German Apple Pancake

Not sure what to have for Sunday dinner? Make this.


Usually I have all of the ingredients, (sugar, flour, milk, eggs, butter, apples, cinnamon, and nutmeg) and it is SOOOOOOOOOOOOOOO easy. I use a pie pan, or 9 by9 pan, and I used a little less sugar. It will make your kitchen smell AMAZING. I have it in the oven right now and my mouth is watering. I found it at Allrecipes.com, click here to view the recipe. I had to cook mine about 10 min longer than the recipe states, probably because my pans were smaller.
Have a nice Sunday!!!!

Asian Noodles - LOTS OF VEGGIES HIDDEN IN THIS!!!!!!!!!!!!!!

This is an easy dish that is so good. My kids LOVE it. We eat it with chopsticks if I remember to get them. And... it is full of veggies (this time I had 4 different ones in there, plus the garlic and herbs) but they have no idea. This time I even snuck in some cabbage too - no complaints. Next time I am going to try to add some butternut squash. You can add some chicken, pork, or beef too (I usually add it if I have some left over). This makes just enough for our family, so cut it in half if you don't have a "herd" of people to feed. It also makes your kitchen smell REALLY good. Enjoy!

Veggies:
1 onion, cut in chunks
1 red pepper, cut in chunks (you could use yellow or orange too.)
1/2 bag of baby carrots, cut in half
1 hot pepper, cut in chunks (optional)
Extra Virgin Olive Oil
1/4 to 1/2 a cabbage, chopped as small as you want.


Preheat oven to 400 to 425. Spray 9 by 13 pan with non stick spray. Add veggies to pan. Drizzle with EVOO (1 to 2 Tablespoons). Stir to coat veggies, add more EVOO if you want. Roast in oven for 40 minute, stirring halfway. Drizzle a large stir fry pan with EVOO (about 1 to 2 Tablespoons) and cook chopped cabbage for about 10 minutes. Remove from heat.

Sauce:
1/2 cup soy sauce (I use low sodium)
6 garlic cloves (I press mine, but you can use the canned kind too.)
1/4 cup rice vinegar
4 Tablespoons sesame oil (you can use more or less if you want, I like about 4 T.)
1/2 cup Extra Virgin Olive Oil
4 Tablespoons sugar (I like to use half white sugar, half brown sugar.)
3 Tablespoons lime juice
2 to 4 Tablespoons cilantro (I use 2 small handfuls and just have the blender chop it up for me.)

Add all ingredients to blender or magic bullet and blend. Dump contents into a bowl.

Puree veggies in blender or magic bullet, adding a little bit of water, or some of the sauce to make it easier to puree. I usually use 1 to 2 Tablespoons of water and then some dressing.
Mix pureed veggies and sauce together. Add to cabbage and heat until heated through.

Pasta
16 oz. Linguine (You could also use angel hair or thin spaghetti)
Green onions, chopped
Salt and pepper to taste
You could also add snow peas, broccoli, fresh or frozen green beans, there are several possibilities.

Cook pasta according to directions once veggies are pureed and sauce is made. Add pasta to sauce in large stir fry pan and stir to make sure all of it is coated. Top with green onions, or meat and enjoy. I have made this twice this week and it has been a hit each time.

I guess it's time to shave

So, my 6 year old let me know that it is time for me to shave. (One of my secrets is that I hate shaving, I could fit right in in Europe.)

There was a bad thunderstorm last night and Sam (my 6 year old) snuggled with me while I read a book to her. I had some capris on and her leg rubbed against mine and she said, "Uh, Mom, your legs feel like dad's face. That's weird." (She doesn't hold back, she is the one who kept telling me how big I was when I was pregnant (click here for those thoughts).

The sad thing is that I can probably grow more hair on my leg than Mike can grow on his face.

I am sure it was worse than his face. Oh well, when Saturday night comes I will shave, I guess I should give a warning next time to wear long pants

Home made HOT FUDGE- SOOOOOOOOOOOOO EASY!!!!!!!!!!!!

