A Book to Chew on

Barbecue Beef Bicuits

2011-12-20T07:31:00.000-08:00

My sister introduced me to this recipe. They sure are good. They work as a meal paired with a salad, or are great as a party snack food, maybe for the big game? I really liked these.

Ingredients:
1lb. extra-lean ground beef

2/3 cup KRAFT Original Barbecue Sauce

2 cans (7.5 oz.) refrigerated buttermilk biscuits

1 cup Cheddar Cheese

Directions:
1. Set oven to 375ºF.
2. Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
3. Press 1 biscuit onto bottom and up side of each of 8 muffin cups.
4. Spoon meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)
5. Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

Santa Claus is Coming to Town

2011-12-08T12:57:00.000-08:00

This is currently my 2 year old daughter's favorite book...has been since September. So we read it every night at bedtime. Every..Night...so let's just say if we didn't know the song before, we sure know it now! Even she knows all the words. That's not why I post this. I am posting about this book because the illustrations are done by Steven Kellogg. I LOVE Steven Kellogg. I remember once when I was little, he came to our elementary school and signed one of my books, The Island of Skog. Still have the book. I just love his illustrations, and who can forget the book: The Day Jimmy's Boa ate the Wash. I think we all have author's/illustrators that are tied to our childhood, and Steven Kellogg is one of mine. The illustrations in this book really do a good job of catching the whimsy of the season and making it feel like Christmastime, even if it is only September!

Coco-Maca Nut French Toast

2011-12-04T08:01:00.000-08:00

My Husband does NOT like French toast. I LOVE french toast. So I do not get french toast as often as I would have liked. When Sam from Oh Nuts! (LOVE their nuts) sent me some nuts, I knew exactly what I was going to make. I came across this recipe this summer and have been waiting to try it out, and let me tell you, it was Heaven on a plate. So good. Seriously, I could write a book. I even have a new syrup recipe I want to try with this the next time I make it!

Found here on: Favorite Family Recipes

Ingredients:

1 loaf unsliced bread (I already had some of this whipped up, and it worked perfectly, but feel free to use whatever you like. Un-sliced bakery bread just makes it a little more moist and thick)
2 large eggs
1 cup milk
1 can light coconut milk
¼ cup sugar
1 teaspoon ground cinnamon
1 to 2 teaspoons coconut extract

Optional Toppings:
powdered sugar
sliced bananas
toasted coconut flakes (I added some of these to my french toast mix. If I had thought ahead, I would have loved to dip my bread them coat it in this(and some chopped up nuts) before frying)
macadamia nuts
coconut or maple syrup
cool whip or whip cream

Directions:
1. Cut bread into 8 large slices
2. Combine eggs, milks, and spices in a large bowl.

3. Soak bread in egg mixture.

4. Grease pan then brown each side of the bread then place on a cookie sheet.

5. When all the pieces are done, place the cookie sheet in the oven and bake at 350° for 15 minutes.
6. Serve with any of the optional topping-powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut or maple syrup, and whip cream.

Ahhh! I could eat this every Saturday!

Mint Chocolate Chip Cookies

2011-11-02T07:47:00.000-07:00

This are incredible. They are made with a sugar cookie dough, but are a chocolate chip cookie. And the mint is just right. This is a cookie I will now make many times over! Love it!

Ingredients:

1 pouch (1 lb 1.5 oz) sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips (Andes)

1 cup semisweet chocolate chunks (I just used plain old semisweet chocolate chips)

Directions:
1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature

Heavenly.

Homemade Butterfingers

2011-10-06T14:50:00.000-07:00

This is a recipe that has been going around Pinterest. And I LOVE Butterfingers. I was skeptical. But I thought I would give it a shot. They ended up turning out pretty well! Not exactly like a Butterfinger, they are just a little softer, BUT they have a taste very VERY similar to a Butterfinger, and who woulda' thunk, CANDY CORN!?

Found Here: Plain Chicken

Ingredients:
1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Directions:
1. Melt candy corn in microwave on high 1 minute. Stir
2. Continue cooking in 15-second intervals til melted, stirring after each interval.
3. Once melted, stir in peanut butter. (Make sure it is all melted! And make sure you didn't go to the gym and work out your arms the day you make this. It is an arm workout)
4. Spread mixture in an 8x8 pan lined with parchment.
5. Cool completely. Cut into squares.
6. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Pull-Apart Pumpkin Cinnamon and Sugar Bread

2011-09-29T16:34:00.000-07:00

Incredible. The pumpkin taste is subtle but still there. The glaze is so tasty, and the cinnamon and sugar make this a perfect fall treat. The glaze was originally a rum glaze, but it suggests using vanilla if you'd like. And I 'like', and since we have no rum, nor will ever have rum in our house, I did vanilla.

Originally found here: Sunny Side up in San Diego

Ingredients:

Bread2 Tbsp Unsalted butter (I used Salted)
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt (I cut this in half since I used salted butter)
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter (again, I used salted-have you seen the price of butter lately? No way I am going to buy unsalted when I use salted more)

Glaze
2 Tbsp unsalted butter (or salted)
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tsp Vanilla

Directions:
1. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black).
2. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
3. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F).
4. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy).
5. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
6. Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
7. While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside.
8. Next, grease and flour a 9x5 loaf pan and set aside.
9. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.
10. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan.
11. Cover the pan with a clean towel and let rise for 30-45 minutes.
12. Preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

13. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Yes, there are quite a few steps, but it is really easy. The only part that may be a little tricky is making sure you don't burn your butter-just be careful and patient, it can brown quickly, and cooling the milk/butter mixture enough that it doesn't kill your dough (if you don't have a food thermometer, get one! It is very useful, and once you have it, you'll use it all the time!)

Coconut Chicken Curry

2011-09-21T14:56:00.000-07:00

Ok, I love Curry. Especially Indian Curry. And you can't really find Indian Curry out in Georgia (near where I live). When I was pregnant with my most recent baby-and I think my first as well, I really craved A certain type of India Curry that I always got from Bombay House (an Indian Restaurant) when I was living in Utah. It was sooo yummy, and all we had out here was Thai Curry (which isn't bad, it just isn't the same). And then a month or 2 ago, I found this recipe, tried it, and LOVED IT! It is exactly the Curry I would get at Bombay house, tasted the same, and hit the spot. Love it. If you love Curry, try this. It is fantastic!

Found on Favorite Family Recipes (you will see more of them from me, they have some GREAT stuff I want to make!)

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne (I just used a pinch, my husband doesn't like spice)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk (I used light)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

Directions:
1. Season chicken pieces with salt and pepper.
2. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. (Open your windows, this will be strong!)
3. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
4. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine.
5. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
6. Serve with Jasmine rice and garnish with cilantro.

Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar

2011-09-21T13:57:00.000-07:00

Ok, Yum. Yeah, seriously. I found this while neglecting my duties and spending time on Pinterest. And let me tell you, this is good. We paired it with Blue Bell Vanilla Bean Ice cream, and it was a hit! 3 desserts in 1, who can go wrong there?

found on Kevin and Amanda

Ingredients:

1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping (we didn't have any of this so I left it out, turned out just fine, maybe next time we'll get some to use).

Directions:

1. Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes.
2. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined.
4. Stir in chocolate chips.
5. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
6. Top with a layer of Oreos.
7. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix.
8. Pour the brownie batter over the cookie dough and Oreos.
9. Bake at 350 degrees F for 45-55 minutes.

yes please!

Taco Pockets

2011-09-06T08:01:00.000-07:00

Wow, can't believe it has been over a month since I have last posted. In my defense, we did go on vacation for a few weeks. And now it is getting to be holiday/baking season, so be expecting more posts coming in the future!!!!! I am always a baking machine this time of year (though I should probably be more of a cleaning machine, but who really cares about cleaning right? I mean you can't eat cleaning...)

I found some recipes like this one online, and they all claimed that your husband would love them if you made them..I was skeptical. It's just like how every woman claims their man loves Bacon...mine doesn't really love bacon. I love bacon. So I knew I would like this recipe (no, there is no bacon in it, I just have a weird way of making connections, ask my husband-he thinks it's weird). Anywho, I tried these, and wow. SO good. And no kidding, super easy. AND the husband LOVED THEM! Yup, they were right. Your husband will like these (but if he doesn't, don't blame me). They are actually on the menu again this week and when he saw that he got excited. That's how much we like these. Try them if you like, chance are you won't regret it. (unless you don't eat meat).

I have made improvements since these pictures were taken...and they were taken of my plate during dinner. Tried to snap one before I forgot, so it doesn't have all the bells and whistles...oh well.

Ingredients:

1 lb ground beef cooked and prepared with taco seasoning

cheese (as little or as much as you want

Black Beans (f desired)

2 tubes of crescent rolls

Directions:

1. Roll 2 crescent rolls together to get a rectangle (they usually come out of the tube as rectangles, just don't tear them off). You need to make sure there is no seam.

