Saturday, May 31, 2008
Wednesday, May 28, 2008
Well, James' first year of soccer is almost over! Oh my! He starts Baseball in a month, so no worries... he has plenty to keep busy with! I made this card to send out his Soccer photos to all the Grandparents etc! I used the SU slit punch inside to hold his picture!
Tuesday, May 27, 2008
Bad Lighting! But it's my Thank you Card, made with Birds & Swirls Cuttlebug Folder. Friendship Blooms and Short & Sweet Stampin Up Sets. I used my Black Spica and some homemade glimmer mist... but you can hardly tell. Thinking of adding something to the middle of the flower... not sure yet.
Friday, May 23, 2008
Saturday, May 17, 2008
It seems so real! I have to start thinking about all of the stuff I need to do to prepare.
We are getting the guest room ready, and pulling the stuff out of the attic that we saved. I am hoping to have that mostly ready by next month. So, after we find out the sex, it will be easy to just paint!
James Paul is getting a Big boy Bed... a full sized one. He is currently in the crib which converts to a toddler bed. We are going to move the crib into the babies room. He is excited about having a big bed, he really wants one like Uncle Ricky's, which he thinks is so cool. But that is pretty high up!
I have been trying to plan what I need for the baby. It's hard when you don't know what it is going to be!
I have a few friends who have recently had babies, so I know what kind of stuff they have for their tots.
I know I want one of those bumbo seats! Jen had one for her little guy and it was so cute to see him sitting up when he was so tiny!
We need to get a new infant seat for the new born age, so I have been researching consumer reports, and think I have decided on the Graco snugride... so unless someone tells me otherwise, I will probably go with that.
And I have found some fun stuff for myself that I think I must have! Like the BabyCook by Beaba... I made all James Paul's Baby food... and this looks so easy.
Also, I have come to the unfortunate stage of having to wear make-up... I look so tired! Thank goodness my bestie is a make-up artist!!!! hahhaha I have started wearing mineral makeup and just love it!!!!! I have a real hard time wearing regular makeup and foundation/coverup doesn't soak into my face! So, I am so happy to have something I can wear... and my sweet hubby got me some for Mother's Day. I really want to Try the Bare Minerals stuff, but I like the Demure he got for me!
That's about all that has been going on here, I have been obsessed with baby stuff and trying to feel better. I gained 1 lbs. Which is fabulous. I am at 106. I am hoping to be at 108 by the end of the month! Wish me luck and fast food!
Thursday, May 15, 2008
This our bundle of Joy at 10 weeks 6 days.
We went Today to see our precious baby on the big screen. Daddy was so proud. He just loves seeing his babies in there! He made sure not to miss it, and I think he is thinking about a 3-D ultrasound... I overheard him asking about that! What a proud Papa!!!
Wednesday, May 14, 2008
I got a bag full of fun mommy stuff, and a prescription for some $800 pills that are suppose to make me well... so far so good this morning. Thank goodness for insurance!!!!!!
The doctor said I can resume some normal activity, but that I should take it real easy. He said, my body is living off its fat stores, and I need to get hydrated fast.
I go back on Thursday, if I am hydrated, then they will not hospitalize me. Also, that is the day we will see the baby again, and tell when the delivery will occur.
We are having a planned c-section this time, so it should be easy for any family who wants to be there. I am not willing to put my sweet little baby at risk again, and the doctor agreed. We don't want the baby in distress!
Monday, May 12, 2008
Are you a member of my family? Have you eaten at one of my family functions? If so, then you know and love many of the recipes I have listed as my Grandmas'. If not, then you must try these for yourself!!!!!!
Grandma’s Peanut Butter Candy
½ lbs. Powdered Sugar
¼ tsp Vanilla
¼ Cup Peanut Butter
¼ Cup Powdered Sugar for dusting
In a bowl combine 1/2 lbs. of Powdered Sugar, Vanilla and about 2 ½ Tbs. of Milk. Stir. The goal is to create dough, if it is too moist, add more sugar, if it is not binding, add more milk. Once a sticky dough is created sprinkle with powdered sugar to make it easier to work with. Divide into two balls. On a cutting board or work surface, covered in powdered sugar, roll out your dough to a disk about ½ inches thick. Don’t worry about perfection, this requires no skill, and the hard work is already done! Spread a generous amount of peanut butter over the disc. Roll the disc into a log and roll the log for a few seconds to make it longer! Cut off small pieces with a butter knife. Repeat for second ball of dough. Place on tray lined with wax paper and refrigerate for at least 4 hours.
