In the Kitchen with Audrey

Spaghetti Soup, #MeatlessMonday

2013-05-06T07:30:00.000-05:00

It is all about marketing when you are dealing with picky eaters. Audrey is 5 now and will repeat back to me the words I have used to sell things to her. When I say no to a cookie sample at the grocery store or a donut on the way home from school she quickly replies that they have too much sugar and processed flour. But she still asks.

Maurene is still a little young and could care less about all the sugar or food dyes in the snack she is coveting. She wants it and will beg in hopes that I will give in. That is why I am trying to find new ways to provide healthy food options to my children so they can have their cake and eat it too.

To start down that road we are eating healthier, unprocessed, plant-based meals more. Like Spaghetti Soup! I got the idea from a yummy cookbook called Clean Eating for Busy Families by Michelle Dudash, R.D. That's us, busy! Her recipe is called Buckwheat Noodle Bowl with Edamame & Ginger. Since I did not have buckwheat noodles, edamame, or ginger I decided to make Spaghetti Soup.

1 tbsp olive oil
2 cloves garlic
1/2 medium onion, diced
1 carrot, shredded
5 cups vegetable broth
1/2 lb spaghetti noodles
1 cup frozen peas

optional additional ingredients:

sun dried tomatoes
baby bella mushrooms
sauteed swiss chard

Heat oil in a large pot or dutch oven over medium heat. Add onion and garlic and saute 3 minutes. Stir in carrot and cook an additional 3 minutes. Add broth and turn heat up to high. Once boiling add noodles and cook for 8 minutes. Add peas for last minute of cook time. Remove pot from heat and serve. If adding mushrooms saute them in a separate pan and add after broth. sun dried tomatoes or chard can be added with broth as well.

While I was gathering the ingredients for this meal Audrey ran into the kitchen and begged to help. She was so willing to help I was able to get her to load the dishwasher and clear off the table first. Then I had her add the pasta and stir the noodles. Even small amount of helping makes the children feel included.

Eat your spaghetti soup with chopsticks. And slurp.

I didn't get any photos of the girls helping so I snapped this one of Audrey eating. She used her spoon to consume the liquid first and then started in on the noodles. I like to eat my noodles first and soup next. Kids, sheesh.

Earth Day

2013-04-22T07:00:00.000-05:00

Happy Earth Day! Our favorite granola and cereal company is giving away 20 baskets to help celebrate the day. Head over to http://www.cascadianfarm.com/sweepstakes for your chance to win.

They also put together a poster of ways you can help our Earth.

Newly Diagnosed with Pre-Diabetes

2013-04-09T20:44:00.001-05:00

I shared the following story about being newly diagnosed with pre-diabetes with you recently but wanted to re-post to include some information I have learned:

As the girls get older I have been thinking a lot about what I will do with my time once they are in school full time. Audrey starts kindergarten in the fall which is full time these days. They have both been in a half day program 5 days a week all year and Audrey for the entire year before that. They love school and love the idea of going more. The major problem is going to be the entire year Audrey is in all-day and Mo only half day. Which leads me to my thoughts of going back to work.

If I go back to work the girls will both need to attend school full time. I can move up Mo into all-day if I am bringing in a paycheck to cover the expense. The reason I bring this up is because I am trying to decide if I go back into my chosen profession, teaching, or retrain for a career I have been coveting, registered dietitian.

As I was contemplating these two idea and looking into the really interesting online program at one of my state schools I had a doctor's appointment for my annual well-woman exam. While there they asked if they could test my blood sugar level because it had been several years and the guidelines have changed recently. I love the idea of information and was hoping for a better report than last time because I have been learning and applying more about nutrition and exercise.

The results of my test were not good. My A1C places me in the pre-diabetes category. I am Native American and use a clinic on the local Native American college so they have a program for me to attend to learn more about nutrition, exercise, and weight loss.

Funny thing is this:

Summer 2012

Hard to tell that I am 5"7 and weigh 139lbs currently. I am also currently training for a half marathon on April 21st. And nutrition is something I know a few things about. On my bedside table are no less than three books on pediatric nutrition. I have read or am currently reading them all.

Do I give up my idea of becoming a registered dietitian and teach instead? I feel I would be lying to patients if I have high blood sugar and I am counseling them on proper nutrition.

These are tough decisions to make. But I can tell you that I will be learning a lot more about diabetes. This week I meet with a nutritionist. I hope to report back with positive news.

As I learned about this I was contacted to see if I would be interested in reviewing a product called Optimal Life. I have been very busy recently but have taken the time to read through the book and have been learning a lot. The DVDs are so easy to understand and the book really goes in-depth to explain why this is something you should take seriously. I will continue to gather information from the book and DVDs and hopefully make a positive change in my life. I invite you to do the same.

This is a sponsored post and all opinions are my own.

Pink Grapefruit Pie #SundaySupper

2013-03-31T06:00:00.000-05:00

Grapefruit Pie!?

I don't know when or why but my best friend mention a recipe for Grapefruit Pie recently. I remember thinking how different and fabulous that sounded. I used to not like grapefruit or its juice but then we started purchasing the good stuff, Simply Grapefruit, and I took another look at the fruit.

Now it is one of my favorite fruits. I like the sweeter pink and love to consume it in fruit or juice form. The girls are still learning to like it. I have to giggle because I know what a long road it was for me to get to my love of it today.

That is why I never give up on foods, for myself or the girls. Tastes can change so it is good to revisit foods from time to time.

Regardless of the outcome of this pie on our Easter table the girls enjoyed the process of making it. I took a Strawberry Chiffon Pie recipe from my favorite cookbook, Better Homes and Gardens New Cookbook, and adapted it slightly for grapefruit. It is creamy and has many low-fat and low-sugar substitutions.

We purchased a Shortbread crust because it is a very busy week for us and we wanted to just enjoy the making of the pie.

Grapefruit Chiffon Pie

2 1/2 cups pink grapefruit (We used 20 oz Del Monte Jar in light syrup)
2 tbsp C&H Light Sugar & Stevia Blend
1 tbsp grapefruit juice from fruit jar
2 tbsp C&H Light Sugar & Stevia Blend
1 envelope unflavored gelatin
2/3 cup grapefruit juice from fruit jar
2 egg whites
1/4 cup sugar
1/2 cup coconut milk
Pie Crust (Graham, Shortbread, or pastry)

We used a Pampered Chef Hand Food Processor to chop the grapefruit. Feel free to chop by hand if you do not have one. You will need around 1 1/2 cups chopped grapefruit. Stir in 2 tbsp C&H and 1 tbsp juice and set aside.

Stir together 2 tbsp C&H, gelatin, and 2/3 cup juice in a small saucepan and place on low heat. Stir until everything is dissolved. Remove from heat and cool.

Into the grapefruit mixture stir the cooled gelatin and chill for 1 hour. Meanwhile beat the egg whites until soft peaks form. Slowly add 1/4 cup sugar and beat until stiff peaks form. Fold egg whites into gelatin mixture and chill for 1 hour.

Whip coconut milk until soft peaks form and then fold into chilled grapefruit mixture. If filling mounds it is ready to pour into the crust. Extra points if yours does not run into the edges.

Chill for 8 hours and hope no little fingers dip into it before time to serve.

