Like Father Like Son...

Here is how Ben and Logan spend their quality time together. Pretty cute.

Christmas Comedy

Yesterday we set up the Christmas tree and decorated the house. The girls had many funny conversations throughout the day that I need to share.

Ainsley-"Mom, the neighbors have rainbow lights up and we don't. I want us to have the same lights they do outside."
Madison-(very firm)"Ainsley, daddy paid a lot of money for the lights we have and he spent a lot of time putting them up. You should be glad for that!"

We decided to put our tree in the front room. Madison had some concerns: "Mom, Santa is going to be so confused. He will come down the chimney and there will be no Christmas tree!"

Ben wanted to tell her that the fact we have no chimney and a glass door on the fireplace might also be an issue for him but he restrained himself. I told her Santa will find the tree. Madison relieved said, "Oh Ya, Santa is magical."

As I was putting the girls to bed last night, Madison asked me if I can tell her stories about when I was a kid at Christmas. (that made me feel so old...mom, tell me about the good ole' days). Ainsley says,"Ya mom, like when you were 3 or 4." No pressure right?

As I was thinking of what I can tell her Ainsley says, "No wait-I want to tell stories from when I was a kid instead!" Wow, I wonder if she can remember back that long ago.

I told the girls that each morning when we woke up, we were not allowed to go wake up grandma and grandpa until 7:00a.m. or they would be grouchy (I added that part in as a little hint). I told them we turned on the Muppets Christmas Carole and watched it until they came downstairs.

Madison's replied, "But mom, whenever we stay at grandma and grandpa's house and wake them up they are not grouchy at us!" Too cute.

I also told them that the night we decorated the tree we would all sit and have snowballs and sing Christmas songs. (snowballs are vanilla ice cream balls with coconut on the outside with a candle in it) Ainsley asks,"how do you sing and eat at the same time?" After I explained that we would eat and then sing she says, "I want a snowball right now!" I told her that "the way far away" grandpa would have to find her one! (good luck dad-no pressure)

To say they are excited for Christmas is an understatement! Even Logan was helping "decorate the tree" and he loves messing up all the girls nativity scenes. This will be a long month with him and decorations. At least he is not eating everything this year right?

O' Christmas Tree...

After a wonderful Thanksgiving with the Brown family, we continued with fun traditions. We woke up to very excited children who were ready to go cut down our Christmas Tree. We do this every year and it has been so fun to see the kids excited to go. I was going to pick just a couple of pictures to post so you don't have to see another slide show, but there were too many cute ones to choose from. Just click on the small pictures to see it quicker if you are getting bored. We had a great morning and the girls are very excited for Christmas to come.

Favorite Recipes

I had decided to post my favorite recipes on my blog so I can have easy access and whenever people ask for one, I can send them here to get it. You will see a Table of Contents on the right with all my favorite recipes updated. I will try to keep these current. Enjoy!

Chili Corn Dog Pie

Chili

1 lb ground beef
1 cup Salsa
¾ cup water
1 can tomato paste
½ lb hot dogs, cut into ½ inch pieces
2 teaspoons chili powder
½ teaspoon cumin

Topping

1 (81/2 oz.) pkg corn muffin mix
4 oz. shredded Cheddar Cheese
1 can Chopped Green Chiles
1/3 cup milk
1 egg beaten

Heat oven to 400 degrees. Spray 9 ½ inch deep dish pie pan or 2-quart casserole with nonstick cooking spray. Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan. In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili. Bake at 400 degrees for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.

Breakfast Popover

TO SERVE 4 GENEROUSLY:

PREHEAT OVEN TO 400°

MELT 1 CUBE OF BUTTER IN A 9 X 13 PAN

COMBINE IN A BLENDER:

1 CUP FLOUR
1 CUP MILK
1 TSP SALT
8 EGGS

POUR INTO BUTTERED PAN

BAKE AT 400° FOR 12 – 15 MINUTES

SERVE WITH SYRUP (SOME MAY PREFER KETCHUP?)

