To Truly Love....

To contact us Click HERE
     In the past few weeks I have experienced so many waves of emotion!  Barrett and I decided to move across town to be closer to his work.  There are so many benefits to this, the least of which that we will see Barrett for about an hour more each day.  It was the right move but I did not want to do it!  We have moved about 18 times in our marriage and each time we have moved I have had family to help me, this time I did not.  Who would I ask to watch my kids? Who would help me pack, Who would help me unpack? We moved from a house with a huge yard, to a town house without one.  We moved from a quiet neighborhood, to an apartment complex.  We moved away from neighbors we knew to being next door to strangers.

    I worked really hard to have everything packed and prayed that people would show up to help Barrett load the truck.  I wasn't prepared for what happened!   Enough men came that they had the truck loaded, moved to the new house, and unloaded in 2 1/2 hours!  A friend watched my children for several hours.  Two wonderful women stayed to help me unpack my kitchen. And, last but not least, we had several people offer to bring us dinner.  I felt such an amazing outpouring of love.  It is wonderful how service works, my heart grew to love so many in my ward from one day of service.  I feel a kinship towards them that I didn't feel before.
 
    This is just another experience in my life that reminds me that serving others is truly loving.  Christ is the perfect example of this, in that his life was a service to the whole of mankind.  I am so grateful our church has taught us to serve and that no matter where I live, I will have others I can turn to.  I still miss my family but life on this side of the country just got better!

Blond Marshmallow Brownies

To contact us Click HERE


Ingredients:

1/2 c. butterscotch morsels
1/3 c. butter
3/4 c. flour
1/3 c. firmly packed brown sugar
1 t. salt
1 egg, slightly beaten
1/2 t. vanilla
1 c. semisweet chocolate morsels
1 c. miniature marshmallows
1/2 c. pecans or walnuts, chopped

Directions:

1.  Combine butterscotch morsels and butter in a small saucepan and cook over medium heat, stirring occasionally, until morsels are melted.  Remove from heat.

2.  In a mixing bowl, stir flour, brown sugar, baking powder and salt.  Add butterscotch mixture, beaten egg and vanilla and mix well. Stir in chocolate chips, mini marshmallows and nuts.

3.  Spread in a greased 9 inch square baking pan.  Bake at 350 degrees for 20-25 minutes.  Cool completely and cut into squares.

Source:  Pillsbury Bake Off Contest via Melva Burke (Daily Reflector, June 19, 2002)

Chopstick Tuna Casserole

To contact us Click HERE


In case you don't know this, I love retro.  I went back to the 60s for this recipe that my Mom used to make for us.  I don't know how often we had it but when I was looking through some of her old recipes one day, I saw it and added it to my collection.  When we were compiling a family recipe book I included this one in it.  I don't make it very often because M doesn't like the word casserole and it has celery in it, which is actually one of my favorite parts, along with the cashews.  Well, there just isn't any ingredient that isn't good in this dish.  I hope you enjoy it as much as I do, and guess what?  It's low fat and healthy.  You can use the healthier version of Cream of Mushroom soup and it is still yummy.




Ingredients:
1 can Cream of Mushroom soup
2 cups chow mein noodles
1 can tuna, drained and flaked
1 cup sliced celery
1/2 cup toasted cashews
1/4 cup chopped onion
1/4 cup water
Dash of pepper



1.  Combine soup and water in a medium bowl.
2.  Add 1 cup chow mein noodles, dash of pepper and remaining ingredients.  Toss lightly; turn into square baking dish.
3.  Sprinkle with remaining noodles.  Bake at 375 for 30 minutes.  Enjoy the aroma coming from your oven as this bakes.  Seriously.  Mouth watering.



Source:  Patricia D. Brew

Nigella's Breakfast Bars

To contact us Click HERE

Mr. Blue Eyes' parents gave us a Nigella Lawson cookbook a few years ago and there are some fabulous recipes in it. I mean, c'mon. It's Nigella we're talking about. These granola bars are so easy and so good that we eat them morning, noon, and night!

