THIS MONTH ON MOMMY DIARIES
For Christmas we do lots of the normal traditions...an advent calendar all month, leave Santa a note with milk, and share gifts Christmas Eve. Growing up, I recall drinking Orange Julius and eating waffles made by my mom Christmas morning after rummaging through all of the great stuff Santa left behind. My husband's family acts out the nativity on Christmas Eve and although I am not by any means good at role playing I look forward to dressing Kara up as Mary and Jared as Joseph or a shepherd in the coming years. My own little family adopted the tradition to do something special on December 8th. This was the day my husband and I exchanged gifts our first Christmas (before we were even engaged) and it happens to be the day that Christmas "starts" in Italy (my second home!) I have dreams of doing service or being more organized so as to enjoy the traditions more fully but alas I'll have to try again in 364 days.
My point? What are some of your Christmas traditions?
These are a traditional Christmas treat in my family. It is my Great Grandma Beatrice's recipe. It is fabulous. One recipe made 3 cookie sheets worth of turtles.
Grease (very well) cookie sheets and place halved pecans about 1 and 1/2 inches apart. DO THAT PART FIRST.
Heat one stick butter, 1 cup white Karo Syrup, and 2 cups sugar, bring to a boil then add 1 12-oz can of evaporated milk. Cook to firm ball stage (244 degrees), I use a candy thermomater. It takes a while but you have to stir constantly.
Use a teaspoon ( I used a tablespoon, mmm more carmel) and poor over each pecan. Do this quickly because it sets up fast.
Then melt milk chocolate, chocolate chips and put 1/2 tsp, (I used 1/2 tablespoon) on top of carmel. The chocolate is like the turtles back. Eat and enjoy!! These are the best, I took some of these around to my Aunts and grandfather and they were happy to see Great Grandma's turtles. :)
Heat some vegetable oil in a skillet
Take some bread dough (easiest way is Rhodes- thawed and risen)
Stretch and flatten into several 1 in x 2.5 in rectangles
Drop into hot oil until brown on underside, flip with tongs to brown the other side.
Smother in butter and honey or jam and eat!!
Not the best food for you but really yummy!
2 cups sugar
2 cups butter/margarine (2 cubes)
2 cups flour
1 t. salt
1/2 cup cocoa
1 t. vanilla
1 cup chips, nuts, or coconut
Bake at 350 for 22 minutes
(I usually put this in a medium-sized cookie sheet to cook).
makes 2 cups
2 C whole blanched almonds
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper, or to taste
1 Tablespoon unsalted butter
1 Tablespoon unsulfured molasses
1 teaspoon distilled white vinegar
1. Preheat oven to 350*. Spread almonds on a rimmed baking sheet, and toast until fragrant, 7-8 min. Set aside.
2. Whisk together salt, sugar, and spices in a large bowl; set aside.
3. Bring butter, molasses, and vinegar to a boil in a large skillet over med heat. Add toasted nuts, and stir to evenly coat. Add nut mixture to spice mixture; toss to coast. transfer to a rimmed baking sheet, and spread in a single layer.
4. Return to oven, and toast 4 minutes. Let cool completely on baking sheet. Almonds can be stored in an airtight container at room temperature up to 2 weeks.
makes 2 cups
2 Cups pecan halves (7.5 oz)
1/4 Cup sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 Tablespoon unsalted butter
2 Tablespoons maple syrup
1. Preheat oven 350*. Spread pecans on a rimmed baking sheet, and toast until fragrant, about 10 minutes. Set aside.
2. Whisk sugar, salt, cinnamon, ginger, and nutmeg in a large bowl; set aside.
3. Bring butter and maple syrup to a boil in a large skillet over med heat. Add toasted nuts; stir to coat evenly. Add nut mixture to sugar mixture; toss to coat. transfer to a rimmed baking sheet, and spread in a single layer; let cool completely. Pecans can be stored in an airtight container at room temperature up to 2 weeks.
Chocolate Peanut Butter Fudge:
12oz chocolate chips
12oz (1 1/2 c) peanut butter
1 14oz can sweetened condensed milk
Place chocolate chips and peanut butter in a microwavable bowl and microwave on high for 1 min or until chips are melted. Stir in milk. Pour into 8x8in pan and refrigerate until set (maybe 2 hours). Cut into small squares.
