SLACKER!!!!

So yeah it's been almost a year it seems since the last time I posted anything. But then again I don't think many people really care about my blog, lol. Anyway, I might make a list of all the recipes that I have posted that don't have pics and I'll make them again so I can take pics of them to post. I would like to say that I've been super busy with work or something important sounding but truth be told I haven't been on my computer much lately, I've broken the facebook addiction, and I've been going to the gym and crocheting/knitting but that's about it. From November all the way up until Christmas I was busy making homemade christmas gifts. A few of which I'll inlcude the how-to and some pics. I did the soup in a jar for my dad and my father in law. Which turned out pretty well. I also made homemade hot chocolate mix for the women in my family. But all in all I've just been a slacker. For a while I don't even think that I was really cooking. Up until this past week or so I was all about the french fries and hamburger helper. I did this past week make some vegetarian lasagna, homemade garlic bread, banana nut muffins, blueberry muffins and my latest was banana berry bread ( a hybrid of banana nut bread and blueberry muffins), fish tacos and more that I can't think of . So there will be some more posted shortly.....stay tuned :)

My First Official Cake ( I got paid for that is teehee :) )

Pasta Primavera Alfredo w/ Steamed Veggies (Pic coming soon)

Pasta Primavera Alfredo w/ Steamed Veggies

3/4 lb. spaghetti, uncooked

3 cups small broccoli florets

3 cups sliced baby carrots

1 Jar Four Cheese Alfredo

Parmesan Cheese to taste

Steam broccoli and carrots in a veggie steamer for about 10 min. I checked them periodically to be sure not to overcook. I have a rice cooker with a built in veggie steamer, you can use whatever means you have to steam the veggies though. Or you can boil them along with the pasta. Cook pasta according to box directions until al dente. Then toss together veggies, pasta and sauce. Add grated parmesan if desired.

Chicken Fajitas (Picture Coming Soon)

Chicken Fajitas

12 ounces chicken breast, boneless/skinless raw

1/4 cup lime juice

2 tablespoons sugar

2 teaspoons oregano, dried

 1/2 teaspoon cayenne pepper ground

 1 teaspoon cinnamon, ground

2 onions, yellow

2 bell peppers, green, medium

1 bell pepper, red, medium

3 tablespoons canola oil

12 small whole wheat tortillas

1 cup salsa

1 cup sour cream

Please note that this recipe requires 30 minutes of marinating time, which is not reflected in the prep time.Trim any visible fat from the chicken meat and cut it into 3/4-inch wide strips; place in a large bowl.Add the lime juice, sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes.Meanwhile, wash onions and peppers; peel onion, cut in half and slice thinly; slice bell peppers into 1/2-inch wide strips.Heat oil in a large non-stick skillet over medium-high heat.Add the chicken to the skillet and stir-fry for 5 to 6 minutes, then add the onions and peppers and cook for 3 to 4 more minutes more, until chicken is cooked through and vegetables are tender, but still juicy.Spoon the chicken mixture into a serving bowl and serve with warmed tortillas , salsa and sour cream

Glazed Carrots and Pineapple

Glazed Carrots and Pineapple

1 package peeled baby carrots

1 cup veggie broth ( I just used the juice in the can of pineapple)

3 - 4 Tbsp pineapple juice concentrate

1 Tbsp minced peeled ginger

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp cumin seeds (I omitted )

4 Scallions thinly sliced ( I also omitted)

1 Can pineapple chunks

Place carrots, pineapple chunks, veggie broth, pineapple concentrate, ginger, cumin, cinnamon and cumin seeds in a saucepan over medium-low heat, and let come to a simmer. Cook the carrots unitl tender 8 - 10 minutes. Toss the carrots/pinapple with the scallions and serve warm or room temp. I also put mine on a bed of steamed brown rice.

Mother's Day Festivities/Update

Although it has been a few months since I've posted anything on this blog or even looked at it, I've still been very much in the kitchen. Just before this post I posted a new recipe and I will also post a few after this update. I discovered that asparagus isn't as gross as I had imagined, and I've fallen in love with cake decorating. I've always loved cooking and baking but I feel I've really found my purpose in life. To bring joy to others through food. On that note, I created a edible mother's day gift for my mom and my mother in law. I made them out of sugar cookies and chocolate suckers. All in a reusable watering can vase!

Asparagus Sugar Snap Pea Stir Fry

Asparagus/Sugar Snap Pea Stir Fry

1lb. Asparagus

1 Tbsp cooking oil

2 tsp grated fresh ginger (or 1/2 tsp ground ginger)

2 cloves garlic, minced ( or 1/4 tsp garlic powder)

1 medium red onion, cut into wedges( I had to use vidalia onion b/c that's all they had at the store)

1 meduim red bell pepper cut into 1 inch pieces

2 cups fresh or frozen sugar snap peas

1 Tbsp Sesame Seeds ( I omitted)

2 Tbsp soy sauce

2 Tbsp Rice Vinegar

1 Tbsp packed brown sugar

1 Tsp sesame oil

Snap off and discard woody bases from asparagus. If desired scrape off scales. Bias-slice asparagus into 2 inch pieces, you should have about 3 cups. In a wok or large skillet heat oil over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, onion and pepper; cook and stir for 3 minutes. Add peas and sesame seeds; cook and stir for 3 min-4min. until veggies are crisp-tender. Add soy sauce, rice vinegar, brown sugar, and sesame oil to veggie mixture; toss to coat. If desired serve on a bed of rice.

