Menu Monday: "Mimi-Goose-Bones"

It has certainly been a while since I've done a "Menu Monday" (!!) Remember when I said I was only going to weave a baby post in here and there? I'm such a liar.

The weekend of St. Patrick's Day we went up to "The Farm" to boil maple syrup and spend time with the family. Quite honestly, it will be the last long car ride I'll take before Alien arrives so, it was nice to get out one more time (the ride, however, was not fun being 7+ months pregnant.)

As you all know, my dogs are spoiled rotten pups. I firmly believe animals should be treated like royalty. Whenever my dogs go "Pippies or Dukes" outside they get 1/2 of a "Mimi-Goose-Bone" which translates to a bone made by my mother (her nickname is Mimi-Goose).

Below, please find the recipe for delicious "Mimi-Goose-Bones" (Disclaimer: If you make these you HAVE to call them "Mimi-Goose-Bones!) ;)

*Preheat oven to 350 (caution- they can burn easily)
3C Whole Wheat Flour
1C Milk
1C Peanut butter

Mix the milk and peanut butter together in a medium sized bowl. Once the mixture is creamy, slowly add in the whole wheat flour and mix into a "ball." Cut ball in half and roll out on a floured board. Dough should be about 1/4 inch thick. Cut into cute, puppy loving shapes (eventually you will use both balls but, for ease, start with one). Bake 10 minutes on each side. Cool and give liberally to puppies!

Menu Monday: Wholly Guacamole!

It's no secret that I am in love with avocado; it has been a major pregnancy craving and a huge staple of my diet as of late. I've always liked avocado and guacamole but not to the point that I have to stop myself from eating it at every meal. I dare say that for two out of the (almost) five months of my pregnancy, I have eaten it a couple of times per week. I am constantly thinking about it. It's pathetic.

One way that I'm rationalizing eating so much of it is that it has a myriad of health benefits for a developing baby (especially where brain development is concerned). It is packed with folic acid, and has more potassium than a banana. For children, it contains more vitamins than any other fruit. It's also great for Mom too (and those trying to conceive.) Eat up, Baby!

After scouring the internet I found a good recipe for guacamole. Normally, I would suggest using a food processor to make this delicious avocado based delight but, given that I'm making it a couple of times per week, I have just taken to using my Pampered Chef chopper (much easier clean up).

Ingredients

• 2 avocados
• 1 small onion, finely chopped
• 1 clove/ 2t garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced (I use 2T of lime juice)
• salt and pepper to taste

Directions

1. Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with salt and pepper to taste. Chill for half an hour to blend flavors.

This is a super easy and delicious recipe. There is much you can do with it too; put it on sandwiches, in fajitas, all over nachos, on a burger or, in my case, you can spread it on toast and eat it for breakfast!

Menu Monday: Pumpkin Cake

Every Thanksgiving I usually make a pumpkin roll for my father-in-law. Honestly, this year I was just too tired (pumpkin rolls are SO MUCH WORK) so instead, I made a really easy pumpkin cake. It was absolutely delicious. I have to admit, I don't love the taste of pumpkin when it's all by itself and have a hard time eating straight pumpkin pie, so this cake is very mild and really reminds me of the consistency of carrot cake.

So, my friends, please enjoy a super easy pumpkin cake!

CAKE INGREDIENTS:

• 2C. Flour
• 2C. Sugar
• 2t. Baking Soda
• 1t Cinnamon
• 1/2t. Salt
• 4 eggs
• 1C. Vegetable Oil
• 15 oz. (can) Pure Pumpkin

Pour batter into a greased 9x13 baking pan and bake @ 350 for approximately 30 minutes (or until it springs to the touch and a toothpick comes out clean.)

ICING INGREDIENTS:

• 1 8oz. pkg. Cream Cheese
• 1 stick Butter
• Approx 2C. Confectioners Sugar (depending on consistency and taste you may need more)
• 2t. Vanilla extract

Frost cake once cooled and sprinkle top with cinnamon. Keep refrigerated! Very easy, tasty and pretty!

