Jersey Baby Headband

Jersey Baby Headband

Makes 1.

So cute, so easy, and such a great way to use up an old t-shirt.  The black text is copied and pasted from the website below.  The bold pink text is my own additions.
Source: Kelli Murray

-An old t-shirt you don’t mind cutting up (or any jersey fabric). I suggest finding a jersey knit with a bit more “give”. It’s a little harder to handle, but will make for a more comfy fit on your baby’s head.
-a needle and some thread
-fabric scissors
-hot glue gun (not a necessity)

Measure your baby’s head. Cut a strip of fabric that is just barely shorter than her head circumference, since the fabric will stretch. (I cut a long strip of fabric and then trimmed it down after fitting it around her head.)  The width is up to you. I cut mine at about 2 1/2″ wide. (I wouldn't go any thinner.  As it stretches around the head and scrunches together, it looks much thinner, as you can see in the photo above.)  And no need to make it perfect! The fabric edges roll and can easily be tucked under when the headband is worn.

Thread your needle and overlap your fabric ends. Sew them together with a loose stitch.

Cinch the fabric tight and knot it at the end. Creating a secure gathered center.

Cut out a handful of circles ranging from 3″ being your largest to 1″ being your smallest. I found that 8 worked well. (Next time, I will make the smallest circle about 1/2" and go up from there.)

Stack the circles on top of one anther beginning with the largest and ending with the smallest.

Take your needle and thread through the center of your circle stack a few times. Pinch the circles together from the bottom so they appear to form a flower bud. Then thread through the bottom (as many times as you want) until you feel like the bud looks right. There was no specific method to my stitching.  (This was slightly more difficult than I imagined.  I don't have much advice... just make as many crazy stitches as you need to make it look bud-like.  If you compare my photos to the original poster's, you'll notice I wasn't able to get mine quite as tight while still looking proportionate.)

Now all you have to do is use your glue gun to secure the bud onto the headband (in the center of the “cinch”). Or, if you don’t have a glue gun, you can always just hand stitch the bud to the band as well. (I just stitched it.  Must easier, in my opinion, since I already had the needle and thread out.)  And there you have it.

Fast & Spicy Thai Noodles

Fast & Spicy Thai Noodles

Serves 8.
When I tried this, I had to have the recipe!  And it's so easy to make!  A great substitute for traditional pasta salad.  Be careful, it's got a zing to it!
Source: a friend's mom :)

1 lb. chunky pasta, such as farfalle
½ cup extra virgin olive oil
(2)  11 ½ oz.  bottles of Bangkok Padang Peanut Sauce (Only use House of Tsang Brand) in Asian section
8 green onions, cut diagonally into 1/4 –inch pieces
3-4 shakes dried parsley or a handful of chopped, fresh parsley (I use fresh)
½ cup dry roasted peanuts, whole or chopped (add more if desired)

Boil pasta, per package directions, in plenty of salted water.  Drain and transfer to large container, tossing with the olive oil and stirring occasionally.  Allow the pasta to cool to room temperature.  Just before serving, combine one entire bottle of Peanut Sauce (see note below), green onions, parsley and peanuts.  Toss just a bit as the dish is erved.  The first time this dish is served, it’s served at room temperature.  Leftovers are served cold. 

NOTE:
The person who gave me this recipe noted she had tried many other types of peanut sauce, commercial and homemade and, hands down, this is the best one available.  It is inexpensive and available at Giant Eagle and Kroger.  Be sure to let the pasta come to room temperature before adding the peanut sauce or it ruins the consistency and dish is diminished.  The reason she indicated one bottle of sauce will do it but adding the second bottle makes it nice and moist.  Prepare the pasta the night before and then added the second bottle before serving.

Banana Baby Muffins

Banana Baby Muffins

Makes about 12 mini muffins.

These little guys are dense, and a little gummy, but the wee one loves them, and that's good enough for me!  And since they are so good for her, I let her have 2-3 some mornings.  :)
Slightly adapted from: The Iowa Farmer's Wife

2/3 cup whole wheat flour
1/4 cup oats
1 tbsp ground flaxseed + 3 tbsp water
1/4 c water
1 mashed banana
1 tsp cinnamon (or nutmeg)
1/2 tsp baking powder
2 tbsp plain yogurt (I used Greek)
1 tsp olive oil

*the original poster makes her own by grinding organic oats in a coffee grinder.

