My Kitchen Escapades

Loaded Baked Potato Salad

2013-05-10T16:02:00.000-05:00

One week left until summer break. I am extremely relieved and excited. However, I am also anxious and full of dread.

The first two weeks of summer vacation is comparable to the first two weeks with a newborn baby. You are so happy and miserable all at the same time. You have to keep reminding yourself to just gut it out then everything will get significantly better. Everyone makes the needed adjustments and settles into the new schedule. Emotions calm back down to an acceptable level. The new family mojo becomes the new normal and life chugs along.

I just have to survive the first two weeks....

To help me prepare for the inevitable summer, I took a gamble on this salad. It is safe to say that I really could care less about potato salad. I have never had one that was worth the carbs and calories! This salad completely changed my opinion. As I shoveled this down, I kept telling myself I needed the carbs for my 5 mile run in the morning. I think I need to double it to 10 miles for the amount I ate :) Yum!

Loaded Baked Potato Salad
recipe from Dishing With Leslie
6 large Yukon Gold or Russet potatoes
3/4 C sour cream
6 Tb mayonaise (not Miracle whip)
3/4 C shredded cheddar cheese
6 Tb chopped chives or green onions
12 strips bacon, cooked crisp and crumbled
1 1/2 tsp freshly ground black pepper
1 tsp salt

1. If you desire, peel the potatoes or leave the skin on for a more rustic salad. Dice the potatoes into bite sizes pieces, put them in a large pot of water and cover the potatoes with cold water. Add a bit of salt to the water, cover and bring to a boil. Once boiling, cook for about 8-10 minutes depending on the size of the potato pieces. You want them tender enough to cut through them with a fork, but not so tender that they fall apart. Keep an eye on them! Drain the potatoes and set aside to cool a bit.
2. In a medium bowl, mix together all the remaining ingredients, holding back a bit of chives and bacon for the topping on the salad. Once the potatoes have cooled slightly, mix in the dressing, top with the set aside chives and bacon and serve if you would like it warm. You can also serve it cold, but wait to top with the extra chives and bacon until serving.

Twix Bars

2013-05-03T17:03:00.000-05:00

My poor, neglected children pointed out to me yesterday that it had been a very long time since I made homemade cookies or bars. My mind quickly tried to prove them wrong as it raced back weeks at a time through recipe memories. They were right. It had been a very long time.

You would think that one of the benefits of having a mom who hosts a food blog would be endless sweets and treats. Oh well. Next week starts the madness of graduation cakes and cupcakes so there will be nothing but sweet confections coming out of my kitchen for a couple weeks. They love hanging out to snatch up any spare cupcake, cake piece or frosting.

These bars have been at the top of my list of recipes I wanted to try so I was excited to finally get the excuse to make them. They were actually easier to make than I first anticipated and that is always a great thing! The longest part is just waiting for each individual layer to cool, but feel free to use the fridge or freezer to help that process speed up.

I added salt to the crust portion because I love the play of salty and sweet together. My daughter wanted me to leave half of the bars without chocolate and instead, sprinkle on some sea salt over the caramel layer. I told her she just created a new recipe for me to post another day. Act surprised please when you see her version in a "new" post in the weeks to come :)

Twix Bars
(makes a 9x13 pan of bars)
recipe adapted from High Heels and Grills
Crust:
1 C salted butter, room temperature
1 tsp salt
2 tsp vanilla extract
1 C powdered sugar
2 C flour
Caramel:
2 1/2 C caramel squares (you will need to buy 2 bags)
3 Tb heavy cream
Chocolate:
2 C milk chocolate chips

1. Preheat oven to 300 degrees and spray a 9x13 pan lightly with nonstick spray. In a large bowl, beat the butter until soft, then add the salt, vanilla and sugar. Beat until smooth. Add the flour and carefully combine. Press mixture evenly across the bottom of the pan and bake for about 35 minutes until the edges begin to brown. Set aside to cool completely.
2. Melt the caramel squares and cream in a medium microwave safe bowl in the microwave. Heat for 3 minutes on high, stopping to stir after each minute. Spread the melted caramel over the cooled crust and place in the refrigerator for about 20 minutes to allow the caramel to cool.
3. In a small microwave safe bowl, melt the chocolate chips for 2 minutes, stopping to stir after the first minute. Spread evenly over the cooled caramel and return the pan to the refrigerator until the chocolate is set. Cut into squares to serve.

2 Minute Oatmeal

2013-04-26T10:45:00.000-05:00

Last week, I drove over 3,000 miles to pick up my oldest from BYU. I am not looking for pity. Really. I got to go by myself and it was heavenly! Is it so sad that I was excited to spend time alone in a car driving across the country?

I listened to whatever I wanted. I ate at the restaurants I wanted. I only stopped to pee when personally necessary. I slept in a quiet hotel alone. For a mother of six children, this much personal choice and freedom is a bit unnerving, but I adapted.

While in Utah, I got to spend time with my older sister and her family, which doesn't happen nearly enough. She has changed my life in many significant ways, but when she showed me how to make this 2 Minute Oatmeal, I was astonished!

I make oatmeal for my kids at least twice a week and the whole time they are waiting for the water to boil, then the oats to cook, they are impatiently whining about how hungry they are. This new method has cut out all oatmeal related whining. If only my sister could show me solutions for all the other forms of whining in my house!

This recipe uses whole oats because that is what we like. For us, quick oats end up like mushy porridge which we find disgusting. This recipe is really flexible, so if you like your oats with more texture, use a bit less water. If you want your oatmeal with less texture, add a bit more water. Have fun with the toppings and add-ins! If your kids don't like oatmeal, it's just because you haven't found the right toppings for them yet. Each of my kids like their oatmeal slightly different, so I pull out all the topping options and let them go to town: apples, raisins, craisins, almonds, pecans, dried cherries, cinnamon sugar, brown sugar, maple syrup and honey are our favorites.

Two Minute Oatmeal

(makes one serving)

1/2 C whole rolled oats *you can use quick oats, but the result will be more mushy

1/2 C water

pinch of salt

1. In a microwave safe bowl, place all the ingredients together and stir. Place uncovered in the microwave for two minutes on high. Add milk and your favorite toppings to serve. Some of our favorites are apples, raisins, craisins, almonds, dried cherries, brown sugar, honey, agave, maple syrup, pecans and cinnamon.

Basil Lime Chicken

2013-04-18T15:08:00.001-05:00

I apologize ahead of time for all those who have already listened to me rant about "spring" in Minnesota this year.....

Come on already! It is April 18th and this is what is outside my window right now. Schools are closed. Birds are confused. Spring sports haven't participated a single game/match/meet all season. As soon as the snow begins to melt, we get pounded again with mountains of snow.

I'm trying to look at the positive side that we desperately need the moisture after two years of severe drought. However, why oh why can't this glorious precipitation be falling in the liquid state?

To keep from feeling too depressed about the winter-that-will-never-end, I decided to make something light, fresh and summery. Usually the only time I have fresh basil is in the summer when I grow it in my garden. It's inhumane what they charge for a minuscule bunch of it at the store! However, I needed the fresh basil the remind me that winter can't last forever, right? Right?!?!?

