Wordless Wednesday

Tasty Tuesday

Here are some of the recipes I tried out for Christmas. I made the clam chowder for Christmas Eve. As a special treat we had them in bread bowls from Panera. I was inspired by the clam chowder we had at the clam bake in Ohio and found this recipe. I loved the thyme in the recipe, it set it apart from any other clam chowder I've made before.

Easy and Delicious Clam Chowder

• 7 slices bacon, chopped (can use more)
• 1 onion, finely chopped
• 2 tablespoons fresh minced garlic (optional or to taste)
• 2 stalks celery, finely diced
• 1/2 cup dry white wine (or use chardonnay)
• 1 cup whipping cream (unwhipped)
• 1 cup full-fat milk
• 2 (5 ounce) cans clams (save the juice!)
• 1 large bay leaf
• 1 teaspoon dried thyme (rubbed between fingers to release the flavors)
• 1 small russet potato, peeled and grated
• 1 1/2 cups evaporated milk
• 3 tablespoons chopped fresh parsley
• salt
• pepper (lots of pepper!)

1. In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
2. Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
3. Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
4. Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
5. Season with salt and lots of black pepper.

I served this cake for breakfast on Christmas. It was our Birthday cake for Jesus. It tastes a lot like cinnamon rolls, but a lot quicker to make!

Cinnamon Brunch Cake

• 2 cups all-purpose flour
• 1 1/4 cups sugar (add in more for a sweeter taste)
• 1 1/4 cups milk
• 1-2 teaspoon vanilla (optional) or almond extract (optional)
• 3 teaspoons baking powder
• 1 pinch salt
• 1 large egg (optional)

TOPPING

• 1/2 cup brown sugar (can use more or less)
• 1-2 teaspoon cinnamon
• 1/4 cup melted butter
• chopped walnuts (optional) or pecans (optional)

1. Set oven to 350 degrees F.
2. Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3. In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4. Pour into prepared baking pan/s.
5. Generously spread brown sugar and cinnamon on top.
6. If desired sprinkle chopped walnuts or pecans over top.
7. Drizzle melted butter over top.
8. Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

We grilled a turkey for the first time ever. I don't think I'll go back to cooking it in the oven! It was so moist and flavorful and left the oven free for cooking other things! Here's the rub I used on it.

Firehouse Turkey

3 TB cracked black pepper
2 TB garlic salt
1 TB dry mustard
1 TB paprika
3/4 tsp cayenne
4 TB unsalted butter, softened

Directions
Mix together the dry ingredients.
Add the butter and mash with a fork until mixed and forms a thick paste.
Spread the paste under the skin and inside the cavity of the turkey.

This spinach salad was so good and easy! I didn't dump the dressing on the whole salad since it was just us. That way we can eat the leftovers all week.

Spinach Salad with Honey Bacon Dressing

• 8 cups torn fresh spinach
• 1 cup sliced fresh mushrooms
• 1/4 cup sliced green onion
• 1 medium tomato, seeded and chopped
• 1 hard-boiled egg, chopped
• 1/2 cup shredded parmesan cheese, shredded on large holes of grater
• 7 slices bacon, cooked and crumbled
• 1/2 cup honey
• 1/2 cup vinegar
• 1/3 cup vegetable oil
• 1 teaspoon yellow mustard or spicy brown mustard
• 1 teaspoon lemon juice

1. Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
2. In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
3. Pour over salad.
4. Serve immediately.

Merry Christmas!

We hope you had a Merry Christmas! We enjoyed a quiet day at home.

Dressed up for church on Christmas Eve.

Hudson showing off some of his Christmas gifts!

Getting ready to open gifts from Uncle Shaun, Aunt Carissa, and cousin Ady.

Playing with their Lego farm equipment!

Wordless Wednesday

It's beginning to look a lot like Christmas...

We took our annual drive out to Rossville tonight to see the lights. It was the first time that Hudson has been awake for them. The kids said they liked getting the candy cane from Santa the best. On the way back we stopped at 2 living Nativities. The first was at a church at Rossville and it was just the manger scene. The second was at Faith Baptist Church, and had 14 scenes complete with live camels, sheep and donkeys.

This afternoon we also took a trip to Purdue to see the huge tree and giant gingerbread house.

Brooks is so excited, because his preschool friend showed up.

