GOOD NEWS!

I substituted the oil with applesauce (out of complete necessity) and it was still delicious. The kids did not peep about it being different! Just so ya know.

Okay it hase been forever!!

I made this the other night and my kids LITERALLY inhaled it. They ate 2 loafs in less than 24 hours (yes, I helped too) and were begging for more.

Pumpking Loaf

2 c. pumpkin (canned puree)

4 eggs

2/3 c. water

1 c. oil

2 c. sugar

3 1/2 c. flour

2 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

1 tsp. each nutmeg, allspice & cinnamon

1/2 tsp. cloves

Preheat oven to 350. Mix pumpkin, eggs, water and oil together. Add sugar and spices (that also includes salt and b.s. and b.p.), mix until combined. Add flour and stir until just combined (there can be small lumps like pancake batter). Pour evenly into 2 greased loaf pans. Bake for 60 minutes.

Seriously good.....

NO PICTURE, BUT DANG IT WAS YUMMY

My mother sent me this fabulous cook book and there are some very yummy looking things in it.  I finally got around to trying one and darn I was not disappointed!  My only problem with it was it is so hard to stop eating it!  I'm also putting this on because I think that my sweet Cayden can have it...enjoy

Chicken, Rice and Black Bean Salad

Serves 6

2 T. lime juice

1 T. olive oil

1 T. chili powder (I used just a bit less)

1/2 tsp. cumin (I used closer to 1 T. because I ♡ cumin)

1/2 tsp. salt

1/4 tsp. sugar

2 cups cubed cooked chicken breast

3 cups hot cooked quick-cooking white rice (I used chicken               broth as my liquid)

1 can black beans, drained and rinsed

1/2 c. chopped red bell pepper (I used a whole one)

4 green onions, sliced

1/3 c. chopped fresh cilantro (you guessed it, I used more)

Whisk together the lime juice, oil, chili powder, cumin, salt and sugar in a bowl.  All the remaining ingredients and toss to combine and coat with dressing.

You can eat it warm or cold, on a salad or a tortilla.  I'm freezing one portion to see how that goes...I'll let you know.

Shepherd's Bowls

All the kids have different veggies that they like, so to make a casserole there is always some picking out of things....it doesn't bother me really, but I got smart last week.  I made all the makings of shepherd's pie but I left them separate so everyone was able to pick their toppings.  Worked like a charm.

Shepherd's Pie

Meat mixture:

1 1/2 lbs. ground beef

1 c. chopped onions

1/4 c. flour

salt and pepper

1/4 tsp. ground savory

10 oz beef broth

1/3 c. water

1 tsp worcestershire sauce

1 bay leaf

5-6 potatoes

frozen veggies - peas, corn, carrots, beans, what ever you like

Start cooking your potatoes in salted water.  Cook ground beef with the onions, until browned.  Add flour and stir to mix well.  Add the remaining meat mixture ingredients and cook about 10 minutes.  When the potatoes are cooked, mash them (I didn't add any milk to these - wanted them a bit more dense) with a bit of butter.  Cook your desired veggies.  Give the kids a bowl of mashed potatoes, top with meat mixture and let them pick their veggies on top.

This is a fun one, and a good one....

This recipe is from August 2001 - Parenting Magazine.  The kids love it and we also did it at Sparks last night (the ladies requested it on the blog).  I swear it works, it is yummy and the kids have a whole lotta fun doing it.  

Vanilla Ice Cream

Equipment:

about 5 cups of crushed ice 

1 gallon self-sealing freezer bag

1 quart self-sealing freezer bag

3 Tbsp salt

Ingredients:

1/2 c. whole milk

1 Tbsp sugar

1/2 tsp. vanilla

Pour the crushed ice and salt into the large bag and set aside.  Pour the milk, sugar and vanilla into the smaller bag.  Seal, removing as much air as possible.  Place the small bag into the big bag and seal it.  Shake until the mixture inside the small bag is thick (about 5 minutes).  Remove the small bag and add flavorings, as desired.  Reseal and knead bag to mix.  To serve, spoon ice cream into a bowl - or eat it right out of the bag.  

