A few things

This is great stuff. This photographer gets speared in the leg with a javelin. OK, ouch. Then what does he proceed to do...does he A) scream in pain and cry? B) fall to the ground and yell for help? or C) take a picture of it? The correct answer is C! Of course, this doesn't surprise me at all. You've got to love the passion people!



Here's my cat, Miriam. She's officially one year old now. Happy birthday you silly feline.

Here's a recipe for those of you with a sweet tooth. It's out of this world.

Cinnamon Biscuits

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk (if you don't have buttermilk on hand you can use regular milk - just add 1 tablespoon of lemon juice or white vinegar to a cup of milk, stir and let sit for 5 minutes. I used lemon juice.)
1 stick of softened butter
3/4 cup granulated sugar
1 teaspoon cinnamon

Directions:
1. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

2. Knead the dough on a lightly floured surface until smooth.

3. preheat the oven to 400 degrees and grease a nine inch round baking pan lightly.

4. spread butter over the dough (use your hands because it's more fun that way). Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle evenly over the butter. Roll up dough, jelly roll fashion, starting from one long side. Pinch seam to seal.

5. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared pan. Bake until lightly browned about 15-20 minutes. Remove from oven and let cool slightly before adding icing.

Icing:

2 cups sifted powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

mix the sugar with the vanilla and milk. Then add more milk just a splash at a time stirring until it is just thin enough to drizzle.

This is seriously the most delicious recipe ever.

The boys and I stayed home all day today. I can't remember the last time we were actually able to do that. It's going to be a good summer.

It's Time!

This morning I had two active pills left in my pack. This afternoon I flushed them. Let the baby making begin! With my first two someone dropped a hat and I was pregnant... We'll see what happens this go around!

Now onto an easy and yummy banana muffin recipe. I'll never let a banana go bad again!

INGREDIENTS:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 medium to large bananas
3/4 cup white sugar
1 egg
1/3 cup melted butter

DIRECTIONS:

1. Preheat oven to 350 F. Grease muffin pan or use liners. Combine flour, baking powder, baking soda and salt. Set aside.

2. Combine bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture until smooth. Scoop into muffin cups.

3. Bake in preheated oven for 25-30 minutes or when muffins spring back when lightly tapped.

Makes 12 muffins - I'd double the recipe if I were you!

Happy Thanksgiving and stuff

Last night Christian had fun playing in the leaves in the back yard while Stephen and I took pictures. I love these kids.

I've got a couple of pecan pies in the oven...

http://allrecipes.com/Recipe/Pecan-Pie-I/Detail.aspx (cut and paste)

It's my first attempt at pecan pie. The hubster will be pleased if they turn out well.

I was going to make a list of things I'm thankful for, but when I do that I never feel that the list is ever complete. I always just have to find a stopping point, and I hate to leave anything out. So let's just say I'm thankful for it all!!

Have a blessed day, Ya'll.

I'm off to my mom's as soon as the pies come out of the oven.

Game Day Treat

Has it been a week? For the football game today I made some very easy and delicious sugar cookies.

http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx

The SC Gamecocks are currently losing terribly. The living room is calm - no cheering going on, but hey, they are playing the number 2 team in the nation. From what I've heard, they've played a good game, but what do I know about these things? Nothing. Back to my cookies... Try this recipe. It's so easy, and they're the best sugar cookies I've ever had. And I've had my fair share...Oh yes, I've had more than my fair share. Just ask my hips.

I think I might take a brisk walk around the block.

Go Gamecocks!

Finding my place

This isn't some deep philosophical post about finding my place in this world. It's a rather simple post about finally realizing that after so many years of being a sports-wife-in-training that football just isn't my thing. I can't say how many times I've sat on the couch along side of my fanatic husband during some "big game" trying my hardest to give a rip. I've tried, honestly, but alas, I must finally admit it - I will never like sports. So there. This doesn't mean, however, that every time the hubster wants to watch a game that I have to sit around and pout and wait for it to be over. Instead, every Saturday when the game comes on and his friends come over I happily make my way to the kitchen and prepare a tasty treat for everyone to enjoy.

This weeks treat:

Homemade Deep Dish Brownies and Cream Cheese Frosting

BROWNIES:

Ingredients:
1 1/2 cups butter, melted
3 cups white sugar
1 tablespoon vanilla extract
6 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt

Directions:
1. Preheat oven to 350 degrees. Grease a 9x13 inch pan.

2. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine flour, cocoa, baking powder, and salt. Gradually blend into egg mixture. Spread the batter evenly into the prepared pan.

