I feel a little silly posting this. I’ve been going through my 2014 pictures and I took this picture 1 year ago. My little boys eat this at least once a week… cause it’s super easy for me. Lately, I’ve been minimizing the time I spend cooking so I can maximize the time I get to do my hobbies and teach my boys new things.
- Cook and drain macaroni according to package then put macaroni back into pot. Turn heat down to medium-low
- Put the butter on top of the macaroni in the pot. Stir until melted.
- Stir and sprinkle Italian bread crumbs and Parmesan cheese until desired coverage (~1/4 cup each)
- Enjoy! Or….
- FOR OVER ACHIEVERS: Put macaroni on a baking sheet and broil until a little crispy on the edges (~2 minutes)
We’ve been making Christmas treats all week for our friends and neighbors. I found this recipe of Cinnamon-Sugar Candied Pecans. I made the pecans and fell in love with it!! It tasted just like it does those cinnamon pecans you see and smell at the mall. I wanted to look up a cinnamon sugared popcorn recipe online but I couldn’t find one I liked. So I tried using the pecan recipe but substituted it with popcorn. It worked out just fine. 🙂 Enjoy!
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 egg whites
- 2 tablespoons water
- ½ teaspoon vanilla extract
- 1 cup popcorn kernels (~10 cups popped)
- Preheat oven to 250 degrees F. Butter a large cookie sheet.
- Put the popped popcorn in a large bowl.
- In a medium bowl, whisk together the egg whites, water and vanilla extract. Add the sugar, cinnamon and salt to the egg mixture. Mix well.
- Pour the egg mixture on top of the popcorn in the large bowl while mixing the popcorn with a wooden spoon. Continue stirring the popcorn until the popcorn is evenly coated with egg mixture.
- Place the popcorn on evenly spread on the cookie sheet.
- Bake for 1 hour, stirring them every 15 minutes.
Recipe adapted from Brown Eyed Baker Cinnamon-Sugared Pecans.
What other candies do you think you could make with this cinnamon-sugar mixture? 🙂
At our church we like to do activities to bring the neighborhood together. Last week our ward had had a Chili and Soup Cook-off. This is the High Counselor Choice Award winning Broccoli and Cheese Soup with Bacon from the cook-off! I won a gift certificate for frozen yogurt. Good times! I almost didn’t add the bacon in the soup but my husband said I should. I’m glad I did because the bacon is the only reason why this soup won. HAHA! 🙂
Sorry my picture doesn’t actually have bacon in it… that soup got all eaten before I took a picture of it.
I modified a Broccoli and Cheese Soup Recipe off allrecipes.com.
- 1/2 cup butter
- 1 onion diced
- 1 pound fresh broccoli head, no stems
- 4 (14.5 oz) cans chicken broth
- 1 pound velveeta cheese (original) cubed
- 2 cups milk
- 1 Tablespoon garlic powder
- 2/3 cup corn startch
- 1 cup cold water
- 1 package of raw bacon
- 1/2 cup of shredded cheddar cheese
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- In a frying pan cook the bacon on medium-low heat until crispy. Drain excess oil when finish and pat bacon with paper towel. Chop the bacon strips into small pieces. Set aside.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into cold water until dissolved. Stir into soup; cook, stirring frequently, until thick.
- Add the bacon bits and shredded cheese on top at the end.
For Micah’s 2 year-old birthday we made pretty much the best chocolate cake in the world. We got the recipe from an Irish friend we met while in Dublin. This cake is sooo good! Really… try it.
The Best Chocolate Cake in the World
- 1/2 cup butter
- 1 cup brown sugar
- 1- 14oz can sweetened condensed milk
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1/2 canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup hot water
- 2- 9 inch round cake pans
- parchment paper
- 2 quart sauce pan
- big bowl
- Preheat oven to 350 degrees.
- Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan.
- Heat butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.
- Divide the sugar mixture between the prepared pans.
- Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool.
- Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl.
- Add the eggs, sour cream, canola oil, vanilla, and vinegar, and hot water and mix with a wooden spoon until the batter is smooth.
- Pour the batter into the cake pans — over sugar mixture
- Bake for 35 to 40 minutes until a tooth pick inserted into the cake center comes out clean
- Cool cakes in pans for 10 minutes
- Run a knife around the edge of the pans and turn cakes out onto a cooling rack.
- Remove the parchment paper and cool completely before frosting.
- Frost cake with chocolate mousse frosting (see below).
- Add the remaining 1/4 cups of pecans to the top of the frosted cake.
Chocolate Mousse Frosting
- 14 oz whipping cream
- 1 bag of semi sweet chocolate chips
- 2 tablespoon butter
- Hand mixer with bowl or Kitchen Aid
- 2 quart sauce pan
- Melt butter in sauce pan on medium heat.
- Add chocolate chips to sauce pan and stir with a wooden spoon until melted.
- Put the whipping cream in a mixing bowl and add melted chocolate mixture.
