'M GOING TO FINISH THIS OFF.
SO PRETTY.
THE BIGGEST ONERIGHT LIKE THAT.
I WANT TO PUT THIS INTHE REFRIGERATOR TO SET UP.
AND I HAVE ONE IN THERE ALREADY.
OKAY.
SET THIS DOWN.
PUT MY OTHER ONE IN HERE.
NOW, WE'RE GOING TO CUT THIS.
TAKE YOUR SERRATED KNIFE AND.
YOU CAN SEE ALLTHE BEAUTIFUL LAYERS OF THE STRAWBERRY JAM.
THE ICING -- NOT TOO MUCH,NOT TOO LITTLE.
THIS IS EXACTLY WHATYOU WANT TO SERVE.
AND IT'S GOING TO BE DELICIOUS.
NOW, COMING UP NEXT,WE HAVE BOSTON CREAM CUPCAKEKE WITH A SURPRISE FILLINGIN THE CENTER.
THIS TASTES LIKETHE BEATLES SONG, "STRAWBERRY FIELDS FOREVER.
" ■ BOSTON CREAM CUPCAKES, THEY ARE CHOCOLATEY,THEY ARE GOOEY, AND THESE HAVEA SURPRISE INSIDE.
JUST ENOUGH MILK, NOW,TO MAKE OUR PUDDING.
BUT BEFORE WE DO THAT,I WANT TO HEAT UP SOME CREAM.
BECAUSE THIS ISANOTHER GREAT IDEA FOR YOU TO HAVE ALWAYS ON HAND.
THAT IS CHOCOLATE CHIPS.
YOU CAN MAKE A WONDERFUL GNOSHJUST WITH SOME CREAM, CHOCOLATE CHIPS --THIS IS FANTASTIC.
WELL, WHILE THAT'S HEATING UP,WHAT I WANT TO DO IS MAKE JUSTSOME VANILLA PUDDING.
AND I HAVE A LITTLE TRICKFOR THIS, TOO.
TAKE JUST PACKAGEDVANILLA PUDDING MIX AND, OF COURSE, OUR MILK.
AND I ADD JUST A BIT OF VANILLA EXTRACT.
THAT GIVES IT THAT DENSEWONDERFUL VANILLA FLAVOR.
WE ARE JUST GOING TOSTIR THIS UP.
ALSO, YOU KNOW, WHEN WE'REMAKING THESE CUPCAKES, WE'RE GOING TO PUTTHIS VANILLA IN THE CENTER.
BUT YOU COULD USEPUDDING CUPS IF YOU WANTED TO, YOU COULD USE THESE,FROM THE GROCERY STORE.
IT'S WHATEVER MAKES LIFEEASIER FOR YOU.
NOW -- I'VE MADE SOME CUPCAKESALREADY.
YOU COULD CERTAINLY BUY CUPCAKESIN THE STORE IF YOU WANT.
OF COURSE, UNFROSTED BECAUSE YOUWANT TO EMBELLISH THEM YOURSELF.
BUT THESE ARE WONDERFULBIG FLUFFY CUPCAKES THAT WE ARE GOING TO MAKE LOOK LIKE THEYARE DESIGNER CUPCAKES.
LOOK AT THIS, THIS IS ALREADYSET UP, WHICH IS FANTASTIC.
AND WHAT I WANT TO DO HERE --LET ME CHECK THIS.
THIS IS READY TO GO.
PUT YOUR CHOCOLATE CHIPSRIGHT INTO YOUR CREAM.
AND WHILE YOU'RE MAKINGTHIS GNOSH, YOU NEED TO WATCH THIS, BECAUSE THIS COULDSEIZE UP ON YOU EASILY.
AND YOU WANT TO WAITUNTIL THIS IS NICE AND SMOOTH.
AND WE'RE GOING TO PUT THISINTO JUST A BOWL.
BECAUSE THIS HAS TO SIT UPFOR JUST A LITTLE BIT, OTHERWISE, IT'SGOING TO BE TOO RUNNY.
BEAUTIFUL.
NOW, WHILE THIS SETS UP,I WANT TO GO AHEAD AND SHOW YOU HOW TO PUTTHE VANILLA INTO THIS CUPCAKE.
IT'S VERY SIMPLE.
YOU'RE GOING TO JUST POKEA LITTLE "X" INTO EACH ONEOF THESE CUPCAKES.
AND THEN TAKEYOUR PLASTIC BAG, CUT THE TIP OFF OF ONE OF THE CORNERS, AND THEN TAKEJUST A REGULAR TIP, PUT THAT IN HERE,RIGHT LIKE THAT.
AND I JUST WANT YOUTO CUP THIS RIGHT INTO THE BAG.
OPEN IT UPSO YOU DON'T MAKE A MESS.
TERRIFIC.
GO AHEAD, SQUEEZE THIS DOWNINTO THE BOTTOM OF YOUR BAG, FILLING UP YOUR TIP,AND MAKE SURE THAT'S EVEN.
AND, PUSH THIS INTOTHE CUPCAKE.
RIGHT LIKE THAT.
FILL IT UP.
YOU CAN JUST TELLTHIS IS GOING TO BE BURSTING.
LOOK AT THATCOMING OUT OF THERE.
OH, YEAH, BABY,THAT'S GOING TO BE AMAZING.
AND NOW FOR OUR SECOND CUPCAKE.
PUSH THIS INAND JUST FILL IT UP.
NOW, I DON'T WANT YOUTO PUT TOO MUCH IN, OTHERWISE, PUDDING WILL STARTTO COME OUT OF THE SIDE.
NOW, I ALSO WANT TO MAKE SOMEWITH CHOCOLATE IN THEM.
AND I USED INSTANT PUDDINGFOR THIS ONE.