Not sure what is up with Hudson??

Umm, yeah Hudson was making weird faces for all the pictures.

But not Brooks!

Last night I got to take a trip down to Indy to see Sara Groves in concert. I love love love all her music and had never been able to catch her in concert. I finally did last night! It was an amazing show, she is so talented. The concert was over 2 1/2 hours long, with just her performing. We were lucky enough to snag 4th row seats. If you've never heard her music, check her out. She is an amazing songwriter.

Wordless Wednesday

Wordless Wednesday

Tasty Tuesday

Here are some recipes to warm you up! I made the hot chocolate for Hudson's party. It was really yummy and would even be good with some coffee.

Peppermint Hot Chocolate

3 cups dry milk
1 cup powdered sugar
3/4 cup cocoa powder
1/4 tsp salt
1/2 cup chocolate syrup
1 tsp peppermint extract
7 cups water

1. Mix the dry ingredients together in the crockpot.
2. Stir in the chocolate syrup and peppermint.
3. Stir in the water, 1 cup at a time.
4. Cook on high for 2-3 hours.

Lazy Slow Cooker Creamy Chicken Noodle Soup

• 4 cups cooked chicken, chopped
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 4 (14 ounce) cans low sodium chicken broth
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
• 2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
• salt
• pepper, tp taste
• 2 cups egg noodles, cooked

1. Remove skin from the chicken and chop the meat.
2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5. When soup is finished, stir in egg noodles.
6. Season to taste and serve. Enjoy!

Wordless Wednesday

Happy 3rd Birthday Hudson!

Wow! I can't believe you're 3! You are such a kind and loving boy. You like to cuddle and give hugs and kisses. You love to play legos with your big brother. You also love to ride bikes with him. You love to go to preschool and learn. Your favorite foods are pasta, tacos, cookies, and you eat just about anything! We are all so blessed to have you in our lives. Happy Birthday!

Wordless Wednesday

Wordless Wednesday

Ryan's famous again

You can go here to catch a clip of Ryan directing his band on Veteran's Day.

Hudson can ride a bike!

He's so proud of himself!

Wordless Wednesday

Tasty Tuesday

I made this bread for dinner last night and it was so good! We ate the entire loaf. It was crusty on the outside and light and fluffy on the inside. It went perfect with the lentil stew we had.

Awesome Crusty Bread

• 1 cup warm water
• 1 package active dry yeast
• 2 tablespoons shortening
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 1/2 cups flour

1. Place ingredients in bread machine in the order according to the manufacturer's directions.
2. Use the 1 1/2 lb regular bread cycle.

I made this apple topping to go on top of Belgian waffles. It was wonderful! I think I will make some more up and stick it in the freezer to have on hand. The boys declared that it was the best breakfast ever.

Apple Topping

4 cups sliced peeled cooking apples (about 3 large apples)
1 1/2 cup water, divided
1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons cornstarch or Clear Jel
1 tablespoon lemon juice, optional (use if apples aren't tart)

1. Place apples in a saucepan with cinnamon, nutmeg, and one cup of the water. Cover, bring to a boil, and simmer for 5 minutes or until apples are tender (but not mushy!).

2. In a mixing bowl, whisk together the sugar and cornstarch. Add the remaining half cup of water, along with the lemon juice if using. Whisk until smooth. Add to boiling apples and cook and stir for one minute or until thickened.

Fun with the tuba

The boys love to play the tuba when Ryan has it out for lessons. Brooks has been able to get a pitch for quite some time, and Hudson is finally getting the hang of it. He used to just sing into it!

Wordless Wednesday

Tasty Tuesday

I am addicted to Pumpkin Spice Lattes. They are like fall in a cup. Fortunately, I found this recipe that is pretty close to the real thing and much cheaper!

Pumpkin Spice Latte

Ingredients:
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons sugar or sugar substitute – adjust to taste
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup strong brewed coffee (or 1/4 cup of espresso if you have an espresso machine)

Directions:
In a saucepan stir together milk, pumpkin and sugar. Cook and stir over medium heat until steaming. Remove from heat, stir in vanilla and pumpkin pie spice, transfer to a blender and process for 15 seconds or until foamy. *I used my immersion blender and blended it right in the pan*

Pour into a large mug or two mugs if you decide to share. Add the coffee or espresso on top.