I baked my chicken in the oven since there was a foot of snow on top of my grill, however, don't hesitate to throw your chicken on the grill once it has marinated. I adore the basil sauce, but I think next time I will make a bit more than the original recipe made. I love a lot of sauce on each bite and I found the recipe didn't make quite as much as I wanted.

Basil Lime Chicken
recipe adapted from Goodenessgracious.com
Marinade:
4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb dijon or brown mustard
3 Tb worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

Sauce:
1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

1. In a gallon sized ziplock bag, mix together all the ingredients for the marinade. Add the chicken and make sure the chicken is evenly coated with the marinade. Marinate in the fridge for 2 hours. While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2. Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray. Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear. The time will depend on the size of your chicken breasts. Mine were large. Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce. **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today :)

DIY Dishwasher Tablets

2013-04-12T12:21:00.001-05:00

Providing financially for a family of 8 is always a balancing act. When my older kids were babies, I couldn't believe how much money it cost to provide for their basic needs. If only I could go back to those cheap days! Babies don't even compare in cost to teenagers and college students.

*KA-BOOM*

That is what happened to my budget once my kids hit high school. College made a sound that is only audible to creatures in another realm.

As a result, I am always on the search for simple ways to cut my expenses. You already know how much I ~~love~~ obsess over my DIY cleaning and laundry products. Yes, they are extremely cheap compared to the store bought stuff, but the fact that they work great has me permanently converted.

I am proud to introduce you to my newest DIY product that I have added to my repertoire. Dishwasher tablets! I decided to give them a try because I already had the products on hand from my other recipes. What could it hurt, right? I am now converted and have I mentioned they only cost 3 cents each! I think that beats the enormous price I was paying for my tablets before :)

These mix together really quick and I learned through experience that you need to be sure they are wet enough to form or they fall apart. Also, to keep them from sticking to your hands, I have found wet hands makes it so much easier. If you have sensitive skin, you might want to wear disposable gloves when forming the tablets. When forming your first tablet, be sure it fits into the dispenser of your dishwasher. Flat rectangles work for mine, but every machine is different!

DIY Dishwasher Tablets
recipe from Cuckoo for Coupon Deals
(makes 22 tablets)
1 C Borax
1 C Arm & Hammer Washing Soda
1/2 C Epsom salt
3/4 C lemon juice

1. Mix dry ingredients together in a medium sized bowl. Add the lemon juice and mix completely. You want the mixture to be wet enough to mold without falling apart. Add additional lemon juice if needed.
2. These dry very quickly so working quickly and one at a time, portion out a tablet around 2 tablespoons. I used a small cookie scoop. With wet hands, form the tablet into whatever shape needed to fit the soap dispenser in your dishwasher. Place on a sheet of wax paper and let dry for a few hours before putting in a storage container. If a tablet happens not to fit into the dispenser, just toss it in the bottom of your dishwasher.

Beans and Rice

2013-04-08T13:40:00.003-05:00

I posted on Facebook yesterday that I had turned our Easter dinner ham bone into a gorgeous pot of beans and rice. I was shocked at the number of people who reached out asking for my recipe because they also had a ham bone sitting around waiting to be used. I'm happy to share my version of a classic Latin dish.

My hubby served a two year mission for our church in the Dominican Republic. He claims to have eaten beans and rice every day for those 770 days. He considers himself quite the expert when it comes to beans and rice. To quote the expert, "You make 'em the good beans and rice!"

I'm sure classic Latin beans and rice aren't made from Easter leftovers, but who cares about authenticity when they taste this awesome. I serve them with brown rice, but feel free to use white if that is what you have on hand. For me, this dish is always about the toppings. My favorites are cheese, guacamole, cilantro and fresh lime juice, but top it with whatever you love!

Rice and Beans
recipe by Carole Jones
2 C dry pinto beans, rinsed well
1 ham bone
leftover ham, chopped (optional)
2 Tb canola oil
1 large onion, chopped
4 cloves garlic, minced
water
2 tsp salt
2 tsp black pepper
1/2 tsp red pepper flakes

1. Place dry beans in a large pot. Cover beans with enough cold water so there is at least three inches of water over the beans. Do not add any salt to the beans at this stage!! Place over high heat and bring to a full boil. Turn off the heat, cover and allow the beans to sit for at least 2 hours.
2. Drain the beans into a strainer and rinse the beans well with cold water. Dry off the pot and return it to medium heat. Add the oil, onion and garlic. Cook until the onion begins to soften then add any leftover ham, if using. Cook for about 3 minutes until the ham begins to brown slightly. Add the beans, ham bone, salt, pepper and red pepper flakes. Add enough water to cover all the ingredients by 1 inch. Bring to a full boil, stir well a few times, reduce heat to lowest setting and cover. Allow the beans to gently simmer until they have completely cooked and softened, about 3 hours. Keep an eye on the water level to be sure it doesn't go below the level of the beans. If it does, add just enough water to barely cover the beans.
3. If you would like the sauce to thicken more after the beans have softened, remove the cover and continue to simmer for about 30 more minutes. Or you can mash up some of the beans in the pot to thicken the sauce. Serve over rice with your favorite toppings such as cheese, sour cream, guacamole, tomatoes, salsa, cilantro and a squeeze of fresh lime.

Oreo Cheesecake Icebox Cake

2013-04-05T08:47:00.001-05:00

Change sucks. I know in the end, it all works out and life continues on. Sometimes, even in a better version than previously. However, change still sucks.

I've spent much time this week helping a great friend pack up and prepare her home to sell. They are moving to Texas. For those who aren't great with geography, that is extraordinarily far away from Minnesota. That means I will be extraordinarily far from someone who has been a rock for me since we moved here 8 1/2 years ago. I'm still in denial about it all, even as I pack up her closets and caulk her windows.

Because I was helping my friend, I was short on time when my sweet hubby's birthday rolled around this week. I saw this cake on one of my favorite blogs, Brown Eyed Baker, and I knew it would be perfect because how fast it comes together. Michelle used Double Stuffed Oreos in her version, but I was trying to keep it as "healthy" as possible. Ha! I used regular Oreos, sugar free pudding and sugar free Cool Whip. He loved it, as did everyone else! It is rich, so start with a small serving and then go for more if you are as Oreo crazy as we are!

Oreo Cheesecake Icebox Cake
recipe adapted from Brown Eyed Baker
2 packages Oreos
2 - 4 ounce packages cheesecake pudding
8 ounce container Cool Whip
chocolate syrup

1. Whisk together 4 cups of cold milk with the two packages of pudding. Whisk for 2 minutes, then set in the refrigerator for about 3 minutes to firm up.
2. Layer the bottom of a 9 x 13 cake pan with Oreos. Break some into smaller pieces to fill in along the edges. Spread half of the cheesecake pudding evenly over the Oreo layer. Cover the layer of pudding with another layer of Oreos. Spread the remaining pudding, then the whole container of Cool Whip. Break some of the remaining Oreos over the top and drizzle on the chocolate syrup. Cover and refrigerate for at least 4 hours before serving to allow the Oreos to soften.

Loaded Cauliflower Bake

2013-03-27T12:22:00.000-05:00

Just a few more days until I get to use my "willpower" against the givings of the Easter Bunny.

Just a few more days until I can't leave my children's Easter baskets alone and start eating all things chocolate.