Ingredients:

1 14 oz can Sweetened Condensed Milk
2.5 Cups of Rolled Oats (not instant!)
1 Cup Shredded Coconut
1 Cup Dried Cranberries
1 Cup Mixed seeds* (Nigella suggests pumpkin, sunflower, sesame)
1 Cup Natural Unsalted Peanuts

1. Preheat the oven 250 degrees F and spray a 9x13" pan.
2. Warm the Sweetened Condensed Milk in a sauce pan. Ms. Lawson suggests a Large one; I used a small one. Tomato, Tah-mah-toe.
3. In a Large mixing bowl, mix all the other ingredients together. Pour the warmed milk over the top and fold it over until everything is looking gooey and good!
4. Press the mixture into your greased pan. At Nigella's suggestion I used a latex (or non-latex for all you latex-sensitive people) glove. Make sure you press down fairly firmly and pack it well. We had trouble with crumbling. Not that that makes it taste any less delicious!
5. Bake for 1 hour. After it's cooled about 10 minutes, cut 4x4 length to width and remove from pan to cool completely.

Store in an airtight container. Makes 16.

*Notes:
1. We have used Unsalted Cashews (1/3 Cup); Salted, shelled pistachios--pictured above (1/3+ Cup); Sunflower Seeds (1/3- Cup). They turned out great!
2. When she says natural, unsalted, she means it. Unsalted just seems to turn out better.

Source: Nigella Express:130 Recipes for Good Food, Fast

3 Ingredient White Bean Chicken Chili

To contact us Click HERE

I love a quick, yummy meal, and this is definitely one of them!

One day I watched my friend dump some things in a pot, stir a bit, and then call her kids down for dinner. I was truly impressed because it took 5 minutes from start to finish, and it looked so delicious and healthy too!

3 Ingredient White Bean Chicken Chili

Ingredients:
A few cans of white beans, drained
1 can of chicken 
A cup or two of your favorite salsa

I am not going to give an exact recipe, well, because there isn't one and I have made it differently every time depending on how many I needed to feed and what I had on hand. But basically you just dump those ingredients into a pot, in whatever quantities you want, add a little water if needed, and maybe some black pepper. If you want to get fancy, you can add a can of corn! Let it simmer for a few minutes. Serve with your favorite shredded cheese, sour cream and tortilla chips!

A delicious and quick meal! I hope you enjoy! 

PS - You could also make this in a crock pot.

Source: My amazing friend Kim Jones

Olive Garden’s Pasta E Fagioli Soup

To contact us Click HERE

Olive Garden’s Pasta E Fagioli Souphttp://www.favfamilyrecipes.com

• 2 lbs. ground beef*
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained* 
• 1 (16 oz.) can white kidney beans, drained 
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. Tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta 
• 
  
•  Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot.  Cook on low for 7-8 hours or high for 4-5 hours.  Add cooked pasta just before serving. 
• *I usually make this without meat and it still tastes great!
• *I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.

Source: www.favfamilyrecipes.com

Find the Tender Mercies

To contact us Click HERE


This picture just makes me laugh because it is so true! Sometimes you just have to pick yourself up and carry on! Life does not always turn out the way you plan, and you just have to figure out how to take the next step forward. And I've learned that you can be miserable and complain while you do it, or you can be positive and happy, but you are still going to have to do it! 
I have a good friend who was so excited to have her son come home from his mission this past week! He had been serving in Chile for two years, and they anxiously awaited his arrival home. They cleaned the house meticulously, and even rented a carpet cleaner and scrubbed all the carpet in the house. Finally the day of his arrival had come, and they were up early having breakfast, excited to go pick him up from the airport. In the middle of their breakfast they heard a funny noise coming from the bathroom and went to check it out. To their horror, they found both bathrooms overflowing with backed up sewage!!!! Within minutes a foul smelling black sludge covered the floor of every room in their home! 
Here's the short version of the rest of the story - they had to immediately evacuate and find a new place to live! Most of their belongings were contaminated and had to be thrown out.They spent several days wearing face masks, heavy rubber boots, and rubber gloves as they sorted through their belongings seeing what they could possibly salvage (like pictures and artwork on the walls, items in the tops of closets, etc.) What a nightmare! Seeing their home like that, and helping them with the task of saving whatever they could, brought me to tears several times. How depressing and frustrating and horrible!
But my amazing friend and her family (including her son who arrived home to the disaster) just picked themselves up and carried on. They were even cheerful in the process, and so grateful for all the help they received, and thankful to their Heavenly Father for all of the tender mercies He had provided. TENDER MERCIES? Perhaps most people would not be able to see the tender mercies in this situation, but they did. They have a long list of them! They are actually still right in the middle of all of it, still trying to make heads or tails of everything, but a huge snow storm yesterday has haulted their efforts. I'm sure they saw that as a blessing too.
This is a good reminder to me of something I have told my children often, "You can do it kicking and screaming, or you can do it with a happy attitude. Either way, you are going to have to do it! And happy is such a better way!"

