Spaghetti Garlic Bread

It was basketball afternoon for us today.  A game that is supposed to start at 4:30 starts nearly an hour late due to transportation issues.  I really need to start planning a bit better....maybe crock pot meals on basketball nights.  I had planned on pork chops, couscous and asparagus...but  had to go for fast and easy.

When it comes to spaghetti I have one child that LOVES it and another that will eat it only if he can have bread with it. So when I suggested spaghetti tonight...Matt turned up his nose and said "really!"  I had this great idea!  Typically when I have a great idea....it never turns out quite like I think it will.  I have seen on Pinterest a garlic bread with spaghetti baked inside....so I thought I could pull it off with a loaf of french bread from the bakery. 

It was fast....it was easy...it was messy and really it didn't turn out like I had imagined.  But....the boys loved it....even my "I don't like spaghetti" child.  He asked for more!  When I said that I wasn't going to blog it because it was a big mess....they both said..."Yea...but it is delish!" 

So...here it is.....be sure to have plenty of napkins.

Since I had a loaf of  french bread from the bakery I decided to scoop the center out of one side....brush it with garlic butter and toss it under the broiler until it got toasty.

 

After I boiled the noodles and tossed it with sauce...I scooped some into the hollowed out bread and topped with Italian blend cheese.

 

 

I wrapped the loaf in foil and tossed into a 325 degree oven for about 15 minutes.  Took it out of the oven and sliced.



 

Remember the napkins...serve with a side salad and this will please even the pickiest basketball player.

 

Happy Thursday My Friends!

 



 

Banana Pudding Dessert

It has been a weekend full of Birthday Celebration!  Matt turned 14 today and we have celebrated since Friday.  It all started with a group of friends hanging out Friday night.  I made so many things for them that I could have blogged all night long....but holy cats!....I never had a chance to get to my computer.  I did finally tell them around 10pm that the kitchen was closed!  That was after an every 45 minute snack/meal was put in front of them.  Everything from cheeseburger sliders to brownies...those boys got it all.

I started a tradition with my boys long ago where I let them choose their birthday dessert.  Unlike most kids, neither one of my boys like traditional cake and ice cream....they just don't love the sweet frosting.  Don't get me wrong they love...love...love the sweets....just not frosting.  So when I asked him his choice he thought about it for a minute and without hesitation he says "How bout that banana dessert that Grandma makes."  I wish that I could give Grandma credit...or even take credit for it myself but I can't.  This is a Paula Dean recipe...I can't even remember the actual name but it is something like "Ain't Your Mommas Banana Pudding".  But what ever you want to call it....it is Delish!  People will go back for seconds...even those people who never eat dessert (like my sister). 

It is really a very simple recipe to put together.  In fact Jacob and I put it together at 8:00 this morning and we were done in less than 30 minutes.  He was so excited...he was standing over my bed at 7:30 telling me we had to get up and make Matt's dessert.  I am so lucky....I have such sweet kind boys.

 

Banana Pudding Dessert

 

12 oz cool whip, thawed

8 oz cream cheese

5 oz package of vanilla pudding mix

1 can sweetened condensed milk

6 bananas

2 packages of Chess Man cookies

2 cups milk

 

 

1.  Mix pudding package with milk.  Set aside.

 

2.  Whip cream cheese and condensed milk well.....until smooth.

 

3.  Fold cool whip into cream cheese mixture.

 

4.  Add cream cheese/cool whip mixture to pudding.

 

5.  Layer Chessman cookies into a glass pan, top with sliced bananas. 

 

6.  On top of bananas spread the pudding mixture over evenly.

 

7.  Top with another layer of cookies.

 

8.  Refrigerate until ready to serve.

 

Happy Sunday!  Remember to always make birthdays special!

 

 

 

  

Peanut Butter Cookies

I am so thankful everyday that no one in my family has a nut allergy.  Peanut butter is a staple in my pantry that is never missing.  Jacob would live on PB&J sammies if I let him and celery with peanut butter is a favorite snack. 