I would love to share with you a sliced piece or tell you how the girls enjoyed it but we are saving it for Easter. There was about 2 tbsp extra filling so I can say it tastes amazing! Try a different fruit in your favorite pie recipe and see what happens.

She loved that manual processor.

Fascinated by egg whites.

Love citrus like we do? The #SundaySupper team is pulling out all the stops and sharing some amazing citrus recipes this week.

Better with Citrus Breakfasts:

Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

Honey Lime Dressing from Ruffles & Truffles
Lemon Poppyseed Sweet Bread from Food Lust People Love
Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

Ceviche from Cookistry
Cilantro Lime Rice from Crazy Foodie Stunts
Citrus Ginger Chicken from Kudos Kitchen
Easy Indian Lemon Chicken from Soni’s Food
Fish Tacos with Lime Salsa from Curious Cuisiniere
Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
Orange Chicken from Cindy’s Recipes and Writings
Raw Beet Salad with Citrus Dressing from Mama’s Blissful Bites
Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

Blood Orange Sorbet from My Cute Bride
Broiled Oranges with Toasted Coconut from Neighborfood
Clementine Curd from Small Wallet Big Appetite
Creamsicle Cupcakes from The Meltaways
Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
Fresh Lemon Mousse from Comfy Cuisine
Frozen Lemon Dessert from Gourmet Drizzles
Gluten Free Orange Pound Cake from Simply Gourmet
Honey and Lemon Cake from Happy Baking Days
Key Lime Biscotti from Juanita’s Cocina
Key Lime Cheesecake from Flour on My Face
Key Lime Cookie Bars from Supper for a Steal
Key Lime Truffles from What Smells So Good?
Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
Lemon Coconut Cinnamon Rolls from Chocolate Moosey
Lemon Cookies from Basic N Delicious
Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
Lemon Layer Cake from Crispy Bits & Burnt Ends
Lemon Ricotta Cake from The Urban Mrs.
Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
Mini Meyer Lemon Pies from Cravings of a Lunatic
Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
Omiyage California Citrus Cake from Ninja Baking
Orange Cake with Orange Syrup from The Lovely Pantry
Orange Crinkle Cookies from Mom’s Test Kitchen
Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
Pink Lemonade Pound Cake from In the Kitchen with KP
Sugar-Free Lemon Meringue Pie from Webicurean
Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

{DIY} Arancello and Limoncello from girlichef
Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Bunny Rabbit Bread #SundaySupper

2013-03-24T06:00:00.000-05:00

Have you ever seen those meme's with the perfect picture of a craft and then a horrible reproduction with the words, "Nailed It!" I used to laugh at them until I started trying to do more with the girls. We are now those meme's.

This one was a really cute picture of Bunny Bread I saw on Pinterest. It looked so easy! As much as I would love to blame this one on the girls, it was as much me as them.

Who even knows where the original picture or link is. It shows up on none of my boards. Here is our picture:

Those are supposed to be bunnies. They look like cute little cats. The girls still loved them. We made the dough in the bread machine and formed the balls together.

I then cut the ears and baked the bread. If nothing else it was a fun experience that allowed the girls to play with their food.

If you are interested in some other fun Easter Foods check out the #Sundaysupper Team:

Easter

How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
Fresh Blueberries Hot Cross Buns from My Cute Bride
Hot Cross Cinnamon Buns from girlichef
Jamaican Easter Spice Bun from The Lovely Pantry
Paska - Ukranian Easter Bread from Cupcakes and Kale Chips
Portuguese Easter Bread | Folar de Pascoa from Family Foodie
Resurrection Rolls from Neighbor Food

Appetizers and Sides

Asparagus, Brie & Ham Crostini from Daily Dish Recipes
French Gratin Potatoes (Dauphinoise) from Simply Gourmet
Lemon Glazed Carrots from Curious Cuisiniere
Not So Deviled Eggs from Country Girl in the Village
Orange Raisin Couscous from Vintage Kitchen Notes
Potato and Leek Gratin from Webicurean
Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
Slow Cooker Honey Glazed Ham from The Meltaways
Sicilian "Enchiladas" from The Cooking Actress

Dessert

Alebele - Goan Coconut filled Pancake from Masala Herb
Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
Carrot Cake Cheesecake from Chocolate Moosey
Coconut and M&M's Cookie from Peanut Butter and Peppers
Coconut Cake with Coconut Buttercream from Juanita's Cocina
Coconut Cupcakes from Magnolia Days
Cream Cheese Candies from Cravings of a Lunatic
Easter Cookies: Carrots in Dirt from The Urban Mrs
Easter Egg Cookies from That Skinny Chick Can Bake
Easter Simnel Cake from Happy Baking Days
Exotic Walnut Cookies from What Smells So Good?
Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
Japanese Easter, Petit Fours and Flowers from Ninja Baking
Nutella Easter Egg Candy from The Messy Baker
Old-Fashioned Peanut Rolled Eggs from Cindy's Recipes and Writings
Painted Sugar Cookies from Ruffles and Truffles
Strawberry Bundt Cake from Basic N Delicious

Passover

Homemade Matzo from The Foodie Army Wife
Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

Charoset from The Little Ferraro Kitchen
Flourless Chocolate Torte from Girl in the Little Red Kitchen
Moroccan Haroset from MarocMama
Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Fast Food Part 2 Wordless Wednesday

2013-03-20T08:30:00.000-05:00

Spinach Bacon Salad #SundaySupper

2013-03-17T06:30:00.000-05:00

Wish I had some bacon.

This week we had an 80 degree F day followed immediately by a 42 degree F day with the possibility of snow tomorrow. Welcome to (almost) Spring in Kansas. It has always been my favorite season for many reasons, the main one being the season of my birth. In a few short weeks I will enter a new decade. I welcome my 40s in the same vain as I ushered in my 30s: I am wiser now than I was 10 years ago.

With Spring and my birthday also come rain and fresh new crops. With the weather always in question we can never tell when Spring crops will really arrive but we can always find a farmer with a hoop house or greenhouse with some yummy spinach. Our first venture out of winter veggies is almost always spinach.

It can be consumed in a smoothie; baked into a muffin, meatloaf, or spaghetti; or enjoyed in a simple salad such as this:

Spinach Bacon Salad

2 lbs spinach
1 lb leaf lettuce
1/4 cup cooked, crumbled bacon
1 1/2 cups small curd cottage cheese
1 tbsp onion juice
1/4 cup sugar
1 cup salad oil
1/3 cup apple cider vinegar

Tear lettuce into bite sized pieces and place in a large bowl. Mix remaining ingredients and toss with salad. Serve immediately. Or, mix dressing and top individual servings as you serve them. Keep greens in a sealed container and consume within 3-4 days.

I have yet to be able to eat just one serving. There is something about the mix of fresh onion, tart vinegar, and sweet sugar that makes me crave this recipe. This time around we ended up eating all of the bacon for breakfast and I was not willing to run out for more at dinner. The salad still tasted good. It tastes even better with a little bacon so I may run out for more later today.

Cute hat!

One last tip. To make the onion juice you simply pulverize an onion in the food processor. I used to spend time letting the juice separate to the top but now I just scoop up a tablespoon of onion pulp and toss it in. Taste great.

