I wanted to make a sweet treat for my girls this weekend, and cookies are fast and easy. I searched The Ultimate Cookie Book and found a recipe for Peanut Butter 'n Jelly Blossoms. I decided to use up the milk chocolate bells and caramel Hershey kisses sitting in our candy bowl from Christmas. I also didn't use any jelly and drizzled them with melted chocolate instead. My girls enjoyed them! What's not to like about peanut butter and chocolate cookies?
Ingredients:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter flavored Crisco shortening
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp baking soda
pinch of salt
extra granulated sugar for outside
chocolate kisses or candy
Preheat oven to 350 degrees. In a large stand mixer bowl, cream together the sugar, brown sugar, shortening, peanut butter, egg, and vanilla until light and fluffy, about 3 minutes. Add the flour, baking soda, and salt and mix until a soft dough forms.
Shape dough into 1 inch balls. Roll balls in granulated sugar. Place the cookies on a non-stick cookie sheet. Bake for 10-12 minutes, or until light golden brown. Remove from oven and immediately press chocolate kiss or candy into center of each cookie. Remove cookies to a wire rack to cool.
Melt 1 piece chocolate bark in sandwich bag in the microwave for 45 seconds. Remove and kneed with hand. Trim a small hole in the tip with scissors and drizzle cookies with chocolate. Cool completely before storing in an airtight container. Enjoy!
My girls were so excited the weather forecast for Sunday morning was 5-7 inches of snow. What a tease! It only snowed for about 2 hours, and it wasn't even enough for my girls to go outside and play. The ground was flooded from the rain all night, so we waited for the snow to stick enough to the blades of grass so we could go run around in it. Then it stopped snowing and completely melted. Sorry girls! Maybe next year we will take them to Utah, Colorado, or New Mexico so they can play in the feet upon feet of snow, and learn to ski. We live in Texas because we love the warm weather.
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| Girls' play fort |
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| House across the street |
So, I have a little confession to make. I have decided to eat a bit healthier so I can fit back into my clothes and have more energy to keep up my demanding life. I am going on the South Beach Lifestyle, at least until I have reached my goal. I will be cooking meals that fit into this new lifestyle for our family dinners. My kids will still get some of their favorite things too. And I will continue to make some sweets for my kids, so please don't stop visiting me! I will post everything that I have actually enjoyed eating myself. I bought a couple of cookbooks and found some online resources to help me with this new way of eating.
I am still visiting all your blog posts everyday. I just have to save some of my favorites for a later date. And others, I will be making for my kids to enjoy. You should see my desserts file! Chewing my daughter's Extra sugar free mint chocolate chip gum after meals has helped with my sweet tooth. When I first saw this gum at the checkout counter, I said to the cash register guy, "Gross, who would ever eat that!", and he agreed. I usually take one of my big girls with me to the grocery store on Sunday afternoon, and leave the other two home with Daddy. I enjoy this one on one time with them. So it was Madison's turn to go shopping with me, and she asked if she could get some mint chocolate chip gum. So of course, I got it for her and never planned on tasting it. A couple of days ago, I asked if she could bring me a piece of gum, and she gave me a piece of her mint chocolate chip. It was surprisingly good, but the chocolate taste goes away entirely too fast! Oh my goodness, I MISS CHOCOLATE so much!
This is what I made for my lunch today. I didn't even miss the bread and cheese! It was satisfying and has kept me full all afternoon. This makes 2 servings, unless you're really hungry, then go for it all. I had 1/2 cup of Dannon Light 'n Fit vanilla yogurt sprinkled with cinnamon as a side.
Ingredients:
1 can (4.5 oz) premium chunk chicken breast
2 T Hellman's low fat mayonnaise
1 dill pickle, chopped
1/2 stalk celery, chopped
1 T red onion, diced
kosher salt
black pepper
dash of tobasco
red bell pepper strips
cherub tomatoes, halved (not pictured)
4 - Romaine heart leaves
In a small bowl, mix together the chicken, mayonnaise, dill pickle, celery, red onion, salt, pepper, and tobasco. Fill the middle of each romaine leaf with chicken salad and top with red bell pepper strips and tomatoes. I would have used my favorite cherub tomatoes on top too, but was all out of them. Hope you enjoy!