Just a few more days until I am racked with guilt for eating all the Reeses peanut butter eggs and have to run a few extra miles every morning.

Aren't holidays such a joy?

In an attempt to not completely give up this weekend, I will be making this indulgent side dish instead of my standard cheesy potatoes I serve at Easter.

Is this recipe low in fat? No.

Is this recipe low in calories? No.

Is this recipe delicious and better for me than potatoes? You betcha!

We have a winner!

So if you approach holidays like I do and try to find the lesser of two evils, definitely make this instead of your normal cheesy potatoes to go along side your ham. This completely reminds me of my favorite way to eat a baked potato: LOADED! Except instead of a high carb potato, you get the less guilty substitution of cauliflower. Yet, you don't miss it at all.

Loaded Cauliflower Bake
recipe adapted from Louanne's Kitchen
1 large head cauliflower
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
8 ounces cream cheese, room temperature
1/4 C heavy cream
10 green onions, chopped
6 slices of bacon, cooked and crumbled or 1/2 C precooked bacon pieces
2 large cloves garlic, finely minced
1 tsp salt
1/2 tsp freshly ground black pepper

1. Preheat oven to 350 degrees. Chop cauliflower into small florets. Place in a large, microwave safe bowl and add 3/4 C water. Cover with plastic wrap and microwave on high for 5 minutes. Stir the cauliflower, cover, and heat again for about 5 minutes until the cauliflower is tender, but not mushy.
2. While cauliflower cooks, mix together all the remaining ingredients, leaving enough of both shredded cheeses to sprinkle over the top of the finished dish. Once the cauliflower is finished cooking, drain away the water and add the hot cauliflower to the cheese mixture. Stir it all together well.
3. Pour into a greased 2 quart casserole dish and sprinkle on the remaining cheeses. Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese is browned and bubbly, about 15 minutes more.

Texas Chicken with Serrano Lime Butter

2013-03-20T03:00:00.000-05:00

Last night was the beginning of swim lessons for my 3 year old, however I made the mistake of telling her 2 weeks ago that I had registered her for the lessons. You would think that as the mother of 6 children, I would know better. I'm no rookie you know!

She talked non-stop about it for two weeks. To us. To friends. To family. To complete strangers who were unfortunate enough to pass by us in a public space. Last night alone, she told 5 people on the way into the YMCA.

The cherry on top? On her way out, she proudly declared to every single person in the YMCA that she "learned how to swim!!!!" It is cute because she is three. Right? Please tell me I'm right so I'm not embarrassed!

I was a bit distracted during her lesson because I kept thinking about this gorgeous chicken waiting for me at home. I cooked the chicken right before we left, stashed it in my warming drawer then sliced/served it once we got home.

Even before making this recipe, I knew I would love it. I was right....of course :) The warm sweetness of the chicken spice rub pair excellently when dipped into the sour and spicy butter. Don't be worried about the butter being too spicy. It was perfect. Just a nice gentle kick that doesn't overpower all the other flavors.

Texas Chicken with Serrano Lime Butter
(recipe adapted from Cook Lisa Cook)
Chicken:
5-6 medium boneless, skinless chicken breasts
1 Tb cinnamon
1 Tb chili powder
1 Tb brown sugar
1 Tb unsweetened cocoa powder
1 1/2 tsp salt
1 Tb freshly ground black pepper
1 Tb balsamic vinegar
3 Tb olive oil

Serrano Lime Butter:
1/4 C salted butter
1 1/2 serrano chilis, minced with the seeds
1/4 C onion, minced
fresh juice of 1 lime

1. The night before serving, place all the ingredients for the chicken in a ziplock bag and smoosh it together until the chicken is evenly coated. Place in the fridge overnight.
2. The next night, preheat the oven to 450 degrees and line a large rimmed cookie sheet with aluminum foil sprayed lightly with nonstick spray. Lay the chicken, skin side up on the pan and bake for 15-20 minutes until cooked through and the juices run clear. Remove from the oven and allow the chicken to rest for 8 minutes before slicing.
3. While the chicken is cooking, place all the ingredients for the Serrano Lime Butter in a small saucepan. Heat over low heat until the butter melts then continue to heat for another 5 minutes, being sure the heat stays low and the butter doesn't bubble. You just want the chili and onion to flavor the butter. Remove from the heat and either pour it over the sliced chicken or serve it in a small container to dip into.

Roasted Parmesan Creamed Onions

2013-03-14T21:05:00.000-05:00

Dear Blogosphere:

Please excuse the recent absence of new posts from My Kitchen Escapades. Carole was escaping the miserable Minnesota winter for a week sailing the gorgeous Caribbean blue with her family. If you find her absence to be unexcused, she is willing to complete any necessary make-up posts to regain her good standing.

Thank you for your patience and understanding.

Our family LOVES to go on cruises this time of year. You never truly appreciate the warm weather and gorgeous blue water unless you are escaping the Minnesota snow and -30 wind chills. I could have spent the whole week on a deck chair, in the sun, watching the water go by but my children didn't think that was the best use of their time on the boat.

We did so many fun activities but the highlights were definitely zip lining in the Jamaican rain forest and swimming with the stingrays in Grand Cayman. (That is my 8 year old and hubby kissing one!) Well..... except for my 16 year old son, who refused to get out of the catamaran because he was terrified of the stingrays. All his younger siblings showed him up and he will never live it down. Ever.

After returning home and overcoming a two day vacation hangover, I got back into the kitchen. Taking the week long break from all cooking/cleaning/baking sure gives me a better outlook on the daily mundane tasks. I actually get a bit excited to get back to the grind.

That excitement lead to this new recipe and it was brilliant. Truly. The onions turn soft and sweet, then get coated in that gorgeous parmesan cream....come on! Each of my children said they wouldn't eat theirs because they "don't like onions" but with a little ice cream bribery, they gave them a taste and quickly devoured the rest.

I love how simple this was to make, yet unique and gorgeous enough to serve at a nice dinner. I am always on the search for a good side dish for company and Sunday dinners. The only thing I might play with a bit is adding a bit of fresh garlic to the cream sauce. I think I will roast a couple cloves with the onions, mash them up and add it to the cream sauce. I'll post my results as an update once I give it a try, so come on back if that idea interests you as well!

Roasted Parmesan Creamed Onions
recipe adapted from Proud Italian Cook
3-4 medium to large yellow onions
Extra virgin olive oil
Salt and pepper
1 C heavy cream
1/4 C water + 1 tsp white wine vinegar (or 1/4 C white wine)
Freshly grated parmesan cheese, about 1/2 C

1. Preheat oven to 375 degrees and lightly spray a large cookie sheet with sides (jelly roll pan). Peel the onions and slice them into 1/4 inch slices, keeping the rings intact. Lay them on the cookie sheet and drizzle with olive oil, then salt and pepper. Roast in the oven for 15 minutes.
2. While the onions roast, bring the cream, water and white wine vinegar to a gentle simmer over medium heat in a small saucepan. Once it starts to bubble around the edges, remove from the heat and set aside.
3. Remove the onions from the oven. Raise the oven temperature to 450 degrees. If you would like these in a nicer serving dish, carefully transfer them to baking dish that has been sprayed with nonstick spray. You may have to slightly overlap the onions to make them all fit. Otherwise, you can leave them on the cookie sheet. Pour the cream mixture gently over the top of the onions then generously sprinkle each onion with the fresh parmesan cheese. Add a few more grinds of fresh black pepper over the top.
4. Cover with foil and return to the oven for another 20 minutes. Remove the foil and allow the onions to brown for about 10-15 minutes more.

