Snowed In

We have had snow storm after snow storm.
So with the crazy holiday crowds, the runny noses, and the snow,

we have bunkered in,

watched way too much TV,

and eaten a whole lot of cookies.

Is the whole world white or just us?

Since I have barely left my street, I'm not quite sure.

Shh, don't tell but, Happy Birthday to me.

Typically a December birthday gets lost in the shuffle, but my family has made sure that we always manage to go dinner. And while I have had my fair share of Happy Birthday/Merry Christmases, I got some great gifts as well. We went to dinner for my birthday and while it doesn't appear that way, we had a great time.

I think the expression on our faces is exhaustion, not unhappiness. This is a busy month and among this group we have two pregnancies, one move, two that work nights, and one working retail. A lot of tired adults and with all of the extra activities some tired kids as well.

Look at least Pete is smiling. Could it be the baby daughter just weeks from arriving and the new house just days from moving into?

I got phone calls, cards, and well wishes from near and far. And I didn't even tell anyone that it was my birthday. Thank you for a great birthday.

Stuffed Mushrooms

I love stuffed mushrooms, in fact, I love mushrooms most ways they can be cooked. But no one else in this family does. So for my dad's birthday dinner I made stuffed mushrooms. A few years ago I found a recipe in Martha Stewart Living for stuffed mushrooms, but, as is often the case, it had some hard to get, as well as some pricey, ingredients. So considering my budget and tastes, I came up with this:

Stuffed Mushrooms
4 slices white bread, crusts removed
1/2 cup (jar) roasted red peppers, with a little juice
3/4 cup grated Monterrey Jack cheese
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 pounds button mushrooms; cleaned and stems removed
Pulse bread, cheese, peppers, salt and pepper in a a food processor until blended. Preheat oven to 350 degrees. Spoon mixture into mushroom caps and place on cookie sheet. Bake 15-20 minutes. Turn oven to broil and broil until golden on top (about 1 minute.) Serve soon.

Soft Pumpkin Chocolate Chip Cookies

Today was one of those days. One of those tried to do too much, acheived not a whole lot, happy kids, messy house, tired Mommy, days. At the end of the day I had glitter all over the floor, flour all over the counter, and permanent marker on the kitchen table. But I will explain that another time. For now I will just tell of my sometimes favorite cookies (sometimes, because I only seem to crave them when the weather turns cold.)

Soft Pumpkin Chocolate Chip Cookies
Ingredients:
1 3/4 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup canned pumpkin
1 large egg
1 1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chocolate chips

Preheat oven to 350° F and spray baking sheets. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool and eat.

Ice Cream

Apparently, this riding our bikes downhill, only to have to go back uphill, will be happening on a regular basis. We went to get ice cream at Baskin Robbins.

Maisy, who usually likes ice cream, was not so sure about it.

Jack got cookies and cream,
but decided he liked my rainbow sherbet better.
Sadie ate her mint chocolate chip and Jack's original ice cream.
And Ella finished off her's.
So I ended up without any ice cream and then I had to ride back home. Did I mention it's uphill?

Mmm, Cream Puffs

If you have never made Cream Puffs, do try. Every time you add an ingredient you will think you have ruined them, but you haven't. They are a stand by the stove dessert, which is why I like to make them in the fall.

Oh, and don't give them to your kids just before bedtime when they are already in their PJ's.

Corkscrew Ribbons and Creme Brulee

We had a busy weekend.
Making barrettes...
and desserts.
Fun and tasty.
Hope you had a good weekend.

Tortellini Vegetable Soup

Our family is not very good at eating leftovers. I try, but somehow I just hear, "Again?!" I have tried to be creative and reinvent our leftovers. So, now that you have tried the Pizza Bread, and have leftover sauce, here is our reuse recipe. I love to make this at this time of year because I usually have fresh basil and zucchini on hand. I'll also include what to do if you didn't make the pizza bread. The original recipe comes from Family Fun Magazine, I have changed it a little to suit my family, but it is an all around great recipe.

Tortellini Vegetable Soup

2 tablespoons olive oil

1 medium onion, chopped

1 small zucchini, diced

1 medium carrot, peeled and diced (I use two carrots because every time I start cutting up carrots someone steals a few.)

5 1/2 cups chicken stock

1 teaspoon dried basil (about 1 tablespoon or more if fresh)

1 bay leaf

1/2 cup canned crushed tomatoes

1/2 teaspoon salt

8 to 9 ounces fresh or frozen tortellini (the frozen tortellini I buy comes in 13 oz. bags. I throw in the whole bag.)

2 to 3 tablespoons chopped fresh parsley (I often leave this out.)

Black pepper, to taste

(If you are using your marinara sauce, omit the onion and the salt and reduce the basil and olive oil by half. Then use the sauce in place of the tomatoes.)

Step 1 Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.

Step 2 Add the stock, basil, bay leaf, tomatoes (or sauce with omissions), and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

Pizza Bread

So, this pizza bread is one of my favorite recipes. I found it in Family Fun a few years back and its great, a kid pleaser. But this time I cheated. I always hear on Food Network, buy dough from your local pizza parlor, but I never do. So this time I tried it. It worked out so well that I may never make it again. It was less than $2 a piece and so much easier. However, I will include the whole recipe because it is so great. I start the marinara sauce when I put the bread in the oven and it's a great compliment to the bread.

