Oatmeal Garnishing PDF Print E-mail
Wednesday, 02 March 2011 11:15

I have been eating a good bit of oatmeal here lately. And by oatmeal I don't mean the individual packs of "oatmeal" that you but in a bowl, add water and microwave. I mean the for real oats that you cook on the stove.

But here is the kicker. The for real oatmeal is boring and tastes very... bla. I prefer the taste of the other stuff, but that has a lot of extra preservatives and fake ingredients so I try to stay with the real stuff as much as possible. And in order to stay with the real stuff I have to dress it up a bit. Usually I will add cinnamon, sugar and some raisins and that tastes pretty good. But the other day I came across a concoction to put on top of your oatmeal and it looked pretty tasty.


So I tried it. And I liked it. So I thought I would share it with you.

It is pretty complicated so pay close attention, ok? No, really. It took me just about forever to make this but it is definitely worth it.

Ok, so I lied. Its ridiculously easy. So easy in fact, that I cant even call this a proper recipe post. Ah well. Lets dive in, shall we?



Grab one cup of your dried fruit of choice. I used cranberries (and I threw in some raisins because I didnt have quite a cup of cranberries.) but I think dried apricots would taste yummy too!



Next get a cup of sliced almonds or chopped pecans. I only had pecans at the house and its ok, but next time I am going to make sure to have some almonds on hand. I think they would taste MUCH better.



And last but not least, you will need a cup of shredded coconut.



Now toss it all in a bowl and mix!



Sprinkle a spoonful or two on top of your oatmeal and you will be set! What was once a boring bowl of oatmeal is now super snazzy!




And unless you are feeding a family of 12 you probably wont use this all up in one sitting, so store it in an airtight container for your future snazzy oatmeal needs!


Crock Pot Pork Chops PDF Print E-mail
Thursday, 06 January 2011 10:09

The other day I realized that I have been posting in my Family section here lately and I have been severely neglecting my Food and Photography sections. In hopes of making it up to the neglected parts of my blog I have a recipe post for you!

Daniel and I have been looking for a new pork chop recipe. Don't get me wrong, Dr. Pepper pork chops are yum, but we just needed a change. So I went searching through one of my all time favorite recipe sites (Tasty Kitchen) and per the usual, I found a recipe that was super easy and tasty! Crock pot pork chops (Chinese style) anyone? Yes, I think that sounds fabulous.



You will need 4-6 pork chops.


And then you will need 1/4 cup of ketchup, 1/4 cup of brown sugar, 1/2 cup of soy sauce, 1 teaspoon of ground ginger, 2 garlic cloves and salt and pepper to taste. (I didn't have any garlic cloves on hand so I just used garlic powder.)




Now take all of those ingredients, dump them into a bowl and combine them.




Throw the pork chops into the crock pot



and pour the mixture over them.



Now cover the crock pot and set it on low for 6 hours.

(The recipe recommends low, but I was pushed for time last week so I went ahead and set it on high for 3 hours and it turned out just fine!)



And this is what it looks like after 6 hours of cooking!

Now, how easy was that? Yeah. Almost too easy if you ask me.



Mmmm. Yummy! And you know what? Just add a little cornstarch to the juices in the crock pot and you have an easy gravy to go on top of your meat!



On this particular evening I served the pork chops with mashed potatoes and black eyed peas. Turned out to be the most perfect food combo.

Here is the recipe! Give this one a try. It is pretty darn good for the little effort it takes! :)


Chinese style pork chops for the slow cooker


  • 6 pieces Pork Chops
  • ¼ cups Brown Sugar
  • 1 teaspoon Ground Ginger
  • ½ cups Soy Sauce
  • ¼ cups Ketchup
  • 2 cloves Garlic
  • Salt And Pepper, to taste

Place pork chops in slow cooker.Combine remaining ingredients and pour over pork chops. Cook on Low setting for 6 hours or high for 3 hours. Serve and enjoy!

My Fast Food Breakfast PDF Print E-mail
Thursday, 11 November 2010 01:00
I love breakfast.

I mean, I really love breakfast.

And these days I have been craving a bacon egg and cheese biscuit from Burger King just about every morning. Besides the fact that it is a complete waste to buy breakfast every day, I am not ok with feeding myself and my baby that much fast food JUNK every day. Once a week? Fine. I wont lose any sleep over that. But every single day? No, I will seriously start feeling guilty.

To make a short story long, my favorite local coffee shop (Elements Coffee Company, to be exact) started selling breakfast. They posted a picture of their breakfast sandwich and I drooled all over my keyboard. I would NOT feel guilty about eating their breakfast because it is made fresh every morning. And lets face it, anything made fresh every morning is bound to be healthier than Burger King or McDonald's. But I still had the pesky problem of my husband not letting me go out and buy breakfast every morning!