DIY Butter Lovers Microwave Popcorn

2013-03-01T03:00:00.000-06:00

When I was a kid, my family's tradition of watching slides together every Sunday was my favorite. If you don't know what slides are, I will wait a few minutes while you go Google it and I stew over how old I am.

Every week, we would disagree over which slides would be featured that night. Of course, I only wanted to see slides that featured the cutest kid...me. Who cares about all the other slides? Especially the seemingly endless supply of Indian Guides camp-out slides. I'll wait again while you go Google that one too.

Our great Sunday tradition wasn't complete without an extremely large metal bowl of homemade popcorn. Like 20 quart large. There was no such thing as microwave popcorn, so the only option was to make it on the stove. Delicious!

My own children love stovetop popcorn like their Mom, but my 12 year old son will always ask why I never buy the microwave stuff. To me, it is simple. #1 The cost. #2 All the stuff I can't pronounce/understand that is found in the ingredients.

This week, too surprise the above mentioned 12 year old, I made my homemade microwave popcorn as an after school snack. He didn't see me make it, so when he tasted it, he excitedly declared, "Mom! You bought me microwave popcorn!!" Success :)

This is so simple. I taught it to my son and he made two more bags on his own. The only place you might struggle is the amount of time in the microwave. Since every microwave is different, you will have to experiment. For my microwave, 2 minutes 48 seconds is perfect. I suggest starting conservatively with your time so you don't burn it (because nothing smells worse then burnt popcorn!). Then, the next time you make a batch, add another 5 seconds. Continue to add 5 seconds every time you make a batch until you come up with the perfect time for your own microwave. With store bought microwave popcorn, you wait until the popping slows down. I tell you from experience that if you go that long, you will have a burnt result.

DIY Butter Lovers Microwave Popcorn
1/3 C popcorn kernels
1 1/2 Tb salted butter *See note if you want to make it without butter
salt
paper lunch sack
wax paper
stapler

1. Open the paper lunch sack and lay it on its side. Use a piece of wax paper big enough to go around all four sides of the bag and place the wax paper into the bag. With the bag still on its side, pour the popcorn into a pile in the middle of the bag. Add the butter on top. Keep the bag on its side and fold over the bag end once. Staple it twice and yes, it is perfectly safe.
2. Turn a dinner plate upside down on the tray of your microwave. Place the bag on its side on top of the plate and microwave on high for 2 1/2 to 3 1/2 minutes. The amount of time is critical and depends on your microwave. It will take some experience to know when it is done in your own microwave and not burning. Start on the low end to insure success then add 5 seconds each time you make it to see what time works best with your own microwave.

**Note: If you would like butter-free popcorn, you can make this the same way and skip the butter and wax paper on the inside of the bag. Great fat free popcorn!

Our Top Ten Pins!!

2013-02-23T07:23:00.000-06:00

It is a big day here at My Kitchen Escapades. Today, we hit 10,000 followers on Pinterest!! I am so excited, thrilled and humbled all at the same time. I love all my followers, no matter the social media platform but for some reason, my blog readers seem to have an affinity for Pinterest.

Don't get me wrong, I understand it completely. My long to-do list is historically huge because I spend too much time being inspired by all those pins.

For me, procrastination is spelled P-I-N-T-E-R-E-S-T :)

So let's get down to business.....here are my top ten Pins of all time. Hopefully, you have tried a few already so here is your chance to see what others love as well. Branch out and try a new recipe today and see if you agree. Just click on a picture for see the recipe!

Homemade Shout

Baked Shrimp Scampi

Homemade Fabric Softener

Browned Butter Snickerdoodles

2013-02-17T22:38:00.001-06:00

For the past month, my children have been the subject of an experiment that came to me in the aisles of the Wal-Mart cracker aisle. A strange place for a bit of inspiration I'll grant you, but these days, I'll take a great idea in any shape or form available. Why didn't anyone tell me that once my brain turned 40, it wouldn't be able to think/remember/reason like a mother of six really needs?

As I stood in front of my weekly supply of fishie, graham and animal crackers, I decided that I was done buying this stuff for my kids. Completely insane, I know. See what I mean about that 40 year old brain?

I don't know what it was about the particular day, but I was courageous enough to leave that store without my usual arsenal of after-school snacks. You can imagine how well that went over with my kids. By the end of Day 2 of this experiment, I was just about ready to go bribe my neighbor for a cracker or two to calm the unruly masses. Then it happened.

My 5 year old son was searching for an after-dinner snack when he opened the fridge and grabbed some carrots. My 3 year old, watching this phenomenon, quickly followed his lead and I was left without words.

That was over a month ago. Their rebellion against the anti-cracker Mommy ended that easily, never to be spoken of again. It was nothing short of miraculous.

Now, I know how completely ironic it is that I am telling you about this change in a post about cookies. However, you also know me well enough to know that I am all about the treats. I just wanted my kids to be better snackers so they could enjoy my beloved treats even more. Mission complete!

I finished baking these dense, chewy cookies on Saturday at 3:30 pm. All 30 of these rock star cookies were gone by the time I pulled dinner out of the oven. See....I haven't evolved into a nutri-nut Mom on you. I will always be here to hang with you in the deep darkness of all things delicious and not-so-nutritious. I've got your back. Always.

Note: If you are interested in making a cute little gift box like the one I made from a 12x12 piece of paper, just watch this video and follow the simple directions!

Browned Butter Snickerdoodles
recipe from Ambitious Kitchen
(makes about 2 1/2 dozen)
1 C unsalted butter
1 1/4 C dark brown sugar
1/2 C granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla
1 Tb plain greek yogurt
2 1/2 C flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt

Cinnamon Sugar for rolling:
1/4 C sugar
2 tsp cinnamon

1. Melt the butter in a medium saucepan over medium heat. Once the butter begins to foam, be sure to whisk continually or it may begin to boil over. Once it comes to a boil, it will take around 5 minutes to begin to brown. Continue to cook and whisk until the butter has reached a deep amber color and immediately transfer into a large mixing bowl so it stops cooking.
2. Add both sugars and whisk together. Beat in the egg, yolk, vanilla and yogurt until combined. Add all of the remaining cookie ingredients, switch to a wooden spoon and mix until thoroughly combined. Cover you dough tightly and refrigerate for three hours. If you refrigerate it longer, you will need to allow the dough to soften just a bit at room temperature before you can portion it out.
3. Preheat oven to 350 degrees. Portion out the dough balls into about 2 Tb each and roll. The dough will be stiff, but will soften a bit as you work with it. Roll each ball in the cinnamon sugar mixture until completely covered and place them on a ungreased cookie sheet. Bake for 8-10 minutes until the edges of the cookies begin just to brown. Cool the cookies on the sheet for 2 minutes before removing to finish cooling completely.

Healthy Valentine Snack

2013-02-14T16:30:00.000-06:00

I am the room Mom for my son's Kindergarten class this year and I have tried very hard to come up with healthy options for the snack station at all our parties throughout the year. I've previously shared my healthy Halloween snack and for Christmas, we made edible snowmen from banana slices, pretzels, mini M&M's, and raisins.

