Wow its been a long time!!

You think I must have forgotten I have a blog! 1.5 years later and onto my 3rd job as a REAL nurse I'm back! I have SO many more recipes to share so hopefully I'll remember to keep updating this even if I don't have pictures!!

I have finally found a job that I LOVE!! School nurse for an elementary school....its perfect! Sure some days I want to pull my hair out, and sometimes the kids are a little over dramatic, but getting to spend my day with kiddos....yep! Exactly what I have been wanting.

Today I brought in my pumpkin bread for the staff that I posted about 2 years ago, and some chocolate chip zucchini bread. I love this recipe from Skinnytaste. Skinnytaste is one of my very favorite blogs to get recipes from. She makes everything a little bit more healthy which I love!! Enjoy!!

Ingredients:

• 1 cup all purpose flour
• 1 cup white whole wheat flour
• 1/2 cup brown sugar (not packed)
• 1-1/8 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup chocolate chips ( I always add more!! I also like to mix 1/2 mini chocolate chips too!)
• 1 large egg, beaten
• 2 tbsp melted butter
• 1 cup apple sauce
• 1-1/2 cups shredded zucchini (not packed)

Preheat oven to 325°.

Mix dry ingredients into a large bowl. Once mixed add chocolate chips.

In a separate bowl, mix wet ingredients.

Combine with flour mixture and stir just until blended.
Pour in to multiple small loaf pans or one large loaf pan. Grease pans well.

Bake for 45-50 minutes, or until toothpick comes out clean.

The loaves freeze really well so I suggest making a ton when you have too much zucchini and freezing it for a treat later on!

Vanilla Bean Caramel and Pinterest

I have officially found Pinterest. It is HORRIBLY addicting and I am so obsessed. I have found a ton of new recipes and I've been baking a ton. I also got a new camera so I can finally start to add more pictures to my recipes. This is very good news for all of you!

This caramel is TO DIE FOR! It's fairly simple to make and is amazing with apples or on other desserts. My next recipe is going to be caramel brownies. I'll keep you posted on how those turn out. This recipe comes from Annie's Eats. You should make it NOW. No joke. On ice cream its even better.

I've also had more time to actually make meals so you should be getting some of those recipes soon. Its nice to finally have time to plan out weekly menus and cook healthy food.

Vanilla Bean Caramel

1 C. sugar

1 1/4 C. cream

1 T. vanilla bean paste (I keep this on hand since it has the "caviar" from the pods in a nice paste. Gives it a little more vanilla flavor than just extract. I recommend using either the paste or caviar to get the full taste in this recipe)

Pinch of salt

1/2 t. vanilla extract if you use pods ( I just added a little more paste)

Using a heavy bottom pan, spread the sugar over the bottom.

Turn on low heat and let it slowly liquefy. Once the sugar starts to melt, stir until all of the sugar is melted. Once sugar is completely liquid let it cook until it becomes dark. This will be the color of your caramel so make sure to make it dark enough but be careful not to burn it.

While sugar is cooking measure out cream and add vanilla paste. As soon as the sugar has browned, remove from heat and whisk in half of the cream. (If cream is slightly warm it helps this process.)

Once incorporated add in remaining cream, salt and vanilla extract. Mine hardened once cream was added so place it over med-low heat again to re-liquefy. Place in airtight container and store in the fridge.

Gotta Be Something More

Clearly I'm a little bored trying to stay up for night shift! Kinda a funny little game! I'll post some recipes after this!! :)

RULES
1. Put your iTunes/ music player on shuffle
2. For each question, press the "next" button to get your answer
3. YOU MUST WRITE THAT SONG NAME DOWN NO MATTER WHAT
4. Post all answers on your blog!

IF SOMEONE SAYS “IS THIS OKAY” YOU SAY? Friends-Band of Skulls

WHAT WOULD BEST DESCRIBE YOUR PERSONALITY? Famous in a Small Town-Miranda Lambert--my sister and I always joke this is how it felt growing up in Red Lodge!!

HOW DO YOU FEEL TODAY? I Like What You Say-Nada Surf

WHAT IS YOUR LIFE’S PURPOSE? One Day You Will-Lady Antebellum- kind of a good title for the unknown of life!

WHAT IS YOUR MOTTO? The Best Is Yet To Come-Frank Sinatra--Perfect song!!!

WHAT DO YOUR FRIENDS THINK OF YOU? Bag of Hammers-Thao and the Get Down, Stay Down...maybe because I'm a little crazy?!