If you are looking for more Spring or Green recipes check out what the #SundaySupper team has put together this week:

Green and Spring Dishes Menu Includes:

Breakfast

Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
Shrimp and Leek Quiche by Gourmet Drizzles
Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
Asparagus and Spring Onion Frittatta by Country Girl in the Village
Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian

Apps, Bread, Salads, Soups and Dressings:

Gluten Free Irish Soda Bread by The Meltaways
Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
Asparagus Gazpacho by The Not So Cheesy Kitchen
Spinach Bacon Salad by In The Kitchen with Audrey
Anchovy and Egg Salad by Pescetarian Journal
Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
White Asparagus & Salmon Spring Salad by Family Foodie
Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
Bacon & Egg Spring Salad by Daddy Knows Less
Green Garbanzo Hummus by Soni’s Food

Main and Sides:

Pea Shoot Risotto by Small Wallet, Big Appetite
Creamy Meyer Lemon Pasta by Juanita’s Cocina
Sweet Ginger Scallion Noodles by What Smells So Good?
Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
Coddle for St. Patrick’s Day by Noshing With The Nolands
Corned Beef Cabbage Rolls by Curious Cuisiniere
Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
Berry Tacos by Peanut Butter and Peppers
Asparagus and Prosciutto Bundles by Diabetic Foodie
Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

Desserts:

Key Lime Cheesecake by The Foodie Army Wife
Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
Coconut Raspberry Layer Cake by Gotta Get Baked
Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
Strawberry Sorbet by Magnolia Days
Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
Lemon Roll Cake by The Ninja Baker
Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
Candied Flowers by Cindy’s Recipes and Writings
Lemon Citrus Cookies by Mom’s Test Kitchen
Mini Fruit Tarts by Big Bear’s Wife
Faux Fried Ice Cream by Neighborfood
Watergate Salad by Cupcakes and Pearls Blog
Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

Beverages:

Guinness Beer Milkshake by The Urban Mrs
Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite Springtime recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

Life Changes

2013-03-11T08:30:00.000-05:00

As the girls get older I have been thinking a lot about what I will do with my time once they are in school full time. Audrey starts kindergarten in the fall which is full time these days. They have both been in a half day program 5 days a week all year and Audrey for the entire year before that. They love school and love the idea of going more. The major problem is going to be the entire year Audrey is in all-day and Mo only half day. Which leads me to my thoughts of going back to work.

The results of my test were not good. My A1C has gone down 2 tenths of a point but it still places me in the pre-diabetes category. I am Native American and use a clinic on the local Native American college so they have a program for me to attend to learn more about nutrition, exercise, and weight loss.

Funny thing is this:

Summer 2012

Mini Toddler Cherry Cheesecakes #SundaySupper

2013-03-03T06:30:00.000-06:00

The girls and I have been stuck in the house a lot lately. We had a snowstorm followed by another snowstorm with barely enough time in the middle to resupply. At the end of the week the girl's school held parent-teacher conferences so that was another two days in the house. All of us want to go back to school/work and get our regular schedules.

To start down that path we decided to make Mini Toddler Cherry Cheesecakes

1 8oz package cream cheese
1 egg
1/3 cup sugar
1 tsp vanilla
6 graham crackers
4 tbsp butter
1 Can dark, sweet cherries

Place the egg, cream cheese, sugar, and vanilla in a mixer on medium. Mix until thoroughly combined and whipped. Melt butter and mix with crushed graham crackers. Place a 1/2 tbsp crust mix in each of 12 muffin tins. Divide cream cheese mixture between muffin tins. Bake for 15 minutes at 350 degrees. Cool. Top each muffin with 3-4 cherries.

Gotta have a good hat.

She will throw down for mixer time.

Pat down the crusts.

Staying up late for a treat.

The rest of the #SundaySupper team decided that Cakes, Cheese, and Cheesecakes where a good idea this week. Check out all of the fabulous recipes:

Cheese –

Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The Meltaways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
Ricotta Croquettes by Basic N Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes –

Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs.
Old Fashioned Caramel Cake by There and Back Again
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama Mommy Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
Mocha Cheesecake by The Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us!

Happy Peanut Butter Day!

2013-03-01T15:36:00.002-06:00

The girls love peanut butter so I was excited to learn it has a day to celebrate! General Mills was kind enough to send us a box with some peanut butter cereals and a few other cool items. They also included a pamphlet with some interesting facts.

The Cheerios I grew up eating has 100 calories and 1 gram of sugar. The yummy Honey Nut Cheerios has 150 calories and 9 grams of sugar. That is a big jump but I tend to mix them half and half in the cereal container. The girls get the sugary cereal taste they crave and I get a lower sugar option in their tummies.

When we have snow days or special occasion mornings I let them have the full bowl of sugary option. It is still healthier than a toaster pastry and cereal contains 50% more whole grains theses days. General Mills has also reduced the sugary cereal line and now all have 10 grams or less per serving.

I sure don't mind the girls getting a treat every now and then. I wish my mother had let me have a sugary cereal option once in a great while. Then maybe I would not covet it as much as an adult.

Happy Peanut Butter Day!

Yummy Peanut Butter Cheerios to celebrate!

Fast Food, Part 1 Wordless Wednesday

2013-02-27T17:48:00.000-06:00

Blueberry Muffins, Blizzard of Oz 2013 Part Deux

2013-02-26T08:30:00.000-06:00

We have a second in as many weeks snow storm keeping us indoors. School was canceled for the girls and the roads are snowy. Until they plow the neighborhoods I like to stay home because it can be a challenge getting up the hill to our house in slick conditions. I don't know how my husband does it.

Since I knew this second storm was coming I stopped for a few extra supplies on my way home from a meeting and we are going to have a bake-off. Here is the basic recipe and I will let you know some of the changes we might make to determine taste differences.

Blueberry Muffins

2 cups flour, your choice
2 tsp baking soda
1/2 tsp salt
1 egg
1 cup liquid, milk or juice
1/2 cup sugar
1/4 cup butter or oil
1 cup frozen blueberries, try to find wild, they are smaller

You can add a little vanilla extract but I usually forget. During this lovely storm we are going to bake several batches and do a taste test. We will use juice and oil for the first two batches and use an egg substitute for one and regular egg in the other. This will make one batch vegan. I am curious about the difference.

To make the muffins combine dry ingredients in one bowl and wet ingredients in another. Add wet to dry and stir until just combined. Add blueberries and fold in. Scoop into 12 greased muffin tins and bake for 20 minutes in a 350 degree oven.

What type of kitchen fun will you have for the Revenge of Toto 2013?

Gotta be comfortable for the stir.

Green Monster Soup, Blizzard of Oz 2013

2013-02-23T09:00:00.000-06:00

We had a little snow fall in our neighborhood this week so we decided it was time for more soup. Since I knew the snow was coming I stocked up on lots of yummy ingredients, including fixings for Green Monster Soup! The girls love making it and it tastes just like Guacamole Soup to me. I keep forgetting to make some tortilla strips for the top so I can really feel like I am eating guacamole.

With grilled cheese sammies on the side.