Photo Source: I could not find where this originated. I saw several sites that had it and gave permission for it to be shared. What a cute photo!

Nigella's Breakfast Bars

To contact us Click HERE

Mr. Blue Eyes' parents gave us a Nigella Lawson cookbook a few years ago and there are some fabulous recipes in it. I mean, c'mon. It's Nigella we're talking about. These granola bars are so easy and so good that we eat them morning, noon, and night!

Ingredients:

1 14 oz can Sweetened Condensed Milk
2.5 Cups of Rolled Oats (not instant!)
1 Cup Shredded Coconut
1 Cup Dried Cranberries
1 Cup Mixed seeds* (Nigella suggests pumpkin, sunflower, sesame)
1 Cup Natural Unsalted Peanuts

1. Preheat the oven 250 degrees F and spray a 9x13" pan.
2. Warm the Sweetened Condensed Milk in a sauce pan. Ms. Lawson suggests a Large one; I used a small one. Tomato, Tah-mah-toe.
3. In a Large mixing bowl, mix all the other ingredients together. Pour the warmed milk over the top and fold it over until everything is looking gooey and good!
4. Press the mixture into your greased pan. At Nigella's suggestion I used a latex (or non-latex for all you latex-sensitive people) glove. Make sure you press down fairly firmly and pack it well. We had trouble with crumbling. Not that that makes it taste any less delicious!
5. Bake for 1 hour. After it's cooled about 10 minutes, cut 4x4 length to width and remove from pan to cool completely.

Store in an airtight container. Makes 16.

*Notes:
1. We have used Unsalted Cashews (1/3 Cup); Salted, shelled pistachios--pictured above (1/3+ Cup); Sunflower Seeds (1/3- Cup). They turned out great!
2. When she says natural, unsalted, she means it. Unsalted just seems to turn out better.

Source: Nigella Express:130 Recipes for Good Food, Fast

The Mustard Seed: The little seed with a big reputation

To contact us Click HERE
"The Kingdom of heaven is like to a grain of  mustard seed, which a man took, and sowed in his field:  which indeed is the least of all seeds; but when it is grown, it is the greatest among herbs, and becometh a tree, so that the birds of the air come and lodge in the branches thereof."-----Matthew 13:31-32

Who hasn't seen a mustard seed presented at some point in a Sunday School lesson?  Truly, it is a remarkable concept that something so tiny has the potential to become something so large.  There are many applications in life to this parable.  I like to think about the story of David and Goliath even.  I get a swelling in my breast whenever I think about David's faith that must have started as small as a grain of mustard seed but oh how it grew!

I also like to think about the humble beginnings of the life of Christ as he was born in a stable.  The influence of his life and teachings has affected the entire world over many centuries.  I could go on and on with a multitude of applications to the above parable.  However, I would like it if you would just pause a moment and think how this could relate to you personally as a covenant son or daughter.

fyi:  The name "mustard", as well as the use of mustard as a condiment, came from the Romans, who added "must" (freshly pressed grape juice) to the spicy-hot powder from the ground-up seeds.

Source:  The New Era, February 2013

The Sweetest Thing I've Ever Baked

To contact us Click HERE

You may have noticed how quiet it's been around these parts, and here is the small but very sweet reason. Lily arrived on Wednesday, September 8th at 12:24 pm, wide-eyed and screaming to announce her presence to the world.

