Deb and Beth discuss their favorite and not-so-favorite reads of 2010. It's true that Beth may be the only person on the planet NOT to like the Twilight series by Stephanie Meyer. And it's also true that Deb may be the only other person on the planet NOT to have read Harry Potter...but find out here (or seach Deb and Beth in the iTunes search bar) what else they do and don't like.
Looking for authors to read this winter? Deb and Beth discuss Phillippa Gregory, JD Robb, Stephanie Meyers, JK Rowlings, and Jean M. Auel, and Jen Lancaster. As always it's an upbeat podcast with a very eclectic mix of favorites.
Any books you haven't read yet but want reviewed by us? Leave us a comment and let us know! Are you an aspiring author who would like us to review your work? We're always looking for new reads.
Enjoy and Happy Holidays!
Deb and Beth
Thursday, December 16, 2010
Monday, November 8, 2010
Holiday Cooking Hot Spots- Episode 5
The holiday season is fast approaching and never wanting to be behind the eight-ball, Deb and Beth are dishing up their favorite go-to blogs for recipes and holiday entertaining ideas. In a special twist, they are sharing some of their tried and true recipes too!
Listen here for the podcast or go to iTunes, key word Deb & Beth to download for listening fun later.
The following are links to the Blogs discussed today:
The Tasty Kitchen
The Noble Pig
Recipe Girl
Cook Like a Champion
And now for some cooking fun:
From Deb-
I love when unexpected guest stop by during the holidays- (not) but seriously, as long as the house is looking swanky with holiday decor, why not share the Christmas love. Do yourself a favor and think of your favorite go to appetizer and make up a big ole' batch of it. Use some now and then save the rest for later, even better if it's freezeable. Keep an extra bottle of whatever it is you like to serve as a beverage around and when your friends and loved ones show up- they'll never know you planned in advance for such an occasion. You'll be able to pull something out of the fridge and serve it up 'a la Ina Garten or Martha Stewart.
Here's a favorite. It comes from the Pioneer Woman blog, cookbook and I'm sure you could find it on The Tasty Kitchen. It's perfect for making ahead and serving later! Plus it looks and tastes like you've worked for hours. You'll be the talk of the block for your kitchen cunning and perhaps you'll even be able relax and enjoy the visit knowing you've got it covered.
Olive Cheese Bread
from the Pioneer Woman blog, The Pioneer Woman Cookbook and The Tasty Kitchen blog
(I think I've got it covered....I'm really not trying to copyright infringe....)
1 can black olives drained (14.5 oz size)
1 jar pimeiento stuffed green olives (6 oz )
2 green onions
1 stick butter (softened)
1/2 cup mayonnaise (real- no substitutions!)
1 pound Monterey Jack cheese grated
1 loaf crusty french bread
Drain olives (black and green) and give them a rough chop. Chop green onions. In a large bowl, combine olives, onions, buter, mayo and cheese. Mix thoroughly (and try not to eat by the spoonfuls!) Spread generously on split open french bread. Bake for 20-25 minutes or unitl cheese mixture is thoroughly melted and starting to turn brown on the edges in a 325 degree oven. Cut into diagonal slices and serve immediately.
Make Ahead Tips-
Extra Cheese mixture can be made ahead and stored in a tightly sealed container in the fridge for up to 2 days. (Great for a long weekend of entertaining....Thanksgiving, Bowl Game Days...)
OR
Spread mixture on bread, tightly wrap it all up and store in the freezer for up to six months. Thaw before baking. Enjoy!
From Beth-
First let me say that I have personally sampled Deb's Olive Cheese Bread and I liked it so much I requested it as a condition of travelling back to Ohio to visit this past summer! Being the "new girl" in Massachusetts we don't, sadly, have a lot of drop-in holiday guests yet. I suppose it's good though because a) I'm not a very good cook; and b) we do a lot of formal entertaining and a drop-in guest might just throw me over the edge. My husband's job requires that we hold several holiday gatherings for different groups. Did I mention I'm not a very good cook? I'm feeling stress hives just thinking about this year's entertainment calendar. I like to encourage folks to drink at my gatherings...heavily. I don't much care for cooking but I do have a secret weapon recipe that everyone seems to like, it looks good, it's easy, and it always turns out tasty, no matter what I do to it. Of course it's a Pillsbury Bake-Off winner, as all of my go-to recipes seem to come from the back of a box!
