Category Archives: Recipes

A match made in heaven

No, I’m not talking about Russ and me. (Quick grammar lesson: It’s “Russ and me” because “me” works without the “Russ and”.  You wouldn’t say “about I”. Got it? Good!) Although that would be true too. (All together now, awwwwwww!) I’m talking about black beans and sweet potatoes. Mmmm. Hmmmm!

I’ve made black bean and sweet potato chili and black bean and sweet potato enchiladas . So the jump to a southwestern calzone filled with sweet potatoes and black beans wasn’t that far.

By the way, have I mentioned that I’ve given up sugar and alcohol for Lent? It’s making me a little crazy. Just letting you know that as a warning. The Communion assistants at church keep their eyes on me now. They don’t like me taking that extra long drink from the common cup. I also spend lots of time perusing recipes for sweet baked goods. And I keep opening the pantry just to gaze at the box of Samoas sitting there on the shelf. Food porn! (I just mentioned Communion and porn in the same paragraph. I am doomed. Step back from the screen in case the lightning should travel through the interwebs!) I’ve been joking that Easter breakfast is going to be Samoas, jelly beans and bourbon. Only lately, it’s been less about joking and more about planning out how to make that actually happen…

Anywho. Sorry. Awkward.

When I took the calzone dough out of the freezer this afternoon, I wasn’t all that excited about plain old pizza calzones for dinner. Then I had a revelation! Why not make a southwestern calzone with sweet potatoes and black beans as the filling? Why not indeed!

The calzone dough is Mark Bittman’s pizza dough recipe. Such a great and easy recipe. I’ve made it multiple times and it turns out great every time. Sometimes I make it with the cornmeal and sometimes I make it with whole wheat flour and sometimes it’s all white flour. I really like the crunch of the cornmeal. Today’s dough was an all white flour batch. (mostly because I forgot to substitute cornmeal for part of the flour. Lack of sugar in my bloodstream makes me forgetful.)

The calzones just sitting there waiting for their turn in the oven.

And here is my calzone just sitting there waiting to get in my belly!

The recipe is not a real recipe, more just a mishmash of what I had here. Next time, I will make sure to have cilantro on hand and maybe a nice roasted poblano. I didn’t have either, so this is the bare bones recipe. But not half bad, if I say so myself!

Here ’tis:
One recipe of Bittman’s pizza dough, cut into four pieces after it has finished rising
1 cup cooked, mashed sweet potato
1 can black beans, rinsed and drained
half an onion
cumin, few shakes
chipotle chili powder, about 2 teaspoons
salt
pinch of cinnamon (secret ingredient!)
salsa (I used some Frontera salsa. I love it!)
oil to saute the onions
shredded cheese (I used cheddar jack)
Preheat oven to 350.

Microwave the sweet potatoes. Let cool a bit and mash with a fork; set aside. Heat oil in a skillet, add the onion and season with a bit of salt. When the onions begin to soften, add the cumin, cinnamon and chili powder. Let them bloom in the oil. Add the black beans and let them cook in the spices for a bit. Add the mashed sweet potatoes, stir to mix. I added a touch of chicken broth here to help make the mixing easier. Taste the mixture and adjust the seasonings.  I had to add a bit more cumin and some salt. Set aside.

Roll out one of the balls of dough into a big oval-y shape and add the black bean/sweet potato mixture to desired fullness on one side of the dough; make sure to leave room at the edges to close the calzone. Top with salsa, if you like, and cheese. Fold dough over itself and add a bit of water to the edge of the dough. Seal the calzone by folding the edge over on itself, pinch together.

Bake in a 350 degree oven for 30-40 minutes.
Serve with extra salsa and sour cream, plain greek yogurt or crema.

The filling made more than enough for 2 calzones. I plan to eat the rest for lunch tomorrow! It would easily fill all 4 calzones.

Hope you enjoy!

