Tasty Tuesday

Here are a couple recipes from Christmas. If you like Bailey's Irish Cream, give this a try. It has a great flavor and is super easy to make. It tastes best after it is allowed to mingle in the fridge for a couple days. Just make sure to shake it up before you have a drink.

Bailey's Original Irish Cream

Ingredients

• 1 cup light cream
• 1 (14 ounce) cans sweetened condensed milk ( Eagle brand preferred)
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee crystals
• 2 tablespoons Hersheys Chocolate Syrup
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Directions

1. Blend together.
2. Refrigerate.
3. Serve over ice.

This is the shrimp we had with our homemade pasta for dinner on Christmas day. It was fast to put together, but tasted like you spent a lot of time on it. I substituted Chardonnay for the vermouth.

Pasta with Shrimp in Tomato Cream Sauce

Ingredients

• 2 teaspoons oil ( from sun dried tomatoes packed in oil)
• 1 clove garlic, minced
• 1 lb medium shrimp, shelled and deveined
• 1/4 cup thinly sliced green onions
• 1/3 cup sun-dried tomatoes, packed in oil and cut into slivers
• 1/2 teaspoon white pepper
• 1 cup chicken broth
• 3/4 cup dry vermouth
• 1 cup whipping cream
• 10 ounces bow tie pasta

Directions

1. In a 12 inch frying pan over medium high heat combine oil and garlic.
2. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
3. Lift out shrimp and set aside.
4. Add to pan onion, tomatoes, pepper, broth, booze, and cream.
5. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
6. Add shrimp and stir until hot.
7. Meanwhile cook pasta in water until done-around 8 minutes.
8. Drain well.
9. Add to cooked sauce and toss lightly.

It's become our tradition to make a birthday cake for Jesus. I didn't want a bunch of leftover cake, so this recipe was the perfect size. It was great eaten warm with whipped cream.

Warm Mocha Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar, divided
• 4 tablespoons cocoa
• 2 tablespoons instant coffee, divided
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup milk
• 5 tablespoons butter or margarine, melted
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup boiling water
• Whipped cream (optional)
• Fresh assorted berries (optional)

Directions

PREHEAT oven to 350° F. Grease 8-inch-round cake pan.

COMBINE flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon coffee granules, baking powder and salt in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.

COMBINE remaining sugar, remaining cocoa and remaining coffee granules in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.

White Christmas

It snowed around 4 inches on Christmas Eve, making for a white Christmas. The roads were bad that evening, and I had fun (not really) spinning a 180 on the way to church. All the way home Hudson reminded me to "be careful Mommy!".

The boys woke up early (6 am) Christmas morning, but were not in a huge rush to see what was under the tree. When they did, they were excited to find new sleds and snow shovels, along with Toy Story 3.

After a breakfast of Gingerbread waffles and brown sugar bacon, the boys headed outside to put their new shovels to work.

After everything was cleared, we watched Toy Story 3 and then went to work making homemade pasta for lunch. We've had the pasta machine for a long time, but have never used it with the boys. They had fun making the noodles and thought it was a lot like a Play Doh machine. We relaxed most of the afternoon and then headed over to our friend's house for "free for all" and games. It was a great Christmas!

Christmas Fun

It's been our tradition every year to visit the Purdue Christmas tree and gingerbread house. Here's a trip back through the years...

2006: Our first Christmas with the boys.

2007


2008

2009

And this year...


The Gingerbread house is built each year by the Union pastry chef and students.

This is the only picture I could get Hudson to cooperate on...

Brooks has recently (this week!) started taking photos. Here are a couple that he took.


And here were are "recreating" a classic picture from last year.


Yeah, Hudson had part of a clementine stuffed in his cheek. He was eating one in the car on the way over and apparently didn't like part of it and decided to leave it stuff in his cheek?!

Ryan took the boys to the Linden Train Depot Museum this afternoon, another one of our traditions.

And some more photography by Brooks:

Wordless Wednesday

Tasty Tuesday

Are you going to a party and want to bring the best dip ever? Then make this recipe! Everyone will love it, won't be able to stop eating it and beg you for the recipe. True story! Make this dip!

Hot Jalapeno Popper Dip

Ingredients

• 2 whole (8 Oz. Each) Pkgs. Cream Cheese, Softened
• ½ cups Sour Cream
• ½ cups Mayonnaise
• 1 can (4 Oz.) Chopped Green Chilies, Drained
• 5 whole Jalapeño Peppers, Seeded And Diced (leave In A Few Of The Seeds To Give Dish Some Extra Heat)
• ½ cups Parmesan Cheese, Grated
• ½ cups Panko (Japanese Bread Crumbs)

Directions

Preheat oven to 400ºF.

Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapeños.

Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.

Serve warm with tortilla chips, crackers or a crusty bread.

Ryan's favorite dish to get when we have Indian food is lentils. I found this recipe and decided to give it a try. It was really yummy and very cheap to make. Next time I make it, I will make a double batch because I really wanted some leftovers!

Dhal Makhani

Ingredients

• 1 cup Dry Lentils (any Kind Works--I Used Dupuy)
• 1 can (15 Oz. Can) Tomato Sauce
• 1 Tablespoon Grated Fresh Ginger
• 3 cloves Garlic, Minced
• ½ teaspoons Cayenne Pepper
• 2 Tablespoons Butter
• 1 cup Water (up To 1 Cup)
• 3 Tablespoons Heavy Whipping Cream
• 1 bunch Fresh Cilantro, To Garnish

Directions

1. First, put the lentils into a pot. Cover them in cold water by 2 inches, and bring to a boil over high heat. Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.