Green Monster Soup

2 cups thinly sliced zucchini
2 avocados
4 cups chicken broth
2 garlic cloves, diced
dash salt and pepper

Place garlic and two cups of broth in a pot, bring to a boil and reduce. Simmer 10 minutes. Add zucchini and remaining broth, bring to a boil and reduce. Simmer 15 minutes. Place avocado flesh and soup in a blender or food processor and blend until smooth. Add salt and pepper and serve. We like ours with grilled cheese but feel free to enjoy yours with Quesadillas or plain tortillas.

She had to wear the hat.

Getting avocado flesh out is tough.

We got the idea for this amazing recipe from one of our favorite cookbooks, The Toddler Cafe. This cookbook is totally different and is worth every penny. There are not many of the usual suspects in this one.

Snow!

Toddler Truffles #SundaySupper

2013-02-03T06:00:00.000-06:00

Toddler Truffles

Happy day after Groundhog Day! Wait, that's not it.

It seems like there is something big planned for today...maybe a special game or something. We are not big sports fans around here. Many of our friends are attending Super Bowl watch parties but we don't even know who is playing. That said, we will be enjoying some amazing snacks! Never miss a chance to have some good food! We will be enjoying this recipe from the fabulous Toddler Cafe Cookbook. It is one of my favorite cookbooks for the younger set as the recipes are not only healthy but innovative. I recommend the Swamp Soup.

Toddler Truffles

1 15 oz can black beans, drained and rinsed
1/2 cup sugar
1/2 cup brown sugar
1/2 cup finely chopped nuts
4 tbsp butter, room temperature
1/2 tsp baking powder
Pinch kosher salt
2 eggs
Powdered sugar, for dusting

Preheat oven to 300 degrees. Butter a 8x8 baking dish. Add all but powdered sugar to food processor. Blend. Pour batter into prepared dish and bake 30 to 40 minutes. Truffles will pull away from pan when done. They will still be a little soft. If you are three and very impatient you can eat them straight from the pan. Or you can wait until it is cool and scoop out truffles. Roll into balls and dust with powdered sugar or cocoa powder. We mixed cocoa powder and PB2, which is a powdered peanut butter, to roll our truffles in this time.

I can do it myself!

She is the best egg cracker.

Maurene was my helper with this project. She has been helping in the kitchen since she was able to stand. Now, at age 3 1/2 years, she is perfectly able to measure, add, and mix ingredients for a yummy treat. They learn so well at this age, don't discount their abilities.

For some truly amazing Super Bowl recipes, check out what the rest of the #SundaySupper Team is making:

#SundaySupper Super Bowl Appetizers & Snacks:

All American Ranch Cheese Ball from The Weekend Gourmet
Bacon Double Cheese Burger Dip from In the Kitchen with KP
Bacon Kettle Corn from The Girl in the Little Red Kitchen
Baked Crab Cakes from The Meltaways
Buffalo Chicken filled Pull-Apart Loaf from Small Wallet Big Appetite
Buffalo Chicken Pizza On A Stick from Neighborfood
Buffalo Tofu Bites from Soni’s Food
Cheeseburger Bites from Momma’s Meals
Cheesy Jalapeno Popper Dip from Daily Dish Recipes
Cranberry Glazed Meatballs from Curious Cuisiniere
Easy White Queso with Chorizo from Supper for a Steal
Eggplant Lentil Fritters With Orange Salsa from Sue’s Nutrition Buzz
#GlutenFree 7 Layer Bean Dip from Cooking Underwriter
Gulf Coast Smoked Tuna Dip from 30A Eats
Ham & Cheese Crescents from Masala Herb
Ham Crescents {Schinkenhoernle} #DairyFree from Galactopdx
Little Filo Cheese Rolls from Food Lust People Love
Mini Crab Bites from Webicurean
Muffuletta Skewers from Magnolia Days
Peach Jalapeno Fritters from I Run for Wine
Philly Cheesesteak Bites from Cindy’s Recipes and Writings
Pizza Pretzel Rolls from Cravings of a Lunatic
Pizza Wontons from Peanut Butter and Peppers
Refried Black Beans with Pita Chips from Basic N Delicious
Roasted Garlic-Bacon Dip from girlichef
Roasted Red Pepper Hummus from Hezzi-D’s Books and Cooks
Stamp & Go! from The Lovely Pantry
Sweet and Spicy Bacon Wrapped Dates from Noshing with the Nolands
Tandoori Spiced Popcorn from MarocMama
Wonton Cones Filled with Oriental Salad from Simply Gourmet

#SundaySupper Super Bowl Main Dishes:

Bacon-Wrapped Chili Cheese Dogs from Damn Delicious
Buffalo Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
Chicken in Passion Fruit Crunch from The Urban Mrs.
Green Chile Cheeseburgers from Juanita’s Cocina
Grilled Pizza with Sausage and Spinach from Ruffles & Truffles
Marinated Rump Steak with Chimichurri Sliders from Vintage Kitchen Notes
Meatball Sub Sliders from Country Girl in the Village
Oven-Fried Catfish Fingers with Mango-Chili Dip from Pescetarian Journal
Pigs in Sleeping Bags from Comfy Cuisine
Turkey Sliders with Roasted Tomatoes from That Skinny Chick Can Bake
Vegan “Hamburger Helper” Soup from What Smells So Good?

#SundaySupper Super Bowl Desserts:

Shortbread Brownies from Baker Street
Smores Blossom Cookies from Chocolate Moosey
Sweet Little Pastries from Happy Baking Days
Sweet Potato Cake Pops from Ninja Baking
Toddler Truffles from In the Kitchen with Audrey

#SundaySupper Super Bowl Tablescape: 10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

Regardless of your plans for today, you should check out the #SundaySupper Pinterest Board, and join our chat on Twitter at 7pm EST.

Italian Herb Chicken Bites #SauteExpress #WeekdaySupper

2013-01-30T05:00:00.000-06:00

Italian Stir-Fry

Another week is moving by quickly and we have a full schedule. I have decided to run for our local school board and there are meetings often to get to know the people and talk about voter concerns. When we get home I still want to make sure my girls are getting healthy meals and into bed on time. This can only happen if meals are fast. We found another one everyone loves that is on the table in less than 30 minutes.

Italian Herb Chicken Bites (or Italian Stir Fry for the toddler crowd)

1 lb boneless chicken breast, cut into bite-size pieces
1 cube Italian Herb Sauté Express® Sauté Starter
1/2 cup dry brown rice
1 cup frozen corn

Place rice and 1 cup water in a rice cooker or pan on the stovetop. Cook until tender. Melt the Italian Herb Sauté Express® Sauté Starter in a medium skillet. Add chicken and cook on medium heat until chicken cooked through, around 5-8 minutes. Get someone to stir while you do the dishes or surf the web. After chicken is cooked add corn to the pan and stir. Once rice is finished add it to the skillet as well. Stir until everything is coated in the yummy Italian Herbs. Serve in bowls with chop sticks. If this was an Asian stir-fry I would recommend a miso soup or egg-drop soup. As it is maybe an Minestrone?

This meal came together in 20 minutes because we used brown rice instead of white rice and it pushed the cooking time up a minute. We had food on the table and getting into the girls less than 30 minutes after walking into the door.

Such an easy job.

Tomato 'stashe!

The girls have a lot of fun cooking these simple, tasty meals. They get to do so much and it is empowering. You should get a box for your family to save you on those nights when there is no time.

