I don't even know how to pronounce this, but I don't care. It is SO YUMMY. This is fall in a cup.
Wassail Punch
2 qt (1/2 gallon) apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup lemon juice
1/2 cup sugar
12 whole cloves
4 cinnamon sticks
orange slices optional
Heat to boil and then set to low. Remove cloves before serving.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
The Scene
...at my house every weekday morning. You know, a lot of the time the kids bicker and drive me crazy. I spend so much time disciplining and cleaning up messes that I get tunnel vision. But, these moments bring me back. I know it's simple, but the three of them sitting at the table eating and talking is so precious. Like family.
Like friends.
I love it.
Monday, September 28, 2009
Tex-Mex Lasagna
Yet another another Paula Deen recipe, but this time I can claim that my mother-in-laws to blame! :-) Thanks, Ann! We love this one!
2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 (15.25 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with chiles
2 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 (16 oz) container sour cream
1 (8 oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese, grated
1 (8 oz) package cheddar cheese, grated
In a dutch oven, combine 1st 12 ingredients. Bring to a boil over med-high heat, reduce heat, and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350. Lightly grease 9x13 baking dish.
Spoon one-third of sauce into prepared dish. top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes or until hot and bubbly. Let rest 10 minutes before serving.
(I bake mine with foil over the top and remove it 10 minutes before its done.)
Make sure you let it sit up!
2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 (15.25 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can tomato sauce
1 (8 oz) can tomato sauce
1 (10 oz) can diced tomatoes with chiles
2 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 (16 oz) container sour cream
1 (8 oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese, grated
1 (8 oz) package cheddar cheese, grated
In a dutch oven, combine 1st 12 ingredients. Bring to a boil over med-high heat, reduce heat, and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350. Lightly grease 9x13 baking dish.
Spoon one-third of sauce into prepared dish. top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes or until hot and bubbly. Let rest 10 minutes before serving.
(I bake mine with foil over the top and remove it 10 minutes before its done.)
Make sure you let it sit up!
Sunday, September 27, 2009
Jill's Icing
I got this from Jill at her son's birthday party. Thus the name.
1 stick butter
1 cup brown sugar
6 T milk
3 cups powdered sugar
Bring butter and sugar to a hard boil. Remove from heat. Add milk. Stir rapidly. Bring back to hard boil. Remove and cool 20 minutes. Mix in 3 cups powdered sugar. Add milk for desired consistency.
1 stick butter
1 cup brown sugar
6 T milk
3 cups powdered sugar
Bring butter and sugar to a hard boil. Remove from heat. Add milk. Stir rapidly. Bring back to hard boil. Remove and cool 20 minutes. Mix in 3 cups powdered sugar. Add milk for desired consistency.
Friday, September 25, 2009
HOMECOMING!
Sorry. The kid in me still gets excited about homecoming. The parade. The football game. The red and white and the glitter shining in the sunlight at the parade. SO MUCH FUN! And you know what? It's just as much fun when your kids are getting super excited about their cardinal tattoos!
Can you tell they still don't see me?
And as for this character.
She's a lot like her mom. We just give her chocolate to keep her happy. JK.
Here are my kiddos in their soccer uniforms on the soccer float with Coach/My Man
Can you tell they still don't see me?
And as for this character.
She's a lot like her mom. We just give her chocolate to keep her happy. JK.Thursday, September 24, 2009
Chicken Noodle Soup
Is there anything that says home more than Chicken Noodle Soup? I love this stuff! I love the smell that fills the house when I make this! And I LOVE sopping up all the broth with crusty French bread!
Chicken Noodle Soup
Noodles:
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup COLD water
1 tsp water
Broth:
3-4 Chicken breasts (a small chicken would be awesome too)
4-5 quarts water (depending on how what you want the broth to noodle ratio to look like)
1 bay leaf
3 chicken boullion cubes
3 ribs of celery, sliced
2 large carrots or 3 small, sliced
salt and pepper to taste
Throw all of this in a big pot or dutch oven. The chicken breasts can even be frozen. Bring to boil with the lid on and once it gets going turn it way down and just let it simmer. For like ever. Okay, seriously, 40 minutes or so. Then, take the chicken out, shred to bite size pieces and place back in the pot. Low heat.
Noodles: Mix the flour eggs and salt well. Slowly add the water until you can form a ball of dough. Roll it out (on a floured surface) pretty much as thin as you can get it. It's pretty tough to get too thin. I like to cut my noodles with a pizza cutter as thin as I can get them. Cover the noodles with a towel until your closer to when you want dinner ready.