Menu Monday

Today's blog really isn't a recipe but more a distraction for me. I need something to avoid the things I really have to do/think about!

I can't even begin to explain how busy I've been. I'm trying to start my practice, finish out my current job, plan for Alaska and do all the yard work/summer cleaning that this time of year demands. I've pretty much been running on empty for a few weeks now. But, alas, I FINALLY see the light at the end of the tunnel; better (more relaxed) days to come! I'm really hoping to find more time in my schedule to blog. I truly feel so much more content when I can transfer some of the things in my head onto "paper." We shall see, however, when push-comes-to-shove, blogging is one of the first things I trim from my "to-do" list when it becomes pages long.

My best friend of 12 years is giving birth to twins- today. She's scheduled to go in at 9am this morning. I can't wait to meet them but I have NO idea when I'll be able to drive the 4 hours to see them... my weekends are booked and I can't take any time off in my current job(s) yet! I wish so badly I could be there.

So, here's the distraction. All weekend Aaron and I spent time in the yard cleaning things up, weeding, putting out our patio furniture, etc. While surveying our land (our yard is about the size of a postage stamp [less than 1/2 acre]) I noticed I had a few strawberries ready to be picked! So perhaps they aren't the most robust of berries, nor are they plentiful right now but Aaron and I will enjoy them on the patio after dinner tonight!

Lastly, my favorite tree which was in full bloom last week. I love this tree!

Menu Monday: Chocolate? Chocolate?

I'm back, Baby, I'm back! While I have been managing this blog from afar, I've realized how much writing it actually contributes to my happiness. After pre-writing a few posts this weekend I got up from the computer feeling happier than I have in a long time. It brought to fruition the original reason I started this blog in the first place; to document the happy life I live (forcing me to actively think about the happiness which is liberally spread throughout my life-- instead of dwelling on the negative.)

Man, did I have a hair across my ass for a while there or what? Rest assured, I'm not one of those people who licks her wounds and does nothing about it. I am working to get a change of scenery where the job front is concerned (the hours I work are the main reason for my dissatisfaction [not the job.]) That said, I am going to try to be more deliberate about sitting down in the morning and getting something on "paper"; it just makes me feel better.

So, this picture has nothing to do with today's post but c'mon, he's tasty, isn't he? You have to admit that.

Anyway, I digress from Menu Monday, which isn't about food; it's just food-themed.

I am not the most finesse of people. To use my name and the word "gentle" in the same sentence is laughable. My mother refers to me as a "Bull in the China shop." My mouth isn't loud, I'm just a little clumsy and a loud walker. The same holds true with electronics-- I type loudly, I often drop cameras (and anything else of value) and I abuse my cell phone. I treat that thing terribly (which is why I will never buy an expensive phone). To help get the most life out of my cell phones, I buy covers for them.

Recently, I dropped my cell phone and broke the cover clean off. Aaron, knowing my phone was unprotected, took me to get a new cover this weekend. We walked into the cell phone store and while Aaron was perusing the shelves, I went to the counter to make my purchase. The following conversation ensued:

Creepy Clerk: Will this be all? Just this accessory?

Jessi: Yep, that's it. Can you put it on for me too?

CC: Absolutely. (ringing in the purchase) That'll be $19.99.

J: (Handing over debit card) Thank you.

CC: (Breathy whisper) Chocolate?

J: I'm sorry?

CC: Choc-o-late?

J: Um, yes please?

CC: No, YOU... smell like chocolate.

J: Oh, (completely creeped out) I do?

CC: (Grossly smelling the air) Mmmmm, yes you do!

Aaron: (who appeared at my side out of nowhere) Excuse me? Did I miss something?

J: Um, (so uncomfortable) well, he says I smell like chocolate.

A: Oh really? (slightly sarcastic and protective) Yes, my wife smells good doesn't she?

CC: (Hurried) Here's your receipt. Have a great night.

