New Cards and Home Decor

New cards! I bought some new scrapbook/craft items and made some new cards. I am still creating greeting cards, but Christmas cards are coming soon. I hope Christmas paper comes out soon. Anyways, this first set has kind of an Asian feel. I like them alot!

These are sweet cards. Simple "thinking of you" type cards.

I love these cards. Black, red and white--you can't get can't get more classic that that.

This is my "new" lamp shade. I found this most fabulous ribbon at Michael's and hot glued it around the top and bottom edge. Then stenciled the bird. It was hard to stencil but it really turned out fantastic. I have one more lamp and I hope it turns out just a nice.

Inexpensive Wall Art

This is some inexpensive wall art I made last night. All it is a stencil, scrapbook paper, acrylic paint and brush, and a couple adhesive borders. All together this project cost me about $3.50, plus I have more materials leftover for other projects.

I am really happy with the results. If you are a looking for a cheap way to add some decor, maybe you can try this out. Just Pick out a stencil, few coordinating pieces of scrapbook paper, a shade of acrylic paint that matches your color scheme, and a stenciling brush (ask a store rep if you can't find it). Center the stencil on the paper and tape down (use scotch tape so you don't rip the paper). Get a little paint onto the brush and start dabbing the paint around the edges of the stencil then fill in the rest. Just remember a little paint goes a long way--I used about a tablespoon for this project and had plenty left over. Anyways, the paint will set quickly but let it finish drying overnight. All in all this project took me about 15 minutes. But I love the results--instant, unique art!!

Here is my final work. Eventually I will frame these and hang them in the bedroom, but you can always dab a little Elmer's glue on the corners and place right in the wall. It will hold, but comes off cleanly when you are ready for a change!

Brazilian Pork and Beans

This dish is Ahhh-mazing!! Seriously. Also, if you are in a time crunch most days, this would be good to fix one Saturday or Sunday, then freeze for meals later on or reheat for a quick meal later in the week. Anyways, this is my version of the recipe.

Recipe: Serves 8-10

8 cups water
2 tbsp oil
1.5 lb pork loin roast
1 lb bag of dried black beans (sorted and rinsed)
1 medium onion, diced
1 package soy chorizo (regular chorizo is fine, but i thought this worked better because it crumbled and became part of the sauce, adding a nice background flavor and richness)
6 slices bacon, cooked or uncooked
2 cloves garlic, minced
2 jalepenos, diced
2 cups long-grain rice, prepared per package directions
cilantro for garnish

In a large dutch oven, heat oil over medium-high heat and brown pork. Once pork in browned on all sides, add black beans, 1/2 of the onions, bacon, and chorizo. Pour all of the water over the pork and beans, bring to a boil and reduce heat to medium-low. Cook for 2 1/2 hours.

After 1 hour 45 minutes hours, heat a 10"-12" fry pan with a little oil, saute the rest of the onoins, jalapenos, and garlic. Once veggies are softened, add 1 1/2 cups of the cooked balck beans to the veggies and mash with a fork or potato masher. At this point, you can break the pork up into chunks if desired. (It will basically fall apart, think pulled pork, during the last 30 minutes of cooking.) Stir the bean mixture into the pork and continue cooking for 30 minutes. Once you add the bean mixture to the pork, start cooking the rice. Everything should be finishing up about the same time. Serve pork over the rice, garnish with cilantro and enjoy!!

Summer Squash Frittata

We eat a lot of squash during the summer. We bake, sauté, and steam it. Squash is just so versatile. Well, I had some leftover and wasn't sure what to try. I was reading another blog and saw she has made squash frittata. Why hadn't I thought of this? Oh well, here is my own version. I turned out pretty good for the first try. Next time I will drain the leftover squash first.

Recipe: Serves 6 as a side dish or 4 as a main course

5 eggs

1 each small yellow squash and zucchini, steamed or sautéed

4 slices of bread, toasted and torn into pieces

3/4 cup SHARP cheddar cheese

s/p to taste

1/4 cup milk

Heat oven to 375*. In an 8x8 casserole dish, spread out squash and top with bread. In a bowl, mix eggs, milk and s/p. Pour over squash and bread. Top with cheese. Bake 15 minutes and then turn on broiler. Heat under broiler for 2-3 mins or until is browned and bubbling. Enjoy!!

