Books I read in 2008 (in order read)
Water for Elephants by Sara Gruen
The Red Tent by Anita Diamant*
Shopaholic and Baby by Sophie Kinsella
Eat Pray Love by Elizabeth Gilbert
Raise the Titanic by Clive Cussler
The Cat Who Could Read Backwards by Lilian Jackson Braun
Death by Chick Lit by Lynn Harris
French Women Don’t Get Fat by Mireille Guilano* (a diet book, but so much more!)
The Last Days of Dogtown by Anita Diamant
The Girls Guide to Hunting and Fishing by Melissa Bank
The Jane Austen Book Club by Karen Joy Fowler
The Bad Beginning (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
The Reptile Room (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
The Wide Window (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
Plum Lucky by Janet Evanovich
The Miserable Mill (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
The Austere Academy (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
Pride & Prejudice by Jane Austen*
Remember Me? by Sophie Kinsella
The Ersatz Elevator (A Series of Unfortunate Events) by Lemony Snicket & Brett Helquist
First to Die (Women's Murder Club) by James Patterson
Twilight by Stephenie Myer
New Moon by Stephenie Myer
Eclipse by Stephenie Myer
Breaking Dawn by Stephenie Myer* (I’m giving this a star, but only if you read ALL FOUR)
The Christmas Box by Richard Paul Evans
All the books I read were good, and I would especially recommend titles with stars by them. Although, I enjoyed all the books I finished… I started quite a few more, but if I didn’t finish it, it obviously didn’t make the list.
I’m in a reading slump and need inspiration… please leave me a comment and let me know what books to read in 2009!
Tasty Tuesday - Brownie Trifle
This is pure decadence.
We'll be having this deliciousness for New Year's, so I'll try to post a picture... this desert is all about pretty layers, and being delightful to the eyes as well as the tummy. It looks like you worked oh-so-hard, but in fact, it was a cinch. The trifle dish is a must, but if you don't have one, you can find them for less than $10.
Brownie Trifle
1 batch of Bombshell Brownies (or you can cheat and use a packaged brownie, I won't tell)
1 (8 oz.) tub of cool whip
8 (1.4 oz.) Heath bars, crushed
1 package instant Chocolate Fudge Pudding
2c. milk
Crumble the brownies. Combine the milk and pudding, beat with a wire whisk for 2 minutes. (Don't chill.)
Layer in a trifle dish, in this order: 1/2 brownies, 1/2 pudding, 1/2 heath bars, 1/2 cool whip. Repeat.
Garnish with some pretty chocolate curls or a few spare heath bar bits and brownies. Chill for 8 hours before serving.
We'll be having this deliciousness for New Year's, so I'll try to post a picture... this desert is all about pretty layers, and being delightful to the eyes as well as the tummy. It looks like you worked oh-so-hard, but in fact, it was a cinch. The trifle dish is a must, but if you don't have one, you can find them for less than $10.
Brownie Trifle
1 batch of Bombshell Brownies (or you can cheat and use a packaged brownie, I won't tell)
1 (8 oz.) tub of cool whip
8 (1.4 oz.) Heath bars, crushed
1 package instant Chocolate Fudge Pudding
2c. milk
Crumble the brownies. Combine the milk and pudding, beat with a wire whisk for 2 minutes. (Don't chill.)
Layer in a trifle dish, in this order: 1/2 brownies, 1/2 pudding, 1/2 heath bars, 1/2 cool whip. Repeat.
Garnish with some pretty chocolate curls or a few spare heath bar bits and brownies. Chill for 8 hours before serving.
Tasty Tuesday - Easy Lasagna
This is my current favorite lasagna recipe. It's super easy because you use the no-boil noodles, and you make a simple white sauce instead of having to mess with attempting to spread ricotta cheese and driving yourself crazy. It's a great make ahead, and also incredibly versatile. I love to make it with ground beef/turkey and spinach - but you can make it to your own tastes.
Easy Lasagna
1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
2 tablespoons red wine (optional)
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Drain the fat off the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well.
Easy Lasagna
1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
2 tablespoons red wine (optional)
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Drain the fat off the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan.
Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well.
Nifty Tricks a Bug Can Do
BabyBug is getting so big these days… she’s hardly a baby anymore. She is full of fun tricks and nifty talents. She can “moo” for a cow (which sounds like “yum”), “neigh” for a horse (which is a bit like a screechy giggle), and “bow-wow” for a doggie (which actually sounds a lot like bow-wow).
She also has lots of signs. She signs for more, eat, milk, hurt, please, thank you. She is excellent at saying the word “no” – which sounds like “na-na.” And if you say, “How old are you?” She proudly holds up her index finger to tell you she’s one. Of course, she then expects you to applaud.
Last Saturday night she had a hard time getting to sleep, so very out of the ordinary, J and I let her stay up late and watch a Christmas movie with us. We were all happily cuddled up on the couch; me laying on J, Bug laying on me with her sleepy little head laying on my chest, and part of a gingerbread man gripped tightly in her hand.
She looked up at us with those sleepy eyes and gave us a half grin around her paci and then laid her head back down. I was struck by how big she was getting, and I said to J, “How old does she look?”
Bug lazily picked her head back up, looked at us like, how many times do I have to tell you? And she raised her little index finger.
Yes, she’s one.
