Jalapeno Popper Grilled Cheese {Crazy Cooking Challenge}

Well hello, GRILLED CHEESE Crazy Cooking Challenge!  What a fun adventure you have been!!  When Tina of Mom's Crazy Cooking announced this month's Crazy Cooking Challenge topic - GRILLED CHEESE - I thought, "Hmmm, how much can we really do with grilled cheese?"  Turns out ... a lot!

I've always pretty much just made your straight-up, regular ol' grilled cheese. I never really thought to change it up much, or thought there could be so many fabulous combinations.  But, whew! ... I have recently been enlightened.  This is one cooking adventure that will continue for me well beyond the monthly Challenge.

For my Challenge entry, I decided to go with this Jalapeno Popper Grilled Cheese from Simply Scratch.  Excellent choice, if I do say so myself.  Excellent choice.

Now, this grilled cheese is not for the faint-of-heart ... It. Is. Spicy.  The whole roasted jalapenos bring on the heat!  (I did come up with a 'cheater' method, though, that takes out the pepper roasting step and tones the heat down a tad, if desired.  I'll talk about that in just a bit.)

The original recipe calls for roasting jalapenos on the grill.  Well, I didn't feel like going outside and firing up the grill.  I know, I know ... it's not that hard.  But still ... I just didn't feel like it.  So I roasted mine right on the burner of my gas stove top.  Yep, just set 'em right on the burner.  It doesn't roast them quite as evenly as the grill, but it does work!

Once the peppers are good 'n charred, place them in a paper bag for a few minutes.  This lets them steam in their own heat for a bit and makes the skins easier to remove.

Then remove them from the bag and gently peel off the charred skin.  Now, it's recommended that one wear gloves for this step. I didn't have any gloves. So I improvised. With a piece of plastic wrap.

Hmm, I had a little jalapeno 'spillage' onto my hands ... which I discovered that evening when I removed my contact lenses. Can you say ouch? But this sandwich was totally worth it.

Your naked peppers will look about like this:

Split them open with a knife, and carefully remove the seeds and ribs.  If you want extra heat, leave in a few seeds.  But trust me, these puppies are spicy enough even without the seeds!  (Though, I must admit, I did leave a few seeds in the peppers for my husband's grilled cheese.)

To assemble your sandwiches, spread some slices of crusty sourdough with a cream cheese-&-green onion mixture and layer on slices of Colby Jack and the roasted jalapenos.

Grill it up, slice it up, and then enjoy! 

I absolutely loved the creaminess of the cream cheese melted up with the Colby Jack.  Soooo delicious.  Totally yummy deliciousness.  Be forewarned - the jalapenos are spicy ... and I love spicy food.  Still, I'll go with just one pepper on my sandwich going forward (instead of the two I'll put on my hubby's).

Now, I mentioned that I came up with a 'cheater' method for this sandwich.  I loved the roasted jalapenos, but also wanted to see if I could come up with an alternative that skipped that step.  I tried simply dicing up some fresh unroasted jalapeno ... but no deal.  This didn't bring any heat, and just got lost in the cheese without adding much (if any) flavor.

Then I tried diced pickled jalapeno.  Jackpot!  I prepared the sandwich the same as the original, but sprinkled diced pickled jalapeno on top of the cream cheese layer instead of roasting up the fresh jalapenos.  The flavor and heat were back!  A perfect quick-method alternative.

Whichever method you choose, if you like jalapeno poppers - you'll love this grilled cheese sandwich.  Oh, yes.  Yes, you will.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Jalapeno Popper Grilled Cheese
Source:  Adapted from Simply Scratch

Makes 3 sandwiches

Ingredients
6 large jalapeno peppers
4 oz. cream cheese, softened
4 green onions, chopped
Dash of black pepper
6 slices Colby Jack cheese
6 slices sourdough bread
Butter


Directions
1.  Roast jalapenos on a pre-heated grill or burner of a gas stove top, turning to char all sides.  Place the roasted jalapenos in a paper bag to steam.  After about 10 minutes, remove from the bag and gently peel off the skin.  (It is recommended that you wear gloves for this step.)  Cut off the top of each pepper.  Slice down one side of each pepper and carefully remove the seeds and ribs.

2.  In a small bowl, combine the cream cheese, chopped green onion, and black pepper.

3.  Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with the cream cheese mixture.  Layer on the jalapenos and cheese slices; top with the remaining bread slices, butter side up.

4.  Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

'CHEATER' METHOD:  Omit roasted fresh jalapeno peppers.  Replace with jarred pickled diced jalapenos.  Sprinkle pickled jalapenos, to taste, on top of the cream cheese layer in each sandwich.

Enjoy!

Enjoy visiting the other Crazy Cooking Challenge participants through the link party below.

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Tutorials Tips and Tidbits hosted by Stone Gable, Gooseberry Patch Recipe Round-Up.

