Singing With Birds

Down-Under Wonder

2012-02-06T04:00:00.000-07:00

So, it was love at first bite!

I must admit we aren't Sunday football fans, but we enjoy having our family join us for easy eats and good times. With Mom and Dad partying at Disney World, we have been caring for three of our grandsons and so this weekend we got both.

Meet our eldest grandson, John. He is 14, the best; cool, sweet, and always hungry!

Aussie Chicken with baked potatoes and broccoli seemed ideal for this "growing boy!" I tried to lighten it up by grilling chicken breast and deleting mayonnaise from the honey-mustard sauce. It's a quick-fix, grilled chicken, topped with honey-mustard, bacon, mushrooms, and Colby-Jack cheese, baked for 30 minutes in a 350 degree oven. All you have to do is serve with favorite sides.

If you are looking for love, and good times, this may be a good place to start!

Aussie Chicken

6 chicken breast, boneless, skinless
seasoning salt
6 slices bacon, cut in half and cooked
1/4 cup mustard
1/4 cup honey
2 green onions, thinly sliced
1 cup fresh mushrooms, thinly sliced
2 cups Colby-Jack cheese, shredded (I used a slice for each breast)

Grill chicken breasts for 20 minutes. Arrange in a 9x13" pan and sprinkle lightly with seasoning salt. Combine honey and mustard and drizzle over the grilled chicken. Top with cooked bacon slices, green onion slices, mushroom slices and cheese. Bake in a 350 degree oven for 30 minutes or until cheese is bubbly. Serves 6.

Happy Dinnie All!

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * The DIY Showoff * Skip To My Lou {T} Today's Creative Blog * Sugar Bee {W} Savvy Southern Style {Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

and i quote...

2012-02-03T15:20:00.000-07:00

"Two lovers in the rain have no need for an umbrella."

~ Japanese Proverb

Have a happy almost Valentine's weekend all...

Hot Stuff

2012-02-01T15:45:00.000-07:00

I just flipped my calendar to February, the month of extra love, hugs and hearts. After posting Maple Bacon Peanut Snack Mix, I've had several requests for how to add heat when cooking. It's true just 1-1/2 teaspoons of red pepper flakes gives it a lot of zip. So let's add some chile hotness and steam our new month up!

I admit when it comes to raw chiles I'm a whimp! My boys have contests and take-em down in large quantities and always dump hot sauce on everything. Even my young grand-kiddos always add tabasco to Gram's cheesy-scrambled eggs. Imagine, I used to sprinkle a drop on my children's tongues when they said a "bad word." It worked, they have developed quite a taste for the stuff and they choose their words carefully!

In response to how to add heat, my rule for adding chilies or chili powder is add a little less than the recipe calls for to start, especially if you have never made it before. When using fresh chilies, my favorites are jalapenos, poblano, and serrano. I like to roast them in the oven at 400 degrees with a little olive oil for about 10 minutes till they are brown and bubbling. Next I toss them in a ziplock bag and let them cool. Then they are easy to peel and remove seeds and use or freeze. Raw or roasted, I always wear surgical gloves because they will burn your skin. Hope that helps!

Winger's deep fried wings and original amazing sauce. (photo from Winger's Grill & Bar)

So with love and warmth here's an easy sticky wing sauce from Winger's Grill & Bar. It gets all of it's heat from Frank's Hot Sauce. My SIL, Will made oodles of this sauce for New Year's Eve. Winger's serves it with their sticky wings, quesadillas, onion rings, and crispy chicken salads. Their chicken is breaded and fried, we grill our chicken for boneless chicken bites or chicken salads. We love to mix it like Winger's does to make their Creamy Amazing Dressing {1 part ranch dressing/ 1 part amazing sauce} to serve on our grilled chicken salads. Here's how to replicate their salads, but with grilled chicken.

Grill chicken breasts, 1 per salad, and 5 minutes before they are finished grilling, brush with the original amazing sauce. Remove from the grill and brush with sauce again, let rest for 5 minutes. Slice grilled chicken on the diagonal and serve over romaine, with thin red onion slices, chopped celery, red cabbage, shredded cheddar & Jack cheeses, diced tomatoes and croutons.

Winger's Original Amazing Sauce

2 ½ c. brown sugar

1/3 c. Franks Hot Sauce

3 T. corn syrup

½ c. apple cider vinegar

Combine all ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy. This sauce can be used on salads, wings, chicken, etc. and it will keep in your fridge for weeks, so double the recipe if you like leftovers or have hungry kids at home.

Happy February Loves!

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Super Maple Snack Mix

2012-01-30T04:00:00.000-07:00

Are you ready for some game-day goodies?

Here's a crunchy, munchy, no-fumble kickin' treat.

Maple Bacon Peanut Snack Mix

scored with my grands, Lincoln, Annahlise and Chase!

Pretzels, peanuts, bacon, cranberries, and milk chocolate chips

are covered with crunchy maple syrup and a hint of heat.

It's got just the right sweet and salty blend

and fills a big jar with some to spare!

Grab Wackee Six and plan on a 1st down,

making for a great family game day!

Maple Bacon Peanut Snack Mix

1 cup pure maple syrup
2 Tablespoons butter, melted
6 cups peanuts
1-1/2 teaspoons crushed red pepper flakes
1 (15 ounce) bag pretzel sticks
2 cups dried cranberries
1/2 pound bacon, crisp and crumbled
1 (11.5 ounce) package milk chocolate morsels

Preheat oven to 350 degrees. Line a 15x10x1" backing pan with foil; set aside. In a large bowl combine maple syrup, butter, peanuts and pepper flakes. Pour onto prepared pan and bake at 350 degrees for 15 minutes, till bubbly. In an extra large bowl combine pretzels, crisp-crumbled bacon, and cranberries. After the peanuts are roasted, gently toss with with the pretzels, bacon and cranberries until all of the ingredients are coated with maple syrup. Spread on two large baking pans and let stand till dry. Add the milk chocolate morsels and store in a large container in a cool spot.

Enjoy unbeatable eatables all!

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Oh Brussels Sprouts, Oh Brussels Sprouts...

2012-01-23T04:00:00.000-07:00

SNOW, finally Boise got lots of snow! We started up the Christmas tunes again and low and behold, we found some brussels sprouts in the garage fridge. We planned to roast them over the holidays and just never got around to it. I'm oh so glad because my guy grilled some chicken breasts and they were a perfect side to

Roasted Brussels Sprouts, Bacon, & Apples

A Pinterest find, this recipe is from Everyday Foods.

Here's the skinny: Preheat to oven 425. Clean and halve 3 to 4 quarts of brussels sprouts and cut 3 slices of bacon into small pieces. Roast the bacon for 10 minutes. Add the brussels sprouts on top of the bacon, sprinkle with coarse salt and fresh ground pepper and roast for 15 minutes. While the sprouts are in the oven, cut and core an apple. Slice it into bite size pieces. Add apples to the sprouts and roast for 10-15 more minutes.

Remove from oven and toss with red-wine vinegar.

Serve warm with lots of love. You may find yourself singing, "Oh Brussels Sprouts"...they are divine!

Roasted Brussels Sprouts, Bacon, & Apple

3 slices bacon, cut into 1/2-inch pieces
4 pints Brussels sprouts, ends trimmed and halved
Coarse salt and ground pepper
1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
2 teaspoons red-wine vinegar

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes Toss vegetables with vinegar, and serve immediately.

More snow today.

Stay warm, toasty, and eat more veggies friends!

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Hear Ye, Hear Ye

2012-01-17T11:25:00.002-07:00

"Singing out" this great idea shared by Kelly Rippa:

When out for dinner with family or friends, the first person who uses their cell phone gets to pick up the check!!!
{NO talk.text.data} Can you even imagine the quality conversations?