- Whip until the frosting is fluffy and smooth.
This recipe is awesome. It’s cheap. It’s easy. You can feed a big family or have left overs for the whole week! It’s really toddler friendly too. Micah loved it. This is definitely a recipe I’ll use again.
- 1 Tbs olive oil
- 2 garlic cloves minced
- 1 onion diced
- 1 pound ground beef
- 1/2 tsp salt
- 2 Tbs brown sugar
- 1 pepper diced
- 1-2 celery stick diced
- 4 Tbs flour
- 1 tsp oregano
- 1/2 tsp cumin
- 1 can crushed tomatoes
- 2 beef bullion cubes
- 4 cups water
- 3 cups macaroni
- 2 cups frozen corn (or 1 can corn)
- 1 can red kidney beans
- 1 cup grated cheddar cheese
- Put 1 Tbs olive oil in a pot that is at least 4 quarts big. Turn heat to medium.
- Add onion and garlic cloves. Cook until onion is caramelized.
- Add 1 lb ground beef and cook till brown.
- Add 1/2 tsp salt and 2 Tbs brown sugar to pot. Mix well.
- Add diced pepper and celery to pot.
- Cook for 2-3 minutes.
- Add flour to meat mixture and stir well. Cook for another minute.
- Add 1 tsp oregano, 1/2 tsp cumin, 1 can crush tomatoes, 2 beef bullion cubes, 4 cups water, and 3 cups macaroni. Stir well.
- Turn heat to high. Wait until simmer. Stir frequently to make sure noodles don’t stick to the bottom of the pot.
- Once simmering turn heat down to medium low.
- Add corn and red kidney beans to pot.
- Put lid on pot and simmer for 15 minutes. Stir occasionally.
- Turn heat off and add grated cheese to pot. Stir until cheese is melted in.
Enjoy it while it’s hot!
Sorry for the absence. We’ve been traveling on the weekends and we were a little “under the weather” for a week or so.
I never thought I’d do it but I’ve started making weekly menus. With the high food prices in Ireland and not having a car… I need to make menus. I’ve actually kinda liked it. It’s really hard for me to sit down every Monday to figure out the entire week’s menu but it’s worth the time. It’s nice to have the rest of the week planned and not have to think about what to make or running to the store for last minute ingredients.
Old Tactic: Run to the store, buy stuff that’s on sale/clearance, stock our fridge… then make up recipes with the food I bought. This worked fine. I’m pretty good at making stuff up on the spot. I only bought the essentials so I didn’t spend that much money. It worked well in Utah because I could buy stuff in bulk. That doesn’t work here! Sometimes buying bulk here means it’s more expensive… crazy huh?
New Tactic: Make a weekly menu on Monday, figure out what I don’t have, make a shopping list, go to the store twice a week (I can only carry little amounts home), and then make recipes on my menu.
It’s been really fun. It’s saves us money and we don’t waste so much food. We’ve been eating healthy. I think I’ll stick with it even when I get back to Utah.
So here’s what has been cooking in Mother Hubbard’s kitchen:
Chicken Pot Pie
World’s Best Lasagna
I’ve been always afraid to make veggie burgers because I don’t know how they would turn out. I thought it’d be hard and that it wouldn’t taste very good. Well today I succeeded in making a veggie burgers that both my husband and my toddler loved! This recipe is SUPER EASY and it taste super good! It’s not vegan because it contains eggs and cheese but it’s 100% meat free. However, we commented at dinner on how it smells like meat and even kinda taste like meat too.
- 1 can of cannellini beans, drained
- 1 can of butter beans, drained
- 1 can of red kidney beans, drained
- 1 cup of fresh bread crumbs (That’s all they sell in Ireland… they don’t have the dry stuff. I bet the dry stuff work too or take some white bread and shred it up yourself.)
- 4 green onion, chopped into scallions
- 1 tbsp freshly chopped cilantro
- 1 egg
- 3/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp oregano
- 1 tbsp olive oil
- 3/4 cup shredded cheese (I used mozzarella. I’m sure the more cheese you add the better it taste or you can cut back on the cheese if you’re trying to be healthy.)
- 1/4 cup parmesan cheese
- Burger buns
- Burger condiments: lettuce, tomatoes, pickles, ketchup, mayo, ect.
- Put the beans in a strainer and rinse throughly. Make sure they are very dry after rising by using a paper towel.
- Mash the beans in a large mixing bowl using a potato masher until the beans are like mash potatoes. Some texture was fine. I couldn’t get all of the beans to mash.
- Add breadcrumbs, green onions, cilantro, egg, salt, pepper and oregano. Mix well.
- Pre-heat a frying pan to medium heat. Add the olive oil into the frying pan.
- Divide bean mixture into 9 portions. Using clean hands, shape and press each portion into a chunky burger.
- Fry each burgers ~5 minutes on each side or until light golden brown. Cook it until the burger is cooked all the way through and piping hot.
- Put the hot burgers in a bun and add your favorite condiments!