She also has lots of signs. She signs for more, eat, milk, hurt, please, thank you. She is excellent at saying the word “no” – which sounds like “na-na.” And if you say, “How old are you?” She proudly holds up her index finger to tell you she’s one. Of course, she then expects you to applaud.
Last Saturday night she had a hard time getting to sleep, so very out of the ordinary, J and I let her stay up late and watch a Christmas movie with us. We were all happily cuddled up on the couch; me laying on J, Bug laying on me with her sleepy little head laying on my chest, and part of a gingerbread man gripped tightly in her hand.
She looked up at us with those sleepy eyes and gave us a half grin around her paci and then laid her head back down. I was struck by how big she was getting, and I said to J, “How old does she look?”
Bug lazily picked her head back up, looked at us like, how many times do I have to tell you? And she raised her little index finger.
Yes, she’s one.
Book Club and Christmas, What a Fine Pair You Make
This here is the FIRST ANNUAL BOOK CLUB PHOTO. Unfortunately, there are quite a few missing, but December is probably a lousy time to take a group photo because of all the hub-bub of the season.We had this meeting last Tuesday night, and in honor of the season we sported beautiful holiday sweaters. (See photo.) The winner of the sweater contest was Karla, because she went all out and crimped her hair. Go Karla!
We also had a riveting white elephant gift exchange, where I won a really cute bag and a book that I can't talk about on the Internet.
Tasty Tuesday - Gingerbread!
Look what we made!
Cari, Cristi and I spent a good part of Saturday building and decorating gingerbread houses. Thanks to Cristi - letting us destroy her home - and her awesome cake decorating skills, they turned out AWESOME!
Cari, Cristi and I spent a good part of Saturday building and decorating gingerbread houses. Thanks to Cristi - letting us destroy her home - and her awesome cake decorating skills, they turned out AWESOME! And with my leftover gingerbread, I made gingerbread men... which are MissBug's favorite-thing-on-earth right now.
Gingerbread Recipe
1 cup butter, margarine or shortening
1 cup butter, margarine or shortening
1 cup brown sugar
1 cup molasses
5 cups flour
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons baking soda
1/2 teaspoon salt
1/3 to 1/2 cup water
In a large mixing bowl beat butter until softened. Add sugar and beat until fluffy - at least three minutes. Add molasses and beat well. Combine dry ingredients and add to the batter a little at a time, mixing in each addition. You will have to use your hands to work in the last additions.
Divide dough into thirds and shape into balls. Cover with plastic wrap and chill for several hours.
If you're going to make a large house, there are helpful directions for the rest of the recipe here. Otherwise, just roll out to about 3/16 inch thickness and cut out cookies, just like sugar cookie dough.
Christmas at the Zoo
Sunday night, J's parent's took us to Christmas at the Zoo. It was lots of fun. The lights were beautiful... and of course, my photography skills can not do it justice. So, bear with me...
The highlight of the evening was the dolphin show, which BabyBug was very interested in. She wanted to join in the fun and jump in the tank. 
I also really enjoyed when she saw a reindeer and "neighed" at it. The man told us that reindeer actually grunt, but it's not a very pretty sound. So we decided neighing would be just fine.
The highlight of the evening was the dolphin show, which BabyBug was very interested in. She wanted to join in the fun and jump in the tank. 
I also really enjoyed when she saw a reindeer and "neighed" at it. The man told us that reindeer actually grunt, but it's not a very pretty sound. So we decided neighing would be just fine.
Sarah's First Birthday
Happy FIRST Birthday Miss Sarah!
Last week we went to Bug's little friend, Sarah's, first birthday party. It was full of all the fun things that you expect from a first birthday...
Last week we went to Bug's little friend, Sarah's, first birthday party. It was full of all the fun things that you expect from a first birthday... Opening presents with her Mommy.
Eating yummy cake.
Playing with friends and toys.
Eating yummy cake.
Playing with friends and toys.
Tasty Tuesday - Tomato Basil Soup
Yes. I make my own tomato soup. Because it is SO MUCH BETTER than that stuff you get out of a can. And it's really quite easy.
It's very much a tasting game, though. So bare with the recipe. I modeled this one after the one you get at Paradise Bakery, so it's not exactly health food. You could make it a lot healthier, but I probably wouldn't eat it.
Tomato Basil Soup
2 (28oz.) cans crushed tomatoes
1 small onion, finely chopped
1 clove garlic, finely chopped
2T. olive oil
1 quart chicken broth
1c. half and half or heavy cream
1/4c. butter
1T. sugar (give or take)
As much fresh basil as you can get your hands on
salt and pepper to taste
Heat olive oil in a stock pot. Saute onions and garlic in pan until very soft. Add tomatoes and chicken broth, bring to a boil, then reduce to a simmer. (By using the crushed tomatoes you don't have to blend it and you get a semi-smooth soup. But, if you want a super creamy soup without any chunks at all, at this point you need to take it off the stove and blend it to smooth.)
Stir in the half and half (or cream), butter, and basil. Stir frequently and simmer for about 10-15 minutes, and all the butter has melted.
Now taste. This all depends on your tomatoes. If it's bitter or too acidic, add the sugar. Start with just a teaspoon, and work up to the tablespoon. At the same time, season with salt and pepper to balance the flavors.
Viola! Now, make yourself some grilled cheese to go with it. But not that icky American cheese. Use the good stuff.
