THIS MONTH ON MOMMY DIARIES
1 can chopped olives
1/2 t. chili powder
1/2 t. cumin
mix those three together
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
1/3 c. green onions (we leave these out)
mix all the above plus the other mixture
Slice french bread into about 8 slices. Spread 1/2 the mix on all the slices, then layer with deli sliced turkey, a slice of tomato, then spread on the other half of the mix. Then layer with slices of avocado or guacamole dip, then a slice of monterey jack cheese. Bake at 350 degrees for about 15 minutes or until they look nice and bubbly. Sometimes I put them under the broiler for a couple minutes at the end. They are messy, but good!!!
4 cups cubed, cooked chicken meat (buy a fresh rotisserie chicken)
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper (I leave this out, but you don't have to)
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on cresents.
Talk about SPICE! That's one thing I love about this recipe...plop your stock pot on the stove top and just add everything.
1 1/2 Tbsp. Vegetable Oil
3/4 c. chopped onion
3/4 c. chopped green pepper
1 Tbsp. chopped garlic
1 1/4 lb. cubed beef (bite size--I use stew beef)
1 1/4 lb. ground beef
3/4 Tbsp. salt
3 1/2 Tbsp. chili powder or to taste
2 1/2 Tbsp. ground cumin
3 bay leaves
1/2 tsp. freshly ground pepper
2 Tbsp. finely chopped jalapeno peppers (I actually leave this out most times because I don't have it on hand)
2 (28 oz.) cans plum tomatoes (I actually prefer to use 4 (14.5 oz.) cans of diced tomatoes)
8 oz. tomato puree
3 oz. tomato paste
1 qt. beef stock
2 1/2 lb. cooked pinto beans, drained
Saute onion and bell pepper in oil until onion just wilts. Add garlic and continue to cook 3 minutes. Add meat; cook until it loses its red color. Add all remaining ingredients, EXCEPT beans. Simmer over low heat 2 to 3 hours (this is important...it's the only way to get the whole neighborhood to smell like chili! oh, and it does a wonder of good for the spices.) Add drained beans and cook 1/2 hour more.
Here is her question regarding General Conference:
"I grew up with conference bingo and quiet craft activities to keep us quiet while we watched conference on TV, but I have no idea how my parents kept me and my older brother quiet when we were toddlers. So what are all you moms planning to do with your kids while you watch/listen to conference this week?"
- 1 (15 ounce) can 100% pure pumpkin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup dark brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Orange Drizzle:
- 1/2 cup confectioners' sugar
- 1/4 teaspoon finely grated orange zest
- 4 teaspoons orange juice
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 15-20 minutes. Let stand a few minutes, then transfer to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
1 Yellow cake mix
1 small box Instant French Vanilla Pudding
1 Cup water
1/2 Cup oil
1/3 Cup sugar
4 teaspoons cinnamon
4 teaspoons poppy seeds
Heat oven to 350 degrees. Grease and flour a bundt pan.
Mix cake mix, pudding, eggs, water, oil, sugar, and cinnamon with a mixer for two minutes. Add poppy seeds and hand mix them in. Pour into prepared bundt pan.
Cook for 45-55 min.
Let cool and turn it out of the pan. Sprinkle top with powdered sugar.
It tastes really good served with fresh berries, whipped cream or ice cream.
2 T. olive oil
2 c. chopped onions (I just sprinkle a little dehydrated onion in there)
1 c. thinly sliced celery
2 t. italian seasoning
3 cans (14.5 ounces) chicken or vegetable broth, low sodium
1 can diced tomatoes with juice
1 T. tomato paste
8 c. mixed fresh or frozen veggies, such as: carrots, corn, green beans, peas, potatoes, or zuchini. (Our favorite are just the basics, carrots, potatoes, and we grate some zuchini in there too - but if I do potatoes, I don't do noodles, it is one or the other. We also like to add meat, usually ground beef or ground sausage - cooked before we add them of course)
1. Heat oil in a large stockpot, add onions, celery, and italian seasoning. Season with salt and pepper. Cook, stirring frequently until onions are translucent, 5-8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups of water to the pot. Bring to a boil. Reduce heat and simmer uncovered 20 minutes.