Pork-tastic Chops

Let me begin this post by saying I typically do not like to eat pork (exception bacon). However, I had a coupon for a free pound of boneless pork chops at EarthFare (love this store). So Nick and I splurged one pound free and $4.99 for another pound. This got us four 1"-1 1/2" chops weighing 1/2 lb each. These were huge! Anyways, I made two of these with a homemade mango bbq sauce.

Recipe: Serves 2

BBQ Sauce:

1 mango diced

1 hot banana pepper (or other chile pepper)

2 tbsp Sweet Baby Ray's Bbq Sauce

1 tbsp chopped cilantro (optional)

Place all ingredients in food processor and blend until all mango is smooth.

Pork Chops:

2 thick cut boneless pork chops

Salt, pepper, garlic powder, steak seasoning (like McCormick's Montreal Seasoning)

2 tbsp oil

Heat skillet on medium high with oil. Season one side of the pork with a sprinkle of each seasoning and place seasoned side down in skillet. Season the other side of the pork. Cover with lid or aluminum foil. Cook each side for about 5 mins. Reduce heat to medium low. Once each side is browned, begin basting with the mango bbq sauce. Baste one side and flip, it cook about 2 mins. Baste other side and flip immediately, cooking about 2 mins. Baste and cook each side 2-3 times. Should take about 20 mins to fully cook. Once pork is finished top off with mango bbq sauce, cover and let rest five minutes. Serve with veggies or instant potatoes (that's what I did). Enjoy!

Sensational Salad

I love salad--really love salad!! Seriously, I could eat salad everyday. Recently I tried a simple salad and it was a hit. I hope you try it and love it as much as I did. My only request is USE FRESH INGREDIENTS--splurge just a bit for fresh lettuce and cheese.

*Side note: Even my I-don't-eat-anything-with-salad-in-the-name husband enjoyed this. He's eaten it three different times now!!

Recipe:

3 cups mixed salad greens (or favorite lettuce*)

3/4-1 cup freshly grated gouda cheese

1/2 cup dried cranberries

Mix together and top with any vinaigrette (or ranch if you must).

*Please, please, please do not use iceberg with this. It will only detract from the quality of this dish.

Quick Cooking Potatoes

Tonight, Nick and I took dinner over to his grandmother's house. It was so good--the food and conversation. Also we got to spend some time with Nick's cousin, Kevin, who was over for dinner as well. Well, I cooked this meal tonight after I got off work so I definitely needed to make sure it was fast! I made homemade mashed potatoes. Usually I would not make these in a time crunch but had a brilliant thought..."Why not slice the potatoes so they cook faster?" So I did. And it worked wonders!

I figured the amount of time spent dicing the potatoes vs. time spent slicing (about an 1/8"-1/4") was the same--maybe 8-10mins. I just filled the water, covered it, and started heating it on med-high. Then I sliced the potatoes and placed them in the heating water when I had too many on the cutting board. Added salt and chicken bouillon, and let it boil for about 15 mins (about half the time had I diced them). They were perfect! Mashed with butter, milk, and s/p. Delish! Try this one and enjoy a fabulous homemade dinner.

Another Casserole

I don't why, but I have just made alot of casseroles lately. No that that is a bad thing, it's just I feel like I've just given up. It's just been busy so I just throw whatever into a dish and that's dinner. Anyways, here is a tex-mex insprired casserole.

Recipe: Serves 4-6

1 1/2 cups cooked rice (leftover or just cooked)

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

1 can rotel

1/2 cilantro, roughly chopped

10 6" or 8" flour tortillas

Dash of red wine vinegar, lime juice, salt and pepper, salsa

1 cup cheese

Heat oven to 375*. Combine beans, corn, Rotel, cilantro, and rice. To this mixture add just enough, vinegar, lime juice and salsa to coat everything. In a 2qt casserole dish, layer one tortilla and 1/3 mixture. Repeat until finished then top with cheese. Back for 15-20 mins or until cheese begins to brown. Serve with extra salsa and sour cream. Enjoy!

Mexican Casserole

So this is a dish I just made up. Nick didn't really care for it, but I loved it!! If you fix it, let me know your thoughts.

