Super Bowl Dinner

Tonight we spent a quiet evening watching the Super Bowl- just the two of us. Well, thanks to DVR and an early bed time for the kiddos! I wanted to have something special for us so I made a yummy recipe from my sister-in-law Michele. Many of the ingredients were on sale at Publix this week- an added bonus. Check out her blog for the recipe- and other great ideas on clean eating among other things!

http://wholetothecore.wordpress.com/2011/02/03/publix-value-meal-chicken-verde-enchiladas/

Chicken Tortilla Soup

I take credit for this wonderful soup :) I found a crockpot recipe years ago and changed it to our liking. Every time I make this dish I do it a little different, but this is the basic recipe. This is Mark's favorite! Hope you enjoy it too.

4 Chicken breast- cooked and shredded (cook frozen chicken in the crockpot covered with 2 cups salsa for 4 1/2 hours on low- shreds perfectly)

2 Table spoons butter/margarine

1/2 onion diced

2 garlic cloves minced

2 large cans diced tomatoes not drained

2 cans chicken broth

1 can cream of chicken soup- undiluted

1 cup salsa

1 tsp cumin

cilantro

sour cream

shredded cheese

In a large pot melt butter. Heat garlic and onion on medium/high heat until onion is translucent. Add next 4 ingredients. Add chicken. Finally add cumin. Bring to a boil, then reduce heat and simmer for at least 10minutes. Use remaining ingredients for garnish. Makes a good amount- great for company.

You need this recipe!

So here is the BEST sugar cookie recipe ever! (special thanks to Susan Welch for this one)

We have made this recipe every year since Benton was born. It is a must try!

1 1/2 cups powdered sugar

1 cup butter softened

1 egg

1tsp vanilla

1/2 tsp almond extract (optional)

2 1/2 cups all-purpose flour

1tsp baking soda

1tsp cream of tartar

granulated sugar

Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board ( I sprinkle my clean counter top with powdered sugar and roll out dough) . Cut into desired shapes with 2- to 2 1/2 inch cookie cutters; sprinkle w/ granulated sugar. Place on lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Makes about 5 Dozen

Frosting

1 cup powdered sugar

1/2 tsp vanilla

1/4 tsp salt

about 1 tablespoon water or 1 to 2 tablespoons half and half (better)

assorted food colors

Mix powdered sugar, vanilla and salt. Beat in water until smooth and of spreading consistency. Tint parts of frosting w/ food colors as directed. (use liquid food coloring for light colors, paste food color- avaliable through mail-order baking equipment stores or maybe Michaels crafts- for deeper colors

Feeling trapped?

This was what I saw as I drove up to my house yesterday! I am sure everyone in our neighborhood thinks since he is our third we just lock him away in a closet!

Yummy Fall Desert

This has to be the easiest and yummiest deserts I have had this fall- try it- you'll like it- I promise!

Apple Dumpling Cobbler- Southern Living

Ingredients

1 (8-ounce) can refrigerated crescent rolls

2 large Granny Smith apples, peeled and quartered

1 cup orange juice

2/3 cup sugar

1/2 cup butter or margarine

2 teaspoons sugar

1 teaspoon ground cinnamon

Preparation

Unroll crescent rolls, and separate. Wrap each apple quarter with crescent roll dough, and place in a lightly greased 13- x 9-inch baking dish.

Bring orange juice, 2/3 cup sugar, and butter to a boil in a saucepan. Pour over apple dumplings. Stir together 2 teaspoons sugar and 1 teaspoon cinnamon; sprinkle over dumplings.

Bake at 350° for 25 minutes or until golden and bubbly.

Vivian Abbott, Molino, Florida, Southern Living, JANUARY 2004

It's Monday, Let's have pumpkin pancakes!

Here is a super easy and super yummy recipe for pumpkin pancakes. I think I found it online, but I can't remember where and it was so long ago that I can't give the proper credit. So, we will pretend that I came up with these absolutely delicious pancakes!

Here is what you need:

2 Cups dry pancake mix

1 egg beaten

1 1/2 Cups milk

1/2 Cup pumpkin

1/2 tsp cinnamon

Mix the above ingredients until all are wet. Very important- do not over mix pancake batter. According to Alton Brown on the Food Network this breaks down something very important and the pancakes will not be fluffy. I use and ice cream scoop to make uniform pancakes. My kids love them with vanilla yogurt instead of syrup. Hope you enjoy them as much as we do!

Goodbye Passy, Hello Big Girl

This week marks the end of an era- or 3 1/2 years really. Clara gave up her passy. It was really by default. Wednesday evening it was nowhere to be found. She made it to sleep after a few tears. So today we celebrated what a big girl she was. I had promised to take her to Build-A-Bear for being such a big girl.This tradition was started when Benton gave up his passy at almost the exact same age. I know what you are thinking- She is 3 1/2, you are a dental hygienist, how could you let this go on?? Well the real answer is, I need peace and quite. Three kids under five- enough said. Back to the celebrating! Anyone who knows her won't be surprised to find out she picked a Hello Kitty out as her new friend. Hooray for Clara!