Day 5 - Eggplant Parmigiana

     I have to tell you that the crust on the Apple Cream Pie turned out really well.  Ok, it was thicker than I would have liked it to be, but it was flaky and buttery.  Next time I'll have to roll it thinner.  The recipe called for 1 3/4 cups shortening, but I only had maybe 1 1/2, so I just substituted 3 more tablespoons of butter and I couldn't tell the difference.  The pie was so good and the kids really loved it.  It brought me back to when we'd have family get togethers and my aunt would make it. (sigh)
     Now do you ever wake up in the morning feeling like your body REALLY needs some fruits  and vegetables?  Today was one of those mornings.  I just knew I couldn't bake any cookies, cakes, or breads because I'm already on carb overload.  This could be a very long year, but in a good way.  So, it was vegetable soup for lunch and baked Eggplant Parmigiana for dinner WITHOUT any garlic bread (which is something we'll usually have). 
     This one comes from deep inside the recesses of my brain.  I actually use the same recipe from a Chicken Parmigiana that my father's sister, Carol, gave to my mother.  I'll be making that, too sometime during the year.  Don't worry, it's still early yet.  We have PLENTY of time.  Just wait, I decided today that no blog on baking should be complete without that all important fruit cake at Christmas time.  I'm telling you all now so that you forget and will be pleasantly surprised when I bake it.  I have to say, I don't know how much of that thing I'd eat though.  Have you ever tried to pick one of those things up?!  They're heavy and being that heavy probably doesn't do well in your stomach!
     Eggplant Parmigiana
     This fed our family of four tonight and I had minimal leftovers for hubby for tomorrow's lunch.  He said that tonight's meal was, "of restaurant quality".  My son liked it, too; our daughter, not so much.  She's not an eggplant eater, but loves the Chicken Parm.
     1 medium size Eggplant
     1 Egg (beaten)
     1 cup of Italian Bread Crumbs
     1 cup of shredded or grated Parmesan Cheese
     1/4 Olive Oil
     3 cups Spaghetti Sauce
     1 1/2 cups shredded Mozzarella Cheese
 
     Peel Eggplant and slice into 1/4 inch rounds.  Some cookbooks say to drain the eggplant for 30 minutes on paper towels.  I never have and it's never been a problem.  I just don't have the patience and want to complete my dinner.  Combine bread crumbs and Parmesan cheese on plate.  Dip eggplant slices into beaten egg and then into crumb/parm. mixture.  If I find I'm running out of the mixture, I'll just add more of both in a 1:1 ratio.  Heat oil in skillet on med. high.  Place eggplant in skillet and cook on both sides til golden brown.

 Pour 1 1/2 cups spaghetti sauce into 8x8" baking dish.  Layer eggplant in dish and cover with remaining sauce.  Sprinkle Mozzarella cheese on top.

 Bake at 375 for 25 minutes until bubbly.
     I suppose I should have been writing the steps down as I went tonight, but I have done it so often that it's just really second nature.  Blogging it now though after the fact is another story and I'm really hoping I didn't miss anything, but I really don't think I did.  Questions, just ask and I'll give you an answer.

It was yummy.  I love those nights when dinner tastes really good!

     So on Sunday, my couponing cohort, Cady (Oohh, all that alliteration!  My high school English teachers would be so proud.) and I went to our local grocery store on a mission.  We have recently joined a couponing website here in AZ and I highly recommend it.  It is http://www.couponsense.com/.  It is national, so I would encourage all of you to check it out.  This is probably one of the best and easiest ways to save money.  I could blog all night about this, but I want to set up a separate page so you can all just go to "Couponing" and of course, I'm technically challenged with it.  Will work on it more tomorrow because it is so very important.  So, Cady and I went to Fry's and each saved quite a bit of money on our bills.  I had a savings of $60.92 (48%), and Cady saved $80!  It can be pretty exciting standing there at the checkout watching the total decrease as they use the store club card and then the coupons.  It's an even better feeling when you get home and tell your husband how much you saved.  There are ways to do it and you need to be informed.  I rarely pay full price for anything now.  It's all about being prepared, knowing the meals we'll be eating for the week, knowing what is on sale where (couponsense is a great help with this and tells you which coupons you'll need), and combining the coupons from the Sunday papers, internet and magazines with the sales. 