2. Mix your cheese and beans with your meat

3. Place meat mixture in middle of crescent roll, then fold over and seal the edges with a fork.

4. Cook at 375 for 13 minutes (I follow the directions on the crescent roll tube)

5. Serve with salsa and sour cream if desired!

Chicken Enchiladas

2011-07-25T14:33:00.000-07:00

I made these a while ago, and esposo LOVED them (except that I used some dark meat chicken). He said that this was his favorite Enchilada recipe that I have done so far. It was really really easy and really good too!

Also found on Key Ingredients

Ingredients:

1 can (10 3/4 ounces) Cream of Chicken Soup

1/2 cup sour cream

1 cup Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced

*I added a can of black beans as well.-feel free to add corn if you like as well.

Directions:

1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Peanut Butter Oatmeal Chocolate Chunck/Chip Cookies

2011-07-25T14:29:00.000-07:00

These are my new favorite cookie-with Peanut butter and oatmeal (I have tried so many good cookies lately!). I am drooling just thinking about them. They are seriously soo good. I found them on my Recipe Grazer App, but I guess they were originally found on Key Ingredient. I am totally not even kidding either, these are awesome cookies.

Ingredients:

1.5 cups Crunchy Peanut Butter

1/2 cup butter, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

2 eggs

1.5 tsp vanilla

1 cup quick-cooking oats

3/4 cup flour

1/2 tsp baking soda

1 pkg (8 squares) Baker's Semi-Sweet Chocolate, chopped (I used 1 cup of SS Chocolate Chips)

Directions:

1. Preheat oven to 350F.

2. Beat peanut butter and butter in large bowl in mixer until creamy. Add sugars; beat until light and fluffy. Blend in eggs and vanilla.

3.Mix oats, flour and baking soda. Add to peanut butter mixture; beat until blended. Stir in chocolate. Drop teaspoonfuls of dough, 1 inch apart, onto baking sheets.

4. Bake 10 to 12 mins, or just until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Oreo Cupcakes

2011-06-20T07:32:00.000-07:00

We made these this past weekend. Let me tell you, I am a sucker for Oreos..and peanut butter, but today we are talking about Oreos. And since I LOVE cupcakes, I knew these would be a good match-AND to make it even easier, there is now a premade Oreo frosting!-That I happened to have a $1 off coupon for :). I would make my own, but I have yet to find a homemade butter cream frosting that I like (maybe because by making it I know how much fat and sugars are probably in it). But these are seriously good. The Oreos in the batter and at the bottom of the cookie make these oh so yummy. I wanted to make a white cake but the hubs voted for Chocolate, and since he doesn't often give input (and we were having a white cake the next day for Memorial Day) I went with Chocolate, and I am glad I did!

Ingredients:
Dark Chocolate cake mix (so you will also need eggs, oil, and water)
24 Double stuffed oreo cookies
Oreo frosting (or homemade frosting with added oreo crumbs)

Directions:
1. Make cake according to instructions.
2. Take the top cookie off an Oreo, leaving the cream on the bottom cookie, and place in cupcake liner.
3. Break the remaining tops into pieces and mix the cookies into the batter (feel free to leave some out for garnish if you would like).
4. Pour batter over Oreos and cook according to instructions on box.
5. Cool and Frost!!!!!

Pinkalicious

2011-06-01T08:52:00.000-07:00

By: Victoria Kann and Elizabeth Kann

This is currently a favorite book at our house. It is requested by name (sorta) "cake"-ok, not sorta, but it is about cupcakes. We are learning about colors and we almost have pink down. This is such a cute book. I enjoy reading it because of the animation in the reading. The illustrastions are fun as well. It is just an all over fun read, for parents/teachers, and kids!

Chocolate Chunk Oatmeal Coconut Cookies

2011-06-01T06:35:00.000-07:00

If you like coconut, oatmeal and chocolate, you'll probably love these cookies-I did. They are so soft and good. I found them on a blog I was stalking (what a great past time), and it is one I will frequent more. Check it out: This week for Dinner. And check out these cookies too!

Originally from Barbara Boczany but found on This week for Dinner

Ingredients:

- 2 sticks unsalted butter (I used salted butter because it was all I had, but you have to cut the added salt in halfish)

- 1 C brown sugar, packed

- 6 T sugar

- 2 large eggs

- 1 1/2 tsp vanilla

- 1/2 t salt

- 1/2 t baking soda

- 1 C flour

- 2 1/4 C oats

- 1 1/2 C coconut

- 12 oz semi-sweet chocolate chunks (2 cups) (I used mini chocolate chips)

- 3/4 C chopped almonds

Directions:

1. Preheat oven to 375 F.

2. Beat butter and sugars at high speed until fluffy.

3. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt.

4. Add flour and mix at low speed until blended.

5. Stir in oats, coconut, chocolate and almonds.

6. Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotation occasionally, 15-18 mins. ( I made mine smaller and cooked for 11-13 min, but I also made some 1/4 cup sized cookies and like the gooeyness of those better than the small ones).

7. Cool one minute. Transfer to cooling rack.

Cookies and Cream Cookies

2011-05-17T12:17:00.000-07:00

This is another Picky Palate recipe (boy do I love that blog!). I saw there there were Oreos in this and knew I had to try it. So as soon as I had a package of Oreos, I gave it a go, and I am glad I did. These were very good. The hubs said they tasted like Subway's chocolate cookies, and I agree. These were very good. A recipe I will use again!

Ingredients:

2 sticks softened butter
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chocolate chips (I used semi-sweet chunks and White chocolate chips)
1 cup cocoa powder
15 whole Oreo Cookies, finely ground

Directions:

1. Preheat oven to 350 degrees F
2. Beat butter and sugars until well combined.
3. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl.
5. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. 6. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other.
7. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Makes 3 dozen cookies

PS: Look for another yummy cookie recipe in the next few days, trying it out as we speak! It sure has made my kitchen smell good!

Peanut Butter Cup Caramel Shortbread Bars (aka PB Twix)

2011-04-22T12:21:00.000-07:00

I found this recipe on Our Best Bites (a fav of mine), and knew right away that I wanted to try them. But, the spouse and I are trying to cut back on our sugar and eat better so we can both get our post baby bods back. But then we were planning on having our Church's missionaries over for dinner and I decided we needed a dessert. So I decided to make half a batch so there wouldn't be too many leftovers (especially with candy crazed Easter on the Horizon!). These little buggers took a little longer to make than I had anticipated, so they spent some time in the freezer (leave yourself some time to make these-believe me they are worth it!). While making them I was worried that they weren't going to turn out to be what me and my taste buds had envisioned, But as soon as we tried them I knew it was love. There were seriously sooo good. After sampling, the man of the house said they wouldn't make it to tomorrow, and they almost didn't! The addition of the Reeses instead of just plain chocolate made these amazing! If you have a free afternoon, I would suggest giving these a try!

This is a day after pic (of the last one) so it isn't the best example. If you want a good representation, check out the finished product on Our Best Bites! And I'll be sure to get a picture before we inhale our next goody!-And next time I make these I will be sure to watch the chocolate a little more closely!

Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Directions:

1. Preheat oven to 300. Grease a 9×13″ pan.
2. In a large bowl, combine the butter, sugar, flour, and vanilla until the mixture comes together.
3. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.
4. Bake for 35-45 minutes or until the crust is lightly golden.
5. When cooked, run a knife around the edges of the bars. Allow to cool completely.
6. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
7. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
8. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth (Mine were past the smooth point but not yet burnt, so be careful!!!), stirring each 45 seconds. Spread over the cooled caramel.
9. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
10. Cut into squares and serve!!! (store in a cool/dry place, like your fridge)

Best EVER Homemade Brownies

2011-04-07T14:01:00.000-07:00

Sorry, I know it has been a while, but I have been a little busy with this. #2. And boy do we love him!-Though I think big sister is his biggest fan!

This next recipe I found on Buns in My Oven. I am SO glad I found this recipe and blog. I was looking for a brownie recipe and stumbled upon this one. I have always been "ok" with homemade brownies, always preferring the boxed stuff. But these were so chocolatey (and a little rich), that I will have to make them again. I don't think any homemade brownies could ever taste boxed, but that is the beauty of these. They hold their own, and have their own fantastic flavor that goes perfect with some hot fudge and ice cream...and sprinkles...and nuts. I have finally accepted homemade brownies, they are different, and with these, that's ok.

Ingredients: (I cut the recipe in half and cooked it in an 8x8-but feel free to make a full batch!)

1 cup (2 sticks) butter

2 1/4 cups sugar

4 large eggs

1 1/4 cups cocoa powder
1 teaspoon salt

1 teaspoon baking powder

1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
4. Stir in the flour and chocolate chips until well combined.
5. Pour into greased pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
6. Cut and ENJOY!

Wheat Bread

2011-02-09T11:32:00.000-08:00

Sorry for my lack of posts lately. Don't be deceived, I have been doing plenty of baking/cooking (one thing in particular which has been baking for say a good 9 months now). I just haven't been on the ball with taking pictures of said food. That's where I fail :(

I didn't have enough wheat flour for the usual Wheat Bread recipe I use, so I googled a new one and found this one at Tammy's Recipes (which by the way, has some really neato recipes that I need to try!). This was a great recipe. Not as dense as the one I usually make, but still really good. In fact I made it twice within 4 days! It is one I will have to keep coming back to. It is super easy and tasty!