Well hello, GRILLED CHEESE Crazy Cooking Challenge!  What a fun adventure you have been!!  When Tina of Mom's Crazy Cooking announced this month's Crazy Cooking Challenge topic - GRILLED CHEESE - I thought, "Hmmm, how much can we really do with grilled cheese?"  Turns out ... a lot!

I've always pretty much just made your straight-up, regular ol' grilled cheese. I never really thought to change it up much, or thought there could be so many fabulous combinations.  But, whew! ... I have recently been enlightened.  This is one cooking adventure that will continue for me well beyond the monthly Challenge.

For my Challenge entry, I decided to go with this Jalapeno Popper Grilled Cheese from Simply Scratch.  Excellent choice, if I do say so myself.  Excellent choice.

Now, this grilled cheese is not for the faint-of-heart ... It. Is. Spicy.  The whole roasted jalapenos bring on the heat!  (I did come up with a 'cheater' method, though, that takes out the pepper roasting step and tones the heat down a tad, if desired.  I'll talk about that in just a bit.)

The original recipe calls for roasting jalapenos on the grill.  Well, I didn't feel like going outside and firing up the grill.  I know, I know ... it's not that hard.  But still ... I just didn't feel like it.  So I roasted mine right on the burner of my gas stove top.  Yep, just set 'em right on the burner.  It doesn't roast them quite as evenly as the grill, but it does work!

Once the peppers are good 'n charred, place them in a paper bag for a few minutes.  This lets them steam in their own heat for a bit and makes the skins easier to remove.

Then remove them from the bag and gently peel off the charred skin.  Now, it's recommended that one wear gloves for this step. I didn't have any gloves. So I improvised. With a piece of plastic wrap.

Hmm, I had a little jalapeno 'spillage' onto my hands ... which I discovered that evening when I removed my contact lenses. Can you say ouch? But this sandwich was totally worth it.

Your naked peppers will look about like this:

Split them open with a knife, and carefully remove the seeds and ribs.  If you want extra heat, leave in a few seeds.  But trust me, these puppies are spicy enough even without the seeds!  (Though, I must admit, I did leave a few seeds in the peppers for my husband's grilled cheese.)

To assemble your sandwiches, spread some slices of crusty sourdough with a cream cheese-&-green onion mixture and layer on slices of Colby Jack and the roasted jalapenos.

Grill it up, slice it up, and then enjoy! 

I absolutely loved the creaminess of the cream cheese melted up with the Colby Jack.  Soooo delicious.  Totally yummy deliciousness.  Be forewarned - the jalapenos are spicy ... and I love spicy food.  Still, I'll go with just one pepper on my sandwich going forward (instead of the two I'll put on my hubby's).

Now, I mentioned that I came up with a 'cheater' method for this sandwich.  I loved the roasted jalapenos, but also wanted to see if I could come up with an alternative that skipped that step.  I tried simply dicing up some fresh unroasted jalapeno ... but no deal.  This didn't bring any heat, and just got lost in the cheese without adding much (if any) flavor.

Then I tried diced pickled jalapeno.  Jackpot!  I prepared the sandwich the same as the original, but sprinkled diced pickled jalapeno on top of the cream cheese layer instead of roasting up the fresh jalapenos.  The flavor and heat were back!  A perfect quick-method alternative.

Whichever method you choose, if you like jalapeno poppers - you'll love this grilled cheese sandwich.  Oh, yes.  Yes, you will.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Jalapeno Popper Grilled Cheese
Source:  Adapted from Simply Scratch

Makes 3 sandwiches

Ingredients
6 large jalapeno peppers
4 oz. cream cheese, softened
4 green onions, chopped
Dash of black pepper
6 slices Colby Jack cheese
6 slices sourdough bread
Butter


Directions
1.  Roast jalapenos on a pre-heated grill or burner of a gas stove top, turning to char all sides.  Place the roasted jalapenos in a paper bag to steam.  After about 10 minutes, remove from the bag and gently peel off the skin.  (It is recommended that you wear gloves for this step.)  Cut off the top of each pepper.  Slice down one side of each pepper and carefully remove the seeds and ribs.

2.  In a small bowl, combine the cream cheese, chopped green onion, and black pepper.

3.  Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with the cream cheese mixture.  Layer on the jalapenos and cheese slices; top with the remaining bread slices, butter side up.

4.  Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

'CHEATER' METHOD:  Omit roasted fresh jalapeno peppers.  Replace with jarred pickled diced jalapenos.  Sprinkle pickled jalapenos, to taste, on top of the cream cheese layer in each sandwich.

Enjoy!

Enjoy visiting the other Crazy Cooking Challenge participants through the link party below.

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Tutorials Tips and Tidbits hosted by Stone Gable, Gooseberry Patch Recipe Round-Up.

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Sparkling Blackberry Limeade

Nothing is more refreshing than a glass of lemonade in the summer heat.  Of course my favorite is Brazilian Lemonade.  This drink is also very refreshing & lovely.  I am a sucker for limes, so I will take any excuse to use them especially for limeade.  So here is to a fun summer with relaxing times!

