RECIPE: MONSTER COOKIE PROTEIN BALLS

In an effort to feel better about myself, both inside and out, I've been incorporating more clean and healthy options into my lifestyle.  I'd say diet but I'm not one to diet.  It's more about eating foods that actually taste good and are healthy versus just eating something because 'it's good for me'.  I'll watch what I eat but I'm not going to go crazy.

When I was pregnant with Quinn, 5 years ago, I developed this raging sweet tooth that unfortunately has never gone away.  So how does one suffice their sweet tooth and eat better at the same time?  PROTEIN BALLS!  Not just your ordinary protein ball but one in the form of the Monster Cookie and packed with super foods!  Who doesn't love that chocolate, peanut butter combination?  Well, I guess someone allergic to nuts probably wouldn't....

Anyways, these ball are legit!  They smell and taste like a Monster Cookie and they are just so good.  These will definitely curb those sweet cravings without hurting the waistline!

Recipe:

1/4 C. honey
1/2 C. peanut butter (natural, no sugar added)
1 C. quick oats
1 scoop/packet Vanilla Shakeology
Mini semi-sweet morsels and mini M&M's to taste

Combine honey and peanut butter together and then add oats and shakeology and mix well.  Add in chocolate morsels and M&M's.  Roll into one inch balls.  Chill in fridge until set.  Makes approximately 18 balls.

Pin Today, Eat Tonight

You know what Pinterest is really good at?  Giving me dinner ideas.

One of my friends had pinned a Buffalo Chicken Shells recipe yesterday and I just knew I had the basic ingredients for.  So I pinned it and then made it last night.

But before I get to the recipe, I want to show you all the easiest way to make shredded chicken (which I use in the recipe).

First bake your thawed chicken at 400 degrees for 20 minutes or so until its cooked through.  Then take that chicken, throw it in your mixer (we have a Kitchen Aid...aka THE BEST MIXER OUT THERE!) and whip it around a bunch.

Wa-la, shredded chicken.  I now only do it this way.  I used to buy the cans of chicken (to make the dip) but I realized that I was wasting my money!  Buy the frozen bags and shred away.

For the recipe, mix in with the chicken, oil, salt, sauce, dressing and cheeses.  Fill cook jumbo pasta shells and bake in oven.

Trust me.  If you like Buffalo Chicken Dip, you're going to love these.

Buffalo Chicken Stuffed Shells

Ingredients:

1 pkg (12 oz) jumbo shells

2 boneless, skinless chicken breasts

1 tbsp vegetable oil *

1 tsp salt

2/3 C. hot sauce **

1/3 C. bleu cheese

1/3 C. Mozzarella cheese ***

1/3 C. Parmesan Romano Cheese ****

2 C. Ricotta Cheese*****

Directions:

Prepare pasta according to directions on box.  Cook chicken to your liking.  In large bowl, combine all ingredients except for shells.  Stuff each shell with as much filling as it will hold.  Bake at 400 degrees for 20 to 30 minutes or until shells are heated through (when I heard bubbling, I took mine out).

*I used EVOO

**I used 1/3 C since husband doesn't do spicy

*** I used 1/2 C.

**** I used 1/2 C of pizza blend

***** I didn't have ricotta so I used 4 oz of cream cheese and 4 ounces of sour cream.

******I'm using way too many stars.

Use what you have instead of buying the exact ingredients listed on the recipe.  Many things can simply be substituted with bananas, applesauce, cream cheese or sour cream.  A few weeks ago, I made cookie dough using applesauce instead of eggs and it turned out perfect (and a touch healthier!).

So tell me, what is the most useful thing that you've found on Pinterest??  Besides the above, rolling up magazines inside of your boots when not wearing them is a game changer for me.  Plus it's keeping my entry way a little bit tidier.

Original source of recipe found here.

Linking up with Steph and Katie today.

Bacon Lovers, Rejoice!

Say you're headed to a barbecue and are in need of something real quick to whip up that you probably have the ingredients around the house for.  