WHAT DO YOU THINK OF YOUR PARENTS? Mrs. Robinson- Simon and Garfunkel- Just funny because awesome oldies always make me think of my parents!!

WHAT DO YOU THINK ABOUT VERY OFTEN? I Want to Hold Your Hand- The Beatles

WHAT IS 2+2? Pump It- Black Eyed Peas--just funny because of my obsession with Jersey Shore!

WHAT DO YOU THINK OF YOUR BEST FRIEND? New Slang- The Shins- On the soundtrack to Brians favorite movie Garden State...must mean something!

WHAT DO YOU THINK OF THE PERSON YOU LIKE? Father- Horse Feathers...kinda weird but with all the hair I guess Brian reminds me of my dad!

WHAT IS YOUR LIFE STORY? Fallin' and Flyin'- Jeff Bridges (CrazyHeart soundtrack) I love this song!

WHAT DO YOU WANT TO BE WHEN YOU GROW UP? Happy Kid- Nada Surf- I love this! It's definitely true!!

WHAT DO YOU THINK WHEN YOU SEE THE PERSON YOU LIKE? Anoanimal- Andrew Bird

WHAT DO YOUR PARENTS THINK OF YOU? Killing for Love- Jose Gonzalez--strange!

WHAT WILL YOU DANCE TO AT YOUR WEDDING? Jessie's Girl-Rick Springfield! YES!! HAHA one of my FAVORITE 80's songs!!

WHAT WILL THEY PLAY AT YOUR FUNERAL? Fitz and the Dizzyspells- Andrew Bird, kind of a neat song

WHAT IS YOUR HOBBY/INTEREST? Never Know-Jack Johnson--haha maybe that means it is always changing!

WHAT IS YOUR BIGGEST SECRET? Lay Me Down-Tim McGraw...thats sad!

WHAT DO YOU THINK OF YOUR FRIENDS? Into the Night-Santana--umm ok?!

WHAT SHOULD YOU POST THIS AS? Gotta Be Something More- Sugarland

The Best Chocolate Chip Cookies...ever!

These are my go to cookies. Last night I was feeling antsy and needed to do something. So I went for the perfect cookies. I really enjoy making them using the biggest scoop I own so they're as big as my face but thats just me!

These always turn out so soft and chewy. Perfect cookies indeed!

I found the recipe in my Colossal Cookie book. I found this perfect book at the giant bookstore in Lincoln City, OR this summer. Might be the best used book purchase ever.

Chewy Chocolate Chip Cookies

1 stick unsalted butter, softened

2/3 C. light brown sugar

Cream together.

Add 1 egg, mix well.

In a separate bowl combine,

1 C. flour

1/2 t baking soda.

Add to mixture. Mix well.

Add 2 t. vanilla.

Stir in 1 C. chocolate chips.

Bake at 375 degrees for 10-14 minutes. Just until edges begin to brown. Let cool and enjoy the best chocolate chip cookie you've ever made!

Biscoff Cookies

Once again I am failing at updating this frequently! With my work schedule I feel like I'm either working, sleeping or catching up on the things I need to do when I'm not doing the first 2! Anyways since its getting closer to the holidays I'm trying to bake more!

I found this recipe on Bake at 350. These make the little delicious cookies that you get on planes. The sweet, somewhat spicy, amazing little cookies! I hadn't had them in forever but last time I went home they were serving them again! My local grocery store (Haggen-my favorite store!) carries the Biscoff spread and it tastes just like the cookies! So I decided to get some and try out this recipe.

Biscoff Cookies

In mixing bowl combine,

1 stick butter
1/2 C. sugar
1/2 C. brown sugar
1/2 C. biscoff spread

Mix until fluffy. Then add

1 egg, Mix and add

1/2 C. heavy cream (I used 1/2 cream 1/2 skim milk).

In a separate bowl combine

3 C. flour
1/2 t. salt
2 t. baking soda

Mix well and scoop onto cookie sheets. I used my smallest scoop and flattened them a little once they were on the sheet. You can also split the dough and refrigerate it, then roll it out and cut it, but I went the easy way!

Line the sheets with parchment paper at bake at 350 for 9-14 minutes.

Then close your eyes and enjoy without the turbulence!

Ham and White Bean Soup

Sorry its taken me so long to post something new! Night shifts are an interesting shift to get used to!

