Hiding In My Closet Crying

Prom has come and gone, and with no incidents thank goodness.

It’s a huge weight off knowing our kids all made it home safe and sound.

With the school year fastly wrapping up, we now have to start preparing ourselves for graduation.

I don’t think it matters much if you have a senior graduating or a kindergartener graduating, they’re still your baby and it’s still harder than any of us would like to admit.

When we aren’t hiding in our closet crying over our babies growing up and rational thoughts return we should all take advantage of the opportunity to celebrate that comes with a graduation.

Now is a chance to pat yourself on the back for a job well done; you and your graduate have made it through another year.

Plus, end of the year field trips are only going to keep us busy for so long. Family and friends are much better than that.

I want to share a recipe that’s good for any graduation party; be it in the backyard or a rented banquet hall.

Green Grape Dessert Salad

You’re going to need:

4 pounds of seedless green grapes
1 (8 oz) package of cream cheese
1 (8 oz) container of sour cream
1/2 cup of white sugar
1 teaspoon of vanilla extract
4 oz chopped pecans
2 tablespoons of brown sugar

First things first, you want to wash and dry the grapes.

Now, in a large bowl you want to mix together the cream cheese, the sour cream, the sugar, and the vanilla. 

Once you have that mixed together add in your grapes and stir till everything is evenly distributed.

Next you just sprinkle in the brown sugar and the pecans and mix it a little more.

I like to serve mine in a bowl other than what I mixed it together in, but you don’t have to. 

If you do want to serve it in another dish now is the time to move it over and then let it chill for a little while before serving.

So, there you have it; an easy but crowd pleaseing recipe that still allows us time to cry in the closet.

Happy Birthday Boy 1.

Six years ago this month I was laying in a hospital bed praying with everything in me to just make it through another day, another week of what had been a horribly scary pregnancy.

Things changed on April 10th. That day, my doctor decided things were getting a little too risky and that although still 4 weeks early it was better for everyone to go ahead and deliver.

After many tears, phone calls, prayers, and two units of blood I was taken to the O.R. In what seems like only minutes later, I was kissing the head of my sweet baby boy.

He was here.

He had all ten fingers and all ten toes.

He was early, but for the most he was okay, just the expected breathing complications.

He was taken to the NICU where he could be given oxygen and the monitored care he needed. We expected an NICU length of at least 3 weeks, but even as a newborn he had his own way of doing things. After a terrifying Code Blue call, and an emergency baptism with our family priest things started getting better. We left the NICU after only 17 days with a note from the doctor declaring him to be “a healthy, hard-headed handful”.

I’m happy to say in the last six years that doctor’s report hasn’t changed much. My sweet boy is very much still healthy, hard-headed, and man is he a handful.

    In honor of this new milestone, I’d like to share one of his favorite things to make.

It’s “semi-homemade” because sometimes that’s just how we roll in the non Betty Crocker or Martha Stewart world.

        Dirt Cake

You’re going to need
1/3 cup butter or margarine
1 8oz container of Cool Whip
1 package of Oreo cookies
2 packages of vanilla pudding mix
1 8oz container of cream cheese
1 cup powered sugar
3.5 cups of milk

Start by creaming the butter, cream cheese, and powered sugar together.

Now, in a separate bowl whisk the pudding mix, milk, and cool whip together.

Once that’s whisked together well, combine it with the cream cheese mixture.

This is his  favorite part: Crush the Oreos. It doesnt matter if you do it in a bowl with a cup, or  in a ziplock bag with the a rolling pin just as long as you get them crushed up.

Now all that’s left to do is put it together.

You can either mix the cookies in with the cream cheese pudding mix and serve it in a pail like my kid likes to do, or if you want to be a little “smancy” as he says it, you can make layers in a glass cake pan or serving bowl. To do that you just rotate a layer of crushed cookie and a layer of cream cheese pudding mix, and repeat.

This dessert you have to store in the refrigerator.

So, here’s to my baby's latest trip around the sun. Here’s to the doctors and the nurses that keep things calm and have steady hands in times of crisis, and to the teachers that love my boy in spite of his hard-headed ways.

Happy Birthday baby, I love you to the moon and back!
  
Now, dig in! 

An Easter Side-Dish Or Dessert

Can you believe that Easter Sunday is just around the corner?

I can’t hardly wrap my head around it already being here, even with the daily reminders I get from the kids.        

This will be the first Easter that Boy 2 is really big enough to enjoy decorating eggs and I can’t wait to see what he comes up with.

I’m sure you know by now that my kids are pretty competitive and they make everything, even egg decorating, into a challenge. They always try to out do what they did the year before. I think it’s going to be pretty hard to top the Harry Potter eggs that were made last year. Regardless of what they come up with I’ll love it, and they’ll love doing it. And, that’s all that really matters.

When I think of Easter Sunday, I think of three things: Easter Service, Egg Hunts, and Church Potlucks.

So, I’d like to share an old but favorite recipe for an Easter side dish or dessert, depending on how you see it, that’s perfect for a church potluck or your kitchen table.

Watergate Salad

You’re going to need:

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz) Pistachio flavored instant pudding
1 cup of mini marshmallows
1/2 cup chopped pecans
1 1/2 cups of cool whip
   
Start by combining the pineapple (with juice), pistachio pudding, marshmallows. and pecans together in a large mixing bowl.
   
Once that is all mixed together really well you just stir in the cool whip.
   