So I decided to try to make my own. Which turns out is way easier than I could ever imagine. Its actually way to easy to justify being a for real recipe post, but I am bored and needing something to blog, so I am going to post it anyway!

Here's what you will need...
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An English muffin, two slices of bacon, one egg and a slice of cheese.

Simple, simple ingredients.
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Ok, so first fry up some bacon. And yes, I use turkey bacon. Its not quite as bad for you as regular bacon and it doesn't taste too shabby either! :)
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Once the bacon is crisped to perfection, lay it on a paper towel so the grease can drain while you make the other stuff.

And just as a side note, you can microwave the bacon if you want to make this even easier. I do that when I am even more lazy than usual. But really, its just not as crispy and delish that way, so I generally try to use the frying pan.
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Ok, now here is where you may laugh at me. I sometimes scramble and egg and then put it on the muffin, but I really like the whole fast food egg look. You know, the circle or square that the "egg" is shaped in? Well, I happen to have these cute little bowls and they are the PERFECT size!
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So here is what I do. I take one egg and beat it with a fork into that square bowl. Then I microwave it (yes, I said microwave). I nuke it for 20 seconds at first, then stir. Then I nuke it for somewhere between 30 and 40 more seconds until it is done!
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And when its done, it looks like this!
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Now take your English muffin (toasted or non. I generally don't toast mine because I don't feel like bringing out the toaster, but its your call.) and split it in half.
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Slap on the egg,
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slice of cheese,
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and a few slices of bacon.

Close it up and wala! You have yourself a yummy bacon, egg and cheese sandwich!

So there you have it. You could have probably figured that out all on your own, but I appreciate you humoring me. :)
Chicken Roll Ups PDF Print E-mail
Friday, 15 October 2010 01:00

I am not gonna lie. This week has been crazy-go-nuts busy around here. For the normal super mom our week may seem like a piece of cake, but for a pregnant lazy mom who usually doesn't get our of her pajamas until 10 and gets back in them at 2, this has been a crazy week. Don't get me wrong, its been a good week... but definitely a busy one!

We have started potty training (which is going remarkably well this time), started our first week of homeschooling (using this term loosely. I will talk about this more in a future post), Z has officially given up his nap (which makes for more errand running, believe it or not) and we ventured out to take part two of Z's three year old pictures. Not to mention our usual errands and library runs and play dates. I am running around so much during the day, that by the time I get to sit down this little baby inside of me starts kicking up a storm! I swear he starts running a marathon as soon as my butt hits the couch. There was a time I thought he was seriously going to jump right out of my stomach!

Anyway. Enough about babies jumping. Lets talk about food!

Since it has been about 23 million years since my last recipe post I decided now would be a good time to throw one at ya.

Back when I was super pregnant with Zachariah, our friends Matt and Jamie had us over for dinner. Jamie made chicken roll ups and they were a huge hit with me and Daniel. Turns out Daniel had these when he was growing up, but I think that was a first for me! The chicken roll ups require a total of four ingredients and it is a pretty tasty meal! Anyway, all that to say, I added this meal to our menu a couple years ago and I thought I would share it with you! :)

Here is what you will need:

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Two to three chicken breasts (These are cooked. I kinda forgot to take a picture before I cooked them. My bad.)

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A heaping amount of shredded cheese (About two to three cups. Depending on how much cheese you like. I am kinda a cheese-a-holic, so I tend to use a lot!)

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One can of cream of chicken soup

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And a can of crescent rolls.

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Put the chicken in a pot and cover completely with water and boil for 30 minutes. (If they are frozen boil for an hour.) After the chicken is no longer in its raw state, shred it. There is no fancy way of shredding chicken. I wait for it to cool down a bit and then just tear into it with my hands. Its quicker that way.

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Now pop open that can of crescent rolls and break one off. Put a little shredded cheese on it, then pile on some chicken.

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Then add some more cheese!

Oh how I love cheese.

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Starting at the wide end of the crescent roll, roll it up!

Now, keep in mind you do NOT have to stuff your roll this full. Daniel dropped several hints that I did not stuff them full enough for his liking a while back, so I over-stuff them now. I started out just wanting to be a butt and see how full I could get them, therefore showing him that I NEEDED to stuff them lightly. But that backfired, because I actually enjoyed the over-stuffed version. Ha! All that to say, you may go a little lighter on the chicken and the cheese if you would like.

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Repeat with each crescent roll, and then line them up in a 9x13 baking dish.

FYI: I sprayed the dish with cooking spray first. Not sure if it is always necessary, but I ALWAYS spray things with cooking spray. Unless of course the recipe calls for buttering the dish, then I butter it. But I am very hesitant about putting things in the oven without spraying it down first. Call me crazy, but I just don't like caked on residue.

