Turkey Day, Gobble Gobble

Happy belated Thanksgiving! Hope everyone had a very blessed holiday! I am very sad to say that I did not win our annual Thanksgiving cook off. Everyone really brought their "A" game this year, and sadly enough my Chocolate Mousse cake did not make first place, it took second. But the winner was... my husband with a white queso dip. Who ever thought queso could beat out CHOCOLATE! My husband was thrilled. He even missed a call while he was giving his "acceptance speech" :) This coming from a man who now has three recipes he can do himself. Beef Tenderloin, White Queso and oddly enough Manwhich. He is very proud. Our prize was a movie package complete with candy and a gift card to AMC theaters. I had hopes we would use the gift card to see the new Harry Potter movie ( I know, I know) but I have been out voted to see the new Disney movie, Tangled as a family outing. Thanksgiving was cold, but I loved it. It should be cold on Thanksgiving and after the sudden heat wave earlier in the week, I for one, was glad to get a good dose of cold weather. We had a wonderful time with family and friends, then I started off my Black Friday annual shopping trip at 3:30 a.m. at Target. My sweet Mom and Sis braved the crowd with me so we could score toys for my kiddos. You know people really love you when they will meet you at Target in the middle of the night in the freezing cold to fight the crowds to get toys for your own children! We managed to stay out on the prowl for deals until 9:30 and then we had to call it a day. With lots of cooking over the week now behind me, I decided to share some of my favorite Thanksgiving left over recipes. Turkey Terrific Sandwich and Turkey Cakes...my version of a Turkey "crab cake"

Turkey Cakes with Cranberry Sauce

2 Cups cubed cooked Turkey
1 Box Jiffy Cornbread, cooked, cooled and crumbled
1 Egg White
1/2 to 1 cup low fat buttermilk
2 green onions chopped
1/2 tsp salt and pepper
1 TBSP chopped parsley

Mix together everything but the buttermilk. Slowly add up to 1 cup of buttermilk until the mixture comes together like cookie dough. Shape 6 balls together and then lightly press them on a plate to slightly flatten. Heat a non stick skillet and spray with a non stick cooking spray. Cook over medium heat 2-4 minutes per side or until lightly browned and serve with cranberry sauce. YUM!


Turkey Terrific From Nantucket, MA

This recipe comes from my recent trip to a wonderful sandwich shop called Provisions in Nantucket. You would not believe how simple this is to make, but how delicious it is. You HAVE to try it!

1 Box Stove Top Stuffing, any flavor but I used the Chicken Flavor, cooked per the box instructions and slightly cooled

1 can Cranberry Sauce...really, the canned kind

6 slices white bread...break out the white bread for this one

Mayo

Turkey, as much as you want


Assembly

On one slice of bread, spread a solid layer of Mayo, and then pile about a quarter of a cup of the cooked stuffing. On the other side of the bread, spread a couple of tablespoons of the cranberry sauce and then lay the turkey over that. Put the two slices of bread together and slice down the middle. Voila! Enjoy!!!

Fancy Trips, Fall and Football Food!

Hi all,
Just got back into town last night from a wonderful trip with my Mom and my Aunt to Nantucket and Martha's Vineyard. We had such a good time and beautiful weather in the low 60's...really put me in the mood for Fall. But I quickly remembered that Fall in Texas doesn't begin here until sometimes Christmas when I stepped off the airplane at 10:00 last night and it was 92 degrees! That really snapped me out of my vacation haze very quickly. Massachusetts is a beautiful part of the country. I have always wanted to go there and I am so grateful to have had the opportunity. I love seafood and we had lots of it while we were there. Martha's Vineyard was already decorated for Autumn. I am so jealous. They actually have seasons other than Winter and Summer there! You could find pumpkins everywhere and the crisp air revived me from a sweltering summer here in Texas. There were only two hiccups to our trip. A storm and a plane. A very very very small plane. We flew to Martha's vineyard on an eight passenger plane. I get air sick, very very very easily. I can't even ride the carousel with my kids at the mall. So, the very idea of getting on that plane terrified me. I took my Dramamine that morning, got a shot of caffeine, and we were off to the little Nantucket airport. First shock was checking in when the agent asked me what I weighed!!! For a moment I hesitated. Much from the shock of having to tell another human what I currently weigh, but also in shock that my safety literally could hang in every passenger truthfully acknowledging what we weighed. I wasn't sure which should scare me more. Then, they call our flight and there is no security, not even a wand over our bodies. In my mind I was recalling DFW airport tossing my brand new bottle of flat iron spray in the trash two days prior because it was more than the allotted 4 ounces. There I stood waiting to board a plane full of people who most likely knocked a good 20 pounds off their weight acknowledgement and now could be wearing bombs in their shoes and no one would even know it! This was a very trusting airport. I guess with only 8 passengers on board, they weren't worried. When we boarded the plane, the pilot, who looked younger than me, turns around to say hello and gives us safety instructions. You see, when you are on a plane that small, they don't bother with a P.A. They just turn around and give you a hug they are that close! The part that was most confusing is when I noticed the pilot check his laminated "cheat" sheet 3 times before we took off to make sure he hadn't forgotten anything. I was not sure to be concerned that he felt the need for a reminder/cheat sheet or to be relieved that he was so safety conscious that he just needed to continue to make sure everything had been done. I decided to go with safety conscious. I was seated basically next to the pilot so the only thing in front of me was the windshield and the controls for the co-pilot if there had been one. I was incredibly surprised...Not only did I NOT get sick, I enjoyed it so much. The landing was the smoothest I had ever experienced. The ride back to Nantucket was equally enjoyable :) Towards the end of our stay we were notified that storms were headed our way. The storms that hit New York City and Brooklyn hit us head on at 3 am. I have never felt a house MOVE in a storm due to wind until that night. The rain and wind that went on for 3 hours was unlike any storm I have ever witnessed. The next morning we went to the chamber of commerce to see if that had been a "normal" storm for an island. I told my Mom I was going to feel ridiculous if that was a normal thing for them and it had scared us to death. It would quickly dissolve any fantasy of living on a island one day for me. But to our delight, we weren't crazy. They told us that the hurricane the week before was nothing to the storm we all survived. It is truly amazing what mother nature can provide for her entertainment:) But to make a long story shorter, I had an amazing time. I loved being with my Mom and my Aunt, being able to sleep in and smell the salty ocean air. Reflect on who I was and where I hoped I would grow to be. It was a fabulous week in more ways than I can describe. But I was so excited to see my kiddos and husband. As grateful as I was that they had a good week, I do have to admit that when my husband told me his week was "relaxing" I was a little wounded. I mean, I am glad that our children were "angels" for him all week and that he enjoyed the time with them, but I kind of wish that even if just for one afternoon they had given him some of the reality of some of my days! I also know deep down that a week of "angel" behavior means the next week when I am home I am getting the opposite! I will accept any and all prayers! :) Well the trip and beautiful weather put me in the mood for "Football" food so here are a couple of our favorites. I will warn you they are not healthy as not good game food should be. But they are delicious! With Mississippi Mud Peanut Butter Brownies and Mexican Casserole, you will welcome Fall right on into your kitchen!



