Cup-Tin Creations

Won Ton Tacos

2012-01-18T06:12:00.000-08:00

Here's the thing. I'm different. Had you not figured that out by now? This whole 'trying to lose weight' thing ( for what, two years now eh?) gets the better of me and I fight with it constantly. But I found a recent comparison, that I'd like to share with you...and I promise it ties back into the weight loss thing. I've been wanting to try Zumba, so Husband finally gave in and got me a DVD (just one mind you, not the entire set *eye roll*) and I tried it, and I love it...but...not being of latin decent..my hips don't 'do' that. So I have to just do the best I can. These won ton tacos, kinda like me doing Zumba....they are trying to me mexican/latin (food), but they have to do it their own way. And just wait until you try them, you'll see that their way, it's ok. In fact, it's pretty awesome!

And it's easy b/c basically I'm just giving you a hint on how to make a different taco, I saw it somewhere/sometime and I'm finally getting around to it, so I unfortunately I can't link it back to the originator...but let me tell you one MORE thing before I get to the 'recipe'....won ton wrappers, seriously AMAZING all the things you can do with them.

So...turn your oven on 350 and get out your cupcake pan, muffin tin, or cup-tin (as I call it, hence my blog title in case you were ever wondering...there I am again doing things my own way)-and take the won ton wrappers and you're gonna take one and push it into the cup of the pan-(you can spray the pan with nonstick spray, but I didn't and they were fine)-now pop those little babies into the oven. But keep an eye on them, I'm gonna guess about 15 minutes or so,but you want them brown all over...not burnt brown, just brown...the point is for the whole little cup to be crispy.
See, easy. From here you can make your tacos however you want to! I've found the way we like our taco meat is 1lb of ground beef to 2 packets (Yes, two) of taco seasoning (one regular/low sodium, one cheesy taco-in the seasoning aisle at the market) you generally add some milk and water to the seasonings/meat and let it perk for awhile, then it's awesome.
Ours? Meat, lettuce, onions, cheese, sour cream, salsa, and black olives-for Husband and the kids...none for me thanks.

The crunch on these is amazing, and it's just a different way to do things. Very easily an appetizer for an upcoming SuperBowl party, or just a week night dinner.

Enjoy!

Ba-na-nas...

2012-01-13T06:16:00.000-08:00

Everyone needs a go-to.
And this my Friends, is officially my go-to banana bread. Moist, dense, full of banana flavor, and a bit of a crunchy topping, yes...a resounding yes.
I've had/made my fair share of banana breads. Some just taste like spiced bread. Some are too crumbly. Some are too dry. This one though...it's my new favorite. And it makes two loaves...good for sharing. Or good for binging if you are really depressed.

Cream Cheese Banana Bread (adapted from bakeorbreak.com)

2 cups AP flour
1 cup white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup salted butter-softened
1 pkg (8oz) cream cheese-softened
2 cups sugar (we keep organic cane sugar so that's what I used)
2 eggs
2 cups over-ripe bananas (I had a bag of frozen bananas in the freezer, I left it out to thaw and that's what I used)
1/2 teaspoon vanilla extract

Topping-
1/2 cup brown sugar
1/2 tablespoon ap flour
1/2 tablespoon white wheat flour
2 tablespoons butter, melted
1/4 teaspoon cinnamon

Oven at 350
TWO loaf pans-greased and ready-

Into the mixing bowl goes the butter and cream cheese-beat until creamy
add sugar-mix until light and fluffy
Add eggs, one at a time, mix until incorporated
Add flours, b-soda, and b-powder (you can put those in a bowl before hand, but it just uses another bowl, so I usually skip that step)
Mix until combined
Add bananas-I left mine fairly chunky
Add vanilla-
Mix-
Divide batter evenly b/t the prepared loaf pans

For the topping-combine all the ingredients in a small bowl, then top the two batter pans best you can-I found that mine was kinda clumpy, so I left it that way, and it works, I kinda swirled it a little, but again...it works.

Bake for approx 1 hour, or until a knife tests clean.
Remove from oven and cool-it's January, so I covered mine up and put them out on the deck..it's 20 degrees...it worked. :)

I think that the creaming method here and the addition of the cream cheese are the kickers. It gives the bread such a good texture! And w/just the addition of a tiny bit of cinnamon in the topping, it's not over-spiced and just lets the banana shine!

Ps....you are welcome for the Gwen Stefani earworm from the blog title.

Happy Friday the 13th! I won't be leaving my house today! :)

Chicken with Amogio (Spedini-ish)

2012-01-11T05:56:00.000-08:00

Picture it, Sicily, 1924...
ok..not really..it's more like Kansas City, 2000...not quite as impressive..but wait...
so I'm out to dinner pre Prom and we go to this majorly italian restaurant.."what's good?" and I'm asking everyone-by dinner companions, the waiter, the table next to us. The most 'italian' I'd been was Olive Garden. Other than that it was the occassional lasagna or spaghetti at home and school. But this was the real deal. This was Cascone's.
I ended up getting the Chicken Spedini, and that's where the love affair began. Crispy breaded chicken, doused in this lemony, garlicky, sauce. Amazing.
When reps would ask what to cater to the Dr's office (a few years later) I'd answer with a sound "Get the Spedini from Cascone's". Sometimes they would bend to my will. And when they did it was a happy happy day.
I recently had the great pleasure of becoming friends with a bona fide Cascone, she's absolutely delightful, but totally zip-lipped about family recipes. So I had to come up with it on my own.
I was pretty intimidated by the rolling the chicken thing, so instead I did a milanese prep on it..but it's the sauce that makes it...try it for yourself!

The Chicken-the new edition of Martha Stewart magazine has a milanese article that is no-fail....so I went off of that. I butterflied two chicken breasts, and lightly pounded them out. Then dipped them in 2 eggs that were beaten, dreadged them in plain ol flour, coated them in italian bread crumbs (mine were homemade that I had in the freezer), then fried the chicken in about a 1/2 inch of vegetable oil (I would have used extra virgin olive, but I used it for the Amogio..you'll see) until golden brown. When I took them out I put them on a towel lined sheet (to soak out the excess oil) lightly salted them, and grated some fresh parm/reg over top-then put them on a baking sheet and into the oven at 200. This is more for warm keeping, not extra cooking.

Amogio (adapted from foodnetwork.uk)
3/4 cup extra virgin olive oil
1/4 cup veg oil
1/2 cup butter-melted
1/2 cup lemon juice
zest of one lemon
1 T italian seasoning
1 T dried parsley
dash of red pepper
1 heaping T minced garlic

add to a sauce pan, and bring to boil, 3 minutes. Remove from heat.

I served ours over some Lemon Pepper pasta. I put a couple spoonfuls of the amogio over the pasta, then the chicken, then some amogio on the chicken. This is a very flavorful sauce, so you only need about 2-3 Tablespoons full, versus the 1/4-1/2 cup (or more) of spaghetti sauce you might use. Don't make it swim, just splash it a little.

Totally amazing, and tastes so much like an actual pedigreed Italian person made it! :) We LOVED it! I hope you do too!!

Chicken Chilaquiles...sorta..

2012-01-06T06:50:00.000-08:00

Chilaquiles- "chilla, keyless". I guess my brain translates anything quasi mexican in nature with crunchy chips mixed in. Works, right?
Easy, and easy to throw together!

Chicken Chilaquiles-
oven at 350, 8x8 baking pan greased (you don't want your chips and cheese sticking)

2 boneless skinless chicken breasts-cut/diced
1/2 onion, thinly sliced
1 can diced tomatoes
1T oil
1 container Philly cream Southwest sauce stuff (it's by the cream cheese at the grocery, I think it comes in about 5 different flavors)
shredded monterey jack cheese
shredded mozzarella cheese
tortilla chips

In a pan heat the oil then add the onions, cook until softened.
Add the chicken, cook, but don't brown-
add the can of tomatoes-with the juice. Let all that hang out for about 15 minutes on simmer. That will finish getting those onions all soft and cook the chicken through.
Then add the container of the Southwest Philly stuff...mix together.
Now in your 8x8 pan put down some of the chicken mix, top with 1-2 tablespoons of both shredded cheeses. Now take a handful of tortilla chips and crush them over top.
Repeat layer.
I got 3 layers.
Into the oven for 20 minutes. It's all cooked, it just needs to get to know one another.

We really liked this! It was an afternoon meal that I threw together in no time and it was really tasty!

Creamy ranch chicken

2011-12-06T12:20:00.000-08:00

Are you seeing the trend of comfort food? Yeah, that's how it's been around here.
Healthy, not especially...but lately I've just been about what tastes good. What my family will eat. What makes me happy when I cook it.

Creamy Ranch Chicken

1 package (generally 3-4) boneless skinless chicken breasts
2-3 tablespoons ranch powder
1 stick of butter
1 block cream cheese-softened
1 can cream of mushroom soup
milk, if needed

I've done this in both the crockpot and the oven...so you pick which one you'd like to do. But it basically goes the same.
Crockpot-put chicken, butter, and ranch powder-cool high 4-5 hours or until chicken is cooked through.
Oven-same as above, oven on 350, probably 1-2 hours (or less, I have a phobia about undercooked chicken and I tend to overdo it probably)
Once the chicken is done, take the cooking liquid and mix it with the cream cheese, and soup-if it feels to thick for you add a splash of milk.
Add creamy mixture back to chicken-I generally cut the chicken up a bit, more bit sized pieces.
I serve it over mashed potatoes. I'm sure it would be good with rice as well!

Linguine Carbonara

2011-12-06T12:09:00.000-08:00

Please forgive me for the low quality of this picture...I realized as I was shoveling this down my gullet that if I didn't take a picture, there wouldn't BE a picture. So I snapped, then resumed shoveling.
My appetite has been 'meh' lately. Nothing sounds good. Nothing tastes really good. Even my favorite restaurant failed to whelm the last time I went. So when the husband said he wanted Carbonara, I wasn't in a rush to make it.
Then I did. It was like a giant hug on a plate, it was the most comforting pile on a styrofoam plate that there has ever been. It was amazing.

Linguine Carbonara (adapted from Anne Burrell)

1 box of linguine-cook in heavily salted water
1lb of thick sliced bacon, cut into approx 1 inch pieces
3/4 cup grated parm
4 eggs-room temperature.
1 teaspoon ground black pepper

Boil your pasta until it's almost done. Al dente is what they call it. I call it-take a piece out, bite it and if it still feels a tiny bit not done it's where you want it.
In a big sauce pan cook your bacon, and as it gets done, pull it out so it doesn't burn.
In a big bowl mix together your parm, eggs, and pepper. You want it to look very mixed..so no random darker bits of errant yolk. It should be thickish, not quite as thick as pudding.
Leave the grease...no really. Leave it...now put the pasta in the grease, and pour your egg/cheese mix over it...toss, toss, toss, toss. What's happening is that your hot pasta and grease are slowing cooking the eggs-this is good. If it still looks really wet, DON"T turn the heat back on-just put a lid on it and give it a minute or so. Then...toss the bacon pieces back in. You don't want it to look like scrambled eggs, it will just look like a cream sauce when it's done.
Then inhale....try to remember to chew.

A little note on this...when I say parm..I don't mean the stuff in the green shaker bottle. You need the real deal for this. So either buy it pre-grated (I know at our grocery it's by the bleu cheese/cream cheese)-or buy a hunk and grate it yourself.

Sour Cream Butter Biscuits

2011-12-06T11:52:00.000-08:00

3 ingredients. That's it. Just 3. 3 little things, mixed in a bowl and then put in the oven..TOTAL game changers.
These little beauts show up on our table at least once a week, and there are rarely any left over.

Sour Cream Butter Biscuits (from Paula Deen)
2 cups self rising flour
1 cup butter-softened or melted
1 cup sour cream

Mix together all ingredients. Think to yourself "there is no way this bowl of paste can be biscuits". Grease a mini muffin tin and drop scant tablespoons full of 'paste' into the tin, then put the tin in a 400 degree oven for about 10-12 minutes-you want them nice and golden.
Remove and let cool-briefly.
Pop one in your mouth and be amazed at the complexity of those 3 little ingredients.

Try not to eat them all!!

Chex Party Mix-and a giveaway!

2011-10-05T21:06:00.000-07:00

Chex Mix...pretty much the go-to snack food. I can remember being on marching band trips, and when we'd make a 'pit stop'-grabbing Chex Mix and chocolate milk. So WHY did it take me SO long to make some myself??

It's not hard to make. It's not time consuming. It's easy to share. It's VERY easy to eat! I've got a birthday party coming up that I'm doing the snacks for and here's what I made tonight!

Smokey Sweet Onion Party Mix
1 1/2 cups Rice Chex
1 1/2 cups Corn Chex
1 1/2 cups HoneyNut Chex
1 cup Wheat Chex
1 1/2 cups pretzels
3/4 cup dried minced onions
1/4 cup butter-melted
1/4 cup brown sugar
2 tablespoons vegetable oil
1 tsp cumin
1 tsp HotSalt
1/2 tsp granulated garlic
1/2 tsp Liquid Smoke

Combine first 6 ingredients in a large bowl (large enough that you can get a spoon in there and mix it up-and make sure it's ok to microwave in)
Combine the butter, sugar, and oil in a microwave safe cup, and microwave for 2 minutes (stirring after each minute).
Add the seasonings to the wet mixture, then pour over the cereal/pretzel/onion mixture.
Microwave 3 minutes-stirring after each minute.
Then pour onto a wax paper lined sheet to cool.
Once cool package in something air tight to keep it fresh!

It's sweet and it's got a great smoke flavor, then that HotSalt tickles the back of your throat, and...yum, just yum!

Would YOU like to make some of your own? Or try one of the great flavors that Chex Mix has already come up with FOR you?
I'll tell you right now....yes, I did make up the recipe above, but I've got a few of their recipes on my list-like Chex Pumpkin Pie Crunch, and Chex PB and Chocolate Blast I'm drooling thinking about the sweet fix! And I love the concept of doing a Chex Mix exchange instead of a cookie exchange! Chex Mix mixes take about 15 minutes from start to finish....you'd be lucky to have your cookie batter mixed up by then, not even baked! Such a good idea and I can't wait to try it at holiday parties this year!
Make up bags for trick or treat gifts! Have a big ol' bowl sitting around to munch on at Thanksgiving! Or host a Christmas Chex Mix exchange!
An easy-peasy way to get you motivated to start mixing up? A giveaway...

Thanks to MyBlogSpark you could win a Chex Mix prize pack, full of the stuff you need to have your own Chex Mix party! 5 different varieties of Chex cereal, awesome take away boxes for your guests, and a gift card to help out with other things you might need for your party!

How you can enter-and it's up to you, enter once or alot of times!
1-Mandatory-what is your favorite Chex Party Mix recipe? Have one of your own? Share it with me! Or go to the webpage and look around at the great recipes!
2-Follow this blog (either on Google Friend Connect or by email-links to the left)
3-Like Suzy's Cup-Tin Creations on Facebook (link to the left)
4-Follow me on Twitter
5-Like to shop? Be my friend HERE!

I'll randomly choose a winner for the awesome prize pack (Provided by MyBlogSpark and Chex Mix) bright and early Monday morning (that's the 10th!)!

Disclosure: The Chex Party Mix-Change product, information, and giveaway have been provided by Chex through MyBlogSpark.

On top of ol' smokey...

2011-09-21T08:55:00.000-07:00

all covered with cheese....Sunday over spaghetti.

Tuesday night (leftovers) Meatball Sliders

Meatballs. Basically my Husband's Holy Grail food. And for 7 years (7 looooong years) I've been searching. Turning over every rock, peeking into every Italian kitchen, and trying over and over and over again.
Too tough.
Not enough breadcrumbs.
Not tender enough.
Too meaty.
Too bready.
It seemed a hopeless battle.
But I was determined to keep trying.
This past Sunday I made a meatball that surpassed all prior attempts...a meatball to which my Husband has bestowed the ULTIMATE honor. "Better than my Mom's".
Thank you, thank you, thank you. Finally.

It is a prep you probably haven't seen/used before-but it's what worked for me.

Meatballs (adapted from Jfolse)

1lb ground beef (80/20)
1lb ground pork
6 eggs
1 cup minced onion
1 cup minced celery
2 Tablespoons granulated garlic
1/4 cup chopped basil
6 slices bread (I had honey 7 grain wheat)
1/2-1 cup panko (approximately-see below)
1/2 cup grated parmesan
2 teaspoons pepper

Oven at 350-
Line a large cookie sheet with parchment paper-

Run torn slices of bread through the food processor and add to large mixing bowl.
Add ground beef, pork, and eggs
Run onion, celery, and basil through food processor until very finely chopped and blended-add to big bowl of stuff
Add garlic, pepper, and parm-
Mix by hand. -Do not overwork!
At this point my mix was still very wet and wouldn't really hold together-so I added panko until I got a ball that would hold together but not one that was dry.
Place meatballs onto cookiesheet-I rolled mine just larger than a golf ball and got 31.
Bake at 350 for 20 minutes.
Remove from oven, and raise temp to 400.
Bake at 400 for 20 minutes.
Remove.
At this point they are cooked through. You can do whatever you'd like with them.
I had a pot of sauce simmering, so I added mine into the sauce.

The basil and celery are really key ingredients here. They add a nice herby backtone to the meatballs. These set a new standard in my house. They are tender, but they hold their shape. They have flavor-so they don't HAVE to be drenched in sauce...we ate a couple before adding them to the sauce and they were just as awesome.
And since this recipe makes such a large amount, I was able to stretch it for two meals..and give the pooches the leftovers!

Creamed spinach and peas

2011-09-20T07:49:00.000-07:00

I'm no Popeye. Nope, can't do the straight spinach thing. I can do it in a cheesy dip with artichokes, I can do it snuck into a lasagna, heck, I can even blend it into a smoothie (Green Monsters!). And I'm the same way with peas. Just can't do them on their own. My old boss told me that "no good food is green"-he was even opposed to green jello. That's how hardcore he was. But I went through my freezer the other day and there was ALOT of green. My feeble attempt at healthy eating and incorporating more veggies into our meals staring blankly at me in the frozen tundra.
Last night's dinner needed something green...it was roast, with mashed potatoes. It needed another veggie...or at least I thought it needed another.

So..I took looked up creamed peas...I know that I've heard of it..couldn't find what I was looking for. And I had 4 bags of peas in the freezer. Then I looked up creamed spinach and it let me to The Pioneer Woman (who is awesome, as is her new show!)...and who am I to disregard a blogger mom turned Food Network star (all time dream folks!!)-but of course I had to make the recipe my own.

It was good. The creamy offsets the spinach. The peas give it a nice sweet texture. And the addition of a panko top and some cream cheese just take it to the moon!

Creamed Spinach and Peas (adapted from The Pioneer Woman)

1 stick butter
8 tablespoons flour
1 onion-chopped
2 tsp granulated garlic
1 cup 2% milk
1 cup heavy cream
1lb frozen chopped spinach*
1lb frozen green peas
2oz cream cheese-softened
1/2 cup panko breadcrumbs dusted with ranch powder
1 tsp black pepper
1/4 tsp nutmeg

Oven at 400
Melt the stick of butter in a large saucepot-once melted at the flour and mix (this is your roux)-cook it about 3-4 minutes. Add onions and garlic powder, and cook another 3-4. Add milk and cream-whisk, whisk, whisk! Add pepper and nutmeg-whisk!
Fold in spinach and peas.
Pinch in cream cheese-
Add to 8x8 baking dish-
top with panko
Bake for 15-20 or until bubbly.

Perfect side dish folks!
* my spinach was a steamer bag. if you have one of the blocks of chopped spinach you'll want to defrost it and squeeze out the excess moisture.

Homemade Ricotta

2011-09-20T07:36:00.000-07:00

I wanted something sweet after dinner...but nothing too sweet..I wanted something creamy...and I happened to have some homemade ricotta..so I slapped it on a One-Hour Roll with some blackberry jam. Yum.

I've got lasagna cupcakes on the menu this week (SO excited! Stay tuned!)-and the other day at the grocery I got the stuff I needed...I thought...I got home and had forgotten the ricotta. Our local grocery is really just a bread and milk stop...and ricotta (which isn't cheap anyway) is generally 75 cents to a dollar more expensive. Thanks Rural Living! *sigh* So I decided to channel my inner Donna Reed and just do it myself. I'd seen it done on tv. My Dad makes cheese from goat's milk (way better than commercial cheese)-so it CAN be done.

I'm never buying ricotta again. Making it at home you can control alot of things...the amount of moisture (do you want a looser, creamier, cheese or a tighter, spreadable, cheese) and salt content. And in a life where I generally feel like I have NO reigns whatsoever...give me something I can control..and I will thank you!

Homemade Ricotta (from Kitchen Parade)
4 cups 2% milk
3 Tablespoons lemon juice
salt to taste

In a large pot (I used my stock pot)-bring the milk to a simmer(high heat). Once it gets there, add your lemon juice. Drop the heat to medium/medium low and stir. Stir like your life depends on it. Chant 'bubble, bubble, toil, and trouble' and cackle. You'll be stiring for awhile and there is a chance that the chanting doesn't help...but it did help me pass the time. You'll feel when the cheese starts to come together. Mine took about 20 minutes of constant stirring.
Remove from heat (but not from the pan) and let cool 30-45 minutes.
Line a fine mesh colander with a clean dishtowel and arrange that over another larger bowl and pour the curds and whey into it and let it drain. Here is where the control comes in. Check on it and when it's the texture/moisture you want, put it in a container and pop it in the fridge (or eat it straight away).

Sweet potato jalapeno cornbread

2011-09-15T08:45:00.000-07:00

This stuff right here...yeah. Delicious. As in truly, lovely, divine.
I'll admit, it made me make inappropriate mouth noises. I couldn't help it. They were completely involuntary...but they came out anyway. In akward..mmmmmms, and ooohs, and maybe even a couple of oh yeeaaahs.

It paired perfectly with the ham I'd roasted and the mashed potatoes for dinner last night. It's got the sweetness and orange-ness of fall (which is upon us-yay!!), and the subtle spice and warmth of the peppers and cumin.

Sweet Potato Jalapeno Cornbread (adapted from Sweet Pea's Kitchen)
1 cup flour
1 cup corn meal
1 tablespoon baking powder
1 tsp cajun seasoning
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1 packet instant mashed sweet potatoes (cooked and cooled)
6 jalapeno peppers-seeded and diced finely
2 eggs
1 tablespoon molasses
1/4 cup olive oil

Oven at 400
Grease an 8x8 pan
Whisk together dry ingredients
Combine wet ingredients and mix until incorporated.
Then combine wet to try until just mixed-
Into the pan and bake 30-35 or until a toothpick tests clean.

Italian Style Mac and Beef

2011-09-02T14:33:00.000-07:00

Ok, I know, I KNOW there isn't much appetizing about this picture. Well..maybe the clementines in the background? But this dinner was super easy, very fast, and the children INHALED it.
And it's from my new favorite cookbook...seriously 101 different recipes using mac and cheese. There is even a cake recipe in there. I kid you not!

Italian Style Mac and Beef (adapted from here)
1lb ground beef
1/2 onion-chopped
1 container sliced mushrooms
1 cup water
1 cup spaghetti sauce
1 box mac and cheese

Brown the beef, add the onions and mushrooms and cook until soft. Add water, spaghetti sauce, and cheese packet, stir. Bring to a simmer-add macaroni noodles, then simmer for 7 minutes or until noodles are done.

No really..that's it. And even though pictures don't do it justice...it's really good. And when the kids are eating it and asking for more and more...I'm not gonna complain!

CJane's 30 day bran muffins

2011-09-01T08:57:00.000-07:00

I won't go into in this post how much I love CJane. I won't go into depth on how I look forward to her blog daily. How she makes me laugh. How her vlog is the one of my favorite parts of the week.

I truly think that if we lived closer, we'd be the best of friends. She'd bring her kids over and they'd play with mine, she'd gently chide me for my coffee habit (since Mormons generally don't drink coffee), and we'd go shopping for muu-muus.