Savory Crescent Chicken
1 3oz. pkg. cream cheese, softened
1 TBSP butter (don't use margarine, just don't do it)
2 c cubed or shredded chicken (this is a great time to pick up a Rotisserie chicken from the store...)
1 TBSP chopped chives or onion (or both!)
1/4 tsp salt
1/8 tsp pepper
2 TBSP milk
1 TBSP chopped pimiento (don't skip this ingredient, it makes a difference)
1 8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls
1 TBSP butter, melted
3/4 c seasoned breadcrumbs or croutons, crushed
Heat oven to 350. In medium bowl beat cream cheese and 1 TBSP butter until smooth. Add chicken, chives or onion, salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBSP melter butter; sprinkle with crushed croutons. Bake at 350 for 25-30 minutes until golden brown.
Serves 4.
Forget chicken cordon bleu, this dish looks just as appetizing with 1/2 the work! Mix-ins to try: 1/2 cup mushrooms; 1/2 cup mozzarella cheese, 1/4 cup diced red pepper (instead of pimiento), or 1/2 cup chopped spinach. You can make this dish ahead but don't brush the dough with butter and breadcrumbs until you are ready to bake. Enjoy!
Listen here for the podcast or go to iTunes, key word Deb & Beth to download for listening fun later.
The following are links to the Blogs discussed today:
The Tasty Kitchen
The Noble Pig
Recipe Girl
Cook Like a Champion
And now for some cooking fun:
From Deb-
I love when unexpected guest stop by during the holidays- (not) but seriously, as long as the house is looking swanky with holiday decor, why not share the Christmas love. Do yourself a favor and think of your favorite go to appetizer and make up a big ole' batch of it. Use some now and then save the rest for later, even better if it's freezeable. Keep an extra bottle of whatever it is you like to serve as a beverage around and when your friends and loved ones show up- they'll never know you planned in advance for such an occasion. You'll be able to pull something out of the fridge and serve it up 'a la Ina Garten or Martha Stewart.
Here's a favorite. It comes from the Pioneer Woman blog, cookbook and I'm sure you could find it on The Tasty Kitchen. It's perfect for making ahead and serving later! Plus it looks and tastes like you've worked for hours. You'll be the talk of the block for your kitchen cunning and perhaps you'll even be able relax and enjoy the visit knowing you've got it covered.
Olive Cheese Bread
from the Pioneer Woman blog, The Pioneer Woman Cookbook and The Tasty Kitchen blog
(I think I've got it covered....I'm really not trying to copyright infringe....)
1 can black olives drained (14.5 oz size)
1 jar pimeiento stuffed green olives (6 oz )
2 green onions
1 stick butter (softened)
1/2 cup mayonnaise (real- no substitutions!)
1 pound Monterey Jack cheese grated
1 loaf crusty french bread
Drain olives (black and green) and give them a rough chop. Chop green onions. In a large bowl, combine olives, onions, buter, mayo and cheese. Mix thoroughly (and try not to eat by the spoonfuls!) Spread generously on split open french bread. Bake for 20-25 minutes or unitl cheese mixture is thoroughly melted and starting to turn brown on the edges in a 325 degree oven. Cut into diagonal slices and serve immediately.
Make Ahead Tips-
Extra Cheese mixture can be made ahead and stored in a tightly sealed container in the fridge for up to 2 days. (Great for a long weekend of entertaining....Thanksgiving, Bowl Game Days...)
OR
Spread mixture on bread, tightly wrap it all up and store in the freezer for up to six months. Thaw before baking. Enjoy!
From Beth-
First let me say that I have personally sampled Deb's Olive Cheese Bread and I liked it so much I requested it as a condition of travelling back to Ohio to visit this past summer! Being the "new girl" in Massachusetts we don't, sadly, have a lot of drop-in holiday guests yet. I suppose it's good though because a) I'm not a very good cook; and b) we do a lot of formal entertaining and a drop-in guest might just throw me over the edge. My husband's job requires that we hold several holiday gatherings for different groups. Did I mention I'm not a very good cook? I'm feeling stress hives just thinking about this year's entertainment calendar. I like to encourage folks to drink at my gatherings...heavily. I don't much care for cooking but I do have a secret weapon recipe that everyone seems to like, it looks good, it's easy, and it always turns out tasty, no matter what I do to it. Of course it's a Pillsbury Bake-Off winner, as all of my go-to recipes seem to come from the back of a box!
