tag:blogger.com,1999:blog-41386984672844787402024-03-20T05:07:03.415-05:00One Savory LifeJessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-4138698467284478740.post-66508551198753755332012-12-13T06:00:00.000-06:002012-12-13T06:00:00.762-06:00Nutella Banana Muffins<div class="separator" style="clear: both; text-align: center;">
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So one day I had an epiphany. Take my beloved banana bread/banana muffin recipe...and swirl in some Nutella. Bam!! It's like taking a chocolate covered banana and making it into some warm delicious bread. And who doesn't love a little Nutella.<br />
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Make the delicious batter. Attempt not to eat it all raw. Raw eggs be damned!<br />
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Mix a little nutella with a little bit of the batter. This will help the swirly part not be so thick when you're trying make your swirls. Scientific, I know.<br />
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<strong>Nutella Swirl Banana Muffins</strong><br />
<em>Printable Recipe</em><br />
<em>makes approx. 18-24 muffins </em><br />
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<i style="mso-bidi-font-style: normal;"><span style="color: #333333;">Ingredients: </span></i><br />
<span style="color: #333333;">1 stick of butter, softened </span><br />
<span style="color: #333333;">1 cup of sugar </span><br />
<span style="color: #333333;">2 eggs </span><br />
<span style="color: #333333;">½ tsp vanilla </span><br />
<span style="color: #333333;">1 tsp baking soda </span><br />
<span style="color: #333333;">salt (leave out if you used salted butter) </span><br />
<span style="color: #333333;">2 cups flour </span><span style="color: #333333;">3-4 <u>very</u> ripe bananas, enough to make a generous cup </span><br />
<span style="color: #333333;">1/2 cup chopped nuts (optional)</span><br />
<span style="color: #333333;">Nutella</span><br />
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<span style="color: #333333;"></span><i style="mso-bidi-font-style: normal;"><span style="color: #333333;">Directions: </span></i><br />
<span style="color: #333333;">1. Cream butter, sugar, and eggs together. Add vanilla. Add flour, sift if possible with baking soda and salt. Add mashed bananas and nuts. </span><br />
<span style="color: #333333;">2. In a small bowl, mix approximately 2-3 tablespoons of Nutella with 2-3 tablespoons of batter. Set aside.</span><br />
<span style="color: #333333;">3. Pour remaining batter into greased muffin tin. Drop a small spoonful of Nutella mix on the top of each muffin and swirl in slowly with a toothpick. </span><br />
<span style="color: #333333;">4. Bake at 350° for 18-20 minutes or until a toothpick comes out almost clean in the center. Let cool slightly and remove from pan.</span><br />
<br />Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-31070595364299583262012-12-09T07:00:00.000-06:002012-12-09T07:00:04.849-06:00Pepperoncini Beef Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBWDtyQlW2_J4-5YO_3uWtgwLOkuH-gMuYZUz7PK7cpJqAzhNhyphenhyphen-iexIR_aVkWmFsM58WUYhYKXWFOp8x61C0TYWt7uXbPyY8xdZ73dUVqdBIOnPCKuCJB002hqkj7XE1yPlOXGZknika/s1600/Pepperochini-Beef-Sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBWDtyQlW2_J4-5YO_3uWtgwLOkuH-gMuYZUz7PK7cpJqAzhNhyphenhyphen-iexIR_aVkWmFsM58WUYhYKXWFOp8x61C0TYWt7uXbPyY8xdZ73dUVqdBIOnPCKuCJB002hqkj7XE1yPlOXGZknika/s1600/Pepperochini-Beef-Sandwiches.jpg" tea="true" /></a></div>
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There really is nothing like having a really hard day at work, and coming home to a dinner that is ready and a house that smells so good you almost can’t wait to eat. That happens to be my problem when I come home from work to a crock pot meal. I get home from teaching and picking up the baby at about 4:30, so that gives me about a two-hour window before dinner. That’s a lot of time to restrain myself from digging in. I sometimes even try and convince myself that there won’t be enough natural light left by the time dinner rolls around to be able to take pictures. Thank goodness the baby kept me occupied last night because this roast almost didn’t even see 6:00. It had the most incredible flavor and literally melted in my mouth. And you wouldn’t believe how easy it was…almost criminal. But that’s what I think a good crockpot meal should be, quick and easy to put together but tastes incredible. And an added bonus…this gave us plenty of leftovers for a few other dinners over the next few days. Win-Win! </div>
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<strong>Slow Cooker Pepperoncini Beef Roast </strong><em>Printable Recipe <br />makes about 8 sandwiches <br /><br />Ingredients: </em>1 (4-5 lb) beef roast, any variety <br />1 jar of pepperoncini rings <br />1 onion chopped <br />2 cloves garlic, minced<br />
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<em>Directions: </em>1. Place all ingredients in a slow cooker. Cook on low for 8-10 hours or until roast falls apart with a fork. Serve on toasted hoagie rolls with provolone or swiss cheese and a side of au jus. <br />
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*I did not add any liquid to my slow cooker, except the liquid that was in the jar of peppers. I found that I had plenty of liquid that came from the beef itself as it was cooking. If you are worried about not having enough liquid, </div>
Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com1tag:blogger.com,1999:blog-4138698467284478740.post-7790656258599010502012-12-03T06:00:00.000-06:002012-12-03T06:00:08.626-06:00Apple-Pear Crisp<br />
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I. Love. Fall. Period. Double Period. It is my absolute favorite season. Second being spring, third summer, and winter...well aside from one good snow and Christmas, winter is for the birds in my opinion. I hate the cold. I hate feeling cold, and I hate cold that has "no purpose." You know, that bitter nasty cold that goes straight to your bones. But right now it is fall, the most glorious time of the year. Full of casseroles and slow cookers, apple cinnamon candles and old college sweatshirts. I like to make foods that are in season, because obviously they are cheaper to buy. And you can't get much cheaper than pears you gathered from a relative and apples that have been in your fridge for about a week. Speaking of apples...soooooo good for you, and once I get on a kick, I eat them every day. Not on a kick of any kind right now. Right now I'm still in pregnancy mode, where I eat whatever I want whenever I want. Mental note: I gotta quit that. So I mixed up a good old batch of my favorite apple crisp, but subsituted in some pears. Yummy and very fall-esque. <br />
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<br /><strong>Apple-Pear Crisp</strong><br />
<em>makes 8 servings</em><br />
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Ingredients:<br />
<em>For the Fruit Base:</em><br />
3 cups Granny Smith apples (about 3 large), peeled, cored, and thinly sliced<br />
2 cups pears (about 3 large), peeled, cored, and thinly sliced<br />
1 Tbsp freshly squeezed lemon juice<br />
1/4 cup granulated sugar<br />
1/4 cup light brown sugar, lightly packed<br />
2 Tbsp all-purpose flour<br />
1/2 tsp ground cinnamon<br />
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<em>For the Topping:</em><br />
2/3 cup old fashioned oats<br />
1/2 cup all-purpose flour<br />
1/4 tsp ground cinnamon<br />
1/2 cup light brown sugar, lightly packed<br />
1/2 cup melted butter, cooled<br />
1/2 tsp pure vanilla extract<br />
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Directions:<br />
1. Preheat oven to 350°. Butter a 8x8 baking dish, or use an ungreased stoneware baking dish.<br />
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2. Prepare the fruit base: In a mixing bowl, combine apples, pears and lemon juice; toss to coat. In a separate bowl, mix sugar, brown sugar, flour, and cinnamon. Sprinkle sugar mixture over apples and pears, tossing to coat. Pour mixture into prepared pan, spreading into an even layer.<br />
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3. Prepare the topping: combine the oats, flour, cinnamon, and brown sugar. Mix butter and vanilla together and pour over oat mixture. Stir to combine. Crumble mixture evenly over the apples and pears.<br />
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4. Bake in preheated oven for 35-40 minutes or until the crumble topping is golden brown.<br />
<br />Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-62634440333990186492012-11-30T06:00:00.000-06:002012-11-30T06:00:10.683-06:00How To: Perfectly Shred Chicken w/ a Stand Mixer<br />
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I saw this little "how-to" on Pinterest a few months ago, and needless to say I was skeptical. Throw the cooked chicken breasts into the Kitchen-aid, lock and load, turn it on, and in minutes you have perfectly shredded chicken? Say whaaaa?? No way. </div>
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Well call me crazy, but this actually works! So long to shredding chicken with two forks until you get so tired of it you give up and just chop the rest. Been there, done that. This is the wave of the future...and the answer to significantly cutting my freezer casserole making time. </div>
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The "Steps":</div>
1. Cook multiple chicken breasts until fully cooked. I tend to buy a ton of chicken breasts when they go on sale, and cook them in the crock pot. That way they are ready to shred when I get home from work, and I have homemade chicken broth that I can use as well!<br />
2. While the chicken is still very warm, place the breasts in your Kitchen-aid mixer and put on the paddle attachment. Lock the mixer in place (otherwise it can get a little rocky) and turn on low. It won't look like it is doing much at first, but give it a minute. It will shred your chicken perfectly. This shredded chicken can be frozen in cup-increments for easy additions to casseroles, soups, quesadillas, chicken salad, etc.<br />
<br />Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com2tag:blogger.com,1999:blog-4138698467284478740.post-5558131370186720142012-11-27T14:05:00.000-06:002012-11-27T14:05:18.993-06:00Insta-Catch-Up...Fall Edition<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
To say that life has been busy lately would be an understatement. Ever since I've gone back to work it has been a non-stop ride on the crazy train, and I can't get off. I'm trying to compile new recipes for you guys, but until then, here is a little instagram collage of the last few months!</div>
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To say I'm uhhbb-sessed with him is an understatement. Can you blame me??</div>
Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-47428862530401140242012-11-07T10:28:00.000-06:002012-11-07T10:28:00.316-06:00Hearty Ham & Potato Soup + Crispy Bread Bowls<br />
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I was feeling a little under the weather a few weeks ago. As in, standing outside wearing next to nothing, and getting pounded by cold wind, rain, and hail. Seriously where does a phrase like "under the weather" even come from?? It started out as a runny nose, you know the typical fall Missouri allergy greeting, and then slowly turned into stuffy nose, constant sneezing, coughing, and no voice. By the middle of the week I'd had it! Not to mention the fact that I can't take any meds, and I'm sleep deprived as it is. I wanted soup for dinner, but I really wasn't feeling chicken noodle soup. I wanted something hearty...annnndddd we had some spare potatoes lying around. <br /><br />I've been wanting to make homemade bread bowls for a long time, and my friend Ang told me she had a recipe at home for easy refrigerated dough bread bowls (she's my source anytime I need a new recipe!) I'm not really sure where she got this one so I can't credit it, but it was super easy, and the perfect addition to any soup! It really took it over the top... <br /><br />So I put on my sweatpants, laid the baby down to play on his mat, and enjoyed this warm intro to fall.<br />