This chili may not look like much, but is full of flavor and very filling. You would never even know it's healthy and a recipe adapted from Dr. Agatston's The South Beach Diet Super Charged book. You can even top it with a sprinkle of reduced fat shredded cheese and sour cream. I was able to eat on this chili for 2 days and not get tired of it. It's that good!
Ingredients:
1/2 lb boneless, skinless chicken breasts
2 tsp EVOO (extra virgin olive oil)
1 green bell pepper, chopped
1 yellow onion, chopped
8 oz. mushrooms, sliced
3 garlic cloves, minced
2 T chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
dash of cayenne pepper
1 can no salt added diced tomatoes, with juice
1 15 oz. can pinto beans, drained and rinsed
1 cup low sodium chicken stock
kosher salt
black pepper
In a large deep skillet, heat olive oil over medium heat. Add the green peppers, onion, and mushrooms. Cook until veggies soften, about 7 minutes. Add the garlic and cook another minute. Add the diced tomatoes with juice, chili powder, oregano, cumin, paprika, and cayenne pepper. Cook for another 3 minutes. Add the beans and chicken stock. Bring to a gentle simmer, lower heat, and continue to cook for 25 minutes, stirring occasionally.
Season the chicken breasts with salt, pepper, ground cumin, and paprika. Grill on outdoor or indoor grill until cooked through. Cut into bite size pieces and add to the chili after the 25 minutes. Taste and add kosher salt and pepper. Cook together for another 5 minutes. Top with reduced fat shredded cheese and/or sour cream if desired. Enjoy!
I don't usually eat breakfast on weekdays, but am trying really hard to begin this week. It supposedly helps to jump start your metabolism and keep you full until your mid morning snack, or even lunch. This way, I won't overeat at lunch because I won't be totally famished! I do have to drink my cup of coffee before eating breakfast. You can chop up your veggies and keep them in snack bags or tupperware in the fridge so they are ready. Cooking an omelet can be fast and easy if you plan ahead.
This omelet was fabulous! I loaded it with all my favorite veggies and some mesquite smoked deli turkey. I always top my eggs with a bit of Pace Picante Sauce. I need that extra bit of spice on my eggs. I sauteed the veggies, put half on the inside of the omelet, and the rest on top. It's like a stuffed inside out omelet. My little Jordyn was like a little bird standing next to me wanting bites. She enjoyed half of the omelet with me, without the picante.
Ingredients:
2 whole eggs
kosher salt
black pepper
1 tsp EVOO (extra virgin olive oil)
2 button mushrooms, sliced
1 T red onion, chopped
1 T green bell pepper, chopped
1 T red bell pepper, chopped
1 slice deli turkey, chopped
1 T roma tomato, chopped
In a bowl, whisk together eggs with salt and pepper. Heat olive oil in a small non-stick skillet over medium low heat. Add the mushrooms, onion, and bell peppers. Cook for 3-5 minutes, until veggies are tender. Remove to a plate.
Add the eggs to the skillet. Once the eggs begin to set, lift up the edge of the egg and tilt the skillet to let the raw eggs underneath. Do this with each side of the omelet. This will build up the layers and cook the omelet through. When the eggs are cooked, add the chopped turkey and half of the cooked veggies on one side of the omelet. Fold the empty side of omelet over the filled side. Slide onto a plate. Top with remaining cooked veggies and the chopped tomato. Top with picante sauce if desired. Enjoy!
This is a simple dish to throw together on a busy weeknight. It's healthy and full of flavor.
Ingredients:
8 oz fresh button mushrooms, halved or quartered (depending on size)
1/2 yellow onion, sliced thin
2 T olive oil, divided
2 cloves garlic, minced
kosher salt
black pepper
1/4 tsp dried thyme, or 1 fresh sprig
1 cup chicken stock
1/2 lb Campanelle pasta, cooked al dente
fresh parmesan cheese
Cook the pasta in salted boiling water until al dente, about 10 minutes.