Saturday, May 3, 2008
Friday, May 2, 2008
3/4 cup Salsa
1 whole bbq sauce (we use the low sugar kind)
1 tsp Cumin
1 Tbs Chili Powder
1 whole sliced onion
1 whole slided green peper
1 pork loin
Combine in the Crockpot on low for 8 hours or so, and then shred your meet with two forks, stir and let simmer for 30 minutes before serving (I turn off my crockpot, so its ready to eat after the 30, you know some men aren't smart enough not to burn their tongue even if they are smart enough to get a Masters' and an MBA)
1 stick melted butter
1 Tbs. Heavy Cream
1 tsp Vanilla
½ tsp Salt
1 cup Sugar
1 tsp Baking Powder
2 cups Flour
½ Cup Sugar
1 tsp Vanilla
8 oz. Cream Cheese (room temp)
1 Cup OJ
1 Cup Sugar
¼ Cup Lemon Juice
3 Tbs. Cornstarch mixed with ¼ cup Water (more if necessary)
Sliced Fruit, Bananas, Strawberries, Pineapple, Blueberries, Kiwis…. Etc.
In a large bowl mix butter, egg and sugar until smooth and creamy, then add heavy cream and vanilla and mix well. Combine dry ingredients into a bowl and slowly combine with wet ingredients until dough is formed. Bake at 350˚ for 10-12 minutes or until golden brown. Allow to cool before topping.
Mix cream cheese, vanilla and sugar on med high until smooth and no lumps. Spread on top of cookie crust. Place fruit on top of cookie crust in decorative circles, alternating colors and types of fruit.
In a small saucepan, combine orange juice, lemon juice and sugar, mix well and bring to a soft boil, add cornstarch mixture and stir until thick, remove from heat. Allow to cool. Once completely cool, pour over top of the completed Fruit Flan. Refrigerate.
Chicken Spedini with Creamy Risotto
2 Tbs. Basil
2 Tbs. Marjoram
2 Tbs. Oregano
2 Tbs. Coriander
2 Tbs. Thyme
2 Tbs. Rosemary
2 Tbs. Savory
1 tsp Red Pepper Flakes
Grind Process or Place in Blender.
2 Boneless Skinless Chicken Breasts
4 Cubes of Asiago Cheese
1 Cup of Bread Crumbs
¼ Cup of Grated Parmesan
1 tsp Italian Spice
1/2 Red Pepper Sliced
Preheat oven to 350˚
In a small bowl whisk egg, in a separate small bowl combine breadcrumbs, parmesan, and seasoning and mix.
Place each Breast in a plastic bag, or saran wrap pocket, and pound until flat. Cut each breast in half length wise. You should have four long flat strips of chicken. Place one cheese cube on the end of a strip and roll breast around the cube. Secure closed with a toothpick. Continue with remaining strips.
Coat each roll in egg mixture and then roll in breading, press breading into each roll making sure to coat each roll completely.
Heat a small nonstick pan coated heavily with olive oil to medium heat. Sautee red pepper slices, move aside and place all four rolls in pan, allow each to brown on all sides, about 1-2 minutes on each side. Transfer rolls and peppers to a baking dish, Bake for 20 minutes.
1 Cup Parboiled Rice Uncooked
3 cups Liquid (Water, Chicken Broth or Chicken stock)
(I use bouillon cubes or stock (best), which ever I have)
½ Chopped Red Pepper
1 Tbs. Butter or Margarine
3 Tbs. Heavy Cream or Milk
1 Cup Shredded Asiago
1 Handful Parsley Chopped
In crock pot and first 4 ingredients cook on high for 30 minutes or until rice is tender… depends on pot. If you are cooking on stove top, bring to boil and then let simmer covered for 30 minutes. When rice is finished stir in last 3 ingredients and let sit until combined.
Variations** Don’t like Asiago, use mozzarella! Either way, buy a block, chop up how many cubes you need, and then shred the rest. Serve with Marinara. Use Italian bread Crumbs if you don’t have any seasoning. For healthy variations, use skim milk or no milk at all in Risotto.
1 lbs. Meat or chicken cubed
1 cup Rice
¼ onion chopped
¼ pepper chopped (any Variety…)
1 pinch Cilantro, chopped
½ Tbs. Cumin
½ Tbs. Paprika
½ Tbs. Chili Powder
¼ tsp Onion Powder
28 oz Can Diced Tomatoes, Any variety.
2 Cups of water or broth
4 medium Green Peppers (or colored)
3 oz. hard Cheddar or Velveeta
3 oz. Muenster or
Preheat Oven 350 ˚.
Cut the tops off of each pepper and discard insides and all seeds. Keep tops. Place peppers in a large Casserole dish.
In a large nonstick or heavy bottom deep skillet, brown beef or chicken cubes, drain, add rice and chopped veggies. Stir constantly and cook for about 2 minutes. Add seasonings, tomatoes and water… bring to a boil, Reduce heat, cover. Simmer for 20-30 minutes until rice is fluffy.
