Curious Ash

Suddenly, Ashs shoes no longer fit. Didn't we just buy a pair? I can't believe it. He was a size 4. Now he's a 6W! What?! He's in big boy shoes now & he sure noticed the difference!
The shoe store is in the mall & he was running all over place. Before the end of the trip he was trying to abandon hand holding all together & really run. He's only going to be 14 months old! I can only imagine where we're going with this.
He looked through each department in awe of everything & everyone. He really enjoyed himself & yay, we might get a 2nd nap today! Ha! It's all part of my evil plan. Mwahahaha!

Frozen pumpkin mousse with walnut toffee crunch

I came across this recipe a few years ago & decided to make it for my dad since he's a big fan of pumpkin. This is where my love affair with pumpkin started. I suddenly had a new appreciation for pumpkin pie, started making pumpkin bread cookies & so on. Enjoy!

Ingredients

Crunch
Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
4 teaspoons (packed) dark brown sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Mousse
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tablespoons dark rum
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice

4 cinnamon sticks
Preparation

For crunch:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

For mousse:
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.

Taco packets

So, for those of you that don't know me personally, I am a Pinterest addict among many things. A few weeks ago I came across a genius idea! Taco packets!! I'll admit, I never actually read the recipe or article or whatever it was, I just went off the little caption.

1 tube of butter crescent rolls
1 lb of ground beef or turkey
1 pkg reduced sodium taco seasoning
Shredded lettuce
Tomato, diced
Pepper jack or cheddar cheese
Parchment paper

Cook up beef until no longer pink. Follow directions for taco seasoning. Lay parchment paper over a tray with lip on it, though I didn't have an issue with grease. Lay the crescent roll flat on parchment paper. Add a tablespoonful of beef in roll. Top with shredded cheese, then wrap up the crescent roll by bringing up edges to overlap until it is closed up as best as you can get it. Bake according to crescent roll pkg directions. Serve taco packets with tomato & lettuce for those who like it.

Cinnamon crackle cookies

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Directions
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt; gradually add to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.

Pasta Pomodoro with Pepperoni

This is great for a light summer dinner or take for lunches!

1 box bowtie pasta or whichever you prefer
1/3 cup vegetable oil
1/4cup red wine vinegar
1/4 cup Italian dressing
1 chopped fresh tomato
1 or 2 small zucchini, thinly sliced
1 package of sliced pepperoni cut into strips
1/4 cup freshly grated Parmesan cheese


Cook pasta according to package directions, then drain. In a large bowl, stir together oil, vinegar, & salad dressing. Toss with pasta and remaining ingredients except cheese cover refrigerate stirring and sprinkle with cheese before serving.

Beef stew-Crock or not to crock

My husband loves this stew. Apparently, so does Ash as Chris had to share 2 bowls of it with him!

2 lbs round roast or other beef you prefer
4 large potatoes, peeled & cubed
3 carrots, peeled & chopped
1 medium white onion, chopped
3 cups reduced sodium beef broth
2 tbsp Mrs Dash onion & herb
1 tbsp dried parsley
1 tsp ground black pepper
1 1/2 tsp cornstarch

Cut up your potatoes, carrots, onion & beef & place in your crock pot or large soup pot. Whisk cornstarch into beef broth & pour into pot over meat & vegetables. Add seasonings & stir. Cook on high for 5 hours for crockpot or simmer on medium for about 1 hour or until vegetables fork tender.

Nom nom nom

I noticed last week just how fast Ash is going through the toddler food. Things are usually crazy busy here so I've been pretty bad about getting the Gerber food. Those things are crazy expensive & he's a tank! I told Chris we've got to find the time & make him some of his own food. Ash decided he was going to eat our food though.
I made some beef stew for Chris yesterday & Ash decided he'd haunt Daddy until he got some. Well, he ate 2 bowls. Ha!
Later we went out for ice cream. We got him a cup of sherbet since he loves it. He decided he wanted to try Daddy's cookies & cream ice cream instead. He'd laugh like a crazy baby! Then he'd shake with anticipation for the next taste. Ha! It was quite amusing for all of us. I'm glad he wasn't pointing at my cup!

Weight loss challenge...what week is this?

I feel like its a sign. My scale died this morning. I feel like my pants are looser, but of course I don't have any proof to be able to share with you.
A friend told me just a couple of weeks ago to ignore the scare. Maybe I'll do better if I try that!
Exercise still hasn't really happened. With the mayhem going on during the past few weeks, there just hasn't been time!

Nestle Toll House Chocolate Chip Pie

My sister in law introduced this pie to me last Thanksgiving. I was trying to diet at the time. HA! I ate 2 slices! I refused the leftovers knowing I would probably eat it on the way home.
I think it was 2 days of living with the craving that I caved & baked an entire pie for myself. I should've just taken the leftovers!

Nestle Toll House Chocolate Chip Pie:
1 deep dish pie crust, frozen
2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
3/4 c. butter, soft (1 1/2 sticks)
1 c. chopped pecans or walnuts
1 c. milk or semi sweet Nestle Toll House Chocolate Chips

Preheat oven to 325 degrees.

In a large mixing bowl beat eggs on high speed until foamy (about 3 minutes). Beat in flour and sugars, then butter.
With a wooden spoon or spatula, stir in pecans and chocolate chips.
Pour into pie shell. Bake at 325 for 55-65 minutes (or until the middle no longer jiggles when you move the pie). Remove from oven and let cool for 5-10 minutes.
Serve warm with ice cream or fresh whipped cream.

