Homegrown Housewife

Just a little better

2009-12-05T08:07:00.003-05:00

I know its been ages since my last post and I am sorry for that. Life seemed to keep me away. Although I have been practicing on my cake decorating skills and have even had an order! LOL Okay well it was for my neighbors granddaughter but it still counts. :)

This was made with marshmallow fondant instead of the traditional. More kid friendly for a 2 year old birthday party. Simple to make and just as pretty and easy to decorate with.

More post to come...I'm loaded with a new computer and camera...watch out! LOL

Cake help?

2009-07-10T11:55:00.003-04:00

I am not a cake decorator, but I would like to get better. Suggestions? I taught myself to knit online so I'm thinking some ubber cake expert out there can point me in the right direction. My daughters 7th birthday cake. Not BAD...but not good either. I don't want to be perfect by any means. Just something I can be more proud to show. LOL

Summer Broccoli Salad

2009-06-11T10:13:00.003-04:00

My kids are officially out of school for summer break as of today. So my stress load increases double and my time is basically cut in half through no fault of their own. You all know how much I love salads. Pasta, chicken, fruit, you name it and I'm all over it. Especially if it keeps well in the refrigerator and can be made ahead of time. Anything that makes quick and healthy lunches is right up my alley.

This salad recipe is really to DIE for. I got the recipe from my Aunt Nancy in Virginia. She being a wonderful hostess usually serves this mouth watering side at just about all parties, backyard BBQ's, and family drop ins. It can add some class to any table and is so quick and yummy. You'll be sure to start adding it to your weeknight menus like I did.

Broccoli Salad

2 heads fresh broccoli

1/2 cup red onion, chopped

1/2 lb of bacon

2 -1/2 Tablespoons red wine vinegar

1 cup mayonnaise

1/3 cup sugar

1-1/2 cups cheddar cheese, grated (or cheese of choice)

Optional add ins: black olives, almonds, cherry tomatoes and sunflower seeds

Substitute: Splenda can be used with great results.

Cook bacon thoroughly and crumble into pieces. Chop broccoli florets into small bite sized pieces. Mix broccoli, onion, bacon and cheese in a large bowl. In a separate bowl combine remaining ingredients and mix well. Pour over broccoli mixture and toss to coat thoroughly. Best if refrigerated over night. Enjoy!

Rolls you won't mind lugging around...

2009-06-02T15:42:00.006-04:00

My family, especially my daughter has a major weakness when it comes to cinnamon rolls. When I say that I mean...not a crumb or even a smudge of icing left on the platter. These are a great way for me to show a little homegrown love on lazy Sunday mornings.

A few weeks ago my friend Stephanie over at A Close Knit Family mentioned having seen a recipe using potatoes. I had never heard of such a thing and was frankly a little weary. Then...there it was in a recent Bon Appetite magazine...Yukon Gold Cinnamon Rolls. I had to try them and boy am I glad I did! Using potatoes not only made a beautiful dough...the rolls were extremely tasty and moist. Who knew mashed potatoes could be so versatile! So next time you make mashed potatoes...same some for cinnamon rolls.

Yukon Gold Cinnamon Rolls

Dough:

1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 tablespoon coarse kosher salt
1/2 cup (1 stick) unsalted butter
3 large eggs
4 1/2 cups (or more) unbleached all purpose flour
1/2 cup warm water (105°F to 115°F)
3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
2 tablespoons sugar

Filling:

1 1/3 cups (packed) golden brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons unbleached
all purpose flour
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

Glaze:

2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons (or more) whole milk
1 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

I also want to thank sweet ole Mrs. Honeysuckle from Honeysuckle Nectar for my most recent blog award. :::blushing::: Thank you so very much. She has three very wonderful blogs. Go check them out.

I would love to pass this award to

Melissa Have You Seen My Sanity

Grace A Southern Grace

Kim Blessed Hope

Karen Phit Diva

Healthy Snacks #1: CHEESE STRAWS

2009-05-17T11:58:00.008-04:00

I'm trying to get back on the horse. These past month my children's diet has been less thanhealthily. Not that we eat perfectly, but prepackaged and take out have increased double. I've bought more Lunchables than I care to say. Now I'm trying to find a bit of normalcy in my life and spend more time in the kitchen making our meals than buying them.

This goes for snack foods too. No more Gripes or Little Debbie's. Back to the old recipes and a few new. This recipe is one that my two oldest love to see in their backpacks for school snacks. Light and very crispy. Made with real cheese and so much healthier than store bought cheese crackers. I like being able to pronounce the ingredients in my children's snacks. Pet peeve of mine. Not to say we are perfect...they have had their share of Ritz and Little Debbie's. But these will make you never want to buy a box of cheese crackers again! You can make them extra spicy or mild. Melt in your mouth texture with the perfect snap...great for toddlers, finger food for the big game, picnics, pair with a bowl of hot chili, tomato soup, or a packed lunch. If these replace the cookies in the jar, guarantee your crumb snatchers won't mind!

Cheese Straws

1/2 lb of grated extra shape Cheddar Cheese

1/4 lb of butter, softened

1-1/2 cups sifted flour

1/2 teaspoon salt

1/4 teaspoon red pepper (less for children's snacks)

1/4 teaspoon paprika

3 teaspoons hot water

In stand mixer cream Cheddar Cheese, butter and water until smooth. Add all dry ingredients. Refrigerate for at least an hour. Using a pastry bag and border tip, pipe out mixture to desired length and shape. Bake on ungreased cookie sheet at 350 degrees for 15 minutes. Let cool and store in an air tight container.

For a cracker shape, roll dough into a log and wrap with plastic wrap and freezer paper. Freeze, then slice thin before baking.

Dough freezes well and perfect to keep on hand for unexpected company.

Enjoy!

In memory

2009-04-26T20:24:00.000-04:00

Lola Grace "Bitty" Ellett

April 20th, 1954-April 26, 2009

Goodbye momma.

Tequila Lime Chicken Enchiladas ...Delicioso!!

2009-04-25T14:29:00.007-04:00

The last few weeks I've spent a lot of time on the phone with friends and family. One of those friends is Melissa from Have You Seen My Sanity. Not only has she kept me sane with feeding my Wii Animal Crossing obsession. I tell you...that game is SO relaxing and addictive! We started hooking up our Wii's to let our kids play together but it ended up that we kept each other up late at night time traveling, planting fruit trees, and making our towns super fabulous! Okay, well my town is rockn' sweet...hers...totally ghetto! My Mii has started carrying pepper spray for protection when she ventures into WildPark. So okay yawl have no idea what I'm rambling about...which means only on thing...I rock and you don't.

Anyway, I'll stop my yammering and get on with this AMAZING recipe. Mel as I call her also makes my stomach growl with all her cooking! Seriously, we live on opposite sides of the county and still I swear I can smell her cooking through the phone...she conned me into making my own salsa...my own Mexican rice and yes my OWN enchiladas. So you know me. I'm totally a southern lady. Spanish, Tex-Mex, south western, and Mexican are some of my all time favorites but I've never really attempted making these dishes at home. Well nothing more than the standard fajitas or Mexican lasagna. And yes...go ahead and slap me....(most was from a can). On my wish list for Mothers Day is Gloria's book Foods and Flavors Of San Antonio.

Thanks for the inspiration Mel...both in the kitchen and in the heart.

Tequila Lime Chicken Enchiladas

3 boneless skinless chicken breast

1/4 cup of Tequila

1/4 cup of lime juice

1 teaspoon grated lime peel

1/2 cup salsa

salt and pepper to taste

2 Tablespoon olive oil

1 cup of shredded Mexican cheese

1 cup of shredded cheese for topping

Tortillas (corn or flour)**

Cut chicken breast into small pieces and place in a bowl. Add tequila and lime juice and let sit in refrigerator for 30 minutes. Heat olive oil in large skillet on medium high heat. Saute your chicken until cooked completely and browned slightly. Add remaining ingredients and continue to saute until chicken for 2 more minutes. Set to the side.

Assemble the your enchiladas with the chicken and cheeses. Roll and place side by side in a deep baking dish. Cover with desired amount of sauce and then top with remaining cheese. Let bake in a 375 degree oven until bubbly and cheese is melted. ENJOY!

**If you are using flour tortillas, let your enchiladas bake sauce free for 15 minutes. This will prevent them from getting soggy in the oven when the sauce is added.

Simple Enchilada Sauce

makes 4 cups

1 Tablespoon olive oil

4 Tablespoons Flour

1 Tablespoon Cumin

1 Tablespoon Paprika

1-1/2 teaspoon minced garlic

1 Tablespoon Chili powder

4 cups of chicken or beef stock

1/2 cup of tomato sauce

1/2 cup of salsa

Saute oil, flour, and spices in a large sauce pan and make a roux. Whisk frequently to break up and flour. Your roux should be thick and bubbly. Add stock, sauce, and salsa and let simmer of medium heat, stirring frequently until thickened and smooth.

Suck It In Girl

2009-04-21T17:09:00.004-04:00

That is what my husband had the audacity to say to me this morning while getting dressed. My diet of Starbucks, Fig Newtons, and Combos is taking its toll on my bum. I need to chill. Now that things have calmed down for now, hopefully I can start eating at home more and start back blogging. I missed it. Blogger detox is not easy I tell ya.

My poor POOR deprived crumb snatchers have been tortured with the all fatty all nasty lunchable and peanut butter diet. They love it. Its easy and something my husband can even remember to do. You know, easier than a can...you just pull the plastic back or unscrew a lid. I tried to make it as simple as possible while I've been back and forth to the hospital.

You all can read more about my mother at my other blog Screams From My Front Porch. It really doesn't look good but we are just keeping our chins up and trying to stay positive.

Thank you to everyone who commented and sent emails. Thanks for keeping us in your prayers.

So you know me...SOOOO long winded. The gist is...I'm back. Miss me? I sure missed all my foodie friends...good food, great recipes, and mouth watering pictures.

MIA

2009-04-07T09:38:00.001-04:00

Sorry about the lack of posting. Personal issues at home with the health of my mother. Things do not look well as of right now. Keep us in your thoughts and prayers.

Simplicity at it's BEST #3...Pimento Cheese

2009-03-30T23:10:00.012-04:00

My husband claims to be a pimento cheese snob. He truly is.....now, but that wasn't always the case. What he doesn't remember s the first time I made him homemade pimento cheese he asked me what the little red things were. LOL...guess his only experience was the plastic tubes of you buy in the supermarket. Poor man.

If you have never made your own, I pity you. You are still stuck in the cave man era of sandwich spreads. I promise you this, if you do, then try to sneak back to the prepackaged junk cheese stuff your taste buds will revolt. Then make you swallow your own tongue before it will let that revolting load of crud pass threw your lips again. Mean sneaky little boogers they are.

Pimento Cheese

4 oz of cream cheese

1- 1/2 cups grated sharp Cheddar cheese

1 cup grated Monterrey Jack cheese (for milder flavor try Colby Jack)

1/2 cups of mayonnaise

3 tablespoons of pimentos

2 medium shallots, chopped fine

Salt and cracked pepper to taste

Let cream cheese sit out until it reaches room temperature.

The key to good pimento cheese is cheese and how well you cream the cream cheese. Make sure to take the extra 5 minutes to grate your own cheese. It really is simple and makes the pimento cheese so much more lighter and creamier.

Mix all ingredients well until smooth and fluffy.

*Great on sandwiches, crackers, use as a vegetable dip or try it on a burger at your next cookout!

I want to thank my bloggy friend The Blonde Duck from A Duck In Her Pond for the awesome blog awards!! Thank you so much my little chickadee! If you all haven't visited her wonderful website you are missing out! Great food, recipes, humor and stories!

I pass this award to

Donna at My Tasty Treasures

Pig Lickin' Cookin'

Karen Domestic Muse

Goat Cheese Beer Biscuits and New Print Feature!

2009-03-26T14:24:00.007-04:00

Okay, seriously who doesn't like biscuits? That's just as about as un-American as hating peanut butter or hot dogs. This was a recipe passed to me by a friend. Although I still think my regular butter biscuits still rock the house...these are very worth the time....great escape from your everyday bread.

Goat Cheese Beer Biscuits

1/4 cup milk
1/4 cup mayonnaise
1/2 Tablespoon sugar
2 cups self-rising flour
1/3 cup Goat Cheese
1/4 Tablespoon Garlic Powder
2 Tablespoons butter
1 cup beer
1/2 tsp cracked black pepper

Mix all ingredients together. Do not over mix. Drop biscuits on sheet pan at least 2" apart or fill lined/greased muffin tins. Bake at 350 10-15 minutes, or tops are lightly golden. Cool 5-10 minutes. Serve.

Yields 8-10 biscuits

As requested, you see I've added a new Print Recipe button on my post. Thanks everyone who emailed me suggesting this. Great idea! Now, I'll also be working on printable 4x6 recipe cards. These will soon be added to all my recipes. As of now, all previous recipes do have a print recipes link. I've triple checked all links, but by chance if you see a mistake please let me know ASAP.

Also, I tried my hardest to keep all printable recipes on one page for your convenience, but there were a few that it was just impossible without making the print so small a flea would need glasses to read it...so you'll just have to suck it up and deal with those. LOL

Vintage Tips and Blog Awards

2009-03-22T11:45:00.008-04:00

Someone passed these cooking tips to me. I'm not exactly sure where they came from. Either a vintage lady's magazine or book, but I have used a few of them and they do work! Thought I would pass them on to my foodie friends.

