Yum

Tuesday, October 29, 2013

Halloween Swirl Cookies






Have you even seen a recipe that was SO cute, that you wanted to make it right away? It happens to me at least three times a week, so needless to say, I don't make many of the ones I do see. I saw some super cute swirl cookies at Christmas on a few sites and I knew I wanted to try them. By the time I finished baking my planned desserts, I didn't have time to make any more cookies. So, I tucked the thought away, for later. Then my friend Jeanine from The Baking Beauties, shared her Swirl Cookies a few week's ago, mentioning a Halloween version would be super cute. I had a ton of Halloween sprinkles, so I decided I was going to make them.



I used a different recipe than Jeanine's because we aren't GF and despite leaving the dough in the freezer for way too long, I think I did an OK job.First off, I have to say that I am no good with dimensions and thicknesses, LOL. So, my vanilla dough was WAY thinner than my orange dough. When I make these for Christmas, I'll try to make them more evenly. Since my dough was so hard (left too long in the fridge), I had an awful time trying to roll it, once it had thawed. Regardless of all this, I kept going. Since I had already made donuts, I decided to share these cookies with the teachers at school. I packaged them up in two take out containers (love having a hubby in the restaurant biz!) and decorated them with some pumpkins and bats. I wrote "You've been Boo-ed! Happy Halloween" on both containers and snuck them into the staff room, yesterday morning. Queenie's teacher said they were super YUMMY and I saw a few more teachers nibbling on some between classes. I just LOVE treating the teachers to some goodies!



Halloween Swirl Cookies
adapted from Live, Learn and Explore

2 C flour
1/2 tsp baking powder
1/4 tsp salt
2/3 C powdered sugar
1/4 C sugar
1 1/4 C (2 1/2 sticks) unsalted butter, cold and cubed
1 tsp vanilla extract
1 tsp lemon extract
1 Tbs lemon zest
orange Gel food coloring
Halloween sprinkles (I mixed green, purple and black, with orange and white)

In a mixer bowl, using the paddle attachment, combine the flour, baking powder, salt, powdered sugar and sugar; mixing well. Add in butter and mix until the dough looks like coarse meal. Add the vanilla and mix until the dough almost forms a ball. Remove half of the dough and set aside. To the remaining dough, add lemon extract, zest and gel food coloring; mixing until just combined and color is evenly distributed.

Roll out each ball of dough between two sheets of parchment paper, trying for a 11"x9" rectangle that is 1/4-inch thick. Remove top sheets from each rectangle of dough and gently flip the orange dough, onto the vanilla dough. Lightly press down to seal the doughs together and cover with a piece of parchment. Place dough on a baking sheet, and refrigerate for approximately 30 minutes, to firm up a bit.

Pour sprinkle mixture into a rectangular dish. Remove dough from the refrigerator and peel the top sheet of parchment paper. Take a knife, and cut the dough into a straight rectangle and carefully roll the dough into a log shape; starting with the long end. Place the log in the dish with the sprinkles, using your hands to press the sprinkles into the bare spots. Place the roll back into the refrigerator for 30 minutes, to make slicing easier.

Preheat oven to 325 degrees F. Slice the dough roll into 1/4 inch slices and place on a parchment covered baking sheet. Bake 15-17 minutes; until the cookies are no longer
shiny and the vanilla dough is lightly brown around the edges.



 This post linked to

See Ya in the Gumbo
My Meatless Mondays
Time to Sparkle
In & Out of the Kitchen
Munching Mondays
Totally Tasty Tuesdays
Tasteful Tuesday


Monday, October 28, 2013

Simple Supper Tuesday #39

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS


  1. Lemon Basil Chicken- Goodness. Gracious. Living
  2. Verde Chicken Enchiladas- Life with the Crust Cut Off
  3. Simple Baked Acorn Squash- Not Quite Mom of the Year
  4. Simple Baked Pumpkin Spice Donuts- One TIPsy Chick


Recipe that CAUGHT MY EYE



Lemon Cheesecake {No Bake}- With a Blast Recipes, DIY's, Crafts


Dr. Frankenstein's Monster Cookies- This Silly Girl's Life
20 Halloween Dinners for Kids- Life with the Crusts Cut Off


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />



The Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Sunday, October 27, 2013

Baked Apple Cider Donuts with Pumpkin Butter Glaze


Last week, when I was getting a few groceries, I noticed some apple cider on sale. So, I picked up a jug, with the intention of making donuts. Fast forward through a week that was beyond hectic and I still hadn't made my donuts. To make matters worse, Hubby was quickly going through the apple cider. If I wanted to make the donuts, I had to act fast. So today, was baking day. It was rainy, windy and cold, so I figured baking all day way a sure fire way for all of us to stay toasty. Plus the kids were planning on watching Halloween movies all day and after a few hours, I loose interest, LOL.