Sparkling Blackberry Limeade

  Recipe altered from Cook Like a Champion by: Amber (Dessert Now, Dinner Later!)

• 2-3 cups fresh or frozen-thawed blackberries (Use whatever you have, I had 2 cups of frozen that I thawed & still had a nice flavor.)
• 2 cups water, divided
• 2/3 cup freshly squeezed lime juice
• 3/4-1 cup sugar (Depending on how sweet you want it; I used 3/4 cup)
• 1 QT club soda

1. Blend blackberries with 1 cup of water in a food processor/blender & strain seeds through mesh strainer into a pitcher.  Discard seeds.  Add additional 1 cup of water, lime juice & sugar to the strained berries.  Stir until sugar dissolves.
2. Just before serving, add chilled club soda slowly to prevent too much foaming.  Stir lightly, if at all.  Serve immediately.  

Nothing is more refreshing than a glass of lemonade in the summer heat.  Of course my favorite is Brazilian Lemonade.  This drink is also very refreshing & lovely.  I am a sucker for limes, so I will take any excuse to use them especially for limeade.  So here is to a fun summer with relaxing times!

Sparkling Blackberry Limeade

  Recipe altered from Cook Like a Champion by: Amber (Dessert Now, Dinner Later!)

• 2-3 cups fresh or frozen-thawed blackberries (Use whatever you have, I had 2 cups of frozen that I thawed & still had a nice flavor.)
• 2 cups water, divided
• 2/3 cup freshly squeezed lime juice
• 3/4-1 cup sugar (Depending on how sweet you want it; I used 3/4 cup)
• 1 QT club soda

1. Blend blackberries with 1 cup of water in a food processor/blender & strain seeds through mesh strainer into a pitcher.  Discard seeds.  Add additional 1 cup of water, lime juice & sugar to the strained berries.  Stir until sugar dissolves.
2. Just before serving, add chilled club soda slowly to prevent too much foaming.  Stir lightly, if at all.  Serve immediately.  

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Strawberry Chicken Salad & Homemade Poppy Seed Dressing

As I mentioned in my last post (No-Bake Strawberry Ice Box Cake), it's strawberry season where I live.  It's one of my absolute favorite food-times of the year!  I just adore fresh strawberries picked from the field that very day.  They're so sweet, juicy, and delicious.  I could pop them in my mouth just as they are ... oh, and I do ... with more than my fair share.

But I like to whip up tasty concoctions with them, too.

So, when I found this Strawberry Chicken Salad in the latest edition of Cooking Light magazine, it didn't take me long to give it a whirl.  And. It. Is. Tasty. - winning the approval of both me and my hubby.

The original recipe calls for using bottled poppy seed dressing.  I wanted to see if I could pull together a homemade dressing, instead of using the bottled.  Not that there's anything wrong with bottled dressings ... I just wanted to also have a homemade alternative.  I loved, loved, loved the homemade dressing!!  I'll definitely be making it again, even when I'm not making this Strawberry Chicken Salad.

For the dressing, combine some cider vinegar, canola oil, a bit of sugar, poppy seeds, and a bunch of chopped onion.  Give it a whirl in a food processor or blender ... and you have homemade Poppy Seed Dressing.  Pretty easy, huh?

Mix this dressing into a combination of chicken, fresh basil, minced green onions, fresh diced strawberries, and chopped pecans ... and you've got one tasty and refreshing chicken salad.  It's great just on its own, but I could also see this in phyllo cups as a wonderful hors d'ouvre ... or, on croissants for a beautiful sandwich ... or, in a tea sandwich, or ... or ... or

I'll just have to give these other ideas a try, won't I?!?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry Chicken Salad

Source:  Chicken salad adapted from Cooking Light magazine; Homemade poppy seed dressing adapted from Happier than a Pig in Mud

Ingredients
Chicken Salad:
3/4 c. bottled or homemade poppy seed dressing (see below)

1/4 c. minced green onions

3 T. chopped fresh basil

1/2 tsp. ground black pepper

4 c. chopped cooked chicken

2 c. diced fresh strawberries

1 c. chopped pecans

Salt, to taste

Homemade Poppy Seed Dressing:

1/4 c. sugar

1/2 c. canola oil

1/2 tsp. salt

1/2 c. apple cider vinegar

1/4 c. white, yellow, or Vidalia onion, finely chopped

1/4 to 1/2 tsp. poppy seeds

Directions
Prepare the Homemade Poppy Seed Dressing (if using):
1.  Combine all dressing ingredients in a food processor or blender.  Process until well combined.

Prepare the Chicken Salad:
2.  Stir together the poppy seed dressing, green onions, basil, and black pepper in a large bowl.  Fold in the chicken, strawberries, and pecans.  Add salt to taste.

3.  Cover and chill for about 2 hours.

Note:  This salad is best eaten the day it is made.  Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, This Week's Cravings hosted by Mom's Crazy Cooking, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Makin' You Crave Monday hosted by Mrs. Happy Homemaker, This Week's Cravings hosted by Mom's Crazy Cooking, Spring Projects Linky Party, Saturday Dishes.