     I purchased two packages of Kraft American Singles for $.25 each the other day!  The store was honoring Competitor's coupons and I had one from Target for $.50 off of two.  Each pack was on sale at Fry's for $1.49 and I had two manufacturer's coupon for $.75 off one which they raised to $1.00.  So, $1.49 x 2= $2.98 -  $2.50 (comp. coupon + manufac

     It is so much easier buying things when they're on sale than running out to the store every day trying to figure out what we're going to have for dinner.  This way, I have a lot more food on hand and can just make dinner with what is available in the house and I'm not having to pay full price for a last minute dinner.  Believe me, there will be plenty more discussion on this as well.  It has now become another passion and as my husband says, that is my job.  I may be grocery shopping and spending the money, but I'm doing it in a much smarter way and it is very rewarding.  You can do it, too!

   Ok, I still have to add pictures of the pie to yesterday's blog.  I had done it, but then they "magically" disappeared. Grrrrrrr...darn laptop.  So until tomorrow...Happy baking!  I still have to get this super glue off these two fingers and my thumb....

Day 4 - Apple Cream Pie

     Funny, it's only day 4 and I'm feeling that I've been baking and blogging for months (haha)!  I realized this morning that I omitted a very important part of my post last night - taste.  How can a person be blogging about what they're cooking, baking, or even frying if they aren't going to add how it tastes?  The Pepperoni bread was good, but it wasn't one of those times that it was "to die for" because I have made those.  My son loved it, but I may have thought that because I wasn't feeling all that well yesterday and had very little appetite, too.  I was disappointed that the dough was so bread-like, especially towards one side of the loaf.  The Pepperoni and cheese wasn't evenly distributed.  It was certainly edible, but I am my own worst critic as I'm sure you'll discover.  I'm not going to pretend that I'm the world's greatest baker and I deserve to have my own show on the Food Network because I definitely am not, far from it.  I enjoy being in the kitchen and feeding my family and one of my goals for this is to improve my baking.

     An aside, my scale says I lost two pounds. I haven't exercised, but I'm thinking "thin", so maybe I'm wishing the weight away.  Ok, more honestly, it's probably that I've lost that wonderful monthly water retention.

     Ok, I typed the beginning of this blog this morning at 8:44 a.m., and it is now 11:06 p.m.  Life happened - breakfast had to be made, piles of laundry needed to be done, a daughter went back to college, groceries needed to be gotten, and a son requested assistance with homework and a science project which ended up regressing because of the parental input.  I'm aggravated.  There just wasn't enough time in the day today.  I know sometimes that happens and usually I can deal with it, but maybe it's because I now have superglue on 6 of my ten fingers, that I can't upload pictures to this particular computer because I can't figure out how, that it took me 4 hours to make a pie crust (really wasn't difficult I just had so many interruptions), or that the pie is in the oven and will be done at the stroke of midnight.  I didn't even make dinner!  It was a fend-for-yourself-eat-leftovers night.

     I made my first pie crust from scratch.  We'll see how it turns out.  As I said, it really wasn't difficult and if you are uninterrupted, should not take very long maybe an hour and a half including chill time.  I used the recipe from one of my Julia Child cookbooks thinking that her's would be one of the best.  My only concern, well, two actually was that I trimmed the edges right at the top of the pie plate and that I didn't roll it thin enough.  When I pre-baked it there was shrinkage and some of the crust is below the plate edge, and I just think the thing is too darn thick.  We'll see.

     This Apple Cream Pie recipe hails from my mother's sister, Jeanne.  She is a wonderful cook, too, just like her mother.  My mother, not so much.  She inherited the creative genes, not the culinary ones.  She wasn't bad, just...ok.  I've mostly made this pie for Thanksgiving, but it's been quite a few years.  It felt weird to not make it for a special occasion.  I'm glad I did though.  It smells delicious!