Love it!

Potato, Sausage and Egg Gratin

2012-01-16T11:10:00.000-07:00

Our ward, or congregation, celebrated the holidays with a festive Christmas breakfast. This splendid gratin was served without sausage or bacon, instead with ham slices and a glorious array of fruit breads.

Meet some of the chefs who shared the recipe with me and cooked for a huge group of hungry families that morning. We meet monthly, a "Thursday lunch bunch," and December was at my home. I took this photo at the end of our party and some friends had to leave earlier so a few are missing, sorry gals and thanks all for the fun!

Our family made two gratins for Christmas morning brunch, one with sausage and another with bacon. Both were very flavorful, so when I had an extra pound of mild Italian sausage to use and a handful of camera-shy grand-boys who slept over last Friday night

Potato, Sausage and Egg Gratin

was a nice fit.

Frozen hash-brown potatoes, browned sausage, grated cheese and eggs come together making an easy gratin that bakes for one hour while you finish brunch preparations, set the table or open presents.

Saturday I served fresh fruit; bananas, apples and tangerines in fresh squeezed juice
...and heavenly muffins I will share soon, promise!

Potato, Sausage and Egg Gratin

1 pound mild Italian Sausage or bacon (optional)
18 eggs
1-1/2 cups plain yogurt (I used Greek yogurt)
1-1/2 teaspoons seasoned salt
2 tablespoons butter, melted
3 cups shredded hash browns, thawed
1 tablespoon dried chopped onions
2 cups grated sharp cheddar cheese (or whatever cheese you like)

Preheat oven to 350 degrees. Spray a 9 x 13" glass casserole dish with oil. Beat eggs, yogurt, and salt together. Set aside. In a large bowl add butter, thawed potatoes and dried onions. Stir to mix. Pour in egg mixture and lightly stir to blend ingredients. Pour into casserole dish. Sprinkle grated cheese over casserole. Bake at 350 degrees for approximately 45 minutes or until a knife comes out clean when inserted. Serves 16-24.

Enjoy and thanks for stopping by!

I’m sharing this post at these fabulous blogs:

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Soup Fire...Run!

2012-01-11T16:45:00.000-07:00

Surprise friends, soup's on, and this one is worth running for!

My niece, Tagan, shared her Tortellini Sausage Soup with our family about 3 years ago and I have been dishing it ever since. Over the holidays I made it for company and promised I would share the recipe here. It's perfect with fresh parmesan cheese and hot bread on a cold winter's day.

Begin by browning the sausage in a large Dutch oven. Drain the sausage well and saute onion and garlic till soft.

Now add the sausage, broth, veggies and wine and let the soup simmer for 30 minutes. Add the cheese tortellini and simmer for 8 minutes. For those of you who don't drink alcohol like me, the alcohol will cook out of the broth and leave a delicious flavor, or just use an extra cup of beef broth, your choice!

Sprinkle with fresh grated parmesan cheese and serve with buttered bread. Enjoy friends!

Tortellini Sausage Soup
1 lb. sweet Italian sausage, casings removed
1 c chopped onion
2 cloves garlic, sliced
6 c beef stock
2 c Italian style stewed tomatoes
1 8oz. can tomato sauce
1 large or 2 small zucchini, sliced
1 large or 2 small carrots, sliced
1 medium green bell pepper, diced
1 cup dry red wine
3 T Italian seasoning
8-10 oz. fresh cheese tortellini
Fresh parmesan cheese

Sauté sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling. Using a slotted spoon transfer sausage to a large bowl. Pour off all but 1 T drippings from Dutch oven. Add onion and garlic to pot and sauté until translucent, about 5 minutes. Return sausage to pan. Add stock, tomatoes, sauce, zucchini, carrot, pepper, wine, and Italian seasonings. Simmer until veggies are tender, about 30 minutes.

Add tortellini to soup and cook until tender (8 minutes). Season soup to taste with salt and pepper. Sprinkle with parmesan cheese. Serve with love.

Stay warm and healthy.

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Pepper Steak

2012-01-05T07:45:00.000-07:00

"Happy New Year" friends! Can you believe it's 2012?

I'm hoping your holiday was extra merry and bright and that like me, you are playing catch up after time with family and friends. My amazing mom joined us for two weeks and we had a great time together. She is a gift wrapping pro, chef and designer. Imagine, she even packed her rubber-gloves! Don't worry, I tried not to take advantage of her willing spirit. We shopped and dined out and she even got to cheer for the BSU Broncos!

What a gift she is to me. Thanks for all your love and help mom.

All of our children and grands arrived between Christmas and New Years. We had a fabulous par-tay; lots of yummy food, late nights and precious little ones. I'm feeling sweet misery, missing all 27 of them, washing sheets, towels, and putting our house back together!

Pepper Steak sounded like an easy fix with brown steamed rice for dinner last night.

Fire up your wok. It's so easy to chop and stir-fry steak and veggies together in a tiny bit of oil.

Be sure to serve healthy, nutty, brown rice with it. This truly is a 30 minute meal!

Pepper Steak

3 pounds boneless steak
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large rib of celery, sliced
1 onion, chopped
2 medium tomatoes, cut in wedges
1/4 cup soy sauce
2 teaspoons Better than Beef Bouillon (or bouillon cubes)
3 cups warm water
2-3 tablespoons cornstarch

Slice steak in thin strips on an angle. Slice and chop peppers, celery and onion. Cut tomatoes into wedges. Stir soy sauce, bouillon, and water and add to cornstarch. Mix till smooth. Add a small amount of oil to a wok or dutch oven. When hot add steak and brown well. Add peppers, celery and onion, stirring and turning till tender crisp. Add liquid and stir till it thickens. Add tomatoes, only heating through. Serve over steamed brown rice.

Wishing you lots of good luck in the new year!

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Merry Christmas to all!

2011-12-24T14:30:00.000-07:00

"Without the empty tomb

there would have been no need for a manger."

May all the joys of the season be yours

now and throughout the new year!

xoxo

images from pinterest

Crockpot Peanut Clusters

2011-12-22T08:30:00.000-07:00

Got Christmas Candy?

Well if you've have some of these candy cups....

peanuts, chocolate and almond bark and a slow-cooker...

in just a little over 3 hours...

you can make close to 100 of these little babies while you wrap presents, bake and clean for company!

Crockpot Peanut Clusters

are a special treat for Santa's tray

along with all your Christmas guests that will be stopping by.

Trust me, you will be making these for New Year's Eve, Valentine's Day,

and every other special occasion coming your way.

It's a perfectly sized blend of sweet and salty, crunchy, smooth chocolate!

Crockpot Peanut Clusters
{adapted from Redbook & Tricia Yearwood}

2 pounds (36 ounces) salted dry-roasted peanuts
4 ounces (4 squares) German's Sweet Chocolate
1 (12 ounce) package semisweet chocolate chips (about 2 cups)
2-1/2 pounds white almond bark

Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, then add the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture. After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy in 1-1/2" candy cups. Allow the candy to cool completely. Makes approximately 90 to 95 candies.

Sugar and Spice makes Christmas Nice!
so does a Christmas baby, "Happy birthday" Zach,
and Go Boise State Broncos @ the Maaco Bowl tonight!

xoxo

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Stellar Holiday Sides

2011-12-16T05:00:00.000-07:00

This cheery little snowman is one of my favorite Christmas friends. He is surrounded by vintage nutcrackers and yet in my mind he is a star. I adore his shimmering snow, bright scarf and mittens, carrot nose and how he tips his top-hat each time I walk in the room, making me smile!