Use chicken stock or broth instead of water, for a slow cooked flavor. Use your crock pot and add cheese last or on top of personal dishes or chop Peppers coarsely and add a cup more water or broth for a Pepper Soup, this is great with Deep Fried Flour Tortillas. For spicier flavor, add a ½ Tbs. of Red Pepper flakes, or a chopped Jalapeño or Serrano Pepper.
Thursday, May 1, 2008
3 Tbs. Butter or Margarine Room temp
2 ½ Cups Oreos or Graham Crackers crumbs
2 8 oz Packages Cream Cheese at room temp.
1 pint Sour Cream at room temp
1 cup sugar or Splenda
Zest of 1 lemon, or a splash of lemon juice
1 tsp vanilla or more if desired
3 eggs at room temp.
Preheat oven to 350˚.
In a small bowl mix by hand or with a spoon the crumbs and the butter until combined. Press into a spring form pan.
In a stand mixer or with an electric mixer on low to medium speed, beat together cream cheese and sugar until smooth and without lumps. Add sour cream lemon zest and vanilla and beat until smooth, add each egg one at a time last and beat on low until just combined, You want to minimize air, keeping batter moist and dense, not fluffy, so avoid over beating… and make sure to add the eggs last. If you are using Splenda, your cheesecake will be fluffier than usual. Pour into Spring form pan, bake for 45 minutes. For no cracking, include a large roasting pan full of boiling water on the lower rack of your oven, while your cheesecake bakes! Let stand for 10 minutes before unlatching pan.
I serve this with chocolate sauce drizzled on top for decoration, and often with a bowl of chocolate covered pretzels and strawberries. For these just melt chocolate chips in a glass bowl that is set over a small saucepan of boiling water. Swirl pretzels, Graham Crackers or fruit in the chocolate, set on parchment paper and refrigerate until hardened.
Pork Pot Stickers with Asian Vegetables and Sesame Noodles
½ Cup Soy Sauce Save time after work!
¼ Cup Water
2 Tbs. Rice wine Vinegar
1 Clove Garlic minced
1 Chunk Gingerroot Minced
2 Tbs. Brown Sugar not packed
¼ Cup Sugar or Splenda
1/2 Tbs. Cornstarch mixed with 1 Tbs. water
2 Tbs. Sesame Oil
1 Clove Garlic
1 Chunk Ginger
½ Cup Peanut Butter
¼ Cup Soy Sauce
2 Tbs. Brown Sugar
1 Tbs. Rice Wine Vinegar
¾ Crushed Red Pepper
¼ Cup Hot Water
In Blender until smooth. Prepare Ingredients ahead of time!
1 Bunch of Fresh Green Beans
Approx. 4 Large Carrots Peeled and chopped into thick slivers
1 Can Baby Corn Drained
¼ Cup Soy Sauce mixed with 2 tsp Brown sugar
1 tsp minced Garlic
1 tsp red pepper flakes
1 tsp crushed onion flakes
2 Tbs. Sesame Seeds
Cook Vegetables in boiling water the night before or when preparing the pot sticker filling. After blanched to your liking, refrigerate. When preparing dinner, in a wok on medium heat, coated with oil… heat garlic, red pepper, and onion flakes, add veggies and stir fry. Add soy sauce and warm through, toss with sesame seeds cooking for 2 minutes more and serve.
½ Package of cooked Linguine noodles
½ package of Broccoli Slaw
Toss together and serve.
1 Extra Large Pork Chop chopped into large chunks
1 Chunk of Gingeroot, 1 Garlic Clove, 3 Tbs Soy Sauce, dash of sesame oil
½ Package of Broccoli Slaw
½ Package of Egg Roll Wrappers Any Size or Shape
In blender or Food processor place Pork Chunks andother ingredients, pulse for a 4 or 5 pulses. Then add Broccoli slaw and let run for about 30 seconds. Marinate this mixture in the refrigerator for at least 30 minutes or not!
On a clean work surface layout one egg roll wrapper and spoon mixture into center….Wet Edges with water.
Fold up sides to meet, and seal all edges… No fancy folding skills necessary. Just seal it up tight.
In a Non-stick Pan, coated with Olive oil over medium heat, place pot stickers in pan and cook until bottoms are golden, about 3 minutes. Add ¼ cup of water or stock and quickly cover with lid. Reduce heat slightly and cook for 6-8 minutes. Or until wrappers are translucent.
When done, uncover, place a plate on top and flip over, holding pan over sink for drainage. Serve with sauce.