But since we do live so far away, and since our friendship is basically just in my head, I have to settle for these muffins. These muffins which she touted are 30 day muffins because that is "how long the covered batter can last in your fridge without going gloopy, glopy, or sprinkled with blackish green bumps." And with that phrase alone simultaneously made me pee my pants and challenged me culinarily. Now, we're addicted to them. These muffins are good. They are chock full of good for you bran and fiber (we all need that). And they are totally mix-upable. Fridge sustainable. And I ziploc my-day olds. So that way when Little Man rolls out of bed (sometimes literally) and races to the kitchen and points to the oven-his way of saying 'muffin Ma' since he doesn't talk yet-I can just hand him a nice cool one.

30 Day Bran Muffins

4 cups All Bran cereal

2 cups boiling water

1 cup margarine

2 1/2 cups sugar

4 eggs

1 qt butermilk

5 teaspoons baking soda

1 teaspoon salt

5 cups flour

2 cups Bran Flakes

Pour boiling water over All Bran-set aside

Cream margarine and sugar.

Add eggs.

Alternate adding dry (flour, soda, salt) and wet (buttermilk), ending with wet.

Mix in Bran Flakes.

Bake at 400 for 15 minutes.

Now this is just a template...you can kinda do whatever you want to with these muffins. I've melted peanut butter and mixed that into the batter. I've used butter instead of margarine. My most recent batch was 1/2 butter 1/2 cream cheese, had partial usage of wheat flour, craisins and orange zest. Yum. It's also easy to cut the recipe in half.

How do you like your Bran muffins?

Scrabble tile pendants

2011-08-26T08:21:00.000-07:00

Quick little self promotion here...I've got Scrabble tile pendants that I made! These are Halloween themed-you can see them all on my Facebook page (link at the left). They are $3, plus $1 shipping if anyone is interested! Here are a few samples!

Simple Gazpacho

2011-08-26T08:18:00.000-07:00

Sippable Salsa seems more fitting.

Cold, refreshing, summery, good for you...it's all those things! You don't have to deal with chopping a bunch of water and seedy (blech!) tomatoes either. See me and tomatoes...we're not the best of friends. I can tolerate them on a taco, and once in a great while actually WANT a BLT...but other than that...they need to be in a sauce of some kind...marinara, salsa, ketchup..you get the gist.
And so I'm on a diet (big surprise right?) and I wanted something fresh tasting and low cal, and never having gazpacho, it seemed reasonable to make it (right). But all the recipes I found called for tomatoes...of which I had none. But I did have V8 and tomato soup...already in the form I prefer them!

Simple Gazpacho
1 can tomato soup (I used Progresso Reduced Sodium Tomato Parmesan)
1 can V8 (I used the empty soup can)
1 cucumber-peeled, seeded, and chopped (I used my mini chopper)
1/2 onion-chopped (again with the mini chopper)
1 small handful cilantro
1 tsp cumin
1 tsp granulated garlic
1 tablespoon honey

Everybody into the blender and go until it hits the consistency you want it. Me? I let mine get super smooth. I could drink it if I wanted to, but I opted for a bowl with a little cilantro leaf garnish. It was pretty. It was super tasty. The cilantro and cumin do WONDERFUL things to one another, and the cucumber ads that natural coolness.
Absolutely delicious..and I still have a basically full blender in my fridge! Yum!

Wanting a freebie? You still have time to enter the Frito-Lay giveaway!

Chicken Ranch Broccoli Tots

2011-08-22T11:29:00.000-07:00

Potato chips. Truly one of my two Achilles' heels. What? I've got two legs, that means two heels...don't question. So yes...potato chips are one..big time. Especially thin, crunchy, and covered with flavor chips-like the newest Frito Lay's Regionally Inspired chips!

These new flavors were specifically designed with specific regional flavor profiles!

1. Northeastern U.S. – Lay’s Honey Mustard

     2. Midwestern U.S. – Lay’s Creamy Garden Ranch

                             3. Northwestern U.S. – Lay’s Balsamic Sweet Onion

                             4. Southwestern U.S. – Lay’s Chipotle Ranch

                              5. Southeastern U.S. – Lay’s Cajun Herb & Spice
· All of the Lay's Regional Flavored potato chips are made with all natural ingredients and cooked in healthier oils, like corn and sunflower oils, which contain 80% or more of polyunsaturated and monounsaturated fat - the "good fats." They also contain 0 grams of trans fats per serving!
· There’s also less sodium in them than you might think – a 1-oz serving of our Lay’s Regional Flavored potato chips contains less salt than a plain bagel!

For the record..I've tried ALL of them, with the exception of the Honey Mustard-which I just haven't found in my local grocery, or I would have!

So you might be wondering where exactly I'm going with this? Well, I got invited to submit a recipe into the Taste from Home contest being sponsored by Lay's AND...I get to do a giveaway with it as well! And in true Suzy fashion, I waited until the day BEFORE the cutoff to bang out my recipe. What can I say? I work well under pressure!

You migh have noticed, up there #2-Midwestern..Creamy Garden Ranch. Um yes. I (in true midwestern fashion) put ranch on EVERYTHING. Carrots, broccoli, pizza, baked potatoes, chicken, crackers...so I must agree they got my region RIGHT on!
Like I said--day before submission cutoff, and I realize that I need to get this done!
I was drawing a blank.
I was hungry.
And all I could think of was driving to the closest drive-thru that has tater tots (great comfort food) and going to town on the salty, crispy, goodness.
Then I decided, what is a contest without some challenge? And it clicked...I had things to MAKE Tater Tots..had I ever made them before,...um..no..but I could and would do it...today.
Little Man is a tot hound, and Little Miss wanted the leftover chicken and broccoli for lunch. So I combined them. And Little Miss named them.
Not only are they amazing, but they call to the forefront the Creamy Garden Ranch Lay's I so love. The potato, ranch, and cheese are creamy. They have an awesome crunch from the panko coating. And the hint of broccoli, so you'll kinda feel like you are being healthy..oh..and a bit of chicken for protein! It's a meal in tot form..oh yeah!

And here is how I did it!

Chicken Ranch Broccoli Tots
Tot-
2 large white baking potatoes-cooked whole, cooled, peeled, and grated on a hand grater
1 egg-beaten
1/2 cup cooked chicken and broccoli-chopped finely
1/2 cup cheddar/monterey jack shredded cheese
3 Tablespoons AP flour
1 Tablespoon ranch powder
Coating-
1/2 stick of butter-melted
3/4 cup of panko breadcrumbs
1 teaspoon ranch powder
vegetable oil for frying-just enough for about 1/4-1/2 inch in a shallow pan.
(I'll admit, I tried baking first-but nothing can get that awesome tot crunch like frying it...so fry..don't be afraid!)

(Lined up, ready to be fried)

In a mixing bowl add your 'tot' ingredients. Now my potatoes were already cold from being in the fridge-if you take these from cooked to shred, make sure to squeeze the excess moisture out of them. Gently mix all the 'tot' ingredients together and get to rollin'. You know what a tot looks like, right? Take a tablespoons at a time and roll into little barrels-

In a shallow plate mix together the panko, additional tsp of ranch powder, and melted butter, and mix it with your fingers.

The little tot barrel you just rolled? Now, roll it in the breadcrumbs. Coat it good. Make sure to get the little top and bottom.Then set aside on a parchment lined baking sheet.

Once they are all rolled up and set aside, get your oil going. Fry in small batches until just golden,and remove to a paper towel lined plate. Give them a minute or two to cool before you dig in!

You see that creamy ranch interior? And that golden crispy crust? Yum.

I didn't even salt these lovely little tots-the addition of the ranch powder gives you that nice saltiness already. I didn't dip them in anything either...I don't think ketchup would be fitting with the chicken and broccoli...but you know what would be? Some nice cold ranch dressing.

Want to get in on the giveaway action? Want your OWN variety pack from Frito Lay? Comment answering: Out of the new regional flavors which do you like best, or would you like to try the most?

Additional entries-

Follow me on Google (to the left)

Follow me on Twitter (@ssgreer826)

Like Suzy's Cup-Tin Creations on Facebook (to the left)

Tweet the giveaway with #FritoFlavors

Good luck and enjoy the tots!!

Disclosure: I was invited personally for the contest/ This contest and giveaway are courtesy of Frito-Lay. All impressions and reviews are my own!

Summer Berry Crumble

2011-07-21T08:49:00.000-07:00

Even though we're experiencing blistering heat right now, we've got one thing that I always miss in the winter...berries. I mean, I know you can buy berries in the wintertime..but they are much more expensive! So with all these gorgeous summer berries--what do you make?

I saw this recipe and knew it was right up my alley. And you know what? Even though it is awesome a few minutes after you pull it out of the oven..it's even better the next day cold out of the fridge.

Summer Berry Crumble (adapted from Gina's Skinny Recipes)

Filling

1 cup strawberries-sliced

1 cup blueberries

1 cup blackberries

1/8 tsp cinnamon

1 tsp lemon zest

1/4 cup sugar

2 tsp cornstarch

Topping

1 cup old fashioned oats

1/2 cup whole wheat flour

1/2 brown sugar

1/2 tsp cinnamon

5 Tbl butter-melted

Oven at 375

Combine first 6 ingredients, then dust with cornstarch-toss to coat. Place into greased baking dish (I used a 9x9).

Mix the dry topping ingredients, then pour on butter and crumble over the top of the fruit mix.

Bake 40 minutes or until the top looks nice and golden brown.

I now pronounce you Italian Beef Pizza

2011-07-18T09:00:00.000-07:00

Mawwige, mawwige is what bwings us togetha...

Man, I love The Princess Bride!...and that quote perfectly sums up this pizza. Because it truly is the perfect union of two things that were destined for one another.

What you never thought that Italian Beef and Pizza should be combined? It seemed totally rational to me. They are both italian. *shrugs*
Let me tell you something first before I get to the recipe. Unless you are living in Antartica...you might have noticed..it's summertime and it's hot. And Missouri has a different kind of hot. Sure..Arizona, you've got your 107. But it's a dry heat. Here in Missouri we've got humidity. LOTS of it. To the point that at 85 (which seems like it should be almost comfortable) you walk out the front door and feel like you've entered a steam room. Chokes you and soaks you..that's what our humidity does. On days like we've had lately I don't really feel like eating something with a fork, that is hot, and comforting. I want something that I can shove in my mouth so I can get back into the pool.
When Husband came back from the store with the ingredients for Italian Beef, I was a little put off. It's a hot dish and it can be messy. It wasn't the 'fast to eat' meal I wanted to cook. So I changed it up a bit. I'm so glad I did! It takes a little bit of prep work, but you can start it in the morning, then quickly put it together for dinner!

I Now Pronounce you Italian Beef Pizza

Using this pizza crust

For the beef (it's similar to this previous post)
2-3lb chuck roast
1 pkg onion soup mix
3 T brown gravy mix
1/2 jar pepperocinis w/the juice
1 onion chopped
2 jalepenos chopped (keep the seeds)
1 bottle of beer (I used Boulevard Wheat)

I did the beef in the crockpot-put the veggies down first, then put the beef on top, mixed the beer-soup/gravy mixes together then poured over the top. Low all day.

Let's not forget the wedding party of Bridesmaids and Groomsmen-
1 block cream cheese
1/2 bag preshredded mozzarella cheese
1 green bell pepper, diced

Oven at 500-
roll out your pizza dough (using 1/2 of the original recipe-you can save the other half for another day-it freezes well*)
Pre-bake this at 500 until it starts to get golden-then pull it out. Turn the oven down to 425

Your beef (having been cooked all day) should fall apart. Go ahead and pull it out and put it (and the veggies it cooked with) in a strainer and let the gravy fall through. You want it to be dry enough so it won't just make the crust soggy, but not totally void of the gravy goodness.

Take that block of softened cream cheese and add 5 Tablespoons of your gravy to it and give it a mix.

Flip your pre-baked crust over so you'll have more of a flat surface to work on. Your cream cheese/gravy is your 'sauce' for this pizza..so smear it on there.
Top with the beef and soft veggies**, add the diced bell pepper, top with the cheese and return it to the oven for about 15 minutes. Your crust was pre-baked, your beef is cooked, so you are really just melting the cheese at this point.

We're ranch dressing fans on well, pizza in general, AND on our italian beef so I gave it a nice drizzle once it had been cut into pieces.
It was Heaven. Pure pizza Heaven. The cream cheese base was smooth and went perfectly with the beef!
There were sadly no leftovers.

*the pizza dough recipe makes enough for 2 pizzas. To save the other half, wrap it tightly in saran wrap then put it in a ziploc (yes, both!)-and put it in the freezer. The day you want to use it, just pull it out that morning and put it in the fridge.

**if you use whole pepperocinis like I did, make sure when you are picking through/shredding the beef pick out the stems-the long cook time with make them come off and you don't want to bite down on something like that b/c it would kill that perfect pizza moment!

Iced Oatmeal Cookies

2011-07-16T08:00:00.000-07:00

The cookie aisle is kinda like high school.

The cookies that are eye level are the popular ones. They wear BiG brand names and make you clip coupons to get a better deal on them. They come in all sorts of different versions-double stuffed, chewy, mint, choc'full'o'chunks, their colors might even vary dependant on the holiday season.

Then you've got that bottom row. They aren't the misfits they are made out to be. They may not have the flashy labels or a huge price tag. They are stable, reliable, constant, dependable, these cookies never let you down. You can count on these cookies to stay the same time after time, season after season.

I think there is something to be said for those cookies.
They are understated and awesome.
They are crunchy. They have warmth from the spices. The cookie isn't overly sweet and it allows the icing to guide your tastebuds to a very happy place.
Delicious. That's what they are.

Iced Oatmeal Cookies (adapted from SmittenKitchen )
2 1/2 cups of old fashioned oats (read the recipe before you dump it all in the bowl!)
1 cup whole wheat flour
1/2 cup rye flour
1 Tbl + 1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup brown sugar
1/2 cup sugar (regular granulated white)
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbl molasses
2 sticks salted butter-melted, but cool
2 eggs

Oven at 350-cookie sheets lined and sprayed with non-stick
Take 1/2 cup of the oatmeal and put it in the food processor and grind them up to a good powder. Add the rest of the oats and pulse until you can see just a handful of large sides oat flakes.

Add all your dry ingredients to a large mixing bowl.Whisk it around to get them mixed together.
In a separate (and probably smaller) bowl-whisk the eggs, butter, and molasses together.
Fold the wet mix into the dry mix. Don't overmix this.
I rolled mine in about ping-pong ball size (probably 2 Tbl or so)-place on the baking sheet-make sure they are at least 3 inches from the next cookie. These guys need room to spread.
Total bake time is around 16 minutes. Rotate your pan at 7 minutes.
Let them rest of the sheet once you take it out about 5 minutes, then remove to a cooling rack.
Make your glaze-

Cinnamon glaze
2 cups powdered sugar
2 tsp cinnamon
3-4 Tbl of milk
whisk until you get it to a nice drizzle consistency.

Once the cookies are cooled get glazin'! I did the dip and drip method: Flip upside down and dip the tops in the glaze, let them drip for a couple seconds then flip them back right side and back to the rack until they were dry.

I know my recipe has stuff in it that you might not have in your cabinets. Don't go out and buy it! Click on the link and see SK's variation-she doesn't use rye flour or molasses. I had rye flour (the recipe she varied off of used it)-I'm weird like that I guess. And since I don't keep DARK brown sugar, I added the molasses-b/c that is what makes brown sugar into dark brown sugar.

I should have counted how many cookies I got, but I didn't. I know I got ALOT out of this recipe. So there will be plenty for you to share. Or for you to hide behind the pasta boxes in the pantry so only you know where they are....

Ham and Mushroom Stuffed Manicotti

2011-07-15T07:40:00.000-07:00

And that little piggy cried "DANG that was good!"

Ok, so he probably didn't. But this dish...really good.

Ham & Mushroom Stuffed Manicotti (adapted from allrecipes.com)

Filling
1 onion, chopped
1 green bell pepper, chopped
1 package cremini mushrooms, chopped
couple pats of butter
couple turns of the pan of olive oil
2 cups ham-chopped
1/2 cup grated parmesan cheese
Sauce
3 Tbl butter
3 Tbl olive oil
6 Tbl flour
3 Cups milk-room temp
1 1/2 cups swiss cheese-shredded
1/2 cup mozzarella cheese-shredded
1/2 cup grated parmesan cheese

1 box (14 tubes) manicotti-cooked as directed on the box

Got your tubes cooked and set aside? Good...preheat the oven to 350, would ya?

Working on the filling first-add your butter and oil to the pan, get them warm then add your veggies. Once those are softened up, add your chopped ham. I used my leftover ham from my roast (fyi..the recipe is a couple weeks old)-so mine was kinda sweet (still was awesome)-I'd think that those thick slices of breakfast ham chunked up would be good for this. Set it off the burner to cool, and after about 20 minutes add the parmesan to it.

Now the sauce-in your saucepan get the butter and oil together and liquidy..then add your flour-I add a spoonful at a time and whisk as I'm doing it. You don't want lumps. Now cook this (which is a roux btw) for a few minutes over low-medium heat..whisking, whisking, all the way. You'll need to be a bit ambidextrous with this next step. Up the heat to medium and with one hand add the milk, with the other keep whisking. Keep whisking until you feel the sauce come together. And you will.You'll be standing there whisking, thinking 'this is NOT working' and all of a sudden..you'll have Bechamel sauce! Turn the heat back to low, ditch the whisk and get a nice sized spoon, dump your swiss and mozz in and slowly fold/stir/generally incorporate. Take a good spoonful (about 1/4 cup) and add it to the meat/veggie mix (combine).Turn it off, set it aside.

So now we have our cast of characters. I chose to make TWO 9x9 cooking dishes full of this and one is still hanging out in the freezer. You can easily do this in a bigger pan (9x13) and have a larger serving.
Add a smear of the white sauce to the bottom of the cooking dish
Stuff the tubes with the meat/veggie mix. Easier said than done. Honestly? I split mine open, filled them, then put them seam side down. *sigh* Glad I got that off my chest.

Once you have them filled and all cozy laying next to one another in the dish, pour on the sauce. Top with the rest of the grated parm and tuck it away in that nice warm oven for about 30 excruciatingly long minutes.

It should get bubbly, and a little golden around the edges. You'll need to let it cool down for about 15 minutes (again torture) to avoid instant mouth scald.

But it's worth the wait. It is SO worth the wait. The creamy swiss cheese sauce, the salty ham, the meaty mushrooms, and the lovely back up flavors of the pepper and onion.

Quite easily in my top 20 meals I've made-EVER. And freezes great!

Meet Cotton

2011-07-13T09:58:00.000-07:00

Remember when my heart got broken back in March? You'd think I would have recovered by now. But my heart still ached for that silly dog. And even though we had 4 dogs already that keep me busy. 2 cats that keep me busy. 2 human kids that keep me busy. My heart was just NOT happy. And despite the fact that we did not NEED another pet/baby...It wasn't a phase or a random thought I could get to go away...

...Husband finally realized the reason I'd been so down WAS indeed dog related. So I'm pleased to introduce you to Cotton!

She's my new little Labrador love. Please ignore the no make up and my freakishly large hands (I'd like to blame the angle of the shot, but my hands are kinda wide). We got her on Saturday and she's 7 weeks old. It's been 7 years since I had a puppy..I've forgotten how small they are, how sharp those teeth are, how much potty training sucks...but I'm remembering the love, that delicious puppy breath, that soft belly skin. We're so glad to have her, and I can't wait to watch our new puppy-baby grow up with our human-babies!

Lots of kisses

Lots of cuddling

In general lots of just 'almost makes you want to puke' cuteness. I can't stand it.

Baked Banana Oatmeal

2011-07-13T09:27:00.000-07:00

Oatmeal for breakfast means you are eating healthy.

Let's ignore the drippy peanut butter and white chocolate topping. Yes, let's just pretend it's not there and really...you're eating healthy..it's ok.

Baked Banana Oatmeal (adapted from mostlyfoodandcraft.blogspot.com)

1 cup old fashioned oatmeal
1/2 teaspoon baking powder
dash of salt
3/4 cup of milk ( I used 2% )
1 egg
1/2 cup mashed banana ( I keep little containers of mashed nanners in the freezer )

Mix together dry
Whisk together wet
Combine.
Pour into greased baking dish (I used a 9x4-yes..weird-if you don't have one you could probably use a loaf ban, or just double everything and use a 9x9)
Bake at 375 for 25 minutes.

You could be perfectly sensible and eat it as is. Or you could be completely ridiculous and melt 1/4 cup of peanut butter w/ a 1/4 cup of white chocolate chips and pour it over the top, like I did. I do ridiculous well. Also..since I forgot to add in the brown sugar from the original recipe, I thought it needed something to make it sweeter. Great combo really..peanut butter and banana, didn't you know?
Oh and I also dashed the top with salt..ssshhh. Just do it. The salt pops this OVER the top.

I think I might now be in LOVE with baked oatmeal..so you know. It might be my new favorite way to make it..and stay tuned b/c I'm gonna be making all sorts of different styles of it.

Yum..and filling.

Quick pictureless post..

2011-07-11T09:22:00.000-07:00

Just wanted to check in with you guys to assure you I'll be around soon with some really yummy recipes!
We recently took a family trip to IN (where my family is from)-20 hours total with the two kids was a bit exhausting. Then back in MO where I run our rental business we've had some goings..so I'm trying to get new people app'd up and moved in..blah blah.
New things-
Awesome camera (I think I already touched on that)
New flat screen tv for the bedroom
New puppy-whoa what? Yes...Husband finally caved and we got one..she'll get her own post with pictures soon. :)

Not so fond farewells-
My hair girl who was also a tenant who completely screwed us over and trashed the place, bailed on lease, rent, friendship, and *sob* my hair.
Our 52 inch projection screen and wait for it.....Dish network. I'm still adjusting to NOT having Food Network and *sobs* DVR. However we've got the new tv and Netflix through the Wii. Honestly I'm so tv obsessed that it might be healthy for me to take a break for awhile. No..it will be..I'm just not so happy with it right now.

Since I am 'good' tv-less, Yo Gabba Gabba is keeping the kid's attention, and the pup is sleeping..I'm gonna tackle this house. Maybe since I won't have the giant tv distracting me I'll be able to keep a clean house? And um, that was one of the Husband agreements on getting the pup..that I'd work harder on the house. B/c evidently I don't work hard enough cooking and taking care of the kids...*snickers*

I'll be back soon with food..I promise!

Half a hog

2011-06-28T08:15:00.000-07:00

We recently purchased half a hog. I'll just let that soak in for people who might think it's strange...

It was Husband's idea, and admittedly not a 'bad' one. Other than the fact that I have NO room for anything else in my freezer right now. It's full of 23lbs of sausage, 15lbs of bacon, ribs, tenderloins, ham roasts, and pork fish (wth right? I have no clue either).

This weekend when we were trying to figure out what to eat, we both concluded that it should probably be pork.

source

True right? Well..unless you are adverse to pork, which we aren't.

The 3 ham roasts take up the most space in the freezer, so I decided to take one on. However, even though I love ham..I'm not very experienced with it. Deli ham, Christmas/Easter ham, Granny's ham salad (which isn't even ham, it's bologna)..I wasn't sure what I was getting myself into. So I called up my Dad and he told me to just cook it like a roast, b/c it IS a roast. And I found out he was right. It was a Sunday ham dinner, and it was good, really good!

Maple and BBQ Roast Ham
3-4lb ham (ours had 2 bones, fat, and skin on it-but just helped with the flavor)
granulated garlic
black pepper
bbq sauce*
maple syrup*
cajun seasoning

Oven on 375 (to start) and my ham was still partially frozen.
I put some garlic and pepper in the bottom of my roasting pan (the only pan I had that was big enough). Put in the ham and added more garlic and pepper to the top of it. Then added about 4 cups of cool water. Topped it with aluminum and put it in.
And I waited about 3 hours.
Up the heat to 425
I removed it and added 1 cup of maple syrup* and 1/2 cup bbq sauce*, covered the foil back and put it back in.
1 hour later I removed it again, removed the foil, and added another cup (the rest of my) syrup and a good shake of cajun seasoning.
This time when it went back in the oven, I left the foil off. I also 'basted' it with it's own juices about ever 15-20. Gave it another 45 minutes in there, then took it out to rest.
Let it rest up and cool-
Remove the skin/excess fat/bones (the dogs were happy that night!). Slice/shred the meat.
Oh..also right before I upped the temp I added in about 8 medium russet potatoes (peeled and halved).