I love making baked donuts. They are so much easier and less time consuming than fried donuts. Sure fried donuts taste sinful, but a good baked donut can be just as good, if not better. Like these donuts. They are light, moist and airy soft. I decided to go with a pumpkin butter glaze, since my mother in law had brought me a jar, from Trader Joes. I tasted it and knew it would go perfectly with the donuts. The house smells heavenly and the donuts are fabulous. What more can you ask for, on a cold and rainy fall evening?



Baked Apple Cider Donuts with Pumpkin Butter Glaze
printable version
       
    1 C flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp cinnamon
    1/8 tsp nutmeg
    1/8 tsp allspice
    1/2 tsp salt
    1/4 C honey
    1/4 C apple cider
    1/4 C sour cream
    1 Tbsp canola oil
    1 tsp vanilla extract

GLAZE

    1 1/2 C powdered sugar
    1 1/2 Tbs pumpkin butter
    2 Tbs apple cider


Preheat the oven to 350 degrees F. Generously grease a donut pan and set aside.

In a bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Measure the apple cider in a large measuring cup. Whisk in the honey, apple cider, sour cream, oil, and vanilla extract. Add wet ingredients to dry; mixing until just combined.
 
Spoon batter into a large zip top bag, snip the end and pipe batter into the prepared doughnut pan, filling each mold about 3/4 full. Bake for 8-10 minutes; until donuts spring back when gently pressed. Let donuts cool in pan for a few minutes before transferring onto a cooling rack. Cool completely.

Whisk together powdered sugar, pumpkin butter and apple cider in a small shallow bowl. Dip the tops of each cooled donut into the glaze. Place onto cooling rack once again, to let the glaze harden.


Friday, October 25, 2013

Monster Toes

Goodness I've been so busy lately! My parent's were visiting and we hadn't seen them in a few months, so everything else I had planned went out the window. As did my baking plans, LOL. I don't mind though, I'll take any time I can with Mom and Dad! Once they left, I had to get ready for an awesome Blogger event with Summer Fresh Salads. It was the first event I was ever invited to and it was SO MUCH FUN! Look for my post on that soon! Later that night, I had a charity event, where I had a Pampered Chef table set up. It was an awesome event, with ballroom dancers, a fashion show and an auction.



The combination of both event in one day, proved to be a little much though. I got home super late last night and had to wake up to bring Mr.B to school today. I also had a morning appt for a massage, which totally wore me out. Thankfully Hubby wasn't working until 3 today, so I snoozed on the couch all day. Another thing I'm thankful for is that our best friend, came to spend the day with the kids yesterday. She brought along all the fixins for a ton of Halloween themed food. The kids noshed on cheesy bones and dip, monster toes, mummy pizza, worms, dirt and eyeballs, and many more awesome treats. The first thing they did this morning was tell me about JJ, and how they helped her make these fun foods and they showed me all the leftovers. Thanks JJ for giving the kids a fun day, when I've been too busy!

Monster Toes
adapted from Food.com

1 pkg hot dogs, cut in half
6-8 flour tortillas
ketchup
mustard

Preheat your oven to 350 degrees.

Cut a wedge into the rounded end of the hot dog, to make it look like a toe nail.

Cut tortillas into 4-inch by 3/4-inch strips. Place strips between damp paper towels and cook in the microwave for 10-30 seconds, to soften.

Roll each hot dog, with a strip of tortilla, ensuring the nail part isn't covered and secure with a tooth pick.

Bake for 7-8 minutes; until tortilla begins to brown slightly and fill toe nail with ketchup, or mustard.