To finish, bring the broth to a boil again, and add the noodles one by one. They only need to cook for a couple of minutes and will float to the top when they're done. Try to keep from stirring. Cover and set to low until you're ready to spoon them up!
Chicken Noodle Soup
Noodles:
2 1/2 cups all-purpose flour
2 eggs lightly beaten
1/3 cup COLD water
1 tsp water
Broth:
3-4 Chicken breasts (a small chicken would be awesome too)
4-5 quarts water (depending on how what you want the broth to noodle ratio to look like)
1 bay leaf
3 chicken boullion cubes
3 ribs of celery, sliced
2 large carrots or 3 small, sliced
salt and pepper to taste
Throw all of this in a big pot or dutch oven. The chicken breasts can even be frozen. Bring to boil with the lid on and once it gets going turn it way down and just let it simmer. For like ever. Okay, seriously, 40 minutes or so. Then, take the chicken out, shred to bite size pieces and place back in the pot. Low heat.
Noodles: Mix the flour eggs and salt well. Slowly add the water until you can form a ball of dough. Roll it out (on a floured surface) pretty much as thin as you can get it. It's pretty tough to get too thin. I like to cut my noodles with a pizza cutter as thin as I can get them. Cover the noodles with a towel until your closer to when you want dinner ready.
To finish, bring the broth to a boil again, and add the noodles one by one. They only need to cook for a couple of minutes and will float to the top when they're done. Try to keep from stirring. Cover and set to low until you're ready to spoon them up!
Wednesday, September 23, 2009
Playdoh!
This was given to us by M's preschool last year and is an excellent recipe!
Playdough Recipe
1 cup flour
1/2 cup salt
1 T oil
2 t cream of tartar
1/2 t food coloring or flavoring
1 cup water
Combine flour, cream of tartar, water, salt, and oil. Heat on stove until mixture begings to form a ball. Remove from heat. Add color or flavoring (measurement may not work for your color, so use your own judgement on how much to use). Knead. Store in ziploc bag.
Playdough Recipe
1 cup flour
1/2 cup salt
1 T oil
2 t cream of tartar
1/2 t food coloring or flavoring
1 cup water
Combine flour, cream of tartar, water, salt, and oil. Heat on stove until mixture begings to form a ball. Remove from heat. Add color or flavoring (measurement may not work for your color, so use your own judgement on how much to use). Knead. Store in ziploc bag.
Monday, September 21, 2009
Day Five
We had such a great weekend. Our first soccer game, church, family dinners, football games with football food... This morning Maryanna picked out her Backyardigans t-shirt and we went with it. Afterall, I've picked out the last 4 outfits :-) She's so big. And so grown up. She's been running around this weekend using her post it notes to give everyone speeding tickets :-)
Well, I have not yet spoken about the fact that My Man bought a motorcycle. So... MY MAN BOUGHT A MOTORCYCLE! It's really cool too. He's been talking about this for years. And he's so excited it's hilarious/cute. He's like a kid on Christmas morning everytime he comes in from a ride. So, without further ado...
And last of all, here's my kiddos and Coach at the soccer game Saturday morning. It was so much FUN! Fave moment: M running full tilt boogy across the field with a huge smile plastered on her face. We won. And I'm sure that had something to do with it. But it was truly a great first game. My Man coached and the kids completely responded to him and did a wonderful job!
Team captains....
Powow....
Miss Lola...
Coach.... coaching.
Sunday, September 20, 2009
Poppyseed Bread
A few years ago my ex-neighbors Jeff and Carmen brought us this bread. And is was a must have, so I made a nuisance of myself. You'll see why.
Poppy Seed Bread
6 eggs, divided
2 1/2 cups sugar
1 1/2 cups milk
1 cup + 2 Tbsp oil
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter extract
2 Tbsp poppy seeds
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
Preheat 350. Mix 3 eggs, sugar, milk, oil, extracts, poppy seeds. Separately mix remaining 3 eggs, flour, salt and baking powder. Gradually add flour mixture to batter. Pour into 3 greased loaf pans. Bake @ 350 for 50 minutes.
Glaze:
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter extract
3/4 cup sugar
1/4 cup orange juice
Mix together, pour over bread while hot.
Poppy Seed Bread
6 eggs, divided
2 1/2 cups sugar
1 1/2 cups milk
1 cup + 2 Tbsp oil
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter extract
2 Tbsp poppy seeds
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
Preheat 350. Mix 3 eggs, sugar, milk, oil, extracts, poppy seeds. Separately mix remaining 3 eggs, flour, salt and baking powder. Gradually add flour mixture to batter. Pour into 3 greased loaf pans. Bake @ 350 for 50 minutes.