Now, if you’ll excuse me, I hear the Samoas calling my name. I’m just going to go do some heavy petting with them. Nothing below the boxtop.
xxoxoxoxoxox,
jane

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Filed under food, ravings, Recipes, Sam and Russ and Ike

Pi day recap/Caution overwhelming cuteness ahead

I’m pretty sure that after my last post, I said I would be back “on the morrow with a recipe”. Um, yeah. It’s way past morrow. More like a fortnight. And today I have a recipe for you, but it wasn’t the one I had planned to share. I’ll save that for another post.
It seems like time has flown by! We’ve been busy with strange work schedules and school conferences and hormonal crying jags (oh wait, that was just me. I’m better now) We also had visitors from the Lone Star State last weekend. It was so much fun to see my brother-in-law, sister-in-law and my great niece! The great state of Missouri actually had a fluke snowfall the first night they were here. We know how to welcome visitors here in the midwest!
Since the Texans were here over Pi day (3.14), I thought it would be fun to make a pie with Janae. She’s 2 and a half and full of energy and smiles and is talking up a storm. Such a great age. And cooking with kids is so much fun. Just make sure that you are prepared for spills and mishaps and all will be good.
I decided that we would go with a no-cook pie. Janae is so young and instant gratification is a good way to keep littles from being bored whilst cooking. Pudding pie-perfect!
Here’s the recipe in pictures:

Take a chocolate graham cracker crust...

Add one super cute little girl and a box of chocolate instant pudding...

Let the cutie put the pudding mix in a bowl (with just a little help so that most of the mix ends up in the bowl)

Add the milk and then let the sweet girl whisk (please to hold the bowl so that it doesn't end up on the floor!)

The beautiful smile adds an extra touch of sweetness to the pie! Whisking...

More whisking. More bowl holding.

Pour the pudding into the crust and then you get to EAT THE LEFTOVER PUDDING!

I believe this may have been Janae's favorite part! Smart girl!

Garnish with squirty whipped cream and TA DA! Pudding Pie for Pi day!

Then, if you are super lucky like Janae, you get to sit on Grandma's lap and enjoy the fruits of your labors!

Having family to love is awesome, si?
xoxoxox,
jane

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Silent Sunday-some things are worth the work

Beginning the assembly

We made this pastry cream. We MADE it. True story.

Just look at that sponge cake, willya?

Ike begins to pour the chocolate glaze

Isn't it beautiful?

Slowly, it spreads

 

mmmmm, chocolate

This cake is a thing of beauty

Boston Cream Pie-yes!

Sam! Let us cut the thing first!

Plate-lickin' good!

 

Find the recipe here

xoxoxo,

jane

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The No-pocalypse

The STORM OF THE CENTURY turned out to be the storm of the week here in the St. Louis area. We did get 3 inches of sleet, which was pretty impressive, but no blizzards or cannibalism or major citywide chaos of any kind like the weathercasters were predicting. Frankly, I was disappointed. BRANG IT, I kept saying whilst beating my chest with my fists. C’mon Mother Effin’ Nature, BRANG! IT! She, rightly so, chose not to take me on in all of my badassness.

It was enough winter weather to cancel school today, though. (Flurries are enough to close school around here, so that’s not saying much.)Which means that for the umpteenth time this year, the boys are home. What makes it different today is that Russ is home too. He decided to take a vacation day to avoid driving on the sleet-covered roads and the extreme cold that came along with the sleet.

The three of them cooked up a plan that cookies should be made. HAD to be made. In order for the survival of the family, cookies were needed.  (Actually, Ike wanted a pie. Alas, I have no butter to make pie crust [please do not speak to me about making pie crust with shortening, I will not hear of it. And yes, I know your grandma’s pie crust was the best ever and SHE used shortening, I just prefer butter. End of discussion. Also, I have nothing against shortening as you will see momentarily if I can ever find my way out of all of these parenthesis and brackets…])

So, everyone washed their hands and we all began the cookie making. The recipe I use is from the Butter Flavored Crisco container. See, I like the shortening. I like the butter flavoring. I know that some of you may scoff at Crisco. I know that some of you will freak out that it is butter *flavored*. I care not. I only know that these cookies are the softest, best chocolate chip cookies ever. I rarely tell people the truth when they get all crazy over them. I never want to admit that they are made with Crisco. But now, the secret is out and you can think of me what you will.

Ike is a championship scooper

Look at that cookie dough just layin' there like a log. Maybe I should eat it! (Cook a Doodle Doo-a fantastic kid's book. Go buy it now.)

Two thumbs up!