Monday, October 21, 2013

Simple Supper Tuesday #38

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe(s) with the MOST CLICKS

  1.  Roasted Butternut Squash and Apple Soup- goodness. gracious. living
  2. Skinny Bow Tie Lasagna- What's Cooking in the Burbs
  3. One Brilliant Bread Dough Recipe- Mums Make Lists
  4. Fall Harvest Cheesecake Blondies- Jazzy Gourmet Cooking Studio


Recipe that CAUGHT MY EYE



 Maple Curry Glazed Delicata Squash- From Grandma Loy's Kitchen




Spiked Monster Halloween Cocktail- Just Dip it in Chocolate
Nutter Butter Ghosts- Ms. En Place
Halloween Muddy Buddies- The Rebel Chick
Spider Web Cookies- I Dig Pinterest

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />



The Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, October 20, 2013

Crazy Ingredient Challenge- Pumpkin & Broccoli Chocolate Snack Cake



I know you're probably reading the title of this recipe and thinking I've gone over the deep end.... right? Well, it's for a good reason, I promise. Broccoli and Pumpkin Pie Filling were our assigned ingredients, this month for the Crazy Ingredient Challenge. Each month we are assigned two ingredients, that you wouldn't think of pairing with each other and our job is to go into the kitchen to concoct something delicious. This month was a little tough. First I thought Pumpkin Ravioli in a Broccoli cream sauce..... but did I really have time to make homemade ravioli? Not really. So I decided to go with dessert again. I figured pumpkin and chocolate go well together and chocolate paired well with cauliflower a few months ago, so why not try something chocolaty this month.



 I decided to go with a brownie type cake, topped with a delectable chocolate ganache frosting. Sounds yummy right??? I was really surprised to see my broccoli almost turn into some sort of pudding like substance, when I pureed it with the melted chocolate and cream. I almost went in the pudding direction at this point, adding the pumpkin filling, but continued on with my cake. I put it in the fridge, after topping it with the frosting and was pleased to see the part which met the cake was oozy, while the top of the frosting was more solid. It made for these mouthwatering drizzles of chocolate you see in the pictures. Doesn't it just make you want to grab a piece and take a BIG bite??? Hubby was hovering while I was taking my pictures, so I gave him a piece. He actually liked it and guessed the pumpkin right away, but couldn't taste the broccoli. If he liked it, it must be good, LOL.



Pumpkin & Broccoli Chocolate Snack Cake
printable version

1 C steamed broccoli (cook it pretty well)
4 oz unsweetened chocolate, melted
1/4 C heavy cream
1 C pumpkin pie filling
1/2 C sugar
1 egg
1 1/2 C flour
1 tsp baking powder
1/2 tsp salt

Frosting:
1/2 C semisweet chocolate chips
1/2 C heavy cream
2 C powdered sugar

Preheat oven to 350 degrees. Spray a 9x9-inch baking dish with cooking spray and line with parchment paper.

In a food processor, puree the broccoli with the melted chocolate and 1/4 C cream, until smooth. Transfer to a medium bowl and whisk in the pumpkin pie filling, sugar and egg. In a small bowl mix together the flour, baking powder and salt. Add to the chocolate mixture, and mix to combine. Pour into prepared baking dish and bake for 25-35 minute; until toothpick inserted into the center comes out clean. Let cool completely before frosting.
Frosting: Heat the cream, in a medium saucepan, over medium heat; until bubbles begin to form around the edges. Place chocolate chips in a bowl and pour hot cream over top. Let sit 5 minutes, before whisking smooth. Whisk in powdered sugar, 1/2 C at a time, until mixture is slightly thick and smooth. Pour over cooled cake and smooth with and offset spatula. Place in refrigerator, 15 minutes. Using parchment, remove cake from pan and cut into pieces.



If you'd like to take part in next month's Crazy Ingredient Challenge, click on the image below!


HunngryLittleGirl

Saturday, October 19, 2013

Old Fashion Apple Cinnamon Sticky Buns #GayLeaFoods

What are your favourite memories from your childhood? Is it a special trip you went on with your family? Or maybe a certain recipe your parents always made, that to this day reminds you of when you were growing up? With me, many of my cherished childhood memories revolve around food, being in the kitchen with my Mom and family and enjoying delicious meals my Mom would cook. The smell of baking bread always brings me back to my childhood kitchen, sitting down to a dinner of baked beans and homemade bread. We always slathered that bread with butter.... there was no better way to eat it. Or Sunday morning pancakes, with butter and syrup. Even toast with butter makes me think of cold winter mornings, sitting down to breakfast before school. Since I could remember, I loved butter and prefer to use it in cooking and baking, rather than margarines and oils.