25 Vintage Cooking Tips

A little oatmeal adds much flavor and richness when used as a thickener for soups. Try it.
Believe it or not, a boiled egg should never be boiled. Simmering produces tastier, better results. The same is also true of “hard-boiled” eggs.
Cheese souffle will stay up high, light, handsome, if you use quick-cooking tapioca instead of flour to thicken the milk base. Take 3 tablespoons tapioca to 1 cup milk for a 3-egg souffle.
Add one-quarter teaspoon soda to cranberries while cooking them and they will not require much sugar.
Don’t add sugar to sweeten peas. It’s much cheaper, and tastier, to cook peas with a few empty green pods.
To prevent the smell of cooking greens, add a lump or so of loaf sugar to the water, or put a piece of dry toast in a clean muslin bag and boil it with the greens. Another method is to add a teaspoonful of vinegar to the water when it is boiling.
Lemon juice or vinegar in the water cauliflower is cooked in makes it keep its snowy-white color.
To preserve the color of green vegetables, put them on to cook in boiling water with a pinch of soda, or keep the cover off the kettle while boiling them.
If a vegetable or cereal burns, plunge the vessel containing the burned mass into cold water and allow it to remain for a few minutes before pouring the contents into another pan. This will do away almost entirely with the burned taste which is so disagreeable.
Salt beef is improved in flavor if a few small onions and a dessertspoonful of brown sugar are added while cooking.
Vegetables that are to be cooked by steaming will preserve their color in the process if, after being washed in the usual way, they are given a final rinse in boiling water containing a little soda.
To prevent the odor of boiling ham or cabbage permeating the house add a little vinegar to the water in which they are boiled.
When frying fish, use clarified dripping or salad oil. Lard smells, and butter fries a bad color.
A teaspoonful of vinegar added to the water in which eggs are poached keeps the whites from spreading and makes the whites cook over the yolk.
To prevent milk or cream from curdling when used in combination with tomato, add a bit of bicarbonate of soda to each before they are mixed.
Sausages will shrink less and not break at all if they’re boiled about 8 minutes before they’re fried, or rolled lightly in flour.
Wash leafy vegetables, such as spinach, thoroughly just before cooking. Add no water–the water that clings to the leaves is enough to cook them in.
To keep cauliflower snowy white, soak for half an hour in cold salt water before cooking it.
Lessen the odor of cooking turnips by adding a teaspoonful of sugar to the water. They’ll be more flavorful, too.
When slicing potatoes, hold the paring knife over a gas flame or in boiling water and the potatoes will slice easily.
Root vegetables, such as carrots, turnips, etc., should be freed from all dirt and grit; those of the green variety should be allowed to soak for a few minutes in cold water to which a generous pinch of salt has been added.
You won’t waste flour if you dust it from a large saltshaker onto meats, fish, or patties, instead of dipping the food into the flour. It’s easier, too.
Retain flavor and vitamins and save waste by boiling carrots in their skins. Instead of peeling, mash them with salt and pepper.
Keep sweet potatoes from looking dried out by greasing the skins with any cooking fat or oil before baking them.
Why waste celery tops? Cut them up and use to flavor meats, stews, soups, roasts, stuffings.

Secondly I want to thank one of my favorite foodies, Donna from My Tasty Treasures for passing some great awards to me! If you haven't visited her awesome blog yet...just what the heck are you waiting on? Seriously this girl will rock your socks with her obsession with Tyler Florence and kielbasa and most of all her recipes! She makes me wet my pants at least twice a week with her wit. Go check her out.

The rules for the Friends Award are to pass them on to eight wonderful bloggers along with this message.

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated."It also says : "Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

And the Excellent Blog Award

This was hard, not only to find ladies who haven't yet receive these awards...all my foodies friends hit the mark with being both charming and full of true friendship. I love them all. I truly appreciate all the comments and support you all give my tiny little spot on the web. You all inspire me and teach me. If you have a second check out my foodies friends link list...they each bring something different and delicious to the table.

So now to pass both of these awards to some new friends, some old friends, and some I stalk, ummm....follow.

Amy Calm In The Kitchen

Karen Domestic Muse

Susie Susie's Homemade

Chef E The Behind the Wheel Chef

Ashley Culinary Wannabe

Clumbsy Cookie

Chef Bliss

And last but not least my friend Melissa at Have You Seen My Sanity, for two reasons, its her birthday...and because she has helped me find forgotten recipes!

Maui Luau Salmon with a Macadamia Coconut Crust

2009-03-20T17:19:00.011-04:00

I am not really a "fish" person. I'll eat it but its not something I 'll order out, even at a seafood restaurant I'll stay with shrimp, oysters, scallops. That is...unless they serve salmon. Next to salad this particular dish is one I really could eat everyday and never grow tired of.

It's a cross between two recipes off a seafood recipe site that I just couldn't decide between. So instead of confusing myself more, I infused the two my way. Results were INCREDIBLE! Even the kids approved which surprised me because of the hidden heat.

If you love Salmon try it. If you love spicy, try it. If you aren't a fish person, try it..and you can thank me later. It has a great kick with the sweet chili peppers yet, not overwhelming then the sweetness of the pineapple and nut crust crunch...trust me...perfection!

4 ( 6-8 oz) Salmon filet's, skinned

1/2 cup Macadamia nuts, chopped

1/2 cup Coconut flakes

1/2 cup panko crumbs

2 tablespoons brown sugar

3 tablespoon butter, melted

1/2 cup sweet chili sauce

1/2 cup crushed pineapple

1/2 teaspoon Cajun seasoning

Cut salmon into desired sized pieces. If you can buy skinned, do. If not, good luck..LOL..no just kidding. Using a very sharp knife gently cut close to the skin careful not to tear the fish. Here is a great video on how. How to skin a salmon

Lightly grease a baking dish with olive oil. Lay salmon down side by side, do not overlap. Salt and pepper to taste.

In a bowl, mix sweet chili sauce, pineapple and Cajun seasoning.

Spoon sweet chili mixture on to each piece of salmon.

In a clean bowl, thoroughly combine nuts, coconut, sugar, panko crumbs and butter.

Spread mixture on top if fish.

Bake in a 400 degree oven for 15-20 minutes or until fish flakes easily with a fork.

ENJOY!

Simplicity at its BEST #2... Blackberry Cobbler

2009-03-17T16:55:00.004-04:00

Cobbler...can you get any simpler? Humble, delicious, cheap, and easy! Seriously good eats.

Blackberry Cobbler

1/2 cup melted butter

1 cup flour

2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

2/3 cups milk

1 egg

2 cups blackberries

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Whisk milk and egg together and let sit until room temperature.

Preheat oven to 350 degree.

Poor melted butter into a 9x13 baking dish.

Mix flour, 1 cup sugar, baking powder, and salt in a medium bowl. Stir in milk and egg mixture, until the batter is smooth and creamy. Pour into baking dish.

In separate bowl combine blackberries, remaining 1 cup of sugar, cinnamon, and nutmeg. Spread over batter in baking dish but DO NOT STIR. Batter will come to the top.

Bake for 35-45 minutes or until deliciously golden brown and bubbly.

Spring Fling Scuppernong Winner!

2009-03-15T13:43:00.003-04:00

Thank you everyone who entered my first giveaway! An extra thank you to my new followers. This was fun and makes me want to do more giveaways. I used Random.org to generate a winner fairly. The winner of the Scuppernong wine jelly and W.I.N.O.S recipe book is........ (drum roll)

Natasha from 5 Star Foodie

Congratulations! I know you'll make something scrumptious!

I'll contact you to get your information.

Rocotillo Pepper Pasta Salad with White Baslamic Dressing

2009-03-12T23:51:00.006-04:00

Don't forget my Spring Fling Giveaway! You can still enter to win here. Winner will be announced on the 15th.

This week the weather has been just plain out CRAZY. We went from snow and ice to beautiful 80 degree weather. All that gorgeous sunshine has me wanting to spend the days outside and eating lighter summer foods. I'm so ready to plant my garden and reap the benefits of homegrown veggies. Can you believe the weather is changing yet again tonight? Goodbye beautiful, hello freezing rain and 30 degree temps. My sinuses are going to go bonkers.

Rocotillo Pepper Pasta Salad with White Balsamic Dressing

8 oz Ditalini pasta (cooked and drained)

2 tablespoon olive oil

1/4 cup white balsamic vinegar

2 teaspoons country-style grainy mustard

1/4 cup fresh basil

1/4 cup fresh cilantro

1 large tomato (chopped)

1 Rocotillo pepper (sliced)

1 Banana pepper (sliced)

3 small onion (sliced)

1 large can black olives

1/4 cup Parmesan cheese

In a large bowl whisk, oil, vinegar, and mustard. Toss in pasta, tomato, peppers, onion, olives and mix together. Fold in Parmesan cheese. Salt and pepper to taste. Enjoy!

Welcome Spring Fling: Scuppernong Giveaway!

2009-03-10T13:23:00.009-04:00

Welcome SITS ladies! What a great kick off to the "Spring Fling" for The Secrets In the Sauce. A new giveaway each hour and hundreds of links to giveaways from our SITS girls! Go check it out.

I was totally oblivious to what to give away this week. Then the interest in my Spicy Scuppernong fudge and what exactly a scuppernong was hit the mark! I wanted to give away a beautiful bottle of scuppernong wine for you to make your own, but after reading the shipping details state to state even for a gift certificate had me rethinking my idea.

How about a drool worthy Scuppernong Wine Jelly from one of my favorites North Carolina wine makers, Duplin Winery. The culinary ideas will be over flowing with my foodies friends I'm sure!

But that's not all! Since I love cooking with wine, how about this hysterical book by Bonnie Jesseph, W.I.N.O.S (Women In Need Of Sanity)...don't you just love the cover! Jam packed full of recipes for the wine enthusiast!

All you need to do is comment on this post to get your name in once...For an additional 5 entries become a follower! No linking or re posting...I'm a simple gal.

Good Luck ladies and happy Spring Fling!

The winner will be announced March 15th.

Those Old Familiars: Scuppernongs and fudge

2009-03-08T21:04:00.007-04:00

North Carolina. There is no better place on earth in my opinion. The beautiful beaches, the Outerbanks, wild horses on the Ocracoke Islands, breathtaking mountains, and gentle rolling foothills.

We have it all, including some of the best vineyards. When explorers first set foot upon these shores they discovered that North Carolina had more grapes than Italy, Europe, and all alike at that day and age. Our grapes are the oldest cultivated grapes in the world. There is still an original vine called the Mothervine on Roanoke Island that continues to grow and has since the 1500's. And it only grows wild in North Carolina. Ahh, that lovely sweet scuppernong.

As a child I remember eating hordes of them until we were all sick with its fruity sweetness. Now as an adult I love it even more. Scuppernog wines are my favorite. A sweet wine. It's crisp and slightly sweet. Like plucking a grape from the vine and revelling in all its flavor.

I've stocked up on my favorite local vintage and have big plans for the up and coming week.

Here is a sneak peak. What a better why to experiment with my favorite familiar than with another familiar...chocolate. Spicy chocolate scuppernong fudge. A chocolate lovers delight. A smooth, rich and creamy texture with the perfect tangy sweet taste of chocolate and the slight wow of spice.

Spicy Chocolate Scuppernong Fudge

1/4 lb Oleo

12 oz package chocolate chips

1 lb powdered sugar

1/3 teaspoon cayenne pepper

1/3 cup Scuppernong wine

Butter a rectangular 1 inch deep dish thoroughly.

In a medium saucepan melt Oleo and chocolate chips together. Set aside. Mix powdered sugar, cayenne pepper and wine together until smooth. Combine both mixtures together. Spoon mixture into buttered dish. Refrigerate fudge for 1 hour. Cut into 1 inch squares using a non serrated knife. Enjoy!

Easy and Economical: Stuffed Shells

2009-03-04T23:37:00.008-05:00

This was my first time making stuffed shells. While growing up, my Godmother would slave away in the kitchen. She would say how hard stuff shells and manicotti was to make. We would all hear curses and ouches coming from the kitchen. Believing that, I really never ventured to the "stuffed" category.

Since I make a very MEAN lasagna, my mother suggested stuffed shells. I put some thought into it and couldn't come up with why it would be as hard as I remember my Godmother saying it was. You know me, I started playing around basing it off my lasagna ingredients. The results were FANTASTIC. Not only was this cheaper than lasagna...it was such a very easy meal to put together. I've come to the conclusion either my Godmother was a airhead in the kitchen or a total drama queen. Probably both.

I really love adding the cottage cheese to this. Gives it a great richness and compliments the ricotta perfectly. I did cheat and used shredded Italian cheese. I'm trying to save a little on our food budget and I love the taste of Fontina, Asiago, and Ramano with Italian tomato dishes. No simple Parmesan would do for this dish. I seriously believe I was a rat in my former life.

Great dish for those families on a budget but don't want to scrimp on flavor!

Sorry about the poor quality on the pics. I had no time to plate with the kids growling at my feet.

Stuffed Shells the Homegrown Way

1 box Jumbo shell pasta

1 (80z) package Sargento Classic 6 Cheese Italian Blend

1 (16oz) container Ricotta cheese

1 (16oz) Cottage Cheese

2 tablespoons dried parsley

Sauce of choice (basic meat sauce recipe below)*

Bring a large pot of water to a boil. Add shells. Cook for 12-15 minutes. Pasta should be softened but still firm in the center. Drain and let cool.