Mix dry ingredients. Add flaxseed and 3 tbsp water and mix well. Combine water, banana, yogurt and oil until you have a smooth consistency. Grease a muffin tin with organic butter or olive oil. Pour batter into muffin tins. Bake at 350˚ for 15-18 minutes.

Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Potentially the Healthiest Muffins Ever

Potentially the Healthiest Muffins Ever

Makes 8-10 muffins.

Love these muffins for myself and for the wee one.  Although she's (still) a good vegetable eater, it never hurts to sneak in more!  These muffins are super moist, super flavorful, and a good way to treat yourself to something healthy.  I didn't name these, and it's true that they still have a fair amount of sugar, but they taste AWESOME, and I don't know you could keep the taste if you eliminated the sugar.  So these are good muffins for mom and baby to share.  If you're looking for a recipe for baby, and only baby, check out the healthy banana muffins I'll be posting later this week.
Notes and nutritional information at the bottom also from the source listed below.
Source: Ceci n'est pas un food blog

½ cup sugar*
1 egg
¼ cup unsweetened applesauce
¾ cup whole wheat flour
¼ cup ground flaxseed
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
½ cup pecans, chopped
2 cups carrot, zucchini and/or apple, shredded

Preheat oven to 350°F. Line muffin pan with muffin cups.
In a large bowl, mix the sugar with the eggs. Add the applesauce and mix well. Mix in flour, flaxseed, cinnamon, nutmeg and baking soda. Stir in the nuts and vegetables. Ladle batter into prepared cups.
Bake for 30-35 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

Nutrition Info (per muffin)**: 114 calories, 4 g fat (0.5 g saturated), 17 mg cholesterol, 17 g carbohydrate (2 g fibre, 10 g sugar), 3 g protein, 116 mg sodium. An excellent source of vitamin E and manganese.

*You may want to bump this up to ⅔ cup if not using apple
 **Incorrectly assumes an equal proportion of carrot, zucchini and apple

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Serves 4-6.
A delicious sandwich and a great thing to serve at a party!
Inspired by: Dishing the Divine

1 loaf Ciabatta bread
1/2 cup pesto
1/2 jar roasted red peppers, thinly sliced
1 lb. roasted turkey breast
5 slices mozzarella cheese

Cut Ciabatta loaf in half.  Spread pesto over one half.  Top with roasted red peppers, turkey, and mozzarella cheese.  Complete sandwich with other half of bread.  Slice into 10 small sandwiches and serve.

Birthday Party #2

Birthday Party #2

The second party was with my side of the family, a few days after Macey's actual birthday.  It was a casual weekend lunch with yummy sandwiches, sides, and, of course, cake!
My decor traveled with us:

As did the birthday banner:

Pictures of the birthday girl:

Two kinds of sandwiches for the hungry guests, Turkey with Pesto and Roasted Tomatoes & Hummus Veggie:

What goes best with sandwiches?  Chips and French onion dip, of course:

Asian Pasta salad:

We also had a spinach salad (from Costco, love it!) but I guess I never took a photo of it.

CAKE!  Made the same ones:

Sprinkle Me Happy Cake

Sprinkle Me Happy Cake

Serves 32.

A delicious cake!  I picked the recipe originally because it had some of the wee one's favorite things in it -- sweet potatoes, bananas, and pineapple.  But then, after trying it myself, I realize it was all of my favorite things too.  The taste is similar to a carrot cake merged with banana bread.  Very dense, very moist, very delicious.  I will definitely be making this again!
To make the tiny tiered cake shown above, I did the following: Cut the recipe in half.  Pour batter into a standard loaf pan and a mini loaf pan.  Of course, I threw away my sheet with the times on it, but I believe they were around 40-50 minutes for the standard loaf and 25-35 for the mini?  Once cakes have cooled, I cut each loaf in half, making 4 squares.  From those, I assembled my TWO tiered cakes... one for each of the wee one's 1st birthday parties.
Slightly adapated from: Good Housekeeping magazine, May 2012

4 eggs, lightly beaten
4 cups all-purpose flour
2-1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1/4 tsp. ground cloves
2-1/2 cups mashed ripe banana (about 5)
1-1/4 cups vegetable oil
2 tsp. vanilla
2-1/2 cups peeled, shredded uncooked sweet potatoes (about 9 oz.)
1 (8-oz.) can crushed pineapple (juice pack), drained
Your favorite buttercream frosting

Allow eggs to stand at room temperature 30 minutes.  Meanwhile, grease three 8' by 1-1/2" square baking pans.  Flour pans, shaking out excess; set aside.