Variations** Use any vegetables in Pot Stickers. Water chestnuts are a favorite. Use bottled Teriyaki or any other Asian inspired sauce. Coleslaw mix also works well. Chicken, shrimp or combinations of meats work as well. Ground meats can be substituted and probably would not need to be processed/blended. In the vegetable stir fry, I use vegetables that my son loves… but be inspired… use mushrooms, onions, water chestnuts, mung sprouts, pea pods, if you like; it will taste great in this dish! And the bottoms should not be as brown as in this photo! Most of this meal can be prepared ahead of time and thrown together at meal preparation!
Chipolte Meat Rub
1 tsp Ground Chipolte
1 tsp Black Pepper
½ tsp Allspice
2 tsp Cumin seed, toasted and then ground
2 tsp Coriander seed, toasted and then ground
¼ cup Paprika
1 Tbs Sugar or Splenda
1 Tbs Salt
Combine, and then grind in coffee grinder or Food processor/blender
Chipolte Vegetable Rub
2 Tbs Paprika
1 tsp Black pepper
1 tsp Dried Thyme
1 tsp Dried Rosemary
2 tsp Garlic powder
½ tsp Ground Chipolte
Combine, and then grind in coffee grinder or Food processor/blender
Chipolte Chicken and Pasta with Tomato Relish
4 Boneless Skinless Chicken Breasts
1 Hand full Cilantro, chopped fine
1 Green pepper, Diced
1 Red Pepper, Diced
½ Medium Onion, Diced
1 Large Tomato, Diced
1 Lime, Zested, Sliced in wedges
1 Tiny can of Corn
1 Box Pasta, (penne or other) Cooked and Drained
2 Tbs unsalted Butter
2 tsp Flour
1 ¼ Cups of Milk, room Temperature
(Or substitute1 cup milk, ¼ heavy Cream, for a heavier sauce)
Chipolte Meat Rub (1 Tbs + 1 tsp)
Chipolte Veggie Rub (1 -2 tsp)
1 tsp minced garlic
4 Slices Muenster Cheese (optional)
Wrap each Chicken Breast in a saran wrap pocket, pound until flat. Rub with 1 Tbs of Chipolte… use more if you like.
Preheat oven to 350˚.
In a heavy oven proof pan, heavily coat with olive oil and place over Medium heat. Once heated add, Chicken and sauté until each side is nicely colored, transfer pan to oven and bake at 350˚ for about 25 minutes, until center is no longer pink. If desired, top each with one slice folded in half during last 5 minutes of Bake time.
In a smaller saucepan, lightly coat with Olive Oil and heat to Medium heat. Combine Half of Green Peppers, onion, tomatoes, red pepper and garlic to pan and sauté until onion is translucent… add 1 tsp of the Vegetable Chipolte Seasoning, 1 Tbs chopped cilantro, squeeze one lime wedge into pan… add lime zest, tomatoes, and the small can of corn and reduce heat to very low. Stirring occasionally.
In small saucepan, heat over medium-low heat, butter, add flour once melted and stir continuously. Once combined pour in milk and stir continuously for about 1-2 minutes, reduce heat, add 1 tsp of Chipolte Meat seasoning or more to taste, Stir. In a medium fry pan, or nonstick pan add a tsp of olive oil and other half of peppers and onions, sauté until onion is translucent, add cooked pasta, stir until pasta is warm, add sauce and bring to soft boil, stirring often. Remove from heat. Stir in remaining Cilantro.
Variations ** The Chicken can be grilled, baked, chopped into strips and sautéed in same pan as pasta is prepared, making it a one skillet dish if desired! Or forget the Chicken and use Steak, Chops, Tilapia, or Shrimp! Serve Relish on the side! Do it your way!
Healthy Variations ** Use whole-wheat noodles, skim Milk and no cream, and do not use the cheese. Grill chicken and use olive oil only lightly in each dish.
My Granny's Famous Carrot Cake
2 1/4 Cups Flour
1 1/2 Cups Sugar
2 tsp Baking soda
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp salt
1 Cup Crisco Oil
1/2 Cup Milk
2 Cups Shredded Carrots
1 1/2 Cups Shredded Coconut
3/4 Cup Chopped Nuts
1/2 Cup Raisins
Add a small can of drained crushed pineapples for an extra moist cake.
Preheat Oven to 325
Oil and Flour Large Rectangular Cake Pan or do two 8 inch circles
Add dry ingredients and mix well, in a separate bowl combine wet ingredients and gently mix, combine with dry and beat on low until moist and then on Medium for 2 minutes. Add Coconut and nuts and stir together.
Bake 55-60 minutes.
Frost with Cream Cheese Frosting:
1/2 Cup Butter or Margarine
8 oz. Cream Cheese at Room Temp
1 tsp Vanilla
1 lbs. Powdered (confectioners) Sugar
The Cards on my blog are not all original either, I love to scraplift... or case cards! I try to give credit when I can!
The Scrapbook creations on my blog, are all mine, unless noted as otherwise!