As I mentioned in my last post (No-Bake Strawberry Ice Box Cake), it's strawberry season where I live.  It's one of my absolute favorite food-times of the year!  I just adore fresh strawberries picked from the field that very day.  They're so sweet, juicy, and delicious.  I could pop them in my mouth just as they are ... oh, and I do ... with more than my fair share.

But I like to whip up tasty concoctions with them, too.

So, when I found this Strawberry Chicken Salad in the latest edition of Cooking Light magazine, it didn't take me long to give it a whirl.  And. It. Is. Tasty. - winning the approval of both me and my hubby.

The original recipe calls for using bottled poppy seed dressing.  I wanted to see if I could pull together a homemade dressing, instead of using the bottled.  Not that there's anything wrong with bottled dressings ... I just wanted to also have a homemade alternative.  I loved, loved, loved the homemade dressing!!  I'll definitely be making it again, even when I'm not making this Strawberry Chicken Salad.

For the dressing, combine some cider vinegar, canola oil, a bit of sugar, poppy seeds, and a bunch of chopped onion.  Give it a whirl in a food processor or blender ... and you have homemade Poppy Seed Dressing.  Pretty easy, huh?

Mix this dressing into a combination of chicken, fresh basil, minced green onions, fresh diced strawberries, and chopped pecans ... and you've got one tasty and refreshing chicken salad.  It's great just on its own, but I could also see this in phyllo cups as a wonderful hors d'ouvre ... or, on croissants for a beautiful sandwich ... or, in a tea sandwich, or ... or ... or

I'll just have to give these other ideas a try, won't I?!?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry Chicken Salad

Source:  Chicken salad adapted from Cooking Light magazine; Homemade poppy seed dressing adapted from Happier than a Pig in Mud

Ingredients
Chicken Salad:
3/4 c. bottled or homemade poppy seed dressing (see below)

1/4 c. minced green onions

3 T. chopped fresh basil

1/2 tsp. ground black pepper

4 c. chopped cooked chicken

2 c. diced fresh strawberries

1 c. chopped pecans

Salt, to taste

Homemade Poppy Seed Dressing:

1/4 c. sugar

1/2 c. canola oil

1/2 tsp. salt

1/2 c. apple cider vinegar

1/4 c. white, yellow, or Vidalia onion, finely chopped

1/4 to 1/2 tsp. poppy seeds

Directions
Prepare the Homemade Poppy Seed Dressing (if using):
1.  Combine all dressing ingredients in a food processor or blender.  Process until well combined.

Prepare the Chicken Salad:
2.  Stir together the poppy seed dressing, green onions, basil, and black pepper in a large bowl.  Fold in the chicken, strawberries, and pecans.  Add salt to taste.

3.  Cover and chill for about 2 hours.

Note:  This salad is best eaten the day it is made.  Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, This Week's Cravings hosted by Mom's Crazy Cooking, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Makin' You Crave Monday hosted by Mrs. Happy Homemaker, This Week's Cravings hosted by Mom's Crazy Cooking, Spring Projects Linky Party, Saturday Dishes.

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Family Update: April Edition

Miranda is such a big girl now.  She takes her baths in the ever beloved ducky tub now, no more infant tub over the kitchen sink.  Whew.  She absolutely loves splashing around, although she's certainly not a fan of water in her face. 

We're full force into soccer - this is Annika's and Marissa's first season - Corban's 4th.  Annika has scored a couple of goals in games already and is really gaining skills and confidence quickly. 

She is a really good goalie and takes great pride in her abilities. 

I haven't gotten any good shots of Corban and Marissa yet - hopefully I will soon!

We got to go strawberry picking on a gorgeous day  - we picked 25 lbs of berries. 

I made freezer jam, ice-cream, puree for 3 more batches of ice cream, a cake, spinach strawberry salad, and froze several bags whole for making smoothies and oatmeal.  And we ate a lot plain.

Yum!

This was Ellia when we got there.  Nice and clean. 

Yeah, I had my hands full trying to get her to actually put berries in her basket.  See the red stained fingers?  Not to mention the face.  And you can't see the trail of juice down her (thankfully already) red shirt.  That girl had some fun in the strawberry patch. 

Annika did a little better than Ellia, but she was very strawberry stained by the time we finished as well.

Little story about this kid:

A few days ago we were sitting at dinner.  It had been one of those "no make-up" kind of days.

Annika says: "Mom, can you put on some lipstick and make your eyes pretty?

Corban instantly jumped to my defense and exclaimed, "Mom's eyes are already pretty!"

Annika loudly retorted, "Not pretty enough."

Sigh.

There's nothing like the honesty of a 4 year old. 

Corban was a diligent and fast picker.  He ended up helping Ellia fill her basket too.