For Valentine's Day, I decided to hit the fresh fruit with my favorite heart shaped cookie cutters. Unfortunately, February isn't the prime time for fresh fruit so my selection was quite limited. I still found some fun options. I had planned to use watermelon, cantaloupe, honeydew and kiwi. However, once I got to the store, my plan had to be a bit more flexible. I left with pineapple, watermelon, cheese and strawberries.

The kids LOVED all the selections and couldn't stop talking about how "cute"they all were. They were definitely a success! If you decide to try this with your own little ones, find something they love to cut into lots of love-y hearts. What about some jicama, sweet peppers and cucumbers? Serve them with their favorite veggie dip tinted with a bit of red food coloring and you've hit gold!

Basil Artichoke Chicken Bake

2013-02-08T04:00:00.000-06:00

We have always been very honest about a certain fact of life with the oldest of our six children: she is the experiment.

Don't be shocked or upset by that statement. It's the truth. As our first child, she gets the blunt end of our learning curve as parents. It's just a fact of life and sometimes it is a good thing, but often, it really does stink.

The more children you have and the more practice time you get as a parent, the more effective you become. You learn what battles are important. You learn which rules are essential. You learn how to keep your mouth closed.

To compensate for this lack of good parenting skills, I also believe that God blesses that first born child with extra natural abilities and character. So, in the end, it's all good! Right?!?

This week, I got a call from above-mentioned oldest child who is attending college. She was more than frustrated that the same day her younger brother passed his drivers test, he got to drive to school/practice. Apparently, a few years earlier when she was in that same situation, her mean old parents required her to wait 3 weeks before she was allowed to drive by herself.

My response? "I'm sorry sweetie. As you know, you are the experiment. I love you!" See...parents learn with time which battles to fight and which rules are essential. She doesn't seem to be permanently scarred from our mistakes. Maybe just a few temporary wounds :)

When she comes home from college for a visit, I will have to heal a few of those wounds the best way a mother knows how. With some good home-cooking! I have seen many different variations of this recipe kicking around blogs and websites, but I decided to come up with my own version because none of them quite hit the mark of what I wanted. As you know, I have become well-known for my chicken bakes like this one and this one, so this had to be in a "bake" form as well.

This recipe was so quick to throw together, so make this on a night when you have no time to cook! It is packed with all those great Italian flavors and forms a delicious pan sauce that you can serve over pasta if you would like.

Basil Artichoke Chicken Bake
recipe by Carole Jones of mykitchenescapades.com

3 1/2 pounds boneless, skinless chicken breasts (about 5-6 breasts)
salt and pepper
2 - 14 ounce cans of diced Italian tomatoes with basil and garlic, drained
1 - 14 ounce can quartered artichoke hearts, drained
4 cloves garlic, minced well (I use a microplane)
3 T fresh parmesan cheese, grated
2 Tb flour or 1 Tb cornstarch (optional, if you would like a thicker pan juice)
4 ounces of shredded mozzarella cheese
fresh basil, chopped

1. Preheat oven to 375 degrees. Lightly spray a 9x13 glass pan with nonstick spray. Generously salt and pepper both sides of the chicken breasts, then place them in a single layer in the pan.
2. In a medium bowl, gently mix together the drained tomatoes and drained artichoke hearts with the garlic, parmesan cheese and flour/cornstarch if using. Spread this mixture over the top of the chicken and bake, uncovered for 45 minutes. Sprinkle on the mozzarella cheese and place under the broiler until browned, about 3 minutes. Remove from the oven and sprinkle the fresh basil over the top. You can serve this alone or with some pasta because it does make some pan juices.

Chicken Noodle Soup with Homemade Noodles

2013-02-01T16:46:00.003-06:00

I adore living in Minnesota. Really I do. However, the dangerous cold we've had recently made me doubt my adoration. When a wind chill is -40, there is no choice but to hunker down inside and drive each other crazy with so much togetherness.

I feel badly for the teachers at school as well. When the temperature is below zero, the kids have to stay inside for recess. The kids have been inside for too long and they are bouncing off the walls! I think our teachers deserve bonus pay for weather like this.

To combat such horrible cold and misery, I whipped up some Chicken Noodle Soup and to make it an all-star verion, I made homemade noodles. Nothing better. If you haven't had homemade noodles in your Chicken Noodle Soup, then come up to Minnesota and let me spoil you a bit. The bitter temperatures are even worth it for these noodles. Honest.

Don't be intimidated by this recipe. It is so simple, just with a few steps. If you desire a simpler version, you can always use prepared chicken broth and cooked chicken, then add the homemade noodles. However, the result from scratch really, really is worth your time and effort. Have I ever lead you astray before?

Wait. Don't answer that.

Chicken Noodle Soup with Homemade Noodles
recipe by Carole Jones of mykitchenescapades.com

Noodles:
2 1/2 C flour
1 tsp salt
3 large eggs
6-8 Tb water

1. Mix together the flour and salt. Make a well in the center, add the eggs and 6 Tb of water. Beat the eggs and water together and gradually mix in the flour to form a dough. Add any additional water if needed to make a stiff dough. Knead the dough until it comes together. It will not be soft like a bread dough. It will be stiff.
2. On a lightly floured surface, cut the dough in half and roll one half to 1/4" thick. Use a pizza cutter to cut your noodles into desired width and length. Repeat with the other half of the dough. Cook the noodles in a large pot of boiling, salted water until al dente. The time will depend on the size of your noodles but should take around 5 minutes. Test them for doneness until they are al dente. Drain and set aside.

Soup:
3-4 pounds bone-in, skin-on chicken breasts
2 Tb canola oil
1 1/2 onions, chopped
4 cloves garlic, chopped
4 celery stalks, chopped
4 carrots, chopped
8 ounces baby portabella mushrooms, chopped
salt and pepper
10 C water
3 bay leaves
3/4 tsp red pepper flakes
1/2 C chopped fresh parsley

1. Heat the oil in a large stock pot over medium high heat. Generously salt and pepper the chicken. Once the pan is hot, place the chicken skin side down in the pan. Let it sit for about 3-4 minutes until it is golden brown then flip to the other side and allow it to brown. Remove the chicken from the pan and set aside.
2. Add the onions, garlic, celery, carrots and mushrooms to the pan. Generously salt and pepper the vegetables and saute over medium high heat until the vegetables have softened, about 5-7 minutes. Add the water and use a wooden spoon to scrape off any of the brown bits stuck to the bottom of the pan. Add the bay leaves, red pepper flakes, fresh parsley, the browned chicken and 1 tsp salt and 1 tsp of pepper. Cover and bring to a boil. Once it comes to a boil, reduce the heat to low and allow to simmer for 45 minutes and the chicken is cooked through.
3. Turn off the heat, remove the bay leaves and discard. Remove the chicken and allow it to cool slightly before removing the cooked meat from the bones and chopping it up. Add the cooked chicken and noodles back into the soup. Taste the broth and add any additional salt and pepper as needed. I usually find I need to add more of both!

Thai Style Coleslaw

2013-01-25T14:17:00.000-06:00

I have been in such a funk lately. An "I'm-such-an-old-frumpy-grumpy-blah-looking-Mom" type of funk. Have you been in one of those before? They really stink!