This is a perfect fall recipe. There have been more rainy days up here and on those days nothing sounds better to me than a big pot of soup simmering on the stove. This is a great recipe too because it makes plenty to freeze for later or for great leftovers the next day. I actually think its better the 2nd and 3rd day! For the Love of Cooking has great soup recipes. I'll be posting more soon!!

1-2 onions
1-2 T olive oil

Saute onions in olive oil.

Chopped carrots (However much you think)
Chopped celery
2 cloves garlic, minced

Add carrots into onions and cook down. Add in celery and garlic and cook until tender.

1 1/2-2 C cooked diced ham

Add in ham and cook for a few minutes.

Add 4 14 oz cans of white beans (I used rinsed cannellini beans).

Add 3 cups stock. You can use chicken stock but I found ham bouillon at the store and that gave it GREAT flavor!

Season with 1 bay leaf and salt and pepper. Cook over low heat for at least 1-2 hours. You can puree it down with a blender if you like your soup thicker but I like mine a little bit more chunky.

Serve with bread of your choice.

Perfect Pumpkin Bread

Sorry I haven't been posting much lately! I have been cooking and baking AND taking pictures I just haven't been uploading them! This recipe doesn't have pictures (SORRY!!) but take my word for it...it is AMAZING! I am using this recipe from My Baking Addition. I think this might be my new fall favorite!

Perfect Pumpkin Bread

2 C. pumpkin puree
4 eggs
2/3 c. water
1/2 c. applesauce (if you don't have applesauce the original recipe calls for 1 c. oil)
1/2 c. oil
1 T. vanilla extract
2 1/2 c. sugar

Mix above ingredients well.

In a separate bowl whisk together,

3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
2 t. nutmeg
1 t. cloves
1 t. ground ginger
(You can also use pumpkin pie spice but I didn't have any so I made my own.)

Add dry ingredients to wet mixture.

Grease and flour your pans. You can use 2 large loaf pans, or mini loaf pans. I used mini pans and got 6 mini loaves out of it.

Pour batter into prepared pans and bake at 350 degrees for 45-60 minutes for large loaf or 25-40 minutes for mini loaf pans.

I also topped my bread with 1 T. of sugar in the raw. It gives the top a perfect crunch and the sugar gives a fantastic extra touch. I also added raisins to my last 2 pans and they are amazing in it! You could also add chocolate chips, craisins, or dried cherries to it and I'm sure it would be amazing!

Homemade Mushroom Soup

Today definitely felt like fall. It was kind of nice for a change. Cool, rainy and a perfect day to make soup. Brian bought some mushrooms at the Bellingham Farmer's Market this weekend and so mushroom soup was on the list. I found a fantastically easy recipe that I will be making A LOT this winter!! I forgot to take pictures (SORRY!) but I'll post other recipes with pictures later this week!!

Cream of Mushroom Soup

1 lb. regular white mushrooms
1 T. lemon juice
1 T. butter
1 onion, chopped
1 t. dried thyme
1 bay leaf
salt and pepper to taste
Chicken Stock-I think I used between 4 and 6 cups (I wasn't measuring!)
1 cup cream (the original recipe called for 2 but a little less than one was plenty!)
1 t cornstarch dissolved in 1 T. water

Coarsely chop mushrooms in food processor. Melt butter in soup pot, add onions and saute. Add mushrooms, thyme, and bay leaf and saute for another 10 minutes. Add salt, pepper, cream and stock. Let simmer for 20 minutes. Mix cornstarch and water, and add to soup. Keep stirring and serve.

Let me know what you think! It was so good!!

Whole Wheat Oatmeal Berry Muffins aka Breakfast Muffins

Oh man...These muffins are amazing. I could probably eat the entire pan of them for breakfast. But I limited myself to two. It was hard. I found the recipe at Two Peas in the Pod and I will definitely be making them again. They would be great for anyone who seems to need a healthy breakfast on the go. The whole wheat flour, oatmeal, applesauce, and berries are the perfect breakfast combination!!

Breakfast Muffins

1 1/4 C whole wheat flour
1 1/4 C oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 C unsweetened applesauce
1/2 C low-fat buttermilk
1/2 C firmly packed brown sugar
2 Tbsp canola oil
1 large egg,
1 tsp. vanilla- I think I used closer to 2!
1 C of your choice of berries- I used blueberries and raspberries

Preheat oven to 375 degrees, and prepare muffin tin.

