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PB & Honey Candy

17 Jun

One of the things I do when my brain and I are arguing and not getting along is to cook. Something about the mixing and thinking about what goes together seems to calm the racing thoughts.

I have been working on this one for a while and it will probably be changed a few more times before I’m satisfied with it. The last time I tried baking  it into cookies but they burned way to easily. It could also just be that my oven sucks!

So here is the latest version.

1 cup peanut butter,  1 cup powdered sugar, 4 tablespoons hot cocoa mix, 4 tablespoons honey. Mix everything together until it looks like clay.  Place in an 8 in pan and spread to edges making it all even. Put in fridge for at least an hour to firm up. Cut into 1/2 inch pieces. Store in the fridge. The longer you let it sit, the better it gets.

Just a warning. You should only eat a couple of pieces because it’s really rich.

  • Today I’m grateful that we both were up by 11am. Without a fight even. I’m grateful I could wake up knowing the drug dream I had last night wasn’t real. I’m grateful my mom and grandma taught me how to experiment in the kitchen.

Night all. LOVES

Popsicle season

10 Jun

School gets out next week on Friday. They’ve added almost a whole extra week because there were too many snow days this winter. Really annoying going to school halfway through June because it cuts into popsicle season.

During the summer, my son and I love to make our own popsicles. Mainly so we can control how much sugar and other bad stuff is in what we eat. We wait until school is out to keep summer vacation interesting.

Our favorite is to make aqua fresca and then freeze it. You know, put 2 cups of fruit in the blender, add 2 cup of water, and make juice. Then pour it into popsicle molds. He likes watermelon. I like strawberry lime(use a half cup of lime juice in place of some of the water).

Another one we like to do is freeze our homemade “milkshakes” into popsicles. Put a frozen banana, half cup of yogurt, 2 tablespoons of peanut butter, 2 tablespoons of hot cocoa mix, a cup of ice cubes, and enough milk to make it blend. Between a half cup to a full cup, depending on how thick you want it. I use almond milk for mine.

This year I want to try a coconut pineapple one. He wants to figure out how to do a fudgesicle, root beer floatsicle, and a creamsicle. Gotta spend the summer being constructive.

  • I’m grateful for only one more week of school! Have I mentioned that I really don’t like waking him up in the morning? I’m grateful that Popsicle sticks are coming in the mail. 100 for under $5 for food grade sticks is amazing! I’m grateful I get to spend the night watching YouTube for how to Popsicle videos because the Boy is off to his Sissy’s for the night.

Night all. LOVES

Hot buttered noodles

26 May

I’m home alone tonight for dinner and I wasn’t in the mood to be extravagant. So I decided to do simple and easy comfort food.

Hot buttered noodles reminds me of being newly married and learning to cook for my husband and I. Honestly, I wasn’t a very good cook when I was first married. Most of what I know now, I’ve learned along the way. It’s really simple and the first time I served it was next to a baked chicken breast. He hated it! It became something I made again and again when I was home alone.

Bring a pot of salted water to a boil and add your pasta. Tonight I used egg noodles, but I’ve used angel hair and spaghettini too. You don’t want a heavy pasta. Drain the noodles when al denté and return to pan. Add a chunk of butter. Maybe a tablespoon or two. Add seasonings of your choice. Pepper, garlic powder, dehydrated onions, some hot pepper flakes, and a touch of sriracha. I used 4 it those packets of Parmesan from Pizza Hut because that’s what I had stashed in a drawer somewhere. Stir well and serve. Tonight I added some chopped broccoli a minute before a drained the noodles.

I don’t know if my ex-husband would still hate my buttered noodles, but I like them.

  • Today I’m grateful to keep trying in the face of adversity. I’m grateful I like simple. I’m grateful to listen to the kids outside playing while eating my dinner.

Night all. LOVES

Pork chop dinner

24 May

My middle child called wanting the family pork chop dinner recipe. Since I’m writing it down for him, I’ll post it here.

Place 2 cups long grain rice in an over safe casserole dish. I usually use my trusty 9×15 cake pan. Add 3 cups of water or chicken stock and mix. Place 4-6 pork chops on the rice. Divide a can of cream of mushroom soup over all the pork chops. Every one gets a scoop of soup and then I spread it over the chops as a scrape the can. Sprinkle with your standard seasonings. Salt, pepper, garlic powder and onion powder at our house. Cover with  foil and bake in a 350 oven for about an hour or until everything is done. Serve with a veggie. Corn and broccoli are favorites at our house.

  • Today I’m grateful to have learned to cook in my youth. And I can share it with others. I’m grateful it’s cooled off this evening. The breeze is wonderful. Grateful for 5 minutes peace to write tonight. At least that WAS my goal. GOT 2!