In a large saute pan over medium heat, add 1 T olive oil, mushrooms, onions, salt, pepper, and thyme. Cook until mushrooms are tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken stock and let reduce by half, about 5 minutes.
Add the cooked pasta to the mushroom sauce and cook together another few minutes, until pasta is tender. Drizzle 1 T olive oil and toss well to coat. Taste and adjust seasonings. Serve with a little shaved parmesan over top. Enjoy!
I wanted to make a fun dessert my kids would enjoy for our New Year's Day party. I made this homemade chocolate ice cream to use in some chocolate chip cookie ice cream sandwiches.
I am a chocolate ice cream connoisseur and this is the best I've ever eaten! I tasted much more than I should have while transferring it from the ice cream maker to our ice cream container. This very rich chocolate ice cream made our Chocolate Chip Cookie Ice Cream Sandwiches even more special. I added more cocoa powder and chocolate than the original recipe called for to make it just right.
Ingredients:
3/4 cup white sugar
1 cup milk
1/4 tsp salt
3 T unsweetened cocoa powder
3 egg yolks, lightly beaten
3 oz. semi sweet chocolate bar, chopped
2 cups heavy cream
2 tsp vanilla extract
Combine sugar, milk, salt, and cocoa powder in a medium sauce pan over medium heat, stirring constantly. Bring to a simmer and lower heat. In a small glass bowl, add the egg yolks and lightly beat them. Add about 1/2 cup of the hot chocolate mixture to the egg yolks, whisking constantly. Add the egg yolk mixture into the sauce pan, whisking constantly. Heat until thickened, but do not boil. Remove from the heat and stir in the chopped semi sweet chocolate.
Pour the mixture into a chilled glass bowl. Refrigerate for 2 hours, stirring occasionally.
After the mixture is cool, whisk in the heavy cream and vanilla extract. Pour into ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve. Enjoy!
Adapted from All Recipes
Every morning, I rush around getting my kiddos up and ready for school. I fix their hair all pretty and make sure their clothes match, and more importantly, still fit. You would be surprised what my little Taylor will wear...with her tummy not fully covered and her ankles peeking out below her jeans. Then I make their breakfast, and pack up their lunch, snacks and waters. I set their backpacks by the back door and make sure their jackets are also packed in case they get cold in class. I send them to brush their teeth and put on their shoes. I look them over while I run through my list in my head. I kiss them on the head, give them big hugs, and tell them to have a great day. Daddy loads them up in the car and drives them to school. It's finally time for my coffee.
Psych! My cranky little Jordyn is now yelling at me that it's her breakfast time! NOW! So I ignore the coffee maker staring at me and make her whatever she picks out. I choose my battles with her or it would be a very long day. I sit her down at the kitchen table and run to the coffee maker. I load my favorite Butter Toffee or Vanilla Caramel flavored K-cup into our (worth the investment Keurig) coffee maker. Finally, the smell of freshly brewed coffee fills the air and I know that I will soon have the energy I need to help me get through my day.
I set my big cup of coffee on the living room side table, grab my laptop, and sit down in my comfy recliner. I pull up my feet, take a sip of my coffee, and log into my Blogger dashboard. I spend about 30 minutes reading all the new posts for the day. These bloggers inspire me, make me laugh, and bring back memories from my entire life. There are so many dishes that remind me of loved ones and special times. There are so many stories that make me laugh and be so incredibly grateful to be a mother. There are photographs that leave me in awe of the beauty or moment captured. I REALLY enjoy my morning coffee and getting caught up in all of my favorite blogger's lives. I hope that I help inspire others out there is this huge blogging community. I work hard to keep up with my blog in my very busy life as a Mom, wife, daughter, and friend. I love to cook and love to share my passion with you!
My blogger buddy Shannon at Delectalicious! tagged me to answer some questions. Here's her original post. Here are my answers to Shannon's questions.