I can't believe I haven't posted this before. I have made this for years, got the recipe from a friend in Madison, WI. I haven't made it a lot this year because I haven't had chocolate since Dec 9th of last year (it is a weird bet, long story). But, I am making it today for my daughter's birthday party. I made molten lava chocolate cakes, birthday cake ice cream, home made caramel, and hot fudge. So, my mouth is watering. Can't believe I made the cakes without eating half of the batter, but I did it. Here is the fudge recipe, it is divine. My mouth is watering - 7 more weeks and I will enjoy it again.

4 oz. chocolate chips (1/2 cup)
1/2 cup butter
1 14 oz. can sweetened condensed milk
I usually add a little bit of vanilla, because I can.

Melt butter and chocolate chips together. Stir in condensed milk (make sure you don't cut your finger getting every last bit of it out of the can. This stuff is so good.) Mix well and enjoy over ice cream, or as spoonfuls by yourself when you feel stressed because the house is a mess, the kids are screaming, or you have company coming.

Favorite Tomato and Basil Pasta

This is one of my absolute favorite things to make when fresh tomatoes are ready to pick in the garden. It is easy tastes REALLY good. Hope you enjoy!!
6 cups Chopped tomatoes (if I don't have fresh tomatoes you I use petite canned tomatoes, just drain them)
1/2 cup chopped Fresh Basil (chop it first then measure it)
3 Tablespoons EVOO
3 Cloves Garlic, minced or chopped (I just use the kind in a jar, lazy, I know)
1 Tablespoon Sugar
Sprinkle of Salt
Sprinkle of Pepper
3/4 Cups Chicken Broth
3/4 Cups White Grape Juice (or apple juice, or cooking wine)
Pasta
Fresh Mozzarella Cheese, or Grated Parm Cheese
Grilled Chicken, optional

Combine chopped tomatoes, basil, EVOO, Garlic, Sugar, Salt, and Pepper in a non metal bowl and let it sit for at least an hour. Combine Chicken Broth and juice and bring to a boil. Let it reduce by half (I think it usually takes about 8 to 10 minutes - I don't measure it, just estimate). Cook pasta. Add tomatoes to chicken broth mixture until they are heated through. Toss sauce and veggies, add cheese, and enjoy!!!

He REALLY is listening...sometimes

So, many of you who are my friends and family know that we have a VERY active son, my almost 5 year old David. If you are looking for a new comedy show to produce I strongly recommend filming my family at church. Whenever we sit in the row and new people are around us I always say to them, "Welcome to the circus, it is free of charge." They laugh, but then 10 minutes into the service they know I am serious.

I have a calling with our children's classes (which we call primary). I sit with my son David, more like chase him and his friends around the room to try to get them to sit down and listen. This past Sunday was a challenge. First he pretended to kick the music leader in the shin while singing, "Socks and Sandals" from the Disney channel show "So Random" (I think I laugh at that show more than my kids do.) Then he kept trying to stick up his middle finger because he has been told NOT to stick up his middle finger. Lastly he made a farting sound on his arm and then yells, "Mom, stop farting!! Sister Gillon (his teacher) stop farting!!" Are you laughing - I hope so, because I am. But, it was not too funny at the time, unless you were watching.

Amid all of this chaos and craziness, he leans his head over on his teacher who had been gone for a few weeks visiting her mother who is having heart problems. He says to her sweetly, "Sister Gillon, how is your mom feeling?" She said, "Her heart is hurting." David matter of factly says, "I know that if she could touch Jesus's robe her heart would get better." Her heart melted, and so did mine when she told me. I read scripture stories with him often before bed and wonder if he ever really listens. Obviously, he did for the story of the woman who had an "issue of blood" and touched the Savior's robe and was healed.

"Drop by drop" we are helping to fill their lamps.