Preheat oven to 350 degrees.  In very large bowl, stir together the flour, sugar, baking powder, salt, and cloves.  Stir in bananas, oil, eggs, and vanilla just until combined.  Fold in shredded sweet potatoes and drained pineapple.  Evenly divide batter among prepared pans; spread evenly.

Refrigerate one layer.  Bake two layers on one rack for 50-55 minutes, until layers are set in center when gently shaken and tops are golden.  Cool layers in pans on wire racks for 10 minutes.  Remove layers from pans.  Cool completely on wire racks.  Bake and cool third layer.

Place one layer on serving plate.  Frost top with 1 cup vanilla buttercream.  Add second layer; spread top with 1 cup buttercream.  Top with final layer.  Frost top and sides.

Mexican Rice

Mexican Rice

Serves 8-10

See the notes at the bottom (taken from the website below) about using canned tomatoes (what I did) and some other helpful tips.  It claims to be "the best" Mexican rice.  I thought it was good, but seemed a little too dry, which I blame on my reheating.  It suggests making ahead, if you need to, and reheating in the microwave.  Next time, I will reheat on the stove, adding more broth to revive the moisture.
Source: Food.com

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350.

 

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

 

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

 

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

 

Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

 

Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Veggie Tacos

Veggie Tacos

Serves 4.

I totally forgot about the goat cheese -- gah!  It would've added so much.  Next time, because there WILL be a next time, I'll be remembering the goat cheese.  Otherwise, this is a good vegetarian option to have on your taco bar next time you have a group over for dinner.
Again, as per usual (sorry, readers!), check the link below to see some better pics than what I've offered you...
Source: Honest Cooking

8 fresh corn tortillas (white or yellow)

3 tbsp olive oil

4 garlic cloves

1 zucchini chopped into small cubes

1 can cooked black beans

1 cup corn (fresh or frozen)

1 avocado, sliced

Pinch of salt

1 tsp. cumin powder

1/2 tsp. chili powder

Handful of cilantro

4 oz goat cheese (optional)

In a saucepan, heat olive oil over medium-high heat.  Add garlic and cook for a couple of minutes.  Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.  Cook for 5 minutes, stirring occasionally.  Add black beans. Cook until warmed through, should take more than five minutes.

Remove from heat, add cilantro and goat cheese if using.  Taste for seasoning.

To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.

Chicken Tacos

Chicken Tacos

Serves 8.

Easy marinade, great taste, and a fun way to do tacos on the grill!  Check on the pics on the blog linked below.  They are much better than what I have posted above!
Source: The Meatwave

1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper

12 boneless, skinless chicken thighs 

Mix marinade ingredients together.  Put chicken thighs in a large resealable bag.  Pour marinade over chicken and let marinate for 2-24 hours in the refrigerator, tossing gently every once in a while, if you can.

Grill chicken over medium heat until cooked through.  Chop into pieces and serve with tortillas and your favorite taco toppings.

Birthday Party #1

Birthday Party #1
It's hard to believe it, but my baby girl turned 1!  We celebrated with one side of the family just before her birthday, and the other side just after.  Here's a recap of party #1, a Mexican fiesta! 
Here's my happy birthday sign:



And some fun tissue paper "puffs" for festive decor.

I made a photo book of her first year so that our families members could look through it while at the party.  Having a deadline was a great motivator to get it completed!

A little favor for our guests... a recent photo of Macey:

The dinner spread... chicken tacos, veggie tacos, Mexican rice, and toppings.

The cake (we had some assorted candies, as well):

The "smash cake" for the birthday girl:

The party was a success!  I can't believe we have already celebrated her first year.  I'm thankful to say we have a bundle of memories, and a precious, growing little girl we just love to pieces!

Tomato Basil Chicken

Tomato Basil Chicken

Serves 4.

This was super easy, has a nice presentation, and is a healthy dish that has a semi-rich taste.  Serve over rice.  The blog linked below has a recipe for cashew rice pilaf that she serves with the dish, but I didn't take the time to make it.
Slightly adapted from: The Girl Who Ate Everything

1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream

Preheat oven to 350 degrees.

Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper.

Arrange chicken in shallow baking dish; pour sauce on top.  Bake for 1 hour.

Fiesta Shells and Cheese

Fiesta Shells and Cheese

Serves 3-4.

If you've got kids, I'm pretty certain they will like this (and you will too!).  It's kinda like a homemade version of a Hamburger Helper meal. 
Source: Just Another Day in Paradise blog

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth
1 cup shell pasta

Cheese Sauce:
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

While this is simmering, start making your from-scratch-cheese-sauce.

Melt the butter in a saucepan on med heat. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Fresh Summer Corn Salad

Fresh Summer Corn Salad
Makes about 6 cups.
Light, fresh, and ever so summery.
Source: Tater Tots and Jell-O blog

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in
1/4 cup water.

Remove lid and cook, stirring, 2 minutes more or until
water evaporates.

Toss the corn with all other ingredients and chill.

Classic Grilled Burgers

Classic Grilled Burgers

Makes 5-8, depending on how big you make them.

Just like it's named, and just in time for the 4th, this is a classic grilled burger for your summer enjoyment.
Source: Mel's Kitchen Cafe blog

2 pounds ground beef (preferably not extra lean)
2 teaspoons seasoned salt
2 tablespoons A-1 sauce
1 teaspoon freshly ground black pepper
1/4 cup room temperature water

In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.

Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking, about 6 minutes per side. The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.

Fresh Mexican Salad with Chicken

Fresh Mexican Salad with Chicken

Serves 2-4.

A deliciously light recipe that's perfect for summer lunches or a light dinner out on the patio.  And it's make-ahead, which everyone loves.
Inspired By: Skinny Taste blog

1 chicken breast (about 1/2 lb.), cooked and chopped
1 large tomato, chopped
1 avocado, chopped
1 green pepper, chopped
1 small red onion, diced
1 can black beans, drained and rinsed
Juice from 1 lime
1/2 t. cumin
Salt and pepper, to taste
Salsa, for serving

Combine all ingredients. Mix well. Serve with salsa.



Breakfast Quesadillas

Breakfast Quesadillas

Serves 4-5.

Loved these!  If you want to use eggs instead of Egg Beaters, substitute 8 eggs, but I must say the Egg Beaters tasted great and made prep super easy -- no eggs to crack!
Adapted from: Eat, Live, Run blog

5 large flour tortillas ("Burrito" size)
2 c. Egg Beaters (one small carton)
4 sausage patties, cooked and roughly chopped
Butter, to grease pan
4 oz. goat cheese, crumbled
2 c. raw baby spinach
1 cup grated mozzarella cheese
hot sauce and/or salsa, for serving

Scramble the Egg Beaters in a skillet with enough butter so that they don't stick. Season with salt and pepper.  Once scrambled, scoop eggs into a large bowl.  To the bowl, add cooked and crumbled sausage and crumbled goat cheese.  Stir gently to combine.

Heat up a large skillet and drop some butter in. Lay a tortilla flat down then sprinkle some shredded cheese on one half of the tortilla only.  Top with some spinach, then 1/5 of the egg mixture.  Sprinkle some more shredded cheese, and then, when tortilla is golden brown, fold the other half over and remove from skillet.  Allow to cool for a minute or two and then cut into wedges.

Fifty Shades of Grey

Fifty Shades of Grey by E.L. James

Yes, I did.  I fell into the hype.  I'll have you know, however, that I didn't rush out and buy the book.  I actually waited in line on the public library reserves list.  And starting at number 1,053 (or somewhere around there), I slowly moved to #1 ( much faster than I thought I would...) and picked up my copy at the library.  Okay, so yes, I read it in a week.  And okay, yes, I have gotten on the reserve list for the second book in the series.  I wouldn't say it's a fabulous book, and the writing is average at best, but something about it IS pretty addicting...

Book description on Amazon:

When literature student Anastasia Steele goes to interview young entrepreneur Christian Grey, she encounters a man who is beautiful, brilliant, and intimidating. The unworldly, innocent Ana is startled to realize she wants this man and, despite his enigmatic reserve, finds she is desperate to get close to him. Unable to resist Ana’s quiet beauty, wit, and independent spirit, Grey admits he wants her, too—but on his own terms.