(not actual picture of bread, but pretty close!)

Ingredients:

*1 cup warm water (110-115 degrees F)
*1 tablespoon milk
*2 tablespoons oil
*2 tablespoons honey
*2 tablespoons brown sugar
*1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (I used one packet of active Dry Yeast-rapid rise)

Directions:

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes (I just mixed it in my Bosch using the dough mixer for 5-6 min-worked perfectly!). Place dough in a greased bowl, turning once to grease top. Cover with a towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. Lightly cover with foil if it looks like it is browning fast.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth.

Strawberry, STRAWBERRY, Poke Cake

2011-01-16T15:02:00.000-08:00

I found this recipe on the side of a Duncan Hines Strawberry cake mix box, and I knew right away I wanted to try it. I love all things Strawberry right now (I blame it on the pregnancy), so I knew this would hit the spot. We decided to have it as a conclusion to our Sunday dinner. Oh my goodness this was good. I don't know how many of you are familiar with Jello Cake (a family favorite at our house), but this is very similar except it uses mostly pureed sweetened strawberries. This will definitely be made in our house again. It would have been the perfect Valentine's Day dessert!

Ingredients:

Strawberry Cake Mix (and everything needed to make cake-eggs, water, oil...)

20 oz Sliced, sweetened, frozen strawberries*-thawed

2 cups Cool Whip

1 cup Milk

1 pkg. Vanilla Pudding (small package)

*I used 16 oz of strawberries, then added a mixture of 2 tbsp of jello dissolved in 1/2 cups of hot water (This turned out fantastically, I think it held the mixture together better, I will continue making it this way)

Directions:

1. Make cake according to instructions on the box. Let cool.

2. Puree Strawberries (and jello water) in blender.

3. Poke holes-1 inch apart in cake using end of a wooden spoon.

4. Pour Strawberry mixture over cake, let soak into holes.

for the topping:

5. Mix milk and pudding together until well mixed.

6. Gently fold in Cool Whip until well combined.

7. Spread over top of cake.

*Refrigerate for at least 4 hrs.*

Mmmmm I think I may have some more before bed......

Brownie Covered Oreos

2010-12-11T11:30:00.000-08:00

I found this recipe on Picky Palate. I love Picky Palate. If you haven't visited her website yet, I highly recommend you take a peak, especially with Christmas coming up! She has some yummy treat ideas! We are huge Oreo fans here, especially my slave driving 17 month old. So when I saw this recipe I was excited to try it. It is easy, your fingers get messy, and it really does taste good. Just make sure you have someone to share them with so you don't consume them all on your own!

Ingredients:1 Brownie mix

1 package Oreos
White chocolate, melted for drizzle (Picky Palate used a Wilton White frosting pen)
White nonpareils Sprinkles (or any kind of sprinkles)

Directions:
1. Preheat oven to 350 degrees F.
2. Prepare brownie batter according to package directions. Leave in mixing bowl.
3. Spray cupcake/muffin pan GENEROUSLY (you do not want the oreos to stick)
4. Dip Oreos in brownie batter then place in bottom cupcake/muffin pan.
5. Bake for 12-15 minutes. *I found that 12 minutes was long enough.
6. As soon as you take the brownies out of the oven run a plastic knife along the edges of the brownies.-This is so the cookies do NOT STICK TO THE PAN! So it is a very important step :)
7. Let cool for 5 minutes, remove from pan.
8. Drizzle with melted white chocolate and sprinkle sprinkles over the top

Cranberry Bran Muffins

2010-11-24T13:08:00.000-08:00

This is a recipe my mom introduced me to. It is Martha Stewart, and it sure is good. I am the only one at our house that will eat Cranberries, so I just froze a bunch of the muffins so I can have a good wholesome bran muffin when I feel like it!

2 cups flour
1 ½ cups wheat bran
1 ½ tsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
1 ½ cups packed brown sugar
1 ¼ cups + 2 TBLS. buttermilk
1 TBLS. butter, melted and cooled
2 large eggs
1 TBLS. orange zest
1/2 tsp. ginger (zest or powder)
2 tsp. vanilla
1 ½ cups fresh/frozen cranberries

1. Preheat oven to 350.

2. Line 2 standard muffin tins with paper liners; set aside.

3. Place flour, wheat bran, baking powder, salt, and baking soda in a large bow. Stir in sugar and set aside. 4. Whisk together buttermilk, butter, eggs, zest and vanilla in a bowl.

5. Add flour mixture, stir just until combined.

6. Stir in cranberries.

7. Divide batter between lined muffin cups.

8. Bake until cooked through and golden brown, about 30 minutes.

9. Transfer to a wire rack to cool slightly Turn out.

A Plump and Perky Turkey

2010-11-24T09:01:00.000-08:00

A Plump and Perky Turkey

Written by: Teresa Bateman

Illustrated by: Jeff Shelly

This is such a great book. Perfect for the Thanksgiving Holiday. It is about a town that can't find any turkeys to eat for their Thanksgiving dinner, so they come up with an idea to lure a Turkey to their town-only to be outsmarted by this fine feathered friend. What I love most about this is in the end, the town still finds something to be thankful for! This book is perfect for Thanksgiving! (and it's funny too)

Dinner Rolls

2010-11-01T11:53:00.000-07:00

These are the Hub's favorite Rolls. This is a recipe from my Grandma that I grew up with. And oddly enough, it is the same recipe we use to make homemade doughnuts (you would never guess it by the taste!).

Ingredients:

2 pkgs. dry yeast or 2 TBLS.

2 beaten eggs

½ cup warm water
1/2 cup sugar
½ cup melted margarine or shortening
2 cups warm water
About 7-9 cups flour
2 tsp. salt

Directions:
1. Dissolve yeast in ½ cup warm water (small bowl).
2. Put the remaining water in large mixing bowl.
3. Add sugar and salt to water in large mixing bowl. Stir until dissolved.
4. Add yeast mixture, eggs, and melted margarine and enough flour to make a batter.
5. Beat well.
6. Add more flour to make a soft dough. Knead until smooth and satiny, 6-8 minutes.
7. Let rise until double.
8. Punch down dough. Grab dough in fist and squeez up through finger and thumb till you get a nicely formed ball (this is how I was taught. If you have a different way, go for it).
9. Place in greased baking dish. Let rise again until doubled.
10. Cook at 350 for 25 min. Brush with melted butter and enjoy!

2010-11-01T11:43:00.000-07:00

Hope everyone had a HAPPY and slightly SPOOKY Halloween!!!! I know we did!

Don't let the Pigeon stay up Late!

2010-10-02T16:17:00.000-07:00

By: Mo Willems

I don't know if I could even begin to tell you how much I love these pigeon books. They are just so funny to me. I also love the illustrations. I love funky illustrations that are different but still good. This is one book (along with all of the other pigeon books belonging to the pigeon "saga") that I would suggest to anyone. I just think they are so cute and funny. This particular one is about a pigeon not wanting to go to bed, and wanting to stay up, all while yawning and slowly falling asleep. This reminded me of pretty much every child out there! Mine is too young to act this way, but I'd imagine I/we were all a little bit like this at one point in time.

It's so fun having books you can relate to!

Easy Crock Pot Chicken Burritos

2010-09-13T10:25:00.000-07:00

This is a favorite at our house, and is so easy. True to a crock pot recipe, you just throw everything in, let it cook, then enjoy!

Ingredients:

3-4 Chicken Breasts (uncooked-either frozen or thawed. Mine are ALWAYS frozen :) )

1 Jar Salsa (Mild, Medium, or Hot, it's up to you)

1/2-1 package of taco seasoning

Optional: Green peppers, onions, or whatever else you want to add)

Directions:

1. Add above ingredients together

2. Cook in Crock pot on low for 5-6 hours.

3. When you are ready to serve, shred the chicken using a fork. Mix altogether.

Serve with cheese, sour cream, cilantro, tortillas, beans, etc...

Pomegranate Gelato

2010-09-07T16:04:00.000-07:00

I know, I know, it has been a while since I have posted. But for those of you (if any of you haven't given up on me yet) who haven't figured it out yet, we are expecting baby number 2! So I haven't been feeling well. But I have 3 posts ready to be published (almost) that I have been slacking on, so stick with me if you want some good recipes!

I received some free POM Pomegranate juice from POM recently and decided to use it in a sorbet. But after looking through ideas/recipes I decided on a Gelato. It wasn't bad. Not 100% like a Gelato, but pretty good. We are big Gelato fans! It is important to use POM juice with this recipe because from what I have read, other juices will turn the Gelato a grayish color. So stick with the POM! This stuff is good, and good for you!