Recipe: Serves 4-6

1 can Cream of Chicken soup

1/2 can Rotel (or other diced tomato with jalapeños), drained

1/2 can corn, drained and rinsed

1/2 can black beans, drained and rinsed

1 bag of boil in bag rice (or 2 cups cooked white rice)

1/2 non-fat greek yogurt (sour cream)

A splash of red wine vinegar, lemon or lime juice, salt and hot sauce.

1 cup reduced fat cheddar cheese

Preheat oven to 375*. In an 8x8 baking dish, combine everything except cheese. Top with cheese and bake 15-20 mins or when cheese is melted and bubbling. Enjoy

Baking

I don't bake much. I just don't enjoy baking as much as cooking, but today I was off and had been wanting to make a few things. So I did.

First up is homemade white bread. A while back I inherited my mother-in-law's stand mixer. Yes it's a vintage Sunbeam and I had been eying it since I first met her, but anyways, I haven't used it too much. I've made some cakes with but never bread so I thought I'd give it a try today. I must say I would rather make it by hand. I found my dough just crept up the dough hooks therefore making it difficult to mix. I ended up just dumping it all out on the counter and finishing by hand. Although, I had some trouble with the mixer, the recipe is probably one of the easiest I have found and definitely a keeper!!

Well, after much patience, here is the finished product, and I must say it turned out fabulous. We are definitely having some tonight for dinner!! Homemade bread it just so yummy!!!

Also, I had dried some apples a while back and finally decided to use them. This is a cross between an apple pie, an apple crisp and an apple tart. I made the dough right in the tart pan--so simple! Then I rehydrated the apples and used all the traditional apple pie filling ingredients. Lasting I made a apple crisp topping. It looks and smells delicious! Nick is going to take it into work tomorrow so hopefully glowing reviews!

Well, I also made upside down pineapple biscuits. This is a recipe my mother-in-law makes frequently, and everyone loves!! I have started making my own twist of it. Instead of baking individual biscuits, I just roll out all the biscuits (you use canned ones) and press them together. Then I place the pineapple topping in a 8x8 pan and lay the biscuits on top. It is scrumptious! I think the next I bake this, I am going to add in some cream cheese to the pineapple mixture. It just occurred to me that that would a perfect combination of flavors.

Well, I'll try to post these recipes soon so you can try them out!

New Meals

This is a meal I fixed from last month's Rachel Ray magazine. It is called Disco Fries and it was delicious!! Seriously one of the best meals we have had in awhile. It is french fries, mushrooms, onions, gravy and sharp cheddar cheese. I mean how can you go wrong with that?! Check it out. It was simple and quick.

This is my most delicious chili. I love my chili because it is so simple and can be ready in 15 minutes or an hour. It is seriously fix it and forget it. I posted the recipe in a previous blog Winner, Winner, Chili Dinner. If you need a quick meal--this should be on of your go to's. Enjoy these recipes and look for more to come soon!

Also, if you are looking for ways to cut calories but can't give up your faves like cheese, pay a little extra for an extra sharp cheese (check out the specialty cheese section). You'll use less but get a more intense flavor. One more tip, buy fresh herbs like rosemary, thyme, and parsley to bulk up flavor while using less salt. And if don't use all the herbs--tie a string around it and hang it upside down to dry it out. Then crush and store in an airtight container. It will keep for awhile.

Christmas Cards

You all know I have been working on a project for Advent Conspiracy. This is my first complete set of cards. It feels great to have one finished. I have few sets almost finished but I need a couple "Happy Holidays/ Seasons Greetigns" stamps to complete them. I am really happy with the turn and can't wait for Christmas season to arrive so I can sell them. As you know all the proceeds are going to Blood:Water Mission--an organization which repairs and builds wells in Africa. What you don't know is before Nick and I left Ethiopia, they had just completed a new well in a small village in SNNPR (the region we were/would be living in). I just thought that was a sign. Anyways, I still have alot more cards to finish so be looking for more on the way!!

Easy Lemon Chicken

I helped out with a catering event earlier this week and really enjoyed it. I was in charge of making the chicken and a mistake actually turned out to be great. The caterer asked me to marinate the chicken in Italian dressing, but I already had placed half the chicken onto baking sheets and thought she meant to brush the dressing on and let it sit for a few minutes. Anyways, I ran out of dressing and we needed a quick marinade for the rest of the chicken. All we had was olive oil, lemon juice, and pepper. In my opinion, the "mistake" chicken was better than the Italian one. Anyways, here is what we did.

