Fifty Shades Freed

Fifty Shades Freed by E L James

This book -- the third of the trilogy -- took me the longest to get through.  In fact, I almost abandoned it.  :::GASP:::  I must have issues with trilogies.  I never read the third book of the Hunger Games trilogy.  :::DOUBLE GASP:::  But, in the end, I'm glad I was able to finish this one; tie it up with a nice neat bow.  But, I will say, as much as this third book is similar to the others, it has a slow, slow start.  It definitely picks up after a while.  If you liked books one and two, finish the series and read this one too!

Book description from Amazon:

When unworldly student Anastasia Steele first encountered the driven and dazzling young entrepreneur Christian Grey it sparked a sensual affair that changed both of their lives irrevocably. Shocked, intrigued, and, ultimately, repelled by Christian’s singular erotic tastes, Ana demands a deeper commitment. Determined to keep her, Christian agrees.

Now, Ana and Christian have it all—love, passion, intimacy, wealth, and a world of possibilities for their future. But Ana knows that loving her Fifty Shades will not be easy, and that being together will pose challenges that neither of them would anticipate. Ana must somehow learn to share Christian’s opulent lifestyle without sacrificing her own identity. And Christian must overcome his compulsion to control as he wrestles with the demons of a tormented past.

Just when it seems that their strength together will eclipse any obstacle, misfortune, malice, and fate conspire to make Ana’s deepest fears turn to reality.

Apple Cinnamon Pancake Topping

Apple Cinnamon Pancake Topping

Serves 4-6.

I was a victim of the sample.  While browsing in Williams Sonoma with the wee one, we were offered samples of their oatmeal pancakes with apple cinnamon topping.  It was amazing.  Even the wee one started signing "more" after her paper cup was empty too.  Sorry, wee one, it's against etiquette to ask for a second sample.  
I couldn't leave the store without knowing I could make these myself at home.  So I purchased the oatmeal pancake mix -- at the price of $14.95, nonetheless -- and made them the following week.  They were, once again, fab.  But I will go broke if I continue to buy the mix, so please help me out.  I need a great oatmeal pancake recipe.  These pancakes were dense, moist, and flavorful.  The oats had been ground, because there were no whole oats in the mix.  If you have anything to share, please do!  Thanks!
Source: Williams Sonoma

1 oatmeal pancake mix from Williams Sonoma, prepared to package instructions

3 apples, peeled and chopped
3 T. butter
3 T. brown sugar
1/2-1 t. ground cinnamon

Melt butter over medium heat in a large skillet.  Add chopped apples and cook until soft.  Stir in brown sugar and cinnamon.  Mix well.  Serve over oatmeal pancakes.

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

Serves 4, or 2 very hungry eaters.  I sliced into 8 strips to serve at a party.

I used shredded chicken instead of turkey, and a premade pizza dough.  This is a fantastic stromboli.  LOVED it!
Slightly adapted from: Naturally Ella

Dough:
I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer

Filling:
1 lb. boneless chicken breast
1/4 cup Frank's red hot sauce
2 T. butter, melted
1 cup diced onions
3/4 cup bleu cheese
1 cup shredded mozzarella
Oil, parmesan, and fresh parsley for topping


Cook chicken on a grill, in a skillet, or by poaching.  Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter.  Increase the amount of Frank's if you prefer a spicier dish.

Pre-heat oven to 425˚ with a baking stone (if you have one).

Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you).  Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and parmesan. Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.

Fall Bark

Fall Bark

Serves 6-8.

A dear friend made this and brought it over as dessert for our shared family dinner.  It was delicious and loved by all.  A beautiful and tasty autumn treat!
Source: Real Simple

• 1/2 pound white chocolate, chopped
• 1 cup miniature pretzels
• 1/2 cup candy corn
• 1/3 cup dried cranberries
• 
  
• Line an 8-inch square baking pan with parchment, leaving an overhang on 2 sides.
• 
  
• Heat the chocolate in a double boiler or medium heatproof bowl set over (but not in) a saucepan of simmering water, stirring often, until melted and smooth.
• 
  
• Spread the chocolate in the prepared pan and sprinkle with the pretzels, candy corn, and dried cranberries. Chill until firm, about 1 hour.
• 
  
• Remove the bark from the pan and break into pieces.