This is one of the reasons I am so excited to be a Gay Lea Foods Ambassador! For the next year, I will be sharing the awesomeness that comes from Gay Lea products. Like their newest product, that just reached store shelves a few weeks ago; NEW Cinnamon & Brown Sugar Spreadable Butter! Two classic flavours, cinnamon and brown sugar, pair together with the deliciousness of butter. Together they create a super awesome spreadable butter, perfect for baking, or for a simple way to make cinnamon sugar toast!



When I first heard of this Cinnamon and Brown Sugar Butter, I immediately thought that it would be fabulous in sticky buns or cinnamon rolls. Then I thought of the sticky buns my mom made, when I was little. This recipe was passed down from my grandmother and does not use yeast. I'm guessing yeast was expensive back then, and it was simpler to use this method. These sticky buns are not a big and thick as yeast buns, but they are just as good. The dough is fluffy and tender and the syrup thickens to an amazing glaze. I decided to add in some apples today, to switch things up. Super wonderful, easy to make and sure to have your kids begging for more!



Old Fashion Apple Cinnamon Sticky Buns
printable version

1/3 C brown sugar
1/3 C butter
1 Tbs water
2 C flour
1/4 C sugar
21/2 tsp baking powder
1 tsp salt
2/3- 3/4 C milk
1/4 C Gay Lea Cinnamon & Brown Sugar Spreadable Butter
1 apple chopped
1/4 C brown sugar

 Preheat oven to 350 degrees. Put brown sugar, butter and water into a 9x9-inch baking dish and place in the oven to melt the butter. Once butter is melted, stir to combine and set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add in milk, starting with 2/3 of a cup; adding more if needed. Stir together to form a soft dough (you don't want to over work the dough, it will make the buns tough).

Turn out to a well floured surface and roll out to a 10x12- inch rectangle. Spread with Cinnamon & Brown Sugar Spreadable Butter, and sprinkle with chopped apples. Sprinkle with an additional 1/4 C brown sugar and roll up, starting with the long end of the dough. Cut into 1 1/2 inch slices and place into the baking dish, cut side down. Bake for 22-25 minutes until golden brown and dough is baked through, between buns. Turn out immediately to a platter and scoop any remaining glaze on top of the buns.




“Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own."

How would you like to try Gay Lea's Cinnamon & Brown Sugar Spreadable Butter? Well, the generous people at Gay Lea Foods is giving one lucky reader the chance to win this delicious new butter, for a year, with 12 coupons for FREE product (valid for more than a year)! Just use the Rafflecopter below to enter! Open to Canadian residents only, until October 25th, 2013. Readers may enter on multiple blogs, but can only win one prize.

a Rafflecopter giveaway

Thursday, October 17, 2013

Nutty Pumpkin Banana Bread



I love fall! I love seeing the squash and pumpkins in the stores, I love decorating the yard with mums and scarecrows, followed by Halloween decorations. I love having Thanksgiving before Halloween, rather than in November. I couldn't imagine Thanksgiving with snow on the ground. I recently purchased some sugar pumpkins, which were on sale. These are perfect for making your own pumpkin puree. And the kids were talking about pumpkin seeds, so I've been craving them.. I roasted up my pumpkins, pureed the flesh and portioned it by 1 C measures into freezer bags. Now I have pumpkin puree in the freezer ready and waiting. Then I roasted up the seeds, which the kids pretty much inhaled.



Since my bananas were getting pretty ripe and my mother in law was spending the weekend with us, I decided to make some pumpkin banana bread for us to enjoy. Since my mother in law loves nuts, I added in some pecans and shelled pumpkin seeds. The aroma while it was baking was mouth watering. It prompted the kids and MIL to come down to the kitchen, to see what I was whipping up. We anxiously awaited for the loaves to cool a little, so we could dig in. The thick slices, slathered with butter were pure heaven. I loved the warm spices and the buttery crunch of the nuts. It's a terrific way to jazz up banana bread and to make it a bit more fall like. I sent some home with MIL..... I wonder if there's any left, LOL.



Nutty Pumpkin Banana Bread
printable version

    4 C all-purpose flour
    2 tsp baking powder
    2 tsp baking soda
    2 tsp ground cinnamon
    1-1/2 tsp ground nutmeg
    1 tsp salt
    1/2 tsp ground allspice
    1-1/2 C (about 14 ounces) mashed pumpkin puree    
    1-1/2 C (3 to 4 large) ripe mashed bananas
    1-1/2 C (12 ounces) sour cream
    1 tsp vanilla
    1/2 C vegetable oil
    4 large eggs
    3/4 C granulated white sugar
    3/4 C brown sugar, packed
    1/2 C chopped pecans, optional
    1/2 C hulled pumpkin seeds

Preheat oven to 350 degrees F. Grease and flour 2 9-inch loaf pans. (I like to line mine with parchement as well)

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and allspice until combined; set aside.

