IT'S A MIRACLE!

It's truly is a miracle . . . that I have a second to post here on my blog. In addition to that I have joined Facebook! I have been a hold-out for a long time now, but enough pressure has been put on me that I caved in today. One thing I have discovered is the beauty of being able to post a one sentence update and not have to add any pictures or frills, etc. This may be much better than I imagined. Because blogging is insanely time consuming - and it's time I don't have much of these days. That doesn't mean that I won't be blogging mind you. Or sharing recipes. I will try. Although I intially became a blogger thinking I could easily make my postings into a book - well, it is true that you can make a book, but it also it is also true that creating the book is incredily time consuming so I gave up.

Here is a miracle of a recipe for you - just since I have been MIA for so long. I prepared these for my husband's monthly Young Single Adult Ward potluck (he's the Bishop). It was a good thing that I brought a ham and these brownies and it was a miracle that there was enough food for everyone. These kids want food but half of them don't bring any! The only green thing on the buffet table was a bowl of grapes. No salad, no veggies, no other fruit for an entire ward. Something has got to be done!

Shut UP! Brownies
(Titled that because they are SO dang amazing)

1 9x13 brownie mix
Prepare according to the box (line the pan with a parchment paper sling so you can remove the whole thing later to cut). Two minutes before it is done cooking top with 4 cups mini marshmallows. Cook 2 more minutes. Cool.

Melt together:
1 1/3 C chocolate chips
1 C creamy peanut butter
3 Tbsp. butter

Add 2 1/2 C Rice Crispies.
Spread over the top of the marshmallows. Chill at least 2 hours before cutting.

Note! These are very rich and therefore should be cut very small. I got at least 48brownies out of my pan. Enjoy!

Feelin' Festive

I was at a fun little craft workshop this week and as we sat around working on our festive projects I started bragging about my David Archuleta Christmas CD. (I bought it even before Halloween.) We are playing it constantly at my house these days. It's good - and when Kurt Bestor is one of the main composers, you can't go wrong, right?



I also shared with them some of my other very random FAVORITE Christmas CDs - The Muppets Christmas, Air Supply Christmas, Rosie O'Donnell Christmas, The Trans Siberian Orchestra to name a few. Do you have some random favorite Christmas albums you want to share with me? I am always looking for new and wonderful music at the holidays and it's never too soon to start playing it!

The Flavors of Fall

I just can't seem to get enough of the flavors that Fall brings. (It must be in my genes, my brother is a pumpkin addict.) It is a good thing that you can buy canned pumpkin all year round because there are just some recipes I can't do without, even after October & November come and go. Like pumpkin waffles and pumpkin cookies. Here are a couple of recipes that I recently tried out on my family that we all really enjoyed. The muffins stayed moist for days and were even good cold right out of the fridge. And the soup . . . oh, the soup . . . Let me just tell a quick story.

When I was at BYU I came home for the holidays and somehow got roped into being in a play, "A Christmas Carol," at the last minute because someone dropped out. It turned out to be OK, I had a small, simple part and basically just had to die on stage dressed in a flowy white nightgown. It happened to be President Howard W. Hunter's son's family who was putting this play on and after one of our performances we went to their home for a little social. Sister Hunter served the most delicious pumpkin soup - it was a little sweet, but not too sweet, and it was one of the most delicious things I had ever tasted. Stamped on my memory, I have not forgotten it all these years later. I have been on the hunt (no pun intended) for a recipe that would come close to the flavors I remembered in that pumpkin soup. As soon as I tasted the Butternut Squash soup, my first thought was that this is as close as I have ever come. If you could put the holidays in one bowl this would be it! It would make a perfect appetizer to a beautiful holiday dinner.