Cookies With Kimmy!

I didn't start this blog until after we had made these cookies but I thought I would post pics of them. Me and Kimmy made these for valentines day.

Cookie Cutter Organization

Although I'm not completely finished, I'm going to post this anyway. It took me a while to find a way to organize my cookie cutter collection. And I know, I said the same about trying to figure out how to organize my recipes. But with certain things I guess you could say I'm a little OCD. Well in our kitchen/dining room we have a counter where you can put 2 barstools. However our kitchen table is relativley close so it would not comfortably seat both. So instead I decided to put shelves under the counter where you would normally put the stools and on the shelves I will place my organized mass of cookie cutters. I haven't purchased the shelves yet, but I do have the containers and I have labled the containers. Now it would vary from person to person how you would catagorize them, what I have done just suits me and my OCD best. I've seperated them into these catagories:

These are just written on a pre-cut business card, you can find them where the printer paper is at your local walmart. If you can't find those you can always use index cards. Now even though this makes it easier to find the cookie cutter you want, I took it a step further. I took an additional card (or two) and wrote exactly what was in the bin. Here's an example from the Animal 1 bin :

I realize now this was a bad example pic because I spelled Squirrel wrong, but hopefully you can excuse that, I worked on these early in the morning and I wasn't awake.

The containers I used are just the standard "shoe box" size. I think it's like a 6qt. container, I got them from Walmart for 94 cents each. Which is quite a deal I think. Here's what they look like stacked up, like I said, I don't have the shelves yet.

All I did was drop the cards in the front inside of the box and put the lid back on. That easy! I also have 2 other containers not shown in this pic, one being for my piping bags and decorating tips and the other for food coloring/sprinkles/flavoring.

Hopefully, this will help anyone looking to find storage for their cookie cutters!

Manicotti

*This pic is crazy, I had just taken it right after I pulled it out of the oven and plated it, you can see the steam coming off of the sides. *

Manicotti

This recipe makes around 14 manicotti noodles. Which is alot especially if its only for 2 people. But not worry; before you add sauce to them, seperate out the ones that you will not be eating in this sitting. Place on a cookie sheet lined with parchment paper and place in the freezer for about and 1 1/2. Then you can place them in a gallon sized ziploc bag and return them to the freezer. The next time you want to eat them, preheat your oven to 350 degrees, add them to your sauce and cook for about 30min, check them every 10 min. Add your mozzerella to the top right before they finish so it doesn't burn.

1 Pkg Manicotti Noodles

1 Jar Spagetti Sauce (We use "traditional", but it's your choice)

1 24oz tub Ricotta Cheese

1/4 Cup Parmesan Cheese

2 cups Mozzerella (split into 1/2 cup and 1 1/2 Cups)

1/8 tsp oregano

1/8 tsp parsley flakes

Preheat your oven to 375 degrees. Bring a pot of water to a boil and then add your noodles. Let them boil for about 7-10 min. You don't want them to be completely done, because you are going to be baking them as well. As your noodles are boiling, mix in a large bowl, the ricotta, parmesan 1/2 cup mozzerella, oregano and parsley.(I know most people add an egg in the mixture to make the cheese stay together during the baking process, but I don't care for the texture so I leave it out.)  Place in a gallon ziploc bag, twist the top so all the cheese goes into the lower corner (like a piping bag) and cut off the corner. This will make it easier to fill the manicotti. After the noodles are done, I like to rinse them in cold water to make them cooler to handle. Squeeze the cheese mixture into each noodle until full. I usually have to squeeze it into both ends of the noodle for it to fill properly. I skimp a  bit on each until they are all full and then go back through top them off. Pour a small layer of spagetti sauce into the bottom of your pan. Lay the manicotti on top and then top with the rest of your sauce. Bake in the oven for about 10-15 min, checking it every 5-6 min.  At the last 5-6 min. add the rest of your mozzerella on top and let it go until the cheese is melted. ENJOY!

Layered Pudding Dessert

Layered Pudding Dessert

1 Large Box Chocolate Pudding

1 Large Box Vanilla Pudding

6 Cups Milk (To Prepare Pudding Mixes)

1 Small Tub Cool Whip

1 Pkg Oreo Cookies

Prepare both boxes of pudding seperately according to the directions on the box. Place in the fridge to set up. Next place your oreos in a gallon ziploc container and crush them ( I used a rolling pin, you could use a hammer or whatever).  Once your pudding is set up, start layering the pudding and the oreos. It should go, 1st flavor of pudding,oreos, 2nd flavor pudding, oreos and so on until you get to the top of your bowl. Once you've made it to the top, pudding should be your last layer, place an even layer of cool whip on top. Garnish with any extra crumbled oreos and ENJOY!

