Recipe #5

I can make a yummy pot roast.  I usually put it in the crock pot.  It's the perfect method when there is no time.  But if you have just a handful of minutes to spare, this is the one to try.

The Pioneer Woman's tutorial for a delicious and melt-in-your-mouth pot roast is easy and the results are so, so darn good!

The only thing I did differently turned out to be something I wouldn't do again.  I used the cute, small and ready to eat out of the bag carrots and they turned to mush.  Baby food really, so I'd stick with the full size variety and take the time to wash and cut or I would add the cute little ones half way through the cooking time.

Mmmmmmm...it was delicious!

*photo found here

simply beautiful

my sweet kristi shared this link with me.
it is a story of love.
it is not a quick read.
it will take some time.
but it will be time well spent.

feeling a bit sentimental...

As much as I love my nearly 15 year old daughter and 11 year old son...

My heart is aching for these two darlings that seemed to skip through my home just moments ago.

Life moves quickly and for some reason I want to dig my heals in and come to a complete stop.

Do I want to do it over?
Try again?
Fix the mistakes?
I don't think so...

But I know I would trade in a driving permit and receiving the priesthood for just a few stolen moments with dolls and trucks.

Recipe #4

Let's face it...
I'm not going to get these recipes posted in a timely manner.
I've faced it and I'm okay with it.

The recipe for the next week was Ree's Mac and Cheese. 
For the record ~ I don't make homemade mac and cheese.  Kraft does a lovely job with the kind in the famous blue box, don't you think??  But this recipe changed my mind in a hurry. 

The last time I tasted the homemade variety, I was a newlywed living in Eugene Oregon.  Some wonderful friends of ours invited us over for dinner one night and this is what they served up.  I so enjoyed it!  Cheesy, gooey and a crunchy top.  It was delicious but I, for whatever reason, I never ventured to try the dish on my own.  End of story. 

So here we are at the present.  The recipe was easy enough.  I'm learning through this consistant try at new recipes that the first time you make a recipe is the time to learn what works and what you need to adjust the next time.  You know ~ like the heat on my pan gravy for the Chicken Fried Steak.  This time around it was the heat and the amount of time it took to get the cheese mixture to the proper "thickened" state.  Next time around I'll turn down the heat.  I think I'm seeing a pattern here : ) I cooked up some bacon to a crispy deliciousness to add in before I tucked it in the oven to bake.

We all really liked the mac and cheese.  The bacon is a must!  I will certainly make this again with the above mentioned adjustments.  She has some other wonderful suggestions to add in too...like carmelized onion, green chilies and a variety of cheeses.  Mmm Mmm good!  Oh wait - that's Cambell's.

I'm not doing another recipe until after Spring Break, just in case you were all anxiously awaiting!
Ha Ha!  I love pretending you all care : )

*photo found here

Easy to please

Growing up there came a night every couple weeks where we opened up the fridge and pulled out all the leftovers. 

Whatever happened to be there was dinner.

We called it "clean out the fridge night".

We have carried on the tradition nicely with my children.

Only they call it "scrounge night".

I don't really like the new title but I'm pretty sure it was my husband that deemed it so when the kids were just little.

It must of had something to do with me being gone during the dinner hour and that he and the kids could scrounge something up.

When we announced last night that it was offically "scrounge night", Cooper shouted with glee and gave a fist pump.

He said that "scrounge night" is his favorite meal.

If he were always this easy to please!

Recipe week #3

Another winner from Ree's cookbook. 

Pico de Gallo and Guacamole.

Truth be told I really have never known the difference between pico de gallo and salsa.

Now I do.

And I'm very glad.

Don't get me wrong...I have a couple FABULOUS salsa recipes.

And they're not going anywhere!

But for something totally fresh and yummy...pico is a delicious discovery.

And for guacamole lovers ~ the pico makes the guac a no brainer!

Start choppin' those veggies and mashin' those avocados and settle in for a night of dippin' and munchin'!