3. Add veggies, and return to simmer. Cook uncovered until veggies are tender, about 20-25 minutes. Let cool before storing. Enjoy! It makes your house smell really good too, and with breadsticks for dipping, it is a wonderful fall dinner!
This brings me to my tricks of the trade question this week. As Molly is transitioning from one kid to 2 and I will be doing the same in about 10 weeks; we are welcoming tips and tricks that helped you in this transition. So let us know how did you take a shower? How did you go shopping? How did you clean your house? And especially how have you been able to give your older child enough attention as well as keep them from harming the baby? Or any other tricks that helped you keep your sanity! Another question... I am interested in buying a sling this time around and am wondering if any of you tried slings and have any recommendations. We have a baby bjorn carrier already, I might just stick with that. But those slings look so comfy and easy for nursing!
The Awesome-est Blueberry Muffins
3 cups minus
2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. In another large bowl whisk together sugar, oil, cap-full of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.
To see the detailed instructions the the pictures click here: Awesome-est Blueberry Muffins
3 oz. cook and serve tapioca pudding
3 oz. cook and serve vanilla pudding
3 oz. raspberry jello
Boil 3 1/2 cups of water. Add tapioca, vanilla pudding and jello. Stir until boiling. Stir and cool 4 minutes. Refridgerate overnight to set up.
The next day:
Add 8 oz. cool whip and 1 pkg. frozen raspberries.
It is super delicious!
I will be posting a picture on my blog of Ella wearing one hers as soon as I get a chance! =)
I made these last night and am now addicted. I even woke up in the middle of the night craving them and polished them off at about 3am.
Peanut Butter Candies
1 package (3 ounces) cream cheese, softened
1/4 cup chunky peanut butter
1/2 cup powdered sugar
1/2 cup graham cracker crumbs
1/4 cup semisweet chocolate chips
In a small mixing bowl, beat the cream cheese, peanut butter and powdered sugar until blended. Beat in cracker crumbs. Shape into 1-1/2-in. balls. Place on a waxed paper-lined baking sheet. In a microwave, melt chocolate chips; stir until smooth. Carefully spoon a small amount of chocolate mixture over each candy. Freeze for at least 15 minutes.
Yield: about 1 dozen.
• One serving: (1 each)
• Calories: 110
• Fat: 7 g
• Saturated Fat: 3 g
• Cholesterol: 8 mg
• Sodium: 69 mg
• Carbohydrate: 11 g
• Fiber: 1 g
• Protein: 2 g
Lately I have been feeling like I'm not doing enough to bring the spirit into my life and into my home. I would like to know what you do that helps you to help keep the spirit in your homes. Also, do you have any tips on how to be a better scripture reader? I know we can all be better with that, surely. But how do you keep yourself going? I feel like I've read 1 Nephi a million times but the rest doesn't get done because, well, life happens. I would like to have it as more of a priority, for sure. But some simple tips would be great!
I'd just like to say that I feel so priveleged to be part of this blog. You are all such wonderful women and I am grateful to you all for your wonderful examples!
1 cup flour
3/4 cup+2 tablespoons sugar
1/3 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups peanut butter and milk chocolate chips divided (reserve 3/4 cup for frosting)
3/4 cup chips
6 ounces cream cheese
3/4 teaspoon vanilla
dash of salt
2 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour cake pans. (two round tiny pans)
Mix cake ingredients in bosch.
Pour batter into cake pans and sprinkle with chips save some for second batch
Bake for 25 minutes or until a toothpick comes out clean.
Remove from oven and cool 10 minutes
melt peanut butter/milk chocolate chips and add to rest of frosting ingredients, stack cakes and frost.
Makes 2 two-layer cakes
1 large box Golden Graham cereal
1 large box Crispix cereal
1 large pkg coconut
1 lb. silvered almonds
3 sticks butter
2 cups sugar
2 1/2 cups light Karo syrup
Mix cereals, coconut and almonds in large bowl. Set aside. Melt butter in a pot, add sugar and Karo syrup and bring to a boil. Let boil for 4-5 min. Pour over cereal and mix well. Pour on cookie sheets to let cool. Try not to eat the whole bowl by yourself! :)
BYU Mint Brownies
Makes one 9 x 13 pan
1 C. margarine
1/2 C. cocoa
2 Tbsp. honey
2 C. sugar
1 3/4 C. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 C. chopped walnuts
12 oz. chocolate icing (use your own recipe or purchase some chocolate frosting)
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 C. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 25 min. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate frosting.