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Start by bringing the potatoes, ham, and water to a boil, then cook until the potatoes are tender, about 10-15 minutes. I like to cook them on the lesser side of that time because they will continue to cook in the soup.<br />
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Pop open your can of store bought pizza crust. Scare the bejeezus out of yourself. I do it everytime..never fails.<br />
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Cut the dough in half, leaving it in tact. Stand the dough up cut-side-down on a baking sheet. Then smush it down (yeah we get technical around here)...<br />
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Drizzle olive oil over the dough rounds and sprinkle with parmesan cheese. Go for the cheap grated stuff...we've already gone the easy route with the store-bought pizza crust, so we may as well keep it classy. Now pop those babies into the oven and let the magic happen. Just be careful not to let them burn. Mine look a little brown because of the whole grain variety, but just be careful!</div>
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Now start sauteing your onions in the butter. Cook them until they are translucent (fancy for almost see-through) and sprinkle the flour in. Stir in the flour and cook it for a few minutes to get rid of the chalky taste. The mixture should resemble wet sand. Stir in the milk and cook slowly so you can get all the lumps out. Then add the potatoes, ham, water/chicken boullion mixture to the pot. Stir and make sure it is heated through and you're good to go!</div>
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Now watch closely...because this next part goes fast...Get your bread bowl.</div>
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Cut the top off. Scoop out the guts (being careful not to poke a hole in the sides!)</div>
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Add soup. Curl up. Stuff yourself. Thank me tomorrow.</div>
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<strong>Hearty Ham & Potato Soup</strong> <br /><em>makes 8 servings</em> <br /><br />Ingredients: <br />4 cups potatoes, peeled and diced <br />1/3 cup finely chopped onion <br />3/4 cup diced cooked ham <br />3-1/2 cups water <br />2 Tbsp chicken bouillon powder <br />salt to taste <br />1 tsp ground pepper <br />5 Tbsp butter <br />5 Tbsp all-purpose flour <br />2 cups milk <br /><br />Directions: <br />1. Combine the potatoes, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper. <br /><br />2. In a dutch oven, melt butter over medium heat. Saute onions until translucent. Sprinkle in flour and whisk until consistency resembles wet sand. Let the flour/butter/onion mixture cook for a few minutes. Slowly whisk in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium low heat until thick, about 5 minutes. <br /><br />3. Slowly stir the potatos, ham and water into the white sauce and cook soup until heated through. Serve immediately. <br /><br />Adapted from <a href="http://allrecipes.com/recipe/delicious-ham-and-potato-soup/">All Recipes</a> <br /><br /><strong>Crispy Bread Bowls</strong> <br /><em>makes 4 bread bowls</em> <br /><br />Ingredients: <br />2 packages (13.8 oz) refrigerated pizza crust <br />4 tsp extra virgin olive oil <br />1/2 Cup Parmesan cheese (optional), divided <br /><br />Directions: <br />1. Preheat oven to 400°. Remove dough from packages. Cut each in half to form four equal portions. Place dough cut-side down on stoneware pan. Press lightly to form 4-1/2 inch rounds. <br /><br />2. Brush each round with 1 teaspoon of olive oil; sprinkle with cheese if you like. Bake 21-23 minutes or until deep golden brown. <br /><br />3. To serve, slice off the top of each bread round; carefully remove the center to form a bowl. Place on plates; ladle soup into bowls.</div>
Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com1tag:blogger.com,1999:blog-4138698467284478740.post-90502293545989096942012-10-09T10:24:00.000-05:002012-10-09T10:24:31.985-05:00Buffalo Chicken Potato Casserole<a href="http://lh6.ggpht.com/-u70BouryMU8/UHIEclCZzsI/AAAAAAAACZM/MjuUuKl2elA/s1600-h/bufchickcass%25255B4%25255D.jpg"><img alt="bufchickcass" height="365" src="http://lh5.ggpht.com/-DO-hqZ8CD4c/UHIEeG7WRHI/AAAAAAAACZU/QNrEIE-Gt9g/bufchickcass_thumb%25255B2%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="bufchickcass" width="550" /></a><br />
<span style="font-family: inherit;">I was watching the news last week and they were reporting that the price of chicken wings has increased 25%. Say whaaaa? And why just the wings? Why not the breast, or the thighs? Then it dawned on me...football season. This is my theory on whey they also reported that the price of tortilla chips has gone up 20%. The die hard men and women that love football LOVE their football! And most totally dig buffalo wings. I tend to be more of a fan of the breaded and baked spicy wings myself, but every once in awhile I'll get down with some messy, greasy, finger lickin' good wings. And don't forget the beer on the side...and the ranch, can't forget the ranch. Although some people like blue cheese dressing (I'm not a hater, I just don't enjoy something that smells like stinky feet...but I totally love me some feta, go figure.) <br /><br />So when I told my husband I was going to transform our typical party potato casserole recipe into a buffalo chicken casserole, he was skeptical to say the least. I believe his exact words were, "well I mean it sounds ok, but I guess I'm just not as excited about it as you are..." Can you tell we support each other 100%? But I soldered on. I knew that if he gave it a chance he would like it..at least that was the vision I had in mind. At that point the recipe could still be a total bust. But I wasn't going down without a fight. So with Thursday night football playing, and a beer in hand, he uttered those magical words I'd been waiting to hear..."Wow this is a lot better than I thought it was going to be...It's good!" He always knows exactly what to say I tell ya! So I hope when you try this recipe it exceeds your expectations, no matter how low they are. <br /><br /><strong>Buffalo Chicken Potato Casserole</strong> <br />makes 12-16 servings <br /><br /><em>Ingredients:</em> <br /><strong>Potato Casserole</strong> <br />1 (2 lb) pkg frozen hashbrowns, shredded or cubed <br />16 oz (2 cups) sour cream <br />1 can cream of chicken soup <br />1 pkg ranch dip mix <br />1/2 cup onion (half a medium onion) finely chopped <br />1/2 cup melted butter <br />1/2 cup Franks Red Hot <br />1-1/2 lbs chicken breast, cut into bite size pieces <br />pepper to taste <br />1 cup shredded cheddar cheese <br /><br /><strong>Topping</strong> <br />2 cups crushed corn flakes <br />1/4 cup melted butter <br /><br /><em>Directions:</em> <br />1. Preheat oven to 375°. Lightly grease a 9x13 baking dish. <br /><br />2. In a large bowl, mix together sour cream, soup, ranch mix, onion, and pepper. Stir in frozen hashbrowns, and cheese until mixed together. Spread into the baking dish. <br /><br />3. Melt 1/2 cup butter and stir in the hot sauce. Toss the chicken pieces in the hot sauce mixture until well coated. Spread out over the potato layer. Cover with foil and bake @ 375° for 45-50 min or until hot and bubbly. <br /><br />4. Melt 1/4 cup butter and stir with crushed cornflakes. Sprinkle topping over chicken layer and return casserole to oven. Cook uncovered for 20-25 minutes. </span><br />
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<span style="font-family: inherit;">{Freeze It!} - Put together the casserole except for the topping, cover and freeze. Make sure to defrost before cooking, or expect to add at least 30 minutes cooking time before putting the topping on. </span><br />
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<span style="font-family: inherit;">{Tips}: </span><br />
<span style="font-family: inherit;">**Make sure your chicken isn't straight out of the fridge before you slice it. It helps if it is closer to room temp. I made this mistake when I mixed the warm butter/hot sauce mixture with my chicken and it kind of glopped up, resembling canned pumpkin. Not cute. Hence why there aren't any pictures of that step! It will all end up find because the butter melts again after it has congealed, but it ain't pretty, I'm just telling you! </span><br />
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<span style="font-family: inherit;">**There is no need to add any salt to this recipe like a traditional potato casserole. The ranch dressing mix has plenty of salt to go around. Don't do it...your arteries will thank you. </span><br />
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<span style="font-family: inherit;">**This casserole is a one pot dish, so while my husband and I could normally demolish 1/2 a pan of normal potato casserole, we barely got past 1/4 of this. It is really hearty...so you may want to cut it in half if you are cooking for a smaller audience, or freeze half of it!</span></div>
Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-68423347288962096382012-10-05T15:00:00.000-05:002012-12-04T11:35:30.800-06:00Banana Muffins<a href="http://lh3.ggpht.com/-IpQx69ojthU/UF-WDA4HfYI/AAAAAAAACX8/RuE5wSnpYDU/s1600-h/DSC_05214.jpg"><img alt="DSC_0521" height="673" src="http://lh3.ggpht.com/-vFWvcinzdcA/UF-WEa4qNiI/AAAAAAAACYE/E5sBt2yipRQ/DSC_0521_thumb2.jpg?imgmax=800" style="display: inline;" title="DSC_0521" width="550" /></a><br />
I’m sorry, I can’t help but brag a little bit. My grandma’s banana bread recipe is the shiz. Seriously. I know your grandma’s recipe may be your favorite, but please humor me and try this. I was working on creating some nutella swirled banana muffins (recipe to follow later) and needed a good base. So I went back to the old standby. Grandma’s recipe can’t be messed with. To be honest I almost liked it better in muffin form. It was quick, and easy, and on the go. Perfect for a busy mama. I can’t wait to introduce these to baby boy. I hope he likes bananas!<br />
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Ahhhhhh batter. Why is it so hard for me to stay away from it?!? It’s like it calls out to me! Eaaaattttt meeeeee!<br />
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Yeah I went a little overboard on the cooking spray…but you didn’t notice at all right?<br />
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Try your hardest not to eat it straight out of the oven. But if you can’t resist…slather some butter on it (you can see all the glorious butter in those nooks and crannies) and call it a day. A really really good day.<br />
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<strong>Banana Muffins</strong><br />
<em>makes approx. 18-24 muffins </em><i style="mso-bidi-font-style: normal;"><span style="color: #333333;">Ingredients: </span></i><span style="color: #333333;">1 stick of butter, softened </span><span style="color: #333333;">1 cup of sugar </span><span style="color: #333333;">2 eggs </span><span style="color: #333333;">½ tsp vanilla </span><span style="color: #333333;">1 tsp baking soda </span><span style="color: #333333;">salt (leave out if you used salted butter) </span><span style="color: #333333;">2 cups flour </span><span style="color: #333333;">3-4 <u>very</u> ripe bananas, enough to make a generous cup </span><span style="color: #333333;">1/2 cup chopped nuts (optional)</span><br />