Mississippi Mud, Peanut Butter Brownies

* This favorite is more a method than a recipe since I use convenient ready almost made for almost all of it...there are several steps but it is very simple and easy.

1 box of your favorite brownie mix, made and baked in a 9/13 glass pan.

When they are done, as soon as you take them out of the oven, pour 1 bag of mini marshmallows over the top and cover immediately with foil. The heat of the brownies will melt the marshmallows perfectly. Leave covered for 1 hour. After one hour, spread 1 cup of creamy peanut butter over the marshmallow layer. The spread your favorite chocolate icing over than. Slice and serve! YUM YUM

One variation is to spread raspberry jelly or jam over the marshmallows instead of the peanut butter.


Mexican Casserole

4 cups crushed tortilla chips
1 jar Frito lay queso (the one in the jar in the chip aisle)
1 pound ground beef
1 small onion minced
1 package taco seasoning mix
1 can drained pinto beans
4 green onions chopped
1/2 cup chopped black olives
2 cups shredded cheese of your choice

Brown the meat and the onion and when done add 3/4 cup of water and your taco seasoning packet. Simmer and stir for five minutes. Then add the drained beans and mix in with the meat. Preheat your oven to 350 degrees. Lightly grease a 9/13 baking dish and pour the crushed chips in the bottom. Then layer the meat mixture on top of the chips. Then pour and spread the queso over the meat. Then sprinkle the chopped green onions and black olives. Then sprinkle the shredded cheese over the top and bake for about 20 minutes or until the cheese is melted and it warm throughout. I serve this with salsa and sour cream.

Almost September !!!

Happy Monday everyone! Well, we survived the first week of school...I hope we survive the 2nd Monday of the year just as well :) My son had a fantastic first week of school. Mom had a little harder time. I will say in defense of myself that I did not cry the first day until my son was safely in his classroom and we were all out of the school back in the comfort of our own vehicle. My husband had commented on how well I was doing as we walked out of the kindergarten hall and I just nodded. I only nodded because I knew that if I did speak at that very moment I was going to lose it. You see, I don't like anyone to see me cry. I am funny like that, it makes me very uncomfortable to allow myself to be that vulnerable in pubic. Not to mention that I am not a pretty crier. Once I put my seat belt on, I absolutely sobbed. Little girl sobbing. My husband's eyes got huge...he only thought he got out of this milestone safely! ha ha! I proceeded to cry off and on throughout the week.I am so grateful he was here to witness all of it. I am quite sure he would have rather been at the office! The one place that I have the hardest time controlling not crying is in church. The church that we attend has worship music that evokes emotions in me that until we attended there, I did not know were possible. The music truly brings tears to my eyes. Luckily for me, it is normally pretty dark in the sanctuary when worship begins. There are Sundays that the worship team and their beautiful voices stir up emotions that even sermons can not. It is amazing that music can reach your soul like that. It often reminds me how much I wish I could sing. I can assure you that if I did sing at the top of my lungs, it would cause others to weep and it would not be for good reasons. :) I can remember exactly when I realized I could not sing. My sophomore year in high school, a friend of mine was asked to sing at a school event. He asked me to join him...he thought I could sing, so did I. We chose to sing a Garth Brooks song and he played guitar. We even practiced. Let me make this clear...he could sing and really well. I am not sure why he thought I could...or why I thought I could. So the night of the school function, in front of a couple hundred people, we sang. And when we were done, I knew it was bad. I knew I was awful, and as much as I wanted to believe it wasn't as bad as I knew it was, my own family confirmed my worst fears. I saw my Mom and she said "Did you have fun?" and I said "I think so..." She replied with, "Good, I am so glad, the food was really good, you should have a bite to eat." You should notice that missing in that conversation was...You did great! You sounded beautiful! On cor, On cor! NO ONE SAID THAT. In fact, no one said much of anything. I think that was the kindest thing that they could do for me. I know if I had sounded half way decent, as much as they loved me, that they would have loved to tell me so. It was that bad! Seriously bad! I realized that night that even karaoke was out of my near future. So, I secretly envy those around me with a beautiful voice and I married someone who can actually sing. I just live vicariously through him. Oh the night my dreams of being a superstar on stage died...God had better plans for me! :) On to better things... I have a delicious recipe for you that we had last night. We ate at a really good restaurant last week and my husband ordered the potato chip chicken with an onion sauce. It was so good! I made up my own recipe for it yesterday and it was a hit. I hope you'll try it or any of the variations I listed. Hope you all have a good week! God Bless!


Potato Chip Chicken

4 boneless, skinless chicken breasts (preferably pounded thin)
3 cups Lays Potato chips, crushed finely (Half a large bag of chips or 2 lunch size bags)
1/2 tsp garlic salt
1/2 tsp onion powder
1 cup low fat buttermilk or 2 eggs beaten
1/2 cup flour

Heat oven to 375 degrees. Pour the crushed chips in a pie dish or plate for dredging the chicken and add the onion powder and garlic salt and mix around with your fingers. Pour the buttermilk in a bag or bowl for dipping the chicken into and do the same with the flour. Dredge your chicken in the flour first, then the buttermilk or eggs and then in the chips. Push the chips on the chicken to help them to stick. Then lay them on a cookie sheet with a rack if you have one. If not that is OK, it just might not be as crisp on the bottom. Bake them for 35 minutes or until lightly brown and cooked through. Serve in a variety of ways, see below...