In a mixing bowl, combine 1 cup Italian cheese blend, ricotta cheese, cottage cheese, and parsley. Mix well.

Spread a small amount of sauce on the bottom of casserole or baking dish to prevent pasta from sticking.

Spoon cheese mixture into each shell and place on baking dish. Top the shells with desired amount of meat sauce. Bake in a 350 degree oven for 30 minutes or until cheese and sauce is bubbly. Top with remaining shredded Italian cheese. Return to oven to melt. ENJOY!

Basic Meat Sauce

2 medium onions, diced

1 tablespoon oil

2 lbs ground beef

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon garlic powder

1 (28oz) can stewed tomatoes

2 (5 1/2oz) cans tomato paste

5 cloves garlic

1/4 cup white wine

In a large pot, saute onions in oil. Add ground beef and brown. Drain and return to pot. Add tomato paste, stewed tomatoes, pepper, salt, garlic cloves, Italian seasoning and wine. Cook on low for two hours.

Screams From My Front Porch

2009-03-03T14:33:00.005-05:00

That is my second home from here. I decided to transfer all family topics, rants, raves, and my general daily delusions to a new blog home. Screams From My Front Porch, seems a fitting name.

I do it on a daily bases, either calling the super fab pooch, the kids to stay away from the road, or on days like we had this weekend. Dreaded snow turning into black ice. In North Carolina we rarely get snow...although we've been dumped on this winter. Snow I don't mind, its when we get 10 inches, then 5 of them melt and refreeze making a solid sheet of hard ice. It pulls large tree limbs, downs power and cable lines and makes it impossible to drive without slamming into non-moving objects.

As you can see, it started out very pretty.

Then of course the next day..... Tomorrow should be worse. The road look clear doesn't it? Nope, its a solid sheet of black ice. Anyone up for some skating?

Yes we lost powder. It flickered all weekend. One hour with, one without. Then went completely out on Monday afternoon. We just got it back up this morning. Thank gosh for kerosene heaters, oil lamps, and poker chips. So now you all know why we southerners go bonkers at the slightest call for flurries. It's not the snow we fear...its being trapped by ice.

So needless to say, there has been no cooking at my house this weekend. I had planned on something special, but we got stuck with sandwiches and cold leftovers. I hope all my fabulous foodie friends kept warm and toasty, chowing down scrumptious goodies..I hope you ate enough for me!

Honest Scrap Award

2009-02-28T23:58:00.005-05:00

Good ole Reenie from Cinnamon Spice & Everything Nice was so sweet to pass this award to me. Made my day after dealing with three sick kiddos. The requirements state I have to list 10 things about myself then pass the award on. I just hope I don't bore you all to tears.

Here goes nothing.

1) My favorite all time food to eat is brandied peaches. There was a lady who was friends with my grandfather...stereotypical southern lady. Just like Ouiser Bordreaux from Steel Magnolias....she used to make them for him...and would sneak me one every now and then as a kid....she's past now, and I've never been able to come close to hers....but I can still taste them when I think about it...they were just pure heaven.

2) I have a love for nature, gardening, flowers, trees, everything...BUT....I have the worlds worst black thumb and can't grow anything.

3) I'm a history lover. Enjoy researching the past. Its trilling to me. I become absorbed in books about cultures, monarchs, revolutions...my favorite periods would have to be 15th century Ottoman Empire and of course English and French monarchy...Tutors and the House of Bourbon.

4) I love the feeling you get making your family happy and content.....whether it be laughing together with a good meal, soothing away nightmares, or pretending to see fairies behind a leaf and watching your daughters eyes light up in our make believe world....those little moments....when you just watch them...watch the happiness sparkle down to their toes and knowing you brought that.....its amazing to know you can do that to people...and they can make you feel the same with just a smile or touch.

5) I love my husband....LOL...funny but hey, its a fact....he is my soul mate...my heart. He is the tall quiet type...my polar opposite but we fit perfectly, like a pair of old jeans you just can't seem to grow tired of. I love the way we are together...our silent jokes, the way he doesn't see the post baby pudge and the start of crows feet...but makes me feel like a Victoria Secret Model, even in my old sweat pants and no make up. I love the way he brings me peach tea because he thinks I might be thirsty...or sneaks up behind me when I'm cooking just to snuggle my neck....it makes me not grumble so when he throws his clothes on the floor and not in the hamper and his addiction to the SPEED channel.

6) I live in an EXTREMELY small town in North Carolina. Population under 600. Even for me that is to many people. My dream would be to have a small farm...full of chickens, roosters, goats, and cows. No neighbors for miles.

7) When I was 2 I got attacked by a swarm of yellow jackets. (I'm fishing here, can yawl tell?)

8) I'm diabetic, diagnosed at a young age.

"And you cook like that?" you say...yes...I do. We don't eat like this each night. I portion control and only taste my baking. I do that mainly for my husband a children. I'm also addicted to salads. I eat at least two a day and sub with Splenda for myself.

9) We have a very busy LARGE and sometimes exhausting household. My husband and myself, our three children. One with mild CP, one with PDD/NOS among other issues, and one wild toddler. I take care of my disabled mother, three cranky cats and a puppy. Its a lot of work..but I do really embrace the ups and downs. Life is never boring.

10) I have many goals for myself this year. One is to start my first vegetable garden, teach myself to knit and crochet, living more frugally and be more green. So far I'm off to a pretty good start.

:::SWOOSH::: I'm done....hey...wake up! It wasn't that bad.

Now I have the pleasure to pass this award to others. Forgive me if you have already received this award (or secretly hate them). So many here in the blog world have inspired me...food, advice, parenting....you ladies rock. LOVE YA!

Ramblings from my corner of Jersey

Sweet Angel Memories

Calm In the Kitchen

Have you seen my Sanity

Lalalala Life Goes On

Interviewing the Crumb Snatchers

2009-02-28T12:40:00.008-05:00

I saw this cute kid's interview at Our Simple Life and had to play along. I interviewed both both Hannah and Ryan. But of course Ryan's dance contest with his favorite pals Tuggie and Uncle Rodgie took precedence over talking with momma, I had to wait until it was finished. BTW, Tuggie and Uncle Rodgie are his stuffed dog and Pooh Bear.

Hannah is 6 going on 19. Ryan is 5, but has PDD/NOS and a mile long list of delays, so if his answers are a little off.

1. What is something your mom always says to you?

Hannah- "Broken Bones or Bleeding" (This took me a minute to understand what she was saying. Then it dawned on me that I do say something like this..at a least three times a day. When she and Ryan fight I try not to play referee. Heck if I did, I could get nothing else accomplished. So I tell them I don't want to hear any tattling or fussing unless someone has a broken bone or is bleeding. I guess that throws me out of the running for mother of the year, huh?)

Ryan- "Listen to them"

2.What makes your mom happy?

Hannah- "For us to get along" (LOL, yeah, with Hannah and Ryan only being 14 month apart...one minute they are best friends, then the next they have contracts out on each other...any mother knows how annoying that is)

Ryan- "Make them a treat, like I'm doing now"

3. What makes your mom sad?

Hannah- "When you don't get anything for your birthday" (Guess my husband is out for Husband of the year. Nah, she is forgetting my new apron.)

Ryan- "Make..hurt you" (we have bad days)

4. How does your mom make you laugh?

Hannah - "Just wait...I'll show you" She got the bunny teeth. Little teeth that forgot to be put back into the Cooties game...I was just being silly one day...

Ryan- "Play the banjo" (Tickle game, hold their arms and play the banjo by tickling their underarms to silly tunes like Oh Suzanna LOL)

5. What did your mom like to do when she was a child?

Hannah - "Play with her farm set." (I think she is talking about the Little People set I was talking about this morning)

Ryan- "Play"

6. How old is your mom?

Hannah - "Uhhhh 30!" (No, I'm staying 29 forever!!!)

Ryan- "6"

7. How tall is your mom?

Hannah - "51." (HUH?)

Ryan- "This big" (About 5 inches)

8. What is her favorite thing to do?

Hannah - "Knit" (Yeah, this week)

Ryan-"Uhhh, put up my heart" (Huh?)

9. What does your mom do when you're not around?

Hannah - "Clean the house" (Yeah, pretty much..until they get older then child labor will be mandatory...it's why I had them...totally kidding...well just a little LOL)

Ryan- "Make me a treat"

10. If your mom becomes famous, what will it be for?

Hannah- "baking" (Look out Betty Crocker)

Ryan- "me" (This makes me a little nervous LOL)

11. What is your mom really good at?

Hannah - "What are you really good at?" (Thanks for the ego boost baby girl)

Ryan-"I'm hungry"

12. What is your mom not very good at?

Hannah - "Needlepoint" (Um, yeah...I bought her a childs needlepoint kit the other day...for ages 6 and up. I must be 4 because I couldn't do it...)

Ryan-"being sad"

13. What does your mom do for her job?

Hannah - "You don't have a job" (If she only knew LOL.)

Ryan-"clean up my room" (No sir! LOL)

14. What is your mom's favorite food?

Hannah - "Shrimp" (Bingo!)

Ryan-"Roast beef"

15. What makes you proud of your mom?

Hannah - "You're going to make me a Butterfly cloth" (knitting pattern)

Ryan-"I give you a hug"

16. If your mom were a cartoon character, who would she be?

Hannah - "Mrs Spider from Sunny Patch" (Works for me.)

Ryan-"A teenager" (I wish I had the boobs I did back then...they do make good knee warmers now)

17. What do you and your mom do together?

Hannah - "Have fun."

Ryan-"play and make cakes"

18. How are you and your mom the same?

Hannah - "We act the same."

Ryan-"Your pants have snowflakes on it"

19. How are you and your mom different?

Hannah - "We don't wear the same clothes"

Ryan- "We are different sizes"

20. How do you know your mom loves you?

Hannah - "Because no matter what I do she loves me...she is part of my family" (AWWW)

Ryan-"Because I love her back"

21. What does your mom like most about your dad?

Hannah - "He is fun to cuddle up with"

Ryan-"Because he is silly"

22. Where is your mom's favorite place to go?
Hannah - "Grocery Store and Hobby Lobby" (I sound exciting don't I)

Ryan-"The beach and the market"

Chicken Fried Chicken with Cracked Pepper Milk Gravy

2009-02-27T00:04:00.004-05:00

Just another country meal that I had to make before the weather gets warmer and lighter food is called for. Try eating heavy in the south with the humidity...its like walking with 40 bricks strapped to your bum, a anaconda around your chest and breathing threw a straw all while on a good dose of Vicodin. Seriously...just don't do it.

However when the weather is cold there is nothing better than a warm hearty meal on the table. As a wife and mother I love watching the hubby and kids stumble through the door as they toss off their coats and mittens...they sniff the air and immediately know its fried chicken. The drool starts to form on the end of their lips as they beg to help mash the cream potatoes. There is just satisfaction you get when you share love through a good home cooked meal and a warm full belly.

Chicken Fried Chicken with Cracked Pepper Milk Gravy

6 boneless skinless chicken breast

1 1/2 cups flour

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon garlic powder

4 eggs

1/3 cups water

1/2 cup vegetable oil

Heat oil on medium high heat.

Pound each chicken breast lightly to tenderize and flatten. (*I find it easier and less messy to place each piece on a large stripe of plastic wrap and fold it over the top of the chicken. This keeps splashes at bay and counters clean. )

Combine flour, garlic powder, salt and pepper in a shallow bowl.

In a separate bowl whisk eggs and water together.

Lightly coat a piece of chicken in flour mixture. Shake off any excess. Then coat with egg and end by rolling it again in the flour mixture. Repeat this for each piece of chicken.

Fry chicken in hot oil two pieces at time, until golden brown and juices run clear. Approx 8 minutes.

Set aside and keep warm.

Gravy

1/2 cups of flour (plus)

2 cups evaporated milk

4 cups milk

1 teaspoon poultry seasoning

1/2 teaspoon cracked black pepper

salt to taste

To skillet add flour and stir until brown and bubbly roux is formed. Add more flour if needed. Combine remaining ingredients together and add half to the skillet whisking constantly (the better you whisk the less lumps in the gravy). Continue to stir while slowing adding remaining milk. Let simmer one minute. Gravy will thicken as it cools. Remember to keep stirring!!

Pour over chicken and serve with your favorite southern sides. Enjoy.

Don't you dare laugh!

2009-02-25T13:46:00.005-05:00

Stop...stop it now...I worked hard on these. Yes, there are holes, yes they are ugly and yes...the one on the right is large enough to wash a hippo.

I'm in the process of teaching myself to knit again. I tried before with no success. Some of you are familiar with the giant baby booties. For those that aren't...lets just say they would be to big for the Jolly Green Giant. This time I have the stitches down, just need to practice. Okay, I need a LOT of practice. These are just a few cloths I practiced following patterns with. The red one has a rooster on it. The blue is a Snoopy wash cloth for my son Ryan. He adores anything "snewfy" as he calls it. He loved it so much, even with all its imperfections, and it took about 20 minutes of compromising with him this morning getting him to NOT take it to school.

I want to thank Stephanie over at A Close Knit Family for helping me get back on the horse. And for letting me annoy her beyond reason with late night IMs and begging for example videos. I promise I'll keep at it and will make you proud...one day. LOL

For now, I'll keep knitting wash and dish cloths...

I still hear snickering people. You know you want one of my fancy smancy knitted Snewfy wash cloths.