Now this is just the way I did it. You can flavor this however you want. I saw a recipe for a peanut butter glaze. Pineapple is a classic pairing. Honey mustard would be awesome I think.

Pig is a blank canvas...and we are the painters.

*the syrup and bbq sauce I used were both homemade. I'm sure that 2 cups of maple syrup sounds extreme-but when it's the kind you make from sugar, water, and maple flavoring, it's not as intense as the real stuff. Also my bbq sauce..again homeade, VERY thin...so if you use a bottled kind, you might take a bit of the broth and thin it out a little. Or not and have a more intense bbq/maple taste.

And just WAIT until you see what I did with the leftovers!

Brazilian Lemonade

2011-06-27T14:35:00.000-07:00

SO refreshing...such is a vanity shot...and yes that is a HUGE lime.
But this-

Yeah..that's how most of my drinks end up. In my cup with my straw..it tastes the same whatever it's in..but this glass is WAY more practical for me!
Hubby and I LOVE Fogo De Chao it's up there as probably the #1 fancy restaurant right now...so good...it's a Brazilian place and they have this amazing lemonade. Thing is though..it's not 'lemon'...it's lime. I love it so much that I really don't care what they call it...as long as they keep making it. And now thanks to a new blog I found -I can make it at home!

Brazilian Lemonade
1 lime, cut into eight pieces
2 tablespoons sugar
2 tablespoons sweetened condensed milk
1 cup of ice
1 cup of water
3/4 cup of lemon-lime beverage

Take your first 5 ingredients, put them in a blender and blend ( I got until I can't hear any ice)-then strain the mixture into a measuring cup to remove the rind.
Now the original recipe says this is a two serving deal..I'm calling mine a one serving!
Pour 3/4 cup of lemon-lime beverage (*cough*Sprite*cough*) into a glass, add about 4 cubes of ice and pour over the 'mix'..give it a mix with a spoon...and take a long, smooth, drink of summery bliss.

Oh..and check out my little helper's new cooking-wear! (get wear..since she's wearing it?)

BEST ever-Chewy Sugar Cookies

2011-06-25T05:45:00.000-07:00

I've long been on the quest for (in my mind) the "perfect" sugar cookie. Not crispy, but not powdery soft. Substantial but not heavy...and slathered in frosting doesn't hurt either. Since I'm so often disappointed in sugar cookies, I've shied away. Since I have no patience, I assumed to get that 'perfect' cookie you'd have to chill, and roll, and blah-blah-blah.

But a couple weeks ago I was watching PBS and one of my favorite cooking shows came on...sorry Food Network..I love you, but PBS..well it's awesome. *pushes glasses up on nose and adjusts pocket protector* America's Test Kitchen..I LOVE it! They've got teams of chefs that really break down a recipe and try it a zillion different ways, then they give you the recipe for which way turned out best for them. This chewy sugar cookie does NOT disappoint. Ah..and does NOT need to be put in the fridge or rolled...also..no creaming method..in fact I didn't even use my mixer. Just my God given tools, wooden spoon, and a bowl.

Chewy Sugar Cookies (from America's Test Kitchen)

2 1/4 cups ap flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 ounces cream cheese
6 tablespoons butter, melted and cooled
1/3 cup veg oil
1 egg
1 tablespoon milk
2 teaspoons vanilla

Put sugar and cream cheese into a large bowl. Pour over melted butter, whisk to combine (some cream cheese lumps are ok). Whisk in oil. Whisk in egg, vanilla, and milk. Add flour and mix until it all comes together-don't overmix!
Roll into 2-tablespoon sized balls, place on greased cookie sheet, and flatten (I flattened with my fingers). Bake at 350 for 11-13 minutes, turning the pan at around 7 minutes. As soon as you see that the edges are browning slightly..take them out!
Let them cool on the pan for about 5 minutes before removing them to a cooling rack.
Let cool completely, then top with frosting of choice.
Note: ATK's original recipe had you roll the little balls in sugar before you flattened and no frosting (what?!). You can do that if you want to as well...but really if you have the frosting..why not use it? :)

My frosting of choice was the leftovers from the Triple Citrus Cupcakes...and I have to say..I'm not sure which I liked it better on..the cookies or the cupcakes! Slightly crisp on the edges, and chewy in the center. Heaven in cookie form.
The babies were even good 3 (that's right 3) days later (as long as they are kept in a ziploc or other container).

Remember, you've still got about 2 hours to enter the giveaway! Free brownies, come on!!

Giveaway! Fiber One 90 calorie brownies

2011-06-22T11:37:00.000-07:00

Brownies with ONLY 3g of fat, 90 calories, AND Fiber. Most important to me though? They taste FANTASTIC! There is no way I would ever think these babies only had 90 calories!
My husband is a bit of a fiber bar junkie. He eats at least 2 a day. I know right? He likes them b/c they fill him up at work, they are quick to eat, and hello...fiber. So when we got these in the mail...I knew I'd have to hide at least ONE box! Unfortunately..the kids found it and inhaled a few themselves....that's right..even my kids (3 and 1) LOVE these brownies!

AND...that's right...the winner of this giveaway gets EVERYTHING pictured above! I got my goodies courtesy of MyBlogSpark! And you can too!

I'll pick the winner by random Saturday morning (the 25th of June). Make sure I have your email address so I can contact you if you are the winner!

Mandatory entry: How do you make sure you get enough fiber in your diet??

My answer: Beans...lots of beans!

Additional entries (not required)-

Like Suzy's Cup-tin Creations on Facebook

Follow this blog publicly

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Good Luck!

Triple Citrus Cupcakes

2011-06-16T19:54:00.000-07:00

I'm all for giving credit where credit is due. And I know I've linked to her before here on Cuptin...but you all need to know...CB, well...she's my Cupcake Idol. My Cupcake Master. My Cupcake Martha. I think I just heard CB gasp all the way here in MO from CA. There...I said it. I'm not kidding. When I need a cupcake recipe...I'll flip through cookbooks first, and I might think about making one out of the book. But when push comes to shove...I check and see what kind of recipes CB has. True. Her red velvet...ROCKS my Husband's world. Her snickerdoodle cupcakes are requested again and again by my Ma and Brother. So a coworker of my husband asked me to make cupcakes for her daughter's 30th. And she asked for just vanilla and chocolate. Easy peasy. I'm all about trying to give fresh cupcakes...so I didn't bake them straight away...and she called last night and asked if she could change the order. Her daughter decided she wanted lemon. I lurve lemon. And I was happy to oblige the change.
I'd made lemon cupcakes before for a babyshower..and I'd used a box-doctor recipe, and they were good. But I felt like doing something more. So I went to the books...and I found a recipe and it sounded alright. Not fantastic...not lemony enough really. So I went to CB's. The heaven's opened and a beam of sunlight shone upon my computer screen when I discovered her Triple Citrus Cupcakes- I called up coworker and asked her "just HOW lemony can I go?" and I described the cupcakes as best I could...and she got excited. So I got to the store and got the necessary ingredients...got home, and got to bakin'!
Triple Citrus Cupcakes (by CB-iheartcuppycakes.com)
Made 24 cupcakes for me-
Cake-
1 package Neufchatel cheese (like cream cheese)
1 stick (1/2 cup) softened butter (salted)
1 1/4 cups sugar
2 tablespoons orange zest
1 tsp vanilla extract
4 eggs
1/4 cup vegetable oil
1/2 cup half and half
2 cups AP flour
2 teaspoons baking powder

Combine N. cheese and butter, add sugar, orange zest, and vanilla and beat until fluffy. Add in eggs one at the time-mix to incorporate after each addition. Add oil and mix completely-I let the KA-mixer go for a couple minutes.
While the mixer is working, combine your flour and baking powder in another bowl, and get your milk ready.
Add alternately...ending with flour.
I used my ice cream scoop to put these into cupcake liners (1/2 way full) and into a 325 degree oven for 20 minutes (turning at the 10 minute mark)

Frosting
1/2 stick (1/4 cup)of softened butter
1 tsp vanilla
1 tsp lemon zest
2-3 tablespoons lime juice
3 cups sifted powdered sugar

Combine all ingredients and beat the heck out of it. I added a little bit of yellow food coloring b/c that was requested by the coworker!
Frost and enjoy.

Husband-who is generally just a chocolate or red velvet cake eater..LOVED them.
I thought they were awesome as well. Such a nice change, so summery, and so bright. The cake has that nice light orange flavor and the cheese adds such a nice flavor. The frosting though...OH the frosting...so mouth pukering and delicious!!

I can't say ENOUGH good things about CB. Her blog might be Iheartcuppycakes...but I hope she knows how much IheartHER! You rock CB! Thanks for another great recipe!!

Two layer Sprite jello

2011-06-15T18:44:00.000-07:00

See those lovely layers? Sheesh..I should have made this for St. Pat's day!
I pull ALOT of inspiration from other blogs. Each time I think I have an original idea...I search it and there ya go..10 blogs that have had the SAME idea...and MUCH better pictures than I have! *sigh*
A month or so ago...I found a Jello GENIUS. And her blog gave me the idea for this nummy jello treat!
Two layer Sprite jello
1 sm package lemon jello
1 sm package lime jello
1 container Cool Whip
1 1/2 cups boiling water
1 cup sprite
8x8 pan

Add jello packets to the boiling water, whisk to dissolve. Add Sprite, add Cool Whip-and whisk until combined. The mix will be cloudy. It's supposed to look like that. Then magically when you pour it in a pan and put it in the fridge...it will separate!

It's cool, it's creamy, it's tart and sweet...it's Jello...but amped up a bit!

Kitchen Sink Chicken Salad

2011-06-13T08:45:00.000-07:00

Let's talk about chicken salad for a minute. Growing up I had chicken salad one way, and one way only. Canned chicken + miracle whip (alot of it)-the end. And I had/have no problem with that. When I was a teenager and worked with a lady to moonlighted (moonlit?) at a sandwich shop and was told of crazy things like grapes and apples being in chicken salad...I thought she was insane. Then I tried it. Wow. Not that I don't love my Ma's chicken salad...but the different textures really worked so well!
I had baked some chicken for dinner, and we hadn't eaten all of it-so I decided to give it a go..and I put EVERYTHING I could think of in it. Well..not EVERYTHING...but close to....
Baked chicken breasts (that I baked with salt,pepper, and granulated garlic)
Lemon pepper
Walnuts (chopped)
Dried berry blend (SO good..has dried sweet cherries, tart cherries, blueberries, cranberries and strawberries)
A Braeburn apple
Some celery
A couple jalapenos (seeded and diced finely)
A couple garden fresh radishes (shredded on my cheese grater)
And Mayo...just enough for it all to stick together.
This morning I ate it for breakfast on club crackers w/some swiss cheese...yesterday we all ate it on toast sandwiches...and by "we all" I mean-myself, Husband, our two kids, my in-laws (that's 3 more), the guy helping us install cabinets, and my Aunt Jane. There was ALOT of salad. But it was so good. No really. It was amazing.
My Mother-in-law is really easy to please-she likes it as long as she doesn't have to cook it.
My Father-in-law though...to get a food compliment out of him, well that means you must have really done a good job...and even HE liked it! Yay!

While I was trying to get a good shot of the food (playing with lighting, what do you think?) Bubba was behind the baby gate cheering me on!

Exhausted.

2011-05-31T07:47:00.000-07:00

Sometimes (more often than not) motherhood is NOT pretty (example above of no makeup/greasy ponytailed hair). I don't want to bust the bubble of anyone who has all these grand, wonderful, ideals of motherhood...b/c some of it is...but there are days *sigh*....there are dark days. There are days when you question yourself at every turn. There are days when you CAN'T do it yourself. There are days when you'll fight against a teething baby, and they'll fight against you...until they collapse against the sound of your heartbeat and surrender. You haven't won, this is not a victory. It's just a quiet reminder that you are the BEST thing in that baby's world. It's just hard to see it all the time.

Tomatillo chicken with stuffed jalapenos

2011-05-28T07:23:00.000-07:00

Our local supermarket isn't really 'known' for having good deals or foods of a different culture. I mean sure, we've got a little 'spanish' section where you can get salsa and taco shells...but when I saw tomatillos in the produce section, I about flipped! Had I ever cooked with them before? No..but I couldn't wait to try them out!

The resulting dinner might not have been the prettiest, but it was VERY tasty!!

Cream cheese and chorizo stuffed jalapenos
Oven on 350
8 large jalapenos cut in half and seeds removed
1 block of cream cheese (8oz)
1 tube of pork chorizo (cooked/crumbled)

The heat of your cooked chorizo will melt the cream cheese, so just toss it on top, and then after about 5 minutes mix it together with a spoon to make a glorious cheese/chorizo paste. Then take about a tablespoon and put in to the little jalapenos. Bake 20-25 minutes, then let cool for a few minutes (that cream cheese get h.o.t.-you have been warned).

Tomatillo Chicken (adapted from tlc.com)
1-2 tablespoons oil
3 chicken breasts-cut in half (thinner and now you have more to feed more people)
6 small-med tomatillos (husks removed,rinse them off, then cut into quarters)
1 small can of diced green chiles
1 cup chicken stock
1/4 cup chopped cilantro
1 tablespoon (give or take) of cumin

Heat oil in large saucepan over medium-high heat. Season chicken breasts with cumin and add to pan. Brown chicken slightly.
Add tomatillos, chiles, chicken broth, and cilantro-
Cover and simmer 20-25 minutes
Remove chicken to plate, and take the remains of the pan and add to a blender and pulse slightly (you just want to smooth out any really big pieces)-top chicken with 'sauce'-then top with cheese if desired (I always desire cheese!)

If we hadn't have had company (and we almost ALWAYS have company) Husband and I could have taken down this entire dinner ourselves. The jalapenos...perfect with that creamy filling! The chicken was awesome too! The tomatillos give this slight tartness that almost had me thinking there was lime in there. But...since I was the one that cooked it, I knew there was no lime! Yum! It will be made again..and maybe next time with a pitcher of margaritas! Ole'!

Veggie pizza, but not what you are thinking...

2011-05-23T08:55:00.000-07:00

If you are wearing socks, you might want to slip them off before this recipe KNOCKS them off....

What? This isn't what you think of when you think of veggie pizza? Hrm...you're right..it does just look like your ordinary run of the mill thin crust Buffalo chicken pizza.
Oh, but it's not. It's a life preserver for all of us low-carbers out there! You see I stumbled upon this website a few weeks ago...and she had posted a Cauliflower pizza crust. Hrm....And um...Husband couldn't even tell. Honestly..if I hadn't have been the one that physically MADE the pizza...I wouldn't have known either. You can go to the linked site above for her original recipes..and you should b/c she rocks! The possibilities are ENDLESS! This is a prebaked pizza crust. So you make it up, bake it up, then top it with whatever, then just bake it until it's warm and bubbly. I'm soon going to try to make up a few of these bad boys to keep in my freezer! I made the crust in the morning, then the pizza for dinner. So not only is this basically carb free and healthy (depending on the toppings of course)..it's super quick once it's baked. It's the PERFECT way to sneak veggies in on your non-veggie eating kids/spouse/family!
Cauliflower Crust for Pizza (adapted from here)
1 steamer bag of cauliflower (from the freezer section)
1/2 cup sharp cheddar shredded*
1 egg, beaten
Oven on at 450-
Follow the instructions on the bag to steam the cauliflower. Remove from bag to strainer/collander (whatever you might call it), let cool. No really..b/c when it comes out of the steamer bag it is H-O-T!
Cooled off? Ok...get a clean kitchen towel and put the cauliflower in it, and now squeeze it with all of your might (over the sink preferably). Think it's all dry now?
Squeeze it again! Ok...see there was more liquid than you thought! Move the squeezed cauli into your food processor and chop it up!
Take it out into a new dry kitchen towel and squeeze it again!! You want this stuff very dry!
Alright..into a bowl add your egg, your cheese, and your cauliflower. Mix it together.
Now..time to get a little messy. On a lined and greased baking sheet (parchment would have been AWESOME here but I was out-but seriously...it would be best b/c mine stuck to the aluminum even though I greased it up) plop your mix down into the center. You can either put a tiny bit of water on your fingers or oil but work it into a circle (or whatever pizza shape you prefer). I was able to get mine into about a 10 inch circle.
Now into the oven. This bad boy needs to go until it's golden brown. I left mine in there a good 30-40 minutes.
Once it's cooked it should be fairly firm, crispy edges. You can let it just hang out while you prepare your toppings. Mine were chicken tossed in buffalo sauce, some ranch mixed with bleu cheese, chopped onions, and pepperjack cheese.
It cuts up and eats just like regular pizza...but you won't have the regular heavy gut afterwards...or guilt!

*use your imagination with this. If you are going for a traditional pizza instead of cheddar you might want to use provolone or parm!

Butteriness brownies

2011-05-19T06:03:00.000-07:00

One layer lovely, chocolate, butteriness
One layer dreamy, creamy, peanut-butteriness
and all in 6 little ingredients!
1-chocolate cake mix (I used Butter Fudge Recipe for that extra butter kick)
2-eggs
1-block of cream cheese (softened)
1-stick of butter (melted)
1/2 cup peanut butter
1 1/2 cups powdered sugar
Oven at 350
Combine cake mix, 1 egg (beaten), and the entire stick of melted-this will get nice and pastey-and pat it into a greased 9x13*
In another bowl combine softened cream cheese, the other egg, the peanut butter, and the powdered sugar and beat relentlessly until combined. Then smooth that mix over the cake mix.
Bake 20-25 or until top layer doesn't jiggle.
Let cool (yes, sorry, you really do have to b/c that cream cheese layer is like lava right now). Cut and enjoy! I know the birthday boy did! And even though I'm restricting I did have a very small sliver...and I approve. The Butter fudge mix + the actual butter + oven heat gave the chocolate layer an awesome browned butter/almost carmel flavor, and of course the top layer of just creamy peanut butter silk. It was a REAL test to stay away from them!

*if you wet your fingers a bit they won't stick to the cake layer as you are patting it in the pan!

Tomorrow, I've got a recipe that will change your life. Not kidding.

The magic veggie

2011-05-18T12:25:00.000-07:00

I'm talking about zucchini (which I'm always worried I spell wrong, btw). It might just be one of my FAVORITE veggies ever. So versatile, so pretty and green. I love you zucchini! No really...I ate two of them yesterday. Pre-marriage the ONLY time I had zucchini was in bread...and really the ONLY other veggies consumed in the maiden house were potatoes, corn and green beans. After I got married I became more accquainted with the magic veggie. My Mother in Law (who doesn't cook unless she HAS to) makes this dish that is zucchini, onions, tomatoes, and hamburger meat...it's really good. And it really got me hooked on zucchini!

Yesterday's food:

Zuc #1-zucchini and sausage coins with ranch dressing
1 smallish zuc cut into rounds and sauteed up with jalepeno/cheese sausage rounds -the sausage makes the fat, the fat cooks the zucchini

Zuc #2 zucchini noodles topped with spaghetti sauce
1 smallish zucchini cut into ribbons on the mandoline slicer with the julienne blade. Then sauteed with a pat of butter..then topped with spaghetti sauce and parm.

While the rest of the family gorged themselves on the above-Husband's birthday dinner..spaghetti, homemade rolls, salad, green beans (I did eat a salad and green beans)..I had a dinner of basically NO carbohydrates. Yay me! (and down another lb on the scale this morning as well!)
I pinched off a tiny (literally) piece of the rolls I made, and had a sliver (literally) of Husband's birthday brownies (that I'll post soon!)...but other than that..no white starchey carbs for me. And it didn't really bug me. Which is weird..and cool at the same time!

Fake

2011-05-17T07:56:00.000-07:00

Ouch, really. Being a stay at home mom-not easy, we've covered that. But I think the HARDEST part is knowing I'm not contributing financially..at all. So when an opportunity comes highly recommended to me, I jump at it. And I understand that these online 'ways to make money' have a TON of applications, I do. I know that this blog is mainly viewed by family, friends, and an awesome handful of other bloggers that have been with me since I started (3 years ago). But in the email I got declining my blog (with good reason, not alot of traffic here)-the FIRST thing listed was "blog is suspected as fake". Fake? Wow. Ow. I'm hoping that it was just an automated response/kiss off note that all blogs w/out sufficient traffic get, but fake? I emailed the 'support' link for the website and told them I understood why I wasn't chosen, but asked them to please consider changing their word usage to something less hurtful.

Today is day 10 of the Atkin's. Whew...I did really well the first eh...8 days. I even make a chocolate cake w/chocolate frosting (boxed mind you) for Husband last week and didn't eat a bite...THAT is willpower! But when Sunday evening rolled around..I really wanted the pancakes that Husband made for himself and the littles instead of JUST my eggs and bacon. I had to have something sweet....this sweet tooth, I tell ya! Luckily whipped cream/whipped topping (as long as you don't eat the entire tub) is ok. So-whipped topping + 1tbl melted peanut butter + gentle squirt of sugar free chocolate syrup...cured the craving! And in 10 days I've had a very moderate loss of 5lbs...but that's still 5lbs gone! I'm gonna keep at it, and we'll see if that number on the scale goes down some more for me!

When whipped topping doesn't cut it.....pure SUGAR from my Little Man...well it fixes ALOT of things.

I wanna talk about me...

2011-05-16T06:55:00.000-07:00

So here's me...and despite the color of what I was drinking-Little Miss stated "That sure does look like puke, Ma"-it was delicious!
I've never had a good self esteem. Ever. I could go all Freshman Psych on you and explain it, but I'll spare you. And I've got a bit of an anxiety issue, which sometimes turns to stress, which sometimes turns to depression (not the suicidal kind-just to bluesy/angry kind). I'm not gonna preach to you about medicine, or depression-but I do want to jump on the soapbox for just a sec and say *clears throat*-It's ok.- No really..that's it. It's ok to be depressed, or feel anxious...and it's also TOTALLY ok to seek help and medication for it. There is no shame in it. None...zero...zilch. Why should there be? You need help and it's not something you can fix on your own (I know, I've tried)-so reach out. Ok? Because it is...ok.
That being said...I went to my own Dr a couple weeks ago b/c I wasn't feeling ok. I've got everything in the world to be happy about...beautiful kids, great husband, a house, a car, pets, loving family, and a best friend like none other (yes you Heather!)...and yet I could NOT get happy. The kids and husband were getting the worst of it. Short tempered and quick to snap. The family and bestie were at a loss b/c their "normal" Suze just stopped communicating with them. The house suffered more than usual. I had a severe case of "I don't want to". So I went and talked to my Dr about it, and we decided that a change in medication was in order. And back on the self-esteem bit-my weight doesn't help. She counseled me on that as well. We (together) decided that since I'd had success (10 years ago mind you) on the Atkin's diet...to try it again. Just for 4 weeks, along with the new medicine and then we'd see how I feel.
Are you asking yourself why I'm being so honest? I have no reason NOT to be.
It's only been a week...a no..it's not like I'm automatically happy. That's not how it works. But I am a little more focused. I've been low-carbing for 9 days now...and I read the newest Atkin's book (well, up until it changes phases b/c I'm not ready for that for a few more weeks). I'm still cranky..but I'm blaming that more on the fact that I just really want a poptart. But I'm also commited to making a change, seeing if the meds will help, and plowing through as best I can.
The sludge I'm drinking in the pic...in case you were wondering...it's a Green Monster of sorts..and there are ALL sorts.. but this one...only 4 carbs...and a great way to help out my sweet tooth!
Suzy's Sweet Sludge
Into a blender
1 cup of unsweetened almond milk
1 tbl sugar free chocolate syrup
6 ice cubes
1 handful of baby spinach
If you aren't looking at the color of it...and just focusing on the taste-it's awesome..really. Tastes alot like a chocolate shake!

I hope you guys will hang in there with me...despite the fact that I'm flawed. But you already knew that! :)

One hour rolls

2011-05-11T07:11:00.002-07:00

Dinner rolls..in an hour. No really. Yeasty, fluffy, nom-tastic rolls in an hour.
Calling these my go-to rolls is a bit of an understatement b/c they are made at my house at least weekly...if not twice-three times a week. You see..when it comes to some things..I have NO patience. NONE. Like dinner rolls..and bread in general. Recipes that take hours upon hours...drive me crazy. I usually end up rushing them, then ending up with dense craptastic dogs won't even eat results. Sad..and a waste of good flours. But these...these I have good luck with each time...and they are ready (not just ready to bake..ready to EAT) in an hour!