My husband's name is Geoff, and we have a 21 month old daughter named Quinn. She and Christine's boy Ian are best buddies, and are always a hoot to see when they are together. Currently, Quinn's chief occupations are torturing our cat Boo, naming objects in her immediate proximity at the top of her little lungs, and dropping play-dough on the floor.
I'm somewhat new to the blogosphere but we do have a family blog that we sporadically update. I'll try and contribute often here, though. Right now I'm going to hunt for this famous shredded chicken recipe my sister in law keeps telling me about! More later--Molly
3 sticks butter, softened
1 cup sugar
1 tsp vanilla
3 1/2 cups flour
1/4 tsp salt
1 egg, beaten with 1 tbsp water
7 ounces sweetened coconut
1. Cream together butter and sugar. Add vanilla and blend. Add flour and salt and mix. Wrap dough in plastic and refrigerate 30 minutes.
2. Roll dough into 1 inch balls and dip in egg wash, then coconut. Make a small impression in each ball. Place balls on greased cookie sheet. Fill impressions with a small amount of jam.
3. Bake at 350 for 18-20 minutes or till lightly browned and done inside.
4. Cool on racks.
Makes 4 dozen
Kraft Mac n Cheese
and the list keeps shrinking. I try giving him new things all of the time and he either won't even let it get near his mouth or he spits it out when he tastes it. Trying to sneak things into his mouth or disguise them doesn't work either. He is starving! He brings us food from the pantry and when we open it to feed it to him he refuses it! I feel like we waste so much food at our house. I think he is too young still to say "this is what is for dinner and you either eat it or go to bed hungry". I am getting the Deceptively Delicious cookbook for Christmas but I fear that he won't even try those recipes, maybe the mac n cheese one.
So my experienced mommy friends I need some help, suggestions and encouragement! Are your kids picky? What are sure fire recipes/ foods that your kids eat, hopefully ones with some nutrition. I am loosing patience and am just plain worried about Ian's nutrition.
Can you find your little elf??
Little elves 1: http://www.elfyourself.com/?id=1202565667
Little elves 2: http://www.elfyourself.com/?id=1203030778
Little elves 3: http://www.elfyourself.com/?id=1203346448
This used to be what my family would have every New Years Eve, but since I married Brian he likes it so much that we end up having it a lot more than once a year!
1 can chow mein noodles
2 c cooked rice (or however much your family eats)
1 can cream of chicken soup
1/2 c water
1 c cooked and diced chicken
1 tomato, diced
1 can crushed pineapple
1 c grated cheese
1 green bell pepper, chopped
1 can black olives, sliced
1/2 c coconut
Mix soup and water in a pot and simmer for 10 min. Add chicken pieces and heat through. Put all other ingredients in separate bowls and serve buffet style. First noodles then rice then chicken sauce and then everything else. Top it with a cherry.
You can also add chopped celery, green onions, and slivered almonds to this if you like.
1 8oz. pkg. cream cheese
1 stick butter
3/4 c. parmesan cheese
1/2 c. milk
10 oz. pasta
Melt butter, cream cheese, and milk all together. Stir in cheese, and toss with noodles. I found it works best to stir constantly on a low heat setting, that way the cheese and butter don't separate as much. Enjoy!... And try not to think about the calories you are eating!
1.) New and exciting treats/food they have never eaten before. I got Will some of those crackers that have the cheese with them all in one little package... what a hit! They also come with oreo's and you dip them in the frosting, those were a hit too. Others I've tried: a new kind of dried fruit (bananas were a hit), suckers (great, but keep the wipes handy), fruity cheerios (always a hit, especially if they never get it at home).
2.) STICKERS! Kids can be entertained for hours with stickers. My friend packs a roll of blue masking painters tape and her little boy who is 2, LOVES peeling pieces off and sticking them everywhere. Just make sure they are peeled off the seats in front of you if you are on a plane before you get off.
3.) A "new" book. I say "new" because it usually takes Will a few reads to really start liking a book. So, before we travel, I get him a book, get him reading it and loving it, and then it disappears into the travel bag a few days before we go. That way, when I pull it out on the plane, he is instantly interested and excited to read it. Sometimes if it is a book he's never seen before, he could care less.
Hope that helps. I could probably post some better stuff after our three lay-over trip to Utah in a couple weeks. We'll see how well my ideas work this time!