GO AHEAD,PUSH IT ON IN THERE, AND FILL IT UP.
GREAT! AND.
SUPER.
AND THAT'S ALL YOU DOTO FILL THESE UP.
ALL RIGHT, LET'S TRYSOME GNOSH ON THE TOP.
THIS GNOSH HAS ALREADY BEENSETTING UP, AND THIS, YOU CAN SEE,HAS JUST A LITTLE BIT TO GO.
SEE HOW RUNNYTHAT IS STILL? SO WE'RE GOING TO USETHIS HERE LOOK AT THE COMPARISON --THIS IS JUST OUT OF THE POT, THIS HAS BEEN SITTING THEREFOR ABOUT 15, 20 MINUTES.
TAKE THIS AND JUST FROST YOUR CUPCAKES.
NICE AND THICK.
BUT THAT'S ALL YOU DOTO MAKE THESE CUPCAKES.
THIS IS ALMOST DONE.
THERE.
NOW, WATCH THIS.
THIS IS THE MOST AMAZING WAYTO DISPLAY YOUR CUPCAKES.
I TOOK CUPCAKES AND, LOOK ATTHIS SNAZZY LITTLE TRICK -- THESE ARE TWO CAKE PLATESSTACKED ON TOP OF EACH OTHER, BUT LOOK AT THIS SWEETLITTLE DESSERT BOWL.
THIS LITTLE BOWL,JUST TURN IT UPSIDE DOWN.
USE THE BASE OF IT, AND THERE IS OUR TOPPER.
NOW, THIS IS A BEAUTIFUL WAYTO DISPLAY CUPCAKES, AND CUPCAKES ARE THE HOTTESTTHING GOING RIGHT NOW.
IN FACT, I HAVE THE MOSTINCREDIBLE CUPCAKE BOUQUET THAT WE ARE GOING TO MAKE NEX.
BUT FIRST, I WANT TO SEE THE INSIDE OF THISWONDERFUL, WONDERFUL CUPCAKE.
MMM, CHOCOLATE PUDDING,DELICIOUS! THIS IS ONE OFMY FAVORITE THINGS TO PUT ON TOPOF THE TABLETOP WHEN I'M HAVINGCOMPANY, MY CUPCAKE BOUQUET.
AND IT STARTS WITHJUST A BOXED CAKE MIX THAT'S MADE INAN OVENPROOF GLASS BOWL, THE DOME THAT THESE BEAUTIFUL MINIATURE CUPCAKES SIT ON, AND THEY ARE JUST STUCK IN THEREWITH TOOTHPICKS.
OKAY, TAKE YOUR SERRATED KNIFEAND TAKE THIS EXCESS OFF.
POP THIS BOWL UPSIDE DOWN.
THE CAKE WILL COMERIGHT OUT OF HERE.
AND GENEROUSLY FROST YOUR CAKE DOME WITH ICING.
OKAY!THERE'S OUR BASE.
NOW, HERE'SA GREAT THING TO DO -- TAKE STORE-BOUGHT MUFFINS.
THEY CAN BE ANY KINDOF MUFFINS -- THESE ARE LEMON MUFFINS -- THAT YOU WANT,AND PUT A STAR RIGHT ON THE TOP OF THESE.
SEE HOW PRETTY THAT IS? MAKES IT LOOK SO PROFESSIONAL.
TAKE YOUR TOOTHPICK, TAKE YOURMINIATURE LITTLE CUPCAKE, PUT IT RIGHT INTO THE BOUQUET.
AND ONCE WE FINISHTHIS WHOLE THING, IT'S GOING TO LOOKJUST LIKE THIS, JUST LIKE A FLOWER BOUQUET, BUT, IN FACT,IT'S A CUPCAKE BOUQUET.
AND YOU KNOW WHAT? EVERYBODY'S GOING TO BEAMAZED AT HOW TALENTED YOU ARE.
WHAT I LOVE MOST ABOUT ALL OF THE DESSERTSTHAT WE MADE TODAY IS WHAT A BEAUTIFUL DISPLAYTHAT THEY MAKE.
AND LOOK AT JUST HOWI HAVE THIS FRAMED.
THIS IS SO SIMPLE TO MAKE --ALL THIS IS IS JUST A VASE,AND INSIDE HERE IS A PIECE OF RED WRAPPING PAPER THAT'S BEEN SPRAYEDWITH SPRAY MOUNT, DUSTED WITH IRIDESCENT GLITTER.
SHAKE IT OFF A LITTLE BIT,ROLL IT UP, PUT IT INSIDE OF YOUR VASE.
AND THEN A WATER GLASSGOES INSIDE OF THERE.
THESE ARE STORE-BOUGHT ROSES,JUST TWO BUNCHES OF THEM.
SPRAY MOUNT THOSE.
AND JUST DUST THOSE WITHTHE SAME IRIDESCENT GLITTER, AND YOU ARE GOING TO HAVE A FANTASTIC,BEAUTIFUL BUFFET.
WHICH, OF COURSE,WILL BE GRACED WITH YOUR OATMEAL DATE SPICE COOKIES, YOUR BOSTON CREAM CUPCAKES, YOUR WONDERFULSTRAWBERRY CREAM CAKE, AND YOUR CHOCOLATETHUMBPRINT COOKIES.
BUT, THE PIECE DE RESISTANCE IS ALWAYS GOING TO BETHIS INCREDIBLE CUPCAKE BOUQUET.
SO REGARDLESS OF WHAT YOU DOOR HOW YOU SERVE IT, I ALWAYS WANT YOU TO REMEMBER TO KEEP IT EASY,KEEP IT SIMPLE, KEEP IT FUN, AND ALWAYS KEEP ITSEMI-HOMEMADE.
-- Captions by VITAC -- www.
Vitac.
Com.
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