     Apple Cream Pie

     One Pie Crust (HAHA, I just noticed that I didn't read the directions and that the pie crust is supposed to be UNBAKED.  I'm thinking that it may be better that I did because it was especially thick.)

 

    

      5 or 6 Medium Apples (I used Macintosh, just because we prefer those.)

     1 tbsp. Lemon Juice
     1 cup firmly packed Brown Sugar
     1/4 cup Flour
     1/2 tsp. Cinnamon
     1/8 tsp. Salt
     1 cup Cream

     Pare and quarter apples.  Place in unbaked pie shell.  Sprinkle lemon juice over apples.  Combine dry ingredients.    Sprinkle 3/4 dry ingredients over apples.  Pour cream over apples.  Sprinkle with remaining dry ingredients (sugar mixture).

     Bake at 400 for 10 minutes, then at 350 for 45-60 minutes until apples are tender.
     (Add 1/4 tsp. cinnamon when mixing pie dough) - which I neglected to do.  I've used pre-packaged pie crusts in the past and it tasted just fine without cinnamon in the crust.

     So, it's coming out of the oven in 1 minute!  I will take a picture which along with the other ones I've taken will be posted tomorrow.  I will taste it in the morning  - BREAKFAST with a nice cup of coffee, and let you know how the crust came out.  It is best served chilled anyway, not like a warm apple pie.  Time for bed.  I also need to discuss tomorrow my shopping trip and how I saved 48% at checkout!  I still need to get this glue off my fingers...

     You're probably already in bed, but Happy Baking!

Day 3 - Pepperoni Bread

     Since I've been telling people that I've decided to bake something everyday for 365 days and write a blog about it, I've received various comments.  Some have been related to weight: "How much weight do you think you'll gain?".  As I wrote on Day 1, that was one of my initial thoughts, too.  My thirteen year old son's response was, "Are we going to get fat?!".  This came from a child whose Phys. Ed. teacher suggested the best way to ever punish him would be to make him sit still for 10 minutes straight.  It's not happening.  And hey, just because I make the food doesn't mean we have to eat it!  We could just "taste" it as Winnie the Pooh says about honey.  Ok, I know that's not realistic.  I know that I need to refrain from overindulgence which of course, is easier said than done.
     Segue into my stepping on the scale this morning.  Though I won't tell you the exact number (because it's a known fact women don't like to discuss their weight), I will tell you that it is more than the 98 lbs. I weighed in high school and less than the 151 lbs. I weighed while carrying each of our children.  I have decided that I will keep track of weight gain and or loss and provide weekly updates. As of now, I have no current exercise regimen, but know it could prove to be extremely important and alas (sigh), for overall health reasons I should be doing it anyway.  This will be a challenge in itself and may need to be a separate blog.  I suppose Baking 365 is better than a Frying 365.  Any takers for that blog?
     Pepperoni Bread
     Tonight it's Pepperoni Bread for dinner!  Both the kids and my husband love this and it is so easy.  We eat it at least twice a month and I always make it to take to parties because everyone loves it and it's a great finger food, especially for those Superbowl parties.  This is my own and I've made a few changes to it over the years and have tried it different ways.  Today I made my own dough (a first!) since I'm doing a blog about Baking, I figured I should probably be as true to it as possible and I was thrilled that the Fleischmann's Pizza Dough yeast didn't require a rising time.  I have used Pillsbury French Bread loaves, but wasn't nuts about the taste.  I've gotten good results with packaged bread dough or pizza dough I've gotten from grocery stores, but the only place I can find it around us is at Trader Joe's.  However, they sell one with herbs in it that's really good!  The best results are with pizza dough from restaurants.  If you have a favorite pie place ask them if they sell it to you.  Usually they'll be happy to.  There's a great pizza place that we fell in love with up near my daughter's college and I asked them if they sold their dough.  They charged me $5 per bag which I thought was worth it because it saved me the trouble of making it and I LOVED the taste.  I have this habit which drives my kids nuts when we go out for pizza.  When I get down to the crust, I tear it open, stick my nose in it and take a deep whiff.  Aaaaahhhhhhhh, it's so awesome!  Many times I've heard from the kids as they're rolling they're eyes, "Here she goes again.".  It's a ritual, what can I say?  So if you find a place you like, ask to bring some home.  We also like to have a cruet of Good Seasons Italian Dressing for a sauce to dip it in.  It's so yummy!
     Preheat Oven to 375.
     Ingredients:
     2 Pkgs. Fleischmann's Pizza Crust Yeast
     8 oz. Pepperoni
     8 oz. Provolone Cheese
     3 Tbs. Butter (melted)
     1 Tsp. each of Basil and Oregano
     2 Tbsp. Shredded Parmesan