Pasta and Meatball soup
1 cup spiral pasta
1 lb meatballs
29oz vegetable broth
28 oz diced tomatoes
1 ½ cup frozen sliced carrots
16 oz kidney beans
14 oz spaghetti sauce
4.5 oz sliced mushrooms
1 cup frozen peas
Combine all ingredients except the frozen peas in a Dutch oven
Bring to a boil
Reduce heat and simmer 20-30 minutes
Add the frozen peas during the last 5 minutes or so
Add water to thin it out if you like a thinner soup
*brown meatballs well before adding to Dutch oven
I work at Capella University as an enrollment counselor and by doing this I get free tuition. So I will continue to go to school and rack up the degrees and certificates. The price is right - so I cannot see myself not taking advantage of that! Some non-work, non-school things I enjoy are knitting, making jewelery, photography, arts & crafts, and chasing my little boy around every night when I get home from work.
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 Tbls cider or white wine vinegar (or whatever)
3 garlic cloves, minced
1 tsp. ground ginger
1 tsp. salt
5 lbs. country-style pork ribs (I usually cut this in half and keep the sauce the same)
1 medium onion, sliced (I use the dehydrated ones)
1 Tbls sesame seeds (optional)
2 Tbls chopped green onions (Also optional)
In a large bowl, combine the first 8 ingredients. Add ribs and turn to coat. Place ribs and sauce in slow cooker. Cover and cook on low for 5-6 hours. Place ribs on a serving platter; sprinkle with sesame seeds and green onions. We serve the ribs over egg noodles, but rice is also great.
4 boneless chicken breasts (cut in half)
1 can cream of chicken soup
1/3 cup milk
1 pkg. stovetop stuffing mix and seasoning
1 2/3 cup water
Place chicken in slow cooker. Combine soup and milk and pour over chicken. Combine stuffing, seasoning, and water. Spoon over chicken. Cover and cook on low 6-8 hours.
2-3 cans petite diced tomatoes - with the juice
2 cans chicken broth
about 1 cup salsa
about 3/4 cup white sweet corn
about 3/4 cup black beans
about 1-1 1/2 cups cooked, shredded chicken (cook it before adding it to the crockpot)
garlic powder, dried cilantro, and minced onion - all to tast (I just sprinkle it in until I think it is enough, probably about 2 teaspoons of the cilantro and garlic powder, and maybe a tablespoon or 2 of the dried onion).
Cook it on low 6-8 hours or high for 4-5 hours. Top it with cheese, crushed tortilla chips, sour cream, green onion, guacamole, or whatever else you want!
This is a great recipe when you are feeding lots of people because you can easily double or triple it. Enjoy!
1lb stew meat
4 potatoes – cut into bite size chunks
4 carrots - bite size chunks
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomato soup
1 pkg dry Lipton onion soup mix
Mix together and slow cook in crock pot until meat and potatoes are tender. About 6-8 hours on Low.
2 lbs russet potatoes
1 Tbsp. salt plus more for taste
1 cup milk or cream
4 Tbsp. unsalted butter
1/4 tsp. pepper
1/4 tsp. nutmeg
Rinse, peel and cut potatoes. Place potatoes in pot and cover with cold water one inch above potatoes, stir in salt. Simmer until soft, or until a fork goes in and out smoothly. Drain potatoes. In small saucepan heat milk until low boil. Place potatoes in Bosch (that is what i have) or other mixer. Mix until smooth, then add the butter, add hot milk in slow stream while mixing. Add pepper and nutmeg.
I made two recipes this evening for our gathering tomorrow and they are so tasty that I had to quickly share them!
HOMEMADE GINGER ALE
2 cups light brown sugar
1/2 lb fresh ginger, cut into 1/4 inch thick "coins"
1 cinnamon stick
pinch of cayenne pepper
1. Bring sugar, ginger, cinnamon stick, and 2 cups of water to a boil in a large saucepan. SImmer 5 minutes, then remove from heat, and stir in cayenne pepper. Let cool.
2. Strain liquid into small pitcher, and discard ginger and cinnamon (I kept the ginger, cut off the outside peel and made it into candied ginger instead of throwing it away). COver, and refrigerate until ready to use.