Glaze:
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter extract
3/4 cup sugar
1/4 cup orange juice
Mix together, pour over bread while hot.
Saturday, September 19, 2009
Boneless Hot Wing Dip
In honor of football season, I thought I'd post My Man's latest craze. He brought this home from work demanding that I make it - okay, not really. Not really My Man's style.
I'm going to give credit where credit is due, he got it from K. Motsinger. So, Katie, you can tell her I know she's responsible. Just Kidding.
Boneless Hot Wing Dip
2 packages softened cream cheese
4 lbs large boneless chicken breasts (use frozen chicken and don't thaw before cooking)
1 bottle Kraft bleu cheese dressing
2 bottles hot wing sauce - (K. uses Ott's)
3/4 cup mozzarella cheese (shredded)
3/4 cup Colby-jack cheese (shredded)
Preheat oven to 350
Boil 3-4 quarts of water, boil the frozen chicken breasts for about 8 minutes (less if the chicken is thawed), remove from water and cool just enough to handle, shred with 2 forks or by hand.
Put shredded chicken in saucepan and pour hot wing sauce over all, simmer for about 20 minutes, stir often and remove from heat.
Stir in the cream cheese, stir until completely Incorporated.
Spray Pam or non-stick agent in 9x13 baking pan.
Spoon chicken mixture into baking pan
Pour bleu cheese dressing over the top of the chicken
Combine the shredded cheeses together and spread over the dressing and chicken.
Bake for 30 minutes in oven or until cheese melts, slightly cool and serve. You can put it all in a crockpot also instead of baking it and heat it on low for several hours.
Serve with tortilla chips, crackers or just eat it with a spoon if you're man enough! Ha!! (did I mention that I like K?)
I'm going to give credit where credit is due, he got it from K. Motsinger. So, Katie, you can tell her I know she's responsible. Just Kidding.
Boneless Hot Wing Dip
2 packages softened cream cheese
4 lbs large boneless chicken breasts (use frozen chicken and don't thaw before cooking)
1 bottle Kraft bleu cheese dressing
2 bottles hot wing sauce - (K. uses Ott's)
3/4 cup mozzarella cheese (shredded)
3/4 cup Colby-jack cheese (shredded)
Preheat oven to 350
Boil 3-4 quarts of water, boil the frozen chicken breasts for about 8 minutes (less if the chicken is thawed), remove from water and cool just enough to handle, shred with 2 forks or by hand.
Put shredded chicken in saucepan and pour hot wing sauce over all, simmer for about 20 minutes, stir often and remove from heat.
Stir in the cream cheese, stir until completely Incorporated.
Spray Pam or non-stick agent in 9x13 baking pan.
Spoon chicken mixture into baking pan
Pour bleu cheese dressing over the top of the chicken
Combine the shredded cheeses together and spread over the dressing and chicken.
Bake for 30 minutes in oven or until cheese melts, slightly cool and serve. You can put it all in a crockpot also instead of baking it and heat it on low for several hours.
Serve with tortilla chips, crackers or just eat it with a spoon if you're man enough! Ha!! (did I mention that I like K?)
Friday, September 18, 2009
Chicken Enchiladas
A dear friend made this recipe for us when we brought home Lola. It was delicious. I'm still working at making it as well as she did, but I thought I'd go ahead and pass along this super delicious recipe.
Sauce: 1 quart chicken broth (boil the chicken for the recipe in a large can of broth and add some water to cover the chicken - usually 4-5 breasts)
3 Tbsp. Chili powder
1/4 tsp. garlic salt
1/4 tsp. cumin
salt and pepper to taste
2 Tbsp. cornstarch in 4 Tbsp. water
Bring first 5 ingredients to boil. Add cornstarch and boil 1 min. Then turn off heat.
Filling:
3 cups cooked chicken chopped in small pieces
3/4 cups ripe olives
1/2 cup Monterey Jack cheese (sometimes use the 'Mexican Blend')
1/2 cup sauce
1 envelope of instant onion soup mix
Dip corn tortillas in hot oil for a second or two to soften. (place them between sheets of paper towels to soak up the grease). You will need 12-15 tortillas. Grease a 9x13 casserole dish. Dip each tortilla in sauce. Fill with filling and place in dish. sprinkle remaining cheese (or more cheese, if you wish) on top. Cover with the remaining sauce. Bake at 350 degrees 30-40 min. or until its bubbly. Top with sour cream and choped green onions if you wish.