Buttermilk Roast Chicken

Buttermilk Roast Chicken

Serves 4.

The recipe was good, and easy!  But I keep trying and trying, and I just can't get myself to love bone-in chicken.  It's just a pain to eat, in my book.  So I'll use this recipe again and try it out on boneless, skinless breasts.  If drumsticks tickle your fancy, though, by all means roast away!  If you try boneless, skinless, just remember that your cooking time will decrease.
Source: Smitten Kitchen

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Brown Sugar and Balsamic Glaze Pork Tenderloin

Brown Sugar and Balsamic Glaze Pork Tenderloin

Serves 6.

Follow the link below for more appetizing photos of this dish, because it is fab.  My photo doesn't do it justice (wait, have I said that before?) because I am bad about staging dishes.  When dinner's ready, dinner's ready, and there are hungry mouths to feed!  So I snap one like this.  B-a-d, I know.  But trust me when I say that this recipe is worth your time... and it won't require much of it!  It's tender and juicy and the glaze is just delicious.  Leftovers make great sandwiches, so make the entire recipe!
Slightly adapted from: C&C Marriage Factory

Pork

3 lbs. boneless pork tenderloin (mine was divided into two 1-1/2 lb. tenderloins)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours. 

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour or two of cooking. 

Serve with remaining glaze on the side.

BBQ Meatballs

BBQ Meatballs

Makes 20.

Yum!  A great "man meal."
Source: Whatever...

Meatballs:
2 lbs. ground beef
1-1/2 cups cracker crumbs
1 T. mustard
2 medium onions, chopped (I recommend one large)
3 eggs, slightly beaten
1/4 to 1/2 cup milk
Salt
Pepper

BBQ Sauce:
1 cup ketchup
1/2 cup brown sugar
1-1/2 t. mustard

Preheat oven to 350 degrees.

Combine all meatball ingredients; form into 20 large balls.  Bake for 45 minutes.

Mix together sauce ingredients; spread over meatballs and bake an additional 5-10 minutes, or until bubbly.

Green Bean "Fries"

Green Bean "Fries"

Serves 4.

Delicious!  My new go-to for green beans.
Slightly adapted from: Adventures of a Gluten-Free Mom

1-lb. Green Beans (blogger suggested Trader Joe's Haricot Verts which are thin, crispy and already prepped for you)

1 Tbs. olive oil, melted (or enough to lightly coat the green beans)

1 tsp. Kosher Sea Salt (or to taste)

2 cloves fresh Garlic, minced

Preheat oven to 400 deg. F.

Rinse, trim and pat dry the green beans (if it hasn't been done already).

Place green beans on a baking sheet and toss with oil, salt and garlic. Spread green beans in an even layer.

Bake for about 10 minutes if you like your green beans al dente, longer if you prefer your green beans soft. Serve and enjoy!

Beef & Cheese "Foldover"

Beef & Cheese "Foldover"

Serves 4.

Super easy, great-tasting meal for those busy nights.  Kid-friendly, too!  I replaced half the corn with black beans, added some taco seasoning, and baked it on crescent roll dough instead of Bisquick baking mix.
Adapted from: Kraft

1 lb. ground beef
1 onion, chopped
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/4 cup ketchup
2 T. A.1. Original Steak Sauce
1 T. taco seasoning
1 container refrigerated crescent roll dough (the non-perforated "sheet" is easiest to use)
1 cup shredded cheddar cheese

Heat oven to 375 degrees.

Brown meat with onions in a large skillet; drain.  Return to skillet.  Stir in corn, black beans, ketchup, and steak sauce; set aside.

Unroll crescent roll dough on a baking sheet sprayed with cooking spray.  Turn up edges to create a crust.  Spoon meat mixture onto the dough; spread to within 1" of edge.  Top with shredded cheddar.

Bake for 20 minutes.

Caramel Apple Surprise Cookies

Caramel Apple Surprise Cookies

Makes about 20-22.