Miranda and Ellia playing ball - well, Ellia is actually trying to make sure Miranda's legs are open enough for the ball to roll to her.  Obviously it was pretty funny to Miranda. 

We took the side off Ellia's crib.

A necessary step to growing up and independence, but something I regret at least once a day. 

Let's just say she is thoroughly enjoying her freedom. 

And training her to stay in bed during naptime and bed time is a little bit of a challenge.

The upside?

She loves having her siblings sit on the edge of the bed to read to her. 

So precious!

Marissa and I got to go to a Mother/Daughter Tea for the K-2nd graders from Wed. night classes at church. 

It was absolutely gorgeous and we had a lovely time. 

 This was one of the tables - isn't that amazing?  I wish I had the gift of decorating. 

 Here are some of the mini-cupcakes I made for the tea - they were really cute and a big hit with the little girls and their moms. 

 The mild temperatures have the kids playing outside for hours every day - and sometimes they even talk me into having picnics out in the yard.  Ellia and Annika chose the wagon for their lunch spot.

Miranda is now a full-fledged participant in the outside play  - the swing keeps her very happy. 

So that's our April in a nutshell.  Looking forward to seeing what happens in May!

Miranda is such a big girl now.  She takes her baths in the ever beloved ducky tub now, no more infant tub over the kitchen sink.  Whew.  She absolutely loves splashing around, although she's certainly not a fan of water in her face. 

We're full force into soccer - this is Annika's and Marissa's first season - Corban's 4th.  Annika has scored a couple of goals in games already and is really gaining skills and confidence quickly. 

She is a really good goalie and takes great pride in her abilities. 

I haven't gotten any good shots of Corban and Marissa yet - hopefully I will soon!

We got to go strawberry picking on a gorgeous day  - we picked 25 lbs of berries. 

I made freezer jam, ice-cream, puree for 3 more batches of ice cream, a cake, spinach strawberry salad, and froze several bags whole for making smoothies and oatmeal.  And we ate a lot plain.

Yum!

This was Ellia when we got there.  Nice and clean. 

Yeah, I had my hands full trying to get her to actually put berries in her basket.  See the red stained fingers?  Not to mention the face.  And you can't see the trail of juice down her (thankfully already) red shirt.  That girl had some fun in the strawberry patch. 

Annika did a little better than Ellia, but she was very strawberry stained by the time we finished as well.

Little story about this kid:

A few days ago we were sitting at dinner.  It had been one of those "no make-up" kind of days.

Annika says: "Mom, can you put on some lipstick and make your eyes pretty?

Corban instantly jumped to my defense and exclaimed, "Mom's eyes are already pretty!"

Annika loudly retorted, "Not pretty enough."

Sigh.

There's nothing like the honesty of a 4 year old. 

Corban was a diligent and fast picker.  He ended up helping Ellia fill her basket too.

Miranda and Ellia playing ball - well, Ellia is actually trying to make sure Miranda's legs are open enough for the ball to roll to her.  Obviously it was pretty funny to Miranda. 

We took the side off Ellia's crib.

A necessary step to growing up and independence, but something I regret at least once a day. 

Let's just say she is thoroughly enjoying her freedom. 

And training her to stay in bed during naptime and bed time is a little bit of a challenge.

The upside?

She loves having her siblings sit on the edge of the bed to read to her. 

So precious!

Marissa and I got to go to a Mother/Daughter Tea for the K-2nd graders from Wed. night classes at church. 

It was absolutely gorgeous and we had a lovely time. 

 This was one of the tables - isn't that amazing?  I wish I had the gift of decorating. 

 Here are some of the mini-cupcakes I made for the tea - they were really cute and a big hit with the little girls and their moms. 

 The mild temperatures have the kids playing outside for hours every day - and sometimes they even talk me into having picnics out in the yard.  Ellia and Annika chose the wagon for their lunch spot.

Miranda is now a full-fledged participant in the outside play  - the swing keeps her very happy. 

So that's our April in a nutshell.  Looking forward to seeing what happens in May!

reade more... Résuméabuiyad

Quick Sausage Jambalaya

When my husband & I were first married we ate a lot of, dare I say, box dinners! Yikes, I know.  Well, they were quick fixes after a long day of school & work for the both of us.  We loved the Zatarain's Jambalaya, but haven't had it in forever & recently when my husband asked me to make some jambalaya, I figured now was a good time to make the dish homemade.  

After looking at several different recipes, this is the version I have come up with.  We LOVED it!  My husband even said it was better than the box!  I sure hope so!  Haha!  It has a good heat to it & loads of flavor.  And honestly this recipe is pretty quick to throw together.  Probably the same time as the box, but way fresher & better!  This is definitely taking place of the box dinner.  

Side note: My Dad is from Louisiana, & said it tasted pretty good!  I guess that means it's legit.  A little spicy for our little kids, but a little ranch or sour cream remedies that just fine.  Enjoy!