     Mix pizza dough according to directions.

     I had mixed only one package, but realized it wasn't enough to feed a family of 5, so used a 2nd one.  And, doesn't it figure you make dinner and then the teenagers tell you they already had plans.  That's alright, it's Saturday night.
     Place dough on well floured surface and use rolling pin to form rectangle.  Sometimes this part isn't so easy for me, it's never really a complete rectangle as you can tell from the picture, but the good thing is, it doesn't have to be.  Make sure dough is not rolled too thin because it will tear apart as you roll it up.  While rolling out the dough, I'll put the butter in the oven to melt it.  Just remember that it's in there or you'll burn it (as I did tonight).

     Starting at short end of rectangle, place row of pepperoni on end.  Cover with cheese slices.  I split the Provolone in 1/2 because it's easier when rolling.  Take edge of dough and roll tightly over pepperoni and cheese until covered.  Continue process until end.  I can usually get four to five rows of meat and cheese before I finish depending on the rectangle size.

 

Use rimmed cookie sheet and spread light coat of butter on bottom.  Place bread roll in pan seam side down otherwise it will split open (ok, it still does sometimes anyway, but it helps).  Baste loaf with remaining butter.  Sprinkle with Basil, Oregano, and Parmesan cheese.  Bake for 25-30 minutes until golden brown.

 

    Enjoy and happy baking!

Day 2 - Cream Cheese Cookies

     I created a masterpiece this morning.  Well, at least to my son that is; his almost daily Fluffernutter sandwich. I had spread peanut butter on one slice and finished spreading the marshmallow fluff on the other when I went to put the two together.  I don't know how it happened.  It was in slow motion; when you know something is going to happen and you know what the outcome is going to be, but there is absolutely nothing you can do to stop it.  Like sitting on the opposite side of the room watching your toddler walk over to a table with no paper on it carrying a crayon in their hand.  I had the piece of bread with the fluff in my hands and started to lay it on top when, I have no idea what happened at this point, the slice bumped the other one funny and did a complete 180, face DOWN onto the counter.  I knew this wasn't going to be pretty and at 6:15 in the morning while making lunches, I had no desire to deal with it. So, I stood and stared at the bread for about 20 seconds attempting to both wake up and muster the courage to clean the mess.  It was stuck to the counter like glue, and there was some good fluff sitting there on the counter that I wasn't about to salvage. I slathered another piece of bread and completed the cleanup.
     After delivering children, lunches and all to separate schools and purchasing a LARGE coffee, I decided to make Cream Cheese Cookies.  This recipe I'm blogging was on a recipe card of my mother's, handed down from my grandmother.  She always used to make these when I was little.  She was a phenomenal cook and baker.  I think that is where my love for food and cooking was born, right in Grandma's kitchen.
     Cream Cheese Cookies - courtesy of Blanche Preston
     3 oz. Cream Cheese     1/2 cup shortening or butter
     1/2 cup sugar               1 egg yolk
     1 cup sifted flour          1/4 tsp. salt
     1/2 tsp.vanilla

     Cream together cream cheese and shortening or butter.

     Add sugar, egg yolk, flour, salt, and vanilla.

     Drop by small teaspoons on cookie sheet.

     Bake at 350 for 15 minutes.