Pumpkin Apple Streusel Muffins

2 1/2 C flour
2 C sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 C canned pumpkin
1/2 C oil
2 C finely grated peeled apples

Streusel:
1/4 C sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. cold butter

In a bowl combine the flour, sugar, pumpkin pie spice, baking soda, and salt. In another bowl, combine the eggs, pumpkin and oil; stir into the dry ingredients just until moistened. Fold in the apples. Fill paper lined or sprayed muffin tins 2/3 full. In a small bowl combine the sugar, flour and cinnamon for the streusel. Cut in the butter until it is crumble. Sprinkle over the batter. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from the pan. Makes 18 muffins.

Notes: These are pretty sweet muffins! Cake really. I might think about increasing the salt a little next time and maybe even decreasing the sugar a touch.




Butternut Squash and Apple Soup

2 Tbsp. butter
1 large onion, finely chopped
3 C peeled and diced butternut squash
2 large apples (any kind) peeled, cored and chopped
3 C low sodium chicken broth
1/4 tsp. salt
2 bay leaves
1 1/2 C fresh apple cider (NOT apple juice)
2 Tbsp. light brown sugar
1/4 tsp. cinnamon
1/8 tsp. cloves

Melt the butter in a stockpot over medium heat. Stir in onions, cover and, cook 10 minutes. Add squash, apples, broth, salt and bay leaves. Bring to a boil. Reduce heat to med-low; simmer, covered, until the squash and apples are soft, about 20 minutes. Remove from the heat. While the soup simmers, pour the cider into a medium skillet. Bring to a boil and cook until reduced to about 5 Tbsp. Set aside. Remove the bay leaves from the soup. Spoon the solids into a blender or food processor. Puree until smooth. Stir back into remaining liquid. Add the reduced cider. Reheat soup and stir in the brown sugar and spices.

Notes: I used one granny smith apple and one honeycrisp. I will consider adding a little garlic next time too. This soup is divine but may be a little too sweet for some. Taste it before you add the brown sugar and decide if you want to add both Tbsp. And I would definitely NOT serve it with the muffins, just in case you were thinking of overloading on the flavors of Fall. This soup needs something truly savory to accompany it. Enjoy!

It Made the List

I officially added to my "Most Embarrassing Moments" list today. In the past I was known to go the YMCA in the early morning to work out before anyone in my house was awake, but now that AVH is in pre-school I get to take advantage of late morning exercise classes. And that is a much more reasonable schedule for my sleep. I went to a spinning class (a group cycling class) today with a girlfriend. We decided to try out a new instructor - Patrick - a hard-core cyclist with about 0% body fat. He had us cycling on a simulated Tour de France route today. It was killer.

The fact that he kept his eye on us "new" girls in the back and would shout out, "Keep your hands on the bars!" or "Head up! Don't look down!" was not the most embarrassing part of my day, (although a little uncessary) - it was when we had gotten through 2/3 of the class and my left calf muscle decided it wanted to curl up in a ball with no notice to me what-so-ever. It has probably been since my last pregnancy that I've gotten such a charlie-horse, and NEVER like that when I exercise. I was in some serious pain. And yes, I made a scene shouting and wincing back to the teacher, "Owwww, my leg!!! OW, OOOWWWW!!!! Ahhhhhhhhhh!" The dozen people in class politely kept cycling but I'm sure were staring my way - I was too embarrassed to look around. After a minute of trying not to writhe around on the ground, the instructor came over and made me stand up on my cramped leg to get it stretched out. And he tried to put a band aid on the situation by saying it happens to him all of the time and I should be proud! Thanks Patrick.

I managed to gimp along through the rest of the class, but with great apprehension that the excruciating pain would return. I limped out of class and limped into the pre-school to pick up AVH and wouldn't you know, one of the other ladies in the spin class has a son in AVH's class - I recognized her sweat band. Nice. She probably will just remember me as THAT poor cramp girl.

The Royal Family

We had a good Halloween - its' always good when you can re-use costumes and your kids don't care. And the candy battle hasn't been quite as bad this year. But I have put it out of the way in hopes that they won't ask about it too much.



We went downtown to Trick-or-Treat in our little historic district. It is a huge tradition for this neighborhood to go all out for Halloween and it draws people from all over. You can tell by the pictures that if you go too late it really becomes a zoo. Since crowds aren't my favorite we try and go early and that way we still have some daylight too.