Quick Sausage Jambalaya

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1-13oz pkg chicken sausage/kielbasa cut into pieces (Any desired sausage will do, we used chicken.  I cut mine down the middle & then slice it.  Most times I use half the package of sausage & save the other half to make this again later.  It's a lot of sausage.)
• 1/2 small onion, chopped
• 1 green pepper, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1-14.5oz can small diced tomatoes, whole/undrained
• 1 cup chicken broth (1 cup water + 1 tsp bouillon)
• 1 1/2 cups Minute Rice (white or brown)
• 1 Tbsp Canola Oil

1. In a large skillet with a small amount of oil, brown sausage.
2. Add onion, pepper, & garlic to the sausage & saute for 5 minutes until softening & starting to get translucent.  
3. Add spices all at once.  Stir until fragrant (30 seconds.)
4. Add the whole can of tomatoes, broth & rice.  Bring to a boil.  Cover & simmer 7-10 minutes or until the rice is cooked & most of the liquid is absorbed.  Serve hot & enjoy!  

When my husband & I were first married we ate a lot of, dare I say, box dinners! Yikes, I know.  Well, they were quick fixes after a long day of school & work for the both of us.  We loved the Zatarain's Jambalaya, but haven't had it in forever & recently when my husband asked me to make some jambalaya, I figured now was a good time to make the dish homemade.  

After looking at several different recipes, this is the version I have come up with.  We LOVED it!  My husband even said it was better than the box!  I sure hope so!  Haha!  It has a good heat to it & loads of flavor.  And honestly this recipe is pretty quick to throw together.  Probably the same time as the box, but way fresher & better!  This is definitely taking place of the box dinner.  

Side note: My Dad is from Louisiana, & said it tasted pretty good!  I guess that means it's legit.  A little spicy for our little kids, but a little ranch or sour cream remedies that just fine.  Enjoy!

Quick Sausage Jambalaya

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1-13oz pkg chicken sausage/kielbasa cut into pieces (Any desired sausage will do, we used chicken.  I cut mine down the middle & then slice it.  Most times I use half the package of sausage & save the other half to make this again later.  It's a lot of sausage.)
• 1/2 small onion, chopped
• 1 green pepper, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1-14.5oz can small diced tomatoes, whole/undrained
• 1 cup chicken broth (1 cup water + 1 tsp bouillon)
• 1 1/2 cups Minute Rice (white or brown)
• 1 Tbsp Canola Oil

1. In a large skillet with a small amount of oil, brown sausage.
2. Add onion, pepper, & garlic to the sausage & saute for 5 minutes until softening & starting to get translucent.  
3. Add spices all at once.  Stir until fragrant (30 seconds.)
4. Add the whole can of tomatoes, broth & rice.  Bring to a boil.  Cover & simmer 7-10 minutes or until the rice is cooked & most of the liquid is absorbed.  Serve hot & enjoy!  

reade more... Résuméabuiyad

Cookies & Cream Magic Bars

Oh my decadent!  I found these bars through pinterest, because I obviously spend a lot of time pinning food to make later.  These are amazing!  Easy & oh so rich!  They come out of the pan easily too, which is always a bonus!
 

Cookies & Cream Magic Bars

Recipe altered from Love From the Oven by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, melted
• 20 Oreo cookies, crushed fine into crumbs
• 1-14oz can sweetened condensed milk or homemade
• 8 Oreo cookies, rough chopped into chunks
• 1/2 cup dark/semi-sweet/milk chocolate chips
• 3/4 cup white chocolate chips
• Optional: Substitute any amount of the chips with chopped up cookies & cream bars/kisses/drops.

1. Preheat oven to 350*F.  Coat 9x13" pan with cooking spray.
2. Pour melted butter into pan (Can put pan with butter in the oven while it preheats to melt the butter.)  Add Oreo crumbs & stir.  Pat evenly with the bottom of a measuring cup.  Mixture is fairly wet.
3. Pour sweetened condensed milk evenly over the top of the crumbs.
4. Sprinkle Oreo chunks & chips randomly over the top of the condensed milk layer.  Pat down gently with your hand.
5. Bake 20-30 minutes.  Length depends on the type of pan you use.  Glass cooks faster than metal.
6. Allow to cool completely before cutting & serving.  

Oh my decadent!  I found these bars through pinterest, because I obviously spend a lot of time pinning food to make later.  These are amazing!  Easy & oh so rich!  They come out of the pan easily too, which is always a bonus!
 

Cookies & Cream Magic Bars

Recipe altered from Love From the Oven by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, melted
• 20 Oreo cookies, crushed fine into crumbs
• 1-14oz can sweetened condensed milk or homemade
• 8 Oreo cookies, rough chopped into chunks
• 1/2 cup dark/semi-sweet/milk chocolate chips
• 3/4 cup white chocolate chips
• Optional: Substitute any amount of the chips with chopped up cookies & cream bars/kisses/drops.