 

Ultimate Chocolate Chip Cookies

  • 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
  • 1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

  1. HEAT oven to 375ºF.
  2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
  3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
  4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
  5. TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

I never put nuts in the cookies I make only because no one here wants nuts in his or her cookies. You do what rocks your socks off.  The only other advice I would give is to beat the shortening, brown sugar, milk, vanilla and egg until they are fluffy. Then only beat the flour in until blended using the lowest speed on your mixer, or do it by hand. Overmixing the dry into the wet leads to flat cookies. Oh and, chewy all the way here at this house, so 8 minutes and then they are out of the oven.

And now, I must do the work that I am supposed to be doing  but am totally procrastinating on by posting here.

Happy Groundhog Day!

xoxoxo,

jane

P.S. Cook-a-Doodle Doo can be bought here. It seriously is a great book. Seriously. With a recipe for strawberry shortcake at the end. Can’t beat it!

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Filed under food, Recipes, Sam and Russ and Ike

1/1/11

Silent Saturday is hereby interrupted for the following announcement: HAPPY NEW YEAR!

And now we return you to your regularly scheduled Saturday full of  shhh.

First dinner of 2011

 

This is a recipe I cobbled together from several different recipes. Next time, I will add some spinach and maybe bacon (gasp!). At your house, you may get to use mushrooms, but here they are verboten by the rest of the family. Even without all of the extras, it was pretty tasty in all its simplicity.

Savory Bread Pudding

6 cups stale bread, torn into 1-inch pieces (I used leftover dinner rolls. It has to be a pretty hardy bread product to stand up to the liquid.)

2 cups milk (I used skim. It worked fine.)

4 eggs

1/4 cup parmesan cheese

1/2 cup shredded cheese (use what you like.  I had a hunk of gouda hanging around the fridge, so I shredded that up.)

salt and pepper to taste

Directions:

Grease an 8×8 inch baking pan. Place bread in the pan. Whisk the rest of the ingredients to combine and pour over the bread. Submerge the bread into the liquid by placing a plate or another 8 inch dish on top and weighing it down with a can of vegetables or some other weight. Let sit 30 minutes.

Heat oven to 350. Bake for 35-40 minutes, or just until the pudding is set.

I’m coming back tomorrow with some resolutions.

xoxoxo,

jane

P.S. I’m apparently no good at the whole *silent* portion of Silent Saturday.

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People who don’t like butter, don’t like butter

Today we carried on a tradition that goes way, way, way back in our family-Sugar Bun day!  It’s a day that makes my heart do this-

I’m too tired to say much and it’s supposed to be Silent Saturday anyway, so I think I will just say that there was much laughing and cooking and many children and lovely family and love and silliness and butter! and more butter! and some sweet sugar and I now feel like this really is the hap-happiest time of the year!  No more grinching from me. I’m ready to hold hands and sing dah-who-doraze with y’all.

Seriously, what could be better than cooking, children and laughing? Nothing, I tell you.

One more important point to make, people who don’t like butter, don’t like butter. Try and argue your way out of that one, why don’t you? 

Ian and his mama get to sugaring the buns

 

Everyone is working diligently!

 

Sam and Ashley-when did my boy get so big?

 

The non-sugaring bunners

 

Visions of sugar buns danced in our heads

 

Love!

 

We are nothing if not strict with the hygiene of our workers! Or this is alternately titled-What happens at sugar buns, stays at sugar buns!

 

Happy ladies!

 

You just have to be a kid at heart to enjoy the sugaring of the buns!

 

Look at the form of this girl! She's a natural!

 

Alien head dough with cool shadows

 

Some of the finished product-delicious!

 

The swollen stollen!

 

My bunners! This picture makes me happy!

 

The recipe for the dough is about 80 years old and it is a very good, sweet, tender dough. It’s very forgiving, which makes it perfect for children.  We used this master dough to make sugar buns-dough rolled out into long thin ish strips, buttered, sugared (or cinnamon sugared) folded in on itself from both sides, buttered again and sugared again, and then cut into buns-and stollens. The stollens were filled with brown sugar and chopped pecans. You can be very fancy and do orange zest and mix up lots of different fillings for the coffee cake.

Here’s the recipe-

Mom Pape’s Coffee Cake dough (No one seems to know who Mom Pape was, but I salute her, whoever she was!)

Dissolve 1 yeast cake (or packet) and 1 TBS sugar in 1/2 cup warm water.

Cream 1/2 cup sugar with 1/2 cup shortening and 1 or 2 eggs.

Scald 1 pint of milk, cool.