Combine flour, oats, baking powder, baking soda, salt and cinnamon. Mix together applesauce, buttermilk, sugar, oil, egg, and extracts. Slowly add in dry ingredients. Stir until just moist. Fold in berries.

Bake for 16-18 minutes.

Original recipe can be found at http://www.twopeasandtheirpod.com/recipe-for-oatmeal-berry-muffins/ . My links aren't working today!

Mexican Hot Chocolate Cookies

At the latte stand I used to work at we had a delicious Mayan Mocha. It was a mocha with honey and a blend of cinnamon, ancho chili, cocoa powder and nutmeg. They were SO good. A little extra spice to warm you up. I of course made mine pretty mild but oh they smelled delicious! So before I finished working there I brought home a cup of the mix so I could make them when I was all the way across the state! I made myself a few mochas and then decided that a cookie with that flavor would be delicious. So I searched and this is what I found. I just used the mix I had, but I think next time I'll add a little more chili powder for a little bit bigger kick. The crunch of the cookie is amazing and I rolled mine in a mixture of cinnamon, sugar and mayan mix. Enjoy!

2 1/4 C. flour
1/2 C. unsweetened cocoa powder
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
1 C. unsalted butter
1 3/4 C. sugar
2 large eggs
2 t. cinnamon
1/2 t. chile powder (I used mayan mix here, but I think the chile powder would give a bigger kick)

Preheat oven to 400 degrees. Mix flour, cocoa powder, cream of tartar, soda, and salt. Set aside.

In a separate bowl beat butter, 1 1/2 C. sugar until fluffy. Add eggs. (I also added a little vanilla). Slowly add in flour mixture.

In a separate bowl combine 1/4 C. sugar, cinnamon and chile powder.


Form cookies into a ball and roll in mixture. Bake for 10 minutes on a parchment lined sheet. Enjoy!

Whole Wheat Apple Cinnamon Muffins

I made these yesterday before heading to the Coug game at a friends house. Football games ALWAYS have awesomely unhealthy food which I really do enjoy but sometimes its nice to have something a little bit healthier to nosh on. These were the perfect compliment to all the pizza, chips and hot wings. They stayed super moist and I will definitely be making them again soon!

1 C. Flour
1/2 C whole wheat flour
1/2 C. sugar
1/2 C. brown sugar
1/2 t. salt
2 t. baking powder
2 t. cinnamon

Mix dry ingredients.

Mix 1/3 C. vegetable oil, 1 egg, and 1/3 cup milk. Add to dry mixture.

Peel and chop 2 medium apples. Add to mixture.

Grease muffin tin or fill with papers. Preheat oven to 400 degrees. Bake for 15-20 minutes for big muffins. I did mini muffins and baked for 11-14 minutes.

*Recipe courtesy of RecipeGirl

Strawberry Galette

I made this with Thanksgiving dinner. But dinner was so good we didn't even touch this til the next day. It was amazing. However make sure that you brush it with an egg wash before you bake it so it browns nicely. AND I forgot to take pictures of the after...so you only have the pre-baked goodness. Sorry!

Strawberry Galette from Buns in my Oven. She makes amazing things!

1 1/2 pounds strawberries, chopped

2 Tbsp sugar

Chop strawberries and sprinkle with sugar. Keep them waiting for a while...

8 oz cream cheese
2 Tbsp flour
2 Tbsp sugar
1 Tbsp vanilla

Mix cream cheese, flour, sugar and vanilla.

1 pie crust ( I cheated and bought one. I still need to master a pie crust!)

Roll out pie crust on baking sheet covered with parchment paper. Spread cream cheese mixture over the top of pie crust, leaving a wide border. About one inch. Scoop the strawberries on top of the cream cheese mixture and fold edges of crust in. Brush egg wash on exposed crust.

Bad picture I know...but its so good!

Bake at 400 degrees for 20-25 minutes. Enjoy!

Thanksgiving in August...why not?!

After camp was over I was needing to cook. Really badly. And one thing that sounded really good was stuffing. And turkey. And mashed potatoes. So I made it! Plus with this new addition to my kitchen collection I was ready to make an EXTRA large batch of stuffing!

I've been wanting a giant metal bowl for a long time. So I got one. Restaurant supply stores are DANGEROUS places. Seriously. 

