Pudding Pops

Yes, we made pudding pops. See those pudding molds? The large tupperware ones? Do you remember those from YOUR childhood? I remember them from mine- wait- those are from my childhood! No, really- I am not kidding you. My mom was kind enough to hand them down to me. I guess she isn't making pudding pops for my dad. He would probably eat them. Too bad- they are mine now! Heehee!

Like everything at my house, the pudding pops were a project. We had to add some tasty treats to them. We added sprinkles, crushed oreo, crushed peanuts and marshmallows. The girls loved the crushing process! But their favorite step was adding the goodies. Imagine that! Adding a little to the pudding pop- sneak a little in the mouth- like I can't see them. Best of all, they were yummy after they were frozen.

Pioneer Woman

Please check out this website.

http://thepioneerwoman.com/

I cooked a great lasagna recipe I found on her site. It was great. No, really. I have made lasagna but this one is traditional and delicious.

I am seriously addicted to blogs. I love the cooking blogs because they give me inspiration for my meals. I need inspiration to cook. I don't love to cook but I love to master something that I set my mind to. It is a challenge for me to make interesting and healthy meals. The better I get at cooking, the more I enjoy it because I am winning!

Baking is pure joy. I love to watch the beauty of a homemade cupcake unfold before my eyes. It is a blessing that my husband doesn't really care for sweets. If he did, we would be as wide as we are tall- like a roly poly! Heehee.

Yes, I Take Pictures of Cookies!

It is Betsy's birthday tomorrow. She will turn 3 years old. I can't believe that I really don't have a baby anymore. So sad yet so wonderful! I don't miss diapers or late night feedings. I love that she can express whatever is on her mind and she does. I love that she has many crazy facial expressions- just like her mother. I love that she requests that I sing Broadway musical songs when I put her to bed- (Tomorrow from Annie is her favorite.)

I don't want to bore you so I will get on with the beginning of my baking extravaganza. I made these sugar cookies for Betsy's birthday celebration at school today. One of the 2 year olds in her class finished his so quickly that I never saw him actually eat it. I guess that was a sign that he liked it- or maybe he does that with his food- inhales it. One classmate said "Hey, these cookies are good!" I enjoyed baking and decorating them. I act like I am doing it all for Betsy but I am fully aware that I am baking for me! It is creative and fun!

Chicken, Chorizo and Tortilla Soup

I got this recipe off the Rachel Ray website. It got a lot of good reviews so I thought I would give it a try. Our family gave it a big thumbs up- even the little ones! Who knew!?

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
Prep Time: 15 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

I made some modifications. I used regular potatoes because I didn't have red potatoes. I didn't add the cheese and put it under the broiler. I don't think it needed it and we don't need more cheese in our diet.

Perfect Roast Chicken

I am roasting a chicken for dinner tonight. When it is cold outside, I take the opportunity to warm the house by roasting all kinds of food in the oven. Most of the year, I don't roast for long periods of time because then we have to turn the air conditioning down- and it costs money! I know that you feel bad for us down here in the Sunshine State!

I love Ina Garten. Her recipes are simple and delicious. I adapted this recipe for what I have available and it still turns out delicious. Publix didn't have fennel- so we won't have fennel tonight. I have fresh rosemary so I am adding that to it. I love rosemary.

Ina Garten's Perfect Roast Chicken

INGREDIENTS
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil


METHOD
1. Preheat the oven to 425 degrees F.

2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminium foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

What are you eating for dinner tonight? Anything that you would like to share?

Creating with Candy

Buckeyes
Chocolate Dipped Pretzels

I have been cooking like crazy. No, really, I have. If you know me, then you know that I work like mad in streaks then move on to the next project. Since I know this about myself, I have learned to get what I need to get accomplished all at once when I am in the mood. If I don't, it fizzles and the project ends up incomplete.

This week, I made chocolate delights to give as gifts. I made the following: chocolate truffles ( the girls helped me roll the truffles in chocolate sprinkles or cocoa powder), buckeyes, coconut bon-bons and chocolate dipped pretzels. Sounds delicious and it is! I will post pictures after I wrap the candies in their packages for the special deliveries.

If you would like any of the recipes, you will have to leave me a comment. (haha- making you work!)