I will get back to the kitchen, I promise, but not just yet. I want to take some time to enjoy our little Rosh Hashanah blessing.

In the meantime, lots of love to you all from me, A. and little L.

Corn Bread

To contact us Click HERE

So every New Year's Day, C has sausage, black-eyed peas and corn bread. The only part of this meal that I want any part of is the corn bread. Miss F was sold on the whole meal though, her favorites, beans and sausage, plus corn bread. For Miss F the corn bread is more about having a vehicle to get butter to her, but she enjoyed it nonetheless. I like to add corn, jalapenos and cheese to my corn bread, but C prefers the plain original version. Since this meal was all about him, I stuck with plain corn bread. The best part of making a dish of corn bread is being able to use it a few days later in a stuffing.  It goes fantastically with pork, sage and apples. I am unsure where I originally got this recipe, I have been using it for years.

Corn Bread

3/4 cup yellow cornmeal
1 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 cup milk
1 egg
1/4 cup canola oil

Preheat oven to 400 degrees. Grease a 9x9 glass baking dish and set aside. Blend all dry ingredients. Stir in remaining ingredients until dry ingredients are just moist. Bake 20 to 25 minutes.

Pin It Now!

Macaroni and Cheese with Bacon and Peas

To contact us Click HERE

Miss F's favorite place to eat after swim lessons is Panera. She is obsessed with there macaroni and cheese. I have been planning to make this Panera recipe from Smells Like Home forever.  I saw the fun addition of bacon and peas from Confections of a Foodie Bride.  It seemed like a perfect chance to merge the recipes.  Miss F loves bacon and peas, so I knew she would adore this recipe.  The sauce is deliciously rich and creamy, so I know it would standalone on its own quite well.  I purchased the cheese from my grocer's deli counter, which is cheaper than buying it prepackaged and you can get the exact amount needed.

Macaroni and Cheese with Bacon and Peas

1 pound small pasta shells
4 slices bacon
3 tablespoons butter
1/3 cup flour
2 ½ cups whole milk
4 ounces white American cheese, chopped or torn into pieces
8 ounces extra sharp white Vermont cheddar, chopped or torn into pieces
2 teaspoons Dijon mustard
1 teaspoon Kosher salt
¼ teaspoon hot sauce
1 ½ cup frozen peas

In a large stockpot, cook pasta according to package directions. Drain well.

While the pasta cooks, cook the bacon in a Dutch oven. Drain the bacon on paper towels and crumble. Remove all but one tablespoon of the bacon grease, add the butter and melt over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 ½ minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the peas and pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve with bacon sprinkled on top.

Pin It Now!

Parmesan Pancetta Pasta Bake

To contact us Click HERE

When I saw this recipe on A Seasoned Greeting, I knew it looked familiar. The six cups of milk stood out to me. I have made Martha Stewart's Baked Penne with Chicken and Sun-dried Tomatoes several times and I realized this recipe had been adapted from it.  I had adapted it as well, to make Baked Penne with Chicken, Spinach and Peppers.  I made a few changes to the recipe from A Seasoned Greeting in order to cut down the number of pots.  I love baked pasta dishes, but the numerous pots and pans are always a deterrent.  This recipe is rich, creamy and satisfying.  The best part is that it makes two pans worth.  One to eat now and one to freeze for later.

Parmesan Pancetta Pasta Bake

1 pound penne pasta
1 teaspoon olive oil
2 boneless chicken breasts, cut into bite sized pieces
¼ pound pancetta, sliced thick and diced
6 tablespoons butter
½ cup plus 2 tablespoons flour
3 garlic cloves, minced
5 cups whole milk
1 ½ cups grated Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Grease two 9’x9” casserole dishes. Cook penne per package instructions

While pasta is cooking, heat the oil over medium-high heat in a Dutch oven. Saute the chicken and pancetta for three minutes, until cooked through. Remove the chicken and pancetta to a dish, set aside.

Add the butter to the pan over medium heat. Add flour and garlic cloves. Cook and whisk for 1 minute. While whisking, gradually add milk and bring mixture to a simmer. Thicken sauce for about 2-3 minutes, whisking the entire time. Take the pan off the heat and gradually stir in the Parmesan, salt and pepper.