3. To serve, ladle 1/4 cup ginger syrup into tumbler filled with ice. Top with 3/4 cup sparkling water (6oz), and stir.
2 1/2 cups pumpkin, cooked and mashed (or 1 can)
1/2 tsp ground cloves
3/4 cups sugar
1/4 tsp ground allspice
1/4 cup Apple cider, orange juice, or apple juice concentrate
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
Combine all ingredients in a heavy saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes or until the mixture thickens. Cover and chill. Makes 3 cups.
I took a picture of my bosch FULL of potatoes, if you want to see it, visit my blog: http://themortensenfamily.blogspot.com/
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
1-29oz can pumpkin
1-12 oz. can evaporated milk
1 cup sugar
4 tsp. pumpkin pie spice -OR- (1/2 tsp cloves, 1 tsp nutmeg, 3 cinnamon)
1/2 tsp. salt
1 stick melted butter
1 yellow cake mix
Mix all ingredients exept buter and cake. Pour into well greased 9x13 pan. Sprinkle cake mix on top and then drizzle butter over that. Bake 1 hour at 350 degrees.
2 cups white sugar
1 cup shortening
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
4. Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
This girl has a lot of really cute backgrounds that are super easy to install (and they don't mess up your sidebar). And they should all be working right this week (some are sized a little wrong so she's been fixing them).
You can make them ahead of time so that on Thanksgiving all you have to worry about is putting them in the oven. Also, as this was a big hit, I have doubled the recipe and they've still been eaten!
5 lbs potatoes, cooked and mashed
1 (8 0z) pkg cream cheese
1 c sour cream
1/2 c milk
2 t garlic salt (you may want to add more, depending on how much you like the garlic taste!)
Pepper to taste
Combine all ingredients. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake 325 degrees for 45 minutes (If refrigerated, let stand 30 minutes at room temp. then bake as directed.)
Makes 6-8 servings.
MIke and I are the Nursery Leaders in our ward. We are in charge of the Sr. Nursery too. These are the snacks I made for Nursery tomorrow. The kids will love them. Its fudge striped shortbread cookies, mini reeses pieces, candy corn, graham crackers and chocolate frosting to glue it together. You may think it looks like a lot and it is, there are 15 turkeys, we actually have 18 names on the roll (for sr. nursery alone). We generally have between 10 and 12 show up, but just in case there's more I'm prepared.
1 small pkg. strawberry jello
1 small pkg. cook and serve vanilla pudding
1 small pkg. cook and serve tapioca pudding
fresh cut strawberries (i'm using frozen)
12-16 oz. cool whip
Mix jello and puddings with 3 cups boiling water. Let cool until firm. Beat jello mixture, add cool whip and strawberries.
And it should be fixed soon.
I make this yummy sweet-savory stuffing every year. I got it from Allrecipes, but adapted it to fit my family's tastes.
5 cups bread cubes
1 pound ground sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
3/4 cup dried cranberries
1/3 cup minced fresh parsley
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
Preheat oven to 350 degree F (175 degree C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in dried cranberries and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill or bake in a 9x13 inch pan for more crunchy stuffing.
Sinfully Rich Sweet Potatoes
3 c mashed sweet potatoes (use fresh sweet potatoes and boil or microwave)
1 tsp. vanilla
1/4 c butter
2 eggs, beaten
3/4 c sugar
Mix together and put into greased casserole dish.
1 c coconut
1 c brown sugar
1 c pecans, chopped
1/3 c butter
Mix together and spread over potato mixture. Bake at 375 until browned (maybe 20-30 min).
12 oz pkg semi-sweet chocolate chips
1/4 cup butter or margarine
1 can sweetened condensed milk (14 oz)
2 cups flour
1 tsp vanilla
60 Hershey hugs or kisses
Heat oven to 350 degrees. In a medium saucepan combine chocolate chips and butter. Stir over very low heat until chips are melted and smooth. Add milk. Mix well. Combine flour, chocolate mixture, and vanilla. Cover hugs/kisses completely with the dough. Place one inch apart on ungreased cookie sheet. Back at 350 degrees for 7-10 min. Best when served right out of the oven.
You can also melt some white baking bar with shortening and drizzle it over the cookies to add a pretty touch.
* You can experiment with the inside candy. I think hugs are the best but I experimented with carmel kisses today and they were good but a lot of the carmel seeped out while they were in the oven. Bridget gave me a good idea though and next time I'm going to try them with Reese's peanut butter cup miniatures!