Blueberry Pie - SOOOOOOOOO EASY

I just bought my second box of blueberries this season. When I say I box, I don't mean a quart, I mean a 20 pound box. No, I didn't accidentally push the 0. It really is 20 pounds. Can you tell we love those "Jersey Blues". Some of the best things in life do really come from Jersey. Blueberries and...my mom. Anyway, this is my latest blueberry creation, and it was really, really good. There are 2 versions of it, both were gobbled up fast!!!

1 pie crust - I use this pie crust (I have also used all oats, no flour, just blended them so they are super fine.)
1/2 Cup flour
1/2 Cup butter
1/3 Cup brown sugar
1 1/2 Cup oatmeal
blend oatmeal and flour in blender, add sugar, then mix in butter. Press into pie pan. Bake at 350 for 15 min.

For pie:
Version 1:
1 Can Sweetened Condensed Milk (Nectar of the Gods)
1 8 oz. block cream cheese softened
3 Tablespoons Lemon Juice

Version 2:
1 Can Sweetened Condensed Milk (Nectar of the Gods)
16 oz. Ricotta Cheese
3 Tablespoons Lemon Juice

For both, cream the ricotta cheese or cream cheese. Mix in Condensed milk (trying to exercise all self control to not drink half the can) and lemon juice until well blended. Send kids outside and pour mixture into pie crust. Then take your time licking the bowl, try not to get it all over your face so that when kids come in for a potty break they don't see the evidence. The ricotta cheese version needed to sit in the fridge for several hours for the mixture to get cheesecake like. The cream cheese version firmed up faster. When creamy filling is firm, pile high with blueberries, as much as you want. This would also work well with strawberries, and many other fruit.

Monster Cookies

I got this recipe from my sister in law, Jayna, years ago. It is REALLY good. These are great for people who can't have wheat because they don't have any in them. My friend, Nicole, asked for this one, and I FINALLY found it... in a box... while cleaning out my basement... which is a whole different entry. Warning - this makes a lot of big cookies. You may want to cut the recipe in half (especially if you don't have a BIG mixing bowl). Hope you enjoy!!! I think I might have to make some this weekend. My mouth is seriously watering at the thought of them.

1 1/2 cups shortening with 3 T butter mixed in (I have used all butter before too and they are still really good. The shortening does make them a bit softer.)
2 1/2 cups brown sugar
2 cups sugar
6 eggs
3 cups crunchy peanut butter
2 Tablespoons light corn syrup
1 Tablespoon AND 1 teaspoon baking soda
2 teaspoons Vanilla (I use 1 Tablespoon because I like it a lot.)
10 Cups of Oats (I use regular oats, but you could use quick oats if you want)
1 12 oz. package chocolate chips
1/2 to 1 medium sized bag of M & M's. (Optional, but makes them look really cute.)
Other good things to add - Reese's Pieces, PB chips, white choc chips, etc.

Preheat oven to 350. Cream butter and sugars. Add eggs, PB corn syrup, vanilla. Mix oats and baking soda together (I usually just add the baking soda to the first cup of oats that I measure out). Add oats a few cups at a time until mixed in. Spray a 1/4 cup measuring cup with non stick spray. Use it to scoop dough onto cookie sheet. I usually smush the dough down a little bit. I can usually only fit 6 to 8 per cookie sheet. So, if you don't want it to take that long, make the cookies smaller. The recipe says bake them 11 to 13 min, until they begin to brown. I have had to bake them longer. Set the timer for 13 min, see how they are. They are done when they begin to brown. These are sooooo good, my mouth is watering right now.

The Dinner Time Work out

You moms, and maybe some dads know what I am talking about.

You prep the meal, get it to the table, and as soon as you sit down, you know you inevitably forgot the salt and pepper, cups, milk, napkins, ketchup - any other array of items that are ESSENTIAL for dinner for everyone else.

As soon as you sit down, someone spills, or thinks of something else that is high on a shelf, or in a cabinet you don't want kiddos to mess with.