Chicken Broccoli Divan

2 10 OZ BAGS OF FROZEN BROCCOLI
2 CUPS COOKED CHICKEN
2 CANS OF CREAM OF CHICKEN SOUP
1 CUP MAYONNAISE
1 TSP LEMON JUICE
½ TSP CURRY POWDER
1 CUP SHREDDED CHEDDAR CHEESE
½ CUP SOFT BREAD CRUMBS (PIECES OF FRESH BREAD WORK GREAT)
1 TBSP MELTED BUTTER OR MARJARINE
2 CUPS COOKED RICE

PREHEAT OVEN TO 350°

COOK THE BROCCOLI AND DRAIN – I USUALLY STEAM IT

COOK RICE AND FLUFF

CUT UP CHICKEN INTO CUBES

MIX TOGETHER THE CREAM OF CHICKEN SOUP, MAYONNAISE, LEMON JUICE, CURRY POWDER, AND CHEESE.

LAYER THE INGREDIENTS IN GREASED 9 X 13 PAN.  RICE, CHICKEN, BROCCOLI, SOUP MIXTURE.

MIX THE MELTED BUTTER WITH BREAD CRUMBS AND PLACE ON TOP.

BAKE AT 350° FOR 30 MINUTES

Chicken Rolls

Serve this with a mixture of Cream of Chicken (or mushroom) and milk for a gravy. Or you can serve it with chicken gravy. It goes great with corn and mash potatoes!

2 cups soda cracker crumbs (saltines)
Sage Seasoning
Poultry seasoning
8 oz Cream Cheese
4 TBS butter or margarine
½ tsp pepper
3 cups cooked chicken
2 pkgs. Crescent rolls

Crush the crackers and season them with sage and poultry seasoning. Mix the butter, cream cheese, pepper and chicken. Separate rolls and flatten them out. Put chicken on roll and fold. Dip rolls in melted butter, roll in cracker crumbs. Bake on ungreased cookie sheet @ 350º for 20 minutes.

BRAISED CHICKEN WITH MUSHROOMS

This recipe can be made with pork cutlets as well. My husband just eats around the mushrooms and still loves it. Serve this with white rice.

4 boneless, skinless chicken breasts
salt and pepper
2 TBS of olive oil
1 lb white mushrooms, sliced ½ inch thick
4 garlic cloves, halved
½ cup dry white wine (optional)
1 ¾ cup chicken stock or broth
2 TBS chopped parsley

1.Sprinkle chicken breasts with ¼ tsp each salt and pepper. Heat 1 TBS oil in large skillet over high heat. Add chicken; cook until lightly browned, 2-3 minutes per side. Transfer to plate.

2. Add remaining TBS oil to hot skillet. Add mushrooms, garlic, and ¼ tsp salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes.

3. Pour wine, if using, into skillet; cook, stirring, until evaporated, 1 minute. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 minutes.

4. Return chicken to skillet. Cover; simmer over
low heat until chicken is cooked through, 10-12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish w/additional parsley.

TATER TOT CASSEROLE

1 lb ground beef
1 can cream of mushroom soup
½ cup sour cream
1 package taco seasoning
2 cups shredded taco cheese
1 bag frozen tater tots

1. Preheat oven to 350 degrees.
2. Brown beef in skillet, drain excess fat.
3. Add soup, sour cream and taco seasoning.
4. Stir well and pour over a 9x13 inch casserole dish.
5. Top with cheese, then those wonderful Tater Tots.
6. Bake for 30 minutes or until Tots are golden brown.
7. You can add olives to this or corn for a twist. Serve with extra sour cream, salsa, and guacamole.

BUTTERSCOTCH BUBBLE LOAF

Can be done with other frozen rolls besides Rhodes.

24 Rhodes white dinner rolls, thawed & halved
½ box Butterscotch Pudding Mix NON-instant
½ cup pecans, chopped (optional)
½ cup brown sugar
½ cup Butter or Margarine

Thaw rolls until soft (about 2 hours @ room temperature). Spray bunt pan or two loaf pans with non-stick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter, heat together until butter is melted and syrup is formed. (microwave about 1 ½ minutes) Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size or even with top of the pan. Carefully remove wrap. Bake at 350 degrees for 30-35 minutes. It may be slightly shorter baking time if using two loaf pans. Cover with foil the last 15 minutes of baking. Immediately after baking is done, loosen from sides of the pan with a knife and invert onto a serving plate.

Peanut Butter Treats

The recipe makes a full cookie sheet.