We had this chowder for dinner last night. It was so creamy and good. I used the immersion blender to blend some of the chowder and left some chunks in it.

Crockpot Potato Chowder

• 8 cups diced potatoes
• 1/3 cup onion, chopped
• 3 (14 1/2 ounce) cans chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) package cream cheese, cubed, softened
• 1/2 lb bacon, cooked and crumbled
• chives

1. Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
2. Cover and cook on low 8-10 hours or until potatoes are tender.
3. Add cream cheese and blend.
4. Top with bacon and chives before serving.

SuperHudson and the Robot

We didn't go trick or treating, but we did go to a party on Friday night. The boys had fun picking out their costumes and dressing up. I spent a grand total of $4 on their outfits. I gave them a few choices for costumes using things we had around the house and this is what they came up with. Hudson was Super Hudson and was definitely the most unique costume at preschool. Brooks's robot body is made out of a gift bag. He did all the decorations on the front. In the top picture he's pretending to take all your medicine away (reference to an old SNL skit which you can watch on Hulu).

C-Town

We had a fun trip to Cleveland this past weekend. Ryan had Fall Break, so we drove up Thursday evening.

Friday morning we took a trip to the Great Lakes Science Center. It's one of the museums we get into for free with our local museum membership. It's located right on Lake Erie, between the Brown's football stadium and the Rock and Roll Hall of Fame. We spent a fun couple of hours there.



Friday afternoon Jess and I went to the Aveda school (only 3 minutes from her house) and got facials. They were so wonderful!

Saturday morning we headed to the West Side Market to find fixings for our dinner. We had no idea what we would be cooking that night and decided to buy whatever we were inspired with. After checking it out, we decided to get some Italian sausage since every meat place had lots of sausage. We also got some fresh spinach and sun-dried tomato pasta, and veggies. Ryan bought the boys a beef stick to munch on, which they proceeded to chow down.

We had lunch at an awesome place called Melt. They specialize in grilled cheese. I love grilled cheese and this place had so many varieties, yummy!

Sunday we headed to church and then to a clambake. Northeast Ohio is crazy for clambakes. Kinda surprising, huh? It was held at a park on Lake Erie and we had clam chowder, steamed clams, grilled chicken, corn, and sweet potatoes. The boys loved the clams and scarfed down about 15 of them!


After the clambake we had to hit the road. The boys were sad to leave Beck and Auntie Jess and Uncle Dan. They loved the time we spent together.

We stopped in Columbus on the way home to see my cousin Kim and her family. The boys loved playing with Tatum and Beckett. Brooks was amazed to hear that Tatum shared the same Great Grandpa!

We got home late that night and discovered that Mr Bear was not in our luggage. We think that we left him at the hotel. Hudson is a little sad about that and keeps talking about going back to the hotel in Cleveland to get Mr Bear back.

The crazy things Brooks says

When I went to pickup Brooks and Hudson at the Y the other day after my kickboxing class, Brooks said "Look Mommy, I got as sweaty as you did!" (Most mornings we're there, they take the kids into the gym to run around.)

He just randomly tells me things we should make for Thanksgiving:
Strawberry Pie
Biscuits
Graham Crackers with bananas
and today he said Pumpkin Pie. :)

Wordless Wednesday

Hudson talks about the H1N1 shot

Tasty Tuesday

I have some pumpkin recipes to share with you today...

We loved eating these Pumpkin Pancakes for dinner the other night. They were perfect on a cold and dreary fall day. I made a double batch and we had the leftovers for breakfast the next morning.

Light & Fluffy Pumpkin Pancakes

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
1 egg

Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.


I found this Pumpkin Bread when looking for a recipe to use the leftover pumpkin from the pancakes, and I had a block of cream cheese that was going to expire soon. I ended up making 1 large loaf (9x5) and 2 mini loaves. I brought some to a party Saturday evening and came home with a clean plate!