Recipe found on Epicurious.com

Ingredients:

1 1/2 cups heavy cream

1/2 cup whole milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups bottled pomegranate juice
1/3 cup pomegranate liqueur such as PAMA (I omitted this)
1 teaspoon fresh lemon juice

Directions:
1. Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.

2. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

*can garnish with pomegranate seeds or whatever else you want to add. I ate mine with chocolate chips!

Fresh Peach Pie

2010-08-17T08:55:00.000-07:00

If you love peaches (like me), you would love this pie. It makes my mouth water just thinking about it. Me and the fam just finished it off on Sunday-I made it Saturday-sweets don't stay in our house for long. The only thing that touches the oven in this pie is the crust, hence the "Fresh" in the "Fresh Peach Pie". I personally prefer my peach pies like this. If I am going to have my peaches cooked I would rather have them as a cobbler. This pie is very good, I especially like to warm it up just for a few seconds and eat it with ice cream-Vanilla Bean ice cream to be exact. Try it out, let me know what you think. Oh, ps, this is a SWEET pie!

Ingredients:

5-6 Peaches, sliced (I blanch* then peel mine)
1 Cup Sugar
Water
2 Tbls Cornstarch
4 tsp. Dry Peach Jello
Cooked pie crust

Directions:

1. Sprinkle 1/2 cup of sugar over peach slices. Let set for 1/2 hour.
2. Drain juices off peaches until well drained. Add enough water to make 1 cup liquid.
3. Add the other 1/2 cup of sugar and cornstarch to the water/peach juice.
4. Cook in sauce pan until think (over medium heat).
5. Add 4 tsp. or dry jello.
6. Let cool.
7. Combine with fruit and poor into cooked pie shell.
8. Refrigerate until cold-at least 1 hour.

*For blanching, I slice a criss-cross across the top of the peach, just enough to break the skin. I then bring a pot of water to boil, turn of heat and add peaches. I let them sit in that hot/boiling water for about 30 secs, then transfer them to a bowl of ice water for 10-20 seconds. The peach peel should come off very easily afterwards.

Slacking, but not on purpose.

2010-07-26T08:57:00.000-07:00

I had been feeling a little under the weather, and am going to visit family later this week. But I promise more posts upon my return! I think that's good reason for my lack of posts lately....I don't think I have even tried something new lately...but burritos are on the menu for Wednesday, that's good news!

BUT I did make this dress while I was slacking. My Mom tried to talk me through it since I have never really sewn anything and I did this without a pattern. She wore it once and that's probably all she'll wear it. This picture is just proof that I haven't been doing nothing (not that I need proof or anything!).

White Chocolate Chip Macadamia Nut Cookies

2010-07-13T09:12:00.000-07:00

I got these macadamia nuts from Oh Nuts! months ago and still haven't used all of them (remember this post?). SO I decided to make one of my all-time favorite cookies, White Chocolate Macadamia Nut. This recipe was so incredibly good. After they first came out of the oven, they tasted just like a store bought cookie. I even froze some then would occasionally stick one in the microwave for about 25 seconds to soften it up and it still tasted just as good. I sorta wish I had some right now...should have frozen more.

Recipe discovered here

Ingredients:
1 cup butter, softened (not margarine! Cookies will turn out to be more "cake-like" with margarine)
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
2 1/2 cups all purpose flour
1 teaspoons baking soda
10 ounces white chocolate (chips or bars cut in chunks)
1 cup macadamia nuts, chopped into chunks

Directions:
Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

Makes about 3 dozen cookies.

Flag Cake

2010-07-06T08:18:00.000-07:00

There really isn't much that goes into this recipe, but I do love it! It is such a light refreshing dessert. And you can make any design on front since it is now past the 4th. We make this cake for Memorial Day and the 4th. But it can be made at any time!

Ingredients:
White Cake mix
(Eggs, Oil, Water-according to box)
Cool Whip
Blueberries
Strawberries

Directions:
1. Make cake according to instructions on the box.
2. Let cool completely
3. Cut your strawberries and sprinkle the top of the unfrosted cake with some blueberries and strawberries
4. Cover the layer of berries completely with Cool Whip
5. Decorate the top of the cake with a blueberry and Strawberry design.
6. Refrigerate then enjoy!

Chocolate Molten Lava Cake

2010-06-28T11:19:00.000-07:00

We went on a Cruise for our Honeymoon about 4 months or so after we got married. And the food on said Cruisewas tasty and abundant. I was sick due to being pregnant, so I didn't eat much except for hamburgers, pickles, green jello, and pineapple sherbet. But hubs got this dessert pretty much if not every night. So for Father's Day I decided to make it for dessert. I accidentally overcooked ours slightly (which is easy to do, so be careful!), but it was still decently ooey gooey in the middle. This is such a good dessert, and it was a lot easier to prepare than I expected. They cook fast, so if you want to prepare them ahead of time, after baking, cover the ramekins in plastic wrap and/or foil to trap in the heat and keep them moist. And if they need rewarming before serving, pop them in the microwave for about 30-45 seconds.

Serve with you favorite Vanilla Ice Cream (ours is Breyer's Vanilla Bean).

Recipe found here

Ingredients:
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

Directions:
1. Preheat oven to 350°F
2. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
3. Stir in diced butter, until it melts.
4. In another bowl, beat eggs and sugar, until it starts to whiten.
5. Stir in melted chocolate and then the flour.
6. Butter 4 individual ramekins, and pour in chocolate batter.
7. Cook for about 10 minutes. (I would cook it for more like 12-14 min. You want the sides to be firm and the middle to be jiggly-not soupy, jiggly)
8. Tip ramekins upside down onto dessert plates and serve.

Chicken Ranch, and Rice Soup..thank you Picky Palate

2010-06-23T09:30:00.000-07:00

I love soup. I could eat soup all summer long. If you aren't a summer soup eating person, just save this recipe for the fall. This makes for a tasty meal. It has ranch seasoning in it, which wakes up the traditional chicken and rice soup. It is nice to get some different flavor dimensions. It is also a quick recipe, so you can make some homemade rolls too and not feel like you have been living in the kitchen all day.

recipe found on Picky Palate

(check it out, she has some pretty great stuff!)

Ingredients:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
3 Cups of cooked rice (which would be 1 cup of dry rice)
64 oz chicken broth (that's 2 cartons-not cans)
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)

Directions:
1. Heat oil into a large dutch oven over medium heat.
2. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute.
3. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.
4. Reduce heat to low and simmer until serving. Taste and season accordingly.

H is for Hair Fairy

2010-06-17T07:28:00.000-07:00

An Alphabet of Encouragement and Insight for Kids (and Kids at Heart!) With Cancer

Written by: Kim Martin

Illustrated by: Wend Boomhower

Have I mentioned how much I love Alphabet books? Well, I love them lots. This one was written and Illustrated by 2 people I grew up going to church with. It is an alphabet about Cancer, mostly giving encouragement and insight (best way to explain it, also written on the cover!). This is such a good book, and a great one to have in your home or in your classroom, especially if you know someone facing this trial. Visit the website, HairFairy.org for more information, and to order a book for yourself or classroom!

You will also notice on their website, the "Hair Fairy Project". What this is, is that on the day a child or young adult loses their hair, Mr. and Mrs. Hair fairy leave a gift, note, and this book for that child/young adult. I think this is a fantastic project, soo much love and caring goes into this. Cancer has not affected my immediate family as of yet, but I have seen it in other people's lives. Anything to make those affected smile or bring hope and happiness is such a wonderful thing. Donations are gladly accepted.

Spanish Rice, my new Favorite

2010-06-11T12:37:00.000-07:00

Sorry, this was a last minute picture, had to make sure I got one before it was all gone! This rice was fantastic! We paired it with some Fajitas, and it was soo good. It seriously was to me better than some of my favorite mexican places. I have always loved rice when we go out for Mexican. I usually get no beans and extra rice. And now that I can make it at home, I can have all the extra rice I want! I found the recipe here, and added some cummin on my own.

Ingredients:

1 1/2 cups rice

2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
Cumin and salt/pepper to taste

Directions:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid. (this was from the website. I would suggest using fresh garlic mostly because I think it tastes better :) )

Coconut Pineapple Cake

2010-06-05T06:07:00.000-07:00

I found this recipe here while looking on Food Gawker a while ago (a favorite past time of mine), and since my spouse doesn't care for Pineapple, I decided to wait until I was on vacation at my parents home to make it since I knew more people would eat it there. Troy did tell me I could make it but I should just put pineapple on half the cake...but then that would mean I'd have to eat half a cake! Which I could probably do, but would probably hate myself for afterward when I saw the effects in the mirror! I made this the other night, and I personally thought it was great! Try it out for yourself! It is a great summer treat.

Ingredients:

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare yellow cake mix as directed on the box as well as the cooking time.
3. While cake is baking, combine the pineapple and 1 cup of sugar (I would recommend ½ cup) in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
4. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
5. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled.
6. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Peanut Butter Cookies (Skippy Truffle Cookies)

2010-05-23T06:17:00.000-07:00

I found this recipe in a magazine and it has been a favorite ever since. This is a very rich cookie, so eat with a glass of milk! It makes about 24 cookies, and I could probably eat them all in one day!