Well then I have the recipe for you and it involves bacon.  

Oh yes, those greasy, loveable, strips of meaty goodness.

I made this for Quinn's birthday and am making it for a barbecue we're going to tonight.
It's just that good...trust me.

BLT Dip

1 cup mayo

1 cup sour cream

1 pound bacon

1 large tomato (or to taste).

Cook bacon (easiest and least messy way is at 400 degrees in the oven for 20 minutes...remember to line your cookie sheet with tin foil.).

Mix sour cream and mayo.

Chop tomato and cooked bacon and add to SC/M combo.

Refrigerate for an hour or so and enjoy.

Your hips will thank me.

Five Things On a Friday

My Husband Almost Burnt Our House Down

Saturday night, we got home from the Outdoor Show and grocery shopping and decided to make a nice meal of pork chops and potatoes.  We threw the pork chops in a bowl of water to thaw and break apart.  I turned on the oven to get it heated up and ready, took out our pizza stone and then threw together the rub for the chops. 

I proceeded to go into the living room to play with Quinn a little while knowing the oven and chops would take a bit.  Hubs went into the kitchen and said "Uh, Rach.  You might want to come in here and look at this!".

{Oh, great.}  I walk into a room filled with smoke floating out of the oven.  I opened the oven, even more smoke coming out and noticed the rather large dark circle of grease that had magically appeared on the oven floor from the last time I cooked.

I looked at Barney and I just knew.  "Barney, what happened to my oven?  It wasn't like this the last time I cooked!  And what the hell is this all over the pizza stone?"  Pointing at the layer of grease that also magically appeared since the last time I used it.

Hubs looks at me, guilt written all over his face.  "Oh yeah, I may have cooked those sausage links on there the other day".

If looks could kill, he would still be laying dead on my kitchen floor.

Needless to say, we had to wait until the next night to cook dinner. 

The silver lining: the oven finally got the proper cleaning it needed.

***

Bethenny Ever After

One of my very favorite reality shows has returned!! I'm so, so excited about it. 

"I am someone who has to work at most things.  I work tirelessly at my career, endlessly at being a mother, and constantly at being a good wife...I want you to see the real me, whether emotional or inappropriate or neurotic.  This is who I am."

via

This is exactly why I love Bethenny. She doesn’t sugar coat anything and is real to a T.   I find her to be so relatable in every aspect of life. She’s proof that not everything or everyone is or will be perfect and that is more than okay. We should always be the versions of our own self, not someone else’s version of ourselves. I think quite a few people should realize that. 

***

Healthy Smoothie

I made the best Strawberry Banana Oatmeal Smoothie this morning.  So tasty.

Healthy Strawberry-Banana Oatmeal Smoothie

1 C. ice

1/2 C strawberries

1 banana

1/2 C. plain low fat yogurt

1/2 C. oatmeal

1 C. V8 Lite Strawberry Banana V-Fusion Juice

Throw in blender and blend.  It makes about 4 cups.  Approximately 100 calories per cup.

***

A Poop Story

This morning Quinn ate breakfast and was as happy as can be.  You would have never guessed that  she would have the most disgusting, massive blowout waiting for me. 

She blew out the side of the diaper so that her upper leg/buttocks was covered.  I wasn't quick enough with the clean-up and little Quinney sticky fingers who has to touch everything, happened to reach down and touch her leg, then the lotion bottle, then her belly and belly button, and then her hair,.  Needless to say, she got a bath this morning.

This is the first blowout we've seen in a few months.  It's a rare occasion when she does it but when she does, she goes big.

***

Crawling Quinn's Way

Exhibit A:

This is as far as we've gotten with Quinn crawling.  She will get up on all fours and sometimes scoot backwards.  If there is something in front of her that she wants to get her mitts on, she will do this awkward type crawl using only one arm with her head on the ground and shimmy her way there.  But most of the time, she rolls....see exhibit B.

Exhibit B:

Why would she need to crawl when she can just roll everywhere, especially places she's not supposed to be??  See that on her face?  Yep, that's what we're in for.  I don't think that's the last I'll see of that shitty little grin.

