We had such a wonderful time celebrating our son’s 22nd birthday over the weekend. It was a double blessing because Grandpa turned 70 on September 14th and two of Blake’s sisters picked him up and brought him home to celebrate there. We basically held one party here, took it next door for awhile and came back down.
A large group of us shared chicken fingers and mashed potatoes (a ten pound bag and several sticks of butter later!) and I made a cake. Brandon had been asking since he got home from Italy for the cake I finally re-found the recipe for.
Granna and Grandpa used to come over anywhere from one to several times a week for a full meal, coffee and dessert and a movie. This cake was Granna’s favorite (well, it was tied with another one) and something so good our son thought of it while away.
I’ve shared the recipe before but I’ll do so again because I still don’t know how to link to previous posts!
Chocolate Peanut Butter Wacky Cake
Servings: 18
Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons unsweetened cocoa powder
2 cups white sugar
10 tablespoons butter, melted 2 teaspoons distilled white vinegar
2 cups warm water
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup milk
1/4 cup butter, softened
Directions:
1. In a large bowl, sift together the flour, baking soda, salt, cocoa, and white sugar.
2. To the sifted ingredients, add the 10 tablespoons butter or margarine, vinegar, and warm water. Mix thoroughly, but do not beat. Pour batter into ungreased 9 x 13 inch pan.
3. Bake at 350 degrees F (175 degrees C)for 30 to 35 minutes. Remove cake from oven, but keep it in the pan.
4. Cream together peanut butter, brown sugar, milk, and 1/4 cup butter or margarine. Spread icing onto cake. Place under broiler until brown and bubbly.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 9/21/2009
We were supposed to play a bunch of games but it didn’t work out. A whole crew of the guys went camping the night before and were all very, very tired. There were also dogs at home needing to be walked, kids running along the floors and sides of the walls… smile.
All in all . . . it wasn’t as spectacular as I’d been hoping and dreaming it up to be but we were together. We were together and he was home after spending the past few birthdays far away from us!
*For any family reading this* Please let me know if I can get pictures of the birthday?
Monday, September 21, 2009
Sunday, September 13, 2009
Lunch in the midst of activities!
I made this for our lunch on Saturday. Enjoyed immensely by two families! I was BUSY from morning until after midnight with shopping, having company with babies visiting with my DIL and I and our grandtweets:) Later, I had to shower and get dressed for my husband's 25th high school reunion!
The sauce for this was blended and set to simmer while the pasta cooked and I set about getting laundry done and preparing to leave. Very nice plan on a day full of activity.
Pasta with Tomato Cream Sauce
Ingredients:
1 (28 ounce) jar tomato pasta sauce
1 cup half-and-half
2 cloves garlic, pressed
1/2 teaspoon salt
1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg
1 tablespoon dried basil
1 (8 ounce) package angel hair pasta
1/8 cup freshly grated Parmesan cheese
Directions:
1. In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Toss pasta with sauce and Parmesan cheese. Serve immediately.
ALL RIGHTS RESERVED C 2009 Allrecipes.com Printed from Allrecipes.com
9/12/2009
I added organic fresh spinach cut in thin strips and pressure cooked chicken breasts cut in bite sized pieces.
Friday, September 11, 2009
In everything give thanks . . .
Rejoice always;
Pray without ceasing;
In everything give thanks; for this is God’s will for you in Christ Jesus.
I Thessalonians 5:16-18
It has been a rough day but the Lord prevailed as He has a grand way of doing.
The world hits so hard sometimes and it can be hard to not throw our hands up in despair. Thankfully, the Word of God carries us through and gives us what we need to continue on.
My parents, sister, and two year old nephew stopped by when they were in town and I was in a bad mood. My clothes got ruined when washed in hot water (long and aggravating story) and there are so many people hurting and in need of our Savior’s touch --- I ended up in angry tears.
Jesus is truly all we need.
When we let HIM take over us, the results can be astonishing.
Today was one of those cases. I ended up cooking a big package of chicken breasts with bone in the pressure cooker (two batches) and this has been a favorite around here for some time. The chicken was served with pesto linguini and iced tea. After they left and the kitchen was cleaned, I drove to my oldest son’s house and visited for a few minutes with my DIL and grandbabies. My husband picked up our son and I met them back at our house and a friend came home with our daughter to spend the night. My DIL and grandbabies met over here (my husband and our two oldest sons went to an audio convention) and we women decided to gather here We made stacked tortillas served with organic, fresh spinach leaves and iced tea and finished the meal off with chocolate cobbler covered in cream and coffee. The Lord blessed us all with such wonderful conversation, visiting time, and watching the children play.