1. What was the first entry you posted on your blog?
Nestle Toll House Swirled Chip Cookies
2. What do you enjoy most about blogging?
Having the freedom and outlet to talk about whatever I want
3. What is the most important thing you have learned about having a blog?
Be grateful and respectful to my followers and appreciate all their comments
4. What was the worst job you ever had?
Pizza place at the mall where all my friends hung out
5. Name the one food you absolutely will not eat?
Salmon
6. What is the one movie you could watch a million times without ever getting bored with it?
National Lampoon's Christmas Vacation
7. Name one of the most embarrassing things that has ever happened to you.
Tucking my skirt into my hose after using the ladies room, then walking across the entire filled restaurant before my Mom noticed and fixed it for me. I was a shy and awkward teenager and begged to leave right then.
8. What is your biggest pet peeve?
People talking, texting, or playing on their cell phones while driving through school zones. They even do it in the car pick up line when kids are running around everywhere, even though it's against the law where we live.
Now, I'm supposed to pick 8 bloggers to "Tag", so here they are:
Annie's Eats
Beantown Baker
Bo's Bowl
Brown Eyed Baker
For the Love of Cooking
Macaroni and Cheesecake
The Hungry Housewife
The Kitchen Witch
I can't wait to learn more about you all. Here are my questions for you:
1. Who inspired you the most growing up?
2. Who inspires you the most now? Do they know it?
3. What did you want to be when you grew up? Did it come true?
4. Where would you most like to travel to and explore for an entire month?
5. Where do you want to retire?
6. What is your favorite dish of all time?
7. What famous person would you like to meet that is alive?
8. What cooking show would you like to be on if given the opportunity?
Now, it's your turn to choose 8 blogs you enjoy and leave a comment on their blogs letting them know they have been tagged. In the comment be sure to link back to your answers, 8 new questions for each of them, and instructions on what to do.
We recently attended my hubby's work Christmas party. During the cocktail hour, they served mini Reuben pockets. It was like a Reuben sandwich inside pizza dough balls. I lost count at how many hubby ate throughout the 2 hours. I just knew that I would need to recreate these at home for our next family party. These were made for our New Year's Day party where we watched our TCU Horned Frogs win the Rose Bowl. We should have lots of good luck and prosperity since we ate cabbage in both the Reuben cups and creamy cole slaw. I also made Shannon's southern style black eyed peas. They were Delectalicious!
I was short on time, so I decided to buy some mini phyllo cups. These were simple to make with only a few ingredients. I also used pastrami instead of corned beef. I hope you enjoy them as much as my hubby.
Ingredients:
1 - 15 count mini phyllo cups (found in frozen section of grocery store by desserts)
1/4 lb sliced pastrami deli meat, diced
Spicy deli mustard
1/4 cup prepared sauerkraut, chopped
4 slices Swiss cheese, diced
Thousand Island dressing
Preheat the oven to 350 degrees. Place the mini phyllo cups in a mini muffin pan or line up on a baking sheet. Place some pastrami in each phyllo cup, squirt in some deli mustard, add some sauerkraut, and top with Swiss cheese. Bake for 5-7 minutes, or until cheese is melted. Serve with some Thousand Island dressing. I told you they were easy to make. Enjoy!
From Our Home To Yours...
Madison made this sign for our family's New Year party...
Thank you for all your support this year and for following me on my journey of food and family fun. Hope you all have a very Happy New Year with your family and friends.
Rhondi, aka "Big Mama"
This is my Mimaw's recipe that I found in my Mom's recipe file. I remember it always being in the fridge every time I visited her and my Meemaw. My girls love cinnamon apple sauce, and I have to admit, I've never made it homemade. I've always bought Mott's, and my girls top it with a maraschino cherry. Now that I know how easy it is to make, there's no excuse not to make it more often when Granny Smith apples are in season. It sure brings back memories of my sweet Mimaw. I miss her dearly.
Ingredients:
4-5 cups Granny Smith apples (3 very large or 6 small), peeled and sliced thin
1/4 cup white sugar
1 T brown sugar
2/3 cup water
1 tsp cinnamon
In a large sauce pan, add all ingredients and stir to coat apples. Cover with a lid and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and stir well to break up the apples. Cook another few minutes until the mixture is thickened. Cool to room temperature and then refrigerate until ready to serve. Enjoy!