Recipe: Serves 4

12 chicken tenderloins

1/4 cup oil

1/2 cup lemon juice

1 tsp pepper, freshly ground is best

1 lemon, sliced into 1/4 rounds

Heat oven to 375*. Combine oil, lemon juice, and pepper. Pour over chicken, mix, and let sit for 5-10 minutes. Place chicken on baking sheet and bake for 7 minutes. Take the chicken out, flip it over, and top with lemon slices. Bake for 5-7 minutes. Serve alongside 7 grain pilaf* and

enjoy!!

*Kashi makes a great 7 grain pilaf. Cook according package. Near the end of cooking add a couple tablespoons of butter, cracked pepper, and 1/4 cup of cranberries. Finished cooking, fluff with fork, and splash with bit of lime juice. Enjoy!!

Cooking with Carob

I don't know if any of you have used carob chips in your baking, but I tried them in a brownie recipe and thought they were terrible!!!! Carob chips are often substituted for chocolate chips--especially in vegan/vegetarian baking. I would like to try using them again. If you have tried them with success, please leave me a note with some tips or let me know if there are recipe modifications when using them. Thanks!!!

Beef Stew

This is a combination of various beef stew recipes. I just took all the things I liked from each recipe and made up my own. Also, I fixed so that my father-in-law could eat (he is watching is calorie/fat/sugar/sodium intake) so there is no added salt to this.

Beef Stew Recipe: serves 6

5 lbs Bottom Round Roast

6 Red Potatoes, quartered

1 Small Onion, diced into large chunks

2 large Carrots, diced into 1" chunks

1 package of Baby Portabello Mushrooms, stem removed and halved

1 can diced Tomatoes

2 tbsp. Tomato Paste

3 Garlic Cloves, roughly chopped

1 tsp dry Thyme (1 tbsp fresh Thyme, if using)

1 cup water (or homemade or low sodium stock)

In a pan, sear roast just until it browns on each side. While meat is browning, chop veggies and place in slow cooker. Add tomatoes and tomato paste, then stir together. Make a well in the veggies, making sure there is a layer of veggies on the bottom. Place roast fat side up in the well. Pour the water or stock in, and sprinkle the thyme over meat and veggies. Cook on low for 8 hours. (Or in the oven at 200* for 8 hours.) Slice and plate roast. Scoop out veggies*. Season individually. Serve and Enjoy!!

*I am not good at making gravy, and since I did not add salt for flavor, I used a dry gravy mix to serve alongside. However, you could use some of the juice from the crockpot to mix in with the gravy mix or make a rue and whisk the rue into the leftover juices; allow to thicken and enjoy homemade gravy.

New Apartment

We finally moved!!

We moved in to our new apartment last week, and we love it. We didn't have any furniture really, but God blessed us. We found this couch for $25!! There is some fading and a spring that needs to be fixed, but other than that it was in really great condition. And it fits perfectly into our living room.

This is an awesome table I found on Craig's List. Fantastic condition and great price for it's age, I just couldn't pass it up. It was one of those moments where I just knew this was the table I had been looking for for my future home.

We really have been blessed and can't wait to see what God has in store for us!!

Poor Man's "Stir Fry"

So this was just thrown together but should be a good recipe for my Peace Corps pals!

Recipe: Serves 1 large or 2 small portions
1 package ramen noodles, any flavor
1 package mushrooms (or other quick cooking veggies--think stir fry)
a few dashes of soy
juice from 1/2 lime (or whole lomi)
two eggs
oil or margarine

Place pot of water over high heat and bring to boil. While waiting for water to boil**, chop mushrooms or other veggies. Heat skillet with oil or margarine over medium heat. Add veggies to pan and ramen to water. Cook veggies until soft, about 5-7 minutes. Drain noodles and add to skillet. Make hole in the center and crack eggs directly into pan. Let eggs set for 30 seconds, scramble in the center and then stir into noodles and veggies. Stir just until eggs are finished cooking, add a dash of soy to taste and lime juice. Enjoy!!

**If you are cooking on a buta gas, bring water to boil remove from heat, add ramen, cover for 3 minutes, drain and return to pot. Place skillet on buta gas and cook veggies until soft and then follow the recipe.