Flavors:

Chocolate: Reduce sugar in recipe to just 1 tsp and add 1 Tbsp of chocolate syrup immediately after shaking

Chocolate chip:  Mix in 1 Tbsp chocolate chips after shaking

Candy crunch:  Stir in 1 Tbsp candy pieces, such as M&Ms or Reese's pieces after shaking

Strawberry:  Before shaking, add  2 Tbsp mashed fresh strawberries (or frozen and thawed)

Cookies and Cream:  Mix in 2 Tbsp crushed Oreos or chocolate chip cookies after shaking

What's going on

So I have been struggling with the kids complaining (and a bit of the husband too) about what I've been making for dinner.  Apparently what I feel like making is not what they feel like eating.  Ungrateful people!!!  Last week before I went shopping I made everyone, and I mean everyone including Craig, pick a meal for the week.  I've done this before, but it was sort of more like give me some ideas and maybe I'll do it in the next couple of weeks.  I have made the resolve that the 5 meals that are picked are what we are eating.  The other two days are soup and sandwich night and one day is leftover night.  It gives the kids some power, but not too much.  The one funny thing is that last night I made Craig's pick - Ainsley wasn't the happiest with it and started in on it.  I simply told her that it was Dad's meal and I only was making it.  Holy cow, it stopped her complaining right there.  Loved it.  

This is a favorite

This rice recipe is one of the WHOLE family's faves.  I hope that it becomes one of your family's staples too because it is so stinkin' easy.....

Herbed Rice

1 c. rice

1/2 c. green onion, sliced

2 c. undiluted chicken stock 

1/2 tsp of each of the following: thyme, ground savory, paprika

1 bay leaf

s & p to taste

Combine all ingredients together and microwave covered for about 20 minutes.  Check it and if it needs some more time, cook it a bit longer if needed.  (you also can do it in the oven at 325 for 30 to 45 minutes.

Monkey Bread

Don't ask me why, but I found Ainsley on the counter going through my recipe box this morning - she was looking for the monkey bread recipe.  I'm not sure why she had a hankering for it, but we made it today and it was a hit with the 5 kiddies that were here (maybe a couple moms and dad too).  I suggest having the kids do the dipping in butter and sugar....they really don't seem to mind the icky, sticky hands for some reason.  I have no idea why  ;)

Monkey Bread

for the bread:

1/4 c. warm water

1/4 c. white sugar

1 envelope dry active yeast (scant Tbsp)

3/4 c. warm milk

1 tsp salt

1 egg

3 1/4 c. flour

for coating:

1/2 c. melted butter

3/4 c. br. sugar

1/4 c. white sugar

2 tsp cinnamon

for icing:

1/4 c. milk

2 c. icing sugar

Lightly coat 10 bundt pan with butter; set aside.  Put the warm water and a pinch of sugar in a mixing bowl.  Sprinkle in the yeast; let soften and dissolve (about 5 min).  Add milk, sugar, salt and egg to yeast mixture and mix with dough hook.  Add flour and combine.  Let it knead for a couple of minutes.  Transfer to a bowl that has been coated with oil, cover with plastic wrap and let stand in a warm place for 20 minutes.

Mix together the sugars and cinnamon in a bowl.  Melt the butter in a bowl as well.  Pour a bit of melted butter into the bundt pan to make a thin layer on the bottom.  

Cut 1/2 inch pieces of dough and roll into balls.  Roll in the butter and then roll in the cinnamon mixture.  Place them into the greased bundt pan.  Cover with plastic wrap and leave in a warm place for about 1 hour (until it has doubled in size).  If it hasn't doubled in size you have to wait a bit longer - this is very important unless you want to golf balls later!!

Bake at 350 degrees for 30 -35 minutes.  Let cool in pan for 20 minutes and then flip over onto a plate.

To make the icing combine the milk and icing sugar and pour over top.

Had the best lunch today

...and yes, it was in my own home! It's not life changing or anything, and I'm pretty sure that you all have probably made one of these. It was good and fast though, so I'm sharing.

Toasted Bagel with Tomatoes

one half of a sesame bagel (or whatever kind you like or have)
light cream cheese (or whatever kind you like or have)
1/2 tomato, sliced
some sliced red onion
salt and pepper

While you are toasting your bagel, slice the tomato and season it with the salt and pepper. Slice your red onion. When your bagel pops up, put a little cream cheese on it and then top with the tomatoes and onion.