When Matt was a preschooler (so 10 years ago) I bought an Emeril Lagasse cookbook designed for kids.  Matt and I made a few recipes together including these cookies.  I can remember cooking with him but the only recipe I really remember is this one.  These cookies have it all!  Easy, with only 3 ingredients.....super moist, almost melt in your mouth and Delish! 

So Jacob and I decided to make these cookies today....what better way to wrap up a nice long 4 day weekend.  Of course I love baking....but today it was extra fun baking with my special guy.

 

 

Peanut Butter Cookies

 

1 cup creamy peanut butter

1 cup sugar

1 egg

 

1.  Combine all ingredients in a bowl.  Mix well until all combined

 

2.  Roll dough into balls and place on cookie sheet.  Flatten with fork making cross lines.

 

3.  Bake for 15 minutes at 350 degrees.

 

4.  Allow cookies to rest for a couple of minutes before moving them to a cooling rack.  They tend to be very soft until they cool.

 

 

 

Happy Monday....Enjoy!



Sun Dried Tomato and Garlic Dip

It never fails...every year towards the middle of February I get Spring Fever.  Each year there is at least a week in February when the sun shines, the temp is nearing 50 and I can't wait for the season to change.  Some years though the joke is on me....a week later it will rain and rain and rain....or even worse SNOW!  Don't get me wrong I love snow....but snow is for December or January....not as we near March. 

Yesterday, it was a beautiful day and I started remembering all of my favorite spring recipes.  Let's face it as spring slowly approaches we all start thinking about loosing some of our "winter fur".  This dip is one of my favorites and perfect to serve with a plate of veggies.  I have lightened it up a bit from its original. 

 



 

Once a month I get the chance to spend the night with a group of ladies I just don't get to see often enough.  We have been playing Bunco for nearly 11 years now.  Over the years we have shared lots of laughs and a few tears.  Tonight when we gather for appetizers, drinks and dice we will be enjoying this wonderful dip.  We always say that we should put together all of our favorite Bunco recipes and publish them....hmmm....maybe someday.

 

Sun dried Tomato and Garlic Dip

 

8 oz light cream cheese, softened

1/2 cup light mayo

1/2 cup finely chopped sun dried tomato

1 clove garlic, minced

2 tbsp chives, finely chopped

black pepper

 

1.  Mix cream cheese and mayonnaise together well.  Make sure it is well combined so there are no lumps.

 

2.  Mix in tomatoes, garlic, chives and pepper til well combined. ( I have used either tomatoes in the jar with the oil or the tomatoes that need to be re-hydrated.  The ones with the oil obviously will not be as figure friendly.) 

 

3.  Cover and refrigerate at least 2 hours before serving. 

 

4.  Serve with veggies, crackers or bread.

 

Happy Saturday!  And remember to take time this weekend to enjoy the sunshine and good friends!



Marinated Pork Tenderloin

Back in January, I made my New Year Resolutions just like everyone else.  But this year I waned to do things a little differently.  I decided that for each month I would do something that I have always wanted to do...something that may even be a little out of my comfort zone.  This way I have 12 resolutions that get checked off one at a time.  Some are going to be a one time thing...others will be ongoing.  

The first thing on my list was to start a blog.  So that is how this got started.  January's resolution complete! 

Now...onto February.  For the past 9 years my craft/scrapbook space has been in a dark lonely corner in our basement.  Before that I had an entire room dedicated to "my loot" but when I found out I was pregnant with my dear little Jacob I gave up my space for his nursery.  The space that I have been in always seems to be the place where everything gets tossed.  Anything and everything ends up in there!  So I decided that for this month I was going to make it a place I can create in and enjoy being there.  Just to let you know how bad it was....I started on Monday and now Wednesday I am still not done.  I suppose I should have posted "before" pictures...but I would have been way to embarrassed.  But I will post pictures of the completed project.