Upcoming Recipes

Since I have started working again (after a year off), it has been hard adjusting to cooking once I get home. Mostly this has do with the fact I am on my feet all day and just don't feel like standing in the kitchen at home. So I have been thinking of what I can do to make it a little easier to have a good home-cooked meal and still enjoy cooking while not being exhausted. Also, Nick's breakfast habits have changed so I am thinking of things we can cook the night before or whip up in a jif.

My solution: Slow cookers.

I have used my slow cooker before, but probably not to its full potential. In the coming weeks I am going to be trying some new recipes specifically for slow cookers and see what happens. I'll be posting some these recipes--at the ones that work--and offering suggestions for the recipes and tips for using slow cookers.

So here are a few recipes that might be making an appearance soon: Asian Pepper Beef, Lemon Honey Chicken, Oatmeal, and Morning Casserole.

Lastly, I have seen some recipes for slow cooker bread baking. I think I may try something and take it to church on Sunday, see what people think. On to a new adventure!!

Simple Chicken "Parmesan"

This is a delicious and quick dinner I just came up with tonight. Nick ate about 3/4ths of the pan--seriously! Hopefully, you'll enjoy it just as much.

Recipe: Serves 2-4 (depending on how hungry you are)

1/4 box spaghetti, cooked and drained

3/4 cup spaghetti sauce

1/4 cup italian dressing (I used this Lite Northern Italian w/Basil & Romano)

3/4 cup shredded cheddar cheese

1/4 cup shredded mozzarella

several frozen pre-cooked chicken strips--grilled or breaded

Heat oven to 400*. Mix sauce, italian dressing, and pasta. In a large oven-proof pan, cook chicken until heated thoroughly and remove from pan. Turn off heat. Place pasta into pan, layer on chicken, and cheeses. Heat in the oven until cheese is melted. (Or broil until cheese is browned.) Serve and enjoy!!

Chocolate Chip Scones

These are some Chocolate Chip Scones I made for church on Sunday. Of course they were a huge hit. Everyone always loves them. They are super quick to make and are great gifts--once I gave a couple scones and some tea as take home gifts after a tea party. Anyways, try them out sometime; they make a great go-to snack or breakfast.

Recipe: Makes about 12 (depending on how big or small you make them)

3 cups AP flour

2 tbsp baking powder

1/4 cup sugar + 2 tbsp

1/4 tsp salt

1/3 cup vegetable oil

1/2 cup soy cream*

3/4 cup soy milk plus a splash of apple cider**

1 tsp vanilla

1 cup chocolate chips (minis work better I think)

Heat oven to 400* and lightly grease cookie sheet. In a small bowl set aside soy milk and apple cider vinegar. In a large bowl, sift (please sift!!) flour, baking powder, 1/4 cup sugar and salt. Mix in soy milk, creamer, oil and vanilla. Mix just until combined--dough will be slightly clumpy. Fold in chocolate chips. Drop 1/4 cupfuls onto cookie sheet. Sprinkle with remaining sugar and bake 10-12 mins. or until lightly golden brown on top. Serve with fresh whipped cream and Enjoy!!

*1/2 cup plain creamer or 1/4 cup heavy whipping cream with 1/4 cup milk can be substituted.

**Regular milk can be substituted with apple cider vinegar (or red wine vinegar). Or just use 3/4 cup buttermilk without vinegar.

Advent Conspiracy Cards

These are a few of the cards I have been working on for Advent Conspiracy.

These are not complete. I still need to stamp "Happy Holidays", but overall I like them.

These are a few of the greeting/ note cards I have made. The green ones say "friend", and the multi-color one says "A good friend is forever" (with birds). So far I like what I have come with and have several more ideas!! Be sure to keep these in mind when looking for a gift.

Triple "C" Cupcakes

These are Chocolate Creme Cookie Cupcakes I made for the Superbowl Party. They were delicious--the best cupcakes ever, according to Nick. Best of all, they were vegan!!