I served our chicken with the onion sauce that is listed below but you could also serve it with the other variations listed:

*Use BBQ Lays instead of plain ones and serve with a little BBQ sauce on the side
*Lightly squeeze honey over the top of each cooked chicken breast...the salt and sweet combination is awesome!
*Serve with a honey mustard dressing or sauce


Green Onion sauce:

1/2 cup light sour cream
1/2 cup low fat mayo
1 TBSP fresh lemon juice
2 green onions chopped
2 1/2 TBSP Lipton Onion soup mix

Whisk the above together and chill for 30 minutes. To serve...and I know this seems odd, put the sauce on the plate first and smooth it out so that when the chicken is placed on top, it warms the sauce slightly. It is delicious!

School is Starting !!!

Hi there...well I guess I took a long, long vacation this summer from my little blog. Would have been nice if I had taken the time to tell you I wouldn't be back until August wouldn't it! I apologize, I try to have better manners than that. The summer has flown by. And with this heat, it can't go fast enough! My oldest is starting kindergarten next week. It breaks my heart. I really should be ready since we had him for an "extra" year because of pre kindergarten, but I am NOT ready. He is SOOOO ready. I would rather have it this way than reversed for sure. I hope the transition for Mommy gets easier with number 2 and 3 but I have a nagging feeling it won't. I truly enjoy my baby boy...he is so much fun and I just don't want to share him. We will meet his teacher this week and I am attempting to relish every hour with him until Monday, but the clock just ticks faster. He gets to pick his first day of school breakfast, lunch and dinner. We have been busy selecting different options, this type of foodie freedom has proven to be a BIG decision for my son. There is no telling what we will end up eating on Monday! Although I have neglected this blog now all summer, I have not neglected my kitchen and have some great recipes to share. Try them soon and pray for cooler weather!

Here are some favorites from this summer's kitchen...in no particular order: Cornbread salad...yes I did type Cornbread salad :) Balsamic Brown Rice, and my Cream Puff Pie

Balsamic Brown Rice

2 cups Brown Rice

1/4 cup balsamic vinegar

1/4 tsp salt

1/4 tsp pepper

1 cup chicken broth (I use low sodium)

3/4 cup water

1/2 cup chopped roasted red peppers, drained

4 green onions chopped

In a microwaveable safe bowl, mix everything but the onions and red peppers together. Microwave, covered on high for 8 minutes or until almost all of the liquid is absorbed. Let stand for 3 minutes and then fluff with a fork and add the onions and peppers and serve. FYI....if you choose to use white rice instead of brown, the vinegar will discolor your rice to a rosy color that isn't that pretty...:)

Cornbread Salad

1 Jiffy cornbread mix

1 egg

1/4 cup milk

1/4 mayo, light is fine

4 green onions

1 cup tomatoes chopped fine

1/2 cup bacon bits (old school style works best...bust out those BAC O's)!
1/2 fresh shredded cheddar cheese....shredding this yourself really does make a big difference here

Pre heat your oven to 375 degrees. Grease an 8x8 square dish. Mix your cornbread mix with the egg and milk and pour and spread into the dish. Bake for 12-17 minutes or until done. Let cool for 45 minutes and then crumble into a large bowl. Then add everything else except the mayo. Fluff the ingredients together with a fork. Then add the mayo. It should not be a wet salad, the mayo just serves to make it a little moist. Chill for one hour and serve. So Yummy, you won't believe it!

Cream Puff Pie

I adapted a recipe I saw for this to fit my tastes and the final product was a win. I hope you'll try it if you like cream puffs...tastes just like one but better!

Crust:

1 stick of butter

1 cup water

1/4 tsp salt

1 cup flour

4 eggs

In a saucepan, bring the butter, water and salt to a boil. Add the flour all at once and mix with a wooden spoon until the mixture begins to form a ball, usually takes about one minute. Then remove from the heat and let cool for five minutes. Then add the eggs, one at a time, beating well after each addition and spread in a greased 11x14 dish. Just spread it on the bottom of the pan, just like you would brownies. Bake at 425 for 14-18 minutes or until puffed and golden. It will climb up the sides of the pan and puff. Don't worry about puffing too much as it will fall some as it cools. When done, completely cool the crust before adding the filling.

Filling ingredients

1 block low fat cream cheese, very soft

2 packages instant white chocolate pudding mix

1 package instant french vanilla pudding mix

3 cups of milk...I used skim

1/2 tsp vanilla

1 container of fat free cool whip

Mix the softened cream cheese slowly with the pudding mix and add the milk slowly. Whip on high speed for five minutes. Then add the vanilla and mix to combine. Spread into cooled crust and chill for one hour. Then spread the cool whip on top. This would also be good with a layer of fresh raspberries under the cool whip.

Mocha Meringues and More!!!

Happy May! I can't believe we are more than halfway to June! I don't know about anyone else, but it feels like 2010 is flying by. It has been a fun couple of weeks. School is ending for my kiddos Friday. I am looking forward to a break from the early morning drives to school every day but will miss my other Mommy friends at pick up. I have enjoyed my after school visiting time at the park, the playground and at McDonald's with the other parents so much, and I am really sad to see it end. What a blessing this year has been, so many important lessons learned. Thought I might share a few...

Lessons:

1. My daughter really is fine 5 minutes after I leave her with her teacher even though she is crying and pleading with me not to go.(although it literally tears my heart in two)

2. My children are not perfect and very capable of getting in trouble at school!

3. There is nothing cuter than seeing my little preschoolers marching into school with their backpacks on and carrying their lunch boxes so proudly.

4. My children will catch every illness that is going around at school.

5. Target is very enjoyable at 9:10 in the morning...no one is there because nothing else opens here at 9:00 am....everything opens at 10:00. I didn't know this until I was a stay at home Mom

6.I really can go to school in a baseball cap with no makeup on and no one notices.