For more recipe ideas check out Family Foodie to see many other easy #WeekdaySupper meals.

Sauté Express® Sauté Starter is available in four delicious flavors:

Garlic & Herb – Families love the flavor combination of garlic and herb. The irresistible aroma will draw families to the table, while the mouth-watering taste will have them asking for seconds.
Italian Herb – The seasoning is an easy way to add Italian flavor to ordinary chicken, and it also turns everyday Italian into something special.
Savory Butter & Olive Oil – The combination of butter and olive oil is a simple and wholesome way to put a new twist on your family’s favorite meals.
Lemon Pepper – The splash of lemon and a hint of black pepper is perfect for fish or other light dishes.

Follow our #WeekdaySupper with Sauté Express® Sauté Starter Pinterest Board and you will be inspired by our recipes!

Disclosure: I received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Savory Butter and Olive Oil Pork Chops #SautéExpress #SundaySupper

2013-01-27T06:00:00.000-06:00

How many of you need more ideas for fast, tasty weeknight meals? I know we do. With a part-time working mom, more than full-time working dad, and two young girls with a lot of activities we are a family on the go. That means dinners are either drive through or quick prep. I vote for the second. But our family is tired of the same bland meals each week. That is why I am happy to share that Land O Lakes® has created a simple and tasty product to help.

The product is called Sauté Express® Sauté Starter and it takes the work out of the main dish. We used Savory Butter and Olive Oil to make a tasty pork chop meal and had it on the table in 15 minutes.

Sauté Express® Savory Butter and Olive Oil Pork Chops

4 thin cut boneless pork chops
2 cubes Land O Lakes® Savory Butter and Olive Oil
1 cup dry egg noodles
1 cup frozen peas

Heat water for egg noodles on the stove. Place Savory Butter and Olive Oil cubes in a medium skillet to melt. Once melted add pork chops. Cook pork chops 4-6 minutes on each side or until no longer pink in the middle. Once water is boiling add egg noodles and cook for 8-10 minutes until done to your liking. Heat the peas on the stove or in the microwave. Remove pork chop from the skillet and place on a plate to serve. Drain noodles once cooked and then toss in the remaining sauce in the skillet. Serve pork chop whole or cut up for the younger set. Peas can be tossed in or on the side.

Add cubes.

Melt. Add meat.

Pour noodles in boiling water, stir.

Heat peas in microwave.

Yummy, home-cooked meal on the table in minutes.

Mom, I can't get the noodles on my fork. I'll eat pork instead.

This was such a simple meal that Audrey was able to perform most tasks involved. Ballerina outfit not required.

Audrey’s Tasks:

Place cubes in skillet and melt
Place pork in skillet
Add noodles and stir
Toss noodles in sauce
Cook peas

Mom’s Tasks:

Gather ingredients
Turn on the stove
Assist Audrey
Turn pork chops
Drain noodles

This simple product tasks all of the guess work out of what to make for dinner. There are four delicious flavors: Garlic & Herb, Italian Herb, Savory Butter & Olive Oil and Lemon Pepper so there is one that is perfect for your family. Simply melt the cube and add fresh chicken, fish, pork, or shrimp for a fast tasty meal.

Find more fabulous ideas here:

Facebook: http://www.facebook.com/LandOLakes
Twitter: @landolakesktchn
Pinterest: @landolakesktchn

Instagram:@landolakesktchn

We came home from Audrey’s ballet class at 6:30 PM and had to get dinner cooked and the girls in bed by 7:30 PM. The only way we were able to pull that off and still feed the family a health meal was with the Sauté Express® Sauté Starter. Give it a try yourself and see what I am raving about.

Land O Lakes® is giving away coupons for free product so you can try and be as amazed as we are at how simple a tasty meal can be. Leave me a comment about your biggest challenge to getting the family around the table. Then you should visit all of the other #SundaySupper bloggers this week to check out their recipes and enter to win a coupon from them!

Sauté Express^®Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Army Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express^®Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Cod Fillet with Lemon Pepper Ginger Sauce by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express^® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Disclosure: I received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Oven Baked Chicken #SundaySupper #RetroRecipes

2013-01-20T06:00:00.000-06:00

Chicken is a favorite in our home. My girls have never had an aversion to meat so, since I don't eat beef, chicken is our main protein source. We have a few favorite ways to eat it and one of them is our healthier answer to fried chicken. It has all of the flavor with much less fat.

One of the reasons we enjoy this recipe is that it cooks up fast. We use boneless thighs and most times cook in the microwave so our "Oven Fried Chicken" is neither friend nor cooked in the oven anymore. With glass baking dishes this is an easy meal. The girls also, love to use the food processor to make fresh bread crumbs for the coating.

Nothing more fun than the food processor.

This is also a versatile dish so we can use what we have on hand. Sometimes we add Parmesan cheese, others more dried herbs or wheat germ. Here is the basic recipe:

boneless chicken thighs (or breasts if you are wanting to reduce fat)
dried bread crumbs, stale bread, or crushed crackers
Italian herbs
optional ingredients: Parmesan cheese or wheat germ

If you are using a leaner cut of meat you will need a fat as well such as butter or olive oil. We long since stopped using it because we like the thigh meat and it is higher in fat. To make this recipe gluten free you could also use ground up oats.

Place chicken in a large bowl with a lid or a zip-top bag. Add fat, if using and toss to coat. In a small bowl mix bread crumbs with a few teaspoons of your favorite herbs. We like basil, rosemary, and thyme. Also add in a dash of salt and fresh ground black pepper. Add any optional ingredients like cheese or wheat germ now. Pour bread crumb mixture over chicken and seal. Shake to coat. Place chicken in a glass baking dish and cook in the microwave on high for 10-15 minutes. You might need to add more time with larger cuts of meat such as breast. Use a meat thermometer.

Stir in that cheese!

We never follow an exact recipe and usually switch things up and this dish is always a hit. You can cut your chicken into bite-size pieces before coating to make it more kid friendly.

Anyone can operate the microwave!

This is a great answer to the traditional fried-chicken dish. It tastes just a juicy without near the fat. Play with the recipe to make it your own and then enjoy it often as we do!

The #SundaySupper team is also bringing you retro-recipes this week. Check out what they are making!

Sunday Supper Retro Appetizers:

Irish Cheddar-Whiskey Fondue by girlichef

She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

Coca-Cola Salad by Magnolia Days

Salmon Salad | Retro Tuna Salad by Family Foodie

Ambrosia Salad by Simply Gourmet

Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips

Carrot & Raisin Salad by The Roxx Box

Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

Italian Style Bread by The Meltaways

Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal

Grown-Up Tuna Melts by Home Cooking Memories

English Muffin Pizzas by Comfy Cuisine

Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne

Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie

Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey

Tuna Noodle Casserole by Country Girl in the Village

Nana’s Marinated Beef Roast by Supper for a Steal

Chorizo Scotch Eggs by The Girl in the Little Red Kitchen

Chicken Maryland by Vintage Kitchen Notes

Mushroom Stroganoff by Small Wallet Big Appetite

Dairyfree Toast Hawaii by Galactosemia in PDX

Porcupine Meatballs by Hezzi-D’s Books and Cooks

Chicken Kiev by The Urban Mrs.