Recipe: Makes 12 cupcakes (courtesy of Vegan Cupcakes)

1 cup soy milk

1 teaspoon apple cider vinegar (or red wine)

3/4 cup sugar

1/3 cup oil

1 1/2 tsp vanilla

1 cup AP flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup crushed chocolate creme cookie (Newman's Own is good)

Heat oven to 350* and line muffin pan with cupcake liners. Whisk soy milk and vinegar in large bowl, set aside for five minutes. Add sugar, oil, and vanilla to the soy milk. Beat until foamy. In separate bowl, sift (make sure you sift!!) flour, cocoa powder, salt, baking soda, and baking powder. In two batches, add dry ingredients to wet ingredients. Beat until no large lumps remain. Stir in crushed cookies. Fill liner 3/4 full and bake 15-18 mins. Cool completely before icing.

Icing:

1/4 cup non-hydrogenated shortening

1/4 cup non-hydrogenated butter (Smart Balance is good)

2 cups powdered sugar, sift if clumpy

1 tsp vanilla

1/4 cup soy milk

1/2 cup chocolate creme cookies

beat shortening and butter until fluffy. Add sugar a little at a time and beat until combined. Add vanilla and milk, beat 5-7 minutes until fluffy. Add 1/2 cup cookies. Ice cupcakes and enjoy!!

Winner, Winner, Chili Dinner

This is one of my staple recipes, and I cannot believe I haven't shared this before. I am going to make it for the Superbowl. I'll post the pictures after then. Also, if you have a meat eater in the family, this is a great alternative to traditional chili, and I can guarantee they won't even miss the beef. Lastly, the last time I cooked this, everyone devoured it--seriously, there was not a drop left in the pot (and it filled to the top to begin with)!

Winner, Winner, Chili Dinner Recipe: Serves 4

1 can black beans, rinsed

1 can chili beans

1 can corn, rinsed

2 cans diced tomatoes

1 pack chili seasoning (reduced sodium)

vegetable or tomato juice, enough to cover everything

3/4 to 1 cup crushed tortilla chips

In a large pot or dutch oven, put everything in EXCEPT tortilla chips. Bring it to a boil and reduce heat. Simmer at least 30 mins, but the longer the better. About 10 mintues before serving, add tortilla chips to thicken up the chili. Enjoy!!

Just as a personal note, I like spicy chili and always use the hot chili seasoning packet. Also, I am turning the heat up a notch this time around and using a spicy vegetable juice.

Enchilada Casserole Remake

I made a healthier, vegetarian version of this before, but I think I prefer tonight's casserole way better! Also, this is a versatile recipe. I just used leftover from taco night last week and some frozen shredded pork. (I always roast a huge pork butt, about 8 lbs, and then shred it so it last longer and can be used in various recipes.)

Recipe: Serves 6-7

1 1/2 lbs shredded pork

1 can Rotel, drained very well

1 can refried beans

1 cup frozen corn

1/2 cup seasoned rice*

1/2 cup green chile salsa

1 cup cheese (Cheddar or Mexican Cheese Blend work best)

10 taco sized corn tortillas

1 small jar salsa

Heat oven to 350*. Mix pork, Rotel, corn, rice, and salsa. In a 13x9 dish (coat bottom with cooking spray), spread beans evenly. Cut tortillas in half and layer one stack over beans, top with half of pork mixture, and 1/2 cup cheese. Do a second layer with tortillas and the second half of pork. Top with cheese. Bake for 30-35 mins or until cheese is golden and edges of pork crisp. Serve with extra salsa (and/or sour cream, cilantro, red onion, etc.). Enjoy!!

Here's the result!!

*For a quick "spanish" rice, bring to a boil 1 cup rice, 1 tsbp butter, 1 packet of taco seasoning, and 2 cups water. Reduce heat, cover and cook 15-18 minutes. Quick and easy. Use this for tacos all the time.

Superbowl Line-Up

Here's the line-up:

The Defense: crudite (fresh veggie plate) and figs in a blanket--courtesy of Rachel Ray magazine.

The Offense: buffalo chicken bites and vegetarian chili--this chili is the best!

The Kicker: Chips and dip

The Special Teams: Oreo Cupcakes and a special surprise dessert--look for the recipe next week.

If you're doing anything for the Superbowl, let me know and share some recipes--if it's not a family secret!

Sour Cream Pancakes

These are some delicious pancakes I made recently. Now I have made pancakes many-a-time, but hands down, my favorite recipe so far. Also, if you halve the recipe, it will have slight egg-y taste as it is hard to only use half an egg.