7. My son was finally able to read the occasional "I Love you Ethan! Love, Mommy" notes I place in his lunchbox by the end of the year.

8. A stroller, although cumbersome in a busy hallway really does help with getting arm loads of artwork to the car.

9. Although I swear it weighs 50 pounds, carrying my 7 month old in her car seat in and out of school every day, twice a day, all year, has had NO affect on the tone of my arms...very sad and disappointing

10. I am really going to miss my son when he goes to "big kid" school in the fall. I will miss him more than I ever dreamed I could.

I realized lesson number 10 when we went to kindergarten round-up this month at his elementary school. I have to admit, I had to quickly wipe away tears before he noticed. Where has the time gone? I am even more aware of how precious my time with all of my children is. As excited as he is for next year, it makes my heart ache. I am so grateful for every day. I pray God graces me with years of the kind of love I felt this year for my family and friends. Our God is so great, so very great!


On to some summer light recipes, hope you enjoy them...By the way, I did find my camera! Carefully tucked away in the new swimming lesson bag I purchased :)


Mocha Meringues

3 large egg whites at room temperature
3/4 cup super fine sugar ( see note at the bottom of the recipe)
1 tsp vanilla
1 tsp instant espresso powder
1/2 tsp salt
1/2 tsp cream of tartar
1/4 cup mini chocolate chips, or very finely chopped chocolate (optional)


Whip the egg whites for about 30 seconds on high with an electric mixer or until foamy and with the mixer running, slowly add the sugar. When the sugar is mixed, add the other ingredients except for the chocolate. Mix on high for 3 minutes or until the mixture holds a stiff peak. Then fold in the chocolate. With a large spoon, dollop large mounds of the mixture on a parchment or wax paper lined sheet pan. Bake at 250 degrees for 1 hour, then without opening the door, turn the oven off and let them sit in the oven for 2 hours. Store in an airtight container for up to 3 days. You can also leave the chocolate and coffee out and make these vanilla, or add about 1 tsp of any citrus zest to make a variety of meringues.

*note* If you can't find superfine sugar, you can also make your own very easily. Measure the amount of sugar you need and the pour it into a Cuisinart and pulse for about a minute. Voila! Superfine sugar.

*** Serving suggestion...these meringues are delicious with sliced strawberries and fat free cool whip or whipped cream. Also delicious with a scoop of sorbet or gelato.


Summer Fruit salad with Lime Vinaigrette

Summer fruits...your pick! Slice add to a bowl, then allow them to sit in the dressing for about 20 minutes.

Lime Vinaigrette

1/4 cup fresh lime juice
1 tsp lime zest
2 tsp unseasoned rice wine vinegar ( my favorite)
(you can also use champagne vinegar if you need to)
2-3 TBSP honey or agave nectar depending on how sweet you want it
1/2 tsp kosher salt
3 TBSP extra virgin olive oil
1 TBSP very very finely chopped mint

Whisk everything except for the olive oil in a bowl, then either whisk the olive oil in or pour everything into a container with a lid and then shake the heck out of it. Chill and pour over fruit salad, very refreshing and unique.

Happy Tuesday :) Loving Low Fat Key Lime Pie


I feel like we have actually had a spring here in Texas! I have enjoyed the weather so much, and I am quietly excited for summer....but not necessarily the 105 degree heat! There are so many summer dishes I enjoy making that I have had a lot of fun lately getting into my recipe box and trying out some new spins on old favorites. Because I am still desperately trying to loose the last 15 pounds of baby weight, I have been trying to stick to a very healthy diet, but that's not to say that I don't splurge! So you're definitely going to get some healthy recipes here soon, but there will also be some big splurges! :) The following is a healthy alternative to a favorite summer time dessert, Low Fat Key Lime Pie. I wish I had a picture to show you, but I have misplaced my camera. I know I put it somewhere for safe keeping and lets just say it is very, very safe because I have no idea where it is! I can promise you that I know when I will find it...the day I buy a new one! Lots of love to all you! More recipes to come soon I promise...and pictures!





Low Fat Key Lime Pie


Crust:
1 sleeve of low fat graham crackers. (In the box of graham crackers there will be three packages of crackers...you need just one of those)
1/2 cup slivered or sliced almonds
3 TBSP melted low fat butter
2 TBSP sugar
1/4 tsp kosher salt



Lime Cream Filling:

3/4 cup Egg Beaters
1/2 cup fresh lime juice (not the bottle stuff, it has to be fresh)
1 can fat free condensed milk
1 lime zested (if you don't have a zester...leave this out, it will still be good just not as tart)
1 tsp vanilla
1/4 tsp salt

Preheat your oven to 350 degrees. I love this crust recipe, but you can also just purchase a low fat ready made graham cracker crust at the store and make this pie even more simple, just go with which ever sounds best to you! But if you want to make the crust, here ya go, you won't be disappointed. In a Cuisinart, pulse the crackers by themselves until they are very fine crumbs. This takes about 30 seconds. Then add the rest of the ingredients except the butter and pulse for 10 seconds. Then with the motor running, carefully pour the melted butter through the feed tube until incorporated....about 10 seconds. Pour the crust mixture into a pie plate and with the bottom of a measuring cup, lightly press in the bottom of the dish and slightly up the sides.



Next make the filling. In a blender, combine the egg beaters, zest, vanilla, salt, condensed milk and lime juice and blend for about 20 seconds or until smooth. Pour into your pie crust and bake for 10-12 minutes or until lightly golden. Then cool completely and chill for a couple of hours. I serve mine with fat free cool whip, but you can serve it with or without cream topping. If I am being especially fancy, I will even cut a lime very thinly and place those on the pie. A helpful hint...place your pie dish on a cookie sheet and then pour your filling in and bake. The cookie sheet makes the pie with the uncooked filling easier to get in and out of the oven.