In a large bowl, beat pumpkin, bananas, sour cream, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture, half at a time, and beat until combined. Fold in pecans and pumpkin seeds (if using).

Divide batter between the 2 loaf pans. Bake for about 1hr; until a toothpick inserted in the center comes out clean.

Let cool for 15 minutes in the pan; then remove from the pans and let cool completely to room temperature before slicing to serve.



This post linked to

Wonderful Food Wednesday
Full Plate Thursday
Inspire Us Thursday
Lovely Ladies Linky
Thursday Favorite Things
Create it Thursday

Tuesday, October 15, 2013

The Pampered Chef ® Brown Sugar-Dijon Brie



Ever try a food and have a bad experience with it? The result is usually avoiding that food for the rest of your life, right? Well, that was me with Brie. I had bought some last year, for the first time, and it was horrible. I was pretty sure it wasn't suppose to taste moldy, but this one smelled moldy and tasted awful. Having never eaten Brie before, I was convince that that's what it was suppose to smell/taste like. Hubby tried to convince me otherwise, but I just didn't believe him. Fast forward to last week..... I was in my Pampered Chef director's car, on the way to a monthly team meeting and she asks me if I like Brie. Um..... NO! Uh-oh, she had planned on making a Brie appetizer for the meeting. I told her I'd try it, but wasn't too sure I would, LOL.



So, there we are making the recipe. The cheese didn't smell moldy..... OK, this might actually be good. Brown sugar, Dijon, almonds. My interest was peeked and my tummy was growling. The smell coming from the oven as the Brie and bread were toasting was intoxicating. When it came out of the oven, I waited for a few people to try it, before digging in. I scooped up some cheese, brown sugar/mustard and nut mixture and slathered it on a piece of baguette. Crossed my fingers and took a bite. SWOON!!! It was awesome! Creamy, sweet and crunchy, with a nice tang from the mustard. It was so good in fact, that I bought some Brie this past weekend, to make this for Thanksgiving. My mother in law LOVED it, while the kids weren't very fond of it. Queenie refuses to eat cheese and Mr.B wasn't fond of the mustard. Oh well, that meant there was more for my mother in law and me to have. This would be a quick easy and elegant appetizer to make, for your upcoming holiday parties!



The Pampered Chef® Brown Sugar-Dijon Brie

1/2 cup sliced almonds, divided
1/2 cup packed brown sugar
1 tbsp Dijon mustard
1 4-in. round (8 oz) Brie cheese with rind, room temperature
1 loaf (16 oz) French baguette
olive oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds using Food Chopper. In Small Batter Bowl, combine chopped almonds, sugar and mustard; mix well using Skinny Scraper.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the sugar mixture evenly over bottom half of Brie using Small Spreader. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.

Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings
Nutrients per serving: (Light): Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 9 g, Sodium 460 mg, Fiber 2 g

Variations:
Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeƱo pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.

Sun-Dried Tomato-Pesto Brie: Substitute 1/4 cup pine nuts for the almonds, 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the sugar. Substitute 1 tbsp prepared basil pesto for the mustard. Proceed as recipe directs.
 



This post linked to

Time to Sparkle
My Meatless Mondays
In & Out of the Kitchen
See Ya in the Gumbo
Munching Monday
Totally Tasty Tuesday
Tasteful Tuesday
Tasty Tuesday

Monday, October 14, 2013

Simple Supper Tuesday #37

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipe(s) with the MOST CLICKS 

  1. Poppy Seed Chicken Casserole- Life on Lakeshore Drive
  2. Cowboy Chili- Easy Life Meal & Party Planning
  3. Splendor in the Lemon Grass- Jazzy Gourmet Cooking Studio
  4. Pumpkin Breakfast Smoothie- Busy Mom's Helper


Recipe that CAUGHT MY EYE







  1. Zombie Skin Halloween Muddy Buddies- Just Dip it in Chocolate
  2. Halloween Dinner 2012- Joe and Sue
  3. Halloween Sticky Toffee Cupcakes with Pumpkin Buttercream- Anyonita Nibbles