Sour Cream Pancakes: Makes 6 5" cakes

7 tbsp flour

1 tbsp sugar (I used Splenda with great results)

1 tsp baking soda

1/2 tsp salt

1 cup sour cream*

1 egg

1/2 vanilla

1-2 tsp oil (double if using stainless steel or cast iron)

Combine flour, sugar, baking soda, and salt. Then fold in sour cream just until combined. Separately, beat egg and vanilla; then add to sour cream batter. Stir just until combined and somewhat smooth. (This will be a thick batter and slightly lumpy.) Heat pan and oil on medium heat. Drop one spoonful--a gravy ladle works perfectly--into the heated pan. Once cake begins to bubble all over, flip. Let cook about 1 minute each side. Plate, dollop of butter, syrup, and enjoy!!

*I only had 3/4 cup sour cream so I substituted with 1/4 cup evaporated milk and still came out great.

Foodie Treats

I have decided to purchase more organic and sustainable products. Right now it is a challenge as we live with Nick's parents, but I will do what I can. Today started with craving some snacks. At the house all we have is chips, oreos, and ice cream--none which I really enjoy eating, surprising I know. Well while at Wal-mart, I decided to see what kinds of snacks I could get that fit into my new thinking. Well, I made two DELICIOUS discoveries!

Stretch Island Fruit Company boasts all-natural fruit strips (similar to fruit roll ups). I have tried other brands of "all natural" fruit whatever before and have been disappionted. However, these were fabulous. Tasted sweet like the actual fruit not high fructose corn syrup. Also, there is not much sugar in a serving--only 9 grams. Also, it is glucose free, 100% DV of postassium, and1/2 serving of fruit in each strip. The company also supports The Fruit Tree Planting Foundation which donates fruit trees to schools and communities to establish long-term orchards. For more on either of these companies check them out here http://www.stretchislandfruit.com/ and http://www.ftpf.org/.

The second company is Green and Black's Organic. They use all organic products to make some of the best chocolate I have had (and I have eaten alot of chocolate). The thing I like best is their actual name. On the inside of the wrapper, which is recyclable, is the company motto "Live in the &". It seems a little strange but the concept was to create a product that was environmentally friendly or "Green" and combine that with the richness of cocoa or "Black". Genius if you ask me. Also, the company pays fair wages to the farmers and visits farms to ensure guidelines are being met. One of their partnerships is with cocoa farmers in Belize, and G&B's has been doing some incredible work with them, check out more about it here: http://www.greenandblacks.com/us/from-bean-to-bar/Belize-project.html.

On another note but still an environmental one, I am using Seventh Generation dryer sheets and am having really good results with them. If you are looking for better alternative to traditional sheets (which can contain the beef fat tallow), these maybe a great option for you. I paid about $4.00 for 65. More expensive per sheet than say Bounce, but the sheets are actually perforated so I only use half a sheet per load--still no static cling and just as soft.

New Endeavors...From the Kitchen

Recently, Nick and I were talking about Advent Conspiracy (more on that here http://www.adventconspiracy.org/hope/). I thought it was a great idea and wondered what I could do to spend less and give more during the holidays (the rest of the year). Well, here is what has come from that.

These are a few cards I created to see what I could do and I think they came out pretty nice. For Advent Conspiracy, I am going to create a line of greeting and holiday cards for purchase with all proceeds going to Blood: Water Mission (http://www.bloodwatermission.com). As I get more supplies, I feature the cards that will be for sale.

The name of the line will be "From the Kitchen". I thought this would be appropriate as I would be moving from kitchen creations to card creations--From the Kitchen. Well, check back for more details later on. Hopefully, you'll see something you'll like.

Cookie Cupcake

This is the finished cupcake of only one of the most fabulous combinations ever! I got the recipe from Lovin' from the Oven, but of course I altered it so here is my version.