<span style="color: #333333;"></span><i style="mso-bidi-font-style: normal;"><span style="color: #333333;">Directions: </span></i><span style="color: #333333;">1. Cream butter, sugar, and eggs together. Add vanilla. Add flour, sift if possible with baking soda and salt. Add mashed bananas and nuts. </span><span style="color: #333333;">2. Pour into greased muffin tin. Bake at 350° for 18-20 minutes or until a toothpick comes out almost clean in the center. Let cool slightly and remove from pan.</span><br />
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<span style="color: #333333;">Linked to: <a href="http://www.nap-timecreations.com/2012/12/juneinspired-by-guest-post-delightful.html">Naptime Creations</a></span>Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-40959346792834773812012-10-02T15:00:00.000-05:002012-10-02T15:00:02.348-05:00Deli Style Oatmeal Raisin Cookies<p><a href="http://lh3.ggpht.com/-pku_Sax4pSs/UF-RO9AIUZI/AAAAAAAACWM/yZliDU1Kj08/s1600-h/Cookies-136.jpg"><img style="display: inline" title="Cookies 1" alt="Cookies 1" src="http://lh4.ggpht.com/-FmQIhn-aayA/UF-RRLII36I/AAAAAAAACWU/wSwI0so6jtM/Cookies-1_thumb33.jpg?imgmax=800" width="550" height="387" /></a></p> <p>When I go to Subway, I totally dig their sandwiches.  But when I was pregnant, I would also indulge in some of their oatmeal raisin cookies.  I’m a sucka for a big, soft, chewy oatmeal raisin cookie.  It’s not necessarily my favorite cookie…come to think of it I don’t really have a favorite cookie at all.  I love all cookies.  Weakness. </p> <p><a href="http://lh6.ggpht.com/-AJPoUdm3Fgg/UF-RSqxgmVI/AAAAAAAACWc/zSjH1AzyOsM/s1600-h/Cookies-55.jpg"><img style="display: inline" title="Cookies-5" alt="Cookies-5" src="http://lh6.ggpht.com/-N_zEjdXzCa8/UF-RTy2rZGI/AAAAAAAACWk/TbJ9hmHbYXY/Cookies-5_thumb3.jpg?imgmax=800" width="550" height="365" /></a></p> <p>I really could have eaten this batter with a spoon.  Straight outta the fridge I tell ya!</p> <p><a href="http://lh3.ggpht.com/-Nq6itM-Kf9M/UF-RVUdm0PI/AAAAAAAACWs/hl9iDlKvQjM/s1600-h/Cookies-44.jpg"><img style="display: inline" title="Cookies-4" alt="Cookies-4" src="http://lh4.ggpht.com/-l9FAr93A9l8/UF-RWvVqekI/AAAAAAAACW0/YOgIt6MY0xE/Cookies-4_thumb2.jpg?imgmax=800" width="550" height="365" /></a></p> <p>I definitely snuck a few bites since during pregnancy I avoided raw cookie dough in an effort to protect the unborn.  I said no to raw cookie dough, but said yes to french fries, fast food, and desserts.  And I wonder why I gained 50 lbs. Ugh.</p> <p><a href="http://lh3.ggpht.com/-gQpOwvaJD2w/UF-RX1ooWVI/AAAAAAAACW8/6ecqlq2fXJA/s1600-h/Cookies-34.jpg"><img style="display: inline" title="Cookies-3" alt="Cookies-3" src="http://lh5.ggpht.com/-pwxjzDXG8i4/UF-RZRK4jWI/AAAAAAAACXE/KKvAI3bqgiI/Cookies-3_thumb2.jpg?imgmax=800" width="550" height="365" /></a></p> <p>I had a feeling just by tasting the dough that these cookies would be tha bomb.  And I was right.  For sure.  So right that I had to send them with my husband to work because I couldn’t be alone with them and a gallon of milk.  </p> <p><a href="http://lh3.ggpht.com/-W2yfSuDyn1M/UF-RbMMfdyI/AAAAAAAACXM/qsuR6Gc1r0g/s1600-h/Cookies-64.jpg"><img style="display: inline" title="Cookies-6" alt="Cookies-6" src="http://lh4.ggpht.com/-KvvJpuRjdls/UF-RdH8wRtI/AAAAAAAACXU/EGPSHMF-TIg/Cookies-6_thumb2.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Hey the doctor did tell me oatmeal increases milk production…this counts right?</p> <p><a href="http://lh3.ggpht.com/-PIkAi8GWNI0/UF-ReCQr9hI/AAAAAAAACXc/9QsYF2GeZmw/s1600-h/Cookies-24.jpg"><img style="display: inline" title="Cookies-2" alt="Cookies-2" src="http://lh5.ggpht.com/-aVwcVbu3C70/UF-RfCtBMjI/AAAAAAAACXk/Rp1fGKoi3Cs/Cookies-2_thumb2.jpg?imgmax=800" width="550" height="365" /></a></p> <p><strong>Deli Style Oatmeal Raisin Cookies</strong></p> <p><em>makes 2-3 dozen cookies <br />Ingredients: <br /></em>1 cup butter, softened <br />1 cup packed light brown sugar <br />1/2 cup white sugar <br />2 eggs <br />1 tsp vanilla extract <br />1 tsp ground cinnamon <br />1 cup raisins <br />3 cups rolled oats <br />1/2 tsp salt <br />1-1/2 cup flour <br />1 tsp baking soda <br />1/4 tsp ground cloves <br /> <br /><em>Directions: <br /></em>1.  Preheat oven to 350°.  In a large bowl or stand mixer, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth.  <br />2.  Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture or slowly add to stand mixer.  <br />3.  Stir in the oats and raisins.  Drop by large spoonfuls onto a parchment paper covered baking sheet.  I use a large ice cream scoop so my cookies come out extra big.  Press down on each cookie to flatten slightly. <br />4.  Bake 12-14 minutes or until light and golden.  If making smaller cookies bake 8-10 minutes.  Do not overbake.  Let cool for 2 minutes before removing from the pan.</p> <p>Tips: <br />*You can freeze any extra dough for later use.  You can roll in a log and freeze so that you can cut slices later for a quick cookie.  These are great to keep for a last minute dish to take to a friend. <br />*Package all the dry ingredients, minus the raisins in a jar and tie the recipe to it as a great jar gift! <br />*Take the cookies out of the oven on the lower end of the time suggestion.  They will continue cooking on the sheet while they cool, so even if they look too raw, chances are they will be perfect when they cool.  And if not, just pop those suckers back in the oven!  They are <em>supposed</em> to be chewy.</p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-53538792950018403132012-09-28T15:00:00.000-05:002012-09-28T15:00:01.607-05:00Baby Must Haves First 3 Months<p>I’ve had a few friends ask me what my must-have items have been for baby boy.  While everyone is different, and I’m sure you’ve all seen most of these, here are the few things that I’m not sure that I could live without!</p> <p>Wubbanub – I lub these nubs! Seriously though, I love that the paci doesn’t just fly out of his mouth all the time.  And at night when he is swaddled it is a definite plus that it rests comfortably on his chest, all sprawled out, and doesn’t fall off until he moves around.  We were originally wanting to go the no-pacifier route but he loves it, and for us it’s better than his thumb.</p> <p><img src="http://www.lullabyebaby.com/images/kg-22330-monkey-soothie-wubbanub-animal-pacifier.jpg" width="321" height="283" /></p> <p>Motorola Video Monitor – I love my sleep.  And since I don’t get a lot of it, it’s really nice to just be able to roll over and check on him when I want to.  I can make sure he’s breathing, yup I still check constantly.  And if he starts to get restless, I can look at him to see what’s wrong <em>before</em> I make the long walk down the hallway.  Yes I know it’s only about 10 feet down the hall, but man that’s a long walk when you are in a zombie-like state at 2 am.</p> <p><img src="http://ecx.images-amazon.com/images/I/41EwSJe%2BedL._SL500_AA300_.jpg" width="300" height="300" /></p> <p>Bumbo Seat – Baby boy loves his seat! Since he has more head control, I love to put him in it to watch me cook dinner, or fold laundry, or whatever else I need to do when I can’t hold him.  Yes, they recalled them and want you to get online and order the safety belt, which I will order soon.  But honestly, as long as you are <em>watching </em>your child, they are pretty darn safe.  And it’s best <em>not</em> to put them on top of the counter, which was the biggest issue people were facing.  Geez people.  Ok off my soapbox.</p> <p><img src="http://www.vanillajoy.com/wp-content/uploads/2008/05/bumbo.jpg" width="262" height="262" /></p> <p>Boppy Pillow – This has been great for baby boy to take a few cat naps in.  It keeps him feeling secure like he’s still in my arms, so he doesn’t startle as much.  Great for breast feeding too!</p> <p><img src="http://babitha.com/largeimage/bbBoppyCottonyCuteSlipcoverFunSpotsjWL.jpg" width="500" height="426" /></p> <p>Halo Sleep Sack – My friend Lori aka <a href="http://www.mamaneedssushi.com">Mama Need Sushi</a> got me this after the swaddle-me velcro swaddlers kind of stopped working for us.  These are amazing! I love the fact that I can get baby boy ready for bed and can feed him with his arms free, then wrap him up right before he falls asleep.  At 3 months now it is the first time we are running into the problem of him being too strong for it, and he can wiggle out quicker than I can get it fastened.  May be time to stop swaddling this little ninja!</p> <p><img src="http://www.toysrus.com/graphics/product_images/pTRU1-7517528reg.jpg" width="220" height="220" /></p> <p>City Mini GT – LOVE this stroller.  It is lightweight, and folds up with one hand! Great investment.  Only thing that bothers me is the front wheel tends to lock on its own, but I’ve seen that other people that have the same problem have just called the company and they’ve sent them a new wheel, no questions asked.  I plan on calling soon.  Just like I planned on calling a month ago!</p> <p><img src="http://www.babyontherun.com/assets/images/babyjogger/city%20mini%20gt%20single%20blackshadow%20-%20bj15210.jpg" width="430" height="600" /></p> <p>Graco White Noise Machine – I really like having this.  It has a built-in night light and plays many versions of white noise, heartbeats, and music.  You can also plug your iPod into it which is a definite bonus!  </p> <p><img src="http://sleepdisorders.dolyan.com/wp-content/uploads/2012/04/Graco-Sweet-Slumber-Sound-Machine-White-Image-2.jpg" width="300" height="300" /></p> <p>Playtex Ventaire Bottles – These were recommended to me by a coworker, and it’s the one and only bottle we have ever needed.  We started baby boy on a bottle around bedtime at 4 weeks knowing I would have to return to work.  He took this type like a champ.  And since they vent out of the bottom, I have NEVER seen an air bubble.  Like, not one. Ever. Nada.  He actually seems to have less gas problems with the bottle than with my breast.  </p> <p><img src="http://www.playtexbaby.com/App_Themes/PlaytexBaby/Images/group_shots/ventaire_group.jpg" width="349" height="225" /></p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-66475769881450128002012-09-25T15:00:00.000-05:002012-09-25T16:53:14.356-05:00{How To Chop An Onion}<p>It took me a long time, nearly losing a few fingers, and crying many many tears before I found out the quickest and easiest way (in my opinion) to chop an onion.  I was watching Rachael Ray one day and she explained it while she was cooking.  It was a total aha moment for me and was when I really started cooking and finding new recipes to try.  That was the same Christmas that I asked for a good chef’s knife and cutting board.  I am much faster at it now and can almost do it without shedding a tear.  Almost.  </p> <p><a href="http://lh4.ggpht.com/-KH0ZA5GmzvY/UF9g-Rs7OLI/AAAAAAAACTM/U4K-8Uzz8Qs/s1600-h/DSC_0568%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0568" alt="DSC_0568" src="http://lh3.ggpht.com/-39sBeDs-Luc/UF9g_YlC-hI/AAAAAAAACTU/_9GX38fbIps/DSC_0568_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Choose your onion. You want one that doesn’t have any soft spots.  However, if you don’t have much choice, you can always cut that off.  And most of the time when you peel off the outer layer the soft spot will come off with it.  </p> <p><a href="http://lh6.ggpht.com/-Wfq0tYTtmzc/UF9g_wLz4BI/AAAAAAAACTc/MG2u8JrHiH4/s1600-h/DSC_0574%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0574" alt="DSC_0574" src="http://lh3.ggpht.com/-Fp81XI3Tzb0/UF9hAxLU1FI/AAAAAAAACTk/yk22XFvY_Mc/DSC_0574_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Cut off each end of the onion close to the roots.  Some methods have you cutting through the roots lengthwise but I like doing it this way a little better.