Ingredients:

1 c. Skippy® creamy peanut butter (Any Peanut Butter works, we like Peter Pan, chunky is also good)
1 c. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine all ingredients except chocolate chips until blended. Stir in chocolate chips just until combined. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)
2. Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) Place baking sheets on a wire rack and let stand for 5 minutes. Remove cookies from sheets and cool completely.

Chicken Stew

2010-05-07T09:51:00.000-07:00

Found here

Adapted from Giada De Laurentiis

Ingredients:

2 Tbsp olive oil

2 chicken breast, skin-on and bone-in* (~1 1/2lbs), trimmed excess fat

2 stalks of celery, cut into bite-size pieces

1 carrot, peeled, cut into bite size pieces

1 small onion, chopped

2 small gloves of garlic, minced (about 1 tsp)

1 can (14 oz) diced tomatoes, with juice

1 can (14 oz.) low sodium chicken broth

1/2 cup fresh basil leaves, torn into pieces

1 Tbsp tomato paste

1 bay leaf

1/2 Tbsp fresh (or 1/2 tsp dried) thyme

1 tsp Italian seasoning

1 tsp red pepper flakes (adjust to your own taste)

1 can (15 oz) chickpeas, rinsed and drained (I skipped this ingredient since it is not something I usually have!)

Directions:

1. Brown the chicken - Heat 1 Tbsp of oil in a heavy 5 1/2 quart saucepan over medium heat. When the oil is hot but not smoking, brown the chicken breast skin size down first, 3 to 4 mins on both sides, until the pink is almost gone. Remove chicken from saucepan, discard the skins. (I used frozen chicken breast, and did not brown them, I boiled them until they were almost cooked through and it turned out great!).

2. Saute the veggies - With the oil from the chicken in the saucepan over medium heat, (add more olive oil to make up to about 2 Tbsp), saute the celery, carrot and onion until the onion is translucent, about 4 to 5 mins. Add the minced garlic to the veggies and stir for a few seconds. Season the veggies with salt and pepper to taste.

3. Add liquid, seasonings and chicken - Stir in tomatoes with juices, chicken broth, basil, tomato paste, bay leaf, thyme, Italian seasonings and red pepper flakes. Put the chicken breasts and any juice came out back the pan, press to submerge.

4. Let it simmer - Bring the cooking liquid to a boil and turn down the heat to medium0low and simmer gently, uncovered, until the chicken is almost cooked through, about 25 mins. Flip over the chicken breast and stir the mixture occassionally.

5. Add beans - Take out the chicken breasts and let it cool for 5 mins.Add the chickpeas and simmer until the liquid has reduced to stew consistency, about 10 mins.

6. Add shredded chicken - Remove and discard the bones from the chicken breast. Shred or cut chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew to a simmer. Season with salt and pepper to taste. Serve hot.

Cowboy Cupcakes

2010-05-03T12:38:00.000-07:00

I made these cookies after Easter, and since I am a cupcake lover, I wanted to make a cupcake interpretation of them, so here we go!!! Use any cake/cupcake recipe you like, or cake from a box (can't go wrong there!). The recipe I used for both cake and frosting is written below. Troy and I actually liked these best the day after making them! Weird, I know.

Cupcake: (Take from my Hello, Cupcake! Cookbook)

2 1/2 cups all-purpose flour

2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
*1/4 cup Coconut
*1/4 cup Oats
*1/4 cup Mini Chocolate Chips
*1/4 (heaping) tsp Cinnamon

Directions:
1.Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with cupcake liners; set aside.

2.Whisk together flour, Cinnamon, Oats, Coconut, baking powder, baking soda, and salt in a medium bowl; set aside. Combine milk, oil, and vanilla in a small bowl; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture; beat until well combined, scraping down sides of bowl as necessary. I then mixed in the Chocolate Chips with a wooden spoon.
4.Fill muffin cups two-thirds full with batter. Transfer muffin tins to oven and bake until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack; let cool completely before decorating.

Frosting: (found here)

*I cut this in half and it was enough to frost all the cupcakes and then some.

3 sticks unsalted butter, at room temperature

¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

Directions:
I just added everything into my Bosch (any electric mixer works fine), turned it on for about 2 min, and everything turned out great!

Optional: (for all of you fellow cocnut lovers out there) Top frosted cupcakes with some toasted Coconut!

Chocolate Chip Cookie Dough Ice Cream Pie

2010-04-18T18:49:00.000-07:00

I found this recipe on the Cake, Batter, and Bowl blog. I just had to make it, and Troy seemed just as excited. We love Ice Cream and Oreos, I love Cookie Dough, and who doesn't love pie!? Now there is no need to worry, this is an egg free cookie dough, so it is completely safe! Wahooo, just what everyone needs, and excuse to eat more cookie dough! I made this earlier this evening and Troy has already literally eaten half the pie. It is a fantastice recipe, one that I will for sure make again!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups mint chocolate chip ice cream (or any of your favorite Ice cream), softened
1/2 cup hot fudge ice cream topping, warmed

Directions:
To prepare the edible egg-free cookie dough, mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini chocolate chips.

Spread edible chocolate chip cookie dough evenly in the bottom of the Oreo crust. Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon. Freeze pie 2 hours or until firm.

To serve, set pie out at room temperature for 10 minutes to soften and cut into 8 wedges. Garnish each piece with warmed hot fudge ice cream topping. Makes 8 servings.

"H is for Hoosier" An Indiana Alphabet

2010-04-18T18:39:00.000-07:00

Written by: Author Cynthia Furlong Reynolds

Illustrator: Bruce Langton

Published by Sleeping Bear Press

Love love LOVE this book! I got it for Christmas from (I think) my little sister a few years ago. I am from Indiana, so that makes this book all the more special. The illustrations are just perfect, and have a way of capturing the feel and beauty of Indiana. It also is perfect for any "school" aged group. There is a short easy read on each page, as well as a more indepth page. And I know there aren't as many people out there who share the same love for Indiana as I do, which is why I decided on this book to post about because there is a book for EVERY STATE! Your favorite, least favorite, whatever. There is also an Alphabet book about Moms, Golf, Basketball, fishing, Halloween, horses....there are just sooo many! Check them out here! This is honestly one of my most favorites, if you are a teacher, it is perfect for the classroom! And if you aren't, it is just as perfect for the home.

Cowboy Easter Cookies (or any other Holiday)

2010-04-11T10:39:00.000-07:00

I found this recipe here while looking at pictures of these cookies. I had these in college and made the husband make them once. So I was craving them pretty badly. I LOVE coconut and I think the cinnamon and coconut combination in these cookies is divine!

Ingredients: (I did a half batch and made the cookies smaller-still gave me a decent amount of cookies)

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans (8 ounces)

(I also added Chocolate eggs to mine, left over from Easter. You can pretty much add anything to these cookies and they will still be fantastic)

Directions:

1.Heat oven to 350 F.

2.Mix flour, baking soda, cinnamon and salt in bowl.

3.In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.

4.Add eggs, one at a time, beating after each. Beat in vanilla.

5.Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

6.For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. (I did heaping tablespoon sizes)

7.Bake in 350 F oven 17 to 29 minutes (I baked mine for 12-13 min), until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Another Banana Bread Recipe

2010-04-09T07:26:00.000-07:00

I found this recipe here a little while ago, and have wanted to try it, and since we had bananas that were ripe enough yesterday, I did. It is a pretty good one!

Ingredients:
1/4 cup shortening
1 tsp salt
2 eggs
1 tsp baking soda
3 ripe bananas, mashed
1 cup sugar
1 1/2 cups flour
Opt. Nuts

Directions:
Cream shortening, add salt. Add sugar and then eggs. Sift flour and soda. Alternately mix in bananas and flour mix to the egg mixture. Pour into greased bread pan. Bake at 350 for one hour. Makes 1 loaf.

Best Ever Banana Cream Pie (according to me)

2010-04-06T12:34:00.000-07:00

The is a recipe that my Mom would use (so if you are a Kohl and are reading this, you already have this recipe, move onto another post :) ). I love it, and decided it was Eastery enough to have as dessert after our Easter dinner on Sunday. It is very yummy. It is more custardy than pudding like, good either way!

Banana Cream Pie

Ingredients:

¾ cup sugar

1/3 cup flour or 3 TBLS. cornstarch ( I use cornstarch)

¼ tsp. salt

2 cups milk

3 slightly beaten egg yolk

2 TBLS. butter

1 tsp. vanilla

2-3 bananas

Directions:

In a saucepan, combine sugar, flour or cornstarch, and salt; gradually stir in milk, Cook and stir over medium high heat till bubbly. Cook and sir 2 minutes. Remove from heat. Stir a moderate amount or hot mixture into yolks; immediately return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Slice bananas into cooled baked pie crust or graham cracker crust (I use graham cracker) and pour filling on top. Refrigerate. Serve with whipped cream/cool whip.

