Cabled Hand Warmers

These past few weeks have flown by very fast. I can't believe 2012 is around the corner. I have been knitting like crazy these past few weeks. Coffee cup cozies, a scarf and a pair of socks...all for Christmas gifts. I got everything excepts the scarf done before Christmas...I did however finish the scarf on Christmas. :) Among these projects I knitted a new pattern...cabled hand warmers.

A few years ago I made some very simple hand warmers, a solution to buying a pair of cheap gloves and cutting off the finger tips. (Which would start to unravel and then I'd buy another pair...a never ending cycle). This time I revamped the pattern to include a cable...jazzing up the pattern a little bit. I think the cable gives a little extra to the pattern. You may be thinking: "I can't do this pattern because it involves a cable and that seems difficult." Here's a little secret I learned when making a scarf a few months back...cables are in fact simple. So don't let them discourage you from trying new patterns.

These cabled hand warmers are simple to make and dresses up cold hands while at work, reading or knitting! There are a variety of things these hand warmers can be used for...even to wear outside on a cooler day when gloves are a little too much.  They don't take a lot of time either. A great project to finish in an afternoon, evening or when in the car for a few hours.

Cabled Hand Warmers

Finished Size: Approx. 7" round and 8" long

Materials Needed

* Worsted Weight  - about 80 yd. (I used Lion Brand Wool-Ease yarn, color: Oxford Gray).

* Needles - Size 8, straight

* Yarn Needle

3/3: Place 3 sts on cable needle and place in back, k3, k3 from cable needle

CK12: p3, k6, p3

CP12: k3, p6, k3 

Directions

Left Hand Warmer

CO 34 sts loosely. Make sure to leave a long end for sewing later.

Wrist Cuff

Row 1: k2, p2, k2, CK12, *k2, p2* repeat to the end

Row 2: *k2, p2* repeat 4 times, CP12, p2, k2, p2

Row 3: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 4, 6, 8: same as row 2

Row 5, 7: same as row 1 

Repeat rows 1-4 for a total of 12 rows for the wrist cuff.

Body

Row 1, 3, 5: k6, CK12, k to end of row

Row 2, 4, 6: p16, CP12, p6

Row 7: k6, (p3, 3/3, p3), k to end of row

Row 8: p16, CP12, p6

Repeat rows 1-8 three more times for a total of 24 rows for the body.

Finger Cuff

Row 1, 3, 5: k2, p2, k2 CK12, *k2, p2* repeat to the end

Row 2, 4, 6: *k2, p2* repeat 4 times, CP12, p2, k2, p2

Row 7: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 8: *k2, p2* repeat 3 times, CP12, p2, k2, p2

Row 9: BO loosely in pattern - k2, p2, k2 CK12, *k2, p2* repeat to the end

Leave a long end for sewing.

Finishing

Using the yarn needle, thread the long end left from the wrist cuff. Fold the mitt with the right side of the pattern facing out and the sides lined together. Sew the edges of the wrist and body together for approx. 4". Weave in the yarn. Thread the yarn needle with the finger cuff long end. Sew the edges of the finger cuff and body together for approx. 2", leave a 1.5" hold for your thumb. Weave in the yarn.

------------------------------

Right Hand Warmer (Basically the same as the left, only working backwards...top-down.)

CO 34 sts loosely. Make sure to leave a long end for sewing later.

Finger Cuff

Row 1: k2, p2, k2, CK12, *k2, p2* repeat to the end

Row 2: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 3: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 4, 6, 8: same as row 2

Row 5, 7, 9: same as row 1

Body

Row 1, 3, 5: p16, CP12, p6

Row 2, 4: k6, CK12, k to end of row

Row 6: k6, (p3, 3/3, p3), k to end of row

Row 7: p16, CP12, p6

Row 8: k6, CK12, k to end of row

Repeat rows 1-8 three more times for a total of 24 rows for the body.

Wrist Cuff

Row 1: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 2: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 3, 5, 7: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 4, 6, 8: k2, p2, k2, CK12, *k2, p2* repeat to the end

Repeat rows 1-3. BO loosely in pattern following row 4.

Leave a long end for sewing.

Finishing

Using the yarn needle, thread the long end left from the wrist cuff. Fold the mitt with the right side of the pattern facing out and the sides lined together. Sew the edges of the wrist and body together for approx. 4". Weave in the yarn. Thread the yarn needle with the finger cuff long end. Sew the edges of the finger cuff and body together for approx. 2", leave a 1.5" hold for your thumb. Weave in the yarn.