It's very much a tasting game, though. So bare with the recipe. I modeled this one after the one you get at Paradise Bakery, so it's not exactly health food. You could make it a lot healthier, but I probably wouldn't eat it.
Tomato Basil Soup
2 (28oz.) cans crushed tomatoes
1 small onion, finely chopped
1 clove garlic, finely chopped
2T. olive oil
1 quart chicken broth
1c. half and half or heavy cream
1/4c. butter
1T. sugar (give or take)
As much fresh basil as you can get your hands on
salt and pepper to taste
Heat olive oil in a stock pot. Saute onions and garlic in pan until very soft. Add tomatoes and chicken broth, bring to a boil, then reduce to a simmer. (By using the crushed tomatoes you don't have to blend it and you get a semi-smooth soup. But, if you want a super creamy soup without any chunks at all, at this point you need to take it off the stove and blend it to smooth.)
Stir in the half and half (or cream), butter, and basil. Stir frequently and simmer for about 10-15 minutes, and all the butter has melted.
Now taste. This all depends on your tomatoes. If it's bitter or too acidic, add the sugar. Start with just a teaspoon, and work up to the tablespoon. At the same time, season with salt and pepper to balance the flavors.
Viola! Now, make yourself some grilled cheese to go with it. But not that icky American cheese. Use the good stuff.
Happy Thanksgiving 08!
Favorite Thanksgiving Moments:
Papaw busted out the circa 1980's? 90s? - who cares, it's huge - camcorder. :)
Papaw busted out the circa 1980's? 90s? - who cares, it's huge - camcorder. :)
Bug was, of course, center of attention. (As if she would have it any other way.) And asserted her dominance whenever possible.
Again, with the male bonding. She was taken with her cousin Trent, who was just as taken with her.We had two wonderful Thanksgivings. One with each side of the family. They were long and easy days, with lots of good food and great company. I have made so many pumpkin rolls now that I never want to see one again, but other than that, it was one of the best Thanksgivings yet!
On The Move
Just barely a month later, and she's all over the place now. This girl can keep up with the best of them, and certainly tries to. My favorite walking moment has been when she got into a cupboard she knew she wasn't allowed in, and took something out. She looked right up at us as we said, "No," then she turned around and took off as fast as her little legs could carry her. (Which isn't all that fast.) She was certain she could outrun us. And boy was she mad when she didn't!
Tasty Tuesday - Apple Crumb Pie
This past Halloween I made my first PIE ever. Yes, ever.
I love to bake, but pies have always intimidated me. I'm also not a huge fan of pie, but I'm beginning to think maybe I was just telling myself that. After making this Apple Crumb Pie (which, by the way, I've made three times since Halloween, and will probably be making another one this week as well), I might be a pie-eating convert. It's that good.
And it wasn't so scary after all. Especially with my grandma's super easy oil crust.
Apple Crumb Pie
Oil Pie Crust
1 3/4c. flour
1/2t. salt
1/2c. oil
1/4c. milk
Combine flour and salt in a small bowl. Mix wet ingredients with flour until dough holds together. Chill for 10 minutes, then roll out between two sheets of wax paper. Makes about 1 bottom crust, plus lots of scraps.
Place pie crust into pie-pan and trim the edges. Crimp the edges with a fork to make it look pretty and fancy.
Filling
6c. apples
2T sour cream
2T butter, melted
4t. lemon
1/2c. sugar
1T. flour
1/2t. cinnamon
1/2t. nutmeg
Combine all ingredients with the apples to thoroughly coat. Pour into prepared pie crust.
Topping
1/2c. flour
1/2c. brown sugar
1/4c. cold butter
Combine all ingredients into a crumbly mixture, cover filling.
Bake pie at 375 degrees for 45-50 minutes. If edges start to brown too soon, cover with foil.
I love to bake, but pies have always intimidated me. I'm also not a huge fan of pie, but I'm beginning to think maybe I was just telling myself that. After making this Apple Crumb Pie (which, by the way, I've made three times since Halloween, and will probably be making another one this week as well), I might be a pie-eating convert. It's that good.
And it wasn't so scary after all. Especially with my grandma's super easy oil crust.
Apple Crumb Pie
Oil Pie Crust
1 3/4c. flour
1/2t. salt
1/2c. oil
1/4c. milk
Combine flour and salt in a small bowl. Mix wet ingredients with flour until dough holds together. Chill for 10 minutes, then roll out between two sheets of wax paper. Makes about 1 bottom crust, plus lots of scraps.
Place pie crust into pie-pan and trim the edges. Crimp the edges with a fork to make it look pretty and fancy.
Filling
6c. apples
2T sour cream
2T butter, melted
4t. lemon
1/2c. sugar
1T. flour
1/2t. cinnamon
1/2t. nutmeg
Combine all ingredients with the apples to thoroughly coat. Pour into prepared pie crust.
Topping
1/2c. flour
1/2c. brown sugar
1/4c. cold butter
Combine all ingredients into a crumbly mixture, cover filling.
Bake pie at 375 degrees for 45-50 minutes. If edges start to brown too soon, cover with foil.
Tasty Tuesday - Mushroom Chicken
I discovered this recipe a few weeks ago when I was completely unprepared and unmotivated to make dinner. It turned out so well (and was so easy!) that it went straight into the recipe box.