I promise you'll be in for a great night : )

*photo found here

From just turning 4 to just turning 7 - all in the blink of an eye!

Cooper's first year of preschool was tough.  But thanks to a wonderful, ever so kind and patient teacher he made it to Graduation Day...tears and all.

As I look back on that day I remember how much my insides were scrambled in a knot all because the love for my child outweighs everything.  But I MADE him go through with the celebration.  I MADE him walk down the stairs, down the isle, to the front of the room, all by himself.  The huge tears and heart renching sobs were real.  I mean really real.  It made me squirm to try to untie those darn knots.  I wanted to rescue him from it all...the nervousness, the embarassment, the fear ~ whatever it was that had him so completely undone.  But I cheered him on.  Encouraging him that he could do it.  Giving him a huge smile and thumbs up.  Clapping along with the other parents who either understood or thought I was the meanest mom in the world.  But finally, after what seemed like forever, he took a deep breath and graduated from his first year in preschool with a smile.  Goodness...I remember that like it was yesterday. 

Recently we celebrated Cooper turning 7.  He's in first grade and rocks the school yard.  Sometimes he seems so confident that I wonder how that moment three years ago even happened. 

And by the way,

in the world of a 7 year old...

volcano cakes are AWESOME!
Thanks to Ethan and his mom for the fun idea and thanks to Family Fun for giving the instructions on how to make it!
I'd do it again! It was so fun to create.

This deserves its own post

We made french dip sandwiches out of the leftover tenderloin.

Toasted, crunchy roll with melted monterey jack cheese.
Au jus for dipping.
Delectable tenderloin piled high for sheer pleasure.

MY. OH. MY.

I think don't think I've eaten a sandwich as delightful as that was.

Recipe for week #2

This is getting posted a week late but here ya go...

I felt so successful with my last recipe from The Pioneer Woman 's cookbook that I jumped right in with this next one.  I decided to make Chicken Fried Steak.  I can't link you to the recipe because it's not on her blog and I'm too lazy to type out the recipe from her cookbook for you at this particular moment.  But hey ~ go buy her cookbook and you'll be set!

Now, let me start by saying that I have NEVER eaten, tasted or put to my lips, chicken fried steak.  It is something my mom never cooked and I've never ordered it at a restaurant.  I've never even been to Cracker Barrel for heaven's sake!  But the pictures in her cookbook looked delicious and Brent was certainly up for it.  After all, he did serve his mission in Atlanta, Georgia so he has eaten more than a few chicken fried steaks in his two year stay there.  And he liked it!  The mission AND the chicken fried steak : )

The process wasn't that bad.  A little dipping and dreadging, dipping and dreadging.  Then you fry it up in a pan!  (oh wait...isn't that a jingle from a commercial back in the 70's about bringin' home the bacon??)

Ok.  Sorry.  I'm getting off track...

After setting the steaks aside you whip up some pan gravy from the brown bits left in the fry pan.  I was a bit discouraged at this point because I realized my heat was too high and my gravy was burning a bit.  But Brent kept cheering me on.  He poured in the milk and I whisked.  It was very simple but I think I had my mind set on wanting it to turn out like the picture in Ree's cookbook and that wasn't the case.

The verdict???
Brent and my boys cleaned their plates and then some.  I couldn't believe Cooper asked for seconds and thirds.  He is my picky one for sure.  Maddison and I on the other hand decided that chicken fried steak was not for our delicate palates and that it must be a boy thing.

I asked Brent to be honest as I needed to write a review for this post.  He said he really enjoyed it.  The steak was tender and tasted like he remembered it down in the South.  He did say the gravy was a bit burned but not un-edible.  So a little adjustment on the heat and it would have been darn near perfect.

So fry up some chicken fried steak for the cowboys in your life...they'll love ya forever.

Oh yeah ~ and leave the windows open!!  It smelled like fried food for a good 24 hours.  Whoo-ee!!

*photo found here