Okay, so I must confess... My cookies turned out okay.  I mean, my photo looks decent, right?  And they tasted great!  But I kinda struggled through the process.  For one, I needed a lot of dough to cover the caramel, so I got far less cookies than the original blogger.  For two, even with all that dough, I still had issues with the caramel oozing out onto the cookie sheet, and then through the wire rack while cooling.  So I lost a lot of caramel... to my counter top.  But, they were still great, and very fall-like.  I just need to figure out how to clean up the process.
Source: Hot Polka Dot

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, room temperature
2 eggs
1 tsp vanilla extract
2 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 1/2 cup apple, skinned and chopped
3 dozen caramels, flattened slightly

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper (I used Silpat liners) and set them aside.

In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla then blend it in. In a medium bowl whisk together the flour, baking soda, cinnamon and salt then stir it into the butter mixture. Gently mix in the chopped apples. Refrigerate the dough for 30 minutes to stiffen it up.

Scoop a heaping tbsp of dough for each cookie then roll it into a ball and flatten it into a disc between your palms. Place the slightly smushed caramel into the center and fold the edges of dough to cover it well, making sure to pinch any edges that meet. Form it back into a ball and place it onto the prepared baking sheet. Bake them for 10 – 11 minutes until the edges are golden brown. Transfer them to a cooling rack and enjoy!

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6.

I increased the amount of veggies and broth in this fantastic soup.  It's such a simple recipe, and such a classic dish, I'm disappointed in myself that I haven't been making this for years already.  This winter, though?  We will eat it.  A lot.
Adapted from: Iowa Girl Eats

1 Tablespoon butter2 teaspoons olive oil1/2 onion, finely chopped2 large carrots (or about 20 mini carrots), thinly sliced2 ribs celery, choppedsalt & pepper2 garlic cloves, minced2 chicken breasts, shredded or cubed64 oz chicken broth* (buy an extra can if you plan to make-ahead; see note)8 oz frozen egg noodles

Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.

Add in minced garlic and saute for 1 minute, stirring constantly.

Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve with a good hunk of bread and enjoy!

*If pre-making, let cool then refrigerate. You will need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.

Pumpkin Muffins with Chocolate Chips

Pumpkin Muffins with Chocolate Chips

Makes 12-14

It's October.  Bring some pumpkin into your life... especially when it's as easy as this recipe!
Source: Cupcakes! from The Cake Mix Doctor

1 package (17.8 oz.) chocolate chip muffin mix
1 cup canned pumpkin
1/2 cup milk
1 large egg
1/2 teaspoon pumpkin pie spice

Preheat oven to 400 degrees.  Prepare muffin tin with liners.

Place the muffin mix in a large mixing bowl and make a well in the center.  Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients with a fork to combine and break up the egg yolk.  Stir the wet and dry ingredients together with a wooden spoon just until combined.  The batter will still be lumpy.  Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. 

Bake for 20-22 minutes, or until the muffins spring back when lightly pressed with your finger.  Let the pan cool on a wire rack for 5 minutes, then remove the muffins and allow them to continue to cool on wire rack.

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Serves 6.

I added some Ranch to make this dish a little milder, and reduced the amount of blue cheese after realizing it was a bit overwhelming.  It's rich  with the recommended 1-1/2 cups, but if that's your groove, then go for it! 
Slightly adapted from: The Girl Who Ate Everything

8 ounces small uncooked pasta (such as penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1/8 cup Ranch dressing
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken or rotisserie chicken, chopped
3/4 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
(optional) 1/2 cup red onion, chopped

Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).

While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
Can be served cold or hot. If serving cold, refrigerate until ready to serve.

Chicken Cobb Salad

Chicken Cobb Salad

Serves 4.

Probably my favorite go-to salad... but it definitely takes some thought since I rarely have all of these ingredients on hand.  I took my photo before adding the red onions -- oops!  Don't forget those (or DO forget if you aren't wild about onions).

Romaine lettuce, cleaned and chopped
2 large chicken breasts, cooked and chopped
7-8 strips bacon, chopped and cooked
4 hard-boiled eggs, thinly sliced
1 avocado, thinly sliced
1 tomato, chopped
1/2 cup crumbled bleu cheese
1/2 red onion, diced
Dressing of your choice -- Ranch or Bleu Cheese?