Sugar Cookies

Christmas time is here! And with it brings get-togethers with family, friends and co-workers. It also means there are all sorts of delicious Christmas themed treats being made and shared. This weekend was the weekend I made sugar cookies. I use the recipe my mother uses, which makes delicious sugar cookies, and we top them off with homemade icing. Not only are these cut-out treats scrumptious, they are time consuming...but delicious!  Even though the process takes awhile, I have fond memories baking cookies and decorating them with my mother. Now I usually make them myself and occasionally I help my mom, but lately she's found a new helper: my oldest nephew...and he enjoys making cookies with grandma.

I had been looking forward to making sugar cookies the entire week. It takes awhile to roll out, cut out, bake, cool and decorate all the cookies...after all, the recipe estimates 7-8 dozen cookies to be made. So I planned on spending Saturday morning baking cookies and listening to Christmas music while I worked. I had to do a little prep work on Friday night. The recipe calls for the dough to sit in the fridge for at least 5 hours (usually overnight for 8 hours) I made the dough the night before. I picked up some last minute items needed Friday afternoon. I get home, unpack the items and realize I forgot to pick up eggs. So I head back out to the store to pick up some eggs. At this point I'm planning on running in and out of the store pretty quick...my mistake: going to a grocery store I'm not familiar with its layout. I couldn't find the eggs. EGGS! Eggs should be in the dairy department right? Apparently yes and no at this store. I walk in the store and walk back to the far corner where I see the dairy department sign on the wall. I see the milk, butter, cheese, coffee creamer, juices, yogurt and refrigerated biscuits, but no eggs. Finally I asked a fellow customer, slightly embarrassed, where the eggs were located. And where were they you might be wondering...they were around the corner in the cooler that ran along the same aisle as the frozen food! The frozen food coolers disguised the eggs! So much for a quick trip. Finally I returned home and got all the ingredients out, only to realized I had the wrong size of canned milk. I thought to myself, "Seriously, you have got to be kidding me!" I was not going to go back to the store and I need to make the dough that night so it could rest. So instead of making the full recipe I cut the recipe in half. Problem solved! (Hopefully I would have enough milk for the icing...)

After letting the dough rest over night I got to work. I got everything around: counter space, rolling pin, cookie dough, cookie cutters, cookie baking sheets lined with parchment paper, cooling racks and lots of extra flour. Oh and Christmas music! I listened to one of my favorite Christmas albums: Carols for a Cure, Vol. 8. I purchased this album when I was in NYC during Thanksgiving break one year. Bake to baking! There was flour everywhere. The dough was sticky, so more flour needed to be worked into the dough before it could be rolled out, cut into shapes and baked. After all the dough was used there were about 5 1/2 dozen cookies!

Next the icing needed to be made and used along with sprinkles to decorate. The icing is very simple to make. The amount of the two ingredients involved has never really been measured out by myself or my mom....it's mostly guess work. After the right consistency is established I divided the icing up so I could create red, green and white frosting. I didn't get all the cookies frosted and decorated with sprinkles...I ran out of frosting. These cookies do freeze well so I can freeze them until I have more free time to finish icing the leftover cookies.

The final product - YUM! 

These cookies are addicting and delicious. (I think I've said the cookies are delicious more than once already...) The sugar cookies my mom makes always seem to disappear at holiday get-togethers. My mom and I do make other holiday treats: Snicker bar cookies, chocolate covered peanuts, chocolate covered pretzels, chocolate bark, peanut brittle (dad's speciality), peanut butter fudge and peanut butter blossoms....but the sugar cookies are my favorite.



I hope everyone has a great Christmas season getting together with family and friends. Enjoy spending time with loved ones and enjoying the food prepared...I know I will!

Sugar Cookies - as passed down by my mother

* 5 c. all-purpose flour
* 1 c. shortening
* 4 eggs
* 1 Tbsp. vanilla
* 1/2 tsp. salt
* 4 tsp. baking powder
* 1 c. white sugar
* 1 c. brown sugar
* 1 c. canned milk

1. Mix flour, salt and baking powder together; set aside.

2. Mix shortening and white sugar until well blended. Add the brown sugar. Beat eggs and add to mix. Mix in vanilla and canned milk. Add flour mix a little at a time and mix until blended.

3. Let dough rest in fridge 5-8 hours. (Overnight)

4. Heat oven to 375. Roll out dough (don't forget to use extra flour) and cut with various shaped cookie cutters. Place on cookie sheet and bake for 5-6 minutes depending on cookie thickness.

5. Let cookies cool on wire cooling racks. When cooled, decorate cookies with frosting and sprinkles.

Homemade Frosting - as passed down by my mother

* canned milk
* powdered sugar
* food coloring

1. Mix canned milk and powdered sugar a little at a time until desired thickness is achieved. *Hint: a little milk goes a long way.*

2. Split the mixture and add various food coloring colors.

White Chocolate Chip Cookies

This past weekend came and went by so quickly. Friday night Sonny and I went to an art show which included works by one of his friends. I had never been to an art show outside of the one my high school put on at the end of every school year. So I wasn't sure what to expect. The only thing I knew before going was that the works were completed by current art school students and I met one of them a few weeks prior. There was some interesting work. The art show also inspired the baking which took place this past Saturday.