Salmon Quiche with Preserved Lemon by Shockingly Delicious

Steak Diane by Crispy Bits & Burnt Ends

Fried Chicken only in the Oven by In the Kitchen with Audrey

Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom

Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen

Kicked Up Meatloaf by Curious Cuisiniere

Shrimp Scampi (a lighter version) by Kudos Kitchen

Old-Fashioned Pork Chops by My Trials in the Kitchen

Jägerschnitzel by Sustainable Dad

Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet

Inspired by Tuna Noodle Casserole by Cookistry

Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog

Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom

Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip

Spaghetti with Currywurst Sauce by Masala Herb

Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

Smokey Braised Red Cabbage by Cindy’s Recipes and Writings

Classic Corn Casserole by The Foodie Army Wife

Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts

Classic Green Bean Casserole Redux by The Wimpy Vegetarian

Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie

Old School Boozy Rum Cake by Webicurean

Individual Baked Alaskas by That Skinny Chick Can Bake

Rainbow Jello by Cravings of a Lunatic

Pineapple Upside Down Cake by Noshing with the Nolands

Pineapple Bars by Peanut Butter and Peppers

Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz

Refrigerator Strawberry Cheesecake by There and Back Again

Frozen Pineapple Upside-Down Cake by Juanita’s Cocina

Boston Cream Pie by Gotta Get Baked

Coca-Cola Cupcakes by Daily Dish Recipes

Jello Poke Cake by Flour On My Face

Devil’s Food Cake by Maroc Mama

Bread Pudding with Pecans by Basic and Delicious

Victoria Sponge Cake by The Lovely Pantry

A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking

Post War Apple Pudding by My Cute Bride

Layered Mini Chocolate Banana Cakes by Big Bears Wife

Raspberry Jam Cakes by Pippis in the Kitchen Again

Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

Speaking of Retro, I found this old photo of the girls sprinkling the bread crumb mixture on top of the chicken before baking. Even the shaking is optional, just coat the chicken and go!

Look how young they are!

Spiced Pumpkin Ricotta Oat Muffins #SundaySupper

2013-01-13T06:00:00.000-06:00

Happy Birthday #SundaySupper! The team is celebrating the first anniversary of an amazing movement to get the family back around the dinner table at least once a week. It has been a fabulous year and to celebrate we are making a recipe from one of our favorite members, Sunithi, a Registered Dietitian and creator of all things yummy. Her site, Sue's Nutrition Buzz has tons of healthy and tasty recipes the entire family can enjoy. We know you will love what she is all about because we want to make all of the recipes on her site.

Showing me she was done cracking the eggs!

This week we tackled her gluten free pumpkin muffins and could not be happier. The recipe is a little different because it does not use traditional flour and there is not rising agent. I had Maurene as my assistant this time and she had so much fun cracking eggs and pouring ingredients into the mixer that it was time to scoop the muffins into the pan before I realized we did not put any baking powder in the mix. It was not missed. These muffins are so flavorful and moist that you will want to eat three (the girl's daddy did).

Helping add the yummy brown sugar.

Check out Sue's Spiced Pumpkin Ricotta Oat Muffins with Craisins & Walnuts for the complete recipe. Her pictures are better than mine as well because I doubt she had a three year old filling the muffin tins. Our muffins were strange blobs in the tins because I did not go back after Maurene plopped them in to the tins to even out the batter. Since they have no rising agent and were a dense batter they stayed where she put them while baking. No matter, they were scrumptious.

Just a sprinkle of oats on top.

We invited friends over to share the #SundaySupper joy with us this week so you get rare pictures of me as well as Maurene this time.

Some of our blog friends decided to celebrate #SundaySupper turning one this week as well. They all selected a recipe by another member to make. Here are their choices:

Sunday Supper Appetizers:

Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP

Sunday Supper Soups and Breads:

Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious

Sunday Supper Main Dishes:

Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
(GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
Chicken and Black Bean Enchiladas by Country Girl in the Village inspired by Webicurean
Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Bits and Burnt Ends inspired by Hip Foodie Mom

Sunday Supper Veggies:

Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz

Sunday Supper Desserts and Snacks:

Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake
Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef
Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog

Sunday Supper Breakfast Faves:

Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Chicken Broccoli Casserole #WeekdaySupper

2013-01-07T12:22:00.000-06:00

Cheesy and yummy!

And now, from the people who brought you #SundaySupper, we give you a simple meal for #WeekdaySupper! And before you read the ingredient list or look at the photos know that there are several convenience items in this recipe so food snobs need to go somewhere else for dinner ideas. This recipe is for when you are too busy to remember to stop by the store for ingredients and for those days you invited people over for dinner but don't have time to cook. Make this casserole any time during the week and freeze or refrigerate it until dinnertime. It can also be easily assembled and baked for 30 minutes while you clean up the kitchen and get ready for dinner.

Simple ingredients to keep on hand.

Chicken Broccoli Casserole

1 box chicken stuffing and ingredients to prepare
1 1/2 lbs chicken breast, cooked and cut into cubes
1 10-16 oz bag frozen broccoli or mixed vegetables
1 can condensed cream of chicken soup plus can full of milk
1 1/2 cups shredded cheddar cheese

Don't play with the chicken.

Make stuffing according to directions on the box. Add chicken, broccoli, and stuffing to a 13 x 9 baking dish. Mix soup with can full of milk and pour over casserole. Spread cheese on top and cover with foil. At this point you can bake it at 350 degrees for 30 minutes or place in the fridge or freezer. If serving immediately remove foil after 30 minutes and bake for an additional 10 to finish melting the cheese. We like to serve this with a simple side salad or soup. It is simple to make and taste great.

I wasn't eating the cheese!

If you were wondering, we have a busy week ahead and needed to make this dish during our free time. This happened to be right after we got up. We baked the dish and it is ready to heat for dinner.

The rest of the regular #SundaySupper team is sharing simple #WeekdaySupper dishes this month as well. Check out the Sunday Supper website for more details! There is also an amazing Pinterest board with more ideas!

Cinnamon Sugar Pretzel Bites #SundaySupper

2013-01-06T06:00:00.000-06:00

Pretty they are not, tasty they are.

I started learning to cook at the age of 36. Audrey was underfoot during supper prep while we were visiting my in-laws after Maurene was born. My in-laws, having raised her father, knew exactly how to solve that problem. They put her to work. When we got home I decided to continue having Audrey help because it was fun and continued to keep her occupied. In order to help Audrey in the kitchen I had to learn to cook.

That was over three years ago. Since then we have made many dishes together. One dish we have yet to make is homemade pretzels. The #SundaySupper team has decided to tackle recipes from their Bucket Lists. This recipe is one from ours. The girls have asked to make pretzels often but I have to admit the number of steps intimidated me. No need to be, it was easier than expected!

Counting to see if she has enough butter.

Maurene was my main helper with this recipe but Audrey did jump in when it was time to form the bites. She rolled and cut like a pro. This recipe is adapted from Michelle Stern's Pretzel Pillows from The Whole Family Cookbook. If you are thinking about eating better and want a cookbook to use to cook with the kids, this is it.

Carefully adding flour.