Savory Crescent Chicken
1 3oz. pkg. cream cheese, softened
1 TBSP butter (don't use margarine, just don't do it)
2 c cubed or shredded chicken (this is a great time to pick up a Rotisserie chicken from the store...)
1 TBSP chopped chives or onion (or both!)
1/4 tsp salt
1/8 tsp pepper
2 TBSP milk
1 TBSP chopped pimiento (don't skip this ingredient, it makes a difference)
1 8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls
1 TBSP butter, melted
3/4 c seasoned breadcrumbs or croutons, crushed
Heat oven to 350. In medium bowl beat cream cheese and 1 TBSP butter until smooth. Add chicken, chives or onion, salt, pepper, milk and pimiento; mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 TBSP melter butter; sprinkle with crushed croutons. Bake at 350 for 25-30 minutes until golden brown.
Serves 4.
Forget chicken cordon bleu, this dish looks just as appetizing with 1/2 the work! Mix-ins to try: 1/2 cup mushrooms; 1/2 cup mozzarella cheese, 1/4 cup diced red pepper (instead of pimiento), or 1/2 cup chopped spinach. You can make this dish ahead but don't brush the dough with butter and breadcrumbs until you are ready to bake. Enjoy!
Friday, October 15, 2010
Dishing on our Top 10, Episode 4
Take two women with strong opinions and give them an assignment. Ask them to come up with their list of Top 10 Books/Authors and you get two very different lists.
Listen in as Deb and Beth offer up the reasons for their picks. You might find a book or two to add to your TBR pile! Go here to directly listen or go to iTunes- key words - Deb and Beth.
Aprroximate time of podcast- 30 minutes.
Tuesday, September 14, 2010
Sandra Brown, Episode 3
Listen HERE to go directly to the podcast or go to iTunes, key word Deb & Beth to download.
Podcast length approximately 25 minutes.
Saturday, August 21, 2010
Stacey Ballis, Episode 2
Chicago based author, Stacey Ballis and her books are discussed with much fun and enthusiasm on this episode of Undercover with Deb and Beth. Click here to go directly to the podcast or go to iTunes to download for later, key word search- Deb and Beth.
You can read more about Stacey at her Blog or her website. There you can get a complete list of her books and information on ordering her newest release, "Good Enough to Eat," hitting bookstores on September 7, 2010.
(Duration of this episode is approximately 18 minutes.)
You can read more about Stacey at her Blog or her website. There you can get a complete list of her books and information on ordering her newest release, "Good Enough to Eat," hitting bookstores on September 7, 2010.
(Duration of this episode is approximately 18 minutes.)
Wednesday, August 11, 2010
Deb and Beth discuss the Stephanie Plum series by Janet Evanovich
Hello! You're about to listen to Undercover with Deb and Beth - the Podcasts. If you'd like to listen our podcast, click here. If you'd like to download the podcast simply right click on 'click here' and choose Save Target As.
Happy listening!
So...Who’s Deb?
Deb is a born and raised Midwestern gal. She married her college sweetheart and bred three children with him. She works full time as a mom, drug rep, co-business owner and church & school volunteer. She loves to drink coffee, Sweet Tea from Sonic, and Vodka. (And not necessarily in that order…) She enjoys cooking, thinking about re-decorating her house and bargain shopping. She chronicles these adventures at her blog, "It Is What It Is,”(http://www.itiswhatitis.typepad.com/).
And...Who’s Beth?
Beth is a former Midwestern girl who now resides on the East coast. Married, with one child, she works part-time in a bookstore (of course!) and volunteers as little as she can get away with at her daughter's school. She loves decorating shows, decorating magazines, decorating blogs, and decorating her house. Obsessed with being "green", Beth is a rabid recycler and health nut, at least until someone offers her Doritos. Her Green Tips, decorating disasters, and life in general are posted on her blog, "Eye of the Beholder," (http://www.debmademe.blogspot.com/).
Subscribe to:
Posts (Atom)