Top romaine lettuce with listed ingredients, and serve with Ranch or Bleu cheese dressing.

Grilled Chicken with Sweet and Sour Glaze

Grilled Chicken with Sweet and Sour Glaze

Serves 4.

The original recipe uses pork chops instead of chicken, so feel free to try both.  It is a fantastic recipe.  Great for a weeknight dinner, yet still fancy enough for entertaining a dinner party.  And even though we grilled the chicken breasts, you could easily cook them inside to make this recipe work for all seasons.
Adapted from: Weeknights with Giada

Chicken:
1/4 cup olive oil, plus more as needed

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

Glaze:

1/2 cup balsamic vinegar

1/2 cup honey

2 cloves garlic, minced

3 scallions, pale green and white parts only, finely chopped

1 teaspoon chopped fresh rosemary leaves

1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature

Kosher salt and freshly ground black pepper

Chicken: Season the chicken breasts with salt and pepper, to taste, and sprinkle with the red pepper flakes. Grill chicken into cooked through.  Set aside and keep warm under foil, if necessary.

Glaze: Meanwhile, in a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Serve chicken with glaze on top.

Apple Cinnamon Raisin Bran Muffins

Apple Cinnamon Raisin Bran Muffins

Makes 6-8.

The original recipe calls for bran muffin mix, but, surprisingly, I couldn't find it at my local grocery store.  Instead, I substituted an apple cinnamon muffin mix, which worked out pretty well.  The result?  A just-sweet-enough muffin with bursts of flavor.
Slightly adapted from: Cupcakes! from The Cake Mix Doctor

1 package (7 ounces) apple cinnamon muffin mix
1 cup sweetened bran flake cereal with raisins, such as Raisin Bran
1 cup buttermilk
1/4 cup vegetable oil
1 large egg

Preheat oven to 400 degrees.  Prepare muffin tin with liners.

Place the muffin mix and cereal in a large mixing bowl and make a well in the center.  Place the buttermilk, oil, and egg in the well and stir with a fork to combine and break up the egg yolk.  Stir the wet and dry ingredients together with a wooden spoon just until combined.  Let the batter rest in the bowl to soften the bran flakes, about 5 minutes.

Scoop 1/3 cup batter into each muffin cup, filling it three quarters of the way full.

Bake for 16-18 minutes, or until the muffins spring back when lightly pressed with your finger.

Allow muffins to cool in pan for 5 minutes, then remove and allow to continue to cool on a wire rack.

Lemon Meringue Pie

Lemon Meringue Pie

Serves 8.

Take advantage of these last few Indian summer days and make a summer pie, like this delicious lemon meringue.  Yum!  And a tip for serving from Mimo: cut pie with a wet knife.  It helps to keep the meringue from sticking to the knife.
Source: Mimo, my grandmother

 

 

Filling:

 

1/4 c. cornstarch

3 T. flour

1-3/4 c. sugar

1/4 t. salt

4 egg yolks, slightly beaten  (**Save the egg whites for the meringue!)

1/2 c. lemon juice

1 T. grated lemon peel

1 T. butter

 

Combine first 4 ingredients in a saucepan; mix well.  Gradually add 2 cups of water, stirring until smooth.  Over medium heat, bring to a boil, stirring occasionally.

 

Boil one minute until shiny.  Quickly stir some hot mixture into yolks, and then pour back into mixture.  Return to heat and cook on low for 5 minutes, stirring occasionally.  Remove from heat.  Stir in remaining ingredients.  Pour into pie crust.

 

Meringue:

 

4 egg whites

1/4 t. cream of tarter

1/2 c. sugar

 

Preheat oven to 400 degrees.

 

Beat egg whites with cream of tarter until frothy.  Gradually beat in sugar, 2 tablespoons at a time.  Beat until stiff.

 

Spread on pie carefully, sealing edges with meringue.

 

Bake for 7-9 minutes.  Cool for 3 hours on a wire rack.  Refrigerate until serving.

Creamy Lumaconi with Italian Sausage and Spinach

Creamy Lumaconi with Italian Sausage and Spinach

Serves 2.