</p> <p><a href="http://lh4.ggpht.com/-xAuK7MX-HBk/UF9hBVrzgyI/AAAAAAAACTs/G-J8cdeK4Qw/s1600-h/DSC_0578%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0578" alt="DSC_0578" src="http://lh3.ggpht.com/-SMMoq5R-xF0/UF9hCOX7P0I/AAAAAAAACT0/8TwcQ4mJOQI/DSC_0578_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Now you have more of a base so that you can chop your onion without it slipping all over the place.  </p> <p><a href="http://lh5.ggpht.com/-hVtdo17amMU/UF9hC0Fq7XI/AAAAAAAACT8/Qqy_HOUEzNo/s1600-h/DSC_0579%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0579" alt="DSC_0579" src="http://lh5.ggpht.com/-XXWH4W2ET7o/UF9hDkcLwUI/AAAAAAAACUE/gKtKEK6KJT0/DSC_0579_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Cut the onion in half.</p> <p><a href="http://lh4.ggpht.com/-2rHG4sTdelg/UF9hEYOvcGI/AAAAAAAACUM/AaZ41iMAZgA/s1600-h/DSC_0580%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0580" alt="DSC_0580" src="http://lh4.ggpht.com/-MZvjCdVj-dc/UF9hFO_sH4I/AAAAAAAACUU/uYKasE_H7lI/DSC_0580_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Peel off the outer layer from each half of the onion.  Sometimes you have to peel a couple of layers off if the onion is a bit old.  </p> <p><a href="http://lh4.ggpht.com/-aqgH4Vy4Aw0/UF9hFohKOiI/AAAAAAAACUc/qB_5v1nTnsg/s1600-h/DSC_0581%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0581" alt="DSC_0581" src="http://lh4.ggpht.com/-xtvMYrEIT9U/UF9hGeFf2gI/AAAAAAAACUk/sWWWkiksHP4/DSC_0581_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Once you have the peeled you should have two beautiful halves, ready to chop!</p> <p><a href="http://lh6.ggpht.com/-sUZW2koqms4/UF9hG7tnkKI/AAAAAAAACUs/2__x4BarOWQ/s1600-h/DSC_0582%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0582" alt="DSC_0582" src="http://lh3.ggpht.com/-UHPcLVCr6Lc/UF9hHiO5NkI/AAAAAAAACU0/3ug7tjOiHac/DSC_0582_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Slice the onion parallel with the rings and keep it all together as much as possible.  This will make the chopping process much easier later. </p> <p><a href="http://lh3.ggpht.com/-wfLsB6dwhQE/UF9hIa-eOXI/AAAAAAAACU8/-ePPCwo0lYw/s1600-h/DSC_0583%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0583" alt="DSC_0583" src="http://lh4.ggpht.com/-XniHTcfIwtA/UF9hJtBekPI/AAAAAAAACVE/JmpxCb1ZbdE/DSC_0583_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Once you are finished, turn the onion 90° and chop perpendicular (oh yeah there’s my geometry teacher vocab coming out!) to your original cuts.  </p> <p><a href="http://lh3.ggpht.com/-we9xZM2vty4/UF9hKIEjKnI/AAAAAAAACVM/DUX3RO4mp00/s1600-h/DSC_0584%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0584" alt="DSC_0584" src="http://lh4.ggpht.com/-xIBFe5p5SN4/UF9hK_lRZOI/AAAAAAAACVU/lHYBN_TdYIY/DSC_0584_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>You may find that as you get closer to the edge while making these last cuts, that you feel like your onion is getting a little wobbly and you are on the verge of losing a finger or two. Never fear!</p> <p><a href="http://lh6.ggpht.com/-D7-dsS4C_d0/UF9hLgYks_I/AAAAAAAACVc/j6FY1Mcf_EY/s1600-h/DSC_0585%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0585" alt="DSC_0585" src="http://lh4.ggpht.com/-_gTi1Huy1tw/UF9hMmoOsZI/AAAAAAAACVk/W-38WjL3tyo/DSC_0585_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>When you get to the point where your onion feels like it is about to bust apart, lay it down, and finish your cuts, which will make the last few chops much more enjoyable, and you’ll save your fingertips.  Trust me. </p> <p><a href="http://lh6.ggpht.com/-gvZFsKBDAHk/UF9hNdRRLTI/AAAAAAAACVs/Qz3jP4nyLQc/s1600-h/DSC_0590%25255B4%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSC_0590" alt="DSC_0590" src="http://lh5.ggpht.com/-CaqAYH4R6ns/UF9hOPjtlDI/AAAAAAAACV0/2ADOftmmsYg/DSC_0590_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Once you get done, you have perfectly chopped onions for soups, stews, sauces, etc.  If you want to dice the onions smaller, just make your original slices closer together.  </p> <p>There you have it…The more I have chopped, the faster I have gotten.  Now chopping onions is no big whoop and I can get back to the cooking!  Good luck!</p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-62988755313123433112012-09-22T19:54:00.001-05:002012-09-22T19:54:39.833-05:00Then and Now…<p>Then…I would wake up and hit the snooze at <em>least</em> 3 times.  Sometimes I would even purposefully set my alarm for 30 min before I actually needed to get up just so I could hit the snooze.  Weird I know…</p> <p>Now…I wake up at 4 a.m. for breakfast and I am never the one that gets to eat.</p> <p><a href="http://lh6.ggpht.com/-NloW5BA4fJg/UF5dWIHnXwI/AAAAAAAACQY/LYogY4j15bU/s1600-h/DSC_0026%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0026" alt="DSC_0026" src="http://lh3.ggpht.com/-gKxM7X2m__E/UF5dXWRP5gI/AAAAAAAACQg/lEsPfguZlYU/DSC_0026_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…I showered once a day.  Most days.</p> <p>Now…You don’t even want to know.</p> <p><a href="http://lh5.ggpht.com/-W9tjfOuYYQI/UF5dYsCku3I/AAAAAAAACQo/62VWF6gdisE/s1600-h/DSC_0039%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0039" alt="DSC_0039" src="http://lh6.ggpht.com/-5OvT67D_y1E/UF5daM1nUqI/AAAAAAAACQw/Y1QvPwgE8xk/DSC_0039_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…Babies breath was only something I associated with cheesy wedding bouquets.</p> <p>Now…Babies breath smells like milk. </p> <p><a href="http://lh3.ggpht.com/-AgTxo8YDQtw/UF5dbKCo3LI/AAAAAAAACQ4/XRuuulYRalw/s1600-h/DSC_0081%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0081" alt="DSC_0081" src="http://lh3.ggpht.com/-Sg4BZEuUVnc/UF5ddNhQolI/AAAAAAAACRA/Rs5XzYI2Mrk/DSC_0081_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…Dinner consisted of a well planned meal, the best ingredients, taking pictures, and a glass of wine.</p> <p>Now…Dinner is whatever I can quickly get my hands on.  And I still get the glass of wine every once in a blue moon.  </p> <p><a href="http://lh3.ggpht.com/-I5xsSuFGjLU/UF5de_lpp-I/AAAAAAAACRI/I2s8o0YoopU/s1600-h/DSC_0126%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0126" alt="DSC_0126" src="http://lh4.ggpht.com/-4dS2_UQT9nk/UF5dgvoLT4I/AAAAAAAACRQ/NgHSu_HJbAk/DSC_0126_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…I got to eat when the food was hot and ready.</p> <p>Now…I understand the mommy diet.  Which is working on eating your plate of food for an hour or more, then quitting eating because it’s cold and just not really that tasty anymore.  Not that it was really that tasty to begin with!</p> <p><a href="http://lh3.ggpht.com/-O6UuIqpc_98/UF5dic-T8XI/AAAAAAAACRY/CwxH74uiiuc/s1600-h/DSC_0185%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0185" alt="DSC_0185" src="http://lh6.ggpht.com/-CdTMPsAyZqs/UF5dkcICzZI/AAAAAAAACRg/wH-o-OdBOak/DSC_0185_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…the only thing I pumped was gas</p> <p>Now…I pump three times a day and get 5 minutes to eat lunch.  You gotta do what you gotta do!</p> <p><a href="http://lh6.ggpht.com/-2k4CPlGmiLs/UF5dl47Ap3I/AAAAAAAACRo/lvX7cqqyFjA/s1600-h/DSC_0261%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0261" alt="DSC_0261" src="http://lh6.ggpht.com/-eLjWJV2hPf4/UF5dnQ8-LlI/AAAAAAAACRw/PbQNX3_ll7w/DSC_0261_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…I wished I could lose 5 pounds.</p> <p>Now…I wish I could go back to wishing I could lose 5 pounds.  And I would tell that girl she’s stupid and she better love her body!</p> <p><a href="http://lh4.ggpht.com/-RQHaTlGyP5c/UF5doXdEWeI/AAAAAAAACR4/GN32kkTqspE/s1600-h/DSC_0276%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0276" alt="DSC_0276" src="http://lh3.ggpht.com/-h21UWzPkN4Y/UF5dqkJ6_bI/AAAAAAAACSA/kF7WCFoD9j0/DSC_0276_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>Then…Slobbery kisses were a total deal breaker.</p> <p>Now…Slobbery kisses make my day.</p> <p><a href="http://lh6.ggpht.com/-u5AAuoFZXbQ/UF5dsOU3ehI/AAAAAAAACSI/_R1SNf2ioTE/s1600-h/DSC_0333%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0333" alt="DSC_0333" src="http://lh6.ggpht.com/-3fwVsmZrr2M/UF5dtR9WftI/AAAAAAAACSQ/lwEpLof3qno/DSC_0333_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="348" /></a></p> <p>Then…My husband, family, and God were the center of my universe.</p> <p>Now…Everything has changed, but for the better.  I didn’t think my heart had any more room, until I held this perfect little guy in my arms.</p> <p><a href="http://lh6.ggpht.com/-AeSsZSAlC64/UF5dvU4q3OI/AAAAAAAACSY/XzoOz9t3Vnc/s1600-h/DSC_0543%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0543" alt="DSC_0543" src="http://lh3.ggpht.com/-ssWBuvv9d9I/UF5dwgASxII/AAAAAAAACSg/N6UNS9MAcow/DSC_0543_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> <p>They say that your life completely changes when you have a baby.  It truly does, in the most wonderfully complicated way.  Every minute of my day is consumed by this tiny little person, and I love <em>almost</em> every minute of it.  It’s the hardest, most rewarding job I’ve ever had.  </p> <p>So you may see less posts from me, well heck, let’s be honest you haven’t seen many posts from me at all for months now.  But I do still love to cook, and take pictures of food (and just recently learned the wonderful world of manual mode on my camera! woop woop!) and this blog is a way for me to keep track of all my recipes.  A few of you even print them out every once in awhile <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-winkingsmile" alt="Winking smile" src="http://lh6.ggpht.com/-93NfMzapVPw/UF5dxKazyGI/AAAAAAAACSo/2Ybg9fKk6LU/wlEmoticon-winkingsmile%25255B2%25255D.png?imgmax=800" />…I hope that I can add a few new things to the blog, especially making my own baby food.  But we’ll see.  For now I’m just going to snuggle this handsome baby boy and try and enjoy every minute of it.  And if cooking and blogging just happen to get done in the process, well great! And if they don’t…I’m sure you’ll understand.  </p> <p><a href="http://lh3.ggpht.com/-fGubHPaX1MI/UF5dyd3v76I/AAAAAAAACSw/V0vefTkzhPQ/s1600-h/DSC_0561%25255B4%25255D.jpg"><img style="display: inline" title="DSC_0561" alt="DSC_0561" src="http://lh6.ggpht.com/-oIE70PcA74I/UF5dzV1OfHI/AAAAAAAACS4/bJLHQ5yD2xQ/DSC_0561_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="365" /></a></p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com3tag:blogger.com,1999:blog-4138698467284478740.post-20463920768131702622012-06-11T13:42:00.000-05:002012-06-11T13:44:49.554-05:00The Perfect Lasagna<p><a href="http://lh3.ggpht.com/-UUPAWMDDbbo/T9Y7xUajlHI/AAAAAAAAA1U/lO2TS5hYAMI/s1600-h/Lasagna%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Lasagna" border="0" alt="Lasagna" src="http://lh4.ggpht.com/-XeJEyrnI5cw/T9Y7yQnINXI/AAAAAAAAA1c/dVsxJh7hCGY/Lasagna_thumb.jpg?imgmax=800" width="550" height="365" /></a> <br />Ok so this lasagna takes some work, and this picture leaves a lot to be desired.  I'll admit it...You really should let lasagna rest for 30 minutes after cooking before dishing it up so it looks pretty and stays in layers, but seriously, who can wait that long.  NOT my husband.  </p> <p>Fortunately or unfortunately (however you want to approach it) this isn't one of those recipes where you just mix together some beef, some canned spaghetti sauce and layer away (not that those don't have their place in the kitchen.) This lasagna takes some TLC but it is sooooooo worth it.  I've been making the <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/">Pioneer Woman's</a> lasagna for awhile now, and there are only a few things that I have changed based on what works best for us.  And let me tell you...it comes out perfect EVERY TIME.  When I’m entertaining a large crowd and really want to wow, I pair this with my <a href="http://www.onesavorylife.com/2010/12/cheesy-garlic-bread.html">cheesy garlic bread</a>.  Just really puts everything over the top! <br /> <br /><strong>Lasagna</strong> <br /><em>makes 12 servings</em> <br /><strong>Ingredients:</strong> <br />2 lbs ground beef <br />1 lb hot breakfast sausage <br />3 cloves garlic, minced <br />2 (14.5 oz) cans whole tomatoes <br />2 (6 oz) cans tomato paste <br />2 Tbsp dried parsley <br />2 Tbsp dried basil <br />1 tsp salt <br />3 cups cottage cheese <br />2 whole eggs, beaten <br />1/2 cup grated parmesan cheese <br />2 Tbsp. dried parsley <br />1 tsp salt <br />1 lb sliced mozzarella cheese <br />1 (10 oz.) package lasagna noodles <br /> <br /><strong>Directions:</strong> <br />1. Bring a large pot of water to a boil. <br />2.  Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps. <br />3.  In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked). <br /> <br />To assemble: <br />1.  Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. <br />2.  Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. <br />3.  Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. <br />4.  Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. <br /> <br />*If baking from frozen, it will definitely take longer to bake.  Cover and bake at 350° for approximately 1 hour or until the center is bubbling.  Remove the foil and bake for 20 more minutes to finish the top. <br /> <br />*I try to remember to set out my lasagna to thaw in the morning that way it isn’t frozen when I get home from work.  Cooking this lasagna after thawing it should only take about 45 minutes <br /> <br />Adapted from <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/">Pioneer Woman</a></p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-63027963177583555182012-05-03T10:41:00.000-05:002012-05-03T10:41:06.282-05:00Easy Cheese Ball<br />