Simple and Sweet: Peanut Brittle

2009-02-23T23:03:00.006-05:00

I love simple old fashioned recipes. I am not a candy maker by any means, but if you want to try your hand I suggest starting with simple peanut brittle. It's easy lets you get familiar with sugar techniques.

Old Fashioned Peanut Brittle

1 1/2 teaspoon baking soda

1 teaspoon water

1 teaspoon vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tablespoons butter

1 lbs shelled unroasted peanuts*

Butter 2 large baking sheet thoroughly, making sure to include sides.

In a medium bowl mix baking soda, 1 tsp water and vanilla and set aside.

In a 3 quart sauce pan, combine sugar, water, and corn syrup and cook over medium heat.

Stir occasionally. Once temperature on candy thermometer reaches 240 degrees mix in peanuts and butter. Stir constantly until candy temperature reaches 305-310 degrees. (the higher the temp the harder your candy) Do not go over 310 degrees.

Quickly remove from heat and mix in baking soda mixture. Quickly pour half of candy mixture into baking sheets. Spread quickly and let cool. Break into desired size pieces.

~~~

*Note* You can use salt roasted peanuts but do not add them until candy reaches 300 degrees.

Watch the Pot Holes

2009-02-22T23:01:00.004-05:00

I'm being the typical indecisive me. Excuse the site and the constant changes while I declutter and bang my head against the wall messing with CSS. I'll make up my mind eventually.

Trash to treasure finds

2009-02-21T13:03:00.004-05:00

Yesterday while out doing errands uptown, I came across a consignment store that I had passed by many times without giving it a second glance. The thought popped into my head that this was the perfect spot to look for a much needed sewing cabinet to fit my dinosaur of a machine. They of course had many second hand machines at great price, no cabinets or craft tables on hand. I did spot the items above however. They may look like junk at first glance...but I see potential.

The rabbit is handmade...probably someones first try at the pattern. They did a wonderful job and it is brand new. No use to be seen. Stiff starched fabric makes me guess it was created with love within the last year. The dress is girlie and classic. Perfect for my daughter for Easter. I foresee many tea parties with this 75 cent deal! I'll fit her with an apron, bloomers, more decorative ribbons, and she will be perfect.

The basket was $1.00. I needed one to fit my work in progress knitting and craft fabric. Easier for me to tote it from room to room than the shopping bag I was using. Even fits my 14" needles.

And last but not least...is a wooden rolled note holder. My grandfather used to have one in his kitchen to write down needed items as soon as he ran low on something. I have the worst memory and always forget something while shopping. Even if I make a list. This way my list is already made and ready to go anytime I need to restock the pantry. It has some wear and tear on it. I'll restain it or paint it to coordinate with my kitchen, and maybe even decoupage it with some pretty scrap paper. Cost...$1.00

A yummy mouth full...Rum Honey Soaked Banana Walnut Cake

2009-02-18T13:48:00.011-05:00

My youngest crumb snatcher is addicted to bananas. I have to make sure and buy at least two bunches at every shopping expedition. The last time the bananas were so green it made me pucker just looking at them. So I decided to be fun and buy the baby bananas.

First I'll tell you one thing...HARD to peel...second, they looked great on the outside but mushy and over ripe on the inside. Mark wouldn't go near them. Who could blame him right. So sitting on my counter sat two large bunches of baby bananas...I just knew the gnats were going to move in within seconds and carry us all off.

What do you do, you make banana bread right? Okay, I was a little bored with that idea...so this scrumptious cake was born.

Rum Honey Soaked Banana Walnut Cake

2 cups sugar

1/2 teaspoon salt

2 1/2 cups flour

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla

1/4 teaspoon banana flavoring

1 1/3 teaspoon baking soda

1/4 cup buttermilk

1 1/2 cups walnuts, chopped

5 bananas or 15 baby bananas (extremely ripe)

For glaze sauce

1/4 cup Dark Rum

1/8 cup water

4 tablespoons butter

1/4 cup honey

Preheat your oven to 350 degrees.

Grease and flour a bunt or tube pan well.

Peal and mash bananas until it looks like a paste.

In a large bowl dissolve baking soda in buttermilk and let sit for 2 minutes. Be careful of foam over flow. If it doesn't foam, its okay. Doesn't always foam for me either.

Combine sugar, salt, flour, oil, eggs, vanilla, banana flavoring, nuts and bananas to buttermilk mixture. Mix by hand, careful not to over mix.

Bake for 50 minutes to 1 hour or until tester stick comes out with a small amount of sticky batter. Do not bake until tester is completely clean or you will have a dry banana cake.

The last 5 minutes of baking time for cake. Bring all ingredients for glaze/sauce to a boil in a small sauce pan. Let boil for 3 minutes. Once cake is removed from oven, pour sauce over hot cake, especially around the sides. Let cake sit for 20 minutes before removing from pan to completely cool. Sprinkle cake with powder sugar and ENJOY!

**Freezes well

A Homegrown Valentine's Day

2009-02-16T12:58:00.003-05:00

Valentines Day really isn't a holiday we take notice of. For my husband and I it really is for young couples in puppy love or for the materialistic minds who just want another day to receive or give gifts. We don't feel it necessary to give each other a pat on the back for buying nasty heart shaped chocolates, over priced flowers, or silly musical plush animals who sing repulsive lovey dovey bubble gum pop songs.

I'm not saying we are one of "those" couples who claim to shout from the rooftops how wonderful we find each others company or that we deeply profess our love each and every day of the year. We just don't need that calendar marked day to say I love you. We do it in simple ways. For instance my husband really isn't an expressive man. He isn't shy or dull by any means. He just doesn't give compliments freely and rarely does he voice emotions. That is except to me in private. He shows me by wrapping his arms around my waist when I'm cooking and nuzzles my neck, he covers me up in the morning after I've kick the blankets off, he strokes my hair when he thinks I've fallen asleep in the crook of his arm...its those little things. That's how we show each other how deep our love is. To the world he can be cold and reserved, but to me he is my mushy little teddy bear. I take those every day moments as my gift over candy and flowers.

We didn't even see each other Valentines Day, other than a few minutes. He worked then took our oldest son to a Monster Truck show. I spent the evening with our daughter Hannah. Together she and I sat and talked to Nana, made pizza and had a girly night full of Pixie Hollow fairies and making a pinkalious Valentines Cake. She of course wanted to do it all herself and she did a fabulous job. Next lesson is to teach her to do decorative icing. This time she was perfectly happy with frosting, sprinkles, and candy hearts.

Late that evening after the truck show, when all the kids were in bed...my husband and I spent a few moments talking about our day and the moments we had one on one with the kids. Me laying on his chest, listening to his heart beating, he tucking a strand of hair behind my ear...the contented sighs...it made the perfect Homegrown Valentines Day.

Stuffed Pork Chops with Rosemary-Grape Stuffing

2009-02-12T11:13:00.006-05:00

This is another meal that my meat and potato man drools over. Seriously, if you want to use your skills in the kitchen to win a hotties heart this Valentines day, make this. Serve with a side of wild rice and roasted asparagus and you'll be sure to score some bling...or at least some serious couch cuddles.

Stuff chops with Rosemary-Grape Stuffing

Serves 4

2 tablespoons olive oil, divided

2 leeks, white part only, rinsed and chopped

1 cup seedless red grapes, rinsed, and halved

2 teaspoons dried oregano

1 teaspoon dried rosemary, divided

1 1/2 cups unseasoned bread cubes or day old bread

1/2 cup chicken broth

4 bone in pork chops 1-1 1/2 inch thick

1 1/2 cups Japanese style bread crumbs (panko crumbs)

1 stick butter

Directions

Preheat oven to 375 degrees

Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute leeks for 3 minutes, then add in grapes and saute another minute. Add in 1/2 teaspoon rosemary, oregano, and salt and pepper to taste. Stir to coat grapes/leeks mixture. Move mixture to a large bowl and add bread cubes and broth. Mix thoroughly and set aside.

Slice pocket into chops using a non serrated knife. Slicing horizontally into the side of the chop just to the bone. Season the chops with house seasoning and stuff with grape mixture, allowing to overflow.

Heat remaining olive oil in a large skillet brown each chop on both sides and set aside.

In a small bowl combine panko crumbs, melted butter, and remaining 1/2 teaspoon rosemary. Spread crumb mixture on top of each chop and transfer to baking dish. Finishing cooking chops for 15 minutes or until thoroughly cooked. Enjoy.

Taste of the South: Shrimp and Grits

2009-02-08T20:39:00.004-05:00

To a southerner, eating breakfast without grits is practically a sin. Die hard connoisseurs of grits will tell you only stone ground long cooking grits are worth the time and others think the invention of quick cooking grits are better than sliced bread. I don't mind quick cooking grits, but can spot instant from a mile away. Personally I think eating a hand full of dirty gravel has more appeal.

Grits, like oatmeal can be enjoyed with many add-ins. Only difference is they are savory instead of sweet. Red eye gravy, various cheeses, breakfast meats, eggs, and seafood just to name a few.

Shrimp and grits or breakfast shrimp, is a traditional Low Country dish, yet enjoyed throughout the south. The base of this dish is grits with shrimp sauteed in bacon fat or butter. As times change so do traditional dishes. Now this simple breakfast of fishermen has made its presence on the menus of fine restaurants throughout the country. It's not just for breakfast anymore. Below is the recipe my family enjoys.

Shrimp and Grits

Grits

4 cups water
2 1/2 cups chicken broth
1 1/2 cups half and half
1 1/2 teaspoon salt
2 cups grits (long or quick will work fine)
1 1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
4 tablespoons butter

Shrimp

6 slices bacon
2 lbs medium shrimp, peeled and deveined
1/2 cup flour
2 cups sliced mushrooms
1 cups chopped green onion
4 cloves garlic, minced
1 cup chicken broth
4 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce

Directions

In a large pot bring water, chicken broth, half and half and salt to a boil. Whisk in grits gradually and reduce heat and simmer for 10 minutes or until thickened, stirring occasionally. Add cheddar cheese, Parmesan, and butter. Set to the side and keep warm.

Fry bacon in a large skillet until crispy. Remove and drain on paper towel to remove excess oil. Reserve 2 1/2 tablespoons of bacon drippings in the skillet. Crumble bacon and set aside.

In a medium bowl, combine flour, pepper and salt. Dredge shrimp in flour shaking off any excess.

In hot bacon drippings saute mushroom until tender. Stir in green onion and garlic; saute for another 2 minutes. Add shrimp and continue to saute until another 2 minutes until thoroughly cooked (approx. 2 minutes). Stir in remaining chicken broth, lemon juice, and hot sauce. Continuously stirring to loosen bits from bottom, cook for another 2 minutes.

Serve grits topped with shrimp mixture on top and crumbled bacon. Enjoy.

White Chocolate Macadamia Nut Cookies

2009-02-07T10:24:00.004-05:00

I got this recipe out of Bon Appetit years ago....they are wonderfully chewy on the inside with a slight crisp on the outside...not overly sweet yet, perfect for that hounding sweet tooth.

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter - softened

1 cup (packed) light brown sugar

3/4 cup sugar

2 large eggs

1 tablespoon vanilla extract

1 3/4 cups white chocolate chips

1 1/2 cup coarsely chopped roasted salted macadamia nuts

Directions:

Preheat oven to 350°F.

Whisk the flour, baking soda, and salt together in a bowl.

Beat the butter until fluffy, add the both the white and brown sugar. Mix until well blended. Add the vanilla and eggs, one at a time. Mix until smooth.

Mix in the dry ingredients and beat just until blended.

Carefully mix in the nuts and chips. and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto ungreased baking sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets.

Enjoy!

Glass of Lemonade?

2009-02-04T13:25:00.007-05:00

I am officially a genius. Well, now I can prove it to my husband. I have a bloggie award that tells me so. Even better... a domestic genius to boot. I may just have to print this out and tape it to the bathroom vanity just to politely remind him each morning. My girl, Rachel over at Sweet Angel Memories says that I'm a Domestic Genius. Guess I have her snowed eh? LOL Thanks Rachel for the ego boost.

I want to thank my great friend Rachel for this award. I promise to love and cherish it forever, not only because its my first but because it came from you.

So now to spread the love. I pass this Lemonade Stand award to:

Julia...how I envy her beautiful farm life over at Our Simple Life. She also deserves another for bringing us beautiful quality apron fashions at The Apron Goddesses

My wonderful friend Kim over at Blessed Hope who can really use all the luv and prayers you can dish out. Recently gave birth to her seventh blessing whom has Spina Bifida.

Lori Lackey my sister in Faith and study A World of Ideas.

Gail, an all around sweet lady who has had life trip her yet she keeps truckn. Friday Not Just a Day of The Week.

And my innovative Foodie Friends whom inspire me to be a better baker and cook.

5 Star Foodie

Calm In the Kitchen

Cinnamon Spice & Everything Nice

Cookbook Cuisine

So yawl don't forget to post this award on your post or blog and pass the luvvvv around to others who you find bring a smile or happiness to your bloggie world. Make sure and tell them how great they are :)

The Pink Polka Dotted Princess and the Big Boy Bed

2009-02-02T14:22:00.005-05:00

So I'm not really a fan of football. While daddy was busy watching the game with the boys, Hannah and I decided to pass by the boredom with letting her try out my new bath products and lotions. She also requested a manicure. You know she had to pick pink polka dots to match her jammies.

Master Curly top also decided that he was to big to sleep in his crib any longer. 18 months and he moves like a member of the NYC swat team escaping and scaling anything within site. So he has moved on to his big boy bed. Now if he will just sleep in it and not with the super fab pooch. Holly likes her bed to herself.

