Divine Domesticity

Hiatus

divinedomesticity@gmail.com (Ali) — Thu, 17 Sep 2009 03:50:00 +0000

This blog is on hiatus until further notice. All is well here, but life is kinda crazy and the blog has taken a back seat. I'm not sure if I will be back or not, but once I make a decision I'll be sure to update.

Old School Porky Top Casserole

divinedomesticity@gmail.com (Ali) — Wed, 26 Aug 2009 02:46:00 +0000

by Divine Domesticity on August 25th, 2009

If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.

The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.

Old School Porky Top Casserole

Makes several servings

2 cans tomato soup
3/4 cup water
1/4 cup up to 1 cup green, red and yellow bell peppers and half an onion, cut up and sauteed until very soft
Velveeta cheese
Brown and Serve Sausage, cut into chunks (It comes already cooked)
2 cups uncooked macaroni

1. Cook the macaroni noodles according to the directions on the box. Add the tomato soup and water. Mix in the green peppers, some of the cheese, and the sausage. The amount of cheese you choose to add varies, depending on taste.

2. Smooth the top of the casserole mixture. Bake in a oven preheated to 350 degrees for 45 minutes to 1 hour. (You can save half of the sausage and make a pinwheel design, but I just mixed it all up and called it a day)

Recipe from Delectable Dining

Fried Corn

divinedomesticity@gmail.com (Ali) — Fri, 21 Aug 2009 13:48:00 +0000

by Divine Domesticity on August 21st, 2009

Another woah-my-God-good recipe coming at ya! We made this twice in one week. So delicious!

The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won't even worry about buying frozen corn for this.

Fried Corn
Makes 2 servings

4 tablespoons butter
1 can of corn,drained
2 tablespoons white sugar or honey (I used honey)
1/3 cup heavy cream (I used Whole Milk)
Salt
1/2 teaspoon black pepper

1. In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Recipe from Food Network

Angel Food Recipes: Sylvia's Ribs

divinedomesticity@gmail.com (Ali) — Fri, 14 Aug 2009 03:13:00 +0000

by Divine Domesticity on August 13th, 2009

First up in my Angel Food Recipes series is a recipe utilizing two pounds of country style pork ribs from a meat box I bought in July. I have never made ribs before, even though I love them. This is partially due to the cost, which was always high when I saw them at Costco, and partially because I was intimidated.

Well, I'm not intimidated anymore! They were so easy to make and very tasty. I have scaled down the original recipe to better match the amount of meat you receive from the Angel Food package.

Note: I made a mistake while jotting down my recipe before I went to make these. I completely left off step number 4! They still turned out delicious, but next time around I will definitely be sure to cook for a bit longer to make the sauce thicker and the meat even more tender.

Sylvia's Ribs
Makes 2 servings

2 pounds country style pork ribs
3/4 cup ketchup
1/4 cup barbeque sauce
1/4 cup brown sugar
1-3/4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/4 dash hot pepper sauce, or to taste
2-1/4 teaspoons steak sauce, (e.g. Heinz 57)
1/2 clove garlic, minced

1.   Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Original recipe author notes: Please note that the above ingredients are all to taste. Use more or less of anything you like.)

4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Recipe from Allrecipes.com

New Blog Series: Angel Food Ministries Recipes

divinedomesticity@gmail.com (Ali) — Tue, 11 Aug 2009 15:40:00 +0000

by Divine Domesticity on August 10th, 2009

Have you heard of Angel Food Ministries? It is something I just tried recently. You order a package of food from their monthly menu and it is cheaper than buying it retail. A few weeks later you pick it up at a local church or community organization and you are good to go.

I LOVE not having to spend as much time shopping in a grocery store. It also introduces me to all sorts of ingredients I wouldn't normally buy, as I view them as 'expensive', like ribs, roasts, etc.