Add chicken, pancetta, and pasta to pot and season with salt and pepper to taste. Pour into two casserole dishes. Sprinkle a half cup of mozzarella over each casserole. Bake for 20 minutes, until golden brown and bubbly.

Pin It Now!

Crockpot Cuban Pork Tacos

To contact us Click HERE

This is the second amazing taco recipe I have gotten from Elly Says Opa!  The first was actually a recipe for Short Ribs in Chipotle, but I converted it into tacos.  This one is even better.  I swapped out the bell pepper for cucumbers in the slaw, but other than that I kept it pretty much the same.  Of course C and Miss F went with cheese and salsa on their tacos after proclaiming jicama "disgusting."  Their loss, more leftover slaw for me.  I love the crunch it adds to the tacos.  I had to juice clementines because that is what I had on hand, but that was easy to do in my lime squeezer, so it wasn't too bad.

Crockpot Cuban Pork

1 (2-3) pound pork roast
1 tablespoon canola oil
1 tablespoon Dijon mustard
¼ to ½ teaspoon cayenne
½ teaspoon chili powder
1 teaspoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 large onion, thinly sliced
5 cloves garlic, minced
2 tablespoons brown sugar
½ cup freshly squeezed orange juice
zest of 1 orange
2 limes, juiced
¼ cup chicken broth
Warmed corn or flour tacos, for serving
Jicama Slaw (recipe follows)
Chipotle Cream (recipe follows)

Rub the pork roast all over with the Dijon and oil. Season liberally with salt and pepper. Combine the cayenne, chili powder, cumin, paprika, and oregano in a small bowl. Then, rub the mixture all over the pork. Wrap in plastic and refrigerate overnight.

Place the pork in the crockpot. Place the onions and garlic on top of the pork. Combine the brown sugar, orange juice and zest, lime juice, and chicken broth, and then pour into the crockpot. Cover and cook on low for 8 hours. Shred with a fork and serve on tacos topped with Jicama Slaw and Chipotle Cream..

Jicama Slaw

½ jicama, peeled and sliced into sticks
½ cucumber, sliced thin
1 carrot, peeled and sliced into strips or ribbons
2 tablespoons rice vinegar
2 tablespoons canola oil
Salt and pepper, to taste

Toss together all ingredients in a medium bowl.

Chipotle Cream

½ cup sour cream
1 chipotle in adobo, finely minced
1 teaspoon lime juice
salt to taste

Mix all ingredients in a bowl or mini food processor until well combined.

Pin It Now!

Stuff I Do That You Won't Find On Pinterest

To contact us Click HERE
   Holes in your kid's footie pajamas?  NO PROBLEM!  Cut the feet off of the pajamas and VOILA! No more holes!  No sewing necessary!


 Use your old ice cream buckets and potato salad containers to store random items in your pantry!  Just like grandma used to do!  Classic!

Collect bread tags!  I don't know what use they'll ever be, but they're colorful and someday you will need them for something (says your obsessive compulsive brain)!  Store them in an old jelly jar and use them as kitchen decor until then!  Recycled art!

Have you ever wondered what to do with those stickers on your fresh produce?  Mod-Podge your sandwich bag box with them as you prepare lunches in the morning!  Maybe you could store your bread tags in the box once it's empty.  Crafty!

 If your kids won't wake up when they're supposed to, sing them a song that you make up on the spot.  Include the names of their friends, things you see around the room, just be creative!  This always works for me - they jump right out of bed and scream, "SERIOUSLY MOM, I'M UP!!!"  Bonding time! 

Need a classy way to store your BoxTops and Labels for Education?  Stick sandwich bags to the refrigerator with magnets!  Then hoard them until there's some kind of contest that one of your kids' classes is thisclose to winning and use them as a bribe to get that kid to do housework.  Win/win!

Wipe the crumbs from the table directly on to the floor!  You're going to vacuum/sweep eventually, right?  Better yet, just vacuum/sweep your table when you do the floors!  Total time saver!

I hope you've enjoyed this exclusive show-and-tell with all of my best tips for mothering and managing my household.

You're welcome.

Emergency Brownie!