3. Bake in preheated oven for 40-45 minutes or until brownies begin to pull away from the sides of the pan. Let cool before adding frosting.

FROSTING:

(NOTE: This isn't a very sweet frosting, but the brownies are super sweet so the contrast is heavenly!)

Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 - 4 cups (depending on your sweet tooth) sifted confectioners sugar
1 teaspoon vanilla

Directions:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla then gradually stir in the sugar until well blended. Store in fridge after use.

(If you want chocolate frosting toss in some of the left over cocoa from the brownies!)

Enjoy, and GO GAMECOCKS!!

Peach Cobbler Recipe

The hubster brought home a basket of peaches yesterday, and today I'll be baking some cobbler! Here's an easy recipe. It serves six...

Ingredients:

2-1/2 cups sliced fresh peaches
1-1/4 cups sugar
1/2 teaspoon ground cinnamon
1-1/2 teaspoons fresh lemon juice
1/4 cup butter
1/2 cup & 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup milk

Directions:

1. In a bowl, mix peaches, 1/4 cup sugar, cinnamon, and lemon juice. Allow to sit and go on to the next steps.
2. Preheat oven to 350 degrees F. Melt the butter in an 8x12 glass baking dish in the preheating oven and evenly coat dish. Remove from oven.
3. In a bowl, mix the flour, baking powder, and remaining sugar. Mix in milk just until dry ingredients are moist. Pour evenly into buttered dish. Scoop peach mixture over the batter.
4. bake 45 minutes in the preheated oven, until golden brown.

Enjoy with vanilla ice cream!

Creamed Chicken & Biscuits

Ingredients:

1/2 large onion, chopped
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup mild shredded cheddar cheese
6-8 frozen biscuits, thawed


1. Preheat oven to 350 and lightly grease 11 by 7 inch baking dish.

2. chop the onion and saute' it in the butter until tender.

3. Combine onion, cooked chicken, sour cream, soup and milk in medium bowl and mix well. Spoon mixture into baking dish and bake for 15 minutes. Remove from oven.

4. Sprinkle baked layer with most of cheese. Arrange biscuits on top and then add the rest of the cheese.

5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.

Ok, I know I've said this before, but this is comfort food to die for...better than chocolate even.

Easy Chicken Chili

1 tablespoon olive or vegetable oil
1 onion (chopped)
1 medium red bell pepper
1 can condensed cream of chicken soup
1 (14 oz) can chicken broth
1/2 cup milk
1 cup water
2 cups diced rotisserie-cooked chicken
2 cans great northern beans
1 (4 oz) can green chiles
1/2 teaspoon dried oregano
1/2 teaspoon cumin

1. In a saucepan heat oil over medium heat, add onion and bell pepper. Cook, stirring frequently, until tender.

2. Stir in soup, broth, milk and water. Stir until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to medium low. Cook, uncovered for 10-15 minutes, stirring occasionally, until well heated.

Serve topped with sour cream and fresh cilantro, if desired.

Makes apx. 6 servings.

Yummy ya'll! ;-)

Rachael Ray's 5 minute holiday fudge

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

A couple of recipes

We had Thanksgiving dinner at my Parents house. I recently graduated from not only bringing dessert, but a side dish as well. Go me. ;-)

I made cranberry banana bread and broccoli casserole.

The casserole...
http://allrecipes.com/Recipe/Broccoli-Casserole-2/Detail.aspx

The Bread...
http://allrecipes.com/Recipe/Banana-Cranberry-Bread/Detail.aspx

Lots of photos of my family from yesterday below...

Dinner was good tonight...

The picture doesn't do it justice. This is Yummy.

Meatballs and Creamy Rice

3/4 cup uncooked regular long-grain white rice
1 can condensed cream of celery soup
2 cups of water
1 1/2 cups ready-to-eat baby carrots, cut in half lengthwise
12 ounces (apx.) italian style meatballs, thawed if frozen
parsley, if desired

1. in large skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.

2. Add carrots; cover and cook another 3-4 minutes.

3. Stir meatballs into rice mixture. Cover; cook another 15-20 minutes or until the rice is done and the carrots are tender. Sprinkle with parsley.

Serve with hot multi-grain rolls.

Serves about 4.

(Add a splash of milk during cook time if rice becomes too stiff, and be sure to stir often to prevent it from sticking to the bottom.)

This is yummy stuff, ya'll. And easy to make!! Try it! :-)

Recipe

This is yummy. I use 2 cups of cheese, instead of just 1, and mild enchilada sauce.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings

INGREDIENTS
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterrey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Recipe by Jenn Neumann