Sonny helping out

the final results

At the event there were some snacks which included some chocolate peanut butter cookies. I enjoyed them, so did Sonny, and that led to Sonny finding this recipe using the Allrecipes app. I was surprised to see the ingredients list didn't include milk. When mixing the ingredients together the batter became hard to mix with the hand mixer, probably because of the lack of milk in the mix. The mixer got so clogged that the mixer blades were slowed down...it was an interesting moment. After we got the mixer unstuck the oven phase began. Sonny was a great help in dishing the batter onto the cookie sheets. With a fire going in the fireplace, warm cookie was a nice touch to a cold, damp Saturday.

Cup Cozy - Coffee or Tea

Recently I've been knitting like crazy, ever since I completed the socks. I even have plans for Christmas gift for next year. (I made the decision a little late to get everything done this year). I've been looking at patterns left and right. It gets boring knitting the same pattern over and over. When looking at patterns to try, I stumbled upon this pattern at Knit Picks...a reuseable cup sleeve for a hot drink your of choice from your favorite coffee shop.

When I saw this picture I thought, "This is pretty cool. I would definantly use this." Here's a picture:

Made with Stitch Nation by Debbie Stroller Washable Eew yarn.

It was VERY easy to knit. It didn't take too long to knit either, which is a big plus. I started the cozy pictured (my second cozy) on Sunday afternoon around 1 PM. There were quite a few distractions: being on set, starting over 1/3 of the way in, lunch and the occassional miss counting the pattern. Before we left set late afternoon, I had the cozy complete. So it probably takes about 2 hours to make if I didn't have all the distractions...I think...

I was a little shocked to find so many people fasinated by what I was knitting. I thought I was being a big geek while knitting on set, but it turns out not so much. I'm glad I had a project with me to help pass the time because as cool as set can be, there is a lot of waiting for things to happen. It also helps to have an intended reciever of the item you are knitting...gives you motivation. This cozy and another cozy I'm in the process of knitting (using two colors) will be going out west soon. When I get that one done, I'll be sure to post about how it turns out. I hope these cozies will be enjoyed.

*UPDATE 12/7/11*

I finished the second cozy! And both have made their way to sunny CA. When I started this project a few weeks ago and then met up with some friends, I knew they would enjoy some of these cozies. I made two for their journey. One is the cozy pictured above and the other is the two-colored cozy pictured in both pictures below.

It's great seeing your work in use!

I used the same pattern, but changed it slightly. I didn't include the 4 rows on the outside of the chart and I used two colors. I used the Fair Isle method to knit with two colors. The same type of yarn was used in both projects as well. I've never knitting using Fair Isle before...let me say it's pretty simple, but I needed to keep the tension looser than I did. So I knitted a second two-colored cozy. I was much happier with the outcome of the second cozy.

These cozies have created some buzz between my friends and co-workers. These will make nice Christmas presents or just-because gifts. Now to get knitting!

Weekend Cooking: Chicken Enchiladas and Pumpkin Pancakes

This weekend was nice and relaxing. There were things that were still on the To-Do List, but these things didn't consume the whole weekend, they just took up a few hours of each day. It was nice to sleep in on both days. Saturday I made some chicken enchiladas for lunch. Then that night we went to a going away party for some of Sonny's friends. It's sad that they are moving...I just met them a few months ago and they are some really cool people. We ordered a margarita pizza from The Brass Ring while were out. It was SUPER thin and very tasty. 

Today I made some pumpkin pancakes for breakfast. MMMM...they were delicious. I finally made pumpkin pancakes. I've been meaning to make them, just didn't feel like making breakfast.  I found a very easy recipe from all-recipes.com during my pumpkin recipe search. I added some white chocolate into the mix to spice the pancakes up. They were very good, but could have used a little more cinnamon in them. They cooked up very light and they were great for a cold fall morning.

Chicken Enchiladas

I had been craving enchiladas for a few days prior to making them. I didn't follow a recipe and I didn't really measure anything out either. They turned out great. Usually I make refried beans and spanish rice when I eat Mexican food, but since this was lunch and I knew we were going out later I skipped the beans and rice.

Ingredients

chopped onions

2 garlic gloves, chopped

chopped peppers, green and red

1 can enchilada sauce (red)

1 can cream of chicken

1.5 large chicken breast, cubed

shredded cheddar cheese

4 10-inch whole wheat tortilla shells

Directions

1. Saute onions and garlic in a saucepan until softened. Add in chicken; cook throughly. Add in chopped peppers and cook until peppers are softened.