Yesterday, I decided it was enough. I marched into my stylist and told her to chop off my hair. Yep. A total pixie cut with my ears sticking out and everything. I needed a change and it needed to be drastic to snap me out of the blahs! It is amazing how powerful a sassy new cut and color can be to a person.

My awesome new cut inspired me to change into an outfit that would match my cute hair. I can't rock a great new hairstyle in jeans and a sweatshirt. Don't get me wrong, I love me some jeans and a t-shirt/sweatshirt but, here's to trying a bit harder on a more regular basis. How you look on the outside has a powerful effect on how you feel on the inside.

And when you feel good on the inside, you are more inspired to do things like eat right, exercise, work hard and prioritize your life the right way. So go throw on your sassiest outfit, some sexy make-up then make your rock-star self this kick-butt coleslaw. Healthy food has never been so sassy!

This coleslaw is sweet, sour, spicy, salty and crunchy, which equals delicious! The dressing recipe does make a bit more than what you need, so you can either save some for later, or just add a bit more coleslaw.

Thai Style Coleslaw
(recipe by Carole Jones of mykitchenescapades.com)
Dressing:
1 Tb Thai sweet chili sauce
1 large garlic clove, minced
1 tsp minced fresh ginger
1 Tb soy sauce
1 tsp sesame oil
2 Tb sugar or sugar substitute
1/2 tsp fresh ground black pepper
1/3 C rice wine vinegar
1/3 C peanut oil

Slaw:
1 bag of coleslaw mix
5 green onions, chopped
3-4 Tb chopped cilantro
roasted, salted peanuts, chopped

1. To make the dressing, combine all the ingredients into a large bowl and whisk well together until the mixture comes all together. Add the ingredients for the slaw, except for the peanuts, and toss together with the dressing. Allow the slaw to sit for 10-15 minutes then serve immediately with the peanuts sprinkled over the top. If you let it sit too long with the dressing on it, your coleslaw will wilt too much and become mushy.

Coconut Pecan Frosted Brownies

2013-01-18T15:31:00.002-06:00

I'm going to say the line every man dreads to hear from the woman he loves:

So.....do you notice anything different about me?

Well. Do you?

If you are a man, and haven't figured it out yet.....I got a make-over!! Well, I guess my blog got a make-over, but I feel like I did too!

I was looking for something much more clean and modern. Not so much "stuff" to distract from the purpose of what I do here....the FOOD!

So, be honest with me and tell me what you think. I have heard from some readers who love it and some who preferred the old "homier" look. If you don't like it, don't worry. I figure in about a year, I will be tired of this new look and head back to my blog beautician for something different.

In honor of this momentous occasion, I decided to give my favorite brownie recipe of all time a new and different look as well. I use this brownie base for everything and I adore it. However, it was time to spice it up a bit beyond my normal chocolate frosting. This coconut pecan frosting did the trick.

Now, I'm going to ask something that will sound impossible when you read it. Please make these the day before you need them and let them sit overnight. You can do it. I promise. Your patience and willpower will be tremendously rewarded. I can't tell you the science of what happens, but I can tell you from experience that these are great after they cool but outstanding after they sit overnight.

Coconut Pecan Frosted Brownies
makes 9 x 13 pan
(Brownies from The New Best Recipe, Frosting from Trisha Yearwood)

Brownies:

1 1/4 C cake flour

1/2 tsp salt

3/4 tsp baking powder

6 oz unsweetened chocolate, chopped fine

12 Tb unsalted butter, cut into pieces

2 1/4 C sugar

4 large eggs

1 Tb vanilla

1. Preheat oven to 325 degrees and lightly grease a 9 x 13 glass baking pan. In medium bowl, whisk the four, salt and baking powder.

2. Melt chocolate and butter in microwave in a large bowl using 30 second increments, stirring after each time. Do not let the chocolate burn! Whisk in the sugar gradually. Add eggs one at a time, whisking after each egg until thoroughly combined. Whisk in the vanilla.

3. Add the flour mixture in three additions, folding with a rubber spatula until the batter is smooth and homogeneous.

4. Spread batter into prepared pan and bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 30-35 minutes. Make the frosting while the brownies cook. After cooked, cool on a wire rack for 10 minutes then top with frosting. Allow to cool completely before serving, and even better would be to let them sit overnight!

Coconut Pecan Frosting:

1 C evaporated milk

4 egg yolks

1 C sugar

1/2 C butter

10 ounces shredded coconut

1 1/2 C pecans, toasted *Yes, it makes a difference!

1 tsp vanilla

1. In a medium saucepan, whisk together the evaporated milk and egg yolks until completely combined. Add the sugar and continue to whisk. Place over medium-low heat, add the butter and mix continually until it begins to simmer. Continue to cook and stir for another 12 minutes until thick. If you happen to get any piece of cooked egg, just simply remove it. Mix in the coconut, nuts and vanilla and set aside until the brownies are ready.

Garlic Parmesan Cauliflower

2013-01-11T13:54:00.001-06:00

I am busy working on my sole New Year's resolution. Don't ask me what it is, because I won't share it with you. Don't take it personally. I don't share my resolutions with anyone. Nope. Nada. No one.

This is my first year just to focus on one instead of becoming overwhelmed by too big of a list. Granted, I am only 11 days in, but it is going well. I also haven't hit the "hard" part of this change either, so I know my most difficult challenge still lies ahead of me.

I am proud to even consider pushing myself so completely outside my comfort zone. Wish me luck!

For anyone whose resolution is related to food in any way, this post is just for you! Don't just pass by this post because it is about boring, bland cauliflower.

This cauliflower will kick you in the butt and sass in your face about how amazing it is and how you have always underestimated its awesomeness!

My cousin over at Made From Pinterest also gave this recipe a go and they loved it at well. Now you know two of us can't lie about how crazy good this stuff was!

Seriously, I'm not trying to trick you. This cauliflower is OUTSTANDING. I don't think I will EVER steam cauliflower again. The only change I will make the next time I prepare this (and there will be many, many more preparations of this stuff) will be trying a bit less olive oil just to cut down on the fat content. I will try 3 Tb next time and see if the results are any less SPECTACULAR!

Honestly, my husband and I ate the WHOLE head of cauliflower ourselves at lunch. Yep, that great.

Garlic Parmesan Cauliflower
recipe adapted from One Perfect Bite
1 large head of cauliflower, cut into florets
4 large cloves of garlic, minced (I use a microplane)
1/4 C extra virgin olive oil
2 Tb fresh lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 C freshly grated parmesan cheese

1. Preheat oven to 450 degrees. In a large bowl, combine all the ingredients, except for the parmesan cheese. Mix well until all the seasonings are evenly distributed over the pieces of cauliflower. Pour the mixture evenly onto a large ungreased jelly roll pan and spread out so the cauliflower is in a single layer. This is very important so don't crowd your pan! Use two pans if you don't have a large enough pan to put it all on at once. Roast in the oven for 25 minutes.
2. Remove from the oven and sprinkle on the parmesan cheese. Put back into the oven for another 2-3 minutes. If you would like to serve this in a nice dish, transfer the cauliflower into a serving dish before adding the cheese, then put the pretty dish in the oven for the 2-3 minutes.

