I can understand the cheeseburger that Erin fried up, even the scrambled eggs she had (hopefully for breakfast), but I cannot fathom what she did with the rest of ALL of my eggs that she hard-boiled. I am talking about an 18 pack of eggs. Let’s say she was really hungry (she is a growing 12-year-old) she could reasonably eat 3-4 scrambled eggs. I mean, we all know eggs shrink by ½ once they are scrambled, right? But what she did with the other 14 eggs that she says she hard-boiled is beyond me. She does not like egg-salad, or the egg yolks in boiled eggs, but she will eat deviled eggs. Yes, it makes no sense. But it is what it is.
I was actually more concerned that she possibly did eat an extraordinary amount of eggs, and was looking at her sideways all of last night for any excessive flushing of the face, or nausea, or anything else that would indicate she was having a protein/cholesterol overload.
What is even more scary, is that she did not eat all of these eggs, and they are still in my house, somewhere, and I will likely discover them a day past their “beyond ripe and smelling” expiration date.
So today, I am making her a PB & J sandwich, putting some chips in a bag, and apple and a yogurt, a couple small pieces of chocolate, and hoping she finds it sufficient and doesn’t decide to cook the turkey in my freezer for a snack between lunch and dinner.
I’m not kidding folks, I couldn’t make this stuff up if I tried 🙂
I really enjoy my quiet time when my girls are all sleeping and I have the house to myself for several hours. Yesterday it was laundry and cleaning. This morning, 6 loaves of homemade banana bread. My house smells amazing!
Normally I use pre-mixes when making anything, but I have been getting back into the habit of taking my time cooking things, whether it be dinner, snacks, or desserts. This bread was a hit with my girls; it was super-moist and delicious. I did not have walnuts, and since I did not feel like going to the store at 6am, I used the sliced almonds I had on hand instead. The girls said it was a nice change that made it better!
The finished bread, soft, warm, and the butter melts right in!
This is definitely a recipe I will use again, it was super easy, I had everything on hand (yeah, yeah, yeah, except for the walnuts) it was quick and the clean-up was easy. Continue reading here for the recipe Read the rest of this entry →
This cold weather has put me in a mood for baking, which is normally so unlike me, this early into the “holiday” season. With the oh-so-many varieties of Jet-Puffed Marshmallows out this time of year, I couldn’t resist buying up a few bags 🙂 Fruit-flavored (and shaped), stackable plain or chocolate brownie flavor, the classic toasted coconut, and even gingerbread and pumpkin spice! These also make a great healthy, low-fat snack right out of the bag (always use caution with young children and marshmallows of any shape or size, a very dangerous and very real choking hazard!)
Yummy low-fat snacking
I bought some canned biscuit dough, rolled it out, tucked in a couple chocolate brownie marshmallows, and sealed them shut. After they were baked, according to package directions on the biscuits, I put a touch of butter and sprinkled some sugar on them. This is not necessary though as these are a yummy, pillow-filled sweetness all by themselves.
Seal them up good!
You know what marshmallows do in the microwave, right? Well, they do that in the oven as well. So make sure your edges are sealed, sealed, sealed. I probably should have taken pictures of my first batch that expanded and leaked all over the place 🙂 Put down a piece of parchment paper on your baking sheet for easy clean-up if they leak. My kids loved the leakers as much as the ones that held their pillow shape.
Since when is pie easy? At least making it, that is. Just typing that had me thinking “Where did this saying come from?” Hence Google, and apparently it first appeared in print in The Newport Mercury, in 1887. There’s your history lesson for the day, wasn’t that easy?
I am no longer a huge baker of desserts, or anything else for that matter, except for the couple months at the end of the year when I desire for my house to smell like the house I grew up in during the Fall/Winter Holidays; cookies, chocolate, spices, and homemade pies.
So I figured I could certainly spare 5 minutes to whip up this dessert I came across, on Facebook I am sure. 2 ingredients, how could it get any easier, right? An angel food cake mix that requires only water be added, and a can of any type of pie filling you desire. I used pineapple this time, but I also have another cake mix and can of apple pie filling, which I will be drizzling with caramel after I make it.
Mix them together, and put it in a lightly greased 9×13 pan at 350 degrees for about 20-25 minutes (Sorry, I was multi-tasking and not paying 100% attention to the time). I would suggest give it 20 minutes, then open the oven door every 5 minutes until it has a nice golden color on top 🙂 As a note, this will fluff up pretty good the longer it sets before it gets in the oven, and even more when it’s baking. Mine was above the edge of the pan when I took it out (without over-flowing) but as it cooled it did sink a little bit back down which allowed me to put the cover on the pan without issues.
It was delicious, and likely would have been even better with some whipped cream. And an added bonus? Virtually fat free, especially if you get sugar free pie filling.