Grateful

A Week of Grateful Thoughts

It has been a great week since I last updated. Beautiful weather... I mean the kind of weather that makes you want to stay outside all day. The kind that makes me appreciate a date night to a great Tex Mex restaurant and having fantastic food sitting on a patio with my husband. Or the kind of weather that makes you drag all of your family to the arboretum and stay for hours just enjoying being outside...all while also becoming quite envious of the the beautiful flowers and grass that I know I will probably never be able to recreate in my own yard :) I have been so very grateful for so many things in the last week. From the obvious things such as Christ, family, health, my spouse, great friends, and the weather. But also grateful or the less obvious, such as my working air conditioning or children's preschool and wonderful teachers. For thoughtful things that friends do without even thinking about it like helping with getting kids home from school, sending a sweet card to make my day better or even dropping off coffee and thoughtful treats as a morning surprise. I think about the fact that I spend too much time dreaming and wanting things that don't matter when I should be living in the right now. And then there are the very unconventional things I am grateful for...they should give you a chuckle...

1. When I can get a certain size of clothing on still....VERY GRATEFUL

2. When my husband offers to take us out to eat instead of me cooking, YEA!!!!

3. When my daughter is finally able to willingly and successfully wipe her own rear-end! :) That is a HUGE moment of grateful!

4. When you find extra money in a purse or pair of pants you haven't worn in a while!

5. When you go to Target and have time to look at everything you want to look at because your kiddos are all behaving well...

6. When I have a coupon for at least half the groceries I need. ( I LOVE that)

7. Finding ELF makeup at Kroger so I don't have to buy it on line!

8. Hitting "happy hour" at Sonic!

9. FREE cone day at Ben and Jerry's...a little taste of heaven!

10. MY DVR!!!!!

Hope all this helps get your thoughts flowing on what you are grateful for! Here is a yummy recipe for you. Beef Stroganoff, partly my Grandmother's recipe, but updated for my tastes! Hope you enjoy :)

Beef Stroganoff

1 1/2 pounds cubed round steak sliced thin

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

2 TBSP olive oil

2 TBSP butter

1 onion sliced

1 8 0z package mushrooms sliced

1 15 ounce can low sodium beef broth

1/2 cup red or white wine

1/4 cup water

1 cup sour cream

1 package Lipton onion soup mix

1 packed egg noodles, cooked

In a large skillet, heat the butter and oil over medium heat. Mix your flour, salt, and pepper together and then shake it in a bag with the meat. Brown the meat in the hot oil and butter until lightly brown. This should take around 5 minutes and then remove it from the pan. Add the sliced onion and mushrooms to the pan with the drippings and saute for a few minutes or until the onion is softened. Then add the broth, wine, water and meat back to the pan and cover stir with a wooden spoon to get up all the bits on the bottom of the pan. Cover and cook on low for about 30 minutes or until the meat is tender. You will want to give it a stir about once every ten minutes. While that is cooking, mix the sour cream and onion soup mix together and set aside. Then cook your noodles according to the package instructions. When the meat mixture is done, remove it from the heat and add your sour cream and onion mix to the meat and stir to combine. Then add the noodles to the meat mixture and serve.

Long Time, No Type!

Hello out there! Its been too long! I am so sorry I have been so bad about posting these past weeks, but I tell you, its been a doosy of a time. I have just been stuck in one of those seasons of life where there is not enough time, and too much tardiness to all the things I need to get done and not enough sleep. But I will say that there have been many good things throughout these trials; one of them being that I have kept track, (for the first time in my life mind you) in a journal all of my ridiculous thoughts. When I look back on it, I am able to reflect how really tedious and small most of those moments of frustration or issues are in the grand scheme of things. But most importantly, I realize how great God is. That He gives me grace in ways that I don't even realize and that when I have asked for wisdom, He always grants it, but in His time. That has always been a problem for me. I want things in "Lauren" time. I am learning the hard way to work on that :) Here are some things from my list, maybe you can relate to a few.

1. Why is it that if you get off schedule of getting the laundry done by just one or two days, it will take TEN days to get back to a manageable amount.

2. Another laundry issue....Why God Why does my husband need to change his clothes 3 times a day...Seriously! The amount of laundry for his work clothes, work out clothes and home clothes is unreal :) (He will kill me for this)

3. Laundry...why is it that every pair of my son's socks looks like he ran a marathon in mud no matter how many times I wash or bleach them...are my floors really that dirty

4. Laundry (do you see a pattern here) Where does all the lint come from?

5. Why is it that when I am running late to get my kids from school I some how ALWAYS end up behind some type of construction truck, Sunday driver or someone who is lost who is always going 20 miles below the speed limit

6. Why can't they make an infant car seat that does not weigh 50 pounds and then 75 pounds when you carry your chunky monkey 6 month old in it...

7. On that note, carrying 75 pounds every day in that infant seat....why oh why don't my arms look more toned?

8. I got spray tanned today....it is an amazing miracle how cellulite looks some much better when its a bronzy tan. Truly, the ads that say tan fat looks better are so true!

9. A Little Debbie product tastes good no matter how old you are...(HELLO cellulite from previous grievance above!)

10. My friends and loved ones are prayer warriors. God bless them for being so vigilant in praying so diligently for me. I love them dearly.


So with that said...here some new recipes. Happy Spring to all of you!



Yummy Yummy cole slaw...even if you don't like cole slaw

1/2 head of red cabbage
3 green apples ( I leave the skin on)
6 green onions chopped
1/2 cup raisins
1/4 slivered almonds

optional- 1 fennel bulb chopped, or 2 carrots chopped

dressing: Whisk together and set aside in the fridge
1/2 cup mayo ( low fat works great)
3 TBSP apple cider vinegar, rice wine vinegar ( my fave) or white balsamic
3 TBSP sugar
salt and pepper to taste

If you have a Cuisinart, chop everything but the onions, raisins and almonds. I love fennel, it has a faint licorice taste and is really good in this but it can be pricey so you don't have to add it. I also add 2 chopped carrots if I have them. Once you have all the veggies chopped, add the almonds, raisins and onions. Put it in the fridge until you are ready to serve. When you are ready to eat, mix the salad and dressing together.