Into your mixing bowl-
3 tsp fast acting yeast
5 tbl powdered milk
2 tbl sugar
2 cups whole wheat flour
2 1/2 cups AP flour
1/2 tsp salt
mix to combine
THEN add in-
2 tbl oil
3/4-1cup HOT water
mix to combine.
Do not fear the stickiness of the dough
Let it sticky-sit for about 5 minutes
Preheat the oven to 400
Melt 3-4 tbl of butter
take about a palmful of flour and get your hands all dusty and toss the excess on the dough-while still in the bowl and play with it a little...I usually roll mine into a long log, then break it in half and pinch off doughballs and roll into rolls that way..and I get about 9-11 into a greased 8x8 pan.
Then put those up to proof for about 20-25 minutes. (remember my microwave tip here!!)
Remember that butter you melted? Well...pour it over the risen rolls. Don't ask...just do, ok?
Into the oven for about 15-20 or until golden.

The resulting rolls are good with EVERYthing. The mix of the wheat flour gives them that nice nutty flavor..plus you feel like it's kinda healthy since it's wheat. The butter you poured over them? Yeah that...it gives it this awesome buttery crust all over, b/c the butter seeps through all the little nooks and crannies. These babies just beg to be dunked into soup, to be reamed around your almost empty spaghetti bowl, or just doused with some sticky sweet jelly..and more butter of course.

Whey, no way, yes whey!

2011-04-27T08:19:00.000-07:00

source

So yeah, the title reminds me of Wayne's World...only one of the BEST movies ever. But did I ever thing that the string of repetitive dialogue would take on a greater meaning for me? Nope. But it kinda has. You see...I'm a sheep. I go for the fads-not fashion fads mind you, but weight loss fads. Ha, but um not EXERCISE weight loss fads b/c that might actually work. Hrmm..I've looked into about EVERY diet out there at some point. I've never battled with a diagnosed eating disorder (I'm not a fan of not eating OR puking)-but I do think I have an eating disorder..and that being..I'm obsessed with food and since marriage have developed a TERRIBLE sweet tooth. Just being honest. So I've tried EVERY diet out there...for about a week. Weight Watchers, Slim 4 Life, South Beach, Atkins, Hcg, fiber pills...no really. There have been at least 2 attempts at each one..that have lasted about a week. I'm really good at diets...for a week. You see, I just don't get why after a week of faithful attempt that the scale can't reflect that. A week to me should equal at LEAST 20lbs. But the scale doesn't think so.

source

The latest checkout magazine touted "Lose 43lbs by Memorial Day"..and I was hooked. I grabbed it up and paid my $2.02 happily, rushed out the car and found that Whey protein powder (along with walking and soul searching) was the answer. So what did I do? I went out and bought the powder. Fad follower...right here.

Do I think it will solve my weight problem? Probably not...but do I hope it will help...YES, otherwise I wouldn't be trying it.

I can see the logic...protein keeps you fuller and if you drink a couple protein shakes daily at less calories, you'll be less likely to eat MORE calories and in the end they say it's all about cutting calories (and exercise..boo). So eat less calories that make you feel more full. Simple enough. I've been drinking the 'shakes' since Saturday and I can tell you that I am fuller. Have I lost any weight...meh..a measly .4 from last week. BUT again...if I pay attention to it..I do feel more full. I'm also not eating alot of carbs...and I'm gonna start walking....

I'll keep you all posted on if the whey DOES make a difference...stay tuned!

Pizza on the grill

2011-04-27T06:24:00.000-07:00

I can't really tell you how much I LOVE pizza. No really. It's a favorite of mine. The versatility is just endless....and homemade pizza really does appreciate my creative genius.
You get the sorta soft (and get a beautiful crunch from the grill) of the crust that just begs to be covered with layers and layers of flavor...and that's the thing...YOU control the layers. You can put WHATEVER you want on a pizza!
So this one...
It's grilled honey-lime-chipotle chicken, diced jalepenos, black beans, salsa, mexi blend cheese, and carmelized onions. So the recipe? Um..."Throw whatever you want on it and call it a pizza". I mean really, isn't that just the beauty of pizza anyway?
It kinda rests on the crust. I took a perfect pizza crust recipe and tweaked it a little to fit my imagination and it tastes exactly how we like it! The below is my go-to recipe that I make on a weekly basis now!
Honey Wheat Pizza crust (adapted from the above link)
1/2 cup hot water
2 1/2 teaspoons instant yeast
1 1/4 cups warm water
2 cups AP flour
2 cups Whole Wheat flour
2 Tablespoons oil*
2 Tablespoons honey*
1 teaspoon salt

In a measuring cup, put your 1/2 cup hot water and add the yeast..then leave it alone about 10 minutes. When you come back to it, it should be foamy and acting all yeasty.
In the bowl of your stand mixer put your flours and salt.
Add extra water to yeast and water mix-
add yeast water to flour and mix slowly to combine.
Once flour is almost incorporated put in the oil and the honey.
Let it knead on the dough hook for about 5 minutes (go for soft and slightly tacky)-remove and place dough ball in oiled bowl and let rise for about an hour**
After it's risen-separate into two balls (because there is enough dough for two pizzas)
If you are making two pizzas? Swell..b/c now you have the dough you need. If not? Wrap one of the balls in plastic wrap, then put it in a freezer safe bag and toss it in the freezer for later use.
Now..for the grilled pizzas...I took ONE dough ball and turned it into 5 little dough balls...then just hand patted them to roundish shapes, tossed them on the grill and let them go for about 2-3 minutes per side, then removed them, added toppings and returned them to the grill for another 2-3.
Generally..the time it takes you to stash your extra dough ball is enough rest time for the current one, at which time you can roll it, stretch it, toss it, etc to shape-top it and bake it off until done in a 450 degree oven.

*-Oil and honey. It varies..if I have extra virgin, I'll use it..if I don't I'll just use veg oil. Same with honey..if I have it..swell...this time for the grill I ended up using Honey flavored Agave nectar. You just want (well..we just enjoy I should say) that hint of sweet in with the nutty whole wheat taste of the dough
**-BEST trick ever to dough rising? Take a cup of water (you can use the measuring cup you used earlier in the recipe) fill it about a 1/3 of the way with water and put it in the microwave for about 5 minutes (coincidence that it's the SAME time it takes to knead? hrmm)-then carefully remove the water(if you are worried about boilage-put a wooden spoon in there) from the micro and place your bowl-o-dough in to rise. Warm and draft free. Perfect proofing box!

Chicken Fried Chicken

2011-04-25T07:42:00.000-07:00

So nice I had to say it twice. Chicken. Glorious, juicy, succulent, flavorful...it really WAS all those things. And I owe it all to buttermilk. Healthy...well..no. But delicious!
Brining. Honestly..I kinda thought it was all hype. It's not. I'll tell you that.
So....3 chicken breasts, butterflied and then you have 6 pieces, and pound those out with a can of tomato soup (or whatever soup you have handy, or you know..a real meat tenderizer if you have one).
Then put those in a big ol' container and add:
1 1/2 cups buttermilk
2 T cajun seasoning
couple splashes of hot sauce
turn to coat, cover and put away in the fridge for awhile(30mintes to a few hours).

Once your chicken is ready get a deep pan (I'm sure cast iron would be great here too) and put about an inch of oil in it. You aren't gonna deep fry this..just shallow fry...and then finish in the oven..so go ahead and turn the oven on to 375.
In a dish put in 2 cups of all purpose flour, and another tablespoon or so of your cajun seasoning, and a couple spoonfuls of the buttermilk and mix it with your fingers. This is important. Why? Well...good fried chicken..like REALLY good fried chicken has those big, nubby, crunchy pieces...this is how you get them.
Oil hot? Ok...
Take the chicken out of the buttermilk and shake off excess, place right into the flour and press to coat, then right into the oil. Turn after a couple minutes (check for golden color)-once nice, golden, and crispy..place into a baking dish. Get all your pieces partially cooked in the oil and put the baking dish into the oven for about 20-30 to finish off cooking the inside of the chicken.
You can serve it with whatever sides you'd like...as you can see I served mine with biscuits, mashed potatoes and gravy, and braised cabbage (I'm gonna have to work on THAT recipe though).
The chicken is amazing...seriously.

Recipe adapted from here.

2 potatoes and a dozen eggs

2011-04-06T07:40:00.000-07:00

2 turn tables and a microphone..I don't know that song, but the blog title reminds me of it...more on that from last night's dinner in a minute.

Me...this morning..technically my 3rd cup of coffee, but only the 2nd one I got to drink since Miss Priss decided she HAD to have a cup, and I was too lazy to get up and make her her own decaf. So yes...she had a cup of coffee...no she didn't drink it all. If it wouldn't completely kill my stomach I'd drink another 3 cups. Instead I'm gonna have some water. And pretend it's got caffeine in it. 2 kids that sleep with you, 1 phone call at 4am, 350 little reasons why it would be a great day to just go back to bed...but there are 2 beautiful children, 1 gorgeous spring day, and we're gonna find 350 little reasons that today is a GREAT day...even if it means counting single blades of grass.
Onto the food!!

I rocked last night's dinner. Just sayin'. I did not 1, but 2 different quiches, a side, and a loaf of bread. Rocked it.
The quiche...potato crust. Seriously. I don't think (unless I have a store bought one in the freezer) that I'll ever do one the 'normal' way again.
I used my mandolin to cut two potatoes really thin...like potato chip thin...then you line a greased pie plate with them, overlapping a bit, and bake it off for 10 minutes in a 375 degree oven. Meanwhile, I carmelized some onions, browned some mushrooms, whisked some eggs (6 per quiche), wilted some spinach, and cut up some roasted red peppers.
Quiche 1 (on the left)
layer this way-
on top of potatoes go 1/2 the onions, then the spinach, then the eggs (6, whisked with a 1/2 cup of half and half), then 1/2 cup of shredded sharp cheddar cheese. Into the oven for about 45 or until the center is set.
Quiche 2 (on the right)
layer this way-
on top of ol smokey...
wait no...whew..maybe another cup of coffee IS Needed!
on top of the potatoes goes the other 1/2 of the onions, the cut up roasted reds, and the mushrooms, along with half and half (same amount as before) whisk in 1/4 cup of grated parm, then top it all with 1/2 cup of shredded mozz. Into the oven blardy blar blar.
Oh...the side? More like OH! The side!
Roasted Cherry Tomatoes with Edamame (might just be my new favorite thing)
2 pints of cherry tomatoes tossed with a little bit of seasoning salt (from Tastefully Simple) and some veg oil and put on a foil lined cookie pan in the bottom of that SAME oven that you are baking your quiches in..multi-tasking Baby! Let those go for about an hour or so..they'll let you know when they are done b/c they start to get shrively. Not sure if that's a word. Anyway....while you are doing all the OTHER stuff...you might as well steam off a couple bags of edamame and shell them out, so that when your tomatoes are done you can toss it all together, take a bite, then let your eyes roll back in your head.

Tonight..we're having chili..even though it's gonna be almost 70 today. We need ONE more chili day before I retire the recipe until the fall!

Becoming SAHM...

2011-04-05T07:05:00.000-07:00

In late July of last year I quit my job to stay home full time with my kids. I quit. The husband and I talked about it, weighed our options, prayed, and the decision was made...I quit.
I'd love to sit here and tell you that staying at home is EVERYTHING I ever dreamed about. That everday is sunshine, kisses, and joyful merriment. But I'd be lying to you. And you deserve better than that.
I've had some sort of job since I was about 13 or 14. I was called upon early by friends of the family to babysit. We had friends that owned a carnival and I did that for money under the table in the summertime (yes, I was a carnie, no I didn't smell like cabbage). Then to save money for a class ring I started working at the local burger place in town. When they closed for the season I got a job at a big blue store that starts with a W and I worked there through high school, I graduated early and jumped into community college (which I REALLY wish people wouldn't make fun of b/c I thought it was great)-and into ANOTHER job at a Dr's office, did the office (40 hours a week) AND a waitressing gig (20 hours a week) for awhile towards the end of college. This among dating and 'trying' to be a normal 20 something. Reconnected with a Boy and the day after I graduated college he proposed. Marriage, and a job change to working at a University, then another job change to working for a Judge at the local Courthouse. Work.Work.Work.Work. But what else was there for me to do?
So here we are....9 months into my new job of staying at home full time with my two kids. I love my children. I love being with them and seeing them grow...daily, and right before my eyes. But I miss my old 'job'. I miss the daily buzz of coworkers/friends...speaking with adults. I miss being verbally appreciated. Here at home-Husband does a pretty good job of "great dinner" or "the house looks good"-but I used to be the go-to. Have a question about my job...you asked me..b/c I KNEW the answer. And no matter how long you've been a Mom..you'll never know all the answers...so now..now what?
I don't get thanked for changing Little Man's diapers...but he has yet to piss on me..so I guess that is thanks enough.
I don't get thanked for making sure Miss Priss has clean clothes to wear to dance class...but she loves to dance..so I guess that is thanks enough.

But is 'thanks enough'..enough?
Sometimes...but not always.
Something that helps? Knowing there are other Moms out there..just.like.me...like.you..having the same SAHM worries/struggles...here is an awesome post along the same lines. and ps..I love this blogger..I think she is amazing!

This might very well be just a part of a Becoming SAHM series. Thoughts?

A friend in deed

2011-03-30T06:00:00.000-07:00

So one of my favorite blogs posted a recipe...Treat a Friend she said and boy oh boy did she! That's the thing about 'other' blogs. You get to know these people, not physically/in person...but mentally. Like when people used to write letters, and have mail order brides, and penpals and stuff. I don't know Mindy personally...but I can tell you...she's awesome. I could go on and on and on...and one day I will...but first..I'm gonna tell you the recipe for these bars so you can go make them. I'll probably be having one with my breakfast...one...or 10. It makes a yuge batch *nods to Trump*
Monster Bars
1 stick of butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
2 tsp baking soda
1 1/2 cups peanut butter
4 1/2 cups oats
1 cup white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup Reese's pieces
Dump and blend in order, and bake at 350 for 15-20 minutes in at least a 16x20 pan.
No really, that's it...they are THAT easy. Don't overbake them...they are chewy and soft and just full of peanut-buttery wonderment. They don't stale out easy either...I just found one on the computer desk from last night (thanks Miss Priss) and it's still totally soft. And now there is only half of it left...and in moments, it will be no more. AND they have oats in them, so they are healthy right? Right?!

In other news....

My little Bumpis is sickly. Low grade temp and just wants to cling and sleep on me. Poor little feller. Off to the Dr's today to see what's up. We're all suspecting an ear infection.

One more thing...I made a Facebook page for my blog...just search Suzy's Cup-Tin Creations...I hope you find it and 'like' it!!

Now go make Monster Bars!!

Oh Holy Yum....

2011-03-29T11:48:00.001-07:00

Ok, ok..so it looks like an UNHoly mess...I know...but it's not...it's Heaven...PURE deliciousness.
Renaissance Fair Almond Butter
you'll need...
12 oz bag of roasted and salted almonds
veg oil
cinnamon
Agave Nectar (Honey flavored)
and a food processor...
and some self restraint..of which I have NONE. ZERO. ZILCH.
Because this stuff really DOES taste just like those awesome roasted cinnamon almonds you get at random fairs and carnivals!
Put the almonds in the food processor and let them go until they get really pulverized and start pulling together...then slowly add some veg oil ( I keep mine in a squirt bottle like Guy Fieri does)...add the agave and the cinnamon...then go until it reaches the consistancy you want (by adding more oil).

As pictured, I had mine with some apples...and a fair amount just off the spoon.

I really doubt I'll be doing store bought Almond Butter anymore...

Apple Crumb Pie

2011-03-28T05:35:00.000-07:00

Yes, that is a solid INCH of crumb topping. Just in case you were wondering. So here's the thing kids-I can cook, and I can make it taste really good. But I can't especially make it pretty. Case in point...a double crust pie. I can't crimp pie edges to save my life. I get impatient when it comes to cooking because I'm SO excited about the end product. The beauty of THIS pie? You don't have to crimp crumbs. Crumbs are beautiful in and of themselves. They are like that girl that doesn't have to diet or wear makeup. Last summer I was the lucky recipient of a giveaway over at Moogie and Pap's. PART of that giveaway was a Magnolia Bakery cookbook...and that is where this recipe comes from! Apple Crumb Pie (adapted from The Magnolia Bakery Cookbook) Crust 1 1/2 cups ap flour 1/2 cup shortening 3 T ice water Filling 3T sugar 1T ap flour 1/4 t cinnamon 3 Cups apples-peeled, cored, and sliced* Crumb Topping 2 1/4 cups ap flour 1 1/2 cups brown sugar 1 cup (2 stick butter)-softened and smooshed into little pieces Assemble! Preheat the oven to 425 In your glass pie pan, put your flour and shortening and use either your fingers or a pastry cutter to get the shortening in itty bits. Then add the water as needed...and form crust to the pan. You can also dirty ANOTHER bowl, do the same thing in there, and dirty your rolling pin too and go that route...but I try to keep the dirty bowls to a minimum. Once your get your pie shell where you want it (bring it up the sides, crimp *shudders* if possible)-pop it in the fridge while you get the other stuff ready. Now in a bowl put your apples that you've peeled, cored, and sliced-toss it with the other filling ingredients and put it into the pie shell (and put back in the fridge while you do the crumb top if you want) Now that your apple bowl is empty...use it for your crumb topping. See? I'm saving your dishwasher alot of work! Into the bowl goes the flour and brown sugar and mix that together-then add the butter and use your fingers, or a pastry cutter to make it look like...wait for it...crumbs! The recipe says "Sprinkle the crumb topping over the apple mixture until well covered". Um...this is a TON of topping. No really....b/c I did "sprinkle the crumb topping over the apple mixture until well covered"-and I still had 3/4s of the bowl of crumb left. Suzy says: make sure your pie plate is on a cookie sheet b/c some crumb is going to spill over (no matter how hard you try). So put as much of the crumb on the pie as evenly as you can, then with the 1/2 of the bowl that is left after you've done that...mound it up, baby! Bake at 425 for 10 minutes, then turn the oven down to 375 and bake for another 35 minutes. Then pull it out and let it cool, just slightly before you attack. Trust me here..all that crumb will work. The crumb on top gets all crunchy and shell like over the pie, the crumb on the bottom by the apples gets all soft and almost carmel-y b/c of the brown sugar. And then there are the roguish ones that will be crumbs and fall gently off and allow you to add them to the forkfuls of pie goodness. *As far as apples go...I use what I have (if you are a frequent Cuptin reader that shouldn't surprise you). I know an apple isn't an apple...but I make do with what I've got. I think in this pie it was Gala apples that were getting a little soft.

Heartswells

2011-03-23T07:50:00.000-07:00

Those things that make your heart swell..and break all at the same time. The bittersweet. The happy and the sad. That's my last couple of weeks. This is my sweet Pie. He showed up at our house as a random stray...and I was immediately smitten. He took advantage of the fact that I was carrying in a bag of cat litter AND Little Man and walked right into my house. Loved my kids. Loved me. Got along with the other dogs. And was just perfect...if we didn't have 4 other dogs. Thanks to Facebook, and a good friend he is now "Jack" and is the loyal companion of a wonderful lady, who I believe had the same love at first sight with him that I did. I'm so happy that he's in a happy home, but sad that it couldn't be my home.

This is me and my Little Man...who turned ONE year old last week. He's my baby, my LAST baby. I won't have another baby that turns ONE year old...from now on it's just up numbers...my heart breaks, and my uterus aches....but I'm so thankful that I have two healthy kids.

My Miss Priss-who is turning more into my Mini-Me daily...she's gonna be a flower girl in a wedding in May..and she's so 'big'. Time is just going by too fast for me.

I put myself on Facebook hiatus. Being a semi-depressed stay at home Mom just lent to my spending hours daily there. A complete time suck. Time spent looking at other people's/friend's lives and feelings of insecurity (I'm not thin enough/pretty enough), jealousy (they NEVER put horror stories of what THEIR kids are doing as their statuses..therefore they much have perfect children), inadequacy (no one is responding to my posts...do they not care?!), and just frivolous waste (Frontierville). The only time I go on there now is to shoot someone an email (that I don't otherwise have a contact email for). It's amazing (and scary) what an addiction it is/was...and how it's a constant pull. I haven't deleted my account b/c I don't want to lose all my contacts, but I'm just choosing (daily-sometimes hourly) NOT to log on. I kinda feel like I'm missing out on some things...my Mom had to tell me about a friend that just had her baby..it went like this "Did you know that M had her, oh no wait...she had it on FB so you wouldn't..." Whatever...it just prompted me to check M's blog and there were more details and photos on there anyway! :)

On the weight loss front...I'm stalled..b/c I haven't been trying..at all. I need to. I missed my first 'goal' (being back to pre baby weight by Little Man's first birthday) by about 4lbs. And last week I picked up an additional 3. Boo. The wedding in a couple months is a goal of originally 40lbs loss (from the January start weight). I'm thinking I might need to dial that down to 20..b/c that would be more attainable. Although 40 WOULD be nice!

My Dad...the weight loss rock star...is UNDER 300 now! Which he hasn't been in about 10 years! From Novemeber to now he's down about 69...awesome!! I'm so proud of him!!!

I've got some recipes coming up soon...but just wanted to update you guys on where my head is at lately!

Chicago style pizza

2011-03-10T05:24:00.000-08:00

Little factoid about yours truly: the first 'meal' Husband and I ate as Mr.&Mrs. was Giordano's pizza in Chicago. We were married in the late afternoon in late August, headed to a hotel after, then off on a plane the next morning to honeymoon in Chicago. I'd never been there, and he loved it there. At the time I was working at a Dr's office, so I got the input of all my traveling salesman friends (literally..pharm reps) on where to go...and all of them pointed in the pizza direction.

It's been a long time since we took that trip to Chicago...almost 7 years! Oof! You'd THINK I'd try to make a Chicago style pizza sooner than now..but I didn't! In fact..my pizza used to be terrible, horrible, no good, very bad...no really. Just a note...american cheese, tomato soup, and pie crust to not a pizza make. I'll just let that sink in. You might need to read it again...

But I've grown up...and I kinda know more of what I'm doing now. I'm done pizza a few more times (more lately..it's becoming a favorite)..and Husband asked me to try deep dish...so I made Chicago style..b/c what is deep dish if it ISN"T Chicago style?

The Crust (adapted from food.com recipe)

1 cup warm water

1 pkt quick yeast

2 1/2 cups AP flour

1/2 cup corn muffin mix

1 teaspoon salt

1/4 cup oil (I used vegetable oil)

Put yeast in the warm water and let it proof for about 15 minutes-then add 1 cup of flour, corn muffin mix, salt, and oil Mix until combined-then add additional flour by 1/2 cups-and let it go (either on your paddle or dough hook-or by hand if that is what you are into)-until it's smooth and not sticky. Put in an oiled bowl, cover and allow to rise about an hour.

*Trick I use? While you are mixing it all together-take a small bowl of water and put it in the microwave for about 3-5 minutes. Then when the dough is ready to rise you put it in the micro b/c it's nice and warm and it's like an electronic proof box. Yay!

Once it has risen, give it a good punch down and play with it for a minute. Then put it into a greased springform (mine is a 9inch) and make it look like a Chicago style pizza crust. Go ahead and coax it up the sides and make it nice and even. Then let it sit for about 20 minutes while you get your other stuff together!

Filling

mozz cheese (anywhere from 8-16 oz)

2 links italian sausage

1/2 cup pepperoni slices (julienned)

1/2 can (28oz can) spaghetti sauce

1/2 cup parm cheese

Now...do this in reverse of what you'd normally think! Put out the cheese on the bottom, then the meats, then the sauce, then the parm (and a sprinkle of oregano if you've got it)

Then blow it a kiss and put it in a 500 degree oven for 15 minutes, then lower the oven to 400 and bake for another 30-40.

Remove from oven and give this baby an excruciating 10-15 to set and cool (you'll need it to, but it will still be warm..I promise).

It wasn't exactly like our honeymoon *snickers/grins*-but it was REALLY good pizza!!

