Thursday, October 29, 2009
Happy Halloween eating!
Wednesday, October 28, 2009
Personally, I don't love the Gushers. My kids think they are "the bomb" but not so much for my adult palette. Fruit Roll Ups? I could get eight cavities from how much I love them. Back to the Create-A-Bug snacks. They come in these cute little bug body shapes so that you can build a thorax, head and wings to make your own buggy creation and then listen to them scream while you eat them.Or, you can use them as useful objects to put into other toys:These fruit snacks had pretty good flavor, and to be honest, they tasted pretty much like every other fruit snack I've ever eaten. The main plus was that the kids really liked them and the whole box ended up being eaten within ten minutes. These are a great lunchbox option for celiac kids, I think. I do have one parental frowny face about all fruit snacks, though: Please make your fruit snacks not so sticky so that my kids don't get cavities from eating them! Make them dissolve so they dont' cause dental caries! There, now that I've gotten that off my chest, please enjoy these with your kids. Even if you don't eat many of them, the fun of building your own bug and attacking your children with it is priceless. And, I'll be hosting a giveaway on this site for you to win your own completely FREE prize pack sent directly to you from Betty Crocker/General Mills. Just leave a comment at the bottom of the post before November 1 and check back here Monday morning to see if you've won! Good luck!
Tuesday, October 27, 2009
Monday, October 26, 2009
Step 7: Top with three more dry noodles. Step 8: Top with remaining spaghetti sauce. Step 9: Cover with foil, bake at 350 degrees for 50-60 minutes.Step 10: Top with remaining one cup mozzarella, let sit 5 minutes before serving.This is an easy, one pot lasagna that tastes just like the real thing. No boiling noodles, no burning your fingers on hot pasta, just creamy, yummy lasagna in an hour. Happy eating!
Friday, October 23, 2009
Thursday, October 22, 2009
What I have come up with are excuses to make pumpkin pies for blogs so that I can eat them and share the creamy, sweet slices with my gluten free buddies and feel normal for one afternoon. One afternoon a year, that's all we ask.
Wednesday, October 21, 2009
Tuesday, October 20, 2009
Breyer's Butter Pecan Ice Cream. A slow smile spread across my face. I instantly knew, like when you see those darling boots at TJ Maxx and you know they will match your new coat from Ross perfectly, that this would be the secret ingredient for the best fall shakes ever. These shakes turned out to be so delicious, I almost felt bad adding such a healthy ingredient to such a fattening food. But I got over that quickly. When you mix it up, the bits of pecan add just the right touch of crunch to the shake. It gives it a little texture while you're wolfing it down. We have had these shakes three times since I came up with them, and they cost me way less than buying them for everyone at the shake store. Plus, I can get them at 11:00 at night when the shake store is closed. Wait, I think maybe you weren't supposed to know that last part. Anyway, here's the instructions:
Tune in tomorrow for yet another pumpkin creation!
Monday, October 19, 2009
Sunday, October 18, 2009
I love to read through neighborhood cookbooks. You know, the ones that the whole neighborhood contributes recipes to and you usually buy for a fundraiser. Or, a good family cookbook is also a treasure trove of "real" cooking. I love the ones where people are like, dump two cans of soup and one pound of hamburger and voila! Dinner! But a few of those recipes are tried and true, and you can tell that the cook who submitted them has really made these recipes a hundred times and gotten compliments every single time they make it. Like the Pumpkin Cake Roll recipe from Mavis Hill, whom I assume is quite the cook, who contributed to the cookbook in the neighborhood my husband grew up in. The only ingredient I needed to substitute was the flour, so I thought I'd give it a go. I'm going to give you the whole recipe and THEN the play by play, because it turned out to be an exercise in creativity when all was said and done. So, down to business:
1/2 tsp vanilla
I still had a lot of cake and frosting left over from my turn-out disaster, so I thought I would use them up anyway. Feeling very creative, I dove into my huge drawer of cookie cutters and found my pumpkin cookie cutter. I simply made sandwiches with the cake and frosting and then cut them out into these cute little pumpkins that were to die for. I almost like them better than the cake roll because a) you don't need a plate and fork to eat them and b) they are fresh, not frozen. But I would eat any one of these any time. They were so yummy that not only did they disappear but my neighbor and my children ate up all the scraps. That has to be a good sign, eh? Tune in tomorrow for more pumpkin love!
Thursday, October 15, 2009
And they became nice crispy taco shells. I love these tortillas. They are a little thicker than regular corn tortillas and have that homemade taste. My mom used to always make our tacos that way.
So I served this yummy concoction with cheese and lettuce, and I ate three of them! Three! My husband came home late from work and started fixing himself a taco with a flour tortilla. The poor man has had to endure most of my cooking mishaps for dinner and I'm always interested to get his feedback. He, after all, can walk right into a Subway and order whatever he wants. So I figure he's got some taste buds in there somewhere that aren't ruined by substitute flours and milled beans. He said, "Honey, these are the best tacos you've ever made. I think I'll eat another one!" My food is never spicy enough for him, so he put extra taco sauce on his, but he did in fact eat two tacos with this filling and cheese and lettuce. Score!
I used three chicken breasts, but it made a LOT of filling. I probably could have fed five or six people with this amount. This would easily be done with one or two depending on how many you are feeding and just use half a jar of salsa. It's a great way to stretch your chicken dollar in these recessed times.
Wednesday, October 14, 2009
Cheesy Chicken, Broccoli, and Rice
1. Put 2 cups of rice and 4 cups of water in a pot and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes or until tender.
2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.
3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese and stir to melt.
4. Layer rice, broccoli and sauce on a plate and eat it all up.