Have a great weekend!

Easiest Recipe I've Ever Made

They are delicious and extremely easy.  You can add as much roast beef and Swiss cheese onto your crescent as your little heart desires.  It's a meal that takes less than 20 minutes to make and it'll win over the entire family.

Crescent Roll French Dips

 

Ingredients:
1 can crescent roll (8 oz)
7 oz deli roast beef (I used Oscar Meyer)
4 slices Swiss Cheese

Directions
1.  Separate crescent rolls and lay out so they are flat.
2.  Add as much roast beef as desired on top of crescent roll.
3.  Add 1/2 slice Swiss Cheese on top of beef (I folded each 1/2 slice in half to make a stack).
4.  Roll up.
5.  Bake 11-13 minutes or until golden brown at 375 degrees.
6.  Enjoy.

Husband Review: "4 out of 5 stars.  They were good."  We're going to have to work on his reviews.  Let's just say he wouldn't complain if I made them again.

Rachel Review: "I wouldn't post them on here if I didn't think they were worth making."

Note: This fed two of us with 3 rolls leftover.

Shrimp Casserole

By now, you can tell that I am a lover of casseroles.  Anything you can throw in a pan, put in the oven and call it dinner, works for me.

Nothing makes me happier than using shrimp in a recipe.  I absolutely love shrimp...and casseroles.  The number of casseroles or recipes for that matter, that contain seafood are lacking.  Maybe I'm not looking for them or the ones that I do find, don't seem appeasing to the taste buds.  When I found this recipe, it looked too good to pass up. 

It made so much in leftovers that I had something everyday for lunch the following week.  Let me tell you it got better with every passing day.  For those of you who do not enjoy seafood, I'm sure chicken would make a good substitute.

Shrimpy Casserole

Source: pearls-handcuffs-happyhour.blogspot.com via Rachel on Pinterest

Ingredients

• 2 lbs. shrimp, cleaned, peeled, & deveined
• 16 oz. jar of salsa
• 9 oz. angel hair pasta
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 tbsp dried parsley
• 1/3 cup crumbled feta cheese
• 1 cup plain yogurt
• 1 1/2 cup half & half
• 2 eggs
• 1 to 1 1/2 cup shredded Monterrey Jack cheese (or Colby Jack mixture).

Directions:

1. Cook pasta and drain.
2. In seperate bowl combine eggs, half & half, yogurt, feta cheese, 1/2 cup Mont. Jack cheese, parsley, basil and oregano.  Mix until well blended.  Set aside.
3. Start layering:  cover the bottom of the pan with pasta (about 1/2), add salsa layer, put half the shrimp over the salsa and top with moneterrey jack cheese.  Then add rest of pasta and the remainder of shrimp. 
4. Cover this with the egg mixture. 
5. Add a final layer of Monterrey Jack cheese.
6. Bake at 350 degrees for 30 minutes or until bubbly. 
7. Enjoy!

***Note:  The original recipe called for 1/3 c. fresh parsely.  I never have fresh any spice/herb around, so I guesstimated and came up with about 1/8 cup or 2 tablespoons.  Of course, you can add to taste.  I also didn't have any half and half on hand, so I substituted melted butter mixed with whole milk (4 - 1/2 tsp plus enough whole milk to make 1 cup...of course, I had to do this 1.5 times to get to 1 1/2 C. as the recipe calls for.  I actually think I did 4 tbsp instead of 4 - 1/2 tsp...oops!).  I also didn't have Swiss cheese on hand so I just added more Monterrey Jack cheese and I used shredded cheese not grated.  Use what you have.


Also, if you like spice, you can always add a little red pepper to taste.

An Italian Feast

This afternoon, Quinn and I went on our first run with the jogging stroller and let me tell you, that thing is god's gift directly to me. He really wanted me to have it. Not only can I get my run in, it also puts Quinn to sleep...like out cold you can't even touch her or say her name and she'll wake up type of out. I think a bomb could have been dropped and she wouldn't have twitched.