1 ½ cup granulated sugar
1 ½ cup white karo syrup
2 ¼ cup smooth peanut butter
A full small box of Special K cereal (usually around 9 cups)
1 12 oz package of chocolate chips
1 12 oz package of butterscotch chips

• Put sugar and karo in sauce pan. Heat in pan until sugar is dissolved and liquid is clear. Stir Well.
• Add peanut butter to the sugar and karo mixture and stir well.
• Put this in a LARGE bowl and pour in the special K cereal. Mix really well.
• Pour onto creased cookie sheet. Pat until it gets about 1” thick.
• Melt together in a sauce pan the chocolate chips and butterscotch chips.
• Spread chocolate and butterscotch mixture over the peanut butter mixture.
• Put in refrigerator ONLY until cool and set. Does not take that long

Nicole’s Favorite Cheese Ball

2 small packages of cream cheese
2 tsp finely chopped green onions
2 cups shredded cheddar cheese
¼ cup green peppers
2 tsp seasoned salt
1 can crushed pineapple (well drained)
Crushed nuts

Combine all these ingredients well and then roll into a ball. After it has firmed up, roll it in your favorite nuts. This is best served with Wheat thin crackers.

LIMEADE PUNCH

I made this with Cherry 7up the other day and it was delicious!

1 can frozen Limeade
11 cups of water
2 cups of sugar
1 fresh lime (or lime juice)
2 more limes to use for decoration

1. Put 3 cups of hot water in large sauce pan.
2. Add 2 cups of sugar
3. Add juice from 1 lime or 2-3 TBS lime juice
4. Heat and stir until water is clear
5. Add thawed can of limeade and the remaining 8 cups of water.
6. Pour into 2 gallon size Ziplock bags
7. Freeze
8. Take out 30 minutes before use to allow it to thaw.
9. Put in punch bowl and add 1-1 ½ litter so Sprite or 7up.
10. This is best to serve it slushy! Cut limes for decorations.

STUFFED FRENCH TOAST

6 oz cream cheese softened (I use 8oz)
3 TBS sugar
¼ tsp cinnamon
8 slices sandwich bread
1 egg
1 cup cold water
½ cup flour
1 tsp vanilla
4 TBS butter
Maple Syrup for serving

1. Combine cream cheese, sugar, and cinnamon in a medium bowl. Spread on 4 bread slices. Top with remaining bread slices, pressing down gently forming 4 sandwiches.
2. Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2 TBS butter in large nonstick skillet over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

Chicken Breasts in Sun-Dried Tomato Cream Sauce

This is so much better if you cut the chicken in half to make it really thin and then put it over fettuccine or tortellini when done. It is a wonderful pasta sauce. I don’t even like tomatoes and I love this sauce.

1 Tbsp butter
1 garlic clove, pushed through press
1 Tbsp flour
¾ cup chicken broth, divided
½ cup heavy cream
2 Tbs sun-dried tomato slivers in oil
***2 Tbsp of sun-dried tomato slivers is = 4 sun-dried tomato halves
¼ tsp dried thyme
¼ tsp salt
¼ tsp crushed red- pepper flakes
4 boneless, skinless chicken breast halves
(4-5 oz each, flattened slightly)


In large skillet, melt butter over medium high heat. Add garlic and cook 20 seconds. Stir in flour and cook 1 minute. Stir in ½ cup broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and cook 1 minute. Pour into measuring cup; set aside. Wipe skillet with a paper towel.

Heat sun-dried tomato oil (1 Tbsp) over medium-high heat. Sauté chicken in oil for 8 minutes, turning once, until browned and cooked through. Transfer to a plate.

Add remaining ¼ cup broth to pan and bring to a boil scraping up browned bits with a wooden spoon. Mix in cream sauce; add chicken just to heat through.

Hamburger Stroganoff

This is one of my favorite meals. You can make it with or without mushrooms. I always sauté the mushrooms on the side so people can choose to add them or not.

½ cup minced onion
1 clove of minced garlic
¼ cup butter
1 lb ground beef
2 Tbsp flour
1 tsp. salt
¼ tsp pepper
1 lb fresh slice mushrooms
1 can (10 ½ oz) cream of chicken soup
1 cup sour cream

Sauté onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serve with noodles or rice. I prefer rice.

Best Ever Calzones

You can actually make these with any pizza toppings you would like. We always do pepperoni and olives. It takes time but turns out good.

½ lb Italian sausage browned
2 chicken breasts (boil in seasoned water-cool & shred)
¼ cup chopped onion
1 can sliced olives
½ cup sliced mushrooms
1 cup spaghetti sauce
1 cup grated cheese
1 egg, beaten

Calzone Dough
1 package active dry yeast
1 cup warm water
1 Tbsp of sugar
2 Tbsp of vegetable oil
1 tsp salt
3 cups flour

Dissolve yeast in warm water. Stir in sugar, oil, salt, and one cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and let rest 5 minutes.