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Christmas Eve has always been one of my favorite family get-togethers. We go to my grandma's house and have appetizer type foods and pretty much stuff ourselves all day long. And once I turned 21? Let me tell you, a cocktail or glass of wine can make a gigantic plate of food seem even better. I always wondered why the adults in my family had so much fun every year. My favorite part though, is always catching up and telling old (and new) stories. I have found I always laugh the hardest on Christmas Eve.<br />
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My mom used to always take this cheese ball every year, and once I appreciated how yummy this was, I never looked back! I could probably sit down and eat a whole bowl of this by myself, but that would be embarassing, and I've never let myself get to that point...well maybe once. But I am known to make one and eat the rest for lunch the next day, if I'm lucky for there to be any left! Anytime I need to take a quick fix appetizer to take to work I always fall back on my mom's cheese ball. People always ask for the recipe, and I always tell them you won't believe how easy it is. You really can't mess this one up, I promise!<br />
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<strong>Cheese Ball</strong><br />
<em>Ingredients:</em><br />
2 blocks cream cheese, softened to room temperature<br />
1 bunch of green onions, finely chopped<br />
2 packages of deli beef (I use Carl Buddig beef, the little $.79 packages)<br />
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<em>Directions:</em><br />
Chop meat and green onions and add to cream cheese. Mix with hands and form into a ball. Wrap with plastic wrap and chill until ready to eat. Serve wth Ritz Crackers.<br />
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<em>*Quick Tip: If you have a very sharp knife it is easy to chop the meat and onions. In a pinch I have been known to use kitchen shears, which makes things super easy. I also spray my bowl and my hands with just a little bit of cooking spray so more of it ends up in the ball and not on your hands!</em>Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-64306802231141415472012-04-09T08:00:00.000-05:002012-04-09T08:00:07.969-05:00Grilled Green Beans<br />
<a href="http://lh5.ggpht.com/-Vgr1LTDGlgU/T38o3BhRW3I/AAAAAAAAA0A/IroO1OhQIgw/s1600-h/GGB1%25255B3%25255D.jpg"><span style="color: black;"></span><img alt="GGB1" border="0" height="365" src="http://lh6.ggpht.com/-fqHB5Pra6t0/T38o36J3RkI/AAAAAAAAA0I/tg5-26dbj5c/GGB1_thumb.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="GGB1" width="550" /></a><br />
I have to thank my sister-in-law Brandy for introducing me to cooking green beans this way a couple of years ago. There really isn't much of a recipe...she told me "green beans, garlic, salt, pepper, and oil"...Let me tell you, these green beans are so unbelievably delicious I constantly tell Timothy that I really could eat just a whole entire plate of them. I really could. Sorry for all you ham hock & onion, cook to death green bean lovers out there (I still love those by the way) but these are stinking <em>amazing</em>. And I don't use that word lightly. Try it, I swear I'll make a believer out of you!<br />
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The best green beans I have found are the frozen ones from Sam's Club. They are whole, long, green beans and are not cut. You can use cut frozen green beans, those work just fine. But these are skinny and long and the ends char up really well....So take those beautiful frozen green beans and mix in all the rest of the stuff. I love garlic so I put in 2 cloves, plenty of salt, and pepper. If you put too much on, no big deal, it really flavors the green beans and most of it ends up in the bottom of the pan.<br />
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Spread them out on a pan, pop them into the oven, and let the magic happen...Mmmmmmmmm, check those out! There's a few beans in there that have charred edges, but that's the best part. I usually cook them even further than this, but Timothy was starving, so I pulled them out a little ahead of time. Still delicious, crispy, flavorful...just plain good!<br />
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<strong>Grilled Green Beans</strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/grilled-green-beans?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">printable recipe</a> <br /> <br />Ingredients:</em><br />
2-3 cups frozen green beans <br />1-2 cloves of garlic, minced <br />kosher salt <br />cracked black pepper <br />extra virgin olive oil <br /> <br /><em>Directions:</em><br />
Preheat oven to 425°. Drizzle the green beans with enough oil just to coat and give them a little shine. Add the garlic and sprinkle the salt and pepper. I toss with my fingers to coat all the green beans. Place on an ungreased pan (this is where the stoneware comes in handy, but a cookie sheet will do too.) Bake for about 15-20 minutes or until green beans have crisped up on the edges and start to wrinkle. You may want to use tongs to turn them halfway through.Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com3tag:blogger.com,1999:blog-4138698467284478740.post-52032694632545149592012-04-06T12:19:00.000-05:002012-04-06T12:20:33.151-05:00Garlic Cheddar Biscuits<br />
<a href="http://lh6.ggpht.com/-Xzen8JMx3Jk/T38iCUT5fYI/AAAAAAAAAyY/FYxqGIp_zyY/s1600-h/GCB2%25255B8%25255D.jpg"><img alt="GCB2" border="0" height="365" src="http://lh4.ggpht.com/-yCOUDMS4Ja0/T38iDOpky5I/AAAAAAAAAyg/-7oaHPxQ6WQ/GCB2_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin: 0px auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="GCB2" width="550" /></a><br />
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A couple of years ago I wrote on a cooking blog called Yum in my Tum with my best friend Lori. It was a great place for us to store our recipes and try out new things. Plus I like to think I'm more of the down-home cook and she’s really adventurous when it comes to food, trying all different flavors and textures. She’s a sushi lover at heart (no really, she is…check out her blog <a href="http://www.mamaneedssushi.com/">www.mamaneedssushi.com</a>) and I’d rather have steak and mashed potatoes. But the blog was a great way for us to mesh our different culinary favorites. Then she got busy with her photography and design business (<a href="http://www.loricrockett.com/">www.loricrockett.com</a> and by the way, she’s <em>amazing</em>) and I got busy with coaching and it sort of fizzled out…But she encouraged me to continue blogging, so I started this little blog, and the rest is history! <br />
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One of my favorite recipes I wrote on that blog was for Garlic Cheddar Biscuits, very similar to a fish lovers chain restaurant…you all know who I’m talking about! I had been making a simple cheddar biscuit recipe for years but I swear the addition of the cold butter in this one really put it over the edge. Well fast forward to last week, when I made the <a href="http://www.onesavorylife.com/2012/04/homemade-baking-mix.html">homemade baking mix</a>. I decided to try these biscuits again using my own mix in the recipe, and Oh. My. Word. Well, I take that back, words really can’t describe these. They tasted so so close to the deliciousness you get in the restaurant and you really can whip them up in no time!<br />
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<strong>Garlic Cheddar Biscuits</strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/garlic-cheddar-biscuits?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">printable recipe</a> <br />makes 8-10 biscuits <br /> <br />Ingredients:</em><br />
<u>Biscuits:</u> <br />
2-1/2 cups baking mix <br />
4 Tbsp cold butter <br />
3/4 cup cold milk <br />
1/4 tsp garlic powder <br />
1 cup grated cheddar cheese <br />
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<u>Glaze:</u> <br />
2 Tbsp butter, melted <br />
1/4 tsp dried parsley flakes <br />
1/2 tsp garlic powder <br />
pinch of salt <br />
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<em>Directions:</em><br />
1. Preheat oven to 400°. Combine baking mix and cold butter with a fork or pastry cutter. Don’t overmix. You still want to have small bits of butter in your dry mix. <br />
2. Add cheese, milk, and garlic powder. Mix until combined, but again, don’t overmix. <br />
3. Drop onto cookie sheet. (I use stoneware for this and don’t grease it, but if using a regular cookie sheet, you may want to). Bake for 15 minutes or until they are lightly brown. <br />