Another Fabulous Giveaway from The Apron Goddesses!

2009-02-02T08:13:00.004-05:00

Bringing you another wonderful giveaway from The Apron Goddesses!

This time its a fabulous $30 gift certificate for TAYGA.

Very versatile and stylish aprons for any occasion. Whether it be entertaining, cleaning, or baking with the kids. These aprons hold up to all your standards and come out of the wash just as fabulous as the day they were made.

So head on over to The Apron Goddesses and get your name in for this awesome giveaway!

Almond Pesto Chicken

2009-01-31T13:04:00.004-05:00

I absolutely love chicken. Its so transitional and cheap. Especially when they run sales, I tend to stock up. Easy to feed a household of 6. This dish is a wonderful stretcher, very filling and easy to toss together.

Almond Pesto Chicken

2 cloves garlic, chopped

1/4 cup unsalted almonds

1 cup fresh basil, plus*

6 tablespoons olive oil

1/4 cup Parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

2 1/2 lbs chicken breast

3 Tablespoons cider vinegar

Optional add-ins: 1 large Tomato chopped, red peppers flakes, marinated olives

*1/2 cup of dried basil can be substitute but does not equal the same flavor as fresh in this dish

Slice chicken breast into stripes and slightly brown in a lightly greased skillet. Do not cook thoroughly. Set to the side.

Chop the garlic, almonds, and 1 cup basil in a food processor or blender. Fold in 1/4 cup oil, Parmesan, salt, and 1/4 tsp of pepper to the mixture.

Spoon 1/2 of your pesto over the chicken and broil in a grease baking dish for 10 minutes. Turn chicken and top with remaining pesto and broil for another 6 minutes or until chicken is cooked thoroughly.

Mix remaining basil, 2 tbs olive oil, remaining pepper, and cider vinegar and your optional add-ins, in a small bowl and serve over chicken and toss with your favorite pasta.

The Good, The Bad, and The Cruddy

2009-01-29T18:15:00.006-05:00

I consider myself a clean person and I keep my home in order. Dirt and clutter make me (more) insane. I get depressed and even more lazy if I don't keep on top of things. So I have a daily, weekly, monthly and yearly cleaning schedule list and I'm 98% perfect about keeping it checked off. Okay, I lied...maybe 75%....

However.....the refrigerator is my nemesis. I just hate taking out the shelves and really scrubbing them. Moving all the food, produce, and millions of little things that tend to pile up. I tend to just do a weekly wipe down and let it go...

Since my refrig is on the bare side and I really need to go shopping I thought I would get off my lazy bum and do a deep clean. Toss out the mess and really scrub it down. You know the four month old sour cream, the moldy green pepper that tried to commit suicide in the crisp drawer, and of course the millions of condiment bottles hanging out on the side...don't lie...you all have it. Come on...admit it....there ya go....welcome to normalcy.

This is what was hidden behind the drawers and the crud build up (one weeks worth) on the shelves....Southern Sweet Tea is the house wine of the south...but it's a horror on refrigerator shelves...and onion skins are sneaky little noids. I really think they had a plan of attack in the works for the next person to venture into the white abyss.

So my fellow bloggers...I am normal (I think)...and I'm not perfect. I had the crud. Wonder what I'll find the next time I venture down there...trust me...I will be awhile, but at least now I know I won't be attacked at least for the next month.

When life gives you lemons...Make Pound Cake!!

2009-01-27T21:20:00.006-05:00

My husband truly has the largest sweet tooth known to man. He has always loved the pound cakes from Starbucks. Dense, sweet, and buttery...but I hate him paying for something I know I can make just as delicious at home. I've search the Internet up and down, back and forth to find a copy cat recipe...but alas nothing was found. Those that were did not measure up to his standards. Starbucks actually buys their cakes from Solana Beach Baking Company who has their recipes under lock and key. So I decided to experiment.

Took me a little testing and some flops, but I finally have my own copy of their lemon pound cake down to a science. Melt in your mouth zesty lemon flavor and a dense, moist, and heavy texture as pound cake should be. Paired with the lemon icing...its just fabulous. Life can hand me lemons anytime...I'll just make pound cake.

Lemon Pound Cake with Lemon Icing

1 2/3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3 large eggs

1 cup sugar

2 Tablespoons salted butter, softened

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

Juice from two medium lemons (approx 1/3 cup)

1/2 cup vegetable oil

Icing

1 cup plus 1 teaspoon powdered sugar

2 Tablespoons whole milk

1/2 teaspoon pure lemon extract

Preheat oven to 350 degrees.

Grease a 9x5 loaf pan well.

In a medium bowl mix flour, baking soda, and baking powder.

In mixing bowl or stand mixer, cream butter. Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.

Add dry ingredient mixture to your mixer and blend until smooth. No not over mix.

Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.

Let cake cool before icing.

For icing blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake. Let icing set before slicing.

Who's Got Crabs?

2009-01-25T22:56:00.010-05:00

I DO!

Okay, so they are not the kind that causes itching and you can't find them pole vaulting off public toilet seats...But promise you..people actually do want you to pass these around.

If anyone knows our family, you know we go nuts over good seafood dishes. Shrimp, scallops, oysters, fish, and of course crab meat. There are so many different ways to prepare crab cakes. Each area hasn't their own distinct recipe. Me, eh, if it has real crab meat I'm not going to turn it down.

This recipe is a cross between your typical Maryland crab cake and Paula Deen's recipe. It's not exactly a Maryland crab cake, yet, not to far off.

These hold up great without to much flaking and would make great Crab Cake burgers.

Me, I like them just the plain ole fashioned way...with a fork.

Country Crab Cakes

1 lbs crab meat

1/2 cup chopped green onion

3/4 cup bread crumbs

2 eggs

1/4 cup mayonnaise

1 teaspoon Old Bay Seasoning

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon lemon juice

Flour for dusting

1/2 cup Oil for frying (omit if baking)

Remove all shells from crab meat.

Combine all ingredients except oil in a large mixing bowl. Mix evenly and form into patties and dust lightly with flour.

Heat oil in skillet over medium heat. Carefully place cakes in hot oil. Fry for 4-5 minutes until browned, then flip gently and fry for another 4 minutes.

Friday Finds

2009-01-23T13:22:00.025-05:00

We did get some snow Monday night. Although it wasn't the dreaded 4-5 inches they called for...we got a sprinkle. Enough to close the schools, to the delight of my two oldest. They spent the day trying to make snow people, which as you can see there wasn't even enough to make a snowman for an ant farm. They tried though. What can I say, we live in the south...snow days are very few and far between. Which I'm 100% sure Miss Holly aka super fab pooch is grateful for. She hated getting her little paws wet and just wanted to know exactly who was going to clean up all that mess.

It melted by afternoon and then the kids decided to build forts and hide from their tiniest sibling. Holly happily napped on the couch. Mom on the other hand got to relax and browse again...here are this weeks fabulous finds.

First is the adorable Hugs and Kisses Red Apron from Creative Designs by Nicole. I received this as a birthday gift and I just LOVE it. The picture does not do it justice. Its very well made and functional for a great everyday apron. Although this isn't available anymore (ha ha), she does have others.

Second I found this wonderful little tutorial for Cupcake Bath Bombs at Little Birdie Secrets. This will be a great idea for Hannah and I to sink our hands in for Christmas or birthday gifts. They also have tons of other great homemade DIY ideas.

Next is this set of 4 Eco-Linen Dinner Napkins from Sartoria. Made with water based ink, each with its own weed pattern that forms a puzzle when laid out. Great price, natural materials, and eco friendly. What more could you ask for?

And last, your weekly rooster. Okay, okay...so its not an actual rooster but its a great find none the less. Red Rooster Tea from Owens Acres...very aromatic, contains rosehips, hibiscus flowers, peppermint, lemon balm, and meadow sweet flowers. Beautiful ruby color and sweet fragrant taste.

Simplicity at its BEST... traditional chocolate cake

2009-01-22T23:02:00.008-05:00

Don't you always just drool over the cakes you see on TV or in bakeries? They are always so beautifully decorated and look like mini sculptures. You just know they are a chocolate lovers equivalent to Red Bull...they come with 4o million fillings and twice as many frosting choices. You sink your teeth into them with relish...then discover...its not as good as grandmas. Then you regret selling your first born child to afford the upscale bakery cake.

Let's head back to a simpler time. A time where good cake was just cake. No sugar roses or raspberry cream filling. Where all cakes were just good ole fashioned goodness.

This is one of those recipes. Traditional and just perfect. It's light and EXTREMELY moist. And OH so very RICH. It really is the perfect chocolate cake recipe. And guess what, its easy....no...I'm serious, it take just a few minutes longer than your average box mix. Make this and you will never buy a box mix again.

Basic Chocolate Cake

2 cups sugar

2 1/2 cups sifted CAKE flour*

3/4 sifted baking cocoa powder

1 1/2 baking powder

1 1/2 baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

3/4 cup boiling water

Note* Cake flour makes cakes light and fluffy. If you want a denser cake substitute all-purpose flour by subtracting 2 tablespoons per cup of cake flour.

Preheat oven to 350 degrees. Grease and flour, two 9 inch cake pans or 13x9 inch pan. Do not use 8 inch pans. Cake will over flow.

In a large mixing bowl shift combine all dry ingredients.

Add eggs, milk, oil and vanilla and beat on medium for approx. 2 minutes and batter is well blended. Do not over beat.

Gently fold in boiling water (batter will be thin).

Transfer to prepared cake pans and bake at 350 degrees for 35 minutes for 9 inch round pans or 40 minutes for 13x9 inch pan or until wooden pick comes out clean.

Let cool 20 minutes before transferring to wire rack or cake plate.

Chocolate Butter Cream Frosting (VERY EASY)

This is a WONDERFUL frosting. Not the greatest for decorating, but I guarantee the taste will make you forgive its culinary fashion fau' paux.

1/2 cup softened butter (real butter, no substitutions)

2 2/3 cups sifted confectioners sugar

1/3 cup milk

1 1/2 teaspoon pure vanilla extract

1/2 cup sifted baking cocoa powder

In a large mixing bowl or stand mixer, cream butter.

Blend in cocoa powder, vanilla, sugar and milk.

Beat until desired texture is achieved.

NOTE* freezes well

The Warm Fuzzies

2009-01-19T22:54:00.007-05:00

They are actually calling for snow here tonight. 4-5 inches. Like I told my kids, I'll believe it when I see it, then asked them when was the last time they saw snow...of course the answer was the all annoying "ummmm". So, there was the answer.

So okay, my inner child got the best of me and I did stick my head out the door. No snow...but goodness is it COLD...brrrr. Makes me wish I had something to give me the warm fuzzies. Nothing like wrapping in a warm robe, with thick furry socks and having something hot and steamy in your hands. Especially when the steam hits your nose and sends the heat radiating down to your toes. Mmmmm.

I like the consistency of stew, so the soups I enjoy are thick, hearty, and stick to your ribs wonderful. Here is one of our family favorites. Easy and affordable for a large family, freezes well, and also an idea on how to get rid of those leftover veggies. Here is the basic recipe. Add or remove what you like....but this has a great flavor, packed full of goodness and OH so hearty.

**For the healthy eater try to substitute 2 cups frozen veggies per 15 oz can

Taco Soup

2 lbs lean ground meat (turkey, beef, chicken)

1 large onion, chopped

1/2 Teaspoon salt

2 can crushed tomatoes

1-15 oz can Lima beans, drained

1-15 oz can hominy, drained

1- 15 oz can Black beans, drained

2 cups beef broth

1 cans Rotel tomatoes with green chilies

1-15 oz can pinto beans, drained

1-15 oz can corn, drained

1 pkg dry Ranch dressing mix

1 pkg dry Taco seasoning

Brown ground meat and onion. Drain well and then turn over into large soup pot. Add all remaining ingredients. Simmer over medium-low heat for 1 hour. Serve with your favorite tortilla chips and top with sour cream, chopped green onion, and shredded Mexican cheese.

Giveaway from THE APRON GODDESSES!

2009-01-19T15:36:00.006-05:00

I'm here to bring you another fabulous giveaway from The Apron Goddesses. Looks at this sweet little pink damask apron from Gift An Apron. So sweet and sassy with its pink and chocolate print. Even has a IPOD or cell phone holder for those that can't seem to disconnect even in the kitchen! Head on over to The Apron Goddesses and get your name in for this little number!

While you're at it, check out this quiz at Gift An Apron and find out what sort of apron style suits you. I got the Main Lobster Apron...what apron fits you?

We should take note

2009-01-18T10:26:00.000-05:00

Share Our Strength

2009-01-17T13:53:00.004-05:00

Share Our Strength has launched a brand new campaign to raise funds to help end childhood hunger.  "Operation No Kid Hungry" responds to President-elect Obama's call to action to end childhood hunger by 2015.

Share Our Strength has partnered with AT&T to offer two great ways that you can support and participate in "Operation No Kid Hungry":

 1.Donate by text: Text "SHARE" to 20222 on your mobile device to donate $5. AT&T will match all text donations up to $100,000. Help us meet this challenge grant! Find out more at http://strength.org/get_involved/text_donation/

 2.Hold a food drive: Beginning January 19th, a national day of community service, help feed those in need by holding your own community food drive.

Visit http://Strength.org to find a food bank and a list of the most needed nutritious foods.  For more information about "Operation No Kid Hungry" and how you can help end childhood hunger, visit Share Our Strength's website: http://strength.org.

Parrot Bay And Coconut Shrimp, OH MY!!!

2009-01-16T21:17:00.009-05:00

