Blog post #202 of 365
Son you are a joy to me. I have three sons and that statement covers them all.
I just figured that since I have finally hit the 200 mark and today is one of their actual birthdays I would wish them all a very happy birthday. You see they all have birthdays within 13 days. Crazy when they were little. More fun now that they are older. Yes, unfortunately they had several combined birthday parties growing up. It is the way of making the craziness a little more limited!
All three are good humans. They were all so different when they were little. Two never stopped moving. One was content to stay put if he had a little anything to entertain him. Two are more deep thinkers. One is more spontaneous. One is done with school. Two are married. Two have kids and yes they are the married ones! All three are sweet and kind and so unique.
I love you son, son, son!
Happy birthday!!!
Friday, June 7, 2013
Thursday, June 6, 2013
Baked Zucchini Fries
Blog post #201 of 365
I love my daughter in law. She always where she stole the recipe.
http://www.ourbestbites.com/2011/01/baked-zucchini-fries/ These are good!
What you'll need:
1 pound of zucchini (yellow squash works too. You know the kind that looks exactly like zucchini. Use both if you like.)
1/2 cup Breadcrumbs (I prefer panko)
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
(You can omit the seasonings if you bought Italian seasoned breadcrumbs. But this way tastes better to me.)
2 eggs
Parmesan cheese (I use Kraft.)
What you'll do:
Preheat your oven to 425 degrees
Line a baking sheet with aluminum foil and spray with non stick cooking spray and set aside.
Mix your breadcrumbs with your Parmesan cheese and set aside.
Prepare your zucchini by cutting off the ends, cutting in half, then cutting length wise into planks, then cutting the planks until they are as thin or as thick as you like. (Note thin fries are the crispiest and taste less like zucchini!)
Stole the photo, they'll look like this.
After all of your "fries" are cut blot dry with a paper towel.
Whisk the eggs in a pie tin or large shallow bowl.
Dredge zucchini in egg, let most of the egg drip off, then dredge in the breadcrumb mixture and place on the prepared baking sheet. (Note if using panko breadcrumb mixture work with about 2 tablespoons of bread crumbs at a time because they soak up the moisture and won't stick to the zucchini after the few fries.)
When all of your "fries" are on the pan bake for 10 to 12 minutes. Remove and flip then return to the oven and bake another 10 to 12 minutes or until light brown.
So easy, so yummy and less calories than fried zucchini.
Thank you H!
I love my daughter in law. She always where she stole the recipe.
http://www.ourbestbites.com/2011/01/baked-zucchini-fries/ These are good!
What you'll need:
1 pound of zucchini (yellow squash works too. You know the kind that looks exactly like zucchini. Use both if you like.)
1/2 cup Breadcrumbs (I prefer panko)
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
(You can omit the seasonings if you bought Italian seasoned breadcrumbs. But this way tastes better to me.)
2 eggs
Parmesan cheese (I use Kraft.)
What you'll do:
Preheat your oven to 425 degrees
Line a baking sheet with aluminum foil and spray with non stick cooking spray and set aside.
Mix your breadcrumbs with your Parmesan cheese and set aside.
Prepare your zucchini by cutting off the ends, cutting in half, then cutting length wise into planks, then cutting the planks until they are as thin or as thick as you like. (Note thin fries are the crispiest and taste less like zucchini!)
Stole the photo, they'll look like this.
After all of your "fries" are cut blot dry with a paper towel.
Whisk the eggs in a pie tin or large shallow bowl.
Dredge zucchini in egg, let most of the egg drip off, then dredge in the breadcrumb mixture and place on the prepared baking sheet. (Note if using panko breadcrumb mixture work with about 2 tablespoons of bread crumbs at a time because they soak up the moisture and won't stick to the zucchini after the few fries.)
When all of your "fries" are on the pan bake for 10 to 12 minutes. Remove and flip then return to the oven and bake another 10 to 12 minutes or until light brown.
So easy, so yummy and less calories than fried zucchini.
Thank you H!
Wednesday, June 5, 2013
No Bake Less Than 2 Hour Cheesecake
Blog post #200 of 365
This is one you can play with and mold to your own taste and diet needs.
Crust
You can buy one from the store or you can use a variation of this recipe.
Crushed Nilla wafers or Graham crackers
3 tablespoons melted butter
Mix it up and press it into your pie tin. The amount of crushed cookies or crackers vary depending on the size of your pie dish. About 20 to 30 cookies should be good. Cool it in the fridge while you make the filling.
Filling
1 8 ounce package of cream cheese softened. (Like 2 hour or more on the counter. The softer the cheese the smoother the filling!)
1 can sweetened condensed milk
1 tub of Cool Whip
1/3 cup real lemon or lime juice or even key lime if you like tart pies.