Hahahahahahaha. My husband the hero rescued me from Mr. Creeper.

Menu Monday: Iya and Banana's Cinnamon Buns

While on school vacation last week my nephew, Xander, came down from Maine to spend a few days with us. We planned many fun things so, to give us the energy needed, we had a big breakfast every morning. Xander's favorite breakfast, by far-- homemade cinnamon buns!!

In recent months I've searched and searched for yeast-free-cinnamon-bun-recipes. I don't have a problem with yeast, I just lack the patience required to wait while it rises. So, my friends, as I get ready to go back to work after a much needed week-long-staycation please... enjoy my buns ;)

Ingredients:

Dough

• 2C white flour
• 3t baking power
• 1/2t salt
• 2T sugar
• 1/2C butter
• 2/3C milk

Filling

• 3T melted butter
• 1/4C white sugar
• 1/4C brown sugar
• 3t cinnamon

Glaze 

• 1/3C packed powdered sugar
• 1T milk

Instructions:

For dough - Sift and mix all dry ingredients. Add the butter to the flour mix. Mix with a fork or beaters until it is the consistency of cornmeal. Add milk (the amount of milk tends to vary.) Add until dough makes a soft ball, with a little dry flour mixture around the ball.

Roll out on floured board, in a rectangular shape. Dough should be about 1/4" thick. Add melted butter all over top of rolled dough.

Mix and then generously sprinkle mixture of sugars and cinnamon over the butter.

Roll the cinnamon buns, starting from the longest side, lengthwise. Roll tightly all the way up, slightly pinching the edges together.

Use a piece of dental floss or a sharp knife and cut the roll into 1" slices

Put on greased cookie sheet, with about 1/2 between each cinnamon roll. Bake at 400 degrees for 8-10 minutes, or until slightly brown on the top.

After the cinnamon rolls have cooled, add a white icing to the top. Serve slightly warm and enjoy!

 

Menu Monday: Sweet & Saucy Ham Sandwiches

As temperatures in New England drop, nothing pleases me more than dragging out the old crock pot. I love crock pot cooking because it's easy and the portions are usually large enough to have a few meals instead of just one. On days I use the crock pot I'll make something late morning and let it cook all day while I enjoy an adventure in the great outdoors. When we return, chilled to the bone, dinner is piping hot and ready to eat.

I love cooking with Betty Crocker because her recipes are easy and don't require expensive or elaborate ingredients/planning. The recipe below is from her Slow Cooker book.

Betty Crocker's Sweet & Saucy Ham Sandwiches

Ingredients:

• 1 1/2 pounds fully cooked smoked ham, chopped
• 1/2 cup packed brown sugar
• 1/2 cup Dijon mustard (I used 1/4 Dijon with 1/4 yellow mustard because I don't love Dijon)
• 1/4 cup chopped green bell pepper
• 1 tablespoon instant minced onion
• 1 can (20 ounces) crushed pineapple in juice (undrained)
• 18 sandwich buns

Directions

1. Mix all ingredients except buns in 3- to 4-quart slow cooker.

2. Cover and cook on Low heat setting 4 to 5 hours.
3. Stir well before serving. To serve, fill each bun with about 1/4 cup ham mixture, using slotted spoon. Ham mixture will hold on Low heat setting up to 2 hours; stir occasionally

This makes a very large pot of sweet and saucy ham. Eat what you want and then freeze the rest. Voila! another meal awaits you on a lazy day!

Menu Monday: Fritters and a Shameless plug

I know I've mentioned it here hundreds of times so, let's make it hundreds + one -- breakfast is a pretty big deal in the Molloy household. We love breakfast; it's our favorite meal of the day. Growing up, occasionally, my mother would make "fritters" (A.K.A "crepes") using a recipe passed down from her mother. My sister and I would devour them!

Aaron isn't a huge fan of fritters (unless we're in Montreal [sell out]) perhaps because it's a French thing and Molloy, as you well know (hehehe) is Irish. Anyway, every now and then, if I'm feeling up to the challenge, (breakfast is Aaron's domain) I'll beat him to the kitchen and whip together my (grand)mother's fritters.