Heat oven to 375°. Prepare calzone dough (see above). Divide into 6 equal parts. Pat each into a 6-inch circle on lightly floured surface. Top half of each circle with sauce, cheese and other ingredients to within 1 inch of edge. Fold dough over filling; fold edge up and pinch securely to seal (a fork works best. Place on greased cookie sheet; brush with egg. Bake until golden brown 25-35 minutes.

Slow Cook Sunday Chicken

Great for Sunday Dinners.

½ cube butter (1/4 cup)
4-6 pieces skinless, boneless chicken breasts
1 8 oz pkg.Cream Cheese
1 can cream of mushroom or cream of chicken soup
1 pkg. Italian dressing (dry mix)

Put butter in crock pot and melt. Put in chicken and sprinkle the dressing on top. Simmer on high for 3-5 hours. When chicken is tender pour in soup and cream cheese. Melt and stir together. Serve over rice. I like to cut the chicken in smaller pieces before I add the soup and cream cheese. Ben likes me to add 1/2 cup chicken broth to this to make it more "gavylike". Then it mixes with the rice more. Either way is delicious.

P.F. Changs Lettuce Wraps

This uses a lot of random ingredients, but once you buy them you will have them for next time! These take a lot of time but are definitely worth it. If you are having it as a meal alone, double the recipe.

3 Tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce:
¼ cup sugar
¼ cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp lemon juice
1/8 tsp sesame oil

Stir Fry Sauce:
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.

Bring oil to high heat in a wok (or large frying pan). Sauté chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in pan and keep it hot.

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir-fry sauce to the pan and sauté the mixture for a couple minutes then serve it with the lettuce cups. Top with the special sauce. *** I usually end up just mixing some of the special sauce in with the stir fry instead of pouring it on the lettuce wrap itself.***

If you want some spice, you can add a mixture of: 1 Tbsp hot mustard, 2 tsp water, and 1-2 tsp garlic and red chili paste.

Easiest Breadsticks Ever

Top with Garlic and Parmesan Cheese for more taste!

1 TBS yeast
1 ½ cups warm water
Mix and let stand 5 minutes

1 TBS sugar
1 tsp salt
3 cups of flout

Knead mixture, let sit 5-10 minutes.
Melt ½ cube of butter.
Put half in bottom of pan.
Roll dough, cut into strips
Twist and put them into the pan.
Cover with butter and Parmesan cheese.Cook at 400 for 5-10 minutes until edges are brown

Potato Cheese Soup

I like to add ham to this YUM! This soup freezes and re-heats well.

2-3 cups of cubed raw potatoes
1 cup chopped carrots
1 cup chopped celery
6-8 chicken bouillon cubes
¾ cups flour
¾ cups butter
1 quart half and half
1-3 cups of cheddar cheese

Place all vegetables and bouillon cubes in large pot and cover with water and boil until vegetables are tender.
In separate pot, melt butter and then add flour to form paste.
Then add half and half, stirring constantly till mixture is thickened.
Add white sauce to vegetables.
Salt and pepper and top with grated cheddar cheese to taste.

Taco Soup

After trying many different taco soup recipes, this is our FAVORITE!!!

1 ½ lb hamburger (I use only 1 lb and it is still good)
1 onion, chopped
1 small green pepper, chopped
1 can pork & beans
1 can beef broth
1 can tomato soup
1 can cream of mushroom soup
1 soup can water
1 package taco seasoning
3 TBS parsley (optional)
½ cup shredded cheddar cheese

Sauté hamburger, onion and green pepper in soup kettle until meat is brown.
Drain excess fat. Add pork & beans, broth, water, taco seasoning and 2 types of soup.
Simmer for 15 minutes.
Pour into a large bowl and garnish with cheese and parsley.

Ice Cream Log Cake

We make this for everyone’s birthday day.
***MAKE SURE YOU START EARLY IN THE DAY. IT NEEDS A LONG TIME TO FREEZE. WE LIKE MINT CHOCOLATE CHIP ice cream. SERVES ABOUT 10 PEOPLE.