Mushroom Chicken
4 boneless chicken breasts
1 can cream of mushroom soup
8 oz. sliced mushrooms
1/2 c. milk
1t. oil + 1t. butter
seasoned salt
pepper
Heat oil and butter in large skillet over medium heat.
Generously season both sides of chicken breasts with seasoned salt and pepper.
Sear chicken breasts to golden brown on each side in preheated skillet.
Combine in a small bowl, cream of mushroom soup, milk, and mushrooms. Add to skillet.
Bring sauce to a simmer, reduce heat and cover. Let simmer, stirring occasionally for 15 minutes.
Mushroom Chicken
4 boneless chicken breasts
1 can cream of mushroom soup
8 oz. sliced mushrooms
1/2 c. milk
1t. oil + 1t. butter
seasoned salt
pepper
Heat oil and butter in large skillet over medium heat.
Generously season both sides of chicken breasts with seasoned salt and pepper.
Sear chicken breasts to golden brown on each side in preheated skillet.
Combine in a small bowl, cream of mushroom soup, milk, and mushrooms. Add to skillet.
Bring sauce to a simmer, reduce heat and cover. Let simmer, stirring occasionally for 15 minutes.
J's New Job!
My handyman husband starts a new job today.
He's very excited. We're all very excited for him.
He's going to be actually using his mechanical engineering degree in this new job. He also gets twice the vacation, personal days, more holidays, better benefits, and a raise! And the very best part is that it's only 12 miles from home, (his last job was 30 miles), and he works an hour a day less.
This new job seems too good to be true!
I really hope it's as wonderful as it seems!
He's very excited. We're all very excited for him.
He's going to be actually using his mechanical engineering degree in this new job. He also gets twice the vacation, personal days, more holidays, better benefits, and a raise! And the very best part is that it's only 12 miles from home, (his last job was 30 miles), and he works an hour a day less.
This new job seems too good to be true!
I really hope it's as wonderful as it seems!
Web Tag
Cari tagged me, and now I have to come up with interesting things you might not already know about me. One of these days I'm going to stop participating in these things. But today I feel like oversharing.
7) I hate pickled beets. But they are so pretty. So every once in awhile, I forget that I hate them, and decide that maybe I should try them again, just to be sure. But I still hate them.
6) I am a bit of a pack rat. I have a very hard time throwing anything away. The result is that my house is full of junk. Some of the more interesting junk: I have two of almost every kitchen gadget. If I don't have at least two, then I probably don't have it at all. I have two hand mixers, two vegetable peelers, three sets of measuring cups, I have two pizza cutters, I have multiple cheese graters... the list goes on. I really love kitchen gadgets.
5) I took dance for many, many years, and I'd really like to get my tap shoes back out. If you know of a studio that has adult classes, and they don't make you participate in a recital, then please fill me in. I need a real class - they're scratching up my hard wood floors.
4) I have an unhealthy (for my age) affinity with "tween" sitcoms and movies. I always have. I went through a Hannah Montana phase. I really like High School Musical, all three. Anything with "Princess" in the title, Anne Hathaway, or Hillary Duff and I'm all over it. I just really like happy endings. Is that so wrong?
3) Speaking of "tween" things, I recently finished the Twilight series. It was consuming. I read the third and fourth books in five days. I really enjoyed it, and I'm really looking forward to the movie. However, whenever I stopped to think about what I was reading, a little tiny part of my brain was screaming, "How can you take this seriously?! She's in love with a vampire? Really, what kind of a complex does this chick have?"
2) I have a really hard time making the same recipe twice, or the same way. It's nearly impossible for me to not "embellish" a recipe. No matter how good I already know it is. I just can't leave it alone.
1) I have a closet in my house, that if you open the door, everything spills out on top of you. (Did you read number 6?) Yeah, it's just like in a sitcom, only my husband doesn't think it's funny.
Now it’s my turn, and I’m tagging Biz, Katie, Karla and Liza. You’re it!
PS. Dad, if you had a blog, you'd be tagged too.
7) I hate pickled beets. But they are so pretty. So every once in awhile, I forget that I hate them, and decide that maybe I should try them again, just to be sure. But I still hate them.
6) I am a bit of a pack rat. I have a very hard time throwing anything away. The result is that my house is full of junk. Some of the more interesting junk: I have two of almost every kitchen gadget. If I don't have at least two, then I probably don't have it at all. I have two hand mixers, two vegetable peelers, three sets of measuring cups, I have two pizza cutters, I have multiple cheese graters... the list goes on. I really love kitchen gadgets.
5) I took dance for many, many years, and I'd really like to get my tap shoes back out. If you know of a studio that has adult classes, and they don't make you participate in a recital, then please fill me in. I need a real class - they're scratching up my hard wood floors.
4) I have an unhealthy (for my age) affinity with "tween" sitcoms and movies. I always have. I went through a Hannah Montana phase. I really like High School Musical, all three. Anything with "Princess" in the title, Anne Hathaway, or Hillary Duff and I'm all over it. I just really like happy endings. Is that so wrong?
3) Speaking of "tween" things, I recently finished the Twilight series. It was consuming. I read the third and fourth books in five days. I really enjoyed it, and I'm really looking forward to the movie. However, whenever I stopped to think about what I was reading, a little tiny part of my brain was screaming, "How can you take this seriously?! She's in love with a vampire? Really, what kind of a complex does this chick have?"