2. After 20 minutes the lentils should be a little softer, but not mushy. Drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter. Cover the pot and turn the heat down to low.

3. Cook for an hour, stirring occasionally and adding water (up to a cup) when needed. If you don’t stir them, the lentils will probably burn to the bottom of your pot (that could also mean your heat is too high). I stirred them 3 or 4 times throughout, and added the full cup of water.

4. Now it’s time to taste and adjust the seasoning, with more cayenne for those of you who like a jolt of fire on your tongue.

5. Stir in the cream and chopped cilantro, and serve over rice.

Wordless Wednesday

Tasty Tuesday

Sorry for the late edition of Tasty Tuesday...these first two recipes were requested from Hudson's Party. The cupcakes easy to make and have a nice surprise in the middle, but everyone will think you slaved over them. The frosting was amazing (of course wouldn't anything with 3 sticks of butter!).

Self-Filled Cupcakes

Ingredients

• 1 package chocolate cake mix
• 1 (8 ounce) packages cream cheese, softened
• 1/3 cup sugar
• 1 eggs
• 1 dash salt
• 1 (6 ounce) packages semisweet chocolate pieces

Directions

1. Mix cake according to package directions.
2. Fill paper cups in muffin pans 2/3 full.
3. Cream the cheese with the sugar; beat in egg and salt.
4. Stir in chocolate pieces.
5. Drop 1 rounded tsp of cheese mixture into each cupcake.
6. Bake as package directs for cupcakes.

Best Ever Buttercream Frosting

Ingredients

• 3 sticks Unsalted Butter At Warm Room Temperature
• 2 pounds Powdered Sugar
• 2 teaspoons Pure Vanilla
• ¼ cups Heavy Cream, Approximate *I was out of cream, so I used half and half*

Directions

Place the butter in a stand mixer. Beat on medium speed until fluffy. Slowly add the powdered sugar, a cup at a time until all is incorporated. Turn off the mixer and scrape the bottom of the bowl very well. Add the vanilla and mix again.

Slowly add half of the heavy cream while the mixer is on, and beat for one minute.

Add more cream as needed to achieve a frosting consistency that is very light and spreadable.

Makes enough to easily frost an 8- or 9-inch two layer cake with some left over for decorating.

This soup is amazing! I had a package with a few lasagna noodles left in it, so this was great to use them up. I also might have accidentally used Italian sausage instead of ground beef (it wasn't labeled in the freezer).

Tastes Like Lasagna Soup

Ingredients

• 1 lb lean ground beef
• 1 onions, chopped
• 1 green bell peppers, chopped
• 3 garlic cloves, minced
• 1 (32 ounce) boxes chicken broth
• 2 (14 1/2 ounce) cans petite diced tomatoes
• 1 (15 ounce) cans tomato sauce
• 1 tablespoon firmly packed brown sugar
• 2 teaspoons italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles
• 1 (5 ounce) packages parmesan cheese, grated
• 1 (5 1/2 ounce) boxes italian seasoned croutons
• 2 cups mozzarella cheese, shredded

Directions

1. In large Dutch oven, combine ground beef, onion, bell pepper and garlic; cook over medium -high heat, 8-10 minutes, stirring occasionally until beef is browned and crumbles; drain.
2. Stir in broth, diced tomatoes, tomato sauce, brown sugar, Italian seasoning and salt.
3. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes.
4. Add noodles and simmer until noodles are tender.
5. Stir in Parmesan cheese.
6. Preheat broiler.
7. Ladle soup into 10 ovenproof bowls.
8. Top with croutons; sprinkle evenly with mozzarella cheese.
9. Broil soups, 6 inches from heat, 3-4 minutes, or until cheese is browned and bubbly.
10. Serve immediately.

We all loved these fries. It was a step up from the normal french fries I bake. It has a few extra steps, but was worth it.

Baked Garlic Fries

Ingredients

• 6 Tablespoons Olive Oil
• 8 cloves Garlic, Minced
• 3 whole Russet Potatoes
• 3 Tablespoons Corn Starch (corn Flour)
• 1-½ teaspoon Sea Salt (coarse Preferred)
• 1-½ teaspoon Black Pepper
• ½ teaspoons Garlic Powder
• 1 teaspoon Dried Parsley

Directions

Preheat oven to 440ºF (450ºF will work if you cannot control temperature in detailed range, just watch time so the potatoes don’t burn!).

1. Warm oil and garlic in a large, microwaveable bowl for 1 minute.
2. Coat a baking sheet with 5 tablespoons of the warmed oil (try to leave as much garlic behind as possible).
3. Cut potatoes into 8-12 wedges each (varies on how thick you want your fries).
4. Toss potatoes in the bowl with remaining oil and garlic. Wrap bowl tightly with plastic wrap and heat on high for 3-6 minutes until potatoes are translucent around the edges.
5. In a small bowl, mix cornstarch, salt, pepper, garlic powder, and parsley together.
6. Sprinkle spice mix over heated potatoes and toss to coat potatoes evenly.
7. Spread in a single layer on the coated baking sheet.
8. Bake 30-40 minutes, turning halfway through.

Happy 4th Birthday Hudson!

You are so excited to turn 4 today! You have gotten so big in the past year and you are almost as tall as your brother. You love school, Legos, roller coasters, Star Wars, tractors, drawing, and singing. You love to cuddle with Mommy and wrestle with Daddy. You look up to your big brother and love to play with him. We are so blessed to have you as our son!