4. Mix together your butter glaze and brush on immediately after taking out of the oven.Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-39959362311937541772012-04-03T21:17:00.000-05:002012-04-06T12:12:59.877-05:00Homemade Baking Mix<a href="http://lh5.ggpht.com/-lKK3aWzO26Q/T38aZ3HSogI/AAAAAAAAAy4/Ln2L7G6MICE/s1600-h/BM1.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="BM1" border="0" alt="BM1" src="http://lh5.ggpht.com/-7e3o0nIoyZc/T3up71LuzYI/AAAAAAAAAy8/c87s4hNPYeM/BM1_thumb.jpg?imgmax=800" width="550" height="365" /></a> <br />I've been really trying to get back into the swing of things blogging and cooking.  I've even started a little redesign process for this blog that I hope will freshen things up a bit!  I went on a bit of a cooking spree last week and was able to write 5 recipes and take photos of all of them.  Woo hoo! <br /> <br />Two weeks ago, we had the old standby of breakfast for dinner and I made biscuits and gravy.  I used up the last of my Bisquick mix and put it on my shopping list that I needed to buy another box.  I use baking mix for a lot of my quick dinner needs.  I have always wanted to make my own however, because with grocery prices increasing, I knew that this was one area I could cut back.  I have been mixing up and rolling out biscuits with the store bought baking mix for a long time now instead of using the canned biscuits, and let me tell you...it is SO worth the extra 5 minutes, I promise!  I still felt though that there was no reason that I couldn't make the mix on my own.  I looked up a lot of recipes for homemade baking mix and most of them contained shortening.  I'm not a huge fan of shortening, because I think it lacks flavor...butter is my weakness.  It adds so much more of a depth of flavor...and if I am going to add inches to these thighs, it better be because of some flavor!  I found a recipe over at allrecipes.com and adapted it a bit and I think this mix is going to be something that I end up making regularly and keeping in my fridge for a very long time!  I have also listed some extra recipes below that are typical "back of the box" type recipes.  Enjoy! <br /> <br /><strong>Homemade Baking Mix</strong> <br /><em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/homemade-baking-mix?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a><span style="color: #5588aa"></span></em> <br /><em><span style="color: black"></span>Yields: about 36 drop biscuits</em> <br /> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"><em>Ingredients:</em></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">5 cups flour</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">1/4 cup baking powder</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">2 Tbsp sugar</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">1 tsp. salt</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">1 cup cold butter</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"><em>Directions:</em></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">1.  Mix together all dry ingredients.  Use a food processor to "cut" in the butter until the butter is well mixed in the dry ingredients.  If you use a pastry cutter, this will take longer but you want the butter to be mixed in well.  </div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">2.  Store in an airtight container in the refrigerator for up to 2 months or in the freezer for longer.  </div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"> <br />Adapted from <a href="http://allrecipes.com/Recipe/Easy-Biscuit-Mixture/Detail.aspx">All Recipes</a><em></em></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"><strong>Biscuits</strong></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"><em>Ingredients:</em></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">2-1/4 cups baking mix</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">2/3 cup milk</div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"><em>Directions:</em></div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none">1.  Heat oven to 450°.  Stir ingredients until soft dough forms.  </div> <div style="text-align: left; background-color: transparent; color: black; overflow: hidden; text-decoration: none"> <p>2.  Turn onto surface dusted Bisquick mix.  Knead 10 times.  Roll dough 1/2 inch thick.  Cut with a biscuit cutter.  Place on ungreased cookie sheet. <br />3.  Bake 8-10 minutes or until golden brown.</p> <p><strong>Pancakes</strong> <br /><em>Ingredients: <br /></em>2 cups baking mix <br />1 cup milk <br />2 eggs <br /> <br /><em>Directions: <br /></em>1.  Heat griddle or skillet over medium-high heat or electric griddle to 375°.  Grease with cooking spray, vegetable oil, or shortening. <br />2.  Stir all ingredients until blended.  Pour by about 1/4 cupfuls onto hot griddle. <br />3.  Cook until bubbles appear and edges are dry.  Flip; cook until golden.</p> </div> </div> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com1tag:blogger.com,1999:blog-4138698467284478740.post-23270180602108449302012-03-16T12:30:00.000-05:002012-04-06T12:19:19.909-05:00An Update...6 Months in the Making!<p>For the approximately 4 people (give or take 4) out there in web-land wondering why the heck my cooking has ceased to exist for the past 6 months, well there's been a legit reason...and a pretty big one I have to say.  You see, for at least the end of 2011 I had trouble even looking at food, let alone cooking it.  The culprit?... <br /> <br /><a href="http://lh6.ggpht.com/-5Ge7nHn_BSg/T38lkpHYu4I/AAAAAAAAAzg/ElN7ptFQwEw/s1600-h/12-weeks21%25255B16%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="12-weeks21" border="0" alt="12-weeks21" src="http://lh5.ggpht.com/-yaBXeHF2VlE/T38llv47rEI/AAAAAAAAAzo/ct8gw0HgwKU/12-weeks21_thumb%25255B10%25255D.jpg?imgmax=800" width="464" height="350" /></a></p> <p>So blogging has sort of taken a backseat to our little June bug...but I realized a couple of weeks ago (when I was adding a ridiculous amount of food photos to Pinterest) how much I missed blogging, and cooking, and everything else about it.  Now while my food posts will probably be a little scarce for awhile, my best friend kindly reminded me that I can take this as an opportunity to add some new things to the blog, like how the pregnancy has been so far, and nursery decor (another Pinterest obsession)...So I'm going to try!  I'll attempt to relive this whole pregnancy through this blog...and all the food I've missed out on for the past few months :) Stay tuned! <br /> <br /><a href="http://lh5.ggpht.com/-Z5abYKsU8sk/T38k2jNTSoI/AAAAAAAAAzQ/l_wGWTr0-Ec/s1600-h/18%252520weeks12%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="18 weeks12" border="0" alt="18 weeks12" src="http://lh5.ggpht.com/-xkLqS_GniAk/T38k3B5hJQI/AAAAAAAAAzY/83rxSM0eCOs/18%252520weeks12_thumb%25255B4%25255D.jpg?imgmax=800" width="237" height="480" /></a></p> Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com1tag:blogger.com,1999:blog-4138698467284478740.post-63202532346567908652011-10-15T13:42:00.000-05:002012-11-29T13:37:44.700-06:00Dill Dip<a href="http://lh4.ggpht.com/-Ks8Qd-JLicQ/TpnTKJVKulI/AAAAAAAAAzw/Z3sgl-JOi-I/s1600-h/dill-dipI1%25255B6%25255D.jpg"><img alt="dill dipI" border="0" src="http://lh6.ggpht.com/-ixFbiF4HAJw/TpnTKnCeo9I/AAAAAAAAAz0/mhJl_S01o0Y/dill-dipI1_thumb%25255B5%25255D.jpg?imgmax=800" height="365" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="dill dipI" width="550" /></a> <br />
Every month at work there is a special day...A special day that celebrates all of the birthdays in that month. My favorite part about this day is that I don't have to pack my lunch. There is usually enough food to feed an army (you wouldn't believe how much food a bunch of teachers bring to the party) and I love that I can try many different things. I'm not going to lie, this sampling can last all day. Grazing as I like to call it. Don't judge, I just make sure to wear stretchy pants that day...Last week it was birthday celebration day at school and I needed a quick recipe. I've been making this dill dip since my college days and it is a quick and easy addition to any party. Dip and sweet bread?? Ummmm yes please. I'll leave you with this...Ain't no party like a teacher party cause a teacher party don't stop! <br />
<br />
<a href="http://lh3.ggpht.com/-64-xy503W7w/TpnTLdgoYSI/AAAAAAAAAz4/X8d1I-6ySds/s1600-h/dill-dip1%25255B5%25255D.jpg"><img alt="dill dip" border="0" src="http://lh3.ggpht.com/-OBD_QbXnRqg/TpnTLx3qWpI/AAAAAAAAAz8/em5RnJ5Af8c/dill-dip1_thumb%25255B4%25255D.jpg?imgmax=800" height="365" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="dill dip" width="550" /></a> <br />
<br />
<strong>Dill Dip </strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/dill-dip">printable recipe</a></em><br />
<em>makes 2 cups</em> <br />
<strong>Ingredients: </strong><br />
1 cup low fat sour cream <br />
1 cup low fat mayo <br />
2 Tbsp dried dill weed <br />
1 tsp onion powder <br />
1 Tbsp dried parsley <br />
1/2 tsp season salt <br />
<br />
<strong>Directions:</strong> <br />
Stir together all ingredients. Cover and chill overnight to let the flavors come together. Serve with cut up sweet bread or in a sweet bread bowl. Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-78248837012297518362011-10-01T13:34:00.000-05:002012-11-29T13:35:51.642-06:00Chicken Pot Pie Soup with Mini Pie Crisps<a href="http://lh4.ggpht.com/-BQpwHDVmHg4/ToOPiuyKIWI/AAAAAAAAAuU/0hk0sr0Fd-8/s1600-h/DSC_0589%25255B3%25255D.png"><img alt="DSC_0589" border="0" src="http://lh5.ggpht.com/-T5tsRcEtPDs/ToOPli8_VRI/AAAAAAAAAuY/imq-t4Wyvn0/DSC_0589_thumb%25255B1%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0589" width="554" /></a>I. LOVE. FALL. I love the weather, I love the scents, and I love fall food. The weather here has been a little on the chilly side the past week or so, and I decided it was time to bust out a soup. The hubs has dropped some not-so-subtle hints about chicken pot pie...Such as, "Man I really love your chicken pot pie," "You know, we haven't had chicken pot pie in awhile," "Man we should totally have chicken sometime soon and you could use the leftovers for chicken pot pie," and "Hey can you make chicken pot pie?"...See what I mean? I obviously didn’t marry him because he is timid. However, I just wasn't feeling chicken pot pie, I'm not really sure why, but I think it may have to do with the impending big freeze-a-thon that I'm going to have to do before basketball starts. I know there are a lot of chicken pot pies in our future, and I didn't want to burn out on them too soon. What I did want is a soup...and I'm all about keeping things fair in our marriage, so I met him in the middle. I thought this turned out great, and the little mini pie crusts on top really set it off and made it more than just a creamy chicken soup. Although the hubs said it would be just fine with a loaf of bread on the side...he keeps me grounded. <br />
<a href="http://lh6.ggpht.com/-NQj0jnn0fDY/ToOPoX4ZSzI/AAAAAAAAAuc/hRha538r4zc/s1600-h/DSC_0568%25255B3%25255D.png"><img alt="DSC_0568" border="0" src="http://lh4.ggpht.com/-1EpX7taNZR4/ToOPrsjaTVI/AAAAAAAAAug/GYnmgJFKHpg/DSC_0568_thumb%25255B1%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0568" width="554" /></a>Start by heating your butter in a Dutch oven or large pot over medium heat. Add onions and celery and cook until soft. Add flour and bouillon and cook for a few minutes. See all that brown stuff on the bottom of my pan? That’s not a bad thing! It’s some browned bits from the onion and that will come up when we add in the water. After a few minutes of cooking your flour and bouillon, make sure your pan is super hot and whisk in the water. The water should deglaze the bottom of the pan. Add in the milk and stir to combine. <br />
<a href="http://lh4.ggpht.com/-sxHmgWq9ArI/ToOPt1Q5-oI/AAAAAAAAAuk/dT-JAQA3CYU/s1600-h/DSC_0570%25255B3%25255D.png"><img alt="DSC_0570" border="0" src="http://lh6.ggpht.com/-XSkUGmkgaPA/ToOPw6Wfb4I/AAAAAAAAAuo/ARaftx_uE7I/DSC_0570_thumb%25255B1%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0570" width="554" /></a>Now your soup should look like this! <br />
<a href="http://lh5.ggpht.com/-hAE5ZUvZ6Xk/ToOPzpb3XjI/AAAAAAAAAus/wqSSZ2wbfOs/s1600-h/DSC_0571%25255B3%25255D.png"><img alt="DSC_0571" border="0" src="http://lh5.ggpht.com/-_ttX4NoBUNo/ToOP25ieAKI/AAAAAAAAAuw/rZF9SkuK2tU/DSC_0571_thumb%25255B1%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0571" width="554" /></a>Add in the veggies…The crinkly carrots really add a nice touch don’t you think??? <br />
<a href="http://lh5.ggpht.com/-5APWMJ1PWKE/ToOP57SCStI/AAAAAAAAAu0/WOBTSl3sfSg/s1600-h/DSC_0574%25255B3%25255D.png"><img alt="DSC_0574" border="0" src="http://lh4.ggpht.com/-3Aiszrt-MYI/ToOP8w-R7JI/AAAAAAAAAu4/xe2eAbNpWZI/DSC_0574_thumb%25255B1%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0574" width="554" /></a>Add in your spices… <br />
<a href="http://lh3.ggpht.com/-7fVu-xb3nVc/ToOP_SuqBDI/AAAAAAAAAu8/JJETmXia0Fo/s1600-h/DSC_0576%25255B5%25255D.png"><img alt="DSC_0576" border="0" src="http://lh4.ggpht.com/-cydVzVRoByE/ToOQB5MZ7tI/AAAAAAAAAvA/XhaNXnE-JUQ/DSC_0576_thumb%25255B3%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0576" width="554" /></a>And cook until the vegetables are cooked through. You don’t want them to turn to mush, just cook through. Add in your chicken…heat through. Serve immediately with the mini pie crisps (recipe below.) <br />