I plan on compiling a list of recipes that can be made using ingredients from the Angel Food Ministries food packages. Hopefully this will make it easier for you (and me) to make a weekly menu plan.

At this time, I will be posting the recipes as I make them. I've found that often enough certain food items are repeated in the food packages that you should be able to save the recipe for a later time. Look for the Angel Food Recipes button on the posts, or click on the Angel Food Recipes category to view all recipes. Enjoy!

Full Disclosure: This post is not sponsored by Angel Food Ministries. They have no idea who I am, nor do they care. I am simply creating a recipe resource because I was pleased with their food program.

Soft and Chewy Ginger Cookies

divinedomesticity@gmail.com (Ali) — Sat, 08 Aug 2009 23:59:00 +0000

by Divine Domesticity on August 8th, 2009

Soft and chewy, with a rich spicy flavor.

Bookmark this one for the holidays. Trust me. These are in my top 3 favorite cookie recipes of all time category.

Soft and Chewy Ginger Cookies
Makes about two dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Not sure where this recipe came from. I will update the source if I can track it down.

PB and J Cookies

divinedomesticity@gmail.com (Ali) — Fri, 07 Aug 2009 02:49:00 +0000

by Divine Domesticity on August 7th, 2009

I went nuts over these cookies. They are a perfect balance of soft peanut butter cookie, a dab of jam and an amazing but simple peanut butter frosting. They are YUM-O and I don't care who knows it.

PB and J Cookies
Makes 20-25 cookies

1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1 egg
Strawberry Jam
1/4 cup plus 2 Tbsp. confectioners' sugar
1 1/2 Tbsp. milk

1. Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.

2. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.

4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.

Recipe courtesy of Everyday With Rachel Ray magazine.

World's Easiest Peanut Butter Cookies

divinedomesticity@gmail.com (Ali) — Tue, 04 Aug 2009 17:51:00 +0000

by Divine Domesticity on August 4th, 2009

Three ingredient Peanut Butter Cookies. They are yummy, they are quick, and they satisfy a peanut butter cookie urge in a pinch. The texture is of course different than traditional peanut butter cookies, since there is no flour. All in all they were great!

World's Easiest Peanut Butter Cookies
Makes 15 cookies

1 cup creamy peanut butter
1 cup sugar
1 egg

1. Stir all ingredients together. Form into balls. Place on baking sheet. Dip a fork in sugar and use it to make the criss cross marks.

2. Bake at 350-f degrees for 8-10 minutes.

Recipe from Bakespace

Blog Love {Inspiring}

divinedomesticity@gmail.com (Ali) — Mon, 03 Aug 2009 03:11:00 +0000

by Divine Domesticity on August 2nd, 2009

I feel like I have been on an emotional/spiritual journey lately, inspired by a wonderful blog, Walk Slowly, Live Wildly. Here are a few of my favorite posts for you to enjoy and ponder.

Pineapple Glazed Meatloaf

divinedomesticity@gmail.com (Ali) — Wed, 29 Jul 2009 15:04:00 +0000

by Divine Domesticity on July 29th, 2009

This one was woah-my-God good. It is now our go-to meatloaf, that is for sure.

I tried this recipe on the recommendation of a pal over on Twitter. I never would have imagined that a fellow WoW nerd would introduce me to the best meafloaf I've ever made. The internet is wild.

Pineapple Glazed Meatloaf
Makes 6-8 servings

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves (Or apricot-pineapple preserves)

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9" x 5" loaf pan.

3. Bake in preheated oven for 50 minutes. (I had to cook longer because my oven is older.)

4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
Recipe from Allrecipes.com

Chocolate Chip Zucchini Bars

divinedomesticity@gmail.com (Ali) — Tue, 28 Jul 2009 14:30:00 +0000

by Divine Domesticity on July 28th, 2009

Big, huge and giant thanks to Egg to the Apples for this recipe. It is awesome and delicious.This was my first experience eating or baking zucchini bars, and I thought they were crazy delicious. As encouraged, I let these chill in the fridge before serving, and I thought it made them taste so much better (but they were already good).