After that we headed to our 3-ward Trunk-or-Treat party which the kids always love. Fortunately this year there was plently of chili and corn bread for everyone - there hasn't been in the past. Bummer if you're late.

Can you tell that we've moved from low-class last year to upper class this year? It's an improvement, don't ya think? And BTW, no I didn't make my costume - are ya kiddin' me?! I had people asking me all night long about that. It was re-used too. I consider myself a little crafty but come on.

(This Year)


(Last Year)
And then as we pulled into our driveway we were welcomed by this:




Ha! Our rocky yard thwarted your "forking!"

When you've had a long day and your feet are killing you, that kind of thing doesn't get cleaned up for a couple days - hence the daylight in the pictures. And when one of the culprits (and I know who you are) is beyond tall, some of that paper stays for even longer cause 5-year olds, 9-year-olds, and women who are barely 5'2" can't reach that high!

Planes, Pre-school, Parties, and Hot Caramel Pear Sauce

WARNING! Vacation slides ahead, but there is a delicious recipe at the end!

Planes:
We have had a busy October, like many of you. . . (Why is the week of Halloween always so crazy?!) and it's time to catch up. In the last couple of weeks MJH and I had the opportunity to travel to Washington DC for a little trip - all pleasure - no kids. It was insanely wonderful. MJH had not been there before so we stuck to all of the basics when it came to sight seeing - the Smithsonian museums, art galleries, The Capital, monuments & memorials, Arlington cemetery, the national cathedral, Library of Congress, Georgetown, and shopping and eating at fabulous restraunts of course. I had my first taste of Afghani food and ate at the famous Five Guys burger joint. MJH was even able to meet up with one of his old mission companions a few times while we were there. And as much history and beauty that we took in, the highlight of our trip was spending tons of time with MJ's brother brother Brad and his wife Autumn and their darling boys. What a blast - they were terrific hosts. We had plans to watch movies and play games but instead we had many late nights just staying up talking. Thanks SO much guys!! A little get-a-way refreshes everyone.

Us on the Mall in front of the Capital


Me at the Julia Child exhibit at the Museum of American History. It was rainy and so my hair looks like Shirley Temple. Yikes!


Me at the National Cathedral. I felt like I was in Europe while we toured the cathedral. I was so beautiful.


MJH and his brother together as we headed to Roosevelt Island - that's Georgetown in the background.


MJH and his mission comp. (He's still single ladies.)


This is the rotunda of the Capital. I can't believe my little Kodak point and shoot took such a cool picture.



Us on the metro - such a sweet way to get around town!

Pre-school:
We got back into town just in time to get AVH ready to start pre-school!!!! His first day was Monday and he did great. I have known this was the next step for him but it seemed fairly illogical to send such a tiny, young, and inexperienced child to pre-school. On the flip side I have been planning what I would do, what errands I would run, where I would go during those first two-and-a-half hours of freedom. I got up Monday and started feeling like I was ready for this, I was going to keep my emotions in check after all. Uh, that only lasted until we got to the classroom and it was time for me to leave. I shed a few tears and the teacher even came and put her arm around me. It did make it easier to head out the door seeing that AVH wasn't bothered one bit that I was leaving him there - in fact you can see by the pictures that he wouldn't even look up at me so I could take his picture. As soon as I headed off ON MY OWN the warer works ceased and I was a free woman! I hit the gym mid-morning instead of at the crack of dawn and then headed to Wal-mart. Exciting huh?

On our way to pre-school


He could care less that I am leaving him here.

After only three days of school this week I can already tell what a positive thing school will be for AVH. He is getting far more attention and stimulation than I could give him. And he doesn't seem as small and out of place as I expected. I am thrilled for him and can hardly wait to see his progress.