A lot of you have been to my apartment and seen our countertops. What you might not have noticed is that the blue gray pattern is not what my countertops actually look like. When we moved in they were an ugly faded yellow color. Rather than stare at those for the next 5+ years I covered them up with contact paper! It cost me probably $10 and a couple hours sticking it down and I then had countertops that I really like and that match the kitchen decorations I already had. It is a lot easier if you find a pattern that you can overlap without it being obvious on the seams but if you find a good one then it's really not that hard, and so worth it! We've lived here for over 3 years and I think it still looks good!
I buy a HUGE bag of frozen chicken breasts at Costco, and I hate getting the big bag out of the freezer where it is tucked so nicely every time we have chicken. Plus, cooking frozen chicken is a long process and I'm all about simplicity.
Then, I put like 5 or 6 breasts in my crockpot and pour like 1/4 c. of water over it, just to moisten the tops. Then sprinkle them with salt, pepper, and a little dehydrated onion.
Cook it until it is done, it usually takes about 5-6 hours on low in my crockpot, but I know everyone's may be different. When it is done, it is so moist and juicy that most of the time, I have to scoop it out of my crockpot because it won't stay on a fork.... so, scoop it out and just shred away with a knive and a fork. My sister has a friend who swears the best way to shred chicken from the crockpot, like this, is to use your (electric) hand mixer - just stick it in the crockpot and turn it on and it does all the shredding for you. I've never tried this, so if you do, let us know how it works out.
Once it is all shredded, I just put it in small snack or sandwich size ziplocs and freeze it again. Then.... I use it for EVERYTHING and it is quick! My favorite things to use it for are: pizza topping, enchilada filling (just add it to the sauce), chicken stir fry, Cassi's chicken roll-ups, etc.... you get the picture. So, how was that for a LONG wordy post on the simplest thing ever?
PS - I also buy a huge thing of hamburger from Costco and cook all that before I freeze it- it honestly saves me a ton of time. Plus, all you have to do when you want to use it, is dump it into whatever you are doing, or season it for tacos or whatever. I LOVE it - it makes great quick meals
2 packages (18-1/4 oz each) devil's food cake mix
1 cup vegetable oil
1 packages (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2-1/2 cups powdered sugar
1 tsp vanilla
In mixing bowl, combine the cake mixes, oil and eggs; mix well. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. Bake at 350 degrees for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). In a small mixing bowl, beat cream cheese and butter. Add sugar and vanilla; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. They also freeze well!
These cookies are so good! I normally cut the recipe in half and don't even make the filling. I then break them over ice cream, add some caramel and it is the best dessert ever!
18 graham cracker squares (9 of the full rectangles) or 1 1/2 C crumbs
1 can sweetened condensed milk
1 tsp vanilla
6oz pkg chocolate chips
Crush crackers into crumbs. Add milk, vanilla and chocolate chips and stir together. Bake in greased and floured 9" square pan for 30 min at 325 degrees. Cute while hot. Chill before eating.
Snicker Apple Salad
10 granny smith apples
2 Tbsp lemon juice
1 bag snack sized snickers plus 2 king sized snicker bars
1 large container of whipped topping
1. Chop apples into bite sized chunks. Pour lemon juice over them so they do not brown.
2. Chop snickers bars up into similar sized pieces.
3. Combine apples, snickers and whipped topping into a large bowl. Mix to coat well.
Makes one large salad
Crushed pineapple may be added to this salad
BBQ CHICKEN PIZZA
Lately, my favorite thing to do with shredded chicken is make pizza. I cook a bunch of chicken in my crockpot, shred it, and then freeze it. So when I do pizza, I just make the crust (or use store bought), and then spread it with BBQ sauce, shredded chicken, cheese, green onions, black beans, corn, and usually more cheese. Then bake it and enjoy - my whole family LOVES this pizza and it's good for you!!
Chocolate Pudding Cake - this is to die for!
(It looks intense, but it is very easy. The recipe is from Family Fun, so it is written so kids could easily follow it. Also, I'm not a soggy food fan, and I know at first glance you think this will be a soggy cake, but it really does take the shape of pudding... not sog - if you know what I mean. It really is a hit!)