After your cream cheese is really soft mix with the sweetened condensed milk until well blended. Add the Cool Whip and mix well. Now add your citrus juice (the citrus juice will harden the mixture almost immediately) and blend well. Quickly pour the mixture into your crust and refrigerate for an hour or an hour and a half before serving.
Now here is where you can make this your own.
Lower the fat content with fat free cream cheese and fat free Cool Whip.
Using less (about half the tub) Cool whip and making your crust in a 8 inch cake pan will make it more of a bar than a pie. (The more cool Whip you use the lighter and fluffier the pie/bar.)
Top it!
Put on cherry or berry pie filling.
Use fresh berries (Top and quarter strawberries). Stick about half of them in a zip lock bag and give them a few gentle smacks on the counter to break them up. Add the rest of the berries then stick the bag in the fridge. Add a teaspoon of sugar if you like your berries sweet. Or add a little vanilla to the berries too. (I don't do either because I like my berries to be berries.) Spread the berries on just before you are ready to serve.
This is one you can play with and mold to your own taste and diet needs.
Crust
You can buy one from the store or you can use a variation of this recipe.
Crushed Nilla wafers or Graham crackers
3 tablespoons melted butter
Mix it up and press it into your pie tin. The amount of crushed cookies or crackers vary depending on the size of your pie dish. About 20 to 30 cookies should be good. Cool it in the fridge while you make the filling.
Filling
1 8 ounce package of cream cheese softened. (Like 2 hour or more on the counter. The softer the cheese the smoother the filling!)
1 can sweetened condensed milk
1 tub of Cool Whip
1/3 cup real lemon or lime juice or even key lime if you like tart pies.
After your cream cheese is really soft mix with the sweetened condensed milk until well blended. Add the Cool Whip and mix well. Now add your citrus juice (the citrus juice will harden the mixture almost immediately) and blend well. Quickly pour the mixture into your crust and refrigerate for an hour or an hour and a half before serving.
Now here is where you can make this your own.
Lower the fat content with fat free cream cheese and fat free Cool Whip.
Using less (about half the tub) Cool whip and making your crust in a 8 inch cake pan will make it more of a bar than a pie. (The more cool Whip you use the lighter and fluffier the pie/bar.)
Top it!
Put on cherry or berry pie filling.
Use fresh berries (Top and quarter strawberries). Stick about half of them in a zip lock bag and give them a few gentle smacks on the counter to break them up. Add the rest of the berries then stick the bag in the fridge. Add a teaspoon of sugar if you like your berries sweet. Or add a little vanilla to the berries too. (I don't do either because I like my berries to be berries.) Spread the berries on just before you are ready to serve.
Tuesday, June 4, 2013
Easy Nutty Chocolate Pie
Blog post #199 of 365
I love my daughter. I have nut allergies so I use a slightly different version. I'm still experimenting but here is her version.
What you'll need:
Chocolate graham cracker crust or Oreo crust
8 ounces room temperature cream cheese
2/3 Nutella
1 teaspoon pure vanilla
1 tub Cool Whip defrosted
What you'll do:
Beat cream cheese, Nutella and vanilla until well blended. With a rubber spatula fold 1/2 to 3/4 of the tub of Cool Whip into the mixture until blended but do NOT over mix. (A rubber spatula works best.) Spread the mixture in the pie crust and top with remaining Cool Whip. Refrigerate 1-2 hours before serving.
Mini chocolate chips sprinkled on top make just the right touch of extra chocolate flavor. Dark chocolate is always a healthier choice but use the kind you like best.
I love my daughter. I have nut allergies so I use a slightly different version. I'm still experimenting but here is her version.
What you'll need:
Chocolate graham cracker crust or Oreo crust
8 ounces room temperature cream cheese
2/3 Nutella
1 teaspoon pure vanilla
1 tub Cool Whip defrosted
What you'll do:
Beat cream cheese, Nutella and vanilla until well blended. With a rubber spatula fold 1/2 to 3/4 of the tub of Cool Whip into the mixture until blended but do NOT over mix. (A rubber spatula works best.) Spread the mixture in the pie crust and top with remaining Cool Whip. Refrigerate 1-2 hours before serving.
Mini chocolate chips sprinkled on top make just the right touch of extra chocolate flavor. Dark chocolate is always a healthier choice but use the kind you like best.
Monday, June 3, 2013
Weather
Blog post #198 of 365
I live in California. We have relatively mild weather. It gets hot in the summer and cold in the winter but hardly every below freezing. Where I live there is snow in the mountains and we get some rain but really nothing too dramatic.
About any day of the year (except the extreme hot or cold days) a T-shirt and jeans are perfect attire.
Whether it is hot or cold I am happy here.
My favorite days are warm by midday but cool or cold at night. Made me crazy as a kid but These days they make me very happy. Give me a twenty to thirty degree drop through the night and I am in heaven!
