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Friday, March 19, 2010

The BEST PB cookies...ever!

Omgoodness...let me tell you what I found! The best peanut butter chocolate cookies ever!!! They were super quick and easy and they turned out perfect...if I do say so myself. The kids ate them up and so did a few others. I found this recipe on http://smittenkitchen.com/2007/12/peanut-butter-cookies/ Here is how mine turned out...I did not have any PB chips, but I think next time I am going to try these without the chocolate...I hear some of you gasping, but I like plain PB cookies:) The chocolate chips were from King Arthur's Flour...remember my favorite baking shop? Boy were they shiny in my cookie dough! Enjoy!
My cookie dough, which tasted super!

My little cookie dough ball...covered in sugar!

Fresh out of the oven...I baked mine for 8mins

Cooled and ready to devour!

Thursday, March 18, 2010

Megan Chicken Pasta

Finally...here it is...I made the chicken pasta dish Megan recomended and it was delicious! Thanks Megan!!!

Donuts

So my kids LOVE donuts...duh, what child doesn't? (There might be some out there) So, when I saw this new pan to bake donuts at home, I HAD to purchase. Let me just tell you that King Arthur's Flour is baker's haven in Vermont...a majestic store for the baker in all of us. I found them online and had to order their chocolate chips and this donut pan. Visit them online if you LOVE to bake...they have great recipes and cool ingredients...anyways, back to my donut story. Made these yesterday for St. Patricks day since my green pancakes were NOT a hit at home. My kids all thought they were disgusting looking! Anyways, I digress...here is in pictures my time with my new favorite donut pan. It is a must buy, they were delicious! Making the chocolate recipe next and pink of course for the pinkalicious party to come!
My little helpers in their green!Fill them up too much and you just get muffins.No holes in the first one, but still yummy!Proper way of filling up the pan. They look like donuts.Add some glaze, and voila! Enjoy!

Wednesday, March 17, 2010

My new favorite pasta sauce!

I have to give a shout out to the Giada line at Target. My sister ranted and raved about the Giada Tomato Basil sauce for the last month and was sad how they hadn't restocked it at Target. So when they did, I had to puchase a jar at 2.99 (I usually only pay a dollar when Vons has a 10/10 sale, but I splurged the 2 dollars for this magical experience!) And boy was my sister right! I have to say this is one yummy sauce! It was like I was eating out at an Italian restaurant! The family gave great reviews! If you have a chance, pick one up and doll up your favorite pasta dish! Enjoy!

Friday, March 5, 2010

Quick and Easy Dinner Tonight!

Last night was a quick and easy (and super cheap) dinner. I like those nights where the dinner is actually VERY simple, but everyone likes it and it's their favorite meal. It's those nights that you feel like super mom. So I am going to share what has become a staple around here thanks to my mother-in-law Sandy Jones. I LOVE when Sandy Jones comes to stay with us for a few days. Not only can she take care of ALL my children, and clean the house, but she has the best recipes up her sleeve. Again, nothing fancy, but quick and easy and everyone's favorite meal! (she is turning 70 this next month too...amazing!) This dinner we will call Sandy Jones Pasta...she is the one who taught me this trick so I will give her credit. (Some or all of you have done this before, it will be no surprise, but I always enjoy making this-I feel like a real mom when I do this).

Sandy Jones Pasta
1 jar Prego sauce from Costco (any will do, I used 2 small jars of prego last night that I got for 1.99)
1lb ground beef (or more if you like it meaty-I used my FREE 1pounder I got from Vons a while back)
1 box or pkg of pasta (any will do. I used the Eat Right Wheat Rotini 10/for 10.00 from Vons)
OPTION: For those less picky children, saute some onion and add to your ground beef)

In a sauce pan brown your ground beef. Drain fat, put back into skillet; add sauce and warm.
Boil pasta of choice and combine in a pot.

Voila! Dinner is ready...This meal cost me $5.00. I fed my whole family (6) and my mother with leftovers. My daughter had two bowls and my husband did as well.

Enjoy!


The dinner was also kinda healthy...imagine that? Some wheat and fiber...mmm!

Thursday, March 4, 2010

Chocolate Chip Cookies

Over at Juicy Bits (one of my new favorite blogs) she recently had a cookies and milk party (how stinkin' cute?). I am a BIG cookie fan, my favorite being chocolate chip. This picture of her chocolate chip cookies made me hungry for one cookie (or more) right now! And I can't wait to make them!!! Anyways, I thought I would share the recipe I found as well as her picture (she is REALLY talented) from her party. Make sure to check out her blog for some super cute ideas!