Chicken Breasts with Bone and Skin in Pressure Cooker I followed instructions from Vicki’s pressure cooking site. I have gone to her site for years and used her outstanding charts for pressure cooking beans, rice, chicken and more.
http://missvickie.com/
I would love to get her cookbook one day!
Back to the chicken:
I washed it, put three big pieces in my pressure cooker and added 1 cup of water. The site said a minimum of ½ cup so I went with one and it worked well.
I secured the lid and got it locked on and kept the eye on high until two red lines were visible on my pressure thing. (Gauge? Valve?) Each pressure cooker is different so please follow the instructions you got with yours to the letter. My first pressure cooker (used it for years) was monitored by the top whistling and “dancing” and it was right when it rocked steadily. Too crazy and wild meant there was too much heat and not enough dancing meant not enough. Some cookers have electronic settings to just dial.
When the right pressure was achieved, I turned the heat to low but it went down to one red line so I upped it until it quietly stayed at two red lines. Sounds so much harder than it is! Ten minutes and the eye was turned off after that and I waited until the pressure dropped and the top was safe to open.
Delicious! I used a funnel to pour the chicken broth into a glass jar and have it in the fridge for when I need it for recipes. If I don’t use it soon, I’ll freeze it.
The linguini was cooked and drained and then added to a pan where I sautéed some onion and added a few tablespoons of pesto. I topped it with freshly grated parmesan.
For dinner tonight:
We just sautéed portabella mushrooms (sliced) with onions in butter and olive oil and then added cubed chicken breasts (from the pressure cooker) and freshly chopped garlic.
We heated tortillas on the cast iron stove top grill and spread each with sour cream, seasonings, and shredded cheddar before topping them with the chicken/mushroom/onion mixture.
The kids were so cute taking care of our spinach leaves! I washed them and spun them in the salad spinner and after the kids washed and dried their hands, they broke the stems off of each and stacked them up.
At one point, Emily, our three year old grandgirl (our oldest grandchild) looked up and said:
“I need more weeds, Nandy!” Our precious darlings!
The chocolate cobbler recipe is the one I’ve shared on this blog quite a few times!
Have a wonderful weekend!
Pray without ceasing;
In everything give thanks; for this is God’s will for you in Christ Jesus.
I Thessalonians 5:16-18
It has been a rough day but the Lord prevailed as He has a grand way of doing.
The world hits so hard sometimes and it can be hard to not throw our hands up in despair. Thankfully, the Word of God carries us through and gives us what we need to continue on.
My parents, sister, and two year old nephew stopped by when they were in town and I was in a bad mood. My clothes got ruined when washed in hot water (long and aggravating story) and there are so many people hurting and in need of our Savior’s touch --- I ended up in angry tears.
Jesus is truly all we need.
When we let HIM take over us, the results can be astonishing.
Today was one of those cases. I ended up cooking a big package of chicken breasts with bone in the pressure cooker (two batches) and this has been a favorite around here for some time. The chicken was served with pesto linguini and iced tea. After they left and the kitchen was cleaned, I drove to my oldest son’s house and visited for a few minutes with my DIL and grandbabies. My husband picked up our son and I met them back at our house and a friend came home with our daughter to spend the night. My DIL and grandbabies met over here (my husband and our two oldest sons went to an audio convention) and we women decided to gather here We made stacked tortillas served with organic, fresh spinach leaves and iced tea and finished the meal off with chocolate cobbler covered in cream and coffee. The Lord blessed us all with such wonderful conversation, visiting time, and watching the children play.
Chicken Breasts with Bone and Skin in Pressure Cooker I followed instructions from Vicki’s pressure cooking site. I have gone to her site for years and used her outstanding charts for pressure cooking beans, rice, chicken and more.
http://missvickie.com/
I would love to get her cookbook one day!
Back to the chicken:
I washed it, put three big pieces in my pressure cooker and added 1 cup of water. The site said a minimum of ½ cup so I went with one and it worked well.
I secured the lid and got it locked on and kept the eye on high until two red lines were visible on my pressure thing. (Gauge? Valve?) Each pressure cooker is different so please follow the instructions you got with yours to the letter. My first pressure cooker (used it for years) was monitored by the top whistling and “dancing” and it was right when it rocked steadily. Too crazy and wild meant there was too much heat and not enough dancing meant not enough. Some cookers have electronic settings to just dial.
When the right pressure was achieved, I turned the heat to low but it went down to one red line so I upped it until it quietly stayed at two red lines. Sounds so much harder than it is! Ten minutes and the eye was turned off after that and I waited until the pressure dropped and the top was safe to open.