These little babies are my favorite way to eat fried shrimp. They are just melt in your mouth F-A-N-T-A-S-T-I-C. Closing your eyes (and mute the noise of running crumb snatcher aka children) and you would swear you were lounging in sun soaked Hawaii. What really makes this dish is the dipping sauce. I could just drink it, its that good, but paired with the coconut shrimp...its my heaven. They are crispy with the perfect sweetness...did I say they were heaven?

Parrot Bay Coconut Shrimp

with Pina Colada Sauce

Pina Colada Dipping Sauce

1 cup sour cream

1/2 cup Pina Colada nonalcoholic drink mix

1/2 cup crushed pineapple (drained)

1/4 cup sugar*

Shrimp

6 cups of Vegetable oil (or as directed by deep fryer)

1 1/2 - 2 lbs of shrimp (40-48 shrimp peeled and deveined)

3 cups All Purpose Flour

2 1/2 Tablespoon sugar

1 Teaspoon salt

2 cups whole milk

1/4 cups Captain Morgans Parrot Bay Coconut Rum**

3 cups Panko (Japanese style) crumbs

2 cups coconut flakes

*Splenda can be used with same results

**Substituting 1/4 cups Pina Colada mix in place of Rum yields similar results

Heat fryer to 350 degrees or fill a large frying pan with enough oil to completely cover the shrimp (approx. 2 inches) and heat to medium high heat.

Prepare your dipping sauce by mixing sour cream, drink mix, pineapple and sugar. Let chill in the refrigerator while you are preparing your shrimp.

In a medium size bowl place 1 1/2 cups of flour and set aside.

In another medium size bowl mix remaining flour, sugar and salt. Then stir in your milk and let sit for 5 minutes.

In a 3rd medium size bowl, combine panko crumbs and coconut flakes well.

At this point you can butterfly your shrimp by slicing through the top where you removed the vein (our family prefers not too).

Batter your shrimp by covering with dry flour, then dipping into your wet batter, and then lastly rolling firmly in the coconut/panko mixture.

Fry shrimp a few at a time to prevent burning (6-8 shrimp). Remove when they turn golden brown. Drain on a wire rack. Serve with chilled Pina Colada dipping sauce.

Friday Finds

2009-01-16T13:14:00.011-05:00

I'm guilty....I am the worst product browser ever. I love nice things, but I also love great prices. Who doesn't? I get an addiction to something and it just snowballs until I have a mile long wish list. I do find some unique and some times absolutely insane items...but its fun none the less. I end up putting them in my favorites and if I find I keep going back and drooling over it a million times, then I get the courage to break out the debit card. If not...it goes in the trash bin. Browsing lead me to these little cuties.

First I want to share a product that my pooch just loves. Miss Holly thinks the Peanut Crunch treats are better than sliced roast beef. Miss Doreen over at Doggie Bakes sure knows how to pamper a pooch.

Then, thinking about how much Holly adores these treats had me searching for recipes, I was thinking to make Holly treats myself...then I saw what went into them...and I'll just leave the doggie treat making to Dorreen. :)

But then, if you know me...you know I went recipe browsing. Oh course...food and I have a love hate relationship...it loves me, but I hate what it does to my bum. Rambling on....I really need a recipe box. Something cute and different besides the standard brown or metal box. I found this adorable little box over at Esty.com. Gifts And Talents has a wonderful assortment of custom recipe boxes among her items.

Then of course I have to browse for new roosters. I found this print called "The Happy Rooster" over at BeiLeXian. Isn't it just full of awesome and win! It would be perfect for my kitchen.

Fabulous Giveaway!

2009-01-15T21:21:00.005-05:00

I have a new addiction. Aprons! I am the messiest cook in the kitchen. I end up looking like I stepped in front of a flour bomb or batter explosion. I just thank gosh aprons are affordable!

One of my favorite blogs to stalk, um, I mean browse, is having a fabulous apron giveaway. Just look at this beautiful Valentine apron from Sassy Aprons. So retro, so feminine and just dog gone darling! Who doesn't love polka dots? So head on over to Lucy and Shawnees Sassy/Flirty Apron Swap to enter this awesome give away! Even if red isn't your color...go enter anyway...I'm sure someone uhhumm...around here..hint hint...loves red. LOL

And the plate says "MOO"

2009-01-13T20:55:00.010-05:00

I've never been a huge meat eater. Although, I quickly had to get over that when I married my husband. Typical southern meat and potatoes man. Gradually we introduced each other to the darker side. I gave him the knowledge that Pork 'n' Beans is not considered a vegetable. He gave me the love of red meat.

There is nothing better than a steak over an open flame. The sounds of a popping sizzle over a hot grill. Yum...but in January? It even gets cold here in the South. Okay, maybe 30 degrees isn't that cold to some of you...but passed 50 degrees its way to cold me us to fire up the grill. So what do you do all of us cold natured meat lovers do when you crave that thick juicy ribeye? Why, you pan-broil it of course!

Tips* Use a cast iron grill pan yields the best results, giving you the perfect "grill" marks.

Marinade (for 4, 1-1/2 inch thick steaks)

2 Tablespoons minced garlic

2 Tablespoons Worcestershire sauce

2 Tablespoons Balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons soy sauce

1/3 cup Olive oil

1/2 teaspoon ground pepper

In a large bowl, mix all marinade ingredients. In a large (non-metal) container place steaks on a single layer, then pour over your marinade. Let sit over night in the refrigerator.

Remove from refrigerator and let sit for 30 minutes to bring up the temperature. Season to your liking. **I like to use Emeril steak rub or peppercorns.

Lightly grease your skillet with either a piece of trimmed fat or vegetable oil. Place the skillet in the oven while it preheats to broil. Transfer your steak to the hot skillet and return the middle rack of your oven. Broil for 4 minutes, remove and flip over. Broil for another 4 minutes. Move steak to the top rack in your oven and broil for 3 minutes, flip steak and return for another 3 minutes. Remove from oven and let rest for 3-5 minutes. This gives a nice medium rare steak. Adjust your cooking times up or down for your desired taste.

Menu Monday

2009-01-13T02:46:00.004-05:00

Monday- Fajitas and rice

Tuesday- C.O.R.N

Wednesday- Easy chuck roast, fingerling potatoes, roasted veggies, and yeast rolls

Thursday- Chicken and dumplings

Friday- Glaze baked pork chops and broccoli rice casserole

Saturday- Taco Soup

Sunday- dinner with the In-Laws

Winter Readiness~Hot Cocoa

2009-01-09T01:33:00.008-05:00

I think its finally winter here in the South. I say this because I finally closed my windows this week and had to turn on the heat. Granted it hasn't kicked on much, but at least we have to put on jackets or sweaters before we venture outside. With the kids back in school I like to have something warm and comforting when they walk in the door. Since they get home during my smallest crumb snatchers nap time...they walk unless its raining enough to sweep them away.

Fridays I make them a special treat if they have had good behavior all week. This is one of my son Ryan's favorite treats. Paired with a few chocolate dipped shortbread cookies...its a chocolate lovers haven. I searched for what seems like ages for the perfect recipe. I hate using jello mixes or store bought mixes, yet wanted something quick, simple, and inexpensive without being gritty or overly sweet. I found what seemed like a perfect recipe on Recipezaar, but tweaked it my way and doubled it for our large family.

Its the ultimate blend of creamy and smooth, rich chocolate with the perfect cinnamon kick.

The Perfect cup of Hot Cocoa

Serves 4

1 cup Ghirardelli dark chocolate sauce

4 cups of whole milk
1 teaspoon ground cinnamon
1 cup sweetened whipped cream
1/4 cup miniature semisweet chocolate chips
4 cinnamon sticks for added kick and novelty

Combine milk and chocolate sauce in 1-quart microwave-safe bowl.
Microwave on HIGH (100%) power for 5 minutes or until hot.
Stir in ground cinnamon.
Pour into 4 large mugs; garnish with whipped cream, morsels and cinnamon sticks.

Menu Monday

2009-01-06T01:21:00.004-05:00

Today was my anniversary, so again I'm running behind. I don't think there has been a Monday within the past two months that I haven't been running behind. The kids did go back to school today and I took a lazy day. No cleaning, no cooking, NOTHING, but run after my toddler and chasing him down from the kitchen table.

Monday- Anniversary dinner

Tuesday- Steak teriyaki stir fry; loaded with veggies and brown rice

Wednesday- Jumbo coconut shrimp with a Captain Morgans pineapple and coconut dipping sauce, and salad

Thursday- Stuffed bell peppers and salad

Friday- Dinner with friends aka...night off from cooking

Saturday- Pizza and movie night

Sunday- Roasted turkey breast, mushroom and scallion dressing, and succotash

Economical Dinner Party Recipe~Chicken Parmesan

2009-01-04T00:12:00.009-05:00

Short notices from family or friends can cause me to rush around in frustration trying to find ways to entertain. Luckily this time I had more than 24 hours notice. Still...it's a daunting task to plan a small dinner party within a small time frame AND still keep it economical and easy.

So how do you plan a fabulous dinner party on short notice and still remain in your weekly budget? First, you quickly raid your pantry and refrigerator for items on hand. Unfortunately, beyond baking items and staples, I'm not very savvy at keeping a stocked pantry. It's something I strive to improve. This time however, the news of impending guest struck at the right time. What I had...chicken breast, bread crumbs, tomato sauce, herbs, various shredded cheeses, pasta, and of course salad items. The results, delicious and easy Chicken Parmesan.

This may not be a traditional Chicken Parmesan but its pretty awesome and received multitudes of raves reviews from our guest. I doubled this recipe for a party of 12.

*Note* I strive not to use prepackaged items, but in a bunch this is what I had on hand for quick dinner fixes in the pantry. Please substitute the jarred sauce for homemade if you will.

Easy Chicken Parmesan

4 boneless skinless chicken breast halves

6 cups Italian bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

All-purpose flour, for dredging

5 large eggs

3 tablespoons milk

Oil for frying (I used vegetable)

Olive oil

2 jars prepared Marinara Sauce, your preference

16 oz package of Italian shredded cheese

14 oz package of Mozzarella cheese, finely shredded

Cute each piece of chicken in half, then pound each chicken half between two sheets of plastic wrap until its approximately 1/3 inch thick. This helps cut back on messy counters and raw chicken spatters while tenderizing the chicken.

In a large bowl, combine salt, pepper and bread crumbs.

In a pie dish or large bowl whisk the eggs and milk. *I prefer to use a pie dish for this because it gives you more area room for the meat yet still contains the over spill.

Place flour in a plate (*pie dish).

Dredge a chicken breast in the flour and shake off any excess. Then dip the chicken piece into the egg/milk mixture and then dredge in the Italian breadcrumb mixture. Shake off any of the excess breading and place to a baking dish. Repeat with the remaining chicken.

In a large skillet, pour your frying oil until it is 1/2 of an inch deep. Heat over medium heat. Once the oil is heated (sprinkle a tiny drop of water into the oil, if the drop sizzles it is heated, if the oil pops turn down the heat). Fry two breast at a time until golden brown on both sides. Place on paper towels to drain off excess oil.

In a large baking dish, brushed with a small amount of olive oil, pour 1 jar of marinara sauce and cover the bottom of the baking dish. Arrange chicken over the sauce, side by side making sure not to overlap. Sprinkle the Italian shredded cheese over the chicken. The cover with remaining jar of sauce. Bake in a 375 degree oven for 45 minutes or until your sauce is bubbly. Remove from oven and sprinkle your mozzarella cheese on top. Place back into the oven just enough for the cheese to melt and slightly brown.

Serve with your favorite pasta, bread sticks and salad.

New Beginnings

2009-01-01T01:20:00.003-05:00

The kids have been in bed since 12:15. We had a wonderful evening playing board games, eating finger foods, baking cookies and just enjoying each others company. Mark said a new word this evening. I asked him if he wanted to make cookies and he ran to the oven and said "Good Good Good". He learns quickly.

It's now 1:30 and I have a second wind. Maybe with the kids ringing in the new year they may sleep a little later in the morning. Some how I highly doubt that, but I can dream.

I sit here, wide awake thinking of what this new year will bring. I want it to be a fresh start for us as a family. Not that I'm not proud of our past accomplishments, but I'm looking forward to the steps we are taking in a new direction. I don't believe in resolutions, but I do in new beginnings.

In the year of 2009, my husband and I will lead our family on a closer walk with the Lord. We will keep our home prosperous, full of warmth, comfort, and secure for our children. Build stronger bonds with each child individually all the while focusing on family unity.

I will keep constant in my role as my husbands wife. I will follow his lead and be his support. I will hold fast to feminine ways.

For 2009, my goals are to transition our home into a greener, more frugal, and natural sanctuary. With this I will cut our processed food purchases even more. Starting my own organic vegetable garden and teaching myself the process of canning.

This year I will also let go of old friendships that are no longer healthy or support my faith, values, and transitions, but will continue to encourage them and pray for their well being. I will build stronger more fruitful relationships with those that hold constant to loyalty, responsibility, truthfulness, and humor.

Also in 2009, I want to stop being such an adult. I'm going to jump in the leaves, remember the taste of honeysuckle, climb a tree, run bare foot in the grass, make a mud pie, and I will remember that the world will not explode if the dishes wait 10 minutes, if the kids eat peanut butter for breakfast, and that spilt milk does not burn a hole in counters or floors. I will remember to breath...remember to laugh...remember to love harder, and know that my family will love me all the more for it.

REAL Southern Cornbread

2008-12-30T21:29:00.011-05:00

Of all breads, this is the most controversial. People are serious about their cornbread almost as much as they are about their BBQ. I have actually witnessed arguments over what is considered real cornbread.

The general consciences is that Northern cornbread is sweet and more cake like and Southern cornbread is dense and drier. Some add cracklings, broccoli, okra, cream corn, peppers, honey..you name it...someone has probably thrown it in a batch of cornbread.