2. Mix enchilada sauce and cream of chicken together in a mixing bowl. Cover the bottom of a small baking dish with the sauce mix. Add the chicken mix into the remaining sauce mix, along with the shredded cheddar cheese.

3. Place some of the enchilada mix in a whole wheat tortilla shell. Wrap and place in the baking dish seam down. Fill the remaining shells and place them in the dish. Cover the top of the shells with remaining mix and add extra shredded cheese on top.

4. Bake at 350 for 15-20 minutes, or until cheese is melted and bubbly.

Nothing says, "Happy Birthday", like a homemade cake.

Happy Birthday Dad. That's right today is my dad's birthday and I made his cake for the low price of a dollar. That's right a dollar. I needed to buy the cake mix, but I made the frosting. I followed a recipe my mother gave me (source again unknown) that uses 4 ingredients most people have stocked in their kitchen: butter, brown sugar, milk and powdered sugar.  My father's favorite cake, according to my mother, is yellow cake with carmel frosting...so that's what I made. 

I whipped up the cake mix according to the box and baked two 8-inch cakes in order to make a double-layered cake. Making the frosting was very simple, the hardest part was being patient while waiting for the butter and brown sugar to boil...on low. You know the saying, "A watched pot never boils." Well that kept running through my mind while I was stirring constantly waiting for it to boil. I kept myself occupied with Words with Friends though until the boil occurred. 

When I layered the cakes I forgot to flip the bottom cake so the top was touching the plate and the bottoms of the cakes were together. So when icing the side of the cake the icing didn't exactly lay as I thought it would. BUT when it is all said and done, the cake still looks good and will taste good too. I tried a little of the leftover frosting and boy is it delicious. It was a little rich, but delicious. With suggestion from my mother, I topped the cake with some red, orange, yellow and brown leaf sprinkles which helped make the cake look perfect for a fall birthday. I hope everyone will enjoy the cake tonight when we celebrate Dad's birthday. 

Carmel Frosting

Ingredients

1/2 c. butter or margarine

1 c. packed brown sugar

1/4 c. milk

2 c. powdered sugar

Directions

1. In a large saucepan, melt the butter over low heat.

2. Stir in the brown sugar. Heat to boiling, stirring constantly. Boil over low heat for 2 minutes, stirring constantly.

3. Stir in milk; heat to boiling. Remove from heat. Cool to lukewarm.

4. Gradually stir in powdered sugar; beat until smooth. 

Homemade Macaroni and Cheese

Who doesn't like macaroni and cheese? It's a great side for barbecues. It's a staple in (most) households with young children. It's quick and easy to make. 

I am a big fan of macaroni and cheese, but I'm not a fan of the powdered cheese. In fact it creeps me out, so I buy the kind with the creamy cheese sauce. And since it's a boxed dinner/side, it isn't the healthiest option out there...but I still enjoy it. My mom suggested this recipe for part of dinner when my sister and gang came over for dinner. It was a hit, everyone liked it (well at least they didn't say otherwise) and nephews asked for more. So I'm taking that as a success for both kids and adults. I don't know where this recipe came from. My mom had is on a piece of paper for a recipe that has been passed around to family and friends.

I like this recipe for three reasons: 1) I am aware of everything going into it. 2) It's EASY and quick to make. 3) NO baking in the oven. I served it with brats and green beans. It was a nice yesterday, warm fall day so the barbecue themed meal seemed appropriate before the weather turns cold, stays cold and snow appears. The recipe calls for breadcrumbs. Breadcrumbs were not in the cupboard so I used Ritz crackers instead. Also there was no cheddar cheese so I used the only shredded cheese in the house, Mexican style. Cheddar cheese is delicious, but the Mexican cheese tasted good too! This recipe is mostly a guideline when it comes to the ingredients...use whatever pasta you have in the cupboard and any type of shredded cheese you desire. Be creative and try different combinations or stick to the the recipe.

Mac & Cheese w/ breadcrumbs on the side.

Ingredients

2 c. elbow macaroni 

2 1/2 Tbsp. butter, divided

1 1/2 Tbsp. all-purpose flour

1 1/2 c. 2% milk

1/4 tsp. salt

1/4 tsp. black pepper

1 1/2 c. shredded low-fat cheddar cheese (6 oz.)

1/4 c dried. unflavored breadcrumbs (or crumbled crackers)

Directions

1. Cook macaroni as directed on package. Drain; set aside.

2. Melt 1 Tbsp. butter in a small skillet. Add breadcrumbs (or crackers). Cook and stir until toasted, about 3 mins. Set aside.