To contact us Click HERE
Have you ever had an overwhelming craving for a brownie but didn't want the temptation of a whole pan of them?  Yes?  Then you have to try this microwave mug brownie.  Recipes for these are popping up on blogs all over the place.  This particular recipe is one of my 14-year-old son's stand-by recipes.  He tells me that it's gooey-er than a regular baked brownie but that it still hits the spot.  I can always tell when he's been in the kitchen from the tell-tale brownie dregs in the mug on the counter.  

If this particular mug brownie recipe doesn't tickle your fancy you are sure to find a plethora of them online.  It took some trial and error before we found the ones that appealed to us the most.
Ingredients:
1/4 cup flour
1/4 cup sugar
2 Tbsp. unsweetened cocoa powder
pinch salt
2 Tbsp. canola oil
2 Tbsp. milk

1.  In a microwaveable mug (or glass canning jar), stir the dry ingredients together.  Try to get out all the lumps.  Add the milk and oil and stir until well-combined.
2.  Microwave on HIGH for one minute.  After that, microwave for 10-15 seconds at a time until it springs back a bit but still has some gooey-ness on top.  My son says it typically won't look done when it really is, and it easily burns if you cook it too long.  It took him a while to get the right time in our microwave...this time it took one minute and thirty seconds.

We love our brownies drizzled with a little warmed up peanut butter and a little ice cream or whipped topping.

Source:  Babble's Family Kitchen

Chicken & Wild Rice

To contact us Click HERE
 My family really liked this. Its a recipe I found in my 4 ingredient cookbook.  I changed it up a bit,and voila! It was SUPER simple and cooked itself! The mandarin oranges add just a bit of sweetness to this dish that really makes it great! By-the -way, this is pretty healthy.  Ingredients:1 bag of chicken, boneless & skinless1 box of Uncle Ben's Wild Rice, original flavor1 box of Uncle Ben'sWild Rice, Herb Roasted Chicken Flavor1 big can of Mandarin Oranges    salt pepper2 1/2 cups of water, according to rice directions Preheat your oven to 350 degrees. Using a roasting pan, layer the bottom with both boxes of rice.  Then sprinkle one of the seasoning packets over the rice.  Cut all the fatty parts off of the chicken and cut each breast into thirds. Layer the chicken over the rice. Sprinkle the second seasoning packet over the chicken and the rice. Lightly sprinkle salt and over the entire dish.  Add the water. Cover your roasting pan with tinfoil if you don't have a lid. Then bake for 2 hours.  So, put this on just before you go to get the kiddos from school and it will be ready for dinner! original recipe from 4 Ingredient Cookbook.

Easy 7-layer Bean Dip

To contact us Click HERE
This is my go-to recipe when I need to bring a side dish to a gathering and don't have a lot of time.  This dip is little different than traditional 7-layer dip but I always get requests for the recipe and compliments when I bring it.
The Seven Layers:1 Can of Refried Beans1 1/2 Cups Plain Yogurt1 Packet of Taco Seasoning1 Bunch of Cilantro1 Bunch Green Onions3-4 Roma TomatoesCheddar Cheese
Directions:1-Spread the can of refried beans on the bottom of the serving dish.2-Mix the packet of taco seasoning with the yogurt and spread on top of the beans.3- Chop up the cilantro, tomatoes, and green onions and layer on top of the yogurt.4-Sprinkle the grated cheddar cheese on top of the veggies.5-Serve with tortilla chips.
The dip is really easy but also very tasty!

Nigella's Breakfast Bars

To contact us Click HERE

Mr. Blue Eyes' parents gave us a Nigella Lawson cookbook a few years ago and there are some fabulous recipes in it. I mean, c'mon. It's Nigella we're talking about. These granola bars are so easy and so good that we eat them morning, noon, and night!