Seriously, if I took away my chair and just did a wall sit while I ate, then I could break and run back and forth and do another circuit of squats, while I feed the baby spoonfuls of something in between my bites of dinner, all while drinking several cups of ice water. Maybe while I do dishes I can do squats for each dish, cup, and fork I put in the dishwasher. Wow, my legs will be pumped. Time to lace up the shoes for the dinner time work out.

Can someone please put together an estimation dinner workout for burning calories, please?

I Did It!!

I set a goal at the beginning of the year to run a half marathon. I did it this weekend, it was great. I was worried because I had not slept well the entire week (I think 1 hour of sleep the night before.) We had a beautiful day and it was awesome to run with my step sister. We ran the whole time, except to get a drink and a potty break after mile 7. We completed the course in 2:15:55. I was shocked, because I really didn't think I would be able to do it in under 2:30. This is what I learned from this experience:

I can do hard things. I got up several mornings at 4:30, after nursing a baby a few times too, and ran a long run. It was tough, but I felt so good after those runs, like I could do anything.

If I can discipline myself to get up THAT early and run for THAT long, then surely I can have some self control over my eating.

It is really 90% mental.

I didn't use any music or any MP3 player the entire time I trained. Those early morning runs were a time of self-reflection and meditation. I really got a lot of answers to prayers during those times.

Running with someone makes the journey so much easier. Molly was an awesome running partner. We talked about our lives, growing up, etc. It was almost like therapy. When we had the steepest hill, she encouraged me to keep digging in. This hill was seriously a killer.

It was a great experience and I will probably do another one in another year or two. If I can do it, anyone can do it.

Lighter Yellow Cake (with pumpkin snuck in)

I am wanting cake today. So, trying to stay under my calorie count for the day, I am making a lighter cake, and sneaking veggies into my kiddos (I really have a problem with that). So - here it is. I found this new recipe for icing that I LOVE, and it has less sugar than regular frosting. Click here for the frosting. I seriously could eat it all day. It says to whip the butter and sugar together until sugar isn't grainy anymore - it takes a little while - but SOOOOOOOOOOOOOOOOOOOO worth it. Actually, the granules never really melted into the butter until I added to mixture that you cook. (I got my stand up mixer out for this one, whipped the butter and sugar for over 5 min. It looked like whipped cream.) Enjoy!!!

Yellow cake mix
Water (whatever the box calls for)
1/2 cup canned pumpkin (You could probably use more, I only had 1/2 cup in my fridge from sneaking it into cheesecake. You also could use pureed squash or sweet potato.)
6 egg whites
1 Tablespoon canola oil

Mix together, bake according to box instructions. Makes 12 servings at 197 calories a piece (without the frosting).

Another Cabbage Salad - My New Favorite Salad

I love this salad because!!! It is beautiful, extremely healthy, and my kids will even eat it if I put noodles in it. (the power of pasta is amazing). Anyway, you can add whatever you want to the salad, and make it different every time. It is really good with grilled chicken. Hope you venture out and try it.


Basic Salad-
1 Cabbage shredded (or 1 bag of coleslaw mix)
1 Bag of Broccoli Slaw mix (I have only found this at Walmart)
1/4 to 1/2 bunch cilantro, chopped
Dump this in a bowl.

Dressing:
3 Tablespoons Extra Virgin Olive oil
3 Tablespoons Soy Sauce
3 Tablespoons Lime Juice (I have also used OJ and it is good too)
3 Tablespoons of sugar (white, brown, or combo of both)
1 Tablespoon chopped garlic
2 Tablespoons grated ginger root (I buy a hunk of it and keep it in the freezer, get it out about 5 min before I need it and then grate it on a fine grater)
1/2 bunch of cilantro
2 Tablespoons of apple cider vinegar (I have used regular and it is okay too)
1 hot pepper (optional)
1 Tablespoon Sesame oil (optional)
Combine all ingredients for dressing in blender or food processor. Pour over salad.
Add salt and pepper to taste. I usually have to add a little salt.

