Don't let the Pigeon stay up Late!

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

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

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

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.

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

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

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!