Ingredients:

1 14 oz can Sweetened Condensed Milk
2.5 Cups of Rolled Oats (not instant!)
1 Cup Shredded Coconut
1 Cup Dried Cranberries
1 Cup Mixed seeds* (Nigella suggests pumpkin, sunflower, sesame)
1 Cup Natural Unsalted Peanuts

1. Preheat the oven 250 degrees F and spray a 9x13" pan.
2. Warm the Sweetened Condensed Milk in a sauce pan. Ms. Lawson suggests a Large one; I used a small one. Tomato, Tah-mah-toe.
3. In a Large mixing bowl, mix all the other ingredients together. Pour the warmed milk over the top and fold it over until everything is looking gooey and good!
4. Press the mixture into your greased pan. At Nigella's suggestion I used a latex (or non-latex for all you latex-sensitive people) glove. Make sure you press down fairly firmly and pack it well. We had trouble with crumbling. Not that that makes it taste any less delicious!
5. Bake for 1 hour. After it's cooled about 10 minutes, cut 4x4 length to width and remove from pan to cool completely.

Store in an airtight container. Makes 16.

*Notes:
1. We have used Unsalted Cashews (1/3 Cup); Salted, shelled pistachios--pictured above (1/3+ Cup); Sunflower Seeds (1/3- Cup). They turned out great!
2. When she says natural, unsalted, she means it. Unsalted just seems to turn out better.

Source: Nigella Express:130 Recipes for Good Food, Fast

Broccoli & Cheese Quinoa

To contact us Click HERE
I'm in LOVE with quinoa! It's been so nice having something new and so versatile in my diet. Have you tried cooking with it yet? You really should give it a shot. My kids gobbled this right up. We served it with some chicken and carrots on the side. Made for a tasty dinner. Plus, it cooks up so quickly!


Broccoli & Cheese QuinoaIngredients
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh broccoli, chopped
1 cup reduced fat cheddar cheese, shredded

Directions
1. Put quinoa, broth and broccoli to a pot and bring to a boil, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.
2. Mix in the cheese, let it melt.
3. Enjoy!

Want some more Quinoa Recipes? Check these out...
Quinoa Primavera
Moni's Quinoa Mac & Cheese

Favorite Recipes of 2012

To contact us Click HERE
Another year has flown by and it's time to reminisce and pick my top recipes from 2012!  Last year was a challenging one in terms of keeping this blog up-to-date. Between finishing culinary school to starting a new full-time job and raising two small kids, it was a challenge to keep up with posts and often times the blog got put on the back burner.  But that's ok. The sole reason I have a food blog is because it's fun and I love trying new recipes and sharing them with you all.  With the new year among us, I promise to bring you many new and fun recipes; however if life gets busy, then the blog will inevitably slow down at times.

So here it goes...my favorite 3 recipes of 2012. (Drum roll please!)

- - - - - - - - - - - - - - - - - -

Kathie's Favorite Recipe #1 - Baked French Toast

I made this recipe for Christmas morning in 2011 and again for this past Christmas morning. It's one of my favorite breakfast casseroles!




- - - - - - - - - - - - - - - - - -

Kathie's Favorite Recipe #2 - Sausage & Tortellini Soup

By far my favorite soup of 2012. I could eat bowls and bowls of this stuff. Even the leftovers are delicious!




- - - - - - - - - - - - - - - - - -

Kathie's Favorite Recipe #3 - Kit Kat and M&M Cake

Thanks to Pinterest, I was introduced to this cake. I have since made about 7 different ones of all shapes and sizes. Everyone loves this candy-covered cake! It's so sweet that it will make your teeth hurt.



Cheers to a happy and healthy 2013 filled with lots of creative, new, inspiring recipes!

Caprese Skewers

To contact us Click HERE
Not only did the Mr. receive a surprise birthday cake at work, I also threw him a surprise birthday party the following day.  We had friends and family in town so it was easy to distract him for the afternoon while the other gals and I whipped everything together. We only had 3 hours to pick up balloons, hang up decorations, and prepare all the food for the party so I served lots of quick-fix appetizers along with some goodies from the bakery and Buffalo Wild Wings (Mr. C's favorite restaurant). Over the next few days, I'll share many of the recipes for the appetizers and desserts served at the surprise party.  It was a huge hit and the stunned look on my hubby's face was priceless. Definitely a birthday he'll never forget! :)