Add 1 TBS salt (I will admit to you that I didn’t see this ingredient on the handwritten recipe until JUST NOW and so my 2 batches didn’t have it. And we didn’t miss it.)

Add the milk and salt to the creamed mixture.

Add about 6 cups flour and stir to combine.

Turn the dough out onto a floured surface and knead until elastic (about 6 minutes).  Put in a bowl and let rise until doubled-45 to 60 minutes.

Punch dough down.

Shape and let rise about 45 more minutes.

Bake at 350 for however long it takes to get done.  Sugar buns take about 15 minutes.

Enjoy!

xoxoxo,

jane

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Souper Science Fair Project Sunday

Look, it’s Science Fair Sunday, the terriblest, horriblest, worstest, no-goodest, very baddest day of the year. Fer realz.  There isn’t much good to write about today.  There was pouting and procrastinating and quite a lot of looking at the Science Fair Manual to ensure the proper placement of things on the board and  after I finished doing all that, Ike and I got down to business and finished the cursed thing. 

And then I went to the kitchen and started some soup.  It seemed the only way to remedy this day.  And it worked.  The soup and the walk with the dogs saved the day.  There was a small incident with a new lawn ornament during the dog walking.  Santa in a hot air balloon.  And dudes, I could not tell if that Santa was real or not! He was a “life-size” blow-up replica of the real saint standing in a hot air balloon.  Or I suppose it is, I have no idea how tall Mr. Kringle is. But I can tell you that this rendition was anything but right or jolly.  It was straight up creepy!  And when we got close, Charley lost his mind and turned me completely around when he tried to run behind me and out into the street.  Way to protect me, Charles!  Thanks eversomuch!   

The good news is that I had started the soup before I left for the walk, so it was ready when we got home.  I’m giving you the recipe and then I’m going to put on my feetie pajamas and going to read before bed.  I don’t actually have feetie pajamas.  I do have some pajamas, but I can’t find them.  I have no idea where they could be and in any case, they have no feet in them. But I digress.

The recipe is from Weightwatchers.com

Home-Style Chicken Soup

Ingredients

 
  2 tsp olive oil   
  2 medium leek(s), trimmed to white and light-green parts, cleaned, and thinly sliced   
  1 medium carrot(s), thinly sliced   
  1 medium onion(s), finely chopped   
  1/2 pound(s) skinless chicken thigh(s), or skinned and trimmed of all visible fat   
  3 cup(s) reduced-sodium chicken broth   
  1 Tbsp parsley, fresh, chopped   
  1/2 tsp table salt   
  1/4 tsp black pepper, freshly ground   

Instructions

  • Heat the oil in a large nonstick saucepan over medium heat. Add the leeks, carrot, and onion; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
  • Transfer the chicken to a cutting board and let cool slightly. Remove the chicken from the bones and chop; return the chicken to the soup. Add the parsley, salt, and pepper. Simmer until the chicken is heated through, 2–3 minutes. Yields about 1 cup per serving.

Notes

  • We use chopped fresh parsley in this recipe, but you can also try chopped fresh thyme, dill, or a combination of the three

I doubled the recipe and doubled all the veggies too.  It could have used some garlic-but I think just about everything could use some garlic. I also used the fresh thyme. It is very tasty! 

xoxoxoxox,

jane

P.S. If this makes absolutely no sense, I apologize.  Science Fair Sunday slays me.

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Filed under dogs and cats living together, food, Recipes, Sam and Russ and Ike

Twas the night before Thanksgiving

 
 
Thanksgiving Eve is my favorite holiday of the year! It seriously is.
 
 
What other holiday has a preschool feast complete with Indian (Native American) headdresses-
 

Actual child wearing an "actual indian headdress"

 

 
 
And Pilgrim hats- 
 
 
 
 

Actual hat worn by Miles Standish

 

And once the work is done, the fun can begin!
 
 

It really is. And yes, I just posted a picture of my chesticle area. Deal with it.