Delicious! I used a funnel to pour the chicken broth into a glass jar and have it in the fridge for when I need it for recipes. If I don’t use it soon, I’ll freeze it.
The linguini was cooked and drained and then added to a pan where I sautéed some onion and added a few tablespoons of pesto. I topped it with freshly grated parmesan.
For dinner tonight:
We just sautéed portabella mushrooms (sliced) with onions in butter and olive oil and then added cubed chicken breasts (from the pressure cooker) and freshly chopped garlic.
We heated tortillas on the cast iron stove top grill and spread each with sour cream, seasonings, and shredded cheddar before topping them with the chicken/mushroom/onion mixture.
The kids were so cute taking care of our spinach leaves! I washed them and spun them in the salad spinner and after the kids washed and dried their hands, they broke the stems off of each and stacked them up.
At one point, Emily, our three year old grandgirl (our oldest grandchild) looked up and said:
“I need more weeds, Nandy!” Our precious darlings!
The chocolate cobbler recipe is the one I’ve shared on this blog quite a few times!
Have a wonderful weekend!
Thursday, September 10, 2009
GREAT *quick* Dinner
Chicken A La Queen
2 c uncooked macaroni
1 5oz can chicken or 1 cup cooked and shredded chicken
1/2 c chopped onion (or 1 small or 1/2 large)
1 8oz can tomato sauce
1/3 c cooking oil
1/2 c water or chicken broth
1/2 c Grated cheese (I used sharp cheddar
Saute uncooked macaroni and onion in oil over med/med high heat. When the macaroni starts to become a little yellow, add the tomato sauce, water/broth, and salt and pepper to taste. Bring to a boil. Reduce heat, and simmer, covered, for 15 minutes. Add chicken and simmer another 5 minutes, or until the macaroni is tender. Sprinkle cheese over the top.
Garnish with bell pepper rings, if desired.
* I have NO idea how ½ cup of water would be enough. I added a lot more water/chicken broth as needed. *
I made two Dutch ovens of this (first time trying it) and between after school teens (girls had two friends over) and dinner --- the only leftovers fit in a small container for a school lunch tomorrow!
Big, big hit.
It was great to have something filling to serve these teenagers. They sat on stools in my kitchen talking about this and that and just visiting. Maybe I need to find more quick recipes to have on hand ;)
Love,
Sandy :)
2 c uncooked macaroni
1 5oz can chicken or 1 cup cooked and shredded chicken
1/2 c chopped onion (or 1 small or 1/2 large)
1 8oz can tomato sauce
1/3 c cooking oil
1/2 c water or chicken broth
1/2 c Grated cheese (I used sharp cheddar
Saute uncooked macaroni and onion in oil over med/med high heat. When the macaroni starts to become a little yellow, add the tomato sauce, water/broth, and salt and pepper to taste. Bring to a boil. Reduce heat, and simmer, covered, for 15 minutes. Add chicken and simmer another 5 minutes, or until the macaroni is tender. Sprinkle cheese over the top.
Garnish with bell pepper rings, if desired.
* I have NO idea how ½ cup of water would be enough. I added a lot more water/chicken broth as needed. *
I made two Dutch ovens of this (first time trying it) and between after school teens (girls had two friends over) and dinner --- the only leftovers fit in a small container for a school lunch tomorrow!
Big, big hit.
It was great to have something filling to serve these teenagers. They sat on stools in my kitchen talking about this and that and just visiting. Maybe I need to find more quick recipes to have on hand ;)
Love,
Sandy :)
Microwave Mug Cheesecake
My little afternoon dessert! The blog I got this from is listed below the recipe. I didn’t add chocolate chips or jelly but I did drizzle some local honey over the top!
Microwave Mug Cheesecake
2 ounces low fat cream cheese, softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)
For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.
In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins", or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.
*I also had success with 1 minute 50 seconds on high.
Serves 1.
Graham Cracker Topping
1 tablespoon crushed graham crackers
1/2 teaspoon melted unsalted butter
Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug
Cheesecake
http://www.2stews.com/
Microwave Mug Cheesecake
2 ounces low fat cream cheese, softened to room temperature
1/2 cup low fat sour cream
1/4 teaspoon vanilla
2 tablespoons sugar
2 tablespoons egg white, slightly beaten (egg whites in a carton work fine)
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch (prevents liquid from forming)
For "mix ins", add 1 tablespoon mini chocolate chips, or swirl in (not stir) 1 tablespoon jam of choice.
In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins", or swirl in jam at this time. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out. Sprinkle with graham cracker mixture and top with any topping of your choice.
*I also had success with 1 minute 50 seconds on high.
Serves 1.