Add ins for Salad:
Red and yellow peppers
Snow or sugar snap peas
Shredded carrots
Green onions
Cucumbers
Red cabbage (I always used to pick that out of salads until I had it in a salad like this)
Cooked linguine noodles
Dry Ramen noodles
Shredded or grilled chicken
Shredded pork (I put left over roast in it last time, very good)
Cashews
Add to salad and stir to coat with dressing. Enjoy!!

Chicken and (Hidden) Veggie Pasta

This was a "what's in my fridge that is going to go bad soon" meal. And...it turned out really good. I don't feed my kids rotten food, but I just wanted to use the peppers and spinach before they "matured", I guess is a better way of saying it. I had the chicken cooked and in the freezer from my prep day, so it was easy to throw together. My kids loved it and they had at least 4 veggies in this meal, and I also gave them carrots, so all 5 in one meal, that is awesome. This calculated out to about 340 calories per serving. I said it serves 8, but we had a ton left over, and everyone had a lot. So, I think it serves more than 8 and may be less calories than that.

Ingredients
2 peppers (I prefer yellow or red because they blend well with the tomatoes and have a sweeter taste.)
1/2 a large onion (I prefer sweet onions, but whatever kind you have works.)
1 Tablespoon Extra Virgin Olive Oil, plus 1 teaspoon EVOO
1 Tablespoon chopped garlic (about 6 fresh cloves)
1/2 bag baby spinach
2 cups shredded or chopped cooked chicken (about 1 pound)
1 28 oz can tomatoes (whole, diced, stewed, I prefer Italian flavored)
1 14 oz can tomatoes (same as above)
1 16 oz. box of pasta (I used linguine, but I think next time I will use something like rigatoni or shells)
Shredded Parmesan Cheese, optional

Preheat oven to 400 degrees. Cut peppers and onion in chunks. Drizzle 1 Tablespoon EVOO over them and spread them in a pan (I used my 8 by 8 pan.) Roast for 40 min, stirring once.
Remove from oven and allow to cool for a few minutes. Puree veggies and tomatoes in a food processor or blender (if you drain tomatoes the sauce will be thicker, if you want a thinner sauce, keep the juice.) Heat a large pan, add 1 teaspoon EVOO and allow it to heat up. Add garlic, saute for about 1 minute. Add veggie puree and allow mixture to heat up. Add chicken and spinach. I cooked it for about 15 more minutes. Cook pasta according to directions. Serve together, or separate (I mixed mine together, but if you have kids that are "separatists" I understand. I have one of those and told her "too bad" tonight.) Top with some parm cheese - ENJOY!!

The Under 200 Calorie Omelet

I am a breakfast person. I like to make breakfast, except on busy mornings (which is about every morning in our house). But, I do take a few minutes to make myself this omelet often, and it comes in at only 181 calories, but don't let it fool you. It is very satisfying. I do the multitasking - make this while I am emptying the dish washer, or getting lunches together in the morning.

Ingredients:
2 eggs (I use the entire egg, but you could use more eggs and only use the egg whites to save on calories)
1 cup baby spinach
2 Tablespoons shredded part skim mozzarella cheese

Spray small pan, or wipe with butter. Add spinach and saute until it begins to wilt. Add eggs that you have cracked and stirred already. Cover. I usually cook it about another 2 minutes, check it, when the eggs are no longer glossy, I add the cheese. Fold omelet over on cheese. Turn off heat and allow it to sit for a minute or two.

Tomato Soup

This started out as "Whatever I have in my fridge that I don't want to go bad soup". I made this soup and added some left over Rotini pasta with meat sauce we had the other night and this is what I got from my son, and I quote: "Mom, this is like THE best soup you have ever made, seriously." So, we will be making this again. This soup is very versatile. You can add meatballs, chicken, ground beef, whole wheat pasta, or brown rice. I really like it with fresh basil when I can find it for a reasonable price. I served it with grilled cheese for the kiddos. Hope you enjoy.
When I entered all ingredients (without add ins), the calculated calories per serving (makes about 16 cups) was 85 calories.