So between moving junk and chasing dust bunnies yesterday I managed to pull off a yummy dinner.  This pork is so versatile and could be paired with just about anything.  I served mine with quinoa that had been tossed with oven roasted veggies.  Matt and Jake being the carnivores that they are LOVED it!  Jakey isn't much of a quinoa fan so he had mashed potatoes and corn with his. 

 

 

Super easy to mix the marinade together and toss it in the fridge til dinner time.









 

I actually had 2  1 lb tenderloins and the marinade amount seemed perfect.



 

Remove the pork from the fridge and place in a hot pan with a little bit of olive oil.

 

Once the meat is browned on all sides, place meat in a 350 degree oven for 30-40 minutes or until the meat reaches 160 degrees. 

 

Recipe adapted from chefmommy-brandao.blogspot.com

 



 

Marinated Pork Tenderloin

 

1pound pork tenderloin

1/2 cup olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar

juice from 1 lemon

2 tbsp Worcestershire sauce

2 tsp dry mustard

4 garlic cloves, minced

black pepper

 

1.  Mix oil, soy sauce,vinegar, lemon juice, Worcestershire sauce, dry mustard, garlic and pepper in a bowl.  Whisk to combine well....reserve 3 tbsp of marinade for pan sauce later.

 

2.  Place pork tenderloin in a large resealable bag and pour marinade over it.  Zip bag closed and give contents a good toss/rub to make sure meat is completely covered.

 

3.  Place in refrigerator for at least 4 hours.

 

4.  When ready to cook....heat a large skillet with a bit of olive oil.  Place tenderloin in pan (discard marinade) and brown meat about 2-3 minutes per side.

 

5.  Place meat in baking dish and bake at 350 degrees for 30-40 minutes or until meat reaches 160 degrees.

 

6.  While meat is in oven get the pan hot again and add 1/2 cup of chicken broth to the pan drippings.  Add the 3 tbsp of reserved marinade...use a whisk to get all the goodies up from the pan.  Turn heat down and add 2 tsp of butter...whisking until melted.

 

7.  Allow meat to rest a few minutes before slicing.  Drizzle the pan sauce over meat when ready to serve.

 

Happy Wednesday my Friends....Enjoy!

Coconut Shrimp Cakes

An afternoon with my sister and mom...I can't think of a better way to spend a Friday!  My sister's birthday was earlier this week and so I wanted to make a fun lunch and martini for her.  We have started a bit of a tradition...lunch and scrap booking.  I just don't get enough time to spend with them...busy busy days with all the kids make it difficult to plan time together...so days like this are so special.  Happy Birthday my dear Sister....Love you!

I decided to make Coconut Shrimp Cakes and Bikini Martinis.....shrimp cakes are gone...and well the martinis are still being mixed.

 

 

Coconut Shrimp Cakes

 

1 cup sweetened flaked coconut, lightly toasted

8 oz peeled, deveined shrimp, finely chopped

1/4 cup thinly sliced green onion tops

1/4 cup finely diced red pepper

juice from 1 lemon

1/4 cup mayonnaise

1 egg

2 tsp rice wine vinegar

2 garlic cloves, pressed

1/3 cup unseasoned dry bread crumbs

1//4 tsp ground cayenne pepper

 

1.  Preheat oven to 375 degrees. 

 

2.  Toast coconut in pan til coconut starts to brown slightly....don't let it burn.

 

3.  Finely chop shrimp. Add onion, red pepper, lemon, mayonnaise, egg, vinegar, garlic, bread crumbs and cayenne pepper.  Mix well.

 

4..Place half of the coconut in a small bowl.  Form mixture into balls....drop mixture into coconut and place in baking dish.  Flatten cakes slightly and sprinkle with remaining coconut.

 

5.. Bake for 20 minutes or until coconut is golden brown.