Taco Pizza

Taco Pizza

1 lb - 1.5lb hamburger

1/8 cup sugar

1 pkg Taco Seasoning

1 Small Can Refried Beans

1 Jar Medium Salsa

1 Pkg Shredded Sharp Cheddar Cheese

1 Pkgs Shredded Lettuce

1 small can Black Olives

1 Tub Sour Cream

1 Tube Refrigerated Pizza Crust

Start by preheating your oven according to the directions on the crust package. Next brown your hamburger, drain the grease and add the taco seasoning/water according to the directions on the seasoning packet. Add the sugar at this time as well. I find adding sugar gives it a little something and it's really good.  Now, with any other pizza you would add your topping and then bake it all at once. But because there's a lot more to this pizza I want the crust a little thick so it's more sturdy. So I bake the crust by itself for about 5 minutes. After the five minutes pull out the crust and now we can apply our toppings.

Spread an even coat of the refried beans, it usually only takes about half of the can.

Next spread and even coating of salsa on top of the beans. Again it shouldn't take the whole jar maybe only 1/4 -1/2 of it. Next, spread your taco meat over top of the salsa. Sprinkle with a generous handful of cheddar cheese. Now put back into the oven and bake for another 8-14 minutes. Pay close attention to the crust, don't let it burn. Once everything is heated through and the crust is done pull it out of the oven. Now the next part is up to you. You can either place all the lettuce, more shredded cheese, sour cream and olives on the entire pizza or just do it slice by slice. I like to just add the toppings as I'm eating it, so that I'm able to reheat the pizza later without worrying about the lettuce getting soggy. But if you're making it for alot of people you'll probably be okay to assemble all of it because there wont be a need to reheat it. ENJOY!

Mushroom/Cheese Pizza

Mushroom Cheese Pizza

1 Tube Refrigerated Pizza Dough (You could do a homemade dough if you'd like, I used premade for time sake)

1/4 cup Olive Oil

1 pkg Fresh Mozzerella

2-3 Cups Sliced Fresh Mushrooms (your choice on what kind and how many )

1/8 Tsp Oregano

1/8 Tsp Parsley Flakes

Preheat your oven according to the instructions on pizza dough tube. Roll out your dough onto cookie sheet or pizza pan. Next slowly drizzle on a layer of olive oil and spread to coat evenly, you shouldn't have puddles of oil, just an even coating. Leave about an inch around the edges uncoated, this will be your crust. Next cut your mozzerella into thin slices and lay evenly over the pizza, they should not be overlapping. The cheese will melt and fill in any gaps. Next sprinkle on your mushrooms to your taste. And finally sprinkly the oregano and parsley flakes over the entire pizza. Bake for about 8-14 mins, depending on your oven and the amount of toppings you choose. ENJOY

Asiago Cheese Bagels

1 1/2 Cups Warm Water (110-115 degrees)
1 Tbsp Sugar
2 Tsp Salt
1 Pkg Active Dry Yeast
4 1/2 Cups Flour
2 Ounces Unsalted Butter, Metlted
Veggie Oil (to lube the pan)
10 Cups Water
2/3 Cup Baking Soda
1 Large Egg Yolk Beaten with 1 Tbsp water
2 Cups shaved asiago cheese (approx.)

Combine the water, sugar and salt in a large bowl and sprinkle the yeast on top. Allow to sit for 5 minutes. The mixture should be foamy. Add the flour and butter (at this point you can mix with a dough hook, but if you don't have a stand mixer then just use clean hands). Mix until well combined. Then knead the dough until smooth and pulls away from the side of the bowl. Next place in a bowl that has been coated in veggie oil. Place the dough in the bowl and cover with saran wrap. Place in a warm area for approx. 50-55 min or until the dough has doubled in size. Preheat the oven to 450 degrees. Spray your pan with veggie oil. Bring 10 cups of water and the baking soda to a boil. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form them into the desired shape. Place each bagel into boiling water 1 by 1 for 30 sec. each. Remove them from water using slotted spoon or spatula. Place on oil coated pan. Brush each top with egg yolk mixture. Let bake for about 5-6 minutes then sprinkle asiago cheese on top. Let bake again for another 5-7 minutes or until golden brown. Let cool for 5 min. before serving.

For Whipped Cream Cheese:
1 8oz pkg cream cheese (softened)
3 Tbsp. milk

Place both in a small mixing bowl and beat on low speed working toward high speed until the mixture is completely smooth and free of any lumps.

THE LONG AWAITED JUNGLE CUPCAKES!!!!!

I did these cupcakes for my little brothers jungle pals themed 1st birthday party. I seen the idea on bettycrocker.com and just had to try it out. They are the cutest things ever!!! I love them and had a lot of fun making them. They were a huge success.