3. In a medium saucepan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1 min. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove pan from heat. Add cheese. Stir until cheese is melted.

4. Stir in macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve. 

*If you must have the extra crunch of baked macaroni and cheese on top you can put it in the oven at 350 for 10 minutes. 

Pumpkin Spice Latte and Pumpkin Cookies

If you haven't figured this out yet, let me say it again...I love pumpkin goodies. If you follow my post then you might be thinking that I obsessed with pumpkin. I would agree with you to some degree, however here is my case about why I'm cooking so much with pumpkin. #1: It's fall and it is in season. Fall and pumpkin go hand-in-hand. When you ask people what comes to mind when they think of fall it's usually one of the following answers: leaves turning colors, cooler weather, Halloween, Thanksgiving, hats and scarves, sweaters and pumpkins. #2: I enjoy cooking, baking and trying new recipes.

It has been a nice long weekend for me and the last day of my fall break is coming to a close. The first two days were busy: I spend some time with just my sister, rehearsal, Marching Band State Finals and dinner with new friends. (Sonny made some very good chili for dinner). Yesterday was a very relaxing Sunday spend with Sonny: football, baking and knitting. I made pumpkin zucchini bread and muffins again...this time with walnuts in the mix. This morning I made pumpkin spice latte and pumpkin cookies. I made another batch of pumpkin cookies with white chocolate chips this afternoon when I got home from Sonny's to share with my family.

Pumpkin Spice Latte

My version of this delicious Starbucks creation should really be called Pumpkin Spice Coffee. I used regular strength coffee, no scalding hot milk nor espresso. I had a recipe to try in mind (which I found at allrecipes.com), but under some recent advice I tried something else instead. NH told me to put pumpkin puree in the filter basket with my coffee grounds. It was explained that when done that way, the pumpkin flavor still gets into the coffee without any of the gooeyness of the pumpkin puree actually being in your cup. GENIUS. (She also recommended put in any sugar, nondairy creamer and spices I wanted in my coffee into the filter basket as well). My cup of coffee this morning was delicious. I can now enjoy the taste of a Pumpkin Spice Latte at home without the cost.

Ingredients and Directions

coffee ground

pumpkin puree

milk (or creamer)

sugar

pumpkin pie spice

For a single morning cup of coffee, brew 4 cups of coffee with desired amount of pumpkin puree in with the grounds. Finish coffee with any desired milk (or creamer) and sugar. Sprinkle in desired amount of pumpkin pie spice for additional flavor/aroma.

Iced Pumpkin Cookies - so good

Iced Pumpkin Cookies - from allrecipes.com

These cookies are very good. They are soft and moist...almost cake-like. This was another recipe I found using my app on my new phone. :)  I made a batch topped with icing and another batch without icing but with white chocolate chips added in. I cut the recipe in half because I didn't have a full cup of pumpkin after making pumpkin bread/muffins. And this recipe allowed me to use my leftover pumpkin puree. The iced batch stayed with Sonny and most of the white chocolate chip batch went with my nephews when they came around Trick-or-Treating. The full recipe makes about 3 dozen cookies. I will be making these cookies again.

Knitted Socks

I now can add socks to my knitting repertoire. They are a lot easier to make than I originally expected. The hardest part is working the heal. I also learned two new things while knitting this pattern. I first learned how to pick up stitches along an edge and work on from that point. I also learned how to use a Kitchner stitch. It's not hard, but a little intimidating when doing it for the first time.

I am very lucky to have fellow, experienced knitters around to answer any questions I may have when working on new projects. EG and Geneva gave a lot of support and advice when completing this project. I would have been lost if I was unable to ask them questions along the way. I will admit I restarted my right sock after a failed attempt at the heel and frustration. Sometimes being a perfectionist is stressful...this was one of those times. I wanted my first sock to be perfect because I didn't want to redo it (like I had to do with my first fingerless glove). Perfection comes with time and practice, but let's face it...I'm impatient!

I followed a pattern from Premier Yarns called "Silky Soft Socks" which I found on the back of balls of yarn used to make these socks. I used a set of double point needless - US 2 and two balls of Serenity Sock Weight Yarn (yarn color - Harlequin). I like fun socks, so I picked a yarn that would create a nice pattern when knitted. I was also careful to check the color lot on both balls...that way the colors SHOULD match. If you look at the pictures you will notice the yellow in the sock on the left is brighter than the sock on the right....same color lot, yet still different color shades.

I am very excited to have these done. I cannot wait to where them and display them (under my pant-legs and in my shoes where people won't be able to see anyway). Now I can make socks for my family and friends. Who's thinking Christmas presents? This girl, that's who! If I do end up making socks for a few people this holiday I hope they like them. Now onto the next project! What should I tackle next?....