My Orange Chicken

4 Chicken breasts pounded thin
2 TBSP olive oil
2 eggs, beaten
1 cup Panko Bread Crumbs
1 cup heavy cream, half and half or evaporated milk....all of these heat well even the skim varieties
1/4 cup orange marmalade jelly
salt and pepper to taste

Heat oven to 350
In a large skillet heat the olive oil on medium heat. Pour beaten egg in a low dish and pour the panko bread crumbs in another dish. Dip chicken in the egg wash and then in the bread crumbs and brown in the oil. They should be golden brown and that takes usually 3-5 minutes per side. Then place them on a sheet pan in the oven for about 15 minutes or until cooked through. Meanwhile when the pan is cool, wipe out the excess oil and pour in the milk of your choice and add the jelly and whisk to a small simmer until combined. Taste for salt and pepper and pour the sauce over your chicken when you are ready to plate.


Easy Salmon Cakes and Sauce

2 large Bags (6 0z) each of skinless, boneless salmon (by the tuna fish)
1/4 cup mayo, light works great
1 egg beaten
2 green onions chopped fine
1 TBSP Dijon mustard
1 tsp lemon zest
1/2 lemon juiced
1/2 tsp pepper
1/2 tsp salt
1 1/2 cups cracker crumbs, your choice
2 TBSP olive oil

In a large bowl, mix everything but the fish and cracker crumbs. When mixed add the salmon and 1/2 cup of the cracker crumbs to the mixture and mix lightly. Pour the remaining cracker crumbs in a dish for dipping the salmon cakes in. Using either a measuring cup or just a spoon, get about 1/4 cup of the fish mixture and make it into a small cake with your hands and place it in the crumbs and roll around to get it not so sticky. Repeat with the remaining mixture and cook over medium heat in the olive oil until brown and crispy on both sides. Usually 4 minutes each. You are only needing to get it warmed through and to cook the egg since everything else is cooked. Drain on a paper towel or brown paper bag and serve with sauce below.

Citrus Sauce

1/4 Cup light mayo or full fat
3 TBSP sour cream, light works great
1/2 lemon juiced
1 TBSP Dijon mustard
1 green onion minced or chopped very fine
1/2 tsp dill, dried variety or 1 TBSP fresh

Whisk the above ingredients and serve with salmon cakes or fish

Spring Break Recipe Rundown

Happy Spring Breakout out there! I figured I would start out the spring break week with a rundown of some of my favorite recent recipes. We had such a beautiful weekend here. Really put me in the mood for warm weather! My oldest daughter has had some zingers lately, I just have to share a couple of them. She has been telling everyone she loves lately that she "loves them INTO pieces" this of course instead of "I love you to pieces." I am sure that this statement will come back to haunt me in some way later in life when she remembers this. But something she recently said will definitely come back to haunt her in the next ten years when I remind her of it at the tender age of 13....Let me preface this with the explanation that for a few weeks, burping invaded my happy home. All it took was one LOUD burp from my son and his little sister fell in love with the sound and name of that lovely body function in no time! While at her Aunt and Uncle's house, she announced to everyone that she had just "burped out my bottom" Oh yes, she did. Lovely huh? I am totally going to win MOTHER OF THE YEAR. My beautiful 3 year old daughter has fallen in love with the sound of passing gas. It would be heart breaking if I wasn't so tired! :) Now onto some good and easy eats! These are some of my family's favorites: Fresh tomato pesto with pasta, too easy Peanut Butter Kiss cookies, My BBQ Sauce and Ricotta Blueberry Pancakes with Maple Cream Syrup.



Too Easy Peanut Butter Kiss Cookies:

1 package Betty Crocker Peanut Butter Cookie Mix (the dry mix, usually around $1.50)
1 egg
3 TBSP vegetable or canola oil
1/2 tsp kosher salt
1 tsp vanilla extract
1/2 cup creamy peanut butter
1/2 sugar
Hershey Kisses, unwrapped

Preheat oven to 350 degrees. Mix together in a large bowl: the egg, oil, salt, vanilla extract, and peanut butter. When thoroughly mixed, add the dry cookie mix and stir to combine. Using a spoon or small ice cream scoop make balls with the dough and roll them in the sugar. Place them on a baking sheet and bake for 8-10 minutes. Take the out of the oven and gently press a Hershey kiss into each cooked ball. Let them cool (if you can wait that long) and store in an airtight container.



My BBQ Sauce

This quick and easy sauce is tart and sweet...but no heat. It is a vinegary (is that even a word?) sauce, so keep that in mind before you make it. My favorite combinations are sweet and tart so this BBQ sauce was a winner in my house. I love it on any kind of protein, surprisingly very good on salmon. Really.

3/4 cup ketchup
2 TBSP balsamic vinegar
2 TBSP red wine vinegar
1 garlic clove chopped fine
2 TBSP soy sauce
1/2 tsp salt
2 tsp Dijon mustard
2 TBSP brown sugar packed

Mix the above in a microwave safe bowl and heat for 1 minute on high, then whisk again and its ready to serve.


Ricotta Blueberry Pancakes with Maple Cream Syrup

2 cups Bisquick mix ( you can use the light)
1 1/2 cups milk (any kind will work)
1 egg
1 tsp vanilla extract
1/4 tsp kosher salt
1/2 cup ricotta cheese
1 cup fresh or frozen blueberries
1 tsp lemon zest
cooking spray
Maple Cream Syrup (recipe follows)

Mix all of the above ingredients except the blueberries and the syrup with a whisk until combined. The mixture may be a little lumpy and that is OK. Heat a skillet, I like to use a nonstick, over medium heat and spray the pan with non-stick cooking spray. Using a 1/4 cup measuring cup, pour 4-5 scoops of the mix onto the hot skillet leaving room to be able to flip. Quickly sprinkle about a tablespoon of blueberries onto the top of each pancake before you flip the other side. This way the berries stick to the uncooked portion of the batter. If you mix the berries into the batter it may turn gray or blueish due to the color of the berries. Cook the pancakes on each side for about 2 minutes or until golden brown on each side. Serve with syrup or maple cream syrup.