BAT...

2011-03-07T06:29:00.000-08:00

What? It's a BAT...but not a REAL-makes a weird sonar squeak, flies, and turns you into a vampire. Bacon, Apple, and Toast baby. It was one of those necessity meals. I went to the farm (yup..weather is getting warmer, so that means more trips)-and my Dad was busy making food for my children and didn't make food for HIS child...so I had to fend for myself. I kid, I'm glad he was feeding my babies. No hard feelings, Pop. We have a sickness in our family...when we cook, it's not just for one, or two...it's easily enough for 6 (might explain my current weight situation, b/c it has NOTHING to do with portion control, right?) So there was ALOT of breakfast made already... There was homemade toast (already buttered), there was fresh hot bacon...I could have been happy with that. But I wanted something 'healthy' on my bacon and buttered toast sandwich. So after I put a dab of mayo on it, I sliced up an apple and put that on there too. It was open faced. It was salty, it was sweet, it was crunchy...it was all I wanted in that moment. It really WAS divine. It will be a repeat meal..snack...etc. Now onto other things! Aka...the random things in my head at the moment- -My sister in law gave/let me borrow her Kettlebell and dvd that goes with it...I got up this morning..motivated to get into the living room and do said work out and can't find the dvd anywhere. Frick. -Husband got the Netflix that I had for myself and the one for Miss Priss mixed up so Case 39 went back unwatched and we still have The My Little Pony movie. -My new favorite blog is having a giveaway- it's 'soda'(sort of)...sign me up! Go for the giveaway..and stay for her awesome sense of humor and brilliant writing. I don't think I've ever 'followed' someone as fast I did her. -I'm still down this week (despite copius amounts of chocolate over the weekend). I think ALOT of it has to do with the fact that Little Man will be a year old next Wednesday. My little boy, my last baby, will be a year old. I thank my Heavenly Father EVERYDAY for my sweet, healthy babies..it's just so bittersweet that they grow so quickly.

Deconstructed Dog

2011-03-02T08:49:00.000-08:00

This recipe had a much longer title, until when I tried to tell my Sister in Law what it was my Brother piped up with "It's a polish sausage stuffed in a roll"..and it kinda is. Then I had awake vision of if I was ever on Top Chef I'd call this a Deconstructed Dog....it has all the stuff you (well...I) love about dogs, sausages, etc. The type of dog doesn't really matter ( I used smoked sausage that had cheddar and jalepenos in them) The type of roll dough you use doesn't really matter (similar recipes called for Hot Roll Mix, I made a sweet roll dough for cinnamon rolls and only made half the batch so that is what I used) So I'm not going to stress those things...but the other parts...adhere. Just do. The Filling 1 onion-carmelized (or really close to it) in about a teaspoon or so of oil/butter 1 can of saurkraut-drained 3 sausages, diced 1/4 cup brown sugar 2T minced garlic Carmelize the onions, put garlic in, put sausages in, put kraut in, then put sugar in. See...done..that easy. Now whatever roll dough you use (have it made up and ready)-I used about a 5 in (in diameter) cutter (meh, it's actually a lid to Miss Priss' candy jar) to cut circles and put a good heapin helping of the filling in, then pinch the edges closed-like an empanada (1) I typed panda first, 2) saurkraut empanadas don't sound appetizing or interesting at all to me..unlike Deconstructed Dogs). Bake until they are nice and golden. While they are baking make this- Horseradish and Mustard cream sauce 3T Butter 2T flour 1 cup chicken broth 1/4 (or less) of heavy cream 4 teaspoons yellow mustard 1T prepared horseradish Melt butter in a saucepan, then add the flour (basic roux..nothing scary) cook together, then add broth (I ALWAYS type brother first...heck!) and whisk..give it a few minutes on medium and it will get nice and thick. Add mustard, add horseradish...finish with a splash of cream. So good...really. Husband said it was in the top 5 EVER. And THAT is him saying something! Ever have a bad Mama day? whether you have human babies, or fur babies? TODAY is one of those days on BOTH parts. The dogs decided to start barking at 3am, Miss Priss woke up shortly after (and has not napped since), Husband got up, I got up, Little Man got up, Little Man is teething, I'm even more sleep deprived today than I usually am...I need a break, a nap, bark collars, a sink stopper, a pastry brush, some therapy...

Huevos Rancheros Cups

2011-02-25T06:35:00.000-08:00

I rooted for Melissa d'Arabian on The Next Food Network Star...and I'm glad she won...but now her show for me is hit or miss(actually ALOT of the FN shows are, but I just keep a'watchin). But a couple weeks ago...BIG hit. HUGE-get in the kitchen and make it NOW hit. Do you ever get that when you watch a cooking show? Even though I try to carefully plan out the meals for the month, this recipe insisted that I rearrange some stuff and make it...soon! And it was good...it was so, SO good! My head right now is in the throws of "March meal planning". And I'll admit..as much as I enjoyed the ease of things (food related) in February...I felt kinda stifled. Like a big wet towel thrown on my cooking creativity..b/c it was all laid out for me. But, there was really no denying that it worked/is working. A couple of February's favorites will return for March...but I'm gonna try to mix it up. AND it kinda kills it for blogging too..b/c I'm not making 'new' stuff..I'm making the same ol stuff...hrm....the wheels in my head, just keep turning! A couple of TV thoughts...then onto the recipe!! TV thought #1-I was NOT impressed with Glee this past week. It was just meh. I think so far this season, my favorite episode was the Gwyneth Paltrow one...LOVED it. TV thought #2-I am LOVING Off the Map. I'm really hoping that ABC keeps it around! However they seem to have a weird way of axing EVERY show I really love-Eli Stone, Dirty Sexy Money, and Pushing Daisies. Huevos Rancheros Cups (adapted from foodnetwork.com) 10 flour tortillas (I used 8 inch and cut them down to around 5 inches) 10 eggs 1 /2 cup-1 cup pepper jack cheese 1 can of black beans (I used some that had already been seasoned with cumin and chili powder) cooking spray Oven at 400 degrees. Nuke your tortillas to really make them pliable (12 seconds for 3-4 tortillas) then spray with cooking spray and form to the cup of a cupcake tin. Spoon in about a tablespoon of beans top with egg (Yes, raw egg..it cooks in the oven) Bake for about 5-7 minutes, then remove from oven and top each cup with some pepperjack cheese-cover pan with aluminum foil (to avoid the tops of the cups burning) and return to oven for another 5-7. The goal is to have the white of the egg cooked through, but still a nice gooey, soft center. Top with salsa and sour cream if you want to!

Non-food: Me and Miss Priss

2011-02-24T06:51:00.000-08:00

Sometimes Miss Priss gets sick of my taking pictures of just her a Bub and wants to take pictures of me. Which at my current size I'm not at all comfortable with...however, if they are with her...we have fun with it. And at the risk of being totally embarassed...well...here we are..in all our goofy glory!

Scotch Eggs

2011-02-24T06:40:00.000-08:00

Two ingredients. Hard-boiled eggs Sausage I used 4 eggs and 1/2 a roll of sausage Wrap the egg in the sausage, pop it in the oven at 400 for 15 minutes. Then I broiled mine for about 5 to make sure the sausage was cooked (I'm got major phobia about raw meat). When they come out of the oven....let them rest. RESIST the urge to cut or heaven forbid BITE into these babies b/c they are HOT. Read: 400 degree oven AND broiled. I liked them, alot actually! And um..totally low carb..but not low fat/low cal. Meh...we can't be perfect! Yesterday it was nice-ish here in MO. 50+ weather, so the kids and I headed out for a jaunt away from the stiffling walls of our home. Winter is SUCH a downer! But let me tell ya...Shape-ups + stroller with two kids ='s feeling it today. Kinda feel like I've been run over by a truck. Oof.

Jalepeno Popper Burgers and Biggest Loser

2011-02-23T07:38:00.000-08:00

Yeah..not really two things that 'go' together. I know. But I'll get to my point in a minute. Wanna burger? The buns weren't great-I improv'd a recipe and it didn't really work out the way I wanted to..and the actual hamburger was pan fried ='s soooo greasy (I always channel Pauly Shore via-Encino Man when I say that!)...but the cheese is what I'm here to talk about today...oh and the onion rings..but give me a second- Popper Topper 1-8oz block of cream cheese-softened 4-jalepenos, seeded and diced fine 1-heaping Tablespoon of minced garlic 3/4-cup of shredded cheese (I used the Melting blend from Kraft) dash of salt and pepper mix that into a lovely mess, then roll it into a fat log (I plop it onto a piece of plastic wrap then roll it that way)-then put it into the fridge/freezer to stiffen back up. Once the burgers are cooked-slice off a 1/2 inch of the Popper Topper and put it on your burger and either put it in a oven set on low, or cover it with something on the stove top-so the heat of the burger will warm and melt the Topper. Yummy...VERY yummy! Onion Rings 3/4 cup self rising flour 3/4 cup milk 1 egg 1 teaspoon black pepper 3 onions cut into 1/4-1/2 inch rings and tossed in 1 Tablespoon of cornstarch. Frying oil (in a Fry Daddy-yo) set at 350 Dip and drop-fry until golden-drain on paper towels-salt while hot Sheer awesomeness when served with homemade ranch. I'm a Biggest Loser fan....so I need to talk about it for a minute-just two things...stick with me. If you don't watch the show-feel free to just take this recipe and go make a burger.. 1)-as much as I LOVE the show..this season is WAY too "we are family" for me. People...it's a COMPETITION...not a love fest. I think it's great you are all friends, you can find similarities in your battle, etc...but you are fighting for money too...let's not forget that. Save the Kumbaya. 2) Jillian said something last night that REALLY hit home with me..it was something along the lines of "what else are you doing half-assed". Um...it made me realize I'm doing EVERYTHING half-assed. No really. I do housework that way, trying to lose weight that way, and sadly...even raising my kids that way...ok..I know THAT is me being dramatic..but I really do know that I need to make them a healthy breakfast BEFORE going blog hopping and playing Frontierville. Just sayin.

Breakfast biscuits and getting organized!

2011-02-05T10:03:00.000-08:00

Yummy, huh? Totally easy. I always keep the leftovers from, well everything...even breakfast. Little Miss will go from hungry to not in the time it takes me to cook an egg! So...roll of canned biscuits, plus breakfast leftovers and a little bit of cheese...breakfast the next day! Can of biscuits 3/4 cup scrambled eggs 1/2 cup chopped cooked sausage 1/4 cup bacon bits 1/4 cup shredded cheese Roll out the biscuits, put about 1-2 Tablespoons of the filling, pinch it shut, bake until brown. YUM! And again...SO easy! This was our 'fish fry' last week! It was HEAVENLY! And it went along with my 'Suzy gets organized' goal!

This is one of the calendars I keep in the kitchen...this is our meal calendar b/c I'm trying out the whole meal planning thing. And so far...I'm ROCKING it! It has made grocery shopping MUCH easier, and I'm saving a ton of money. Yesterday I fed 6 people with ...get this..TWO chicken breasts and ONE cup of rice. Not kidding!

Along with the meal planning..I've also got my 'daily cleaning list' that I do fairly good at....so after almost 7 years of marriage (how did THAT happen!) I'm FINALLY getting it!

Tipsy Bears!

2011-02-03T05:27:00.000-08:00

I saw the idea for 'drunken gummi bears' floating around the internet..and well, I just happened to have some Whipped Cream flavored vodka. Bag of Gummi Bears take a bath in the vodka... they take a loooong bath...4 days (at least)...

and they soak up all that vodka....and they get all plump and shiny..

And even more delicious than they already are! These would be GREAT at a party...but they are JUST as great hiding in a tiny container in the back of my fridge for "Mama needs a moment" erm..moment! Where knockin back a real shot would send me into allergic hives...these little guys don't seem to phase me! Well...I'm sure the WHOLE container would...but just one or two...or ok...8 *giggles* didn't seem to make me itchy!

I've seen people do the same technique with gummi worms and peachy-o's too.

The gummi-vodka possibilities go on and on!!

White Chocolate Mocha cookies-aka

2011-02-01T11:50:00.001-08:00

a very BAD idea. Remember when I said earlier that I'd stick to this diet thing, yadda, yadda? Well...um yeah...then THESE happened. It started simply enough. It's snowing...I told you that. And I mean it's SNOWING! I'm locked in the house with my kids, various animated talking animals, cats and dogs that are mad b/c I won't let them out, etc. And I started the day good...and I got a little cocky. I mean I didn't have THAT many calories for lunch..and I wanted something sweet. And then I thought that my coffee maker might be dying...and that sent me into a downward spiral...hugging the machine and crying out to it "PLEASE don't leave me!!". I might have a slight coffee addiction...just sayin'. Where was I? Oh yeah...cookies. I started trolling blogs for a cookie recipe for which I had the ingredients. And I looked. And I looked. And then I clicked on the cookies link under the recipe tab on HowSweetEats I go here and lurk quite frequently, I follow her on Twitter, I wish she'd come and be my personal chef... I looked through the list and clicked a few, shaking my head and getting discouraged b/c I didn't have what they called for... then..towards the bottom of the list I spied White Chocolate Mocha Cookies. I realized I had ALL the ingredients the recipe called for. I realized I had a stick of butter already out and softened (how convenient!). So I made half a batch. I thought I'd just channel my blogging buddy Andrea and eat one. She's got a GREAT policy about 'homemade and just eat one' and she's got an AWESOME blog too btw...and I have a feeling she might make these cookies for her next cookie craving! White Chocolate Mocha Cookies (adapted from HowSweetEats-linked above) 1/2 cup butter-softened 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 cup whole wheat flour 1/4 cup dark cocoa powder 2 teaspoons instant coffee powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup white chocolate chips Oven at 350 Cream butter, sugar, egg and vanilla Add flour, cocoa, coffee powder, soda, and salt Fold in white chocolate chips Bake for 8 minutes Cool on sheet for 2 minutes-remove to cooling rack Now for me...it was over at the batter. I knew tasting the batter I'd have a problem with the cookies. That problem being staying AWAY from them. I took one of the cookies from the rack, and stood at my back door...watching the snow..and I took a bite....and I got chills....maybe from the draft coming in the back door? No...from the cookie...from the creamy white chocolate, the chewy chocolate mocha center.... I then inhaled 4 more. Frick. Honestly...I used the whole wheat flour b/c I HOPED it would make them taste "healthy"...and allow me to stop at one. Nope. I figured up the calories and they come in at around 95 calories each. Which is fine..if you just eat one....but I didn't. *sigh* You know what DID stop me? The fact that I ate them too quickly and got a stomachache.

Turkey meatballs

2011-02-01T09:27:00.001-08:00

Little Miss wanted to get in on the photography action as well and asked that I take a picture of her dinner too.

Meatballs....Husband's FAVORITE thing. Whenever I ask him what he wants for dinner...meatballs. No really...it does get quite annoying. Me though..NOT a meatball fan. *clamps mouth, shakes head*

It stems from getting a perm when I was like 5 and my Mom had made meatballs (just the Sam's club frozen ones)-but trying to eat those for lunch while she was perming my hair and the smell of the perm solution and the meatballs...blech.

For the record I can't eat corndogs on a stick either for the SAME reason.

But Husband has converted me to a couple things...shrimp and mushrooms...so who is to say I can't be converted to meatballs as well?

These get me closer than I've been before!

Turkey Meatballs (adapted from Ellie Krieger)

1lb ground turkey

1 slice wheat bread-crumbed

2tsp dried thyme

1 egg

1/4 cup carrot-grated

1/2 cup onion-diced

1 spoonful of minced garlic

1/4 cup grated parm (the stuff out of a can)

salt and pepper

Broiler on (500 degrees)-

Cookie sheet with metal cooling rack on it is what I used

Mix all ingredients and then form into balls-I got 25 that were about 2 inches (give or take) put on rack on cookie sheet and broil for 10 minutes, remove from oven and flip-broil another 5 minutes.

In saucepan on stove put 1 can of spaghetti sauce + 1/2 of that can full of water-add meatballs, cover and simmer for about 1/2 hour.

I liked how these meatballs didn't feel 'heavy' to me..you know that heavy feel that beef can sometimes give you? And as far as meatballs go..I really liked them.

Husband did too...he generally is a purist...doesn't want to deviate or try new things..but he liked them too! Not as much as a beef one..but he says as long as I am making meatballs..he'll eat them!

We're in MO and smack dab in the middle of what they are saying is gonna be a blizzard. I'm so sick of snow and winter..and so ready for spring!

On the diet front I took a couple weeks off from counting, or really putting ANY effort into it..so I was really nervous to step on the scale this morning...and surprised to see an over 2lb loss! I'm just 6.4 away from being able to say I've lost 20lbs! So I'm kicking it back into high gear today!

Rosemary Mandarin chicken salad

2011-01-29T09:13:00.000-08:00

So last night-dinner sucked. No really..it was a fail most of the way around. Except for the chicken-which was just boneless, skinless, chicken breasts that I baked with some rosemary chicken seasoning (from a packet). Easy peasy. Today with the leftover chicken I made something WONDERFUL... chicken salad. Approx 1 cup chopped chicken (in this case my leftover rosemary chicken) 1 of Little Miss' mandarin orange fruit cups (it was in light syrup that I drained, then rinsed the segments-twice) 1 Tablespoon of Miracle whip 2 Tablespoons chopped pecans 1/4 cup of that on some homemade bread with a little romaine...YUM! And..it was only about 150 calories. The homemade bread I made can be found here -and just for the record..I use her recipe for my homemade hamburger buns too! Not really sure what the weekend holds yet! Husband is on his way home from work and I know we've got some bills to pay and some housework to do...then maybe to the grocery..we'll see! I'd be happy with a nap..but I'm not sure if that will happen or not!

Delicious 78 calorie brownies!

2011-01-28T06:33:00.000-08:00

Moist, dark chocolately, nutty, DIVINE...and yes..ONLY 78 calories!! Oh..and .05 fat grams...yes...true! When my Mom bought me a "Fat-Free" cookbook..I rolled my eyes. In fact I might have said something like "Thanks for the cooking with cardboard book". BUT since I'm trying to lose some weight...yes I'm still trying..even though I've kinda taken a couple weeks off...I thought it couldn't hurt to try something else...a recipe from the book! Also..I had a sweet potato that I needed to use up... what? Yes...these brownies have sweet potato in them!! Georgia Fudge Bars (adapted from Fat-Free Baking) 1/3 cup flour 1/3 cup wheat bran 1/3 cup dark cocoa powder 1 cup sugar 1/8 teaspoon salt 1/2 cooked mashed sweet potato 3 egg whites 1 teaspoon vanilla 1/3 chopped pecans Mix dry-add wets-fold in nuts. Put in a greased 8inch square pan and put in the oven at 325 for 30-35 minutes(time might vary) Look for firm edges and almost set center. Let cool. Let me say that again b/c it's REALLY important. LET IT COOL. The center needs time to set..and honestly..they are SO much better on day two. No really. Now..the REAL test. Husband. Husband who is a choco-holic. Who only likes chocolate cake mix cakes b/c anything I make 'isn't chocolately' enough. Who is a brownie SNOB (again..from a mix only). And despises sweet potato (unless it's in the form of sweet potato casserole at Thanksgiving, and even then he'll only eat ONE serving). Myself though..I LOVE sweet potato...but that is a post for another day. Husband LOVED these brownies. He finished them off last night and proclaimed that he would eat them OVER "real" brownies ANY day. WHAT?! True. THAT good! I think that using the dark cocoa REALLY amped up the delectableness (yes, I made that word up). Using the pecans for a crunch is just yummy. The bran adds a nutty flavor to the brownie as well! Delicious...nutritious...tastes just like....brownies!!!

Nutty Stuff Chicken

2011-01-26T07:47:00.000-08:00

You guys seemed to really like the Quick Chicken Tetrazzini I made..so here is another easy peasy recipe!! Nutty Stuff Chicken (adapted from Kraft.com) 4 boneless skinless chicken breasts (butterflied) 1 box whole wheat stuffing mix 1 can cream of chicken soup 1/2 package frozen southwestern seasoning (green/red pepper and onion blend-freezer section) 1/2 cup pecans chopped 1-1 1/2 cup orange juice and butter (for stuffing mix) Oven at 350 Put thawed chicken in a 13x9 baking pan Top with sw mix and soup Cook stuffing using orange juice instead of the water (as directed on the box) and butter (as directed on the box) Once stuffing is 'cooked' mix in the pecans then top your chicken/soup/veggies with stuffing Bake for about 35-40 minutes or until chicken is done and stuffing is nice and crispy! This dinner was super quick and super easy..and we have leftovers! Kraft had their original recipe at 410 calories per serving...but when I plugged my recipe info into caloriecount.com (what I'm using to track calories) it was about 280! Yay! The pecans add a nice texture from the squishy stuffing and crunchy stuffing (Yes, you get both!)-and the cream soup of course makes a nice 'gravy'. Yum yum!

What I'm reading...

2011-01-21T06:48:00.001-08:00

source

I'm a little over a 1/4 of the way in...but I really like this series.

The Darkest Kiss is #2 in the series of "Lords of the Underworld". The basic premise is there were these ancient warriors that opened Pandora's box and each of them became attached (physically, they couldn't help it) to the demons that came out of the box. This book is about the Lord that is Death. The author-Gena Showalter does an awesome job of describing these guys to where when you are reading you can REALLY see what the characters look like. The books have mystery, comedy, suspense, and sex. And if you have the time (as in don't have small children running around that you have to supervise) they are VERY quick reads!

What I watched this week...

2011-01-21T06:30:00.000-08:00

source

I really enjoyed this movie. I've long been a fan of Christina Ricci (since she was dancing with Casper-doncha know)...and Liam Neeson...I LOVE that guy. Oooh...and his accent. *shivers*

But this movie gives you shivers for a completely DIFFERENT reason.

Ricci's character is numb, bored, angry, and unhappy (I've SO been there). But when she's gets in a car wreck and ends up in a funeral home-she starts to realize that maybe she DOES have things to live for...but does she still have the ability?

This movie is NOT kid friendly..so if you have kids make sure that they are asleep or out of the house. Any pay CLOSE attention b/c if you don't...you will surely miss things in this flick!

Suzy says:

It's not a 'rush out and rent'-but a put on the Netflix queue and make sure to watch it before the end of the year.

Suzy learned:

Learn to appreciate life, b/c even though sometimes it can suck, not go your way, and well...be kind of annoying....do you really want to face the other option at this point? I say no!

Quick Chicken Tetrazzini

2011-01-20T07:29:00.000-08:00

Have you ever been in the middle of painting a room to look up at the clock and realize it's 3:30 and your husband will be home soon OH and his parents and brother will be over and YOU have to cook dinner? No, that doesn't happen to anyone else? Ok then...moving on! 1 big can of chicken 1 pkg of angel hair pasta 2 cans of cream of mushroom 1 cup of sour cream 1/2 grated parm 1/2 jar of roasted red peppers (drained and diced) 1/2 cup italian breadcrumbs + 2T melted butter salt, pepper, granulated garlic In a large saute pan put your chicken (with the can juices) and heat up with the salt, pepper, and garlic. In a big pot...start boiling your water for your pasta-add when it's boiling Once the chicken is all heated through and torn up add the soups, sour cream,peppers, and parm. Take pasta directly from water into pan with chicken (tongs work great for this)-I used about 1/2 of the pasta (You can use less or more) Top with the breadcrumbs and drizzle with the melted butter. Bake in a 350 for about 20 minutes. It comes together quickly, it bakes in no time, and it's really yummy! A diet note: Hcg and my body aren't friends. So sadly I won't be taking the drops...I am sticking with a very low calorie diet though and it seems to be taking me in the right direction...which is lower on the scale!!

Do you trust me?

2011-01-14T18:26:00.000-08:00

source but really it's Disney...

We watch ALOT of animated stuff in this house (probably another reason I feel like my brain is turning to mush)...and when I looked at dinner tonight, then realized my camera battery is dead..even though I knew/know it's a great recipe and you guys will love it...you'll have to trust me b/c we're sans picture, mmk?

Hence Aladdin and his "do you trust me?" pose. Swoon...I'd like to go on a magic carpet ride....if I could sleep the entire time. Mamacita is tired..stomach flu has hit and hit hard...but hey..should give me a step up on next weeks weigh in right? Ah..it's the little things!