Pumpkin Choclate Chip Cookies

2010-04-01T07:04:00.000-07:00

Who said you could only eat these in the fall!

Super easy, super good!

Ingredients:

1 can (15 oz) Pumpkin

1 box Spice Cake Mix

1 cup Chocolate Chips

opt. Nuts

Directions:

Mix ingredients till well combined. Drop spoonfuls onto greased cookie sheet. Bake at 350 for 8-10 min (I had to let them cook for atleast 12-I would do 8 min, then check, then add more time if needed). And done! Eat and enjoy the low low fat cookies!!!

Oriental Chicken & Festive Cupcakes

2010-03-17T12:02:00.000-07:00

Oriental Chicken

( I got this recipe from a Cookbook my Mom gave to all of her kids Christmas of 2008-best cookbook EVAH!)

Ingredients
3-4 chicken breasts
1 egg, slightly beaten with a little water
Flour
Oil

Sauce:
3 TBLS. soy sauce
3 TBLS water
1 cup sugar
1/2 cup vinegar
dash of salt

Directions
1. Cut chicken into cubes or strips (whichever you prefer).
2. Heat oil in frying pan.
3. Dip chicken in egg, then flour. Fry until chicken is lightly browned and crispy.
4. Mix sauce ingredients in a large bowl. Mix well until sugar is all dissolved. Add chicken and gently stir until pieces are well coated. Pour into 10 x 13 pan.
5. Bake at 350 degrees for 30 minutes--every 10 minutes turn all the chicken pieces over.

Serve with rice.
*If you want more sauce, or use more chicken, double the sauce recipe.

St. Patrick's Day Rainbow Cupcakes

I made these little cuties this morning for St. Patrick's Day. All I did was make cake mix from a box, then seperated the mix into 6 different bowls. I then colored each bowl with food coloring GEL (it gives brighter, stronger colors than the liquid food coloring). Next you layer the colors of cake mix batter. Then cook according to box, frost, decorate, and enjoy!

Chocolate Cookies with a Peanut Butter Surprise

2010-03-05T15:02:00.000-08:00

All purpose flour

1½ cups

Unsweetened Cocoa Powder

½ cup

Baking Soda

½ tsp

Unsalted Butter, softened

½ cup or 1 stick

Sugar

½ cup

Brown sugar, packed

½ cup

Peanut butter,

¼ cup

½ cup for the filling

Egg

1 large

Vanilla extract

1 tsp

Powder sugar, sifted

¾ cup

1. Preheat oven to 350 degrees Fahrenheit, lightly grease cookie sheets.

2. Combine flour, cocoa powder, and baking soda in a bowl and set aside.

3. Cream butter using an electric mixer at medium speed for 1 minute. Gradually beat in granulated sugar, then brown sugar and finally ¼ cup peanut butter until everything is well combined.

4. Add egg, vanilla extract and continue beating until well blended.

5. Using a spatula or wooden spoon, gently stir in the flour mixture. Shape dough into ¼-inch balls and place them on prepared cookie sheets.

6. For peanut butter filling, stir together powder sugar and ½ cup peanut butter until smooth. Shape mixture into ¾-inch balls.

7. Flatten each chocolate dough ball and top with a peanut butter ball. Wrap chocolate dough over the peanut butter filling so that it completely covers the filling. Roll dough into balls, then slightly flatted them again, and sprinkle the top with some granulated sugar.

8. Bake for about 8-10 minutes or until just set and surface is slightly cracked. Cool cookies on baking sheets for 1 minute before transferring them to wire racks to cool completely

Recipe found here

(Sorry the Ingredients are a little unaligned....)

Snickerdoodle Cake

2010-02-28T16:04:00.000-08:00

Seriously sooo good. I found this recipe here and decided to try it out...I sure am glad I did!

Ingredients
2 teaspoons ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature

1. In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and Preheat oven to 325F. Using a spray product like Pam with Flour, generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. (Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

2. Sift together the flour, baking powder, baking soda and salt. Set aside.

3. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

4. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.

5. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

6. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely. aside.

Taco Soup

2010-02-28T13:09:00.001-08:00

I got this recipe from a friend at work, and tweaked it a but to be my own. It is simple and fast, and a good way to rotate through your food storage! It can be as spicy or mild as you like. If you like it spicy, add spicier things-like diced tomatoes with peppers, or spicy taco mix, or hot salsa-or mild everything, it's up to you. Try it out sometime!

Ingredients:

2 Cans Black Beans (drained)
2 Cans Stewed Tomatoes-I use diced (do not drain)
2 Cans Yellow Corn (do not drain)
1 lb Ground Beef
2 Cans Chicken Broth
5 Tbsp Salsa
1 Onion Chopped
1 Garlic Clove minced
1 pkg Taco Seasoning-I used 3/4 a pkg
2 Cans of water (I usually omit this, I maybe add 1/2 a can, any more would overflow my pot :) )

Brown the meat with the Garlic in your pot, drain fat. Add all the ingredients (including liquid in corn and tomato cans)to the browned meat in your pot. Let simmer until frothy and hot (usually about 20-30 min). Add Tortilla Chips, Cheese, and Sour Cream if desired. Enjoy!

Stuffed Pizza Rolls

2010-02-01T14:38:00.001-08:00

We had these for dinner tonight, and they were fast, tasty, and satisfying. We paired it with a nice green salad, and add it to our food "rotation". Found the recipe here: Our Best Bites

Stuffed Pizza Rolls

1 roll refrigerated pizza dough*
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice

Roll out dough to 8x12 inches. Cut into 25 (I did 20) squares and place toppings on the center of each square. Fold in corners and pinch bottom to make ure it stays together. Place in pie pan or small casseroe dish. Brush with Olive oil. Mix Parmesan Cheese, Garlic Powder, and Italian Seasoning, then sprinkle over rolls. Cook at 425 for 15-20 min. Dip in pizza sauce. THAT'S IT! So easy, and sooooo good.

Fried Oreos. Yes, fried

2010-01-27T18:56:00.000-08:00

We forgot to take a picture of the finished product, so I had to go back in my picture archive, and stole these from our trips to the Apple Festival, where I was introduced to these incredible heart stopping American creation. And oh my goodness, these are amazing, especially if you love Oreos...and fried food.

Fried Oreos

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

1. Freeze cookies for 3 hours. ( this is purely optional, but just know if you don't you run the risk of melting the filling when fried-which doesn't taste bad, just loses some of the effect)
2. In a medium bowl, stir water into buttermilk pancake mix with a whisk until thoroughly combined. Batter should be consistency of pancake mix, if not, add more water or mix accordingly. Refridgerate for at least an hour (this helps to keep a cake like texture to the cookies, if the batter is too thing, it wont be AS yummy)
3. In a 3-quart saucepot or deep fryer, heat oil to 350 degrees F (medium heat on stove top).
4. While oil is heating, set up a sheet pan with paper towels for draining.
5. With metal tongs, dip each cookie one at a time into batter, making a coat completely around the cookie.
6. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.
7. Remove fried cookie from hot oil with metal tongs and drain on paper towels.
Note: The cookies inside should be soft throughout, if they are cold and hard reduce oil temperature.
8. Dust with confectioners sugar.
9. Let cool slightly (about 2 minutes) before serving

Peanut Butter Trifle

2010-01-20T13:29:00.000-08:00

Peanut Butter Trifle

We LOVED this trifle. So yummy, especially if you like the peanut butter and chocolate combination. We have yet to try the original recipe, I didn't truly follow it. There is a link for it at the bottom. Maybe we will save the "original" for another day...

Ingredients:

21 ounce package brownie mix
10 ounce bag of peanut butter chips
5 ounce package vanilla instant pudding mix
3 oz pkg Chocolate instant pudding mix
5 cups milk
1/2 cup peanut butter, creamy
2 teaspoons vanilla extract
Whipped Cream or Cool Whip
24 regular sized (about 2 inches in diameter) peanut butter cups, divided

Preparation:

Prepare brownie mix according to package directions. Add peanut butter chips. Bake for length of time required by package. Cool completely.

Cut brownies into 3/4 inch pieces, using sharp knife.

Coarsely chop 20 peanut butter cups; saving 4 for garnish.

Combine vanilla pudding mix and 3 cups of milk in large bowl. Beat at low speed for 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Set aside.

Combine chocolate pudding mix and 2 cups of milk into bowl. Beat at low speed for 2 min or until thickened. Set aside.

Layer Brownies, pudding, cool whip, and candy (first layer with peanut butter pudding, second with chocolate, then third with peanut butter). You will end up with 3 layers, ending with candy on top of cool whip.

Refrigerate

This is not the original recipe. Go here for the original.

Chocolate Chip Cookie

2010-01-13T15:33:00.000-08:00

I have always been on the lookout for a good Chocolate Chip Cookie recipe, so when I got the baking itch today (and knowing how much the husband loves his cookies), I tried Google again, and found this, seriously an easy super good cookie!!!