Satisfyingly rich cream sauce with the healthy crunch of fresh spinach.  Very good!
Slightly adapted from: Bev Cooks

1 head garlic, end sliced off
1 tsp extra-virgin olive oil
2 cups lumaconi (or any small pasta)
2 Italian sausage links, casings removed
2 Tbs. butter
2 Tbs. flour
1 cup milk
1 thyme sprig, leaves removed
1 oregano sprig, leaves removed
2 cups chopped spinach
coarse salt and freshly ground pepper

Preheat oven to 400. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes. Remove from heat and set aside.  When cool, squeeze whole garlic cloves out of shell.

Heat a medium sauce pot over medium high. Add the sausage and break up with a wooden spoon, cooking until browned all over, 6 minutes.  Remove sausage, leaving the grease (about 1 tablespoon).  Add butter, and melt.  When the foaming subsides, add the flour. Whisk constantly for 1 minute, and then slowly add the milk, continuing to whisk another 5 minutes or so until the sauce gets thick and creamy. Add in the herbs, a pinch of salt and pepper and whisk a little more. Transfer a small amount (about 1/3 cup) of cream sauce to a small food processor, add the roasted garlic cloves and pulse until very smooth. Return to the sauce pot, mix to combine, and keep warm.

In the meantime, bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Just taste it to test it. Drain and return to the pot.

Pour the cream sauce over the pasta, along with the spinach and sausage. Toss to coat and combine everything.

Mimo's Pie Crust

Mimo's Pie Crust

Makes 1 crust

This pie crust is perfect for sweet pies that only need a bottom crust.  It almost takes like a shortbread crust.  I haven't perfected it as a rolled crust, and maybe Mimo never intended it to be.  Regardless of it's unique form, it's a crust that I love to use for my dessert pies -- it's delicious, simple, and reminds me of Mimo.
Source: My grandmother, who we lovingly called Mimo

1 stick butter
2 T. sugar
1 cup flour

Preheat oven to 350 degrees.

Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.

Stir in flour until fully combined.  Pat into pie pan. 

If you will be using the crust for a no-bake pie such as coconut cream or lemon meringue (well, yes, it IS baked for a few minutes to brown the meringue...) bake for 15 minutes to set.

Garden Vegetable Tart

Garden Vegetable Tart

Serves 4-6.

Use up the last of those garden veggies for this delicious tart!  We all loved it!  It can be served as a side dish or main dish.
Slightly adapted from: Better Homes and Gardens, August 2012

1 frozen puff pastry sheet (half a 17.3-oz. package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz. fresh mozzarella, thinly sliced
Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees.  On a lightly floured surface, roll puff pastry to a 14x10-inch rectangle; transfer to a baking pan.  Prick pastry all over with a fork.  Bake 10 minutes, until center is set.  Remove from oven; lightly press center with spatula.

Meanwhile, wrap cleaned corn in waxed paper.  Microwave for 2 minutes.  Cut corn kernels off the cob.  Add corn, zucchini, and tomatoes into a saucepan and saute with olive oil over medium heat until tender, 5-7 minutes.

In a small bowl, whisk together the tomato paste and water; spread on puff pastry.  Top pastry with cheese and vegetables.  Bake tart 10 minutes, until pastry is golden and cheese is melted.  Top with red pepper and basil.

The Dry Grass of August

The Dry Grass of August by Anna Jean Mayhew

This is such a quick, easy read!  It will pull at your emotions, but you can read it in a day or two if you have a decent amount of time (think vacations or days when you exclusively read while your child naps...).

Book description from Amazon:

In this beautifully written debut, Anna Jean Mayhew offers a riveting depiction of Southern life in the throes of segregation, what it will mean for a young girl on her way to adulthood--and for the woman who means the world to her. . .