Now, I'm not one to argue with someone on what taste they prefer..if you like sweet cornbread..fine..you just go right ahead and eat your sweet cornbread. Me, if I want something sweet, light, and moist, I'll go eat a piece of cake.

First, REAL southern cornbread does not contain ANY sugar. Yes, you read me correctly. There is absolutely NO sweetener in REAL southern cornbread. Anyone who argues that point does not make REAL southern cornbread. Southern cornbread is just a bread that accompanies a meal. It is not a form of dessert.

Secondly, REAL southern cornbread is always made in cast iron. ALWAYS...it can be a round skillet, wedge shaped skillet, corn stick pan, or if you're lucky like me, you have your grandmothers old cast iron muffin pan. Doesn't matter...as long as its cast iron. There is a flavor that cast iron gives that nothing else compares.

Thirdly, REAL southern cornbread has very little flour. We like the texture and taste of cornmeal. Its the point of cornbread. If your recipe calls for a 50/50 ratio of cornmeal and flour. It's not southern cornbread.

Fourth rule to REAL southern cornbread...BACON DRIPPINGS...yes, I said it. Bacon drippings. Now don't go and shake your head and run in fear of your arteries clogging. If you want watch the fat then you shouldn't be eating cornbread to start with..go buy wheat flat bread and have an avocado roll. Besides, the taste of southern cornbread is not complete without it.

Last but not least, even some of us southern ladies argue about. Does REAL southern cornbread contain eggs or not? Actually...not. Cornbread is meant to be dense but crumbly. Adding eggs makes it more cake like. Which if you've kept up so far, already know...should never be considered southern cornbread.

Recipe

2 cups stone ground cornmeal

1/3 cup all purpose flour

1-1/2 tablespoons baking powder

3/4 teaspoon baking soda

1 teaspoon salt

Pinch of black pepper

2 cups buttermilk

2-1/2 tablespoons bacon drippings

First, prepare your pan. Coat the side and bottom of your skillet (muffin or corn stick pan) with the bacon drippings. Place in a preheated 350 degree oven.

In a mixing bowl, combine all dry ingredients and mix well. Add 1-1/2 cups of buttermilk and blend well.

Remove your hot skillet from the oven ( The drippings should be hot but not smoking) and pour the melted bacon drippings into your batter, mixing well.

Add the remaining buttermilk into your batter until its slightly thicker than pancake batter. If to thick add more buttermilk. If its to thin add more cornmeal. DO NOT ADD MORE FLOUR.

Bake for 15-20 minutes in a 375 degree oven or until the top is golden brown and tooth pick comes out clean.

Enjoy with any meal or just a bowl of your favorite beans.

Cupcakes and Snewffy...

2008-12-29T14:08:00.016-05:00

A few years ago I made myself a promise that when I gave the kids a birthday or Christmas gift it would be handmade. After receiving my order of hats and mittens from my friend Steph over at A Close Knit Family. And seeing how much Hannah absolutely adored her cupcake set, I ordered her a matching handbag. I decided that Hannah's gift would be handmade, just not handmade by mom. Let's face it, I need lots of practice on my knitting. The first thing I made were booties for my youngest crumb snatcher...and he won't be able to wear them until he graduates from High School...or grows into a gigantic super baby. Mom needs a lot of work in the knitting area.

Well Steph did it again...material is so soft and details are perfect. My cupcake loves her cupcake purse...especially the sprinkles.

For Ryan this year, I made him a shirt with his favorite cartoon pup...Snewffy (as my Ryan calls him). He has an obsession over the Peanuts gang...and he even has a crush on the little red head girl next door. His only trouble is that he has to much hair to be Charlie Brown.

Menu Monday

2008-12-29T00:31:00.003-05:00

Now that the holidays are over I really am sort of sick of rich fair. I'm already craving the fruits of the summer season along with the light dishes. Luckily I went on a freezing binge this past year. I have lots of okra, corn etc. I can't wait until this spring/summer when I teach myself to can. Should be an experience. Who knew that the once pampered princess would turn frugal homemaker? If you would have told me this 4 years ago I would have laughed myself until I peed a little.

Monday- Slow cooked great northern beans seasoned with left over Christmas ham and corn bread.

Tuesday- Baked spaghetti, salad, and garlic bread twist

Wednesday- Finger foods to bring in the New Year with the family

Thursday- Oven fried pork chops, black eyed peas, and sauteed cabbage, with Mexican corn bread (standard southern New Years day meal)

Friday- Salads with oven baked chicken tenders (think Zaxby's Zalads)

Saturday- Using the kids free pizza coupons from the schools book-it reward and ordering from Pizza Hut

Sunday- California Burritos

Lord grant me patience

2008-12-27T17:53:00.007-05:00

So I admit it. I'm a neurotic mother. I've always owned up to it. I worry about my kids behavior, manners, dress, and cleanliness. I boarder on the line between pushy and obsessive. Its all the fault of high expectations. I expect perfection. I never receive it and that's okay...but I expect it. LOL I joke with my friends that instead of a college fund I have therapy funds for my three. But as far as my neurotic quirks, I've always worried that my kids were utter brats. I get the normal back talk from them that I guess most parents get, not that I tolerate it one iota, but hey...kids are kids right? With having my two oldest so close together they can fight like rabid dogs one minute and then the next shouting from the highest peak how much they love their sibling. Being an only child, for years I thought that my children had some sort of relationship complex or inherited bipolar tendencies.

I never knew until 10 minutes ago just how wonderfully behaved my children are. They may whine, complain, and be brats occasionally or have exorcist type tantrums....but they are close enough to perfect for me. Even my son with PDD/NOS and ADHD and other behavioral delays is greatly behaved.

Enters my great nephew. Two months younger than my Ryan who turned 5 in September. My great nephew was invited to spend the night with us for the first time, has graced this house for 10 minutes and already I'm wanting to send him packing. Lord grant me the patience I need to make it until morning without the use of children's benadryl.

Merry Christmas

2008-12-24T12:41:00.005-05:00

Last post before I go crazy finishing the final touches before tonight. I still have wrapping to do and some re wrapping (thanks crumb snatchers), Christmas mouse prep, and the mountain of food to get ready. Everything is complete except the Ham, green bean casserole, rolls, and mom is working on the potato salad as we speak. Sometime today I have to take a tray to my dads who is under the weather and not up to joining us tonight. I still need to mop and do a fly by dusting.

I am in such a joyous mood. This has been one of the best Christmas seasons here at my house. So many memories made, laughter and smiles...we are truly blessed.

I also want to extend a thanks to my friend Heather over at Home Ec 101. She helped me out of a fast pinch this morning when I found I was completely out of sweetened condensed milk that I so very desperately needed for the Chocolate cream pie. You rock mama...Thanks a million.

Also above is a little chocolate porn for my friend Stephanie over at A close Knit Family and my other girls both Summer, August, ASD/PDNOS/GDD and October. I have enjoyed you being apart of my life this past year. You've been there for advice, humor, encouragement and support. Next, to one of my best friends online and IRL, Rachel over at Sweet Angel Memories. Thanks for being you...enough said. And to my new twin Leslie. I swear we were separated at birth (other than religious beliefs) which we so smartly detour from.You've not only helped validate my views but given me some great new recipes. To Kim...thanks for helping me find my way to being a better wife and mother and the knowledge of my roles in the home. Hope you all have a wonderful Christmas..I love you ladies.

Beware of the Pig-it

2008-12-23T14:55:00.004-05:00

This morning our family made cookies for Santa. So much fun decorating and nibbling. No pictures of the older crumb snatchers eating theirs, I'm pretty sure Hannah and Ryan inhaled their cookies. Mark however is a true classic foodie. He savors each bites as if it were his last meal.

Later my Ryan mistook the day and took the tray and placed it on the table closest to the tree. As I was busy in the kitchen making pies, he ran in thinking Santa had been here but left nothing because the cookies were gone...I looked for the tray which of course was not in the kitchen...then followed my son to investigate. Low and behold, empty tray...guess Holly (super fab pooch) had herself a super fab snack. I guess another tray for Santa will be made sometime today and Holly's new nickname is Pig-it...coined by Ryan.

Sugar cookie recipe will not be posted. Old family secret of course :) But the icing recipe is from Home Ec 101. My normal recipe doesn't allow you to leave out the vanilla extract which is impossible to get a pure white. This taste wonderful and is very simple. I'm tossing my own and adopting a new.

Menu Monday

2008-12-22T21:21:00.007-05:00

I'm a little late on this. Been a long day of errands. Would have probably only taken me no more than an hour or so on a normal day but with the kids out for Christmas break, I had a little more to tow. Not that we didn't make it fun. Or I should say as fun as we could. My errands weren't so interesting. First the day started with me feeding the kids and quickly heading out. I made sure to take all my medication before, but I forgot to feed myself. On the way to the Post office to get my refund from a stamp machine thief, I got the shakes, cold legs and fuzzy head...insulin injections and no breakfast or lunch doesn't really sit well on the body. You would think after YEARS and YEARS this would be embedded in my brain. With no glucose tabs or candy, I made a B-line for Burger King. Not the most healthy choice or the fastest, but it got the job done. Anyway, the rest of the day was about the same...I ventured into Walmart of all places to pick up prescriptions and few groceries. I really think I've lost my mind to even go near that place this week. By the time we arrived home this afternoon I was in NO mood to cook. Thank gosh I was smart enough to throw a sirloin roast in the crock pot this morning. So the house smelled wonderful and dinner was done when I walked through the door. Gotta love crock pots.

Monday- Sirloin roast, egg noodles with Au ju gravy, and peas

Tuesday- Vegetable beef stew and grilled cheese

Wednesday- Annual Christmas Eve party

Ham
Smoked Turkey
Green Bean Casserole
Baked Mac & cheese
7 layer salad
Potato Salad
Chocolate pie
Pecan pie
Pumpkin pie
Chocolate peanut butter balls
Truffles
Various Cookies/Candies
Sausage balls
Artichoke and spinach dip
Stuffed mushrooms
Mini Brie pizzas
Spiced Pecans
Various items brought by friends
The wine will flow

Thursday- Breakfast Morning Casserole, then Christmas lunch with the in-laws

Friday- C.O.R.N (Clean out refrig night)

Saturday- Leftovers again

Sunday- Take out (My pick this week...most likely Mexican)

Mom's Favorite Cookie

2008-12-20T11:26:00.006-05:00

This weekend I decided to do some favorites of my parents. My mom absolutely loves cookies, but these melt her heart. In her words, they are perfect blend of sugary shortbread and an earthy nutty flavor. I wish I had known the secret in my teen years...I could have swindled so much. LOL

1 1/2 cups sugar (+plus for rolling dough)

1 1/2 cups unsalted butter, softened

2 large eggs

2 tablespoons vanilla extract

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 1/2 cups finely chopped walnuts

Cream together sugar and butter in mixing bowl until fluffy. Add eggs and vanilla and beat well. Stir together remaining ingredients, then chill for an hour. Then form into walnut size balls and roll into sugar and cover completely. Place on well greased cookie sheet. Bake 350 degrees for 10-12 minutes or until cookies are lightly golden. Let cool on wire rack.

Magic Reindeer Food

2008-12-19T00:25:00.013-05:00

Who says Santa is the only one who gets treats Christmas Eve? What about the reindeer...they are the ones having to haul all the loot roof to roof. That's a hard job. I only haul three kids and I struggle with that myself.

Magic Reindeer food is a very cheap and easy project you can do at home with the kids or for a class project. I have done this project with my kids classes since preschool and its always a big hit. You can also teach measurements and counting while having fun. Easy way to get your little ones learning in the kitchen!

All it contains is raw rolled oats, sprinkles, and marshmallows. Some recipes call for glitter, but we prefer not to give indigestion to birds and rabbits who will most likely eat the leftovers....so we stick with sprinkles. I think they can handle a sugar high better than the bloat (or death)...there really is no ratios to do this...it all depends on how much food you want to leave the reindeer. We feel a small handful does the job...no one wants Blizten so fat he can't fly and I hear Comet has a bad case of flatulence.

1/2 cup rolled oats

1 tablespoon sprinkles of your choice

9 marshmallows or M&M's (one for each reindeer)

ziplock bags

*For a classroom, you can print the graphic above to place on the bags.

What to devour first... Husband or cookies?

2008-12-17T22:36:00.011-05:00

Today was another day of testing my patience with Mr. Kendra. As much as I try to be understanding, it infuriates me when he makes large purchases without having a conversation with me first...or at least forewarn me. Although he swears he told me months ago he wanted a new truck...I for some reason didn't translate that to "Hey hun, I'm going to buy a truck today"...this morning he leaves to run errands and returns 5 hours later with a truck and nice new payment...ONE WEEK before Christmas. I wanted to pelt him with my waffle iron, but since I'm not a violent person by nature....I refrained from beating, choking, or throttling him with large kitchenware... and stepped away. This is TWICE he has come home with a new vehicle without so much as hint to me. I often wonder if this rash purchases aren't prelude to a premature midlife crisis. Or if this is it. Guess bringing home a truck is better than bringing home a cute little perky 20 year old.

But yes, Mr. Kendra still lives.