 

I started with making two kinds of cranberry sauce.  I made two mostly because I found a recipe that called for cooking the cranberries with maple syrup and I couldn’t not make it.  It had MAPLE SYRUP.  I seem to have become slightly obsessed with maple syrup. (I just typed “upset with” instead of “obsessed with”. What does that mean?? Is it some kind of Freudian slip and I really am upset with maple syrup? Is it just too sweet? Do I resent the hold it seems to have over me? Do I hate that it is so expensive? For the life of me, I can’t find that I have any quarrel with the lovely maple syrup!) Anywho.  I find maple syrup makes just about everything better. That tree sap is magical stuff!  (recipe at the end of this post)
 
 
 
 

Two ruby red beauties

 
 
 
Next was  a French Silk pie (which sounds an awful lot like something you would find in Victoria’s Secret. (Well, not *you*. I didn’t mean to imply that *you* would shop at a store like Victoria’s Secret. Not that there is anything at all wrong with Victoria’s Secret.  *You* do whatever it is that floats *your* boat, sister. And if shopping at VS makes *your* ship sail, then bon voyage, indeed!) After all of that, I have to tell you that there is no picture of the French Silk decadence.  It’s not so photogenic, poor thing.  But what it lacks in prettiness, it makes up for in tastiness. I reminded it that pretty is as pretty does and it seemed to feel better.  I think tomorrow it will be the belle of the Thanksgiving ball.
 
 
 
But the Apple Crumb pie, now it’s all smilin’ and wavin’ like a damn beauty queen-
 
 

Apple Crumb-the most photogenic of pies

 
Then for dinner, I made calzones.  I don’t know how I know how to make calzones, I just do.  I am a calzone savant. No pictures were taken of the calzones because the boys basically ate them as I was pulling them out of the oven.  It’s a miracle that they didn’t burn off all of their taste buds!
 
 
Tomorrow I will make the pumpkin pie and the corn casserole.  Paula Deen’s corn casserole!  Not literally her corn casserole.  She can make her own flippin’ casserole!  Or have one of her minions make her a corn casserole. Because if anyone has minions, it’s Paula Deen.  And she feeds them butter.  This is just her recipe for corn casserole. (wordpress [or is it the minions?] is not letting me set up a link tonight. Just google that and it will come right up for you, if you’re interested.)
 
On that note, I think it’s time for me to head to bed.
 
 
 
I know this recipe might be a little late for you to use tomorrow, but there’s always Christmas!
 
 
 
Cranberry Sauce
  • 1 bag (12 Oz. Bag) cranberries
  • 1 cup orange juice
  • 1 cup real maple syrup (no fake stuff!)
  • the zest from one lemon

Preparation Instructions

Wash cranberries and put into a medium saucepan.

Add 1 cup of orange juice (or whatever juice you choose).

Add 1 cup maple syrup.

Add lemon zest.

Stir together and turn heat on high until it reaches a boil.

Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

 
 
 
 
 
 
 

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Sundays were meant to be spent this way

Truly.

 

Sleeping in, spending time with the family. Going for a long walk. Getting some errands done. Reading. And for fun, a little cooking. Perfection.

 

 

 

The day started with the children asking for waffles.  My go-to waffle recipe is from my favorite cookbook-How to Cook Everything by Mark Bittman.  If you’re looking for a present for someone who loves to cook, get them HTCE.  The Overnight Waffle recipe makes the best waffles ever, but the Everyday Waffles are quite tasty, too.  And since I was in no shape last night to be operating any kind of machinery (Hello there, Birthday Celebration!), the mixing had to wait until this morning.

 

 

 

The kids and Russ ate them with the standard butter and syrup.  Although Russ had his with real maple syrup.  The kids don’t like real maple syrup.  Crazy!  They want that fake flavored sugar water, but I’m hoping someday they will outgrow that and realize how good tree sap can be.  I wanted to make mine a little more on the healthy side, so I had mine with yogurt and cherries on top.  Stay with me here, folks.  This was so delicious.  You have to try this! 

 

 

 

First, I mixed a small container of Chobani plain non-fat greek yogurt with a tablespoon of maple syrup. 

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Then I put the yogurt on a half of one of those round waffles and topped it with some thawed sweet cherries. 

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Yep, it’s healthy.  And delicious. Those things don’t have to be mutually exclusive!  Who knew? Well, I did.  And now you do too.  You probably knew it already though, didn’t you?