My sweet sister, Kim, {today is her 50-something birthday along with my 2 year-old granddaughter, Elsie. Happy, happy birthday to two of my favorite gals, both shining stars}, anyway she shared her delicious pilaf with me several years ago and it is a prized recipe. Why? It's easy to make, colorful, full of texture, and is a tasty side with almost anything.

Like my snowman, Kim's 4 Grain Pilaf holds it's own and is one of my most frequently requested dishes. This time of the year I enjoy serving it with Cranberry Barbecue Chicken at holiday parties. It can even dress up sliced roast chicken when Mrs. Santa is wrapping Christmas up!

Kim's 4 Grain Pilaf

1/2 cup sliced almonds
3 tablespoons butter
1 large onion, chopped
1 large carrot shredded
1 clove garlic, minced
1/3 cup chopped parsley
1/3 cup each, barley, brown rice and bulgar
3 tablespoons wild rice
2-3/4 cups beef or chicken broth
3/4 each basil, oregano, salt, and pepper

Toast almonds and set aside. Saute until soft in butter, onion, carrots and parsley. Add and saute until lightly browned, barley, brown rice, bulgar, and wild rice. Stir in broth, herbs, salt and pepper. Cover and cook on low heat 60 minutes. Garnish with toasted almonds and serve hot.

Tip: If you are using homemade beef or chicken stock, add the salt. If you opt for chicken or beef bouillon, be very careful about adding additional salt. Instead, pass the salt shaker! Yes, another lesson learned the hard way..."note to self."

HO! HO! HO!

Party On my friends...

xoxo

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{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Oh Christmas Tree

2011-12-14T08:00:00.000-07:00

Be merry all, be merry all;

With holly dress the festive hall;

Prepare the song, the feast, the ball,

To welcome merry Christmas.

~William Robert Spencer

Decorating for Christmas has been so delightful this year.

First of all, it's the first year in our new home.

Also, it will be our first Christmas at home in 5 years.

Opening each box of Christmas treasures

has been a gift, unwrapping each "old friend!"

May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love.

More "home for the holidays" decor to come.
Thanks for stopping by friends.
xoxo

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Top of the Muffin To Ya!

2011-12-08T06:15:00.000-07:00

Need a little sweet somethin', somethin' to pair with eggs, soup, salad, or a cup of warm herbal tea?

Raspberry Sugar Muffins

will bring back memories of warm summer days, so pretty with glistening crusty sugar tops.

This berry filled bite is for you my friends, especially those who are experiencing a snowy day.

Bake a batch and your home will be warm and smell divine.

Raspberry Sugar Muffins

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
3/4 cup milk
1 large egg
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries (frozen works too)

Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. In a medium bowl, combine 1-3/4 cups of the flour, 1/2 cup of sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for ten minutes. Serve warm with lots of love.

Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of all three. For extra crunchy muffin tops, sprinkle a little more sugar on.

Merry and Bright to all...

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{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Size of Texas

2011-12-02T18:00:00.000-07:00

If you are a fan of Maple Bars and like a lot of 'em, you will be smitten with

Maple Texas Sheet Cake.

My sister reports that she ate carefully over Thanksgiving, except for this yummy cake she just couldn't leave alone.
She said, "It was crazy good!"

Ya know how they say everything's,"Big as all hell and half of Texas," well this cake is!
After a small nibble it is going to be shared by four new families that have recently moved into our neighborhood,
thank goodness!

Maple Texas Sheet Cake

Cake

3/4 cup butter
1 cup water
1-1/2 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon salt
1 teaspoon baking soda
2 cups all-purpose flour
1-1/2 teaspoons maple extract

Icing

1/2 cup butter
1/4 cup milk
3-1/2 cups powdered sugar
1 teaspoon maple extract
1 cup walnuts, chopped

Directions

Boil water and butter in a saucepan. Cream eggs, sugar, and sour cream in mixer or large mixing bowl. In a separate bowl combine dry ingredients. Begin alternating the butter/water mixture and dry mixture into the egg/sugar mixture. Add maple extract and mix well. Pour into a greased 15 x 10" pan. Bake at 350 degrees for 22 minutes or until cake tests done in the center. While cake is baking, start the icing. Boil butter and milk in a small saucepan. Remove from heat and add sugar and maple extract. Mix until smooth. Fold in walnuts. Pour over cake about 5 minutes after it comes out of the oven. Spread evenly. Enjoy warm or cold, cut to 48 bars and serve with lots of love!

Ohhhh, this cake is so moist and delicious, perfect for a party or open house.
It's definitely time to wrap 'em up and get them out the door.

Show some love to your neighbors and have a happy weekend all!

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{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Better Safe

2011-12-01T12:00:00.000-07:00

We just returned from a road trip with our kids to Washington for Thanksgiving. I was extra grateful that the mountain passes were clear and we had an uneventful trip, but that hasn't always been the case. Several years ago we were traveling home on New Year's Day when a car of coeds pulled into the left lane on icy snowy Idaho roads on top of us. Our big pick-up went flying off the road and rolled four times. We survived the crash with cuts and bruises and thanks to our seat-belts we were held tightly in the cab even though my door was torn off.

We are all busy decking the halls for the holidays. Please take a few minutes and get your car serviced and ready for winter driving too.

Keep These Items In Your Vehicle As A Winter Driving Kit

Ice Scraper/Snow Brush
Flashlight/Batteries
Non-Clumping Kitty Litter (for traction)
General First Aid Kit
Blanket/Sleeping Bag
Flares/Reflective Triangles
Shovel
Toolkit/Jumper Cables
Cell Phone/Car Charger
Non-Perishable Food/ Drinking Water

Come to think of it, a Winter Car Kit would make a fabulous Christmas gift! What works well for you? Please share any winter travel tips. It will help me sleep better at night!

Join me tomorrow for a delicious treat I'll be sharing with you and my new neighbors.

Making for a merry and bright December.

A Game Changer

2011-11-21T06:30:00.000-07:00

Are you ready for some F O O T B A L L with turkey and all the trimmings?

Cranberry Salsa

will make your day!

Delicious with chips or hot roasted turkey, it's the easiest thing you'll ever set on the table,

another blessing that will get you out of the kitchen and on top of your game.

Mix your favorite salsa with one can of whole berry cranberry sauce.

That's it friends

and if you have any leftovers,

it will give your turkey sandwich with melted Monterey Jack cheese

a kick-back through out your holiday weekend.

Have a good one!

xoxo

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{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Crazy For Cranberries

2011-11-17T04:00:00.000-07:00

I admit I get a thrill when I spy the first bag of fresh cranberries in the produce section each Fall.

A "superfood" high in antioxidants, tart and crunchy, cranberries offer more than average health benefits. What I love most about these berries are their attractive bright red color and they can be used in countless ways. I hope to share more cranberry ideas through the holidays, so be watching!

For our traditional Thanksgiving dessert spread, I was inspired by the new "seasonal release"

of Jello's Pumpkin Spice Pudding and Pie Filling.

Cranberry Pumpkin Cake with Caramel Glaze

seemed perfect for those few who aren't big on pies in our family.

Some actually prefer cake and ice cream.

It's fast and easy to make. Preheat the oven and prepare a 12 cup bundt pan. Be sure to reserve 1/4 cup of the cake mix in a plastic bag. Wash and dry your cranberries and then toss them in the bag with the cake mix and coating them well. This tip helps to keep them from falling to the bottom of the pan.

In a mixing bowl combine the cake mix, pudding mix, eggs, water and oil and beat together for about 2 minutes. Now gently fold the berries into your batter and pour into your cake pan. Pop it into the the oven for about 40 to 45 minutes...ovens vary, so watch it carefully. I always test it with a toothpick. When the toothpick comes out clean, it's done. Cool on a wire rack. While the cake is cooling, you can make the caramel glaze.