Best Big, Fat, Chewy Chocolate Chip Cookies
found on allrecipes.com

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended (be sure not to over mix). Stir in the chocolate chips by hand using a wooden spoon.
Refrigerate for 1 hr (this helps the cookies not to flatten)
Drop cookie dough heaping tbsp sized at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 12 to 13 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

A Christmas Book (in Janurary,,,whoops)

2010-01-13T13:48:00.000-08:00

Snowmen at Christmas
By: Caralyn Buehner
Illustrated by: Mark Buehner

This is one of my ALL TIME FAVORITE Christmas book (yes, we are going back in time and are going to bring back the Christmas feeling for a bit). This book (to me) just has the BEST illustrations, the coloring and the feeling it brings just looks like Christmas to me. The last page showing Christmas morning, is the Christmas morning I picture in my mind. At my house, as a child, we always woke up before the sun came up because we wanted to open presents in the dark so we could have the glow of the Christmas tree (once it got light it was fun to see that the shirt you thought was black was actually red or purple :) ). The story is just as cute. There is also another book by the same people called Snowmen at Night (another great book). Check them out! I love them!

My new FAVORITE Cornbread Recipe

2010-01-13T13:42:00.000-08:00

Golden Sweet Cornbread

(I took this picture like a week after I made it, but boy was it yummy!) I am a HUGE Cornbread fan. I love to have a hot bowl of Soup or Chili with warm soft moist Cornbread covered with Honey...yummmmyyy!!! Here it the recipe!

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

A quick cookie (and a family favorite)

2010-01-05T07:33:00.001-08:00

Reese's Cake Mix Cookies

Ingredients:

1 package Devil's Food Cake mix
2 eggs
8 regular sized Reese's Cups
A little more than 1/2 cup oil (I usually just overflow the 1/2 cup a little)

Preparation:

Preheat oven to 350 degrees. Mix all ingredients (except for peanut butter cups) together, then add Reese's, break into dough. Place tbsp sized balls onto cookie sheet, bake for 7 min.

That's it! Easy peasy! And oh so yummy!

Darning Baker's Challenge

2009-12-28T14:48:00.000-08:00

Gingerbread House! So I joined an online group here we bake something once a month then post about it. It is pretty cool and hopefully will get me to try new things. This month, being December and all, was Gingerbread Houses. I had never made one (personally) that was not graham cracker, so it was fun. Here are some pictures, and recipe to follow! (I cut the recipe for the house in half since I only made one.

Spicy Gingerbread Dough (from Good Housekeeping) http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-157...

2 1/2 cups (500g) packed dark brown sugar
1 1/2 cups (360mL) heavy cream or whipping cream
1 1/4 cups (425g) molasses
9 1/2 cups (1663g) all-purpose flour
2 tablespoon(s) baking soda
1 tablespoon(s) ground ginger

1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.

2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)

4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)

5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.

6. Preheat oven to 300 degrees F (149C)

7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.

8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.

9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.

10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

I also made stained glass windows, but instead of using hard candy, I used Gummy Bears! I wanted to add more detail but it was a busy week and I was tired..

I couldn't find the axe...

2009-12-16T18:45:00.000-08:00

Sorry, it has been a busy month (not that anyone really looks at this blog, but I feel I should make an excuse for myself) and most of the foods I made I have already blogged about (sorta, ok so we ate things before I took a picture...) and I had a Thanksgiving book and MANY Christmas books to blog about...guess they will have to wait until my little family and I get back from our Christmas vacation!!!!

Chocolate Mousse with Hazelnut Cookie Crust

2009-11-20T10:14:00.000-08:00

Yum, that is all I have to say, I added some of the Hazelnuts I got from OhNuts! and some Nutella to put my own spin on things. I merged 2 recipes together to get this, and I sure did like it. The cookie crust and Nutella sweetened the Mousse just perfectly and it sure was good!

Chocolate Mousse with Hazelnut Cookie Crust

For the Crust:
Ingredients
1 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter, softened (or margarine)
1/2 cup light brown sugar, loosely packed
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
1/2 teaspoon vanilla

Directions
1. In a large bowl, combine the flour and baking soda.
2. Add the butter, brown sugar, walnuts and vanilla.
3. Blend well.
4. Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
5. Cover the fluting with a strip of aluminum foil to prevent over browning.
6. Cook at 350 for 7 min

For the Mousse:
Ingredients

6 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 + 3/4 cups chilled whipping cream
1/8 cup sugar
Nutella
Chocolate shavings and/or chopped hazelnuts (optional)

Combine chocolate, vanilla and salt in processor. Bring 1/2 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

While cooling, melt some Nutella in the microwave, then poor over the the cookie crust to coat the bottom. Use as little or as much as you like :). Let cool.

Beat 1 cup cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture.
Pour mousse into prepared crust. Chill until set, about 3-4 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings and/or Hazelnuts.

A new Cookie

2009-11-15T11:22:00.001-08:00

A friend of mine (Troy's cousin's wife :) ) and I got together on Friday to bake and to let me in on the secret to couponing. It was a lot of fun, and we made these little beauties, Chocolate Ginger Cookies. Neither one of us had had the combination of chocolate or ginger before so we gave it a shot, and they were good! I like the combination of those 2 flavors, it gives sort of a mellow rich flavorful which is very pleasing to the tasties! :) And how did couponing go? Well I went out for a quick trip yesterday as a trial run with only a few coupons (to test the waters), and I spent $8 and saved $11! I can definitely get a hang of that! Can't wait to keep learning! Thanks Laura for teaching me some skills :) And for finding a fun recipe!

Chocolate Ginger Cookies

found on The Dragon's Kitchen

Makes 3 dozen

Ingredients:
1/4 cup vegetable shortening
1/2 cup unsalted butter, soften
1 cup brown sugar, packed
1 egg, room temperature
1/3 cup molasses
1 3/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/8 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chocolate chips
Course sugar

Directions:
1. Mix together shortening, butter, brown sugar, egg and molasses.

2. Sift together the flour, cocoa, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Blend the dry ingredients into the butter mixture until it forms dough.

3. Mix the chocolate chips into the dough. Chill the dough for at least an hour.

4. Pre-heat oven to 375F. Scoop out the dough and shape into 1 inch balls. Place balls 3 inches apart on a parchment lined baking sheet.

5. Flatten the balls slightly and sprinkle the tops with course sugar.

6. Bake for 10-12 minutes. Cool the cookies on the baking sheet for 2 minutes. Transfer them to a wire rack to cool completely.

An Alphabet Book

2009-11-12T13:45:00.000-08:00

Gone Wild

An Endangered Animal Alphabet

By: David McLimans

I LOVE this book. Not much to it, just an alphabet, and only in black, white, and a little red, but it really introduce kids to endangered animals and sparks some great conversation about the animals around us. I read this to my little one last night and she was entranced by the pictures-her type of book, being 4 months old she still likes the contrast of the black and white. I have read this book to a group of preschoolers, and they also liked this book a lot. I think it can also be used for older kids especially to introduce discussion on endangered animals.

Banana Bread

2009-11-12T13:30:00.001-08:00

I got an email last week from Sam at Oh! Nuts asking me if he could send me some nuts to bake with then post the items on my blog. Of course I agreed and asked for some Hazelnuts, Macadamia Nuts, and Walnuts. I have some big plans for the weekend or early next week, but today I made Banana Bread and used some of the Walnuts and Macadamia nuts. I used a new recipe that I found on allrecipes because I felt like trying something new. I read everyone's reviews on this recipe and they all loved it...but they all made their own tweaks. So I decided to go outside my comfort zone and tweak as well...it worked out ok. I will give you the Original recipe with the tweaks out to the side. I like the bread regardless. I am a banana bread fan so I am good to go with a nice slice and warm banana bread in front of me. Give it a try!

Best Ever Banana Bread

Ingredients

2 eggs, beaten
1/3 cup buttermilk (don't have buttermilk in the house? (like me) use 1 tsp of lemon juice and enough milk to make 1/3 c. then let sit for 5 min. Wah-lah buttermilk)
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar (I used 1 c white, 1/2 c brown. Why? I don't know)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional) (I used walnuts and macadamia nuts)

(I also added a pinch of cinnamon and nutmeg and a tiny bit of vanilla)

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

So should you choose to make this yummy bread, try using your own variation! Don't be afraid to deviate from the recipe! Don't be like me! I'm recovering. The next recipe I am going to try doesn't come from one thing, I am throwing a couple of things together, so we'll see!!!!)

Pre-Christmas Christmas Cookies

2009-11-05T12:52:00.001-08:00

I guess since I made my Halloween goody post after Halloween, I could redeem myself by posting Christmas cookies in November! But, don't let the time of year stop you, you can make these cookies anytime!

Here is a little view of my Kitchen at it's cleanest point after I started baking......notice my Sous-Chef in the corner debating wether or not o choke herself with the teaspoon...sometimes I can be a good mother.

Here's a closer view. She wasn't much help, she cried for the last 20 min of prep. I would fire her, but she's just too darn cute.

Santa Surprise Cookies

Both of these recipes are from a cookbook my Mom gave al of us kids for Christmas last year....it's fantastic!!!