So this may sound weird

but I swear it really works. I read in my Canadian Living Magazine (it is so fab) about using your waffle maker as a panini press. It seemed kinda odd, but CLM is NEVER wrong when it comes to food. So, we tried it out a few weeks ago. Holy crap it's amazing!! Plug your waffle iron (my is a belgium waffle maker) in, make your sandwich, put it in the waffle iron and press down, take it out when it is browned. Could not be any easier. Ainsley's favorite is swiss cheese, chicken and sliced red onion. We also love a little avocado when we have it. Carter had a PB&J done like this the other day. So much easier and faster making a grilled cheese on the stove (plus I always end up forgetting to flip the dang thing and have to put the burnt side down and cross my fingers they don't taste or notice the char that I'm feeding them). Try it.....

definately not for the cookie swap!!!

okay...I cut out this recipe, my mom cut out this recipe and my sister made this recipe. I cannot begin to describe these babies....they are soooooo good!!

Peanut Butter Surprise Cookies

1/2 c. of each - butter, sugar and brown sugar
1/4 c. smooth peanut butter
1 egg
1 Tbsp. milk
1 tsp. vanilla
1/2 c. cocoa powder
1/2 tsp. baking soda
1 1/2 c. flour

Filling:
1/2 c. smooth peanut butter
1/4 c. butter
3/4c. icing sugar
1 Tbsp. corn starch

about 3 tbsp. sugar and semi-sweet chocolate chips

Beat butter with sugars and peanut butter. Beat in egg, milk and vanilla. Stir in cocoa, baking soda and flour. Refrigerate.

Beat peanut butter, butter, icing sugar and cormstarch until smooth. Spoon onto plastic wrap and use the wrap to shape a 2/4 inch (2 cm) thick log. Freeze for 10 minutes.

Slice PB log into 32 pieces. To make cookies flatten 1 tablespoon of chocolate dough (I did this on a piece of plastic wrap), place a PB dough disk in the middle and fold the chocolate around it to seal the cookie. (I also used the plastic wrap to do this) Place in the 3 tablespoons of sugar and coat both sides. Place on a cooke sheet and press a few chocolate chips into the top. Bake at 350 for 10 minutes. Let cool 1 min. and transfer to cooling rack.

Do not, I repeat, DO NOT try to cookies raw before you put them in the oven. The result could be that none of them ever even make it into the oven!!!!! YUMMM!!!

Makes 32 cookies.

PS - wasn't even close to getting a pic of these ones

oh the weather outside...

makes me crave soup!! This is an oldie but goodie in my family.....


Wedding Day Soup

Meatballs:
1 1/4 lb. ground beef
1 egg
1/4 c. diced onion
1/8 c. parmesan
1 T. chopped fresh parsley (or the dehydrated stuff I love sooo much)
1/3 c. tomato sauce

Mix together and shape into little meatballs (use your tiny cookie or ice cream scoop to do this fast and easy) Bake on a foil lined cookie sheet for 20 - 25 minutes. You can make a huge batch of these and freeze them for this soup of spaghetti etc.

Soup:

4 c. chicken broth
1/2 c. small pasta (i can't tell you what the kind I use is - the package is all in italian)
1 c. fresh spinach

Simmer the pasta in the broth 8 -10 minutes. Add spinach and meatballs. Serve with some yummy Italian crusty bread.

The pasta I use is that tiny stuff..my mama buys it at the Italian store. Just use the smallest pasta you can find!!

I love Halloween

I love having a week off from cooking....just kidding but I will say that the kids have been eating candy non-stop this week. Not that I've seen them, but I sure have been finding candy wrappers everywhere (and yes, the ones I'm finding aren't mine!!). I did make this great dish the other day - Craig held his bowl up and told me to be sure to make it again. Good thing I wrote down what I had put in it!

Quick and Easy Sausage and Rice

1 lb. bulk Italian sausage (I used hot)
1 medium onion, diced
1 red pepper, diced (you don't really need it if you don't have it)
1 can diced tomatoes
1 can tomato paste
2 1/3 c. chicken broth (yes, water and boullion if you're like me and that's what you have)
1 Tbsp. sugar
2-3 tsp garlic (yes, I used the dehydrated, garlic powder would work too if that's all you have on hand)
1 tsp dried thyme
1 bay leaf
pepper
2 c. instant rice (the kind that cooks in 5 minutes)

Cook the sausage, onion and pepper until the sausage is browned (break it up into bite size pieces as you cook it). Add all remaining ingredients EXCEPT the rice. Bring to a simmer and simmer for exactly 8 minutes ;). Add the rice, stir, cover and turn off the heat. Leave it on the burner for 5 minutes and then dish up for the family!