Onto dinner!

Green Chile Cube Steak

You'll need-

Cube steak (my pkg had 4 pieces)

flour

pepper

cumin

garlic

oil

Beefy Mushroom soup

milk

can of green chiles

Oven at 250

Make your dredge-

I used 2/3 cup AP flour, 1 T cumin, 1 T granulated garlic, 1 t black pepper

Have some oil heating in a pan-dredge your steaks, shake off the excess and put them in the pan...brown on both sides (but don't worry about cooking all the way through).

In a bowl whisk together the can of soup, 1 cup of milk (I used 2%), and the can of green chiles (the little can is fine..that is what I used)

Pour soup mix over steaks, cover with foil and bake...

LOW and SLOW.

I let mine go for 6 hours.

No really...LOW and SLOW. Don't turn up the heat,don't pull it out early...just let it go. This could totally be crockpotable too!

The result? FALL APART beef and a delicious mushroom and chile gravy. Nom nom!

Since I'm dieting I just ate some of the steak...the kids had steak AND mashed potatoes. SERIOUS test of strength to feed Lil Man potatoes and not eat some myself. Oof!

*a note on my diet b/c no 'steak' isn't exactly healthy. It's about the 500 calories a day. That and I had to break up with starch, cheese (well..dairy), carbs in general. But I don't think there were really enough in the dredge to mess me up too bad, esp since the stomach flu is making sure I'm um...passing things along quickly. *shudders*

I'm here...I promise

2011-01-13T06:57:00.000-08:00

I'm here and still reading your blogs and keeping up..just not quite keeping up with myself. Depression...boo. Honestly..if I knew that having baby #2, quitting my job and becoming a SAHM would throw me for such a loop...I would have prepared better. More medication perhaps. Doesn't help that I'm partially mental already anyway! Here are the thoughts rattling through my head- *My house is struggling...as in this little depression I've allowed myself to slip into shows in the house. Laundry is NOT getting done...b/c WHO wants to do laundry when you can enter online giveaways all day...really? *My good neighbor plowed the snow out of my driveway and I let the thank-you muffins overbake. *fail* * Shrek the Musical yesterday with Husband and Little Miss...I actually took the time and did my hair and makeup and looked...what? Almost cute...no really...I can see where I used to be attractive. (btw..we only stayed for the first 1/2 b/c Little Miss got tired-but it was cute..enough. I'm more of a musical that was meant to be a musical and not a movie turned musical gal) *I'm not sure if it's really being 'depressed' or that my body is really fighting me since I started my diet... Diet update! So...my 'start' date was January 3...but my HCG drops didn't come in until THIS week. Last week was my 'test' week. As in testing myself to if I could really cut my calories THAT drastically and survive. I did survive. But I can tell you that being on a 500 calorie diet and helping your brother move..NOT a good idea. However I emerged triumphant with a 6.2 loss. That's good. No, that's GREAT. But what is my attitude about it right now? Meh... Because I have SO much further to go. back to random thoughts- * I'm thinking seriously that I need to turn to the scriptures, b/c I really feel, um...distanced? I guess that would be a word for it? I haven't been to church in a LONG time. And where I don't feel like you have to go to church to be a good person, I know that for me it helps me focus. But baby steps....scriptures first, then attendance. *I fall more and more in love with my big ol' Dad everyday I think. One day soon I'll dedicate a blog just to that...but for today I hope that everyone has or had the opportunity to have a great relationship with their Dad. * Since I'm not the one eating (much at all) lately..I'm not really 'trying' on meals. I made instant potatoes for dinner the other night for Husband and kids. *Reduced calories ='s reduced milk supply for Little Man..and where part of me is rejoicing (b/c he is a terrible nurser-bites, bruises, etc)-another part of my heart is shattering b/c he's my baby...my LAST baby and I don't know if he OR I am ready for him to stop. I'm buying some Fenugreek tomorrow to try to up my milk supply even though I'm dieting. That is it for now! Thanks for putting up with my rambling and my absence! I'll be back at it in full force soon..that you can count on!

And so it begins....

2011-01-04T08:30:00.000-08:00

a new year... and a new diet. That's right...diet. You know how back in November I told you about how my Dad was going on a diet. Well....he's down 42lbs. 42lbs lost DURING the Holiday season. He asked me if I wanted to start round 2 with him (not b/c he'd ever TELL me I needed to lose weight, but b/c he knows I want to)...and I'm gonna do it. The HCG diet (you can swagbucks search it). The healthiest diet? Probably not. I don't find anything esp healthy about 500 calories a day. But I know for me. I need a shock to the system. I need a strict smack in the face to get this going. I need to wake up and be 74lbs lighter, but it isn't going to happen over night. I promise not to make this a weight loss obsessed blog this year, but I will tell you that it will be dominating my thoughts. My Dad asked me what my weight loss goal was. I felt that was a bit intense....even though 74 is the magic number. I told him that I had two goals- -20lbs by Husband's cousin's wedding (in May) -40lbs by my HS Bestie's wedding (in October) So even thought my 'diet' isn't going to be the healthiest...I feel my goals aren't that extreme. Other 'resolutions' this year- kicking the soda habit kicking the fast food habit saving money (paying things off) keeping the house clean exercise-even if it's just dancing around the house with the kids read more pass it along... let me detail more about the pass it along thing..b/c it goes with the read more and something else.. I'm gonna tell you what I'm reading...what I've read...and whether or not I enjoyed it. I'm not getting paid to do this...I'm doing it b/c I like to share. Also...this year..I'm clipping coupons...I am clipping EVERY coupon I come across...but I won't use them all. So I'm going to put together a list and if any of you readers want my coupons that I won't be using..I'll get them to you. So stay tuned. And..I'll also be cooking and baking. Probably more for others than myself! *coughs*500 calories*coughs So Happy New Year Er'body!! *the new springy layout is due to the fact that I'm totally seasonally depressed...I am anxiously awaiting the green to come back and flowers to bloom!

Chili in a bread bowl...

2010-12-15T09:07:00.001-08:00

It's freakin' cold outside...it's time for chili!! Back in October I made some awesome chili. No really..I made it up myself, and Husband proclaimed it "best". Now being a bit of an inventor in the kitchen, I didn't write it down..and the next time I made chili it wasn't half as good. So I racked my brain (ouch, right?) and tried to remember HOW I made the 'good' chili. I made it again and wrote EVERYTHING down. Yay me! I also made bread bowls..but I'm not taking the credit for them..you can get the recipe for them here!
Suzy's Chili
1lb 80/20 ground beef-browned
1 can (12oz) V8
1 Qt tomato juice
3T chili powder
2T granulated garlic
1T cumin
2t black pepper
1t salt
1T ranch powder
1 can El Pato
2 chipotles in adobo + 1T sauce from can
1 can diced tomatoes with green chiles
1 can chili beans
1 small white onion-diced
1/2 green bell pepper-diced
In a large soup pot-brown your meat (do not drain) add V8 and spices cook for about 5 minutes add tomato juice, El Pato (which is a jalepeno salsa in a green can that you find in the mexican section at the grocery), and chipotles/sauce-cook for about 5 minutes add can of tomatoes/beans, add onion/green pepper cook low for about 3 hours. For the last 30 minutes up the heat and simmer until desired thickness.
This is a spicy chili...but spicy good..not too spicy to eat! You can always back off to ONE chipotle instead of two..that might help..or omit the chipotles altogether..but I think they help with the flavor!

Beer battered fish and chips

2010-12-07T05:26:00.000-08:00

It was a HAPPY day in my house when I found the plug in to my Fry-Daddy. I'd been craving something laden with homemade greasiness..no really. The fish in my freezer..Tilapia the Skinny girl in me quietly spoke "put lemon pepper on me and broil me, I'm healthy" ..and I(the Fat girl) answered it with a resounding "Shut up! You are getting dipped in beer battered and fried!" The Fat girl won...was there really a debate about who would? Now...to toot my own, I'll just say..I make damn good beer battered fish. But I can't say that it's because of some hidden battering talent I have, or some penache for dropping things in 350 degree oil. No...I'll thank the beer. Two quick notes... 1) I am allergic to alcohol. No really. I didn't use to be. I used to drink with reckless abandon, relishing that fuzzy headed buzzed feeling, and not even minding really when I'd have to throw up suddenly b/c I'd just go back to drinking...ah..to be young. But then...then I had Little Miss...when she was about meh...10 weeks old I finally decided to crawl out of my cave of a house and go have a "Congrats you had a Baby!" drink at our local bar...the bartender there..Mack (Hi Mack!) makes THE BEST White Russian eva. I'll share his recipe sometime...well..I got it..and I'm sipping on it and all of a sudden I feel HOT like someone just turned a heat lamp on my face. It got VERY uncomfortable..but it's dark in the bar so my Husband doesn't notice. We both get antsy..want to get back to the Tiny Miss and when we get in the car and Husband sees my face-"OMG what is WRONG with your face?!?!" Um..note to the men..don't EVER say that to your spouse, ok? So...I get home..take a Benadryl and it goes away. But now..if I want to have ANYTHING with alcohol in it..I have to take a Ben FIRST to avoid disaster..therefore..I don't really drink b/c it's just not fun anymore. *shrugs* 2) My Mother-in-law was over when we had this dinner (anyone else notice the inlaws are over...alot?) and she declares "well I made fish and it didn't taste like this.." Which brings me to the following point...use good beer. It's like wine and cooking...if it doesn't taste good to drink, it won't taste good in the food. Now...a light beer is FINE if you are at a baseball game, tailgating, or a frat house (ah...memories)...but NOT when it comes to the fish...use something with body...I used a Honey Lager and it was divine! (and didn't turn my face red, score!) Ok..so the batter 1 cup self-rising flour 1 1/2 GOOD beer and the 'dredge' 1 cup corn starch and the 'fish' tilapia filets (cut in half) Oil at 350... I choose corn starch as my dredge of choice..I've just found it works for me..therefore I use it. You want your batter to be a pancake batter consistency..so if you need more beer or less...go for it..add it in 1/2 cup increments. Also..use a whisk and wait between additions...so...flour in the pan..1/2 cup beer..whisk-whisk-whisk-check consistency, 1/2 cup beer repeat... pat your fish dry then dredge in corn starch, place in beer batter and shake off excess, then put into oil... shoot for a golden brown color on these like in the picture... drain on something 'wicking'-I drained mine on a dish towel, you can do this on a brown paper sack as well. Lightly salt when it comes out... Now the chips...oooh the chips....on a mandoline set it to 1/32 and slice your potatoes...this is supa-thin....fry them in the same oil...season when they come out and TRY not to gorge yourself. Just try...

A little help...

2010-12-06T13:40:00.000-08:00

Hello again today! Sad, well pathetic, story for ya... My house that smells like dogs, cats, and kids (unless I am cooking something) needed help..so I had a Scentsy party..and um..no one showed. So...I'm reaching out to my bloggy friends with this...maybe you are thinking of someone who is hard to buy for...like in-laws, or teachers. Maybe you got chosen for secret Santa at work and have NO clue what to get. Maybe your family drew names and you got your weird cousin...now you know what to get!! Scentsy products are GREAT..if they weren't I wouldn't BOTHER trying to get some for myself! Right now on my friend Tracy's site, I'm her open party...you'll see my name. I know most of us don't live close...but you can get it shipped right to you, wherever you may be! I'll keep this post up for a couple days so you can have access to the site... There are SOOOOO many great scents, and it's awesome because the wax doesn't get hot enough to burn little fingers, or hurt pets..and again..smells so so good! Check it out!

Buttermilk Pumpkin Trifle

2010-12-06T08:12:00.001-08:00

I know Thanksgiving was a couple weeks ago..but I thought I'd share my meager contribution. But really it was hardly meager b/c it was very tasty. :) Crumbled gingersnaps for crunch and spice Pumpkin layer- can of pumpkin 8oz block of cream cheese 1tsp of pumpkin pie spice 2T sugar beat into yummy submission The Buttermilk layer was a Buttermilk pie that didn't set up that I ran through the food processor. Fresh whipped cream between the layers. topped with more gingersnap crunchy bits! Lots of layers of Yum!! I think the 'pie' layer would be good with ANY pie...imagine an apple pie crumbled up in there, or a blueberry, or oooh...a pecan! Yum!

Distractions

2010-11-30T06:54:00.001-08:00

Lately I've become fully obsessed with two things... 1) Bitchin' Kitchen. Seriously. She's gorgeous, she's crude, she cooks amazing food, and she makes funny faces at the camera. I LOVE Nadia G! She makes me wish I was canadian...and italian...and thin with always matching pumps and fingernails. And I l.o.v.e. her kitchen...esp the vintage knobs on her cabinets. I DVR every episode and watch it a few times through...and I always find something new that makes me laugh. I'm even thinking of starting Hans' training that he never quite gets into-but it has SOMETHING to do with 5 sets of 15! He's exactly what I imagine Quinn in the Sookie Stackhouse series would look like! Anyway...we get the cheapest option on our Dish network, so we only get Cooking channel like every other month-but if you get Cooking Channel..WATCH her. You'll love her! source 2) Our new family member. Beauty. I wanted to change her name, but nothing else fits..because she is absolutely Beautiful.

It took me months to find her...I've got this silly, stupid, idealistic, maybe even romantic idea about horses. I've watched movies and read books and seen 'relationships' between horse and owner. Like a friendship between human and beast. We've had horses before...(4 actually) and I've never had that. I kinda thought I just wasn't the person for it. I mean I get along great with goats, cats, and dogs...maybe I'm just not horsey....So when my Dad told me he wanted to get a horse (another one, the last one we gave away to an Amish kid) I knew that it would be a process. I didn't want just 'any' horse. I wanted a connection. I've had two bays....and I didn't really want a bay. I wanted a black horse..(might have something to do with the PC Cast book obsession and Hades dread steeds)-but really...my criteria was kinda low-1)not more than an hour away, 2)over 2 years old, 3) at least halter trained-because I'll be doing the saddle training (scary!!), 4) has some magical kismet connection. Not that bad right?

The first horse I looked at, before I even GOT to her I could tell she didn't like me. No really. AND she had 1 blue eye. My Grandpa (the one I never met) always told my Dad "never trust a horse with a glass eye" (meaning blue)-so I might have prejudged her a bit...but she wasn't the horse for me.

I'd emailed a lady and never heard back about this random black horse...and after I'd semi given up my search she emailed back..so I arranged to go meet this horse. We first met Beauty on a drizzly cold day, but even in the rain she acted calm and unaffected. She let me pet her and where I didn't really feel a connection, I knew she was a gorgeous animal and had a nice feel about her. Then she lifted her big head from grazing and full on nuzzled my Big ol Daddy. A man she'd never met..that's when my heart flipped. She's been our baby ever since.

How about High School?

2010-11-15T05:14:00.000-08:00

I'm going to go back to how I ate in High School. Sounds weird right? But no, really. I've heard people say to teenagers "you can't eat like that forever!" And yet, here I am...28 years old and thinking that's the way to go! Why? Well.... -high school lunches: premade portions + daily salad='s I ate a salad EVERY day. And most of the time I'd move whatever was in the big spot on the tray to a smaller spot and get a bigger salad. I also had at least ONE serving of low-fat milk daily with my lunch. I say daily...but weekdays is what I mean. -sweets ONLY on a rare occassion. Birthdays-yes. Random high school spirit day-yes. Even though I worked at the local grease pit that had ice cream..I didn't eat it everyday! This, my friends, is why I'm pushing Husband to let me open a bakery-because THAT way I'd be able to be around baking everyday and wouldn't need to bake to eat. I could bake to feed OTHER people. :) I know there was more to my high school diet than that....I know I did alot of bad things...drank ALOT of soda. I didn't drink caffeine but I'd suck down Sprite like a fiend! But since I got the baking bug, it's like my FAVORITE thing to do. Really...when I get a new cookbook-those are the FIRST recipes I go for! How do you moderate something you are obsessed with? How do I go back from baking all the time-to JUST on special occassions? It's gonna be hard...I'm not going to like it. But I think it will be better for me. So here's my plan....ONLY TWO baked sweets for the rest of the year. Wait, what? Yes. I'm the one that is doing dessert for family Thanksgiving. So that is one. And the other I'll probably save for Christmas. It will give me more to look forward to, right? Either that or I'll just go insane from lack of sugar. Maybe not insane, but I can almost guarantee crankiness. The cookies pictured at the top of the post are partially to blame. Those sneaky little sirens called my name until I ate them all. And I don't even really LIKE chocolate chip cookies. But these are different. These are Browned Butter Chocolate Chip Cookies. They are the devil. I first encountered them at Can You Stay for Dinner. Thinking, naively that this gal is 1) totally gorgeous and 2) totally thin...so eating ALL of these cookies wouldn't negatively affect me. Um..ha. It doesn't work that way. And I really doubt she eats ALL her cookies..like a certain cookie monster does *points at self* Browned Butter Chocolate Chip Cookies with Pecans (adapted from here) 2 cups + 2 T AP flour 1/2 t baking soda 1 1/2 sticks salted butter 1 1/2 cups brown sugar 2 eggs 1 t mexican vanilla 1 cup chocolate chips 1 cup finely chopped pecans Preheat oven to 325 degrees. In a saucepan over medium high-melt your butter and let it brown. This took me a good 10-15 minutes. Your nose will know, as will your eye when it's ready. It gets this delicious 'nutty' flavor. Pour the browned butter in your mixing bowl, and add the brown sugar. Mix Once combined add the eggs and vanilla. Mix Then add your flour and soda. Mix Then mix in your chocolate and pecans. *I ran my pecans through my mini chopper so they were seriously tiny pieces* I used my mini scooper and went to down on a parchment lined cookie sheet. Baked these babies for about 12 minutes per sheet. Let them cool. Then went to town with a glass of milk. You have been warned. And if you have NO self control, like me...well...I informed you thusly. (*giggles* anyone know the tv show?)

Golden Chicken Stroganoff

2010-11-09T12:43:00.001-08:00

Really..ONE of these days I'll get a camera that actually makes my food look appealing...because THIS meal...ROCKED. And rocked hard!
Golden Chicken Stroganoff
2 chicken breasts, butterflied then cut into thin strips
1 onion-chopped
1 1/2 cups chopped cremini mushrooms (or any probably would do)
some oil
seasoning salt black pepper
3/4 cup sour cream
Very quick and easy... oil in a pan onions in oil until soft (but not colored)-add mushrooms-add black pepper-cook until golden.
Remove veggies and add a little more oil season chicken with seasoning salt put in pan and cook until golden Add mushrooms and onions back to pan Add 3/4 cup of sour cream...mixy mixy.
And yea...that's it. No really...that's it. I served ours over brown rice, and along side some cheesy broccoli, and a simple salad.

Even though Dad hasn't seen any results on his scale (they have an old school black doctor's scale) I can tell by looking at him that he's lost some weight. It comes off of him in his arms and chest first. Weird huh? When I lose it, I notice first in my calves and wrists! How about you? I'm working on chili for dinner...is it a good sign when it's already burning my eyes? Ouch! :)

the start of something...

2010-11-01T07:16:00.000-07:00

Am I the only one that saw faces in my breakfast??So my venture into ONE-derland was short lived...b/c the scale said 205.8 this morning. *gulps* Obviously October was NOT my month. It's the first and it's a Monday so my initial mentality is to jump on some bandwagon...and I'm going to. 70lbs is NOT a small number. But it can be broken INTO smaller numbers...so that is what I'm aiming for. I've got a wedding in May to get ready for, and another next October. I know it's ambitious to want to lose weight in November (Thanksgiving) and December (Christmas)-but I'm gonna try. I'm gonna try the journalling thing this time around. Writing down EVERYTHING I eat and drink. I'm still breastfeeding a certain blue eyed boy, so I can't be as gung ho with cutting calories as I 'need' to-but we'll see how it goes! It's harder to post lately because this.... demands alot of attention..this is a shot of what happens when I'm on the computer. But it's such a cute distraction, isn't he? Also..despite the fact that I gained over 5 lbs this past month..I haven't been cooking alot of stuff. I think that might be part of the gaining problem. We ate out ALOT this past month. My Dad is starting a diet today...the HCG diet...I don't know much about it..but I do know our friend Jean has lost 60lbs in the past 3months by following it! You take this HCG supplement under your tongue, and a multivitamin and follow a REALLY strict diet. You have to break up with milk, starch, most fruits (apples and oranges are ok), and *gasp* cheese. Dad has a long road ahead of him...he's about 375lbs..and would ideally like to get to about 200. I'm gonna be there cheering him along!

Dear,

2010-10-25T07:26:00.000-07:00

Dear Next Door Neighbor, Right now I have TWO sick kids, you don't know that, but I do. I try my best to be a courteous neighbor and I lock my dogs up by 8 (so they won't bark and wake your kids) and I don't let them out until at least 9 (so they won't bark and wake your kids) SO when you are whacking, slamming, banging on your truck until 11pm and then flipping a bookcase in your driveway end over end and dragging crap out of your house at 7:30AM, which causes my indoor dogs to bark, which then causes my 7mo old to wake up when he has only slept mere minutes...I hope you enjoy my present of letting my coonhound out so he can bark until his little heart is content. Dear Giveaway Gods, I know I was lucky enough to win an AWESOME giveaway this morning...but please, please, oh please...let me win the Scooby-Doo giveaway for Lil Miss. Dear Dish Network, I think it's total and complete CRAP that you are dropping Fox. It really pisses me off that I won't be able to watch Fridge OR Glee. *pouts* Dear House dogs, The point of the housetraining pads is for you to go to the bathroom ON them, not next to them. And really...you aren't puppies, it's stupid that you even do this. Dear Little Man, I know you don't know, but I thought I'd let you know that you save me. I can be on the edge of the cliff and I can nurse you or even just hold you close and the tension just melts away. I don't know how you do it, but I'm so thankful you do. And so thankful to my Heavenly Father for both you and your sweet sister. Alrighty kids...your turn!

Chicken A La Bonne Femme

2010-10-21T05:03:00.000-07:00

at least that's what it's called in the cookbook...but either way..it was good! I can't remember where I read it/heard it/whatevered it-but the other day it was asked "Do people READ cookbooks anymore?". Um...I do..all the time! Then again when I was a kid I liked flipping through the encyclopedia (I still do actually). When I'm out at the farm I snoop through my parent's kitchen cabinets-my Mom calls it shopping. They are bulk buyers and graciously take me along for the shopping trip (Friday-yay!!) AND give me free range of all their freezers (2 deep freeze), fridges (2 standard) and plentiful cabinets. When it's the end of the month and we're out of groceries..I shop at Mom and Dad's first! So when I was 'shopping' the other day I opened a cabinet and there were cookbooks staring back at me...a bright yellow one with a green binder seemed to pulsate and call out an eerie "yuuuuuuum" to me. I tenderly plucked it from it's hinding place and brought it home..I flipped through the first pages and had to put it down to go to the desk and get my highlighter. This cookbook is a Layfayette, LA cookbook..so it's all kinds of cajun and homecooked stuff...and there is a TON of stuff I want to try in it! However ALOT of the recipes say things like "will easy feed 47,000 people" so I had to cut the portions down ALOT. Is it healthy...Nooooooo, but was it tasty...Yes, I'll say it again...Yes. You need- 3 potatoes (peeled and cut in half-or leave the peels-but cut them in half) 2 chicken breasts 1/2 lb of bacon 1 onion (peeled and sliced-set aside) That's it. No really. That's it... Turn your oven on 350. Cook the bacon until crispy, then remove from pan. leave the grease. Season the chicken (I cut mine into chunks) with whatever you want to-I put cajun seasoning on mine. Brown seasoned chicken in bacon grease (again, NOT healthy)-remove from pan.. leave the grease. Brown potato halves in bacon grease/chicken drippins. 8x8 baking dish..let's layer! chicken potato onion bacon -repeat if you can..if not..no biggie. Bake covered with foil for about 30 minutes. The whole time it was baking I was thinking "where is the wet?" there is no cheese, no soup, no broth...so how is this going to stay moist? It's oven magic..that's all I know. Because this WAS moist. We inhaled it topped with salsa and it will come back to our dinner table soon.