Chocolate Chip Zucchini Bars
Makes about 16 servings

2 Cups Zucchini, Grated
3/4 Cups Butter
1/2 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cups Flour
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Cup Chocolate Chips

1. Preheat oven to 350° F. Cream butter, sugar, eggs, and vanilla.

2. Add dry ingredients.

3. Add zucchini and chocolate chips.

4. Grease a 9×13 inch pan and pour the batter in. Bake for 35-40 minutes.

Garlic Chicken Farfalle

divinedomesticity@gmail.com (Ali) — Thu, 16 Jul 2009 15:34:00 +0000

by Ali at Divine Domesticity on July 16th, 2009

Our family loved this flavor packed pasta dish from Becky Higgins. I adapted the recipe slightly by sauteing the chicken breasts in a pan instead of cooking in a crock pot.

Initially I had used the crock pot to cook the chicken, I had made a double back of the chicken in fact, but I found that the reheated chicken had a very unpleasant texture to it.

After making this both ways and eating the leftovers both ways, I have to recommend cooking the chicken in a pan rather than using the crock pot.

Garlic Chicken Farfalle
4-6 servings

16 oz. farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, cooked and crumbled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

1. Combine the chicken and Lawry's marinade in a Ziploc or a covered dish. Let marinate in the fridge for several hours. After marinating, cook in a saute pan until cooked through, being careful not to overcook the chicken, drying it out.

2. Boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.

Recipe adapted from Becky Higgins

Creamy Chicken Enchiladas

divinedomesticity@gmail.com (Ali) — Wed, 15 Jul 2009 22:26:00 +0000

by Ali at Divine Domesticity on July 15th, 2009

Being married to a picky eater can get frustrating. During the week is my time to experiment with a new recipe or two, and use ingredients that my husband doesn't eat (like cheese, sour cream, cream cheese, spicy foods, vegetables...ah, the list goes on).

This week I decided on Creamy Chicken Enchiladas from Recipegirl.com. Since it was just myself eating it for the week, I made half the recipe and baked it in a 8" x 8" pan. I used the full amounts for the sauce component as I was paranoid of it being too dry. Overall I thought it was delicious and a nice change from my standard enchiladas that I use a red sauce for. Next time I would add some sliced pickled jalapenos in with the chicken mixture for some extra heat.

Creamy Chicken Enchiladas
Makes 6-8 servings

One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F. Spray 9×13 pan with cooking spray.

2. Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.

Recipe from Recipegirl.com

Lemon Parmesan Pasta with Chicken

divinedomesticity@gmail.com (Ali) — Mon, 13 Jul 2009 14:04:00 +0000

by Ali at Divine Domesticity on July 13th, 2009

I am a big proponent of cooking certain ingredients for a meal ahead of time. For instance, I cook all my ground beef and chicken ahead of time and store it in the freezer so it is ready to be added to a quick meal. If you are able to spend an hour on the weekend prepping, you can save yourself a lot of time throughout the week. Simply pull out your cooked meat the day before you plan to use it and store it in the fridge to allow it to thaw.

One tip I have is to store your protein in serving size containers, either Ziploc or Tupperware containers. It is inconvenient to have to try to pry apart frozen chicken strips when you've frozen a three pounds of it in one Ziploc bag. (Not that I have ever done that..ahem.)

Onto the recipe! Many thanks to My Happy Meals for the original recipe that I slightly changed to suit our tastes. The lemon taste in this is very mild. In the past I have gone overboard with the lemon so this time I scaled it back. Using my already cooked chicken breast pieces saved a lot of time and made this a super quick, easy dinner.

