I LOVE Pinterest!

My first attempt at DIY canvas photo. I used the tutorial using tissue paper. It was a little challenging. I didn't get my picture completely smooth there were some wrinkles, but I really like the way it turned out. I am tempted to try some different products on the next canvas I do. This tutorial uses a workable fixative, which sets the ink and keeps it from smudging. Which would really help, because when I was done with this one, my fingers were a little black.

We amended our menu this week after I found out that it was National Pancake Day. So naturally we needed to have pancakes. I made the traditional pancakes along with trying Banana Bread Pancakes. The only difference I made was adding oatmeal. I soaked 1/2 cup of oats in the milk while I combined the dry ingredients. Since I added the oats I cut the flour down to 1 1/2 cups. 

Whole Wheat Brown Sugar Banana Bread Pancakes

makes 12 pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

Vanilla Maple Glaze

1/2 cup maple syrup

3/4 cup powdered sugar

1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes. 

I have been waiting to make these beauties for a while now. Some little munchkin kept eating my marshmallows. I LOVE anything cinnamon! So Cinnamon Roll Rice Krispie bars were a definite try! They are quick and easy way to get a cinnamon roll fix. This recipe will be a repeat!!

This is an old project, but I found the basic idea for Jayden's Valentine box from greenzebracrafts.com. We used cereal boxes to make the shape of C3PO's head then used paper mache. It was a fun, yet messy endeavor. The kids didn't really care for touching the goo.

Our Chicken Noodle Soup

Growing up, my mom always made homemade noodles for our Chicken Noodle soup. We never had it any other way. So, when I had kids and started making Chicken Noodle soup for them, I knew I had to make the noodles. I don't know what it is about them, their imperfect shape, thickness, or the way they take on the chicken flavor. What ever it is they are a must have!

Homemade Noodles...

2 eggs

1/2 tsp salt

slightly beat then add...

1 1/3 cups flour

1/4 tsp salt

Mix ingredients together, use your hands if needed (don't be afraid to get messy). Dough should be in a ball form. Let sit covered for 30 mins. Then roll it out on the counter, and let them sit and dry. Right before making soup use pizza cutter and cut into noodles. 

*I usually try to make them after lunch so they have at least 5 hours to dry. You could make them ahead of time and freeze, I have done that before as well. This time I also tried adding Flax Seed Meal to the noodles. I replaced 1/4 cup of the flour with the meal. I think next time I will try cutting it down to 2tbs. I felt that this time they didn't have the flavor I was used to.

Before you start cooking the soup get your pizza cutter out and cut into noodles. We prefer shorter, fatter noodles.

Chicken Noodle Soup
2-4 cups chopped carrots and celery
8 cups water
6 chicken bouillon cubes
1-2 chicken breasts cooked and diced
celery salt
minced garlic

Bring water to boil. Meanwhile chop carrots and celery. Add to boiling water along with bouillon cubes, celery salt and garlic. Cook over Med-high heat for 20 minutes. Then add noodles and continue to simmer for 10- 15 minutes until noodles are tender. Lastly add in chicken.

Chop veggies

Adding noodles and cooking 10 more mins

MPM- Meal Planning Monday

Monday- Chicken Noodle Soup- with homemade noodles of course, it is the only way to make it!

Tuesday- Tex Mex Chicken and Rice- held over from last week

Wednesday- Chili- Jackson Hole style

Thursday- Chicken Sandwiches, and cheesy veggies

Friday- Little Caesars or Dominos Pizza

What's for dinner at your house this week?

Non-Fried Refried Beans

In this house we can not have tacos without beans, but when I had planned to have tacos a few weeks ago I forgot to get a can. So I decided to search pinterest to see how hard it was to make your own. And to my disbelief it was a relatively easy task. The recipe I tried uses the crock pot, and so in my eyes that already means easy! Not only are these refried beans better for you, they taste just like ones from a restaurant. It made enough for us to have 3-4 meals, I just froze the extras.

I did modify the recipe a little. I used dried minced onion, and omitted the jalopeno.