Parties:
AVH started preschool this week because he also had a birthday. He turned three! It is hard to believe, and he may be on the small side still but he is very much a little boy now and not a baby - he is growing up and he is super fun. We had some ice cream (AVH doesn't like cake) with family to celebrate and he had waffles for breakfast on his birthday (a favorite). It is nice that little pomp and circumstance is required at this age. I didn't even wrap his presents - terrible, I know. We have another birthday right around the corner for CMH who will be nine. Wow, that one is hard to believe. I am getting old.



Pears:
Since we only served ice cream at AVH's little birthday party I thought I'd throw in something nice for the adults. I found a recipe for a Hot Caramel Pear Sauce that you serve over vanilla ice cream in a cook book and I have been dying to try it. This seemed like the perfect occasion. It was YUM-O!!! Even the kids came in for spoonful after spoonful. We devoured the whole bowl. If you keep some pears on hand this is a simple dessert to whip up quick on a whim.


Hot Caramel Pear Sauce

29 oz. can pear halves (reserve the syrup)
3 Tbsp. cornstarch
1 C brown sugar
1/8 tsp. cinnamon
1 C pear syrup
1/4 C butter

Drain the can of pears and reserve the syrup. Chop the pears into small pieces. Combine the cornstarch, brown sugar and cinnamon in a saucepan. Add the pear syrup and cook over medium-high meat until the mixture boils; reduce the heat and cook 5 minutes. Add the butter; stir until melted. Add the pears and heat through. Serve warm over vanilla ice cream.

Notes: Stir well while it's cooking so it doesn't scortch. And it's OK to lick the pan, just turn your back so your guests don't see you - it's that good.

No More Monkeys Jumpin on the Bread

I have caught my little monkeys making mischief on the top bunk several more times since my last post. We need to take some serious precautions to keep the littlest monkey out of that room! What do you do when you can't be cooking dinner AND watching kids at the same time?!!

Although, I have to take one teeny minute to brag on that little one, AVH. He put a pair of shorts on all by himself today for the first time! We have been working on dressing skills and he has understood the concept for a while now. (I haven't been up-tight about teaching this skill 'cause I'm sure he'll eventually get it - I mean I know he won't be twenty and still needing me to pull his shirt over his head, right?) Anytime he would find someone's clothes of ANY kind laying around he would pick up the item and wrap it around his neck. He knew it was to be worn and he did his best to put it on. But just in the last couple of weeks he has gotten much closer with the pants . . . sit down . . .one foot in at a time . . . stand up ... and then pull them up. Well, he walked into the family room tonight with AAH's soccer shorts mostly pulled up - that big padded bum in a diaper was the only hurdle getting it all up around his waist. It is sometimes silly the things we cheer about at our house.

Now, speaking of monkeys - I have a friend who asked me for my recipe for Monkey Bread recently. It had been about 9 years ago that she ate some with me in my little apartment in Tucson. She said she's always remembered it as being one of the best versions she's tasted and she mis-placed her copy of the recipe. She was having a craving and needed me to send it to her again. I was surprised that she remembered it from that long ago, but it is pretty tasty stuff.


Since it was on my mind I decided that Monkey Bread would make the perfect General Conference breakfast. Good home cookin' and Conference are two things that are inseparable in my book. My family would agree but they would also say it is like torture having to wait for something yummy to come out of the oven. I have to admit we devoured the whole thing before the first session of Conference was over. You just can't stop yourself from plucking off a little piece here and there - before you know it, you've eaten the whole thing!! Beware!!!!!


Monkey Bread

3 cans buttermilk biscuits
1 1/2 tsp. cinnamon
2/3 C white sugar
1 stick butter
1 C packed brown sugar

Preheat the oven to 350 degrees. Grease a bundt pan well and set aside. Mix the white sugar and the cinnamon together in a plastic bag. Cut the biscuits into quarters and shake in the cinnamon and sugar mixture to coat. Put the dough evenly into the bundt pan. Melt the butter and the brown sugar together in a small pan on the stove and bring just to a boil. Drizzle the mixture over the biscuits. Bake for 40-45 minutes or until cooked through. Turn out onto a plate and enjoy!