Walking Tacos

2013-01-05T14:22:00.000-06:00

So my baby is officially gone. Last night was her first night in her dorm 1100 miles away and I spent the whole night with tears in my eyes and anxiety tight in my chest. All the excitement I had felt for the past few months flew out the window and was replaced with an overwhelming level of sadness, nervousness and fear. It shocked me because that has never been me as a Mom.

Before she left for BYU, we threw her a fun early-graduation party with family, friends and teachers. What a perfect way to send someone off to college: surrounded by all those who had a hand in helping you get there!

When it came time to design her graduation cake, she was quite specific that it needed to be hot pink and black. When I reminded her that BYU (or "The Y") proudly sported the blue and white, she didn't seem to care. Hot pink and black it was!

The 8" triple layer cake itself was quick and easy to make, however the 140 cupcakes that went with the cake took all day. She adored the end result, so it was well worth my time, sore feet and back.

Since the cake took all of my time leading up to the party, I knew I needed something quick and easy to serve the guests. I chose to do walking tacos, because now after 8 years in Minnesota, it is about time I embrace the tradition. Maybe now that I have served them in my home, I can be considered a native Minnesotan. I'll have to check the state by-laws and statutes.

I had never heard of a walking taco until I went to my first PTA meeting here and was put in charge of them for the carnival. I explained I was more than happy to help, but first they would have to explain to me what the heck one was! They thought I was joking. Really.

Like all good things in Minnesota, a walking taco is simple and ingenious. Use a pair of scissors to slice off the side (NOT the end!) of a bag of Doritos. Sure, you could use Fritos, but I'm trying to be pure Minnesota authentic. Why cut the side you ask? Because that opening is bigger and it is easier to stuff all your toppings into it without making a mess!

Now that your bag is open, crush the chips a bit with your hand and load it up with all the fixings! I used lean ground beef seasoned with taco seasoning, cheese, lettuce, sour cream and salsa. Grab your fork and viola! A taco you can walk around with and not make a mess....a walking taco!

Egg Sausage & Hashbrown Bake

2012-12-27T15:33:00.000-06:00

So before all of you go "New Years Healthy" on me, I have to throw out one more indulgence. Hurry up and go make it before Tuesday rolls around. We all know that calories don't count between Christmas and New Years Eve. But the second we hit 2013, it is nutritional law to be good little girls and boys once again.

I hoped you enjoyed your healthy eating holiday as much as I did. I partied it up :)

This recipe has been kicking around my recipe box for 15 years and the way I make it now has very little resemblance to the original. It is a great recipe for feeding a lot of people breakfast and being sure they are full until lunch.

I usually use shredded hashbrowns when I make this, but the grocery store was all out so I used cubes. I definitely prefer the shredded potatoes instead!

Egg Sausage & Hashbrown Bake

1 pound sausage, browned

10 eggs

3/4 C milk

5 C frozen hashbrowns, thawed

5 green onions, chopped

1 C shredded cheddar cheese

salt and pepper

1. Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with nonstick spray.

2. In a large bowl, beat together the eggs and milk. Add all the remaining ingredients and mix together. Pour into the prepared casserole dish and if desired, top with a bit more cheese. Bake for 40-45 minutes, or until the center does not wiggle when you shake the dish.

Almond Poppy Seed Coffee Cake with Almond Streusel

2012-12-14T04:00:00.000-06:00

In the demented minds of my older three children, the quality of the food I prepare is proportionate to my level of love for them that day. For example:

Roast, Mashed Potatoes & Gravy, Lion House Rolls & Oatmeal Cake = Deep Love & Adoration

Frozen Pizza = Mom wishes she was single and childless

This coffee cake was exactly one week overdue and apparently, it is because I did not love my 15 year old son enough to make it for him when I promised I would.

Never mind the fact that I had food poisoning so severe that I thought I was going to die. I just didn't love him enough.

I really wish I had my camera so I could show you the glorious face he gave me after his eyes beheld this gorgeous creation. I think I was finally forgiven for my week of abandonment and bitterness (aka the week of cold cereal, corn dogs and frozen pizza).

If you are looking for an extra special treat to serve for breakfast this holiday season, this will a perfect solution. I really thought the almond was a nice change from the normal lemon that is usually paired with poppy seeds. The end result is dense, moist and decadent. Perfect to go along side all those other holiday indulgences!

Almond Poppy Seed Coffee Cake with Almond Streusel
(recipe by Carole Jones)
Cake:
3 C flour
2 1/4 C sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 Tb poppy seeds
1 1/2 C milk
3 eggs
1 C oil
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
1 1/2 tsp butter flavoring extract

Streusel:
2/3 C flour
3/4 C sugar
1/2 C slivered almonds, chopped slightly
1/2 C butter, room temperature

Glaze:
1 C powdered sugar
2-3 Tb orange juice

1. Preheat oven to 350 degrees. Spray an angel food cake pan with nonstick spray. Mix together all the ingredients for the cake in a large mixing bowl. Pour into the prepared pan.
2. In a medium bowl, mix together the flour, sugar and almonds for the streusel. Use a pastry cutter and cut in the butter until the butter is the size of peas. Sprinkle the streusel over the top. Bake for 70-75 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow to cool on a wire rack for 10 minutes, then run a butter knife around the outside of the pan before removing the outer ring. Allow the cake to cool for another 10 minutes, then run a butter knife along the bottom of the pan before removing the center ring. It is helpful to slide two spatulas under each side of the cake, then have someone gently push down the center ring to remove it. Place it on your serving plate.
4. Mix together the glaze once the cake has cooled. You want your glaze to run slowly off your spoon and not be too watery. Drizzle all around the top.

DIY Ruffled Apron

2012-12-09T15:14:00.001-06:00

I'm not sure what has gotten into me this year, but I've been having way too much fun making homemade Christmas gifts. Do I have the time? Absolutely not!! Which really means that all my other

responsibilities have gone by the wayside. Please don't come over and ask to use my bathrooms.....the sight of them right now will scar you for life!

So why have I been so crafty this year? I blame Pinterest. So many cute ideas and so little time. Yes, it would have been easier to buy stuff, but I sure hope the recipients of my gifts appreciate the time and love included as well.

I came up with this apron pattern on my own after failing to find one cute enough for teenage girls. I mean, it is an apron after all. Not a very cool present in their eyes. But I figured if I made them super cute, they would become a super cool gift.

I mean, how can you see all these adorable, bright ruffles and not immediately run to the kitchen to bake something just so you can wear it?

My plan is to publish the basic instructions that I used, but please know that I know how to write food recipes, not really sewing instructions. To make it super easy, I used either the full 45" width of fabric or exactly half of that width in all my measurements. Please don't hesitate to drop me questions you have but again....I am definitely not any type of sewing expert.

Aren't these colors and patterns so stinkin' cute??? This is the inside lining of the apron, which matches the waistband and all the ties. Believe it or not, I got all four of these adorable fabrics at Wal-Mart! Shocking, I know!

DIY Ruffled Apron
Designed and created by Carole Jones

* All seams are 1/4 inch sewn. If you like a wider seam, then adjust your measurements accordingly.