     They freeze nicely for Christmas and can be decorated with red and/or green sugar. (haha nothing like having you think about Christmas when it's still some 330 days away (I looked it up)).
     As you can see, this recipe made about 38 cookies, so you will need to double or even triple the recipe for more.  The smaller cookie sheet was in for exactly 15 minutes and the larger sheet needed an extra 5 minutes.  We are at a 2000 ft. elevation here and I find I usually have to leave items in the oven a few minutes longer than called for.
     The verdict:  just as good as Grandma used to make.
     Happy baking!

Day 1 - Beginning with Banana Bread

     My name is Lynne. I am extremely fortunate and grateful to have been married to my high school sweetheart for 20+ years and to be a stay-at-home mom to our three beautiful children: two girls, ages 18, and 17, and a boy, 13.  Since I returned to being a full-time mom in May of 2010 after working 40+ hours a week, I have immersed myself in cooking shows, cookbooks, magazines, recipes and cooking websites on the internet along with bedtime reading of some fiction and non-fiction along the way.  My family has been very supportive. They reap the benefits of a new recipe that is delicious, and are polite and thankful for the effort even when meals I've made haven't turned out so great.  I enjoy it immensely!
     So, this is something I've always wanted to do.  Write, that is.  So, I thought doing a blog would be a good way to begin.  I don't even know if anyone will ever end up reading this other than  immediate family and maybe close personal friends.  I do have a tendency to become very "wordy" when I write, but I'll do my best to stick to the point and not go overboard unless it's about something I really need to explain in depth.  Who knows what that would be though; maybe insight to teenage angst. ;-)
     There were two final events leading up to my beginning this blog today.  Yesterday I discovered in my pantry that I have 3, yes (3) 5lb. bags of flour that will expire on February19.  I've read both that flour does and does not expire, but an expiration date on anything is certainly motivation to make sure I use it.  They are leftovers from making Gingerbread Houses for Christmas.  Sometimes I have a tendency to think big and go overboard, and while the houses were beautiful and somewhat large, I still had plenty of ingredients left over.  Then this morning, I was faced with two overly ripe bananas sitting on the counter and began looking through my cookbook for the Banana Bread recipe. It was then I decided that I'd do a blog about baking something every day for one year.  Yes, 365 days of straight baking.  I know it's a big undertaking and my immediate thought was that the whole family would gain some weight, especially my husband and myself because the metabolism just isn't what it used to be.  The immediate idea of things to be "baked" that came to mind were of course, cookies, pies, cakes, and breads.  Without a doubt I will tackle those, but there are so many other things I am discovering I could do as well!  I am very excited to see what this year brings and happy that you will be joining me!  I'd also like to be able to post some other recipes that I have that are passed down through the family and ones that my children just couldn't live without.
     I want to have fun with this and for you to enjoy and learn something as well.  I've also recently started "couponing".  I have used coupons in the past, but not to the extent where it really saves us some money.  I'm about three weeks into it and am quickly learning ways to get the most for your dollar (or for FREE!) at the grocery store or drugstore.  So, I will be posting different things about the coupons, and specials or freebies I may hear about on the web.  If I help one person then I'll be happy.  I would love to hear any comments or questions you may have and will do my best to respond as quickly as possible.
     Remember, I've never done anything like this before, so it's a go-as-I-learn (haha, see what'd I tell you!), LEARN-AS-I-GO, so there are bound to be mistakes along the way.  Mistake on day one, I neglected to take pictures of the Banana Bread baking process, so the only proof that I have is the picture of the end product, and I cannot add that tonight.  It will have to be tomorrow.  Everyone makes mistakes, but hopefully we'll all have a good laugh because of them.  And I have so many questions about how to write this, what to write and what I can and cannot add to my blog.  Hopefully, I won't be finding these things out the hard way. Any input would be gladly accepted, especially from those of you who have "been there, done that".
     So, here we go...
     Banana Bread
    Since I don't know if I can post the recipe verbatim, I will just tell you that the recipe came from a tried and true cookbook I received as a wedding present over 20 years ago, the Better Homes and Gardens Cookbook.  This particular version of the recipe however is from a newer edition.  I will be contacting different authors, websites and publishers to verify if I can publish the recipes and what restrictions there may be.  Also, as I said before, I unfortunately cannot post the picture from this computer, so I will put it up tomorrow.  However, I can tell you that the banana bread was yummy!  It was a little dryer than usual because I left it in a few minutes longer (probably 5 minutes) than I should have fearing it wouldn't be completely done.  The bottom third of the bread was darker and the sides were brown, but the top of the bread was moist and delicious which I always think is the best part anyway!