Now comes the hard part, you need to let it refrigerate at least one hour before serving.
   
If you’re as impatient as me I suggest you grab an ooey gooey Cadbury egg to hold you over while the salad sets.

Trust me, it’s worth the wait. 

New Year, New Job, New Beginings and a New Recipe

Man what a year so far!

I started a new job. It’s been great so far. It’s always intimidating to be the newbie, but they’ve made me feel pretty welcomed. In addition to my new job and the new hours, Sam started daycare. That’s been a bit of a challenge. Well, for me anyways.  He’s in good hands and he really likes playing with kids his age. So, I just keep reminding myself that he loves it.

With the new job came new co-workers, and with new co-workers came new food request. Not recipes, they wanted the actual food. Since I can't really keep samples on the ready, I figured I'd just see if there was a way I could help them help themselves. You see, if I can give them some more recipes, especially ones for the Crock-Pot, then there is no reason why they can't feed themselves. 

This is easy, inexpensive and perfect for football; you can double or triple the recipe for more servings. Plus, it’s Weight Watchers friendly. The filling alone is 4 points plus, with the bun and cheese it comes to 8. It’s a filling complete meal; perfect for lunch or dinner.

It takes about 10 minutes of prep, but 10 minutes of prep to avoid an hour at the stove later is all right by me.

You’re going to need

1 lb Italian turkey sausage, removed from casing
1/2 cup chopped onions
3 cloves garlic, minced
1 red bell pepper, chopped in 1/2-inch pieces
1 green bell pepper, chopped in 1/2-inch pieces
1 1/3 cups crushed tomatoes
1/2 tsp dried rosemary
salt and pepper, to taste

To serve it try

6 whole wheat potato rolls
6 slices reduced fat provolone
And, you may want to top with baby spinach

Start by cooking your sausage over medium to high heat.

While it’s cooking, roughly 5 to 6 minutes, you want to break the sausage into smaller bits; kind of what you would do when cooking ground beef or turkey.

Now, add in the onions and garlic, and cook another 2 minutes.

After that, you are ready to transfer it to the Crock-Pot and add the bell peppers, crushed tomatoes, rosemary and pepper.

Cover and cook on low 4 hours.

Just make your sandwiches and you are ready to go.

Thanksgiving Tips And Crowd Pleasing Pumpkin Pie

Happy Thanksgiving to you and yours!

Now the holidays have officially kicked-off. And, that makes me oh so happy. Cooking for the holidays is one of my most favorite things to do.

I figured I’d share a few little tips I’ve found over the years while preparing my family’s Thanksgiving dinner.

Turkey Tip Number 1. Use an oven bag. Who ever invented those things was a genius!

Turkey Tip Number 2. When you’re readying your Turkey for placement in the bag, rub a packet of dried Italian Salad Dressing mix on the bird. The flavor is amazing! You know I wouldn’t lie to you.

Cranberry Sauce Tip Number 1. Forget the canned jelly stuff. Make it yourself. It’s super easy and so much better. Just follow the directions on the bag of cranberries.

Cranberry Sauce Tip Number 2. When you’re making the cranberry sauce try adding in a capful (or two) of coconut rum. The alcohol content will cook away and the coconut brings the cranberry flavor to a whole new level.

Potato Tip Number 1. If mashed potatoes are a must, try making a “loaded” style. Mix in chive flavored cream cheese, or sour cream, with some shredded cheese, and maybe some green onions.

Potato Tip Number 2. If mashed potatoes aren’t a half to, change it up a bit and make a potato casserole.

I don’t really have any special tips for Green Bean Casserole, just make it. It has to be on our Thanksgiving table.

Sweet Potatoes Tip Number 1. Try adding a layer of marshmallows between the layers of sweet potatoes. They make it even more gooey and delicious.

Sweet Potatoes Tip Number 2. When you want to brown the marshmallows on top, try broiling on low.

The most important tip I could share is to not stress. Enjoy yourself. If preparing the meal feels too much like a daunting task then there is no point.

Take short cuts where you can and get your family involved.

Thanksgiving is meant to gather families and neighbors together so we can give thanks for all the good we have and the bad. The bad? Yes, the bad teaches us to appreciate the good and be grateful.

On to the recipe.

Ever since I was a little girl I’ve looked forward to November, not just because it’s my birthday month either. I looked forward to pumpkin pie.

It’s not thanksgiving without pumpkin pie, right?
So here it is

Perfectly Easy But Still Crowd Pleasing Pumpkin Pie

You’re going to need

1 (15 oz.) can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

Start by heating your oven to 425°F.

In a medium mixing bowl you want to whisk the pumpkin, the sweetened condensed milk, the eggs, the spices and salt together until it’s all smooth.

Now poor the pumpkin mixture into the pie crust.

You want to bake it for 15 minutes (at 425), and then reduce the oven temperature to 350°F; now bake an additional 35 to 40 minutes or until a knife inserted 1-inch from crust comes out clean.

Cool, and garnish as desired. We like cool-whip around here.

This year, as you gather around tables, take a moment and remember all the good and give thanks. Remember your neighbors, family and friends no longer with us, teachers, law enforcement, fire fighters, and other public servants.

Remember our troops.

And, if you have a little extra food left over, maybe make a plate and take it to the gas station, or store employee that’s stuck at work instead of being home with their family.

Best Wishes for the Happiest Thanksgiving Holiday.