The New York Times Chocolate Chip Cookies

Published: July 9, 2008Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Vons Today

Just thought I would share some great deals at Vons today. I am going to pick up these items today in the afternoon during their SAVE BIG ON CHEESE promotion. Who doesn't love cheese? You have to buy two or more of these products to get the deal...
  • Presious String Cheese...$1.99 (12-pack)
  • Kraft Singles...$1.49
  • Kraft Cream Cheese...$1.49
  • Sargento Shredded Cheese...$1.49
  • Sargento Natural Slices...$1.49
Other deals:
  • Strawberries are 2 for $3.00
  • Red Roma tomatoes are .88 a pound
  • 8lb Naval Orange Bag is $3.99

Funny Story

On my quest to make Megan's Chicken Pasta dish, I had a little interruption. A HICCUP, if you must. That evening, with most of the ingredients on hand, I cut up my chicken (remember I was cooking chicken in my pan-not the BBQ because it was raining) put it in the skillet, boiled my pasta, and went to the computer to open up "the recipe". Mind you Megan had given me this recipe about 6 months ago and I swore I was going to try it. After she asked me a couple of times how the recipe turned out, I felt bad saying I hadn't gotten to it. So I had to email her a second time for the recipe when I actually decided to try it. I posted it on the blg and FB so Megan knew I was going to make it for sure this time! Well, as luck would have it, my internet went down. I couldn't for the life of me get it back up and running...all night and into the next day actually. But I had to make something! Kids were waiting with anticipation hoping they would just get to eat pasta with butter and parmesan cheese. What to do...I just gave up, served the pasta with butter and cheese and a side of chicken. Here is how my chicken turned out and the next day I made a great chicken salad with the leftovers. Since I didn't have the recipe infront of me and I didn't pick up a Basque Marinade, my chicken actually became a quick "go-to" recipe which I will do again. You can serve this over rice, pasta and marinara sauce, make a chicken salad, make chicken tacos, you name it! So here is what I did with my chicken...it's called Don't Blink Chicken! Enjoy!

Don't Blink Chicken

Ingredients:
4 boneless, skinless, breasts of chicken
2 Tblsp Mrs. Dash
2 tsp Salt
2 tsp Pepper
Italian Dressing
Olive Oil

Directions:
Marinade chicken in the morning with a bottle of Italian Dressing (any kind, I actually used the Target brand this last time and it was great! $1.52) Let sit in the fridge until you are ready to use it. The longer the better.
Cut chicken breasts into bite-size pieces
In a large skillet put some Olive Oil (two times around pan in the words of Rachel Ray)
Put chicken pieces in skillet
Add salt, pepper, and Mrs. Dash and cook (for about 10mins)
Voila...tasty chicken to add just about anywhere!

Tuesday, March 2, 2010

Pink...Pink...Pink!

Oh my goodness...I am planning a Pinkalicious party for my two girls's birthday party. All I see everywhere I go is PINK! Pink fabric, pink candy, pink bags, pink frames, pink everything! Trying to persuade my husband to let me paint the garage pink, but I don't think this is going to happen! At Celebrations at Home, a pink baby shower was featured today and oh the ideas rolling in my head...more PINK ones that is! Check it out! I mean how cute are the cookies and milk? Check out all the details at Pink Baby Shower

Dinner tonight...by Megan Milinovich

Thanks to Megan...my dear friend...for passing along this recipe. She emailed me a long time ago, but I am just now getting to it:) I have defrosted some chicken and wanted to try her recipe...so voila! I am passing it on to you...will be making it tonight. So I will post some pics later:)

Chicken Pasta

Ingredients:

1 1/2-2 lbs of chicken breast marinated in Basque seasoning (marinade you can get at the market) then grilled. cut into bite size pieces. (since it's raining, I am marinading the chicken and plan on cutting it first and saute them in my frying pan:))
2 or more fresh chopped tomatoes (optional)
6 oz feta cheese
Salt and pepper
1 1/2 lbs cooked pasta drained put back in pot add the above

Toss in this dressing:
2 cloves of garlic
Handfull of chopped cilantro
1/4 cup of wine vinager
1/2 cup of canola oil-(going to use Olive oil here)
1 t of salt
1/4 t of red pepper flakes
1 t of paprika
1 T of lime juice
1 1/2 t of Dijon mustard
Wisk together or use a food processor. Pour over the pasta mixture toss and enjoy!