Pumpkin Quick Loaf With Cream Cheese Filling

FILLING

• 1 (8 ounce) package cream cheese, room temp
• 1/2 cup sugar
• 1 tablespoon flour
• 1 large egg or extra large egg
• 1 tablespoon finely grated orange rind

BREAD

• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon clove
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1/2 cup oil (not olive oil)
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped walnuts (optional)

1. Set oven to 325 degrees.
2. Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
3. In a med bowl, combine all filling ingredients until smooth; set aside.
4. In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
5. In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
6. Stir the pumpkin mixture into the flour mixture just until combined.
7. Fold in nuts, if using.
8. Pour half of the pumpkin bread batter evenly into prepared loaf pans.
9. Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
10. Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
11. Cool in pans for 10-15 minutes.
12. Remove to a rack to cool completely.
13. Store loaf bread in fridge, wrapped tightly.

Alive

We're still alive. Hudson was sick a couple weeks ago, and Ryan and I have had a little something too, but we're all feeling better now. They actually swabbed Hudson for H1N1 and it was negative. I'm taking him in to get the H1N1 vaccination tomorrow morning. Since he has asthma, we don't want to mess around.

The boys are loving fall. Brooks told me he waiting for all the leaves to fall off our trees so he can hide in them. They are also obsessed with all things Halloween. They love to look at the costumes in the store ads. And they really love all the Halloween displays at the stores. We are going to a party this year, but they are not going trick or treating. I'm not into the whole Halloween thing.

I was going to take some pictures yesterday, but realized my camera's batteries were dead. Maybe I'll have some for Wednesday...

Tasty Tuesday

Here are some recipes I'd like to share with you this week.

This French toast is great on a chilly fall morning.

Apple French Toast Casserole

• 4 tablespoons butter
• 3 large apples, peeled and sliced thinly
  
• 3/4 cup brown sugar, packed
• 2 tablespoons water
• 1 teaspoon cinnamon
• 8 slices Italian bread, 1 inch thick
• 4 large eggs
• 1 1/4 cups milk
• 2 teaspoons vanilla extract

1. Melt the butter in a large skillet and add apples.
2. Cook and stir for 5 minutes.
3. Add brown sugar, water, and cinnamon and continue to cook and stir for 10 minutes until apples are tender.
4. Spoon mixture into 13x9 baking dish.
5. Cover apples with bread slices, making sure to cover the entire surface.
6. Trim the bread to fit if you must.
7. Beat eggs until foamy, then beat in milk and vanilla.
8. Pour egg mixture over the bread slices.
9. Cover the dish with plastic wrap and refrigerate overnight.
10. In the morning, remove the dish from the refrigerator and let it stand while oven is preheated to 375 F.
11. Bake uncovered for 35 minutes, or until bread is golden and firm.
12. Let sit 10 minutes before serving.
13. To serve on a platter, run a knife around the edges of the casserole, place platter on top of casserole, and carefully flip.
14. To serve individually, use a spatula to remove serving, place serving plate on top of serving and carefully flip so apple side is up.

I doubled this recipe and used half-and-half in place of the whipping cream. I also added in some fresh spinach that needed to be used.

Pasta with Sausage, Tomatoes and Cream

• 1 tablespoon olive oil
• 1/2 lb sweet Italian sausage link, casings removed,crumbled
• 1/4 teaspoon crushed dried red pepper flakes
• 1/4 cup diced onion
• 1 1/2 cloves garlic, minced
• 1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
• 3/4 cup whipping cream
• 1/4 teaspoon salt
• 6 ounces pasta
• 1 1/2 tablespoons minced parsley
• grated parmesan cheese

1. Heat oil in a heavy skillet over medium heat.
2. Add sausage and crushed red pepper.
3. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5. Add tomatoes, cream, and salt.
6. Simmer until mixture thickens slightly, about 4 minutes.
7. (Can be prepared one day ahead. Cover and chill.).
8. Cook pasta in large pot of boiling water.
9. Drain.
10. Bring sauce to a simmer.
11. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
12. Divide pasta between plates.
13. Sprinkle with parsley.
14. Serve, passing Parmesan separately.

I upped the blue cheese to 3 tablespoons and you could use even more if you really like blue cheese. The boys even liked eating this on their salad!

Blue Cheese Salad Dressing

• 1 cup mayonnaise
• 2 tablespoons buttermilk
• 1 tablespoon crumbled blue cheese
• 1/8 teaspoon fresh coarse ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder

1. Mix all ingredients together by hand in a small bowl until smooth.
2. Cover and chill for 30 minutes before serving.

Wordless Wednesday

Wordless Wednesday