1 cup flour
2/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed light brown sugar
1 large egg
1/2 cup milk
1/4 cup (4 tablespoons) butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups boiling water
1. Generously grease a 9-inch square cake pan with butter. (You can also use a 9 1/2-inch deep-dish pie pan, provided that the sides measure at least 2 inches high.) Heat the oven to 350° F.
2. In a large bowl, sift together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
3. In a medium-size bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Rub the mixture with your fingers, breaking up any sugar lumps, until evenly combined. Set the bowl aside.
4. Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract. Whisk the liquids to blend them, then briskly stir the entire mixture, pulling the dry ingredients in from the sides to make a uniform batter. 5. Scrape the batter into the buttered pan and spread it evenly with a spoon. Sprinkle the chocolate chips over the batter. Then spread all of the brown sugar mixture evenly over the top.
6. Slowly pour the boiling water over the batter. Place the pan on the center rack and bake the cake for 30 minutes. When it's done, the cake will be baked through, but there will be a thick layer of chocolate pudding at the bottom. Because this is difficult to check with a toothpick, it's best to rely on time to determine when the cake is finished.
7. Transfer the cake to a wire rack and let it cool for about 10 minutes before serving. You can cut the cake into squares or slices, or simply spoon it out of the baking dish. Serve topped with whipped cream or ice cream. Makes 6 to 8 servings.
We have really enjoyed Virginia so far but there are many things and people that we miss in Minnesota. I think Kent is having Hockey withdrawals!
I grew up in San Jose, CA, got an Industrial Design degree from BYU, served a Spanish speaking mission in New York City and eventually found myself working in Minnesota where I met Kent in the singles ward. We were married in the Salt Lake Temple and settled in Minnesota. I worked at Target Corporate Headquarters for 3 years designing products for the Target stores. It was a blast to work for them! I mostly worked on their kids bedding and furniture aisles along with bath furniture and accessories. After having Ian I decided to quit and become a freelance designer from home. Thanks to you girls who watched Ian for me while I worked! Freelancing has been great and was easy to move. I haven't done too many projects since we have moved because I have become consumed with my house.
We bought a house here in Charlottesville that needed a lot of work. Here is how the house looks now after some exterior love. We have officially painted every inch of this house: ceilings, doors, trim, walls, everything. I think before the seller put the house on the market they came in with cheap yellow paint and sprayed the entire interior yellow. I like yellow but with beige trim and doors and cream ceilings it looked hot, dirty, and outdated! It is amazing how you can improve a room with fresh paint. We have also laid some tile, replaced light fixtures, and updated some things in the kitchen and baths. We are done for awhile, thank goodness! I felt like I couldn't really move in fully with the house torn up.
Ian is the best little boy ever! He is really shy sometimes and quiet. He is starting to say words but sometimes they are hard to understand. He loved Thomas the train and has a train table that we bought from our neighbor. His latest thing is wanting to help with everything, painting, sweeping, unloading the dishwasher, etc. He is very sweet natured, I am a lucky girl.
I love being a mom too but I definitely struggle at times. I appreciate all of your posts and enthusiasm! At this point the thought of having a second is overwhelming, not that I am announcing anything! I look forward to posting more things and learning from all of you experienced moms!
We also had a good idea suggested to us about having some sort of advice giving posts. I've been trying to think of a crafty way to do this since I think it's a great idea too. So here's what I thought of but if anyone has a better suggestion to make it work let me know.
I thought we could have a weekly "Tricks of the Trade" post. This will be a short post just asking any kind of parenting question. Then anyone who wants to can answer the question with your tips, tricks, or advice in the comments (or feel free to do a post if you have more than just a comment). Since I'm sure everyone has questions I thought this might work out best if we take turns with the posts, but I don't want anyone to feel like they have to do it either. So, if you want to have a turn let me know in the comments to this post and I'll take those names and we'll just rotate.
Does that sound like something you would be interested in? Is weekly too often? We could do it biweekly or even monthly instead. If you have any better suggestions let me know.
Also, we've been putting links to our personal blogs/websites on the side. If you want yours linked let me know. Thanks everyone!
Here is the easiest chicken recipe ever! The best part of it is that it is cooked in one skillet. It is a new family favorite thanks to Molly and Geoff.