(Not) Refried Beans

recipe and info taken from budgetbytes

Total Recipe cost: $2.75
Servings Per Recipe: 9 (equivalent to about 3 cans)
Cost per serving: $0.31
Prep time: 15 min. Cook time: 4-5 hrs. Total: 5 hrs.

INGREDIENTS		COST
1 lb.	dry pinto beans	$1.32
1 medium	onion	$0.89
1 medium	jalapeno	$0.10
1 Tbsp	minced garlic	$0.24
1 tsp	cumin	$0.05
1/2 tsp	chili powder	$0.05
10-15 cranks	cracked black pepper	$0.05
1 Tbsp	salt	$0.05
6 cups	water	$0.00
TOTAL		$2.75

STEP 1: Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.

STEP 2: Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice the jalapeno and the onion. Place the onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder, and black pepper. Do not add the salt.

STEP 3: Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It's okay if they cook longer, they'll just be easier to mash.

STEP 4: After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you'd expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you'll need to add less and the beans won't be so tough. I used approximately 1 Tbsp but add a little at a time until you're satisfied. Serve warm!

To freeze, divide the beans up and refrigerate until thoroughly cooled. Place in freezer safe containers, remove as much air as possible, label and date, and then transfer to the freezer.

Meal Planning Monday- well tuesday!

I know this is a day late, Mike and I have been hit by a sore throat and lack of energy. So, all my energy lately has been focused on taking care of the kids, cooking, laundry, and keeping control of the house. So, needless to say I am just getting to meal planning.

Monday- Wild Rice soup
Tuesday- Gumbo and King Cake- Happy Mardi Gras!
Wednesday- Tex-Mex Chicken & Rice Casserole
Thursday- Honey Pecan Pork Chops with Sweet Potatoes
Friday- Chicken Bacon Ranch Pasta
Saturday- Goulash
Sunday- Cheese and Cracker Party

Wordless Wednesday- happenings as of late

Dexter saying the "dinner prayer" which is part of Jayden's Church School memorization work.

Gabby saying John 6:35, it only took her 2 days to memorize it. Onto the other 2 pieces!

Jayden saying the "dinner prayer"... almost have it memorized!

Valentines Day

Jayden's V-day box- C3PO

My gift to Mike

The kids' gift to their Dad!

I can't believe it was that easy.....

I was roaming around pinterest the other day as usual. When I came upon a picture of my beloved kitchenaid mixer, with meat in it. I had to click to figure out why meat, mine is usually full of cookie dough! simplyhealthyfam.blogspot.com said that if you stick chicken in the mixer with the usual paddle, turn the mixer on to speed 4-6 and in just 20-30 seconds you'll have perfect shredded chicken. So, we were having French Dip sandwiches last night and I decided to give this a try with the roast I cooked.

I placed the whole roast in, I didn't cut it up at all.

Turned the mixer on to 5 and in no time at all.... it was perfectly shredded! It was sooooo easy!

The only parts that weren't shredded where fatty pieces that you wouldn't want.

Tip: Make sure the meat is warm/hot before you shred it. Refrigerated meat is harder and may harm your mixer.

French Dip Sandwich Rolls  

1 pkt onion soup mix 

1 can beef broth 

2 lb chuck pot roast, trimmed 

1 pkg fresh potato rolls 

4 oz shredded mozzarella    

*Combine beef broth and onion soup mix in crock-pot.  Add roast.  

*Cook on low 8 hours.  

*Remove roast to slice or shred.  Open rolls. Layer beef, then cheese.

*Place on cookie sheet.  Cover loosely with foil.

*Bake @375o for 25 min.  

Serve with bowls of au jus for dipping. 

MPM

Our Menu.... this week


Monday- Cheesey Broccoli Quiche and fruit


Tuesday- Swedish Meatballs and noodles


Wednesday- French Dip Sandwiches and Corn on the Cob


Thursday- Chicken Broccoli Parmesan Pasta 


Friday- Million Dollar Spaghetti, Garlic Toast, and Salad