I live in California. We have relatively mild weather. It gets hot in the summer and cold in the winter but hardly every below freezing. Where I live there is snow in the mountains and we get some rain but really nothing too dramatic.
About any day of the year (except the extreme hot or cold days) a T-shirt and jeans are perfect attire.
Whether it is hot or cold I am happy here.
My favorite days are warm by midday but cool or cold at night. Made me crazy as a kid but These days they make me very happy. Give me a twenty to thirty degree drop through the night and I am in heaven!
Sunday, June 2, 2013
Fall Recipe in Summer Boo
Blog post #197 of 365
I got this from Katy... She has never led me astray and so here is number two of I've never tried this but it looks too yummy not to try later!
What you'll need:
Cheese batter -
8 ounce room temperature cream cheese (Do not use light cream cheese it won't give the right texture.)
1 large egg also room temperature and slightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract (I prefer real scraped vanilla but it is pricey and worth it.)
Pumpkins spice batter -
3/4 cup lightly packed brown sugar
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon pure vanilla extract (See notes above)
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
3 buttered mini loaf pans (About 5 3/4 inches long x 3 inches wide x 2 inches deep.)
Use a handheld electric mixer to beat together all of the cheese batter ingredients until smooth and creamy.
Preheat oven to 350 degrees
Cream together wet ingredients. In a separate bowl whisk together dry ingredients. Gradually sir dry ingredients into wet ingredients until blended but do not over mix.
Pour one third of the pumpkin spice mix into each buttered mini loaf pan then pour cheese mixture over the top.
Bake until golden brown around the edges. Aproximately 35 to 40 minutes or until a toothpick inserted comes out clean or with just a crumb or two. Cool 10 minutes then remove from pan and cool on a wire rack.
I got this from Katy... She has never led me astray and so here is number two of I've never tried this but it looks too yummy not to try later!
What you'll need:
Cheese batter -
8 ounce room temperature cream cheese (Do not use light cream cheese it won't give the right texture.)
1 large egg also room temperature and slightly beaten
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract (I prefer real scraped vanilla but it is pricey and worth it.)
Pumpkins spice batter -
3/4 cup lightly packed brown sugar
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon pure vanilla extract (See notes above)
1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
3 buttered mini loaf pans (About 5 3/4 inches long x 3 inches wide x 2 inches deep.)
Use a handheld electric mixer to beat together all of the cheese batter ingredients until smooth and creamy.
Preheat oven to 350 degrees
Cream together wet ingredients. In a separate bowl whisk together dry ingredients. Gradually sir dry ingredients into wet ingredients until blended but do not over mix.
Pour one third of the pumpkin spice mix into each buttered mini loaf pan then pour cheese mixture over the top.
Bake until golden brown around the edges. Aproximately 35 to 40 minutes or until a toothpick inserted comes out clean or with just a crumb or two. Cool 10 minutes then remove from pan and cool on a wire rack.
Saturday, June 1, 2013
Cinnamon Swirl Cake
Blog post #196 of 365
Another I have admittedly not tried but highly recommended by KD
What you'll need:
2 greased loaf pans
1 cup softened butter
2 eggs
2 cups sugar
2 cups buttermilk (Fake it with 2 cups milk and 2 Tablespoons vinegar or lemon juice. The real stuff is best.)
4 cups flour
2 teaspoons baking soda
(cinnamon/sugar mixture)
2/3 cup sugar
2 teaspoons cinnamon
What you'll do:
Preheat oven to 350 degrees
Make sugar/cinnamon mixture and set aside
Cream together first 4 ingredients.
Add milk, baking soda and flour
Pour 1/4 batter into each greased loaf pan
Sprinkle half of the cinnamon/sugar mixture over batter in each loaf pan
Add remaining batter over the cinnamon sugar mixture
Sprinkle the remaining cinnamon sugar mixture on the top
Use a knife to "swirl" cinnamon
Bake 45-50 minutes or until toothpick comes out clean
Another I have admittedly not tried but highly recommended by KD
What you'll need:
2 greased loaf pans
1 cup softened butter
2 eggs
2 cups sugar
2 cups buttermilk (Fake it with 2 cups milk and 2 Tablespoons vinegar or lemon juice. The real stuff is best.)
4 cups flour
2 teaspoons baking soda
(cinnamon/sugar mixture)
2/3 cup sugar
2 teaspoons cinnamon
What you'll do:
Preheat oven to 350 degrees
Make sugar/cinnamon mixture and set aside
Cream together first 4 ingredients.
Add milk, baking soda and flour
Pour 1/4 batter into each greased loaf pan
Sprinkle half of the cinnamon/sugar mixture over batter in each loaf pan
Add remaining batter over the cinnamon sugar mixture
Sprinkle the remaining cinnamon sugar mixture on the top
Use a knife to "swirl" cinnamon
Bake 45-50 minutes or until toothpick comes out clean
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