Pumpkin Zucchini Bread (and Muffins!)

I truly enjoy trying new recipes. I've been itching to make some type of pumpkin baked good for awhile and I've finally gotten to it! I love the smells that come from baking. When I'm baking any type of bread I always think of my grandmothers. Each grandma had her individual bread(s) I (and most of the family) enjoyed. Grandma Bert always made dinner rolls and zucchini bread (with fresh zucchini from her garden). Grandma Alice use to make the best homemade bread. Meals were not complete on either side of the family without dinner rolls or sliced homemade bread. I have not made any bread with yeast, yet, but I'll get there (to at least try it once). Dinner rolls sound like a good challenge to tackle.

They look and smell delicious! 

Now back to the recipe at hand. I stumbled across this recipe when searching for different recipes using pumpkin as an ingredient. The Allrecipes app assisted greatly in my search. It was very easy to make and I made a slight alteration. Instead of making two loaves like the recipe dictates, I made one loaf and a dozen muffins. The muffins will make it easier to take to work tomorrow and share with the girls. The kitchen smells delicious and I can't wait to try the muffins tomorrow at lunch! I tried a slice of the bread and it was very good!  I hope they like the muffins! 

Quick Meals: Chicken Taco and Cheese Ravioli

Disclaimer: I did not eat these two meals together. This is simply a collaboration of quick meals to piece together when you get home from a long day. The chicken tacos were for dinner earlier this week and the cheese ravioli was on the menu for tonight. I can't believe it's Friday already! Next Friday is fall break and that means relaxation (I hope) and closer to the end of marching season. I still haven't adjusted to my very busy schedule when it comes to dinner (and eating a good dinner). These two meals were whipped up quickly and effortlessly when I got home from rehearsal. 

Chicken Tacos: Fall is a great season. And it's a time when most people bust out their crock-pots. (I don't use my crock-pot enough). The crock-pot came in handy for the chicken tacos. Cooking the chicken in the crock-pot makes it easier to shredded the chicken. Mix the shredded chicken with some chopped peppers and onions, toss in some shredded cheese and then wrap it up in a tortilla. Top with either salsa or sour cream (or both)! It didn't take very long to mix everything up and fill a tortilla shell. Most of the work was done by the crock-pot! The end result was delicious! 

Cheese Ravioli: When it comes to dinner on a Friday night I'm all for quick and easy mix together dinners. I didn't measure anything out. I eyeballed everything. Two easy steps and dinner is ready!

Ingredients

cheese ravioli (I used Kroger's mini cheese ravioli found in the frozen section)

pasta sauce

onion, chopped

green pepper, chopped

Direction

1. Cook ravioli as directed on the package.

2. Add other ingredients. Mix well and ENJOY! 

Cake Mix Cookies

A day off! I got to sleep in...although if we had school we would have had a fog delay. Never-the-less I have had a relaxing morning. Most of my laundry is done and I baked cookies for the band kiddos. I also made some progress on my knitting project. I would call my time before lessons and rehearsal very productive.

I came across this recipe in college. One of my TB∑ sisters, Marcy I believe, shared it during one of our MANY baking sessions for our bake sales. It is simple and delicious! These cookies were a hit with those who wondered the halls of JCFA. (I wonder if this cookie recipe has been passed on to the current sisters and are still being made...) You can use any type of cake mix your heart desires for this recipe. You can find the recipe on the side of a Funfetti cake box.  During the bake sale we made cookies using various cake mixes. Once I think someone tried to use carrot cake, but that didn't work out too well. My favorite is the Funfetti cookies, hands down. A box makes 2-3 dozen cookies, depending on how big you make them. I personally don't ice the cookies like the recipe suggests. I'm not a big icing fan (as previously stated when I posted about my birthday cake). 

This recipe is great for bake sales and family gatherings with young children. Although people of all ages have been known to enjoy these cookies. The process of making these cookies is also kid friendly in my opinion. It's also a nice alternative to the birthday treat parents send into school when it's their child's birthday. Don't get me wrong, I love cupcakes. But when it comes to a classroom of 20 to 30 6, 7, or 8 year-olds, cupcakes can get really messy with the wrappers and especially the icing. These cookies give you the taste of cake (or cupcake) in the form a cookie.

Chicken Fajitas

Tonight's dinner was very simple and very satisfying. I had been craving fajitas for a few days and finally have had the chance to make them! It's still a little crazy with all that I have on my plate. This is a much better step up from all the PB&Js and Lean Cuisine meals I've been consuming lately. (Still wish I was joking....). 