*I struggle to keep this from being too runny, so note to self.
Sauce: 1 quart chicken broth (boil the chicken for the recipe in a large can of broth and add some water to cover the chicken - usually 4-5 breasts)
3 Tbsp. Chili powder
1/4 tsp. garlic salt
1/4 tsp. cumin
salt and pepper to taste
2 Tbsp. cornstarch in 4 Tbsp. water
Bring first 5 ingredients to boil. Add cornstarch and boil 1 min. Then turn off heat.
Filling:
3 cups cooked chicken chopped in small pieces
3/4 cups ripe olives
1/2 cup Monterey Jack cheese (sometimes use the 'Mexican Blend')
1/2 cup sauce
1 envelope of instant onion soup mix
Dip corn tortillas in hot oil for a second or two to soften. (place them between sheets of paper towels to soak up the grease). You will need 12-15 tortillas. Grease a 9x13 casserole dish. Dip each tortilla in sauce. Fill with filling and place in dish. sprinkle remaining cheese (or more cheese, if you wish) on top. Cover with the remaining sauce. Bake at 350 degrees 30-40 min. or until its bubbly. Top with sour cream and choped green onions if you wish.
*I struggle to keep this from being too runny, so note to self.
Thursday, September 17, 2009
Baby Mornings
I meant to bring the camera in with me to get Lola this morning, but I forgot. So I had to grab it as soon as we got downstairs after the fact.
The kids are all so sweet and fresh-faced in the morning. Lola with her cute, funny hair. And sweet smile. Everybody's so happy.
Even if they don't smell sweet :-)
Wednesday, September 16, 2009
Peanut Butter Cookies
Around here we like sprinkles. On pretty much anything. We go looking for a reason to use sprinkles.
That's how we ended up with these Sunday night. Loved them. Way too much fun.
And the peanut butter cookie recipe couldn't be any easier...
1 cup peanut butter
1 cup sugar
1 egg
That's it! Bake on 350 for 10-12 minutes! (If you so choose to use sprinkles add them after, and then kind of tap them down a little with your finger :-)
Preschool, Day #3
Don't talk to me about ridiculous. I don't want to hear it.
Do you see this pose? It was natural! That's how sweet this girl is! Anywho, she had a great third day and we're beginning to settle in.
I think small town life suits me... :-)
Monday, September 14, 2009
Pioneer Woman's Lasagna!
Okay, so you need a little history to understand. My Man loves food. And My Man loves lasagna. And since the dawn of time I have been trying to find a lasagna recipe that meets his expectations (and mine). Okay, not really the dawn of time, just the last 5 years or so.
My point is, I have tried different recipes. I have altered recipe after recipe. This one doesn't sit up well enough, that one doesn't have enough meat. Not to make My Man sound picky or demanding. You must understand. Every time I made a lasagna, I hounded him. Do you like it, do you like it, huh, huh, HUH?!
When I found PW's recipe I ignored all previously mentioned recipes and just made hers the way the recipe reads (even though My Man loves ricotta cheese and hers didn't have any in it).
And do you know what happened? HE LOVED IT. And he's right! This is the best lasagna ever! I made it at the lake, and no offense, but the crowd down there has some pretty eclectic and particular tastes. And THEY ALL LOVED IT.
I will post pictures when I make it again. Because, I will. Oh yes, I will.
So, thank you PW!
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
My point is, I have tried different recipes. I have altered recipe after recipe. This one doesn't sit up well enough, that one doesn't have enough meat. Not to make My Man sound picky or demanding. You must understand. Every time I made a lasagna, I hounded him. Do you like it, do you like it, huh, huh, HUH?!
When I found PW's recipe I ignored all previously mentioned recipes and just made hers the way the recipe reads (even though My Man loves ricotta cheese and hers didn't have any in it).
And do you know what happened? HE LOVED IT. And he's right! This is the best lasagna ever! I made it at the lake, and no offense, but the crowd down there has some pretty eclectic and particular tastes. And THEY ALL LOVED IT.
I will post pictures when I make it again. Because, I will. Oh yes, I will.
So, thank you PW!
http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/
Friday, September 11, 2009
Day Two of Preschool
Day two photos. I couldn't help myself. Don't worry it won't be long 'til we're back to tshirts and jeans. She won't let me keep this up long.
But, I'll keep doing it as long as she'll let me... look at that face!
I finally let her take the goofy photo she wanted to take all along.
And then there's these two goofballs. 
Really, really tired of this....
Ham.
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