Notes: Kitchen shears work perfectly for cutting the biscuits up. And I always kind of dig down a litle to check the dough in the middle and make sure it's cooked - don't worry about making it ugly, you're going to flip it over!

Near Miss

OK, I've been MIA because I have been up to my elbows in Mason jars - peaches, pears, cherries, raspberries, ketchup, salsa, chili sauce... Boy am I ready to be done canning! However I do have a couple of great recipes coming. But, I had to hop on quick to just say my kids are crazy! My two older boys left AVH up on top of their bunk bed - without my knowledge, of course. A few minutes later I went searching for the little one to get him ready for bed and found him dangling off the top bunk trying to get down!!!! At least he was going feet first, but man that could have been a disaster. I'd love to know how long he was hanging there. He didn't seem to be worried and he wasn't really making much noise - I just found him silently hanging there in the dark - lights were off. My goodness.

Sometimes you Gotta Cheat

Probably most of you have heard of that weird recipe out there for candy you make with Saltine crackers, right? Sounds strange - but wait . . . let me tell you how incredibly addicting and delicous it is. It is nothing like eating a cracker. It is more like a little bit of toffee heaven in your mouth - it's easier to make and it MUST have less calories!

It's dangerous how easy it is to whip up a batch. Before long you find yourself standing at the counter, eating piece after piece, straight out of the Tupperware that has the hardest lid to get off, which is meant to confine those little candies and keep my hands off! Was that just a confession? . . . Watch out hips.

Cheater's Toffee

Saltine crackers
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans

Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.



Notes: Don't worry about cramming the crackers in, you will have about an inch or so that is not covered with crackers and it's fine. Also, the original recipe called for 1 C brown sugar and 1 C butter but I thought we could use a little more toffee so I increased both to 1 1/4 cups. And sometimes I have difficulties getting brown sugar and butter to blend well when I heat them together on the stove. Melting the butter first helps I think and also heating everything relatively slowly. I've seen this recipe done with chocolate and peanut butter chips on top, without the nuts but I just can't imagine it without those tasty pecans. Good luck!

Butter, Brown Sugar, & Squash - Oh my!

Butternut Squash . . . doesn't that bring all kinds of dreamy, rich flavors to mind when you think about it? Doesn't it just sum up all that comfort food is in it's name? I have just discovered a sure-fire way to get more squash in your diet! Carameilzed Butternut Squash. This really is like eating dessert for dinner.

Picture the movie What About Bob - the scene where Bill Murray is going crazy for the chicken dinner that was prepared for him . . ."MMMmm Mmmm Mmmm Mmmm Mmmmm, oh yumm, mmmmmmmm . . . Is this corn hand shucked?!" You get the idea. That is THIS squash! I bet you can't eat it without saying MMmmmmmmmmmmm!



Caramelized Butternut Squash

2 medium butternut squash
6 Tbsp. butter, melted and cooled
1/4 C brown sugar
1 tsp. kosher salt
1/2 tsp. pepper
dash cinnamon

Preheat the oven to 400 degrees. Cut off the ends of the squash. Remove the skin with a potato peeler. Cut in half lengthwise and remove the seeds. Chop into small chunks and place on an ungreased baking sheet. Mix the butter, brown sugar, salt, pepper and cinnamon. Pour over the squash and toss together using your hands. Roast for 45-55 minutes until the squash begin to caramelize. Turn the squash twice with a spatula while baking to help with browning. Adjust seasonings if needed and serve hot.


Notes: Oh my gosh, this is SO good! I only had one squash on hand - from my divine food coop - the ingredients were easily halved. Although we devoured every morsel of that one little squash and wanted more! It was a little heavy on the butter after baking, but that's probably why it was so good. I will try reducing it a little next time.

While we are on comfort food - we had grilled cheese sandwiches and soup for dinner tonight. That is Bacon, Cheddar, Apple grilled cheese sandwiches. That is the only way to eat grilled cheese from now on as far as I'm concerned. Oh yeah. You've gotta try it!!!!