2) I have a really hard time making the same recipe twice, or the same way. It's nearly impossible for me to not "embellish" a recipe. No matter how good I already know it is. I just can't leave it alone.
1) I have a closet in my house, that if you open the door, everything spills out on top of you. (Did you read number 6?) Yeah, it's just like in a sitcom, only my husband doesn't think it's funny.
Now it’s my turn, and I’m tagging Biz, Katie, Karla and Liza. You’re it!
PS. Dad, if you had a blog, you'd be tagged too.
Tasty Tuesday - The Worlds Best Chocolate Chip Cookies, Ever
This recipe came from Kim, who got it from a cousin. I've always liked a good chocolate chip cookie now and again, but these things have caused a serious addiction.
I've had the recipe for a few months now, and I actually keep several dozen on hand in the freezer at all times. It's very handy for when you have unexpected guests, or unexpected sweet cravings.
The World's Best Chocolate Chip Cookies, Ever
1 cup (2 sticks) soft butter... YOU HAVE TO USE BUTTER! THIS IS THE KEY!!!
1/2 cup of sugar
1-1/2 cups of brown sugar
2 eggs
2-1/2 teaspoons vanilla
2-1/2 cups of flour
3/4 teaspoon of salt
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 12. oz bags of MILK chocolate chips (not semi-sweet!)
Preheat oven to 350. In a large bowl, cream butter, sugar, eggs and vanilla.
Sift together flour, salt, baking powder and baking soda.
Combine wet ingredients with dry ingredients. Add chips and stir.
With fingers, place golf-ball size dough portions 2" apart on an ungreased cookie sheet.
Bake 9 minutes or until edges are light brown... but don't exceed cooking time.
A few notes: I copied this recipe straight from Kim's email. But I don't follow her directions exactly. I do usually use milk chocolate chips, but I think they are still good with semi-sweet- and I don't usually have a 1/2 bag of chips laying around, so just one bag per batch. Also, I don't actually sift the dry ingredients together. Just lazy I guess.
These cookies are very delicate (maybe because they're mostly butter?), so I've found that in order to keep them from totally falling apart, even when cool, I have to cook them for 10 minutes in my oven. I also leave them on the cookie sheet for 10 minutes after removing them from the oven, and then move them to a wire rack to cool absolutely completely before freezing or moving them to a plate to serve.
I've had the recipe for a few months now, and I actually keep several dozen on hand in the freezer at all times. It's very handy for when you have unexpected guests, or unexpected sweet cravings.
The World's Best Chocolate Chip Cookies, Ever
1 cup (2 sticks) soft butter... YOU HAVE TO USE BUTTER! THIS IS THE KEY!!!
1/2 cup of sugar
1-1/2 cups of brown sugar
2 eggs
2-1/2 teaspoons vanilla
2-1/2 cups of flour
3/4 teaspoon of salt
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 12. oz bags of MILK chocolate chips (not semi-sweet!)
Preheat oven to 350. In a large bowl, cream butter, sugar, eggs and vanilla.
Sift together flour, salt, baking powder and baking soda.
Combine wet ingredients with dry ingredients. Add chips and stir.
With fingers, place golf-ball size dough portions 2" apart on an ungreased cookie sheet.
Bake 9 minutes or until edges are light brown... but don't exceed cooking time.
A few notes: I copied this recipe straight from Kim's email. But I don't follow her directions exactly. I do usually use milk chocolate chips, but I think they are still good with semi-sweet- and I don't usually have a 1/2 bag of chips laying around, so just one bag per batch. Also, I don't actually sift the dry ingredients together. Just lazy I guess.
These cookies are very delicate (maybe because they're mostly butter?), so I've found that in order to keep them from totally falling apart, even when cool, I have to cook them for 10 minutes in my oven. I also leave them on the cookie sheet for 10 minutes after removing them from the oven, and then move them to a wire rack to cool absolutely completely before freezing or moving them to a plate to serve.
Scarred for Life?
We were just trying to get our money's worth out of the costumes.
And the orginal idea was to take them to the Children's Museum. But the Children's Museum was too packed, so we went to the mall instead.
After people started pointing, we decided it was time to go home.
Is it so wrong to take your child out in public in her Haloween costume? (Aren't they just going to love us when they're teenagers?)
I Voted
Yesterday I voted. Good for me. You did too? Good for you.
And now, we will have a new President. A new four years of something that is yet to be seen. I feel like I should have something profound to say about all this. I feel like I should record this moment in history because the television tells me that this is a monumental election, one that broke the records and the molds in so many ways.
Won't it be interesting to see what President Obama brings?
Yeah, I'm not all that profound.
When I look back on this election, I would like to remember that yesterday, I voted. It was a beautiful 70 degree day, and Bug and I walked to the polls. My vote meant something. And I was part of this monumental election. Afterwards, we went to the park, and she went down the slide. And went down the slide. And went down the slide. I got a free Starbucks coffee for voting, and for dinner, we had pot roast.
How's that for recording this memory?
And now, we will have a new President. A new four years of something that is yet to be seen. I feel like I should have something profound to say about all this. I feel like I should record this moment in history because the television tells me that this is a monumental election, one that broke the records and the molds in so many ways.
Won't it be interesting to see what President Obama brings?
Yeah, I'm not all that profound.