Cranberry Pumpkin Cake with Caramel Glaze

1 yellow cake mix
1 (3.4 oz) Jello pumpkin spice instant pudding
1-1/3 cups water
1/3 cup oil
3 large eggs
2 cups fresh cranberries, rinsed and dried

Preheat oven to 325 degrees for dark or coated pans, or 350 degrees for a metal or glass pan. Reserve 1/4 cup of cake mix in a plastic bag. Mix the remaining cake mix with pudding mix, water, oil and eggs. Beat at medium speed for 2 minutes. Shake the cranberries in reserved cake mix. Fold berries into the cake batter. Pour batter into a bundt pan that has been greased and floured well. Bake according to pan type for 38 to 43 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Turn out onto cake plate and cool completely before glazing.

For Caramel Glaze:

1/2 cup butter
2 teaspoons corn syrup
1/2 cup brown sugar
1/2 cup whipping cream

Melt butter in a medium saucepan. Add corn syrup and brown sugar. Stir over medium heat until it comes to a soft boil. Decrease heat and add cream. Let simmer for about 10 minutes. Drizzle over cake, allowing the glaze to drip down the sides of the cake. Serve with whipped cream or ice cream.

This cake will freeze well prior to glazing. Mine is all wrapped up and tucked in the freezer ready for the big day.

What's waiting in yours?

Happy Baking All!

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style {Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Talkin' Turkey

2011-11-16T13:30:00.000-07:00

Did you see this fantastic
turkey cake
on Good Morning America?

Buddy Valastro, author of "Baking With the Cake Boss,"
gives us 3 easy steps on how to create it.

Bake and prep everything...yeah there's lots of frosting to make...

fill the cake...

and decorate it!

What an adorable cake for the center of our Thanksgiving dessert table.

Join me tomorrow for one of those desserts...

All pictures courtesy of Good Morning America.

Over The River

2011-11-11T02:30:00.000-07:00

W E L C O M E F R I E N D S

We are absolutely loving the bright Fall days here at our place! Look what I "cooked up" this week to share with you.

It's true that I do like to get out of the kitchen and this is one of our favorite Thanksgiving traditions. Our youngest daughter and SIL were married five years ago and we made these pumpkin topiaries for their wedding. We actually used amazing fresh Fall flowers, fruits and vegetables with lots of bright berries, celebrating their special day.

Ever since then we have gone on a Fall scavenger hunt to find all the fixings. We have a natural little pond behind our home where we found cattails, dried weeds and thistle pods, wild roses and bushes with berries. Our SIL grew and shared the pretty little gourds with us, thanks Shane! The small green pumpkins were grown and contibuted by our new neighbors, Linda and Dennis.

We did buy the white and orange pumpkins, but that's all! The log bases are stored year after year. The pumpkins sit on oasis squares that I use to build the arrangements and I made the silk wreath more years ago than I can remember. I miss my dear friend Deby from Rexburg. She made the happy hanging gobbler for me, a gift I always cherish.

How do you say "Welcome" at your house this time of year?

I bet there is something close by just waiting to be arranged for your front porch.

Happy Veteran's Day.

Our love and thanks to those that serve us. Have a great weekend all and Go Broncos!

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today's Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Top of the Morning

2011-11-07T10:00:00.000-07:00

My busy mornings are so much better when I plan ahead. If clothes are laid out, bags and lunches are packed, and breakfast is ready, early mornings are manageable. Several years ago, my friend Maggie shared the secret to her success, her beloved slow-cooker. Since then I've tried cooking breakfast casseroles, Dutch babies, even hard boiled eggs in crockery, but hands-down, my go-to easy breakfast is from BHG.

Fruited Irish Oatmeal

It's fancy enough for weekend guests or holidays, warm, sustaining, and yummy, drizzled with pure maple syrup. Be sure to use Irish oats, as no other type will stand up to long cooking.

Fruited Irish Oatmeal

5 cups water
2 cups steel-cut Irish oats
1 cup apple juice
1/4 dried cranberries
1/4 cup raisins
1/4 cup snipped dried apricots
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
brown sugar or maple syrup
chopped walnuts or pecans, toasted
milk or Greek yogurt

In a 3-1/2 or 4-quart slow cooker combine water, oats, apple juice, cranberries, raisins, apricots, the 1/4 cup maple syrup, cinnamon, and salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Serve oatmeal with brown sugar or additional maple syrup, chopped nuts and milk or a dollop of Greek yogurt. Makes 8 to 10 servings.

Go ahead, make a full batch...it re-warms perfectly in the microwave.

Happy Mornings ALL,

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today’s Creative Blog * Tip Junkie* Sugar Bee {W} Savvy Southern Style Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello {S} Under the Table and Dreaming

Moonlit B L O N D I E S...

2011-10-31T04:30:00.000-06:00

It's excitingly eerie, getting dark around here!

{A prickly PIRATE & his first mate, WOODY}

With frighteningly fun trick-or-treaters ringing our doorbell....

a cackling witch has her candles lit and pumpkins carved...

and she's cast a wicked spell.

A potion of poison apples, chopped white chocolate,
and toasty nuts in her blistering cauldron.

"Hocus Pocus,"...working her magic,

she's created a hair-raising new B L O N D I E to chew on!

Our wacky witch is horrified, but we are delighted.

In the spirit of batty fun,

our fairy tale

White Chocolate Apple-Pecan Blondies

are disguised as goodies this Halloween
making monsters howl for more...
creating sweet dreams!

Please pack 'em up and enjoy all autumn long,
especially on leaf-peeking days, tasty tailgating parties,
and harvest hayrides.

White Chocolate Apple-Pecan Blondies

1 (11. 5 ounce) bag white chocolate chips, divided
5 tablespoons butter, cut into pieces
2 large eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pecans, toasted and coarsely chopped
1 cup apples, peeled and chopped

Preheat oven to 350 degrees. Butter and flour a 13x9" baking pan. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt 1 cup of the white chocolate chips and butter, stirring until smooth and carefully remove top of double boiler or bowl from heat. Cool chocolate mixture to room temperature. In a large bowl with an electric mixer, beat eggs, sugar, and vanilla until thickened and pale and beat in white chocolate mixture. Sift flour, baking powder, and salt into chocolate mixture and stir just until batter is combined well. Stir in nuts, apples and remaining white chocolate chips and spread mixture evenly in pan. Bake blondies in middle of the oven 30 to 35 minutes, or until a tester comes out clean. Cool blondies completely in pan on a rack before cutting.

Please note: I melted a little white chocolate in the microwave on high power, checking every 15 seconds. Watch carefully, it will scorch easily. I added a little orange food color and maple extract to "glue" pumpkins and candy corn to bars, decorating them for Halloween. However, they are spooktacular on their own, embellish only if you dare!

Here's to a "Happy Halloween" friends!

xoxo

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EEK! It's a Thug...

2011-10-28T13:00:00.000-06:00

Trick or Treat...

it's a Halloween Potato Bug!