1 16-ounce box Acini De Pepe pasta (little pasta balls)
2 Tbsp cornstarch
1 ¾ cup pineapple juice
1 cup sugar
3 eggs, well beaten
½ tsp salt
1. Cook pasta in boiling water till done.
2. Drain and set aside.
3. Mix together juice (use the juice drained from the two cans of pineapple being used, add water if needed), sugar, cornstarch, eggs, and salt in a medium saucepan.
4. Cook until thick over medium heat.
5. Cool slightly, then pour over pasta in a large serving bowl. Stir together and then cover and chill overnight(or hours later when cooled completely).
6. The next day, add:
1 16 oz can pineapple tidbits, drained
1 qt. Cool Whip
1 16 oz can crushed pineapple, drained
1 pkg mini marshmallows
2 small cans mandarin oranges, drained
7. Stir together gently and serve cold.
Makes a very large bowl to serve about 25 people
Pinatas are always a hit!
I've obviously been thinking a lot about this lately so I thought my question this week would be about parties. First, what are your thoughts on kids parties? How often should you throw a party for your child... every year, every other year, just on big birthdays? How many kids should be invited? All the kids they see at church or just close friends? What about when they get into school and start making friends there? It's so hard not to leave someone out without making the party too big! And if you have a small place where can you have a party without spending a ton of money to do it somewhere special? I know you can do it places like Chuck E. Cheese, but I wanted to have our own themed party not just a pizza party. So what are your party ideas and if you've had parties before what's worked for you?
Frozen burritos or chimichangas
2-3 cans El Pato Sauce (this is a "hot tomato sauce" usually in the isle with canned green chilies and salsa)
Use as many burritos as you want, we used the Jose Ole steak and cheese burritos and the bean and beef chimichangas, both were good, but anything works. Lay them out in a baking dish, pour the El Pato sauce over to cover them. This is spicy so leave it off for the kids portion! Then cover with grated cheese. Bake on 350 for about 20 min.
We took them out of the freezer and had them mostly defrosted before we put them in the oven. So it might take a little longer if you cook them frozen. Just cook until they are warmed through and the cheese is melted! Enjoy!!
I tried a new yummy and healthy recipe the other day that I thought I would pass on. It isn't spicy even though it has a jalapeño in it, I guess if you wanted it to be spicy you could add more. It is kind of like a sweet and sour chicken, try it out! I am all over one skillet meals that are easy to make.
Apricot Jalapeño Glazed Chicken
1 (10.75 oz) can Chicken broth
4-6 Chicken breasts, cut into chunks (I used 4 big Sam's club breasts and it was perfect)
3/4 cup Apricot preserves1 Jalapeno, remove stem and seeds and chop (my jalapeño was kind of small I might add more next time)
1 Tablespoon Soy sauce
1 Tablespoon Cornstarch
1 Tablespoon Water
Chopped pecans for topping (optional) I might toast mine next time.
1. Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
2. Add chicken broth, jam, soy sauce, and jalapeño. Simmer for 20 minutes or until chicken is done.
3. Remove chicken from skillet. Add mixture of cornstarch and water to thicken the sauce(I doubled this to make my sauce thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
4. Serve over rice, top with pecans.
We made this with a side of peas and a garden salad, what a yummy well rounded meal it made!
My 9 month baby girl decided 2 weeks ago today that she was done nursing. She decided one evening that she wanted juice from a sippy cup- and while I pumped for a few days, she will not nurse and now, since she will eat formula and with 4 teeth coming in- I am DONE!. Before stopping she wouldn't take a sippy, now she will (so I guess it is a good thing). But now, she wants to eat big people food. I have been buying baby food but it is EXPENSIVE! So, I have 2 questions for you: 1. If you make your own baby food, what do you do? Besides just mashing bannanas or peaches?
AND 2. My baby only wants to eat sweet food, mostly fruits so how do I get her to eat her veggies? Any help would be most appreciated!