Maple Cream Syrup:

1/2 cup maple syrup, any grade will work
4 TBSP melted butter, but must be cool, not hot
1/4 tsp vanilla extract

Melt and cool to just warm or room temperature your 4 tablespoons of butter. I do this in the microwave. Then add your maple syrup and vanilla and whisk, and you must use a whisk, for about 2 minutes. This whips the butter to a creamy stage while incorporating the maple syrup and then serve....SO good :)

Fresh Tomato Pesto with Pasta

1/4 cup slivered almonds (toasted if you have time)
12 ounces cherry or grape tomatoes (one container)
1/4 cup packed fresh basil leaves
1 medium garlic clove , minced
1/2 Kosher salt
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil
2 green onions chopped
1 pound pasta, thin spaghetti
1/2 cup grated or shredded Parmesan cheese

If you have time, heat the almonds in a nonstick skillet over medium heat for 3-5 minutes to lightly toast and then cool. If you don't have time, go ahead and use them straight from the package. In a food processor, process almonds, tomatoes, basil, garlic, 1/2 teaspoon kosher salt, 1/4 cup of the Parmesan cheese, the green onion, and red pepper flakes until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook per package directions. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot. Add pesto and the other 1/4 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately.

Two for One Dinners and other Fun Thoughts

This was a hard week to say the least. There has been a horrible stomach bug raging through my children's preschool and by the middle of the week, my oldest two had it. Quickly followed by myself and then my four month old daughter. When you have multiple children getting sick from from every area of their bodies all over your home, it makes life seem pretty dark to say the least. But thankfully, by Saturday night, both older children were feeling good and Daddy has yet to come down with anything, I will take my blessings as they come! On a funnier side note, because of all the illness in the house, the laundry got backed up and I was running low on basically everything I can get my still pregnancy-weight strapped body in. When I went to put on a pair of underwear...I searched in my drawer and found a pair I didn't remember having, I was pleasantly surprised. I slipped them on and they felt so good, they were so comfortable and I had that feeling of "where have you been all my life." It's amazing how such a simple thing as a good fitting pair of undies can make the storm going on in your life seem like a calm, cool, bubbling stream. I thought to myself "I am so glad the laundry got low, I would have never seen these if I had not had to "search" for them." When I decided I would treat myself to another pair of these extremely comfy undies, I looked at the tag to see which store had made them and saw "Old Navy" but then to my dismay I saw "maternity!" OH MY GOSH, this pair of wonderfully fitting undies that I thought were a gift from angels were actually a pair of maternity underwear that did not make it into my "maternity clothes" box that had been put up 3 months ago! Thus ending my love affair with the comfy undies. I threw those suckers off as if they were on FIRE! Now onto more serious and normal topics. I have become a Huge Fan of the Boneless Pork Loin Roast. Because of the size, I can cut it in half and get two dinners out of one roast. They freeze perfectly, are so easy to work with, and take on any flavors you add. I made two totally different dinners this past week with this roast and got great reviews. The first recipe I have listed is a Honey Mustard Bacon Roast that does take about 90 minutes to cook, so you will need to take that into consideration before making it. The other recipe is disgustingly easy. I am not even sure its considered a recipe its so simple, but is SO good. Its a recipe for pulled pork sandwiches, made in a handy crock pot from a fresh or frozen state. Double duty out of any cut of meat works for me! Hope you have a good week!

Honey Mustard and Bacon Roast

1 2-pound boneless pork loin roast ( You will have to buy a 3-4 pound roast and cut it in half or use the whole thing and just double the sauce recipe and amount of bacon)

1/4 cup of Dijon mustard

3 tablespoons whole grain mustard

1/4 cup honey

2 garlic cloves minced

1/2 tsp salt

1/2 tsp pepper

6 bacon slices

cooking twine if you have it

Preheat oven to 375 degrees. Grease a baking dish and rack if you have one. If you don't have a rack, you can certainly cook the roast without it. Lay your roast in the baking dish, fat side up. In a mixing bowl, combine the two mustard's, honey, and garlic. Sprinkle the meat with the salt and pepper. Pour and spread half of the sauce on the pork, while reserving the other half for after it is cooked. Then take your bacon and lay it on the pork length ways covering the sides and top of the roast. If you have some twine, tie the bacon on the pork, if not, do not worry about it, just make sure the bacon is on the top portion of the roast, not the sides so it won't slide off. Bake the roast at 375 degrees for 90 minutes or until the thickest part, usually the middle is 160 degrees in temperature. ( You may want to lay a piece of foil over the top after 60 minutes if you don't like your bacon too crispy or dark.) Once it is cooked, let the meat rest of 10 minutes and then slice and serve with the sauce your reserved earlier.

Pulled BBQ Pork

1 8 to 12 ounce bottle of your favorite BBQ sauce

1 onion sliced into four pieces

1/2 cup orange juice

salt and pepper

your favorite hamburger buns or rolls for serving

Place your roast in your crock pot and sprinkle with salt and pepper. Place the sliced onion around the roast. Mix your juice and BBQ sauce in a bowl and pour it over the roast. Replace the lid and cook on low for 6-8 hours. If you need to cook it longer, I suggest cooking it from a frozen state and on low 10-12 hours. When it is done, take two forks and pull the roast apart in the crock pot, in essence shredding it and then mix it around with all of the sauce. Serve big drippy portions of the juicy meat on buns with all your favorite fixings. Enjoy!

Birthday Weekend and Sunday Dinner

Sunday Dinner :)

Well it's been an exciting weekend! Dinner with great friends and kiddos Friday night and my sweet husband's birthday Saturday. I surprised him with a day out on the town to have lunch with friends and to spend some time together. We finished off his birthday with all the family at Pizza Uno in Fort Worth. Awesome deep dish pizza! Sunday was more of a relaxing day: breakfast, church, lunch, grocery store armed with coupons and Sunday dinner. I made my first ever roast chicken. One, its been a recipe I have wanted to try and two, the whole chickens were on sale at our store today so it was a winning selection. I have to tell you, it was very simple and good, so good that I am sad it took this long for me to try it....I added potato boats and called it a meal. I can't wait to hear if anyone tries any of these recipes and what you think. Please let me know :) Hope you have a good week, happy cooking and God Bless.