Halloween Potato Bugs:

1 large potato, scrubbed and dried
softened butter and salt
12 medium shrimp, shells and tails off, deveined
1-1/2 ounce cream cheese, softened
2 tablespoons hot milk
2 teaspoons butter (melted in milk)
1 tablespoon minced green onion
1 tablespoon minced parsley
salt and pepper to taste
1 minced garlic clove
2 tablespoons butter
1/2 cup grated cheddar cheese (divided)
2 black olives
2 snips of red bell pepper

Preheat oven to 350 degrees. Smear potatoes with softened butter, salt it, poke with fork times a couple of times, and bake for 1 to 1-1/2 hours till done. Meantime, clean shrimp and set aside. Grate the cheddar cheese. When potato is done, cool to handle. Cut in half lengthwise and carefully remove the cooked potato to a bowl, reserving skin whole. Mash potato with cream cheese, milk, butter, onion and parsley. Add salt and pepper to taste and 1/2 of the grated cheese and mix gently. Melt 2 tablespoons of butter with garlic and drench the shrimp in it. Hang shrimp over the potato skin as pictured above. Fill skin with potato mixture, sprinkle remaining cheese over top of the bug. Bake at 350 degrees for 15 more minutes. Remove from oven and add olive slices for "eyes" and a snip of red pepper for a "nose." Makes 2. Serve with lots of scary love!

Happy weekend before Halloween.

Hope it's filled with fabulous fun!

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On the House

2011-10-21T04:00:00.000-06:00

Are you loving Fall?

Our little granddaughter was born in Arizona a week ago, so this past week we soaked up one more week of summer weather. We returned to Idaho yesterday and were so excited to see the autumn leaves in our own backyard! We had to put on sweaters while our house warmed up and we sipped pumpkin herbal tea by a roaring fire last night.

It seems that our weekends have been filled with company, family, football and pancake parties! It's such a delicious way to start a chilly morning. I often remember platefuls of my mom's fragrant sourdough pancakes with hot maple syrup. They were so tender and would "melt in your mouth!"

I promise those gathered round your table will feel the love and you don't have to have a 3 year-old sourdough starter to pull it off. You have to plan the day before and mix flour, water and yeast together. Cover it and set it in a warm place for 12 to 18 hours. I put mine in the oven with the light on and it bubbles with happiness!

Here's my starter.....

save at least 1/2 a cup for the next time...

follow the directions and add all the ingredients...

pour onto a hot griddle and have fun flipping...

and you will have 9 to 10 golden, light, fluffy, perfect pancakes... fabulous for Fall!!!

Sourdough Pancakes:

S O U R D O U G H S T A R T E R

1 package or 1 tablespoon dry yeast
2 cups warm water
2 cups flour

To make your starter, dissolve yeast in 1/4 cup of warm water. In a medium bowl, add remaining water and flour and mix all three ingredients well. Lightly cover and let stand in a warm place, your oven with the light on or cupboard overnight. In the morning, the batter will have gained half again it's bulk and will be covered with air bubbles. It will have a pleasant yeasty odor. Put 1/2 cup of the starter in a scalded pint jar, cover and store in the refrigerator (or a cool place) to use in the future in place of the dry yeast. Leave room for expansion in the container, or set the lid on without tightening it. This is the sourdough starter. Starter will keep almost indefinitely in a clean, covered glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter or batter. If unused for several weeks, the starter may need to sit out an extra night before adding flour and water.

S O U R D O U G H P A N C A K E B A T T E R

1 teaspoon baking soda
1 tablespoon water
1 to 2 eggs
1 tablespoon oil
1 teaspoon salt
1 tablespoon sugar

Dissolve soda in water and set aside. In a large bowl, beat the remaining sourdough batter (you should have about 2 cups left). Add eggs, oil, salt, and sugar to batter and blend well. Add soda-water mixture just before baking. The batter for the sourdough pancakes should be the same consistency as the batter for other hot cakes. Pour scoops of batter onto hot griddle, turning once and cooking until golden brown. Serve with favorite toppings.

To make sourdough waffles, use the basic hot cake recipe, but add two extra tablespoons of oil. Add the oil, the the soda-water mixture, and bake at once according to the directions that come with your waffle iron.

Makes 9 to 10 6-inch hot cakes. You can double, triple or quadruple this recipe easily. Save 1/2 cup of starter for each batch...because you will want to do it all again!

(illustrated by Susan Branch)

AND spectacular sourdough pancakes on lazy weekend mornings!

Make it a great one and thanks for checking in.
I've been extra busy with new babies, little grands and am working hard to reply to your comments.

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Counting My Chicks

2011-10-19T04:00:00.000-06:00

There's an old saying, "Don't count your chickens before they are hatched."

Well, last week two new little chicks arrived in our nest!

Our newest, handsome, red-headed, grandson, Grant was born Monday 10-10-11.

and another sweet, beautiful, little granddaughter, Charlotte arrived Thursday, 10-13-11.

Born just days apart, both are such precious blessings reminding me of a favorite quote.

“It is no small thing, when they, who are so fresh from God, love us. ”
~ Charles Dickens

Both moms are doing well, babies too. They have other little mouths to feed and sometimes it's more important to prepare something that is fast and easy in the busy days ahead.

With Grandma Nee cooking in the kitchen

Chicken and Rice Casserole

is a snap to fix and is simply plain, perfect for tender tummies! Generally I like to spice things up a bit, but not this week.

In a large saucepan, saute the onion is olive oil, just until soft. Add everything else but the chicken and warm it up. Pour into an 11x17" casserole dish. Lay the chicken pieces on top, sprinkle with a little salt and pepper, and cover with foil. Place it in a 350 degree oven and bake for 2 hours. Remove the foil for the last 10 minutes of baking.

That's it. I steamed some carrots and zucchini, warmed some crunchy rolls, and served it with a crisp green vegetable salad.

If you're like me and like a little more flavor, add 1 cup each of diced celery and apple, and 1/2 cup of craisins before baking. Sprinkle each serving with toasted sliced almonds for an easy autumn treat!

Chicken and Rice Casserole

1 (10.75-oz) can cream of mushroom soup*
1 (10.75-oz) can cream of chicken soup*
1 (10.75-oz) can cream of celery soup*
2 cups water
1 cup uncooked rice, not instant (I used brown rice)
1 chicken, cut up--or 8 chicken breast, skinned, washed and dried
1 tablespoon olive oil
1 yellow onion, diced
1 teaspoon salt
1/2 teaspoon pepper

In a large saucepan saute onion in olive oil till soft. Add the water, soups, rice, salt and pepper and mix thoroughly in saucepan and cook until evenly heated. Pour into an 11 x 17" casserole dish. Top with chicken pieces; cover, and bake at 350 degrees for 2 hours. Uncover for the last 10 minutes. Serves 8.

*I use the Campbells low-fat, no trans-fat variety.

Now since I'm counting, these new little chicks, 11 grandsons and 6 granddaughters, total 17 for me and I'm singing! Thanks for stopping by and I hope you are having a happy harvest too.

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Designer Cookies

2011-10-14T04:00:00.000-06:00

I'm married to a man who is passionate about fresh fruit and ice cream. His mom was famous for her root beer floats, served in her signature green goblets. I don't remember a dessert that she ever baked, or a time when her freezer wasn't filled with the best vanilla ice cream she could buy.

Shortly after our marriage I found this chewy oatmeal cookie recipe in a civic club cookbook I was given at a bridal shower. Lucky for me, it's my guy's very favorite cookie.

You know how some oatmeal cookies are real spicy with nutmeg or cinnamon? Well not this one! These cookies depend on whatever you stir in for their flavor. I can change this up and as long as I add the oatmeal, my man's happy.

So make it your own cookie, try craisins instead of raisins, dried apricots or dates, white, mint, or butterscotch chips for chocolate. Go nuts! Try pecans or almonds for walnuts; you get it, throw in whatever you've got!

Chewy {Designer} Oatmeal Cookies

1 cup butter, softened
1-1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chocolate chips
1 cup walnuts, chopped
1 cup finely shredded coconut

Preheat oven to 375 degrees. In a large bowl, cream butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir in the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 minutes in the preheated oven for a chew cookie or 14 minutes for a firmer cookie. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in a tightly sealed container.