1 CUP FLOUR
1/3 CUP COCOA POWDER
1 1/3 TSP. BAKING POWDER
¼ TSP. SALT
4 EGGS
1 1/3 CUP SUGAR
1/3 CUP WATER (I ADD A LITTLE MORE FOR ADDED MOISTURE)
1 1/3 TSP VANILLA


FRENCH SILK FROSTING:

1/3 CUP MARGARINE, SOFTENED
1 1/3 CUP POWDERED SUGAR
1 OZ MELTED UNSWEETENED CHOCOLATE, COOLED
½ TSP VANILLA
1 TBSP. MILK


1. PREHEAT OVEN TO 375°

2. LINE A LARGE COOKIE SHEET WITH WAX PAPER.
GREASE BOTTOM OF PAN, THEN PUT PAPER ON, THEN GREASE THE WAX PAPER.

3. MIX DRY INGREDIENTS. BEAT EGGS IN SMALL BOWL UNTIL THICK AND LEMON COLORED. PUT EGGS INTO LARGE MIXER BOWL. BEAT IN SUGAR GRADUALLY. BEAT IN WATER AND VANILLA ON LOW SPEED. MIX IN DRY INGREDIENTS GRADUALLY. BEAT JUST UNTIL SMOOTH. POUR ONTO WAX PAPER.

4. BAKE 12-15 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN.

5.LOOSEN EDGES WITH KNIFE. INVERT ONTO A DISHTOWEL SPRINKLED WITH A LOT of POWDER SUGAR. (I LIKE TO USE A LOT OF POWDER SUGAR SO IT WILL REMAIN LOOSE ON THE TOWEL.)

6.WHILE STILL HOT, ROLL INTO THE TOWEL. IT WILL SEEM WEIRD BUT JUST ROLL IT UP TIGHT. SET ON COOLING RACK OR COUNTER FOR AT LEAST 2 HOURS.

7. UNROLL AND REMOVE TOWEL. SPREAD SOFTENED ICE CREAM ON CAKE. (MAKE SURE THE ICE CREAM IS NOT TOO SOFT AND LIQUIDY. Barley SOFTEN THE ICE CREAM.) You can put the ice cream in a kitchen aid or mixer for a little to soften it up. ROLL BACK UP. WRAP TIGHT IN PLASTIC WRAP. FREEZE. FROST WITH FRENCH SILK FROSTING (above) AND FREEZE AGAIN.

Pepperoni Pan Pizza

This is the BEST homemade pizza I have ever had.
We have it at least once a month!
MAKES TWO 9-INCH PIZZAS. SERVING 4-6

Dough
1/2 cup olive oil (vegetable oil will work)
¾ cup plus 2 TBS milk, warmed to 110 degrees
2 tsp sugar
2 1/3 cups flour, plus some extra for the counter
1 package instant yeast (2 ¼ tsp)
½ tsp salt

Topping
1 package sliced pepperoni
1 1/3 cups plain tomato sauce (I like to use Pizza Sauce)
3 cups shredded mozzarella cheese

1. TO MAKE THE DOUGH: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 TBS oil.
2. Mix milk, sugar, and remaining 2 TBS oil in measuring cup. Mix flour, yeast and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. TO SHAPE AND TOP DOUGH: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 ½- inches round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in the oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half the pepperoni in a single layer on a microwave safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. THIS PART DOES MAKE A BIG DIFFERENCE. LESS GREASE!!!
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving ½ inch border around edges. Sprinkle each with 1 ½ cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around the edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.

Kim Jensen's Salsa

I am not a huge salsa fan so I LOVED this variation!

3 cups finely grated Monterey Jack cheese
1 can chopped olives
1 can green chilies
2-3 Roma tomatoes chopped
1/3 cup cilantro chopped (optional)
4 green onions chopped
1 package good seasoning Italian dressing mix

Mix Italian dressing according to the directions on the envelope.
Pour over the rest of the ingredients.
Refrigerate overnight.
Serve with chips and Enjoy!

Pasta and Spinach Salad

1 16 oz package of pasta (any kind)
1 6oz bag of fresh spinach leaves (found with the salad mixes)
1 2.25oz can of olives
1 4oz package of feta cheese
Cherry tomatoes if you want to add color
1 bottle of Bernsteins Restaurant Recipe Italian Salad Dressing
(I am sure you can use other kinds though J)

Cook the pasta and let it cool. Put all the ingredients together and poor ALL the dressing into the mixture. Stir well and refrigerate. I try to allow at least a few hours to refrigerate so the dressing gets soaked up by the leaves and pasta. You can do it overnight as well.

Apple Brickle Dip

This is the most requested recipe after I make it. Enjoy!!!