Fritters:

• 1 1/2 C water
• 1C flour
• 3 shakes of salt
• 1 egg

Beat egg, add water, salt and beat slowly while adding flour until it's mixed and smooth (batter will be very thin). Heat oil in a frying pan and pour 1/2 C of batter into pan. Tilt pan so batter is spread evenly. Cook until edges begin to curl and fritter is golden brown. Serve with honey and powdered sugar, bananas and Nutella, jam and granulated sugar, maple syrup, maple butter (my favorite) or Montreal style like a wrap with eggs and Canadian bacon... you get the idea!

The whole family usually comes out of the woodwork for breakfast! Clearly, we don't have rules about animals during mealtime. Enjoy!

Shameless plug:

I'm a busy career girl. On top of that, I also like to have fun, keep a tidy house and spend time with friends and family-- which doesn't leave much time to cook. I wouldn't go so far as to say I love to cook, nor would I say I dislike cooking. While I do find it relaxing and fun, let's get real and face the facts: I love food but lack the hours needed to prepare intricate recipes and meals.

For Christmas my mother gave me one of the most amazing books, Peg Bracken's: The I Hate to Cook Book

Inside are recipes for every busy woman who is looking to stuff her (and her family's) pie-hole with wholesome yet easy meals. If you like the type of cookbook that you need to read with a companion dictionary so you can decipher the names of the ingredients (which can only be purchased at an out-of-the-way exotic speciality store) than this is NOT the book for you.

Peg Bracken hated to cook and compiled this hilarious book of easy recipes in 1960. I asked for this book for Christmas not only because I love to own easy cookbooks but because I like this spunky Donna Reed antithesis.

Just to give you a taste (pun intended) of her humor, below are the names of a few of the chapters:

30 Day by Day entrees (or the rock pile)
The Leftover (or every family needs a dog)
Company's Coming (or your back is to the wall)
Last Minute Suppers (or this is the story of your life)
Desserts (or people are too fat anyway)
Equivalents Et. Cetera (or dreary details that you certainly have no intention of remembering)


Peg's sense of humor weaves through each recipe and side story. Peg Bracken (1960) discusses how much she hates:

"big fat cookbooks that tell you everything about everything. For one thing they contain too many recipes. Just look at all the things you can do with a chop, and aren't about to..."

Also they're always telling you what any chucklehead would know. 'Place dough in pan to rise and cover with a  clean cloth,' What did they think you'd cover it with? This terrible explicitness also leads them to say, 'Pour mixture into 2 1/2 qt. sauce pan.' Well, when you hate to cook you've no idea what size your saucepans are except big, middle-sized, and little." (pg. 2)

I am in love with this book. Aside from my Amish Cookbooks, it's the only cookbook I've wanted to read cover to cover. I plan to try out many of the easy recipes; I'll report back!

Menu Monday: McPumpkin Roll

The first Thanksgiving I spent with Aaron was celebrated at his parent house. I remember a conversation taking place a few days prior to turkey day in which Jim (McPepe) was telling one of us that he'll miss the pumpkin roll he used to eat every year because the person who used to make him one was no longer going be able to. I forget the exact reason but I feel like it was something about an employee who used to work for him and now no longer works there, or something or rather. I was still, some what, in the awkward, "new girlfriend" stage of the relationship so I thought, "I can try to make one and we'll see how it goes, if it's crap I'll trash it."

It was a success and I have made one for McPepe every year since.

Ingredients (from Libby's)

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin 

For the cream cheese frosting:

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

I'm not going to lie and say it's an easy dessert to make but, it's very delicious and well worth the effort.

Enjoy McPepe's pumpkin roll!

Menu Monday: The Perfect Dog

Today is Bing's 6th Birthday. Six, I can't believe it! He's six. I hate that he's six. I want him to stay young and little forever (well, he'll always be little).