Ingredients:
1 Red Pepper, cut in chunks
1 Yellow Pepper, cut in chunks
1 onion, cut in chunks
Half a bag of baby carrots
1 Butternut squash (usually about two pounds, you want at least one pound) peeled, seeded and cut in chunks
2 1/2 Tablespoons of Extra Virgin Olive Oil - divided (2 T for roasting veggies, 1/2 T for sauteing the garlic)
2 15 oz. cans of Italian seasoned tomatoes (stewed or diced, whatever you got)
4 cloves of garlic (or more if you want) , chopped (I just use the kind in the jar - about 2 teaspoons)
8 cups chicken broth (I use fat free, no msg, etc)
1 packet Good Seasons Italian Dressing Mix (or similar kind of dressing mix)
Salt and Pepper to taste
1 Tablespoon of sugar if needed
Fresh spinach (optional)
Add ins - grilled or shredded chicken, meatballs, pasta, rice, ground beef, beans
If you want more of a tomato taste you can add tomato juice, or another can of tomatoes.

Preheat oven to 400 degrees. Prep veggies, drizzle with 2 Tablespoons of EVOO. Roast on a rimmed cookie sheet, or in a 9 by 13 pan for 40 minutes, stirring once. Allow them to cool a bit and puree with tomatoes in blender or food processor. In a LARGE pot heat 1/2 Tablespoon oil. Add garlic and saute for about a minute. Add puree and chicken broth. Mix well, bring to a boil. Add Good Seasons mix and turn down to simmer. Allow to simmer for at least 30 minutes to let flavors mix. Before serving, add chopped or torn fresh spinach leaves or pasta if using. If I am using pasta, I put the pasta in the bowl first and ladle soup over it. Otherwise the pasta gets kind of gross.

Taco Soup

I just made this the other week and it was REALLY good. Instead of filling my bowl with chips and then pouring the soup over, I poured the soup in the bowl, added 2 Tablespoons of shredded cheese, and then crunched up 3 chips over the soup. It had enough crunch, and I only added about 50 calories, instead of 200. My kids really liked this too. Enjoy!! You could also add chopped spinach if you have some. If you don't want to roast the veggies, you can chop the onions and peppers, and cut the squash in smaller chunks. I just like everything blended together.

FYI: This made about 20 cups of soup (plenty to freeze) and calculated out to 128 calories per cup.

1 pound 90% lean ground beef - cooked, drained, and rinsed (I drain it in a colander and then rinse it to get rid of any extra fat)

1 15 oz. can refried black beans

8 cups chicken broth (I use reduced fat, sodium free, no msg - or you can use chicken broth too.)

2 cups salsa

1 red bell pepper

1 yellow bell pepper

1 onion

1 green bell pepper

1 butternut squash (about 2 pounds - you can use less is you want)

2 Tablespoons Extra Virgin Olive Oil

1 or 2 chiles peppers in adobo sauce (found in with Mexican food at the store)

garlic (I usually use 2 to 3 teaspoons of the chopped garlic)

salt and pepper to taste

1 teaspoon EVOO

Toppings- shredded cheese, chips, sour cream, fresh cilantro

You could also add some chopped up fresh spinach toward the end of cooking time too.

Preheat oven to 400 degrees. Peel and seed squash. Cut in chunks. Cut onion and bell peppers in chunks, place all veggies in a bowl. Drizzle them with the 2 Tablespoons of EVOO. Roast in oven for 40 min, stirring at least once. Let veggies cool and then puree them, with salsa and some of the broth. In a large pot, heat 1 teaspoon olive oil. Add garlic and saute for a minute. Add veggie puree, broth, meat, and beans. Mash beans against side of pot to break them apart. Mix well. Add chiles in adobo, and 1 or 2 teaspoons of the Adobo sauce (it is spicy, so if you don't want more heat, don't add the sauce.) Allow to simmer for at least 30 minutes to let flavors mix. Remove chiles before serving. Serve with chips, cheese, sour cream if desired.