I woke up this morning so some of the coldest temperatures I have ever personally experienced. The app on my phone that keeps track of the weather said it was 11 but after the wind chill it was – 3!!!! Yikes!!!!! We moved back to the South to get away from biting cold and freeze you to the bone winters! I honestly can’t say that I remember Seattle ever being as cold as it was here this morning. The day has now progressed at as of now (2 something in the afternoon) we’re up to a hearty 30 degrees (yippee!)
In light of this delightful near artic (lack of) heat wave we’re having I’m going to spoil my tots rotten with some homemade hearty beef stew tonight. One things for sure cold weather equals hearty soups.
For those in the cold I hope you’re managing to stay warm. For those who are in the warm or hot please send some of that my way.
Everyone has them,the things you feel you just can’t live without. I’ve got quite a few actually that kind of on a rotating list but I have recently added a few new items that I thought I would share.
1) My daughter and I decided a few months ago to try a new granola, each month we try a new flavor to see which ones we like the best and this months pick was blueberry with flax. I am amazingly addicted to this stuff. In two days I’ve eaten half the carton!!!! Great stuff! (The brand is Sweet Home Farm – they offer Maple Pecan, Wild Blueberry, French Vanilla, and low fat with rasins at least that’s all I’ve seen at my local store)
2) Vanilla bean yogurt. Goes great with the granola or as a stand alone (I’ve been eating Tillamook – again amazingly awesome)
And last but not least dryer bars. I’ve seen the commericals but didn’t belive the hype but then decided to try one and man, I LOVE that thing!!!!
If any of you have amazing products you’d like to share please do so 🙂
We are going through leftover madness here in this camp and tonight is no exception. For tonights meal I cooked some Herb & Butter rice a roni and stirred in some left over steak that I cubed. I must say it turned out a lot better than I thought it would. My 5 year old had the following to say. Its good but you should have let the ham and rice cook a little longer. I said its steak sweetheart and he said ham, steak its all meat. Lol Gotta love 5 year olds. Hope you all have a wonderful and relaxing evening
About a month or two ago I got this incrediable craving for chicken with broccoli and cheese. One of my local stores sells exactly what I was looking for and as I reached for the cardboard box that was screaming my name I said to my daughter, “I bet I could make this. It was taste better and probably be more filling.” So make it I did. What you see in the picture there is a chicken breast stuffed with proscitto, broccoli and cheese. I then rolled it bread crumbs, baked it in a 350° oven until the juices from the chicken were clear. My husband being whom he is decided he was going to eat 3. He made it through 1 1/2 and then was full as a tick (as the saying goes). Why post this now? I’m thinking of making this again soon but maybe using smaller breasts and a bigger pot.
I am suffering through the second day of one of the worst headaches I’ve ever had in my life. This is the type of headache you go to bed with and you can still feel it while you sleep. Horrible, horrible stuff. Before people start freaking out and I have EMTs show up at my house let me say its all due to stress! Ok, anyway so as I’m trying to make my way through this headache and keep from snapping my children in two I thought I should bake something and share. I will share but I didn’t bake this (and really its for my sister, Ms. As is home) also if you don’t really like to bake stop reading……..now:
1 1/2 cups all purpose flour
3 3oz packages cream cheese softened
1/2 cup butter or margarine, softened
1/2 10oz jar strawberry (pick your fav) preserves
1/2 cup walnuts
1 egg beaten
Early in day: into bowl measure flour, cream cheese, and butter. With mixer at low speed, beat ingredients until well mixed, occasionally scraping sides w/ spatula. Cover and chill at least 1 hr. While waiting prepare filling: in small bowl stir preserves and nuts; set aside.
To bake: preheat oven to 450° F divide dough in half. Refrigerate one half. On well floured surface, roll with rolling pin, thinly roll out dough into large rectangle. Cut into small rectangles 3″ by 2″. Place1/2 tsp of filling close to 2 inch end of fold of each rectangle. Fold dough over filling bringing ends together, with a fork dipped in flour press edges together. Brush with egg and place on cookie sheet. Bake 12 minutes or until golden brown. Place cookies on wire rack to cool. Reroll trimings for more cookies. Makes about 3 1/2 dozen.
Happy baking 🙂 p.s. there are some easier recipes for this on the web but this one is in one of my old school cookbooks and it seemed easier to do than the others I found. Again happy baking.