For today's Menu Monday, please find the recipe to make a healthy and happy dog.

Ingredients:

• Handful of kisses
• 8C spoiling
• 1/3 portion of a queen-sized bed, nightly
• 1 monthly bath
• Eggs on the weekends
• Lovies every second
• 4+ walks per day
• 3 baskets of toys
• 1 drawer of clothing
• 1 drawer of costumes for every holiday/season
• 8C unconditional love
• 1 can smiles

 Directions:

Start first thing in the morning by saying, "Good morning, I missed you last night!" Cuddle, then take canine outside to walk and sniff surroundings (if chilly, first get pup dressed [boots may be required in the winter.]) Bring puppy back inside and prepare breakfast. Serve breakfast to the dog on the couch, out of reach of other animals so he may relax. Praise, praise, praise. Take for a long walk (1 mile- or less depending on the weather) and then when inside, play fetch for approximately 15 minutes. Leave pup for a few hours in a warm house with toys and water available.

When you return: Act like you haven't seen the pup in years-- squeal and jump around. Immediately following a greeting that would be embarrassing for a stranger to witness, take pup out for a walk to stretch his legs (this will make him juicier and leaner.) Bring pup back inside and prepare dinner/treats (you can add fresh carrots or green beans to mixture, but cut into small pieces.) Following dinner, bring dog out promptly for another walk- let him run and play.

Retire dog to your choice of location for the night (couch, bed, easy chair) and let dog sit on your lap while you absentmindedly pet him non-stop while watching TV. When ready for bed, carry puppy upstairs and put under the covers. Give the dog the majority of the room in the bed for they are most comfortable when they are able to completely stretch out. Continue daily.

** This recipe will yield a happy 8 pound chihuahua. You may need to adjust ingredients/directions per dog.

End result:

The Happiest 8 pound BIRTHDAY BOY

Happy 6th Birthday to Bing Francis Molloy. You are loved beyond words.
Now, please stop aging, 6 is enough.

We love you!

Love,
Mama, Daddy, Rocko, Shredda and your favorite thing in the whole world....


Your pesky brother, Manny!

Menu Monday: Pumpkin Chocolate Chip Cookies

The weekend before last we went to visit my Pepe (you'll read more about this trip on Fun Fact Thursday). I, by rule, never go to my Pepe's empty-handed. No, he doesn't ever expect anything but, I like to bring him things to eat so he doesn't have to cook. This visit, channeling the spirit of fall, I made pumpkin chocolate chip cookies. Below, find the recipe and enjoy- they are beyond delicious!

Pumpkin Chocolate Chip Cookies (From: The Amish Cook at Home)

COOKIES

• 1C vegetable shortening
• 2C sugar
• 4C all-purpose flour
• 2t baking soda
• 2t baking powder
• 2t ground cinnamon
• 1/2t salt
• 2C homemade pumpkin puree or 1 (15 oz.) can pumpkin puree
• 1C chocolate chips (bittersweet)

ICING

• 1/2C milk
• 2T butter
• 1/2C packed brown sugar
• 3/4t vanilla extract
• 1/2C powdered sugar

Preheat oven to 350 and grease 2 baking sheets.

Combine shortening and sugar in a large bowl and stir until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt in a medium bowl, stir with a whisk to blend. Stir dry ingredients into wet ingredients then stir in the pumpkin until smooth. Add chocolate chips and drop by teaspoonful 2 inches apart on prepared pans. Bake until cookies become firm and edges begin to brown (about 8-10 minutes.) Remove from oven and let cool on the pans for 5 minutes. Transfer to wire racks to cool completely.

To make the icing: Combine milk, butter, brown sugar, and vanilla in a small saucepan. Stir over a low heat until the sugar is dissolved and the butter is melted. Remove from the heat and let cool completely. Stir in powdered sugar. Spread icing on cooled cookies and let stand until the icing sets.