 

 

Bikini Martini

 

1 oz Coconut Rum

3/4 oz vodka

1 oz pineapple juice

dash of grenadine

 

1.  Place ice in shaker and add the rest of the ingredients.  Shake and pour into martini glass.



Ranch Chicken Burrito

Over the years I have made lots of things and people have said to me...."I need this recipe!" or asked "How did you make this?"...and often my answer is "I just threw a bunch of stuff together".  When I am in a "create mood", whether it is in the kitchen or in my craft room, I just wing it and if it works great....if not...well...it was fun trying.  But during this process I never write down what I am doing...I never measure how much...I just do it.  I know...sometimes it drives me crazy too...but it is just me...don't judge. 

So now with that said, while you are reading this recipe it will be clear as to why there are no exact measurements. 

This has easily become a quick and easy go to for dinner in our house.  The boys loved it and the best part is the left-overs are just as yummy.  (if you have left-overs)

 

You could easily adapt this into an enchilada and bake it with a sauce....I tried to keep it simple..to please everyone.

Mix half of a package of taco seasoning mix and half a package of ranch dressing mix (the dry powder).

 



 

Sprinkle both sides of the chicken breasts with the seasoning.  Heat a pan to medium that has been sprayed with cooking spray.  Add chicken and cook 3-4 minutes on each side.

 





 

Add chicken broth to pan with chicken and continue cooking.  I place a lid on the pan to create steam in order to keep the chicken from drying out.

 



 

When chicken is cooked through, remove chicken from pan and shred.  Best way I have found is to use 2 forks.















  



To assemble the burrito spread the ranch dressing/salsa mixture onto a tortilla.  Add some of the shredded chicken and then cheese.  I used a shredded Mexican blend.  Roll up the tortilla and place in a baking dish that has been coated with cooking spray.  When  all the burritos are assembled sprinkle with more cheese on the top and place in a 350 degree oven for 20-30 min or until cheese is bubbly.

 



 

 To serve drizzle a bit of the reserved ranch dressing/salsa mixture over the burrito.  We like ours with shredded lettuce on the side.  Feel free to add avocado, tomato and onions on the side.

Ranch Chicken Burrito

 

3 boneless skinless chicken breasts

1 pkg taco seasoning

1 pkg ranch dressing dry mix

1/2 cup chicken broth

bottle of ranch dressing

your favorite salsa

7 tortillas

shredded Mexican blend cheese

 

 

1.  Combine half a package of taco seasoning with half a package of ranch dressing mix.

 

2.  Sprinkle seasoning on both sides of chicken breasts.  Add to a hot pan that has been sprayed with cooking spray.  Cook both sides for 3-4 minutes.

 

3.  Add 1/2 cup of chicken broth to pan with chicken.  Continue cooking until chicken is done. 

 

4.  Remove chicken and shred.

 

5.  Combine equal parts ranch dressing and salsa in a small bowl.

 

6.  To assemble burrito...spread a bit of the ranch dressing/salsa mixture onto a tortilla, top with shredded chicken, sprinkle with cheese and roll the tortilla.  Place into a sprayed baking dish. 

 

7.  When all the burritos are assembled in the baking dish top with shredded cheese and bake in a 350 degree oven for 20-30 minutes until cheese has melted and bubbly.

 

 

 

Enjoy!  Happy Wednesday!

Jolly Rancher Tini

It's Friday afternoon and Happy Hour is quickly approaching....time to decide on a cocktail.  Jolly Rancher candy is the perfect combination of sweet and sour.....and so is this martini. 

It can get crazy around here with basketball practice, my husband's travel schedule and the boy's social life but today everyone is where they need to be.  So I have decided to grab my "Mommy's Time Out" martini glass...relax and enjoy this Pacific Northwest "almost sunny" Friday.

 

Jolly Rancher Tini

 

1 oz Vodka

2 oz Apple Pucker

2 oz Peachtree

3 oz cranberry juice

 

Fill cocktail shaker with ice.  Add all ingredients, shake and pour into glass.

 

 

Happy Friday my Friends.....Cheers!