I told you it was easy!!! If you have left over rice, use that instead and don't add all the chicken broth. Also, you can use less rice if you want it to have more liquid...use you own judgement and have fun reading a magazine with all the time you saved today.

PS- I'm going to do half ground chicken/half sausage one of these days..yum

Easiest Meal EVER!!

Last night we had chicken for dinner and this is what I made with the leftovers. It took the time of bringing a pot of water to a boil and the 9 minutes of cooking the spaghettini! Definately adding it to my regular go to meals!!

Chicken Spaghettini

1-1 lb. pkg. spaghettini (I used Catelli Smart Pasta)

leftover chicken (I had about 2-3 cups)

1/4 of a red onion, diced small

dehydrated basil (I just dumped some until it looked like a good amount)

2 tomatoes, diced

olive oil

garlic (I can't tell you how much I used...lets just say alot!)

salt and pepper

So, while the water is reaching a boil, cut up your chicken, onion and tomatoes. Combine this in a large bowl with some basil, olive oil, garlic and salt and pepper. Cook the pasta until done (while this is happening keep the kids and yourself away from eating the chicken mixture because dang it is GOOD!). Add to the large bowl and drizzle with a tiny bit more olive oil and salt and pepper to taste. Serve with a salad on the side. Hello, was that easy or what?? Oh, also, Ainsley added olives to hers. Parmesan would be good too, but I didn't have any.

PS-It is the dehydrated basil, not dry. Lighthouse makes one and they sell it in the produce department above the mushrooms. Feel free to use fresh....I just always keep the dehydrated stuff so it doesn't go bad on me!

Okay, so this may not be very interesting to some of you, but I'm sharing anyways. When the kids beg me to make cookies and I finally give in to their whines, I always double or even triple the batch. I then scoop the entire batch out (yes, we use a small ice cream scoop), place it on a wax paper covered cookie sheet and then freeze them. Put them in a ziploc bag and the next time the kids want cookies, all you have to do is fire up the oven, plop them on a cookie sheet and bake them for about 2 minutes longer than you normally do!
(as you may have also guessed....Ainsley eats them frozen from the freezer!!!)

Soft Chocolate Chip Cookies

2 c. butter
1 1/2 c. brown sugar
1/2 c. white sugar
4 eggs
2 tsp vanilla
2 packages instant vanilla pudding
2 tsp baking soda
4 1/2 c. flour
4-5 c. chocolate chips

Bake 375 degrees for 8-10 minutes.....remember they bake while they are on the sheet cooling!

I've got a crush...

on Sam the Cooking Guy. I'm so in love with the cookbook that my dad got for my sister and I. It is fun to read, easy to make, easy to find ingredients and the food is GREAT!! My bff Karen has already ordered herself a copy after me raving and her taking a quick browse through mine. I didn't get a picture of the soup but you can imagine it was a whitish soup with lots of yummy looking things on top!

Potato Soup

2 big baking potatoes, peeled and cut into 1/2 inch cubes
3 cups chicken broth
2 red onions, diced small
2 T. butter
1 tsp cayenne, to taste
1 1/2 c. heavy whipping cream
3 T finely chopped fresh italian parsley
kosher salt and freshly ground black pepper to taste

Put the potatoes and broth in a large pot over medium-high heat, cover, bring just to a boil, then reduce the heat and simmer until the potatoes get soft, about 15 minutes. While that's happening, in a separate nonstick pan, cook the onions in the butter with the cayenne, stirring, until softened, about 10 minutes. Then add the cooked onion, the whipping cream, and parsley to the soup. While the soup simmers, mash some of the potatoes in the pot with the back of a large spoon. This will help the soup thicken. season well with the salt and pepper.

At this point the soup is done and ready to serve, but wait - don't stop there. You serve it in bowls, buffet style with a selection of the following toppings:
- crispy bacon pieces
-croutons
-crispy thin store-bought Asian noodles
-shredded cheese
-any hot sauce you want
-diced leftover chicken, turkey , shrimp etc
-anything else you can think of


So, I didn't have red onions (I only had one white), didn't have whipping cream (I used milk) and didn't have the parsley. Sam is all about substituting if you need to and I had to, but it was still so good. (I also only used half the cayenne since the kids were eating it too). We topped it with green onions, sour cream, bacon and cheese.

Oh, also, I'm hoping I'm not breaking any copywrite laws! You all better run out and buy this book...you won't be sorry I promise!