A little bit of help, please

2010-10-20T06:07:00.001-07:00

Two seconds..seriously...just click, click..done..and you can vote for Little Miss! Please oh please?? Also if you could ask everyone you know to vote too? That would be awesome! xo

Dear,

2010-10-18T07:44:00.001-07:00

I had so much fun doing my "Dear" post..I'm gonna make it a weekly thing? You mind? Hope not! Let's have fun with it!

It will have to be a mix of serious and silly, b/c that's what I am...let me start with the serious-

Dear Cancer,

I HATE you. I know hate is a strong word, but I really do. Last week I got the news that my friend Joanna lost her fight with you. Does it really make you feel good that she's leaving her 4 children (all under 10 btw), her sweet husband, and all her friends that loved her crazy personality? I know, I KNOW that Heavenly Father has a plan for all of us. I KNOW that when it's time for us to go home to him, we'll go. But in the meantime, you are making our brief earthly existence even more heartbreaking than it needs to be.

Dear Hayfever,

You suck. You make it impossible for me to enjoy this luscious fall weather we're having without the foggy, drug haze of an allergy pill so I can breathe in said fall air. You make it impossible for me to have the windows open unless I want to have the bottle of allergy eye drops attached to my face. And outdoor activites with the kids? Yeah..can't do it. Thanks for that. Again, you suck.

Dear Red Robin,

Are you REALLY that stupid to have a local high school football player be our server on a Sunday when the Chiefs are playing? Thanks to the fact that he was more interested than the game than our table, I sent you a scathing email about the crap service we got. Good thing the Mt. Olympus burger was awesome or I would have lost it right there to the manager in person.

Dear Jessica,

I love all your recipes, I love that you have a site for healthy kid's eating, and I LOVE that you are doing a Bake for the Cure week!

Dear Readers,

Please go to Jessica's site and leave her a comment on her Bake for the Cure recipes, she's in a contest and it's awesome, and since she's my buddy..I really hope she wins!

Dear Giveway Gods (I totally typed dogs first btw),

I really, really, REALLY have to win the Scooby Doo prize pack for Little Miss b/c she's obsessed with it. So please, please, PLEASE let it happen!

Dear Self,

The floor won't vacuum and shampoo itself. You have company coming over in about 2 hours and the house smells like dog piss. Get off the blogs and get to work.

How about you? Any "Dears" this week??

A weighty matter...

2010-10-16T06:54:00.001-07:00

I know it's not impressive to any of you....but it was a HUGE deal for me. UNDER 200. I know, right? You might have been thinking I was mortified to see that my weight had gotten to 199...no..I'm relieved..happy..thrilled..that it is DOWN. Do I still have about 60lbs to lose before I'm where I want to be? Yes. Did I make my birthday goal of losing 20lbs? No Did I lose about 11 by that time? Yes Do even my feet look fat? Yes..blech. Weight is a weird thing. There are lots of things for me to consider...so stick with me a sec- 1. BOTH of my parents are overweight-they have NEVER been critical of my weight..ever. My Mom is the first to offer to take me shopping when I need a bigger size. And my Dad will be the first to tell me when I've gained weight, but he would never tell me to lose it. 2. I purposefully didn't try to lose weight between pregnancies and I used being pregnant as a food excuse. BAD. 3. I constantly use the kids as an excuse to NOT exercise-but really..it's a pretty good excuse. I don't sleep b/c the kids sleep with us therefore I am tired ALL the time. I'd like to think the time I spend monitoring ='s chasing the kids daily counts for something. Even trying to write this post I've had to take multiple breaks to get Little Miss out from under the desk (between my legs) and let Little Man chew on my finger b/c he is teething. If I can't even write a blog how the F am I supposed to get on a treadmill? 4. I really dislike going out in public. Mainly b/c I'm afraid I'll run into someone that knew the 'old' (='s thin) me and judge me. I'm esp afraid of running into them at an eating establishment. So there's that. I found a blog this morning and a book review. Not only is the blog writer brilliant, but she really makes me want to read the book she reviewed. She's got an awesome weight loss/eating/happy story and I'm just enamored with her site now! And..she's giving away a copy of the book...from her description..I want it! Another blog favorite of mine goes over SO many good principles, but I don't have an answer to her question "What does it mean to you to eat intuitively?" I need to find that answer, and maybe the next 60 will be easier to get off.

Chile-Cheesy-Chini-Casserole

2010-10-16T05:22:00.001-07:00

So the other day I was with my Dad and Little Miss at this roadside stand for pumpkins and I spied some zucchini...I love zucchini (Husby..not so much)-they were 3 for a buck and the PERFECT cooking size. You know what I mean right? Just like eh...and inch and a half in diameter and not gigantic but not tiny. And zucchini season is quickly ending. Sad. That and strawberries are my summer loves!

But what to do with them? I was at a loss for dinner the other night..so I played on Swagbucks a little while looking for zucchini recipes and found one at About.com (btw...both about and swag are awesome sights, just sayin').

However, I didn't have the recipe components that I needed...I had most of the them...but not all of them. AND I had my in-laws to feed too.

So what does Suzy do? IMPROVISE with what you have! And I did..and it was goooooood! 1 package Roasted Poblano turkey sausage

3 smallish-medium zucchinis-cut in half moons

Cheddar Cheese (shredded)

Pepper-Jack cheese (I had slices, but whatever works)

1 cup sour cream

2 eggs-divided

2T ap flour

1/2 cup italian breadcrumbs

cajun seasoning (just stay with me folks)

2T butter-melted

Oven on 350

8x8 pan (greased)

take the sausage out of the casing and brown it

get some salted water boiling and put your zucchini in there for just about 5 minutes-don't get soggy but cook a bit..take them out and put them on a baking sheet and sprinkle with the cajun seasoning

Mix together egg yolks, sour cream, and flour

In another bowl beat the egg whites until peaky, then fold into the yolk mix

Got your cheese out?

Time to layer!

Pan-1/2 of zucchinis + 1/2 of egg/sour cream mix + pepperjack cheese + ALL the turkey sausage

then repeat other 1/2 of zucchinis + other half of egg/sc mix + cheddar cheese

Mix your melted butter with the breadcrumbs, top it off and put it in the oven for 30 minutes.

Yuuuuuum. Really..it was. I loved it! I think you could easily sub potatoes if you aren't a fan of zucchini (or if the husband isn't a fan, like mine). Best part about this? Even though it had kind of a sour cream custard thing going on..it wasn't heavy, at all!

I can't stress it enough to NOT be afraid to experiment and improvise in the kitchen! I think that is the biggest thing that blogging has taught me! I see all these great recipes, but I don't always have the resources to go to the store and get EXACTLY what it calls for..so I make do, and I'm so glad that I do!

The Great Green Pumpkin

2010-10-13T05:40:00.001-07:00

Have you ever seen a wooly worm THAT tiny?!

Hades dread steeds...I'm in love! (If you didn't pick that up..it's a reference to PC Cast's Goddess of Spring)

Holy smackerelli...Chocolate Peanut Butter Bars

the ONLY things I did differently was I subbed honey roasted peanut butter, didn't put in the peanut butter chips (b/c I didn't have them)-I used honey roasted peanuts..about 3/4 cup and the same amount of chocolate chips. Good right out of the oven, better the day after!

Gut-bomb...or Chili 5 way..and chili that I REALLY should have written down exactly what I put into it b/c it was AWESOME!

And..the Great Green Pumpkin Monster!

the pumpkin/greek yogurt mix from the parfait

two handfuls of baby spinach

a pumpkin spice coffee that I'd already added 2 sweeteners and some half and half to

1 frozen pumpkin

='s DEEEEEELISH!! I've been running back and forth to the farm this week helping out my parents. They've got a new set of triplet baby goats (AWWW), and the last storm we had knocked over the pear tree..didn't uproot it though! I hopped on Dad's tractor and we were able to pull it up and reinforce it. I also brought home 2 5 gallon buckets of pears...they are Kieffer and I really have NO idea what to do with them! Any suggestions?

I might just juice them all and drink myself into oblivion! I do love Pear Juice!!

You know what else has layers?

2010-10-12T06:08:00.000-07:00

Parfait. Errbody likes parfait. You ever met a person you say "hey let's go get some parfait" and they say, "Hell, no I don't like no parfait." I got the inspiration here. Pumpkin Quinoa Parfaits (very loosley adapted from the above link) 16oz vanilla greek yogurt 2/3 cup canned pumpkin 1t cinnamon 1/4 t ginger 1/4 t nutmeg 3 packets of sweetener cooked quinoa 'crumbly stuff' Layer and devour! Now...let's discuss the crumbly stuff for a second. The original recipe calls for graham cracker crumbs..then I thought that gingersnaps would be good...then I remember that I had a bag of oat/gingersnap/pretzel crumbs from a Strawberry Pie this summer (for the record the pie was AMAZING-but fugly. seriously..my Dad said it tasted great once he got past the fact that it looked like dog puke-thanks Dad.) So my crumbs at the bottom was oats, gingersnaps (for the life of me I keep trying to type gingerspans...geez), and pretzels that got zipped in the food pro. Yum. Ginger and salty pretzel....nom nom nom! And NOW let's discuss Greek yogurt. Um. I kept hearing all these GREAT things about Greek yogurt. Naturally no fat, protein is in there, tastes better than regular, etc. I have TWO glaring problems with yogurt-1)the consistency-I HAVE to mix it with something-the parfait idea TOTALLY works! 2)the TANG. That's why I like Yoplait so much, b/c their flavors overpower the tang. Just know if you haven't already had Greek yogurt (I might be the last person on the planet to try it) it is the epitomy of TANGY. *puckers* However...once you mix the pumpkin, spices, and sweetener in it..it really tones it down. Whew! I really enjoyed this parfait...in fact I'll have another for breakfast this morning! Parfait might just be the best damn thing on the planet.... bonus admiration points if you can name the movie I've been quoting in this post!

Cat hate...

2010-10-05T11:30:00.000-07:00

Soooo a couple weeks ago my cats (we have two) were acting like complete jerks. Typically they get a little food in the morning and a little food at night when they get put away downstairs (we put them up at night b/c my cat-Tapioca is a hellion at night and had a tendancy for breaking things at 1am). Well...again I say they started being jerks. When it came time for bedtime, they wouldn't go. They'd scoot under the bed, they'd avoid us at all costs...and when we could finally catch them they'd scratch and fight.. not typical behavior of them. So I nixed the a.m. feeding so that way they'd be ready to go to bed when it was time b/c bed would equal feeding time. However Trump-my husband's cat..continues to act like a douche. Example....grabbing random things off the counter and dragging them about the house. Today's victim? My half full bag of powdered sugar I didn't put up. Trail from the kitchen to the hallway..and that white thing? That's my daughter's socks..he carries them off and chews them up.

My counter and part of kitchen floor....

The Prick himself, apologizing later. Don't let that face fool you.

Dear,

2010-10-04T08:16:00.000-07:00

Dear Body, I know I've put you through alot these past few years. I mean Hell, two babies in two years, it's not easy. However I don't really think it's fair for you to retaliate in the form of Stomach Flu, a Head Cold, a week off, then Stomach Flu again. I get that I need to sleep more, I get that I should take better care of you, but you aren't making it any easier. Dear Monday, You don't mean anything to me anymore really. We used to be enemies you and I...now I silently long for the daily work grind that I no longer have. Dear New Neighbors (x3), I really preferred living on this street before you moved in. Dear Kids, Mama is sick. So if there is any chance that you guys could be quiet and sleepy today I'd love it. Really. My body won't cut me a break...maybe you will? No, ok..just thought I'd ask. Dear Mother in Law, Thanks for the incoming drop off of Pepto....and handling a business call for me. Do you guys have any "Dears" for today?

Mocha Tiramisu

2010-10-01T06:59:00.000-07:00

Mocha just means 'chocolate', right? Mocha Frappe is alot more fun to say than Chocolate Frappe..or Latte or whatever-te. Husband-who could eat spaghetti 7 days a week mentioned he'd like that for dinner. *sigh* It's quickly becoming meatloaf to me. Meaning...my Mom made meatloaf ALOT when I was younger and now..I don't really like meatloaf...ie spaghetti='s meatloaf. So..since I knew I wasn't going to love the main course...I had to make sure I'd like dessert, right? I love me some tiramisu. And honestly..the last couple of times I've had it out at restaurants...I've been disappointed. So yesterday I took to the internet...searched out some recipes...tweaked them a bit and made my OWN. It's better that way anyway right? Chocolate Lady Fingers-the easy way (adapted from here) 2 eggs separated 1/3 cup white sugar 1/4 cup + 1T ap flour 2T dark cocoa powder 1/2 t baking powder Oven at 400 Parchment line (and spray with cooking spray) a baking sheet In one bowl beat the egg whites until they are at soft peaks, then add 2T of the sugar and beat them again until they are more peaky. In another bowl beat the yolks and the rest of the sugar until it's pale. In ANOTHER bowl sift the flour, cocoa, and baking powder. Add 1/2 the whites to the yolks-stir gently until incorporated add flour mix-stir gently until incorporated add remaining whites-fold/say it with me-stir gently until incorporated. Now...take this mix and pour it onto your greased parchment. Don't question..just do, ok? Spread it out a little..but not too much b/c it will spread as it bakes anyway. Bake it for 8 minutes. Take it out..let it cool..while you do the rest- Tiramisu (adapted from here) -the white layer 8oz cream cheese 3/4 cup heavy whipping cream 1/3 cup sugar -the coffee layer 3/4 cup cold coffee 1/4 cup Kahlua 1/4 cup vanilla syrup Now that your chocolate cakey thing has cool...cut it into strips. Assemble! 8x8 pan, white on the bottom, dipped strips, white, dipped strips, top with white layer and shakey-shakey of cocoa powder-cover and fridge for at least 2 hours. It's an agonizing wait...but it's totally worth it!

Petite Pierogis

2010-09-30T08:08:00.000-07:00

Carb fest eh? Mashed potatoes wrapped in dough? Um..not the healthiest dish..but dang..soooo good. And ALOT easier than I thought it would be! My 'line up' -dough in the silver bowl, masher mix in the bowl with the spatula, extra flour for dusting, biscuit cutter and wax paper lined pan.

I rolled the dough out supa thin...like really thin. My goal was to be able to see my table design through it, but it didn't get THAT thin. But I'm guessing it was at least 1/8 inch thick..if not less.

Little Miss (who is 2) took this pic of my petite pierogis!

Mmmm....dinner...

Sour Cream Pierogi Dough-(adapted from about.com)

4 cups ap flour

1 cup water

1/4 cup sour cream

1/2 t salt

1 egg

In your mixing bowl put 3 cups flour and all the other ingredients. Add the remaining 1 cup flour until you get a smooth dough. Cover and set aside for at least an hour. My filling was leftover mashed potatoes (about 1 1/2 cups) + about 1/2 cup shredded cheese (I used the 'melts' shredded kind)+ 1/2 an onion that you run through a mini chopper or food processor..or if you want you can grate it in..just make sure it's really really tiny.

Once the dough has hung out for a while-roll it out really thin (see photo and note above), cut it into rounds, and fill...I used about 1 teaspoon of the filling, and used a little bit of water on my finger to get the pierogies to seal.

Then I popped the tray into the freezer.

I only pierogied up 1/2 of this b/c I was running out of time. and 1/2 of this prepared will get you about 30-if you don't have a toddler that is trying to help you 1/2 will probably get you 40-50..so the WHOLE thing will make a ton. Feel free to cut down the recipe for your needs...OR make them all and put them in the freezer for later.

Now..cooking them.

This is how I did it..and it worked out GREAT-Put two pans on at the same time

two pans...one big saute pan with some oil (about 2T) a chopped up onion and about a dozen chopped up baby bella mushrooms.

the other of water to boil.

by the time your water gets to a boil your veggies should be getting soft-

Put 1/2 a stick of butter into the pan with the veggies-

put some frozen pierogies in the boiling water. They'll float when they are done, then you remove with a slotted spoon and put them in with the butter and veggies to get nice and crisp.

By the time your pierogies are done...your mushrooms and onions will be nice and carmelized. Yum.

Sorry this post is kinda bleh..more just recipe and clinical than witty and fun. I'm having a very bad Mommy week...Little Man is teething and Little Miss who I 'thought' was pretty much potty trained has totally backslid. Boo.

I'll try to be back to my normal self really soon! Promise!

My battle with biscuits

2010-09-27T05:53:00.000-07:00

I spent a good amount of my childhood in the south. My Daddy was born and raised in Arkansas. And I don't like biscuits. *hangs head* Dry, crumbly, dry, flavorless, did I mention dry? Generally..I'm not a fan. In fact I'll choose ANY other breakfast carbohydrate OVER a biscuit. Egg Mcmuffin, yes please! Croissant-wich, double yes! Even toast..that's right...TOAST, Hell....I'll take a piece of UN-toasted bread BEFORE I'd take a biscuit. I remember summers I spent in Indiana with my Granny and Papaw. I LOVED Granny's gravy..but she always made biscuits with it. So Papaw (who only had one hand btw) would wait until she left the room and would frisbee me a piece of loaf bread across the table in exchange for my biscuit. Loved that Man! When it comes to biscuits..homemade just wasn't for me. I gladly revolted against any semblance of heritage and bought them in cans. My Dad was horrified. He makes biscuits almost daily (probably another reason I don't really like them) He has his standard recipe and I've known that recipe for years. I finally tried it on the Husband..and he liked them...so I made them some more..and they were SO hit and miss. Usually..in my opinion..miss. When Dad would try my 'biscuits', he wouldn't even CALL them biscuits-he'd call them "bread like things". No really. But then I made a new blog friend and I began following her religiously. She made biscuits, I had the things she made them out of, and I figured if they sucked, well...I really just wasn't a homemade biscuit gal. I'd hang up any claim of southern I had and start wearing the scarlett Y for yankee *gasps*. I followed her recipe here (doing a half recipe)

And I will never again stray. These are the PERFECT biscuits. They are what all biscuits SHOULD taste like. They are what biscuits should STRIVE to be. I made them (again) the other day and took some to my Dad.

"What are these?" he asked.

"You tell me" I said..

"Well...*taking a bite*-it's flaky, buttery, good mouth feel, this is a BISCUIT!"

I FINALLY got the Dad-biscuit approval!

And...I finally LOVE biscuits!

Biscuits (barely changed from the recipe linked above)

2 cups self-rising flour

1 stick of butter

1 1/2 cups whipping cream

Cut the cold butter into the flour until it looks crumbly. Add whipping cream until it comes to a good dough texture (not too dry, not too sticky). Lightly roll out on a floured surface, cut and bake at 400 until golden (about 10-15 minutes).

My biggest biscuit test..the day after test (aka if they are edible and good the day after) they pass. So even though I make a half batch of Moogie's recipe-you can easily eat these ALL week.

Go make some biscuits kids!

Things I cannot make...

2010-09-23T06:38:00.000-07:00

It's ok to admit that you can't do some things. I mean we can't be perfect at everything...and that's ok. But this place...does ALOT of things perfect. It's this little Mennonite bakery (just outside of Richmond, Missouri) and if you don't know where to look, you'll miss it. And you will miss out. It's a small little building and you walk in and your nose is instantly romanced by smells of yeast breads and fresh pies. They have a deli case full of meats and cheeses. They have shelves full of homemade pickles, jams, jellies, and marinated mushrooms. They sell saffron..like the actual little threads. But I go there for these...

in the unassuming cellophane bag, they don't look that impressive. That's the tricky thing about this place...everything is packaged so simply that you don't expect much...and everything exceeds expectations.

Behold! The chocolate crinkle cookie between my non-manicured fingers. It's my favorite cookie. And it's a cookie I can't make...I know b/c I've tried! They mix the dough up in 5lb buckets and keep them in their walk in cooler. And I think they must be using DARK cocoa powder. The edges are just a tiny bit crispy and the center is moist and soft, like a flat brownie. They are perfection.

And this one? Eh..it's just a picture I snapped out at the farm that I thought was kinda cool. Very hillbilly-chic. Dad's old truck (which is actually my old truck) and Pepper (one of the 12 dogs-not kidding) atop a pile of tarped off hay.

Buffet update-when I told my Mom my plans for painting it she said "it hurts my heart to think of it painted" I countered back with-

"really, painting it is such a problem, but the fact that it's been outside in a storage shed for over a year and is now peeling and falling to pieces (literally) doesn't phase you?"

The double standard is REALLY annoying.

Reubens and blueberry bars

2010-09-21T06:38:00.000-07:00

Not usually two things that go together...and that's ok..b/c I didn't even make them the same day! But I'm happy to give you guys something savory AND something sweet in one post! Reubens are at least a once a month thing at our house. There isn't any special trick to them-but they are sure yummy! Rye bread pastrami or corned beef (from the deli) big eye swiss thousand island dressing bavarian kraut-I used bavarian instead of traditional b/c it's sweeter..and I like it better. When I do my reubens I use alot of foil....a foil lined baking dish to keep the finished sandwiches warm in a 200 degree oven. And a foil lined bottom of a just smaller pan to squish my working sandwiches. I don't have a panini maker..but this way works too! I put them together like a grilled cheese... butter the bread then add the meat then cheese then dressing then kraut then the other buttered bread. You just use however much of the fillings that you want. I usually use one piece of cheese, about 1-2 T of the dressing, maybe 3 T of the kraut, and eh...3-4 slices of the deli meat. If you don't like pastrami or corned beef...sub turkey...turkey reubens are really good too! Oh blueberry bars..how do I love thee, let me count the ways. -I love how you aren't that sweet -I love how after two days you are better than on the first day b/c you are softer -I love how crumbly you can be -I love how since I tossed in whole wheat flour it makes you in my mind-a health food. I think the thing I love most about blogging is I've tried more recipes than I ever would have having NOT been in the blogging world. I love how you see a recipe on a blog (I saw this one on Can you stay for dinner?) and they got it from somewhere else (smittenkitchen) who got it from somewhere else (allrecipes.com)it's like blogwide sharing..and that's the point isn't it? Well I had some blueberries that needed to be used. You guys know that Little Miss is a fruit bat and my parents willingly load her up with fruit. What you don't know is that even though they buy her a wide array of lovely fruit..she really just eats the grapes. And I wanted to bake. But I'm also trying to lose weight...so of course I decide to make something with fruit in it b/c that automatically makes it more healthy, right? Sure it does! Blueberry Bars Oven at 375 Line a 9x13 baking pan with foil, then spray the foil with cooking spray The crumbly part- 1 cup sugar 2 cups AP flour 1 cup whole wheat flour 1 t cinnamon 1/4 salt 1 egg-beaten 1 cup (2 sticks) cold butter Zest of one lemon Toss the flours, sugar, cinnamon, and salt in a bowl, then cut in the butter with a pastry cutter, then mix in the egg and the zest. Press 1/2 of this mix into the bottom of your prepared pan, and set the other half aside the berry part- 4 cups of blueberries 4 t of cornstarch 1/2 cup sugar the juice of the lemon you zested Put that on top of the pressed part, then top it with the other 1/2 of the crumbly. Then bake it for about 45-55 minutes or until the top is a nice golden color. Stand and salivate until they cool. Devour one immediately. Then stash the rest, b/c really they are better when they are a couple days old. In fact I might have had one, ok fine 3, with my morning coffee. I think you'll love them too!

honey scented memories

2010-09-20T06:18:00.000-07:00

A pretty sad sight huh? But one day--hopefully soon...she'll be beautiful again. The last remnant of my Mom's first marriage. She was rescued from the Ex's inlaws laundromat (say that 5 times fast). This buffet has been a staple of my existence. It's been moved from state to state, house to house, room to room, and it's always been one of my favorite pieces of furniture. Then a couple years ago my brother and sister in law bought a house and took this with them. I was pissed. There, I said it. Pissed. This piece of history hadn't even been OFFERED to me, and boom...there it was..in their house...with a terrible dark stain job. I wasn't happy. However fate had a different idea...from my last post you guys know I fully believe in fate...my brother and sister in law are downsizing and it 'didn't fit in the storage unit'-and the poor baby was dumped, literally in the back of my Dad's pick up truck. He called me-semi distraught b/c he can't move it (he's got mondo back issues), AND they don't have room for it anymore b/c another piece of furniture took it's place. I claimed it then and there, I apologized to my husband b/c I knew it was in a terrible shape even before I saw it, and we went and got it. Right now she's hanging out in my in-laws garage until I can sand her down and paint her. I'm thinking keep the distressed (b/c she is an antique) and maybe paint her an antique white, or maybe even a pale sage. Any DIYers out there have thoughts for me? I'm a 2 pink packet sweetener + creamer gal for my coffee...and I'm LOVING this new one from Coffeemate...back in the single day there was a coffee house that I spent so much time in they named a latte after me-it was the Suzy Spice-a honey, vanilla, and cinnamon latte. This creamer really makes me think of it. Gosh I miss that place! They had a German Chocolate Mocha, and a Cinnamon Roll latte that would make your eyes roll back in your head. I probably spent at least $200 there a month....scary huh? Oddly enough they closed about a year after I moved from Kansas City. Rest in peace The Perfect Cup. I've got an extremely squirmy and almost 19lb baby on my lap (well baby check today for Little Man). I'll be back soon with a couple yummy recipes for you guys!