Cupcake Cookie Recipe: Serves 12

Batter:

1/2 cup butter, softened

6 tbsp each white and brown sugar

1 egg

1/2 tsp each vanilla, baking soda and salt

1 cup AP flour

Topping:

1/2 cup brown sugar

1 egg

1/8 tsp salt

1/2 cup chocolate chips

1/4 cup unsweetened coconut (optional)

1/4 cup chopped pecans or walnuts (optional)

Preheat oven to 350*. In one bowl cream butter and sugars. Beat in egg and vanilla until creamy. In another bowl, mix flour, salt, baking soda. Gradually, add flour mixture into creamed butter--mixing by hand*. Line muffin pan with cupcake liners and fill about 1/2 full (anout 1 tbsp of batter). Bake for 7mins minutes and take out. While baking, beat brown sugar, egg, and salt. Stir in c. chips, coconut, and nuts. Drop rounded teaspoonfulls onto cupcakes. Return to oven and bake additional 8-10 mins. Cool in pan 10 mins. then move to cooling rake and cool COMPLETELY. Enjoy!!

*I mixed mine with a fork this time and had much better control over the "flour bomb" that can happen sometimes. Also my batter was smoother and creamier.

Homemade Cheese (Panir)

This cheese was from my Ethiopia Cookbook (compiled by Peace Corps Volunteers). I forgot, again, to take a photo, but I think you should give it a try. I am definitely going to be making it again (with photos)! Just tip if you use it as a soft or medium cheese, you may want to mix in a little seasoning or herbs to bump up the flavor. As a hard cheese it would be better crumbled or grated into a salad, over pasta, or soup. I would suggest following the recipe first, then, if you like it, double or triple it for more.

Panir Cheese Recipe: Serves 1-2

2 cups WHOLE milk

2-3 tbsp lemon juice or white vinegar

1 tsp salt

Bring milk and salt to a boil (**Be sure to keep an eye, you don not want to burn the milk) stirring occasionally. Reduce heat and add lemon juice or vinegar. The milk should begin to separate and clear. Once liquid is clear, strain mixture into a clean, thin cloth*. Gather cloth and press excess liquid out. Return to cloth to strainer, set over a bowl, and press cheese with a heavy object. (I placed a bowl on top the cheese and weighted it with a full bottle of rubbing alcohol.) Let it sit in a cool place but not the fridge! Cheese needs to sit for 15 mins to 12 hours, depending on how soft or hard you want it. Mine sat for about 6 hours and was a medium consistency--soft to mix in but hard enough to crumble on salad.

*The liquid can be strained in to a bowl and used in soup or stew.

Mocha Chip Muffins

1 1/2 cup all purpose flour

3/4 cup sugar

1/4 cup baking cocoa

2 tsp instant coffee

2 1/2 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup oil

2 tbsp plain yogurt (sour cream can be subbed)

1 tsp vanilla extract

1/2 cup chocolate chips

Heat oven to 375*. Place chocolate chips into sift and add dry ingredients. Sift ingredients and set chips aside when done. Separately mix wet ingredients. Mix wet batter into dry batter and mix just until combined--batter will be thinner and lumpy. GENTLY fold in chips. Fill muffin tin 2/3 full. Check muffins after 15 mins. *Mine are usually done at this time but you may need to bake it 3-5 mins longer. Enjoy!

Simple Italian Pasta

Sorry no picture but this was a fabulous meal. I got the recipe from www.steamykitchen.com, but as always, made my own adaptations. Simple yet delicious.

Sauce Recipe:

1/2 box macaroni

14.5 oz can tomatoes (whole, diced or crushed)

2 tbsp olive oil

1 tsp dried basil

1 tsp red pepper flakes

1 tbsp butter

1/4 cup parmesan (freshly grated or from the can)

salt and pepper

Oil Recipe:

1/4 cup olive oil

1 tsp dried basil

1 tsp red pepper flakes

6 whole cloves garlic, peeled

In a small saucepan, heat 1/4 cup oil over low heat and add garlic, pepper flakes, and basil. Once garlic begins to brown, take pan off the heat and let cool at least 10 mins. The longer it sits the more flavorful the oil will be. After it cools, strain oil*.

Meanwhile, heat 2 tbsp oil and then add canned tomatoes and a PINCH of salt and pepper. Once heated, mash tomatoes (with a handheld potato masher) and let simmer over medium-low heat fro 20 minutes. While tomatoes are cooking, boil pasta until al dente (firm to the bite). Once pasta and sauce are finished combined in sauce pan. Add remaining basil, pepper flakes, parmesan and butter. Plate and drizzle with oil. Enjoy!!

*I served this with garlic toast. I mashed the garlic and basil from oil and added melted butter. Then brushed the toast and put it in the oven for 7 mins @400*. Delish!!