Night all. LOVES

Oatmeal carrot cake

16 May

Yesterday was Mother’s Day and last week was my birthday so I decided I needed a cake. This is another Whatchagot, make it work recipes.

I started with a yellow cake mix. Added a package of vanilla pudding, a cup of oatmeal, about 2 cups shredded carrots(4 medium sized carrots), 3 eggs, a cube of butter, melted, and 2 cups of water.

I had it in the greased pan before I remembered that I wanted to add some cinnamon and nutmeg to it. So I sprinkled cinnamon sugar over the top and put it in a 350 degree oven. (it is SOOO annoying that my keyboard doesn’t have a degree symbol!)

I thought it might take up to an hour, but it started smelling good at 35 minutes. Checked it with a wooden skewer, and it came out clean with just a few crumbs.

After I had made it, I felt guilty for making a whole cake, so I decided to share with a couple if the neighbors.

I really didn’t NEED to make a cake. But I’m an emotional eater. I like to bake when I’m stressed. I figure I did okay by sharing.

  • I’m grateful that all the cake is gone. I’m grateful to have not baked today. Even though I really wanted to. Grateful I had strawberries and yogurt instead.

Night all. LOVES

Old Mother Hubbard pasta

1 Apr

After the stressful week I’ve had, today is going to be a simple recipe. And by recipe, I tell you what I did so you can change it up how you like it.

I started with a pound of pork sausage that I crumbled and fried in a little oil, because sausage ALWAYS sticks until it starts to cook. When it was browned, I added a big can of diced tomatoes, some sriracha, garlic powder, Italian seasoning, dehydrated onions and some pepper. I didn’t measure. Sorry. I just sprinkled until it looked like enough. I brought it up to a simmer and lowered the heat, letting it simmer for 30 minutes. Then tasted it. It needed more garlic and pepper. I didn’t put any salt in it because I heavily salted the water I was going to cook the macaroni in.

When the salted water in the other pot came to a boil, I added a pound of elbow macaroni, and cooked it until done.

I drained the macaroni and poured the sauce over top with a block of cream cheese. I stirred it until the cheese was melted and then it was time to eat.

I got the idea from a thing my mom used to make when I was a kid called macaroni, hamburger and tomatoes. That’s what it was because that’s all that was in it. Sometimes with salt and pepper. She always added chopped onions and garlic to the hamburger when she browned it.

I added the cream cheese because it needed to be eaten. The date on it was the 28th. I have one more block in the fridge to use soon. I might go get some bagels tomorrow.

I’m sorry this doesn’t have better details of how much I used. I was winging it today. Still trying to sleep normally.

  • Today I’m grateful I had something to make something good to eat with. I’m grateful that it’s Friday and Spring Break is almost over. I’m grateful for the abnormal Oregon Spring Break day. IT DIDN’T RAIN!

Night all. LOVES

Biscuit bake

19 Mar

What do you do when you have almost a full container of leftover hamburger gravy sitting in the fridge? You make a casserole. I’m calling it a biscuit bake.

Prepare a 9 x 13 pan. I line mine with aluminum foil and parchment paper  because I have really crappy pans. Then spray well with pan spray. Set off to the side. Turn the oven to 375 F and allow to preheat.

Start by scrambling some eggs. I had 3, so that’s what I used. But you could use more. I cut up about 4 oz of cheddar cheese into tiny cubes and sprinkle over the eggs. Could shred it but we were shredding potatoes at the time. Set aside to cool. They chop up easier that way.

In a medium bowl, place 2 1/2 cups flour, a heaping tablespoon of baking powder, 1/2 teaspoon of salt and mix well. Add 3/4 of butter or shortening and mix until crumbly. Add a little bit more than 3/4 cups of milk and mix just until combined. Drop bits of dough, between a walnut and a golf ball size, into the prepared pan. It doesn’t need to be precise. Have you ever known me to be precise? Chop the eggs and melted cheese into little pieces and sprinkle over the biscuit pieces. Spoon the gravy mix over everything and spread it out so everything is covered. I had about 3 cups of gravy. Place pan into over. Bake for 35 minutes or until a biscuit is done when you poke it. A biscuit is done when it’s not doughy in the middle. Let sit for 5 minutes and serve.

We served ours next to hash brown potatoes. We didn’t mix the potatoes into the casserole because we wanted crispy potatoes and didn’t think they would be crispy under the gravy. We are definitely full and happy campers.

  • Today I’m grateful my experiment worked so well. I’m grateful to almost be finished with another book before it expires. 1 of several I checked out from the library online. Gotta go finish it now. I’m grateful for Tylenol because my back is killing me. I understand so well why my mom built he counters so tall in her house!

Night all. LOVES