Lemon Parmesan Pasta with Chicken
Makes 2-4 servings

1/2 lb. angel hair pasta (or less, depending on your family size)
1 lb. boneless skinless chicken breast, chopped into bite sized pieces, cooked
2-3 cloves garlic, minced
2 tbsp butter Zest from one lemon
1/2 cup shredded Parmesan cheese
1/2 cup reserved pasta water
1/2 cup whole milk (You can use a lower fat milk as well)

1. Bring large pot of water to a boil. Meanwhile, heat butter in large skillet. Saute garlic until fragrant. Set aside. Cook pasta according to package directions. Toss the cooked pasta with the chicken, lemon zest, milk, reserved pasta water, and garlic and butter mixture.

Adapted from a recipe at My Happy Meals

Rolo Pecan Candies

divinedomesticity@gmail.com (Ali) — Fri, 10 Jul 2009 14:27:00 +0000

by Ali at Divine Domesticity on July 10th, 2009

These are completely addictive. Don't say I didn't warn you.

If you are the treat making and giving kind, I recommend keeping these ingredients on hand.

They take very little effort, they make a ton so you will have some leftovers for yourself, and if you slip them into a glassine bag or into a nice tin, you have a tasty treat for a friend.

Rolo Pecan Candies
Makes many servings

2 bags rolos
1 bag mini pretzels
bag of pecans

1. Preheat oven to 250-f degrees. Line a baking sheet with foil. Spread pretzels over baking sheet in one even layer. Add one rolo to each mini pretzel. Bake for 4 minutes.

2. Remove from oven and immediately add a pecan to the top of the rolo, squishing down. Let cool for a few minutes, then transfer baking sheet to fridge to chill for 10 minutes. Remove and store in a sealed container.

It has been several years since I first made these and I'm not sure where I got the recipe from originally. All I know is it is all over the internet, so thanks to whomever posted this recipe first. It is awesome!

Sweet Chicken Bacon Wraps

divinedomesticity@gmail.com (Ali) — Thu, 09 Jul 2009 14:47:00 +0000

by Ali at Divine Domesticity on July 9th, 2009

Talk about taking my time -- I made these Sweet Chicken Bacon Wraps several years ago during the football season and I'm just now posting them. Sheesh!

My husband loved these, I thought they were tasty, but not a WOW. Perhaps a bit less chili powder and I'd be more of a fan.

Either way, they'd be a tasty addition to your next party or family get together. Enjoy!

Sweet Chicken Bacon Wraps
Makes 12-15 wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Recipe from Paula Deen and The Food Network

Sangria Punch (Non Alcoholic)

divinedomesticity@gmail.com (Ali) — Wed, 08 Jul 2009 14:45:00 +0000

by Ali at Divine Domesticity on July 8th, 2009

About two months ago when I was still extremely large and pregnant with Jack, I started craving sangria. As you may know, sangria is an alcoholic beverage, and I am way too uptight to even take a sip of alcohol with gestating. I found a great substitution over at Heritage Schoolhouse (one of new my favorite blogs, by the way).

I was pleasantly surprised at the taste of this punch. While not exactly a traditional sangria flavor (since there is no wine in it), it really did the trick of satisfying my craving. This is a perfect summer drink to enjoy at the end of a long day.

Sangria Punch
6 servings

maraschino cherries and juice
lemon slices
lime slices
orange slices
grape juice
ginger ale

1. Put cherries, juice, lemon, lime and orange slices in a pitcher. Let chill in the fridge for several hours.

To serve: Pour equal amounts of prepared punch and ginger ale over ice in a large glass.

Recipe from Heritage Schoolhouse

Broccoli-Cauliflower Bake

divinedomesticity@gmail.com (Ali) — Mon, 06 Jul 2009 13:48:00 +0000

by Divine Domesticity on July 6th, 2009

Vintage Victuals is a great food blog with ultra comforting recipes. Whilst trolling through the archives, I came across her recipe for a Broccoli-Cauliflower Bake. Ultra yum.