On a scorching day in August 1954, thirteen-year-old Jubie Watts leaves Charlotte, North Carolina, with her family for a Florida vacation. Crammed into the Packard along with Jubie are her three siblings, her mother, and the family's black maid, Mary Luther. For as long as Jubie can remember, Mary has been there--cooking, cleaning, compensating for her father's rages and her mother's benign neglect, and loving Jubie unconditionally. Bright and curious, Jubie takes note of the anti-integration signs they pass, and of the racial tension that builds as they journey further south. But she could never have predicted the shocking turn their trip will take. Now, in the wake of tragedy, Jubie must confront her parents' failings and limitations, decide where her own convictions lie, and make the tumultuous leap to independence. . .  Infused with the intensity of a changing time, here is a story of hope, heartbreak, and the love and courage that can transform us--from child to adult, from wounded to indomitable.

Baked Oatmeal with Blueberries and Bananas

Baked Oatmeal with Blueberries and Bananas

Serves: 4-6

Here's a fit and healthy way to start your day.  And you'll enjoy it too!  If you need a little added sweetness, try drizzling syrup on top.  This was enjoyed by adults and kids alike!
Slightly adapted from: Skinny Taste blog

3 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
3 cups blueberries
1/2 cup honey (or agave)
2 cup uncooked quick oats
1/2 cup chopped walnuts or pecans (optional)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp pinch of salt
2 cups fat free milk (or any milk you desire)
2 egg
2 tsp vanilla extract

Preheat the oven to 375° F. Lightly spray a 13" x 9" baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1 tsp of the cinnamon, 2 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30-40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Israeli Couscous Taco Salad with Avocado

Israeli Couscous Taco Salad with Avocado

Serves 3-4.

So delicious and great for your body.  We added chicken for extra protein.
Slightly adapted from: What's Gaby Cooking?

1 cup Israeli Couscous

1 red bell pepper, chopped

1 cup black beans, cooked and drained

2 ears corn, kernels removed

4 scallions, chopped

2 tbsp chopped cilantro

1 lime, juiced

1/2 cup salsa

2 California Avocados, seeded and chopped

salt and pepper to taste

1 chicken breast, cooked and shredded, if desired

 

Cook the Israeli Couscous according to the package directions. Once cooked, remove from heat and set aside to cool.

In a large bowl combine the red bell pepper, black beans, corn, scallions, cilantro, salsa and lime juice. Mix together.

Add the Israeli Couscous and chicken (if using); toss together. Season with salt and pepper. Taste and adjust lime juice if needed.

Before serving, add chopped avocado.

Fifty Shades Darker

Fifty Shades Darker by E L James

Book two.  Just as addicting as the first.  Still not the greatest of writing, but a fun read to stay up-to-date with what's hot.  :)

Book description from Amazon:

Daunted by the singular tastes and dark secrets of the beautiful, tormented young entrepreneur Christian Grey, Anastasia Steele has broken off their relationship to start a new career with a Seattle publishing house.

But desire for Christian still dominates her every waking thought, and when he proposes a new arrangement, Anastasia cannot resist. They rekindle their searing sensual affair, and Anastasia learns more about the harrowing past of her damaged, driven and demanding Fifty Shades.

While Christian wrestles with his inner demons, Anastasia must confront the anger and envy of the women who came before her, and make the most important decision of her life.

This book is intended for mature audiences.

Potato Chip Cookies

Potato Chip Cookies

Makes about 3 dozen.

I've been wanting to try these for a while now.  And they were good!  Really soft, and a yummy combination of salty and sweet.  Recent barbeque?  This is a great way to use up leftover potato chips!
Source: King Arthur Flour

1/2 cup vegetable shortening

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar, light or dark

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla extract

1 large egg

1 cup rolled oats, traditional or quick

1 cup King Arthur Unbleached All-Purpose Flour

1 2/3 cups gently crushed potato chips

additional salt for sprinkling on top, optional

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the shortening, sugars, salt, baking powder, and vanilla.  Beat in the egg, then stir in the oats and flour, mixing till cohesive. The dough will be stiff.  Gently stir in the potato chips.

Drop the dough in chestnut-sized pieces (about 1 level tablespoon) onto the prepared baking sheets, leaving about 1 1/2" space around each cookie.

Bake the cookies for 7-8 minutes, until they're barely beginning to brown. This will yield a cookie that's crunchy on the outside, and softer within. For a cookie that's crunchy/hard all the way through, bake for 10-12 minutes, till light golden brown.

Remove the cookies from the oven, and cool right on the pan.