1. Preheat oven to 350*F.  Coat 9x13" pan with cooking spray.
2. Pour melted butter into pan (Can put pan with butter in the oven while it preheats to melt the butter.)  Add Oreo crumbs & stir.  Pat evenly with the bottom of a measuring cup.  Mixture is fairly wet.
3. Pour sweetened condensed milk evenly over the top of the crumbs.
4. Sprinkle Oreo chunks & chips randomly over the top of the condensed milk layer.  Pat down gently with your hand.
5. Bake 20-30 minutes.  Length depends on the type of pan you use.  Glass cooks faster than metal.
6. Allow to cool completely before cutting & serving.  

reade more... Résuméabuiyad

Peanut Butter Cup Brownie Cheesecake

Wow, it's sure taken me awhile to get this up here.  Life has just been.....busy.  What can I say?

In fact, as I'm typing right now, there's a writhing, squirming 6-month old on my lap that would like to direct my attention elsewhere.  She's doing a pretty good job, actually. 

One day later....see, I told you she did a good job.  Another day of blogging neglect.  Another day of baby winning. 

So this was my birthday dessert!

Because my favorite flavor combination is chocolate and peanut butter, I dreamed up this creation. 

It starts with a dense fudgy brownie, followed with a delectable peanut butter frosting, then vanilla cheesecake studded with Reese's peanut butter cups, topped with a rich semi-sweet chocolate ganache and garnished with more peanut butter frosting. 

To say that it was rich is a bit of an understatement.

Not that I was deterred in my consumption of it in any way.  

I actually can't think of a dessert I've ever sampled that I thought was "too rich" to finish.  It's a gift, I know.  

So I really loved every single bite of this dessert.  And I'm seriously looking forward some more decadent indulgence whenever we take the chunk we saved out of the freezer.  Yes, we did show a little restraint.   

So obviously there are several steps to this dessert.  I made the brownies and cheesecake the day before, refrigerating the cheesecake wrapped in foil until I needed it.  The brownie was fine left covered at room temperature.  

The day we ate it, I made the frosting and ganache and assembled everything.

Peanut Butter Cup Brownie Cheesecake:  Brownie from  Baker's Chocolate, Peanut butter frosting from Ina Garten 

Brownie Layer: 

4 ounces unsweetened chocolate (I used Baker's), chopped

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla 

1 cup flour

Preheat oven to 350°.

Line the bottom of a 9" spring form pan with parchment paper and gently grease it. (I place the bottom circle of the pan on the paper, trace around it, and then cut it out).

Heat the chocolate and butter together in the microwave or in a small saucepan on the stovetop until butter is melted. Stir together until chocolate is completely melted as well.  

Add sugar and stir.  Mixture will be grainy.  That's okay!

Add in eggs and vanilla and stir well.  Add flour and stir just until combined.  

Spread in the prepared pan and bake for 25-30 minutes, or until a toothpick comes out  nearly clean.  Please don't over bake!  Dry brownies aren't good.  

Allow to cool completely.  Remove from pan. 

Cheesecake Layer: 

3 (8 oz) packages cream cheese, softened

3/4 cup sugar

3 eggs, room temperature

2 tsp. vanilla

15 miniature Reeses peanut butter cups (or generic equivalant), cut into sixths

Prepare the 9" spring form pan as you did for the brownies.  

In the bowl of an electric mixer, beat the cream cheese and sugar together until smooth.  Add the eggs, one at a time, mixing slowly after each addition.  Add the vanilla and stir.  

Pour the cheesecake into the prepared pan and then sprinkle the peanut butter cup pieces over the top.  Gently press some of them into the batter.  

Bake for 40-45 minutes, or until the center is just set.  

Allow to cool completely. Remove from pan and wrap in foil to refrigerate or freeze if making ahead.  

Peanut Butter Frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbs. unsalted butter, room temperature

3/4 tsp. vanilla extract

1/4 tsp. salt

1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.  Add the cream and beat on high speed until the mixture is light and smooth.

Ganache:

4 oz. good quality semi-sweet chocolate (I used Ghirardelli)

1/2 cup heavy cream

Chop the chocolate finely.  Place in a bowl.

Heat the cream just until simmering (not quite to a boil yet) and pour over the chocolate. 

Allow to sit for a few minutes, then stir until the chocolate is melted.  

Cool to room temperature.  

To assemble:

Place the brownie on your serving dish/cake stand.  If you place a dab of frosting in the center of the stand before putting the brownie down, it will help it not slide around.  I forgot to do that and regretted it later. 

Top with a 1/2 inch layer of peanut butter frosting.  

Place the cheesecake on top.  If you notice there are edges of the brownie sticking out further than the cheesecake (mine did), feel free to carefully cut them off to make everything even.  (Hint: Dipping the trimmed brownie chunks in the leftover peanut butter frosting is a great idea.  Just sayin'.)

Pour the ganache over the top of the cheesecake, allowing some of it to drip over the edges if you desire.  

Put it in the fridge for a few minutes for the chocolate to harden a little.  

Put the rest of your peanut butter frosting in a decorating bag and pipe swirls on top of the cheesecake and around the edges if you desire.  

