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.