Whew, am I behind on blogging. As life happens, sitting down to blog has taken the back burner for me. Summer is just about over, our (home) school year is in full swing, and we have been packing our days full. Christopher is involved in all sorts of activities, His Majesty is in play school a few mornings a weeks, and is able to tolerate being out and about for daily outings with friends, and my husband and I are enjoying the ride. While I haven’t had time for much crafting, one thing that I have found time to do is to try a few new recipes that are worth talking about.
Pizza stuffed crescent rolls: Super easy appetizer, and a hit with kids and adults (don’t let make them ahead and then try to warm them up, they are definitely better a few minutes after they’ve come out of the oven). Check out the recipe over at Plain Chicken.
Pretzel Chocolate Chip Cookies: Salty and Sweet, these babies were a hit with my brother and his girlfriend when they visited us this summer. I’d have taken a photo of them when they were finished baking, but they disappeared pretty quickly, and I didn’t get the chance! Find out how to make them at Sugar Cooking (isn’t that such a great name for a blog?). You know how after you drop regular chocolate chip cookie dough in rounded spoonfuls, it will kind of flatten out as it bakes? I guess these won’t really do that, so I read the comments, and it was suggested that you flatten the dough out a little bit with your palm or a cup if you want them to have a thinner appearance. It doesn’t really matter though. People are going to eat in pretty much any form.
Chickpea and Tomato Basil Salad: Christopher is not a fan, but my husband, His Majesty, and I could eat our weight in it. At least, His Majesty would eat his weight in the garbanzo beans (which is hilarious to hear him pronounce, by the way), as evidenced by this photo of him picking them out one by one and loading them onto his spoon. The recipe is from Green Lite Bites, and it is a great summer salad, not to mention a good way to use up grape tomatoes, which, if you’ve ever grown them, you know can become an issue.
“P.F. Chang’s” Style Lettuce Wrap from Iowa Girl Eats: Messy, and lots of prep work compared to my usual meals, plus you have to watch the skillet, which I’m definitely not used to doing, but oh boy, is it worth it. These are incredible, and I mean incredible.
Make Ahead Banana Oatmeal Breakfast Cookies: They are supposed to be a healthier recipe, and they don’t taste like a “real” cookie, which is why they are suggested as a breakfast cookie. I didn’t like the taste of them, personally, but His Majesty did, and they froze well, which made them very convenient to have on hand for quickie morning meals with very little effort or clean up. You can read about how I made them at Parents Connect.
Peanut Butter Brownie Trifle from Taste of Home: This is sinfully delicious, and way too easy to make for as amazing as it is. Chocolate brownie and peanut butter cups, how can you go wrong? You could do them in small plastic tumblers for an easy party dessert, too!
Sneaking Zucchini into Everything (and freezing lots of zucchini bread for winter): Our zucchini crop peaked early this year, and then died off rather suddenly, but not before we had picked almost 100 of them. I had to get creative with how to use it, so I took a cue from a pin of The Daily Spark and shredded it up like noodles so that I could then sneak it into pretty much every sauce I made. This allowed me to serve my family an extra veggie serving without altering the taste of the dishes themselves. Christopher, who doesn’t like zucchini served by itself also apparently doesn’t pay too much attention to what I do in the kitchen, or what’s on his plate, because he went most of the summer without realizing what was going on, and I never got a complaint out of him. I just popped the “noodles” in the slow cooker about 45 minutes before we ate, stirred it into the sauce, and let it go. This worked with cream based/alfredo sauces and red sauces.
Another way I used up zucchini was by making a bunch of blueberry zucchini bread (see the recipe here at All Recipes). I had to make a bunch because it is so good that we ate a whole loaf in two days, then another loaf went at a game night we hosted, and my husband wanted to take some to work and… well, you get the point. As fast as I could make it, they ate it, which makes it a great use for extra zucchini– or any zucchini for that matter!
So, as you can see, while I’ve been absent from the blogging world, I’ve been busy in the kitchen, and in the home caring for my family, which is my true love. As things settle, I hope to be able to pop on for more than a check in, but you know how life is, and how quickly days pass. Before we know it, it will be Thanksgiving!
I’m sure you have been busy over the past several weeks, too. What have you been up to? Trips? Books? Lessons? Let’s catch up!