Enjoy a welcome weekend and bake some beautiful cookies. Your home will smell so inviting and your family, friends and neighbors will have sweet dreams all week! Thanks for stopping by all.

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My Best Pot-Luck Ever

2011-10-10T04:00:00.000-06:00

Welcome to my party friends!

Have you ever seen a more beautiful pot?

It's a 7-quart, hammered copper and brass Williams Sonoma "soup station."

One of my favorite bloggers, Jacqueline@Purple Chocolate Home held a give-away for one of her lucky followers and I'm absolutely thrilled to be her grateful recipient. Thanks so much Jacqueline for such a lovely gift. Talk about, "pot-luck," each time I simmer spicy cider, rich hot chocolate, a special stew, {I could go on and on} I will think of you. During the holidays it will be the star at each buffet!

Jacqueline creates amazing tablescapes each week. I fell in love with this soup station when I saw this picture on her blog. The smooth copper-brass lid and brass handles combined with the hammered copper sides makes it a work of art. It's the most spectacular cooking vessel ever to grace my kitchen. Jacqueline also knows how to cook with a French flair. She lives in an amazing home with a pizza oven in her kitchen and knows how to make everything she touches look delicious!

When the UPS man arrived at my door, I was thinking about Friday night football food. Our beloved Boise State Broncos were taking on Fresno State. After opening the box, I knew it was time for

our first annual autumn

P O T P A R T Y

the soup de jour:

Cheesy Chicken Spinach-Artichoke Soup

is party fare and would be divine served in a bread bowl. Next time I serve it I will plan ahead and do just that.

Cheesy Chicken Spinach-Artichoke Soup

1/2 cup of butter
6 tablespoons flour
2 cups chicken stock
1/4 to 1/2 teaspoon ground pepper
1/2 (10 ounce box) frozen chopped spinach, thawed and well drained
1 (14 ounce) can artichoke hearts, drained and chopped (any tough outer-leaves removed)
1 (10 ounce) can diced tomatoes, rinsed and drained (I used Ro*tel)
1 (8-ounce) cream cheese, cubed and at room temperature
1 cup Parmesan cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup chicken, cooked and cubed
1 (12 ounce) can evaporated milk
sliced green onions
croutons

Melt butter in a saucepan. Add flour and make a paste. Add chicken stock. Cook over medium heat till thickened, stirring often. Season with pepper. Add cream cheese, Parmesan and Monterey Jack cheese and stir until it's smooth and melted. Add spinach, artichoke hearts, tomatoes and chicken. Gently stir till blended. Add canned milk. Keep the soup warm, but do not boil. Garnish with sliced green onion and croutons or serve in a warm bread bowl. Serves 8.

FYI: No. 5 ranked, Boise State dominated Fresno State 57-7, making Idaho proud

and go visit sweet Jacqueline. You will enjoy her blog and who knows, you just might be a winner too!

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Apples, Cheese & a Little Squeeze

2011-10-03T15:30:00.002-06:00

Are you ready for Fall apples and a nip in the air? We are around here!

The first thing we did this last Spring was plant fruit trees, three apples in particular. Saturday we harvested about a dozen apples from our little trees...so happy apple week!

Jack Cheese & Applesauce Sandwiches

were my cousin Cheryl's college creation. They are a delicious twist on a traditional grilled cheese sandwich, toasted on a hot skillet.

I like to use sourdough bread, the best Jack Cheese out there, applesauce and a little butter.

Slather one side of both slices of bread with applesauce, add generous slices of cheese, slap it together, and lightly butter the tops. Place it on a hot skillet, I use medium heat, and give it a little squeeze. Watch it carefully and turn when it is golden brown. Keep watching till the second side is toasty too.

Now slice it in half and serve it with a crunchy side of salad.

My apple salad was perfection. I mixed sliced apples with baby greens, radicchio, toasted walnuts, and feta cheese. I mixed some balsamic vinegar with a little pear chutney and some olive oil and it was a slightly sweet, pungent vinaigrette.

Enjoy this most glorious time of the year, and an apple {one way or another} each day. Thanks for stopping by!

I’m sharing this post at these fabulous blogs:

{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays {T} Today’s Creative Blog * Tip Junkie* Blessed With Grace * Sugar Bee {W} Blue Cricket Design * Someday Crafts * Sew Much Ado * Savvy Southern Style * All Things Heart & Home Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello * Be Different Act Normal {S} I Heart Nap Time * Under the Table and Dreaming

Worth Falling For

2011-09-23T00:00:00.000-06:00

Happy Fall Ya'll!

I know it's been forever, but it's time to sing again. I hope you've had a beautiful summer. Mine has been crazy from start to finish and it sure doesn't seem like the first day of Fall. It's been in the 90's here, with lots of sunshine, lofty clouds and blue skies.

Speaking of blue, we are excited to have the big, blue, Boise Broncos at home for their first home game against Tulsa Saturday night. We have friends joining us for the weekend and I've been busy fixing Football Food!

Girl's Week, Colorado 2011

My sister, Kim, shared her favorite go to cookie bar during our Girl's Week in June. They go together quickly and are so delicious, loved by everyone!

I know you've been waiting several weeks for me to share some love, but first I want to tell you about what I've done during my time away.

Singing With Birds was started to showcase all the good things I was finding on line. Each week I featured my Top Hits from many blogs and websites. When I saw my niece, Tagan the end of June, she told me about a new way she was keeping track of all of her interests online. She sent me an invitation so I could save everything fabulous in one place. So here goes!

Have you heard about the wild-spreading website called Pinterest?

It's pretty much the best thing ever invented.

It's perfect for a addict-bookmarker like me.

You see before Pinterest came into my life, I had hundreds of bookmarks. I'm constantly finding inspiration and photos of things I love or ideas for my house and my bookmarks were getting out of control. I also would copy recipes and had folders full!

The problem with browser bookmarks, however, is that you only get text. I would hardly ever go back to look at them and it was impossible to try and find a specific one. It's often hard to tell what a bookmark is without actually clicking on it and following the link (where you inevitably go "oh yeah!")

Another problem with bookmarks? If you bookmark a link from an online store, for example a pillow you wanted to try and make yourself...if the link expires or the item becomes no longer available, you lose that bookmark or that idea. Pinterest will still maintain the picture, even if the link no longer works in the future, so your idea is not lost.

Love Pinterest.

Instead of folders for bookmarks, you create boards.

Each board can be whatever you want--food, home inspiration, books, great websites, ideas for kids...the list goes on and on and on.

Next you "pin" your bookmarks.

Find a great craft? Just Pin it.

You click the "Pin It"button that they give you to put on your browser toolbar, and then it lets you select a picture that will be posted onto your board. The actual pin will link to the website that you pinned it from.

Then later, when you are browsing your Craft Board on Pinterest, you will see the picture instead of just a link or text. The boards are so fun to look at and are instant Inspiration Boards boosting your creativity.

I've found that this is especially awesome for collecting recipes. Honesty, don't we just care if it looks good anyway? You can browse through your pins and find something that looks good just by looking at all your pinned pictures on your "Recipes" boards. I have several of them...

best thing ever.

If you are already on Pinterest, you can check out my boards here (http://pinterest.com//) You have to be invited, or just wait a few days/week (i don't remember) after you "apply" and they will let you on. I'd love to pay it forward and send you a Pinterest invitation. Just email me and leave me your email and I'll try to stay on top of it!