I ended up doing 4.22 miles, .22 more than coach told me to. I felt really good except for the last part where I had to run up a slight hill into the wind.

We also watched the NYC Marathon on t.v. today and I just couldn't imagine running let alone, training for that type of event but it definitely serves as motivation for me.

On to dinner...

I don't typically make dinner ahead of time because I really don't think that far in advance unless I have something I really need to make.  But today was a little different. 

Instead of catching up on Real Housewives of somewhere or surfing the Facebox, I used morning nap time to actually make dinner.  Smart thinking because come 6 o'clock, Quinn is in a terrible mood which means bedtime is within the hour and I'd have to wait until bedtime to even think about starting dinner. 

So, alas, I fixed dinner and refrigerated it until it needed to be thrown in the oven, well the spaghetti anyways.  The knots are super easy to make so I just waited and made those while the spaghetti cooked part way.

 

 

Baked Spaghetti

Source: salad-in-a-jar.com via Rachel on Pinterest

Ingredients

• 8 ounces uncooked spaghetti
• 1 lb. ground beef
• 1 large jar spaghetti sauce (26.5 ounces)
• 1 tablespoon butter
• 1/3 c. chopped onions
• 8 ounces cream cheese
• 2 tbsp. milk
• Fresh grated Parmesan cheese (to taste)
• French Fried Onions (small can)

Directions:
Cook spaghetti according to directions on the package.  Drain and set aside.  Brown ground beef, drain excess grease.  Add spaghetti sauce to skillet with meat and heat.  Combine onions and butter, cover and microwave on high for 4 minutes or until soft.  Add cream cheese and milk to onion and butter mixture, stir well.  Using a 10 x 6 dish, assemble ingredients in following order:  thin layer of meat mixture on bottom of casserole dish, spaghetti, cream cheese/onion mixture, remaining meat sauce and Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Top with French Fried onions and continue baking 5 more minutes.


Parmesan Knots

Source: realmomkitchen.com via Rachel on Pinterest

Ingredients:

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 c. canola oil (or olive if that is what you have on hand)
• 3 tbsp grated Parmesan cheese
• 1/2 tsp. garlic powder
• 1 tsp. dried oregano
• 1 tsp. dried parsley flakes

Directions:

Roll each biscuit into 12 inch rope and tie into a knot, tucking the ends under.  Place 2 inches apart on a greased baking sheet.  Bake at 400 degrees for 8 - 10 minutes or until golden brown.  In large bowl, combine the remaining ingredients (oil, parm cheese, garlic powder, oregano and parsley).  Brush the warm knots with mixture.  Yields 10 knots.

**Note:  I used a 16 ounce can which was 8 biscuits.  I cut each in half, rolled it out and knotted which yielded 16 knots. 

Enjoy!

Tater Tot Casserole

You would never have caught me making, let alone actually eating this dish a couple of years ago.  I would have claimed it was too busy and I don't eat busy food.  I still don't to some extent.  I also had a big aversion to ground meat unless it was covered in taco seasoning.  Slowly, I've overcome this dislike and will now eat most anything that contains ground beef.  However, I thought I would give this recipe a chance, knowing my husband would love it.  Anything with a meat, a potato or a combination of the two is a-okay in his book. 

This meal is pretty heavy so it didn't take much for me to be full.  My husband also says that it must be served with applesauce (like every other dinner in our house is served with). 

Seriously, my husband won't stop talking about this.  He says it's way better than his mom's tater tot casserole...score one for Rach!

Source: thecuttingedgeofordinary.blogspot.com via Rachel on Pinterest

Tater Tot Casserole

1 1/2 pounds ground beef, thawed

1 medium onion, chopped

3 cloves garlic, chopped

1 can whole kernel corn, drained

1 can cream of mushroom soup

2 cups shredded cheddar cheese

1/2 cup milk

4 tablespoons sour cream

1 bag (30 oz.) frozen tater tots (crispy crowns)

1.  In large skillet, cook onion until soft and translucent.  (I actually let mine get a little brown).  Add garlic and cook for 1 minute more.  Add ground beef and cook until no longer pink.  Remove from heat and drain.  Set aside.