Cinnamon Sugar Pretzel Bites

2 1/2 tsp active dry yeast
2 tbsp brown sugar
1 1/2 cups warm water, approximately 110 degrees F
5 tbsp unsalted butter, melted
2 1/2 tsp kosher salt
2 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
vegetable oil, for the bowl
10 cups water
2/3 cup baking soda
1 egg yolk, with a splash of water
cinnamon sugar mix to sprinkle on top

Add yeast, sugar and water to the bowl of a stand mixer. Mix and let sit for 5 minutes. Meanwhile, combine salt and flours in a medium bowl. Add melted butter to mixer bowl, attach dough hook, and turn mixer on low. Add flour a small amount at a time until all flour has been incorporated. Remove dough from mixer and knead into a ball. Oil a medium bowl and transfer dough ball making sure to turn in bowl to oil all sides. Cover with a towel and let sit in a warm place for 1 hour.

Nothing a little clean-up won't fix.

Take kids to dance lessons, karate class, or to the store and dough will be ready when you return.

Pour 10 cups of water and baking soda into a large pot and heat to boiling. Place Silpat or parchment paper on three cookie sheets and set aside.

Heat oven to 425 degrees F. Remove dough from bowl and divide into 8 equal pieces. Roll each piece into a 12-18 inch rope and cut with a butter knife or dough scraper into bite-sized pieces. Or you can just rip it apart as my happy-go-lucky three year old did and you will end up with roughly the same thing.

Count all 10 cups as you add.

Using a slotted spoon place 15 or so dough bites into boiling water for 30 seconds to 1 minute. Remove from boiling water and place on cookie sheets. Repeat with remaining dough. This is made easy if you have one cutter and one cooker. A third person can place an egg white in a small bowl with a splash of water and whisk until combined. Brush this mixture over the pretzel bites after they come out of the water bath.

Or squish the dough flat, your choice.

Sprinkle heavily with cinnamon sugar mixture and bake 10-12 minutes. When they come out of the oven you can throw another heavy cinnamon sugar mix on top if you like that sort of thing. These are good for snack, breakfast, or to throw in the car and take with you to reward children who are good at Target while mommy is shopping for new running ear buds.

Get lots of help rolling and cutting.

If you are ready for new challenges for the new year check out the amazing recipes from the bucket lists of the #SundaySupper crew. They all look amazing. And now that we have tackled one from our list some of the others don't look so hard!

Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

Homemade Bagels with Mimosa Spread by Daily Dish Recipes
Homemade Tortillas by Supper for a Steal
Brioche by Gotta Get Baked
Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
Braided Challah by The Girl in the Little Red Kitchen
Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
Belgian Waffles by Cindy’s Recipes and Writings
Gluten-free Bread by Happy Baking Days
Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

Lightened Up Slow Cooker Butter Chicken by The Meltaways
Gluten Free Ravioli by No One Likes Crumbley Cookies
Bagna Cauda and Potatoes by Shockingly Delicious
Beef Wellington by Family Foodie
Green Chili and Lentil Tamales by Mangoes and Chutney
Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
Butternut Squash Gnocchi by Peanut Butter and Peppers
Ropa Vieja by Magnolia Days
Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
Fresh Ravioli with Ricotta by Comfy Cuisine
Stuffed Artichokes by The Roxx Box
Braised Short Ribs by The Messy Baker blog
Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
French Onion Soup by The Weekend Gourmet
Leaping Frog Chicken by The Urban Mrs.
Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
San Antonio Puffy Tacos by Sustainable Dad
Chinese Dumplings by My Cute Bride
Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

Creamy Lemon Fudge by Chocolate Moosey
Zebra Cake by That Skinny Chick Can Bake
Faux Ice Cream with Bananas by Country Girl in the Village
Divinity by Juanita’s Cocina
Homemade Seafoam Candy by girlichef
French Macarons by I Run for Wine
Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
Nut and Seed Nougat by What Smells So Good
Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
Granola Bars with Dried Fruit by The Wimpy Vegetarian
Jamaican Blue Drawers by Lovely Pantry
Mini Classic Key Lime Pies by In the Kitchen with KP
Donuts: Redux by Kelly Bakes
Hot Lemon Curd Soufflés by Food Lust People Love
Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Three Cheese Veggie Sandwich #SundaySupper

2012-12-30T06:00:00.000-06:00

Fun and funny!

With the year drawing to a close it is time to reflect on the accomplishments of the past 12 months and set goals for the coming 12 months. I know some do not participate in this tradition but the girls and I love to think about good times to come. An almost annual goal I make for myself and the girls is to eat healthier. We try but somehow end up slacking toward the end of every year, this being no exception.

In 2013 we have new tricks to keep us on track and a fabulous new cookbook from Emeril Lagasse to pull recipes from. Not the celebrity chef you thought I was going to say! Emeril’s Kicked-Up Sandwiches is full of amazing recipes from decedent to veggie laden.

For us, eating healthy is more about the meal we make together from fresh ingredients. A homemade meal with real food is so much better than those quickie meals we resort to when we don’t have a meal plan. With an entire book full of mouth-watering sandwich ideas like Grilled Peanut Butter, Banana, and Honey who would ever want to eat fast food again?

For our #SundaySupper meal this week we were invited to share one of Emeril’s yummy recipes with you and we selected the Three Cheese Veggie Sandwich. It is loaded with interesting veggies and the girls thought they would make great funny face sandwiches.

Three-Cheese Veggie Sandwich

8 slices seeded or multigrain bread, toasted
1 cup Sun-Dried Tomato and Walnut Pesto (recipe follows)
½ cucumber, sliced into 1/8 inch-thick rounds
Salt and freshly ground black pepper, for seasoning
4 slices provolone cheese
4 slices cheddar cheese
4 slices Swiss cheese
½ avocado, thinly sliced
½ cup thinly sliced sun-dried tomatoes
1 cup alfalfa or green leaf sprouts
1 teaspoon olive oil

1. Arrange toast slices in a single layer on a work surface. Spread 2 tablespoons or the Sun-Dried Tomato and Walnut Pesto on each slice of bread. On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice of provolone, cheddar, and Swiss cheese on top of the cucumber, Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.

2. In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread ¼ cup sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.

Sun-Dried Tomato and Walnut Pesto

1/2 cup walnut halves or pieces, toasted
1 teaspoon minced garlic
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup whole sun-dried tomatoes
1/4 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Finely grated zest of 1 lemon
1 teaspoon freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil

Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

Recipe courtesy Emeril Lagasse, Emeril’s Kicked-up Sandwiches, William Morrow Publishers, New York, 2012

Helping out a sister.

We decided instead of properly arranging the sandwiches we would make funny faces out of the sun-dried tomatoes, avocado, cucumber, and sprouts. I thought it might make the girls more interested in trying different foods. They already enjoy cucumbers and cheese and unfortunately were none too adventurous this time. Maurene ate the cheese plain and Audrey simply picked the new veggies off and ate the sandwich. I enjoyed every last morsel and nibbled on a few of the girl’s discards.

Artful arrangement.

Not to worry, children do not usually try new foods the first time they are introduced. The best method of handling picky eaters is not to force the issue and introduce the foods again soon and often. It can take 15 times before a child will even try a new food and even then it might be a bit before they realize they like it. My girls will now eat some green foods they professed to hate such as peas, cucumbers, and spinach. It took time and patience.