***It's okay if it's a little gooey, that's a good thing!!

***You may want to line the edge of your pie crust with tin foil to keep it from browning too much.

I am ready for the good times

I'm convinced that I should save up lots & lots of money for the ER now. Kids fall, kids get hurt, happens everyday. Ash tends to do it a lot. When he's tired he likes to walk with his sippy cup & very much looks like a drunk sailor staggering around.
The past couple of weeks have been rough. Our garage door broke, our garbage disposal broke, then my father ended up needing bypass surgery. Surely, it doesn't get worse after that kind of scare.
Apparently, we are not done. Ash fell last weekend while doing his drunken walk & chipped his front tooth. Guess its a good thing there's a backup. Thankfully, the dentist said that Ash's' tooth will be fine for now. My father is home, recovering & doing so well. We must be on the up cycle, right?
Today I found a lump on my boxer that I'm praying is nothing. Ash tripped again & arms outstretched, got his finger with nail right into my eye. Yeah, I don't recommend having that done...ever. Then this evening Ash went down again. Really? This kid needs a helmet. His lip is super swollen & he's got ice on it now. I'm so glad that he didn't need sutures!
So now I ask, when does the crapstorm stop? There's always good with the bad. If the trade was that my dad is ok, then I'm fine with that, but come on! Enough for a little while.

Weight loss challenge week 6

Not too shabby. I maintained my weight this week, but my pants are fitting a lot looser so it must be water weight or something. I'm still sick so I have no idea anymore. I had really hoped to be much further along by now, but geez. My birthday is in just a few weeks and it looks like I'll be hiding from the camera once again. Maybe by Christmas....

Chicken, spinach & pasta casserole

This dish is diet in no way, but oh my goodness is it delicious!

1 box rigatoni
1tbsp olive oil
1 cup finely chopped onion
1 (10oz) pkg frozen spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5 oz) can Italian style diced tomatoes
2 (8oz) container chive & onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded mozzarella

Prepare rigatoni according to pkg directions. Meanwhile, spread oil on bottom of 11x7 baking dish; add onion in a single layer. Bake at 375 degrees for 15 or until tender. Transfer onion to large bowl & set aside. Drain chopped spinach well. Stir rigatoni, spinach, chicken & next 4 ingredients into onion in bowl. Spoon mix into baking dish & sprinkle evenly with shredded mozzarella. Bake covered at 375 degrees for 30 then uncovered for 15 more minutes until bubbly.

Apple walnut granola

This is a variation of the almond granola. You could also add some almonds or cashews to this mix & it tastes fantastic.

1/3 cup maple syrup
1/3 cup packed light brown sugar
4 tsp vanilla extract
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground allspice
1/2 tsp ground nutmeg
1/2 cup vegetable oil
5 cups old fashioned rolled oats
2 cups raw walnuts
2 cups dried apples, chopped

Adjust oven rack to upper middle position & heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla, salt, cinnamon, ginger, allspice & nutmeg in large bowl. Whisk in oil. Fold in oats & walnuts until thoroughly coated.
Transfer oat mix to prepared baking sheet & spread across sheet into thin, even layer. Compress oat mix until it is very compact.
Bake until lightly browned, 30-35 minutes, rotating pan once about 1/2 way through baking. Remove granola from oven & cool on wire rack to room temperature, about an hour. Break cooled granola into pieces of desired size. Stir in dried apples. Granola can be stored in airtight container for up to 2 weeks.

Cheddar stuffed burgers

Since today is a day for grilling, I had to pull out the tasty treat. Yum! Some of the cheese may melt out of the bottom so we used the George Foreman indoor grill for these.

3 lbs ground beef
Block of cheddar
Garlic powder
Onion powder
Black pepper

Season ground beef to your desired taste & mix well. Cut cheddar into cubes. Form patty around cheddar cube. Grill until no longer pink inside. Place on hamburger bun & add whatever fixings you like.

Beef & mushroom pockets

These are a great dinner or reheat well as leftovers!

2 cans of whole wheat or regular pizza crust. You can also make your own.
1 1/2 lbs London broil, 1 in thick
1/4 cup all purpose flour
1 tsp dried parsley
1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
3 tbsp olive oil, divided
5 cups sliced portobello mushrooms
1 small yellow onion, chopped
3/4 cup red wine

Cut the beef into 1/2 inch pieces. Toss the beef in a large bowl with flour, parsley, thyme, salt & pepper. Set it aside while you prepare the vegetables.
In a large skillet, heat 1 tbsp oil. Add the mushrooms & sauté, stirring frequently until they're golden brown. Transfer to larger bowl. Add another tbsp of olive oil & sauté onions, stirring frequently until they're light gold & darker brown, about 10 minutes. Transfer them to bowl with mushrooms.
Heat rest of oil, add the beef. Sauté until evenly browned. Return the mushrooms & onions to the pan, then add the wine. Cook over med-low heat, scraping up bits from bottom of pan until wine has thickened & coats beef & vegetables, about 10 minutes.
Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
Break your dough into 4 pieces. Flour your work surface & roll out each piece of dough into 8 inch circle.
Spread about 1/2 cup filling on 1/2 of circles, placing it just off center so that you can fold over & have edges meet. Paint edges of circle with milk to help stay closed. Press edges with fork to seal shut. Poke top of pocket with fork a few times for steam & place on parchment paper.
Bake pockets about 35 minutes until light brown. Refrigerate any leftovers

Weight loss challenge week 5

Hooray for being sick I guess. I didn't exercise. I ate whatever I wanted. I nearly devoured the entire almond lemon pound cake by myself. I lost 2 1/2 pounds though. Woot!
I'm still not feeling so great, but once this mess clears up I'll be back on the treadmill. For now though, I think I'll celebrate with a Rice Krispy treat.