2.  In small bowl, combine soup, milk and sour cream.  Whisk until smooth.  Add to meat mixture.

3.  Add corn and 1 cup of shredded cheese to meat and soup mixture.

4.  Grease 9x13 casserole dish and layer bottom with 1/2 of the tater tots.  Cover with meat/soup/cheese/corn mixture above.  Layer the rest of the tater tots (other half of the bag) on top of mixture and sprinkle with remaining cheese.

5.  Bake at 350 degrees for 25 - 30 minutes or until golden brown and crunchy.

**Note: you could make a healthier version by using light or fat free ingredients and also using ground turkey.  I choose to use ground beef because I can't justify buying ground turkey when I have a freezer full of ground beef and other random cow parts in my basement.

Enjoy!

Recipe: Make Ahead Muffin Melts

Doesn't that just sound delicious?  I don't even have to hear what's in the recipe to make my mouth water. 

This recipe comes to you from my friend Ree. That's right, we're kitchen BFF's.  Well maybe not BFF's or friends even, but if there is one person out there that I can relate to most in the kitchen, it's her and my mom.  I've blogged about one of her recipes before. Do you remember, Buttered Rosemary Rolls? 

Well  this my friends, is Make Ahead Muffin Melts.  The recipe is super easy, delicious only requires the use of the broiler feature of an oven and of course the stove.  You can whip up the recipe, store it in your fridge or probably even freeze it until you're ready to make them.  Stick the muffin under the broiler for a few minutes and you have breakfast or dinner, fast.  Do you love breakfast for dinner?  Okay good, me too!

Kitchen Tip: if you want to try out a recipe but don't know if it will win the hearts of your family, make half the recipe.  Just divide all your ingredients by 2.  I did this with this exact recipe and I even have enough leftover mix to make a few more and I think that is the menu for tonight.

Make Ahead Muffin Melts
12 whole hard boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup mayonnaise
12 slices bacon, fried and crumbled
1 tbsp. Dijon mustard
1/2 tsp. garlic powder
3 dashes Worcestershire sauce
6 whole English Muffins split

Combine eggs, cheese, mayo, bacon, mustard, garlic powder and Worcestershire sauce.  Fold together gently.  Cover and store in the fridge overnight.  Spread on English Muffin halves, then broil for 3 to 5 minutes or until hot and bubbly.  Serve immediately.

One Pan Dinner - Pan Roasted Chicken

I found the following recipe on someone else's blog.  At the time, I didn't think or take the time to follow the blog, so I can't really give credit where it's due.  I promise I'm not a stealer! Plus, I changed the recipe a little bit based on my & hubby's likings.

I feel like I've said this a million times but since I'm pregnant, I'm always looking for recipes that take little to no time to prepare.  What I love about the following recipe is that it super easy and only requires one pan.  I love a home cooked meal but I don't want to cook 3 individual things in order to bring an entire meal to the table. Plus, I'm not about to get fat ankles slaving over the stove for an hour.  I have enough problems with them as is.

Pan-Roasted Chicken

6 tbsp. olive oil

1 lemon, juiced

4 cloves garlic, minced

1 tsp. salt

1 tsp. freshly ground black pepper

1 lb. trimmed green beans

8 small red potatoes quartered

4 chicken breasts, thighs or drummies (bones left in, with skin)

Preheat oven to 450* F. Coat a large baking dish or cast-iron skillet with 1 tbl. of the olive oil. In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper, add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on the bottom of the pan. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet.  Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in the oven for 10 minutes more or until potatoes are tender. Place a chicken breast on each of 4 serving plates, divide the green beans and potatoes equally.

Even if you don't like beans or potatoes, the marinade that everything is coated in is super delicious so you could just use it for the chicken.

Enjoy!



