Cinnamon Rolls 2011

House. Smells. AH-mazing.

Just saying…

Pioneer Woman’s Recipe

If you are lucky you might end up with a tin of these babies. Maybe…

I cook, therefore I…

have to walk. And walk. And walk. (Speaking of walking, have you visited the fundraising page yet?!)

Today the patient got news she needs a minor outpatient surgery.  It’s just being overly cautious… to rule out any potential problems. I’m not really worried about it. But the poor patient hit the end of her rope with that news and had a kinda bad afternoon.

So… I baked.

These Blueberry Muffins from Simply Recipes… rock.

Oreo Truffles are always a crowd pleaser. (Thanks for turning us on to these, Missy!)

And least anyone worry about the caloric intake of the household — the above items were for Teacher Treats at the boys’ schools.

Lastly I mixed up a batch of Pioneer Woman’s Chocolate Chip Cookies. Those will be baked Thursday so I can send in some to Art Class with TJ.

mmmmmmmmmmmmmmmm at least the house smelled heavenly!?

Merry Christmas from South Alabama

No white Christmas for us, sadly.

Christmas Eve at Dad’s place.

Look what Santa brought!

They had our Cinnamon Rolls for breakfast.

Sounded like a fabulous morning with Dad. They got all SORTS of things they were so excited to share them all with me when I saw them. I picked them up about 2 and we headed back to the Green House for gifts. I wasn’t able to give them much this year at all. But I scrimped and saved and carefully chose each gift. They really seemed to enjoy it all. I’m so happy! I loved my gifts from them. They just make me smile. They are my true gift.

TJ very excited to start learning how to ride his Ripstick.

The patient — getting better! Still fever free. I was a tad worried Friday as his O2 sats were down further than I expected. (92-93% as per Tommy’s Dad and his portable pulse ox he borrowed.) But the numbers were up to 97% and higher that evening and on. So feeling much better. He’s just going to have to take it easy for a while!!

Pretty young lady.

I spent most of the day cooking, cooking and cooking.

Margie, e and Jimmy joined us for a Christmas Day Supper.

Menu and Recipes:

Yeast Rolls (they rose by the fireplace… mmmmmm house smelled GOOD!)

Spinach Artichoke Dip

Oyster Dressing

Green Bean Casserole ( a must as per Tori)

Green Salad (thanks Margie!)

Sweet Potato Casserole

Mashed Potatoes (a must as per TJ)

Turkey (that needed some help from e getting our temp right… thanks!)

Turkey Brine (for the prep the day before — figured I’d include it here)

Chocolate Bourbon Pecan Pie

Bread Pudding (I made some big changes by accident but it was still super yummy)

 

I cut back on the menu a little bit. Realized I was trying to stay busy a bit TOO hard. Everything turned out really good. I was pleased and exhausted by the end of the night.

 

e and Tori playing ‘Just Dance’ that night.

I just watched. Too tired to do anything else.

Hope everyone had a very Merry Christmas!

Only the BEST brownie recipe EVER

I know this recipe is somehow linked to Pioneer Woman but I can’t find it on her site now.

It wasn’t her recipe… but someone else’s. So when I find out who… I will credit. So they don’t get mad and cause the brownie gods to frown on me, because that would just generally suck.

 

The Recipe
1-½ cup Flour
½ teaspoons Baking Soda
½ teaspoons Salt⅔ cups Butter
1-½ cup Granulated Sugar
4 Tablespoons Water
2 packages Semi-sweet Chocolate Chips (12 Ounce Packages)
2 teaspoons Vanilla Extract
4 whole Eggs
1 cup Chopped Walnuts (optional)

Preparation Instructions
Preheat oven to 325F.Combine flour, baking soda and salt in a small bowl and mix to combine. In a large saucepan, melt the butter with the sugar and water. Bring just to a boil and remove from heat. Stir in one package of the chocolate chips and the vanilla extract. Whisk in the eggs one at a time, mixing well after each addition. Slowly blend in the flour mixture, and then add the remaining package of chocolate chips and the chopped nuts.Pour into a greased 9×13″ pan* and bake for 30-40 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, and make sure that your toothpick is coated with uncooked batter and not melted chocolate chips if you’re going to continue baking longer. Let cool at least 2 hours before serving. *In my opinion it’s VERY important to let these cool all the way. The first time I made these I served them still warm and wasn’t overly impressed, though they were too gooey. BUT I tried them again and they set up very nicely. So listen and let them cool for 2 hours. K?

 

Note: To make a half-batch, use a greased 9×9″ square pan and bake for 25-35 minutes.

Caramel and Apple Tarts and all is well…

Ooooooey- goooooooooey carmel.

For reasons that currently escape me, I’ve never made caramel … until today.

For small group I made Pioneer Woman’s Quick & Easy Apple Tart.

It’s crazy easy. I didn’t let mine brown quite enough and in the future will throw together at the house I’m visiting instead of before hand. BUT I wanted caramel for the topping. And didn’t have any. And that made me grumpy.

So… I made some.

 

Elise’s Caramel Sauce Recipe was easy and quick and… perfect.

And since I cut up waaaaay too many apples, a great dip for the extra slices.

Yum.

 

 

Rational Choices

I woke up shortly after 2 a.m. this morning. Insomnia, my old enemy, we meet again.

Sigh.

 

Unluckily the home internet was DOWN DOWN DOWN so no work or classes. I read. I pondered ironing. And then I decided what I wanted for dinner.

At 4 a.m.