Ingredients:

2 sticks butter, softened

1 cup creamy peanut butter

1 cup light brown sugar, packed

1 cup sugar

2 eggs

1 tsp. vanilla

3 ½ cup flour

½ tsp. salt

1 tsp. Baking Soda

32 oz. bag Snicker Brand Miniatures

11 oz. Dove Brand Milk chocolate gifts

Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda. Up wrap all the Snickers. Divide dough into 1-1 ½ inch pieces and flatten. Place a snicker in the center of each piece of dough. Form the dough into a ball around each Snicker. Add more if needed.

Place on a greased cookie sheet and bake at 350 for 12 minutes. Let cookies cool on bak

ing rack or wax paper. For a real restive look, Drizzle melted Dove Milk chocolate gifts over the top of each cookie.

Cashew-Carmel Cookies

Ingredients:

1 2/3 cup all purpose flour

½ tsp. salt

2 ½ cups roasted, salted cashews

2 TBLS. Plus 1 tsp. canola oil

½ cup butter, softened

¾ cup white sugar

1 large egg

1 tsp. vanilla

24 soft caramel-candy cubes (Kraft)

¼ cup heavy cream

Preheat oven to 350. Mix flour and salt together. Coarsely chop 1 cup of cashews; set aside. Process remaining 1 ½ cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.

Put cashew mixture, butter, and sugars in a bowl. Mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1 ½ inch balls; space 2 inches apart on parchment lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6-7 minutes more. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookie; let set. Store airtight in single layers.

Halloween Treats (After Halloween)

2009-11-01T11:58:00.000-08:00

Here are some festive ways to get in the spirit of Halloween and fall. This weekend I made some Skull cupcakes and Carmel Apples. I suppose you can use the Skull cupcake idea for next year, but the Carmel Apples are good anytime!

Skull Cupcakes

(Found on the Family Fun Website)-Sorry, I'm not creative enough to come up with these on my own..maybe next year.

Items needed:

24 Cupcakes (or however many you want to have)

12 Marshmallows

48 Junior Mints

24 Chocolate Chips

Slivered Almonds

Instructions:

1. Cut each Marshmallow in half, then pull down a side of the cupcake wrapper and stick the marshmallows in that lip created.

2. Frost

3. Add Eyes (Junior Mints), Nose (Chocolate Chip), and Teeth (Slivered Almonds cut in half)

4. The End, Enjoy-or add any embellishments you want! Like stitches or color the frosting, or add a bow to make a lady skull, it's up to you!

Carmel Apples

(These are simple no brainers...)

Ingredients:

-Apples (I used 4 large ones, you can use 5 med or 6 small)

-Bag of Kraft Carmels (I don't like saying caramels like the spell check is prompting me to do)

-Water

-Popsicle Sticks (mine came with the carmels)

-Peanuts (Optional. In my house the husband does not like them on his Carmel Apples, but I love them. I am definitely a nut girl)

-Wax paper

Instructions:

1. Follow instructions on bag :)!!!! Or just read this...on medium low heat, melt carmels with 2 tbls of water.

2. Coat Apples

3. Cover in chopped nuts if desired (Quickly because the nuts wont stick if you let the carmel cool!)

4. Refrigerate for 1 hr.

5. ENJOY!!! We sure did!

Happy Post Halloween! Happy NOVEMBER! Making more cookies this week, will post them AND a new book next week!

Fitting for a Tuesday

2009-10-27T12:07:00.000-07:00

Tuesday

By: David Wiesner

I have always loved this book. Now if you don't know this book, there are practically no words. Fantastic for an imagination boost! If your child is old enough, make up your own words, or just sit and look and the awesome illustrations and let your mind go! I think this book should be found in every home. It is different and fun. Check it out for yourself. One of the best ways to get kids excited for reading is to be excited yourself!!!

Baked Carmel Popcorn for a rainy day

2009-10-27T11:51:00.000-07:00

So it was when I was sitting on the couch trying to ignore the little voice in my head telling me that I want something sweet that I realized I had all the ingredients to make this yummy fall treat! (FYI, unless you have a lot of people eating this...like 10 :) I would cut the recipe in half-I always do)

Baked Caramel Corn

6-8 qts. Popped popcorn (2 batches)

Bring to a boil (don't be impatient like me a put the heat on high. Keep it at medium and play the patience game!!!):

1 cup of butter/margarine pinch of salt

2 cups brown sugar, packed ½ tsp. Cream of tartar

½ tsp. baking soda

Coat popcorn and bake on cookie sheet at 250 for 15 minutes. Store in covered container.

An easy way to coat the popcorn is to put the popcorn and coating in a brown paper grocery bag and shake-that's what we did when I was a kid.

Early Reading

2009-10-25T19:16:00.000-07:00

How sweet is that? Bryn now gets a story read by her daddy every night. She loves to just sit and listen. What a perfect picture. Even if she doesn't know what is being said, she is still learning how to listen!

Apple PIe/Crisp

2009-10-25T18:58:00.000-07:00

Boy was this a yummy yummy dessert tonight. I don't have a baked picture because I didn't get a chance before it was eaten, but it sure was a lot of flavorful goodness! Here is the recipe, and I have also added the pie crust recipe my family always uses:

Apple Pie/Crisp

1 pie crust

5-6 apples peeled and sliced

1 T lemon juice

¾ cup sugar

2 T flour

1tsp cinnamon

½ tsp ginger

½ tsp nutmeg

Preheat oven to 375

Sprinkle apples with lemon juice and stir together with above mixture

Gently toss until coated

Pour mixture into crust

Cover with crumb topping (see below)

Bake for 1 hour

Crumb Topping

½ cup flour

½ cup packed brown sugar

½ tsp cinnamon

¼ tsp nutmeg

Stir together then cut in 3 T cold butter and mix until mixture becomes crumbly...I did 1 1/2 this part of the recipe as was suggested by Jodi, which worked really well!

Pie Crust

3 cups flour

¼ cup margarine or butter

1 cup shortening 1 tsp. salt

Cut shortening and margarine/butter into flour and slat mixture until it resembles course corn meal.

Add: 1 egg beaten 5 TBLS. water

1 TBLS. vinegar or lemon juice

Mix the above into the flour mixture. Mix together quickly. Divide into three pieces. Roll out between 2 sheets lightly floured waxed paper. Makes 3 single pies or 1 double and 1 single.

And what do you do with the leftover pie crust? Make PIE CRUST COOKIES! These are some of my very most favorite things. I look forward to them and often hide them when I have made a pie or something and someone comes over (selfish, I know). Good thing Troy doesn't have the same enjoyment for them as me!-he isn't a huge cinnamon fan.

Just roll out the leftover pie crust, sprinkle Cinnamon and sugar, then cut the uncooked dough into squares (I just run a knife along the flattened dough like a big tic-tac-toe board), then cook at 350 till done (usually about 12-15 min). Enjoy! It was a LOVELY fall day today, perfect for an apple treat!)

Starting something new

2009-10-23T13:32:00.001-07:00

Well I figured I would combine some of my favorite things and blog about them, food and Children's Books. Strange combination, I know. I am sure there are people blogging about even weirder things. I know there is at least one person out there who will keep up with this blog, so Jen, I'm doing this for you! Now I can keep up on these things and share them! So here we go!!!! Mt very first entry. I promise to keep up on this blog as opposed to my old food blog that I have now neglected. But what can you do. Sometimes you have a baby and forget about what you used to enjoy, well not anymore!. I'm feeling a little festive today, so I will give you all a little review of this holiday book (and you'll get a food post this weekend, and more next week since next Saturday is a big day for all of you who enjoy each and every holiday!

The House that Drac Built

By: Judy Sierra

Illustrated by: Will Hillenbrand

This is a fun book that builds, like "There was an Old Woman who Swallowed a Frog". This is a repetitive book since it always comes back to the first and most memorable phrase, perfect for preschoolers and young elementary students! It starts with "This is the House that Jack built", and moves on to Zombies, Werewolves, Mummies, and so on. I think this is a fun book, the illustrations are pretty intense, but I am a sucker for Holiday books, especially Christmas, but Halloween is great as well, and I always love picking up a festive book to read because it always takes you back to some place or time. This book's illustrations reminds me of Halloweens when I was little and was afraid of the "Scary stories to tell in the Dark" books (but the illustrations aren't as creepy). But one thing I really liked about this book, especially for children is that the children (trick-or-treaters) enter the book towards the end and help to make well of the situation. See, during the build of the story, a few characters reek havoc on some of the more innocent characters in the book(if a Mummy and Werewolf can actually be considered innocent :) ), and the Children come to save the day and sort of comfort the disheveled cat, bat, and so on.

So would I recommend this book (Not that I'm any expert or anything, I just have an affinity for children's books)? I think so. Some of the character's illustrations may be a little scary, but hey, it's Halloween! This is a book I have in my collection, and don't worry, my 3 month old isn't scared :)

Check out your local library for a copy if you don't want to purchase!

(I promise that next time I wont write so much stuff and spoil the ending!)