You could even garnish with additional peanut butter cups if you wanted to live on the wild side.  I decided to keep it simple.  Ha.  :)  

Linked to Trick or Treat Tuesday

                 Crazy Sweet Tuesday

Wow, it's sure taken me awhile to get this up here.  Life has just been.....busy.  What can I say?

In fact, as I'm typing right now, there's a writhing, squirming 6-month old on my lap that would like to direct my attention elsewhere.  She's doing a pretty good job, actually. 

One day later....see, I told you she did a good job.  Another day of blogging neglect.  Another day of baby winning. 

So this was my birthday dessert!

Because my favorite flavor combination is chocolate and peanut butter, I dreamed up this creation. 

It starts with a dense fudgy brownie, followed with a delectable peanut butter frosting, then vanilla cheesecake studded with Reese's peanut butter cups, topped with a rich semi-sweet chocolate ganache and garnished with more peanut butter frosting. 

To say that it was rich is a bit of an understatement.

Not that I was deterred in my consumption of it in any way.  

I actually can't think of a dessert I've ever sampled that I thought was "too rich" to finish.  It's a gift, I know.  

So I really loved every single bite of this dessert.  And I'm seriously looking forward some more decadent indulgence whenever we take the chunk we saved out of the freezer.  Yes, we did show a little restraint.   

So obviously there are several steps to this dessert.  I made the brownies and cheesecake the day before, refrigerating the cheesecake wrapped in foil until I needed it.  The brownie was fine left covered at room temperature.  

The day we ate it, I made the frosting and ganache and assembled everything.

Peanut Butter Cup Brownie Cheesecake:  Brownie from  Baker's Chocolate, Peanut butter frosting from Ina Garten 

Brownie Layer: 

4 ounces unsweetened chocolate (I used Baker's), chopped

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla 

1 cup flour

Preheat oven to 350°.

Line the bottom of a 9" spring form pan with parchment paper and gently grease it. (I place the bottom circle of the pan on the paper, trace around it, and then cut it out).

Heat the chocolate and butter together in the microwave or in a small saucepan on the stovetop until butter is melted. Stir together until chocolate is completely melted as well.  

Add sugar and stir.  Mixture will be grainy.  That's okay!

Add in eggs and vanilla and stir well.  Add flour and stir just until combined.  

Spread in the prepared pan and bake for 25-30 minutes, or until a toothpick comes out  nearly clean.  Please don't over bake!  Dry brownies aren't good.  

Allow to cool completely.  Remove from pan. 

Cheesecake Layer: 

3 (8 oz) packages cream cheese, softened

3/4 cup sugar

3 eggs, room temperature

2 tsp. vanilla

15 miniature Reeses peanut butter cups (or generic equivalant), cut into sixths

Prepare the 9" spring form pan as you did for the brownies.  

In the bowl of an electric mixer, beat the cream cheese and sugar together until smooth.  Add the eggs, one at a time, mixing slowly after each addition.  Add the vanilla and stir.  

Pour the cheesecake into the prepared pan and then sprinkle the peanut butter cup pieces over the top.  Gently press some of them into the batter.  

Bake for 40-45 minutes, or until the center is just set.  

Allow to cool completely. Remove from pan and wrap in foil to refrigerate or freeze if making ahead.  

Peanut Butter Frosting:

1 cup powdered sugar

1 cup creamy peanut butter

5 Tbs. unsalted butter, room temperature

3/4 tsp. vanilla extract

1/4 tsp. salt

1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.  Add the cream and beat on high speed until the mixture is light and smooth.

Ganache:

4 oz. good quality semi-sweet chocolate (I used Ghirardelli)

1/2 cup heavy cream

Chop the chocolate finely.  Place in a bowl.

Heat the cream just until simmering (not quite to a boil yet) and pour over the chocolate. 

Allow to sit for a few minutes, then stir until the chocolate is melted.  

Cool to room temperature.  

To assemble:

Place the brownie on your serving dish/cake stand.  If you place a dab of frosting in the center of the stand before putting the brownie down, it will help it not slide around.  I forgot to do that and regretted it later. 

Top with a 1/2 inch layer of peanut butter frosting.  

Place the cheesecake on top.  If you notice there are edges of the brownie sticking out further than the cheesecake (mine did), feel free to carefully cut them off to make everything even.  (Hint: Dipping the trimmed brownie chunks in the leftover peanut butter frosting is a great idea.  Just sayin'.)

Pour the ganache over the top of the cheesecake, allowing some of it to drip over the edges if you desire.  

Put it in the fridge for a few minutes for the chocolate to harden a little.  

Put the rest of your peanut butter frosting in a decorating bag and pipe swirls on top of the cheesecake and around the edges if you desire.  

You could even garnish with additional peanut butter cups if you wanted to live on the wild side.  I decided to keep it simple.  Ha.  :)  

Linked to Trick or Treat Tuesday

                 Crazy Sweet Tuesday

reade more... Résuméabuiyad