1 lb Chicken cubed
1 Tbsp Olive oil
1/4 tsp Salt
1/4 tsp Black pepper
1 14.5oz Can chicken broth
1 8oz Jar salsa
2 Cups Instant rice
8oz Shredded cheddar cheese
In a large skillet over Med. High heat, brown the cubed chicken in oil, salt, and pepper. Cook until juices run clear. Add broth and salsa and bring to a boil. Once liquids are boiling, turn heat off, and stir in instant rice. Sprinkle top with cheese. Cover and let sit for 5 min. Serve!
1 to 2 t. seasoned salt
1 t. poultry seasoning (I've never actually used this ingredient)
1 lb. diced chicken breasts
2 t. olive oil
4 T. butter (divided)
2/3 c. water
2 T teriyaki sauce
2 T onion soup mix
1 envelope Savory Herb with Garlic Soup Mix (Lipton)(divided)
8-12 oz. fettuccine
2 T Parmesan cheese
1 T worchestire sauce
Combine seasoned salt and poultry seasoning, sprinkle over chicken. Saute chicken in oil and 2 T butter for 5 minutes. Add water, teriyaki sauce, onion soup mix and 2 T herb and garlic soup mix. Bring to boil. Reduce heat and simmer (covered) for 15 minutes. Meanwhile, cook fettuccine and drain. Add pasta to chicken mixture. Add cheese, worchestire sauce, remaining butter, and remaining herb and garlic soup mix. Toss to coat.
**We also love this pasta with the Lipton's Onion and Mushroom Soup Mix instead of the Herb and Garlic. Both are delicious! I also love these soup mixes to cook mixed vegetables (tossed with olive oil) in the oven for 30 minutes at 350. Yummm!
Chicken Taco Soup
4 boneless cooked chicken breast diced or shredded
1 small chopped onion
1 small can chopped green chili
2 cloves of garlic
2 T vegetable oil
1 quart canned tomato juice
1 can beef broth
1 ½ C water
2 T Worcestershire sauce
1 tsp salt
1 tsp chili powder
1 tsp cumin
Combine and simmer for 1 ½ hours. Then add pkg of frozen corn. Serve with tortilla chips and grated cheese
Just click on the name of the cookie and the recipe is there.
I am new to the mommy world. My little baby is 3 1/2 months old. She is so precious and I love watching her grow. I'd have to say that's my favorite thing to do right now, is just to watch her. I can't believe how much she has changed in just the last 3 months! She is so sweet and I know she likes me too. Being the food source does have its advantages! :) Being a mother has brought more happiness to my life than I ever thought possible.
I also like to scrapbook. I was so close to being caught up, then Brielle was born and I haven't done it since. I also like to play the piano, even though I haven't done it for a while.
Our reason for moving here was not entirely for school. Rob's dad was diagnosed with cancer almost 2 years ago, and with him going through different treatments, we thought we could be of help to them. And while I'm sure it's good for them that we're here, I also feel that this is where we are supposed to be. We have been so blessed ever since we got here. We just hope that can continue, as Rob is applying to dental schools. We are praying that we will be accepted here at the University of Minnesota.
I am so blessed with such a great family. Rob is a wonderful husband and father. I am so grateful for my parents and siblings, and for my parents and siblings that I was lucky enough to marry into. Family is the most important thing in my life. I am also grateful for such great friends here in Minnesota. It would have been so much harder to leave my comfort zone of Utah, if I didn't know that I could come to a group of so many wonderful friends through our church. I love this gospel, it is such a blessing in my life.
Currently, we live in the gorgeous state on Minnesota and have honestly loved every moment. As a family we just love being together. Scott/Dad, is very busy, so our moments together as a family are precious. I love spending every second with Will and watching him grow everyday. He is the pride and joy of my life and I can't wait to have more kids. My favorite thing about being a mom today (well, lots because it was a holiday) was letting Will "help" me make pumpkin pancakes for dinner. He stood on the ladder and just laughed and laughed when I made a funny sound pouring the batter onto the griddle. Our children remind us so well to always enjoy life and get the most out of every moment.
Thanks for letting me be part of this blog, I love checking it out and posting to it! I know almost all the mommies on this blog and I must say, they are AMAZING women and moms, I'm glad that I get to learn from you! Oh, and if you havn't already noticed, I'm long winded (it comes from my mother - sorry).