Shocked yet thrilled by Grey’s singular erotic tastes, Ana hesitates. For all the trappings of success—his multinational businesses, his vast wealth, his loving family—Grey is a man tormented by demons and consumed by the need to control. When the couple embarks on a daring, passionately physical affair, Ana discovers Christian Grey’s secrets and explores her own dark desires.

Erotic, amusing, and deeply moving, the Fifty Shades Trilogy is a tale that will obsess you, possess you, and stay with you forever.

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Cinnamon Roll Pulls

Cinnamon Roll Pulls

Serves 4-6.

Let me share something with you: I've been wanting to tell you about this recipe for a while.  The first time I had it -- thank you, Cheryl! -- I was too overwhelmed with deliciousness to even think about snapping a photo.  The second time, I still didn't make it myself, but I HAD to take a picture (above) to send to my mom ("YOU HAVE GOT TO TRY THIS, MOM!").  The third time, I finally made it myself (below), and apparantly went a little overboard on the cinnamon sugar and a little UNDERboard on the powdered sugar glaze.  I'll have you know that it didn't change the experience.  Still one of the most delicious things I've ever eaten.  The. most. delicious. things. I. have. EVER. eaten.
Don't let another day in your life pass by without making this.  Brew some coffee, invite over a few friends, and... GO!
Source: Plain Chicken

1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.

Pineapple Pork Chops

Pineapple Pork Chops

Serves 4.

Tasty and perfect summer recipe.  Get these chops marinating and then fire up the grill!
Inspired by: Pork

4  pork chops, 3/4-inch thick 
1 6-oz can pineapple juice, unsweetened (3/4 cup)
3 scallions, white parts sliced into thin rounds
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce, reduced-sodium
2 tablespoons Asian sesame oil, dark
2 tablespoons light brown sugar
3/4 teaspoons freshly ground black pepper
1/2 teaspoon coarse salt
4-8 slices pineapple

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large bowl.  Remove a small amount to marinate pineapple slices with, and then add chops to the large bowl.  Cover both containers and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until done.  Remove chops from grill, set aside, and then grill pineapple slices, quickly flipping after only a minute or two.

Crash Potatoes

Crash Potatoes

Serves 6.

Mine didn't "smash" as well as PW's appear to, so my presentation wasn't spot on, but they still tasted great.  And our guests offered rave reviews, as well.
Source: Pioneer Woman

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

New York-Style Crumb Cake

New York-Style Crumb Cake

Makes about 24 big squares, or 35 smaller squares.

Leaving for the beach tonight/early tomorrow morning!  Vacations are awesome.  You want to know what's equally awesome?  This crumb cake.  Because the crumb topping is thick and almost a little bit crunchy, and the cake below is dense, moist, and delicious.  Yum.
Source: Nutmeg Nanny blog

Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour

Cake:
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

For topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick). Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.Cut cake into squares and serve slightly warm or at room temperature.

BBQ Chicken Quinoa

BBQ Chicken Quinoa

Serves 2-4.

Light and healthy.  Perfect for summer.  And even The Mister loved it and returned for seconds.
Source: What's Gaby Cooking? blog

1 cup cooked quinoa

1/2 cup corn

1/2 cup black beans, rinsed and drained

1 cup shredded BBQ chicken

1 avocado, chopped

2 tbsp White Cheddar cheese, shredded

2-4 tbsp BBQ sauce

2 scallions, chopped

cilantro for garnish

In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper

Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.

Serve warm or at room temperature

Prune Juice Marinade

Prune Juice Marinade

Sounds weird, right?  Don't be intimidated.  It's a great marinade, and you'd never know there was prune juice unless you made it!  This marinade is a Chinese recipe used primarily with pork tenderloin, but is said to also taste great with chicken, beef, turkey, and venison.
Source: PruneJuice

1/2 c. prune juice

1/4 c. soy sauce

3 T. extra virgin olive oil 

1 T. fresh squeezed lemon juice

1/2 t. garlic powder

3/4 c. ketchup

1/2 c. sugar

Add prune juice, soy sauce, extra virgin olive oil, fresh squeezed lemon juice, garlic powder, tomato ketchup, and white sugar into a mixing bowl. Using a metal whisk, rapidly stir these ingredients together until you have a smooth and even marinade, and all of the sugar granulates have fully dissolved.

Add meat to bowl and allow to marinate for a few hours or overnight, if time permits.