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