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 


 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />



The Party Rules

  1.     Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2.     Please link back to THIS post on Hun... What's for Dinner?
  3.     Please use link to direct recipe, not to your home page.
  4.     Please visit others and leave comments if a recipe catches your eye
  5.     Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Saturday, October 12, 2013

Celebrate your Little One's Firsts with the #FirstCheerios Mosaic


Being a Mom has to be my favourite "job" in the world. Everyday I get to spend time with my children, to mold and teach, and to try and raise them to be the best human beings they can be. It's not always all fun, smiles and sunshine, but remembering all my kids firsts, makes all the tough times, a little easier. I never knew it was possible for me to love another being so much, until I had kids, and I never imagined the pride I would feel, with every first my children experience.


 Like a first smile, for the camera. That sweet amazing smile that totally melts your heart. It lets you know right then and there how much you are loved, despite all your flaws, all your mistakes and all your insecurites. That first smile is something you hold in your heart for ever.


 Or the first day of school, which holds mixed feelings. On one hand, you are proud that your little one is so anxious and ready to face the world. While on the other, you struggle to keep it together, because you feel like time is moving too fast.



How about the first mess?? Sure kids are messy, but the best messes are those surprise messes. You know the ones I'm talking about..... they happen when you are busy and the kids happen to be a little TOO quiet. At least this one is a funny mess, full of Cheerio goodness, LOL.



Cheerios couldn’t be happier to bring back the First Cheerios Campaign in celebration of these wondrous first moments, by creating the 2014 First Cheerios mosaic. I'm sure you've seen this year's 2013 mosaic boxes on store shelves now. Could you envision a photo of your little one's first, on next year's boxes? If so, you can visit http://www.facebook.com/LifeMadeDelicious to take part in the mosaic. Everyone who uploads a picture will receive a $1 off coupon (one $1.00 off coupon per household, per calendar year, while supplies last). What first would you choose to share with the world?

“Disclosure – I am participating in the First Cheerios blogger campaign by Mom Central Canada on behalf of General Mills. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”

Friday, October 11, 2013

Shrimp & Pasta with Tomato White Wine Sauce


I haven't really been meal planning this month and the result has been us eating out, or ordering in, quite a bit. Though I love not having to worry about cooking, I know that our budget can't afford it more than once a month and I really don't want to get the kids into the habit of eating out. Plus this week the weather has been so beautiful, I haven't really felt like cooking. Last night I really contemplated ordering in. I was totally feeling lazy, enjoying sitting in the sun watching the kids ride their bikes, while Hubby was fixing the car. It was nearing 5pm and I knew I had to come up with something fast, or we'd be eating cereal and toast for breakfast. So in I came, to browse for dinner ideas on the web. I knew we had shrimp, pasta and canned diced tomatoes, so I entered those ingredients into Google search and crossed my fingers I'd find something yummy to make.


When I do recipe searches, I like to search photos first. If something catches my eye, then I visit the website to see if the recipe will work for us. After all, if a photo makes you say "Oh man, that looks good!", then you're more likely to want to make it. Right? I saw this awesome photo for Shrimp Linguine in a Tomato White Wine Sauce, over at Closet Cooking and knew this was what I was going to make for dinner. This cooked up in a snap, which is what I love about pasta and shrimp. The sauce was wonderful. Tangy from the tomatoes and slightly sweet from the onions and wine, with a slight fruity undertone to cut the tartness of the tinned tomatoes. Everyone ate to their hearts content and we returned outside to enjoy the rest of this fantastic fall weather.

 

Shrimp & Pasta with Tomato White Wine Sauce
printable version
  
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1/4 cup white wine
1 (28 ounce) can diced tomatoes
1/2 teaspoon oregano
salt and pepper to taste
1 pound shrimp, peeled and deviened
1 pound cavatapi pasta
green onion

Heat the oil in a large skillet, over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the white wine and simmer for 5 minutes. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
   
Meanwhile, cook the pasta as directed.
   
Season the tomato sauce with salt and pepper to taste. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side. Drain the pasta, toss in the tomato sauce and serve optionally garnished with sliced green onion.






This post linked to

Thursday Favorite Things
Inspire Us Thursday
Full Plate Thursday
Create It Thursday
Lovely Ladies Linky
Let's Get Real
Friday Favorites