1 8oz package of cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
¾ package English Toffee Bits or Heath Bar Bits.
Mix all that together and dip with tart apples.

Breaded Chicken Fingers with Honey Mustard Sauce

I love this recipe because I enjoy it over romaine lettuce, with hard boiled eggs, bacon, corn, cucumbers and more. The kids love the chicken in ketchup. We all win!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.

Costa Vida/Cafe Rio Chicken or Pork

(This is so similar to the restaurant and can be used for salads, burritos, or tacos. I have also included the rice recipe that is so good!)

4 Chicken Breasts or 1 pork loin
2 Cans jalapeno El Pato (in green can) (If you like the meat really sweet only use one can)
1 cup brown sugar
a dash of cumin
sprinkle of pepper
sprinkle of garlic salt

Combine all ingredients in crock-pot and cook for 6-8 hours. When done shred and use however you like.

Costa Vida Rice
1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients on stove or cooker. Squeeze lime juice over rice and mix before serving.

Hot Spinach and Artichoke Dip

After trying many of these recipes, this is my favorite.

1 can chopped artichoke hearts
2/3 cup steamed chopped spinach
¾ cup mayo
½ cup Romano cheese
½ cup Parmesan cheese
1 clove minced garlic
1 bar of cream cheese
1 can diced chilies
salt/pepper to taste

Combine all ingredients and mix well. Bake at 350 for 25 minutes. Serve with chips, crackers, or bread.

Lime Chicken

2 Chicken Breasts (I like to cut in half and make them really thin! so then I have thin flat ones)
2 Tablespoons olive oil
2 cloves minced garlic
3 Tablespoons honey
juice of 2 limes
1 Tablespoon soy sauce
½ tsp salt
¼ ground ginger
pinch of cayenne pepper

Heat oil in a skillet over medium-high heat. When skillet is hot, add the chicken and cook about three minutes on one side, or until it is nicely browned. Turn chicken over and add garlic to the pan, lower heat to medium low.
 Combine honey, lime juice, soy sauce, salt, ginger, and cayenne and 2 tablespoons water in a bowl, stir, then scrape into the pan with chicken. Simmer for five minutes (or until chicken is cooked through).

Remove chicken to plates and allow sauce to cook a little more to thicken slightly, stirring with a spoon to loosen bits of chicken and brown bits stuck to the bottom of the pan. Spoon sauce over chicken.

Brown Family Chocolate Chip Cookies

This recipe makes so much dough that I suggest you put them in ball shape on wax paper and freeze them. Once the dough has hardened, take the frozen dough balls and put them in a gallon zip lock bag and cook them whenever you want warm cookies! Adjust the baking time to 11 minutes if cooking frozen dough. I actually always freeze them first, even if I need them right away. For some reason, they turn out perfect that way.

Cream Together:
1 cup shortening
1 cup butter
1 ½ cups sugar
1 ½ cups brown sugar
3 eggs
2 tsp vanilla

Mix together in a separate bowl:
4 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt

Slowly mix dry ingredients in with wet ingredients. There is a lot of flour so take your time! Mix in 1 12 oz bag chocolate chips or 2 cups chocolate chips.

Cook the cookies at 375 degrees for 8-10 minutes. (11 minutes if using frozen dough) They should come out looking un-cooked but will cool to perfection!

Sunday Brunch French Toast

This is the best French Toast recipe I have ever tried. You actually bake it in the oven and it makes 8 at one time. It still takes some work, but is completely worth it! Ben said it tasted like scones. I thought it tasted like funnel cake. Serve with butter, more syrup, powered sugar or strawberries. All of them tasted great!

8 slices hearty white sandwich bread (I used Texas French Toast Bread)
6 eggs
3/4 cup half and half
1 TBsp vanilla
2 tsp lemon juice
1/4 tsp salt
1/4 cup vegetable oil
6 TBsp brown sugar
1 TBsp maple syrup
1/2 tsp ground cinnamon

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Bake bread on rimmed baking sheet until dry, about 8 minutes per side. Let bread cool 5 minutes. Increase oven temperature to 475 degrees.

2. Whisk eggs, half and half, vanilla, lemon juice, and salt in a 13 x9 pan. Soak 4 slices bread in egg mixture until just saturated, about 30 seconds per side. Transfer to wire rack and repeat with remaining bread.

3. Pour oil onto rimmed baking sheet, turning sheet to coat. Transfer to oven and heat until just smoking, about 4 minutes. Using fork, stir brown sugar, maple syrup, and cinnamon in small bowl until mixture resembles wet sand.

