A way to shame myself into writing each day...and a reason to make new desserts. I am not a super inventive cook so lots of recipes are ones I have found in various places and have written down on dog eared recipe cards...if I remember where they are from, I will credit for sure...just remember...I am no Betty Crocker!!!!
Son#1 made a mistake. Son#1 copped an attitude when called on the mistake. Son#1 needed to suck it up and pay for said mistake and learn from it (please)
and he did
suck it up I mean
and he took it
the extra punishments that Babycakes and I doled out onto him
just one tiny bit of eyerolling
Cream Cheese croissant bars
2 packages of refrigerator croissants
2 8oz packages of cream cheese
3/4 cup sugar
1 tsp vanilla
1/2 cup melted butter
1/4 cup sugar
around 1 tbsp cinnamon
heat oven to 350
spray cake pan with nonstick spray (or butter it or crisco it or however you non-stick it)
layer one can of croissant rolls on sprayed pan (don't take the rolls apart, just try to unroll it all in one sheet. For awhile, they made nonperforated croissant rolls but I am not sure if they still do..they worked AWESOME)
layer onto croissants
add next package of croissants onto the cream cheese...don't press down
pour melted butter over the whole shebang and then sprinkle with cinnamon and sugar
bake for around 30 mins until brownish and delicious looking
enjoy warm or cold or room temp
I think I may have posted a version of this recipe before that had eggs.
I like this one better...so delicious...and the pan never lasts longer than 12 hours in our house :)
It's been awhile But, in my defense, pinterest is really....well...interesting. And it has spots for all the recipes I try....
And, being a parent is some tough business. Son#1 and Son#2, being teenagers, have been e s p e c i a l l y teenager-esque. Like, after-school-special-teenager-esque. And, Finn has been Finn. Being a parent of a kiddo with special needs seems a bit easier than a parent of teenager, though, I have to say. At least Finn comes with equipment and a team of support staff. These boys just come with rolling eyes and attitude. Have I mentioned they know everything too?
I just can't imagine I was T H I S bad!!! I am sure my mom and dad would have something to add, but, alas, they are not on this blog and therefore can't interject about what a perfect vision of teenagehood I was and how I had no attitude, except love and respect. And how I willingly complete all my chores and then some. So, you will just have to take my word for it...
Tomorrow, I have the pleasure of getting up close and personal with the court system. Yay (where is that mad face guy) and then on Monday there is IEP for Son#2 and his ongoing med changes for the impulse control issues that cause him to play video games, without stopping, for weeks on end and forget to shower. I wish there was a medication for Son#1 and his incessant need to be with GIRLFRIEND, as if she will disappear if he is not within 10 feet of her.
Even though all this is going on, MainMan has managed to continue to construct his zombie fortress with his clan of friends and plan for the end of the world, as we know it.
Sometime, I would just like to shower, without interruption.
Even though Finners has been a little...ummmm....challenging (?!?!?!) lately, she has learned to say "I yub oo mommy," which of course, forgives everything and makes it all better. Good thing because challenging is a delicate way to describe some of these behaviors!!! ;)
Soup recipe of the day
Chicken Wild Rice
First...make your chicken stock...
I like to take a whole chicken and cover in with water in my stockpot
add a couple of bay leaves, 2 celery stalks (leaves etc included...just break it into a couple of pieces so it fits in the pot), a whole onion cut in half, and a 2 carrots halved or quartered (however they fit in there)
cook for an hour or so...until the chicken is done and should be falling off the bone
pull 3 cups of broth from the stockpot and set the rest aside.
boil 3 cups of broth and add 1.5 cups of wild rice, simmer for 45 mins until rice is tender (or follow the directions on your wild rice...some are different...the main point is to use the broth and DO NOT use instant wild rice)
while rice is simmering,strain broth in stock pot...you want to get rid of the celery, onions, carrots and bay leaves you put in there and any pieces of bone etc that happened while cooking chicken. I don't strain it in any fancy kind of way, i just use a straining spoon...works just fine but I suppose you could get all cheesecloth etc with it if you wanted.
you can also pull apart the chicken. Get rid of bones and skin (yuck) and add meat back to stockpot broth.
Dice into small pieces
1 whole onion
2 celery stalks
2 cloves of garlic (or be like me and just use the minced kind in the jar...about 1 really big tsp)
you can also dice up a carrot or two if you want
melt 4 tbsp of butter in a pan and saute onion, celery, garlic (and carrot) until soft (about 1-10 mins)
add 3 tbsp of flour and whisk for 3 mins
add to stockpot broth and meat...stir rapidly so it is all mixed well
rice should be done now so you can add that to the pot too
now add some spices to taste...
I add salt (lots of salt)
and a splash of lemon juice (like a tbsp or a bit more)
get the soup up to a nice rolling simmer and add about 2 cups of cream (or half in half if you are watching your weight but really...add the heavy cream already)
do not let the soup boil after this (the cream will separate. you can still eat it but it won't look creamy and nice)
ladle up into boils and serve with some garlic butter croutons or fresh homemade bread...Yummmy
when I first started making soup I was always buying campbells broth and using chicken breasts. This whole chicken way is waaaaaaaaaay more cost effective, makes a muuuuuuuuuuuch better broth/stock and serves more. I always make sure that my stock pot is about half full (I am not so big on super thick soups) but if you like thicker soups, just use less water. just make sure your chicken is covered with water
also...the difference between stock and broth is not a very big one...stock is just a more condensed version of broth...so the longer you cook the chicken in the water with the veggies, the more flavorful it will become.
To this end, I usually take a day or afternoon to make my soup...I let the chicken cook with the herbs and veggies for at least a couple of hours and the stock is a golden color...more flavorful (you might need to add more water so check on it every so often). You can also throw in whatever veggies you have and can even go veggie if you are a non meat-eater....the soup would just be wild rice and would be made the same only you would cook a pot of veggies (maybe add some leeks in there, more carrots and then you could add some mushrooms in with the sauteing portion)...then no chickens will have been harmed in the making of your soup.
So I tried to do this thing, where I made desserts and we celebrated by eating a new one every night...and it went all fine and dandy until the desserts weren't getting done until like 9 or 10pm and the kids were sleeping and Cori had to get to work
And...let's face it...
I cook but I am not Julia Childs and I am not living like that other Julia who wrote that cool Julia and Julia blog
I am a mom of two teenagers and 1 toddler
I am a teacher
and...well...I am tired.
My kids aren't all that adventurous and the grocery store around here barely carries anything more exotic than vanilla extract.
So...in 2013...I am changing the message...desserts and blessings!!!
It is my goal to find blessings every day...and throw some desserts in there too :)