 

 

 

I was on a roll (or on a waffle) and dinner was healthy and delicious too.  When I made the Sweet Potato and Black Bean Chili a few weeks ago, I came across a recipe for Black Bean and Sweet Potato Enchiladas  that I thought sounded interesting.  Today, I decided that I would make those enchiladas.  The only problem was that I couldn’t find the recipe.  Or remember where the recipe may be on-line. So I just googled and put together my own recipe based on several similar recipes.  Here’s what I came up with:

 

Sweet Potato and Black Bean Enchiladas

 

  • 1 large sweet potato, cooked until almost done and then cut into 1-inch cubes
  • 1 (15 ounce) can  black beans, rinsed and drained
  • 1 medium onion, diced
  • 1 (4 ounce) can green chilies
  • 1 teaspoon coriander
  • 2 teaspoons cumin
  • 1 teaspoon chili powder (I used Ancho Chili powder)
  • 2 garlic cloves
  • 1 (16 ounce) can green enchilada sauce
  • 6 flour tortillas
  • Shredded cheddar/jack cheese

 

Directions:

  1. Cook the sweet potato until almost tender.  I microwaved them and then let them cool until I could handle them.  Then I peeled and chopped them.
  2. Put oil in a large skillet and then add everything except the enchilada sauce.  Saute until the onions are are soft and everything is well mixed.
  3. Spray the bottom of a 9×13-inch pan with cooking spray.  Pour a bit of the enchilada sauce into the pan. Divide the filling between 6 tortillas. Roll and place seam side down in the pan.  Top with the rest of the enchilada sauce.  Bake at 350 for about 40 minutes. Sprinkle the cheese over the enchiladas when there are 5 minutes left in the cooking time.

Serve with plain, fat-free yogurt (greek-style is best) or sour cream.  Enjoy!

 

 

 

007

Black beans and sweet potatoes-a match made in heaven

 

010

Look at ‘em, just sitting there looking pretty, waiting to go into the oven!

Here’s my dinner plate-

018

Normally, the rule is that I make one dinner and you have to try it and if you don’t like it, then you get up and make a pbj or go hungry.  Whichever of those you choose.  (And when I say “you”, I don’t mean *you*.  I mean the children in this house to whom I gave birth.  If *you* come to my house, I promise to do my best to make *you* something *you* like. I’m not trying to teach *you* how to like new things.  That was *your* mom’s job.)

 

 

But I knew the boys weren’t going to have any part of the enchiladas.  And besides wanting them to have a good dinner (and avoid the whining!), I was looking to later this week when things are going to be very busy and I decided to make them Sloppy Joes and planned to serve the leftovers later this week.  They are Pioneer Woman’s recipe.  That woman knows what is good!  Mmmmmhmmm! 

 

 

 

To make these as healthy as possible, I used the leanest ground beef I could find (93% fat-free).  They were served on whole wheat hamburger buns. The boys didn’t care they were healthy, they just scarfed them down.

 

013

Grill those buns!

016

And then eat!

I hope your Sunday was a good one! 

 

xoxoxoxox,

jane

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We need the cute! Gotta have that cute!

I’m feeling a skosh (<—had to look it up. Still not sure that’s spelled right. Merriam-Webster wouldn’t steer me wrong, would they?) out of sorts today. Could be a pie hangover. Or it could be number 19. Either way, the antidote to the out-or-sortness has to be cuteness.  Has to be. 

Let’s see,  we have puppy cuteness-

 

And kitty cuteness-

 

And hamster cuteness-

 

Charley cuteness-

001

And my son’s artwork cuteness-

003

I’m not sure if all that cuteness did it.  It might be time to pull out the big guns.

Dinner roll cuteness-

dinner rolls

24 ServingsPrep: 30 min. + rising Bake: 20 min.

Recipe from Taste of Home magazine

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, melted
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • Additional melted butter, optional

Directions

  • In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar.
  • Add the milk, butter, eggs, salt, 3 cups flour and remaining sugar;
  • beat until smooth. Stir in enough remaining flour to form a soft
  • dough.

 

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.

 

  • Punch dough down; turn onto a lightly floured surface. Divide in
  • half; shape each portion into 12 balls. Place rolls in two greased
  • 13-in. x 9-in. baking pans; cover and let rise until doubled, about
  • 30 minutes.

 

  • Bake at 375° for 20-25 minutes or until golden brown. Lightly
  • brush with melted butter if desired. Place pans on wire racks. Serve
  • warm. Yield: 2 dozen.

 

Yep, I think that may have done it.  I feel better already!

May the cuteness cure what ails you too.

xoxoxoxox,

jane

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