Small Group was canceled tonight (feel better Ben!) so this afternoon (with a twitching eye muscle) I got down to making some Chicken and Dumplings. (The Rachel Ray recipe I’ve used for years now.) And then after making a batch of flour-less peanut butter cookies for Tommy and his play-date, Sophie, I went ahead and made Pumpkin Blondies.

 

Yeh, pumpkin blondies. With white chocolate chips and coconut.

We. Have. A. Winner.

 

The end.

 

PS Insomnia sucks and apparently only makes me hungry.

 

 

 

 

Chicken Enchiladas — recipe by Kelly Minter

A few weeks ago I was invited to a dinner with some women that had just completed Kelly Minter’s Ruth: Loss, Love & Legacy. They were making various recipes included in the study.

The Chicken Enchiladas were uber tasty. So, I decided to make them for small group tonight. I used 6 chicken breasts and it made 14 large enchiladas plus a side casserole dish without the tortilla to cut back on my carbs a smidge. I ended up doubling the sauce (sorta) and used e’s salsa instead of the picante in the enchilada itself.

Chicken Enchiladas by Kelly Minter

Serves 6-8
Perhaps one of my all-time favorite dishes. It takes a little effort, but your group will love you for taking the time to tackle this one. (And it’s even better the next day.)

Ingredients:
6 Chicken breasts (boiled 20 min, keep 2 cups broth)
2 cups canned chicken broth
8 burrito size tortillas
8 Tbsp picante sauce
1/2 cup tightly packed cilantro
1/2 cup sour cream
1 teaspoon cumin (I use more)
1 Tbsp flour
1/2 stick of butter
4 oz. grated jack cheese
4 oz. grated cheddar cheese
(optional, 1 can black beans)

Directions:
In blender, combine cumin, cilantro, sour cream, 1 cup canned chicken broth, 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 other cups of chicken broth until smooth and creamy (I usually add more flour to make it thicker). Add in sauce in blender. This is the “gravy”.

To make enchiladas: Take each tortilla and fill with 1/3 cup shredded chicken and 1-2 Tbsp of picante sauce. (You can also add black beans to this which I love). Roll Tortillas and place in 9×13 pan with seam side down. Fill 9×13 pan with gravy and completely cover the enchiladas. Sprinkle cheeses on top. Bake uncovered for 30 minutes at 350 degrees.

Recipe… yum

Loaded Baked Potato Salad

Recipe courtesy of Kenny Bowers, Chef/Owner, Kenny’s Wood Fired Grill, Dallas, TX

“This salad involves everything you would put on a loaded baked potato-sour cream, bacon, cheddar, chives, onion, butter-in a refreshing presentation. Potatoes are great vehicles for flavor, whether they’re hot or cold!”

- Kenny Bowers

Yield: 2 quarts

Ingredients

4 pounds Idaho® potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)
1 tablespoon black pepper
1 teaspoon salt

Directions

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.
Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.
Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Note: Any condiments or toppings typically added to a loaded baked potato may be used for this recipe.

*Think I’d take it down a bit… make TWO quarts. I like to eat and all… but I’d rather not re-visit my former Shamu size any time soon.

Stir Fry Night

Found this recipe for a brown sauce a while back. Kids REALLY like it.

Chinese “brown Sauce” Chicken

Ingredients

• 4-6 boneless chicken breasts (or boneless pork chops)
• 3 garlic cloves, minced (or 1/2 tsp. garlic powder)
• 4 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 1/2 cups chicken broth
• 1 tablespoon cornstarch

Directions

1. Lightly brown chicken breasts in a small amount of oil.

2. Remove from pan and add garlic, soy sauce, brown sugar and 1 cup chicken broth.

3. Stir to mix and return chicken to pan and cover.

4. Simmer for a few minutes until the chicken is done (15-20 minutes).

5. Remove chicken again and add remaining broth, which has been mixed with cornstarch.

6. Bring to a boil to thicken and return chicken to the pan, coating it well.

We’ll have over noodles with some onion and carrot stir-fried.

Yumm-mmmo.

Red Beans and Rice

Okay. People ask for my recipe… and I just stare. For my mom I just came over and made her watch me.

It’s one of those dishes I just make. Nothing is written down anywhere. I just grab the stuff and go. Someone taught me (Thanks JT) and then I sorta made it my own.

So… I will attempt to explain in my usual unclear way.

Red Beans and Rice pseudo recipe

Regular size back of red beans. (I prefer the smaller beans myself but whatever ones you like)

*soak the beans over night in a large pot. Make sure you cover the beans with lots of water

In the morning drains and rinse beans.

Stalk or two of celery chopped

lots of minced garlic

a large onion chopped

In a large heavy pot heat a tablespoon or so of olive oil

saute the veggies for about 3 minutes

toss in a couple of bay leaves

add beans and add enough stock to cover the beans with a few inches of liquid

*I only use Better than Bouillon I dump a heaping tablespoon or more and then just add water to the pot directly

Then… spices seasonings

JT taught me to add some Worcestershire Sauce, soy sauce, celery salt and black pepper. Truly, you just have to add a bit here and there until it tastes right. See? I promised a pseudo recipe and I delivered, no?

Bring the mixture up to a hard simmer for a bit, (remember to stir and stir often), and then lower for the day.

I literally will start this while making breakfast for the kids and let it cook ALL day long.

About 3 or so I will add in a package of smoked sausage cut into pieces. If you add it too soon it just ends up turning into a sausage mush and I am not such a fan of that.

If the water cooks off too much, simply add some more.

Serve over hot rice.

mmmmmmmmmmmmmmmmmm