The recipe yields about 24 large cookies but I like smaller cookies. I doubled the batch and gave some to my elderly neighbors, my mother and Dan, Pepe, my in-laws and even had enough for us to enjoy. They are very yummy!

Menu Monday: Hot Vanilla

I love autumn. I love, Love, LOVE it! Since I was a little girl, fall has always been the season I most looked forward to. I love the crunching of the leaves under my feet, I love the vibrant red, yellow and oranges of the foliage, I love brisk early morning walks with the boys; chilly enough for a sweatshirt but not cool enough for a jacket. I love the frost coating the last of the green summer grass, and I love the smell of the earth getting colder.

With fall comes harvest themed decorations, apple picking (and subsequently applesauce making and canning) pumpkin picking and sleigh rides, cornstalks and scarecrows, and warm drinks. Nothing says fall like a mug of cider, cocoa, or hot vanilla.

I know in a previous Menu Monday post I've given the recipe for Creamy Hot Cocoa (the only way I drink cocoa-- homemade and from scratch.) Hot Vanilla is almost as delicious.

Hot Vanilla

*serves 2

• 
  
  2C Milk
• 
  
  4 tsp. sugar
• 
  
  4 tsp. vanilla extract
• 
  
  2 tsp. ground cinnamon

Pour the milk into a sauce pan and cook on low/med heat. Stir together the cinnamon and sugar and add to the milk mixture (mixing the cinnamon into the sugar first will help to keep it from floating on the top). Stir in the vanilla and continue to cook until hot to taste. After I split the portions into two cups, I added french vanilla creamer to cool and sweeten. Delicious!



Menu Monday: Peanut Butter Cups

It's no secret my favorite candy-type treat are peanut butter cups. I love peanut butter.

For this Monday's Menu Monday (it has been a while!) super easy peanut butter cups!

Easy Peanut Butter Cups:

• 
  
  1-1/3C crushed graham crackers (approx. 1 stack)
• 
  
  1C melted butter
• 
  
  1C peanut butter (creamy or chunky)
• 
  
  2-1/3C powdered sugar
• 
  
  12 oz. melted semi-sweet chocolate chips

Combine graham, butter, peanut butter and sugar in a large bowl. Spread in the bottom of a 9X13 ungreased pan. Melt the chocolate chips in the microwave and spread over mixture. Cool then cut into squares.

*This recipe makes a lot of  "cups" and it's rich! Be prepared to share!*

Menu Monday: Cookbooks and a tip

Instead of posting a recipe today I'm going to post about my collection of cookbooks. While I do love to cook, I'll be the first to admit that at times I need a little, ahem, help. Aside from loving books (and having them at my fingertips) I also get a lot of satisfaction from browsing through cookbooks on a rainy day.

Below are a few of my favorites:

Nigella Lawson's How to Be a Domestic Goddess: This is one of my splurge books. When I want to make a dish with expensive or elaborate ingredients, or something that takes a long time to prepare, I always go to this book.

Betty Crocker- it's a classic, I don't think I need to tell you why- you can find EVERYTHING in this cookbook and it's Aaron's favorite.

Rachael Ray's Big Orange Cookbook: Now, I'm not one to watch cooking shows on television (unless it's Man vs. Food which is one of my favorite shows [new season debuts on my birthday, Happy Birthday to me!]) but I do like Rachael Ray's style. She believes in simplicity and that works for me.

And for my all time favorite cookbook, my faithful readers, you know what it is:           

The Amish Cook at Home: I haven't loved a cookbook as much as I love this one. Not only does it have hearty recipes but, it also has amazing stories about the Amish culture.

Tip: Often times I'll try a delicious recipe at a party and I'll ask the host(ess) to email it to me. Or I'll thumb through a magazine while waiting at the doctor/dentist office and I'll come across a recipe I must have (so I'll rip it out- shhhh!) In the end, I put the recipe or email in a plastic page protector and into a binder I have organized by appetizers, main dishes, sides and desserts. This way I have all my miscellaneous recipes organized neatly in one place.