Roast Chicken

1 4-5 pound whole chicken

1 lemon
1 bunch of thyme (like 10 sprigs, they usually sell it in a container in the produce section)
5 garlic cloves, smashed (skins taken off)

2 TBSP melted butter

1 yellow onion peeled and cut in large wedges

3 carrots, peeled and cut half

1 cup chicken broth

2 tsp salt and 2 tsp pepper

(optional: lemon wedges for plates)

Rinse your chicken off and pull out any giblets left inside. (Usually, they are in a little bag inside the chicken, but oddly enough, mine didn't have any, very strange. This is the only time I really rethought this dinner...the whole giblet thing creeped me out, but it was worth it) Pat it dry with paper towels. Mix your pepper and salt together and sprinkle the inside cavity with half the mixture. Slice your lemon in half and shove both halves inside the cavity along with the thyme and garlic. In a roasting pan, or pyrex glass dish lay your chicken breast side up. Take a little kitchen twine or string and tie the legs together and fold the wings under the bird. (My wings would not stay tucked under, doesn't affect the cooking, just looks nicer) Place the carrots and onions all around the bird and pour the melted butter over the top. Sprinkle the remaining salt and pepper mixture over the top of the bird and place all of it in preheated 425 degree oven, uncovered. You want that skin to get nice and golden brown and crispy. You will need to cook it for 90 minutes to 2 hours depending on how large your bird is. Mine was a little over 4 pounds and it took 90 minutes. You will know its done when the juices run clear between the wing and the bread bone. Remove it from the oven and take it out of the pan and cover it with foil to keep it warm while you make the gravy. In a sauce pan, pour 1 cup of chicken broth, 2 tablespoons of your pan drippings and a pinch of pepper and heat it until boiling. Taste it for seasoning and take it off the heat. Serve it with your chicken and veggies. Not necessary, but I served each plate with a wedge of lemon to squeeze of the top of each serving, I loved it.

Potato Boats

5 small to medium russet poatoes

1/2 cup shredded mozzerella cheese

2 tablespoons butter

1/4 cup sour cream

3 green onions chopped

1/4-1/2 cup milk, cream, half and half...anything you got

salt and pepper too taste

Scrub and wash your potatoes and then prick the all over with a fork. Place them on a paper towel in the microwave and cook on high for 15-25 minutes until tender. This will all depend on how big your spuds are so make sure you check them after 15 minutes. When tender, let them cool for 5 minutes. When cool enough to handle, slice just the top off and with a spoon scoop the insides out and place them in a bowl. You will basically be creating a "potato bowl" with four of the potatoes. With the 5th potato, take all the skin off and it to the bowl. I do this because I always seem to need a little more mashed potato so the extra makes sure there is enough. My suggestion is to cut the top off of all of them and then which ever one gets messed up, use it for the one you mash all up. It never fails that one of the potatoes gets messed up by breaking it or going to far in with the spoon so this theory tends to work. Mash the insides with the butter, sour cream, milk and salt and pepper. Add enough milk or cream to create smooth mashed potatoes. Then add your cheese and green onion and fill up the "boats" high high high! Bake them also at 425 for 10-15 minutes or until they begin to brown. (another add in that is sinful is cooked crumbled bacon!)

Enjoy!

First Recipe and a Sweet Tooth Favorite!

This is a personal creation of mine that is great on cold nights and well actually warm ones too! I have a sweet tooth the size of Texas and I am ALWAYS in the mood for something sweet. This dessert promises to be easy and delicious! You can substitute blackberries, mixed berries or cherries for this dessert. You will not even need a mixing bowl! SERIOUSLY!


Peach Cream Cobbler

Ingredients:
1 Bag of frozen peaches....(one that reseals after you open it, you will see why soon)
1 cup of sugar
1/2 tsp almond extract
1 cup Bisquick baking mix (I use the heart healthy brand of Bisquick)
1 cup milk (You can use whole, 2%, 1% or skim...I use skim)
4 TBSP butter ( I often use light butter here and it works great)
pinch of salt


Preheat your oven to 350 degrees.
Grease an 8x8 square glass baking dish and place your 4 TBSP of butter in the dish, microwave for 30 seconds to 1 minute or until the butter has melted.
Add the Bisquick, milk, salt, and almond extract into the baking dish and whisk to mix everything together with the butter. (You will have a few lumps and that is OK)
Open your bag of frozen fruit, add your cup of sugar directly to the bag of fruit and seal shut. Shake, shake, shake that bag.
Open the bag back up and pour and sprinkle the peaches and sugar concoction over the Bisquick mixture that is already waiting for you in the baking dish.
There will be areas that have more sugar than others and more peaches than others and that is part of the beauty of the dish, but if this will drive you nuts, go ahead and move some of it around with a spoon.
Place the pan in the oven and bake at 350 degrees for 45 minutes to an hour or until it is lightly browned and bubbly.

Serve it warm or at room temperature

The cobbler will be sweet and creamy and a mix between a peaches and cream hot pie and peach cobbler. It is an awesome, whip up anytime dessert. When ever I have a coupon for frozen fruit or its on sale, this dessert goes on the table! Enjoy!

Hello Out There

Hello web world! This is Lauren Etter, a stay at home, over tired, over caffeniated, probably in need of a shower, extremely happy and blessed wife and mother. I decided to begin this little blog for a variety of reasons...

1. I love the idea of being able to record my favorite recipes and personal creations from the kitchen for my personal future use and for my friends and loved ones
2. I am consistently the butt of many jokes that I may be the last person on earth not on any public site such as Face book, My Space etc. so this way I can post pictures and stories about our life here in the burbs without having to actually post any pictures of myself!
3.I have so much free time now with the addition of our 3rd sweet baby! (Yea right!)
4. I LOVE LOVE LOVE to cook, truly. But as much as I love to create in the kitchen, I am just as much a fan of what someone else will make for me. So I hope the two people out in the cyber world that may read this blog will share some of their favorites with me.
5. My children may be the funniest indivduals that God ever put on the planet and their stories HAVE to be shared.

So, in the belly of this little blog I vow to share our favorite treats from my kitchen, funny stories, pictures and a little piece of myself that I suspect will only show itself in the form of this blog. Interesting how that works. I do not promise that my spelling, puncuation, grammer or picture taking or posting skills will shine ...afterall, I have 3 small children and that will be my excuse for the mistakes that will most definetly appear in the previously mentioned topics...