Today marked the first time I cooked in the "new" kitchen at Sonny's new place. I burnt the first pancake I made for breakfast. This stove works a LOT better the one back in his apartment. I'm definitely okay cooking on an electric stove now. Before I was not a fan of electric stoves (growing up with a gas stove). I always felt like I was waiting forever for the skillet to heat up, but not on this stove! Now I have to make sure I don't have it too hot and burn the food!

Sonny decided on chicken fajitas, but beef can be substituted and used just as easily. Next time I need to remember where the fajita seasoning is in Wal-Mart...it took us a few minutes to find it. It would make sense to have the fajita seasoning (and enchilada sauce) along side the taco seasoning in the Mexican section of the world food aisle. Well at least it makes sense that way to me and the store chain I frequent. After leaving the aisle to go get sour cream, Sonny comes up with the brilliant idea that the seasoning is in with the other sauce/gravy mixes. Sure enough there is was and all was right again.

This batch of fajitas made 6 fajitas, enough for dinner and leftovers tomorrow! Hopefully I can get back in the kitchen soon and keep trying some more recipes I don't make regularly. I didn't follow a recipe this time, I just went with the flow of things. Here's my version of a delicious Mexican meal...

A's Chicken Fajitas

Ingredients

Final product - yum!

1 lb. chicken, cut into pieces

1 green pepper, sliced

1 red pepper, sliced

1/2 onion, sliced (I cut an onion in half, top-to-bottom, then cut the half into quarters)

1 pkg. fajita seasoning

1/4 c. water

2 Tbsp. oil

tortilla shells

shredded cheese

sour cream

Directions

1. Put the chicken, water, oil and seasoning in a bag and mix well. Let mixture marinate for 15-20 minutes.

2. Cook marinated chicken, peppers and onions in a large skillet over medium-high heat for about 7-8 minutes. until chicken is cooked all the way through and veggies are softened.

3. Soften tortilla shells in the microwave. Fill with fajita mix and top with shredded cheese and sour cream.

Creamy Tomato Baked Ravioli

It has been awhile since I've made anything more elaborate than peanut butter and jelly...I wish I was joking. I have become super busy this past month.  I work at an elementary school, with the marching band, giving lessons and working a few hours at the grocery store. I've worked out once so far this month and the way it's looking I will only work-out once in the month of September. Luckily I've been eating right, for the most part.

Uncooked version of Creamy Tomato Baked Ravioli 

w/ Mushrooms

This September brings an addition to my friend and her husband. On Sept. 22nd Levi was born! I was able to put The Good Neighbor Cookbook to good use. Under the "Bringing Home Baby" section I found a recipe for Creamy Tomato Baked Ravioli and Spinach. This recipe is VERY easy to make. The recipe says it serves 6-8 people, but I decided to cut the recipe in half. I didn't want to give them too much extra food. It smelt so good when it was cooking so I made some for myself. My version had a few variations.

For the new parents, I followed the recipe (cut in half) and added a can of mushrooms. When I made the dish for myself I didn't really measure ingredients, I just started putting things together. I used elbow macaroni instead of ravioli and no mushrooms. It was so good! I made enough for 3 servings: one for dinner and two leftover servings for lunches.

Variation of the recipe. SO GOOD!!!!!!

Pumpkin Goodies!

The cooler weather hung around! Fall is approaching! The leaves are starting to turn!

I love the changing of the seasons. I enjoy all seasons and their individual qualities. Fall is probably my favorite season hands down (I think I've mentioned this before). The leaves changing, cooler weather (aka sweatshirt weather), bonfires, Halloween, Thanksgiving and tons of delicious, heartfelt recipes to make/eat-up! And of course this means PUMPKINS and the various goodies made using them!

Today I was in Muncie helping Sonny move into his new house. We stopped at Concannon's Bakery for breakfast before we got started. Not seeing the donut I was planning on purchasing for my breakfast I became sad. But my disappointment was quickly turned into excitement when I saw a sign for the arriva; of their Pumpkin Donuts!!!!! A pumpkin donut with cream cheese icing, YUM! I should have taken a picture of my delicious breakfast treat, but I was so distracted by enjoying it...I forgot.

If you find yourself in Muncie, you really should stop by Concannon's. They've got tons of delicious treats: donuts, cookies, cakes, muffins and TONS of chocolates. There is something you will enjoy, I guarantee it.. There are two locations: one is downtown Muncie and the other is on the west side of town off of Morrison. (I'm really surprised they don't have a website). Prices are very reasonable too. I like stopping and picking up a donut from this bakery, but I think I'm going to search for a recipe and try making my own pumpkin donuts this fall.

Marinara Envy

The moment I walked into my sister's house and took a sniff, I knew what she was cooking: Toasted Garlic Marinara from The Good Neighbor Cookbook. I was excited to see how her second batch of this recipe was shaping up.