4. Arrange soaked bread on hot baking sheet and bake until golden brown on first side, about 10 minutes. Flip bread and sprinkle evenly with sugar mixture. Cook until sugar is deep brown and bubbling about 6 minutes. Cool toast on wire rack for 2 minutes. Serve.

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Tomatillo Dressing (Cafe Rio/Costa Vida)

In Utah, it is called "Cafe Rio". In California, it is called "Costa Vida". The restaurants are the same. I have already posted on here the recipes for the "Costa Vida Chicken/Pork and Lime Rice" which are so good! I finally found the incredible dressing they make. Here is the recipe:

1 pkg of Hidden Valley Buttermilk Ranch Dry Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel (these are with all the herbs usually and look like tiny green peppers in a wrapper)
1/2 - 1 clove of garlic, minced
1/2 - 1/3 bunched cilantro chopped
1/2 tsp lime juice
1/2-1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

The best way to do this meal is to make it in a large "salad" style with the following layers:

Tortillas
Shredded Cheese melted into the tortilla
Lime Rice
Black Beans
Costa Vida Chicken/Pork or Grilled Chicken
Lettuce (I use Romaine)
Salsa (I use pico do gallo)
Tortilla chips or strips
Guacamole
sour cream
Tomatillo dressing
Squeeze fresh lime on everything

THIS IS SO YUMMY!!!

Payday Bars

We had these at Ainsley's preschool party last year and we all had to have the recipe. They are so good!

1 yellow cake mix
1 egg
1/3 cup melted butter

3 cups mini marshmallows

12 oz peanut butter chips
1/2 cup butter
1/2 cup light corn syrup

2 cups rice krispies
2 cups salted peanuts

Crumble together yellow cake mix, egg and 1/3 cup melted butter. Press into a greased 9x13 pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle marshmallows. Bake an additional 3-4 minutes or until puffy.

Melt together the peanut butter chips, 1/2 cup butter and corn syrup. Add to this mixture the Rice Krispies and salted peanuts. Spread over the puffy marshmallows. Cool and Cut.

Note from person who gave me the recipe: "I prefer to use a metal pan. They are MUCH better after they are cold. It's hard not to eat them right away but it is worth the wait."

My Twilight Review

So I went to see the movie Twilight Friday night with a bunch of friends. Here is a picture of us...

The company was wonderful, popcorn yummy (thanks Amy!), and the night out was much needed. The movie, on the other hand, was...what is the word I am looking for...cheesy (expected),low budget (expected), boring (not expected), and overall a disappointment for me. I went expecting very little but came out with even less than that expectation. My advice would be that if you want to watch a good vampire/human love story or warewolf/human love story, watch one of the following:
Buffy the Vampire Slayer reruns, Moonlight (vampire series last tv season) and a fun movie called Blood and Chocolate. (cheesy and fun but seemed to have more funding than Twilight!)

Stealing from a review I found on Mattie's blog (thanks Mattie), I will put which comments I agree with from that review (they had a list of 50 things!).

1. The lines were cute in the book, but corny and forced in the movie.
2. The acting was... lets face it... horrendous. (specifially Edward and Jasper-what was with Jasper???)
3. The facial expressions used were nearly comical when they were to be dramatic
4. The main characters were monotone.
5. While the good, emotional, and overall better actors were lost in the background.
(I liked Alice, Carlise, Esme, and her high school friend. They were all great but not on screen enough.)
6. The audience was lost on weather to believe dramatic moments were SUPPOSED to be funny or not. (I was laughing most of the time).
7. The "spider-monkey" scene (what???)- special effects lacking!
8. Stupid, pointless scenes that made people laugh instead of feel drama (the part where Edward is passing Billy and they stare like each others heads are on fire)(Amen to this one!)
9. The lines were awkward, even for the audience.
10. When Edward suggests he should leave Bella (at the end) her eyes blink so much it makes me think of strobe lights, and her limbs start twitching like she's having a seizure.
11. The music seemed to be forced and misplaced at inopportune moments.(This is actually my biggest issue with the movie.)
12. It seemed to be more of a giant spoof on the book rather than a tasteful representation.

If you want the entire list of 50, let me know. They will make you laugh. I did not agree with them all though. Overall, I had a fun night and I am glad I saw it for the entertainment. I really hope they change things for the next one. I am sorry if I have offended any of the Twilight fans with this honest reveiw. I still really liked the book!