Pumpkin Spice Muffins

These little babies scream Autumn!! I found the recipe in the October Canadian Living and they are sooo yummy (I do suggest doubling the Maple Cream Cheese Spread!!!;)

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 c. chopped walnuts
2 eggs
3/4 c. canned pumpkin
1/4 c. vegetable oil
1 tsp vanilla

Maple Cream Cheese Spread

1/2 of a 8 oz. pkg light cream cheese
1 tbsp powdered sugar
1 tbsp maple syrup
1/4 tsp vanilla

Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; Mix in 1/4 c. of the walnuts. In separate bowl, whisk together eggs, pumpkin, oil and vanilla. Pour over dry ingredients and mix until just moistened. Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake at 375 for 20 - 25 minutes. Let cool.

Maple Cream - Beat all ingredients together and serve with muffins or on your finger if your name is Ainsley.

Easy Stirfry

So this is one of the hubbie's favorites. In fact, he told me the other day that he could eat this for every meal!!

Mama's Easy Stirfry

1 lb. ground pork, chicken or even turkey

1/2 onion, diced

1-2 T. fresh ginger (we like more!!)

1-2 t. chicken boullion

1/4 c. water

6 c. snap peas or broccoli

3 T. soy sauce

2 green onion, sliced

sesame oil

Brown the meat and the onions in a non-stick pan. Add the ginger, boullion, water, veggies and soy sauce to pan and cover. Allow the veggies to cook until they are the level of doneness that your family likes (the kids and I like ours crispier (about 6 minutes) than Craig so I cook his alittle bit longer). Drizzle with alittle sesame oil and add the green onions. Serve over rice or chinese noodles.

Deaf Ears

My kitchen (and my husband) has been calling my name.............. I've just been too busy to hear it. The kids are back in school, Girl Guides has started back up, etc, etc and I feel like I am dropping the ball on many things. As some of you know we started looking to move houses last spring. After looking at pretty much all available homes here (did I mention wasting our summer obsessing over moving???), we came to the conclusion that really, the house we are in is pretty fabulous and that we just need to utilize our space a bit better. So, we came to this decision right around the time the kids started back at school, so my days are pretty full of moving kids rooms around, building furniture and trying to organize our house. In the process I have given myself boxes of "stuff" that needs to be sorted, put away and thrown away....this has led to things being misplaced and alittle embarassment. I have had to tell several people that I can't find things and need replacements because "I'm trying to organize my house and have lost things in the process". Okay, all I can imagine is that they are wondering what kind of mess we were living in if I'm getting organized and still losing things!!!! So, this all gets me back to that I really have not been cooking...much to the annoyance of my hubbbie (funny Craig, the kids didn't mind cereal for dinner, what's with you???!!!) but I will post something that we have been making on Sundays....it was inspired by our dear friend Craig who can really wrestle up some good grub (who we are all also missing now that school is back in session)!!


Mashed Baked Potatoes

Potatoes
Butter
Green Onions
Bacon Bits

Wash your potatoes, cut them up and boil them (in salted water) until tender. (yes we don't peel them and the kids haven't even noticed...can't tell you how much I love this time saver). Hand mash them for a rustic feel and add all remaining ingredients. Add some salt and pepper if you want and Ainsley also likes cheese sprinkled on hers. My kids love these and I love them because we can have them when we aren't having gravy and they are really quite fast depending on how small you cut them before cooking. Hope that your family loves them as much as we do!

Halloween Chicken Chili

So, I didn't get a picture of this one, but dang it was good. My girlfriend Krista came over and I gave her a little taste and she loved it. The recipe came from a cookbook that my fabulous father ordered for my sister and I. They are quick and family friendly so I can't wait to test them out, post them and then perhaps inspire you to also get the book.

Halloween Chicken Chili

4 cans Great Northern white beans (I used half white kidney and half blackbeans---just cause i love 'em)
1 onion, diced
4 garlic cloves
1 T. olive oil
2 c. shredded chicken (buy the cooked one at the deli and save yourself some time and effort)
2 c. chicken broth
one 4 oz can diced green chiles
2 t. ground cumin
2 t. cayenne pepper (you may want to use alittle less if you have small kiddies)
2 t. oregano

Drain the beans. In a medium pot, cook the onion and garlic in the oil over medium heat, stirring until softened. Add the broth, beans, chicken, chiles and spices. Simmer to let heat through. Serve with french bread, corn torilla chips or Fritos. Also I added lime juice on top.