Caprese Skewers
Source: Mel's Kitchen Cafe

1 pint cherry tomatoes, red or yellow
1 bunch basil leaves
8 ounces fresh mozzarella cheese (Mine came from Zingerman's creamery)
Balsamic vinegar, for drizzling
2-3 dozen long toothpicks/skewersSlice the cherry tomatoes in half so you end up with two half-basketball pieces. Slice the mozzarella into bite-sized chunks. Slide a piece of mozzarella onto the toothpick. Fold a basil leaf in half or thirds and nestle it up next to the mozzarella (large leaves can be cut into halves or even thirds). Slide a tomato onto the bottom of the skewer, cut side down. Move the mozzarella and basil down to meet the tomato if needed. You want the flat side of the tomato to be right at the end of the toothpick so it stands up straight. Place all the finished skewers on a paper plate or tray. Drizzle lightly with balsamic vinegar and transfer to a platter to serve.

Happy Valentine's Day

To contact us Click HERE
Happy Valentine's Day everyone! My hubby went above and beyond to make sure today was extra special including surprising me with beautiful flowers at work, a sweet card, and then to top it all off he cooked an amazing dinner tonight. I wish this day didn't have to end so soon. :)

Here's a peak at the Valentine cookies I made for hubby.  I can't take credit for the idea though.  Just another awesome idea I found on Pinterest. You can personalize the cookies however you like. I made a dozen cookies in all. A few of the other ones said, I love you more than... "Naps", "Sushi", and "Starbucks".



It's been an extremely busy week at work.  Monday and Tuesday were Paczki days. Then Wednesday and today were consumed by dozens and dozens of Valentine's Day cupcake, cookie, and cake orders.  Here are the cakes I made for the showcase this morning.  I tried to create a wide variety of cakes and was happy to see that they sold out by noon today.



Happy Valentine's Day to you and yours!

Little Libby's Catfish Diner

To contact us Click HERE
Daniel and I have come to the conclusion that we must be getting old. Yesterday, we stopped at Mellow Mushroom for lunch in Jones Valley (Huntsville) before heading home after church. It was loud, crowded and the food was just "okay." Typically we love Mellow Mushroom, but listening to a ballgame that is on TV screens every 4 feet above our heads is not our cup of tea. The only redeeming thing was that it was kind of cute to watch Jack clap every time other patrons clapped and yelled over a good play. Maybe this has more to do with our apathy towards football than it does our age...


Anyhow, a couple of weeks ago, we visited Little Libby's Catfish Diner in Madison and had a much better dining experience. Maybe we just like dives better?

Libby's is a meat-n-three kind of place, with catfish being the main offering for your "meat."


The portions were humungous and the sides were pretty amazing – it all tasted like something your Grandma would make you. We could have easily split one lunch special between the three of us. If you go for the normal portions, get the small. Daniel got 2 pieces of catfish and it was way too much food. We were also served a complimentary piece of red velvet cake – it was not as good as the actual meal, but free is always nice.

Libby's was a much better experience than Mellow Mushroom. 

Thursday Things: Valentine's Day 2013

To contact us Click HERE
10 Things You May Not Know About Me and Daniel



1) We met on a caving trip in the spring of 2001 – shortly after Valentine's Day, I believe.

2) The only year we bought Valentine's gifts was the first year we were dating {I think we knew that we would get married}.

3) That gift {investment} was rapelling gear. 

4) We took my family rapelling at "B" Rock in Searcy to celebrate this day of love.

5) We ran into my parents on our first date – this was probably the biggest negative to going to college in the same town your parents live in. 



6) Daniel was the first {and only} person I ever dated, so I felt very awkward seeing my parents.

7) Our first date included dinner at Colton's Steakhouse; Taming of the Shrew at HU {where we saw my parents during intermission and Daniel may have called my Canadian mother "ma'am"}; followed by an epic amount of time talking and drinking coffee at Midnight Oil.

8) Daniel does not enjoy plays or musicals. Especially musicals. I think I manage to drag him to one every other year {if I'm lucky}. *He must have really liked me to take me to see a play on our first date!

9) Our favorite song when we were dating was "Stick Shifts & Safety Belts" by Cake.

10) Today our favorite song is "All I Want Is You," the Tristan Prettyman cover of a Barry Louis Polisar song.