When I look back on this election, I would like to remember that yesterday, I voted. It was a beautiful 70 degree day, and Bug and I walked to the polls. My vote meant something. And I was part of this monumental election. Afterwards, we went to the park, and she went down the slide. And went down the slide. And went down the slide. I got a free Starbucks coffee for voting, and for dinner, we had pot roast.
How's that for recording this memory?
Cari's News
Saturday night was a moment to celebrate... go find out why at Cari's blog.
I didn't go into detail about my dear friend Cari and her loss before... but I mentioned it on my old blog. For those who don't know, about six weeks ago she and her husband lost their precious baby girl, Caden. She was eight months old.
We will never forget her, beautiful baby girl. She was a treasure and a gift. And we are so grateful for the time we got to spend with her. Her birth brought Cari and I closer than we have been in many, many years. 
Thank you for all your prayers. It's absolutely amazing how God works.
Tasty Tuesday - Updated Carmel Apple Crisp
Originally posted September 4, 2007, this recipe was good then, but I've made it over and over again, modified it a bit, and it's even better now.
...Nothing says fall more than apples and caramel!
Caramel Apple Crisp
8c. peeled and thinly sliced tart apples
1 1/4. old fashioned oats
2c. flour
1 1/2c. + 1T. packed brown sugar
1t. + 1/2t. cinnamon
1/2t. nutmeg
1c. cold butter
1 (14oz.) pkg. caramels, unwrapped
1/3 c. evaporated milk (it won't ruin it if you don't have evaporated and just use regular)
Combine evaporated milk and caramels in a saucepan over low heat until smooth.
Coat apples in 1T brown sugar and 1/2t. cinnamon.
In a large bowl, combine the oats, flour, brown sugar, nutmeg and cinnamon; cut in butter until crumbly. Press 1/2 mixture into a greased 9"x13" baking dish.
Layer with all the apples, then all the caramel sauce, and then remaining oat mixture.
Bake, uncovered at 350 degrees for 45-50 minutes.
...Nothing says fall more than apples and caramel!
Caramel Apple Crisp
8c. peeled and thinly sliced tart apples
1 1/4. old fashioned oats
2c. flour
1 1/2c. + 1T. packed brown sugar
1t. + 1/2t. cinnamon
1/2t. nutmeg
1c. cold butter
1 (14oz.) pkg. caramels, unwrapped
1/3 c. evaporated milk (it won't ruin it if you don't have evaporated and just use regular)
Combine evaporated milk and caramels in a saucepan over low heat until smooth.
Coat apples in 1T brown sugar and 1/2t. cinnamon.
In a large bowl, combine the oats, flour, brown sugar, nutmeg and cinnamon; cut in butter until crumbly. Press 1/2 mixture into a greased 9"x13" baking dish.
Layer with all the apples, then all the caramel sauce, and then remaining oat mixture.
Bake, uncovered at 350 degrees for 45-50 minutes.
Halloween '08: The Poodle & the Tootsie-Pop
We take the screen out of our front door every year to hand out candy to the trick-or-treaters. We get TONS of trick-or-treaters. This year, they were greated by a tootsie-pop whelding pink poodle. She stationed herself at the door, and didn't miss a thing. 
Notice the tootsie-pop never leaves her hand...
And then... she managed to get the paper so wet it came off.
So now we have a sugar-dazed pink poodle. Who walked (almost) by herself to three neighbors houses. And was slightly scared off by the costumes in the dark.
This is the fourth year in a row we've spent Halloween with Kyle and Lori, and now BabyDub. 
Notice the tootsie-pop never leaves her hand...
And then... she managed to get the paper so wet it came off.
So now we have a sugar-dazed pink poodle. Who walked (almost) by herself to three neighbors houses. And was slightly scared off by the costumes in the dark.
This is the fourth year in a row we've spent Halloween with Kyle and Lori, and now BabyDub. 
He was a little green monster. Too cute.
Pumpkins Are Terrifying
It's just not Halloween if you don't carve a pumpkin. So, of course we visited the pumpkin patch. Bug wandered all over the pumpkin patch, with only a little help holding our hands, and picked us out this pumpkin for us to carve.
Last night, we carved her first pumpkin. 
I've never seen this kid scared of anything, and she was really upset by pumpkin guts.
She was slightly more impressed with the final result. But only slightly.
Last night, we carved her first pumpkin.Her reaction was hysterical. When J pulled the lid off the pumpkin she *shuddered*.
It totally grossed her out.
Even the big chunks of pumpkin that didn't have all the icky stuff on them were scary. She would tentatively touch them and then pull her hand away with a whole body chill.
Even the big chunks of pumpkin that didn't have all the icky stuff on them were scary. She would tentatively touch them and then pull her hand away with a whole body chill.
I've never seen this kid scared of anything, and she was really upset by pumpkin guts.
She was slightly more impressed with the final result. But only slightly. More Than You Ever Wanted to Know
Welcome to the blog.
I'm MH (Mary Heather). I've recently become a stay at home mom, and a mommy to two precious little girls. I'd love to consider myself a scrap-booker, but I have no follow through when it comes to extended craft projects... that's why you're getting the web version.
The handyman husband is J (Justin). He's an engineer/Mr. Fix-It. We are not allowed to call anyone. EVER. to come fix anything in our house. He will do it himself. (And to his credit, most of the time, he can.)