Heath Bar Cake

From My Kitchen Cafe, of course! I often find myself on her food blog, just drooling! This cake is easy, delicious and very rich! We topped it with fresh whipped cream, yum!

Heath Bar Cake

1 cup packed brown sugar

1/2 cup sugar

2 cups flour

1 stick butter, softened

1 cup buttermilk

1 egg

1 t vanilla

1 t baking soda

1/2 t salt

5-6 chocolate covered toffee bars (like Heath), chopped

Preheat oven to 350. Lightly grease a 9x13 inch pan.

In a large bowl, combine the sugars, flour and butter with a pastry cutter or fork until crumbly. Remove 1/2 a cup and set aside. Add buttermilk, egg, vanilla, baking soda and salt to the remaining crumb mixture and mix well.

Pour the batter into the prepared pan, spreading till it is even. Sprinkle the top with the 1/2 cup reserved crumbs and the chopped Heath bars. Bake for 25-30 minutes, until the center is no longer gooey but a toothpick still comes out with moist crumbs. The cake may fall slightly in the middle, but this is OK!

Serves 8-10

Bean Dip

This bean dip has been a staple in our house since I was in high school. It is quick, easy and oh so good! My kids love this as a snack and can devour the whole thing in a matter of minutes. This is also a really good way to dress up plain old refried beans as a side dish.

Bean Dip

1 (16 oz) can refried beans

1/2 cup of your favorite salsa

1/2 cup shredded cheddar cheese

1/4 cup sour cream

Mix together the beans, salsa and cheese in a sauce pan and heat until the cheese is melted, stirring to keep from burning or sticking to the bottom of the pan. When the cheese is melted, remove from heat and stir in sour cream. Serve warm with chips or as a side dish.

Warm and Nutty Cinnamon Quinoa

I am LOVING quinoa right now. It is so good for you and I just love the flavor and texture. It is so versatile and can be used for breakfast, lunch, or dinner. I found this recipe on a website called 101 Cookbooks. This is such a wonderful, healthy breakfast I couldn't help but share it! I may have just found my new favorite breakfast!

Warm and Nutty Cinnamon Quinoa

(4 servings)

1 cup milk

1 cup water

1 cup quinoa*

2 cups berries (I used a frozen triple berry mix, thawed)

1/2 t cinnamon

1/3 cup pecans, toasted (you can use whatever nuts you like)**

honey or agave, to taste

In a medium pan mix together milk, water and quinoa. Bring to a boil over high heat. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Add the berries and cinnamon and fold to combine. Top with nuts and honey.

*Some quinoa needs to be rinsed before using otherwise you get a bitter taste. I use Bob's Red Mill and have never had this happen but I know other brands can be bitter if not rinsed before using.

** To toast nuts place them in a single layer on a cookie sheet and cook in a 350 oven for 5-7 minutes.

Fruit Pizza

This is one dessert that I have been making for a long time. It is easy, quick and oh so yummy! I also LOVE the way it looks and you can really change it up depending on what fruit you use.

Fruit Pizza

Sugar cookie dough (I use half a batch of these...but you can also used premade, store bought)

1 (7 oz) jar marshmallow cream

8 oz cream cheese

Fruit (I LOVE berries on this... mango, kiwi and peaches are also wonderful)

Press cookie dough evenly into a tart pan (or cookie sheet) until about 1/2 inch thick. Bake according to directions for about 10 minutes or until golden around the edges and cooked in the middle. Let cool. Mix together the cream cheese and marshmallow cream until smooth. Spread the frosting on the cooled cookie. Slice the fruit and arrange onto of the frosting anyway you like.