I added half a package of sliced mushrooms and subbed a can of cream of celery for the mushroom soup, only because I wanted to use what I had on hand rather than buying more ingredients. The result was extremely delicious and became and instant favorite for our house.

Broccoli-Cauliflower Bake
Makes 4-6 servings

1 head broccoli, washed and separated into florettes
1 head cauliflower, washed and separated into florettes
Salt and pepper to taste
1 can condensed cream of mushroom soup (light version works too)
1 cup sour cream (low-fat sour cream or no-fat plain yogurt also work)
1/4 cup grated parmigiano reggiano cheese

1. Preheat oven to 350 degrees. Arrange broccoli and cauliflower in a greased 9 x 9 casserole dish or a 9" pie dish. Sprinkle with salt and pepper. In a bowl, whisk together condensed soup and sour cream. Pour this mixture over your veggies. Sprinkle with parmigiano reggiano cheese. Bake for 30 minutes, or until veggies are tender and sauce begins to turn golden brown.

Recipe from Vintage Victuals

New Blog Design and Fun Food Photography News

divinedomesticity@gmail.com (Ali) — Sun, 05 Jul 2009 11:47:00 +0000

by Divine Domesticity on July 5th, 2009

Just a quick note to feed readers that I have a lovely new blog design courtesy of ShabbyBlogs.com. Come check it out!

After over two years, I have finally unpacked all of my food photography dishes, lights, etc., so I will be able to start taking food photos again! Woo! I hope to go back and take pictures of some of the better food I've made over the past two years. I'm so excited to get back into taking food photos.

Well, I think I may be the only one that is excited by all this, but I can't help myself. Have a good weekend and I'll see you with new food posts this week!

Mountain Dew Apple Dumplings

divinedomesticity@gmail.com (Ali) — Sun, 05 Jul 2009 11:39:00 +0000

by Divine Domesticity on July 5th, 2009

Words cannot accurately describe how delicious this dessert is. Not only does it make your house smell heavenly while it is baking, it tastes amazing -- and I don't use that word lightly when it comes to food. I urge you to serve this with vanilla ice cream and don't think about the calories, just enjoy it.

Mountain Dew Apple Dumplings
4 servings

2 granny smith apples
2 tubes refrigerator crescent rolls
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1/2 can of mountain dew soft drink
cinnamon

1. Peel, core and slice each apple into 8 slices. Unroll crescent rolls. Roll an apple slice in each crescent roll and place in a buttered 8x13 inch pan.

2. Melt butter, add sugar and barely stir - you want the butter and sugar to be grainy and lumpy. Add vanilla; barely stir. Pour butter mixture over crescents. Pour mountain dew around the sides of the pan. Sprinkle with cinnamon. Bake at 350-f degrees for 40 minutes.

Recipe from The Pioneer Woman and Heritage Schoolhouse

Violet + Jack = Cute Kids.

divinedomesticity@gmail.com (Ali) — Mon, 29 Jun 2009 18:14:00 +0000

y Ali at Divine Domesticity on June 29th, 2009

It cannot be denied.

Scheduling a c-section: Was it worth it?

divinedomesticity@gmail.com (Ali) — Mon, 29 Jun 2009 18:10:00 +0000

by Ali at Divine Domesticity on June 29th, 2009

Sidenote: Both kids are napping at the same time! This is the first break I've had all day. Wee!

I had a lot of anxiety about planning my c-section. It felt like the ultimate cop-out. My first labor experience was so horrible that a big part of me wanted to bypass that entire process. The doctors did tell me that my second was going to be at least 9 pounds, so I worried that my bad experiences would reoccur this time around with another large baby. When it came down to it, I went with my gut instinct, which was to schedule the c-section.

I had two very different c-section experiences.