Graham Cracker Topping
1 tablespoon crushed graham crackers
1/2 teaspoon melted unsalted butter
Mix graham cracker crumbs and melted butter together in a small bowl. Sprinkle on top of mug
Cheesecake
http://www.2stews.com/
Birthday Brownies
Mom’s Birthday Brownies
I don’t recall if I did or didn’t write about these already so I’m going forth. If I am repeating myself, just send me a note to get more sleep.
We went to my mom’s for her birthday at the end of August and my sister made a chicken dish (very good) and I made a so-so pasta salad to eat with it.
I also made up one box and one bag of brownie mix but I added something scrumptious to each.
For one pan, I set the mixed and ready to bake brownie mixture aside and made a bowl of cream cheese goodness to add a cheesecake like taste. I just used a Kitchen Aid mixer to get the cream cheese softened and added powdered sugar and a bit of milk --- all to taste. Sometimes I add vanilla. I poured a layer of brownie in a greased baking dish and spread this cream cheese mixture and then topped with what I had left of the brownie mixture.
The second bowl was set aside and I mixed peanut butter, powdered sugar and some milk to mix in a separate bowl. The brownie batter was already poured into the baking pan so I swirled the peanut butter mixture with a butter knife. So beautiful!
These were devoured by all the ages there (from baby to grandparents) with raving reviews. Definitely need to make again!
Love,
Sandy
I don’t recall if I did or didn’t write about these already so I’m going forth. If I am repeating myself, just send me a note to get more sleep.
We went to my mom’s for her birthday at the end of August and my sister made a chicken dish (very good) and I made a so-so pasta salad to eat with it.
I also made up one box and one bag of brownie mix but I added something scrumptious to each.
For one pan, I set the mixed and ready to bake brownie mixture aside and made a bowl of cream cheese goodness to add a cheesecake like taste. I just used a Kitchen Aid mixer to get the cream cheese softened and added powdered sugar and a bit of milk --- all to taste. Sometimes I add vanilla. I poured a layer of brownie in a greased baking dish and spread this cream cheese mixture and then topped with what I had left of the brownie mixture.
The second bowl was set aside and I mixed peanut butter, powdered sugar and some milk to mix in a separate bowl. The brownie batter was already poured into the baking pan so I swirled the peanut butter mixture with a butter knife. So beautiful!
These were devoured by all the ages there (from baby to grandparents) with raving reviews. Definitely need to make again!
Love,
Sandy
Tuesday, September 8, 2009
Lunch and After School Snack
Fettuccini & Pesto Pasta
Olive oil
Chicken breast
Portabella mushrooms
Butter
Heavy cream
Fresh garlic
Seasonings
Organic fresh spinach (cut in strips or chopped)
Fettuccini (cooked)
Pesto
Parmesan cheese
This isn’t exactly in order but I need to take care of one last load of laundry, get my little one in the shower past his bedtime routine time and check on the girls’ routines.
It was just too good and loved all over to now share and have a record of!
Cook chicken breast in a WOK drizzled with oil (I used olive oil) and butter along with portabella mushrooms (chopped or sliced).
When done, add fresh garlic (chopped) and let sizzle a bit before adding heavy cream. Stir the mixture thoroughly and add spinach and cook until bubbly. When spinach is done to your taste preference, add the cooked, drained fettuccini and toss until well coated. Add two tablespoons of pesto and mix well.
Add a generous mound of freshly shaved parmesan once on the plate (this differs from many fettuccini recipes because they usually call for stirring it in way earlier but I don’t like the mess in the pan!) and serve.
We ate a whole box of this between lunch and after school snacks!
Olive oil
Chicken breast
Portabella mushrooms
Butter
Heavy cream
Fresh garlic
Seasonings
Organic fresh spinach (cut in strips or chopped)
Fettuccini (cooked)
Pesto
Parmesan cheese
This isn’t exactly in order but I need to take care of one last load of laundry, get my little one in the shower past his bedtime routine time and check on the girls’ routines.
It was just too good and loved all over to now share and have a record of!
Cook chicken breast in a WOK drizzled with oil (I used olive oil) and butter along with portabella mushrooms (chopped or sliced).
When done, add fresh garlic (chopped) and let sizzle a bit before adding heavy cream. Stir the mixture thoroughly and add spinach and cook until bubbly. When spinach is done to your taste preference, add the cooked, drained fettuccini and toss until well coated. Add two tablespoons of pesto and mix well.
Add a generous mound of freshly shaved parmesan once on the plate (this differs from many fettuccini recipes because they usually call for stirring it in way earlier but I don’t like the mess in the pan!) and serve.
We ate a whole box of this between lunch and after school snacks!
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