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Now this is where your cream of chicken comes in. I dump the can into a measuring cup and then fill it with half a cup of water. Sometimes I use 3/4 cup of water. It all depends on my mood. Once you decide how much water to use, mix the cream of chicken and water together with a fork.

I feel like I should tell you that the recipe I got from Jamie says to heat the cream of chicken soup and the water on the stove in order to get it all mixed together. And I'm not gonna lie... if I did that it would probably mix together a bit better. But I am lazy and I didn't feel like using a pot. So I took the easy way out. It obviously turns out just fine the way I do it, but please feel free to follow the rules and heat it on the stove. I just happen to be a lazy rebel. :)

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Now take the cream of chicken soup and water mixture and pour it all over the chicken roll ups. As you drizzle it over the tops it will fill in between each roll up and all down the center.
Obviously, the more water you add to the soup, the more mixture you will have. If you want more mixture in the bottom of your pan, increase the amount of water. And vise versa.
Now, plop it into your oven (that was preheated to 375 degrees) for 20-25 minutes, or until the crescent rolls are nice and golden.

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Here is what they look like! As you can see, I could have left it in for another few minutes to make sure ALL the rolls got that nice golden look, but I was hungry. And my boys were hungry. So I opted to take the lazy way out and go ahead and take it out.

Don't be like me.

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Serve one (or two) of these suckers with some rice, potatoes, or as we did the other night, noodles! They go with a ton of stuff!

There you have it. Chicken roll ups! Nothing fancy, but an easy/yummy meal to serve that will please even the pickiest of eaters! My three year old DEVOURS this meal, so I give it two thumbs up. :)
Here is the recipe without all of the pictures and ramblings.

Chicken Roll Ups

2-3 chicken breasts

1 tube of crescent rolls

1 can cream of chicken soup

Shredded cheddar cheese


Boil chicken breasts for half an hour (if frozen for an hour). Shred chicken

Preheat oven to 375

Roll up shredded cheddar cheese and chicken into each crescent roll and place in a 9x13 baking dish.

Mix 1/2 cup of water with cream of chicken soup and pour over the roll ups

Cook for 20-25 minutes or until golden brown.

Happy Friday!!!

Chichen-itza Pizza! PDF Print E-mail
Wednesday, 26 May 2010 17:42
Sorry. That is the name of one of The Backyardigans episodes that Zachariah has been watching here recently. Its kinda stuck in my head.

Ok, so we are a pizza loving family. We have pizza and movie night once a week and it is something that all of us have started looking forward to (Zachariah especially)! But we quickly found that frozen pizza's are just so dang expensive for such a small amount. And we aren't about to order pizza every week, because those are even MORE expensive. So we decided to make our own.

I call it our "almost homemade pizza". I think it is the closest thing to homemade pizza you will have without making your own dough. And I am going to do that sometime soon, but right now this does just fine.

You need a baking sheet. I use stoneware because it is pretty much the best thing ever. Everything cooks so perfectly. I have never ever had anything burn! I have a stoneware pizza stone, muffin pan, bar pan and a baking sheet. Ah-mazing.

Next comes the almost homemade dough. Pillsbury's pizza crust in a tube. I mean, it doesn't get any easier than this folks.

Then you will need pizza sauce (about 3/4 cup),

A handful of pepperoni's (or your topping of choice)

And a cup or two of shredded cheese.

From here on out you pretty much follow the directions on the Pillsbury can, so technically I could just stop the post now. But I am desperately needing to procrastinate some housework, so I think I will keep going, even though we have now reached the common sense stuff. :)

Roll out the dough onto the cookie sheet.

I like to roll the edges up a bit to create a crust around the whole pizza. I think I would be lost if I had to hold a piece of pizza without the outside crust.

Pop it in a preheated oven for five minutes. (The oven temperature will depend on the type of crust you have.) When you take it out it will be nice and puffy. Not browned at all, just puffy.

Now pour 1/2 a cup or so of sauce onto the warm pizza crust.

Spread it around and add more if necessary. I think I ended up using close to 3/4 cup of sauce, but that definitely depends on your preference.

Sprinkle some mozzarella cheese over the top of the sauce. We are a divided family. Z and I like mozzarella AND cheddar cheese on our pizza, but Daniel prefers straight up mozzarella. So we do both!

Now throw some pepperoni's on top of the cheese and you are set!

Pop it in the oven for 10-12 minutes

And pull it out when the crust is a nice golden brown and the cheese is completely melted.

Does this not look delish? Tastier pizza with less preservatives and for half the cost of a frozen pizza?

Yes, please. :)
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