<a href="http://lh6.ggpht.com/-ZP0MyDjspFM/ToOQEssEjHI/AAAAAAAAAvE/E3rjJehIr-I/s1600-h/DSC_0591%25255B7%25255D.png"><img alt="DSC_0591" border="0" src="http://lh5.ggpht.com/-VRUlHDMvmgk/ToOQHjBjluI/AAAAAAAAAvI/-PbOhEyBpPQ/DSC_0591_thumb%25255B3%25255D.png?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_0591" width="554" /></a><span style="font-size: small;"><strong></strong></span><br />
<span style="font-size: small;"><strong>Chicken Pot Pie Soup w/ Mini Pie Crisps</strong> </span><em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/chicken-pot-pie-soup-w-mini-pie-crisps">printable recipe</a></em><br />
<em>makes 6-8 servings</em><strong></strong> <br />
<strong><span style="font-size: small;"><u></u></span></strong><br />
<strong><span style="font-size: small;"><u>Chicken Pot Pie Soup </u></span>Ingredients:</strong> <br />
2 cups cooked chicken breast, diced small <br />
4 Tbsp. butter <br />
1 bag frozen mixed vegetables <br />
1 medium onion, chopped <br />
1 stalk celery, chopped <br />
3 tsp. chicken bouillon powder (I used the low sodium!), or 3 cubes <br />
salt/pepper to taste <br />
pinch of thyme <br />
pinch of rosemary <br />
1 bay leaf <br />
2 cups water <br />
3 cups skim milk <br />
5 Tbsp. flour (I used white whole wheat flour) <br />
<br />
<strong>Directions:</strong> <br />
1. In a Dutch oven or large pot, heat butter over medium to medium-high heat and add onion and celery. Cook until onion and celery are softened. Add in flour and combine. Cook for about 2 minutes, or until flour has absorbed the oil. <br />
2. Add in chicken bouillon, and stir. Whisk in water and stir in milk, frozen vegetables, thyme, rosemary, and the bay leaf. Bring to a boil until vegetables are cooked through. Keep in mind that you don't want your vegetables to get mushy, just softer. <br />
3. Add in the chicken. Cook until soup is thickened. Serve with pie crisps. (recipe below) <br />
<br />
<strong><span style="font-size: small;"><u>Mini Pie Crisps </u></span></strong><em>makes 12 pie crisps </em><strong>Ingredients:</strong> <br />
1 cup flour <br />
1/2 tsp. salt <br />
2 TBS cold water <br />
1/3 cup canola oil (I use Wesson) <br />
<br />
<strong>Directions:</strong> <br />
Roll out between 2 sheets of wax paper. Cut in circles with cup or biscuit cutter, crimp edges and prick with a fork. Bake on a cookie sheet for 10-12 minutes at 450 degrees. Serve immediately with hot soup. <br />
<br />
Soup recipe adapted from <a href="http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html">Skinny Taste</a>Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-40054266502907077502011-09-23T12:28:00.000-05:002012-11-29T12:36:48.105-06:002 Ingredient Pumpkin Cupcakes<a href="http://lh6.ggpht.com/-LqXSjz5fgGM/Tnu9yjcUwSI/AAAAAAAAAuE/sXlmJAdmYsg/s1600-h/pumpkincupcakes1%25255B3%25255D.jpg"><img alt="pumpkincupcakes1" border="0" src="http://lh6.ggpht.com/-oLhwF-H4pyI/Tnu9zEHGvmI/AAAAAAAAAuI/z-lc1BLPVUI/pumpkincupcakes1_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pumpkincupcakes1" width="554" /></a> <br />
Yes, you read that right...two ingredients. Count ‘em. One. Two. (three. four. get your woman on the floor...anybody? Mic check 1, 2?) When I saw these cupcakes online I thought, no way these are going to turn out. How the heck can you get a good, moist cupcake with no eggs? I just had to see for myself...and man were they awesome! It was the perfect start to fall and pumpkin season. Not complicated at all! But I couldn't just leave them be, I had to add a cream cheese twist of course. I had all these grand plans of making a maple cream cheese frosting, but that would have required me going to the store to buy maple syrup and cream cheese…And seriously, once these things were baking, the smell kept me prisoner in my own home. So I went with the easy alternative, cream cheese frosting from the pantry. Someday I’ll make my own frosting…but for now I’m just going to enjoy this easy treat! Let's hope there's not another pumpkin shortage this year, because I may be making these very often! <br />
<br />
<a href="http://lh3.ggpht.com/-rGJEHMqpPeM/Tnu9zn-FrwI/AAAAAAAAAuM/S1sajnbaVFY/s1600-h/pumpkincupcakes2%25255B3%25255D.jpg"><img alt="pumpkincupcakes2" border="0" src="http://lh5.ggpht.com/-YvbeoEZYuuQ/Tnu90c9kmVI/AAAAAAAAAuQ/0EBphyW7uDY/pumpkincupcakes2_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pumpkincupcakes2" width="554" /></a> <br />
<br />
<strong>Pumpkin Cupcakes </strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/2-ingredient-pumpkin-cupcakes">printable recipe</a></em><br />
<em>makes 12 cupcakes </em><br />
<strong></strong><strong>Ingredients:</strong> <br />
1 box spice cake mix <br />
1 can pumpkin puree <br />
<br />
<strong>Directions: </strong>Preheat oven to 350°. Mix pumpkin puree and cake mix together. Spoon into greased muffin tin and bake for 20-22 minutes or until toothpick inserted comes out clean. Let cool, then frost with favorite frosting. Dust with pumpkin pie spice (optional). <br />
<br />Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-89757310575445906822011-09-19T15:30:00.000-05:002012-11-29T12:35:10.003-06:00Beef & Bean Burritos<a href="http://lh5.ggpht.com/-9V-n7wYF9n0/TnKw8pFYHFI/AAAAAAAAAtc/Nx6sScjSXTs/s1600-h/burritos5%25255B3%25255D.jpg"><img alt="burritos5" border="0" src="http://lh4.ggpht.com/-K3V656mfmd8/TnKw9DsF8LI/AAAAAAAAAtg/aL7ogEpoSco/burritos5_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="burritos5" width="554" /></a><br />
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Every once in awhile, when they go on sale, my husband buys the big pack of frozen beef and bean burritos at the grocery store for lunch. He can go through an entire package in a few days, so I knew he would be happy about these. I was looking for a way to make my own version, but include far less salt than the packaged variety. By using my own <a href="http://www.onesavorylife.com/2011/09/taco-seasoning.html">taco seasoning</a>, our family farm raised ground beef, and rinsed black beans, I am able to control the salt content in this meal. Don’t get me wrong, I love me some salt…I just hate having to lay down on my bed to button my pants the next day. We decided that these tasted so much better than the ones in the package, and we had leftovers. I wrapped each leftover burrito in foil so that we could each have one for lunch the next day (well more like me have one, and he the rest.) I think next time I am going to make a double batch and freeze all of them. Just one more thing to add to the list of freezer winners for basketball season! <br />
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<a href="http://lh6.ggpht.com/-0ETOFbHuNyo/TnKw-EGHW1I/AAAAAAAAAtk/tSgOcKiOFWc/s1600-h/burritos1%25255B3%25255D.jpg"><img alt="burritos1" border="0" src="http://lh3.ggpht.com/-UAnaw3h44aw/TnKw_AUUZbI/AAAAAAAAAto/LrzeEjFQwfQ/burritos1_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="burritos1" width="554" /></a><br />
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Start out by browning one pound of ground beef (ground turkey or chicken would work great in this!) along with one medium diced onion. Drain the beef and then add 3 Tablespoons of <a href="http://www.onesavorylife.com/2011/09/taco-seasoning.html">taco seasoning</a> and 1/2 cup of water. Drain and rinse one can of black beans and stir in. Heat until the beans are cooked through, then remove from heat. I added in a handful of cheese at this point just to make it creamy and dreamy. <br />
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<a href="http://lh5.ggpht.com/-WX8BKMSPMt0/TnKw_yjLx-I/AAAAAAAAAts/mFIdFB80ZnQ/s1600-h/burritos2%25255B3%25255D.jpg"><img alt="burritos2" border="0" src="http://lh4.ggpht.com/-wK9YUH7QT94/TnKxAuS7EBI/AAAAAAAAAtw/eke8XmthMdQ/burritos2_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="burritos2" width="554" /></a><br />
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Put a large spoonful (about 1/4 cup of the mixture) onto a flour tortilla and top with cheese. Then for good measure, go back and add a little more cheese, and then grate some more and sneak a bite. Then accidentally drop some in the dog bowl, wonder where all your cheese went, and run to the store for more.<br />
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<a href="http://lh3.ggpht.com/-OJ1h-1XUB5k/TnKxBgO6epI/AAAAAAAAAt0/IWqDRyQhvJc/s1600-h/burritos3%25255B3%25255D.jpg"><img alt="burritos3" border="0" src="http://lh5.ggpht.com/-TvGGIzmT2Yo/TnKxCJyeZHI/AAAAAAAAAt4/BH36C-Id0qw/burritos3_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="burritos3" width="554" /></a><br />
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Roll up your burritos and make sure you fold in the sides so none of the goodness gets out during cooking. I like to roll up all my burritos as this point so that the cooking goes faster and I can clean up while they are grilling….Ok I totally lied about that last part. And those are my knuckles, but they are looking incredibly freaky at this moment…ignore. <br />
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<a href="http://lh6.ggpht.com/-XJjq89g51m8/TnKxCnnxQBI/AAAAAAAAAt8/RkMbJSxGanA/s1600-h/burritos4%25255B3%25255D.jpg"><img alt="burritos4" border="0" src="http://lh4.ggpht.com/-rbb-xkG2h0c/TnKxCya-DmI/AAAAAAAAAuA/uC95eA27nDo/burritos4_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="burritos4" width="554" /></a><br />
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Then cook your burritos on either a Foreman Grill, a griddle, hot pan, or the oven. I use the grill for sake of time and not heating the whole entire house, and feeling like I’m starting to experience “the change.” After you cook them, either devour right then, or freeze/refrigerate for later!<br />
<br />
<strong>Beef & Bean Burritos</strong> <br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/beef-bean-burritos">printable recipe</a></em><br />
<em>makes 10 burritos </em><br />
<strong></strong><strong>Ingredients: </strong><br />
1 pkg (10) flour tortillas <br />
1 lb. ground beef <br />
1 medium onion, diced <br />
1 Tbsp. extra virgin olive oil <br />
2-3 cups cheddar cheese (or cheese of choice) <br />
1 can black beans, drained and rinsed <br />
salt/pepper to taste <br />
1 Tbsp. chopped jalapeno <br />
3 Tbsp. taco seasoning <br />
1/2 cup water <br />
<br />
<strong>Directions: </strong><br />
1. Heat a pan to medium heat, and sauté the onion in the olive oil until onions begin to get soft. Add in the hamburger and cook until done. Drain and return to the pan. Add the taco seasoning, water, jalapeno, and black beans. Cook until heated through. Add in optional cheese at this point and remove from heat. <br />
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2. Put a large spoonful (about 1/4 cup) of the mixture onto a flour tortilla and roll up while folding the edges in. Cook on a hot grill or griddle until brown on both sides. <br />
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<em>Freezing Instructions</em>:<em> <br />For precooked burritos to be warmed in the microwave – </em>Grill burritos then wrap in aluminum foil and freeze/refrigerate. When ready to eat, remove from foil, wrap in paper towel and microwave. <br />
<em>For uncooked burritos – </em>Prepare the filling as directed, then make the burritos but do not grill them. Wrap each individual burrito in foil and freeze. Bake in 350° for 20-30 minutes from frozen. <br />