C-section #1: After 25 hours of hard, excruciating labor (with bad sciatic back pain and an epidural that didn't work), I was out of my mind with pain, had been starving for over 36 hours, and could barely think straight from exhaustion and pain. Emergency C-section followed, with complications with my daughter's breathing and blood circulation, from having been stuck for 2 hours and having gone into distress. I wasn't able to see her for a few hours after she was born, and it frankly just sucked.

The recovery: Laboring for that long, having no food, and all that pain took an incredible toll on me. Walking was hell. Using the restroom was hell. The first few days following the c-section were incredibly painful. With lots of medication I was functional after returning home, but still in a good deal of pain. I waited as long as I could to check out of the hospital.

C-section #2: I checked into the hospital rested, nervous, but comfortable. I ended up waiting a few hours before getting into the operating room as my doctor was pulled away for an emergency surgery. The surgery was quick, painless, and out Jack came, at 10 pounds 8 ounces. The nurses, anesthesiologist and doctor all said, "He's a tank!" Other than having some extra fluid in his lungs that needed to be suctioned out (common for c-section babies), he was great!

The recovery: Dare I say it, it was a breeze! Don't get me wrong, I still took the pain medication, but I seemed to manage my pain much better. I had to stay alone at the hospital at night, since my husband had to stay at home with my daughter, but I managed just fine. By the next morning at 4 am, I was requesting to have the catheter out and to try to sit up and walk around the room. Walking was pretty easy actually, and the pain was entirely more manageable. I checked out early from the hospital, after about 2 days. For the entire stay, the nurses and doctor were telling me that I was doing exceptionally well and recovering very fast.

So, was it worth it? I speak only for myself when I say that for my special circumstances, scheduling a c-section was the best choice.

Knowing that we have very large babies, that seconds babies are typically larger, and that male babies are typically larger, I took a bet that Jack would be larger than Violet, and he sure was, by nearly a pound.

Do they look alike? What do you think?

divinedomesticity@gmail.com (Ali) — Sun, 14 Jun 2009 14:41:00 +0000

by Ali at Divine Domesticity on June 14th, 2009

Do Violet (left) and Jack (right) look alike?

My husband and I immediately thought that Jack looked a lot like Violet when we first saw him. It is hard to pinpoint which features exactly...the nose a little bit, and of course the round, chubby faces and cheeks.

Now that he has been home a few days, he just looks like Jack. :)

Happy Weekend!

Introducing Jack Henry!

divinedomesticity@gmail.com (Ali) — Fri, 12 Jun 2009 01:49:00 +0000

by Ali at Divine Domesticity on June 11th, 2009

Jack Henry. Born June 9th, 2009. 10 POUNDS 8 OUNCES!

We are all doing good! I was released from the hospital Thursday afternoon so I'm having a very easy recovery so far. More details to come, but I just wanted to let everyone know that we are doing great.

Thank you for all the well wishes!

Cookie Dough Pie

divinedomesticity@gmail.com (Ali) — Fri, 05 Jun 2009 16:01:00 +0000

by Ali at Divine Domesticity on June 5th, 2009

Are you ready for a dessert that is crazy easy and delicious? Look no further! Many thanks to Big Red Kitchen for this recipe. We loved it!

After the initial freeze, I kept my pie in the fridge and the cookies took on a much more 'cookie dough' like consistency by the next day. If eaten straight from the freezer the cookies are more of a crunchy consistency. The recipe author mentioned using half coffee and half milk for her dipping, which sounds like a delicious twist to me.

I added chocolate sauce on top, and might do a combo of caramel and chocolate sauce next time around. Delicious.

Cookie Dough Pie
Makes one pie, serves 6-8

15.25 ounce package Chips Ahoy Cookies- Original kind
8-12 ounces Cool Whip
2 cups milk for dipping cookies (I only used about 1 cup of milk)
Chocolate sauce for topping

1. Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. After serving the frozen slices, I kept my pie in the fridge where it took on a much softer, cookie dough like consistency. You can keep it frozen or in the fridge, whichever you prefer.

Recipe from Big Red Kitchen