*If you use a cookie sheet you will probably need the full batch of my sugar cookie dough. If you only use half the batch, do not cover the whole cookie sheet, it will be to thin.

Chili Verde

I am completely in LOVE with Mexican food! I crave it daily, I never get tired of it, and I love to cook it. So when I saw this recipe over at My Kitchen Cafe, I immediately added it to my "must try" list. It is so good, the pork is so tender and it made for the perfect Sunday meal for my family and friends. Do plan time for this, though, and DO NOT skip the reducing of the sauce, it is VERY important to this recipe!

*I altered this recipe to use what I had on hand, this is my version

Chili Verde (Mexican Stewed Pork)

(8-10 servings)

2 T canola oil

5 pounds boneless pork roast, trimmed of as much fat as possible

salt and pepper for seasoning roast

2 yellow onions, chopped

5 cloves of garlic, finely minced

1 (15 oz) can green enchilada sauce

2 (7 oz) cans diced green chilies

2 (14 oz) cans petite diced tomatoes

1 cup beef broth

1 t ground cumin

1 t dried oregano

1/2 t pepper

Cut the roast into 3-4 large chunks. Season the pork with salt and pepper. In a large heavy pot, heat the oil over medium heat until shimmering and hot. Add the pork and brown on all sides (about 1 minute on each side), do not crowd the pork. You may need to do the pork in shifts. Leave the pork in the pot and add the onion and garlic and cook for 1-2 minutes. Place the pork, onion and garlic in the slow cooker and stir in the rest of the ingredients. Cover and cook on low for 8-9 hours. After the pork has cooked, remove it and shred it. Cover with foil to keep warm. Now pour the remaining sauce into a large sauce pan and bring to a boil. Simmer vigoriously for 20-30 minutes. Stir often to prevent sticking and burning. The sauce should be reduced by about half and thickened. Add the sauce and the pork back into the slow cooker and heat through. Serve with homemade tortillas, and all the fixings... cheese, sour cream, avocado, lettuce, tomatoes, salsa etc.

Quinoa and Vegetable Stew with Chicken

I found this recipe over at Picky Palate. I absolutely LOVE soup (have I mentioned this before?) and am always looking for new recipes to try. I love this soup. And next time I am going to make it without the chicken, it was not necessary to me. The Quinoa has a lot of protein in it so you don't even need the chicken if you don't want it.

Quinoa and Vegetable Stew with Chicken

(8-10 servings)

2 T olive oil

1 large onion, chopped

4 stalks of celery, chopped

4 large carrots, sliced

2 cups sweet peppers, chopped

1 large zucchini, quartered and sliced

64 oz chicken or vegetable broth

1-15 oz can petite diced tomatoes

5 Yukon Gold potatoes, scrubbed and cubed into one inch pieces

3 cups cooked Quinoa

4 skinless, boneless chicken breasts, cooked and shredded (I used my fav Rotisserie chicken from Sam's)

2 T Dijon Mustard

1 T hot sauce

1 cup fresh parsley, chopped

Kosher salt, fresh cracked pepper and garlic salt with parsley to taste

Heat oil in a large pot over medium heat. Saute Onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes and potatoes. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10 minutes. Reduce heat to low and add quinoa, chicken, mustard, hot sauce, salt, pepper, and garlic salt to taste. Stir in fresh parsley and simmer until ready to serve.

Playdough

This is the best recipe for homemade playdough! This is just one of the many ways we combat the cold Michigan winters. My boys think making this is so cool and they love to pick out the colors they want. I love how soft and squishy this is. I put a little peppermint extract in it so it smells yummy too!

Playdough

2 cups flour

3 T cream of tarter

1/2 cup salt

2 cups water

2 T oil

1 T mint extract (optional)

food coloring

Mix all the ingredients together in a large pan. Stir constantly over medium-low heat until the moisture forms a ball. This usually takes about 5 minutes. Knead while it is still hot (this is where I add the different colors). Let it cool completely before storing a an airtight container or Ziploc bag. This DOES NOT need to be refrigerated!