A Madison Moment

I had to sit down to type up this post really quickly. We were cleaning the girls toy room when Madison says to me, "Mom, Ainsley has not helped us clean at all. She is too busy with her diarrhea." I was shocked by this and said,"Madison, we don't talk like that. It is gross." She looked confused and asked what was gross about it. I tried to explain that there are certain things we talk about in the bathroom. She still looked confused and said, "Mom, I forget what that thing is called that Ainsley has." I looked over and it was a DIARY. I could not help but laugh at the misunderstanding. Once Madison figured it out, she was laughing with me.

Ainsley being Ainsley

We finished getting Ainsley ready for preschool and when we were done I said, "Ainsley, you look really cute!" She says, "because I am cute mom!" and walks away. That is my Ainsley at the lovely age of 4. Sassy and rude but I love her.

Last night it was time for dinner and, like always, I could not get her to eat. I told her that she can to her room for the rest of the night with no food. Her response, "That is fine mom. I will just eat a lot of breakfast when I wake up!" How do you respond to that logic? Deny her breakfast? Tempting...

I have decided to pull Ainsley out of preschool. She never wants to go and I would rather not spend the money on a child that has no desire to go. I told her that today was the last day of preschool. I asked her if she was excited about that. Her response,"Yes, I am, but I am only excited to go to school because we are having the Thanksgiving Feast. Otherwise, I don't want to go." See what I have to deal with each day!

Yummy Mandarin Chicken

This is really easy and the kids LOVED it.

2/3 cup sugar
1/4 cup soy sauce
1 TBS lemon juice
1 tsp. minced garlic
1/2 tsp. ginger
1 tsp. veg. oil
1/3 cup water
1 TBS cornstarch
4 skinless, boneless, chicken breasts

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan and put it to medium heat stirring. Combine water and cornstarch in a small bowl and stir until cornstarch is dissolved. Add to the saucepan and turn heat to high. Stir often while bringing mixture to a boil, then reduce heat and simmer for 4 to 6 minutes or until sauce is thick.

The original recipe has you grill you chicken. I was lazy and it still turned out great. If you grill it, once they are done- cut them into bite size pieces. If you do not grill it, you can cut it prior to cooking and stir fry the chicken in the bite size pieces. When the chicken is done and the sauce is done, pour the sauce into the frying pan with the chicken and stir it together. Easy and delicious. Serve this over steamed rice.

You can even make this sauce ahead of time adn refrigerat or freeze it. Still very good!

31 Years Young

I just wanted to post a little "Thank You" to all my friends and family that made my 31st birthday a special one. I had a great night out with Ben and even got him to discuss our Christmas budget with me. I had many wonderful phone calls from all my siblings, parents, and friends. I recieved very generous gifts from family and I even bought myself some fun things (oops-I still need to let Ben know that!)I now have some fun holiday decorations, a vanity stool and make-up mirror, much needed playtex cooking ware, and exercise clothes. I cannot believe I am 31 years old. Thank you all for making my life what it is today. I am very blessed.

Funny Madison

Yesterday, Madison walked home with some friends of mine. Madison said that they were talking about how many teeth they have each lost. She then tells me, "Mom, Taylor's mom and Cole's mom are REALLY, REALLY, good friends." I asked her why she thought that. Her response, "They both know the words to a Christmas song about teeth!" I asked her if the song was,"All I want for Christmas is my two front teeth"?She was shocked that I knew it too. I told her, "Maybe we are all REALLY good friends!"

Enough!

Tonight the girls were reading books in bed. Madison yells to me, "Mom, what does e-n-o-u-g-h spell?" I answer her, "enough". She was very quiet for a while and then said, "but what does is spell." I say again (much louder), "Enough!" Again there was silence and then I hear, "but mom, I am trying to read this book and I need to know the word." I realized then that she thought I was upset and yelling at her, "ENOUGH!". Poor thing. I had to go up to her and explain that the word was "enough". Too cute!

HAPPY HALLOWEEN!

Nicole's Quote of the Week

So I am always posting funny quotes of the week from the girls, but I need to share mine. I went to Winco today with all 3 kids thinking I could do it. I had a diaper bag full of candy ready to bribe them. Soon, the candy was gone and I had 3 kids screaming and crying for all different reasons. I ended up leaving my half filled cart dragging the kids out of the store. My quote of the week is, "When everyone in Winco is staring at you weird, you really know you have no control of your kids!"