Buttered Rosemary Rolls

Ever since I found out I was prego, I've been doing less cooking.  I really, really enjoyed cooking before because I was super good at it and everything came out tasting like Rachael Ray was actually living in my kitchen.  Now, I could mess up and overcook a pan of scrambled eggs.  I apparently don't understand time in relation to how long each item on the menu for a meal takes or how to cook two things at once. 

Don't get me wrong, when I do cook, everything can turn out really tasty, if I put all my effort and concentration into it or cook one item at a time.  The latter is unpractical and a waste of time, time I could be spending watching the Real Housewives.

Last night we made chicken covered in Thai Peanut Sauce from Pampered Chef (delicious and not something I would normally use but I think my buds are changing....like the time the only food made from ground beef they liked was taco meat and now they love cheeseburgers) on the grill with mashed potatoes, applesauce and Pioneer Woman's Butter Rosemary Rolls.  Healthy-ish.

Have you guys met The Pioneer Woman, Ree Drummond?  If not, you need to go promptly to her website and check her out.  You can thank me later. 

Ree is my kind of lady.  She doesn't cook with overpriced, hard to find, tastes like shit ingredients, but normal things you would find at your local supermarket.  She makes the kind of food that everyone loves.  It's hearty and probably not that great for you.  But if you're reasonably smart, you can always tweak the recipes. 

Anyways, back to the Rosemary Rolls.  Holy heaven!  Seriously, these babies are super delicious.  I've been meaning to make them for months now but every time I think to add them to the menu, I have about an hour to do so and the rolls need 3-5 to rise.  Moral of that story, think about these in the morning and give the yeast ample time to work it's magic. 

Dinner was delicious.  I was so wrapped up watching the chicken, that I didn't get the rolls started timely and thus all three items weren't ready at the same time.  The rolls were late to the party.  Then I was too wrapped up in making sure the rolls didn't burn and getting the potatoes done, that I let the chicken cook a little too long and was a wee bit dry.  Nothing that a little ranch couldn't cover up solve.

FYI:  I used Kosher Salt instead of Sea Salt and dried Rosemary instead of fresh because that's what I had.  Always use what you have...it'll save you lots of random trips to the grocery store.

Just Call Me Rachael Ray...

Since my parents were MIA this past week, B & I had a dinner party for my youngest brother's birthday.  It was a success - as in no one left hungry.  Here is the recipes for the menu as promised...

*** Note: pictures are unprofessional so don't hate on them.  Donations will be accepted toward a purchase of a new professional camera to capture the pure awesomeness of my food.

Homemade Tenderloins
There isn't a recipe documented in my family for this so I'm giving you my best description on what to do. 

You'll need:
Pork sandwich chops or boneless butterfly pork chops
Saltine crackers
Eggs
Hamburger buns
Olive oil

Cut pork sandwich chop into two (can be kept as one if you want a thicker, bigger, meatier sandwich).  Tenderize your meat as desired (I use the meat tenderizer from Pampered Chef - it's divine - you need it).  Set aside.  Separate egg yolks from egg whites (p.s. it's healthier when you don't use the yolks!), add a bit of water and whisk.  You only need 2-3 egg whites - this is your glue.  Set aside.  Crush as many saltines as needed using a rolling pin and a gallon Ziploc bag - this is your breading so make sure they're pretty fine.  Take tenderized pork, coat in egg white/water mixture and cover in crushed crackers.  Place olive oil in skillet pan (enough to cover the bottom) and heat over low setting.  Add prepared tenderloin and fry until golden brown or desired color.  While tenderloin is frying, put butter on hamburger buns and toast on a griddle until golden brown.  Remove tenderloin from frying pan ensuring any excess oil has dripped off.  Place cooked tenderloin on toasted hamburger bun, add condiments and enjoy.

Sour Cream Hash Browns
Can be cooked one of two ways: 3 1/2 - 4 1/2 hours on low in 4- to 6-qt crock pot or at 350 degrees for 1 hour in oven or until golden brown on top and potatoes are cooked through (I usually choose the latter).