Easy Pizza Dough
1 1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar
2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons salt
3 to 3 1/4 cups unbleached all-purpose flour

Filling:
2 to 3 teaspoons dried basil
1/4 pound thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella

1. Prepare the dough by measuring the water into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
2. Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface. Knead the dough for about 7 minutes, until it's springy and supple. Place the dough in an oiled medium-size mixing bowl, turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
3. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes.
4. If you bought your dough you will start here: Dust a large baking sheet with fine cornmeal to keep the dough from sticking. With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it. Lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°. 9. Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.

Easy Marinara Sauce

2 tablespoons olive oil or vegetable oil

1 cup finely chopped onion

1 clove garlic, minced (or1/8 tsp. garlic powder)

1 28-ounce can crushed tomatoes in puree

1/2 teaspoon each dried basil and oregano

1 teaspoon sugar

1/4 teaspoon salt, plus more to taste

Pepper, to taste

Heat the oil in a medium-size saucepan. Stir in the chopped onion and sauté it for about 8 minutes, until translucent. Stir in the garlic and sauté for another 30 seconds. Stir the remaining ingredients into the pan, then cover the sauce and bring it back to a simmer, stirring occasionally. Cook the sauce for about 10 minutes, stirring often. Add more salt and pepper to taste. Makes about 4 cups.

Carolina Style Pork Sandwiches

My friends in South Carolina will probably laugh at this post, but I miss Carolina Barbeque. When we moved away I made several attempts to duplicate a taste of South Carolina. A friend asked me to make barbeque sandwiches for our Church Women's Organization social, so Tuesday night I used this recipe. It is my version of pulled pork sandwiches, without the smoker and the whole pig. We had a fun evening of visiting, eating, hitting a pinata, eating, and talking some more. Since a few people asked for the recipe and I do love to share, here it is:

Pulled Pork Sandwiches

3-4 lb. pork loin or tenderloins
1 cup apple cider vinegar
1/3 cup ketchup
2/3 cup mustard
1/4 cup brown sugar
1 T coarse salt
1 T Tabasco
1 t pepper
1/4 t garlic powder
10-12 sandwich rolls

Place pork in crock pot. In large glass bowl, mix remaining ingredients. Pour over pork and cook until able to shred with two forks; approx. 4-5 hours on high or 6-8 hours on low. Place shredded meat on rolls and serve.

I like to top with gold or South Carolina-style barbeque sauce. You can also top with cole slaw for a nice contrast of flavors.

Holding On

With year-round school, our actual summer is so short that I feel a need to cram every single day. So this last weekend, even though school wasn't officially out we got in a few little tastes of summer.
We ate corn-on-the-cob, courtesy of Grandma Gayla and Grandpa Dave.
Evan did a little golfing in a church tournament.
And I took all the kids to a dessert tasting and ate too many of these. (But who could resist lemon buttercream, right.)
I love summer, even the heat. It just reminds me to never complain about the weather, because in the winter I was asking for this. I love working in my yard and visiting with neighbors after the kids are in bed. I love summer storms that come in quickly and cool everything down. I love fresh fruit and farmers markets. Squirting Jack with the hose and watching him run away with that sweet little giggle of his. Pushing Ella on the swing to yells of, "Higher momma." I love that Maisy can crawl outside and all I have worry about are holes in the knees. And I love seeing that even though Sadie is growing up too fast she is still prone to slipping back to being the little girl I need her to be.

Vroom

This does not bother me nearly as much...

Thanks to this.

I think my dust buster makes me a happier mommy. Why is it so much more pleasant to watch cereal disappear into a little vacuum than to sweep it up?

First Day of Summer

On the first day of Summer...

we had fun until the wee hours.

Sugared Up

About once a week I have the following conversation with at least one of my children.

Mom: As child is getting into the utensil drawer and getting out a spoon, "What are you going to eat?"
Child: "Sugar."
Mom: "Uh, I don't think so."
Child: "But why not?"
Mom: "Because you can't just eat sugar by the spoonful out of the sugar bowl."
Child: "Why not?
Mom: "Because you can't! Why are we even having this conversation? Do I ever let you eat sugar by the spoonful?"
Child: "No. But it tastes good that way."
Mom: "I'm going to stop listening now." As I take away the spoon.
Child: "Can I have an Otter Pop?"
Mom: "Okay. Eat it outside."
I am a very bad Mom!

Fresh Fruit Tart

This is what Evan calls "The Best Birthday Cake Ever". I made this for a little get together we had for him on Sunday. I've learned that I have to make two because it disappears so fast. It really isn't difficult.

Fresh Fruit Tart

Crust: 1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1 1/2 sticks unsalted butter, softened and sliced

Filling: 1 (8-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

Topping: Fresh strawberries, kiwi slices, blueberries, raspberries, nectarines, or other fresh fruit.

Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed 1 tablespoon cornstarch 1 tablespoon fresh lime juice 1/4 cup granulated sugar

Whipped cream, for garnish (optional)

Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the fruit into 1/8-inch slices and arrange in concentric circles around tart. Cluster raspberries or blueberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Top with whipped cream if desired.