I have now tasted three different interpretations of this recipe. I've made it twice: once with canned whole tomatoes and once with fresh tomatoes I diced from Sonny's mom's garden. Both batches tasted fine, just chunkier than I was hoping for...I was thinking more sauce-like. Sonny's interpretation used fresh tomatoes that he put in a food processor before adding to the pot, but was still chunky-ish. My sister's batch used fresh tomatoes from her garden mostly (and some from our aunt's). She blanched her tomatoes first before using them for the marinara. She also spent a good chunk of time letting the tomatoes simmer and break down, but it turned out sauce-like and left me very jealous at her outcome. All three were delicious, but my sister's was the best in the texture I was looking for.

I learned that I need to have more patience when letting the tomatoes simmer...and I might try the blanching step. If I followed the recipe, it took way longer for the tomatoes to break down than stated in the recipe. One of the best things about cooking (besides eating the final creation) is learning from "mistakes", improving recipes and making it up as you go. Sonny has taught me that last one: making it up as you go. And he's right...recipes are (for the most part) general guidelines to follow. If you understand what kind of things work well together you don't have to rely on the directions so much. I hope to make another batch soon and freeze it for the upcoming winter months. I also have friends having babies and they are due later this month and want to use the marinara in a frozen meal for them. We'll see how that turns out with my crazy busy schedule. 

Chicken and Rice Soup

Hello chilly weather! Hello jeans and sweatshirts! But being that I live in Indiana means that in a few days we could be wearing shorts and tank tops. Although I hope the cooler weather stays. I enjoy fall: leaves changing colors, football season, chili/soup, pumpkins and of course Pumpkin Spice Latte from Starbucks! 

The past few days have left me longing for some delicious soup. Monday was a crisp and refreshing change from the hot days before hand. Tuesday was a nice, but between a brisk recess duty and a very windy band rehearsal, I was chilled most of the day. And today was the icing on the cake: cold and rainy...and spending time outside. Between a sprinkle during recess duty and being out in the rain during rehearsal I was ready for warm soup when I got home. So I went through my cookbooks and found a recipe in one of them that I used as a guideline and got cooking.  The soup turned out delicious! It made the kitchen smell wonderful. I can't wait to have some tomorrow for lunch!

Chicken and Rice Soup

Adapted from The Healthy College Cookbook's recipe: Quick Chicken Soup 

Ingredients

2 (14.5 oz) cans chicken broth

1 cube chicken bouillon

8-10 carrot sticks, chopped

3 celery stalks, chopped

1/2 c. onion, chopped

2/3 c. brown rice

1 c. chopped cooked chicken

Directions

1. In a medium saucepan, bring chicken broth to a boil. Add the bouillon cube, carrots, celery, onion and rice; return to a boil, then reduce heat and simmer (uncovered) for 10 minutes, or until veggies are soft.

2. Add the chicken and simmer for a couple more minutes. 

My Birthday Creation: Chocolate-Berry Ice Cream Cake

September starts off right with my birthday! I turned 25 this year...the big quarter-of-a-century.  I have a big sweet tooth, so I love birthday treats, but I'm not a big cake fan. As a kid I ate cake but I didn't (usually) eat the frosting. I ate around the frosting. But there are two types of desserts I LOVE: brownies and ice cream cake. I found this Chocolate-Berry Ice Cream Cake recipe in the magazine Everyday Food and decided I wanted it for my birthday. Yes, I know some of you may be thinking, "Why is she making her birthday cake?" Answer: I like to cook and bake so I had no problem making this for myself. 

Step 1: Bake cake base

Step 2: Add ice cream layer and let it freeze

The cake had three layers: a chocolate cake base, vanilla ice cream w/ blackberries center, and a raspberry sorbet top layer. It tasted wonderful. Next time I might try strawberry sorbet instead of the raspberry. I enjoy strawberries over raspberries. It was very easy, just time consuming. First you had to bake the cake. Then you add the middle layer and have to let that freeze. Finally you add the sorbet layer on top and have to let that freeze too. Overall the cake was a big success! Even my young nephews enjoyed the treat! 

The final product! 

Three layers of deliciousness!

I received some nice gifts for my birthday. My sister got me a copy of The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg for my birthday. I've made one recipe out of her copy of the book so I'm excited to have my own copy (that way I don't have to keep borrowing hers). I'm looking forward trying more of these recipes. Sonny gave me an athletic watch with a heart-rate monitor. I was happy just to receive a more sporty looking watch...the heart-rate monitor was a nice bonus. Now I can keep track of my workouts and various stats. My birthday was a great time with family and brought news of a new job! Best birthday present to date. Now my schedule will be super busy between teaching, band, lessons and the grocery store! Let the chaos begin!