Ingredients:
10 3/4 oz. can cream of mushroom soup or cream of chicken
1 cup sour cream, fat-free or regular
1 1/2 - 3 cups shredded cheddar or Monterrey Jack, cheese
30-oz. pkg. frozen cubed or shredded hash brown potatoes

1.  Spray slow cooker or casserole dish with non-stick cooking spray.
2.  Combine soup, sour cream, and cheese in medium bowl.  Mix well.
3.  Add 1/2 hash browns into soup, SC and cheese mixture.  Mix well.  Add other half of potatoes and mix until all ingredients are mixed well.
4.  Put mixture into casserole dish or crock pot. 
5.  Cook as directed above.

Funny Cake

This is a family recipe...as in I've never had this cake made by anyone else than my mother or myself.  I've never even heard of anyone who knows of this cake.  It's extremely moist and muy delicioso.

Sift into ungreased cake pan (or mixer bowl as I do):
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt

Make 3 holes in mixture:  in the first hole put 2 tsp. vinegar, 2nd hole put 2 tsp. vanilla, and 3rd hole put 2/3 cup vegetable oil.  Blend with fork or spoon.  Over all mixture pour 2 cups cold water and mix well (I use my mixer which btw is a Kitchen Aid Artisan compliments of my parents as a wedding gift - you NEED one).  Bake at 350 degrees for 35 minutes.  Do not try to take the cake out of the pan.

French Silk Frosting
2 2/3 C. conf sugar
2/3 C. soft butter (10 2/3 T.)
2 oz. unsweetened chocolate
3/4 tsp. vanilla
2 T. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed.  Slowly add milk; beat until smooth.

Happy Cooking!
(Ann - not Ray - although it may be confusing)

Newest Purchase + Super Easy Dillas

Barney enjoys going to a variety of sales/auctions to find bargains of all types.  I've gotten better with this idea of buying used instead of new since we got our bedroom set last year.  The brand is Kincaid and we were told if we bought it new, it would cost around $8,000 for the entire set which consisted of a king size bed, two 5-drawer dressers and two nightstands.  Barney's bidding magic got us this extremely nice and well kept set for a little under $700.  How's that for a bargain?!  Well worth every dollar. 

This past weekend we brought our happy asses to an estate auction (finally a sale where I could potentially find something interesting).  I am glad that I went.  I found the coolest item - something I've wanted since I was little.  If I were you, I would be very jealous of this bad boy.  It's a globe...yep!  But not any ordinary globe, it lights up with flick of the switch.  Badass!  Once I saw this puppy, I knew it would soon be mine.  Of course Barney got practical things like a radio and a stool for his garage and a picnic table - nothing as exciting as my purchase.  I've decided that I would somehow incorporate it into the baby's room - good thinking, huh?  If anything, it's a cool light and I'm sure one day the child will get some use out of it.  Suggestions are always welcome on how to incorporate this into baby's room.

Try hard to not be jealous!

Now on to food....

Super Easy Peasy Quesadillas

1 package fajita seasoning

Chicken, steak or any other meat of your choosing

Colby and monterey jack or mild cheddar shredded cheese

Tortillas

Prepare meat with fajita seasoning according to the back of the fajita seasoning packet.  Once finished, the entire quesadilla can be constructed.  Put as much shredded cheese as desired onto one tortilla.  Place meat on top of cheese and top with additional cheese.  Place another tortilla onto of chicken & cheese.  The cheese needs to be touching both tortillas otherwise your quesadilla won't stick together.  Place quesadilla in your quesadilla maker.  If you don't have a quesadilla maker such as the one below, simply add a tablespoon of oil (prefer Olive as it's healthier) to a skillet pan and heat (medium heat setting should work).  Place quesadilla in skillet.  Cook until lightly brown (2-5 minutes per side).  Flip entire quesadilla to cook opposite side.  Enjoy!

Note: You can add other ingredients such as peppers, salsa...whatever you like (we're pretty simple).  Just make sure cheese is touching both tortillas so the quesadilla remains in tact.

 My little helper

 Dilla maker

Finished product