We've been happily married for four and a half years, been a couple for eight, and known each other since we were 12. He sat by me in Math. It's a great, long story, but I'll tell you some other time.
We call our beautiful first-born, Bug. She's two, and the love of our lives. She's headstrong and determined, has a fiery temper when she doesn't get her way, and a giggle that makes my heart melt. She's definitely queen of our universe.
Our second baby girl we've dubbed "BabyAwesome" and she's been quite the addition to the family. Since her birth in January we haven't slept much, but these days we sure are enjoying having her around! Her beautiful baby smile and cute little coos are enough to make every colic-y moment worth it.
To make sure the chaos is never controlled, we also keep the floors dirty with Gertrude, a 65lbpig mut, who makes sure to keep the squirrels in check.
I'm MH (Mary Heather). I've recently become a stay at home mom, and a mommy to two precious little girls. I'd love to consider myself a scrap-booker, but I have no follow through when it comes to extended craft projects... that's why you're getting the web version.
The handyman husband is J (Justin). He's an engineer/Mr. Fix-It. We are not allowed to call anyone. EVER. to come fix anything in our house. He will do it himself. (And to his credit, most of the time, he can.)
We've been happily married for four and a half years, been a couple for eight, and known each other since we were 12. He sat by me in Math. It's a great, long story, but I'll tell you some other time.
We call our beautiful first-born, Bug. She's two, and the love of our lives. She's headstrong and determined, has a fiery temper when she doesn't get her way, and a giggle that makes my heart melt. She's definitely queen of our universe.
Our second baby girl we've dubbed "BabyAwesome" and she's been quite the addition to the family. Since her birth in January we haven't slept much, but these days we sure are enjoying having her around! Her beautiful baby smile and cute little coos are enough to make every colic-y moment worth it.
To make sure the chaos is never controlled, we also keep the floors dirty with Gertrude, a 65lb
Blogs I Stalk
People we actually know who blog... sometimes only occasionally, but still, they Blog and I can claim them as friends.
Connor Alan James
The Bledsoes
The Camburns
The DeHoff Circus
Designer Details
The Duncanites
Equisitus Fashion
Joey and Ray
KEG: Straight from the Tap
La Casa Hunt
The Lahrman Family
The Macks
The Maltburgs
Michigan Woods
The Rauschs
Retherford Palooza
Stacey's Page
This Land is My Land
To Bring Him Glory
Connor Alan James
The Bledsoes
The Camburns
The DeHoff Circus
Designer Details
The Duncanites
Equisitus Fashion
Joey and Ray
KEG: Straight from the Tap
La Casa Hunt
The Lahrman Family
The Macks
The Maltburgs
Michigan Woods
The Rauschs
Retherford Palooza
Stacey's Page
This Land is My Land
To Bring Him Glory
*Twinkle Toes*
This morning, she finally took a STEP!
Technically she took two steps, but not in a row.
Hooray for BabyBug!
She took one step in the living room this morning, but it looked more like an accidental-almost-fell-over-type step. I tried not to get overly excited, but a few minutes later she did take a real and true step... because she wanted the remote control.
Minutes later she began countdown-to-melt-down mode, in desperate need of a nap, so we agreed that she'd try again later today.
Now let's cross our fingers that this wasn't just a tease.
*****
P.S. Justin, I made chocolate chip cookies to celebrate.
Technically she took two steps, but not in a row.
Hooray for BabyBug!
She took one step in the living room this morning, but it looked more like an accidental-almost-fell-over-type step. I tried not to get overly excited, but a few minutes later she did take a real and true step... because she wanted the remote control.
Minutes later she began countdown-to-melt-down mode, in desperate need of a nap, so we agreed that she'd try again later today.
Now let's cross our fingers that this wasn't just a tease.
*****
P.S. Justin, I made chocolate chip cookies to celebrate.
Tasty Tuesday - First Birthday, Strawberry Cupcakes
If you are a little girl in my household, then your first birthday will be Strawberry Cupcakes. Because this was my first birthday cake. And what's more appropriate than a pretty pink cake for your very first birthday?
I baked these yesterday and put them in the freezer, for the big day coming up on Saturday!
Strawberry Cupcakes
Cake:
1 box white cake mix
1 box strawberry jello
3 T. flour
2/3 c. oil
1/2 c. water
4 eggs
2/3 pkg (10 oz.) frozen strawberries, thawed (use liquid)
Combine all ingredients. Bake with cupcake liners at 350 degrees for about 20 minutes. If you bake it as one big 9x13 cake, about 35-40 minutes.
Frosting:
1 box powdered sugar
1 stick butter or margarine
Remaining 1/3 strawberries
Combine all ingredients. (To get a more "piping" type frosting, you'll need to about double the powdered sugar.)
I baked these yesterday and put them in the freezer, for the big day coming up on Saturday!
Strawberry Cupcakes
Cake:
1 box white cake mix
1 box strawberry jello
3 T. flour
2/3 c. oil
1/2 c. water
4 eggs
2/3 pkg (10 oz.) frozen strawberries, thawed (use liquid)
Combine all ingredients. Bake with cupcake liners at 350 degrees for about 20 minutes. If you bake it as one big 9x13 cake, about 35-40 minutes.
Frosting:
1 box powdered sugar
1 stick butter or margarine
Remaining 1/3 strawberries
Combine all ingredients. (To get a more "piping" type frosting, you'll need to about double the powdered sugar.)
