We had a successful baking day. We made three different things: chewy gingerbread cookies, caramel puffcorn and peanut blossoms.
I kept myself in check and only ate one cookie! It was a gingerbread cookie and it was fabulous!
The kids all pitched in to help with the peanut blossoms.
There were yummy things as far as the eye could see. The kids tested everything for me to make sure it was all good enough!
So, how long will these treats last? I’m guessing I’ll have to make another batch for Nathan to share with his team at work.
Apparently this is named “Christmas Crack” because it’s addictive and it’s made with crackers.
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It’s super easy and so yummy.
- Saltine crackers to line the bottom of your cookie sheet
- 1 cup butter
- 1 cup packed light or dark brown sugar
- 1 teaspoon vanilla
- 2 ½ cups chocolate chips
- ¾ cup topping (M&M’s or whatever suits you)
- Parchment paper to line your cookie sheet
Melt the butter and brown sugar together in sauce pan. Boil for three minutes. Pour over your saltines (which you have laid out to cover the bottom of your cookie sheet).
Bake at 400 degrees for 5 minutes.
Sprinkle chocolate chips on top and put back in the oven for 1 minute
Take pan out of the oven and spread melted chocolate to cover the entire top.
Sprinkle on topping.
Let it cool.
Put it in the fridge or freezer to set.
Portion out into containers to give away to get it out of your house so you don’t eat all of it 🙂
I tested out a new recipe!
Some meals that have been “winners” with the family lately:
1) Grilled Cheese. The kids’ favorite is the standard bread cheese and butter. We’ve had some variations that Nathan and I have really liked lately that have been inspired by emeals.
A few weeks ago we used cheddar, honey dijon and very thinly sliced apples. Last week I sauteed onions and put them in the sandwich with swiss cheese. Mmmmmmm!
2) German French Toast.
One loaf of bread cut into 2 inch cubes and covered with a mixture of eggs, vanilla, milk, and sugar. After letting it sit in the fridge overnight, I baked it and then Audrey helped put butter and powdered sugar on the top. Not so healthy, but VERY yummy and there was enough for all 5 of us to have several servings.
I’ve elevated our marriage to a whole new level by making Chicken Tacos. If only I had known long ago that this would be Nathan’s love language, I wouldn’t have waited 8 1/2 years to make it!
1.5 lbs boneless chicken
I package of taco seasoning
2 cups of salsa
Soft taco shells
Your favorite taco toppings
Put the chicken, taco seasoning and salsa in the crockpot and cook on low for 7 hours. When it was ready, I shredded the meat and put it back in the crockpot (it was off at that point) until Nathan got home so it would stay warm and tender.
Serve it with your favorite taco toppings.
Photo credit: tasteofhome.com
It was so easy and very yummy.
This has become a favorite recipe of ours and I thought I would pass it along!
Slow Cooker Lasagna
1 lb ground beef
26 oz jar of pasta sauce
12 oz cooked bowtie pasta
12 oz container cottage cheese
16 oz shredded mozzarella cheese
Brown the beef and drain. Add pasta sauce to beef. In the crock pot, layer half each of beef mixture, pasta, cottage cheese and shredded cheese. Repeat. Cover and cook on low 6 hours.
We had some friends over and had chicken spaghetti today from my Pioneer Woman cookbook. It was really good and not hard to make.
image from Pioneer Woman
You can find the recipe by following the link above. I think the secret to the “zip” of this recipe is the tiny bit of cayenne pepper and the seasoning salt. It makes the taste more interesting than you would expect. The little bit of red is pimento and the green is green pepper. I diced it nice and small so my kids wouldn’t pay much notice. It seemed to work!
We had our friends, Tom and Jen, over tonight and I tried out one of my recipes from my Pioneer Woman cookbook (thanks for the cookbook, Kylene!).
Isaac loves his friend, Jen!
We had so much fun and now we’re tuckered out and ready for bed!
Sundays are my usual day for menu planning and grocery shopping. Yesterday, as I was planning out our meals for the week, I decided that I really wanted to plan meals that we can look forward to enjoying together. I know it sounds really obvious, but I’m thinking about food a little bit differently. I eat a lot. Most of what I eat is junk or not something I really love. It’s there so I eat it. I’m trying to cut out excess munching, grazing and snacking. Having good meals to look forward to can help with this. At least I think and hope it will.
Tonight we had simple comfort food, but it was yummy. Chicken noodle soup, honey bran muffins and broccoli with cheese. It’s probably not something that everyone would enjoy, but we liked it and there was enough for lunch for Nathan for tomorrow!
Note the Christmas table cloth. I thought it added a nice touch 🙂
We’re adjusting to the return to standard time. Today was harder than yesterday. Isaac was a little more difficult. Everyone is a little tired. I hope everyone perks up for Nathan’s birthday tomorrow.
What better way to celebrate the change of seasons than with a yummy new recipe! I found this one on allrecipes.com
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
** I would add that the batter is kind of thick. Spread it out a little after pouring it on your skillet so that you can get it cooked all the way through.**