So I started with the stuffing. It's the recipe my Grandma Mave used to make and its always been my favorite. Best part of the dinner. Thats all I want to eat for leftovers the next day so I always make a double batch. Its pretty simple. Bread crumbs, chopped celery, chopped onions, mushrooms, salt, pepper, sage and garlic powder. Boring I know. But SO good. Mix it all up, dampen with chicken stock and put into the crock pot for the afternoon. I always start out with it kind of dry because I don't want it to get too gooey. And look at how fantastically it mixed in my new bowl. *sigh of happiness*

Because it was just me and Brian, I only cooked a turkey breast. I figured we didn't need 10 pounds of turkey in our fridge. It was perfect for 2 though. Stayed super tender and juicy too!

And I got too hungry to take pictures of everything else. Luckily I snapped one before I started eating.

That plate of food resulted in a serious food coma, but it was SO worth it.

Bacon Chocolate Chip Cookies....yeah, they're awesome!

So I've had this recipe waiting around in my bookmarks for a long time. A LONG TIME. I always thought it would be pretty good, but never really had the guts to try it. Until today. I was telling one of my friends about this recipe and decided what good is it to tell friends about it without being able to tell them how amazing they are?! I mean really...what if these cookies were awful and here I am blabbing about this awesome recipe?! Well today that was all put to rest. These cookies are AMAZING!
1. Chocolate chip cookies are good no matter what. 2. You can never go wrong with bacon. 3. These two together are genius! So without further adieu...I bring you, Bacon Chocolate Chip Cookies.

I got this recipe from Tablespoon.

Candied Bacon:
1 pkg bacon
1/2 c. brown sugar -I used dark because its what I had with an additional sprinkle of sugar in the raw on top!
Place bacon on a foil covered cookie sheet. Spread sugar over the top of bacon and place in a 350 degree oven for 12 minutes. Flip bacon over and cook for another 12 minutes. Once crispy remove from oven and place on cooling rack.

Cookies:
3/4 C. melted butter
1/2 C. white sugar
1 C. brown sugar
Mix above ingredients. Add,
1 egg
1 egg yolk
1 T. vanilla

Combine, then add to mixture
2 1/4 C flour
1/2 t baking soda

Once mixed in, add 2 cups chocolate chips.

Chop up the bacon and add to mixture.

Place on baking sheet covered with parchment paper and bake for 13-15 minutes at 325 degrees.

Remove from oven, move to cooling racks and enjoy the sweet deliciocity that are Bacon Chocolate Chip Cookies!

Look at all that amazing bacon! YUM!

My favorite no-bakes and slacking on the blog...

ARGH! So I've been a total slacker at blogging lately! I got a job at a summer camp as the medic, and its been a 7 day a week job! That leaves NO time for baking and its KILLING ME!! We had Christmas in July last week and I made a deal with my boss. Let me go home early the day before to bake and I'll make ALL the Christmas cookies for the staff! Best bargain EVER!! I came home and made about 5 batches of goodies before my feet felt like they were going to fall off!! Fudge, sugar cookies, orange white chocolate chip cookies, mini peanut butter buttons and no bakes...they went like hotcakes! It was so nice getting to finally bake and I can't wait to be done with this crazy 7 day a week schedule so I can get back to baking, cooking and setting up our new house!! Enough ramblings...I'm in love with these no bake cookies!

DELICIOUS No Bake Cookies

8 Tbsp. butter
1/2 C. milk
2 C. sugar
1 C. chocolate chips
3-4 Tbsp Peanut Butter-I used probably 4 heaping Tbsp!
3 C. quick oatmeal
1 tsp vanilla

Put chocolate chips, peanut butter, oatmeal and vanilla in large mixing bowl. Mix the butter, milk and sugar in a saucepan and bring to a rolling boil over medium heat. Boil for 1 minute. Pour hot mixture over the chocolate and oats and stir to melt chocolate and combine. Once mixed drop by spoonful onto wax paper. Let cool and enjoy!!

I added sprinkles on the top for a little extra color!

California Trip

So this was my first trip where I tried to include as many food pictures as possible so I could add them to my blog...here goes!

My first trip to In-N-Out Burger... SO GOOD!

Enough said...they were amazing. They were served with a lemon dill sauce that was to die for!

Strawberries picked from the field the day before...best strawberries I've had...and I've had A LOT!

Of course our first stop in San Fran was at the Ghiradelli headquarters to share a hot fudge brownie sundae. Add in strawberries and it was perfect!

Drinks at the Tonga Room hit the spot and the coconut shrimp were absolutely perfect!