*Another option is to freeze the burritos on a cookie sheet then store them all in a gallon Ziploc bagJessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com2tag:blogger.com,1999:blog-4138698467284478740.post-69327713656537977472011-09-15T16:00:00.000-05:002012-11-29T12:32:28.666-06:00Hot Crab Dip<a href="http://lh6.ggpht.com/-t5UgtBJ4s_o/Tm6GGsGBtrI/AAAAAAAAAss/4VSoFsd39XU/s1600-h/Crab%252520Dip%2525201%25255B4%25255D.jpg"><img alt="Crab Dip 1" border="0" src="http://lh4.ggpht.com/-aIGSC4DPspI/Tm6GHDnJV6I/AAAAAAAAAsw/u8831mMjY88/Crab%252520Dip%2525201_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Crab Dip 1" width="554" /></a> <br />
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I have made this dip several times and had it posted on a previous blog I co-wrote on. I bust it out every once in awhile, and people are constantly texting me for the recipe. I have tweaked it a bit, but I think I've got it now. For those of you that know already, I go to the local Chinese restaurant and have them fry me won ton strips almost like chips and used to walk out with 2 big bags for $4!! Yes you heard me right, four dollars! *This has since changed...not sure if it's due to the fact that they realized they should charge more, or the fact that all of my town has gone in asking for chips, but it's now $3 for one bag (which is <em>plenty</em>)... I say don't blame me, blame the dip. I cannot be held responsible for a sudden shortage in cream cheese, crab meat, and wontons. Buying the "chips" is significantly cheaper than me making my own (which you could very well do, and would probably be healthier) Enjoy! <br />
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<a href="http://lh6.ggpht.com/-ytSf9p20lb4/Tm6GHqNFMzI/AAAAAAAAAs0/F_Ma1K5SHeQ/s1600-h/Crab%252520Dip%2525202%25255B4%25255D.jpg"><img alt="Crab Dip 2" border="0" src="http://lh3.ggpht.com/-Zu2JJCUaDgI/Tm6GIX7vK6I/AAAAAAAAAs4/BHVrBiU1YGU/Crab%252520Dip%2525202_thumb%25255B1%25255D.jpg?imgmax=800" height="384" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Crab Dip 2" width="554" /></a> <br />
<br />
<strong>Hot Crab Dip </strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/hot-crab-dip">printable recipe</a></em><br />
<em>serves 12 people</em> <br />
<br />
<strong>Ingredients</strong> <br />
8 oz. cream cheese softened <br />
3/4 cup sour cream <br />
4 Tbsp. mayo <br />
4 Tbsp. butter, softened <br />
1 bunch green onions, chopped <br />
1 Tbsp. diced jalapenos (I think I added more than that just because I like things spicy) <br />
1 tsp. seasoned salt (you could also use Old Bay) <br />
cracked pepper to taste <br />
dash of hot sauce <br />
1/2 tsp. Paprika <br />
2 (6 oz.) cans white crab, drained <br />
1 cup mozzarella cheese <br />
Parmesan Cheese (optional) <br />
<br />
<strong>Directions</strong> <br />
Blend first 4 ingredients until smooth, add salt, paprika, pepper, and hot sauce. Blend. Stir in the rest of the ingredients and bake @ 350 for 20 min. I put more mozzarella cheese on top for the last 5 minutes of baking. Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-56652367058406668002011-09-12T17:13:00.000-05:002012-11-29T11:41:51.403-06:00Cinnamon Roll Pancakes<a href="http://lh6.ggpht.com/-oadMnXCuDWU/Tm6AqDffkDI/AAAAAAAAAr8/a9g4bvkRfG4/s1600-h/CR%252520Pancakes%2525201%25255B4%25255D.jpg"><img alt="CR Pancakes 1" border="0" src="http://lh5.ggpht.com/-6jRvsPhkA7Y/Tm6AqhBIU-I/AAAAAAAAAsA/VoiBKEWJFj0/CR%252520Pancakes%2525201_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 1" width="554" /></a><br />
Oh sweet baby Jesus these things were quite possibly the best thing I have eaten in a very long time. A very long time I tell ya'. With the hubs out of town, I had my little sisters (in-law) over for a slumber party and had these on the menu for breakfast. Timothy isn't a big breakfast man, and to be honest I like more of a savory breakfast, but one of the little sistas has a major sweet tooth. Major. So I knew these would be the way to her heart. She is hilarious, with a great wit and sense of humor. When a 12 year old looks at you after one bite and says, "if I'm ever in the hospital I want this to be my last meal," you know you've got a winner. It does take awhile, but the results are amazing! An honestly we both agreed that you could use the pancake batter recipe and have great pancakes on their own! Before I give you the recipe though, you have to look at this eye candy... <br />
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<a href="http://lh3.ggpht.com/-NOjSsullseg/Tm6AsT_zezI/AAAAAAAAAsE/HLlVfbxF2bs/s1600-h/CR%252520Pancakes%2525202%25255B4%25255D.jpg"><img alt="CR Pancakes 2" border="0" src="http://lh3.ggpht.com/-q37PNV6yVKA/Tm6As2JxCUI/AAAAAAAAAsI/Izpu6XvSXvw/CR%252520Pancakes%2525202_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 2" width="554" /></a> <br />
<a href="http://lh3.ggpht.com/-SxHVVfSJ4z4/Tm6AtMGQOeI/AAAAAAAAAsM/mXZeZ4VmNlE/s1600-h/CR%252520Pancakes%2525203%25255B4%25255D.jpg"><img alt="CR Pancakes 3" border="0" src="http://lh4.ggpht.com/-IvyLQ9QYVAU/Tm6Atsez6HI/AAAAAAAAAsQ/5xfzxAd8mk0/CR%252520Pancakes%2525203_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 3" width="554" /></a> <br />
<a href="http://lh3.ggpht.com/-P8ynjNEgPHM/Tm6Au9ep_eI/AAAAAAAAAsU/-BiD4jVm92Y/s1600-h/CR%252520Pancakes%2525204%25255B4%25255D.jpg"><img alt="CR Pancakes 4" border="0" src="http://lh6.ggpht.com/-jQhx86mZSak/Tm6Av3m8qwI/AAAAAAAAAsY/w81au5d42UQ/CR%252520Pancakes%2525204_thumb%25255B1%25255D.jpg?imgmax=800" height="742" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 4" width="554" /></a> <br />
<a href="http://lh3.ggpht.com/-M76mSG7UuNA/Tm6Aw3kt9dI/AAAAAAAAAsc/Kg3p8A7mA2k/s1600-h/CR%252520Pancakes%2525205%25255B4%25255D.jpg"><img alt="CR Pancakes 5" border="0" src="http://lh4.ggpht.com/-GxZRuCyTkFg/Tm6Ax_ZK0rI/AAAAAAAAAsg/bk5xu9svnZY/CR%252520Pancakes%2525205_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 5" width="554" /></a> <br />
<a href="http://lh6.ggpht.com/-sqRN1KqXQMA/Tm6Aydai7wI/AAAAAAAAAsk/jJZPh6kDX3Q/s1600-h/CR%252520Pancakes%2525206%25255B4%25255D.jpg"><img alt="CR Pancakes 6" border="0" src="http://lh6.ggpht.com/-yqOLoKgmFp0/Tm6Ay66YNOI/AAAAAAAAAso/LQOlYEGbGkM/CR%252520Pancakes%2525206_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="CR Pancakes 6" width="554" /></a> <br />
<br />
<strong>Cinnamon Roll Pancakes</strong> <br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/cinnamon-roll-pancakes">printable recipe</a></em><br />
<em>makes 6 pancakes </em><br />
<strong></strong><strong>Pancakes</strong> <br />
3/4 cup milk <br />
2 tablespoons white vinegar <br />
3/4 cup all-purpose flour <br />
1/2 cup whole wheat flour <br />
2 tablespoons white sugar <br />
1 teaspoon baking powder <br />
1/2 teaspoon baking soda <br />
1/2 teaspoon salt <br />
1 egg <br />
2 tablespoons butter, melted<br />
<strong>Cinnamon Roll Filling</strong> <br />
1/2 cup softened butter, almost melted <br />
1 cup packed brown sugar <br />
2 Tbsp. cinnamon <br />
<strong><br />Glaze</strong> <br />
<span class="ingredient"><span class="amount">4 Tablespoons</span> <span class="name">butter</span></span> <br />
<span class="ingredient"><span class="amount">2 ounces</span> <span class="name">cream cheese</span></span> <br />
<span class="ingredient"><span class="amount">3/4 cup</span> <span class="name">powdered sugar</span></span> <br />
<span class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">vanilla extract</span></span> <br />
<br />
<span class="ingredient"><span class="name"><strong>Directions</strong></span></span> <br />
<div>
<span class="ingredient"><span class="name">1. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a squeeze bottle (I used an old mustard bottle) or small zip baggie and set aside. You don't want this to remain super-liquified. It's best if it becomes a consistency similar to toothpaste. <br /><br />2. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. <br /> </span></span></div>
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<span class="ingredient"><span class="name"><span class="plaincharacterwrap break">3. Combine milk with vinegar in a medium bowl and set aside for 5-10 minutes to "sour". </span></span></span></div>
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<span class="plaincharacterwrap break">4. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. If not consistency you like, add a splash more milk. </span><br />
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<span class="plaincharacterwrap break">5. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup of batter onto the skillet, and cook for a minute to let the bottom set up. Squeeze a spiral of the filling on top of each pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to baking sheet or platter and keep in a warm oven until ready to serve. </span><br />
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<span class="plaincharacterwrap break">6. When ready to serve, spoon warmed glaze onto the top of each stack. </span>Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0tag:blogger.com,1999:blog-4138698467284478740.post-53545521897790299072011-09-10T13:35:00.000-05:002012-11-29T11:34:56.442-06:00Taco Seasoning<a href="http://lh4.ggpht.com/-Ei5uzygLczs/TmmAYTRVreI/AAAAAAAAArs/vJgfi9hrdGw/s1600-h/taco%252520seasoning1%25255B4%25255D.jpg"><img alt="taco seasoning1" border="0" src="http://lh5.ggpht.com/-kRHE79SNnAE/TmmAZMzTI0I/AAAAAAAAArw/pWFid7kLPkI/taco%252520seasoning1_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="taco seasoning1" width="554" /></a><br />
If you have ever looked at the ingredients on the back of a packet of taco seasoning (or if you're like me you avoided looking for years), you may or may not have noticed that there are a lot of funky-named ingredients on the back of the package. Not to mention the sodium...Oy Vey! Now, I know that a package of taco seasoning is cost efficient. As a cheap college student, and newlywed, I figured out where to cut costs. And taco seasoning was one of them. Not only was it cheap, but give me something in which I just need to add water and I'll take that any day! So before you start pumping your fist at the computer and screaming about how I am "out of touch with reality" and "who the heck has time to make something like that?", I have good news for you...you really truly can make your own taco seasoning and you can keep it in your cabinet for quick access. Oh, and you just have to add water...it doesn't get much easier. <br />
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<a href="http://lh4.ggpht.com/-DtlD2e7qlC8/TmmAaWQB09I/AAAAAAAAAr0/Y1U7EFHAwCY/s1600-h/taco%252520seasoning2%25255B4%25255D.jpg"><img alt="taco seasoning2" border="0" src="http://lh5.ggpht.com/-V-2pSgryZRc/TmmAa-VooTI/AAAAAAAAAr4/W7r21Dk7QLo/taco%252520seasoning2_thumb%25255B1%25255D.jpg?imgmax=800" height="369" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="taco seasoning2" width="554" /></a> <br />
<br />
<strong>Taco Seasoning</strong><br />
<em><a href="https://sites.google.com/site/onesavorylifeprintablerecipes/taco-seasoning">printable recipe</a></em><br />
<em>makes about 6 servings </em><br />
<br />
<em>Ingredients:</em><br />
4 Tbsp. chili powder <br />
3 Tbsp. + 1 tsp. paprika <br />
3 Tbsp. cumin <br />
1 Tbsp. + 1 tsp. onion powder <br />
1 tsp. garlic powder <br />
1/4 tsp. cayenne <br />
<br />
<em>Directions:</em><br />
Mix seasoning and store in airtight container for future use. To make taco meat, brown 1 pound of hamburger. Drain. Stir in 3 Tbsp. of the seasoning and add 2/3 cup water. Cook until combined and thickened. <br />
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**I modified this recipe because I like to chop up 1 small onion and sauté it with the burger. If your kiddos don't like onion, grate some in they'll never know! But if you absolutely can't stand onions but like the flavor it adds, then add an extra teaspoon of onion powder to your mix.<br />
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Slightly adapted from <a href="http://annies-eats.net/2010/03/04/homemade-taco-seasoning/">Annie's Eats</a>Jessicahttp://www.blogger.com/profile/04745610169927454637noreply@blogger.com0