Just try it!

If you would like the opportunity to introduce your family to new sandwiches, Emeril is your chef. One lucky reader will win a copy of this book tonight in our Twitter Chat. To be entered to win you must attend our twitter chat and send me a tweet with the #SundaySupper hashtag.

Here are more details From Isabel, the Queen of #SundaySupper:

We’re having a #SundaySupper New Year’s Eve Party and you are all invited! The Sunday Supper Team has been inspired by two of Emeril’s Cookbooks and we want to share some of our favorite recipes that are perfect to throw together a New Year’s Eve Potluck Party Emeril Style!

If anyone knows how to throw a party it’s Emeril and Kicked-Up Sandwiches and Emeril’s Potluckhas the perfect recipes for a fun, casual and delicious New Year’s Eve Celebration! Join us this Sunday at 7 pm Eastern Time on Twitter for our New Year’s Eve #SundaySupper Potluck Party.

25 Bloggers will be giving away 25 copies of Emeril’s Cookbooks!* You don’t want to miss this special Celebration!

Sunday Supper NYE Potluck Drinks:

Champagne Punch by girlichef
Champagne Punch by Daily Dish Recipes
Champagne Punch by Midlife Roadtrip
Champagne Punch by Family Foodie
Chi Chi Cocktails by The Messy Baker Blog

Sunday Supper NYE Potluck Starters:

Spiced Nuts by The Cookie A Day Challenge
Spiced Nuts by Small Wallet Big Appetite
Spiced Nuts by Home Cooking Memories
Spiced Nuts by Mama.Mommy.Mom
Prosciutto Breadsticks & Spiced Nuts by Galactosemia in PDX

Sunday Supper NYE Potluck Dishes and Sandwiches:

Sopressata and Genoa Salami Calzones by The Girl in the Little Red Kitchen
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Cupcakes & Kale Chips
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by The Meltaways
Paul’s Make the Whole Crew Happy Sausage Meatballs with Red Gravy by Craving’s of a Lunatic
Three Cheese Veggie Sandwich by Supper for a Steal
Three Cheese Veggie Sandwich by Cindy’s Recipes and Writings
Three Cheese Veggie Sandwich by Diabetic Foodie
Three Cheese Veggie Sandwich by From Fast Food to Fresh Food
Three Cheese Veggie Sandwich by In the Kitchen with Audrey and Maurene
Columbia Street Grinder by The Foodie Army Wife
Columbia Street Grinder by The Weekend Gourmet
Columbia Street Grinder by She likes ruffles, he likes truffles
Columbia Street Grinder by Momma’s Meals
Emeril’s Columbia Street Grinder Kicked Up a Notch New Orleans Style by The Catholic Foodie
Eggplant Muffuletta by Mom’s Test Kitchen
A Vegetarian Take on Emeril’s Kicked Up Sandwiches Tonkatsu Sandwich by Ninja Baking
New Orleans Style Garlic BBQ Shrimp by Comfy Cuisine

Sunday Supper NYE Desserts:

New Orleans-Style Bread Pudding with Whiskey Sauce by Magnolia Days
New Orleans-Style Bread Pudding with 2 Sauces by Juanita’s Cocina
Angel Cake Sandwiches by That Skinny Chick Can Bake
Coffee Cake with Crumble Topping and Brown Sugar Glaze by Damn Delicious

Please join on us on Twitter throughout the day during #SundaySupper on December 30th. In the evening we will meet at 7pm EST for our #SundaySupper New Year’s Eve Potluck Party Emeril Style! We are so excited to have you join us. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share with us and our followers your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board. We are excited to have you Around the Family Table for this special Party!

Orange Strawberry Smoothie

2012-12-27T10:18:00.000-06:00

An original creation.

As I was making my Green Monster the other day Maurene decided she wanted to make a smoothie of her own. She was peeling her third or fourth clementine of the morning and decided that would be the base for her beverage. I decided to let her have fun. Other than a little guidance about additions I let them come up with the ingredients on their own.

Orange Strawberry Smoothie

2 clementines
1 cup orange juice
5-6 frozen whole berries
1 medium banana

Place all ingredients in a blender and process until smooth. Enjoy with breakfast or as a snack.

Not to be outdone, Audrey had to make one this morning. They even saved a serving for daddy.

Still fascinated by the blender.

Holiday Helpers Part 4

2012-12-26T08:00:00.000-06:00

If you had relatives around or cooked a big meal for the holidays you might be exhausted by now. You also might be wondering how to get those kids to help you in the kitchen. We have learned a few tips over the years to entice the girls to help clean up.

Water is fun. The girls love to wash a few non-breakables in the sink. They have fun and can actually get a few items washed.
Their own cleaning tools. I picked up a few brushes, buckets, and spray bottles at the dollar store. I fill with water and let them at it.
Make it a contest. See who can sweep or mop the best. They love contest. Just don't make it about the fastest, they will destroy everything.
Cinderella is a great role model. My girls both want to be her. I don't know if it is just mine. Every time after they see the movie they ask to scrub the floors.

Mo is the best mopper.

Cinderella did it all and got to go to the ball.

Brushes just their size.

For some reason all of this equals fun for my girls. Since we have been doing it so long they now fight over who gets to do the cool stuff like unload the dishwasher. And they have become helpful! I used to just have them help to occupy them while I got the real work done. Now they can cook and clean!

Nutrition and More for the Second Year

2012-12-25T08:00:00.000-06:00

Both of my girls were eating solid foods by 6 months of age. They both weaned from breast around their first birthday. And they both were in low percentiles for weight at their age. The pediatrician I used when Audrey was a baby kept asking if I knew how much to feed her and sent home countless feeding charts.

Our pediatrician now is very patient with me as I worry over the girl's growth charts and ask tons of questions about BMI for young children and percentiles. She knows the girls are healthy and can see they are following a steady curve. I wish doctors visits would have been more relaxed when Audrey was a baby or that I had a book full of answers like What to Expect the Second Year.

Like the previous year this volume is full of information about every facet of the second year of your child's life. Again, I enjoy the sections on nutrition. If you have a toddler and have questions about sleeping, eating, or many others, please pick up this informative book.

Holiday Helpers Part 3

2012-12-24T13:59:00.001-06:00

So you read Holiday Helpers Part 1 and you know how to get the kids in the kitchen with you. And after you read Holiday Helpers Part 2 and you made fabulous goodies for breakfast. So now what? Christmas is here and you are cooked and baked out. What do you do with those out-of-school kids?

Make crafts and play in the kitchen. We love to make bird feeders, recycled crayons, sidewalk paint and more!

Bird Feeder. Audrey has a soft heart for all animals. She loves to care for and feed anything. We like to make these feeders and let her watch the birds eat.
Recycled Crayons. Mo is not as gentle with the crayons as she needs to be so they get broken a lot. We save the pieces and melt them together to make wacky colored recycled crayons.
Sidewalk Paint is generally for summer but when we get bored we make a batch and use it in the garage. I pull the car out and let them have fun.
Rice, Beans, Pasta Fun. These are either tubs of dried food with toys hidden or ice cube trays with chop sticks for sorting. Both use up hours of time and are a lot of fun. Clean up is some times a challenge so I confine these to hard floor areas.

Making bird feeders.