The perfect end to a great vacation? Boudin sourdough breadbowl filled with clam chowder down at Fisherman's Wharf.

I love vacation.

Strawberry Cake

I found this recipe on Becoming Betty. She has an amazing food blog with a ton of recipes I can't wait to try! I wanted to make a 'thank you' cake for my coworkers at the latte stand and this cake turned out to be PERFECT for that!

The cake is actually pretty dense but its so good! The frosting is really light and fruity which complements the cake perfectly. I highly recommend this for any of your summer parties!

You need a food processor for this recipe and my new graduation present from Brian was fantastic for the job!

Cake:
1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk, room temp ( I used skim milk and it worked just fine!)
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

*Place strawberries in a food processor and process until pureed.  You need about 2/3 cup pureed.  Save any extra for the frosting.  In a bowl, whisk together flour, baking powder and salt.  In another bowl, mix together milk, vanilla and strawberry puree.  In your mixer, cream butter on medium speed until light and fluffy.  Gradually add sugar and beat until fluffy.  Reduce mixer speed to low and slowly add eggs and egg whites until blended.  With the mixer still on, add half the flour mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down sides if you need to. 

 Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean.  Cool completely in pan before frosting.

Frosting:
3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

*Mix butter and salt on medium speed until light and fluffy.  Reduce mixer to low and slowly add powdered sugar and mix until combined.  Add vanilla and strawberry puree.  Mix until blended.  Do not overmix or frosting will get too much air in it.  Frosting should be creamy like ice cream.  Spread over cooled cake before serving.

Risotto with Shrimp and Peas

I made this a few weeks ago after I got my new Rachael Ray Magazine. Its a great summer dish and it was enough for me for dinner! I always thought risotto took so long to make but this recipe was relatively simple. If you want the original RR recipe you can get it here.

1 can (14.5 oz) chicken broth
3 T. butter
1 small onion, finely chopped
1 C. arborio rice
Salt and pepper to taste
8 oz peeled, cooked small shrimp
1 C. frozen peas ( I didn't have frozen peas so I used frozen edamame instead!)
1 C. finely grated parmesan cheese
1 lemon, zested
I also had bell peppers in my veggie drawer that I chopped up and added in as well!

In a small saucepan, heat the chicken broth and 1 3/4 C water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 T. butter. Add the onion and cook until softened. Add the rice and 1/2 t. salt and cook, stirring, for 3 minutes.

Stir in 1 C. of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2-3 minutes. Maintaining a low simmer, continue to add the broth mixture 1/2 C. at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20-25 minutes. Add the remaining 2 T. butter, shrimp, peas, pepper, and 1/2 C. cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest, season with S & P, top with remaining cheese.

I also added in dill to give it a little more flavor!!

AH-MAZING Strawberry Muffins

I recently found another fabulous food blog with lots of yummy recipes. I was going back to Sacred Heart Children's last night to say hi to my practicum preceptor so I wanted to take them something delish to snack on. This was perfect! The recipe came from Real Mom Kitchen and they are seriously amazing. I was glad I was giving them away because I would have eaten all 16 of them myself!! 


Fresh Strawberry Muffins


1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 t. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped strawberries


Cinnamon and sugar for sprinkling


Cream butter and sugar, add egg. 


Add dry ingredients and milk alternately. 
(Instead of premixing my dry ingredients I did 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt. Then added 1/4 C. milk, 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt and the remaining 1/4 C. milk).


Add in vanilla. Gently stir in strawberries. 


Scoop batter into well greased muffin tins. 


Sprinkle tops with cinnamon and sugar.


Bake at 400 degrees for 20 minutes.

Mom's Crab Salad

I got done studying today and decided I wanted to make something yummy that would last me for the next few days so I can study as much as possible! With it getting nicer I thought my moms crab salad would be perfect!

Cook any pasta shape you like. I had bow-ties in my pantry so thats whats in mine!

Celery
Carrots
Frozen Peas
Black Olives
Sharp Cheddar cheese, cubed
Crab

Chop all ingredients, and combine in large bowl. Cook pasta, drain and rinse. Allow to cool. Mix in with veggies, cheese and crab.

For the dressing my mom always combines Miracle Whip, (I think I used probably 1/3-1/2 C) and 1 tablespoon to 1 Splenda. (This time I used 4 Tbsp and 4 packets of Splenda). Mix well until there are no lumps. I thin mine down so it goes farther with skim milk. Pour over salad, toss and serve!