The first thing you will want to pin, is these yummy bars:

Chocolate Caramel Oatmeal Chews

2 cups quick or old-fashioned oats
1-3/4 cups all-purpose flour, divided
1 teaspoon baking soda
3/4 cup packed brown sugar
1 cup butter or margarine, melted
1 cup butterscotch caramel ice cream topping (I use Mrs. Richardson brand)
1/2 cup pecans (chopped or whole)
6 ounces semi-sweet chocolate chips (or a mix of white or dark chips)

1. Preheat oven to 350 degrees. Spray 9 x 13" pan with nonstick cooking spray. Combine oats, 1-1/2 cups of flour, brown sugar and baking soda in a bowl. Add butter; mix until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into bottom of pan. Bake 15 minutes.
2. Combine ice cream topping and remaining 1/4 cup flour in a small bowl; whisk until smooth. Drizzle over bottom crust; carefully spread to the edges.
3. Combine pecans and reserved crumb mixture in small bowl. Sprinkle crumb mixture and chocolate morsels evenly over caramel mixture. Bake 15 minutes or until golden brown and bubbly. Remove to cooling rack. Cool Completely. Cut into bars.

Have a fabulous first Fall weekend all!

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{M} Between Naps on the Porch * The Girl Creative * Sumo’s Sweet Stuff * The DIY Showoff * Skip To My Lou * Keeping it Simple * Craftomatic Mondays * A Southern Fairytale {T} Today’s Creative Blog * Tip Junkie * Blessed With Grace * Sugar Bee {W} Blue Cricket Design * Someday Crafts * Sew Much Ado * Savvy Southern Style * All Things Heart & Home Th} Somewhat Simple * Fireflies and Jellybeans * The Shabby Chic Cottage * Beyond The Picket Fence {F} Tidy Mom * Designs By Gollum * A Little Knick Knack * Decor Mamma * Fingerprints on the Fridge * The Shabby Nest * My Romantic Home {S} Funky Junk Interiors * Tatertots and Jello * Be Different Act Normal {S} I Heart Nap Time * Under the Table and Dreaming

Heads Up...It's August Already

2011-08-03T03:00:00.056-06:00

Wish I new who took this blurry picture. I would sure give them credit here, because I think it is hilariously funny!

Hi friends!

Like me, are you asking yourself,"Where has summer gone?" We headed to the beach a couple of weeks ago and enjoyed an amazing family reunion in Oceanaside, California. After lots of sand, surf, and way too much sun, I must admit I have lost track of time! Can you believe it's already August? Before we know it the kiddos will be back in school again, geez.

We have been busy unpacking, washing and catching up in the yard, getting ready for company next week. I will post pictures of the beach and our gang soon. In the meantime I tried

Chicken-Apple Curry Salad

I hope you like it. It's very low fat, crunchy and cool, making it easy to serve on a hot August night. I added a bed of romaine, some tomatoes and a strawberry on top, and called it good!

Icy lemon-water is the only addition you will need with this salad. Keep your cool and serve with love!

Chicken-Apple Curry Salad

3 cups cubed cooked chicken breast
1 medium apple, finely chopped
1 cup celery, finely chopped
1/4 cup slivered almonds, toasted
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/2 cup fat-free plain Greek yogurt
1/4 cup apricot preserves (I used Smucker's no added sugar)
1-2 tablespoons curry powder (go easy, here, adding curry to taste)
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Lettuce leaves

In a small bowl, combine the first six ingredients. Add the yogurt, preserves, curry, mustard, salt and pepper; toss to coat. Serve on lettuce leaves. Makes 4 servings.

Hope you are having a blast this summer too!

Drinking It In

2011-07-12T06:00:00.000-06:00

Sweet bird nectar, if you make it, feathered friends will come, providing wonder and joy in your garden.

Making Your Own Hummingbird & Oriole Nectar

You can make your own hummingbird nectar by following this recipe:

Boil 4 parts water. (I use 2 cups)
Mix 1 part ordinary white granulated sugar. (1/2 cup sugar)
Stir and allow the mixture to cool.
When the nectar is room temperature, fill your clean hummingbird feeder.

You can make your own oriole nectar by following this recipe:

Boil 6 parts water.
Mix 1 part ordinary white granulated sugar.
Stir and allow the mixture to cool.
When the nectar is room temperature, fill your clean oriole feeder.

Tips:

Use only 1 drop of red food coloring, as it is not healthy for hummingbirds or orioles. Interestingly, hummingbirds are attracted to red.
Never use honey when making your nectar mix. Honey attracts bees and can grow black fungus that will cause a fatal liver and tongue disease in hummingbirds.
Replace the nectar once every three to four days and clean the feeder thoroughly.
Unused nectar can be refrigerated for up to two weeks.

Happy bird watching!

xoxo

Given a Fig

2011-07-11T13:15:00.003-06:00

In Shakespeare's time if you cared less about something, you "didn't give a fig!" Well, guess what came in my co-op basket? You got it, a bunch of fresh figs. They are coming on right now and I've never been a fan.

Growing up in Southern California, my mom nurtured her beautiful, backyard, fig tree, and as kids we did care less about them. Mom looked forward to ripe, bountiful, figs and so did the racoons! Mom, an extreme animal lover delighted in watching them wash their figs in the pool and then reporting her happiness in sharing with her hungry creatures, especially the babies.

Figs go quickly, and these were no exception. I also had some ripe nectarines that needed to be eaten. My grandmother often made a crumble with stone fruits and they go together so quickly. I always use 2 pounds of one kind of fruit, or 1 pound of two fruits...1+1=2 right. This equation works well.

Figs and nectarines pair nicely, so using stevia and almond flour, I made a lower-carb version. For those who handle carbs well, go for it, use flour and sugar as given in the recipe.

I used Stevia in the Raw and almond flour in my crumbly topping and it works well. I cut back just a little because to me stevia is just so much sweeter than sugar. You have to work with it a bit to get what tasted just right for you, and the nutty almond flour is delicious.

For those of us that deal with sugar blues, when serving, go easy, even with the changes. There's a lot of sugar in fresh fruit. I topped my crumble with no added sugar ice cream and savored about 3 bites. My BIL, Fred maintains, "The first bite is always the best," and he's right. I keep that in mind and see how long I can make my three bites last!

Be sure to buy some fresh figs. I've laughed about another great memory of mom and the racoons, who did know best...this fig and nectarine crumble was amazing.

Fresh Fig and Nectarine Crumble

8 tablespoons unsalted butter, cut into big chunks ( chilled but not refrigerator hard)
1/3 cup sugar, plus
2 tablespoons sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 pinch salt
1 lb nectarines, peeled, halved, and cut into 1/2-inch wedges
1 lb large firm rip figs, stems trimmed, cut into 1/2-inch wedges
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
powdered sugar
vanilla ice cream

Add the butter and 1/3 cup of sugar to a large bowl. Using an electric mixer, beat about 3 minutes, or until well combined. Add in 1 cup of flour and salt; bowl on low speed just until the flour is incorporated; the mixture should be dry and crumbly. Refrigerate the pastry until ready to use. Combine the nectarines and figs in a big bowl. Add in the lime juice; toss to blend. In a smaller bowl, mix together the 2 tablespoons sugar and cinnamon.; stir to blend. Sprinkle the cinnamon, sugar, flour mixture over the fruit. Gently fold to blend without crushing the fruit. Spoon the fruit into a lightly buttered 1-1/2 to 2 quarts shallow dish. Sprinkle the cold pastry crumbs evenly over the fruit. Bake in 350 F. oven for about 35-40 minutes or until the top is golden brown and fruit bubbly. Sprinkle with powdered sugar if desired. Let cool slightly. Serve warm with ice cream and lots of love.

xoxo

Uncomfortably Good For Me

2011-07-07T06:45:00.000-06:00

I joined a food co-op called Bountiful Baskets and picked up my first basket of fruits and veggies last Saturday afternoon. There's no question, it's a good value, but I wasn't sure if it was the right fit for me. I received a large bunch of green chard and two butternut squash. To me, the squash is a "cool Fall food" perfect for soup and mousse during the harvest and to be honest, I'd never prepared chard before. I also got red grapes, nectarines, bananas, red pears, a melon, carrots, iceberg lettuce, broccoli, and tomatoes, all foods I eat and enjoy often. Watch for a nectarine specialty coming soon!