Top Front Piece:

1 piece cut 22.5" x 14"
* To cut out the curve for the arms down to the waistband, fold the 22.5" side in half to find the center of that piece and measure out 5" from the center point. Mark. Measure up 3" from the bottom along the 14" side and mark. Draw a curved line from the top mark down to the side mark, then cut along the curve. When opened, you have the top piece.

Waistband:
1 piece cut 2" by 22.5"
* With wrong sides together, sew the waistband to the bottom of the front top piece. Open and press flat.

Top Lining Piece:
*Trace the outline of the front piece with the waistband sewn onto the fabric of your lining. Cut out.

2 Waist ties:
4 pieces cut 2" by 45 "
* Place two pieces right side together and sew along three sides, leaving open one of the short sides. Trim the sewn corners and turn right side and press flat. Repeat for the other waist tie.

2 Neck ties:
4 pieces cut 2" by 22.5
* Place two pieces right side together and sew along three sides, leaving open one of the short sides. Trim the sewn corners and turn right side and press flat. Repeat for the other neck tie.

Bottom Pieces:
2 pieces cut 22.5" x 15" (one is from the front material, one is from the lining material)
* With right sides together, sew the 22.5" side of the bottom front piece to the waistband of the front top. Press seams open.
* With right sides together, sew the 22.5" side of the bottom lining piece to the lining piece of the top. Press seams open.

Ruffles:
3 pieces cut 5 1/2" x 45"
* Using a double rolled over hem, hem all four sides of each piece of ruffle material, except for whichever ruffle will be the top ruffle. You need to leave one of the 45" sides raw on the top ruffle.
* Run a basting stitch along the top of each ruffle and gather it so it will fit along the width of the bottom front piece, leaving 1/2 inch of the front piece on each end. You need this 1/2 inch of each side so the ruffle doesn't get sewn into the seam when you sew the front to the lining!

* Using your top ruffle, pin the raw edge in between the bottom of the top waistband and the bottom piece, being sure right sides are together of your top and bottom pieces. Don't forget to leave the 1/2" space on each end! Sew closed. Open and press.
* Pin the next ruffle under the top ruffle, being sure the top ruffle covers the top 1/2 inch of the new ruffle you are pinning on. Again, be sure you leave the 1/2" space on the ends! Sew into place.
* Pin the next ruffle under the second ruffle, being sure the second ruffle covers the top 1/2 inch of the new ruffle you are pinning on. Again, be sure you leave the 1/2" space on the ends! Sew into place.

* Pin the waist and neck ties in place on the right side of the front piece. With right sides together, pin the lining piece on top of the front piece. It is helpful to pin the ruffles and ties out of the way of the seams you are about to sew before placing on the lining piece. Sew all the way around the whole apron, leaving the bottom hem open. Turn right side out and press.

* Turn in the bottom hem by 1/2" to the inside of the apron and press. Top stitch along the bottom of the hem.

$100 VISA Gift Card Giveaway !!!

2012-12-06T14:10:00.003-06:00

A few weeks ago, Procter & Gamble reached out to my little blog. They asked me to participate in the program, Have You Tried This Yet? which is designed to help us simplify and cut through the clutter of everyday life. I have never done something like this on my blog before, so I was a bit hesitant. Being a solid user of P&G products however, I knew I would be writing about a brand and product I already used and relied upon heavily.

Before I could begin this adventure, I had to pick a product. As a mother of six messy children, who spends most of her free time in the kitchen making her own messes, there was one obvious choice: BountyÆ paper towels. BountyÆ paper towels cleans the mess with less because one sheet traps and locks the mess.

It is shocking to me how quickly the eight of us rip through a roll. You would think my life is nothing but one messy disaster after another. Ok ... I guess it really is. Maybe this is what that whole "Joy of Motherhood" deal is really all about. Someone should have warned me.

There is nothing like joy of wiping the remnants of your baby's first birthday cake off her face while quietly weeping that your baby is no longer a baby.

How about trying to remove all evidence of her big sisters' waterproof mascara before she comes home and blows a gasket because her baby sister was in her make-up ... again!

Maybe your paper towel messes don't come wrapped in as cute of a package as mine, but I know you love the convenience of having that roll of BountyÆ paper towels sitting on your counter just as much as I do.

If you've never gone for the gold when it comes to paper towels, head on over to www.pgtryit.com and print a coupon for BountyÆ. I mean, if you are going to buy them anyway, and I know you will, you might as well save a bit of moolah along the way.

And on the subject of moolah, I am giving away a $100 Visa Gift Card to one of my readers!!! I mean, I know the most expensive time of the year is just a few weeks away, but I don't want to force this free money on anyone.

So for those who could use some help this holiday season, here are the official instructions and rules for entering my giveaway. Good luck to you all!

To Enter the Giveaway:

Leave a comment on this post telling me how BountyÆ Paper Towels would fit into your everyday life. Only ONE comment per reader is allowed.

That's it! You are entered for a chance to win!

If you would like to earn one more entry for a total of two entries, feel free to participate in one of the following ways:

#1 - Tweet (public message) about this promotion; including exactly the
following unique term in your tweet message: ""#SweepstakesEntry""; and leave the URL to that tweet in a comment on this post
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Hawaiian Sweet Rolls

2012-12-02T14:40:00.000-06:00

A dear member of our family is on her death bed and I will be so sad when she finally quits her noble fight for life. My poor KitchenAid Professional 600 Stand Mixer has been my best friend for many, many years but for the past 13 months, she has been showing signs that her long, hard life is coming to a close.

A moment of silence please......

For months, my hubby has been begging me to replace her with one of these beauties, but how will she feel when the UPS man brings such a flashy, gorgeous beast like that to my door? I might break her heart and she will give up her fight once and for all!

I made these rolls for our church Christmas party last night and my poor mixer struggled like never before mixing in those last two cups of flour. The poor girl. She struggled through though and these deliciously sweet rolls fit perfectly with the ham that was served!

There are a lot of Hawaiian roll recipes kicking around out there, but I really love these ones a lot. A lot. The sweetness of the banana and pineapple is just perfect without being overwhelming. Plus, the potato flakes give them a great texture which dominates those flimsy, mushy Hawaiian rolls you buy at the store!

If you don't need 30 rolls, just cut this recipe in half! But don't complain to me later when you wish you had made 30 instead of 15 :)

Hawaiian Sweet Rolls

makes 30 rolls

(adapted from Allrecipes.com)

1 C mashed banana

1 C crushed pineapple, with juice

2 eggs

1/2 C hot milk

1/2 C butter, softened

2 tsp coconut extract

2 tsp salt

2/3 C white sugar

2 packages yeast

1 C instant potato flakes

5 1/4 C bread flour

1. Using your electric mixer with the dough hook, mix together the banana, pineapple, eggs, hot milk, butter, coconut extract, salt and sugar. Once combined, sprinkle on the yeast and then mix it in. Add the potato flakes and combine once again. Add the flour, one cup at a time until all the flour mixes in, then add the next cup. Knead for 3-5 minutes until smooth and elastic.

2. Cover and allow the dough to rise until double, about 1 to 1 1/2 hours. Once risen, dump the dough onto a floured surface and divide into 30 even pieces. Roll the dough into balls and place on a lightly greased cookie sheet. Cover and allow them to rise for another 30-45 minutes. While they are rising, preheat oven to 350 degrees. Bake for 18-20 minutes until golden brown.