Tasty Tuesday - Nanny's Chicken Casserole
This is my all time favorite chicken casserole.
It's my grandma's recipe, and it's a little Mexican-y. She always called it King's Ranch Chicken Casserole - but I have no idea why, since there's no ranch or king involved. So I've renamed it in her honor.
She always served it with salsa, sour cream, and tortilla chips to dip, so that's how I recommend you eat it as well.
It's also really easy. (Especially if you do the little cook-your-chicken-and-freeze-it-ahead-of-time trick.) So enjoy!
Nanny's Chicken Casserole
4-6 cooked, shredded chicken breasts
1 can (about 14oz.) chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes (these are just tomatoes with diced chilies in them)
10 corn tortillas
1 large onion, chopped
1 green pepper, chopped
1/4t. chili powder
8oz. grated cheddar cheese
Bring the chicken broth to a simmer. Dip the corn tortillas in the chicken broth for five (5) seconds each. Set aside.
In a bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, chili powder, onion, and green pepper.
Spray a 9x13 pan with non-stick cooking spray. Layer five tortillas in the bottom of pan. Cover with a layer of chicken. Cover chicken with 1/2 the soup mixture. Repeat the layers.
Cover layers with can of Ro-tel tomatoes. (I drain them a little first, but not all the way.) Cover everything with cheese.
Bake at 350 degrees for 40 minutes to an hour.
It's my grandma's recipe, and it's a little Mexican-y. She always called it King's Ranch Chicken Casserole - but I have no idea why, since there's no ranch or king involved. So I've renamed it in her honor.
She always served it with salsa, sour cream, and tortilla chips to dip, so that's how I recommend you eat it as well.
It's also really easy. (Especially if you do the little cook-your-chicken-and-freeze-it-ahead-of-time trick.) So enjoy!
Nanny's Chicken Casserole
4-6 cooked, shredded chicken breasts
1 can (about 14oz.) chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes (these are just tomatoes with diced chilies in them)
10 corn tortillas
1 large onion, chopped
1 green pepper, chopped
1/4t. chili powder
8oz. grated cheddar cheese
Bring the chicken broth to a simmer. Dip the corn tortillas in the chicken broth for five (5) seconds each. Set aside.
In a bowl, combine the chicken broth, cream of mushroom soup, cream of chicken soup, chili powder, onion, and green pepper.
Spray a 9x13 pan with non-stick cooking spray. Layer five tortillas in the bottom of pan. Cover with a layer of chicken. Cover chicken with 1/2 the soup mixture. Repeat the layers.
Cover layers with can of Ro-tel tomatoes. (I drain them a little first, but not all the way.) Cover everything with cheese.
Bake at 350 degrees for 40 minutes to an hour.
Tasty Tuesday - Bombshell Brownies
Brownies are pretty much my favorite food.
These are the BEST. BROWNIES. EVER.
They are (excuse me, inner 90's gangster coming out) the bomb. Thus, we have Bombshell Brownies.
These are great, even without icing. But really, what's a few more calories to a recipe that already has a couple sticks of butter in it? You should go all out and add the marshmallow topping with the icing. Oh my gosh, I think I might faint just thinking about it.
Bombshell Brownies
1 c. butter, melted
1 1/2 c. white sugar
1 1/2 c. brown sugar
1 T. vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 c. unsweetened cocoa powder
1 teaspoon salt
1 c. semisweet chocolate chips
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
In a separate bowl, stir together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the wet mixture until blended. Stir in the chocolate chips.
Spread the batter into greased 9x13 inch pan.Bake in preheated oven at 350 degrees, until an inserted toothpick comes out mostly clean, 35 to 40 minutes.
Icing on the cake, I mean brownie...
blend together:1 2/3 c. powdered sugar, 1/2 c. butter, 1/3 c. cocoa powder, 1/3 c. canned evaporated milk
And if you feel like getting really crazy... the marshmallow option:
Take brownies out about 5 minutes before they are done and cover top with mini-marshmallows, then finish baking. Spread icing on top of warm marshmallows before cooling.
These are the BEST. BROWNIES. EVER.
They are (excuse me, inner 90's gangster coming out) the bomb. Thus, we have Bombshell Brownies.
These are great, even without icing. But really, what's a few more calories to a recipe that already has a couple sticks of butter in it? You should go all out and add the marshmallow topping with the icing. Oh my gosh, I think I might faint just thinking about it.
Bombshell Brownies
1 c. butter, melted
1 1/2 c. white sugar
1 1/2 c. brown sugar
1 T. vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 c. unsweetened cocoa powder
1 teaspoon salt
1 c. semisweet chocolate chips
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
In a separate bowl, stir together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the wet mixture until blended. Stir in the chocolate chips.
Spread the batter into greased 9x13 inch pan.Bake in preheated oven at 350 degrees, until an inserted toothpick comes out mostly clean, 35 to 40 minutes.
Icing on the cake, I mean brownie...
blend together:1 2/3 c. powdered sugar, 1/2 c. butter, 1/3 c. cocoa powder, 1/3 c. canned evaporated milk
And if you feel like getting really crazy... the marshmallow option:
Take brownies out about 5 minutes before they are done and cover top with mini-marshmallows, then finish baking. Spread icing on top of warm marshmallows before cooling.
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