Finally, right?

2010-09-16T20:38:00.000-07:00

It's me. I'm back. With some yumm-yumms and traditional Suzanne-randomness that you all so crave and admire *coughs* Have you been keeping up with my WLB blog? Meh..me neither really. I got hit with the stomach flu last week, then this week a head cold..wah..wah...wo is me. I'm sick of being sick. I was doing SO well..getting on the treadmill and such then WHAMMO...sick+sick..boo. My energy is slowing showing up again..it's like that party that you went to in high school, and the ONLY reason you went is b/c that 'guy' might show up..but he didn't show up until the VERY End of the party...'guy'='s my energy at this point. BUT I have lost almost 10lbs. Woot for me! Yes..it's after 10. Yes..it's after my bedtime. But I'm full of thoughts...so I'm letting it fly. Also...I'm going to change up the blog a bit..so be ready. I won a giveaway for a blog makeover..so I need to jump on that...Aaaannnndddd.... I figure my brain isn't limited to food alone. I've got lots of stuff to talk about. Like things that annoy me. Days of our Lives. Vampires and other mythical things My absurd obsession with PC Cast books Trying to manage being a stay at home mom and wife housework and my hatred for it my dogs that piss on things they shouldn't.... But first- the picture... Chipotle-honey-lime shrimp tacos!! 1/2 pound of peeled/deveined shrimp (I buy them that way)-tossed in some taco seasoning and fried in some butter until they are done. flour tortillas shredded romaine cheese-chicka-cheese sour cream CHL sauce- 2 chipotles in adobo sauce (they come in a can in the mexican food aisle) 2 T honey zest and juice of one lime 1/4-1/2 cup vegetable oil run all this through a blender until it's smooth. 3 shrimp on the tortilla-CHL sauce on the shrimp-other toppings listed- PARTY IN YOUR MOUTH. I have leftover CHL sauce..and I'm not afraid to use it. In fact I can't WAIT to use it b/c I'm pretty sure it will be good on everything! One more thing...well..more than one...I think there are 7 questions. :) My buddy The Frisky Virgin (don't you just LOVE that blog name..you'll love her too..just read her stuff) tagged me! She also gave me an awesome bloggy prize, but I'm kinda slow and not sure how to post it...do I just save the picture of the prize and do it that way? eh? Here are the questions she wanted to know my brilliant answers to! 1)Do you believe in fate? why or why not? Yes. Take my relationship with my husband...we knew each other when we were 16-that's when we met. But we didn't date. We liked each other, but we didn't date. We went our separate ways. Years later-met up, dated for 13 weeks then got married (a story for another day)-I've traced my lines back of things that I could have done. Directions I COULD have gone in and somehow...he would have ended up in those places at some time or another...so I think it was fated. *collective AAAWWWWWW* 2)If you could marry/date any supernatural being/superhero, who/what would it be and why? Gah....toughie. You are probably expecting me to say Eric from the Sookie books, or Edward from Twilight. Well..there is that allure for that...yes. But...Eric is a complete narcissist and Edward is WAY too moody for me. I pick...Clan Fintan from PC Cast's Divine books. If you haven't read them..you need to...seriously. He's so awesome. Ok..so he's a centaur...but he can totally shape shift into human (giving away that part of the book for you) and he's spiritual and knows feelings. Uh...wow. Chills just thinking about him. 3) Which one: Harry Potter or Twilight, why? I might lose readers over this one. But I'm going Harry Potter....BECAUSE the Twilight movies are killing it for me. I loved the books..LOVED the books...but I'm not loving (and honestly barely liking) the movies. However the Harry Potter books...loved them...and the movies...make the books even more real and awesome. 4) Are you a morning person or a night owl? It varies. Two babies in two years has REALLY jacked up my schedule. I'm leaning on the side of night lately. I rarely fall asleep until after 10, and even then Baby Boy is usually wanting to be bed around 12 then again around 4. Sometimes I'm lucky enough that he'll let me be lazy and just side nurse, but generally I'm up with the nursing pillow across my lap (which is actually a really soft body pillow-so comfy) and I turn the tv on...bad habit...esp b/c I LOVE infomercials. 5) You have three wishes that will come true: What are they? -to have my 16 year old body back. I respect my body that I have now b/c it grew and nourishes two babies...but I want the old one back. The one that was toned and slender and beautiful and athletic (even though I didn't do sports). -a big house on at least 20 acres somewhere. I hate living in town. -money. but not just any kind of money. secret money that my husband doesn't know about and that I don't feel guilty spending on crap for myself instead of helping with groceries and diapers. 6) What is your favorite? :Classic film, rom-com, fantasy, animated? All of the above. Really...I honestly CAN"T pick a favorite movie. It's not possible for me. My favorites are widely ranged...I love old musicals like Seven Brides for Seven Brothers, old non-musicals Gone with the Wind. French Kiss is my all time favorite rom-com....I know it inside out and upside down. I guess my interest in Tim Burton movies would fall under fantasy...weird twisted scary fantasy...but Beetlejuice is another top 10 favorite. And I can't ignore cartoons...having kids that watch animated stuff all the time really reminds me of how much I love some cartoons....Alice in Wonderland is just great to me. I'm a movie head....it's rare and I can honestly say its only happened a couple times that I watched a movie and then felt like I'd wasted time and brain power. One of those times was Solaris...sorry George..I just didn't get it. 7)What is your favorite kind of music? Gah! Another one I can't pin down FV sorry! Instead I'll list my favorite stuff..it's ALL over the place....Robbie Williams-I love this man. LOVE him. If given the opportunity I'd like to do bad things with him. *swoon* I love his normal stuff and I ADORE his "Swing" cd where he covers old Frank and Dean stuff. Also..love Frank and Dean stuff.... I have country roots....I love Patsy Cline's Heartache album, and Marie Osmond (yes...I just said that),Charley Pride, John Anderson, ooh ooh The Gatlin Brothers. Favorite country right now is Lady Antebellum...my favorite country male of all time? Ty Herndon- I love his voice. If he and Robbie want to duet at my funeral-that would be awesome. I'll be sad that I missed it! If I went on with my other favorites...we'd be here all day...but that's a glimpse! That's FV for the GREAT questions and for reigniting my blogging fire!! :)

Breakfast + Fruit ='s Happy

2010-09-03T05:51:00.000-07:00

I'm trying really hard to incorporate fresh fruit into everything I eat lately. Mainly b/c my parents keep our fridge full of it for Little Miss (yes..we're spoiled like that). It should be simple right? And it is...really. Raspberry Cream Malt o Meal with a sprinkle of Cloves... yes..cloves...yes I know this is a VERY strong spice, and yes I just used a tiny bit...it was really good. I'm usually a cinnamon girl...but cloves are a nice change and still in that same family. Oh...ha..and um..a healthy pat of butter. This however...might just be my new obsession. Aarti calls it Quinoa Porridge, I can't call it anything b/c when I'm eating it I'm without words and my eyes roll back in my head. I didn't make it the same way she did...I cheated...

2 cups of water

1 cup quinoa

into the microwave rice cooker and into the micro for 15 minutes and you have PERFECT quinoa.

My medium saucepan was still dirty from making Malt o Meal the day before *shrugs* but it worked, so don't judge my laziness, k?

when I discovered how perfect it was, I couldn't help but dig in and since I'd been inspired by Aarti's post earlier in the day I went sweet...

1T butter

1T brown sugar

and a handful of pitted Bings later...

O.M.G.

With the natural nutty flavor of the quinoa-the butter/brown sugar duo took on a totally caramelly flavor. Yes..I know that is the base for caramel BUT I'm usually a bbs duo girl in my oats and it NEVER has tasted like this before.

The little pieces of the quinoa nesteled themselves into the cherries and gah...just divine...I'm getting goosebumps even writing about it and as soon as I finish...guess what's for breakfast?!

Quinoa folks, it's not just for side dishes.

time to work...

2010-08-30T04:12:00.000-07:00

on working THESE babies off! Ok...I did only have ONE...but it might have been the second hardest thing in my life. The first being childbirth. My blogging buddy Heather is who posted the recipe...eep a couple years ago and it's been on my 'to make' list. Well..the wedding anniversary was last week and instead of a cake or cookies...I made cinnamon rolls. This recipe...will now be my go to recipe! They are pretty quick and VERY deceiving...what do I mean? well..I mean that mine didn't proof in the pan that much..so I was scared that we'd be having cinnamon hockey pucks (sadly it's happened to me MANY times before b/c I have no patience)-but it's like these babies were just waiting for the comforting, warm hug of the oven..because once inside...they grew! And they were divine! :) I made two 8X8 pans full....Husband had 2, I had 1. I took a pan over to a friend's house (she's less than 2 weeks from baby time-yay! and he's our go-to guy), and the 4 remaining in OUR pan I shared with Husband's Aunt (my favorite one..sshhh!), and his parents and brother. Get Heather's recipe here....you won't regret it! Another quick anniversary note...we went to Fogo De Chao for our celebratory dinner. Um...WOW! VERY good!!! I'm a huge carnivore..but I could have been totally happy and satisfied with JUST the salad bar! Huge hunks of aged parm, wedges of swiss and manchego, fresh crisp asparagus, onions marinated in red wine vinegar and oregano...lots of different chicken and potato salads...it was just all amazing. And ...their 'cheese bread' they bring to the table....popovers..I'd never had one and now I'm just itching to buy a popover pan and make some at home! They were so good! Then came the meat....I thought I'd be more 'just give me chicken' since I'm not a huge steak eater..but the rib eye was my hands down FAVORITE. None of the meats needed ANYTHING...no sauce, no salt, nothing but a quick cut up on the plate and put in your mouth. Delicious!! If you have one near by, you should go!

a long linky post!

2010-08-27T08:23:00.001-07:00

Have you all missed me? Hopefully a little, right? I haven't been doing a TON of cooking...no really..I haven't. Because I'm trying to lose (a ton) weight...I got chosen for Season 2 of Win, Lose, or Blog! But I have cooked up a couple things... My Ma's birthday was the 17th...so I baked her up some banana cupcakes with honey-cinnamon frosting! I took inspiration from Martha and didn't change up much..cept for more cinnamon b/c my Ma is a cinna-holic. I did allow myself ONE cupcake...and actually..only ate half (self control was hard on this one!)-the cupcakes have the banana bread taste,but not the dense heavy texture..they have the nice light cakey texture. Also, my Dad praised me that the frosting really didn't overpower the cake...yes!

I'm a Food Network addict and one of my new favorite faces is Marcela on Mexican Made Easy. Husband has a MAD crush on her-totally understandable b/c she's a babe. He loves listening to her talk-I can fake it to make it on speaking spanish..but since she is from Mexico she can say it effortlessly...like PO-blanos, and Chiles (but it sounds like Cheee-lays). And when she made Stuffed Poblanos..aka Chile Rellenos, Husband and I both declared we needed to try it. Warning....unless you are Marcela and have the Food Network staff at your disposal...have another person helping you with this. It was difficult, but SO worth it!

Can it be-a, and italian quesadilla?? You know where Healthy is right? Ok..go there, but then take a left and go a few blocks, then take ANOTHER left and go down until you get to Ya-Kiddin-Me St. See..it's still in the neighborhood, but it's not REALLY healthy. Flat-out wrap + pesto (healthy...) + pepperoni + italian blend cheese (not healthy)='s awesome lunch!!

Last year a bloggy buddy of mine did 12 days of Oats to get in the Christmas mood. And where it's not Christmas (Yet)...I had some blackberries I wanted to use up..so I did them Heather style-old fashioned oats, a little butter and brown sugar, blackberries AND blueberries. It might very well be my new favorite way to eat oats!!

Ah..cherries...bings how I love thee...I do not however, love your PITS! I'd love to eat you like grapes (seedless ones of course) but alas I cannot b/c of your F*&^%*# PITS! I asked my Dad to get me a cherry pitter, he said he never had much luck...so I looked online and found my amazing solution-a pastry tip

seriously..there should be a Nobel prize for kitchen ideas and that person should get it! I had like $15 worth of Bings..and now..they are all seed free and MUCH easier to snack on!

Oh...a favor if you would please...my good blog friend Ivy is in a contest, and I'd LOVE to see her win!! Her awesome ice cream is the Whiskey-Blueberry! Go vote for her here! I'll try to be back soon with something yummy..this time in the form of a KC restaurant review! Yesterday was Husband and My 6th anniversary and tonight is dinner at Fogo de Chao!

Pukked Porl.

2010-08-14T08:24:00.000-07:00

That's pronounced "pucked" for clarification...and my fingers wanted to type "Pulled Pork" b/c that's what this is/was. But my mashed potato brains typed Pukked Porl..so there you go. Um...have you got a whole day?? B/c you need one. You guys know how I am about my bbq. VERY picky. So is Husband. He's pickier than I am, but in a different way. I'm picky about flavor, he's picky about texture and if there is any fat on the meat..he won't touch it. Therefore usually at a BBQ restaurant he'll get turkey. Boring. We both like pulled pork. But I think 'fat' comes in two disappointing ways 1)brisket, 2) pulled pork. This pork...was FAAAAAANTASTIC! It tasted smoked..although it wasn't...BUT...it did take ALL day. Pulled pork should FALL apart....you need to cook it all day for it to fall apart So around eh...10am I put it in the oven on 300...and it went until about 10 that night. You'll need- a big ol butt *snickers* BOSTON butt I mean! I think mine weighed about 4-5lbs. I used a PD recipe as a guide...but really freehanded with the seasoning amounts..- PD's house seasoning is just a rationed mix of what I use all the time anyway! So I did go ahead and make up a bowl of her stuff..it makes life SO much easier! So....salt, pepper, garlic, -rub you meat *snickers* (I'm such a child) then....seasoning salt, then -rub your meat then....liquid smoke (this stuff is KEY)-then..say it with me now..RUB YOUR MEAT...you totally said it out loud this time didn't you?! Put it in a big ol pan and add the chopped onion, bay leaves (which I still haven't really figured out yet), and water. Put in the oven. Do not cover. I repeat...DO NOT COVER. You want it to look burned when you pull it out..that's bark. That's wonderful, delicious, awe inspiring...bark. Then you need to leave your house for a long time......at least until the pork is done. The first few hours of it being in the oven drove me crazy b/c it smelled SO good! Since it was about 10Pm when it got done...I put it in the fridge and saved it for Sunday supper... pulled it out of the fridge Sunday morning and pulled the heck out of it. I saved any fat and bone (there is one big bone) for the doggies. And I drained the juice...and saved it...SAVE the juice... It was then I realized..I had all this gorgeous pulled pork...and not enough sauce. NOT NEAR enough sauce. So I improvised. And OMG I'm so glad I did. 1/2 bottle of BBQ sauce (b/c that is all I had) 1/2 bottle of Go Chicken Go (it's a ghetto chicken place here in MO...but awesome sauce...it's like a more pulverized salsa) 1/2 cup brown sugar and the juice. I told you, you would need it. This was a time where I'm so glad that I'm not scared to make things up in the kitchen b/c it's seriously good sauce! I'm also glad we have another Boston Butt in the freezer...I have a feeling we'll be using it soon!!

Cherry Gratin..and a winner!

2010-08-13T07:13:00.000-07:00

Little Miss helps me with my super-scientific way of getting a winner (ie post-its in a jar!-and yes..you CAN be jealous of my really good 1 gallon Ball jar my Dad gave me..go ahead!)

Ta-daaahhhh! Kara! You won!!! Email me your mailing address and I'll get the prize pack out to you!! I can't wait to see what cool popsicles you come up with!!

So here's the story (of a lovely lady..wait...nope..wrong song!) of another one of my mis-adventures in cleaning out the fridge OR cooking with what you've got. Honestly..I think cooking with what you've got is a VERY important thing to do. Sure saves money, and cuts down on stuff that ends up in the trash can.

Little Miss is a fruit fly...she LOVES fruit..therefore my Dad is always buying her fruit. Last time around it was blueberries and cherries (Rainier and Bing). The blueberries were getting shrively and the cherries needed some help too. So...I pitted, and then I thought about it. I could just eat these cherries. But then I saw the pitiful blueberries and knew I had to help them out too. I went looking and found this Cherry-Almond Gratin. It sounded good..and easy! So I set off to make it.

But um..I only had about 1/4 cup of almonds. Hrm...*pilfers through the cupboard some more* toasted coconut? It could work. So...here is what I did...

and I'm not sure what to call it either...Little Miss called it Juicy Fruit Pie...but that makes me think of the gum..

Cherry-Blueberry-Almond-Coconut Gratin is WAY too long..and gives too much away.

Maybe Blue-double-Cherry Coconut toasty? Still too long...

Wait! (seriously I'm brainstorming for a title AS I type this so stay with me)-how about Fruit Toasty? No...that sounds like a cereal. Dangit.

Any ideas? Here's the recipe for the No-name knock off Gratin.

Fruit in equal amounts-

approx

1 1/2 c Rainier cherries (pitted and cut up)

1 1/2 c Bing cherries (ditto)

1 1/2 c Blueberries

healthy squirt of lemon juice

2T sugar

Cook over medium high heat until everybody gets really juicy and cozy, then pop it into the fridge to cool.

Oven at 375..while fruit is cooling...put the mixer to work-

1 stick of salted butter-softened

1/4 cup ground almonds

3/4 cup toasted coconut

(blend until incorporated)

2 eggs

2 T heavy cream

1 cup powdered sugar (don't sift)

I used a white casserole dish for this..spray it with some non stick and once the cherry/berry mix cooled I added it, then globbed this stuff on top. Then baked. And baked. And baked. It baked for about 45 minutes. Then I let it cool.

You have to let it cool b/c the cherry/berry stuff is like hot lava. So again I say, let it cool.

Ah...I forgot to tell you. I LOVED it. As in l.o.v.e.d. it. My blueberries had totally rehydrated and got all bursty in my mouth and the two different cherries added both their flavors too...the more sweet Rainier, and the bold heady Bing. *smacks lips*

And the topping. Yum. I wouldn't call it a crumble, and despite a cup of sugar, it wasn't terribly sweet. I loved the toasty flavor of the coconut and the nut texture from the almonds.

I also didn't feel as guilty eating this as I do other desserts b/c it was alot more fruit than topping. And it was fruit..not chocolate. :)

Insight, Goals, and Help (hopefully!)

2010-08-10T08:34:00.000-07:00

I awesome trend I am seeing are the 'healthy' blogs...I'd introduced you to a couple before that I love. I'm addicted to them..they are full of women who are exactly what I want to be! Healthy, smart, etc! I love Kara-her blog is a DAILY stop for me and she's doing 30 days of Insight, and I've decided to jump on the bandwagon as well. Because bandwagons are fun. And I have a little catching up to do: Day 1-Guilty pleasure *sigh* Food. Especially fast food and junk food. Seriously..I'm an emotional eater and whenever the stress hits me the FIRST place I think of and want to go is McDonald's. And no, not for a small fry, or a hamburger-plain. I'm a 'if you are gonna go..go all out' and I get the DOUBLE Quarter Pounder, LARGE with a coke. B/c I can't go to McDonald's and NOT get a Coke, even though I don't habitually drink soda. I'm also a HUGE fan of potato chips and doughnuts. Yes, sometimes together. See, I'm a sick sick person. Day 2-Something that inspires you My kids, and the future they hold. (how's THAT for sensitive and profound?) Day 3-The 5 songs you'd have with you on a desert island and why. I'm a music fan..but choosing just 5...hard to do! How about the 5 I'd START with? Stay-by Lisa Loeb (I've loved this song ever since it came out), Lullaby in Blue-by Debbie Reynolds (It's the lullaby I sing to my kids), Living in a Moment-by Ty Herndon (my most favorite country singer EVER, he is perfect to me and it's one of my favorite songs of his), boy..this is harder than I thought..um...Next Time I Fall-by Peter Cetera (again..just loved it ever since I heard it..oof..when I was a kid), One of the 90 and 9-by Michael McLean (he's an LDS composer, singer, and all around AWESOME guy..I love all his stuff). Day 4-What you imagine paradise is like. A clean house, happy family, and lots to eat. I'm simple like that. Day 5-A Thank you letter to someone that has changed your life. Aw..that's a good one. But mine would be simple. Dear Husband, thank you for REALLY loving me and changing my life. No really..that's who it would be. Sappy huh? Day 6-Earliest thing you can remember. My brother trying to smother me with a pillow, I was probably about 2 or so. Day 7-Favorite cover of your favorite song. Ooh ooh! I love Amanda Seifried's cover of Abba's Thank You for the Music. I like it better than the original..but don't tell Sweden that, ok? Day 8-Someone you think would make a good President. Oof...I'm not very political..I can honestly say I couldn't name someone. But I can also say that I'm not really happy with the current administration. There, done. Day 9-5 things you'd like to see change. I'll answer this like I answered it on Kara's site...they are things that need to change with me-my weight, my self esteem, my house cleaning, my relationships with other, and I'd love for my toddler to be potty trained. Day 10-A dream you've had this past week described in detail. Something killed all but one of the goats out at the farm. My Dad was numb to it. It was really sad b/c I know how happy those goats make us! Whew..ok..I'm caught up now! On Goals and Help...you know my Birthday goal...well I've submitted application to be in Season 2 of Win, Lose, or Blog! I really hope I make it on!!!

All about the sauce

2010-08-10T07:31:00.000-07:00

Alfredo sauce isn't always forgiving. I think that unlike it's counterpart-Marinara you can really ruin a meal if you don't get it right. You see..Marinara..or in our house "Spaghetti sauce" is really easy. Because it comes in a can and it's good. Even throwing it together on your own is fairly easy. It's ok if it's sweeter, or if it's spicier. You don't care so much if it's on the thin side, or on the thick side. But Alfredo...it needs to be the right consistency...one of my food peeves...THICK GLOOPY Alfredo. *shudders* and on the other end of that spectrum THIN WATERY Alfredo. Really...if you are gonna serve me those...just give me a breadstick and I'll be gone, thankssomuch.. I'm guilty of making BOTH the TG version and the TW version of what is one of my favorite sauces. Is it healthy...no. But at an Italian restaurant I'll take white over red any day..I'm the same on wine just so ya know. I'm also guilty of making white sauces that taste more like just really bland gravy. This alfredo though ..isn't roux based..I think that helped out alot! I'm trying to be healthy..right? Well...ok..alfredo..not so healthy...but broccoli is. I knew that I'd need to sneak it in to eat it. I'm a child like that. You have to hide things to get me to eat them. Broccoli isn't hidden in this, actually it's pretty much in your face, but it really is just back up vocal for the Whitney/Mariah/Celine Alfredo sauce I made! It was the perfect consistency, and had the perfect cheesy flavor...but didn't over do it. So um..maybe it's more just like Celine. Alfredo My Way... 1/2 an onion-diced 1/2 a stick of buter 4 garlic cloves-minced put those in a sauce pan and go until the onions are nice and soft, then add 1 1/2 cup half and half 1 1/2 cup heavy cream whisk, whisk, whisk once it's heated through do a 1T butter to 1T flour Beurre Manie (my choice for thickening) add about a 1/2 cup of grated parm (the good stuff, not the canned stuff) and a dash of white pepper. The consistency should coat your spoon, but still have a slight drip. Does that make sense? It will...make it and you'll know exactly what I'm talking about. And well...bowtie pasta just seemed like it would be a good fit..along with HEALTHY broccoli (ha!) and some marinated grilled chicken..but again..it's about the sauce.