I roasted the two butternut squash for 1 hour at 400 degrees, flesh side down and let them cool.

I scooped out the squash, mashed and bagged it, freezing it for Fall delights. It feels great too!

Next, what should I do with the green chard? I know it's a Southern tradition, loved by many. Then I remembered a taco recipe, a favorite of chef, Rick Bayless. I'd seen his tutorial on a TV show. He first tasted tacos with chard filling at a market stall in Toluca, Mexico, where they are considered to be good old-fashioned peasant food. I went through my recipe notes and decided to give his chard idea a go! With the temps at 97 degrees outside, I had roasted chicken breast in the fridge I warmed and salsa left from the 4th. After all, who doesn't love a rustic, earthy taco that's good for you?

Chicken Tacos with Garlicky Mexican Greens
was absolutely divine and a new favorite at our house. I followed Rick's recipe adding tender roasted chicken strips. Shrimp, fish, beef or pork would be terrific too, or no add-ins at all. Here's the how to:

Warm corn tortillas and break up some Mexican Cotija cheese.

Fry sliced onion about 10 minutes over medium-high heat. Add minced garlic and warm for about 1 minute and then add greens stirring for about 1 minute and season with salt.

Pile the chard filling, cheese, roasted chicken (if desired) and salsa onto warm corn tortillas.

These taco are so different, flavorful and delicious, easy to serve with lots of love. I'm excited to pick up my basket this coming Saturday, anxious to try, "out of my comfort zone", new to me foods again. It feels a tad like Food Network's contest, "Chopped!" I just have to figure out how to use my Bountiful Basket while it is at the peak of freshness and most likely, I won't be chopped around here!

Chicken Tacos with Garlicky Mexican Greens

8 to 10 corn tortillas (plus a few extra, in case some break)
1/2 teaspoon coarse salt, plus more for blanching
6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)
1 tablespoon olive or vegetable oil
1 medium white onion, sliced 1/4 inch thick
4 garlic cloves, peeled and finely chopped
4 roasted or grilled chicken breast, sliced on the diagonal (optional)
1/4 cup finely crumbled Mexican Cotija Cheese
3/4 cup My Three Boys Salsa

Directions

Prepare salsa early in the day and refrigerate.
Roast or grill chicken breast and keep warm while preparing tortillas and filling.
Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, chicken, and salsa. Makes 8-10 yummy tacos.

What's new to you?

xoxo

Happy and Healthier

2011-07-05T12:30:00.007-06:00

9 Tips for Healthier Cooking

I'm always looking for ways to cook healthier, especially after a big holiday like the 4th of July! Discover new ways to cut calories and improve nutrition in any recipe by Sarah Haan.

Choosing healthy foods is an important part of eating right, but cooking them in a healthful way is another huge part. For example, zucchini can take on two completely different forms when it's quickly sautéed in olive oil versus battered and deep fried. What we add to foods makes all the difference when it comes to home cooking.
The first step to healthier cooking is to take recipes as suggestions. Before you start chopping and mixing, scan the recipe to see if there are any unnecessary calories. Look for excess cheese, butter and oils, as well as sugars.
Here are some tasty, healthy ideas to help you become a professional recipe overhauler!

1. Sauté—the skinny way! A couple of tablespoons of low-sodium vegetable broth can be used instead of oil or butter in your stir fry or as the basis for a sauce. This method will add a nice flavor to your dish as well as a little moisture—and you'll save calories to use elsewhere. To get a dose of unsaturated fats, serve your broth-sautéed veggies with a side salad, and pour an olive oil-based dressing over the top.

2. Say no to skin. Three ounces of chicken breast meat with skin has almost 150 calories; three ounces of chicken without the skin has 50 fewer calories. Tasty as it might be, the skin contains mostly heart-unhealthy saturated fat. You can cook with the skin on to retain moisture (add fresh herbs or citrus zest underneath it to really bake in some flavor), but be sure to remove the skin before you enjoy your meal to save on calories and saturated fat.

3. Squeeze on the citrus. To add a powerful flavor punch with minimal added calories, use citrus on steamed veggies instead of butter or over a salad instead of a dressing. It’s even great on fruit salad in place of sugar and adds some zip when squeezed onto a pasta salad. Don’t forget to use the flavorful zest of citrus fruits as well! Wash a lemon, orange or lime, then use a zester or grater to add the zest to dishes such as baked seafood.

4. Be choosy about cheese. When using a mildly flavored cheese, such as Monterey Jack, you need more cheese to taste it. But when you choose a cheese with intense flavor, you can use less and still get the desired effect. Try a reduced-sodium feta, sharp Cheddar or aged Parmesan next time. Light cheese wedges such as The Laughing Cow brand are useful when you're watching fat and calories, too. Try mixing one of these soft cheeses into your scrambled eggs or noodle dishes instead of loading on the shredded mozzarella.

5. Go Greek. Tangy, fat-free Greek yogurt is a healthful replacement for sour cream. Try this switch in herbed and spiced dips, tacos, nachos, enchiladas, or throw it in a cooked dish as a thickening agent. You’ll save 45 calories for each 2-tablespoon serving.

6. Puree your produce. Add body to soups and sauces with pureed vegetables instead of heavy cream, evaporated milk, butter or cheese. This move will also add fiber and nutrients to your dish for very few calories. A puree of carrots will add texture to meatless spaghetti sauce, and mixing a blend of beans into a chili or soup will add flavor and thicken it—all with very few added calories. In this recipe, Chef Meg thickens a taco soup with chickpeas!

7. Get cozy with cottage cheese. When a recipe calls for a significant amount of a crumbled cheese, such as feta or ricotta, substitute half the amount with reduced-fat cottage cheese. This will retain taste, texture, protein, and calcium while ditching some of the fat and calories. This works well for stuffed peppers and most baked pasta dishes.

8. Pump up the veggies! You can easily reach the recommended five servings of fruits and veggies when you’re cooking at home. Veggies can compliment any dish on your menu, adding nutrient-packed bulk to the meal for few calories. Add chopped asparagus and mushrooms to your next omelet, red peppers (or a frozen stir fry mix) to baked casseroles, or any kind of beans to a pasta salad. Include fresh or frozen spinach in pasta sauces and soups, and broccoli in your casseroles. The opportunities for adding veggies are endless for almost any dish!

8. Cut the cream. When making cream-based soups, sub fat-free half-and-half for any heavy cream. The switch gives the soups a creamy taste and velvety texture without all the saturated fat of heavy cream. This works great in pasta sauces as well.

9. Make your own marinade. Marinate lean meats in vinegar and citrus combos (with a bit of oil added) rather than a pre-made oil-based dressing. You can also try a fruit juice or wine. These agents will still tenderize and flavor the meat, and a mix of herbs and spices will bring out the flavor! (You'll also save sodium by not using the store-bought varieties!) Try cutting the meat in strips before dousing it to really let the marinade take effect.

As you can see, there are endless ways you can boost the nutrition and reduce the calories of almost any recipe. Get creative and experiment in the kitchen. You may just find that you like these new ways of cooking just as much—or even better!