I decided to transfer my anger to my mixer and pounded out some cookies. These are our neighbor son's ULTIMATE favorite cookie. His mother bakes them every year to give as gifts. After years of devouring these perfect nibbles I finally stalked her enough where she relented and gave me the recipe. At first when I started making these I couldn't get them quite as nice and chewy as she does. It took me time to tweak them to perfection.

You really should try these cookies. They are so wonderful.

Oatmeal Chocolate Chip Cookies

1 1/2 cups flour

1 1/4 tsp baking soda

1 tsp salt

1 cup shortening

3/4 cup brown sugar, firmly packed

3/4 cup sugar

2 large eggs

1 tsp hot water

1 tsp vanilla

1 1/2 cup chopped pecans

1 (12 oz) package of semi-sweet chocolate chips

2 cups dry rolled oats

Shift together soda, flour and salt. I separate bowl, cream shortening and sugar (both brown and white). Add eggs, one at a time, beating well after each addition. Stir in hot water, vanilla, and flour mixture. Add all remaining ingredients, mixing well. Let cookie dough rest for 5 minutes before dropping onto a well greased cookie sheet. Bake at 350 degrees for 7-10 minutes or until cookies are lightly golden in color.

Fun with Cinnamon

2008-12-17T01:23:00.006-05:00

This is a craft project I do with the kids each year. Not only is it insanely easy, but the smell it creates is sure to put you into the spirit of Christmas. It's also an inexpensive gift for children to give to teachers and friends or decorate the top of packages. You can also decorate them with glitter pant and place them in a dish or bowl to give your home the wonderful festive scent of holiday baking. Another ideas are to decorate your tree, garland or attach them on your front door wreath to greet guest as the come into your home with their appealing aroma. When not in use, store them in an air tight container and they can last for years, smelling just as fresh as the day they were made.

Applesauce Cinnamon Ornaments

(makes 10 ornaments)

1/2 cup of warm applesauce

3/4 cup of ground cinnamon

1 tsp nutmeg (or apple pie spice)

2 tbs white school glue

Mix all ingredients into mixing bowl. The dough should be very stiff but not crumbly. Chill for an hour. Place dough between two sheets of parchment paper and roll until 1/4 in thick. Cut out with cookie cutters. Using a straw make a hole near the top for hanging with ribbons. Place ornaments on a flat surface (such as a baking sheet or card board piece) and let dry. Depending on humidity, the drying period may vary. You may have to flip them to make sure they dry thoroughly.

***Be careful letting children handle the dough with bare hands for extended periods of time. Cinnamon can burn the skin with prolonged contact.

Feminine Ways...

2008-12-16T01:27:00.010-05:00

I recently had a friend comment to me on the relationship I have with my husband. She being a very cosmopolitan business woman making an art of balancing a career and family, didn't understand "our" family. The choice to live in traditional roles. She made mention of feminism, and how it was important to move women out of the kitchen and into more equal roles in the home and in society. She not so tastefully stated that by putting myself in the traditional role of homemaker was teaching my children the opposite and therefore disgracing the meaning of feminism and what so many fought so hard for.

At first I wanted to revert back to the old "Kendra", which would have rolled her eyes, done the head snap, and made her swallow her pretty little pumps. But the new improved version decided to educate her.

First, I felt it important to let her know that part of my BA degree was in History and Social Studies, so therefore Women's Studies was a large part of that and I knew what women went through, to break ground, so we could have choices and rights. Thanks to them I have the choice to go to work or stay home. But it is my choice. I believe in the traditional roles of women. I believe in uplifting men in the home. Being a submissive wife doesn't mean I kowtow to my husbands every wish, or that he is a dominate brute of a husband that has me running scared to do his bidding. I do it because I respect him, I love him, and because I WANT TO. I do make sure I take care of my appearance before he gets home from work. I do serve his plate at dinner. I do warm his towels. If his glass is empty I fill it. I do care for the home and children. I do try to please him. And why is that wrong? I married him. I took vows, this is the man I am to spend the rest of my life with. Why is it wrong to want to make him happy? I do not run around after him like an attached puppy waiting for a pat on the head. I know his likes, dislikes and routines, and if I can make his days or moments more pleasant, I will. I give freely, he never demands. He appreciates each detail, each gesture, each way I help provide a warm and comfortable home. I do not have to fish for compliments or thanks. He to gives freely. I find the more I work to provide him comfort, the more he wants to do for me and the family. He is the head of the household and I am his support.

It wasn't always this way. Before we had power struggles within our home. With finding a new way for myself with the Lord, our home has transformed. It is peaceful, calm, full of love and grace. So if I'm teaching my children the many ways of Godly femininity through traditional familial gender roles, IT'S OKAY. We have the right...thanks to the women of the Feminist movement. I can be the woman I want to be, and so can my daughter.

~Likewise, teach the older women to be reverent in the way they live, not to be slanderers or addicted to much wine, but to teach what is good. Then they can train the younger women to love their husbands and children, to be self-controlled and pure, to be busy at home, to be kind, and to be subject to their husbands, so that no one will malign the word of God. Titus 2:3-5

Menu Monday

2008-12-15T16:51:00.007-05:00

Monday- Waffles, sausage links, and fruit salad
Tuesday- Smothered pork chops, asparagus bundles, and wild rice
Wednesday- Sunday school Christmas party (lots of goodies)
Thursday- Chicken Alfredo with broccoli and mushrooms, garlic bread, and salad
Friday- C.O.R.N (clean out refrig night) for the kids, date night for parents (yay me)
Saturday- Make your own PIZZA night and salad
Sunday- Pulled pork Carolina style, slaw, and baked beans

Love at first bite...

2008-12-14T01:11:00.006-05:00

Truffles are another holiday favorite here. This is one I have yet let the kids help with. Well, for one they are for a Christmas party, and two, I always make a big enough mess by myself creating these. All are filled with chocolate ganache either dipped in dark, milk, and white chocolate or a mixture. I prefer to coat mine with a thin layer of tempered chocolate than rolling in coco powder, but they are fabulous either way. These little babies are so easy, yet look like you spent hours creating them. Honestly, the biggest challenge is trying not to dive into the bowl head first and eating your way to the surface. Recipe

My new ornament

2008-12-13T16:15:00.007-05:00

It's just adorable. It's the ornament I received in our annual Christmas Ornament exchange. My friend Jen did a fabulous job, and it fits right in our collection of eclectic ornaments! I love it! I'm jealous of her craftiness LOL.

Brown Sugar Brick

2008-12-11T10:20:00.005-05:00

Did you know that brown sugar can be registered as a deadly weapon? It can, especially if you don't transfer it to a tightly sealed container and just throw the bag into your refrigerator. I learned that the hard way after buying a new bag during the Thanksgiving holidays and in a rush of cooking got lazy. So during my day of Baking Bliss I found, kitchen laziness just means more work later. The old Kendra would have just chucked the bag into the trash and jumped into the grocery getter (a.k.a mini van~stop laughing) to purchase a new bag. BTW, that bag too would have ended in the refrig uncovered. Oh the Horror of it all. But in my new found frugality, I knew I had to save it. So how do you save a brown sugar brick, you say? Well, maybe you know the answer....but I didn't. Usually I'm not the brightest crayon in the box, but I did know that the moisture had evaporated from the sugar. I needed to somehow replenish that moisture. But how? AHHH HAAA, I had it. The microwave. I didn't want it to melt however, so I sawed the brick in half. Yes, I said SAW....no I didn't actually use a saw, but I swear it would have been easier. So in the microwave the brick went...along with water in a separate cup. I started with a minute...hoping the vapor would moisten the sugar. It was extremely depleted of any H2O, that I had to go to three...Finally it worked! It became soft and crumbly once more. I love when I have these moments of brilliance :) Oh hush, I know its a secret that's probably been around since the dawn of microwaves...but at least I learned a few lessons, #1, there is a use for the microwave besides popcorn and heating cold coffee, #2 when somethings says store in a tightly sealed container, there is a reason why.

Angel Ornaments

2008-12-10T21:30:00.004-05:00

Each year a group of friends get together and exchange Christmas ornaments. It can be any type as long as its handmade. This year I went to our local Fabrics and Craft store. They do a workshop each season and supply all the crafts. You just bring your creative caps and the fee of course :) This year I made an angel. I am sort of proud of her. So much so, I went back and bought more supplies. I'll use these little sweet cherubs on top of Christmas packages.

Baking Bliss...

2008-12-09T18:23:00.008-05:00

Don't get me wrong. I love baking with the kids. There is something about their drooly grins and sneaky fingers...but the mess and noise sometimes get to much when you have large projects. This afternoon I got a chance to bake all by my lonesome. Peace and quiet to test out new recipes, perfect the old standbys and play around with the camera...ahhhh...baking bliss.

Dark chocolate and french vanilla Pinwheels

Chocolate Sniderdoodle drops

Mint Chocolate Crinkle Cookies

Cranberry, orange and walnut scones

It's not a hat, its a cupcake!

2008-12-08T23:53:00.011-05:00

Once upon a time there were two cheeky mamas who happened to also be fabulously gorgeous ... decided to pass the time away drooling over Etsy.com. One mama said, "Hey, look, isn't this hat awesome...it would look so good on Miss Princess Diva Brat (aka Hannah)?". The ultra wondrous crafty mama named Stephanie over at A Close Knit Family said "I can make that.." and so the conspiracy began unknowingly to Mr. Kendra who thought only one set was being made. MUAHHHHHH....

But in all seriousness, aren't they just too CUTE! I had her make all three of my crumb snatchers a set. So soft and well made. The kids adore them and when Mark saw himself in the mirror with his froggie hat he gave a big ole belly laugh. He thought he was so funny. Thanks a million Steph :) And if you don't open your own store I'm driving to MI and stealing your brand new gold knitting needles. Next on my list is felt play food, a new sweater for Holly, and braided hand bands. So you better relax those hands.

Menu Monday

2008-12-08T11:52:00.010-05:00

This weeks menu is basically request from my family, mainly from Mr. Kendra himself. Most of the time he doesn't care since he inhales most of my dishes with a vengeance...but every now and again he turns into Mr. Ubber Foodie and makes "wish list". As long as budget allows I'm happy to comply.

Monday-Chicken, steak & shrimp fajitas and rice
Tuesday-Stroganoff over egg noodles & salad
Wednesday- Grilled rib-eye steaks, broccoli, and parmesan noodles
Thursday-C.O.R.N (clean out refrigerator night)
Friday- Make your own pizza night with salad
Saturday-Make your own subs with tomato and basil salad (kids pick)
Sunday- Pot roast, with roasted mushrooms, onions, carrots, celery, paired with garlic mashed potatoes and yeast rolls

If I were Santa Claus...

2008-12-07T21:23:00.005-05:00

You know I have trouble sleeping. I'm one of those people that sleeps like the dead and a freight train can come crashing through my room and I wouldn't even bother to turn over. Its just getting to sleep that's my trouble. My mind keeps wondering and playing back my day, old memories, or I lay biting my nails over one worry or another. Last night it happened to be the topic of Christmas that had me tossing and turning. I've lately turned a new leaf. Set new proprieties. One is to focus on the memories we create as a family and not the material items we gather. To not stress over being one of the "haves" instead of the "have nots". To bring more frugality into my life and home. With that new mindset, we decided last year to scale back at Christmas time. The amount of money we spent just on our families gifts alone was more that most peoples mortgages. Add the cost of friends, extended family, teachers, etc...it had left the term "ridiculous" behind and had ventured into idiocy.

Old habits do die hard though. I sat there cozy in my bed, wanting, and NEEDING to sleep. I worried, "is it enough?", "who did we forget", and of course I am a natural giver. I admit its a bit selfish in a backwards way, but the best gift I can receive is watching excitement when people open the "perfect" gift(s) I painstakingly searched high and low for. But in lou of above mentioned life changes, the pressure to find everyone that perfect present...is off. Yet, the mind wonders.

If I were Santa Claus and could pick any gift or wish out of my sack, I'd give.....

...to my parents and those alike---affordable health care, paired with free prescriptions. May you have freedom from aches and pains.

...to my husband---a raise, better hours, and get out of jail (doghouse) free cards.

...to my friends---time to read a good book and have a long soak, ALONE.

...to my daughter---fulfillment of all your hopes and dreams, freedom from want or need, and of course full scholarship to the college of your choice :)

...to my sons---see list above and of course may you find someone as wonderful as your mother to wed and that I'll like her :)

...Holly (my super fab pooch)---a pair of pumps made purely of peanut butter and bacon

...to my loopies---google ground breaking hits, breathtaking photographs, one of a kind cakes, closer walks with God, sold gold knitting needles, skyrocketing sales, and the knowledge that they're making a difference in this world.

...For those that steal newspapers---a job delivering the Sunday paper without pay

...for all the homeless and mistreated dogs and cats---caring owners who will love and cherish them, and who recognize the responsibility of spaying and neutering.

...For Oprah---never mind..she can buy whatever she wants

...OPEC---a long wait in a line to purchase something they need yet cannot afford

I'm sure tonight will be another one of those nights. I'm sure to add to my list.